• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      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 FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) 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 Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Lettuce For Lunch At Hospital Event.
0

10 posts in this topic

I'm doing a fellowship at a local hospital, two semesters. We finished the first semester this past week and we had a small "graduation" service. (a few people are not continuing on to the next unit.) Lunch was part of it. So a few weeks ago the director of program asked me what I wanted to eat for the lunch. He said that the director of the food service said I could have whatever I wanted.

Well, that sounds nice but truthfully, based on what I've seen in the cafeteria, I wouldn't trust anything they put in front of me. So I said "oh don't worry, I'll just bring my lunch." (with really is okay with me, I am not AT ALL offended by bringing my own food). He didn't like that idea. So he started quizzing me on what I can and cannot eat.

So earlier last week he told me that the food service director was "working it out, it will be fine, they'll just give you the gluten free part of whatever they serve." yeah, okay.

Well, the lunch was chicken caesar salad. There was one bowl without the chicken or croutons. It was just plain lettuce! :lol: :lol: :lol: They also had a fruit plate and a raw veggie and dip plate. They had two kinds of salad dressing, plus the dip. But no signs about ingredients in the dressings.

But, of course I'm smart after being gluten free for more than a year now. I just whipped out my lovely lunch -- leftover chicken parmesan with rice noodles, and a yogurt. I had heated the chicken before I came upstairs so it was nice and hot. In fact, the room we were in was kind of chilly and I think my warm chicken was nicer than their cold salad. :P

But, what was most interesting was my conversation with our director. This is a program for chaplains and pastoral counselors, so in our class sessions they are always asking us "how do you feel about that." :rolleyes: So when the director starting fussing about my plate of lettuce and how I'm having to bring my own food and blah blah blah I asked him "why does it bother you so much that I can't eat what you're eating? I've told you that it bothers me not at all to bring my own. In fact I prefer it because then I know I won't get sick. So why does it bother you?" :lol: :lol: :lol:

He didn't really have an answer but he did stop bugging me about it. I enjoyed my lovely chicken parmesan. B)

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


LOL ! A bowl of lettuce, AGAIN! Anonymous salad dressings and a communal dipping area ! :lol::blink:

so why does it bother you?

Because he was a male and he assumed he could just somehow order something to be done, and he had come up short on his "effort" :rolleyes: anyway, and you have done a successful work - around anyway. Perhaps in his culture you are supposed to graciously accept that lettuce, and then not only be hungry the rest of the day but sick tomorrow.... Maybe he should be thinking about the patients, the poor celiac and gluten intolerant sick people who must sometimes cross the doorway of said facility.... here, have some lettuce, again! :P

0

Share this post


Link to post
Share on other sites

We are taught to be good hosts/hostesses. A good hos/hostess will make their guests feel comfortable and well fed. That's why it bothers people.

I think what us food challenged people forget in this whole mix is that WE are comfortable bringing our food because we know how impossible it is to make "safe" food; however, the uninitiated don't truly understand this.

Perhaps we need to approach our explanation differently?

"Thank you for being so concerned about my comfort. However, my food intolerances are so severe and difficult to work around, and the consequences of error so severe that I would be more comfortable bringing my own food. I hope this doesn't upset you, because I am really looking forward to the event and seeing everyone."

I guess my point is that people WANT to accommodate you. They just don't understand they probably can't, regardless of good intentions.

I struggle with this, also.

0

Share this post


Link to post
Share on other sites

Yes, I do understand about people wanting to accommodate us. And food is so much a part of being "hospitable". But what gets me is that this is a hospital! I've only been gluten free for a bit more than a year so I've never had experience with a hospital since my diagnosis. I guess I just expect hospitals to be experienced in diet for various conditions. When I expressed that to a friend who is also gluten free she said "yeah? well think again." :rolleyes:

2

Share this post


Link to post
Share on other sites

Yes, I do understand about people wanting to accommodate us. And food is so much a part of being "hospitable". But what gets me is that this is a hospital! I've only been gluten free for a bit more than a year so I've never had experience with a hospital since my diagnosis. I guess I just expect hospitals to be experienced in diet for various conditions. When I expressed that to a friend who is also gluten free she said "yeah? well think again." :rolleyes:

Exactly. Think again.

