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

Parents Want To Cook For Me

K8ling

By K8ling
in Coping with Celiac Disease

Recommended Posts

K8ling Enthusiast
K8ling
Posted

Okay guys, I am going to need some input on this. My parents own a successful restaurant and catering business. They are coming to visit this weekend for the kid's birthday. My mom said that they will plan a gluten-free menu and cook for me.

I haven't let ANYONE cook for me aside from my husband and fellow Celiacs. This is literally making me break out in a cold sweat. I figured I would just hover and supervise, checking ingredients?

AUGH like my day wasn't stressful enough...

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

Celiac.com Sponsor (A8-M):


Dixiebell Contributor
Dixiebell
Posted

Can you go shopping with them to make sure they purchase gluten-free ingredients? Or get them to e-mail you a list of their ingredients?

kareng Grand Master
kareng
Posted

If they cook in your kitchen with your tools, it will probably be OK. If they want to make some gluten-free and some regular, that doesn't work so well. Everyone gets gluten-free pasta. No bread unless its gluten-free cornbread. This will work well this way. I know, I have tried to make 2 kind of pasta at once. No matter how hard you concentrate, its really hard to keep everything apart.

Ask them to bring you some gluten-free beer to try. I know you said they don't have it where you live.

Jestgar Rising Star
Jestgar
Posted

Can you make this a positive for both of you? "Oh wow! I'm so glad you want to do this! I'll be there with you and tell you all the things that super sensitive Celiac people will ask you about so you'll know how to handle it in your restaurant. I hang out on this great forum and you wouldn't believe the things some people have had to deal with!"

jerseyangel Proficient
jerseyangel
Posted

Yeah, I think if you go shopping with them and they make the food in your kitchen with your tools you should be fine and your parents will come out of this knowing first hand how to cook for you :)

ravenwoodglass Mentor
ravenwoodglass
Posted

I think that is fantastic as long as it is happening at your home. What a great opportunity to educate people in the food business. Have a great time and maybe you will be able to go to the restaurant and get surprised by a gluten free menu in the not to distant future.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Are your parents generally supportive of your decision to eat glutne free or have they given you a hard time? As long as they are really supportive and you don't suspect they would try to "test" you by slipping some gluten in I say let them cook for you. Maybe you could just hover and act very interested in the ingredients/recipes so you can make it all later on your own. But beyond that, I think you should let them do all the work and enjoy the break from cooking.

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

Celiac.com Sponsor (A8-M):


GFinDC Veteran
GFinDC
Posted

They might be interested in the GFRAP program too. The GIG has the GFRAP program to train and certify restaurants to make/serve gluten-free food. I have no idea what the cost it for it.

Open Original Shared Link

Marilyn R Community Regular
Marilyn R
Posted

Never underestimate the love of your mother, (unless of course, she's proven herself otherwise).

My 87 y.o. Mom consulted a dietician about my food issues and told me about it after she did so!

She knows about all of your food intolerances, right?

You could make an hors d'oeurve of flaked tuna or chopped shrimp or salmon with chopped celery, grated carrot, chopped scallions, safe mayo, hb egg, spinach, cucumber... go crazy chopping while she's cooking so you can watch what's going on in the galley. :o

You can serve your dip with Fritos Scoops or other corn chips, or make it a salad by putting a scoop over a few greens and serving with balsamic vinegar & olive oil.

If you decide to just have the appetizer you made yourself, maybe the baby will have to go to bed or be fed or something suddenly comes up.

Maybe you can set a reminder on your calendar on your cell phone to alarm you with a ring tone right around the time you're going to have to decide to eat somebody else's cooking. That could be a very important call if you had to duck out of the dining. B):P

i-geek Rookie
i-geek
Posted

What Marilyn said. Don't underestimate your parents. My mom scrutinizes all labels, calls me from the store to make sure I can or can't have something, opens new containers of margarine or butter when cooking for me, makes sure that my dad grills my food on foil, etc. It's one of the few places other than my own kitchen where I know I won't get sick.

