0
jennifer47

When Did You Feel Comfortable With Restaurants?

Rate this topic

Recommended Posts

I'm newly diagnosed and have had friends and family offer advice on where they have seen gluten free options in restaurants. Most of these are fast-food/chains. I have to admit, after all I've learned about cross contamination, I would NOT trust a worker at these places to keep my food safe! After the way I had to rip apart my kitchen to get it safe, how could I feel that a restaurant would be safe? At the same time, restaurants are pretty much a fact of life if you want to be social and involved in my family.

When did you feel confident in going to a restaurant? Is it just something where you get to the point you are willing to take a chance?

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


My husband's grandmother took us to IHOP last week and I was SO stressed out, but the waitress who served us was awesome! I told her I had a wheat allergy and asked if my food could be made separate to avoid cross-contamination. She told me she completely understood, that her son has the same problem. She spoke with the manager, who personally spoke to the cooks in the back who made my omelet. When they brought the food out to me, they assured me that it had been double-checked and assured me it did not contain any wheat, yay! I didn't get sick at all, so they must have done a good job!

These are the kind of experiences that make me feel so much better about eating out. You can tell by the way a waiter/waitress handles the situation, whether or not the restaurant actually cares about taking customer requests seriously and I'm very happy with IHOP right now :)

Another thing that helps to make you more confident is to *really* stick up for yourself and make sure that they are treating you right and understanding what you're asking of them.

  • Upvote 1

Share this post


Link to post
Share on other sites

The easiest places for me to eat out are family-owned restaurants where everyone speaks English, fast food chains, and swanky places. I've had trouble at mid-level restaurants and bars.

I did find a less-swanky place where I'm trying to build a personal connection. My first visit, the store manager did a great job of taking care of me. Since then I've promised more business, and the second time I went back they again did a great job. I've emailed the regional manager and called back to compliment my server and anyone else whose name I got who helped take care of me. Basically, my goal is to give them positive feedback every time, and then it helps THEM to help me. They've done a great job of serving me even though they're in Italian restaurant and I can't eat wheat or dairy (which is EVERYTHING).

So. Build personal connections, call the day before and the day of, and explain to the server what your needs are. People do want to help, if you give them a chance to take care of you.

  • Upvote 2

Share this post


Link to post
Share on other sites

I am pretty picky about where I will eat. If the restaurant is approved by the Gluten Intolerance Group then I am ok. Fast food - nope.

Share this post


Link to post
Share on other sites

I am pretty picky about where I will eat. If the restaurant is approved by the Gluten Intolerance Group then I am ok. Fast food - nope.

I actually find it really easy to eat in fast food restaurants! You just have to ask them to change gloves, explain about your food "allergy" and they are great about giving you your food in a little plastic bowl without a bun. I have NEVER had a problem with fast food because I always watch, and the manager or cashier will go back to the person making the burger and talk to them directly. This has happened every time, and the one time the person making the burger didn't speak English the manager walked her through every single step so my food was safe.

Burger King also now has a company policy to always have separated oil for fries and other things, so that their fries won't be cross-contaminated by onion rings or anything else. I still double-check at each location, though.

Share this post


Link to post
Share on other sites
Ads by Google:


I felt comfortable right away but only because I was blissfully unaware of things like cross contamination. I remember getting a hamburger patty to go at a drive in near here. Got it home and it had a bun on it. I removed the bun, rinsed the burger off, reheated it, put it on a gluten-free bun and gave it to my daughter. I then felt horrible not long after when she was doubled over in pain. I learned quickly!

Now we are much more careful. The only two places we eat with an actual gluten-free menu are Old Spaghetti Factory and Olive Garden. There are other places around here but given our other food allergies, these are not an option.

We tend to dine at the same places again and again. That way they get to know us. We tend to order the same things over and over. Often these are side dishes. Like canned fruit or applesauce. Bacon. Plain baked potato. Plain hamburger patty.

Share this post


Link to post
Share on other sites

I have gradually gotten LESS comfortable with restaurants. Bad experiences have gotten me to the point where I only eat at chains like P.F. Chang's or Outback that have gluten-free menus and procedures for avoiding CC.

