I'm On The gluten-free Diet, But Am I Missing Something..

[LoisArbuckle]

Hey guys,

It's been a while since I've posted.

I've been on the gluten-free diet since last Oct. After about a month I saw a big difference in my health. I immediately stopped having the bloating, vomiting, and acid reflux that usually came right after eating gluten. Over the past 2 weeks I've seen some problems coming back - acid reflux, vomiting, stomach pain and gas, constipation, and most annoying of them all, leg pains that linger for hours. Lately, we've been eating out a lot and you guys know how much of a gamble that is so..

My question is - should we strictly be eating the foods that are naturally gluten free (meat and veggies) and foods labeled gluten free rather than going out and assuming the chips at the mexican restaurant are gluten-free because they should be made of just corn?

[mindwiped]

You know the old line about assuming things, right? The Mexican restaurant chips are probably contaminated, since if they fry in house, they probably use the same fryer for the chimichangas, which have wheat tortillas. You really need to ask the server/manager anywhere you go out to eat, and never assume its safe, just because you think that it is. If the chips are made in house, they may be dusting the work surface with wheat flour, and you'll never know if you don't ask. I know, I keep saying 'if you don't ask...' but that's where you're probably getting contaminated.

[MaryJones2]

I think you'll feel better if you are more diligent about what you eat when you eat out. Just because something should be gluten-free doesn't mean it is and you wouldn't know without quizzing thoroughly. You know how it goes. The chips could be fried in the same fryer as the flour tortillas, etc. Even meat and veggies are suspect because they could be cooked on the same grill unless you request otherwise.

[elonwy]

In addition to the things mentioned, some mexican places use soy sauce in their fajitas, etc. So there's a hidden source of gluten that may not have been considered. Corn tortillas made in house are sometimes prepared on a floured surface to keep them from sticking. Eating out is always a gamble, and even though its a pain in the butt, it is important to always be diligent. I find these help, as they are specific to cuisine and list ingredients that you and the server/kitchen staff might not think of when discussing gluten.