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
I can give some answers to anxious travelers. I work as a server at Bennigan's. The only problem I've ever had is handling the rolls or when the cooks are prepping breaded items in the kitchen. I even recently waited on a customer with celiac disease at the restaurant.
Here's the skinny from the back of the house. Burgers and buns are kept separate. A toasted bun is never grilled. The only concern has to be for other meat products one is trying to avoid. Nothing breaded is ever put on the grill. Most, if not all, items that are breaded are fried. Therefore do not eat the french fries. You can always ask your server to go in back and check the ingredients. They are usually very nice and helpful about it. You may want to avoid salads for other reasons. Salads are mixed in a large bowl and for example the cook at my restaurant doesn't wear gloves Gross, I know. Croutons and other things are added on top and can usually not be added on, except in some cases of a caesar salad that comes premixed. Also, dressings are usually made from a dry mix that has milk or water added to it. Atleast that's what my college cafe was like. I have always been able to tolerate Ranch dressing out fairly well.
Traveling with celiac disease is a lot easier than most people think. I went for a month to Greece and Turkey and had minimal issues. Honestly, the safety of the restaurant depends largely on the type of food it prepares. Bennigan's does a lot with fried food because it is Irish American cuisine. A chinese restaurant is completely different. For example, East China Inn in Northern Illinois makes there sweet and sour chicken with a rice flour breading, i think because that's what it tastes like and it has never bothered me. Just ask when you get there. Most places want your money and want you happy and well feed. Most servers will bend over backwards to make you happy because they want a good tip. Remember to always tip well, if your server really tries to help you with this. Most servers don't know anything about the gluten-free diet, so treat them like they're stupid. Happy eating and good luck.
Here's a promo for this site. Under the safe and forbidden list section there is a list of alcohol that is safe for Celiacs with brand names and everything. I keep a copy in my cook book I do know that I can drink Peach schnapps and vodka without an issue and I love three-buck-Chuck from Trader Joe's. But who doesn't like wine that costs three dollars a bottle!!
I don't bother with sunscreen. Every kind I've tried I always break out in hives from. I only recently thought about the possiblity that sunscreens could have gluten in them, but I react to everything. I won't even use makeup with an SPF in it. I've tried everything and believe it or not, I break out from Banana Boat too. I don't think that this has anything to do with gluten containing products. It is probably just another allergy. Anyways...long story short. I burn badly, so I use extra virgin olive oil(for everything including hand lotion in the winter). It works great and can act as a type of sunblock. Of course I do the t-shirt and hat thing too when I'm out, but I'm 22 so who am I kidding I want a tan!! Anyway, another possible product to try is Zinc Oxide, the stuff you see in old movies on the lifeguard's nose. It comes in a creamy form from Destin. I haven't had a chance to test it out, but it does have a really nice feel to it. That's what I use; olive oil, a hat, or Destin creamy. Yay for allergies.
Sorry, my brain isn't entirely working tonight, but I have a question I should have added when I pinned my last comment. I break out in a horrible rash from sun screen. I was just wondering if this could have something to do with having celiac disease or if my skin is just nutty and doesn't like sun screen or the sun. Does any one else have this problem?? Thanks. (And in case anyone is wondering, I use extra virgin olive oil, which works great for sun burns, and Zinc Oxide, aka Destin.)
Some products in Clinque are gluten-free, but you might also want to try Almay. Clinque is allergy tested and I ran into the problem of Wheat being added to an ingredient in one of my favorite colors of lipstick when I went to go buy more the last time. Almay is supposed to be allergy free, I've started using their foundation with some of my other Clinque products.
I went to Greece and Turkey a year ago in January. It was soo much easier than it ever is to eat here. I could usually find something to eat at a restaurant. Fruits and veges are always good options. Grilled meats are usually delicious too. You just have to be careful of what you would normally avoid here. I only had one mess up and it wasn't that bad of a reaction. I think Lay's labels there food in mulriple languages, so they have english on the packaging. The tour guides my group had were also helpful. The only problem was dealing with my professor on the trip because she never took the time to completely understand what this disease is. All you need to ask for is something without flour, or any wheat pseudonyms. If your in Greece, you have to try Greek salad especially if you like cucumbers and tomatoes. Enjoy your trip when you finally get there. Another suggestion is to bring food with a letter of medical necessity with you in your suitcase. The suitcase will get lighter and enable you to bring back more suvenirs as you travel.
School in Wisconsin-Sorry, but being gluten-free in Kenosha kind of stinks!! I can never find much of anything here.
Home in Illinois-yay for Soup to Nuts in Geneva
Soon to be Arizona bound-any suggestions?
That's slightly disturbing!! I hate to say it, but that is soo true. I had something a while ago that I thought was gluten-free, but it was cross-contaminated. Boy did I get a reminder of what this disorder is all about. Oh well, not much one can do until the food labels are redone.
I've got to ask, should my non-gluten-free family be tested? I've got celiac disease and so does my nephew, so should my family be tested for this as well? I was hoping somebody might have the answer. Cause both my parents will have strange reactions to stuff everyonce in a while. Thanks a bunch.
I'm almost twenty-two and have been on this diet since I was seventeen. But When I was a little kid I had an allergy to wheat, which my mom thought I had outgrown. I never really needed any of the tests because this is the only possiblity, even my doctor said that because I only react with all my digestive splendor when I've gotten a hidden gluten. To be honest, I've become a quasi-commuter in college because I have to go home every couple of weeks to get more food. Without a kitchen in the dorms and a food service staff who just doesn't get it, my microwave has become my best friend(ha). Okay, so I absolutely hate it and I can't wait to graduate, but I've made it through college. If it makes you feel any better, everybody is scared with this at first. To be honest, I wouldn't have made it through college or high school without my mom. I try not to cheat because I hate the way I feel when I even get a hidden gluten. In the long run you'll feel ten times better than when you weren't gluten-free. But my relatives still are sometimes clueless when I'm visiting. Oh well, that's family. Good luck with college.
Yeah, the Better than Bouillon stuff is really yummy. Even my non-gluten-free family members like it, and that's saying something. We use it in everything from Chinese to BBQ rice. It has a really pleasant flavor and is better than the regular bouillon cubes.
Just a piece of advice. Don't go to a small college. I'm in Kenosha, WI and their idea of health food is whole wheat. Thankfully the grocery store has started carrying more gluten-free products, but half the time I have to drive home every two weeks to get food that is microwaveable. Just make sure that when looking at schools see if there is somewhere to cook. And if you have to go to the cafe, make sure that they understand your needs because the place that I went doesn't get the whole gluten-free thing and half the time I ended up sick. Thank God I'm graduating in May.