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

Most Ridiculous Gluten Comment I've Heard

C-Girl

By C-Girl
in Coping with Celiac Disease

Recommended Posts

BlessedMommy Rising Star
BlessedMommy
Posted

We were at my IL's house this past Sunday. (FIL and step MIL) My SIL is currently trying to stay away from gluten (because of her thyroid) and step MIL offered her some cookies. SIL said, "Thanks but I'll have to pass because I can't have wheat." Step MIL replied, "Oh they don't have any wheat in them, just white flour."

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

Celiac.com Sponsor (A8-M):


  • Replies 89
  • Created
  • Last Reply
Kimbalou Enthusiast
Kimbalou
Posted

I just recently found out sushi rice is not gluten free. So, I've stopped eating sushi. Maybe your neighbor was thinking about sushi? there's something about the way they prepare it to make it sticky. But...on the other hand...people are so clueless about what gluten is. Like the wheat vs. white flour. ugh

BlessedMommy Rising Star
BlessedMommy
Posted

Plain sushi rice (as in, dry out of the package) is gluten free. Additives that a restaurant adds to make sushi could possibly be unsafe though. But the rice itself is fine. I just bought a bag of Lundberg sushi rice to make homemade sushi and it is clearly marked gluten free. You can also buy rice vinegar labelled gluten free if you want to flavor your homemade sushi a bit. I make sushi a lot with just plain rice and vegetables and that is really good too. :)

Kimbalou Enthusiast
Kimbalou
Posted

I am referring to how a restaurant makes sushi. they mKe it sticky somehow and when i googled it the article said the way its prepared is not gluten-free.

WinterSong Community Regular
WinterSong
Posted

I love topics like this. Especially love the gluten-free guitars. If there is music going into my ears it must be gluten free  :D

 

I was at a restaurant once, asking if a certain dish is gluten free. Says the waiter, "It should be gluten free. I've eaten it a bunch of times and have never tasted gluten." Says the voice inside my head, "Get me another waiter....."

 

 

I especially love the, "Oh yes, I'm gluten free as well," comment as they take a big bite of bread or chicken smothered in a gluten-filled sauce. 

kareng Grand Master
kareng
Posted

I am referring to how a restaurant makes sushi. they mKe it sticky somehow and when i googled it the article said the way its prepared is not gluten-free.

"Glutinous rice" or sticky rice does not contain gluten. It uses the word gluten to mean sticky. It is a type of rice that is naturally sticky when cooked.

Open Original Shared Link

Serielda Enthusiast
Serielda
Posted

Was in New Orleans recently and saw two things that made me laugh. One was Voodoo dolls with a sign stating they was gluten free, the other was a bit odder. It was some sort of candle that was allegedly blessed to prevent being glutened and or cross contaminated. I looked at my hubby and if only these worked.

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

Celiac.com Sponsor (A8-M):


HappyMom623 Proficient
HappyMom623
Posted

My grandfather who has a hard time wrapping his head around gluten free foods calls my gluten free foods "GLUTEN FOODS" I want to be like "Uh.. no. The exact opposite, actually!"

 

His live in companion (who really isn't smart) will offer me pretzels EVERY SINGE TIME I go over. I say "I can't have those" and then she will offer me cookies..

MitziG Enthusiast
MitziG
Posted

I had this glorious dream yesterday morning... I went into a pizzeria, the kind with the big wood-fired ovens and concrete floors (stems from a conversation I had w/ a local chef who is opening a wood-fired grill). I could smell the pizzas. A man came up and asked to take my order, I said, sadly, "I can't have pizza". He looked sad, and asked why, so I told him. He said, "no problem. I can make it". He proceeded to go to a shiny metal table and scrub it clean, taking out all new bowls and mixing up the dough. He carefully arranged all the ingredients on the top. He was in the midst of putting it in the oven when my husband woke me up...

 

Damn it. I really wanted to try that pizza.

LOL,. I frequently have dreams where my celiac miraculously just "went away" and so I dig right into a delicious donut...I really miss real donuts. The gluten-free ones are just...meh. I always wake up so disappointed!

