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

Chilis In Savannah Is Not Following Gluten Free Guidelines

Bruisin

By Bruisin
in Gluten-Free Restaurants

Recommended Posts

Bruisin Newbie
Bruisin
Posted

or at least it wasn't for me!

I was told by different online sites that our Chilis (Savannah) provided a gluten free menu.

I decided to give it a try. Ordered completely gluten free stuffs. Explained to them that I not only had celiac but also had crohns, and asked several times to make sure they were indeed gluten free.

I couldn't believe the flare up I had! I called them and asked them about their menu.....they told me that they boil veggies in the same water that noodles were boiled in.....hello???!! That's NOT gluten free.

They apologized and sent me coupons (which was awesome of them btw) and I decided to go back....and the flare up happened again to spite the fact I was even more careful at what I had to eat.

This flare up I had was no joke. I'm simply not going back. What do you do to make sure you don't get cross contamination at resturants?

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

Celiac.com Sponsor (A8-M):


luvs2eat Collaborator
luvs2eat
Posted

Simple... we don't eat in restaurants. I had two bad experiences at Chilis in the past showing me that you can talk to the server and the manager, but behind those closed kitchen doors... all bets are off.

Adalaide Mentor
Adalaide
Posted

There is a difference between restaurants that offer actual gluten free choices (P.F. Chang's for instance) and restaurants that are on the gluten free bandwagon and have no freaking clue what the hell they are doing. Places such as Chili's and Applebee's have a "gluten free" menu to appeal to those morons who are gluten free as part of the fad. These places are generally not safe for us to eat. For instance, Chili's says right on the page of their allergy menu that they use shared prep areas and even common fryer oil. Not the sort of place that is safe for us at all. On the other hand P.F. Chang's takes precautions to prevent CC, and while yes, it is prepared in a common kitchen, they aren't bandwagoners. They truly care about providing a safe gluten free meal. (I'm not saying they're a warm, fuzzy, feel good company, I'm saying it is good business practice to get repeat business.)

It is definitely a good idea early on to avoid eating out to have time to heal while avoiding these situations. If you're feeling adventurous though, don't swear off all restaurants... just the stupid and moronic ones who don't give a crap about providing a safe meal. That said, every meal out of your own house, every time, is a risk. We all have to simply accept that.

Bruisin Newbie
Bruisin
Posted
  • Author

thank you both so very much! i think it's going to be a very long time until I ever venture out again!!

Mayasmum Rookie
Mayasmum
Posted

I have decided not to eat out just yet unless it is a gluten-free restaurant.

killernj13 Enthusiast
killernj13
Posted

I disagree with the comment on Chili's jumping on the new gluten-free bandwagon. They have been offering it for years.

Now I do agree that there could be cross contamination issues based on the restaurant and training.

Archived

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

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


  • Member Statistics

    • Total Members
      131,777
    • Most Online (within 30 mins)
      7,748
    Sandra Carter
    Newest Member
    Sandra Carter
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Colleen H
      Celiac attack confusion and anxiety

      By Colleen H · Posted

      Hi all ! Can a celiac attack be so intense that it causes your entire body to work in reverse? Meaning really bad pain,  neuropathy and muscle,  jaw pain,  the stomach issues , Horrible anxiety and confusion??  I had a Tums and you would think I ate poison. My jaw and stomach did not like it . Not the norm for me. Things that are simple are just out of control. Anyone ever have this happen??  I'm trying to figure out what I ate or did to bring on a celiac like attack. I had an idea before but yesterday I didn't have any gluten unless it was in a medication ?! Any positive suggestions ??  Thank you 
    • Scott Adams
      Gluten free stuff

      By Scott Adams · Posted

      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • trents
      Gluten free stuff

      By trents · Posted

      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
    • Tammy Pedler
      Gluten free stuff

      By Tammy Pedler · Posted

      As soon as I see gluten free I read the labels. I always find stuff that I cannot have on the products them selfs. Like spices, when the labels says  everything listed and then after like say garlic salt then the next thing is spices. When it says that that can contain wheat and other things I can’t have.. 
    • Scott Adams
      Do some people with Celiacs develop hypoglycemia?

      By Scott Adams · Posted

      While hypoglycemia isn't a direct, classic symptom of celiac disease, it's something that some individuals with well-managed celiac disease report, and there may be a few plausible explanations for why the two could be connected. The most common theory involves continued damage to the gut lining or nutrient deficiencies (like chromium or magnesium) that can impair the body's ability to regulate blood sugar effectively, even after gluten is removed. Another possibility is delayed stomach emptying (gastroparesis) or issues with the hormones that manage blood sugar release, like glucagon. Since your doctors are puzzled, it may be worth discussing these specific mechanisms with a gastroenterologist or endocrinologist. You are certainly not alone in experiencing this puzzling complication, and it highlights how celiac disease can have long-term metabolic effects beyond the digestive tract.
×
×
  • 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.