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      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    Traveling Gluten-free - Are Gluten-Free Menus Good or Bad?


    Daniel Moran

    Celiac.com 05/25/2008 - When traveling should you go to a restaurant with a gluten-free menu or not—that is the question. It is important to let you know that because of your comments I can come up with discussions like this, so please keep them coming.  Let’s talk about gluten-free menus (this is, of course, only my opinion).


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    Gluten-Free Menu Pros:

    • Gives the person a chance to order from a menu that was made for them.
    • The restaurant should know about all the ingredients that will make you sick.   
    Gluten-Free Menu Cons (Sorry but experiences when going to restaurants with gluten-frees menus have only been bad ones, although I am sure that there are good restaurants out there.  I live in a very small town that is surrounded by small towns.  I am the only celiac for 100 miles that I know of.  I’m sure that in a big city it would be different. I have eaten in the big city too, and also had a terrible experience with their gluten-free menu):
    • The staff often has no idea what gluten-free really means. The staff thinks that it is only wheat and not all the other items that are on our forbidden list. Sometimes they don’t even know that their restaurant does offer a gluten-free menu.
    • The staff has not been properly trained.  That goes for the wait staff and the cooks or chefs who are making your meal.  Cross-contamination occurs and there is nothing that you can do about it.
    • The restaurant is trying to do something nice for us but may be focused more on the extra money that can make with such a menu.
    • The gluten-free menu is so small and only offers a few items, while regular customers have 50 items to choose from.
    • We travel so far to go to one of these restaurants, when we could be getting the same or better service from a nice, local restaurant.
    You can see were I am going with this, so I will stop. 

    Let’s look at traveling options and my experiences.  I have traveled with my boys around the USA.  Normally we live in a tent and stay at state parks where it is cheap.  We have hit Gettysburg, Niagara Falls, Hershey Pennsylvania, Boston, Florida, Georgia, Colorado, South Dakota, Chicago, New York, and many more places.  I also have gone with my wife to Las Vegas, Washington and some more places.  I have traveled in the USA and do not plan my meals around gluten-free menus at restaurants—and I want to explain why.  I was in New York twice.  I went with my two boys and the other time it was just me and my wife.

    The first time in New York with my boys we stopped at Nathan’s in Coney Island.  We watched them eat hot dogs on July 4th on the TV—you know every year somebody eats 50 or so of them.  So we traveled to Coney Island just to go to Nathan’s.  We went to Nathan’s and I waited until there was no line at the window (Rule 1—always wait until it is slow).  I approached the window with my boys (Rule 2, observe how they cook the item you are going to ask for—are they sloppy when they are serving the food? If so ask them to change gloves or give them a fork to get your food).  Noone was behind us so I knew it would be no trouble to ask for special help.  I told the server I have a special diet request and could they help me.  I asked if they had the package handy so I could look at the wrapper the dogs came in.  They go through a lot of dogs so it was right there.  After I reviewed the package I asked them if they could use a plastic fork to get me a couple of dogs. They did and they were great.  Ask for condiments to go, those had the ingredients on them.

    Another time I was with my wife and she wanted to go to T.G.I.F.—at that time they had no gluten-free menu (they might now, I don’t know).  We went in at a slow time and I gave them my Chef Daniel P. restaurant form and I also ate very well with no illness the next day. I used the two rules mentioned above that I always go by.

    This year my wife and I went to Las Vegas.  My wife wanted to go to the Las Vegas Stratosphere Tower to eat while overlooking Las Vegas.  They also didn’t have a gluten-free menu, and she made our reservations.  She used Rule 1 and made it for the last reservation they would accept.  I asked for the manager and told him I have a special diet request and tonight I would love to have the duck breast if they were not marinated.  He said he would check with the chef.  A few minutes later the executive chef came out to our table to speak with us (this chef is well paid, and this is what I have been saying from day one to you about chefs in fine dining establishments—they care just like I do).  The fact that he had time to come to our table happened for a few reasons I believe:

    • They were slow enough that the chef could take time away from the kitchen to help his customer.
    • This is the type of place that cares what you think, what you say about their establishment to others—and they don’t want to make anyone sick.
    • I was direct and to the point in what I wanted to eat and the chef could do it. When the chef came out I told him exactly what I told the manager about my illness and the nature of it.   I asked him if he could sauté me some duck breast. Duck breast was on the menu but it was with a terraki sauce and the soy sauce normally has wheat in it.  I wasn’t in the mood for terraki anyway, so this how I ordered my meal—and yes I did write it down on my chef Daniel P restaurant form:
    1. Sauté the duck breast in olive oil until ¾ of the way done.  Pull it out and put it to the side and deglaze the pan with white wine.  Add orange juice, a hint of pineapple juice and tighten it with corn starch or arrow root.  Add the duck breast, orange zest and a splash of lime juice.
    2. Microwave some white rice.
    3. Microwave any fresh vegetables.
    4. No seasonings or garnish.

