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

  • Announcements

    • admin

      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.

Pizza Restaurants
0

6 posts in this topic

There is this new pizza place that will be opening up in town that will supposedly be selling gluten free pizza. I don't think I can trust it. I have no idea how the pizza is prepared in a pizza place--whether the dough is made there or shipped in and whether or not they will have 2 different ovens for gluten and non-gluten.

Even if they do have these precautions in place, I just feel like some lazy college kid is going to, for example, get frustrated waiting for the other oven packed with pizza and just stick the glutened pizza in the non-gluten oven or something of that nature to get his job done quicker. I am just curious what your thoughts are on that. Do you trust these kinds of places?? Would you eat there?? Wouldn't there be a really high risk of cross contamination unless the entire place was gluten free?

I just feel like no matter how much you explain to someone a little gluten is hurting, they just don't get it and I don't feel like they want to get it. It is not there problem, so who cares. We need a national commercial on television to raise awareness to people. Why doesn't someone/group of people do that??? Anyway, sorry for ranting...

0

Share this post


Link to post
Share on other sites


Ads by Google:

I live in Temecula, CA and they are going to open a Pizzafusion within the next 5 weeks. I am so excited! I have no problem speaking with the manager about cc, for the most part they understand. I am also going to assume that since this place offers gluten-free pizza, they more than likely explain to their employees why they have gluten-free items. I made my own celiac card to give to chefs, etc and I look forward to using them.

If you get sick than you get sick. Trust me I never eat out, maybe once a month and it freaks me out. I dont like to get sick, but regardless of where you eat there is always a chance for cc. All you can do is be honest and tell them it is important for them to be very careful with your food.

0

Share this post


Link to post
Share on other sites

Thanks for your reply. I understand what you are saying. It is just that I do not know when I am getting glutened. I do not have severe symptoms and am still learning about other food allergens I may have. In other words I am newly diagnosed and do not know my body that well yet.

I also hate to admit this, but I was a punky kid growing up. I never knew one could be so sick and how much a food allergen could affect someone just if it even touches the food. I used to work in a fast food restaurant and when we got strange requests such as the ones I make now, we would never take them seriously and the more crazy the order would get such as foods not allowed to touch one another the less we would be compliant--but the customer would ever know that. I know how easily things get cross contaminated. I guess it has all come back to bite me in the butt. :( :( :(

Anyway, I would expect nothing more from a college kid working in a pizza joint. I hate to go onto a restaurant and ask crazy questions about soy and gluten. I will usually contact the restaurant ahead of time via email before going and then when I do go to the restaurant it is amazing at how different the responses are. For example, an email has told me to avoid all salad dressings due to soy, but when I asked the waitress about it she says "None of our foods or dressings have soy in it except for the chicken" in a very convincing way. Well, which is it? I just don't trust anyone.

0

Share this post


Link to post
Share on other sites

Depending on the company I may or may not trust them. If there is clearly flour all over the place run. Many places give strict training courses on the cross contamination problems. If in doubt as what there policies are. If you don't feel comfortable with their answers, thank them and leave.

0

Share this post


Link to post
Share on other sites

I think that you have to investigate the place and decide for yourself.

Any restaurant carries an automatic cross-contamination risk. :(

A place that has a gluten-free menu is at least aware of the issue, and is probably taking steps to minimize the risk. :unsure:

There is a restaurant we like to go to in Toronto that has many gluten-free options. I trust them. The gluten-free pizza crusts are obtained from a totally gluten-free producer. They go into the oven in a clean pan and are transferred to the serving plate safely. They do not use a pizza cutter on gluten-free pizza--it arrives uncut at the table with a clean knife. If you order gluten-free pasta, you expect a long wait because they will boil fresh water in a clean pot to prepare your order. They definitely "get it." :)

A large pizza chain here in Ontario now offers a gluten-free crust. It arrives at the pizzeria packaged. I haven't personally tried it, but some other board members have posted positive feedback. Search the board for <"Pizza Pizza"> to find those discussions.

Obviously, the level of commitment is going to vary from establishment to establishment. My experience has been that the low-price fast food outlets are likely to have low-paid staff who don't care, but that more upscale establishments are more likely to understand and respond to our needs. As is so often the case, you get what you pay for.

0

Share this post


Link to post
Share on other sites




I go to Picazzo's Gourmet pizza, here in Arizona. There are several in this state and they are opening one up in Oregon. One side of the kitchen is gluten free and the other is regular. They use different colored dishes and ovens for the the gluten free items. I do react to gluten and I have eaten at Picazzo's many, many times over the last two years and have never gotten glutened. They have an unbelivable gluten free menu. So, if you are getting a Picazzo's near you, then you are one lucky person.

