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Suggestions for Assisted Living with Celiac Disease

Lakergirl7491

By Lakergirl7491
in Coping with Celiac Disease

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Lakergirl7491 Rookie
Lakergirl7491
Posted

I (65 F) have finally decided that I can no longer stay in my loveless, emotionally abusive marriage and asked my husband for a divorce.  On top of Celiac Disease, I also suffer from MECFS and will need some accommodation to live alone. I thought Assisted Living may be a good option. That was until I started talking with a few of them and realized that they are really not set up to handle a true gluten free diet plus handle other food intolerances. They were all very good intentioned but I hate to put my health in the hands of people who don't really understand the requirements of providing a gluten free meal as I am very sensitive. I also use marijuana for pain control and they all were not really keen on having residents partake even though it's legal in our state.

Does anyone know of an Assisted Living facility that caters to people with Celiac Disease who also have many food intolerances?  

Thank you

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RMJ Mentor
RMJ
Posted

I am sorry you are having such an upheaval in your life.  I hope you can find peace by leaving the emotionally abusive situation.

This map shows restaurants/hospitals/senior living facilities that have been well-trained in gluten free procedures.  Unfortunately, there aren’t many of them.  In my state the only things that show up are two restaurant chains.

gluten free safe spots

Here are suggestions on how to evaluate a facility:

Assisted living facilities and gluten-free meals

Scott Adams Grand Master
Scott Adams
Posted

This is a related thread that may be helpful.

 

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    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

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      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
    • cristiana
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By cristiana · Posted

      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott.  Have manufacturers ever said why that should be the case?  
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