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

University Cafeteria Help!

roflcarl

Recommended Posts

roflcarl Newbie
roflcarl
Posted

Hey everyone, so I am trying to do Gluten Free but I have to eat at my University Cafe.

There is Grilled Chicken and I'm not sure if it is gluten free or not? Would that be something I would have to consult management about? Also, would sliced meat such as sliced turkey or roast beef have gluten or would I have to check with that as well? I know it is not organic.

Thanks so much!

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

Celiac.com Sponsor (A8-M):


elkrull Newbie
elkrull
Posted

Hey everyone, so I am trying to do Gluten Free but I have to eat at my University Cafe.

There is Grilled Chicken and I'm not sure if it is gluten free or not? Would that be something I would have to consult management about? Also, would sliced meat such as sliced turkey or roast beef have gluten or would I have to check with that as well? I know it is not organic.

Thanks so much!

Hi roflcarl,

In theory, plain meats don't have gluten *in* them. But they could certainly become cross contaminated by getting gluten ingredients *on* them. It would depend on how the kitchen was used. Do they grill the chicken on something that's also used to saute or cook breaded items? Is there any sort of dedicated area they place items that are intended to be kept gluten free? What utensils, tools, or cutting boards do they use? What flavorings might they be putting on the chicken, if any?

Because gluten contamination can come from very small of particles, these are very legitimate questions. You'll need to ask someone in the cafeteria (someone in charge of nutrition or of running the facility) if they have anything they could consider gluten free and ask about cross contamination risk. It's possible you may need to rethink the cafeteria option if they don't seem to have a good plan for gluten free items.

Hopefully, they have some handle on it and it will just take a few questions. If not, I'd find a way to eat somewhere else. It's your health!

Best of luck,

Erika

lovegrov Collaborator
lovegrov
Posted

You've ABSOLUTELY got to find somebody connected with the dining halls to talk to. You cannot do this by guessing or by asking questions online. Even with help, the cross contamination will be difficult as will last-minute changes in ingredients.

richard

Celtic Queen Explorer
Celtic Queen
Posted

You also have to be careful about if the chicken is marinated in anything, like soy sauce. Many marinades and sauces contain gluten.

kareng Grand Master
kareng
Posted

We don't know anything about your cafeteria. You need to check with them. Go to the cafeteria manager and the Director of food services.

Booghead Contributor
Booghead
Posted

I would think there would be too much Cross Contamination involved at the very least. Make your own lunches. They can be tasty too! Ask for a really nice Bento Box for Christmas because those lunch boxes are BOSS!

Happy Monday! B)

Lisa Mentor
Lisa
Posted

Through the Disability Act, the University needs to meet your dining requirements, if you are diagnosed with Celiac Disease. They also can offer you a designated area in the kitchen to prepare your own food, or prepare food that is suitable.

Check with your Student Services Director.

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

Celiac.com Sponsor (A8-M):


Marilyn R Community Regular
Marilyn R
Posted

Through the Disability Act, the University needs to meet your dining requirements, if you are diagnosed with Celiac Disease. They also can offer you a designated area in the kitchen to prepare your own food, or prepare food that is suitable.

Check with your Student Services Director.

That's great info Lisa.

  • 2 weeks later...
dandt Newbie
dandt
Posted

That's great info Lisa.

my college were providing me with food but kept feeding me rice over and over again. I got pretty sick of it so I just started buying alot of my food myself. Pretty stupid but it worked for me.

Archived

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

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


  • Member Statistics

    • Total Members
      130,236
    • Most Online (within 30 mins)
      7,748
    Elaine Brostrom
    Newest Member
    Elaine Brostrom
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Zuma888
      Hypothetical question about antibodies

      By Zuma888 · Posted

      I just got my test results after a less than 2-week gluten challenge consuming about 5 g of gluten per day on average.  Anti tTG-IgA: <0.2 AU/ml (<8 is negative) IgA: 180 mg/dl (Reference range is 70-400) I previously had been on a gluten-free diet for around 3 years or so, with occasional cheating and not being strict about cross-contamination. I am however still suffering from the effects of the gluten challenge (food sensitivities, slight brain fog, weird stool, fatigue, swollen thyroid, bodyaches). Is this likely to be NCGS rather than celiac disease given the test results and my history? Note: I have one copy of HLA-DQ8.
    • trents
      Inflammation and Menier’s disease link?

      By trents · Posted

      How long have you been strictly gluten free? Certainly, it would be good to look into vitamin and mineral deficiencies and supplementation. The B vitamins, magnesium and D3 are all very important to neurological health. Unfortunately, it can be difficult to reverse gluten-induced neurological damage damage if it has gone on for a long time. 
    • nataliallano
      Inflammation and Menier’s disease link?

      By nataliallano · Posted

      Thanks Trents I'm strict with my gluten-free diet now. I just don't feel any better. I'm going to get tested for vitamins and minerals to see if I need some supplements. For sure I got some damage that doctors call Menier's and the only way they treat it is with medicine that does damage my body more than it helps.   
    • Zuma888
      Hypothetical question about antibodies

      By Zuma888 · Posted

      Thank you Scott for your helpful response! Based on this, would you say someone who is on a gluten-free diet - but not strict about cross-contamination and occasional cheating - and tests negative for tTg-IgA while having normal total IgA is not likely to have celiac, even if they have been 'gluten-free' for years?
    • Scott Adams
      Hypothetical question about antibodies

      By Scott Adams · Posted

      That’s a really insightful observation about antibody testing and the gluten challenge! You’re absolutely right that antibody levels can remain elevated for months or even years after going gluten-free, especially if there’s ongoing cross-contamination or occasional slip-ups. The immune system doesn’t reset overnight—it can take time for antibodies like tTG-IgA to normalize, which is why many doctors recommend waiting at least 6–12 months of strict gluten-free eating before retesting. For someone who’s been gluten-free for less than two years or hasn’t been meticulous about avoiding cross-contact, there’s absolutely a chance they’d still test positive, since even small amounts of gluten can keep antibodies elevated. This is partly why the gluten challenge (where you eat gluten before testing) exists—it’s designed to provoke a measurable immune response in people who’ve been gluten-free long enough for antibodies to drop. But you raise a great point: the challenge isn’t perfect, and false negatives can happen if the timing or amount of gluten isn’t sufficient to trigger a strong antibody response. This is why diagnosis often combines antibody tests with other tools like genetic testing or endoscopy. Your question highlights just how nuanced celiac testing can be! For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions, including cow's milk/casein intolerance, that can also cause this, and here is an article about the other possible causes:      
×
×
  • Create New...