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

Newly Diagnosed And Need Tips On How To Handle An Upcoming Event
0

4 posts in this topic

I wasn't entirely sure where to post this question so if I'm in the wrong place I apologize. Bear with me; I'm a newbie.

I'm now on day 6 of my new gluten-free life and am discovering that because much of my diet already consists of whole foods it's not as difficult as I originally expected. Avoiding cc because I share a kitchen with gluten eaters is the bigger hassle but again not terrible because my husband and daughter are helping. I'm still feeling emotionally fragile as I process this new, completely unexpected news but I'm hoping that will eventually subside as well. On the upside, I noticed that after only a few days the brain fog has lifted and the myriad odd little aches and pains are gone. It's amazing what gluten does to a body.

Anyway, my husband is a firefighter and we're attending his chief's 20th anniversary commemoration party on December 8th at the La Quinta hotel in our town. It's a full sit-down dinner with a limited menu offering a choice of beef, chicken or fish but I naturally worry about gluten-containing ingredients and cross contamination. We accepted the invite before my DX and because my husband is an officer he's expected to attend. I also don't want to miss the fun, so we agreed to go ahead with our plans to attend.

I'll deal with the emotional aspect of this when it comes...I'm hoping I'll have so much fun dancing and partying that I won't feel as isolated as I do now. But how do I handle the meal? I've read advice to eat before going to a party or bring something with me that I know is safe. But how do I handle an event with a dinner that's going to be prepared the same way for everyone? Should I contact the hotel ahead of time and explain my situation or seek out the maitre d' at the event and explain it to him privately? Or should I simply eat before we go and avoid the hassle altogether?

0

Share this post


Link to post
Share on other sites


Ads by Google:

It is possible the planned meal is gluten free, which you could find out by contacting whoever is in charge of that aspect. Of course, the potential for CC is high and it is possible that because your husband is an officer that you don't want him rushing you home sick right after you eat and that skipping their food is a better option so you can have fun! I would research your local area for gluten free restaurants or bakeries and find a nice treat for yourself if there is one. You can tuck a small sandwich or dinner container in your purse and ask for a plate as everyone is served so you don't have to watch people eat. You can also do this with something you make yourself. Whether you choose not to eat or to eat something you bring, if you want a quick way to deflect attention if someone brings it up, you can say something like I was recently diagnosed with celiac and have to eat gluten free, but we aren't here to talk about me... insert topic changer here.

Lots of people do the eat before thing. It isn't a bad plan at all, and I'm not saying it is. But come on... do you WANT to sit there and watch people eat? I wouldn't. When I was newly diagnosed I was not emotionally at a place where I would have been okay with that. If you are, great. But do only what you are comfortable with. I get that the going or not isn't optional, but how you choose to handle it is. As time goes on you'll find what works for you.

As for contacting ahead of time or at the event? Definitely ahead of time. There will be a lot going on that night and if you wait, the person you find to talk to may not be able to answer your questions or help you out at all. The last thing you want is to be hungry and unable to arm yourself with information.

0

Share this post


Link to post
Share on other sites

Hi,

Defintely talk to the head chef or caterer for the event ahead of time. They may be able to prepare something for you or buy something gluten-free themselves. They could probably do at least a salad ok but maybe not the salad dressing. There may be other people at the event who are dining gluten-free also, it woudln't be unusual these days.

0

Share this post


Link to post
Share on other sites

Here are some thoughts on this:

1. Talk to the caterers weeks in advance and decide if they seem trustworthy or even willing -

just went to an awards dinner, had to go because Hub was winning the award. The college it was held at has an excellant culinary school. If they were catering, I was willing to take a chance. When I found out they weren't the ones making the food, I didn't really want to trust them. The food service people didn't want to try to make anything gluten-free. Turned out there was a breading on the chicken and the whole plate had gravy on it. Any banquet at a La Quinta - I'm not trusting the caterer unless I have some personal knowledge of them. I'm betting it is an outside caterer, too, so you may have to talk to the Fire Dept "party planner" first. High end caterers or places that have fancy events might be OK. If you will just be stressed about the food, don't try it.

2. Eat first - This would have worked in this case because the food they were eating didn't look very tasty. No one was very pleased with it. If you choose this option, bring a little treat that you can eat like jelly beans or chocolate chips. Avoid the appetizer table. Bring some crackers or little pieces of cheese if you need something. Grab a little plate and it will blend in. Eating first works well if its a buffet and people are not all eating at once. You can always wander away from the food.

3. Bring your own food- This caterer said they would plate and heat food for me. This probably would have worked as it was a waitress that would do it and I think she would have taken care of my food. I chose to bring a steak salad so all I needed was a big plate. Build the salad upside down in the "Tupperware" Then you flip it onto the plate and the steak and cheese are on top. It was 10 times more delicious than the other food. If you bring your food, get a large purse that the containers will fit in. You can set it down by your seat at the table when you get there or check it with the coats (so you only have to carry a little purse for cocktail hour.) Won't look as silly as my orange polka dot lunch box. I got one at Target that was meant for carrying a laptop in. Fake leather & I figure I will use it over the years so didn't mind the $30.

