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

Missing Certain Foods
0

5 posts in this topic

Hello again. I am a newbie that has been gone for awhile. Just been really busy.

I have a question that I was curious about. I have found that being gluten free has made dining our rather difficult. Most places that I go, they are very concerned, and bring out a chef, or a person in charge who will check ingredient lists for me. One thing that comes up is this. Has anyone contacted restaurants and asked them to develop gluten free alternative items? When my wife cooks for me at home, she makes alot of the same things that she used to make, but, now uses Almond Flour, White/Brown Rice Flour, etc.

Is it possible that some of the nicer restaurants would be willing to provide gluten free alternatives to order? I really like the Southwest Shrimp and the Firecracker Chicken Wraps for instance from Longhorn Steakhouse, but, they are not gluten-free and I cannot consume them.

Just wondering if anyone tried contacting them. Many places are now offering Atkins items. Would be really nice to see gluten-free items.

0

Share this post


Link to post
Share on other sites


Ads by Google:

Pastor Dave's wife here,

In the United States there are not many restaraunts that specificaly cater to people on a gluten-free diet, but it is not so throughout the world. In Italy many of the restaraunts will even serve gluten-free pasta! It is just so underdiagnosed in the Western hemisphere that the restaraunts have not had the chance to see how much of the population would benefit from gluten-free meals. Once the diagnosis keeps up with the incidence of celiac disease, then the number affected will be a very strong motivation for change in restaraunts and in food manufacturing.

0

Share this post


Link to post
Share on other sites

Tiny86 meant to say this, but used the report button, rather than the add topic button to "post" it. Therefore, it came in the form of a report to the moderators, but it was meant to go here:

------------------------------------------------

I have eaten at redlobster 2 times, and they have been great. So far all I have been able to get is the Lobster & Shrimp Ceasar salad. I am also a nebie learning, boy is this hard.

------------------------------------------------

0

Share this post


Link to post
Share on other sites

I actually thought about contacting some manufacturers to see if they were interested in closing down their equipment, washing it down, producing a certain amount of the same product but gluten free and releasing it to the public, then going back to their regular stuff and supporting a gluten free line of mainstream stuff. Maybe have a schedule to produce some gluten-free stuff here and there. It may not be worth it for them to invest in a gluten-free line, so maybe just producing it once every few months would be able to show them that the products would sell and they would not lose money.

0

Share this post


Link to post
Share on other sites

When you buy a product that says it's been manufactured on equipment also used in the manufacturing of < >, they have done essentially that. Companies like Kraft will list all known allergens in their ingredient label, but still warn you that the chance of cross contamination is there (even if very minimal. Cleaning processes for food grade manufacturing are pretty strict and many companies are even stricter.) This is where people have to decide if it's worth the risk or not in eating that product.

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
      104,110
    • Total Posts
      919,434
  • Topics

  • Posts

    • Hi Lisa, I completely understand why you didn't do a biopsy on your daughter.  I went through the appendix thing myself...not fun!  I was diagnosed with just bloodwork and no biopsy, but did have the full panel.  I would go back to your PCP and ask for a full panel to include TTG, EMA and DGP tests.  Since she was already willing to test you, I'm sure she would be willing to order these.  Good luck!
    • What a gross title–it bothers me and I wrote it! It wasn't my idea originally. The research paper the data came from was entitled, "Experimental hookworm infection and gluten microchallenge promote tolerance in celiac disease" published recently in the Journal of Allergy and Clinical Immunology. View the full article
    • katesyl.........this is an older topic so the OP most likely won't answer.  I can, however, offer a piece of advice for you. Just going gluten free will probably not drive your inflammation markers down into normal.  It does depend on how high they were to begin with but with all autoimmune diseases, there will be inflammation going on forever.  Get used to wonky blood work because most of us will have that issue. I have 4 autoimmune diseases in total and, although I have driven certain inflammatory markers way down, my recent sed rate number was elevated.  The normal is supposed to be 30 and under in a woman my age but mine is 50.  With 4 AI diseases, I doubt it will ever be normal and I don't let it bother me. I am not willing to take major meds at all and use more natural anti-inflammatory supplements.  You can do whatever you feel comfortable with in regards to treatment but don't expect normal numbers with Celiac Disease. Inflammation will improve but normal?  Most people never get there completely.
    • My daughter's PCP did not go against anything, she offered to do the biopsy - I was the one opposed to it. My DD, who was 10 at the time had just spent 3 weeks in the hospital, very sick with a ruptured appendix, then had 2 surgeries a few months after. I didn't see the need to put her through anything else with her numbers so high and all the classic symptoms. Apparently, in some other countries, if your numbers are all high, they forego biopsy. Anyway, I was really asking about myself and whether I should push for add'l testing. I am still new this this and trying to get up-to-date and wasn't sure if my PCP should conduct other blood tests before I go completely gluten-free. I have been somewhat gluten-free, but not entirely. I have no problem going gluten-free, but want to make sure that I am doing it for the right reasons. I wasn't sure if the Gliadin Abs IgA was sufficient to point to Celiac and possibly doing a biopsy for me. Or if additional blood test would make more sense.   Thanks!!
    • I would like to know if you have found out the source of your inflammation yet. I'm gluten free three years but my inflammation test was high.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,147
    • Most Online
      1,763

    Newest Member
    Otto'sMom
    Joined