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've been glutened so many times by TJ's "no gluten ingredients used" products I've stopped shopping there. The problem is that they have to re-package all the food into the TJ-specific packaging... something may not have gluten in it, but something they packaged right before that may have had gluten in it.
I know a lot of pizza places are starting to offer gluten-free crusts, but I'm careful and I usually e-mail or talk with them before ordering, and usually left uneasy enough I won't order a pizza from them (my favorite response to all my questions - "Our gluten-free pizza is gluten-free").
I was happy to see that my former local pizza place - Pizza Bella in Palatine IL, added a gluten-free crust to their menu. I was even happier when I got an e-mail response that answered my questions and showed they do have a plan for managing gluten-free pizza orders to minimize the risks of cross contamination.
Finally ordered a pizza from them last week.... and no reaction to it at all. I'm guessing it was an Against the Grain frozen crust (which is my favorite anyway), but just as yummy as I remember their pizza being. It is more of a delivery/pick up pizza place, but if you're in the area and looking for an option, it's worth the drive. I will order again, and I will remember if I do have a reaction, that there are still risks in ordering from any pizza place.
Buns grilled on the same grill... it may not have even been a dirty grill, it may have just been breadcrumbs flyin' around. (Grilled and toasted bread usually means it makes even more crumbs)
A couple months back the husband and I were in Vegas and we went to Fatburger - I ordered a bunless burger and it came, of course, on a bun (I have eaten safely at that location in the past). Sent it back, explained I ordered no bun, I have a wheat allergy, and I could not eat that burger, I needed them to cook me a fresh one. It came out again - probably a little too fast (but I was also dealing with a lot of blood sugar crashes at that time, and I NEEDED to eat SOON) and I just ate the burger anyway.
The plane ride home was not fun. That was enough exposure to make me miserable for two days.
Even natural sugars can mess you up... I started having blood sugar drops a couple months back, and I suspect the Larabars I was using at the time to try and make sure I was eating enough food did not help things. Yes, they are all natural and gluten-free, but are still pretty high in sugar.
Beans and nuts have been my friends the past two months. A mid morning, mid afternoon and before bad snack of nuts. Trying to get beans in during the lunch & dinner meals, maybe for snacks (hummus and carrots, beans in my salad, etc.). I am mostly carb free - occasional potato, brown rice or polenta, never more than once a day. Gluten-free breads and replacements - pretty much out, a simple carb is a simple carb, and my body does not like any of them.
And you may want to try and find a more understanding doc. When I went to see mine with all this stuff... his advice was "eat more protein, less grains, and very little sugars". Haven't had a *thing* with corn syrup in a month and a half, try to avoid most sugars (some honey with my unsweetened yogurt in the mornings). I do still drink dry white wine (a girl can't give up everything...).
And also set up an alarm to test your blood sugar overnight too - biggest thing for me was I was apparently having blood sugar crashes around 3:30am, and not doing anything for those just kept it all going in a vicious cycle. When I wake up & test then, I have a glass of fresh squeeze (no sugar added) OJ by the bed if I need it, and often some kind of snack (couple small slices of low fat salami, a cheese stick, small handful of walnuts, etc.). Not only do I not feel like I've been run over by a truck every morning, my blood sugars keep much more steady thru the day when I catch that night crash.
And my blood sugar highs tend to only be in the 100s, and as for lows, once I get down to 87-ish, I'm feeling pretty cruddy.
I've had minor reactions to Five Guys before (I have skin allergy and digestive reactions to minuscule amounts of gluten) and I've noticed it usually tends to be when I have my burger loaded up with other toppings. No "all the way" for me... either plain burger or plain cheeseburger - our Five Guys is close so I usually bring it home and load up my own sauces/toppings. It's just the nature of the beast that is a bun... crumbs are going to get flung around and possible end up in other containers, on sauce bottles, etc.
If the place has a gluten-free menu, always, always, always ask to see it, even if you know it by heart. When ordering, I usually also tend to throw the phrase "gluten-free" around - "I'll take the gluten free XXX..." and if there are instructions about how to order (order without the bun, order without the bread, etc.) I'll repeat those to the server too. Never hurts to repeat. And it also never hurts to ask questions (that's not marinated in soy sauce, right?).
When a resteraunt of note (such as Margaritaville) has a gluten-free menu I'm usually more confident that they'll get things right - they're not strangers gluten-free requests, and if something was obviously NOT gluten free, it'd get pulled from the menu quickly.
