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

What Do You Tell Them?


latteda

Recommended Posts

latteda Apprentice

If someone invites you over for dinner, how do you explain your intolerance to them? If you are with someone and they offer you food, how do you kindly refuse or ask the ingredients without offending them?

What if someone insists on having you over and wants to make a gluten-free meal for you? Where do you even begin to explain to them what you can and cannot have?

I'm just curious how you put it all in a nutshell and avoid being offensive.


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



Celiac.com Sponsor (A8-M):



valeriek Apprentice

I am sorry I am not going to be able to really help you with this because I do not eat at peoples house. I was just diagnosed in feb so I am still new to this but I am not going to chance it

good luck

Lisa Mentor

Well, many times it depends on the situation.

If it's a small dinner party. I would tell them that you have recently been diagnosed with a food allergy. Offer to bring something that you can cook and share with the others. Or, you can mention that you would love to join them for dinner, but will be bringing a salad (or something) that you can eat due to your food allergies. And stress the company or fellowship rather than the food.

I always stress that I don't want anyone to go out of their way to accommodate me. I have found that it makes most people a little nervous., understandably.

Larger parties, you can bring a dish to share and get to the spoon before others dig in.

For cocktail parties, I generally eat before or after and size up the food closely while I'm there.

But, it was some time until I felt comfortable and confident to be a happy guest.

MaryJones2 Enthusiast

I've been at this a while and don't know if there is a blanket statement for every situation. Generally I think it's really stressful for a host/hostess who isn't familiar with the gluten-free diet so I always let them know ahead of time that I'll be bringing my own food and not to worry about making any accommodations for me. If it's a sit down dinner I find out what's being served and make something similar.

Most of the experiences I've had with people insisting were friends/family who really wanted to show their support and once I explained that I was less anxious bringing my food they understood. I've only had a few instances in 3+ years where the host/hostess wasn't completely relieved that they didn't have to worry about it.

When it comes to food being offered on the fly I politely say no thank you and leave it there.

Everyone has their own way of coping with these situations and over time it'll get easier!

mamaw Community Regular

Momma Goose gave good advice... I believe in being sincere & honest. I get invited out a lot & after explaining my food whoes most understand... I always try to make a dessert that everyone can share & that seems to open up the door to discuss Celiac & gluten intolerance... several people I know went after a evening' got tested & found

out what their ills really was ---- gluten intolerance!

I think after people get to taste gluten-free food that tastes very good they are more understanding & also that we truly are not weird or strange...we just have an eating disorder.

I carry a gluten-free goodie bag in my car & I always share.....

jerseyangel Proficient

I always say that I'll take care to bring all of my own food, they don't need to worry about me. I say this is a very polite, friendly, but firm way that usually doesn't warrant any further discussion.

I think most people are actually relieved! :D

eeyore Collaborator

When I go over to another person's house, I bring my own meal(s), and if there is some food there that is fine, I'll have it (like potatoes roasted in olive oil with garlic)...I've also noticed that people will go out of their way to help you if there's a problem, and sometimes they will have some food that you can have, even though it wasn't intentionally made to be gluten free. But I usually bring my own meal and/or snack, because I don't know what will be there.


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



Celiac.com Sponsor (A8-M):



mushroom Proficient

However, it is difficult in the kind of situation I have. We have one particular couple that we eat with, used to be their place then ours. Now it has to be ours because we can't (Dh and I) both go somewhere to dinner and say we will bring our own :lol: Kind of defeats the purpose.

Jestgar Rising Star

I smile and say I'm a pain in the a$$ to cook for. Then sometimes I offer to bring something, sometimes I name some chips or something that are snackable, sometimes I say I'll show up later, if it's a long party.

:ph34r: Or if it's someone I don't want to have dinner with I say "I just can't. I would feel so horrible if you went to all that trouble and I couldn't eat anything, or got sick".

latteda Apprentice

Thanks for the responses! There are a lot of good ideas here.

My boyfriend's family, especially his sister, is always wanting to make sure they cook food I can eat, and now it's going to be WAY more difficult since I found out it's gluten intolerance and not just a wheat allergy. I know they will want to cater to my needs, but I hate the thought of them having to do that.

I am also taking a trip to Memphis to visit a friend one weekend next month and was stressing over how to explain my intolerance. I think I will just try to take some food that I can fix quickly and easily while I'm there. I hate being the Debbie Downer ("Yeah, I bet that famous hamburger shop IS good, but it'll KILL me...waah waaah"), but the alternative is certain no fun for anyone!

