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Loved ones with Celiac in nursing home

HeatherRJSoleil

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HeatherRJSoleil Rookie
HeatherRJSoleil
Posted

Hi there,

I'm writing an article for Gluten-Free Living about the quality of nutritional care that nursing homes are providing (or not!) Celiac residents. I was so moved by Curtiss Ann Matlock's story a few months ago, I thought I'd do a little digging and pitch the topic to a broader audience. That's what I do!

Does anyone out there have a parent or loved one with Celiac Disease that is currently living in a nursing home (or assisted living facility)? If so, would you be willing to talk about whether or not your loved one is receiving gluten-free meals, the challenges in finding a facility that could accommodate a gluten-free diet, etc.?

If you fit this description, send me a note at heatherrjohnson@sbcglobal.net. 

Note that I'm not talking about short hospital stays or short-term rehab facilities. Need to limit this to nursing homes and assisted living.

Thanks so much,

Best,

Heather J

heatherraejohnson.com

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squirmingitch Veteran
squirmingitch
Posted

Bravo for you shining more light on this situation! 

HeatherRJSoleil Rookie
HeatherRJSoleil
Posted
  • Author

Thank you! Squirmingitch -- omigosh what a name!

Heather J

squirmingitch Veteran
squirmingitch
Posted

I have dermatitis herpetiformis aka the celiac rash. The rash makes my skin a squirming itch then I become one great big squirming itch. I thought it appropriate.:D

  • 3 weeks later...
HeatherRJSoleil Rookie
HeatherRJSoleil
Posted
  • Author

Hi everyone, I'm still looking for people to talk with for this story. If you or anyone you know has had to place a loved one with Celiac into a nursing home or assisted living, please get in touch. Fortunately, I spoke with one woman who had a very positive outcome when her family had to find a place for her grandmother. They found a small facility that took very good care of her, and even made special gluten-free meals for the whole family when they came to visit for special occasions (Thanksgiving, etc.)

SLLRunner Enthusiast
SLLRunner
Posted

Heather, I don't have any experience to share, but I would love to read the article when it comes out. What magazine will it be in? Will you let us know when it comes out? 

SLLRunner Enthusiast
SLLRunner
Posted

Heather, I don't have any experience to share, but I would love to read the article when it comes out. What magazine will it be in? Will you let us know when it comes out? 

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SLLRunner Enthusiast
SLLRunner
Posted

Heather, I don't have any experience to share, but I would love to read the article when it comes out. What magazine will it be in? Will you let us know when it comes out? 

HeatherRJSoleil Rookie
HeatherRJSoleil
Posted
  • Author

It will be in Gluten-Free Living later this year, October I think

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

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

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

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      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      Unexpected gluten exposure risk from cultivated mushrooms

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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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