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Traveling Gluten-free - Are Gluten-Free Menus Good or Bad?

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).

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.

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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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11 Responses:

 
LaVella
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said this on
01 Jun 2008 7:19:42 PM PDT
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.

 
Kate
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said this on
02 Jun 2008 7:14:28 AM PDT
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!

 
MCM

said this on
02 Jun 2008 1:53:15 PM PDT
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.

 
Jude Lawlor
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said this on
03 Jun 2008 7:00:29 AM PDT
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.

 
debslo
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said this on
05 Jun 2008 7:48:53 AM PDT
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.

 
Pat Sigue
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said this on
13 Jun 2008 8:37:27 PM PDT
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.

 
Karen Broussard
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said this on
05 Aug 2008 5:46:52 PM PDT
I applaud your current mission and career choice! It sounds like you have some great experiences to share. Good luck with your work!

 
Barbara Vande Berg
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said this on
06 Oct 2008 12:16:31 PM PDT
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.

 
Joanne DeGarimore
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said this on
18 Aug 2009 11:25:26 AM PDT
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

 
angela west
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said this on
14 Jul 2010 10:17:28 PM PDT
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.

 
Sheena
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said this on
22 Dec 2011 2:13:59 PM PDT
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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I prefer edible candy. I have glaucoma and celiac so it helps me on a daily basis for all of my medical problems. I wish I could find a strain that has laxative effects so I didn't need linsess. Leafly.com has a lot of strain information and cannabist is a good resource, too. You can use CBD or THC and not get 'stoned'. I function fine on 20 mg of the candy. I refuse to drive if I smoke though. Good luck, hope it helps.