    I just had them make Duck ala Orange for me—and you can do something like this too if you just believe in yourself and do it. Our meal took extra time but we were on top of the world so who cares?  It is worth the wait to not get sick, and we ended up having a fantastic meal.

    I have a few thoughts to share with you for when you start to look for gluten-free menus.  Gluten-free menus are good but they are not great.  If I was in Japan and I had to go out to a restaurant, I would want to go to a sushi restaurant.  I would not search around for a place with a gluten-free menu.  I am always going to use Rules 1 and 2 anyway.  In Japan I would look for the restaurant that cuts and serves the sushi right in front of me.  If I was in France, I would use the two Rules first, and also try to find a place that does table-side cooking.  If I was in Louisiana, I would do rule 1 and rule 2 then go to a restaurant that I know has a good reputation and give them my Chef Daniel form and enjoy my meal like everyone else.

    You need to eat where you want to eat and not limit yourself.  How many of you would want to eat at Wolfgang Pucks restaurant?  Are you going to say that eating where there is a gluten-free menu will be better than eating at Wolfgang’s place?  What if you were visiting the Eiffel Tower in Paris or a bistro across the street from it?  It would be nice to have a gluten-free menu in those places, but it is unlikely. We have to come together as one group and order the same way.  In time I will convert menus at the cruise ships or the chains of motels that have chain restaurants.  Traveling is what we do and it doesn’t matter if you have to restrict your diet or not. We all love food and we will pay extra if we have to, but we must expect not to get sick. 

    My ultimate goal is to be able to walk into any restaurant and have a great gluten-free menu. I would love to see a real gluten-free menu with lots of great entrées to pick from.  Ultimately it is up to us to educate workers in the places that we eat in about the gluten-free diet.   We need to come together and start standing up and saying that we are special too.

    Chef Daniel.
     


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    Guest LaVella

    Posted

    Thank you so much for your comments on eating out. It is so frustrating at times. We were in Sacramento, CA this winter and went to a restaurant that supposedly had a gluten-free menu. It was a joke! I listed the ingredients of many of the foods they serve but didn't specify whether it was gluten-free or not. It was up to me to decide that fact just by reading the listed ingredients, which I didn't trust. Here in Portland, OR we do have some real choices of a true gluten-free menu. I really enjoy eating at Corbett's Fish House which has very good food and I don't get sick! They use rice flour for the breading on the fish and it's nice and lightly crisp.

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    Guest Kate

    Posted

    Thanks for what you are doing to spread the word with restaurants! We were recently on vacation and were thrilled to find a gluten-free menu at a Chili's in Florida, but when they brought out the Gluten Free burger which we still specifically requested WITHOUT a bun, it was on a bun. The Gluten Free menu listed mashed potatoes, but they came with a thick gravy on them, which my son ate before we realized what was going on, and he had a stomach ache the next day. Obviously, even a Gluten Free menu doesn't mean much at this point in time. But, we appreciate your efforts to educate those who prepare food for the public!

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    I recently returned from 3 weeks in France; before that it was Germany; now I'm in Hawaii. I have restaurant cards in many languages, and I've never had a problem with meals. I've been doing this for 40 years and consider the cards a god-send--no more misunderstandings about what constitutes a Gluten Free meal.

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    Guest Jude Lawlor

    Posted

    I have been afraid to eat out since I was told I have celiac disease and thought I was dying. It helped to kill my mother. I was just diagnosed 3 years ago and am now 60. So late in life and still learning. Thanks for great info as we love to travel.

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    Guest debslo

    Posted

    Excellent article. I too, have had problems eating at places that offer a gluten free menu, only to find that my burger came with the bun as well as with a side that was not gluten-free...and this was NOT during a busy time!

     

    One must always be diligent...and trust yourself only...

     

    Recently, some friends wanted to eat a a diner in CT, and they were reluctant because of my needs. I am always open to new things, and like to try to eat like 'normal' people, so I obtained the phone number and called in advance, asking about my special needs as well as what time to come. They said, in typical diner style 'don't worry, honey, we'll take care of you...just ask for a fresh pan, and you can come anytime, even during busy hours.' I didn't worry, brought my own bun, and ended up having the best philly cheese steak sandwich--I haven't had one in 5 years!

     

    Too bad we live in Vermont and are almost 2 hours away...

     

    Good luck, everyone, eating out and feeling well is a wonderful thing when it happens.

