Posted 17 April 2012 - 12:19 PM
After diagnosis, I have been strictly gluten free for several years and would never consider bringing gluten back into my diet. However, sometimes I grow weary of preparing all of my own meals and would like to occassionally dine in a restaurant or even just try a prepackaged gluten free meal for convenience sake. I am very sensitive to gluten and have gone to great lengths to eliminate it from my diet and environment. When I have tried dining in restaurants, I have had a few bad experiences, so am nervous. I don't believe that the risk of cross contamination can ever be eliminated, only minimized. So, I am wondering if there is any advice regarding what can be done to prepare for or protect against the effects of possible cross contamination or other minimal, accidental gluten exposure. I have wondered if taking an antihistamine beforehand might prevent some of the inflammation. Also, I have seen some products on the market that claim to contain digestive enzymes that will digest the gluten before it reaches the small intestines (CeliacAid is one example). Has anyone tried any of these products?
Socially, I am finding celiac disease to be very awkward, because of this restriction on dining out. I am always bringing food with me everywhere I go and when I travel, I get a place with a kitchen and do all of my own cooking, as well. I feel comfortable doing this because it's the best choice for me, but I know that people think I'm weird when they see a gluten free menu and I pull a sandwich out of my hand bag instead of ordering. But, if my fun evening out is ruined or my trip ends early just because of one mistake in the kitchen, it hardly seems worth it. If there is a safe way to dine out and protect against cross contamination, I'd like to hear about it.