Is it NCGS or Low stomach acid misdiagnosed Low Stomach Acid and Celiac Disease Dear Gluten Intolerant please consider Low Stomach Acid as a possible Differential Diagnosis as a possible way to achieve remission of your GI symptom's. ?Consider what I say; and the Lord give thee understanding in all things? 2 Timothy 2: 7 Low stomach acid has now been linked to a probable cause of damage to the Small Intestine before and/or occurring with a Non-Celiac Gluten Sensitivity (NCGS) or Celiac diagnosis. See this research as reported on celiac.com that discusses the increased risk of/for someone to develop celiac disease after taking PPI?s. http://www.celiac.com/articles/23432/1/Do-Proton-Pump-Inhibitors-Increase-Risk-of-Celiac-Disease/Page1.html Note how the article starts quoting ?Rates of celiac disease and the use of drugs to inhibit the secretion of stomach acid have both increased in recent decades. A research team recently set out to explore the association between anti-secretory medication exposure and subsequent development of celiac disease.? If these medicine are lowering stomach acid what cause effect relationship does/ could this have on Celaic/NCGS diagnosis is what he is postulating. He goes on to say without being very technical (read the whole article for yourself) that ?The data clearly show that patients who use anti-secretory medications are at much greater risk for developing celiac disease following the use of these medicines. The fact that this connection persisted even after the team excluded prescriptions for anti-secretory medicines in the year preceding the celiac disease diagnosis suggests a causal relationship?. If even after a year OFF these medicines your chances of developing Celiac Disease (celiac disease) not to mention even NCGS which is much more prominent surely the researcher is correct in postulating that there is a cause and effect relationship between low stomach acid and NCGS and/or Celiac disease. Surely there is something we can learn here. I now postulate some homework for the reader of this blog post. Do some research for yourself and see if achlorhydia or hypochlorhydia symptoms don?t at least resemble in some manner all of the GI symptoms you have been having. (I note some of the many symptom?s low stomach acid can present with below as referenced from Dr. Myatt?s online article ?What?s Burning You? for easy reference (It might not be what you think (my words)) It is important to note here that ?some? symptoms does not mean all but many or several. It is called a differential diagnosis. It is an important diagnostic tool in medicine. Think of the tv show ?House? where they spend the whole hour/over a week times going through the ?differential diagnosis? in short any one symptom can/have many different causes. The trick is how to quickly eliminate possible outcomes as symptoms (many) go up. All is usually never meet because that would make the disease in full outbreak and obvious even to the layman a condition described as ?frank? or ?classic? Scurvy or Rickets as an example. Sadly too often after 8 to 10+ years of testing after all the differential diagnosis?s are ruled out you are said by process of elimination to have Celiac Disease if you are lucky or maybe NCGS and not some other acronym GI disease as I like to refer to them as a group. GERD,IBS,UC, Chrons etc because if they turned down that street ? . you are/could be in/at a dead end for they stop looking at the trigger (gluten) as the cause of your gastric upset/digestive disorder(s). So in summary if 3 or 4 or 5 or 6 of these symptoms overlap ?many of? these symptoms could be Low Stomach Acid related. IF that is the cause/case for you then there is hope! For remission! From Dr. Myatts? Online article what?s burning you? From Dr. Myatts? Online article what?s burning you? http://healthbeatnews.com/whats-burning-you/ Diseases Associated with Low Gastric Function Low stomach acid is associated with the following conditions: * Acne rosacea * Addison?s disease * Allergic reactions * Candidiasis (chronic) * Cardiac arrhythmias * Celiac disease * Childhood asthma * Chronic autoimmune hepatitis * Chronic cough * Dermatitis herpeteformis * Diabetes (type I) * Eczema * Gallbladder disease * GERD * Graves disease (hyperthyroid) * Iron deficiency anemia * Laryngitis (chronic) * Lupus erythromatosis * Macular degeneration * Multiple sclerosis * Muscle Cramps * Myasthenia gravis * Mycobacterium avium complex (MAC) * Osteoporosis * Pernicious anemia * Polymyalgia rheumatica * Reynaud?s syndrome * Rheumatoid arthritis * Scleroderma * Sjogren?s syndrome * Stomach cancer * Ulcerative colitis * Vitiligo When low in stomach acid we become low in essential nutrients Quoting from Dr. Myatts ?what?s burning you? online article ?Our bodies need 60 or so essential nutrients. ?Essential? means that the body MUST have this nutrient or death will eventually ensue, and the nutrient must be obtained from diet because the body cannot manufacture it. Many of these essential nutrients require stomach acid for their assimilation. When stomach acid production declines, nutrient deficiencies begin. Calcium, for example, requires vigorous stomach acid in order to be assimilated. Interestingly, the rate of hip replacement surgery is much higher in people who routinely use antacids and acid-blocking drugs. We know that people who have ?acid stomach? were already having trouble assimilating calcium from food and nutritional supplements due to lack of normal stomach acid production. When these symptoms are ?band-aided? with drugs which decrease stomach acid even more, calcium assimilation can come to a near-halt. The result? Weak bones, hip fractures and joint complaints resulting in major surgery. Jonathan Wright, M.D., well-known and respected holistic physician, states that ?Although research in this area is entirely inadequate, its been my linical observation that calcium, magnesium, iron, zinc, copper, chromium, selenium, manganese, vanadium, molybdenum, cobalt, and many other micro-trace elements are not nearly as well-absorbed in those with poor stomach acid as they are in those whose acid levels are normal. When we test plasma amino acid levels for those with poor stomach function, we frequently find lower than usual levels of one or more of the eight essential amino acids: isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. Often there are functional insufficiencies of folic acid and/or vitamin B12.? Remember, these are essential nutrients. Deficiencies of any single one of them can cause serious