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

Thanksgiving Dinner... Dont Cook For Me!

Rowena

By Rowena
in Coping with Celiac Disease

Recommended Posts

Rowena Rising Star
Rowena
Posted

So most of the reason I made a Thanksgiving dinner this weekend was so that I could have my own safe dinner at my parents house. Sure it was nice to have it with family too, but that was the real reason I did it. Now my mom is trying to make as many things as possible gluten free. But the fact of the matter is, they are still being made at the same time as other floury things and such. My mom still doesn't quite get the idea of cc. But my husband knows how sick I get and stuff if things are cc'ed. My parents kind of understand the diet, but not entirely... Am I just being ridiculous?

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

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted

So most of the reason I made a Thanksgiving dinner this weekend was so that I could have my own safe dinner at my parents house. Sure it was nice to have it with family too, but that was the real reason I did it. Now my mom is trying to make as many things as possible gluten free. But the fact of the matter is, they are still being made at the same time as other floury things and such. My mom still doesn't quite get the idea of cc. But my husband knows how sick I get and stuff if things are cc'ed. My parents kind of understand the diet, but not entirely... Am I just being ridiculous?

Nope.

It's so nice of your mom to try and cook for you--my MIL and sister have offered too. I'm just so sensitive to cross contamination that hard as they may try, I know they bake in their kitchens, cook pasta in the pans, use cutting boards for bread, etc. I tell them that I really need to bring my own food--I don't want them to go to any extra trouble for me and that I just want to be there with everyone and not have to worry about what I'm eating.

After 5 years, everyone just accepts I do this and doesn't even mention it anymore :)

kareng Grand Master
kareng
Posted

So most of the reason I made a Thanksgiving dinner this weekend was so that I could have my own safe dinner at my parents house. Sure it was nice to have it with family too, but that was the real reason I did it. Now my mom is trying to make as many things as possible gluten free. But the fact of the matter is, they are still being made at the same time as other floury things and such. My mom still doesn't quite get the idea of cc. But my husband knows how sick I get and stuff if things are cc'ed. My parents kind of understand the diet, but not entirely... Am I just being ridiculous?

How did the dinner come out?

My mom was saying I can make scalloped potatoes. I don't put any flour in them. I said " No, really, don't bring anything"" . But she kept insisting. I said will you boil the potatoes in a pot you cook pasta in? Will you use the colander you use for pasta? Then I can't eat it. I think she is getting it, for this week. :unsure:

FooGirlsMom Rookie
FooGirlsMom
Posted

No you're not being silly. People who love us want to get involved & try to make us happy by learning to make gluten-free foods. It's usually as simple as: "I really really appreciate how kind you are. Unfortunately, and I wish I wasn't this way, I am super sensitive to gluten cross contamination. I can't eat foods that have been cooked in pans or pots (or laid on counters like pie crusts) that had gluten-containing foods on them. Dishwashers don't always have high enough pressure to get it all off. I want to really enjoy my time with you and if I get Cc'd I can't. I like to bring my own food. I want to be here to visit with you, not eat."

I have learned through the years that people are very emotional about food. Sometimes they think of food as "love" and want to "love you" by feeding you. It feels like a deprivation to them if they can't love you that way. I find if I put the focus on my relationship with them, and how I'm coming to VISIT them, not eat, they sometimes feel even better about it.

Good luck! I'm having T-giving at my house like usual and thankfully I get to control all the food!

FooGirlsMom

Kimbalou Enthusiast
Kimbalou
Posted

Sorry for being ignorant, but was does "cc" mean?

mbrookes Community Regular
mbrookes
Posted

You only learn by asking. CC means cross contamination. Something that has touched gluten touches your gluten free food. It can be as blatant as a piece of bread on your plate or as subtle as a spoon used to stir pasta, rinsed off and used to stir a gluten free dish.

weluvgators Explorer
weluvgators
Posted

After eating at my mom's house last week, I can relate to your struggles so well. My mom has been cooking gluten free for our family when we visit her home. There are rigid protocols about discontinuing all flour 48 hours before our arrival. She is very knowledgeable about gluten and a very good cook. She has been incredibly understanding and supportive. There are dedicated gluten free cutting boards, knives, pots and colanders in her home. She has been doing this for four years now and has a solid understanding of our struggles, and my parents have adopted a largely gluten free diet now (especially her).

