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

60th Anniversary

kalikohl

By kalikohl
in Gluten-Free Restaurants

Recommended Posts

kalikohl Rookie
kalikohl
Posted

so i've been gluten free for about 4 days. And I noticed a huge difference in how i feel and look. My stomach is no where near as distended as it was in the past. Anyways my uncle, mom, myself and grandparents are going to dinner tonight. I have no idea where we are going so I can't call ahead and talk to the chef. I'm sure it'll be somewhere Italian so I'm not sure what I'll be able to eat.

If anyone has some sugguestions that would be great. Thanks!

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

Celiac.com Sponsor (A8-M):


modiddly16 Enthusiast
modiddly16
Posted

60 years is amazing!!! I've been in this situation several times where I've either picked something up on the way there that I knew I could eat or I took my own food. Sometimes you could get a salad, but be careful of dressings, or once you get there you could ask to speak to a manager or chef. Maybe you'll find out where you're going earlier enough that you'd still have time to call!!

lfij Newbie
lfij
Posted

wherever you go, stick to "naked" food. veggies cooked in clean water, PLAIN meat cooked on a clean part of a grill, or a plain salad w/o cheese or imitation bacon or dressing unless you are good at reading packages. the more upscale the place the better luck you will have. you can also always just get a plain baked potato. good luck.

tarnalberry Community Regular
tarnalberry
Posted

with last minute things, I almost always do *not* eat with the rest of the people. at an italian place, there's likely to be a capresse salad (tomatoes and mozerella) that is safe, but I would be prepared to either bring food or eat before or after, just in case.

lfij Newbie
lfij
Posted
with last minute things, I almost always do *not* eat with the rest of the people. at an italian place, there's likely to be a capresse salad (tomatoes and mozerella) that is safe, but I would be prepared to either bring food or eat before or after, just in case.

good idea. i apologize i completely missed the italian thing, i think it's late and i'm tired lol. I'd be very careful of people eating bread all around the table getting into your food, and if you get veggies reiterate to the waiter that they can NOT be cooked in pasta water. Your best bet is to talk to the cook/chef wherever you go. I've heard of celiacs even eating at an olive garden in a pinch, so, it can be done!

debmidge Rising Star
debmidge
Posted

I have heard of people bringing their own gluten-free pasta to italian restaurants and I'll reiterate that the pot to boil it in has to be clean and fresh water used and strained in a clean strainer (so no gluten gets picked up)

I don't know about the tomato sauce, but if you bring your own butter (BYOB) you can at least have gluten-free macaroni with butter.

Italian food has gluten in it by its very nature: wheat pasta, breaded things like eggplant, Italian bread, so if you can't call the restaurant ahead of time you're walking into a puzzle that you won't be able to solve until you get there.

Take some gluten-free stuff with you in your purse or in a small grocery bag, just to be on safe side.

Good luck and have a good time...

kalikohl Rookie
kalikohl
Posted
  • Author

the dinner went ok. I had some oil as a salad dressing and some grilled chicken. So it wasn't as bad as i thought.

thanks for all the replies

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
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,781
    • Most Online (within 30 mins)
      7,748
    BH1951
    Newest Member
    BH1951
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • nanny marley
      Manitol and mri

      By nanny marley · Posted

      Hi I've been told I need a MRI on my bowels , I was booked for a colonoscopy, but because of my sever back issues and trapped nerve it can't be done , the nurse told me I will have to have a manitol drink a hour before the scan , I'm just a bit worried has I have issues with sweeteners like even a little,  I get a weird throat and ears and I've read it is a similar substance , not sure if anyone has had one of these scans or could give me some advise on the drink prep thanks in advance 😄
    • Colleen H
      Ibuprofen

      By Colleen H · Posted

      Ok thank you.  Me either 
    • Colleen H
      Celiac attack confusion and anxiety

      By Colleen H · Posted

      Hi all ! Can a celiac attack be so intense that it causes your entire body to work in reverse? Meaning really bad pain,  neuropathy and muscle,  jaw pain,  the stomach issues , Horrible anxiety and confusion??  I had a Tums and you would think I ate poison. My jaw and stomach did not like it . Not the norm for me. Things that are simple are just out of control. Anyone ever have this happen??  I'm trying to figure out what I ate or did to bring on a celiac like attack. I had an idea before but yesterday I didn't have any gluten unless it was in a medication ?! Any positive suggestions ??  Thank you 
    • Scott Adams
      Gluten free stuff

      By Scott Adams · Posted

      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • trents
      Gluten free stuff

      By trents · Posted

      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
×
×
  • 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.