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    Guest Pat Sigue

    Posted

    I live in Union City, CA and have gone to the Outback Steakhouse in Dublin, CA and they have a gluten free menu which includes a flourless dessert. It is very rich but delicious. On the menu, it will let you know exactly what is gluten free and what is not. I have also asked the Olive Garden in Hayward, CA if I could bring my own pasta for them to cook and I was told no. Needless to say I never go there.

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    Guest Karen Broussard

    Posted

    I applaud your current mission and career choice! It sounds like you have some great experiences to share. Good luck with your work!

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    Guest Barbara Vande Berg

    Posted

    Wonderful that you are getting this word out. I recently went to a restaurant with a gluten free (rather a list of what I COULD NOT eat) that did not know that soy sauce has gluten in it. I informed them and also told them it would help if the list was what I COULD eat and in alphabetical order. The manager was very grateful. And yes, most people have NO idea how complicated it is. Bragg's liquid is a good substitute (if you aren't allergic to soy) for soy sauce. There is also a WHEAT free Tamari sauce that works pretty well for me but I don't know about for true Celiacs. I just have a bad case of gluten intolerance which set off a dairy intolerance as well. So eating out is a real challenge. I just say, 'meat, vegetables, and rice/potato/french fries---check with cook about the oil they are done in...you'd be surprised...' I basically say, 'whole, healthy food, un-adultered with ANYTHING except olive oil and pure salt.' Many just don't understand that spices and mixes, etc., can often have gluten in them.

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    Guest Joanne DeGarimore

    Posted

    Being a Restaurant owner and putting together a menu for gluten free / celiac sufferers, all this information is crucial to "get it right". We can't rely on our own selves to think we're putting together a good menu; we need our customers and the sufferers themselves to guide us to what your needs are. Thank you and I hope to serve some happy customers as soon as I make the new menu public. Not sure if I will be back to this particular website but if you have more suggestions, I'd love to hear all! -Joanne, Pier 46 Seafood, Templeton CA

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    Guest angela west

    Posted

    Being a Restaurant owner and putting together a menu for gluten free / celiac sufferers, all this information is crucial to "get it right". We can't rely on our own selves to think we're putting together a good menu; we need our customers and the sufferers themselves to guide us to what your needs are. Thank you and I hope to serve some happy customers as soon as I make the new menu public. Not sure if I will be back to this particular website but if you have more suggestions, I'd love to hear all! -Joanne, Pier 46 Seafood, Templeton CA

    Outback BBQ sauce, my favorite.. PF changs, and Chilis all have gluten-free menus here in the Bay area. I often treat my 4 year old twins with celiac out to eat when family comes into town. I have no idea how safe this is. But I am learning how to educate others about this disease. I really appreciate this article so hopefully we will be able to travel when they are older and know how to do it without bringing a second suitcase full of gluten-free food. Well we still will, but we won't be as afraid to travel with your tips.

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    I try to bring my spice mix and ask for Worcestershire sauce, that makes the tastes much more pleasant! Oil, butter, and salt are good from them, but when they have no idea what is in their spices and no way to tell when I am in small towns, I let them know of my needs and try to make them interested.

