Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

It's So Hard Sitting In A Restaurant Not Being Able To Eat


Green12

Recommended Posts

mouse Enthusiast

Because this diet has become sort of a fad, I have added an explantion to my server or in a new place to the manager. I say I cannot eat gluten and I am not on a fad diet, but for me, it is a serious medical diet. They really listen when I say that. Sometimes, I will get a server who asks if I am Celiac. I already have dead brain cells and I don't wish anymore. But, I love eating out. It is such a treat for me that I won't forego it and like I said in an earlier posting on this thread, I have many food allergies and I also have to ask about ingreds. because of those allergies. And I always tip good for the extra care they give me.


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



Celiac.com Sponsor (A8-M):



  • Replies 61
  • Created
  • Last Reply
Green12 Enthusiast
Juliem and Rachel--

you guys are so positive..i respect you both so much.

I haven't read everyones posts but when i got the this, julie, i had to do a cut and paste.

that you are 'difficult' when it comes to food and I don't want that judgement and energy projected on to me.

I think it's an individual thing on how one deals with this issue. I think everybody has to figure out what works best for them and what is most comfortable and most importantly not be judged for it.

I was really ok and positive for the first 7 months with some problems cropping up but in just dealing with the gluten-free was ok...just like you Julie, so greatful and happy to feeling better. Then more and more things were added that i 'hated to give up' but just did it. I think you said Julie you'd had this for 10 years. i just can't imagine still being so positive but hope i will be too.

What struck me was you saying it really hit while on a family vacation..that's what happened to me. Eating out EVERY meal for 2 weeks so rough. Don't want to do it again. Never knew where we'd be so couldn't use all the plans i usually do. We were with family members i don't know well and they rollie eyes, and sighs were really sad to 'feel'

you and rach are an inspiration.

judy in philly

ps Rachel, i have a new email address but think i wrote you about it in regular email. My 'alert' posts still aren't working.

Hi Judy,

It's actually been over 10 years for me battling auto-immune conditions and having to eat a 'special' diet but 10 is such a nice neat number, and it seems like I've been saying 10 for so long I haven't caught up with the additional years that have come and gone :lol: Even though it's been so long, I still haven't quite got it all figured out but it's a journey and a process just like everything else.

Maybe I have all this time as an advantage, I don't know. It's not always rosey, there are ups and downs, it's a rollercoaster, and it can be depressing, but this is the reality of it all and I feel like you have to make the most of what you have to work with and be happy- focus on the good and what can be done instead of dwelling on the negative and what can't be done. Own the illness and create your own life, even though it has some limitations and restrictions.

I maybe haven't won the battle over my health, yet, but IMO having an optimistic outlook has made all the difference in the world for me dealing with it day in and day out.

And it's good to have forums such as this to vent and share and give and receive support :)

Green12 Enthusiast
I'll apologize up front, but I am feeling rather down. My brand new job that I am using my brand new degree for requires extended travel to hick towns all over the province. So from the analogy above, I shouldn't be in this kind of work. I hate gluten and I hate that I can't eat it.

I'm sorry you are feeling down Felidae. Your new job with all the traveling poses some challenges for sure. I haven't had to travel for work so I can't offer advice in that department. Maybe there are others that have ideas. I would say maybe find some foods you could take with you, some easy to pack non-perishable foods, but maybe that is not a possibility.

Sorry I can't be more helpful.

I wish you luck in working it out.

Green12 Enthusiast
Juliem, It is hard not being able to eat the things everyone else is, so I hope I didn't sound like I am trivializing your challenges as well. It's just doubly hard not being able to even go into those things, and as a person with chemical sensitivities you understand this more than most!

