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Can We Look Forward To This Soon?
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I went into a restaurant every day last week and asked for a gluten free meal. I didn't explain what gluten free meant or even have to tell them the wheat allergy story. The waiters smiled and nodded and brought me delicious risotto, pasta, bread, salads, fish, or meat. For dessert I got lovely cakes decorated with fruit and custard or cream. I think I have found heaven. Actually it's called ITALY! Let's hope the food industry in the USA can get a clue, soon! I can't wait to go back. :D

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That's terrific! :D Can we look forward to this soon? I would think so. We've made such advances in awareness over the past years. Although this probably isn't a change that'll occur in the next year or two, I know I'll see the day when waiters and chefs immediately recognize celiac disease and know about the gluten-free diet.

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Wow, that totally rocks!

I don't think that's something that'll be happening soon, but once places here figure out there would be money to be made by doing that, they might. Uhh.. yeah, maybe that's a bit jaded view. =)

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I don't think that's something that'll be happening soon, but once places here figure out there would be money to be made by doing that, they might. Uhh.. yeah, maybe that's a bit jaded view. =)

But very true -- we're finding that more and more people have celiac disease. If 1/200 have special dietary needs, restaurants are bound to be more accomodating. After all, these chain restaurant names we're throwing around on the board are getting a lot of business from celiacs, just because they can tell you that the meat isn't contaminated and the vegetables aren't covered in gluteny toppings. Celiacs provide good business and if they do it for the money or our health, they're doing it, so it doesn't really matter. Sorry for rambling.

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That seemed well thought out for rambling, so nothing to be sorry for. =)

I agree too.

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I was just diagnosed in May and have the most trouble with eating out. Even if the wait person seems to understand my needs, communicating it to the chef is entirely different. And, if the meal is gluten free, how do you know it was prepared without cross contamination?

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You don't.........now you could always ask to see the area where they cook it, or something, but this is all about trust. And properly explaining how careful they have to be and how important it is.

Thank you, Alexoula..... :)

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a lot of waiters bring the chef out and then you can directly talk to the chef about how things are prepared and I do that al the tiem, if the waiter doesn't suggest it then just ask to talk to the chef

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you are taking huge risks eating out at any restaurant, whether they do 'gluten free' or not. If you can't watch them make it, you shouldn't be eating it.

I've been there, done that... sooner or later you will get burned, so to speak.

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I actually went to Quizno's subs recently. I asked the girl taking my order if the chicken on the salad had any gluten or wheat products in it. She looked at me kind of funny and said she didn't think so. She then proceeded to the back to get the box of frozen chicken and had me come back in the kitchen area with her. She let me look at the label on the box. It had wheat starch and chicken broth in it. I explained that I couldn't have that and she was super nice about it. She was very helpful!

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I recently went to Coldstone (Ice cream shop) I asked if their hot fudge was gluten free and although the girl behinf the counter didn't know she let me take a look at the can to check and she also notified the shift manager who told me which ice creams were no-no's. Also Baskin Robbins lists "gluten free" and/or "wheat free" on their flavor labels. I recently went to the Cheesecake Factory and the Waitress as well as the cook were knowledgeable about celiac disease, and even made a special gluten free meal for me with my own delicioud gluten-free sauce!

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So, most of Coldstone's ice creams are gluten free? I've only been there once and had their sweet cream ice cream with bananas. I think it was safe, but not sure. The flu was going around that week and I think I had a touch of it, but I must admit, I haven't been back just in case.

Also, which Cheesecake Factory was that? It's good to know that more folks are being educated. I agree that you have to be super careful, but I can't fold up my tent and just stay home.

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    • Hi, Ok good advice and I am sincere when I say how much I appreciate a lot of the responses, advice and encouragement that have been posted here. I'm not sure what a nutrionist is but a dietician (here in the U.K.) is a heavily regulated medical profession and my dietician is based most of her week in a hospital where doctors and MD's as they are known refer patients to her for help. She works every day with celiacs, dh sufferers and people with crohns, ibs etc and seeing my skin, listened to what I was saying (particularly about how my redness and blisters resolved on a gluten free (though not wheat free) diet for several years, and sent a report to my doctor/MD requesting a battery of tests - tests that can indicate dh, celiac and associated complications. I also have a friend with a wheat allergy and two with celiac (all diagnosed) and they are encouraging me to go ahead with getting these particular tests. So that's great but reading the above quote that suggests that situations like sharing an oven used to cook gluten-containing pizza, should not cause a gluten reaction. I thought, my god what's the point of going through these tests if my recent reactions aren't actually to do with gluten. Although my dietician is concerned about possible dh and has been through years of medical school, I also really trust the advice of an advanced member on this site and if they think oven-sharing shouldn't cause any gluten reaction, what hope do I have with an MD? It has taken me years to pluck up the confidence to ask for any medical help because I feared that sort of response along with a focus on psychological issues and hormones etc early on in the thread (even though, I only started feeling depressed since yesterday). Actually, I'm a mental health nurse so it's good to see people are alert to these issues but I am also pretty familiar with depression and I know that many people with physical health problems are fobbed off by doctors with talk of depression, stress, and hormones. I'm sorry that I took the (above) quote to heart and I know that I allowed that to colour my perception of the whole thread, which has been helpful in many ways. Best wishes to you all, even those I didn't agree with! Rhian 
    • I thought maybe doing a trial period to see if he reacts positively to being gluten free and then adding it back to see if symptoms come back would maybe be helpful to the doctor? But I guess that's true, it might skew things regarding any future tests that might be warranted. 
    • If you haven't had her tested yet please do not go gluten free. Get the celiac testing first as if she does feel better gluten free when she has to go back on gluten for testing she may have much worse symptoms.  There will also be a higher risk of false negatives.
    • I did not mean to imply that you should put him on a gluten free diet.    If you suspect a problem with gluten, please get an opinion from a GI who is celiac savvy.  All celiac testing requires a patient to be consuming gluten.  The slightly equivocal TTG?  That warrants a gene test at the very least.   http://www.mayomedicallaboratories.com/it-mmfiles/Celiac_Disease_Diagnostic_Testing_Algorithm.pdf  
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