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

Eating Out, Is Salad Ok?

purpleorchid620

Recommended Posts

purpleorchid620 Newbie
purpleorchid620
Posted

Is it safe for a Celiac to go to a restaurant and order a salad? no croutons of course and Gluten free dressing. Has anyone reacted from cross contamination with salad?

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

Celiac.com Sponsor (A8-M):


bartfull Rising Star
bartfull
Posted

I won't do it because I have worked in restaurants and I know how most back room salad bars are set up. Usually the croutons are above the vegetables and it is way too easy for a busy waitperson to drop a crouton or three into the veggies. I have also seen, many times, a waitperson dip a crouton into the dressing and pop it into their mouth while they are back there. Oil and vinnegar would be safe most likely, or you could bring your own dressing and hope for the best.

 

That being said, there are a lot of folks here who do eat salads at restaurants without problems. But I do wonder if some of the "mystery glutenings" we hear about aren't possibly connected to a restaurant salad.

nvsmom Community Regular
nvsmom
Posted

Salad is a safer item. Make sure they aren't picking croutons out or using possibly cc'ed sunflower seeds or raisens. Stuff like that. If there is chicken on it, make sure it is grilled "naked" on a clean grill.... You still have to be carefull, but it's one of the safer things to eat. To be honest, salad, eggs and bacon are the only things I've had in a restaurant in over a year.  LOL I'm just not trusting enough to try other foods. :rolleyes:

purpleorchid620 Newbie
purpleorchid620
Posted
  • Author

Salad is a safer item. Make sure they aren't picking croutons out or using possibly cc'ed sunflower seeds or raisens. Stuff like that. If there is chicken on it, make sure it is grilled "naked" on a clean grill.... You still have to be carefull, but it's one of the safer things to eat. To be honest, salad, eggs and bacon are the only things I've had in a restaurant in over a year.  LOL I'm just not trusting enough to try other foods. :rolleyes:

Thanks for the advice. So when you go to a restaurant do you get funny looks asking for that. How do you go about asking for those things? 

NoGlutenCooties Contributor
NoGlutenCooties
Posted

Thanks for the advice. So when you go to a restaurant do you get funny looks asking for that. How do you go about asking for those things? 

 

You can start with "I'm gluten intolerant" and watch their facial expression. You can usually tell right away if they have any clue as to what you're talking about.  Continue with, "I can't have anything that has wheat or flour in it or I'll get very, very sick".  Then proceed to ask them about their food options.  I don't typically bother mentioning rye and barley because most people have no idea what they may be in - a lot of people don't understand what all wheat is in.  Don't be afraid to ask to check the labels yourself on stuff like salad dressing, BBQ sauce, etc.

 

I don't eat out very often at all but there is a diner that I go to once in a blue moon.  I tell the waitress that I'm allergic to wheat.  I'm not - I have Celiac.  But "Celiac" and "Gluten Intolerance" is much less understood than "allergy".  Especially when the person you're talking to doesn't speak English as their first language.  "Allergy" brings to mind a picture of someone going into anaphalaxis and they're much more likely to want to avoid that.  So I tell them I'm allergic to wheat and to please, please, please not let any bread or toast come anywhere near my plate.  (The dish I order is otherwise safe - I get the same thing every time - collard greens, hash-browns, and 2 eggs  :) )

 

Oh - and don't worry about "funny looks" - think of all the funny looks you'd get if you went running to the bathroom and was stuck in there for 2 hours.  Anyone who gives you a funny look because you care about what you eat and you have to be careful not to get glutened is ignorant and not worth your time.

GF Lover Rising Star
GF Lover
Posted

When I go to have salad I ask for a "Wedge" salad with gluten-free dressing on the side. A wedge is where they just slide off a hunk from the whole salad ball and put it on your plate. Then you can cut it up on your plate and enjoy.  Best way I have found to avoid cc from a salad.

 

Colleen

BethM55 Enthusiast
BethM55
Posted

If you go to Livingwithout.com, you can order little cards to take with you to restaurants, that explain what gluten is and how to avoid it.  If the server looks clueless I will hand one to them, ask them to share it with the chef, and they can keep the card for future reference.  

 

Also, I always ask if the restaurant has a gluten free menu.  Some do, and that makes everything much easier.  

 

If I am unsure, sometimes I will order poached eggs and fruit, and bring my own bread.  

 

This will get easier over time, although I know it's hard to put the spotlight on myself and announce "Hi, there, I'm gluten intolerant!"  I don't like that I need to do that, but I also need to eat safely.  

 

Keep on asking questions!

 

 

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

Celiac.com Sponsor (A8-M):


luvs2eat Collaborator
luvs2eat
Posted

Colleen... what a brilliant idea... a wedge salad!! The last two times I went to restaurants and ordered salad they contained fried flour tortilla strips. The first time I found several after I was about 1/2 done w/ the salad!! The last time the salad will filled with them even tho the salad I ordered did NOT come w/ tortilla strips. I did not order something else... and we don't eat out anymore.

notme Experienced
notme
Posted

they have a thing on the 'find me gluten free' smartphone app that is similar to those dining cards.  and it's freeeeeeeeeeeeeee!!!!  wheeeeeeeeeeeeeeeee!! :D

Archived

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

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


  • Member Statistics

    • Total Members
      131,547
    • Most Online (within 30 mins)
      7,748
    gizmo1jazz2
    Newest Member
    gizmo1jazz2
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • 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.