So, in a bit of an organized, hurried effort to get us out the door and back on the road home on this last trip, she pulled "gluten-free ham and bean soup" out of the freezer. Thankfully, my littlest was adamant that he wanted beans, not soup, so I started to strain some beans out of his soup. And, there, in the midst of it was a strange looking object . . . barley?? For real?? It was unbelievable, yet there it was. She still is unsure how it happened, but there it was. Somehow she had made her soup with barley in it. Thankfully, we recognized it before full fledged consumption.

But it demonstrates how incredibly difficult it can be to navigate the gluten free world in a gluten filled minefield.

I hope that your mom will soon come to recognize that you are taking wonderful strides in regaining and maintaining your health, and I would be so proud of my child for being so proactive in the face of a difficult situation. Congratulations on making a Thanksgiving dinner to enjoy, and I fully understand how difficult it can be to feel completely comfortable in how we choose to navigate social eating situations with gluten intolerance. But it sounds like you are doing fantastic, not ridiculous at all.

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

Celiac.com Sponsor (A8-M):


SGWhiskers Collaborator
SGWhiskers
Posted

Tell her you appreciate her thoughfulness and her efforts. Tell her you know how stressful preparing a big meal is. Tell her that you would love to cook WITH her another time, but that this big holiday meal is not the time to practice cooking gluten free. Let her know that you love her and know she loves you and that all you want is her company for the holidays.

I used to tell my mom that I was still learning what made me sick. Let her know that trust isn't the reason you are refusing her food. Tell her how long it took you to learn to cook without accidentally making yourself sick. I'm still learning that one after 2 years. I offer up the example of how easy it is to accidentally grab a spoon and put it in the wrong pot or to have another relative "help" by stirring your dish.

Make plans for another simpler time when you can bring something to pass and the two of you can cook something else together.

My mom wants to cook for me or buy me expensive yucky gluten-free bread. I've gotten so that I tell her one thing she can do to help me with my meal. For example, "Wash your hands when you make hamburger patties and save me a 1/4 lbs still in the container until I get there". Or I ask her to set aside some veggies or fruit still in their packaging for me to prepare when I get there. She feels she is doing something good for her daughter and I'm getting a safe meal.

I made it pretty clear when I was first diagnosed that this disease was my problem to manage and that I would not ask my extended family to accomodate me. I also told everyone that I would no longer be eating their food and it had absolutely nothing to do with my love for them or their cooking. My family's matter of fact style wasn't pretty during my teenage years, but it helped this time.

GFshay Apprentice
GFshay
Posted

Tell her you appreciate her thoughfulness and her efforts. Tell her you know how stressful preparing a big meal is. Tell her that you would love to cook WITH her another time, but that this big holiday meal is not the time to practice cooking gluten free. Let her know that you love her and know she loves you and that all you want is her company for the holidays.

I used to tell my mom that I was still learning what made me sick. Let her know that trust isn't the reason you are refusing her food. Tell her how long it took you to learn to cook without accidentally making yourself sick. I'm still learning that one after 2 years. I offer up the example of how easy it is to accidentally grab a spoon and put it in the wrong pot or to have another relative "help" by stirring your dish.

Make plans for another simpler time when you can bring something to pass and the two of you can cook something else together.

My mom wants to cook for me or buy me expensive yucky gluten-free bread. I've gotten so that I tell her one thing she can do to help me with my meal. For example, "Wash your hands when you make hamburger patties and save me a 1/4 lbs still in the container until I get there". Or I ask her to set aside some veggies or fruit still in their packaging for me to prepare when I get there. She feels she is doing something good for her daughter and I'm getting a safe meal.

I made it pretty clear when I was first diagnosed that this disease was my problem to manage and that I would not ask my extended family to accomodate me. I also told everyone that I would no longer be eating their food and it had absolutely nothing to do with my love for them or their cooking. My family's matter of fact style wasn't pretty during my teenage years, but it helped this time.

