Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Butter?

w8in4dave

By w8in4dave
in Food Intolerance & Leaky Gut

Recommended Posts

w8in4dave Community Regular
w8in4dave
Posted
  • Author

Restaurant potatoes might not be safe!  They sometimes coat them with butter or margarine when baking them and that butter or margarine could have had knives dipped into it or cut into it to spread on toast or something, thereby cross contaminating them.  One restaurant even says that their margarine is not gluten free.  Or if they serve the potato to you cut into, they could have used a cross contaminated knife.

It did seem to be coated in butter!! Yea I think your right!! It also seemed to have some flavor on the skin .. So I am thinking it was cross contaminated or soaked in something to give it a really great flavor!! :) Next time I will just eat the steak and salad ...They have great steaks there! :) 

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Pegleg84 Collaborator
Pegleg84
Posted

I seem to be able to have very small amounts of butter without much trouble, but more than a teaspoon and I'm done for. Same with cheese.

Milk, yogurt, soft cheese, etc = no way.

Problems with dairy can sneak up on you out of the blue. Could be that you're developing an intolerance now. A dairy challenge to see what's ok and what's not might be a good idea.

 

As for butter substitute, margarine is no better. I use Earth Balance, which is a vegan butter substitute. It's kind of like margarine but not hydrogynated in the same way, and made from vegetable proteins. Personally I think it tastes a lot better than any margarine I've had, and even melt it for popcorn and everything (it's also the only butter-substitute I can get soy-free). If you find butter is off the menu, I'd recommend it.

 

Good luck!

w8in4dave Community Regular
w8in4dave
Posted
  • Author

I just had a thought!! I don't think it is butter that bothered me. I think I may have been glutened. I say this because Hubbs and I went out for our Anniversary and we went somewhere with seafood. I Had all you can eat Crab legs and they bring out a tub of butter!! Ohh yea !! I ate tons of butter!! I did not have a reaction. That was b4 the potato incident. Days b4 the potato incident.  I think the potato was cross contaminated from the other restaurant. That is the only thing "now" I can think of. Because my Daughter cooked with butter and I had no prob. I went and ate sea food and no problem (lots of butter) so The potato must of been cross contaminated .....Well then!! 

shadowicewolf Proficient
shadowicewolf
Posted

I just had a thought!! I don't think it is butter that bothered me. I think I may have been glutened. I say this because Hubbs and I went out for our Anniversary and we went somewhere with seafood. I Had all you can eat Crab legs and they bring out a tub of butter!! Ohh yea !! I ate tons of butter!! I did not have a reaction. That was b4 the potato incident. Days b4 the potato incident.  I think the potato was cross contaminated from the other restaurant. That is the only thing "now" I can think of. Because my Daughter cooked with butter and I had no prob. I went and ate sea food and no problem (lots of butter) so The potato must of been cross contaminated .....Well then!! 

that probably was it then :)

Pegleg84 Collaborator
Pegleg84
Posted

Hmm, best way to find out is to have butter in a controlled home environment and see how you do (any excuse to eat a spoonful of butter is not a bad thing). If you're ok, and you've never had problems other than that potato, then you were probably CCd. Which sucks, but better than giving up butter.

Juliebove Rising Star
Juliebove
Posted

It did seem to be coated in butter!! Yea I think your right!! It also seemed to have some flavor on the skin .. So I am thinking it was cross contaminated or soaked in something to give it a really great flavor!! :) Next time I will just eat the steak and salad ...They have great steaks there! :)

Keep in mind if butter is an issue...  Steaks often have butter on them.

Juliebove Rising Star
Juliebove
Posted

I just had a thought!! I don't think it is butter that bothered me. I think I may have been glutened. I say this because Hubbs and I went out for our Anniversary and we went somewhere with seafood. I Had all you can eat Crab legs and they bring out a tub of butter!! Ohh yea !! I ate tons of butter!! I did not have a reaction. That was b4 the potato incident. Days b4 the potato incident.  I think the potato was cross contaminated from the other restaurant. That is the only thing "now" I can think of. Because my Daughter cooked with butter and I had no prob. I went and ate sea food and no problem (lots of butter) so The potato must of been cross contaminated .....Well then!! 

Could be.  Don't know if it still holds true but somewhere on here in the past, someone posted that the margarine at Outback is not safe because it contains gluten.  And they coat the potatoes with that.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


w8in4dave Community Regular
w8in4dave
Posted
  • Author

Seems they are always sneaking something in somewhere huh? I will probably get to a point I will eat a salad with no dressing no cheese, no croutons lol... I'll just take a plain bowl of lettuce please TY :) lol 

psawyer Proficient
psawyer
Posted

Could be.  Don't know if it still holds true but somewhere on here in the past, someone posted that the margarine at Outback is not safe because it contains gluten.  And they coat the potatoes with that.

Outback do not use margarine. They use real butter, and there is no gluten in it.

The seasoning they use on their vegetables contains both gluten and butter.

w8in4dave Community Regular
w8in4dave
Posted
  • Author

Hence the reason I am getting afraid to eat veggies at restaurants ....

kareng Grand Master
kareng
Posted

Hence the reason I am getting afraid to eat veggies at restaurants ....

But Outback tells you that - on the gluten-free menu. If you order from the gluten-free menu, they won't put the gluten on your veggies. Yes.....there is always a risk someone will screw up but Outback is one of the safest places for gluten-free.

w8in4dave Community Regular
w8in4dave
Posted
  • Author

I haven't eaten in Outback in years!! Well since they took out their Queensland Salad off the menu !! Ughhh yea it ticked me off!! I LOVED that salad!

come dance with me Enthusiast
come dance with me
Posted

What's Outback?  And what's a Queensland Salad?

psawyer Proficient
psawyer
Posted

What's Outback?  And what's a Queensland Salad?

