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Kaycee

Deliberate Food Risk Taking

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I was a bit silly last night, and pushed the boundaries with food way too far. I knew when I ordered the chips, that there was a chance of a reaction, but I was prepared to take that risk.

What I want to know is how far do you push the boundaries with food, and what is your weakness?

Mine last night was chips from the fish and chip shop and a steak fried rice, minus the soy sauce. Chips are my weakness, always have been. But I think I will have to reiveiw that situation, and redraw my food boundaries

I know I will never eat something that is labelled as having been prepared on the same machinery as gluten containing products, and I will never eat anything labelled as containing low amounts of gluten. I will not risk any lollies and chocolate unless I know for sure they are fine. So why would I purposely eat chips which are more than likely cooked in the same fryer as battered food? Is it just the craving for the product, which I think it probably is. On average I might have chips once a month, and have never reacted like I did last night, so I think my hot chip eating days from the takeaways days are all but over. It could've been the rice dish, having been cooked on a uncleaned pan. Usually I order my rice dish, minus chips early in the day, and that has worked before, as I tend to think, the dish will be clean. Well it better had be. I am not used to demanding clean pans etc etc. I think this is just a reflection of my meek nature. I wish I was a tiger!

I will still cook oven fries, but it is just the convenience of someone else cooking my meal that I will miss. I think I am mourning the fact that I can't even enjoy a nice takeaway.

Catherine

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It's so hard. What is considered risk-taking for those of us with intolerances is such a joke compared to others. I guess mine would be eating something that someone else has prepared (except for two or three people who REALLY know the diet and CC issues in my life) in a social situation because I feel "bad".

The other is allowing myself to get SO hungry that I'm willing to do this. :angry:


***************************

Beverly

Gluten free since 2005

In the midst of winter, I found there was within me an invincible summer.

Albert Careb

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The biggest risk I take is eating Gortons Shrimp Temptations, the scampi and the lemon pepper. I have called the company and it is processed in a wheat facility even though it is gluten-free, so far so good. I know I will be sorry one day but they are sooooo good. I've learned the hard way not to trust anything I don't cook myself so I guess I am not to adventurous.


Courage does not always roar, sometimes courage is the quiet voice at the end of the day saying

"I will try again tommorrow" (Mary Anne Radmacher)

Diagnosed by Allergist with elimination diet and diagnosis confirmed by GI in 2002

Misdiagnoses for 15 years were IBS-D, ataxia, migraines, anxiety, depression, fibromyalgia, parathesias, arthritis, livedo reticularis, hairloss, premature menopause, osteoporosis, kidney damage, diverticulosis, prediabetes and ulcers, dermatitis herpeformis

All bold resoved or went into remission in time with proper diagnosis of Celiac November 2002

 Gene Test Aug 2007

HLA-DQB1 Molecular analysis, Allele 1 0303

HLA-DQB1 Molecular analysis, Allele 2 0303

Serologic equivalent: HLA-DQ 3,3 (Subtype 9,9)

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Chips (I mean french fries!!! hehe) are my weakness as well. A few weeks ago I was out having drinks with friends and they just kept begging me to have some of their fries. So I did, and then I was really mad at myself even though I didn't get sick. Alcohol and fries must be like the world's most unhealthy combo, despite any gluten risks haha

I also recently ate some raw cashews that said they may contain traces of dairy and gluten. That was NOT a good idea. I was hiking in the mountains watching everyone else eat heaps of food and I didn't see that dang warning on the package until I got there. hehe okay I really need to be more careful....


"Let food be thy medicine, and let thy medicine be food." - Hippocrates

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I often eat stuff processed in a wheat facility or that may have been fried in a communal fryer. I just never eat very much and never twice in the same day. I do skip food that I know was fried in a communal fryer.


"But then, in all honesty, if scientists don't play god, who will?"

- James Watson

My sources are unreliable, but their information is fascinating.

- Ashleigh Brilliant

Leap, and the net will appear.

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I'd have to agree about having other people cook for me being my biggest risk right now. Although, eating dairy right now is kind of a risk for me -- I've been reacting less and less to lactose when I do eat it, so I've been more likely to risk a tiny bit of hard cheese here and there over the past few weeks -- the last time, however, I paid for it with a night of sleeplessness.

Yipes -- Mango -- did you have a reaction in the woods? Having a reaction while I'm backpacking is one of my worst nightmare scenarios. Although, ironically, I think that the sustained exercise of backpacking kept my reaction symptoms in the past down to a minimum -- even though I might have eaten whole wheat pita for lunch, I'd really mostly just feel a little worn down later in the afternoon.

eleep


Erica

Inconclusive blood test results

Positive Enterolab results

Positive dietary results

gluten-free since 2/10/06

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