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

I Said "gluten", Not "cheese"

BethM55

By BethM55
in Coping with Celiac Disease

Recommended Posts

BethM55 Enthusiast
BethM55
Posted

We had out of town guests this weekend, and consequently ate several meals out. Twice, after discussing gluten free with the servers, they came back and questioned me about cheese. :blink: "The chef says you can't have this item because there is cheese on it." "OMG, there's cheese on your salad! Is that ok???" I'm pleased they are asking and alert, but they are alerting to the wrong foods. What is this? I'm ok with dairy, fortunately. It's the gluten, people! Has anyone else experienced this strange phenomenon? :lol:

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

Celiac.com Sponsor (A8-M):


kayo Explorer
kayo
Posted

Oh yes, all the time. Well meaning friends will ask, can you have carrots? rice? I just look at them puzzled. People really don't seem to understand the differences between vegetables, fruits, dairy and grains so expecting them to understand what gluten is like asking them to speak Chinese. Unless you deal with food intolerances yourself I find very few people are educated about what they put in their mouths. I've always been someone who cooks and someone who enjoys trying different recipes, foods and cuisines so I feel like I was lucky in a way. I had a leg up when I had to give up gluten (and soy, and foods high in fructans and fructose) because I could adapt the foods I already knew how to cook.

My sister, who was recently diagnosed celiac, went to a restaurant and told her server she was gluten free. The server proudly boasted that everything in the restaurant was gluten free. My sister asked, even the bread? The server said yes. Knowing this was not true she asked the server to check. The server came back, apologized, and admitted she had no idea what gluten was.

So many restaurants are trying and yet there's still a long way to go.

ElseB Contributor
ElseB
Posted

I was in France last summer and while I don't speak a lot of French, I was able to say "pas du ble" (no wheat). Unfortunately some waiters kept thinking I meant "pas du lait" (no milk)! I don't really think it was my French but rather that the idea of someone not being able to eat wheat was incredible to them!!!

You're so right about people having no idea what they're eating. I overheard a hilarious conversation on a train once in which a woman was telling her friend about how she was trying to eater better, and so she was eating whole wheat rice (who knew there was a wheat-rice blend!). She also talked about how someone she worked with had a wheat allergy which meant that she couldn't eat whole wheat bread, only white bread. Hmmmmm, what did she think the white bread was made with????

K-Dawg Explorer
K-Dawg
Posted

Kayo - your post made me laugh so hard -- "yes, everything is gluten free, even the bread" O.M.G. That is usually my sign to run out the door because you KNOW that even if you order a gluten-free meal, somewhere down the line someone will gluten it via cross-contamination, etc.

I just can't get over it...even the bread is gluten free. awesome funny (and, of course, terrible)

KDawg

Oh yes, all the time. Well meaning friends will ask, can you have carrots? rice? I just look at them puzzled. People really don't seem to understand the differences between vegetables, fruits, dairy and grains so expecting them to understand what gluten is like asking them to speak Chinese. Unless you deal with food intolerances yourself I find very few people are educated about what they put in their mouths. I've always been someone who cooks and someone who enjoys trying different recipes, foods and cuisines so I feel like I was lucky in a way. I had a leg up when I had to give up gluten (and soy, and foods high in fructans and fructose) because I could adapt the foods I already knew how to cook.

My sister, who was recently diagnosed celiac, went to a restaurant and told her server she was gluten free. The server proudly boasted that everything in the restaurant was gluten free. My sister asked, even the bread? The server said yes. Knowing this was not true she asked the server to check. The server came back, apologized, and admitted she had no idea what gluten was.

So many restaurants are trying and yet there's still a long way to go.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

We had out of town guests this weekend, and consequently ate several meals out. Twice, after discussing gluten free with the servers, they came back and questioned me about cheese. :blink: "The chef says you can't have this item because there is cheese on it." "OMG, there's cheese on your salad! Is that ok???" I'm pleased they are asking and alert, but they are alerting to the wrong foods. What is this? I'm ok with dairy, fortunately. It's the gluten, people! Has anyone else experienced this strange phenomenon? :lol:

Is it possible the chef thought you couldn't have cheese on your salad because it was bleu cheese or a commercial shredded cheese with flour dusted on it? I have heard some shredded cheeses have wheat flour put on them, but I have never seen it in the store so I don't know if it is true. Or perhaps their cheese is cross comtaminated. I went to a pizza place with a gluten free pizza crust option and I asked if I could have one of the specialty cheeses other than mozarella. The server went to check and came back to tell me only the mozarella was gluten free. What that meant was they kept some moz out of the regular prep area to prevent cross contamination, but all the other cheeses were probably cc'd from being used on regular pizzas.