I'm going to my husband's family's house for Thanksgiving, and the hostess has been very insistent on making things that are safe for me. I kept saying I'd bring things that would be okay for me so I'm not nervous, and she said she understand and was fine with it... but she went and bought new casserole dishes and a cutting board to be used for gluten-free food only. She cooks everything from scratch and sent me a list of all her ingredients, and I think she would probably be as careful as possible. My question is: Do I bring things anyway? I want to trust her, but don't want her to be responsible for my health. Has anyone actually survived a big meal at someone's house who is a gluten-eater? It sounds so dangerous, and I'll be out of town staying at a hotel all week and will have to deal with restaurants anyway... HELP!

cap6 Enthusiast
cap6
Posted

my good friend did the same thing ` bought new pots & pans just to use for me. She called me to go through each and everything when she made the meal and she got CC. Actually she was in a little panic that she might make me sick and called me twice the day after to be sure I was ok. I went ahead and ate and it was all good. But~ I know her well, know her kitchen and how she cooks. It would have been fine for me to bring my own food but I must admit that it is a real treat to have one friends home where I can safely eat and I don't have to bring my own. I do need to add that when we eat at her place the entire meal is gluten-free so the chance of cc is greatly reduced. I would probably not feel so comfortable if the hostess was trying to make a gluten meal and a gluten-free at the same time. That's hard for the best of us!

SaraKat Contributor
SaraKat
Posted

I am in this situation too- we are going to my MIL's for dinner and she told my husband that the turkey is gluten-free and her stuffing is made with rice, not bread (I guess it's not really stuffing then, haha) and all the other ingredients in it are gluten-free. I was going to bring my own meal, but I am going to eat her things this time to see what happens. This is my first Thanksgiving as a celiac.

Kimbalou Enthusiast
Kimbalou
Posted

Ok, I posted a new topic just about CC. Do you REALLY have to buy separate pots and pans? Even if they are washed in the dishwasher and/or hot and soapy water? I want to see if I'm really going to be this sensitive. For now, I'm just cutting out all gluten. I think I'll feel better just by doing this, since apparently I've had undiagnosed Celiac for a long time now. One day at a time for me. My husband and kids are not gluten-free, so I'm just being cautious to not CC, but I'm not going to change out all my dishes and make everyone go gluten-free if they don't need to.

JMO...not going to worry about this...yet!

Takala Enthusiast
Takala
Posted

I had to buy some new bakeware.

But if you saw how old the previous bakeware was, you'd understand. :lol:

I had stuff that could have been 30 years old or more. Some of the pans for cake and pie were literally antiques I had collected at garage sales. They are now gracefully retired. The regular bakeware pans were not coming clean, short of sandblasting. Buh -bye !

jenngolightly Contributor
jenngolightly
Posted

Ok, I posted a new topic just about CC. Do you REALLY have to buy separate pots and pans? Even if they are washed in the dishwasher and/or hot and soapy water? I want to see if I'm really going to be this sensitive. For now, I'm just cutting out all gluten. I think I'll feel better just by doing this, since apparently I've had undiagnosed Celiac for a long time now. One day at a time for me. My husband and kids are not gluten-free, so I'm just being cautious to not CC, but I'm not going to change out all my dishes and make everyone go gluten-free if they don't need to.

JMO...not going to worry about this...yet!

Depends on the kinds of pots and pans you own. Are they non-stick? Then yes, you need separate pots and pans. Non-stick coated pots get scratches that allow gluten to cling to them. My recommendation is to think like a little gluten particle. You want to cling to things. You don't want to slide off of them. Now think of everything in your kitchen that you cook with. You (as the cook) don't want the gluten to cling to things, you want it to slide off of things. So get rid of wooden spoons, non-stick scratched pots and pans, plastic strainers that were used for gluten food (gluten likes to cling to the little plastic scratches). Instead, use slick things. I use metal or glass bowls to mix things in, metal spoons to stir with, aluminum pots and pans, you get the picture. If I need something that's non slick, like a cooking utensil or cutting board, then mine are separate from my glutenous husband. All of my things are red. Red cutting board, red spatula, red toaster, etc. Our kitchen is quite pretty!