Share this post


Link to post
Share on other sites

I got comfortable with a certain set of restaurants. The best were the small locally owned ethinic places that make their own recipes from fresh ingredients and don't have things shipped in pre-made. Also you have to get a sense from any restaurant whether they are comfortable offering a gluten free meal. If they aren't no biggie, just try someplace else. Same things with the big chains that you may have luck with in one location. Some know exactly what your asking for and some seem confused about it. If there is confusion best to try some place else. I also take GlutenEase if I'm eating someplace for the first time as that will help me with cross contamination.

Share this post


Link to post
Share on other sites

I feel comfortable when the wait staff seem knowledgeable and are aware of what gluten is, and what is in each recipe. Extra bonus points are added when they can confidently offer alternative meal options or tell me how the chef can alter the meal so that it is completely gluten free. One trillion points when they say that someone in their family or close friends is celiac and they are very comfortable with the condition.

However, having worked in a very upmarket fish and chips cafe, with the boss from hell, I'm kind of scared of what chefs say about me behind my back. My former evil boss was furious that anyone would dare request 'gluten free' in his store, even though it really wasn't a problem for the chef. I've also heard chefs say that they believe that Celiac is French word for 'pretentious a****'. My sister has also been glutened, but when she complained to the chef, he told her that he gave her meal with gluten in it and that if she was really allergic, she'd be dead on the floor.

Share this post


Link to post
Share on other sites

I actually find it really easy to eat in fast food restaurants! You just have to ask them to change gloves, explain about your food "allergy" and they are great about giving you your food in a little plastic bowl without a bun. I have NEVER had a problem with fast food because I always watch, and the manager or cashier will go back to the person making the burger and talk to them directly. This has happened every time, and the one time the person making the burger didn't speak English the manager walked her through every single step so my food was safe.

Burger King also now has a company policy to always have separated oil for fries and other things, so that their fries won't be cross-contaminated by onion rings or anything else. I still double-check at each location, though.

I wouldn't eat at my local BK. I got BK for my kids a week ago and my daughter said. "I love BK, it doesn't matter if you get fries or onion rings...you get some fries with the onion your onion rings and you always get some onion rings in your fries" They plays both the onion rings and fries together at my local BKs

Share this post


Link to post
Share on other sites


Ads by Google:


I wouldn't eat at my local BK. I got BK for my kids a week ago and my daughter said. "I love BK, it doesn't matter if you get fries or onion rings...you get some fries with the onion your onion rings and you always get some onion rings in your fries" They plays both the onion rings and fries together at my local BKs

That would be "place" If you find a good fast food, I think that's great! I eat at pfchangs, chic-fil-a. I eat at a restaurant called Harpers(it's a more pricey restaurant) that have a gluten-free menu with no problem so far. I'm thinking of trying Jasons Deli in the near future. I don't eat out much, but have done well everytime at pfChangs. I always ask questions about how it is prepared,watch and tell the server at every restuarant the same things. At Chic-fil-a I always ask to speak to a manager before I order. It's good to call ahead or arrive early if you're dining with someone to ask questions. I go early to lunch or later than the lunch rush. Same with dinner.

Share this post


Link to post
Share on other sites

I've always been an adventurous eater but have narrowed my menu choices to the basics. I miss trying out the new chef's specials and the fancy gourmet dishes but it's safer keeping it simple. When I order something for the first time, I ask questions and tell them why I'm asking. If I get good service and don't get sick, I'll stick with that restaurant - and probably that very entree - forever.

Most local restaurants have at least one decent item that's safe and that's what I order when I go there. OTOH, there are some places where I refuse to go. Either nothing is safe or they won't make an effort to accommodate me dietary needs. Those places don't deserve my business anyway.

I'm never comfortable eating at a restaurant for the first time. If possible, I try to locate their menu online ahead of time and try to determine if there's anything available that should be safe. Sometimes I settle for the plain unseasoned hamburger patty and some lettuce.