BethM55 Enthusiast
BethM55
Posted
  • Author

Is it possible the chef thought you couldn't have cheese on your salad because it was bleu cheese or a commercial shredded cheese with flour dusted on it? I have heard some shredded cheeses have wheat flour put on them, but I have never seen it in the store so I don't know if it is true. Or perhaps their cheese is cross comtaminated. I went to a pizza place with a gluten free pizza crust option and I asked if I could have one of the specialty cheeses other than mozarella. The server went to check and came back to tell me only the mozarella was gluten free. What that meant was they kept some moz out of the regular prep area to prevent cross contamination, but all the other cheeses were probably cc'd from being used on regular pizzas.

Good point. I'll keep that in mind and ask next time. I'm fortunate not to be as sensitive as some to CC, but I'd like to avoid it anyway. So far so good today...

I asked for and the server brought a plate of dipping oil, so I could dip the bread I brought with me. We left a nice tip for her. She was pleasant and helpful, worked to be sure my dinner was ok for me.

psawyer Proficient
psawyer
Posted

I have heard some shredded cheeses have wheat flour put on them.

In the years I have been on this board nobody has ever been able to provide an actual case of this. I consider it to be one of those celiac urban myths.

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

Celiac.com Sponsor (A8-M):


BethM55 Enthusiast
BethM55
Posted
  • Author

In the years I have been on this board nobody has ever been able to provide an actual case of this. I consider it to be one of those celiac urban myths.

Commercial shredded cheese generally contains more than cheese, however. Anti-caking agents and other chemicals that, IMHO, do not belong on cheese. Ok, I'm a bit of a purist, and maybe a cheese snob... But I prefer to avoid extra chemicals in my food. Give me real cheese, please! :lol:

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

In the years I have been on this board nobody has ever been able to provide an actual case of this. I consider it to be one of those celiac urban myths.

Hence the reason the rest of my sentence said "but I have never seen it in the store so I don't know if it is true."

Jestgar Rising Star
Jestgar
Posted

Hence the reason the rest of my sentence said "but I have never seen it in the store so I don't know if it is true."

Some people have difficulty staying focused through an entire paragraph, especially when newly diagnosed. The important parts are sometimes worth repeating. :)

MelindaLee Contributor
MelindaLee
Posted

We had out of town guests this weekend, and consequently ate several meals out. Twice, after discussing gluten free with the servers, they came back and questioned me about cheese. :blink: "The chef says you can't have this item because there is cheese on it." "OMG, there's cheese on your salad! Is that ok???" I'm pleased they are asking and alert, but they are alerting to the wrong foods. What is this? I'm ok with dairy, fortunately. It's the gluten, people! Has anyone else experienced this strange phenomenon? :lol:

I had two similar experiences this week! 1. At the Grocery store, they had a marinated roast with sample. They were wonderful and checked the marinate (and I got a list of gluten free meats from the meat counter, so BONUS), then proceeded to offer me a sample, and stuck a pretzel in it! :lol: 2. I called ahead to a restaurant to see if they offered anything gluten-free. I was assured they did. When I arrived I told the server I need the gluten-free menu. He attempted to inform me what on their regular menu I could have. "How about the Ruben, though you will have to skip the cheese and the 1000 Island dressing...or...you could have the meatloaf". :huh: REALLY???? I did follow up with a call back to the manager of the restaurant to "educate" them. Gotta ove people, sometimes. :blink:

EDIT: uhm...that was "Gotta love people"

BethM55 Enthusiast
BethM55
Posted
  • Author

I had two similar experiences this week! 1. At the Grocery store, they had a marinated roast with sample. They were wonderful and checked the marinate (and I got a list of gluten free meats from the meat counter, so BONUS), then proceeded to offer me a sample, and stuck a pretzel in it! :lol: 2. I called ahead to a restaurant to see if they offered anything gluten-free. I was assured they did. When I arrived I told the server I need the gluten-free menu. He attempted to inform me what on their regular menu I could have. "How about the Ruben, though you will have to skip the cheese and the 1000 Island dressing...or...you could have the meatloaf". :huh: REALLY???? I did follow up with a call back to the manager of the restaurant to "educate" them. Gotta ove people, sometimes. :blink:

EDIT: uhm...that was "Gotta love people"

I'm SO glad it's not just me! :lol:

mbrookes Community Regular
mbrookes
Posted

After telling a server that I can't eat wheat, barley or rye, I have been asked if rice is OK. I have also been told in restaurants that the bread is gluten free.

