Jump to content

  • 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

Infuriating Article On New gluten-free Restaurant

C-Girl

By C-Girl
in Gluten-Free Restaurants

Recommended Posts

C-Girl Contributor
C-Girl
Posted

There is so much wrong with this. Open Original Shared Link

 

A journalist who writes about a gluten-free restaurant, never once mentioning celiac disease. And "local and gluten-free beer"? Not "local, gluten-free beer"? Are we to believe this guy is going to serve regular beer in his restaurant? Oh, I'm so angry. :angry: :angry: :angry: :angry: :angry:

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

Celiac.com Sponsor (A8-M):


Kath Urbahn Newbie
Kath Urbahn
Posted

There is so much wrong with this. Open Original Shared Link

 

A journalist who writes about a gluten-free restaurant, never once mentioning celiac disease. And "local and gluten-free beer"? Not "local, gluten-free beer"? Are we to believe this guy is going to serve regular beer in his restaurant? Oh, I'm so angry. :angry: :angry: :angry: :angry: :angry:

According to the article, the restaurant is touted as all gluten free.  The quote I found says, "The beer selection will be similar, with only local or gluten-free options offered."  IF the restaurant really is ALL gluten free, the local beer he's talking about would be gluten free, too, I'd think.  This may just be a case of bad writing.  

Gemini Experienced
Gemini
Posted

I can truly understand your anger at no mention of Celiac Disease.  I recently watched a lecture on PBS by Dr. David Perlmutter, who is a respected neurologist and nutritionist.

He is hell bent on helping those with neuro issues overcome their problems and he firmly believes that gluten is at the root of many of his patients problems and uses the gluten-free diet as a treatment in those he tests for gluten sensitivity., that come up with a "positive". Yeah...that was my only complaint about the program...he never once said Celiac Disease. He also referenced Cyrex Labs so I was totally annoyed that he did that and insinuated that there is a test for GS.....which there isn't.  However, the lecture itself was fabulous as he referenced and showed MRI scans of the white lesions/matter of a "gluten sensitive" patient. He reaffirmed much of what we all know about Celiac's affect on the neurological system in our bodies and went on to say how it leads to Dementia and Alzheimer's disease, which I firmly believe.

 

I read a report recently that Dr. Fasano did and he estimates that there are 18 million people in the US that are gluten sensitive.  I think the estimates for Celiac are around 3 million.  So....I think that is why they always defer to the gluten sensitive crowd because they have all the same symptoms as a Celiac does and if you want to make a restaurant successful, you can't just cater to the 3 million......you have to reach out to the rest of the population that are GS or are following the diet for various other reasons.  I have no issues with people who eat gluten-free for whatever reason BUT I would like Celiac Disease to be in the forefront of any publication and have all the others included too...but distinguish the differences so people take us seriously when dining out. The public needs to know the difference between those who have to follow the diet and those who choose to follow the diet. This country is food dumb enough without confusing the issue further.

NoGlutenCooties Contributor
NoGlutenCooties
Posted

IMO this is a very poorly written article by a writer who is no doubt clueless about what it means to be gluten-free other than it sounds "hip".

 

This is the part that irritated me the most:

    "they won’t even have flour in the building or allow staffers to bring in outside food with wheat products"

What do you mean "even" flour?  Flour is like one of the worst things you could bring into a gluten-free restaurant.  And how about not allowing outside food that has GLUTEN in it... which includes wheat but is not exclusive to wheat.  A gluten-ignorant person reading this would assume gluten-free means wheat-free and that flour is at the bottom of the potentially dangerous list.

 

I'm with you, coffngrl...  :angry:

anti-soprano Apprentice
anti-soprano
Posted

Oh no- The link is broken!  And I was looking forward to getting my panties in a bunch :)

 

The level of knowledge I'm inferring from the direct quotes is exactly why I tell anyone in a restaurant that "I have a gluten allergy" and "I'm not the trendy kind of gluten-free, just a speck will make me sick".  I did eat in one completely gluten-free restaurant in Asheville and it was GLORIOUS!  The level of comfort was astounding- highly recommended.  Also, I could pick things off my husband's plate  ;)

psawyer Proficient
psawyer
Posted

Jumping in here about "shared facilities."

They run a spectrum from safe for almost all of us, to dangerous for us all. Most are closer to the former case.

Flour is problematic because is is a light powder that can float in the air and land anywhere. Any facility where it is used is a potential problem. I say "potential" because it is only a problem if it is used in the same ROOM--it is not a problem just because it is used somewhere in the production complex.