I really look forward to the day when I will have a home of my own and can entertain guests and invite people to MY house for dinner. That will make everything so much easier!

shandango Newbie
If someone invites you over for dinner, how do you explain your intolerance to them? If you are with someone and they offer you food, how do you kindly refuse or ask the ingredients without offending them?

What if someone insists on having you over and wants to make a gluten-free meal for you? Where do you even begin to explain to them what you can and cannot have?

I'm just curious how you put it all in a nutshell and avoid being offensive.

I'm just plain old honest. My health is more important to me than their feelings. I don't get annoyed when people can't eat certain things at my house and I would expect the same respect from them. But then again, I never been good at dancing on egg shells for anyone. The way I see it, I suffered long enough not knowing and now that I know what is wrong with me, I make it pretty simple for everyone else. Plus I have had food restrictions most of my life anyways because I was vegetarians for years first, so I guess it helps that I'm used to saying no to people.

I also pretty much refused to eat anything from a box as I spent most of my childhood doing that so really I'm just honest with people. I will say something like "no offense but I have a pretty particular diet, if you are willing to work with me on that, I'll be happy to come over and eat with you. If not, I'll eat at home." Sometimes I do offer to bring something I can eat. Most of my friends and family are very understanding and cooperative, and those that aren't I figure just don't care anyways so what's the point of having them around?

Good luck!

naturallyboredthriller Newbie

I, too, have the same problem. Sometimes it's not enough to simply tell people about your food allergies because they either 1) just think that they have to look for "wheat" or "gluten" in ingredient lists, 2) think I'm being a pain in the butt, 3) act as if my dietary restrictions aren't that important, or 4) don't understand how sensitive I am and that cross contamination is a pretty big and real issue. I have gotten to the point where I hate going to people's houses to eat and hate going out to restaurants because it's too much of a hassle to constantly explain my allergies only to have the cook completely disregard them, not worry about cc, or accidentally get glutened and feel like complete crap for days and weeks. Whenever anyone asks me to come over for a dinner party, I politely tell them that because of my allergies, it makes it very difficult to eat without getting sick and that I don't want to be a burden to them. I ALWAYS offer, and always do, bring my own food; at the very least, I'll bring a dish to share, but sometimes bring my own meal so that I can still eat with those I'm spending time with and not have to worry about being glutened. It's really hard whenever I am staying at someone's house because then I have to pack so much of my food and take it all with me because at least that way, I know that I'll be eating and don't have to worry about my host having to go out of their way to pick up extra stuff for me.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Aretaeus Cappadocia replied to Clear2me's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Gluten free nuts

    2. - trents replied to Larzipan's topic in Related Issues & Disorders
      42

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

    3. - Scott Adams replied to Larzipan's topic in Related Issues & Disorders
      42

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

    4. - Wheatwacked commented on Scott Adams's article in Latest Research
      6

      Study Estimates the Costs of Delayed Celiac Disease Diagnosis (+Video)

    5. - Wheatwacked replied to Larzipan's topic in Related Issues & Disorders
      42

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,387
    • Most Online (within 30 mins)
      7,748