Here is the one that bothers me. If I order prime rib, sometimes I'm told that I can't have the au jus. I thought that was the juice from the roast, which should be OK. What is au jus?

sandiz Apprentice
sandiz
Posted

We had out of town guests this weekend, and consequently ate several meals out. Twice, after discussing gluten free with the servers, they came back and questioned me about cheese. :blink: "The chef says you can't have this item because there is cheese on it." "OMG, there's cheese on your salad! Is that ok???" I'm pleased they are asking and alert, but they are alerting to the wrong foods. What is this? I'm ok with dairy, fortunately. It's the gluten, people! Has anyone else experienced this strange phenomenon? :lol:

If you eat out and have salad with cheese on it I would say no to the cheese. Most restaurants have pre shredded cheese and they have a powder on them to stop the sticking, this has gluten in it. So please don't know the waitress or the chef for the question.

sandiz Apprentice
sandiz
Posted

After telling a server that I can't eat wheat, barley or rye, I have been asked if rice is OK. I have also been told in restaurants that the bread is gluten free.

Here is the one that bothers me. If I order prime rib, sometimes I'm told that I can't have the au jus. I thought that was the juice from the roast, which should be OK. What is au jus?

From having a restaurant ourselves, yes the au jus should be the drippings from the roast but you will have so many people to feed that you make it bigger. Adding beef base which has gluten in it and maybe a little flour for a slightly thicker au jus.

psawyer Proficient
psawyer
Posted

Most restaurants have pre shredded cheese and they have a powder on them to stop the sticking, this has gluten in it.

Again, in the years I have been on this board nobody has ever been able to provide an actual case of this.

Jestgar Rising Star
Jestgar
Posted

Again, in the years I have been on this board nobody has ever been able to provide an actual case of this.

And gluten/flour would be sticky anyway. It wouldn't be used to keep shredded cheese free flowing.

anabananakins Explorer
anabananakins
Posted

I had cheese last night that had an anti-caking agent, but the ingredients were specified (corn starch and something else) so it was gluten free. I'd heard mention of it here so it was interesting seeing it, especially since it made absolutely no difference to the stickiness of the cheese which was no more or less sticky than other grated cheeses. Seemed really unnecessary and annoying for anyone sensitive to corn starch.

Archived

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

Go to topic listing

  • 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. knitty kitty
      - knitty kitty replied to Sarah Grace's topic in Related Issues & Disorders
      21

      Headaches / Migraines and Hypoglycaemia

      @Sarah Grace, Thank you for the update! It's so good to hear from you! I'm glad Thiamine, B Complex and magnesium have helped you. Yes, it's important to take all three together. I had to quit eating cheese and nuts a long time ago because they triggered migraines in me, too. They are high in tyrosine, an amino acid, found also in fermented...
    2. Jmartes71
      - Jmartes71 posted a topic in Coping with Celiac Disease
      0

      Related issues

      Its been a complete nightmare dealing with all these health issues one thing after another and being told many different things.I am looking for a new primary care physician considering when I told my past doctor of 25 years I was diagnosed before any foods eliminated from my diet and now this year at age 54 no longer able to push considering Im always exhausted...
    3. trents
      - trents replied to Sarah Grace's topic in Related Issues & Disorders
      21

      Headaches / Migraines and Hypoglycaemia

      My migraines generally have their onset during the early morning hours as well. Presently, I am under siege with them, having headaches all but two days so far this month. I have looked at all the things reported to be common triggers (foods, sleep patterns, weather patterns, stress, etc.). Every time I think I start to see a pattern it proves not to pan...
    4. Scott Adams
      - Scott Adams replied to jessicafreya's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Tamale ingredients

      These are labeled gluten-free: https://www.amazon.com/Corn-Husks-Tamales-Authentic-Flavorful/dp/B01MDSHUTM/
    5. Wheatwacked
      - Wheatwacked replied to Roses8721's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      GI DX celiac despite neg serology and no biopsy

      Just a gluten free diet is not enough. Now you have to identify and replenish your malnutrition. Celiac disease is co-morbid with malabsorption syndrome. Low vitamin D, Low Thiamine caused Gastointeston Beriberi, low choline, low iodine are common the general population, and in newly diagnosed Celiacs in the western culture its is more likely. It takes...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,145
    • Most Online (within 30 mins)
      7,748
    Kundrey
    Newest Member
    Kundrey
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • knitty kitty
      Headaches / Migraines and Hypoglycaemia

