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More Needs To Be Done

Streetlegal

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Streetlegal Apprentice
Streetlegal
Posted

I suppose this is venting more than anything, but, as I am going through a really bad patch where my stomach/intestines sound like a washing machine, and I am downing imodium and pepto like candy, I really feel that enough is not being done to help celiacs.

 

I am sick of the lack of choice, particularly the lack of texture in the food I eat.  I eat pretty much the same stuff day in day out.  Of course, if you read the media and the chattering classes, the view is that gluten-free is everywhere.  Well, no it ain't.  I live in San Francisco and I still struggle to eat out.  I have started to take risks . . . and ended up sick.

 

More needs to be done.  More general awareness, better chef training, more options.  

 

I wish so much I was wealthy like all these so-called successes.  You would then see the success I would make of my global chain of gluten-free restaurants.  Seriously, that is all I care about nowadays--my dream of opening wonderful restaurants instead of the pathetic measly so-called choices I am meant to get excited about.

 

I feel patronized and robbed by restaurants, as if they are gracious to offer me ONE crappy gluten-free meal.  It is abysmal.  Give me the money and I will do what needs to be done.  

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IrishHeart Veteran
IrishHeart
Posted

here are some reviews from other gluten freers of various places to eat in SF:

 

Open Original Shared Link

 

Open Original Shared Link

 

Open Original Shared Link

kareng Grand Master
kareng
Posted

San Fransisco is one of the better places to eat gluten-free. Of course, I'm referring to real restauruant's not fast food. Nice places will do a better job than a fast food place.

I have only been to SF 1 day since I have been gluten-free. I had a lovely breakfast at Mariposa. I can't see how they could have glutened you for breakfast or lunch. I didn't have time to try any of the other places, unfortunately.

You certainly aren't eating out everyday? That isn't good for anyone, gluten-free or not. There are lots of wonderful " normal " foods to fix at home. Many foods never have gluten in them so you don't even have to change the recipe.

https://www.celiac.com/forums/topic/75238-the-whats-for-dinner-tonight-chat/page-423#entry876962

https://www.celiac.com/forums/topic/87765-what-did-you-have-for-lunch-today/page-19#entry876904

Just a disclaimer about these links - Loves is a crazy good gourmet cook. If you don't aspire to that, you might just read her posts for fun

Streetlegal Apprentice
Streetlegal
Posted
  • Author

San Francisco is one of the better places--and that is what makes me so mad.  SF is not nearly half as good as it should be.  I want to be able to live a life where I can go out and expect, say, one in every four or five restaurants to be gluten aware, instead of making the long side-trips to the same few restaurants again and again and again.  I am fed up of being treated like a second-class citizen.

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      @lizzie42, You're being a good mom, seeking answers for your son.  Cheers! Subclinical thiamine deficiency commonly occurs with anemia.  An outright Thiamine deficiency can be precipitated by the consumption of a high carbohydrate meal.   Symptoms of Thiamine deficiency include feeling shakey or wobbly in the legs, muscle weakness or cramps, as well as aggression and irritability, confusion, mood swings and behavior changes.  Thiamine is essential to the production of neurotransmitters like serotonin and dopamine which keep us calm and rational.   @Jsingh, histamine intolerance is also a symptom of Thiamine deficiency.  Thiamine is needed to prevent mast cells from releasing histamine at the slightest provocation as is seen in histamine intolerance.  Thiamine and the other B vitamins and Vitamin C are needed to clear histamine from the body.  Without sufficient thiamine and other B vitamins to clear it, the histamine builds up.  High histamine levels can change behavior, too.  High histamine levels are found in the brains of patients with schizophrenia.  Thiamine deficiency can also cause extreme hunger or conversely anorexia.   High carbohydrate meals can precipitate thiamine deficiency because additional thiamine is required to process carbohydrates for the body to use as fuel.  The more carbohydrates one eats daily, the more one needs additional thiamine above the RDA.  Thiamine is water soluble, safe and nontoxic even in high doses. Keep in mind that gluten-free processed foods like cookies and such are not required to be fortified and enriched with vitamins and minerals like their gluten containing counterparts are.  Limit processed gluten-free foods.  They are often full of empty calories and unhealthy saturated fats and additives, and are high in histamine or histamine release triggers.  It's time you bought your own vitamins to supplement what is not being absorbed due to malabsorption of Celiac disease.  Benfotiamine is a form of Thiamine that has been shown to improve intestinal health as well as brain function. Do talk to your doctors and dieticians about supplementing with the essential vitamins and minerals while your children are growing up gluten free.  Serve nutritionally dense foods.  Meats and liver are great sources of B vitamins and minerals. Hope this helps!  Keep us posted on your progress!
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      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
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