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Washington State?

hacilar666

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heep70 Rookie
heep70
Posted

Bonney Lake WA :unsure:

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Treen Bean Apprentice
Treen Bean
Posted

Hello everyone! I am not from Washington. However, I will be traveling to Yakima, WA in January. My husband and I have to attend a business dinner. Any suggestions for a "safe" restaurant in the area, preferably close to the Capitol Theatre. Thanks!

  • 2 weeks later...
glutenada Newbie
glutenada
Posted

Port Angeles, WA here! :)

I rarely eat out as there is very little choice here, but we've found a few places that know about celiac disease and work to get me food I can eat.

Alder Wood Bistro is one such place.

Open Original Shared Link

They even offer gluten-free crackers. :o

  • 1 month later...
happymomndad Newbie
happymomndad
Posted

Hi all,

This is my first time in a chat room EVER :) I was diagnosed with celiac a year and a half ago and have just started my kids on a gluten-free diet as well. We live just outside Shelton, Wa. Shoping gluten-free here is pure torture !!!!! I just started buying off Amazon but find it hard to order something I dont know that I like and the stores here have a less than adequate selection. I am hoping to find some friendly people here that have tips especialy on packing school lunches :)

  • 2 weeks later...
playin-d-fiddle Newbie
playin-d-fiddle
Posted

Gluten free on Capitol Hill, here.

I've been lurking in the forums for months now, but will finally say hello!

I think we should hold a Puget-wide PICNIC and have a bread-off! Or a pizza-off!.... im hungry....

:blink:

glutenada Newbie
glutenada
Posted

I'd be for a picnic! That would be a blast. :)

  • 2 weeks later...
spanish-road Newbie
spanish-road
Posted

Im from Spokane area, but as of now Im in Fairbanks for school. I was thinking about going to evergreen but Im almost done with school here so gona ride it out another 2 years.

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  • 1 month later...
songstressc Apprentice
songstressc
Posted

Anyone from Kirkland Bothell Area? We are new to the area and both gluten free

cyberprof Enthusiast
cyberprof
Posted
Anyone from Kirkland Bothell Area? We are new to the area and both gluten free

I'm in Bridle Trails part of Kirkland, used to live on Finn Hill.

  • 1 month later...
Jocammie Newbie
Jocammie
Posted

I live in Bellevue. I would love to find other people near me who can't eat gluten, but I haven't seemed to have any luck with that yet. :(

nuit.pieta Newbie
nuit.pieta
Posted

Hi i'm from UW :)

celiacinseattle Rookie
celiacinseattle
Posted

Hi! I'm new to the board, and new to the Gluten-free lifestyle. The doctor told me I might have Celiac Disease last monday, and test results came in and confirmed this as of this morning (though I'd been doing my best to eat gluten-free in the meantime).

I live in Downtown Seattle (as the name implies), and I have only just begun my search for appropriate places to eat...

I've also tried to learn as much as I can about the disease, and foods I can/can't eat in the last week and a half, but there's so much information out there!! :blink:

Anyway, I just figured I'd say hi, and you'll probably see me on these boards regularly. :)

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    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
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      By Scott Adams · Posted

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    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
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