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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes


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About Zocolm

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  1. We live in Estes Park, and my husband is a celiac. We often eat at Mama Rose's, discuss gluten-free protocol with waitstaff, and have repeatedly spoken to managers there over the past three years. Their gluten-free food is wonderful, and the spaghetti-like zucchini is NOT boiled in the pasta water. Mama Rose's Italian Restaurant created special menu items that are delicious, nutricious and gluten-free; and they are following proper protocol from the kitchen to the table. The person who wrote on this blog that the zucchini is boiled with the pasta is spreading false information. After I read that, I have been interviewing everyone there from the maitre d' to the waitstaff, and EVERYONE I have spoken to there has explained how the zucchini is kept away from the pasta. The restaurant personnel KNOW the proper protocol, and they follow it. Why would a restaurant go through the trouble of creating this special menu for celiacs, lie about it, and serve food that will make their patrons sick? Let's be more responsible about what we report and more appreciative of the restaurants who have chosen to accommodate celiacs.