health problems over time. Weak bones, diminish immune function, failing memory, loss of eyesight and many other ?diseases of aging? are often the result of decreased stomach function.? It is me again reader. So low stomach acid is the triggering agent (often) for low nutrients. Make too much sense! Now don?t take Vitamin?s for this condition where low Vitamins/Minerals are known to be low in patients who have this condition because . . . . (if you do you won?t need to keep coming back to the doctor) I can almost hear the doctor say now. Of course he/she doesn?t say that . . . just that the ?average person? doesn?t need to take Vitamins. Well I hate to break it too you . . . . but if you are having GI problems and reading this blog post on celac.com then you are not the ?average? person. You my friend or a sufferer or a friend of a sufferer still looking for answers. If that is you then consider taking either powdered stomach acid ? Betaine HCL or taking Niacinamide to help you reset your stress clock. A Canadian researcher wrote about this connection 15+ years ago but still most doctors? don?t understand this connection between about how ?Niacin treats digestive Problems? Here is the full link so you can research it more yourself. http://orthomolecular.org/library/jom/2001/articles/2001-v16n04-p225.shtml And you might not after a first reading. I didn?t believe it myself for over a year . . . but every time I thought about it ? it (Low Stomach Acid) made/makes the most sense to me. **** Note: research this yourself. Here is a link about how to take Betaine HCL (powdered stomach) for maximum effectiveness. http://20somethingallergies.com/how-much-hcl-do-i-take-learn-to-test-for-your-correct-dose/ Don?t take my blog post as medical advice. It is only what I did . . . it might not work for you but I think it is worth a try especially if you are not now taking an acid reducer. (see notes below about why this might) be more difficult if you are already taking an acid reducer . . . because the rebound wall (see chris kresser link) keeps us locked in . . . sometimes for years. Since I was not taking acid reducers at the time I took Betaine HCL my stomach problems improved and I am sharing this now in the hopes it might help yours too! Now back to (really) LOW stomach acid being diagnosed as HIGH stomach acid these days. How can we know if it truly high or low? You?ve heard the phrase timing is everything well it is here too! Timeline is important in any diagnosis. IF your stomach acid was HIGH as you often hear (everywhere) you hear take a Proton Pump Inhibitor aka acid reducer?s for heartburn/GERD (medical name for heartburn) then eating food (carbs, greasy things) wouldn?t bother you. The acid would cut it up but if it is already low/weak then even a little acid can burn your esophagus which is not coated like the stomach to protect you from high acid. BUT if it is low to start with then food will WEAKEN our/your acid so that you lose the food fight your in and things (carbs/fats) become to ferment, rancidify and cause heart burn. Leading in time to Non-Celiac disease first and with enough injury (and time) to Marsh lesions qualifying you for diagnosis as a Celiac candidate / patient. See above link between/about PPI?s in the year preceding a Celiac diagnosis. If you (can) be that patient and weight the xx number of years for all this damage to occur, there is a better way it is called digestion! A virtuous cycle can replace the vicious cycle you are now in ? it is caused digestion. Digest your food with healthy stomach acid and your body will thank you for it with the God given burp. A healthy child burps (at 6 months of age normally) and a healthy adult should too and you will again after taken Niacinamide 3/day for 6 months or this is not the right diagnosis. *********Note this is not medical advice only my experience with Niacinamide and my many years researching this topic as a fellow sufferer. Let me make these disclaimer(s). If you are a) experiencing heartburn that causing vomiting (with unintended weight loss) you may have a special case of heartburn that feels like heartburn (on steroids) that is really Bile Reflux and taking Stomach is not something you should do without medical advice and supervision. See this NYtimes article that discusses the many complications often seen with Bile Reflux patients and why it is treated as Heartburn often and why Bile Reflux is especially hard to recover from. http://www.nytimes.com/2009/06/30/health/30brod.html you are already taking an acid reducer then the chance you will get better (off of acid reducers completely) is only 50/50 on your first try but going low CARB can help your transition. Otherwise most people will get better when taking BetaineHCL for gastric support and Niacinamide to help them/you reset your digestive processes. See this online article about how Jo Lynne Shane got off Nexium for good. http://www.jolynneshane.com/how-i-got-off-nexium-for-good.html and her Epilogue http://www.jolynneshane.com/epilogue.html You will see she still struggles some but is much better when she let her natural digestive juices do their job. I call it the ?Natural Order of Things?. See this article about the digestion process being a North South Affair from the bodywisdom website http://bodywisdomnutrition.com/digestion-a-north-to-south-process/ Taking it (Niacinamide) (or any B-Vitamin) should be taken 2 to 3/day (too keep up serum levels) for 3 to 4 months (the time you can store B-Vitamins) in the liver mostly. Once you have a distinctive BURP that displaces the bloating and sense of ?I am going to explode? if I eat another bite (though you haven?t eaten half your meal) then normal digestion is occurring again. If you stool did not sink before this process (of taking Niacinamide begun) and burping became your ?new normal? then it (your stool) will begin to sink too! Burping without bloating is the ?Natural Order? of good digestion. Don?t stop this process of taking B-Vitamins as Niacimaide or Slo-Niacin 2/day for at least 4 months then you should see most of your GI symptom?s go into remission. (I did not say "cure" but remission from your cross contamination's (flares/symptom's etc.) might be possible. Because our defenses are now strong enough to cut up proteins before they reach our small intestine (where most of the damage is done). Think of a castle with a moat around it (stomach acid is designed to protect us) when it is low (the moat doesn?t protect us) and when the moat is dry the castle becomes a ruin!!! So do