Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Travelling To San Diego

DougE

By DougE
in Traveling with Celiac Disease

Recommended Posts

DougE Rookie
DougE
Posted

Hi all,

I will be spending a week in San Diego in March. I probably will not be getting out of the city much, but may take a trip to La Jola. Just wondering if someone can make some restaurant suggestions for SD.

Thanks,

DougE

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

Celiac.com Sponsor (A8-M):


Skylark Collaborator
Skylark
Posted

Not sure which part of SD you will be in, but you should be able to find stuff on these lists around town.

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

DougE Rookie
DougE
Posted
  • Author

Thank-you Skylark. These lists will be a definite help. I will be staying at the Manchester Grand Hyatt which as I understand is quite close to the Gaslamp district. Sometimes I travel with a definite list of restaurants that I will stick to and sometimes I just go and hope I can find a place that is knowledgeable about food sensitivies. CAn you comment on the general sense of awareness of Celiac Disease in the restaurants?

DougE

Skylark Collaborator
Skylark
Posted

It's widely variable. I have had reasonable luck with better restaurants where the chef has culinary school training. It can be really hard when you get into places where half the staff is Mexican and English is their second language. The good news is that there are many restaurants in the Gaslamp so you can move on easily if you get a "gluten, what's that?" answer.

I generally stick to places with a well-defined gluten-free menu because I can get so darned sick if something goes wrong. My backup is generally sushi. You can't walk two blocks without tripping over a sushi joint in San Diego.

DougE Rookie
DougE
Posted
  • Author

It's widely variable. I have had reasonable luck with better restaurants where the chef has culinary school training. It can be really hard when you get into places where half the staff is Mexican and English is their second language. The good news is that there are many restaurants in the Gaslamp so you can move on easily if you get a "gluten, what's that?" answer.

I generally stick to places with a well-defined gluten-free menu because I can get so darned sick if something goes wrong. My backup is generally sushi. You can't walk two blocks without tripping over a sushi joint in San Diego.

Thanks again.

Doug

nowheatpete Newbie
nowheatpete
Posted

You could also check www.allergyeats.com, they should have a few reviews for restaurants in San Diego

Archived

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

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


  • Member Statistics

    • Total Members
      130,695
    • Most Online (within 30 mins)
      7,748
    NadiaH
    Newest Member
    NadiaH
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Grahamsnaturalworld
      Refractory celiac disease

      By Grahamsnaturalworld · Posted

      Where can I find a gastro in adelaide who can diagnose refractory celiac disease have seen 3 so far and don't understand the most obvious question, why my celiac symptoms did not resolve on a gluten free diet the symptoms just got worse as it is attacking my nervous system. 
    • ShariW
      GliadinX/Tolerase G

      By ShariW · Posted

      I recently traveled to Spain and Portugal. I was with a tour group, they knew I needed to be gluten-free and made sure the kitchens preparing the group meals were aware. But just in case, I took Gliadin-X with me and took it for every evening meal - and most other meals. The one time I got glutened was from lunch early in the trip - had to be from cross-contamination. I had not taken Gliadin-X before that meal, which made for a pretty miserable day. Learned my lesson... 😞 
    • Hummer01
      Diagnosis confusion

      By Hummer01 · Posted

      Hi trents, thanks for the response.  The 2nd opinion doctor said that if my CRP is still elevated at that time, he would advise me to look at Crohns/UC or another autoimmune issue. The colonoscopy I had this year seemed to rule those 2 out for now so he still believed celiac may explain it. No previous doctors have suggested any explanation for it even after calling to tell me it was a concerning result.  I guess it feels tough knowing I have positive blood testing, permissive genetics, and visible duodenum changes... and somehow it's NCGS instead of celiac. I'm still surprised the biopsies came back negative when the doctor was so sure they would be positive.
    • trents
      Diagnosis confusion

      By trents · Posted

      "He also said that my CRP should return to a normal level at this time if the culprit was inflammation in the small intestine due to celiac." But with if the elevated CRP levels are caused by some other inflammatory process going on in your body? "She also said that my positive EMA isn't valuable because it has "a high false positive rate." Totally wrong! This is a highly accurate test for celiac disease, that requires specialized expertise to perform and interpret, and it is more expensive than other blood tests. It is generally used as a last test to confirm celiac disease after a positive tTG-IgA test. The sensitivity of a test refers to its ability to correctly identify individuals with the condition. For the EMA-IgA blood test, the sensitivity is generally very high, ranging from 90% to 98%. This means that the test can accurately detect celiac disease in a significant percentage of people who have the condition. The specificity of a test refers to its ability to correctly identify individuals without the condition. For the EMA-IgA blood test, the specificity is also high, typically around 95% to 100%. This indicates that the test can effectively rule out celiac disease in individuals who do not have the condition. Taken from the following article: Looking at the whole picture, I am wondering if you are transitioning from NCGS to celiac disease. Some experts in the gluten disorder field believe NCGS can be a precursor to celiac disease.
    • Hummer01
      Diagnosis confusion

      By Hummer01 · Posted

      Hi all, just wanted to post an update.  I have been gluten free for about 1.5 months now and seeing improvement already in the bathroom.  Recently I had a visit with another GI doctor for a 2nd opinion. He said that while my blood tests and scope are not a "slam dunk" for celiac, he believes it's more likely than not that I have it. His advice was to stay with a celiac-level gluten free diet (no CC) for 6-12 months then retest to make sure TTG-IGA is still negative. He also said that my CRP should return to a normal level at this time if the culprit was inflammation in the small intestine due to celiac.  Today I had a follow up with the original GI that performed the scope. She is confident it is NCGS and says I can still have gluten sometimes. When I asked about the visible duodenum damage, she said it is just "irritation" from gluten because the biopsies were negative. She also said that my positive EMA isn't valuable because it has "a high false positive rate."  I guess I'm having trouble reconciling the totally different advice from these 2 GI's. I want to believe the new doctor more at this point because what he said just makes more sense to me, and he gave an actionable timeline for possible next steps. Feeling lost and disappointed at this point and wanted to write it down here in case anyone has input. Thank you.   
×
×
  • Create New...