Share this post


Link to post
Share on other sites

I'm thinking of trying Jasons Deli in the near future.

Make sure you really grill your Jason's Deli. The one near me is clueless. They make their gluten free meals with the ingredients from the food bar. So you've gotten gluten free ingredients in plastic bins right next to or in front of gluten ingredients. They grab everything with their hand so things can drop from one little bin into another. In many places the ingredients were spilling over the edge of the plastic bins and they just push them back in. When I saw them make my meal I basically said 'no thanks' and got my money back. There was no way that meal was going to be gluten free.

Share this post


Link to post
Share on other sites

Make sure you really grill your Jason's Deli. The one near me is clueless. They make their gluten free meals with the ingredients from the food bar. So you've gotten gluten free ingredients in plastic bins right next to or in front of gluten ingredients. They grab everything with their hand so things can drop from one little bin into another. In many places the ingredients were spilling over the edge of the plastic bins and they just push them back in. When I saw them make my meal I basically said 'no thanks' and got my money back. There was no way that meal was going to be gluten free.

Thank you, I may just go and watch one day and see how they handle things. I'm really picky about eating out.

Share this post


Link to post
Share on other sites

I think I agree with the comment about the knowledge of the staff.

My lifestyle requires me to go out rather frequently and I feel more singled out if I bring my food with me than when I ask for special food preperation.

I went to On the Border last week and with a print out from Brinker's website of what was and was not ok. I had a bad reaction and GI symptoms that lasted about 5 days. I shouldn't have eaten there when I realized how clueless the staff was, but I did.

This week, my server at Chili's has a child who is autistic and on a Gluten-free Casein-free diet. Even though I did not have the time to print out their acceptable items, I was able to have a wonderful cobb salad with no issues. The cooking staff had no problem cooking my chicken in a separate pan without seasoning and I had oil and red wine vinegar instead of salad dressing. Everything was fabulous and I was still able to have something different.

Sad thing is, both restaurants are owned by the same company.

Having said that, I have had too many friends work in the fast food industry to allow myself to eat at those places anymore. I'm too scared to try most of them. I love going to individually owned restaurants but really don't have many problems with any place that has a variety of non-breaded options that I can play with to make fully gluten free....that is as long as the staff isn't completely clueless.

Share this post


Link to post
Share on other sites

I'm newly diagnosed and have had friends and family offer advice on where they have seen gluten free options in restaurants. Most of these are fast-food/chains. I have to admit, after all I've learned about cross contamination, I would NOT trust a worker at these places to keep my food safe! After the way I had to rip apart my kitchen to get it safe, how could I feel that a restaurant would be safe? At the same time, restaurants are pretty much a fact of life if you want to be social and involved in my family.

When did you feel confident in going to a restaurant? Is it just something where you get to the point you are willing to take a chance?

I am surprised you were able to have the onlette because they put pancake batter in the egg mixture. I assumed that this was premade (make a bunch up at the beginning of the shift - not prepackaged) that way and wondered if I could ask for an omlette w/out pancake batter. Did the waitress mention having to do that?

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   10 Members, 1 Anonymous, 309 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/23/2018 - If you’re looking for a great gluten-free Mexican-style favorite that is sure to be a big hit at dinner or at your next potluck, try these green chili enchiladas with roasted cauliflower. The recipe calls for chicken, but they are just as delicious when made vegetarian using just the roasted cauliflower. Either way, these enchiladas will disappear fast. Roasted cauliflower gives these green chili chicken enchiladas a deep, smokey flavor that diners are sure to love.
    Ingredients:
    2 cans gluten-free green chili enchilada sauce (I use Hatch brand) 1 small head cauliflower, roasted and chopped 6 ounces chicken meat, browned ½ cup cotija cheese, crumbled ½ cup queso fresco, diced 1 medium onion, diced ⅓ cup green onions, minced ¼ cup radishes, sliced 1 tablespoon cooking oil 1 cup chopped cabbage, for serving ½ cup sliced cherry or grape tomatoes, for serving ¼ cup cilantro, chopped 1 dozen fresh corn tortillas  ⅔ cup oil, for softening tortillas 1 large avocado, cut into small chunks Note: For a tasty vegetarian version, just omit the chicken, double the roasted cauliflower, and prepare according to directions.
    Directions:
    Heat 1 tablespoon oil in a cast iron or ovenproof pan until hot.
    Add chicken and brown lightly on both sides. 
    Remove chicken to paper towels to cool.
     