It just gets easy for me at times to put the whole celiacs thing on the back burner to my serious, life-threatening allergies. I often forget that it is most likely the celiacs that are the cause of these allergies. Hopefully with time on gluten free, these allergies will get better and I will be able to do those things. But I also have EE (eosinphlic esophagitis, some people call it the mother of all food allergies) so I have to be very careful about my diet. It's challenging, but I have learned to work around it. My sisters and mom went for their "breakfast out" this morning. I just met them for shopping afterwards instead of going with them. And they are really good about cleaning themselves off after and stuff.

You have some great ideas though. Maybe I should try it out. :)

shai, no not at all. You just put it in a different perspective for me and I realized I shouldn't be sad at my experience I should be grateful. So thank you.

It sounds like you really have a lot of challenges with your health, bless your heart. If you are up to it, do try out creating your own ritual with your mom and sister. Even if it's only tea and fruit salad on a blanket at the park, or something like that, it would be a great bonding moment and make for treasured memories that you can be a part of.

The problem is the food industry treats gluten like a choice.... not a serious toxin. Hence it is treated like vegetarian or vegan options (and this is the best case usually)

I think a lot of confusion comes from people who are gluten-free by choice or vegan or Atkins etc. etc. all being lumped together. The example someone used of the waiter rolling his eyes is this sort of thing, perhaps the guy had just served a table with an Atkins dieter and another vegetarain and ... well who knows...

You have a really great point. Celiac disease, as well as other serious food allergies, are not really accepted, respected, or believed.

Felidae Enthusiast
The problem is the food industry treats gluten like a choice.... not a serious toxin. Hence it is treated like vegetarian or vegan options (and this is the best case usually)

This is a very good point. We don't have a choice, and society simply views it like a diet, not like a life threatening allergy. Which I know it is not, but society understands the dangers of peanuts or shellfish or bee stings.

I'm sorry you are feeling down Felidae. Your new job with all the traveling poses some challenges for sure. I haven't had to travel for work so I can't offer advice in that department. Maybe there are others that have ideas. I would say maybe find some foods you could take with you, some easy to pack non-perishable foods, but maybe that is not a possibility.

Sorry I can't be more helpful.

I wish you luck in working it out.

Thanks for the support. I am feeling more positive today.

Mango04 Enthusiast
I just ate at PF Changs, I hope that you knew that they have a gluten free menu. It has about 10 items on it, the food was quite. good

Yep, that's why I ate there. It was good :D

gfp Enthusiast
Because this diet has become sort of a fad, I have added an explantion to my server or in a new place to the manager. I say I cannot eat gluten and I am not on a fad diet, but for me, it is a serious medical diet. They really listen when I say that. Sometimes, I will get a server who asks if I am Celiac. I already have dead brain cells and I don't wish anymore. But, I love eating out. It is such a treat for me that I won't forego it and like I said in an earlier posting on this thread, I have many food allergies and I also have to ask about ingreds. because of those allergies. And I always tip good for the extra care they give me.

I think this is the best way.... somehow WE have to break the idea, not the waiter or the chef but us.

Would life be easier with some sort of medical medallion or an offical Dr's letter. ... ? I dunno but this the problem, you will get some resto's that then refuse to serve you at all on the off-chance.


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



Celiac.com Sponsor (A8-M):



shai76 Explorer
I think this is the best way.... somehow WE have to break the idea, not the waiter or the chef but us.

Would life be easier with some sort of medical medallion or an offical Dr's letter. ... ? I dunno but this the problem, you will get some resto's that then refuse to serve you at all on the off-chance.

That happens with doctors for me. I have so many allergies and life threatening reactions that they often refuse to operate. I have wisdom teeth that need out but I can't find a doctor who will do it. They don't want to put me out, and they are afraid I will react badly to the medicines. So I have a pusing wisdom tooth and I have to live with it. At this point it's grown into the nerve and the risk of damage would probably be too high.

gfp Enthusiast
That happens with doctors for me. I have so many allergies and life threatening reactions that they often refuse to operate. I have wisdom teeth that need out but I can't find a doctor who will do it. They don't want to put me out, and they are afraid I will react badly to the medicines. So I have a pusing wisdom tooth and I have to live with it. At this point it's grown into the nerve and the risk of damage would probably be too high.

