Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Can't Trust So Called Gluten Free Menu Items Anymore
0

20 posts in this topic

It's my feeling that after eating at a spot that some Restaurants will say their food is Gluten Free even when it is not, just to appeal to more people.


The other day I had a 'gluten-free' poutine, that started causing me pain shortly after consuming and continued to have pain for about 2 day's after.  I don't know if the guy used the wrong gravy or what.   

I just can't trust it anymore.  I won't eat it unless I made it.  It's not worth the pain.  

 

Vegetables might be ok while out, but that's IT!

 

Your experiences?

0

Share this post


Link to post
Share on other sites


Ads by Google:

Generally, it is not safe to eat out unless you personally know the cook. Some restaurants have high awareness of celiac. Others do not.

 

I've eaten out at steak houses before and have been okay.

0

Share this post


Link to post
Share on other sites

Until there are laws and regulations, dining out will always be a risk.  But, once you know what you're doing and you make wise choices, there is no reason to deprive yourself of something that others enjoy.  :)

2

Share this post


Link to post
Share on other sites

Just because they have a gluten free menu, it does NOT mean that the food is safe.  Lots of restaurants don't know what they're doing, and they just list gluten free to appeal to trendy dieters.  You don't have to know the chef personally, but you do need to talk to the chef or the manager and make sure they know what they're doing.  Ask if the food is made in a separate area of the kitchen.  Ask if they have different dishes and utensils.  Ask if they grill food on a separate, dedicated grill - or if they use a dedicated fryer for ONLY gluten free items.  You can't assume that they understand how to avoid cross-contamination.  If you have ANY doubts - don't eat the food. I or my husband always call new restaurants ahead of time and ask these questions, even if they have a gluten free menu.

 

My guess on the poutine?  Probably the ingredients were gluten free, but the fries for the poutine were made in a fryer that also handles breaded items - like onion rings or cheese sticks. 

0

Share this post


Link to post
Share on other sites

:

 

As far as people are concerned there are two definitions of gluten free.  One means that nobody purposely puts any gluten in.  The second means that it is processed in a separate facility than wheat.  I was warned at Jason's deli that, although they had a gluten free menu, it was not intended for celiacs.  Nice they were honest. 

 

 

From my super-sensitive perspective: 

 

 I can't imagine going into a regular pizza restaurant to eat.  Some are advertising gluten free, but check the back, there is flour everywhere.  Even if they put none in a cleaning mixing bowl, what about where they knead it.  Anyway for now I am not eating out and I was also told not to go into a restaurant.  But if I must go in, not to eat while I am there, even if it is my own food.

 

I am not saying everyone needs to use all of the precautions I do.  But if you need them: consider them.

0

Share this post


Link to post
Share on other sites




I learned the hard way about health food restaurants. Apparently a gluten free diet is a trend. It's good for Celiacs in grocery stores (supply and demand) but you have to stress the importance of cross contamination and your disease when eating out.

0

Share this post


Link to post
Share on other sites

I had lunch with my family at Baker's Crust (yeah I know! :rolleyes: )  It's a nice restaurant and they have lots of options.  We had been there before, but I could not remember their frier situation.  I inquired and the waitress indicated that it was dedicated to unbreaded foods.  I ordered.  With a quick return, she corrects her statement and said that it was not "dedicated", and I could have a side salad in exchange. I was very impressed with her attention that she afforded me.  My only regret was that I did not get her name, as I should have spoken to her manager.

 

Yeah, she got an extra tip and a big thank you. :D

0

Share this post


Link to post
Share on other sites

I almost trust restaurants that have a "There may be cross contamination" disclaimer more. Because then I know they at least understand that cc is an issue. But I look at reviews of places (Find Me Gluten Free app) and only use the list and cautions from my local celiac support group. The support group also has descriptions on the varying levels of celiac's observances like "some items can be made gluten free" all the way to "one of the chef's has celiac's and has worked to make the restaurant somewhere safe for him to eat." Those little extra behind the scenes additions are helpful. 

