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

Easter Brunch At Club

floridanative

By floridanative
in Gluten-Free Restaurants

Recommended Posts

floridanative Community Regular
floridanative
Posted

We are going to our hubby's sisters this weekend. After Easter service we are all going to eat brucnch at her country club. The chef knows what is safe due to other Celiac members (yea!) but here is my question. Would you just order an omelet and not get anything from the buffet? I know they serve salad, cheese and safe eggs but that's about it. I can't have the fried chicken, breads, desserts or even the grits. I hate to pay $22 for a brunch and leave hungry but even if I get an omelet made to order, I'm probably paying the $22 anyway. Have any of you eaten at a brunch successfully or is it impossible? If need be, we can opt out of going at all but I'm sure this will cause issues with in-laws as we're celebrating niece's Christening as well.

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

Celiac.com Sponsor (A8-M):


mmaccartney Explorer
mmaccartney
Posted

The important part of the brunch is the socialization, go for that, but bring your own food!!! They should waive the $22 fee if you aren't going to eat!

But thats me! I'm super sensitive. I always bring my own food to all events.

francelajoie Explorer
francelajoie
Posted

I would go for an omelette cooked in a clean pan. That and maybe pan fried potatoes (also in a clean pan), and fruit should fill you up.

jerseyangel Proficient
jerseyangel
Posted

The omlette cooked in a clean pan is a must. As far as the buffet--I would ask if they could put a few things (that you choose from the buffet offerings) on your plate in the kitchen, using a clean utensil. That way, you won't run the risk of CC from the buffet spoons etc.

floridanative Community Regular
floridanative
Posted
  • Author

Thanks everyone for the suggestions....umm I would never take my own food to the club but that's just me. I would not go if that was my only option. But I know they will make an omelet for me in a clean pan, and I'm sure the chef will offer a couple of other options he knows I can have as well. I'll stay away from the actual buffet and only have things I know should be safe. I heard some places put a flour wash on fruit to keep nice on buffets so I'd probably be concerned about that too. But I'll be full with an omelet anyway and if it cost me $22 so be it. It's worth it to not have to stay home and eat alone with hubby while everyone else is together. Thanks again. I guess I'm lucky this small club has Celiac members so both the chef and manager knew just what my SIL was talking about. B)

floridanative Community Regular
floridanative
Posted
  • Author

Found out the club actually marks the gluten free food on the buffet so I guess they don't understand cc issues..... They do make omelets at omelet station so I'll be fine with that, clean pan and all. I may try the salad with my own dressing as that's probably the least eaten item on buffet and there's nothing on that table that would cause cc. Also taking crackers to help me fill up. The reason they mark the food gluten-free is for the members that have Celiac so they must eat the buffet. Seems if they got sick, they'd let the mgmt. know about cc. Oh well, I'll do the best I can.

floridanative Community Regular
floridanative
Posted
  • Author

Wanted to report that despite the buffet NOT being marked in any way regarding gluten, I ate some things that the chef told me were gluten free and indeed they seemed to be. The way the food was set up it would be hard to mix up spoons but it would have been nice if he put all the gluten-free stuff together but nope that would have been too easy.... In any case, I ate the things that were gluten-free, no desserts (I didn't even ask) and I had to eat salad sans dressing. I forgot my packet and I could tell the chef probably did not know dressings could have gluten in them since he thought it was just wheat flour I couldn't have and he even asked if I could have pasta........whaaaa?!! The things he said were safe seemed to be as I ate plenty of them and felt fine. We didn't have to pay so I thought I'd take and chance and if I got sick, I'd know not to ever go back. Also, the club chef is leaving to open his own restaurant so who knows if the new chef knows more or less about gluten.

Regarding the rest of the weekend, I took a lot of my own food, and went to the Great Grains bakery on E. Brainerd in Chat. and loaded up on gluten-free baked goods. You must go there if you have the chance. I'm going to contact and ask corporate that they ship to Atlanta and any zip code with 1 day UPS service from Chat. It only takes one day to get here and we could pay ground shipping. I walked in and saw the table with gluten free goodies set out for tasting. I was excited but wasn't that hopeful that everything tasted as good as it looked so I wouldn't be dissapointed. Well I was holding back tears from excitement as I tasted everything on the table and loved it all - except the wheat bread made with tons of flax seed - yuck! But they had cross buns (for Easter), choc. fudge cookies, wedding cookies, french bread garlic crisps and best of all coffee cake! It was all to die for good! I bought the white sand. bread and have not tasted that yet. The french bread (yes I got that plus the crisps too) was like heaven. I just can't tell you how wonderful everything was. I would consider going up and back in a day (four hours total drive time) to load up a cooler with goodies. It was that fabulous!! Of course my waistline might suffer now that I have tasted the best gluten-free stuff ever!

I never got sick the whole weekend so I was happy to survive my first weekend away from home gluten free fairly well. Even my in-laws didn't try and push any food on me. The only snafu was my MIL asked me which of two (gluten) cakes I liked best. I laughed and said well since I can't eat them I have no idea. Everyone got a laugh and it was fine. I was most impressed with my hubby's family and how they seemed inteterested in Celiac and helping me to eat safely. My step MIL's SonIL in Texas also has it too so she now has 2 Celiacs in the family, neither related by blood.

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

Celiac.com Sponsor (A8-M):


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. knitty kitty
      - knitty kitty replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      @rei.b, I understand how frustrating starting a new way of eating can be. I tried all sorts of gluten-free processed foods and just kept feeling worse. My health didn't improve until I started the low histamine AIP diet. It makes a big difference. Gluten fits into opioid receptors in our bodies. So, removing gluten can cause withdrawal symptoms...
    2. captaincrab55
      - captaincrab55 replied to lmemsm's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Finding gluten free ingredients

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal. My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet. I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free...
    3. rei.b
      - rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and...
    4. knitty kitty
      - knitty kitty replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long? DGP IgG antibodies are produced in response to a partial gluten molecule. This is different than what tissue transglutaminase antibodies are produced in response to. TTg IgA antibodies are produced in the intestines in response to...
    5. rei.b
      - rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,132
    • Most Online (within 30 mins)
      7,748
    Exhausted-momma
    Newest Member
    Exhausted-momma
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
×
×
  • 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.