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    Daniel Moran
    Celiac.com 05/08/2008 - I am here to help you with your needs as you travel, and to be able to keep the "Gluten Monster" away, so you can enjoy your trip.
    When getting ready to fly you have to expect long delays.  As a celiac that means you have to try to find food.  If you haven’t traveled by plane before you will be in for a big surprise.  The restaurants that are in the airports are always busy.  This means that it is like going to a restaurant at peak time, and, in my opinion, that is not the best time for celiacs to eat in restaurants.  You might want to try the fast food places that are chains if they are in the airport.  The usual method is to try to get the manager to help you.  Give the manager a fresh plastic fork to retrieve your meat or chicken so they don’t use gloves that have bread crumbs on them.  Ask for catsup or mayo packages so you can read the ingredients.  You can ask for them to make a fresh salad if that is what you like.  One of the good things about most of the restaurants in airports is that at many of them you will be able to see the cooks prepare your food. Never be afraid to say “I saw you put my food on the table and bread got on it” and ask for a new meal.
    If there are no chain restaurants at the airport go to one of the restaurants where you can watch your food get made.  Some of the restaurants have the cooking grill right in front of you.  See if they can cook the food (hamburger, chicken) on the grill.  You have to determine if they put the buns on the grill. If they do grill the buns on the same grill where they cook your food there is a good chance that crumbs are there and you should stay away or ask them to clean the grill with the razor blade tool.  You have to determine how busy they are and if they are too busy don’t ask for something like that.  Sometimes I ask for my food to be covered and microwaved.  This is a very safe way to have your food cooked and if it is busy in the kitchen, your food is well protected.
    You still need to be careful with the salads in these types of restaurants.  Remember that these places are usually busy and crumbs fly around everywhere.  If they are slow ask if they can open a fresh bag of processed salad for you because you get very ill from the smallest crumb.
    What Chef Daniel does when Flying
    When I fly I always have a plan B.  I bring a carry on bag with some gluten-free food that is in a clear plastic bag.  This is food that if security says throw it away, I do.  So far all the times I have traveled by air I haven’t been asked to throw anything away. I bring food that can last all day without spoiling.  I bring food that if it gets hot and melts it is still good to eat.  I like ham, pepperoni, cheese, vegetables, peanuts and some candy to keep me going. Just remember to tell the security that you have a special diet in case they ask, but don’t offer the info unless they ask.  You need to be truthful and most folks are going to understand.  Let the security know that you are unable to eat in the local airport restaurants and you have a long day ahead of you. You don’t want to cause any trouble in an airport so be willing to throw it away the second they ask.  You could pull out your chef Daniel restaurant paper to show them how serous you take eating and by providing your list it will show them that you are very serious.  It is just a way to show security how serious you take your health.
    Now you should be ok if you got through security and when the flight attendant comes around offering food, especially if you are on a flight for a long time, you have some food that will carry you over.  Most airlines will take special requests for meals but you are taking a huge chance on eating that food.  The caterers who do these meals for the planes do thousands and thousands of meals.  I don’t take the chance of eating such a meal.  I get way to sick if there is any contamination. When I call in for a special request for a meal I ask for whole fruit or whole vegetables, anything I know that hasn’t been on a cutting board.  
    I usually ask for carrots or other vegetables or fruit that I like.  I am scared of being sick so I will cut or break my food then eat it.  Even at restaurants I ask for whole vegetables for me to cut myself.  If you read my last article about my salad with croutons coming to me you can see why I am so scared of restaurants. Once you are burned you never forget...but you do learn.
    If you call ahead to the airport to ask for a special diet request make sure you are thorough with your request and tell them how sick you can get.  Ask the airlines if you can send a request per email or snail mail with your directions in how to prepare your meal.  I would ask the caterer to tape your request right to your plate so when you board the plane it will be easy to see.  As you board notify the stewards you are the special meal request.  Be sure to have a plan B. Look at your meal carefully when you get it and determine if it is up to your standards.
    I believe this article can help you travel gluten-free on board any airline.  There are always little stops where you can buy a piece of fruit or packaged products but if you want something more like a hot meal you will need to follow my advice to stay safe.
    Gluten-Free Air Travel Hints:

    You should always try to getthe manager to help you.  In any restaurant they have the most time tohelp you and they will help you because they typically care more thanthe regular workers (today’s restaurants have employees that come inone day and are gone the next.help.  It is sad but that is the way itis so at least try to get the manager. Don’t be ashamed to askfor anything. If you want a hot dog or the chips they put on the sideof the plate ask for a bag with the product inside.  Take out your safeand forbidden lists if needed and look at them to see if you can eat aproduct. 
    Always have your Chef Daniel's restaurant paper with you in your walletor purse.
    Always have a copy of your safe and forbidden lists with youin case you need it to read ingredients. Always have a gluten-free restaurant card in the language you need.
    Crosscontamination is the greatest risk for a celiac when traveling.  Crosscontamination can happen and you would never know it, such as when thechef uses a knife to cut a piece of bread, and then they use the sameknife on your vegetables, or when the chef uses a pair of tongs to flipa breaded chicken and then uses them to flip your sauté chicken.Thereare too many other ways to mention, but the main thing is that glutencould be on the tool before it is used on your meal, and it doesn’tmatter how safe the chef thought he was because you got one crumb andyou are sick for days and that ruins your vacation. Chef Daniel