    Cut cauliflower into small pieces and place in the oiled pan.
    Roast in oven at 350F until browned on both sides.
    Remove from the oven when tender. 
    Allow roasted cauliflower to cool.
    Chop cauliflower, or break into small pieces and set aside.
    Chop cooled chicken and set aside.
    Heat 1 inch of cooking oil in a small frying pan.
    When oil is hot, use a spatula to submerge a tortilla in the oil and leave only long enough to soften, about 10 seconds or so. 
    Remove soft tortilla to a paper towel and repeat with remaining tortillas.
    Pour enough enchilada sauce to coat the bottom of a large casserole pan.
    Dunk a tortilla into the sauce and cover both sides. Add more sauce as needed.
    Fill each tortilla with bits of chicken, cauliflower, onion, and queso fresco, and roll into shape.
    When pan is full of rolled enchiladas, top with remaining sauce.
    Cook at 350F until sauce bubbles.
    Remove and top with fresh cotija cheese and scallions.
    Serve with rice, beans, and cabbage, and garnish with avocado, cilantro, and sliced grape tomatoes.

     

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:
     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

  • Forum Statistics

    • Total Topics
      110,276
    • Total Posts
      949,864
  • Member Statistics

    • Total Members
      77,900
    • Most Online
      3,093

    Newest Member
    TabrinaGarrett with EOE
    Joined
  • Popular Now

  • Topics

  • Posts

    • Oh, wow, thanks, I was told by my doctor that I had the "full" panel but I guess not. Unfortunately I have the type of insurance that means I have to see her again before I can do anything else and she is out on vacation until July 10 so there is almost no point in trying to make another appointment before the specialist one. I doubt urgent care would do it?
    • Thank you all for your help!!! It’s a bit clearer now.  I had problems with gases and bloating and reflux a year ago and doc prescribed Lansoprazol. He said my lower esophageal sphiincter doesn’ t work properly.  I was taking lansoprazol 30mg for half a year with huge problems with nausea and even more bloating. Than I lowered the dose to 15 for next half a year and felt better and than stopped taking them. I’ve been off for a months when I started noticing numb tongue and reflux again. So I started taking ppi again. And it’s worse again. I know I have to stop using ppi, but I think I have underlying condition that is making my bloating and reflux and I have to solve it first so that reflux, which is my biggest concern, will go away. I have been anemic long years before taking ppi, now I have low vitamin d, and quite high result IGA 16 (celiac is >20). Can be reason for low vitamin d in ppi too or is more likely because of celiac? Doctors don’t want to make any additional test because they say celiac disease can’t be the reason since this test is negative. And so I am still searching what could be my primary problem. They just want to operate my LES and that’s it for them. But I know this won’t solve my problem since the reason has to be somewhere else. The problem is that the highest dose of lansoprazole is helping me for 12 hours and not 24 like it should. It’s just making my nausea worse and doesn’t help like it should I get bloated with reflux gases, burping 1 hour after eating. My last meal of the day is at 8 p.m. And the worst reflux attac is usually around midnight and 1 a.m. Aya
    • The full celiac panel includes: TTG IGA
      TTG IGG
      DGP IGA
      DGP IGG
      EMA
      IGA A positive on any one blood test should lead to a gastroenterologist doing an endoscopy /biopsies to see if you have celiac. It looks like you are missing the DGP tests. Perhaps you can get them done while you are waiting for your gastro appointment. You could possibly have a more definitive result from them.  
    • Hi everyone, I'm currently in the process of getting tested for celiac and have been so stressed about it, it would be amazing to hear from other people who have gone through a similar process to mine. Does this sound like Celiac? Sorry in advance for the following novel! Basic backstory: I went from ages 10-22 without seeing a medical doctor except in emergencies due to being poor. I'm 23 now, and just recently (in February) got health insurance for the first time in my life ever. I always thought I had IBS (frequent diarrhea) which made sense because I was pretty severely abused as a child and would often have to have diarrhea after experiencing those "episodes." My girlfriend's parents paid