MitziG Enthusiast
MitziG
Posted

I love topics like this. Especially love the gluten-free guitars. If there is music going into my ears it must be gluten free  :D

 

I was at a restaurant once, asking if a certain dish is gluten free. Says the waiter, "It should be gluten free. I've eaten it a bunch of times and have never tasted gluten." Says the voice inside my head, "Get me another waiter....."

 

 

I especially love the, "Oh yes, I'm gluten free as well," comment as they take a big bite of bread or chicken smothered in a gluten-filled sauce. 

Of course you can taste gluten! It is called DELICIOUSNESS. Gives it away every time for me. As in, "Wow, these enchiladas are soooo good I cant believe these are corn tortillas!" They weren't. Three days in the hospital, months of pain afterwards. Something being delicious makes me highly suspicious now.

Crabby J Newbie
Crabby J
Posted

After reading the posts on this blog I see that many people are very frustrated by others lack of information, or their attitudes. I think I am gluten sensitive and have joined here to study up and share anything I might know or to ask questions if I don't know. I have a latex allergy and find people who are very inconsiderate all the time. I also have a bad sensitivity to MSG. I get the "Bang my head against the wall" comments all the time. Go out and buy a bottle or box of "Accent" it is in the spice aisle and it is MSG. Taste it. Then tell me if you want that in your food. It is an additive...oh that means that is something extra they can charge you for when they make the food.

Here is a quote from Wikipedia (used as a short cut) "MSG has been produced by three methods: hydrolysis of vegetable proteins with hydrochloric acid to disrupt Open Original Shared Link (1909–1962); direct chemical synthesis with Open Original Shared Link (1962–1973), and Open Original Shared Link (the current method).Open Original Shared Link Wheat gluten was originally used for hydrolysis because it contains more than 30g of glutamate and glutamine in 100g of protein. As demand for MSG increased, chemical synthesis and fermentation were studied.[Open Original Shared Link] The Open Original Shared Link fiber industry began in Japan during the mid-1950s, and Open Original Shared Link was adopted as a base material to synthesize MSG.Open Original Shared Link"      So if you study this quote, I think you should be concerned about MSG if you are Celiac or gluten sensitive. Do you agree?

LauraTX Rising Star
LauraTX
Posted

After reading the posts on this blog I see that many people are very frustrated by others lack of information, or their attitudes. I think I am gluten sensitive and have joined here to study up and share anything I might know or to ask questions if I don't know. I have a latex allergy and find people who are very inconsiderate all the time. I also have a bad sensitivity to MSG. I get the "Bang my head against the wall" comments all the time. Go out and buy a bottle or box of "Accent" it is in the spice aisle and it is MSG. Taste it. Then tell me if you want that in your food. It is an additive...oh that means that is something extra they can charge you for when they make the food.

Here is a quote from Wikipedia (used as a short cut) "MSG has been produced by three methods: hydrolysis of vegetable proteins with hydrochloric acid to disrupt Open Original Shared Link (1909–1962); direct chemical synthesis with Open Original Shared Link (1962–1973), and Open Original Shared Link (the current method).Open Original Shared Link Wheat gluten was originally used for hydrolysis because it contains more than 30g of glutamate and glutamine in 100g of protein. As demand for MSG increased, chemical synthesis and fermentation were studied.[Open Original Shared Link] The Open Original Shared Link fiber industry began in Japan during the mid-1950s, and Open Original Shared Link was adopted as a base material to synthesize MSG.Open Original Shared Link"      So if you study this quote, I think you should be concerned about MSG if you are Celiac or gluten sensitive. Do you agree?

 

Welcome to the forum, CrabbyJ.  Monosodium Glutamate does not contain gluten, and can be eaten by Celiacs.  A lot of people see the "Glut" part and worry, but if someone has a problem with MSG, it is a separate issues and unrelated to gluten.  Here is a primary source for some info.  Wikipedia can be a shady source of info once you get into scientific stuff.  

