-
Welcome to Celiac.com!
You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.
-
Celiac.com Sponsor (A1):
Celiac.com Sponsor (A1-M):
-
Get Celiac.com Updates:Support Our Content
-
Get Celiac.com Updates:Support Celiac.com:
-
Celiac.com Sponsor (A17):
Celiac.com Sponsor (A17):
Celiac.com Sponsors (A17-M):
-
Recent Activity
-
- trents replied to colinukcoeliac's topic in Gluten-Free Restaurants3What should I expect from a UK restaurant advertising / offering "Gluten Free" food
Welcome to the the celiac.com community @colinukcoeliac! I am in the USA but I don't think it is any different here in my experience. In some large cities there are dedicated gluten free restaurants where only gluten free ingredients are found. However, there are a growing number of mainstream eatery chains that advertise gluten free menu items but they...- 1
-
-
- Scott Adams replied to colinukcoeliac's topic in Gluten-Free Restaurants3What should I expect from a UK restaurant advertising / offering "Gluten Free" food
This is a very common source of frustration within the celiac community. Many restaurants, including large chain restaurants, now offer a "gluten-free" menu, or mark items on their menu as gluten-free. Some of them then include a standard CYA disclaimer like what you experienced--that they can't guarantee your food will be gluten-free. Should they even bother... -
- Scott Adams replied to Colleen H's topic in Coping with Celiac Disease4
Barilla gluten free pasta
That is a very old study that concludes "Hypothetically, maize prolamins could be harmful for a very limited subgroup of CD patients", and I've not seen any substantive studies that support the idea that corn would be a risk for celiacs, although some people with celiac disease could have a separate intolerance to it, just like those without celiac disease... -
- knitty kitty commented on Scott Adams's article in Latest Research2Do Severe Symptoms at Celiac Diagnosis Predict Long-Term Health? (+Video)
I agree, @Flash1970, I've found a grain free diet more beneficial, too. I like the Autoimmune Protocol diet, a paleo diet, which removes potential problematic foods while healing after diagnosis, then can be expanded and easily maintained long term.- 1
-
- celiac disease
- damage
- (and 8 more)
-
- knitty kitty replied to hjayne19's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease33
Insomnia help
@cristiana, It's the same here, doctors check just Vitamin D and B12 routinely. The blood tests for other B vitamins are so inaccurate, or expensive and time consuming, doctors tend to gloss over their importance. B vitamins are water soluble and easily excreted in urine. Some people need to be careful with Pyridoxine B6 because they can store...
-
-
Celiac.com Sponsor (A19):
-
Member Statistics
-
Celiac.com Sponsor (A20):
-
Celiac.com Sponsor (A22):
-
Forum Statistics
-
Total Topics121.6k
-
Total Posts1m
-
-
Celiac.com Sponsor (A21):
-
Who's Online (See full list)
-
Upcoming Events
-
0February 18, 2026 11:15 PM
Until
February 19, 2026 12:15 AM
-
0February 24, 2026 11:30 PM
Until
February 25, 2026 12:30 AM
-
0March 04, 2026 11:00 PM
Until
March 05, 2026 12:00 AM
-
-
Posts
-
Welcome to the the celiac.com community @colinukcoeliac! I am in the USA but I don't think it is any different here in my experience. In some large cities there are dedicated gluten free restaurants where only gluten free ingredients are found. However, there are a growing number of mainstream eatery chains that advertise gluten free menu items but they are likely cooked and prepared along with gluten containing foods. They are just not set up to offer a dedicated gluten free cooking, preparation and handling environment. There simply isn't space for it and it would not be cost effective. And I think you probably realize that restaurants operate on a thin margin of profit. As the food industry has become more aware of celiac disease and the issue of cross contamination I have noticed that some eateries that used to offer "gluten free" menu items not have changed their terminology to "low gluten" to reflect the possibility of cross contamination. I would have to say that I appreciate the openness and honesty of the response you got from your email inquiry. It also needs to be said that the degree of cross contamination happening in that eatery may still allow the food they advertise as gluten free to meet the regulatory standards of gluten free advertising which, in the USA is not more than 20ppm of gluten. And that is acceptable for most celiacs and those who are gluten sensitive. Perhaps you might suggest to the eatery that they add a disclaimer about cross contamination to the menu itself.
-
By Scott Adams · Posted
This is a very common source of frustration within the celiac community. Many restaurants, including large chain restaurants, now offer a "gluten-free" menu, or mark items on their menu as gluten-free. Some of them then include a standard CYA disclaimer like what you experienced--that they can't guarantee your food will be gluten-free. Should they even bother at all? This is a good question, and if they can't actually deliver gluten-free food, should they even be legally allowed to make any claims around it? Personally I view a gluten-free menu as a basic guide that can help me order, but I still explain that I really have celiac disease and need my food to be gluten-free. Then I take some AN-PEP enzymes when my food arrives just in case there may be contamination. So far this has worked for me, and for others here. It is frustrating that ordering off a gluten-free menu doesn't mean it's actually safe, however, I do feel somewhat thankful that it does at least signal an awareness on their part, and an attempt to provide safe food. For legal reasons they likely need to add the disclaimer, but it may also be necessary because on a busy night, who knows what could happen? -
By Scott Adams · Posted
That is a very old study that concludes "Hypothetically, maize prolamins could be harmful for a very limited subgroup of CD patients", and I've not seen any substantive studies that support the idea that corn would be a risk for celiacs, although some people with celiac disease could have a separate intolerance to it, just like those without celiac disease might have corn intolerance. -
By knitty kitty · Posted
@cristiana, It's the same here, doctors check just Vitamin D and B12 routinely. The blood tests for other B vitamins are so inaccurate, or expensive and time consuming, doctors tend to gloss over their importance. B vitamins are water soluble and easily excreted in urine. Some people need to be careful with Pyridoxine B6 because they can store it longer than most due to genetics. A symptom of Pyridoxine B6 deficiency is peripheral neuropathy. Taking Pyridoxine B6 will relieve the neuropathy, but excess Pyridoxine can also cause peripheral neuropathy. So, if neuropathy symptoms return, stop taking the Pyridoxine and it will resolve quickly as the excess Pyridoxine is used. But the body still needs the other B vitamins, so taking them separately without Pyridoxine can be an option. If one is low in Vitamin D, one may also be low in the other fat soluble vitamins, A, E, and K. Vitamin K is important to bone and circulatory health. Vitamin A helps improve the health of the intestine, eyes, skin and other mucus membranes. Vitamin E helps our immune system stay healthy. Important minerals, iron, magnesium and calcium, as well as a dozen or so trace minerals are important, too. They need the B vitamins to be utilized, too. Our gluten free diets can be low in B vitamins. Our absorption can be affected for many years while we're healing. Supplementing with B vitamins boosts our absorption and helps our bodies and our brains function at optimal levels. Hope this helps! -
By Wheatwacked · Posted
Welcome to the forum @colinukcoeliac. Letting them know that they lost a customer because they could not satisfy cross contamination needs may incline them to fix that problem. It was good of tnem to alert you. The more they know...
-
Recommended Posts
Archived
This topic is now archived and is closed to further replies.