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I Am So Excited!


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3 replies to this topic

#1 adab8ca

 
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Posted 31 May 2012 - 07:08 AM

I found a local restaurant in Hamilton, Ontario that SAID they were celiac friendly.
I emailed to confirm and got the following from the chef:
Hello Ada,

We offer a celiac friendly menu and would be happy to look after your dietary needs. Feel free to email or call 905-526-6642 for a reservation. Thank you.

Chef David Lewis


I am beyond excited.
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TTG >200 (normal <10)
IgA gliadin 24 (normal <11)
IgG gliadin 38 (normal <11)
Endoscopy showed damage that looked like "classic celiac", biopsy showed total villous atrophy
Started gluten-free diet Aug 31, 2010
Only real symptoms are huge weight loss and neuropathy

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#2 IrishHeart

 
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Posted 31 May 2012 - 07:43 AM

Hooray for Chef Lewis and hooray for you, Ada!
whoohoo!!

I am glad to see you doing so well now and out and enjoying yourself!

Cheers, IH
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"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

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Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. bliss-smiley-emoticon.gif


#3 FoodisLife12

 
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Posted 11 June 2012 - 12:13 PM

If only there were places like this. The fact that the chef was kind enough to respond and with such news is exciting. I found a place in Kentucky that offers a similar prospect. I asked about the possibility of a condition friendly dish and they brought the chef out who offered to make any dish I desired, on the menu or not, and using whichever ingredients I wanted. They were more than happy to oblige by the clean utensils policy as well and offered many assurances. Now to test them and see if its too good to be true or not.
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#4 love2travel

 
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    Čeznem da se u Hrvatskoj!

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Posted 11 June 2012 - 04:57 PM

Foodislife, a very good restaurant should be able to do this. At high-end places flour is rarely used anyway - sauces are usually lighter or reductions/glazes. I almost never use flour to make my pan sauces - not necessary. I've been told this by several places and have successfully trusted them IF I am satisfied with their responses to my grilling on CC, etc. The biggest issue at these places is CC and you are always taking a risk, of course. If it is a serious restaurant (i.e. not a chain) with a good reputation on the line with the chef (trained at culinary school) who clearly knows what he is talking about I trust it.
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<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

When our lives are squeezed by pressure and pain, what comes out is what is inside.




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