Plus- like others said, this is an awesome opportunity to educate people in the restaurant biz.

K8ling Enthusiast
K8ling
Posted
  • Author

Yeah I want to help them cook..my biggest concern is I am very sensitive so I don't want my mom to feel bad if I get glutened by missing a label or something. You ARE right though, what a GREAT way to educate the restaurant business! I'll take one for the team LOL

kareng Grand Master
kareng
Posted

Yeah I want to help them cook..my biggest concern is I am very sensitive so I don't want my mom to feel bad if I get glutened by missing a label or something. You ARE right though, what a GREAT way to educate the restaurant business! I'll take one for the team LOL

Did you ask them for the beer? Let's get to the important stuff!

(if they don't like you drinking, tell them its for making chili) ;)

K8ling Enthusiast
K8ling
Posted
  • Author

Beer, I need to call and ask today. Also, I need to ask for some wine. Who am I kidding, if Ican't eat the food I'll just drink beer all weekend anyway HAHA (kidding- sort of)

jerseyangel Proficient
jerseyangel
Posted

Beer, I need to call and ask today. Also, I need to ask for some wine. Who am I kidding, if Ican't eat the food I'll just drink beer all weekend anyway HAHA (kidding- sort of)

Hey--sounds like a good "plan B" :D

Marilyn R Community Regular
Marilyn R
Posted

Hope you let us know how it went... inquiring minds want to know. (It was better when they walked out the door to go home, right?!

Hope it all went well,

xo

m

kareng Grand Master
kareng
Posted

Whisper voice: K8! K8! Can you sneak away and tell us how it's going?

K8ling Enthusiast
K8ling
Posted
  • Author

Well they ended not coming this weekend (my mom has the flu- booooo! ) but they ARE coming next weekend. My dad asked about food and I had to explain the vinegar, beer, and cross contamination :blink: I am going to take them to the store and teach them how to read labels and whatnot so I don't have to be so paranoid.

I am glad they want to learn though!!

kareng Grand Master
kareng
Posted

Well they ended not coming this weekend (my mom has the flu- booooo! ) but they ARE coming next weekend. My dad asked about food and I had to explain the vinegar, beer, and cross contamination :blink: I am going to take them to the store and teach them how to read labels and whatnot so I don't have to be so paranoid.

I am glad they want to learn though!!

Do you have a problem with vinegar? Only malt vinegar is made with barley. A lot of it is made from wine or apples.

Your parents sound like they listen. You will be fine.

Lexi Enthusiast
Lexi
Posted

I have had celiac disease for about 4 years now. I also have a lot of other food allergies. Still to this day, I totally freak out when anyone offers to cook for me. It doesn't happen very often, so I normally just try to grin and bear it, and hope everyhting goes ok. But, it causes me great anxiety, and I usually end up not feeling good. A lot of my family know I can't have wheat/gluten, but they all think I'm NUTS when I tell them I can't have dairy, soy, nuts, and egg as well. It's like they don't believe it, so they use them in the foods they cook for me anyway. It's like, why would I make this up?????? Nobody would eat like this if they didn't have to!!!!!!!!!! I just want to feel good - why can't people understand??????? Good Luck!

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. Celiac.com Sponsored Post
      0

      An Inclusive Valentine's Day: Easy Tips for a Celebration Everyone Can Enjoy

    2. trents
      - trents replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      IBS-D vs Celiac

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    3. SilkieFairy
      - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      IBS-D vs Celiac

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a...
    4. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    5. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,338
    • Most Online (within 30 mins)
      7,748
    Erica Johnson
    Newest Member
    Erica Johnson
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      IBS-D vs Celiac

      By trents · Posted

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      IBS-D vs Celiac

      By SilkieFairy · Posted

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
×
×
  • 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.