Ouch! You have my sympathy, when mine came through I got a huge abcess but couldn't afford to have it operated. I actually dreampt of teeth nightly it hurt so much... I had nightmares of it shattering and falling out and stuff...

Clark Bent as Stupor-Man Contributor
I'm feeling a little sorry for myself I guess. :(

I don't eat out because I have soooo many food intolerances other than gluten, but recently I was out of town and went with my family everytime they went out to eat and I found myself feeling really left out watching them eat hamburgers and pizza and milkshakes and all of that good stuff. It was almost like I was invisible, or like I was on the outside looking in and it's in those times that I am reminded and made aware how I am different from everybody or abnormal. When I am at home and in my day to day life it's no problem for me to eat my special diet and do whatever it takes to be well, or somewhat better, and I'm ok with it and I've made peace with it and accepted it. I realized it's an isolated situation though and when I came back from my trip I was feeling a little depressed about the reality of it. It bothers me to have to be inflexible and for not having the luxury of being spontaneous, because I am always preparing my meals and planning them I can't just run out here and grab something to eat on the fly.

Does this happen to anyone else???

I agree with most of this, but in my case, I hope it's just a temporary thing, and I'll be able to add back a number of foods once I figure everything out... I've been on an elimination diet for 4-5 months now and thought it would just be a couple weeks or so when I started it... I've only eaten out at a restaurant once in this span, and I was eating out at least one meal per day every day for years up until this diet... I don't so much mind not eating out anymore temporarily but it is a pain having to plan everything out ahead of time in terms of eating... hoping that will change soon enough though and I'll be able to at least get certain meals/snacks at some places..

2kids4me Contributor

I have had the experience with my children. Picture this - kids havent been diagnosed that long, still figuring some things out. Extended family members decide we should have dinner out at a local pancake house, being new to this at the time - I think there will be eggs or fruit, some choices at least for the kids. On top of that my son and I are both insulin dependent diabetics so timing is important. We agree to meet at noon. We arrive early so I can figure out the menu...sigh, NOTHING and I mean NOTHING other than a glass of milk or juice for the kids. Sausages -The waitress says the cook looked at the box and it is warehouse packed , no lable. No fruit today, eggs are cooked on a griddle - same one as the pancakes. so now I am paniced as I have never encountered this before... family starts arriving and chatting - in no hurry to order food, so I order for myself and get some drinks for the kids while I send hubby to store for bananas. Mom in law says - sit down son, we should be able to get them something -leads to discussion that NOTHING is safe. Meanwhile kids are starving, everyone else finally orders. Bananas arrive (and the restaurant had NO problem with us bringing in food, they felt bad there was nothing safe for the kids)... now I am eating dextrose tablets as my food hasnt come..... I ask .......they answer: it will come with all the other orders we thought you'd want to get the food at the same time as everyone else........ I wanted to scream!!!!

Kids were upset as they thought it would be like this at all restaurants, I was feeling crappy after getting low before food arrived.

I have become more assertive since then - I plan by taking fun food and yummy sandwiches (made with homemade tapioca bread - yum) in case there are no options. I also let others know that if they arrive late my son and I may have eaten because we HAVE to eat on time.

[son (11 yr) diabetic/celiac - diabetes diagnosed Sept 2003, celiac confirmed by biopsy Aug 2004. A daughter (13yr) diagnosed hypothyroid age 4, Hypotonia at birth, Aspergers at age 7, Kawasaki June 2003, celiac May 2004, stinging insect allergy diagnosed by RAST test 2005. I have insulin dependent diabetes (25 at diagnosis), hypothyroidism, and pernicious anemia.]