Formed products with gluten, such as noodles, don't get airborne, and are much less of a concern. Commercial food producers follow protocols (Good Manufacturing Practices) that call for thorough cleaning between batches.

If you ever eat at a restaurant, it is almost certain that it is a facility where wheat (bread) is present, even if it is not in the other foods.

If you allow family members to bring anything containing gluten into your house, then your house is a shared facility.

We live on a planet where gluten is everywhere. It is a shared planet. I got over it a long time ago.

JonnyFinale Newbie
JonnyFinale
Posted

There is so much wrong with this. Open Original Shared Link

 

A journalist who writes about a gluten-free restaurant, never once mentioning celiac disease. And "local and gluten-free beer"? Not "local, gluten-free beer"? Are we to believe this guy is going to serve regular beer in his restaurant? Oh, I'm so angry. :angry: :angry: :angry: :angry: :angry:

 

As uneducated as his article is, at least gluten-free is getting exposure. More exposure means more options for Celiacs!

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

Celiac.com Sponsor (A8-M):


C-Girl Contributor
C-Girl
Posted
  • Author

Oh it gets better and worse. That BizJournal story was yanked and not replaced. But the better journalists at the N&O asked specifically about celiac. Turns out the guy really is focusing on the fad dieters and not us lowly celiacs. And he is serving regular beer. God forbid you give up that alcohol revenue.

 

I think I'll stick with my few local retaurants that understand and care about my disease, thanks.

 

Open Original Shared Link

Open Original Shared Link

larry mac Enthusiast
larry mac
Posted

What's the problem with serving regular beer? It's not going to be a problem for us. There's no cross contamination with a bottle of beer. So, what if I bring a family member, or friend to eat there, and they want to have a regular beer? How is that a problem?

 

best regards, larry mac 

kareng Grand Master
kareng
Posted

What's the problem with serving regular beer? It's not going to be a problem for us. There's no cross contamination with a bottle of beer. So, what if I bring a family member, or friend to eat there, and they want to have a regular beer? How is that a problem?

 

best regards, larry mac 

 

 

That's what I thought, too.  My hub doesn't mind eating gluten free food but he wants a regular beer.

C-Girl Contributor
C-Girl
Posted
  • Author

That's what I thought, too.  My hub doesn't mind eating gluten free food but he wants a regular beer.

I guess I just think it's disingenuous to have a "completely gluten free" restaurant, to the point you won't let your employees bring gluten foods from home, to tout it as such and then serve gluten-y beer. Cross contamination from glasses? Probably not a factor if they wash them in a dishwasher, but it's still annoying. Why not just have a truly gluten free restaurant and serve only good gluten-free beer (if such a thing exists, I haven't been brave enough to try).

IrishHeart Veteran
IrishHeart
Posted

We live on a planet where gluten is everywhere. It is a shared planet. I got over it a long time ago.

 

 

One of my all time fave quotes. A while back, you wrote on a thread:

 

"The Earth, itself is a shared facility." I  never forgot that one, Peter and I use it often. 

 

:) It's the truth. 

 

PS the link to the article is broken.

Adalaide Mentor
Adalaide
Posted

I used to be all panicky about the whole shared blah blah blah stuff. There's gluten everywhere, it's lurking in every corner, every crevice, every nook and cranny just waiting to get me. :ph34r: Then I got the whole the planet is a shared facility spiel and realized that I was being ridiculous. Who wants to live like that? Constant fear that danger lurks around every corner? If the only gluten is beer served either in bottles or cups so what? Let people who want a beer and are merely trying to enjoy the restaurant for reasons other than that it is gluten free either enjoy it and a beer, or enjoy a beer while being supportive of their gluten free loved ones. When I go out to eat with my husband we carefully calculate where to go so that it makes both of us happy, beer makes lots of people happy, gluten free beer not so much. It's beer in an otherwise gluten free restaurant, it isn't like they're doing something truly moronic.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    2. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
    3. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hello, @Jane02, I take Naturewise D 3. It contains olive oil. Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets. Fractionated coconut oil is not the same as coconut oil used for cooking. Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the...
    4. Scott Adams
      0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

      until
      Hello! Join me and treat yourself to a four-day, three-night restorative gluten-free retreat in a peaceful, private coastal retreat setting near Penobscot Bay in Maine. Dates: April 10-13, 2026 Enjoy engaging classes...
    5. Scott Adams
      - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,331
    • Most Online (within 30 mins)
      7,748
    Kristy2026
    Newest Member
    Kristy2026
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.