This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc. Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease SymptomsWhat testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease ScreeningInterpretation of Celiac Disease Blood Test ResultsCan I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful?The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-FreeIs celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic TestingIs there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and DisordersIs there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients)Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients)Gluten-Free Alcoholic BeveragesDistilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free?Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free DietFree recipes: Gluten-Free RecipesWhere can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.For Additional Information: Subscribe to: Journal of Gluten Sensitivity
Delta does not make any of their own food. Nor do most of the other global airlines. In the US, only one airline makes it's own food. That is Continental and even then at only six locations: Houston, Cleveland, Newark, Los Angeles, Denver and Honolulu. Most airline food is made by Gate Gourmet or LSG SkyChefs. Together these two companies make about 80% of the airline food worldwide. Both of these companies are staffed with hundreds of experienced, trained chefs who understand nutrition, allergies, etc. Both offer a variety of special meal options that the airlines can choose to provide to their customers or not. Previously, Delta has choosen not to make GateGourmet's and LSG's gluten-free meals available as an option to their customers. That has now changed.
Here is a list of caters used by the major US carriers at their hubs (where most of the catering is done):
American -- LSG at Miami and Dallas. GateGourmet at Chicago and St Louis.
Continental -- Chelsea (owned by Continental) at Newark, Houston and Cleveland.
Delta -- LSG at Salt Lake City and New York JFK. GateGourmet at Atlanta and Cincinnati.
Northwest -- LSG at Detroit and Minneapolis. GateGourmet at Memphis.
United -- LSG at Denver. GateGourmet at Los Angeles, San Francisco, Chicago and Washington Dulles.
US Airways -- LSG at Philadelphia, Pittsburgh, Charlotte, Phoenix, Las Vegas.
As you can see, the policies of the airlines itself around allergens should not be thought to carry through to the caterer and second, it doesn't really matter who you fly, you'll probably be getting food from one of these caterers.
Thanks for the info. Friday will be four weeks gluten free for me. Somedays, I think I might see a slight improvement and other days are about the same. I've been very careful with the diet eating only things made at home and carefully prepared to prevent CC. I've tried experimenting with some of the frequent problem items. I believe I'm sensitive to dairy and some fruit (apples, for example) at the moment and may have to lay off of them until my SI heals. I'm wondering if there are other things as well and hence my question about corn. I'm eating mostly salads (which was already my favorite food) so get very little corn. I do occasionally have a soft drink or something else with the corn syrup or some other corn byproduct. Sometimes, I have chicken breast fried in cornmeal on my salad as well. Maybe I need to be careful to avoid all corn sources for a few days and then get a big dose (like corn on the cob) and see what happens.
So, for those of you that are corn sensitive, is it to just the heavy corn items (cornbread, corn tortillas, corn chips, etc.) or do you also have to eliminate the incidental sources of corn (items with corn syrup as an ingredient, etc.)?
This is my favorite desert of all time. I haven't made it since going gluten-free but I suspect even with the normal brands I was using it is already gluten free. If not, it would be easy to substitute a gluten-free brand for any gluten containing item in this list.
A couple of warnings however. This is not a desert you make and take. This has to be made on site and eating immediately. Also, the there are not enough digits on your calorie counter to count the calories in this thing!
Don't go gluten-free yet. It is likely your GI will want to do an endoscopy to confirm the blood test through biopsy and see how much damage has been done. Going off the gluten before this can skew the results. Now is a good time to start learning about the gluten-free lifestyle. Maybe select and order some books from Amazon, do a little research to find restaurants in your area that offer a gluten-free menu, start looking at food labels in your local grocery store to familiarize yourself with what to look for. All this will help when the time comes to go gluten-free.
I will second the recommendation to try the lettuce wrap. I haven't been to PFC since I have gone gluten free but will soon. There is one by our house and another in a city I frequently travel to. The lettuce wraps have always been a favorite of mine and I'm looking forward to trying the gluten-free version. I would guess the only difference is the use of gluten-free soy sauce as the other main ingredients (lettuce, chicken) are naturally gluten-free.