Thanks And A Stupid Question

[kdean823]

Hello....

just wanted to say thanks to all that responded to my post in the diet/food area. The hints/suggestions were very helpful! Anyway, I've been reading a lot of the posts. The information here is great! I was wondering something, though....this is probably a stupid question, but you never know. I'm reading all this stuff about the cross contamination. I totally understand how this would be a major issue with Celiac. Not questioning that at all. But, I'm wondering if some of the people who don't have Celiac, but just a sensitivity can tell me if this is also a major thing for them. Do you also have these major reactions if you eat out where cross contamination is a possibility. I want to make this work, but with my lifestyle, I know it will be a challenge for me if I can't eat out, since that is something we do at least once a week. I want to make this work, and I need to know up front how vigilant I must be about even the most minor exposures. Anyway, just thought I'd ask. Never hurts to try and get an exuse.

Thanks!

Kym

[Nantzie]

Not a stupid question at all. No stupid questions around here.

Technically I have gluten intolerance, not celiac. I don't have either of the main genes for celiac, although they don't believe they've found all of the genes that contribute to problems with gluten.

When I first went gluten-free, I assumed that I would be able to just not eat the main gluten-containing item and be fine.

Through my own experience I have found that I absolutely react just as strongly to second-hand gluten (cross contamination) as someone with classic celiac does.

It's one of those things where you have to try going 100% gluten-free yourself and then judge by that if it's an issue for you.

There are some great resources for eating out gluten-free. Nice restaurants know about celiac. They cover it in cooking school. They may need to be reminded of the details, but they will have at least heard of it before. A great thing to get is the Triumph Dining Cards. Open Original Shared Link They are little cards that fit in your wallet that you give to the waiter to take back to the kitchen. It explains everything you need. The book has a lot of great information too.

Also, there are some mainstream restaurant chains that have gluten-free menus - the two most widespread ones are Outback Steakhouse and PF Chang.

If you let us know what area you're in, there may be someone who can recommend some restaurants nearby.

Nancy

[missy'smom]

If you're going to try eating out don't be afraid to send dishes back. I am a very softspoken person and would never have sent a dish back before but I've gotten pretty good at it I inspect everything very carefully when it arrives at the table and if something doesn't seem right I don't risk it. I've even sent a dish back twice. Most of my problems have been with fish or chicken dusted with flour, even after I clearly communicated to the waiter that it was not safe. I order these two items alot and know what naked chicken is supposed to look like. A source of potential problem is that waitstaff often have someone else take your dish to the table. It's important to double check with the person who took your order to make sure that the dish you got is the "special one" that you requested.

[sfm]

Hello....

just wanted to say thanks to all that responded to my post in the diet/food area. The hints/suggestions were very helpful! Anyway, I've been reading a lot of the posts. The information here is great! I was wondering something, though....this is probably a stupid question, but you never know. I'm reading all this stuff about the cross contamination. I totally understand how this would be a major issue with Celiac. Not questioning that at all. But, I'm wondering if some of the people who don't have Celiac, but just a sensitivity can tell me if this is also a major thing for them. Do you also have these major reactions if you eat out where cross contamination is a possibility. I want to make this work, but with my lifestyle, I know it will be a challenge for me if I can't eat out, since that is something we do at least once a week. I want to make this work, and I need to know up front how vigilant I must be about even the most minor exposures. Anyway, just thought I'd ask. Never hurts to try and get an exuse.

Thanks!

Kym

Unfortunately, there is no real difference when you have gluten intolerance or sensitivity as opposed to celiac; the symptoms are the same. Some people are more sensitive to cross contamination than others (I happen to be one of them ).

I do eat out, and have been learning that communication is key. Most places are willing to accommodate me and ask as many questions about the food as I need them to. I have had servers make my salad separately to prevent cross-contamination, and managers come check with me to make sure that everything was okay. So I don't think you need to become a homebody. Outback Steakhouse and Chili's both have gluten free menus available online; take a look. Also Carrabbas's, an Italian restaurant chain.

There are a lot of resources available on this site concerning eating out, so ask as many questions as you need to!

[Jo.R]

I do have celiac, but have a high tolerance. Although I have a high tolerance, I still watch cc. Just because I don't get sick doesn't mean it's not damaging my body. At first I thought it was great that I didn't get sick easy, but I just found out I have been regularly eating a food with gluten, and didn't know it. It explains why I have plateaued on getting better. Anyway, I was wondering, can't a person with gluten sensitivity have celiac, but just not testing positive? If I was gluten sensitive I would treat it like I have celiac and make sure I don't get cc, just in case. There is no happy way to find out that years of unchecked cc has damaged your body.

Good luck!

[Piccolo]

Hello....

just wanted to say thanks to all that responded to my post in the diet/food area. The hints/suggestions were very helpful! Anyway, I've been reading a lot of the posts. The information here is great! I was wondering something, though....this is probably a stupid question, but you never know. I'm reading all this stuff about the cross contamination. I totally understand how this would be a major issue with Celiac. Not questioning that at all. But, I'm wondering if some of the people who don't have Celiac, but just a sensitivity can tell me if this is also a major thing for them. Do you also have these major reactions if you eat out where cross contamination is a possibility. I want to make this work, but with my lifestyle, I know it will be a challenge for me if I can't eat out, since that is something we do at least once a week. I want to make this work, and I need to know up front how vigilant I must be about even the most minor exposures. Anyway, just thought I'd ask. Never hurts to try and get an exuse.

Thanks!

Kym

Kym,

I have wheat and gluten sensitity. I have found out I can't eat at some resturants (Boston Market). I have had no problems with the finer resturants and talk to the wait staff.

Susan

[Guest Happynwgal2]

I do have celiac, but have a high tolerance. Although I have a high tolerance, I still watch cc. Just because I don't get sick doesn't mean it's not damaging my body. At first I thought it was great that I didn't get sick easy, but I just found out I have been regularly eating a food with gluten, and didn't know it. It explains why I have plateaued on getting better. Anyway, I was wondering, can't a person with gluten sensitivity have celiac, but just not testing positive? If I was gluten sensitive I would treat it like I have celiac and make sure I don't get cc, just in case. There is no happy way to find out that years of unchecked cc has damaged your body.

Good luck!

I, too, do not consider CC as much of a problem. I live with my almost 18 year old daughter, and she and I make our own food, and we made sure we clean up well every time we cook for ourselves. (I work late nights so we seldom eat dinner together - but when we do, it is always salad of some kind which we both can enjoy.) She usually make her food over on one counter and I use another one. It has just worked out that way.

My heart goes out to those of you who have bad problems with CC though. So far in my home I do not have that problem. If I ever get married again, it may be a different story - but then again, I would NEVER marry a man who would not understand how dangerous gluten is to me.