Green12 Enthusiast
I have had the experience with my children. Picture this - kids havent been diagnosed that long, still figuring some things out. Extended family members decide we should have dinner out at a local pancake house, being new to this at the time - I think there will be eggs or fruit, some choices at least for the kids. On top of that my son and I are both insulin dependent diabetics so timing is important. We agree to meet at noon. We arrive early so I can figure out the menu...sigh, NOTHING and I mean NOTHING other than a glass of milk or juice for the kids. Sausages -The waitress says the cook looked at the box and it is warehouse packed , no lable. No fruit today, eggs are cooked on a griddle - same one as the pancakes. so now I am paniced as I have never encountered this before... family starts arriving and chatting - in no hurry to order food, so I order for myself and get some drinks for the kids while I send hubby to store for bananas. Mom in law says - sit down son, we should be able to get them something -leads to discussion that NOTHING is safe. Meanwhile kids are starving, everyone else finally orders. Bananas arrive (and the restaurant had NO problem with us bringing in food, they felt bad there was nothing safe for the kids)... now I am eating dextrose tablets as my food hasnt come..... I ask .......they answer: it will come with all the other orders we thought you'd want to get the food at the same time as everyone else........ I wanted to scream!!!!

Kids were upset as they thought it would be like this at all restaurants, I was feeling crappy after getting low before food arrived.

I have become more assertive since then - I plan by taking fun food and yummy sandwiches (made with homemade tapioca bread - yum) in case there are no options. I also let others know that if they arrive late my son and I may have eaten because we HAVE to eat on time.

[son (11 yr) diabetic/celiac - diabetes diagnosed Sept 2003, celiac confirmed by biopsy Aug 2004. A daughter (13yr) diagnosed hypothyroid age 4, Hypotonia at birth, Aspergers at age 7, Kawasaki June 2003, celiac May 2004, stinging insect allergy diagnosed by RAST test 2005. I have insulin dependent diabetes (25 at diagnosis), hypothyroidism, and pernicious anemia.]

What a horrible experience for you and your kids. It's good that you learned from this, now planning ahead to be prepared if this should happen again, taking food with you.

You're like an old pro right out of the gate :lol:

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,304
    • Most Online (within 30 mins)
      7,748