proteins (lactose (casein), gluten, soy, seafood etc.) to our small intestines (they become ruined) when our stomach acid (moat) is low or worse dry! I repeat again Timeline is important in any diagnosis. All heartburn is not equal. IF your stomach acid is truly high then it WILL occur between meals when there is no food to tamp down the fire (occurring in your stomach) not your esophagus. The excess pressure from fermented carbs push open the trap door allowing the low acid you have to burn the lining of your uncoated esophagus. See also this online article by Chris Kresser to study this more about why/how this could be a case of medical misdiagnosis in more detail https://chriskresser.com/what-everybody-ought-to-know-but-doesnt-about-heartburn-gerd/ This is part of a 3 part series that I think you will find very informative. This (low stomach acid) is a vicious cycle. STRONG stomach acid makes it a virtuous circle/cycle. Now food benefits you because low acid not only causes heartburn it limits your body?s absorptive ability by limiting its ability to cut up your food into digestible peptides and amino acids which are no longer harmful to your Small Intestine but helpful to your overall health because nutrients can now be absorbed because the food particles are now small enough to not cause harm to your villi. I hope this is helpful and it helps you the way it helped me. Maybe it will help you in a similar manner. I write this only as a guidepost on your way. May you find your way back to digestive peace! The ?Natural Order? of things! Praise bee to God! It is not a long way if you know the way . . . . from someone who has found his way back God being his help! There are more things I could say . . . but this post is getting kind of long but you get the gest. I noticed someone else on the celiac.com noticed the same improvement when they treated their low stomach acid and thought it was time a blog post talked about it. It is so much easier to consume all this information in one setting instead of hunting and peeking through several thread posts. Search for the posterboy on celiac.com and you will find it is my focus (how low stomach acid is misdiagnosed) and how Niacinamide helped me to restore its ?Natural Order? in the digestive process because it helped me! Here is the link to the Prousky?s abstract. 15+ years is a long time for people to continue to suffer but if the research it right then Niacinamide might help you too! http://www.yourhealthbase.com/database/niacin-treats-digestive-problems.htm Let?s hope it is not another 15 years before doctor?s and people realize low stomach acid can explain many of the same symptom?s an IBS, NCGS or even a Celiac patient might experience given a long enough time for these conditions to develop from too low a stomach acid to protect our Small Intestine. See link at start of this blog post posted here again for convenience. http://www.celiac.com/articles/23432/1/Do-Proton-Pump-Inhibitors-Increase-Risk-of-Celiac-Disease/Page1.html And it is worth noting about the time Celiac disease started (began to be more prevalent) / to increase in the population Acid reducer?s became more and more popular. *** Some plot the increase in time to Roundup usage but I am not buying it. PPI?s increase seam more plausible to me based on the relatively new research (less than 5 years old) is pretty current by research standards and the near linear response to increased first H2 stomach acid reducer?s then PPI?s in the population at large. *****Note: after I finished writing this blog post new research that in my mind confirms this connection was reported on celiac.com today that notes the link between gastric pH and impaired nutrient absorption. This very topic as I was getting ready to publish my post about low stomach acid possibly being diagnosed as Celiac disease on my posterboy blog mentions how a Celiac patient?s absorption can be impaired by gastric pH. https://www.celiac.com/articles/24738/1/Can-Celiac-Disease-Impair-Drug-Therapy-in-Patients/Page1.html Where they (researchers) say/ask discussing Celiac Disease and whether it (celiac disease) can impair drug therapy in patients. Note the opening paragraph discussing this topic quoting ?Celiac disease is associated with numerous chronic conditions, such as anemia and malabsorption of some critical vitamins. Changes in the gastrointestinal tract, rates of gastric emptying, and gastric pH are responsible for impaired vitamin and mineral absorption." i.e., low gastric pH can effect absorption. It stands to make reasonable sense to me they are related conditions and one is being diagnosed for the other often or at least one is being confused as the other and treating one (raising your stomach pH) might treat the other since many of the symptoms? are the same. *** this/these opinion(s) are my own and do not reflect an endorsement by celiac.com of these ideas, comments, thoughts or opinions. I hope this helps! You the way it did me! Good luck on your continued journey, Remember **** This is not medical advice and should not be considered such. Results may vary. Always consult your doctor before making any changes to your regimen. 2 Timothy 2:7 Consider what I say; and the Lord give thee understanding in all things. Posterboy by the Grace of God,

MC can be quite harsh as a laxative if your using it as one very effective....I mean 2 boxes of exlax did me nada back then. For a daily supplement try just taking Nature Vitality Calm twice daily start off with 1/4tsp work your way up to 1tsp doses if you can. If this is too harsh on you use a Magnesium Glycinate like Doctors best, less effective as a laxative but will still help provide you with a magnesium you body can utilize.

Thanks will try MC I tried LBS although it worked but it was brutal on my stomach ??

OH odd info here but the best way I found found to use it is a slow low temp extraction into coconut oil, and using this oil in cooking. Use a mortar and pestal to grind your greens into a fine powder, and heat slowly in a pan with virgin coconut oil just very low temp for a while you will see the oils from the greens mix with the coconut oil. You can then use this oil blend in baking edibles, or in whatever you wish. I make it very weak myself with just small bag in a entire 16oz container of coconut oil. I do it for the medical benefits nothing else. I like using it in paleo breads, or drizzle a bit over salads, CBD oil also has some benefits I have noticed in smaller amounts and CBD is legal in most states the gold one seems to be the best.