Posted 21 November 2012 - 03:45 AM
I was told by different online sites that our Chilis (Savannah) provided a gluten free menu.
I decided to give it a try. Ordered completely gluten free stuffs. Explained to them that I not only had celiac but also had crohns, and asked several times to make sure they were indeed gluten free.
I couldn't believe the flare up I had! I called them and asked them about their menu.....they told me that they boil veggies in the same water that noodles were boiled in.....hello???!! That's NOT gluten free.
They apologized and sent me coupons (which was awesome of them btw) and I decided to go back....and the flare up happened again to spite the fact I was even more careful at what I had to eat.
This flare up I had was no joke. I'm simply not going back. What do you do to make sure you don't get cross contamination at resturants?
Posted 21 November 2012 - 05:48 AM
Living in the beautiful Ozark mountains in Arkansas
positive blood tests and later, positive biopsy
diagnosed 8/5/02, gluten-free (after lots of mistakes!) since that day
Dairy free since July 2010 and NOT happy about it!!
Posted 21 November 2012 - 06:26 AM
It is definitely a good idea early on to avoid eating out to have time to heal while avoiding these situations. If you're feeling adventurous though, don't swear off all restaurants... just the stupid and moronic ones who don't give a crap about providing a safe meal. That said, every meal out of your own house, every time, is a risk. We all have to simply accept that.
Gluten free January 2012.
Tyramine free June 2012 - slowly getting a few foods back at a time.... scratch that
Low Histamine April 2013 - I swear this better be the last time I have to restrict my diet because giving up chocolate is the final straw
Iodine free briefly fall 2012
I like nonsense, it wakes up the brain cells. Fantasy is a necessary ingredient in living. It's a way of looking at life through the wrong end of a telescope, which is what I do, and that enables you to laugh at life's realities. -- Theodor Geisel
Posted 21 November 2012 - 07:21 AM
Posted 21 November 2012 - 08:02 AM
Posted 21 November 2012 - 10:25 AM
Now I do agree that there could be cross contamination issues based on the restaurant and training.
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