    Jacquie Whitt
    Newest Member
    Jacquie Whitt
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • lmemsm
      When they give you a blood test, there's a range they consider low to high from the results.  It's not based on how much vitamin you're taking.  My blood tests were low and then I took 5000 IU and they went too high on the blood test.  I also get exposed to D from the sun and I live in a very sunny area and I get D in some foods I eat.  I was very annoyed with the doctors because they weren't paying attention to the blood test results in order to help me figure out the optimum dose for me.  They just told me to take it when it was low on the blood test and didn't pay any attention after that.  Too much of a good thing is not a good a thing.  I hope the medical field knows enough to really know what the safe range is.  However, I would not go by just intake or sun exposure since how much each person can absorb is different.  That's why I wanted actual testing to determine my levels. Also, interesting points, about the choline.  I just saw some information about it yesterday and was thinking I'd better check if I'm getting the RDA.  This is the second mention I've seen on this in two days, so maybe the universe is trying to tell me something. If I get cramps in my feet, salt usually helps with it.  It usually means my electrolyte levels are off somehow.  I bought some electrolyte water from Sprouts.  I also try to add salt (Himalayan or sea) to my meals.  I always hear cut out salt from medical professionals.  I don't think they realize that when you make things from scratch and eat unprocessed foods, you've probably cut out a lot of the salt in an average American diet.  It can be easy to be too low on salt if you make things yourself. I've read selenium is important to balance iodine intake and one shouldn't have too much of one and not enough of the other.
    • Wheatwacked
      How high is too high?  I take 10,000 IU vitamin D3 every day.  My blood is stable at 80 ng/ml (200 nmol/L).  Even at 10,000 a day it took 8 years to raise it to 80.  Higher levels of 25(OH)D in blood can moderate the autoimmune attack.  Vitamin D Is Not as Toxic as Was Once Thought Lower vitamin D levels have also been associated with increased OCD symptom severity.  This is a most dangerous popular belief. As mentioned you are suffering from vitamin and mineral deficiencies.  Part of the recovery, that is never explained by doctors, is replenishing your deficits.  Celiac Disease is a disease of malabsorption.  The Western diet is a diet of deficiency.  That is why many processed foods are fortified.  Gluten free foods are exempt.   "I’ve been completely asymptomatic since diagnosis."  There are 200 symptoms that can be caused by Celiac Disease and the malabsorbtion it can cause.     • "Floating, undigested stools for over a year now. Dont think its related to celiac as it was like this since im 17 and not 13-16( i got diagnosed at 13). " Many are misdiagnosed as gall bladder disease.  Choline is needed to create the bile salts needed to digest fat.  90% of our population is deficient.  Eggs and beef are the best source.  The RDA (minimum daily allowance is 500 mg to 3500 mg daily.  One egg has 27% DV.  Broccoli, chopped, boiled, drained, ½ cup only has 7%.  Low choline can cause Non Alcoholic Fatty Liver Disease.   Choline and Risk of Neural Tube Defects in a Folate-fortified Population; Could we be overlooking a potential choline crisis in the United Kingdom?;   Choline was formerly called vitamin B4.  I prefer phoshphatidyl choline for supplementation as it is the form we get in food.   • Chronic back pain started gradually, worsens with movement, lots of cracking/popping sounds.  Vitamin D deficiency may be linked to chronic back pain, But I took levothyroxine for slightly low FT4 levels.  I supplement Iodine by taking Liquid Iodine.  50 mcg per drop.  The RDA is 150 mcg to 1000 mcg in the US.  In Japan it is 150 mcg to 3000 mcg.  I take 600 mcg a day. Since 1970 the intake of iodine has decreased in the US by 50%.  Hypothyroidism has increased 50%.  Insufficient iodine leads to the thyroid gland working harder to produce these hormones, and if it cannot keep up, hypothyroidism can develop, according to the Mayo Clinic.   Iodine Insufficiency in America: The Neglected Pandemic.   I see improvement in muscle tone, healing, brain fog since taking the Liquid Iodine.  I could not eat enough seaweed. B1 stops the cramps in my feet B6 speeds up gastric empying and works on my freezing toes at night.  250 mg several times a day sometimes.  Also seems to be helping bowel regularity. 5 mg Lithium Orotate helped me with overthinking.   10,000 IU vitamin D to control autoimmune, mental health. 500 mg Thiamine - neurologic symptoms 500 mg Nicotinic Acid - increase capillary blood flow 500 mg Pantothenic Acid - creates energy from glucose Krebs Cycle 1000 mcg B12 - creates hemoglobin for oxygen transport 500 mg Taurine - essential amino acid, a powerful antioxident that we make indogenously so it is officially labeled "Conditional Essential" as Choline used to be, but not enough when sickness increases inflammation. reduces Reactivite Oxygen Species (ROS are are free radicals.). 840 mg Phosphatidly Choline x 3 - essential for fat digestion, gall bladder, liver, brain fog, cell membranes, prevent congenital spinal defects (along with B6, B12, folate, Taurine. Iodine - muscle tone, testosterone, hyper and hypo thyroid, slow healing.  600 mcg of Liquid Iodine.  Sometimes twice a day, usually added to a drink.