 

I've also found that restaurants that cater to multiple diets/intolerances/religious observances are a lot better. But there is always a risk and that's just something we have to accept. 

0

Share this post


Link to post
Share on other sites

In the case of the poutine, I'd be willing to bet that the fries were done in a shared fryer.  Or that whoever grabbed up the cheese had gluten on their hands.  But you might be right.  The gravy might not have been gluten-free.  For that matter, your plate could even have been glutened.

 

But we learned the hard way that even though the offer a gluten-free menu does not mean that they won't still try to serve you gluten.  They often just don't get it.  Such as ordering gluten-free pasta but then they bring you the regular bread or breadsticks.  Or put croutons on your salad even though you ask for them to be left off.  And then when you mention it, they tell you that they'll just go pick them off for you.

0

Share this post


Link to post
Share on other sites

Definitely talk it out with your waiter and do lots of research before you eat out. It's a risk, it's terrible to me that gluten-free has become a trendy diet to help you lose weight quickly. That's why a lot of restaurants just slap gluten-free on an item if there is no wheat product on it but may be lax with cross contamination and other things. I hope you feel better soon. 

0

Share this post


Link to post
Share on other sites

I think that whether or not you want to do it depends on how sick you might get if glutened, and how sensitive you are, or in other words how likely it is that you will get glutened.  It is an individual choice depending on those two factors, and maybe more, like do you have an important client meeting the next morning during which you don't want to be having to run to the bathroom, and how much you hate to cook.

 

I tried it several times and finally gave it up myself.  The disadvantage of possibly getting glutened outweighs the disadvantage of cooking everything myself in my case.

1

Share this post


Link to post
Share on other sites

I just recently went out to eat at a local chain restaurant with my family.  I spoke with my server about cross contamination and she was awesome and went to the manager and cook.  Both of which came to our table and made sure to let me know about a dedicated part of the grill and since they did not have a dedicated fryer, offered me a side salad (usually $$2 more) free.  You just need to be vigilant and ask the right questions. 

0

Share this post


Link to post
Share on other sites

I have given up on restaurants completely, with the exception of two restaurants. I've noticed as everyone else on here has, that restaurants will really say anything to sell their food, but when I get home I'm the one in pain for days. I would love to find those people who told me the food is gluten-free and puts tons of aloe stems in their food--ha, who's sitting on the toilet now! Ha ha!

  No but seriously, only two restaurants never make me sick (both in NYC)--Risotteria and a raw, vegan, organic, gluten-free restaurant called Rockin' Raw. Bisou Chao macaron cookies seem to be safe as well (also in NYC). I know that Jennifer Esposito is an adamant Celiac and she just opened a bakery in Manhattan--it's called Jennifer's Way on 263 E. 10th St. I'm going there tomorrow with my husband to celebrate our anniversary.

  But it's just so sad and awful that most restaurants absolutely don't care for Celiacs and are just pandering to a trend of people who don't even need to be gluten-free. I also don't understand why gluten-free product labeling is not better regulated and standardized. That would make life easier for so many people.

0

Share this post


Link to post
Share on other sites

I also think being vigilant has never worked for me. I've had servers and restaurant managers lie right to my face and reassure me that the food is gluten-free and make promises, but when I got home each time I just got very sick. I tend to do my research ahead of time before even setting foot in a restaurant. I call them ahead of time and won't go unless they are an entirely gluten-free restaurant with no gluten on the premises or if the food is separated. I also ask about the sources of their ingredients to make sure they are not contaminated. It's near impossible, but I figure the more I call and ask companies and restaurants about this, the more they will realize that they have to cater to Celiacs. I think it changes things for all of us. Keep asking, keep questioning!

0

Share this post


Link to post
Share on other sites

I have given up on restaurants completely, with the exception of two restaurants. I've noticed as everyone else on here has, that restaurants will really say anything to sell their food, but when I get home I'm the one in pain for days. I would love to find those people who told me the food is gluten-free and puts tons of aloe stems in their food--ha, who's sitting on the toilet now! Ha ha!

