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 Potluck - Help!

HeatherRJSoleil

Recommended Posts

HeatherRJSoleil Rookie
HeatherRJSoleil
Posted

Hi everyone,

I'm brand new to this forum, and just got diagnosed with a gluten sensitivity on Friday...three days ago! Thanksgiving is coming and so is my mother and one of her friends. But instead of either one of us cooking, we're going to friend's sister's house for a Thanksgiving potluck at her 55-up neighborhood. (I'm underage) I don't know the status of the turkeys (stuffed/unstuffed). And with all sorts of people bringing all of the other dishes, I'll have no real way of knowing what's in everything. I need to stay strictly gluten free, but don't want to be a pain in the rear and ask everyone what they put in their potatoes.

Any help in how to deal with this meal would be much appreciated! I'm still learning how to adjust my diet and here we are in holiday time. Fun stuff!

Heather

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

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

It's really pretty simple. You just bring your own food to eat. In a potluck situation, even things that should be safe, like carrot sticks, usually aren't. People will get crumbs on them or use the bread tongs to pick up and drop carrots. You can bring a dish to share, but take a portion for yourself before you put it on the table or before you leave your house.

Just because someone's mashed potatoes have no gluten ingredients, does not make them gluten free. For example, my mom would boil the potatoes in a pan she has used for pasta for 30 years. Then drain them in a colander that has been used for pasta. The pan might be OK but the colander can never really be free of pasta in every little hole. That pasta is now likely on the potatoes.

Takala Enthusiast
Takala
Posted

Fix yourself a separate plate of food that is gluten free.

Fix a common dish to take along and share with others. Make this one gluten free, and you can put some of it on your own pre - packed plate, if you want.

If you're dipping out of your own communal shared dish at this thing, YOU GO FIRST and use a spoon you've brought along with you. Don't let anyone near the thing until you've gotten your serving. They WILL screw it up. I've taken a plate of homemade gluten free cookies to things, labeled "gluten free cookies, made with these ingredients" and the first thing somebody does is plop some regular cookies on the same plate, and some of these people in that group know that I have a food quirk.

Pack up both, go to potluck, eat your food. If anyone asks, (they will....) say, "oh, I have food allergies, and this way I don't have to worry about anything, and can enjoy myself." Yeah, technically you don't have a food allergy (or maybe you do, in addition to the gluten intolerance, but that's the shortest response anyone can use with the result being therefore they are going to be really cautious in offering you anything. If somebody tries to offer you a gluten free food, (they might....) say "thanks, but I have to read the label because I'm allergic to something that is commonly put in to gluten free foods, and I usually cook my own." Then, if they actually cough up the label, you can say "oh, dear, it has {fill in the blank} and I can't eat that, but thank you so much for thinking of me.

mamaw Community Regular
mamaw
Posted

I agree with the other posters here... But I'm sure at three days you are not 100 % gluten-free, you are truly just in the infant stage of learning about this disease...and I also would never tell anyone to cheat that just doesn't fly well with me.....but I also don't think you will die eating a thanksgiving gluten meal... ... in this early , infant stage.. I do applaud you for wanting to get started immediately to find better health....I think it is your choice....

I know many will disagree but we must be realistic... a day or two isn't honestly going to save your life in this situation...

Now, anyone who is on the gluten-free diet should NOT eat gluten on any holiday to loose all the hard work, health, energy, & money they have invested, just not worth it......

So if you can make & take your own gluten-free food wonderful but if you feel insecure or overwhelmed by the thought , go eat a bit & never , never return to gluten...

Lisa Mentor
Lisa
Posted

Hi Heather!

When I'm not cooking myself, I bring a cooked Cornish Hen. It's my own personal Mini-Me Turkey. :P

You've gotten some great advise. It's hard to improve on. :)

And, the 55+ crowd could be a lot of fun too! :P

HeatherRJSoleil Rookie
HeatherRJSoleil
Posted
  • Author

Hi Heather!

When I'm not cooking myself, I bring a cooked Cornish Hen. It's my own personal Mini-Me Turkey. :P

You've gotten some great advise. It's hard to improve on. :)

And, the 55+ crowd could be a lot of fun too! :P

Thank you everyone! You are right, I am just in the infant stage of this new life, and have SO much to learn. I'm cleaning up my diet but I haven't cleaned my kitchen (of gluten) yet, for example. I probably will bring a little something for me and to share, and maybe something for dessert that agrees with me, since the pies are out. I LOVE the cornish hen idea. If I had more time, I would definitely do that.

We'll see how this goes...at least my mom gets it. She won't be the one telling me, "Oh, a little stuffing isn't so bad, is it?"

Healthy Happy Holidays,

Heather

larry mac Enthusiast
larry mac
Posted

I've been doing this for five years now, and haven't had a single glutening incident at a holiday dinner. My plan is simple. I don't eat anything that obviously has wheat, or that looks complicated (too many ingredients I can't identify).

I eat turkey, ham, brisket, or any meats not fried or covered in gravy. Mashed potatos, corn, or other simple vegetable dishes that don't look risky. The desserts are always out.

I don't worry about anything having been cooked in potentially contaminated pots & pans at these get-togethers. If I was gonna worry about that, I'd never eat out again in my entire life. For that matter, all the plates and silverware could be contaminated. I keep separate cookware for myself at home, but do not believe eating food that might possibly have a microscopic amount of cross contamination due to cookware a few times a year is a significant problem.

best regards, lm

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

Celiac.com Sponsor (A8-M):


sandsurfgirl Collaborator
sandsurfgirl
Posted

It depends on how stuck you are on having traditional Thanksgiving foods. If you must have them, then maybe you can make them at home tomorrow for yourself and then bring your own plate of food with you.

As long as I get Thanksgiving food sometime during this week I'm okay so we had turkey, green beans with bacon and mashed potatoes with gravy last night. Tonight I'll make some sort of sweet potato dish.

I don't worry about the cross contamination of what pots they cook in. I've never gotten glutened that way and I'm pretty sensitive.

They have cooler food carrying bags now that look like a purse and I think they will keep hot food hot for you too. I've gotten them at Target and at Costco. Maybe you can run there tomorrow and get one.

If you don't care about traditional foods, then bring a gluten free pasta dish and some sort of fun salad that you like.

The main thing with potlucks is keep your food away from the rest of the group until you have served yourself. I bring my cute cooler and keep my food in it until I am done eating and I'm full. Then I put whatever is left over out for others to try.

tarnalberry Community Regular
tarnalberry
Posted

Make your own food and bring it with you (just a plate for you, not whole dishes).

When you get there, just say "I've recently been diagnosed with food intolerances. The best thing for me to do right now, until I figure out all the convoluted details, is to stick with stuff that I know is safe and won't make me sick." You do not need to offer any explanation beyond that if you don't want to, and using the "newness" of it all as an excuse is probably a pretty good idea.

Archived

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

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


  • Member Statistics

    • Total Members
      131,899
    • Most Online (within 30 mins)
      7,748
    dcarter1682
    Newest Member
    dcarter1682
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Patiently Waiting to See Results

      By trents · Posted

      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • 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.