      By knitty kitty · Posted

      @Sarah Grace,  Thank you for the update!  It's so good to hear from you!  I'm glad Thiamine, B Complex and magnesium have helped you.  Yes, it's important to take all three together.    I had to quit eating cheese and nuts a long time ago because they triggered migraines in me, too.  They are high in tyrosine, an amino acid, found also in fermented foods like sauerkraut and red wine.   I found taking Tryptophan very helpful with migraines.  Tryptophan is a precursor of serotonin and people with migraines are often low in serotonin.  (Don't take tryptophan if you're taking an SSRI.)     This recent study shows tryptophan really helps. The association between dietary tryptophan intake and migraine https://pubmed.ncbi.nlm.nih.gov/31254181/   For immediate respite from a migraine, try smiling REALLY BIG, mouth closed, tongue pressed against roof of mouth, and crinkle up your eyes like you just heard or saw the funniest thing...  This causes an endorphin release in the brain.  Usually it's the funny event, then the endorphin release and then the smile.  Smiling first makes the endorphin center think it missed something and it catches up quickly by releasing endorphins after the big crinkle eyed smile.  Must make crinkly eyes with smile or it won't work.  If you do this too frequently within a short time frame (several hours), you can deplete your endorphins, but you'll make more in a couple of hours, so no worries. Get your thyroid checked, too.  Migraines are also seen in low thyroid function (Hashimoto's or hypothyroidism).  Celiac and thyroid problems go hand in hand.   Vitamin D helps, too.  Low Vitamin D is found in migraine.   I'm so glad you're doing better.  
    • Jmartes71
      Related issues

      By Jmartes71 · Posted

      Its been a complete nightmare dealing with all these health issues one thing after another and being told many different things.I am looking for a new primary care physician considering when I told my past doctor of 25 years I was diagnosed before any foods eliminated from my diet and now this year at age 54 no longer able to push considering Im always exhausted, leg pain , stomach,skin and eye issues,high blood pressure to name a few all worsen because I was a  school bus driver and few years until my immune system went to hell and was fired because of it.Im still struggling now, Im sibo positive and been told im not celiac and that I am.I have a hernia and dealing with menopause. Its exhausting and is causing depression because of non medical help. Today I saw another gastrointestinalist and he said everything im feeling doesn't add up to celiac disease since my ITg levels are normal so celiac disease is under control and it's something else. I for got I had Barrett's esophagus diagnosed in 2007 because recent doctors down played it just like my celiac disease. Im currently looking for a pcp in my area because it is affecting me personally and professionally. Im told since celiac looks under control it's IBS and I need to see a therapist to control it. Gastrointestinalist around here think only food consumption and if ITG looks normal its bit celiac disease it's something else. Is this right? This is what im being told. I want medical help but told its IBS.Im feel lost by " medical team "
    • trents
      Headaches / Migraines and Hypoglycaemia

      By trents · Posted

      My migraines generally have their onset during the early morning hours as well. Presently, I am under siege with them, having headaches all but two days so far this month. I have looked at all the things reported to be common triggers (foods, sleep patterns, weather patterns, stress, etc.). Every time I think I start to see a pattern it proves not to pan out in the long run. I'm not sure it's any one thing but may, instead, be a combination of things that coalesce at certain times. It's very frustrating. The medication (sumatriptan or "Imatrix") is effective and is the only thing that will quell the pain. NSAIDs, Tylenol, even hydrocodone doesn't touch it. But they only give you 9 does of sumatriptan a month. And it doesn't help that medical science doesn't really know what causes migraines. They know some things about it but the root cause is still a mystery.
    • Scott Adams
      Tamale ingredients

      By Scott Adams · Posted

      These are labeled gluten-free: https://www.amazon.com/Corn-Husks-Tamales-Authentic-Flavorful/dp/B01MDSHUTM/
    • Wheatwacked
      GI DX celiac despite neg serology and no biopsy

      By Wheatwacked · Posted

      Just a gluten free diet is not enough.  Now you have to identify and replenish your malnutrition.  Celiac disease is co-morbid with malabsorption syndrome.  Low vitamin D, Low Thiamine caused Gastointeston Beriberi, low choline, low iodine are common the general population, and in newly diagnosed Celiacs in the western culture its is more likely.  It takes time to heal and you need to focus on vitamins and minerals.  Gluten free foods are not fortified like regular processed foods.  
×
×
  • 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.