    Hallie Davis
    Celiac.com 10/02/2009 - My hubby and I just returned from a wonderful 5 days in Florida’s Key West, and so I want to write about it  while it is fresh in my memory, for I think my experience may benefit others who are trying to stay gluten-free during a stay there.
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    Now about dinner. Our first and last dinner of our stay were both at Santiago Bodega’s (SB). Marcia had told us that they had a half-priced tapas special early in the week during the off-season. So we went there.
    There were certain standouts on the Tapas menu at SB. We absolutely loved the dates stuffed with goat cheese, and wrapped with Canadian bacon. Be sure to squeeze a bit of your lime over them. Yum! The beef tenderloin with melted goat cheese on top was to die for. Double-yum! The chicken skewers were also delicious, as were the pork with mango salsa. However, truth be told, the mango salsa was more like raisin salsa, with only a couple tiny bits of mango, and all the rest raisins. The green bean and the asparagus tapas were also tasty. The sangria (you can have your choice of red or white) was also delicious. I should caution that the servings though delicious, seem skimpy, so if you don’t want to break the bank trying to get full, either go on a night when there is a half price special, or follow up your dinner with a trip to Better Than Sex Desserts (see below). Both times we were there, SB had no gluten-free deserts.
    We went to Mangoes twice: once for dinner and once for frozen daiquiri and frozen pina colada and shrimp cocktail. The dinner was scrumptious. We started out with a wonderful salad (big enough to be split in two) of chopped fresh mango, shrimp, lettuce, onion, heart of palm, bacon, etc.) It was yummy! Then my hubby, who is not gluten-free ordered a lobster stuffed with crabmeat. Unfortunately I couldn’t have that because the crab was mixed with a bit of bread. However, hubby shared an untainted bit of the lobster with me, and it was sweet, juicy and succulent. I had the broiled Grouper with broiled tomatoes, served on a bed of rice and asparagus. It was delicious!
    Sloppy Joe’s at 201 Duval Street was also on our list of restaurants. I’m not sure why. They had absolutely nothing on the menu that was gluten-free except for the Havana Nachos. Those were good though: a serving large enough for two, with lots of sliced olives, chopped tomatoes, chopped onions, grated white cheese mixed in, and then chedder on top and melted over it all. It was served with on-the-side containers of sour cream and salsa.
    And remember that there is a Wendy’s at 355 Duval. Be sure to print out their gluten free menu and take it in your purse, so you can know what is safe to order there. One day we had baked potatoes with chives and sour cream, and Cokes, to hold us until a late dinner.
    We had a great time! If you go, be sure to take the Fury glass bottom boat trip. Time it to take the one that is scheduled so as to include the Champaign toast to the sunset on your return from seeing the reef. Then as the boat docks, go over to the Mallory Square sunset celebration to see the various entertainers: tightrope-walking dogs, cats jumping through hoops of fire, magicians, mimes, etc. Lot’s of fun. On your first day, take the on-and-off trolly tour, learning about the history of the island. Be sure to get off and see the butterfly museum, Hemingway House, the Audubon museum, and the Mel Fisher museam that tells about his reclaimation of $200 million in sunken treasure. Explore the various art galleries higher up Duval Street. Buy souvenir T-shirts for your children or nieces and nephews. Enjoy seeing the 6-toed cats, and roosters everywhere! Soak in the spa every evening after dinner.
    I have saved perhaps one of my favorite places for last: Better Than Sex Desserts. Marcia told us about this little dessert and wine restaurant just through the alley from her B&B. We went there after a light dinner elsewhere. We were greeted at the door by the owners: Len Johnson. His wife, Dani is the chef and chocolatier. She came over to talk to me about their gluten-free offering: the “Tongue Bath Truffle.” She was a delightful person, and I really enjoyed talking with her. Anyway, I ordered this dark, rich gluten-free wheatless truffle cake, served dusted with confectioner’s sugar, and dollups of whipped cream. Also served with it was my choice of various sorbets and sherbets. I opted for the raspberry sorbet. Hubby ordered the fresh strawberries to be dipped in a bowl of decadent warm chocolate sauce. We also ordered wine with the dessert, and a decaf coffee for me which had a faint suggestion of cinnamon – great with the dessert. As we were practically groaning with pleasure over these deserts, a live musician was playing the guitar and singing wonderful old songs. My hubby requested two of my favorite songs: Sweet Lorraine, and Nature Boy. I asked for a second cup of decaf in order to stay and listen more. What a lovely end to our evening and our week at Key West!
    Disclaimer: I am not related to Marcia, Dave, Koko, Len, or Dani, or anyone else in Key West! I just know that if anyone deserves to do well in business, it’s them at the Seascape An Inn, and at Better than Sex Desserts. Do give them your business! You won’t be sorry!


    Destiny Stone
    Celiac.com 05/20/2010 - The weather is getting warm and it's almost that time again-time to go camping! Camping is supposed to be relaxing and fun. Most people camp to escape the monotony of the daily rut, and to get back to the basics. Eating gluten-free while camping is really easy, once you know what to bring and what to avoid.
    Camping trips usually consist of the same easy to prepare foods. Chili, pasta, canned soups, hot chocolate, sandwiches, hot cereal, trail mix and  s'mores are the high-lights of most camping meals. All of those things can easily be prepared gluten-free. In fact, many gluten-free already prepared foods can be used for camping trips. Anything canned or boxed that you normally enjoy at home, can typically be converted to camping food.
    It is important to eat the perishable foods first. A  camping trip lasting for more than one night can render perishable foods inedible. That's why it's important to eat  refrigerated food on the first day or two, and save the shelf-stable food for the remainder of the trip. Store  perishables in a cooler with plenty of ice and/or cold packs. To grill gluten-free food,  avoid gluten contamination by using a grill from home. Using the grill provided at the camping site is possible, but using aluminum foil or a pan as a buffer  will keep food away from gluten contamination. There are even special racks with ridges that can be placed on the the grill and will keep food from touching the grill.