Open Original Shared Link

  • 4 months later...
gilligan Enthusiast
gilligan
Posted

I just read a post written on another forum (not a celiac forum) in which a woman with a reputation for being a great cook stated she started eating only homemade sourdough because it makes her feel so much better.  She doesn't have celiac, but she wanted others to know that sourdough is much better for celiacs to eat so they can offer it to their guests with celiac issues.  Her other statement was to let others know that the increase of people with celiac is bull hockey; it's really because of food additives to increase shelf life.

Michielyn Newbie
Michielyn
Posted

I'm sure we've heard a variation of my favorites:

1) We can substitute white bread for wheat bread.

2) Flour has wheat in it?

3) My girls night out got diverted to an Applebee's instead of a different restaurant I had already checked. One of the girls worked at Applebee's and was sitting next to me.

Her: "You can order nachos"

Me: "Don't they use a common fryer for the chips"

Her: "Yeah, but we special oil that doesn't let the food transfer gluten"

Alwayssomething Contributor
Alwayssomething
Posted

While out of town I went to a restaurant I had researched online to not only have gluten free options but good comments from people who had eaten gluten free there.  When we entered  I asked for a gluten free menu, the hostess told me the manager would come to our table.   Great!   Until she got there, she asked if I had anything other than gluten I could not eat, then proceeded to tell me I could not have the pasta dishes, anything breaded, any of the their bread items or any fried items.....duh????   Guess she though I said this was my first day gluten free??????? :wacko:

 

She could not answer any of the questions I had about other items on the menu, like the seasoning on the steak, or the salad dressings.   Needless to say we left.  

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. Scott Adams
      - Scott Adams replied to JoJo0611's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Just diagnosed today

      First, please know that receiving two diagnoses at once, especially one you've never heard of, is undoubtedly overwhelming. You are not alone in this. Your understanding is correct: both celiac disease and Mesenteric Panniculitis (MP) are considered to have autoimmune components. While having both is not extremely common, they can co-occur, as chronic inflammation...
    2. Scott Adams
      - Scott Adams replied to GlorietaKaro's topic in Super Sensitive People
      1

      Am I nuts?

      Your experience is absolutely valid, and you are not "nuts" or a "complete weirdo." What you are describing aligns with severe neurological manifestations of gluten sensitivity, which is a recognized, though less common, presentation. Conditions like gluten ataxia and peripheral neuropathy are documented in medical literature, where gluten triggers an autoimmune...
    3. Scott Adams
      - Scott Adams replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      28

      My journey is it gluten or fiber?

      Some members here take GliadinX (a sponsor here) if they eat out in restaurants or outside their homes. It has been shown in numerous studies to break down small amounts of gluten in the stomach, before it reaches your intestines. This would be for small amounts of cross-contamination, and it would not allow any celiac to eat gluten again.
    4. Russ H
      - Russ H replied to Samanthaeileen1's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      6

      Thoughts? Non-endoscopic Celiac diagnosis in two year old

      The anti-endomysial antibody test is an old test that is generally reported as positive or negative - a lab technician looks down a microscope to check for fluorescence of the sample. It is less sensitive but more specific for coeliac disease than IgA tTG2. Hence, it is not "barely positive" - it is positive. People diagnosed in childhood recover much...
    5. Scott Adams
      0

      Easy Gluten-Free Orange Chicken with Fresh Citrus

  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,806
    • Most Online (within 30 mins)
      7,748
    CeceNV
    Newest Member
    CeceNV
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Scott Adams
      Just diagnosed today

      By Scott Adams · Posted

      First, please know that receiving two diagnoses at once, especially one you've never heard of, is undoubtedly overwhelming. You are not alone in this. Your understanding is correct: both celiac disease and Mesenteric Panniculitis (MP) are considered to have autoimmune components. While having both is not extremely common, they can co-occur, as chronic inflammation from one autoimmune condition can sometimes be linked to or trigger other inflammatory responses in the body. MP, which involves inflammation of the fat tissue in the mesentery (the membrane that holds your intestines in place), is often discovered incidentally on scans, exactly as in your case. The fact that your medical team is already planning follow-up with a DEXA scan (to check bone density, common after a celiac diagnosis) and a repeat CT is a very proactive and prudent approach to monitoring your health. Many find that adhering strictly to the gluten-free diet for celiac disease helps manage overall inflammation, which may positively impact MP over time. It's completely normal to feel uncertain right now. Your next steps are to take this one day at a time, focus on the gluten-free diet as your primary treatment for celiac, and use your upcoming appointments to ask all your questions about MP and what the monitoring plan entails. This dual diagnosis is a lot to process, but it is also the starting point for a managed path forward to better health. This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • Scott Adams
      Am I nuts?

