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More Restaurants Refusing To Accommodate
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I have noticed the opposite here. More and more places are offering gluten-free things. Oddly enough my daugher has outgrown her gluten intolerance so she doesn't need those things! But it is good for other people.

I do agree with the poster who mentioned gluten-free as being a fad. I had some Energ-G bread that I wanted to give to a person who needed it. But the only other gluten-free person I knew of (aside from the owner of the local health food store and would not eat such bread) also outgrew her gluten...whatever...not sure if it was an allergy or intolerance.

This lady overheard me say this and said that her husband was trying to stick to a healthy diet so she would take the bread. I had a feeling that my trying to explain what gluten was and why her husband probably didn't need to avoid it would be lost on her. So I just gave her a loaf of each of the breads we had to try. They liked it so I gave her the rest of it.

I also have a feeling that they are hurting more financially than she might have let on so perhaps *any* bread I gave her would have been a help. Her husband is no longer able to work due to some medical issues.

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Youe daughter is certainly one of the few and the lucky if she truly no longer has to eat gluten free. Long may it continue!

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Today the restaurant that said on their website they can't accommodate food allergies did an awesome job for me. They couldn't give me any meat because all their meats are premarinated in soy sauce. Very weird for a Mexican restaurant. But they made me a nice HUGE platter of veggie fajitas and a side of rice and beans with guacamole. It tasted great. DS got a cheeseburger with no bun and a side of beans.

I thanked the manager for all her help and attention and she told me she made them clean the grill and prep it in a separate area.

Bucca Di Bepo had an gluten free menu. Not sure if they still do. Italian is scary because of the flour everywhere but I never got sick there and it's awesome. So I do think it's a matter of them knowing what they're doing and also caring to do it well.

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I have noticed the opposite here. More and more places are offering gluten-free things. Oddly enough my daugher has outgrown her gluten intolerance so she doesn't need those things! But it is good for other people.

I would be very careful with that. That's pretty much unheard of. Allergies can be outgrown but this... not so much.

Here's a quote from another thread that I read tonight.

"If you were gluten free for any length of time, the antibodies could have died down.

It is one of the reasons they used to think children outgrew Celiac.

At some point they appeared to be able to eat gluten again.

But then they noticed that these kids are the ones who developed the secondary autoimmune diseases and cancers associated with Celiac.

Don't een know if you are Celiac or not, but that could happen. The antibodies go away when your body doesn't have to fight wheat anymore. Then it takes time to build them up when you do start eating wheat."

Celiac is a weird disease. It can go into remission and then come back with a vengeance. Because of the wide variety of symptoms you may not realize she's getting sick from gluten.

Anyone with "intolerance" can never rule out celiac because the testing is so unreliable. Intolerance is just as serious as celiac and there is a very good chance she does have celiac and the tests were a false negative.

I think it's tempting to say yay no more gluten free but it's a dangerous experiment. Be vigilant. Since she's eating gluten again, after a few months get her tested again. Might as well, at least the blood test.

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I would be really interested in talking to the managers or whoever in charge of these decisions at few of the restaurants that do it consistently well. I'd like to find out why and how.

I find it's generally the better restaurants that do gluten-free well; upcoming chefs... If they use fresh ingredients it's very easy to do gluten-free (except bakeries). I find it's an attitude, a general feel to the place - pride in what they do and a passion for food perhaps that seems to be in common, at least on the surface?

I suspect the effort and training at a restaurant that does gluten-free well trains their employees well in general, and doing gluten-free is just easier.

Maybe when the restaurants are owned by a family or a food fanatic who take pride in offering really good food for everyone. It would be very a very interesting study :-)

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Maybe when the restaurants are owned by a family or a food fanatic who take pride in offering really good food for everyone. It would be very a very interesting study :-)

It depends on the family. There is a family restaurant here that keeps their chicken recipe secret. Even the managers don't know what's in the seasoning package. I asked if they could contact the owner and just find out if it has gluten. We used to eat there all the time and it's up the street from us. The owner just kept blowing me off and not responding so I gave up.

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Maybe when the restaurants are owned by a family or a food fanatic who take pride in offering really good food for everyone. It would be very a very interesting study :-)

I eat at a small lunch counter where the owner/chef is a celiac, and it is so wonderful to feel totally safe. :D

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We have a beautiful, fairly new retirement home/assisted living facility in our town. They hold events and concerts that are open to the public. I went there yesterday because they had a Mother's Day buffet and a very talented harpist was playing. I did not intend to eat, but was happy to pay my twelve dollars just to hear the harpist.

I got up and LOOKED at the buffet, and there was a nice lady there who asked if she could help me. I explained about the Celiac and corn allergy. She promptly pointed out the things I could eat - the roast beef that had been cooked plain, the vegetables and salads, the potatoes ("but you can't have the gravy"). The only thing she wasn't aware of was the marshmallow topping on the sweet potatoes being made with corn. I explained to her that veggies are often washed in a citrus wash made with corn. She assured me that they used pure ice water to wash their veggies and nothing else.

So I took a chance. I had two slices of roast beef, some carrots (raw), some cukumbers (plain) and a small handful of grapes for dessert. It was so nice to be able to eat with my friends, and so far I have not had a reaction.

This is only the second time I have eaten out since last June. I feel triumphant! I don't mind bringing my own food or eating before I go, but how cool it was to relax and enjoy the music AND the food!

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We have a beautiful, fairly new retirement home/assisted living facility in our town. They hold events and concerts that are open to the public. I went there yesterday because they had a Mother's Day buffet and a very talented harpist was playing. I did not intend to eat, but was happy to pay my twelve dollars just to hear the harpist.