    Two Day Sample Meal Plan (everything should be gluten-free):
    Day 1-
    Breakfast- Pancakes with fresh berries and real maple syrup Snack- Energy Bars Lunch- Sandwiches with gluten-free bread Snack- Carrots & celery sticks Dinner- Instant mashed potatoes, instant gravy, grilled meat and/or veggies.  Dessert- S'mores (see recipe below)
    Day 2-
    Breakfast- Hot cereal with fresh berries or raisins Snack- Trail mix  Lunch- Sandwiches Snack- Jerky Dinner- Chili, hot dogs,  buns, canned vegetables Dessert-  hot chocolate
    Make sure to buy all gluten-free products. Don't forget the gluten-free sunscreen and the gluten-free insect repellent.
    Gluten-Free S'mores Recipe
    Ingredients
    Gluten-free marshmallows Gluten-free graham crackers Gluten-free chocolate bars
    To Make
    1. Put your marshmallow on a fire safe skewer. Heat the marshmallow over an open flame until it begins to brown and melt.
    2. Break the graham cracker in half. Sandwich the chocolate between the cracker and the hot marshmallow. Allow the chocolate to melt and the marshmallow to cool a moment before eating.
    3. Add strawberries or other gluten-free favorites.Happy Trails!


    Vanessa Oakley
    Celiac.com 08/06/2013 - I recently went camping with a good friend of mine and her boyfriend. This was a last minute trip that I knew I was kind of going solo. I have never been camping without a partner or at least a tent mate. So this was the first time I only had to think of me. How cool is that?!
    I start every out of town adventures the same way—I make a trip calendar to plan out my clothes, meals and supplies (If I could only show you guys all the lists I make!).  I find that when I'm camping there is a level of community in the supplies and food department. I forgot forks, no worries buddy I brought extra. Try this, I made it myself or I brought too many hot dogs, eat them. This can be dangerous for a celiac. No one wants to be the guy that has to read everything in sight before they touch it. Or maybe you do, that's cool too—be yourself. I have always subscribed to the theory that if I don't know what it is or what's in it, I simply say "no thank you," even if it kills me to say no, and makes me think about how yummy that thing could have been.
    The day before I went camping I took my list and headed to the grocery store. When I got home and packed I was pretty happy with my haul. I know that I have a lot—more than enough to feed myself for the trip, including snacks. I am self-sufficient…as long as they have some sanitizer and some biodegradable soap for dishes. But I had everything else I needed...I hoped.
    To my delight and surprise my lovely friend and her lovely boyfriend had over-packed in the food department with stuff that happened to be gluten-free. I know that some things she would have packed with me in mind (thank you Lindsay!), but other things were as much a surprise to her as they were to me. Between the both of us we all ate like kings that weekend!
    It is a bit difficult to write about gluten-free trials and tribulations when everything works out. Where there is no worry about cross-contamination or drunken mix-ups. I was the only person to bring out "bread." I found some hotdog buns that looked promising. They got toasted over the fire in a wire basket thing and were so good!
    There are, of course, some things to look out for when you are camping. Be aware of a stove top or grill if you have things like that at the site. You never know what someone else cooked on that, even if it's just meat it may have been seasoned with things that contain gluten. Also, don't mix up your hotdog stick with someone else, unless everyone also has gluten-free dogs. Don't borrow shampoo or face wash. There are so many things that can have gluten in them!
    I definitely learned some stuff about myself on this trip. I learned that I am lucky enough to have surrounded myself with good caring, thoughtful people.  I love camping and I never knew how easy celiac disease would eventually become for me. Did I mention that I am also terrified of spiders!