Again, look at your kitchen and think like a little, sticky, gluten particle and cling to scratches or holes or nooks and crannies. If you can cling, toss it or buy another one to have for gluten-free cooking.

Hope this helps.

shelly184 Newbie
shelly184
Posted

So most of the reason I made a Thanksgiving dinner this weekend was so that I could have my own safe dinner at my parents house. Sure it was nice to have it with family too, but that was the real reason I did it. Now my mom is trying to make as many things as possible gluten free. But the fact of the matter is, they are still being made at the same time as other floury things and such. My mom still doesn't quite get the idea of cc. But my husband knows how sick I get and stuff if things are cc'ed. My parents kind of understand the diet, but not entirely... Am I just being ridiculous?

I don't think you're being ridiculous! My husband and I were invited to my girl friends house for Thanksgiving and I told her "believe me you don't want me for Thanksgiving". I too get sick when I get cc'ed. and I would rather be safe and cook my own food, even pans that things are cooked in can be CC'ed. When I make it myself I don't get sick.

Happy Thanksgiving

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 lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Son's legs shaking

      @lizzie42, You're being a good mom, seeking answers for your son. Cheers! Subclinical thiamine deficiency commonly occurs with anemia. An outright Thiamine deficiency can be precipitated by the consumption of a high carbohydrate meal. Symptoms of Thiamine deficiency include feeling shakey or wobbly in the legs, muscle weakness or cramps...
    2. Scott Adams
      - Scott Adams replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Bob red mill gluten free oats

      Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this...
    3. knitty kitty
      - knitty kitty replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      @SamAlvi, It's common with anemia to have a lower tTg IgA antibodies than DGP IgG ones, but your high DGP IgG scores still point to Celiac disease. Since a gluten challenge would pose further health damage, you may want to ask for a DNA test to see if you have any of the commonly known genes for Celiac disease. Though having the genes for Celiac...
    4. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining...
    5. SamAlvi
      - SamAlvi replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,868
    • Most Online (within 30 mins)
      7,748
    LMGarrison
    Newest Member
    LMGarrison
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      @lizzie42, You're being a good mom, seeking answers for your son.  Cheers! Subclinical thiamine deficiency commonly occurs with anemia.  An outright Thiamine deficiency can be precipitated by the consumption of a high carbohydrate meal.   Symptoms of Thiamine deficiency include feeling shakey or wobbly in the legs, muscle weakness or cramps, as well as aggression and irritability, confusion, mood swings and behavior changes.  Thiamine is essential to the production of neurotransmitters like serotonin and dopamine which keep us calm and rational.   @Jsingh, histamine intolerance is also a symptom of Thiamine deficiency.  Thiamine is needed to prevent mast cells from releasing histamine at the slightest provocation as is seen in histamine intolerance.  Thiamine and the other B vitamins and Vitamin C are needed to clear histamine from the body.  Without sufficient thiamine and other B vitamins to clear it, the histamine builds up.  High histamine levels can change behavior, too.  High histamine levels are found in the brains of patients with schizophrenia.  Thiamine deficiency can also cause extreme hunger or conversely anorexia.   High carbohydrate meals can precipitate thiamine deficiency because additional thiamine is required to process carbohydrates for the body to use as fuel.  The more carbohydrates one eats daily, the more one needs additional thiamine above the RDA.  Thiamine is water soluble, safe and nontoxic even in high doses. Keep in mind that gluten-free processed foods like cookies and such are not required to be fortified and enriched with vitamins and minerals like their gluten containing counterparts are.  Limit processed gluten-free foods.  They are often full of empty calories and unhealthy saturated fats and additives, and are high in histamine or histamine release triggers.  It's time you bought your own vitamins to supplement what is not being absorbed due to malabsorption of Celiac disease.  Benfotiamine is a form of Thiamine that has been shown to improve intestinal health as well as brain function. Do talk to your doctors and dieticians about supplementing with the essential vitamins and minerals while your children are growing up gluten free.  Serve nutritionally dense foods.  Meats and liver are great sources of B vitamins and minerals. Hope this helps!  Keep us posted on your progress!
    • Scott Adams
      Bob red mill gluten free oats

