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

Just Got Sick After Eating At A Grap Restaurant


NYCCeliacMom

Recommended Posts

NYCCeliacMom Apprentice

We just tried out the restaurant we picked for our daughter's high school graduation dinner. Unfortunately, I got sick with d. about an hour after eating there. I do not have food poisoning, or a flu, so I think it can only be gluten. I also know that nothing else suspicious was consumed today. I am very disappointed because this restaurant is well-regarded for its gluten-free menu. It is expensive, so we haven't gone there before but it is only blocks from the graduation and has a nice atmosphere. The food was richer and had more oil in it than I usually eat. Is it possible that my system is reacting to that and not to gluten? Usually I don't get the d. right away, but my gluten reactions have changed over time. Do others experience varying reactions? Do I call them and talk to the manager about it? Do I just hope things will go better when we eat there? Do we change restaurants altogether and just hope for the best? Sometimes I am really tired of being celiac.


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



Celiac.com Sponsor (A8-M):



dhiltonlittle Contributor

We just tried out the restaurant we picked for our daughter's high school graduation dinner. Unfortunately, I got sick with d. about an hour after eating there. I do not have food poisoning, or a flu, so I think it can only be gluten. I also know that nothing else suspicious was consumed today. I am very disappointed because this restaurant is well-regarded for its gluten-free menu. It is expensive, so we haven't gone there before but it is only blocks from the graduation and has a nice atmosphere. The food was richer and had more oil in it than I usually eat. Is it possible that my system is reacting to that and not to gluten? Usually I don't get the d. right away, but my gluten reactions have changed over time. Do others experience varying reactions? Do I call them and talk to the manager about it? Do I just hope things will go better when we eat there? Do we change restaurants altogether and just hope for the best? Sometimes I am really tired of being celiac.

from what you say, i'd bet on it being that the food was more rich and oily. especially since you didn't really get the same reaction as a normal glutening for yourself. rich and oily foods can do a number on anyone, not just celiacs! but on the other hand, could have been gluten! really now way for us to know. my guess like is said is that since you're not used to eating food that rich, is more than likely the culprit.

chere1020 Newbie

from what you say, i'd bet on it being that the food was more rich and oily. especially since you didn't really get the same reaction as a normal glutening for yourself. rich and oily foods can do a number on anyone, not just celiacs! but on the other hand, could have been gluten! really now way for us to know. my guess like is said is that since you're not used to eating food that rich, is more than likely the culprit.

That is a hard one. Do you have the other symptoms you normally have when you get glutened? I just came back from Maine, second day at a Ruby Tuesdays off the gluten free list, also had the salad bar, stayed away from anything bad, used their light ranch and WHAM, was sick sick sick with all the gluten things except the big D. It took me two years to go back to Maine because of having the big D for three years in a row, before I knew I was gluten intolerant. Still got sick. I am suppose to go to 99 for my grandsons graduation celebration and if I dont feel any better than I do right now, it is NOT happening. I agree, sometimes I really hate having this disease.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,685
    • Most Online (within 30 mins)
      7,748

    tdouglas2901
    Newest Member
    tdouglas2901
    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

    • Scott Adams
      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.