I got up and LOOKED at the buffet, and there was a nice lady there who asked if she could help me. I explained about the Celiac and corn allergy. She promptly pointed out the things I could eat - the roast beef that had been cooked plain, the vegetables and salads, the potatoes ("but you can't have the gravy"). The only thing she wasn't aware of was the marshmallow topping on the sweet potatoes being made with corn. I explained to her that veggies are often washed in a citrus wash made with corn. She assured me that they used pure ice water to wash their veggies and nothing else.

So I took a chance. I had two slices of roast beef, some carrots (raw), some cukumbers (plain) and a small handful of grapes for dessert. It was so nice to be able to eat with my friends, and so far I have not had a reaction.

This is only the second time I have eaten out since last June. I feel triumphant! I don't mind bringing my own food or eating before I go, but how cool it was to relax and enjoy the music AND the food!

Yay!

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I work in a teeny restaurant and I have to admit, it is VERY hard to accomodate food allergies. I bring my own food to work unless I feel like ordering a plain salad. For Celiacs, there really isnt anything I would reccomend. Our cooking surfaces are SO SMALL that in order to serve them safely, the cook would have to ONLY be cooking for that table. He wouldn't have room to grill a plain steak and regular food for another table..it would really bog down the whole kitchen..so unless we are really slow, there isnt much we can do, and I say that as someone who has this problem.

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    • Hi everyone, I've been reading this forum sporadically and have some questions of my own. I'm in my 40s and was diagnosed with celiac last December by biopsy and blood work after months of tests by my primary and then a gastro. My husband, around the same age as me, was dx'd with stage 4 cancer a month later, so admittedly it's took me longer than I'd have liked to learn about celiac. Now I feel pretty on top of my diet. I mostly make my own food - proteins and veggies, with some certified gluten-free snacks in the mix - and am pretty strict about what I will/won't eat at friend's houses or in restaurants (I prefer to go to dedicated gluten-free kitchens whenever possible). I'm doing okay on the diet, but still getting glutened every so often, usually when I let me guard down outside the home. I also periodically see my primary and a naturopath (who happens to have celiac!), but still, I have many questions if anyone would care to answer:

      -FATIGUE. I'm still so tired, fatigued so much of the time. My doctors blame this on the stress of my husband's diagnosis and my periodic trouble sleeping. But even during weeks where I'm sleeping enough (8-10 hrs a day), eating right, exercising as I can, trying to keep stress at bay, I'm still so bleeping tired. Maybe not when I wake up, but by late afternoon. Often my legs even feel weak/wooden. Has anyone else experienced greater fatigue early on after being diagnosed? This will pass, yes? I know I could cut out the sweets and that could help, but also, being a caregiver is hard and sometimes it's nice to eat your feelings between therapy sessions.  

      -SYMPTOMS CAUSED BY FATIGUE? Sometimes I'll have other "feels like I've been glutened" symptoms if I haven't gotten enough sleep, though I'm trying so hard to sleep at least 8 hours a night these days. Hasn't happened in a while thankfully, but there was a point this summer where my insomnia was bad and my arms were achy and I had some crazy flank/back pain I'd never experienced before. For weeks. Doctor ordered me to sleep sleep sleep, taking Benedryl if needed. I did, and the symptoms went away, but weird, yes? Has this happened to you? I ask because I want to make sure I'm getting all strange pains tested to the full extent if there's a chance it's something other than celiac. I do sometimes still feel that strange side stitch after a CC incident.

      -SKIN PROBLEMS. I have had a smidge of eczema since I was a teen and it - and the dermatitis herpetiformis I've acquired with my dx - are out of control right now. I recognize the connection with stress, but also, has anyone found any great natural remedies for DH to stop the itching? I've tried so many useless ointments and medicated creams, a number of them given to my by a dermo months ago. I see my naturopath this week, but thought I'd ask here too.

      -MOSTLY gluten-free KITCHEN GOOD ENOUGH? My husband is supportive of my diet and mostly eats gluten free meals with me, but we still keep a gluten-y toaster for him and the gluten-y dog food in a corner of the kitchen and he still makes the occasional meal with gluten for himself on his own cookware (ravioli, pizza, mac n cheese, etc). Or sometimes I make eggs/toast and the like for him when he's too sick to move. Otherwise, we're militant about how we cook, which cookware we use, etc. He even has a kitchen nook off our den where he makes sandwiches. But sometimes I wonder if having two separate sponges in our shared-ish main kitchen is enough and I should just banish all gluten whatsoever from the kitchen. I can't be the only one with a mixed kitchen, right? How do you do it if you have a mixed-eating family?

      Thank you so much!  
    • Hang in there!  Count your blessings.  Do something you like to do and relax. I know that is hard to do as a young mother (as I sit here in the kitchen sipping coffee quietly as my teenager is sleeping in after a late football game last night where she marched in 90 degree plus weather in full uniform).   But seriously, take a few minutes to relax!  
    • Meredith, this is very true. A colonoscopy is for diagnosis of the lower intestine, endoscopy for the upper intestine.  How did your doctor interpret the tests? I suggest you read the link Cycling Lady gave you because it contains a lot of good information. 
    • Sorry, but this product (supplement) is not even certified gluten free.   Seems odd that a product geared to Non-Celiac Gluten Intolerance would not take the extra step of getting certified.   I guess I am a Nervous Nellie, especially after the reports that several probiotics were contaminated with gluten.   https://celiac.org/blog/2015/06/probiotics-your-friend-or-foe/
    • Thank you for posting that. I've had a lot of that bloodwork done and everything is normal. At the peak of this belly bug I had blood work done and my white count was fine. I think it's just my health anxiety scaring me into thinking this is something scarier (to me) than celiac. Maybe the anxiety will subside once I go gluten-free. The anxiety is brutal.
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