    LizzieE
    Newest Member
    LizzieE
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Aretaeus Cappadocia
      I wanted to respond to your post as much for other people who read this later on (I'm not trying to contradict your experience or decisions) > Kirkland Signature Super Extra-Large Peanuts, 2.5 lbs, are labeled "gluten free" in the Calif Costcos I've been in. If they are selling non-gluten-free in your store, I suggest talking to customer service to see if they can get you the gluten-free version (they are tasty) > This past week I bought "Sliced Raw Almonds, Baking Nuts, 5 lbs Item 1495072 Best if used by Jun-10-26 W-261-6-L1A 12:47" at Costco. The package has the standard warning that it was made on machinery that <may> have processed wheat. Based on that alone, I would not eat these. However, I contacted customer service and asked them "are Costco's Sliced Almonds gluten free?" Within a day I got this response:  "This is [xyz] with the Costco Member Service Resolutions Team. I am happy to let you know we got a reply back from our Kirkland Signature team. Here is their response:  This item does not have a risk of cross contamination with gluten, barley or rye." Based on this, I will eat them. Based on experience, I believe they will be fine. Sometimes, for other products, the answer has been "they really do have cross-contamination risk" (eg, Kirkland Signature Dry Roasted Macadamia Nuts, Salted, 1.5 lbs Item 1195303). When they give me that answer I return them for cash. You might reasonably ask, "Why would Costco use that label if they actually are safe?" I can't speak for Costco but I've worked in Corporate America and I've seen this kind of thing first hand and up close. (1) This kind of regulatory label represents risk/cost to the company. What if they are mistaken? In one direction, the cost is loss of maybe 1% of sales (if celiacs don't buy when they would have). In the other direction, the risk is reputational damage and open-ended litigation (bad reviews and celiacs suing them). Expect them to play it safe. (2) There is a team tasked with getting each product out to market quickly and cheaply, and there is also a committee tasked with reviewing the packaging before it is released. If the team chooses the simplest, safest, pre-approved label, this becomes a quick check box. On the other hand, if they choose something else, it has to be carefully scrutinized through a long process. It's more efficient for the team to say there <could> be risk. (3) There is probably some plug and play in production. Some lots of the very same product could be made in a safe facility while others are made in an unsafe facility. Uniform packaging (saying there is risk) for all packages regardless of gluten risk is easier, cheaper, and safer (for Costco). Everything I wrote here is about my Costco experience, but the principles will be true at other vendors, particularly if they have extensive quality control infrastructure. The first hurdle of gluten-free diet is to remove/replace all the labeled gluten ingredients. The second, more difficult hurdle is to remove/replace all the hidden gluten. Each of us have to assess gray zones and make judgement calls knowing there is a penalty for being wrong. One penalty would be getting glutened but the other penalty could be eating an unnecessarily boring or malnourishing diet.
    • trents
      Thanks for the thoughtful reply and links, Wheatwacked. Definitely some food for thought. However, I would point out that your linked articles refer to gliadin in human breast milk, not cow's milk. And although it might seem reasonable to conclude it would work the same way in cows, that is not necessarily the case. Studies seem to indicate otherwise. Studies also indicate the amount of gliadin in human breast milk is miniscule and unlikely to cause reactions:  https://www.glutenfreewatchdog.org/news/gluten-peptides-in-human-breast-milk-implications-for-cows-milk/ I would also point out that Dr. Peter Osborne's doctorate is in chiropractic medicine, though he also has studied and, I believe, holds some sort of certifications in nutritional science. To put it plainly, he is considered by many qualified medical and nutritional professionals to be on the fringe of quackery. But he has a dedicated and rabid following, nonetheless.
    • Scott Adams
      I'd be very cautious about accepting these claims without robust evidence. The hypothesis requires a chain of biologically unlikely events: Gluten/gliadin survives the cow's rumen and entire digestive system intact. It is then absorbed whole into the cow's bloodstream. It bypasses the cow's immune system and liver. It is then secreted, still intact and immunogenic, into the milk. The cow's digestive system is designed to break down proteins, not transfer them whole into milk. This is not a recognized pathway in veterinary science. The provided backup shifts from cow's milk to human breastmilk, which is a classic bait-and-switch. While the transfer of food proteins in human breastmilk is a valid area of study, it doesn't validate the initial claim about commercial dairy. The use of a Dr. Osborne video is a major red flag. His entire platform is based on the idea that all grains are toxic, a view that far exceeds the established science on Celiac Disease and non-celiac gluten sensitivity. Extraordinary claims require extraordinary evidence, and a YouTube video from a known ideological source is not that evidence."  
    • Wheatwacked
      Some backup to my statement about gluten and milk. Some background.  When my son was born in 1976 he was colicky from the beginning.  When he transitioned to formula it got really bad.  That's when we found the only pediactric gastroenterologist (in a population of 6 million that dealt with Celiac Disease (and he only had 14 patients with celiac disease), who dianosed by biopsy and started him on Nutramegen.  Recovery was quick. The portion of gluten that passes through to breastmilk is called gliadin. It is the component of gluten that causes celiac disease or gluten intolerance. What are the Effects of Gluten in Breastmilk? Gliaden, a component of gluten which is typically responsible for the intestinal reaction of gluten, DOES pass through breast milk.  This is because gliaden (as one of many food proteins) passes through the lining of your small intestine into your blood. Can gluten transmit through breast milk?  
    • trents
      I don't know of a connection. Lots of people who don't have celiac disease/gluten issues get shingles.
×
×
  • 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.