And if you will be there during a busy time, be patient. You may even want to tell your wait person that if your food will take longer to not wait on the rest of the table, etc. It's better to be a little late to the table and done correctly than rushed & not safe.
I've been doing better by making sure that I focus on "good carbs"... for me, that has been a lot beans, veggies, etc. Avoiding the "white" grains - even white rice is really not my friend. And yes, making sure every meal has a good balance of fat/protein/carbs. I do keep some fresh squeezed/no sugar added OJ by the bed for nighttime crashes - but I am happy to note that although I woke up and felt fine last night, I checked my blood glucose anyway, and it was normal, so I skipped snacking. (My pre-bed snack was some hummus and salami) I know if I do have a crash, the OJ tends to quickly solve the problem, and then I munch down from my "bedside snack plate" - which usually has something like salami or proscuitto on it, some cheese, some raw carrots and some hummus.
Oh, and been snacking on my own home roasted nuts (apparently all the "raw" types of Diamond nuts are gluten-free... not so much the Emerald nuts line of snacks - but easy to roast up your own) and I think that's been a big help too.
I know everything I've read describes a "crash" as down to 70... I get down to the mid 80s and I feel terrible. Last night, it was at 80 when I measured, and I was having trouble just trying to get to the kitchen to get myself some food (snacks will be carried upstairs tonight!). Going to try an Extend low-carb bar as my pre-bedtime eats tonight, see if that helps. But I will probably also have a half glass of OJ if I need something quick, and something more protein focused by the bedside. I figure the two-prong approach should work - some quick glucose source for the immediate issue, and something that can sustain me for awhile too.
I have had a history of being a "light sleeper" - things will wake me during the night. I also have a history of sleepwalking (infrequently, but it has happened).
So.... been dealing with episodes of regular hypoglycemia and reactive hypoglycemia for about a month - it started when I went off all grains/refined carbs. I have tried adding some back to see if that made any difference, it really does not. Thankfully, I have a good doc who was willing to hook me up with a glucose meter and told me to test and take notes, and I've found I tend to feel it when the blood sugar drops into the mid to low 80s (and 80 has been my low so far... that was 3am last night... fun! NOT!). I've been gulten free for two years (wheat allergy) but the very limited carbs thing is somewhat newer.
My question... when feeling a low - go for protein source or go for the quick glucose? It seems like every other website recommends a different one. Anyone??
If it's an allergy reaction, you may also have issues with oats. My issues are allergy-related, and I have problems with even the certified gluten-free oats and oat flours. However, if it is a gluten-free facility that also produces oats and oat flours, it's not as big of a deal for me.
The cupcakes thing would make me a little angry. That's why most places I've seen that offer gluten-free items buy them from a dedicated gluten-free bakery.
I do understand that some places don't have the space to have a special area for just gluten-free food prep, but as long as the place is usually clean and they do other things right (change gloves, make sure ingredients aren't possible cross-contaminated, etc.) I don't sweat it too much. I actually do not have a gluten-free household, and I don't have problems that stem from eating out of my own home.
One reason they may not understand... wheat is not as big of a part of the Indian diet. Yes, they use it for some things, but it's also not a cooking culture that uses wheat flour as a thickener in sauces, etc. Usually the only time I *can* participate in work functions is when we are doing Indian food.
That said, wheat flour can sometimes sneak in due to processing cross-contamination. I recently got glutened by rice from an catered Indian buffet (I should have known - pilaf contains more stuff, therefor a bigger chance for a problem, and I am SUPER sensative). I usually try to avoid anything with lentils (again, cross-contamination personal issue), but that leaves lots of things (chicken dishes are usually fine, veggie curries, etc.). You may want to actually stop by the restaurant and speak to someone on site before the function, they may be more helpful in-person.
I've got problems with oats, so I've always had reactions to Lundberg's products.
I used to not react to RiceSelect products... but that has changed recently and I now have them on the "no-no" list for myself.
I really find I have far fewer issues with non-US products a lot of times... my current brands of rice are the JFC Internation/Dynasty brands (they have a jasmine rice, and a sushi rice that I also use for risotto). I'd really rather buy rice that comes from Thailand, since they're not as much of a wheat-based food culture than a lot of other places. Seems to work for me.
Amy's does also make a gluten-free, dairy-free, soy-free frozen mac & cheese that is pretty good (well, as good as something missing all that can be!). Not cheap, but it does the trick for times when you just want some mac & cheese and don't want to make it yourself.