4. If you know who wil be seated at your table, maybe hub could mention the Celiac thing ahead of time. Everyone at our table knew so I didn't get any questions or odd looks. When you are new to this, you probably don't want to make a fuss/be noticed. I'm old enough and been doing this long enough that I usually don't care.

5. Whatever you decide on the food, you will need to find the caterer or event planner when you get there to show them where you are sitting, etc.

Hope that was helpful.

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
      104,698
    • Total Posts
      921,787
  • Topics

  • Posts

    • When it's that high, it almost always means Celiac.  Sure, you can have Crohns, too.  Just like you can have Celiac and diabetes, the common cold or a hang nail.  I wouldn't jump to Chrohns.  I don't think the tTg really has anything to do with Chrohns?  Where did you see that?  Sometimes, a slightly elevate tTg can be elevated from other issues, but >100 is not a " slightly elevated" reading
    • Hi! I'm new here, and I'm looking for some information because I'm having a hard time finding it.  Over Labor Day weekend I got some kind of intestinal bug. I didn't think much of it until the D persisted once a day up til now. I tried a priobiotic but that didn't help much. I have bad anxiety and began to think that I was just anxious and stressed. No fever, no pain, all bloodwork is normal, so no infection or anemia. My mother has 5 siblings and 3 have celiac. One other one had a high result on a blood test but was never officially diagnosed and insists she doesn't have it. So I went to my local health fair and got the ttg-iga test, just in case. My result came back at >100. So I have called and scheduled a visit with a GI for next week. Aside from the recent intestinal issues I have never thought that I had any signs of celiac. I do have dermatographism and have had that since I was 20 (I am 28). I have severe anxiety. I had PUPPPS when I was pregnant with my daughter and it was miserable. It looks much like the skin rashes that celiacs have. Again, didn't think much of it. Because of my anxiety I am terrified that this high blood test is from something else, like crohn's. I don't have diabetes, my liver and thyroid numbers are fine. I think it's much more plausible that this is celiac because of my family history. But my anxiety says "what if it's crohns?" Does anyone have any insight? Is it true that the ttg iga can be elevated from crohns and not celiac? Is >100 pretty definitive of celiac? I didn't know if crohns was the cause if the number would be this high.  I'm just freaked out. 
    • This does say it is for NCGS....so not  for Celiacs.  There is a drug being developed that may actually break down the gluten in the stomach before it hits the intestines.  However, that is still in clinical trials.
    • could be from your neck, or it is, literally, in your head. perhaps a scan is needed.
    • The anxiety thing is there I take teas, and supplements along with CBD oil to help with it, and long walks and exercise when I get antsy. As for the human interaction it is a mix of other mental issues, and the way I feel about people who can eat gluten. If they are not eating I have no issue talking with people. I mentioned I have issues accepting them as the same species when I see them eating. My reaction to gluten is so ingrained in me that it is not a food but a poison, that watching others eat it causes a subconscious reaction where I find myself avoiding them and looking down on them like something from another planet. I end up disgusted with them and walking away, I will go out of my way to avoid people and places where foods like this are present. This is my TRAUMA part of the gluten exposure, and one of the big things I am trying to address in my life right now. I know it is irrational to do so but I end up doing it, I have never cared about others race, religion, or looks, but if I see them eating a gluten/poison, it somehow changes how I perceive them and interact with them and I hate this part about me. It is taking a lot of mental effort to try to smile and treat them as a human, and not something to be looked down upon in disgust. I just recall that mental state that gluten puts me in with my mind and body turning against me and not doing what I will it and the fear comes back. This diet is pretty much like mine, I take Doctors best Magnesium powder in a tea that is actually brewed with st johns wort (never thought much of it) , I use Liquid Health Stress & Energy along with the Neurologic Support they have, twice-three times a day for B vitamins(along with a bunch of other supplements) . I can not digest meats or carbs well, meats it is a issue with breaking them down same with egg yolks, I literally just burp up the undigested meats hours later. I have found the only way to eat them is to boil/slow cook them til they melt then blend them into a broth and have it with digestive enzymes so only do it with turkey bacon, longhorn, and salmon in small amounts in soups or for flavoring stock for stir frys.  As for Carbs like rice and potatoes I end up getting really gassy and bloated, same with sugars in any amount greater then like the size of my thumb give or take. Oats I only have gluten-free Harvest in about a tbsp amount when tasting recipes of stuff I sell at farmers markets. So I eat mostly fats and protein from egg whites, nuts, seeds, veggies, and vegan protein powders blends balanced for complete proteins. I have at least 1-2 dried fig, dates, handful of banana chips, or a 1/4 of a small fruit with meals for fruits.  My meals are mostly egg white and veggie omelettes, stir frys, and soups, Always with lots of fats and proteins in each meal. I have found having nutritional yeast to help with my mood and energy levels also and find someway of having it in meals often. I keep my foods on rotation and keep getting updated feed back on ratios with my dietician. I also have a rather odd list of foods I can not eat due to allergies/intolerance.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,704
    • Most Online
      3,093

    Newest Member
    Fbmb
    Joined