You know the other place I find no help? Vegetarian restaurants. They are so consumed with keeping meat out, and subbing there's tons of processed stuff in there and a lot of it contains glutenous grains. And if it isn't processed it's a "whole grain" of some sort... Grains shoved in wraps, grains shoved in salads, grains inevitably shoved up my a$$....

I'm better off in a butcher shop. Or even an Italian restaurant.

0

Share this post


Link to post
Share on other sites
Ads by Google:


Way to go! I love your question "Why does it bother you so much that I can't eat what you're eating?"

Glad you were smart enough to bring your lunch and didn't get stuck eating CC'd lettuce!

0

Share this post


Link to post
Share on other sites

it's the opposite here... the most allergy friendly restaurant I found in Dublin is a veggie, mostly vegan place with tonnes of coeliac options and staff knowledgeable about the ingredients in the food. they make really creative dishes, rotate their menu regularly... they use a lot of soya, but I can always find several options that work for my gluten-, dairy-, and soya-free self.

I do find that a lot of health food stuff is packed full of whole grains, tho, spelt EVERYWHERE, soya everywhere... and dang if the spelt isn't always confusingly placed with or nearby to the gluten-free stuff.

0

Share this post


Link to post
Share on other sites




it's the opposite here... the most allergy friendly restaurant I found in Dublin is a veggie, mostly vegan place with tonnes of coeliac options and staff knowledgeable about the ingredients in the food. they make really creative dishes, rotate their menu regularly... they use a lot of soya, but I can always find several options that work for my gluten-, dairy-, and soya-free self.

I do find that a lot of health food stuff is packed full of whole grains, tho, spelt EVERYWHERE, soya everywhere... and dang if the spelt isn't always confusingly placed with or nearby to the gluten-free stuff.

Don't you love it when they put the gluten-free stuff in a freezer next to the sprouted whole grain stuff??? Or gluten-free baked goods next to frozen cakes? Omg, gives me the willies.

Know of one restaurant that does vegan, gluten-free, and veg along with "regular". I've found if a place does vegan they are more likely to do gluten-free. But no vegan = grains everywhere. Why, I don't know....

0

Share this post


Link to post
Share on other sites

Grains shoved in wraps, grains shoved in salads, grains inevitably shoved up my a$$...

Oh, thanks. Now I'm laughing so hard I have half chewed apple slices up my nasal cavities. My spouse kept buying these freaking ^%$#@(*&%^$ "organic" "natural" condiments because they said "naturally gluten free" on them, and I kept rejecting them, because it's a bad company for c'c, and they kept changing their ingredients, so he said "oh, it's okay, I'll just eat them." So I found out last weekend he has been using one of these same bottles the entire time on everything. Like glopping it on the hamburgers. Because I find the near empty bottle of rejected, condiment with grain vinegar shoved back in behind the other stuff and the regular condiment (Not Bleeping Organic, but much more likely gluten free) has not gone down at all, on the shelf of the refrigerator. I used my marking pen in a politically incorrect way on that situation. :angry:<_<

0

Share this post


Link to post
Share on other sites

You go girl---- kudos to you.......

0

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

  • Forum Statistics

    • Total Topics
      107,328
    • Total Posts
      935,514
  • Member Statistics

