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      Frequently Asked Questions About Celiac Disease   09/30/2015

      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 Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can 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-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is 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 Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Ihop Breakfast
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14 posts in this topic

I saw online that they have simple and fit vegetable omelette with a side of mixed fruit. It says it doesn't contain gluten or wheat. I want to try it but i want to know if anyone tried it. I don't think im cross-contaminate sensitive because my mother has made me gluten free food on the same griddle she use gluten containing food, and i didnt react. I think at first i was reacting because i had a lot of food sensitives.But now im better.

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I saw online that they have simple and fit vegetable omelette with a side of mixed fruit. It says it doesn't contain gluten or wheat. I want to try it but i want to know if anyone tried it. I don't think im cross-contaminate sensitive because my mother has made me gluten free food on the same griddle she use gluten containing food, and i didnt react. I think at first i was reacting because i had a lot of food sensitives.But now im better.

Just because you didn't react then, doesn't mean you won't now.

 

I wouldn't do it. I've heard that some chains add pancake batter to omelettes and such. Even then, the high risk of CC would not be worth it to me.

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I have, while traveling and have not had a problem.  I do remind them that I need fresh eggs, nothing from a container or mix and not the omlette eggs with the batter in them.   Do I take a chance ABSOLUTLY, but I do that anytime I eat out.  

 

Eating out is like russian roulette, I ask the right questions and double check everything, but I still have no control over what happens behind those kitchen doors, or that the person is telling me the truth.   That is just my own experience.  

 

A month ago while traveling I ate the best gluten free pasta I have even had, but when I ordered it, it came out with breadcrumbs on top and had to be remade.   They knew it was gluten free becuase it was marked all over my slip (and the slip was even a different color) and the upcharge for the gluten-free pasta, but it still didn't stop someone from adding breadcrumbs.   So even a place with more awareness than others can make a mistake, thank goodness I caught it before I ate it.   

 

By the way, I eat breakfast out more often than other meals, and I have yet to find a place other than IHOP that adds batter to their omlettes, most of them look at me like I have three heads when I ask that question :mellow:

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I saw online that they have simple and fit vegetable omelette with a side of mixed fruit. It says it doesn't contain gluten or wheat. I want to try it but i want to know if anyone tried it. I don't think im cross-contaminate sensitive because my mother has made me gluten free food on the same griddle she use gluten containing food, and i didnt react. I think at first i was reacting because i had a lot of food sensitives.But now im better.

 

"Food sensitivities"? is not the same as celiac.

Do you have celiac disease??

 

Because if you have Celiac Disease, you should not risk cross contamination, no matter if 

"you do not react".  You are still sparking the inflammatory process in your gut.

 

As a celiac, I would never eat food made on the same griddle as gluten containing food. Never.

 

That's just unwise.

 

P.S. Hope this sounds "helpful" and not "scolding"  :) because that was not my intention.

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My gluten-free husband was traveling and was talking to one of the chef's at one of the hotel chains.  While requesting gluten-free eggs (to be prepared in separate pan), the chef mentioned that the oils he was using had barley in them.  He reminded my husband to make sure future egg orders are fried in butter.  Who would have guessed?  

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Of what 

 

My gluten-free husband was traveling and was talking to one of the chef's at one of the hotel chains.  While requesting gluten-free eggs (to be prepared in separate pan), the chef mentioned that the oils he was using had barley in them.  He reminded my husband to make sure future egg orders are fried in butter.  Who would have guessed?  

 

Of what use is barley in oil?!

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Of what 

 

 

Of what use is barley in oil?!

No clue, but the chef actually showed the cooking oil package to my husband.  

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No clue, but the chef actually showed the cooking oil package to my husband.  

 

I wish I knew the name of that oil because that's a new one on me. (and kind of weird.Why would someone put barley in a pure cooking oil?)

 

That was just a rhetorical question, BTW. I often wonder aloud about the crazy things found in food items.  :D Just makes no sense to me. 

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I have, while traveling and have not had a problem.  I do remind them that I need fresh eggs, nothing from a container or mix and not the omlette eggs with the batter in them.   Do I take a chance ABSOLUTLY, but I do that anytime I eat out.  

 

Eating out is like russian roulette, I ask the right questions and double check everything, but I still have no control over what happens behind those kitchen doors, or that the person is telling me the truth.   That is just my own experience.  

 

A month ago while traveling I ate the best gluten free pasta I have even had, but when I ordered it, it came out with breadcrumbs on top and had to be remade.   They knew it was gluten free becuase it was marked all over my slip (and the slip was even a different color) and the upcharge for the gluten-free pasta, but it still didn't stop someone from adding breadcrumbs.   So even a place with more awareness than others can make a mistake, thank goodness I caught it before I ate it.   

