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St. George Island/apalachicola, Florida

pixiegirl

By pixiegirl
in Gluten-Free Restaurants

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pixiegirl Enthusiast
pixiegirl
Posted

Well my brother is building a house in this area of Florida and we went for our first visit. For those of you not familar with the panhandle of Florida its very pretty, very "old Florida" in places, much of the area around where I was in protected in conservation areas so its all in its natural state.

However, let me tell you I was glutened every single day. I'm so sick now I can't begin to tell you. I took my gluten card into each restaurant, spoke with everyone... and each time I somehow got glutened. This is really upsetting to me because I do travel often (at least monthly) and I've had pretty good luck eating out. Now I'm very hesitant to eat out any more and I'm in a position where I really have too.

What was worse is that my daughter has a life threatening peanut allergy and every restaurant in this area of florida fries with peanut oil. So my daughter couldn't have anything fried, even many of the local potato chips were fried up in peanut oil. One restuarant put french fries on my daughters plate and I said to the waitress that she told us they were done in peanut oil. So she swipes them off the plate. I tell her we need a new hamburger, that we aren't taking that chance and she goes and talks to the cook and he says its fine. I say its not. They say tough. When the waitress comes back at the end of the meal she says oh didn't you like the hamburger? My daughter says, its covered in peanut oil and the waitress says, well the cook said its not. I was so angry. As an FYI there is not even a McDonalds in this area.

Is there anything I can do to make me less sick? I have the runs so badly and I feel terrible. I feel like never leaving home again. I'm very depressed about this.

Susan :(

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tarnalberry Community Regular
tarnalberry
Posted

I'm appalled that they treated you that badly! I wonder if a lawyer calling them about reckless endangerment would have calmed them down at all!?!

As for feeling better... Some peppermint tea or ginger tea? I also tend to go with a low-residue diet during those times so that my intestines have less to process. (I'd put down some ideas, but it's been a while, so your best bet is to google the term.)

I hope you feel better soon!

celiac3270 Collaborator
celiac3270
Posted

Wow! I'm so sorry they were so rude, insensitive, and downright disrespectful. :angry: Feel better soon! <_<

flagbabyds Collaborator
flagbabyds
Posted

That is so Horrible! There is no way that they can treat you like that. YOu should go back to the chef and talk to them because it is a life threatning and they shouldn't make you pay for the hamburger. Hope you feel better :)

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      High DGP-A with normal IGA

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      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
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      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
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      High DGP-A with normal IGA

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      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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