Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Eating Out In General


phakephur

Recommended Posts

phakephur Apprentice

That's good to know. Thanks a lot, Richard. :)

Sarah


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



Celiac.com Sponsor (A8-M):



  • Replies 53
  • Created
  • Last Reply
jenvan Collaborator

i have had great luck with pf changs. i went there this weekend and the manager came out and said they double check everything about 3 times to me :)

but i do always walk away from a restuarant and go "was it really gluten-free?" i guess we have to go for it and trust. it would only take one person who doesn't care to mess up the order.

i would probably hardly ever eat out, but i feel an unspoken pressure from my husband, and feel like i don't want to be thought of as a "stick-in-the-mud" about yet another thing...

jenvan Collaborator

oops-hit the wrong button....

...but i will say i certainly don't enjoy eating out as i did before. in the back of my mind i dread it when it happens. but i do agree with the earlier post that we should try and go out and make ourselves visible, otherwise, the food industry would feel even less pressure to evolve to our needs :rolleyes:

  • 3 years later...
glutenfreebaker Newbie

I know this is going to make me unpopular, but you guys need to stop being so damn shy. Restaurant staff are paid to wait on you. They are paid to answer questions, and help you decide on a meal that won't make you sick.

Better more upscale places actually train their staff on various food allergies and which products to avoid.

If the staff refuses to help or seems somewhat less than knowledgeable then LEAVE!!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,336
    • Most Online (within 30 mins)
      7,748

    medi
    Newest Member
    medi
    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

    • RMJ
      Update: I have a wonderful new gastroenterologist. She wants to be sure there’s nothing more serious, like refractory celiac, going on. She ordered various tests including some micronutrient tests that no one has ever ordered before.  I’m deficient in folate and zinc and starting supplements for both. I’m so glad I decided to go to a new GI!
    • trents
      Autoimmune diseases tend to cluster. Many of them are found close together on the chromosomes. 
    • Rejoicephd
      Just giving another update... I was referred to rheumatology, and they suspect that I may also be dealing with fibromyalgia (it has not been formally diagnosed, but just suggested at this point).  So, I am continuing with the anti-inflammatory diet and vitamins and still working to keep getting rid of all these hidden gluten sources, but I also do have another possible explanation for some of the issues that I'm dealing with.
    • Scott Adams
      I would pressure the lab to do the IgA control test for free so that you won't write a poor review about their testing services. You could get this done at any time, whether or not you are gluten-free, however, the celiac disease Tissue Transglutaminase tTG-IgA test must be done after you've been eating lots of gluten for around 6 weeks. This way you could salvage the results of your tTG-IgA test, as long as you were eating lots of gluten beforehand.
    • Scott Adams
      Given your strong reactions it would be wise not to eat things offered to you without reading the ingredient labels. It's possible there was indeed gluten or some allergen in the chocolates--barley malt is a common ingredient in some chocolates.
×
×
  • Create New...