for me to see a therapist and psychiatrist beginning at age 20 when I was severely depressed and anxious, and they thought it was IBS too. I'm no longer seeing the therapist but wish I was now that this is a problem. The diarrhea details (lmao sorry): I almost never get diarrhea anymore because I was convinced it was IBS and started eating more slowly, taking care to not eat heavy meals when anxious, moving around less after eating, and cutting out dairy and red meat. I will occasionally get diarrhea for no known reason but who knows? It goes like this when I do have it: somewhat sudden pain in my lower abdomen, same area as period cramps. In fact I often mistake the two. I have diarrhea (a lot...), then the pain vanishes. No other stomach or abdominal pains. I never get abdominal pain without diarrhea, and I never continue to feel ill after having diarrhea. I also had a scary incident last August (2017) where I noticed a um...clear stringy substance in my stool. I thought it was a tapeworm, went running panicking to urgent care and gave them a stool sample. They ran a full culture on it (took two weeks) and it was negative. I insisted on doing a second test and it was negative again. So the urgent care doctor said it was probably mucus in my stool. I got the full celiac blood work panel a few weeks ago and all my vitamins, minerals, nutrients etc. were perfect. So I am absorbing my nutrients well enough. BUT the metabolic Celiac test was iffy. I got one "weak positive." I will copy in my test results, excluding the vitamins/nutrients bits. It definitely seems to me that it indicates Celiac but my primary care doctor said she would "interpret it as negative." However she gave me a referral to a gastro specialist who I have an appointment with on July 13. It will be an initial consultation; I can't get an endoscopy unless that specialist agrees to it. So the actual endoscopy may not happen until late July or even August, September... Full list of symptoms: Diarrhea, persistent rash on my chest (little red bumps, always flares up when taking a hot shower or getting extremely anxious--went to a dermatologist for this when I was 9 and he just said it would go away but it never did), occasional small mouth ulcer (haven't had one in about a year and a half), and often feeling fatigued and irritable. I also feel very cold easily, much more easily than the average person. I've also ruled out the following with previous tests: anemia, diabetes, and thyroid issues. Basically every blood test I've ever done has come out perfect until this one weak positive! I should also note here that I have a second cousin with Celiac (my mother's first cousin). I can accept it if it's Celiac. In fact I hope it is because I would love to do away with diarrhea and the rash!!! My BIG fear is that it's Chrohns instead. But I have never had any bleeding in that region. Overall Celiac Disease Panel results (all results just said "normal"): WBC, RBC, Hemoglobin, Hematocrit, MCV, MCH, MCHC, Neutrophils, Immature Granulocytes, Lymphs, Monocytes, Eos, Basos, Platelets, Neutrophils (Absolute), Immature Grans (Abs), Lymphs (Absolute), Monocytes (Absolute), Eos (Absolute), Baso (Absolute), RDW. Metabolic Celiac Test results attached as an image... Thanks all. x Edit: Forgot to mention that I am currently still eating plenty of gluten, and even have been known to eat an entire baguette by myself in one sitting haha. I do not get diarrhea after this. If my diarrhea is connected to gluten, it's certainly very delayed.  
    • Aya, GFinDC has given you good advice.  Watch your CARBS they ferment and can cause bloating. This can be more pronounced after starting PPIs in some people because you have temporarily lowered your stomach acid which can make things worse for some people.  It is called Acid Rebound when people try to stop PPIs and why (at least) for short period of a couple weeks to a month your body begins to produce it's own stomach acid again.. ..things seem to get much worse. Here is a research link about it entitled "Gastric hypochlorhydria (low stomach acid) is associated with an exacerbation of dyspeptic symptoms in female patients" Dyspectic (dyspepsia) is the medical term for indigestion commonly known as acid reflux/bloating etc. https://link.springer.com/article/10.1007%2Fs00535-012-0634-8 In fact if stomach acid was not the cause your heartburn  and instead say from stress then taking PPIs can make it worse. See this fox news article from 5+ years ago that explains it well. http://www.foxnews.com/health/2012/11/13/gerd-or-nerd-new-type-acid-reflux-doesnt-respond-to-drugs.html