Jump to content
  • Sign Up
0
quintcat

How Worried Should I Be About Cross Contamination In Restuarants?

Rate this topic

Recommended Posts

Hi, I am a newly diagnosed Celiac (still waiting for biopsy results actually) trying to get a handle on how strict/worried I should be about cross contamination. I have no noticeable reactions to wheat and only discovered my celiacs due to a severe iron deficiency anemia. When eating at restaurants, is it enough to check foods have no gluten-containing ingredients and that they are prepared with very clean utensils or is it truly dangerous to consume something that might have been prepared in the same pot as gluten containing foods? I can see how it is important to not consume foods prepared in shared oils etc, but how worried should I be about the utensils? I appreciate any feedback...thanks!

Share this post


Link to post
Share on other sites
Hi, I am a newly diagnosed Celiac (still waiting for biopsy results actually) trying to get a handle on how strict/worried I should be about cross contamination. I have no noticeable reactions to wheat and only discovered my celiacs due to a severe iron deficiency anemia. When eating at restaurants, is it enough to check foods have no gluten-containing ingredients and that they are prepared with very clean utensils or is it truly dangerous to consume something that might have been prepared in the same pot as gluten containing foods? I can see how it is important to not consume foods prepared in shared oils etc, but how worried should I be about the utensils? I appreciate any feedback...thanks!

I definitely react if my food is prepared in the same pots and pans (or on the grill) as gluten foods. Very small amounts of gluten can cause the same reaction as large amounts.

So yes, you should be concerned about what was cooked in pots/pans before your food was cooked.

Hope this helps!

Share this post


Link to post
Share on other sites

Technically, you don't need to worry much.

You have to assume that food from restaurants WILL be contaminated in some way.

Even if the owners/managers have the best of intentions, the reality is that kitchen staff aren't going to care enough to take the necessary steps they're probably not even aware of. They're not going to sterilize stuff after they cut up the bread, they're probably going to forget that they can't use the same water to boil both gluten free and regular pasta, etc.

There are probably exceptions, but just accept that either you don't go out, or that if you do go out you'll probably get a bit sick.

It's depressing, I know. But it's the hard truth.

Share this post


Link to post
Share on other sites

I have eaten at Ted Montana's Bar and Grill and when I pointed out that the croutons did not belong on my meal, they promptly threw out the entire meal and made a new one.

I have had some Italian restaurants tell me that if I bring my own pasta, they will use special utensils and bowls that are not stored or cleaned in the same kitchen as the other food is.

Wildfire , Uno's Pizza and a host of other restaurants, many of them East Indian, have given me gluten-free meals that I am sure of. Chicago has simply become gluten-free aware since many feel that autism is related to the consumption of wheat and gluten.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

×