      By Scott Adams · Posted

      Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this category, and eliminating them is the best way to figure this out. Some people substitute gluten-free quinoa flakes for oats if they want a hot cereal substitute. If you are interested in summaries of scientific publications on the topic of oats and celiac disease, we have an entire category dedicated to it which is here: https://www.celiac.com/celiac-disease/oats-and-celiac-disease-are-they-gluten-free/   
    • knitty kitty
      High TTG-IgG and Normal TTG-IgA

      By knitty kitty · Posted

      @SamAlvi, It's common with anemia to have a lower tTg IgA antibodies than DGP IgG ones, but your high DGP IgG scores still point to Celiac disease.   Since a gluten challenge would pose further health damage, you may want to ask for a DNA test to see if you have any of the commonly known genes for Celiac disease.  Though having the genes for Celiac is not diagnostic in and of itself, taken with the antibody tests, the anemia and your reaction to gluten, it may be a confirmation you have Celiac disease.   Do discuss Gastrointestinal Beriberi with your doctors.  In Celiac disease, Gastrointestinal Beriberi is frequently overlooked by doctors.  The digestive system can be affected by localized Thiamine deficiency which causes symptoms consistent with yours.  Correction of nutritional deficiencies quickly is beneficial.  Benfotiamine, a form of thiamine, helps improve intestinal health.  All eight B vitamins, including Thiamine (Benfotiamine), should be supplemented because they all work together.   The B vitamins are needed in addition to iron to correct anemia.   Hope this helps!  Keep us posted on your progress!
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining of the small bowel which generates specific kinds of antibodies. Some people are IGA deficient and such that the IGA antibody tests done for celiac disease will have skewed results and cannot be trusted. In that case, there are IGG tests that can be ordered though, they aren't quite as specific for celiac disease as the IGA tests. But the possibility of IGA deficiency is why a "total IGA" test should always be ordered along with the TTG-IGA. The other modality is an endoscopy (scoping of the upper GI track) with a biopsy of the small bowel lining. The aforementioned autoimmune response produces inflammation in the small bowel lining which, over time, damages the structure of the lining. The biopsy is sent to a lab and microscopically analyzed for signs of this damage. If the damage is severe enough, it can often be spotted during the scoping itself. The endoscopy/biopsy is used as confirmation when the antibody results are positive, since there is a small chance that elevated antibody test scores can be caused by things other than celiac disease, particularly when the antibody test numbers are not particularly high. If the antibody test numbers are 10x normal or higher, physicians will sometimes declare an official diagnosis of celiac disease without an endoscopy/biopsy, particularly in the U.K. Some practitioners use stool tests to detect celiac disease but this modality is not widely recognized in the medical community as valid. Both celiac testing modalities outlined above require that you have been consuming generous amounts of gluten for weeks/months ahead of time. Many people make the mistake of experimenting with the gluten free diet or even reducing their gluten intake prior to testing. By doing so, they invalidate the testing because antibodies stop being produced, disappear from the blood and the lining of the small bowel begins to heal. So, then they are stuck in no man's land, wondering if they have celiac disease or NCGS. To resume gluten consumption, i.e., to undertake a "gluten challenge" is out of the question because their reaction to gluten is so strong that it would endanger their health. The lining of the small bowel is the place where all of the nutrition in the food we consume is absorbed. This lining is made up of billions of microscopically tiny fingerlike projections that create a tremendous nutrient absorption surface area. The inflammation caused by celiac disease wears down these fingers and greatly reduces the surface area needed for nutrient absorption. Thus, people with celiac disease often develop iron deficiency anemia and a host of other vitamin and mineral deficiencies. It is likely that many more people who have issues with gluten suffer from NCGS than from celiac disease. We actually know much more about the mechanism of celiac disease than we do about NCGS but some experts believe NCGS can transition into celiac disease.
    • SamAlvi
      High TTG-IgG and Normal TTG-IgA

      By SamAlvi · Posted

      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
×
×
  • 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.