Jump to content
  • Sign Up
0
lucky97

My Last Gluten Frontiers...

Rate this topic

Recommended Posts

So my doctor says I'm still "slightly positive" for Celiac which surprised me since I went gluten free in November 2010, the week before friggin' Thanksgiving (my absolute favorite holiday of the year because of my mom's cooking). Sheesh!

I wonder if I was getting "glutened" by:

bacon at restaurants (I cut out ordering bacon, my arteries are happier anyway)

BW3 "gluten free" menu offerings (I cut out going there too...that kind of sucks but I would get the "D" every now and then right after which I thought was weird)

Red Bull (regular)

plain canned beans not labeled "gluten free"

Nestle's Toll House semi-sweet morsels

Blue Diamond Smokehouse Almonds

Giant Eagle Spanish Olives (with the pimento)

Aleve (not the gelcaps, just regular and I hardly ever used it)

Allegra-D (again, taken quite infrequently)

Those little coffee creamers at restaurants...I ask for a little milk now

Grade A honey

That's about it, I'm pretty versed now on what is safe and not safe, and now I don't eat ANYTHING not labeled gluten free.

I suspected it was eating out at BW3 which I did most often (but not now). I still go out to breakfast on the weekends but only to two places and order the same thing...scrambled eggs and fresh hash browns (not from a bag).

Any thoughts? The doc seemed a little surprised too. I had questions about my blood work I posted on another board on the forum; I find that stuff confusing.

I just want a follow-up visit where he says "Congrats, you're negative for the Celiac" because the longer I'm not the more I worry that "something else" is going on. But I do know my blood tests show I'm now just slightly positive (as opposed to before) from whatever blood readings they look at for that.

Thanks!

Share this post


Link to post
Share on other sites

Do your breakfast places use flour to make pancakes and such?

If they do, then flour can easily settle on the grill where your hashbrowns are made.

I gave up eating where they use actual flour to make things from scratch.

I was getting sick eating out so I realized this had to be it for me.

Since I gave up eating out I have only been glutened one time and that was my fault for not thinking to cover my drink when I warmed it in someone's microwave. Just thoughts.

Share this post


Link to post
Share on other sites

For sure check out scrambled eggs when you order out!!! You will be surprised who all adds pancake flour to make their eggs fluffy... remember gluten is everywhere & hidden too...

Share this post


Link to post
Share on other sites

It can take 2-5 years to recover from celiac, with a median of 1.9. If your blood readings are falling consistently you're probably doing OK.

Nothing on your list would concern me except the Blue Diamond smokehouse almonds. If I remember correctly, they run wheat-containing flavors on the same production line.

Have you asked carefully about flour in the hash browns? I have run across two different restaurants who toss their potatoes in a bit of flour to help them brown. You also may be getting CC on a griddle if they are cooking your eggs and hash browns where the pancakes are cooked.

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

×