quoting from the article "It used to be thought that all GERD was the same—you give patients PPIs and they'll all respond," says Prateek Sharma, a gastroenterologist at the University of Kansas School of Medicine. "But we're finding that a subset of these patients don't have acid as a cause of their symptoms." and they note this in their article on NERD not GERD. quoting again. "Another guess is psychological stress. A 2004 study of 60 patients conducted at the University of California, Los Angeles, found that those with severe, sustained stress in the previous six months were more likely to have heartburn symptoms during the next four months." the standard treatment for acid reflux is to take PPIs and that is troubling for many who start them and cant' get off of them. they actually note this fact. quoting again. "The ones we worry about are the ones who don't respond to standard therapy," he says. "Then we have to figure out why they don't respond." and might actually be making thing worse for many people. quoting again. Aya read the whole article and links provided in this thread when you get  chance. "One 2004 study cited a 46 percent increase in GERD-related visits to primary-care physicians over a three-year period alone." sadly if they had just tested your stomach acid levels before putting you on PPIs many of your acid reflux symptom's might of have been avoided. they are now beginning to realize PPI's don't work for everybody and can make it (heartburn) worse in many patients. quoting again. "Gastrointestinal experts now estimate that 50 percent to 70 percent of GERD patients actually have NERD, and studies show they are more likely to be female—and younger and thinner—than typical acid-reflux sufferers. They are also about 20 percent to 30 percent less likely to get relief from acid-blocking drugs. But their episodes of heartburn are just as frequent, just as severe and just as disruptive of their quality of life, studies show." Ground braking research really but we have a long memory when it comes to treatment regimens.  And it will take a while for the medical field to catch up to this new research. even though this new research recognizes this is real phenomena doctor's are stumped about how to treat it. quoting again. "New research suggests that in many people, heartburn may be caused by something other than acid reflux. But gastroenterologists are often stumped as to what it is and how to treat it." Because they think it is too high to  begin with it doesn't fit their paradigm to think stress or low stomach acid could really be the trigger and never test your stomach acid before beginning you on PPIs. If you were tested you would of remembered because it traditionally involved swallowing a pill retrieved with  string know as Heidelberg Gastric acid test or similar test like the EpH test where a thin tube is inserted through your nose for 24 hours. here is a medline article about the esophageal pH test. https://medlineplus.gov/ency/article/003401.htm because it makes or effects our gag reflex most people feel uncomfortable doing it. so this step (test) is typically bypassed. . . .and the real pH of your stomach is never tested/measured. But we know it is low stomach acid (being misdiagnosed I think) really because we have studied this phenom before see early link posted  here again for convenience sake entitled "Gastric hypochlorhydria (Low Stomach Acid) is associated with an exacerbation of dyspeptic symptoms in . . . patients" https://link.springer.com/article/10.1007%2Fs00535-012-0634-8 the article focuses on the results for women (I am/was not sure (can't remember) if you are women or not but men were also studied in this research. I hope this is helpful. ***this is not medical advice but I have found often when your stomach acid is truly NOT high enough is when we have most of our/your GI problems. I just try and encourage others to get tested. . . because if you don't test you'll never know. We have the endoscopy test for many of our other GI problems we also need to test our pH as well to rule out if is contributing to our other GI problems. ***this is not medical advice but I hope it is helpful. ******Maybe someone else can answer this??? Can you do pH testing with an Endoscopy and if so why is not typically done?? when an Endoscopy is performed thus killing two birds (proverbially with one stone (test). 2 Tim 2:7 “Consider what I say; and the Lord give thee understanding in all things” this included. Posterboy by the grace of God,  
  • Blog Entries

  • Upcoming Events