Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Invited By Local Denny's
0

11 posts in this topic

The local Denny's where I got glutened has asked me to give a 5 minute presentation to their staff next Wednesday at 7 am. Any suggestions on things that I should cover would greatly be appreciated.

Armetta

0

Share this post


Link to post
Share on other sites


Ads by Google:
The local Denny's where I got glutened has asked me to give a 5 minute presentation to their staff next Wednesday at 7 am.  Any suggestions on things that I should cover would greatly be appreciated.

Armetta

<{POST_SNAPBACK}>

CROSS CONTAMINATION!!! How if a spatula is used to flip a bun, then is used to do a gluten-free burger, the burger won't be gluten-free anymore. I have order things that I know are naturally gluten-free (omlettes) but have always wondered if maybe the food wasn't really gluten-free. Or that putting a piece of toast on the plate, then taking it off, the plate isn't gluten-free anymore. Explain to them what the body does to people with celiac disease when gluten is introduced to their system. Explain that it is an autoimmune disorder that won't kill us (not if treated correctly) but there isn't medicine to counter -act the trigger (gluten) like there is with allergies (anti-histimines) Get graphic if you want on how sick we get and how long it can last. Ask them if they have ever swam up a molasses river in January. Or had your head stuffed with cotten. Felt really weirded out. Or have wild mood swings. How fun it is to know that if you aren't careful and keep contaminating your body with gluten, you are at a much higher risk of colon cancer and other goodies. I'm sure celiac3270 or richard have lots of ideas. I don't think celiac disease can be compressed into 5 minutes, not when it has 200 symptoms, but at least you are getting a chance to educate some more of the general public.

0

Share this post


Link to post
Share on other sites

It might be helpful to compare celiac disease with a peanut allergy. Alot of people understand the severity of a peanut allergy, ours is just as serious to our long term health. Another thought is an analogy. Kati had a great one with pizza. Friends wanting her to just eat the cheese. She put liquid soap on the pizza and then wiped it off. Would you want to eat the pizza? They did not want the pizza! We do not want the gluten, not even a crumb. I think it is exciting that they are interested in knowing about celiac disease. Good luck!

Hez

0

Share this post


Link to post
Share on other sites

Ha...I like the soap analogy...funny.

I would agree - cross contamination issues - they need to be careful about what food they've touched prior to preparing a gluten-free dish, watch where they cut their fruit and veggies (was bread just sitting on that counter on that exact spot??), make sure that they mix a gluten-free salad seperately from others, etc. Mention that it is easy to prepare gluten-free foods b/c ultimately everything is ordered simply or plain - that is, chicken breast with no spice/breading; salads without lots of extras like meats, croutons, and bacon bits; plain rice or potatoes, etc. Ultimately, there is less preparation (though more thought) put into our food.

0

Share this post


Link to post
Share on other sites

Wow, what a great opportunity! Let us know how it goes and what you end up doing.

Definitely cross contamination. Things I hypothetically think about at diners are - can my eggs be prepared in their own pan, not the griddle where the pancakes are? Is the bacon gluten free? Is there a mix used for omlettes and scrambles, and does that egg mix use gluten at all? Is it dipped or poured, and if dipped, does that dipper dip anything else? (like pancake batter).

Any fillers in the hamburger, etc?

I am helping a local organic food restaurant with this kind of stuff, too. They already have gluten free bread but were toasting the sandwiches on a panini press that regular bread was used on - uh, no-no. I told them to wrap the sandwich in foil first, then grill it. They make perfect panini now.

Good work, I hope it helps out and makes for some positive change!

Stephanie

0

Share this post


Link to post
Share on other sites




The local Denny's where I got glutened has asked me to give a 5 minute presentation to their staff next Wednesday at 7 am.  Any suggestions on things that I should cover would greatly be appreciated.

Armetta

<{POST_SNAPBACK}>

0

Share this post


Link to post
Share on other sites

<{POST_SNAPBACK}>

As you can see I am not to good at using the quotes. LOL. Sorry about that.