  • Recent Articles

    Jefferson Adams
    Celiac.com 05/22/2018 - Proteins are the building blocks of life. If scientists can figure out how to create and grow new proteins, they can create new treatments and cures to a multitude of medical, biological and even environmental conditions.
    For a couple of decades now, scientists have been searching for a biological Rosetta stone that would allow them to engineer proteins with precision, but the problem has remained dauntingly complex.  Researchers had a pretty good understanding of the very simple way that the linear chemical code carried by strands of DNA translates into strings of amino acids in proteins. 
    But, one of the main problems in protein engineering has to do with the way proteins fold into their various three-dimensional structures. Until recently, no one has been able to decipher the rules that will predict how proteins fold into those three-dimensional structures.  So even if researchers were somehow able to design a protein with the right shape for a given job, they wouldn’t know how to go about making it from protein’s building blocks, the amino acids.
    But now, scientists like William DeGrado, a chemist at the University of California, San Francisco, and David Baker, director for the Institute for Protein Design at the University of Washington, say that designing proteins will become at least as important as manipulating DNA has been in the past couple of decades.
    After making slow, but incremental progress over the years, scientists have improved their ability to decipher the complex language of protein shapes. Among other things, they’ve gained a better understanding of how then the laws of physics cause the proteins to snap into folded origami-like structures based on the ways amino acids are attracted or repelled by others many places down the chain.
    It is this new ability to decipher the complex language of protein shapes that has fueled their progress. UCSF’s DeGrado is using these new breakthroughs to search for new medicines that will be more stable, both on the shelf and in the body. He is also looking for new ways to treat Alzheimer’s disease and similar neurological conditions, which result when brain proteins fold incorrectly and create toxic deposits.
    Meanwhile, Baker’s is working on a single vaccine that would protect against all strains of the influenza virus, along with a method for breaking down the gluten proteins in wheat, which could help to generate new treatments for people with celiac disease. 
    With new computing power, look for progress on the understanding, design, and construction of brain proteins. As understanding, design and construction improve, look for brain proteins to play a major role in disease research and treatment. This is all great news for people looking to improve our understanding and treatment of celiac disease.
    Source:
    Bloomberg.com

    Jefferson Adams
    Celiac.com 05/21/2018 - Just a year ago, Starbucks debuted their Canadian bacon, egg and cheddar cheese gluten-free sandwich. During that year, the company basked in praise from customers with celiac disease and gluten-sensitivity for their commitment to delivering a safe gluten-free alternative to it’s standard breakfast offerings.
    But that commitment came to an ignoble end recently as Starbucks admitted that their gluten-free sandwich was plagued by  “low sales,” and was simply not sustainable from a company perspective. The sandwich may not have sold well, but it was much-loved by those who came to rely on it.
    With the end of that sandwich came the complaints. Customers on social media were anything but quiet, as seen in numerous posts, tweets and comments pointing out the callous and tone-deaf nature of the announcement which took place in the middle of national Celiac Disease Awareness Month. More than a few posts threatened to dump Starbucks altogether.
    A few of the choice tweets include the following:  
    “If I’m going to get coffee and can’t eat anything might as well be DD. #celiac so your eggbites won’t work for me,” tweeted @NotPerryMason. “They’re discontinuing my @Starbucks gluten-free sandwich which is super sad, but will save me money because I won’t have a reason to go to Starbucks and drop $50 a week,” tweeted @nwillard229. Starbucks is not giving up on gluten-free entirely, though. The company will still offer several items for customers who prefer gluten-free foods, including Sous Vide Egg Bites, a Marshmallow Dream Bar and Siggi’s yogurt.
    Stay tuned to learn more about Starbucks gluten-free foods going forward.

    Jefferson Adams
    Celiac.com 05/19/2018 - Looking for a nutritious, delicious meal that is both satisfying and gluten-free? This tasty quinoa salad is just the thing for you. Easy to make and easy to transport to work. This salad of quinoa and vegetables gets a rich depth from chicken broth, and a delicious tang from red wine vinegar. Just pop it in a container, seal and take it to work or school. Make the quinoa a day or two ahead as needed. Add or subtract veggies as you like.
    Ingredients:
    1 cup red quinoa, rinsed well ½ cup water ½ cup chicken broth 2 radishes, thinly sliced 1 small bunch fresh pea sprouts 1 small Persian cucumber, diced 1 small avocado, ripe, sliced into chunks Cherry or grape tomatoes Fresh sunflower seeds 2 tablespoons red wine vinegar  Kosher salt, freshly ground pepper Directions:
    Simmer quinoa in water and chicken broth until tender.
    Dish into bowls.
    Top with veggies, salt and pepper, and sunflower seeds. 
    Splash with red wine vinegar and enjoy!