 

By the way, I eat breakfast out more often than other meals, and I have yet to find a place other than IHOP that adds batter to their omlettes, most of them look at me like I have three heads when I ask that question :mellow:

I think eating at an IHOP if you have Celiac is far more of a Russian roulette than eating out at a high end restaurant that makes all their food from scratch and understand cc.  There are different levels of risk and I still have trouble understanding why anyone would eat at ANY fast food place if they are a diagnosed Celiac.  CC is guaranteed at places like that. The people employed there have zero food training and haven't even been to school for culinary arts....where they learn all about cc.  The only place I eat breakfast out are places that are 100% gluten-free...and there aren't too many of those.

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My gluten-free husband was traveling and was talking to one of the chef's at one of the hotel chains. While requesting gluten-free eggs (to be prepared in separate pan), the chef mentioned that the oils he was using had barley in them. He reminded my husband to make sure future egg orders are fried in butter. Who would have guessed? 

 

Actually had a similar thing happen to me at a hotel.  Hubby was getting me some scrambled eggs and the chef asked if he wanted toast with that. Hubby said no, it was for his gluten free wife.  The chef said that I couldn't eat the eggs because the oil (or maybe it was butter) they cooked the eggs in had barley in it.  He got a clean pan and made some eggs without the gluten specially for me.  Luckily this chef had a nephew with Celiac and knew what he was talking about.

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Found some info on Barley Oil.

 

http://www.ifood.tv/network/barley_oil

 

Colleen

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Found some info on Barley Oil.

 

http://www.ifood.tv/network/barley_oil

 

Colleen

 

 

Interesting.... and since it is very expensive to extract, I am surprised that any restaurant would bother to use it.

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Internal Benefits:

  • Reduction in the serum cholesterol levels
  • Increased intestinal fluid viscosity
  • Relief from digestive problems such stomach ache, diarrhea, inflamed bowel, etc.
  • Lowered blood pressure, cholesterol and blood sugar
  • Helps lung related problems such as bronchitis

 

External Benefits:

  • Relief of aches and joint pains
  • Increased muscle energy
  • Relaxed and soothing feeling
  • Relieves arthritis
  • Helps in cases of inflammation of joint tissues, ligaments, tendons,
  • Relieves muscle strain and fatigue
  • It also helps in treating boils on the skin

Thought the above was funny.  It really doesn't do any of those things if you have Celiac.  In fact, it makes many of them worse.

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Thought the above was funny.  It really doesn't do any of those things if you have Celiac.  In fact, it makes many of them worse.

I once had to leave my daughter with my mom for a little while, while I had a flat tire repaired.  Daughter was sick to her stomach at the time but now I can't remember why or if we even figured out why.  For many years she was sick to her stomach a lot. Although she doesn't have celiac, she had a gluten as well as a wheat intolerance.  And one of her symptoms if she ate it was getting sick to her stomach!  I came home to find the two of them fighting big time and daughter was in tears.  My mom was trying to feed her Saltines to settle her stomach.  Neither daughter nor I could get through to my mom that they would *not* settle her stomach!

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    • Weird Reaction
      Hi Cristiana, You are quite right, there could be something wrong with the batch. I have often wondered this myself when I've had symptoms. A lot of manufacturers recall products when they find contamination issues, I often wonder though, how many products 'sneak' under the radar and no-one knows for sure; it could be the reason why so many of us wonder what we did to get 'glutened'. 
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      Hi Richie I've put the above in quotes as you have described in the first and second sentence how I felt six months prior to my DX.   In my own case, in the end I concluded it was anxiety after consulting Dr Google!  It was such an alien feeling to me, I couldn't even think what it was, particularly as life was pretty good at the time.  Anxiety is a problem for a lot of celiacs prior to diagnosis, and often after glutening after going gluten-free. You mention breathlessness, this of course can be for reasons such as anaemia (again a common celiac problem, I had this prior to DX) but of course also can arise if you are anxious.   Re 'gluten free' - Flowerqueen is right, from what I have read on this forum some people really do seem to react with less than 20ppm.    But perhaps some other things to consider...  could there be something wrong with the batch you have consumed?  Might it be worth contacting the manufacturers?   That said, you could , as Flowerqueen suggests, have a problem with another ingredient, in the product or something else you consumed. In the past I have had a terrible reaction - fever, trembling, diarrhea, stomach cramps that lasted up to three hours the last three times I ate..... broccoli, of all things.    Who would have thought that possible?  I have often thought I should try it again, just to be sure it was the broccoli, as it is a 'super food' that I ought to have in my diet, that I like very much, but the thought of having such a reaction again has put me off. I do hope you will find some answers soon.  
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