  No but seriously, only two restaurants never make me sick (both in NYC)--Risotteria and a raw, vegan, organic, gluten-free restaurant called Rockin' Raw. Bisou Chao macaron cookies seem to be safe as well (also in NYC). I know that Jennifer Esposito is an adamant Celiac and she just opened a bakery in Manhattan--it's called Jennifer's Way on 263 E. 10th St. I'm going there tomorrow with my husband to celebrate our anniversary.

  But it's just so sad and awful that most restaurants absolutely don't care for Celiacs and are just pandering to a trend of people who don't even need to be gluten-free. I also don't understand why gluten-free product labeling is not better regulated and standardized. That would make life easier for so many people.

 There is no gluten in aloe stems.  I am not saying you do not react to aloe, but if you do it is not to gluten.  Gluten is only found in wheat products, barley, rye and foods contaminated with gluten, like oats.  ActualIy some people react to even cerified gluten free oats.  I cannot imagine aloe being processed anywhere near wheat.  Aloe is, in fact, a calmant of the gut for most people.

1

Share this post


Link to post
Share on other sites

 There is no gluten in aloe stems.  I am not saying you do not react to aloe, but if you do it is not to gluten.  Gluten is only found in wheat products, barley, rye and foods contaminated with gluten, like oats.  ActualIy some people react to even cerified gluten free oats.  I cannot imagine aloe being processed anywhere near wheat.  Aloe is, in fact, a calmant of the gut for most people.

Mushroom, you need to re read the post.  She didn't say that there was gluten in aloe stems.  She said that she would put aloe stems in their food to make them have to run to the toilet LOL.  I did a google search, apparently the Sloan-Kettering Cancer Center says that ingesting aloe can cause diarrhea.

 

It was just a joke.

0

Share this post


Link to post
Share on other sites

In the quote mushroom made, the poster had this sentence below and  grammatically, if you read it carefully, it sounds like she meant

the people who told me the food is gluten-free and puts tons of aloe stems in their food...... See?

 

"Puts" makes it confusing. She meant to write "put"----as in she would put them in THEIR food so they would end up in the potty. see? Easily misunderstood! :)

 

The sentence she quoted was:

 

"I would love to find those people who told me the food is gluten-free and puts tons of aloe stems in their food-"

 

 

 

Do you see why this is confusing? the people are doing the action of  "told and puts". (a simple addition of the s on that verb can change the meaning so easily.)

0

Share this post


Link to post
Share on other sites

I saw that it was confusing.  That's why I tried to explain it.  Typos happen.

0

Share this post


Link to post
Share on other sites

I saw that it was confusing.  That's why I tried to explain it.  Typos happen.

more than we'd like sometimes  :D  good thing there's an edit button.

0

Share this post


Link to post
Share on other sites

I have given up on restaurants completely, with the exception of two restaurants. I've noticed as everyone else on here has, that restaurants will really say anything to sell their food, but when I get home I'm the one in pain for days. I would love to find those people who told me the food is gluten-free and puts tons of aloe stems in their food--ha, who's sitting on the toilet now! Ha ha!

  No but seriously, only two restaurants never make me sick (both in NYC)--Risotteria and a raw, vegan, organic, gluten-free restaurant called Rockin' Raw. Bisou Chao macaron cookies seem to be safe as well (also in NYC). I know that Jennifer Esposito is an adamant Celiac and she just opened a bakery in Manhattan--it's called Jennifer's Way on 263 E. 10th St. I'm going there tomorrow with my husband to celebrate our anniversary.

  But it's just so sad and awful that most restaurants absolutely don't care for Celiacs and are just pandering to a trend of people who don't even need to be gluten-free. I also don't understand why gluten-free product labeling is not better regulated and standardized. That would make life easier for so many people.