    • Total Members
      64,989
    • Most Online
      3,093

    Newest Member
    Jaf
    Joined
  • Popular Now

  • Topics

  • Posts

    • First degree relatives of celiacs should be tested every 2 years in the absence of symptoms & immediately if symptoms present since celiac can present at any age. Celiac affects every cell in the body & inflammation is common. My inflammation began in my lower back and the bend of my leg (on the back side of the knees). It progressed to literally everywhere. You name it, back, neck, arms, legs, ankles, hips, wrists, fingers. Excruciating pain as well as swelling. So excruciating that opiates didn't even phase it. I just had to bear it. I would take ice packs & use them until the area was pure D numb. You're never supposed to leave ice on that long but if I hadn't then I would have shot myself. I can not begin to describe the intensity of the pain. The last year before diagnosis, I was sure that within a year, I would be confined to a wheelchair for the remainder of my life. Now, 5.5 years gluten free, I can't tell you the last time I took a Tylenol or any other anti inflammatory. In fact, I'm not on any meds at all. Nothing.
    • Thanks for all that info and the links.  It would be such a relief if I could know what is causing the fever, and that maybe it will go away as I stay gluten-free.  Both my gastro dr and rheum dr said to still stay gluten-free even though I apparently don't have celiac.  They are saying to give it 2-3 months to see how I feel then.  My fever has been down to around 99.9 the past two days, instead of over 100 and 101 like it's been since February.  That is the most exciting thing so far.  My stomach is not as severe or bad, but certainly not great, and I don't feel out of the woods at all concerning that yet.  I still hope to feel a lot better as more time goes by without gluten....I hope.  I seem to get bloat and also discomfort in my ribs more in the evening, even if I ate the same thing at lunch.   I started a food journal.  I guess I need to keep being patient. My rheum dr wants to see the journal in October when I see her again. She said she loves detective work.  It sounds like we all need to become food and symptom detectives when dealing with this.  Now if we could only get an NCIS episode where they investigate how gluten can "murder" our stomachs, and figure out a cure for gluten issues, besides going gluten-free.  It actually hasn't been too bad so far, other than foods that you are iffy or unsure about with all sorts of weird ingredients listed in it.  The internet and this site here helps a lot with some of that.  Luckily there is a whole lot we can still eat, but corn and corn products are an iffy for me too at the moment, and my dr suggested trying to avoid soy, and that xanthan gum, and a few things like that. Only thing that has shown in my bloodwork so far is chronic inflammation that may mean an underlying autoimmune disease.  Ya, I've been hearing "it seems like something autoimmune" for the past few decades.  It'd kind of be helpful to figure out exactly what.  I'm so tired of being tired.  I am sure you all can relate to that.  You just want to wake up and feel good.  
    • HEB organics does not bother me at all. Their plain one has to be boiled before I can drink it so I tend to use it in moderation in cooking...it also has xantham gum which explained that issue. MALK gives me no issues (Local Only Brand I think). Used to drink something called Mooala but could not find it unsweetened after my UC dia.  Almond Breeze is next up but I can only drink about a cup of it before I start getting burping issues, silk bothers me the least but still causes some issues. Silk cashew is alright and I use it all the time with NO issues at all...but I use it in cooking and do not think I have ever used it without boiling it first either in a icecream base or mixing it in a soup, cheese sauce, or adding a bit to eggs for fluff.   Hmm there is one other brand of macadamia milk that dose not bother me and Good Karma Flax milk I have NO issues with....been a good 6 months since I had any though. http://malkorganics.com/products/   https://www.heb.com/product-detail/h-e-b-organics-unsweet-vanilla-almond-milk/1741526 ^ Two that give me the least issues  
    • Oh goodness me so do you guys bother to get histamine level diagnosed or do you just treat it as you did the food diary ? taking note of high histamine time of year/ season and diet into your seasonal food diet? I'm pretty good at rotating foods I've done that longer than I've known about my issues from a nutritional standpoint I rotated which is why until the gluten challenge derailed my immune system entirely. it was challenging enough to do that gluten challenge I am not really up for more testing. I have symptoms of IC, POTS, fibromyalgia, and now you reveal that yes histamine threshold are part of the celiac autoimmune party bag too. how do all branches of medicine not find this group the most intriguing group of people ever? Really?Or Do you just all avoid them and go on your merry way? Ennis - what almond milk can you drink ? the almond milk 3 we tried/ bought prior to making my own (had unlabeled ingredient  fortified and thickeners corn derived added. ) I was shocked to call and discover it had it in (not labeled as it was corn not top 8) it finally explained why the right elbow joint hurt but it was a small enough derived amount of derived  corn not to trigger the Full blast corn intolerance symptoms. For this reason and now the orange juice incident I'm really leery of unidentified corn or corn derivatives or highly processed any additive for they are prevalent in processed land.  
    • Yeah I have 2 stationary pedal bikes. I use one on the desk sometimes while watching a show and work out my arms. I keep one under the desk and pedal on it for hours a day, really helps with my restless leg issues and stress (just gotta keep moving or I start feeling like a panic attack is coming on trapped by life like a rat in a cage. If you need to know were to find the ground cocoa nibs look up crio bru, they sell it as a coffee replacement for $23 for 1.5lbs they have different origin and different roast levels so you can get different flavored cocoa nibs I get several and mix them up.
  • Upcoming Events