Posted 29 August 2008 - 09:02 AM
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...
Posted 29 August 2008 - 09:55 AM
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.
Gluten Free going on 5 years and counting!
gluten-free is a life change and not a diet.
Posted 29 August 2008 - 02:30 PM
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.
Posted 30 August 2008 - 05:44 PM
Posted 30 August 2008 - 06:20 PM
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.
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.
Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000.
Type 1 (autoimmune) diabetes diagnosed in March 1986
Markham, Ontario (borders on Toronto)
Celiac.com - Celiac Disease Board Moderator
Posted 30 August 2008 - 06:58 PM
Diag. Celiac Disease by positive blood test 2/03/2004
Allergies - corn, soy, casein, egg whites and wheat
Hypothyroid and Hperthyroid
Fibromyalgia - diag. in 1978 when they called it Fibrositis
PAD Peripheral Artery Disease
Angina and Atrial Fibrillation
Scoliosis of the spine (caused by malabsorption and it is horribly painful) This would be enough reason for someone to go gluten free.
Ocular Myastenia Gravis
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