 Maybe it's the area you live in but I am in Boston and I have to say that most restaurants go out of their way to make sure I have a safe meal. Why would anyone lie to a celiac and not care?  Do you think they really want to sabotage their business and get a bad name?  There are many places that offer up gluten-free meals now and, from my limited experience because I do not dine out as much as some Celiacs do, I rarely take a hit at a restaurant.  I am insanely sensitive also and react badly to crumbs so it would not be possible for me to eat out if everyone were that careless.  I know there are areas where people have no access to quality restaurants that know how to do gluten-free meals correctly but if you live near a big city, there are usually options to fall back on and you won't get sick.  I just think your statement that most do not care is way off. Gluten free meals in restaurants will not expand if everyone keeps trashing their attempts to cater to us.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,123
    • Total Posts
      919,495
  • Topics

  • Posts

    • I had a negative biopsy and was still diagnosed with Celiac. My GI ran a bunch of tests looking for the cause of my 15+ years of diarrhea and the only thing that came back positive was the entire Celiac panel. All very high. So he performed an endoscopy with biopsy. The biopsy was negative. So he ordered a genetic test. When that came back as "high risk" he decided a trial gluten free diet was in order. After 8 weeks my symptoms resolved and my antibodies were back to normal. Since then, follow up testing had shown I have osteoporosis. I am a 40 year old male.  So yes, you can definitely still have it and have significant damage with a negative biopsy. 
    • Annual celiac antibody testing is, in my opinion (and based on what celiac researchers have published), is critical, especially for a 12 year old.  Life is going to get harder for her.  Peer pressure is huge (I have a 15 year old daughter), and remaining diet compliant can be tough.   In Dr. Fasano's, Gluten Freedom, he discusses a young patient who became ill in high school after being gluten free for years.  His parents were perplexed.  Dr. Fasano took the young man aside and he confessed that while on a date, he didn't want to bring up his celiac disease.  So, he ate pizza.  He was too embarrassed to tell his parents.   My daughter does not have celiac disease.  She was first tested two years ago.  Since she is symptom free, is not anemic and her other lab work is fine, we'll wait to test her in another year.  It all depends on the patient, but every few years, testing is recommended for all undiagnosed first-degree relatives.   It certainly sounds like your younger children should be screened.   I wish you both well!      
    • Perhaps you should consider asking for a GI referral.  You might just skip the blood tests and go directly to an endoscopy/biopsies while you are still consuming gluten.  It is the "gold" standard for a celiac diagnosis anyway!   Here's the deal with going gluten free.  You can do it.  It costs nothing, but you must give it six months or longer.  You'd need to think like a celiac, but it can be done!  I'll tell you my tale.  My hubby went gluten-free 15 years ago per the very poor advice of his GP/PCP and my allergist.  After a year of mistakes and learning, he got well.  It worked!  Thirteen years later, I was formally diagnosed.  (It was a shock as I was only anemic at the time.)  Hubby would be the first to say that I have had way more support from family, friends and medical.  I must say, it's nice to see those lab results.  It really helped me adhere to the diet in the beginning too.   So, you know your medical situation.  You must do what's best for you!   I hope you feel better soon!  
    • I'm sure going to have a long talk with my doctor.  Then I'll find a new one that will support me and make sure that my daughter and I both have the proper testing done yearly.  
    • also:  glutendude - i don't get it.  shouldn't it be glutenfreedude?  lolz i eat out few and far between.  most of the times i've been glutened it's been eating out.  this weekend i'm getting my bacon cheeseburger on at red robin  i always get my 'good' waitress - lucky, i guess, paula takes good care of me   and i will eat at bonefish but they have a limited 'safe' menu.  look for places that have the 'GiG'  training they know their stuff.  mellow mushroom, melting pot, california pizza kitchen, pf changs are all supposed to be trained that way.  they know to avoid cc and change their gloves, etc.  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,161
    • Most Online
      1,763

    Newest Member
    Jashan8534
    Joined