I went to Denny's this morning and passed out to the morning employees 3 page condensed information sheets about Celiac, responsibilities of the wait staff and cross contamination issues for the cooks and managers. I also left with the morning manager many extra copies for the staff that were not working. I disucssed the disease and the cross contamination issue with the staff. I showed them the cards that a Celiac or gluten intolerant person might show them, the Denny's gluten free list they had sent me. I also passed out several green bracelets to the wait staff that wanted to become more knowledgable on the disease so that they could better serve their customers. They were all kind and seemed receptive for the information. Even asked a few questions. They have a weekly trivia question and one waitress suggested that one week they use "what is Celiac Disease". The morning manager thought that was a very good idea.

Armetta

0

Share this post


Link to post
Share on other sites

That's great! Thanks for representing our needs to a new group of people!

0

Share this post


Link to post
Share on other sites

Great job Armetta!!

0

Share this post


Link to post
Share on other sites

Thanks so much! I am so glad you got the information out there! :)

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,116
    • Total Posts
      919,451
  • Topics

  • Posts

    • I figured I would update those who were wondering.  I have gotten the appt. so far moved up to August 30. I am waiting to have gene testing done via swab for all 3 of my kiddos tomorrow. My daughters celiac antibodies came up negative but her IgA is low which the ped said could cause false negative antibodies for celiac so she will need to see a GI dr. also. The pediatrician is going to call the GI to try to get them in sooner. I am keeping them all on a gluten diet until the GI dr. decides what to do. I am on the cancellation list already for my son, however I am not going to be persistent with my phone calls to them until I have the results of the gene test. I really want that result in my hand before going to the GI dr if I can. Maybe if he is positive, along with his bloodwork and my history they can forgo the endoscopy. But he will eat gluten till then.  My husband and I have been very honest and upfront with him as to what is going on and the possibility of the endoscopy and what that entails and although scared in general he seems ok after assuring him that since I have it he has me to help him every step of the way.  Going through his current diet with him I realized that he is truly on such a low gluten diet that I am actually surprised his bloodwork shows antibodies at all!  So I told him to make a list of allllll the gluten he could possibly think of eating and he needs to pound it until the GI visit or endoscopy. Funny thing is everything he keeps thinking of to want to eat...is already gluten free!  The other night we were at a friends and he asked if he could be done with his hotdog. I made him finish just the bread 😂 Thanks for your help and advise and I will keep y'all posted on both kids!  My oldest is a ok as far as all his antibodies. Just actually had a follow up for other immune issues and all his levels are now normal!
    • I like your plan Cara, I may have to include it in my sons.    Poor little guy is still very very sick. I think he is resisting and cheating, despite having the support of two other siblings and a 100% gluten-free home. 
    • Despite it being a nightmare, I did wait for my kids to get biopsies. At one point I had one severely ill child gluten-free and two more waiting having to eat it. It was worth the wait though and I think long term a biopsy may be worthwhile, especially for school. I have already had issues with schools and camps so having a firm diagnosis has been helpful. 
    • Knowing that the reaction to gluten in celiacs is an uncalled for immune system reaction, I was thinking of how a cure would be possible. Maybe a medicine that somehow turns off the immune system. The only thing that i've heard do that... HIV.  obviously that's way worse than celiac. Just some food for thought.
    • Well, you can probably get an apple or something.  You might be able to get someone to boil you some eggs.  But be careful of things like nuts that should be naturally gluten free.  They have almost always been soaked in a flavor solution that usually containes caramel coloring, "soy" (wheat) sauce and other aditives.  If I am really hungry and must eat in a Chinese restaurant, I order plain white rice and steamed vegetables.  But even so, you must monitor it carefully.  The rice sometimes has other substances added to give it a better texture, and very often the vegetables have in fact had "just a little bit" of soy sauce added.  To be fair, celiac disease is hardly ever found in East Asians, so understandably people are not tuned it to it.  Also, culturally, with the exception of fruits, it is generally thought that the flavor of foods needs to be enhanced, so it is had to find anything natural even in the "western" gorceries. Even in the western restaurants, be careful.  Fish and meat and often vegetables are usually pre-marinated. I will not even attempt to address the issue of cross-comtamination, since that is a whole higher order of things. I do know what I am talking about; I have celiac and have worked here for nearly 7 years.  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      61,154
    • Most Online
      1,763

    Newest Member
    calla84
    Joined