      By Scott Adams · Posted

      Your experience is absolutely valid, and you are not "nuts" or a "complete weirdo." What you are describing aligns with severe neurological manifestations of gluten sensitivity, which is a recognized, though less common, presentation. Conditions like gluten ataxia and peripheral neuropathy are documented in medical literature, where gluten triggers an autoimmune response that attacks the nervous system, leading to symptoms precisely like yours—loss of coordination, muscle weakness, fasciculations, and even numbness. The reaction you had from inhaling flour is a powerful testament to your extreme sensitivity. While celiac disease is commonly tested, non-celiac gluten sensitivity with neurological involvement is harder to diagnose, especially since many standard tests require ongoing gluten consumption, which you rightly fear could be dangerous. Seeking out a neurologist or gastroenterologist familiar with gluten-related disorders, or consulting a specialist at a major celiac research center, could provide more validation and possibly explore diagnostic options like specific antibody tests (e.g., anti-gliadin or transglutaminase 6 antibodies) that don't always require a gluten challenge. You are not alone; many individuals with severe reactivity navigate a world of invisible illness where their strict avoidance is a medical necessity, not a choice. Trust your body's signals—it has given you the most important diagnosis already.
    • Scott Adams
      My journey is it gluten or fiber?

      By Scott Adams · Posted

      Some members here take GliadinX (a sponsor here) if they eat out in restaurants or outside their homes. It has been shown in numerous studies to break down small amounts of gluten in the stomach, before it reaches your intestines. This would be for small amounts of cross-contamination, and it would not allow any celiac to eat gluten again.
    • Russ H
      Thoughts? Non-endoscopic Celiac diagnosis in two year old

      By Russ H · Posted

      The anti-endomysial antibody test is an old test that is generally reported as positive or negative - a lab technician looks down a microscope to check for fluorescence of the sample. It is less sensitive but more specific for coeliac disease than IgA tTG2. Hence, it is not "barely positive" - it is positive. People diagnosed in childhood recover much more quickly than adults.  I would look at testing all 1st degree relatives - parents, siblings.
    • GlorietaKaro
      Am I nuts?

      By GlorietaKaro · Posted

      Hiya- I have been eating gluten free for several years now— but the learning curve has been steep!  I got serious about the strictness of my diet at the beginning of the COVID pandemic: I missed baking bread and thought there would be no harm in making bread in a bread machine— I was just assembling the ingredients, not actually touching it. Well, some flour puffed up in my face and I lost my voice!  At that time, I had many other scary things going on: muscle fasciculations, dropping things, missing things I was reaching for, tripping and trouble navigating around corners and doors ( I ran into them!), muscle weakness resulting in severe incontinence, issues with irregular heartbeat, and other things. I thought I had ALS. I have since learned to avoid all traces of gluten and oats and everything has resolved, but even a trace amount of gluten will cause me to start tripping, dropping things, and have muscle spasms. The last series of micro-exposures resulted in half my face going numb, like Bell’s Palsey   I have consulted with several doctors about this, and mostly they look at me like I’m mentally ill and treat me like a hypochondriac.  One doctor suggested that I start eating gluten again so I could get a diagnosis, but that is a scary prospect— I do like to be able to breathe! I feel like a test run with gluten could put me in the hospital, or even kill me. So my question is— am I crazy?  Could all of those symptoms be caused by gluten?  Is there any way to get a definitive diagnosis without eating gluten(like a scratch test or something?)? Also, in a city full of gluten avoidant individuals (who look a lot like me) but who still occasionally eat gluten foods or cook with gluten or who can still walk into a bakery or pizza restaurant, how can I get taken seriously? Mostly I just want to find out if I am a complete weirdo, or if there is anyone else out there who reacts like I do— 
×
×
  • 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.