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

Ack! Pizza's Not Gluten Free!

srall

By srall
in Coping with Celiac Disease

Recommended Posts

srall Contributor
srall
Posted

I took my gluten/dairy free 7 year old to a birthday party today. I knew they'd have pizza and cake so I fed her before we left the house and sent her with a piece of gluten free cake. When I dropped her off I told her buddy's mom that my daughter is gluten free, and had already been fed so if there were any doubts about something being gluten free please don't give it to her. She said, "Oh, well we're having pizza so that's gluten free." (Ack!!!) This woman is very sweet and a friend of mine so I just politely said, "Oh you know, L is also dairy free, so she'll just skip the pizza."

I don't really expect people to understand what Celiac or gluten intolerance means, but I thought it was a little more common knowledge. At least my daughter is pretty good about skipping iffy foods. At the very least I think I'd be very careful about deciding what someone else's child could/should eat.

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

Celiac.com Sponsor (A8-M):


GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Oh, my. I wonder what she thinks gluten is? I would have told her pizza is not gluten free so she doesn't think she can scrap off the cheese or order a cheeseless pizza for your DD.

kareng Grand Master
kareng
Posted

I think if you said wheat free it might have made more sense. Gluten isn't really a word in most people's vocabularies. That's why I use wheat allergy alot. It makes more sense to most people.

When my kids were that age, I would stay to help with the party.

srall Contributor
srall
Posted
  • Author

I think if you said wheat free it might have made more sense. Gluten isn't really a word in most people's vocabularies. That's why I use wheat allergy alot. It makes more sense to most people.

When my kids were that age, I would stay to help with the party.

"But the pizza crust is white, not wheat." Sorry, couldn't resist. I think your suggestion to help with the party is a good one. I *think* my daughter is pretty aware of what's off limits...And I use allergy a lot, rather than auto immune response.

MelindaLee Contributor
MelindaLee
Posted

"But the pizza crust is white, not wheat." Sorry, couldn't resist. I think your suggestion to help with the party is a good one. I *think* my daughter is pretty aware of what's off limits...And I use allergy a lot, rather than auto immune response.

I had this experience the other day too. The waitress couldn't figure out that pancakes also have wheat in them! (and she wasn't young...so should have had some life experience!) Fortunately, she wasn't the cook, and he knew what he was doing! :lol:

cap6 Enthusiast
cap6
Posted

my own brother asked me what gluten was - as he helped himself to another piece of bread. explained (again) and he told me that we all die from something. grrrrrrr

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,889
    • Most Online (within 30 mins)
      7,748
    glutenhater11
    Newest Member
    glutenhater11
    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

    • Rejoicephd
      Oral thrush question

      By Rejoicephd · Posted

      Hi @JulieRe.  I just found your post.  It seems that I am also experiencing thrush, and my doctor believes that I have fungal overgrowth in my gut, which is most likely candida.  I'm seeing my GI doctor next week, so I'm hoping she can diagnose and confirm this and then give me an antifungal treatment.  In the meantime, I have been working with a functional medicine doctor, doing a candida cleanse and taking vitamins. It's already helping to make me feel better (with some ups and downs, of course), so I do think the yeast is definitely a problem for me on top of my celiac disease and I'm hoping my GI doctor can look into this a bit further.  So, how about you?  Did the candida come back, or is it still gone following your fluconazole treatment?  Also, was it awful to take fluconazole?  I understand that taking an antifungal can cause a reaction that sometimes makes people feel sick while they're taking it.  I hope you're doing better still !
    • Scott Adams
      Advice while waiting for testing

      By Scott Adams · Posted

      I'm so sorry you're going through this—the "gluten challenge" is notoriously brutal, and it's awful to deliberately make yourself sick when you've already found the answer. For the joint pain, many people find that over-the-counter anti-inflammatories like ibuprofen can help take the edge off, and using heating pads or warm baths can provide some direct relief for the aches. For the digestive misery, stick to simple, easy-to-digest foods (like plain rice, bananas, and bone broth) and drink plenty of water and electrolytes to stay hydrated. It feels like the longest month ever, but you are doing the right thing to get a clear diagnosis, which can be crucial for your long-term health and getting the proper care. Hang in there; you can get through this! This article, and the comments below it, may be helpful:    
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      Daura Damm (a sponsor here) uses AN-PEP enzymes and filtering in their brewing process to reduce/remove gluten, and it actually tests below 10ppm (I've see a document where they claim 5ppm). 
    • trents
      How Come Gluten Didnt Bother Me In Italy

      By trents · Posted

      This topic has come up before on this forum and has been researched. No GMO wheat, barley and rye are commercially available in the USA. Any modifications are from hybridization, not laboratory genetic modification. Better toleration of wheat, barley and rye products in other countries is thought to be due to use of heirloom varieties of these cereal grains as opposed to the hybrids used in the USA which contain much larger amounts of gluten.
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      Welcome to the forum @Ceekay! If you have celiac disease then you can't eat wheat in other countries because it would still contain gliadin, the harmful part of the grain. Have you been diagnosed with celiac disease?
×
×
  • 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.