    Jefferson Adams
    Celiac.com 05/18/2018 - Across the country, colleges and universities are rethinking the way they provide food services for students with food allergies and food intolerance. In some cases, that means major renovations. In other cases, it means creating completely new dining and food halls. To document both their commitment and execution of gluten-free and allergen-free dining, these new food halls are frequently turning to auditing and accreditation firms, such as Kitchens with Confidence.
    The latest major player to make the leap to allergen-free dining is Syracuse University. The university’s Food Services recently earned an official gluten-free certification from Kitchens with Confidence for four of the University’s dining centers, with the fifth soon to follow.
    To earn the gluten-free certification from Kitchens with Confidence, food services must pass a 41 point audit process that includes 200 control check points. The food service must also agree to get any new food item approved in advance, and to submit to monthly testing of prep surfaces, to furnish quarterly reports, and to provide information on any staffing changes, recalls or incident reports. Kitchens with Confidence representatives also conduct annual inspections of each dining center.
    Syracuse students and guests eating at Ernie Davis, Shaw, Graham and Sadler dining centers can now choose safe, reliable gluten-free food from a certified gluten-free food center. The fifth dining center, Brockway, is currently undergoing renovations scheduled for completion by fall, when Brockway will also receive its certification.
    Syracuse Food Services has offered a gluten-free foods in its dining centers for years. According to Jamie Cyr, director of Auxiliary Services, the university believes that the independent Gluten-Free Certification from Kitchens with Confidence will help ease the anxiety for parents and students.”
    Syracuse is understandably proud of their accomplishment. According to Mark Tewksbury, director of residence dining operations, “campus dining centers serve 11,000 meals per day and our food is made fresh daily. Making sure that it is nutritious, delicious and safe for all students is a top priority.”
    Look for more colleges and universities to follow in the footsteps of Syracuse and others that have made safe, reliable food available for their students with food allergies or sensitivities.
    Read more.

    Zyana Morris
    Celiac.com 05/17/2018 - Celiac disease is not one of the most deadly diseases out there, but it can put you through a lot of misery. Also known as coeliac, celiac disease is an inherited immune disorder. What happens is that your body’s immune system overreacts to gluten and damages the small intestine. People who suffer from the disease cannot digest gluten, a protein found in grain such as rye, barley, and wheat. 
    While it may not sound like a severe complication at first, coeliac can be unpleasant to deal with. What’s worse is it would lower your body’s capacity to absorb minerals and vitamins. Naturally, the condition would cause nutritional deficiencies. The key problem that diagnosing celiac is difficult and takes take longer than usual. Surprisingly, the condition has over 200 identified symptoms.
    More than three million people suffer from the coeliac disease in the United States alone. Even though diagnosis is complicated, there are symptoms that can help you identify the condition during the early stages to minimize the damage. 
    Here is how you can recognize the main symptoms of celiac disease:
    Diarrhea
    In various studies conducted over years, the most prominent symptom of celiac disease is chronic diarrhea.
    People suffering from the condition would experience loose watery stools that can last for up to four weeks after they stop taking gluten. Diarrhea can also be a symptom of food poisoning and other conditions, which is why it makes it difficult to diagnose coeliac. In certain cases, celiac disease can take up to four years to establish a sound diagnosis.
    Vomiting
    Another prominent symptom is vomiting.  
    When accompanied by diarrhea, vomiting can be a painful experience that would leave you exhausted. It also results in malnutrition and the patient experiences weight loss (not in a good way though). If you experience uncontrolled vomiting, report the matter to a physician to manage the condition.
    Bloating
    Since coeliac disease damages the small intestine, bloating is another common system. This is due to inflammation of the digestive tract. In a study with more than a 1,000 participants, almost 73% of the people reported bloating after ingesting gluten. 
    Bloating can be managed by eliminating gluten from the diet which is why a gluten-free diet is necessary for people suffering from celiac disease.
    Fatigue
    Constant feeling of tiredness and low energy levels is another common symptom associated with celiac disease. If you experience a lack of energy after in taking gluten, then you need to consult a physician to diagnose the condition. Now fatigue can also result from inefficient thyroid function, infections, and depression (a symptom of the coeliac disease). However, almost 51% of celiac patients suffer from fatigue in a study.
    Itchy Rash
    Now the chances of getting a rash after eating gluten are slim, but the symptom has been associated with celiac disease in the past. The condition can cause dermatitis herpetiformis, which causes a blistering skin rash that occurs around the buttocks, knees, and elbows. 
    A study found out that almost 17% of patients suffering from celiac disease might develop dermatitis herpetiformis due to lack of right treatment. Make sure you schedule an online appointment with your dermatologist or visit the nearest healthcare facility to prevent worsening of symptoms.
    Even with such common symptoms, diagnosing the condition is imperative for a quick recovery and to mitigate the long-term risks associated with celiac disease. 
    Sources:
    ncbi.nlm.nih.gov  Celiac.com ncbi.nlm.nih.gov  mendfamily.com