    • Scott Adams
      I completely understand the frustration of finding reliable gluten-free ingredients—it's exhausting when trusted products disappear or companies don't respond to safety inquiries. For teff flour in bulk, check out Azure Standard or Bulk Foods; both often carry gluten-free grains in larger quantities and clearly label dedicated facilities. For soy flour, Anthony's Goods tests for gluten and offers bulk options, though always verify their current certifications. For beans, peas, and lentils, Palouse Brand is a great choice—they're GFCO-certified and transparent about their farming practices. As for lentil elbow macaroni, Explore Cuisine offers similar pastas, though cross-contact policies vary. When companies don't respond, I lean on third-party certifications (GFCO, NSF) or stick with brands like Jovial or Edward & Sons that prioritize allergen safety. It's a constant hunt, but hopefully these leads help! Have you tried local co-ops or ethnic markets for teff? Sometimes they stock bulk African or Indian brands with clear labeling.
    • Scott Adams
      Beans in desserts are a fantastic way to add moisture, structure, and protein while keeping recipes gluten-free. Black bean brownies are a classic, but other beans like adzuki and pinto can also work well—adzuki beans are naturally sweet and often used in Asian desserts, making them great for cookies or cakes. Lentils, especially red lentils, blend smoothly into batters and can replace flour in recipes like blondies or muffins. Since you’re allergic to chickpeas, you might try navy beans or cannellini beans for a milder flavor in vanilla-based desserts. For less crumbliness, blending cooked beans into a paste helps bind the dough, and adding a bit of xanthan gum (if tolerated) can improve texture. If you’re experimenting, start with recipes that replace half the flour with bean purée before going fully flourless. Have you tried using aquafaba (bean liquid) as an egg substitute? It works wonders in gluten-free baking too!
    • lmemsm
      This may make you feel better about cross-contamination: https://nationalceliac.org/celiac-disease-questions/do-i-need-new-designated-pans-plates-and-utensils/ https://theceliacscene.com/rethinking-cross-contamination-no-need-to-be-so-careful/ I use Tom's of Maine or a toothpaste that states it's gluten free.  I have allergic reactions to some toothpastes so some of the toothpastes in health food stores are usually safer for me. They're typically gluten free as well. Spices can contain cross-contamination from gluten.  There are a few lists online of spices that are safe for celiacs.  I also grow my own herbs and use them in place of store bought when I can.  I think Badia lists their spices as gluten free and Spice Lab has some gluten free too. Knitty Kitty has a great point about nutritional deficiencies and B vitamins.  I got a lot of aches and pains when I got off gluten.  I tried to replace wheat with other healthy grains like teff, buckwheat and sorghum.  Limiting one's diet too much and not getting enough vitamins, can make someone feel worse.  A lot of the gluten free foods in the stores are made with lower quality ingredients than the wheat varieties.  I try to replace all my foods with homemade options.  Then I know the quality of the ingredients and which vitamins I may be high or low in.  Probiotics or prebiotics can help with bathroom issues.  Better to get them in foods if possible and not pill form.  My doctors keep recommending magnesium too.  It's not supposed to be taken alone, but they don't seem to care about that.  It's easy for vitamin D to be low too.  That was another thing doctors told me to take.  Unfortunately, they didn't monitor it and it went too high.  Again, better from natural sources like food and sunlight.  However, supplementing can help if you're not getting enough.  Some sources say to take D with K2.  You may want to have iodine levels checked.  If you add iodine, make sure to get sufficient selenium for thyroid.  You can get iodine naturally in most seaweed.  Nori may also be one of the few non-animal sources for B12.  Brazil nuts are a good source of selenium and you only need a few a day to meet RDA.  Some brands of nuts specifically say gluten free.  Unfortunately, there are issues with Brazil nut production and they're much harder to find this year. The more you can vary your diet the better.  One study said aim for at least 30 different foods in a week.  You might want to try kiwi fruit.  There were some studies that said eating kiwi improved mood.  It also has a covering which most people don't eat, so that should protect what's inside from contamination. I've limited my diet quite a bit over the years because of migraines, so I know how uncomfortable it can be finding safe foods.  However, I'm afraid limiting diets like that may actually be causing more harm than good.  It's something I'm trying to work on.  I keep trying to expand the number of foods I eat and my recipe repertoire.  I made a list of brands of foods that I've found that are gluten free so I have a guide when I'm shopping.  
×
×
  • Create New...