Being assertive about food prep?

[Kalie A]

Hi everyone! 

I was diagnosed with celiac about 2 years ago. I’m one of the unfortunate celiacs who has gotten more sensitive to gluten after being gluten free for a while. I used to be able to tolerate a little cross contamination without any symptoms but lately that’s not the case. I’m wondering how everyone else has learned to ask food service workers at restaurants to use clean tools and change their gloves while out? I’ve been super shy about it lately and know I need to learn to speak up. I’ve had a couple servers tell me that if I’m celiac and that sensitive I shouldn’t be eating out, which is embarrassing and unfortunate, because celiacs should be allowed to decide for ourselves what we will and won’t put in our bodies. 

 

Thanks!

[kareng]

7 minutes ago, Kalie A said:

Hi everyone! 

I was diagnosed with celiac about 2 years ago. I’m one of the unfortunate celiacs who has gotten more sensitive to gluten after being gluten free for a while. I used to be able to tolerate a little cross contamination without any symptoms but lately that’s not the case. I’m wondering how everyone else has learned to ask food service workers at restaurants to use clean tools and change their gloves while out? I’ve been super shy about it lately and know I need to learn to speak up. I’ve had a couple servers tell me that if I’m celiac and that sensitive I shouldn’t be eating out, which is embarrassing and unfortunate, because celiacs should be allowed to decide for ourselves what we will and won’t put in our bodies. 

 

Thanks!

I think the kinds of places where you have to ask to change gloves, etc may not be the kind of place for you to eat at.  Just changing gloves doesn't take care of the fact that there are gluten crumbs in the cheese, for example.  

And your comment about deciding what you want to put in your body - if you go to a place that can't give you safe food and decide to eat it anyway - you have decided what you are putting in your body.

Places that have actual chefs that make the food are better options.  Not all of them are a lot more expensive than Appleby's or chipolte.  But you have to find them.  Places with a good corporate gluten-free policy like Outback Steakhouse , Bonefish, Red Robin, Larkburger, etc are safer choices.  Places where the food is naturally gluten-free like Ethiopian or Salvadorean or fish or steak places are usually safer bets.  

You may have a local gluten-free or Celaic Facebook page.  Or try the Find me Gluten free site to get some ideas.  You can then call (at a not busy time like 11 a.m. or 3:00 pm)  or email or message with more specific questions.

Edited May 25, 2018 by kareng

[Ennis-TX]

I tend to ask alot of questions and ask managers, I make sure they know about my issues. I choose menu options and eat at places that tend to be safer...IE do not eat at subway, a pizza place, or a gluten based bakery, the flour and CC risk are much greater. I go to the local chilis where they specifically use a conveyor oven for roasting veggies and fish on foil sheets they showed me it and how they did it and I only order stuff that can be done with that cooking method.

I know the owner of local sushi place and they have japanese sushi chef with dedicated knifes and prep area right in front of me. They will not "taint" the meat or the prep area with soy sauce, seasonings, etc....odd dedication but they are very professional about their fish. I sometimes get the plain fish slices from there.

I also show up RIGHT as they open NEVER go to a busy place and expect them to be in a good mood about extra precautions....yes your a customer...but your that one $10-20 order vs the other $400-1200 they make off the rest of everyone. And their main focus is getting as much food on and off the line as fast as they can...the whole stopping to clean down everything for one person is not going to happen, and their is a higher chance of cross contact.

Only other places you might consider are 100% dedicated gluten free restaurants. I found a few places like this and recently fell in love with a  English Pub in Dallas that is gluten free and the owner has kids with celiac and knows his stuff. Google Gluten Free Restaurants and check reviews with the App FindMeGlutenFree

But really most time I have given up on eating out, I meal prep and take my own foods, always have meal bars, snacks, MRE, etc for eating on the go. But I have a few more restrictions with my diet lol.

[LauraH]

If you are getting more sensitive over time, you know the gluten you are getting inadvertently is causing you actual damage, in addition to any symptoms. That damage is cumulative over time.  Personally, I choose not to eat out except very rarely, and only at restaurants that REALLY take it seriously.  Luckily I live in a place where nearly every restaurant has a gluten-free menu, but I still avoid pizza places, pasta places and bakeries, because they simply can't avoid cross contamination in the ovens/colandars/counters.    I have 45 years of untreated celiac disease in my past, and I don't want to risk *any* more damage to my poor innards.  That is more important to me than eating at any restaurant for any reason.  If I do end up at a restaurant because of a meeting/social thing I don't want to miss, I only eat drinks and stick to food items I KNOW FOR SURE are safe - steamed veggies (grilled can share a grill with buns), fruit plates, etc.  

Ultimately it's your choice whether you want to add to your symptoms and gut damage.  If you are having consistent symptoms every place and time you eat out, it is entirely possible that you will have to choose between having symptoms and eating out.  Many of us make that choice...