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My husband started having issues with chicken a while back. We even went to all organic chicken and he would still have problems. We cut chicken out for almost a year and had some last night. He didn't have any issues last night. Not sure if that means the issue is going away or not.
The smaller restaurants should have an easier time of doing gluten-free in my opinion. The amount of people to train would be less, the amount of suppliers would be less, etc. I think the problem is there are too few people who get the gluten free thing. They think it's some fad diet like South Beach or Atkins.
We are very lucky to have two wonderful locally owned restaurants that make sure my husband's meals are safe to eat. They asked questions about why he ordered his meals the way he did and after that they have gone above and beyond to ensure that things are safe for him to eat. One of them we had at breakfast not to long ago. The toast always comes on a separate plate always has always will, because she loads the plate with that much food. I order pancakes (which are cooked on their own griddle so they don't get into the eggs and meat.) with a side of sausage and told the hubs I wanted his toast. He ordered sausage, eggs, and fried potatoes with toast. The waitress barely got the order to the cook until here she comes to remind him he can't have the toast because she doesn't have any that he can eat. There are others who aren't that good though.
On the bright side though a bakery is going gluten free on Fridays!!
I wonder if a few of the other items could become gluten-free by just asking for something to be held like the burgers (no bun) or some of the salads (no croutons). I'm impressed with the menu anyway. Wish we had something like that here.
You say that you want to gain weight and I'm guessing that you are having problems gaining weight and that's why you think that you are getting gluten. Am I right? If so it may not be a gluten issue at all. My husband is very, very thin. He's as gluten free as humanly possible. (Like a post here from the weekend 20 ppm is gluten free so it's possible that gluten is in his diet without our knowledge.) He had been working out, built up massive muscles to the point of not being able to move. When he talked with a personal trainer it was due to the fact that his body didn't have enough fat to support the muscles that he had built. The issue? Not what he was eating but how much he was eating. He wasn't getting enough fat and calories for his body's metabolic rate. He needed to be eating over 5000 calories a day to gain any weight. In order to do that, because it wasn't coming for the tons of food he eats in a day anyway, he added muscle milk to his diet. The liquid stuff that can be picked up in the store (pharmacy area at Wal-Mart) or at c-stores in the cooler is marked gluten free or not. That would be my suggestion, if none of the food is making you ill, it's all clearly gluten free, then try increasing your caloric intake one way or the other.
It can come and go or it can be constant. He usually does 3 meals of rice when he's not feeling well. The foods he can't tolerate aren't always right away. It took us a long time to figure out what was causing it. We'd eat the same meal over and over and over removing just one item until he wasn't sick. Then after about 6 months of no problems we attempted to add foods back. Like I said though he still has problems if he has too much of anything. Here is an odd one for you, to this day, 3 years of being 100% gluten-free, he can't do iceberg lettuce. He can do romaine lettuce though.
I thought it sounded like someone who spent 5 minutes on the internet reading about gluten-free and made themselves an expert. I've read everything I can get my hands on for the last 5 years and feel I'm no where near an expert.
I don't have a child but when hubby has been glutenated I might as well have a child.
When it gets bad, he goes on a white rice diet. He swears it's the only thing that soothes his tummy. It's not very nutrious but it doesn't stop the pain.
When he first went gluten-free for the second time we found a lot of things he couldn't tolerate. Milk was one of them but so were eggs. He could handle an egg as a binder, say in meatloaf, but to have a couple of eggs for breakfast would kill him. It took a good year before he could handle milk products again and still now it's in moderation. It took almost 3 years before he could eat an egg. Again it's in moderation. Too much of a lot of things cause him issues. Too much sugar, too much pop, too much dairy, too much greasy food, all can mean tummy trouble.
For a basic diet I'd go with whole foods. Raw fresh organic veggies and fresh non-processed organic meats. Bland, bland, bland.
Because our family is such a hodge-podge of what they can, will, and want to eat I usually do a buffet of some sort. Taco bars a good. No one realizes they are eating restricted diet food. Non-gluten-free folks can have flour tortillas, gluten-free can have their corn ones, etc. I've done pasta bars too. A couple of sauces, a couple of meat choices, and both gluten-free and regular pasta.
Here's what I found with a quick google search about Kix.
Well, almost, a customer service representative told me today. Kix has been reformulated so that it no longer contains oats. However, the company has decided not to specifically label Kix gluten free nor claim it to be so, as cross-contamination is still a possibility. I