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
      103,342
    • Total Posts
      917,394
  • Topics

  • Posts

    • Weird Reaction
      Thank  you Flowerqueen and Cristiana for your replies. I'm actually feeling much better today. I got my appetite back yesterday lunchtime (a few hours after I typed the original post) and managed to keep in/hold down some chicken and lettuce!!! I also had a "fat" coffee (as I call it) before work with MCT Oil and butter (your probably going "yuk" right now but it's really nice...really haha) and started feeling a bit better after that. The nausea went away almost immediately after that although just the thought of having all that fat nearly made me sick but I just wanted to get back to normal asap. I usually have a lot of fat in my diet anyway which is normal for me so the coffee choice isn't unusual. Plus it was also the third day which was when I started feeling better after the first time. I didn't eat til lunchtime and I was good and hungry by then so I knew I was coming out of it. That nausea and trembling feeling is something I don't want ever again. I think after the workout and tearing down muscle tissue (which is a form of stress) and then not being able to hold the nutrients in for repair affected my nervous system. My theory only but to me it makes sense. Although Vitargo also comes in flavors I always get the Natural / Unflavored one so the barley is the only ingredient. As for there being something wrong with that particular batch, well, you be on to something there. Also I'm not knocking the product because as I said, I have used it before and it did exactly what it was supposed to do. But, I will never have it again. Cristiana, my last blood test revealed I had slight anaemia which really surprised me with the amount of red meat I've eaten during my life and the anxiety thing is also new as I'm usually a happy, positive person. Life is good but after this recent reaction I think it is an indirect cause of the glutening. I'm also surprised at how sensitive I've become to it and how quickly. Also what is DX? I also follow a FODMAP eating plan (I can give you more info if you haven't heard of it) which also eliminates certain foods. It's a plan directed mostly at IBS but is well worth looking into if you are suffering any gut health, digestion issues or any ailment you may have which you can't get to the bottom of. Broccoli was one of the foods which I have cut back on and I've eaten HUGE amounts of broccoli so it is a superfood for some but apparently not for others. (I even think I read somewhere it has MSG naturally in it) It's hard to find any bad articles on broccoli so this also really surprised me. It also answered a few other questions I had. Many, many thanks again to you both for your replies. It actually settled me just reading them. I'm glad I found these forums so I don't think i'll be a stranger around here for long.   Richard
    • Confused
      Okay, I get that you are not going to follow the advice from some stranger on the internet, but please read the links that I gave you.  Your doctor is not following the standard level of care.  I am dead serious.  I have Kaiser.  My own GP doesn't have a clue about celiac disease, but my Kaiser GI does.  Please, I urge you to get properly diagnosed.  All celiac testing requires you to be on a gluten diet.  If you go gluten free even for two weeks (it will take time to get the referral and appointment), it will mess up the tests.  Your GI will put you back on a gluten diet (called a gluten challenge) for 8 to 12 weeks.    Chances are (almost 100%) you will feel more miserable!  That will just delay your diagnosis.   Symptoms not bad you say?  I had pretty severe anemia, but no tummy issues.  Two months after my diagnosis, I fractured my back DOING NOTHING!  Yep, I have osteoporosis from undiagnosed celiac disease and I am an athlete!   Please take this seriously!    
    • Silent Celiac or Non-digestive symptoms
      Oh, you might learn how to tell if you had been glutened.  I just had anemia as my main symptom.  I did not have any tummy issues at all.  I was in shock when my doctor even suggested testing me for celiac disease!   Glutenings can vary as we are all different.  For some it is just a few days, others a few weeks and others months (that would be me).  My last official glutening as supported by follow-up antibody testing lasted for three months.  Guess what?  I had vomiting, abdominal pain, the works!  Funny how celiac disease can change and evolve over time.   Welcome to the forum!  Have some patience and learn all that you can.  The good news is that you can feel better and no medications are required!  
    • Confused
      Thank you for the information. I've been not sure if I should eat gluten or not right now. Dr. said I should watch what I eat when I emailed him the question. My symptoms aren't very bad (I understand that doesn't matter for celiac disease), so I can definitley tolerate the food. But I have been starving myself the last few days due to not knowing what the heck is going on. Thanks again.
    • Could this possibly be related to celiac or a gluten intolerance?
      If you did actually have celiac disease, it can take weeks, months and years to recover from some of your symptoms, especially neurological ones.   Best to get screened for celiac disease.  It's a simple blood test.  Any medical doctor can do it.  But a GI doctor is needed for a diagnosis, since an endoscopy is part of the diagnostic procedure.  BUT you have to be consuming gluten to get accurate results! http://www.cureceliacdisease.org/screening/ http://gi.org/guideline/diagnosis-and-management-of-celiac-disease/ Keep on researching.  I wish you well!    
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • ChiaChick  »  Peaceflower

      Hi Peaceflower, Just wanted to say thank you for the chat.
      · 0 replies
    • ukuleleerika

      Hello! I am new to this Celiac website... Is there anyone out there with Celiac AND extensive food allergies? My allergies include shellfish, dairy, eggs, cantaloupe, kiwi, mango, nuts, oranges, red dye, and more I can't think of. I went to the allergist about a year ago to see why I wasn't feeling well, and once everything was eliminated, I still didn't feel well. We did more testing to find out I had celiac as well as allergies to cattle as well as rye grass (I live on a farm basically). This was back in January 2016. I recently had my endoscopy with the gastroenterologist a week ago. I have no idea what to do or what to eat... So fish and potatoes for me!
      · 2 replies
    • SLLRunner

      Week 4 of the gluten challenge- wheat cereal every morning, regular bread every day, and wheat tortillas for my lunch wraps. Right now, body aches that seem exercise related (weight lifting and running), even though I am doing the same intensity of weight lifting and running I've always done.  Just a few more weeks until my blood test. Counting down the days.
      · 0 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,477
    • Most Online
      1,763

    Newest Member
    Andrew Miller
    Joined