Open Original Shared Link is a restaurant chain primarily in the USA. It was one of the first to explicitly cater to people needing a gluten-free diet. I'm not familiar with the Queensland Salad and as w8in4dave said, it is not on the current menu.
come dance with me Enthusiast
come dance with me
Posted

Thanks.  I live in outback Queensland lol, thought it might have been something over here :)

  • 1 month later...
cherries Newbie
cherries
Posted

Is there powdered soy milk?

Yes you might have to look at a health food store though.

iloathegluten Newbie
iloathegluten
Posted

Possibly the fat content? I personally have issues with dairy fat in addition to lactose, so maybe the culprit was that? I tolerate any dairy that's low lactose, low fat with no issues at all, so I assume I'm a-okay with casein, but cream, butter, ice cream, etc. give me horrible abdominal craps to the point it does feel like I've been glutened. I always have issues with any high fat meals, but dairy fat seems to be an even worse offender than other sources of fat for whatever reason... I swear I'm dairy fat intolerant to the level people are casein intolerant.

 

Sorry to butt in. It seems like you've already figured out the problem, but I thought I'd offer one more suggestion in case you were still wondering!

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,687
    • Most Online (within 30 mins)
      7,748
    Patricia M Robinson
    Newest Member
    Patricia M Robinson
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Hummer01
      Diagnosis confusion

      By Hummer01 · Posted

      Hi trents, thanks for the response.  The 2nd opinion doctor said that if my CRP is still elevated at that time, he would advise me to look at Crohns/UC or another autoimmune issue. The colonoscopy I had this year seemed to rule those 2 out for now so he still believed celiac may explain it. No previous doctors have suggested any explanation for it even after calling to tell me it was a concerning result.  I guess it feels tough knowing I have positive blood testing, permissive genetics, and visible duodenum changes... and somehow it's NCGS instead of celiac. I'm still surprised the biopsies came back negative when the doctor was so sure they would be positive.
    • trents
      Diagnosis confusion

      By trents · Posted

      "He also said that my CRP should return to a normal level at this time if the culprit was inflammation in the small intestine due to celiac." But with if the elevated CRP levels are caused by some other inflammatory process going on in your body? "She also said that my positive EMA isn't valuable because it has "a high false positive rate." Totally wrong! This is a highly accurate test for celiac disease, that requires specialized expertise to perform and interpret, and it is more expensive than other blood tests. It is generally used as a last test to confirm celiac disease after a positive tTG-IgA test. The sensitivity of a test refers to its ability to correctly identify individuals with the condition. For the EMA-IgA blood test, the sensitivity is generally very high, ranging from 90% to 98%. This means that the test can accurately detect celiac disease in a significant percentage of people who have the condition. The specificity of a test refers to its ability to correctly identify individuals without the condition. For the EMA-IgA blood test, the specificity is also high, typically around 95% to 100%. This indicates that the test can effectively rule out celiac disease in individuals who do not have the condition. Taken from the following article: Looking at the whole picture, I am wondering if you are transitioning from NCGS to celiac disease. Some experts in the gluten disorder field believe NCGS can be a precursor to celiac disease.
    • Hummer01
      Diagnosis confusion

      By Hummer01 · Posted

      Hi all, just wanted to post an update.  I have been gluten free for about 1.5 months now and seeing improvement already in the bathroom.  Recently I had a visit with another GI doctor for a 2nd opinion. He said that while my blood tests and scope are not a "slam dunk" for celiac, he believes it's more likely than not that I have it. His advice was to stay with a celiac-level gluten free diet (no CC) for 6-12 months then retest to make sure TTG-IGA is still negative. He also said that my CRP should return to a normal level at this time if the culprit was inflammation in the small intestine due to celiac.  Today I had a follow up with the original GI that performed the scope. She is confident it is NCGS and says I can still have gluten sometimes. When I asked about the visible duodenum damage, she said it is just "irritation" from gluten because the biopsies were negative. She also said that my positive EMA isn't valuable because it has "a high false positive rate."  I guess I'm having trouble reconciling the totally different advice from these 2 GI's. I want to believe the new doctor more at this point because what he said just makes more sense to me, and he gave an actionable timeline for possible next steps. Feeling lost and disappointed at this point and wanted to write it down here in case anyone has input. Thank you.   
    • knitty kitty
      Help!

      By knitty kitty · Posted

      @junell, Can you get a DNA test to look for genes for Celiac Disease?   Have you had your thyroid checked? Have you been checked for nutritional deficiencies?  Being on a restricted diet for so long and especially now since you are having symptoms can cause malabsorption resulting in vitamin deficiencies.   Talk to your doctor and dietician about supplementing with essential vitamins and minerals.
    • Rebeccaj
      symptomatic ?

      By Rebeccaj · Posted

      Hello , I would like to know what happens to people living or working in a industry or living with people that are non celiac or allergy Pron or anaphylaxis.    what are the symptoms and have you reached neurological symptoms during Airbourne exposure or hours later. persistent just ptsd related or unknown as its usually only high inflammation in the body when consumed with Vegas nerve symptoms of ingested or neuroglial of ingestion of inhalation accidently as my doctor has given me the ok to work but then my boss has let me go for a focal seizure as  Allery or ptsd unsure  any Insite of what someone else has gone through I was diagnosed when I was 27 so gluten free for the rest of my life but my family are not . ?
×
×
  • Create New...