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 Celiac.com!
    eNewsletter
    Donate

More Restaurants Refusing To Accommodate

sandsurfgirl

Recommended Posts

Juliebove Rising Star
Juliebove
Posted

I have noticed the opposite here. More and more places are offering gluten-free things. Oddly enough my daugher has outgrown her gluten intolerance so she doesn't need those things! But it is good for other people.

I do agree with the poster who mentioned gluten-free as being a fad. I had some Energ-G bread that I wanted to give to a person who needed it. But the only other gluten-free person I knew of (aside from the owner of the local health food store and would not eat such bread) also outgrew her gluten...whatever...not sure if it was an allergy or intolerance.

This lady overheard me say this and said that her husband was trying to stick to a healthy diet so she would take the bread. I had a feeling that my trying to explain what gluten was and why her husband probably didn't need to avoid it would be lost on her. So I just gave her a loaf of each of the breads we had to try. They liked it so I gave her the rest of it.

I also have a feeling that they are hurting more financially than she might have let on so perhaps *any* bread I gave her would have been a help. Her husband is no longer able to work due to some medical issues.

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


mushroom Proficient
mushroom
Posted

Youe daughter is certainly one of the few and the lucky if she truly no longer has to eat gluten free. Long may it continue!

Link to comment
Share on other sites
sandsurfgirl Collaborator
sandsurfgirl
  • Author
Posted

Today the restaurant that said on their website they can't accommodate food allergies did an awesome job for me. They couldn't give me any meat because all their meats are premarinated in soy sauce. Very weird for a Mexican restaurant. But they made me a nice HUGE platter of veggie fajitas and a side of rice and beans with guacamole. It tasted great. DS got a cheeseburger with no bun and a side of beans.

I thanked the manager for all her help and attention and she told me she made them clean the grill and prep it in a separate area.

Bucca Di Bepo had an gluten free menu. Not sure if they still do. Italian is scary because of the flour everywhere but I never got sick there and it's awesome. So I do think it's a matter of them knowing what they're doing and also caring to do it well.

Link to comment
Share on other sites
sandsurfgirl Collaborator
sandsurfgirl
  • Author
Posted

I have noticed the opposite here. More and more places are offering gluten-free things. Oddly enough my daugher has outgrown her gluten intolerance so she doesn't need those things! But it is good for other people.

I would be very careful with that. That's pretty much unheard of. Allergies can be outgrown but this... not so much.

Here's a quote from another thread that I read tonight.

"If you were gluten free for any length of time, the antibodies could have died down.

It is one of the reasons they used to think children outgrew Celiac.

At some point they appeared to be able to eat gluten again.

But then they noticed that these kids are the ones who developed the secondary autoimmune diseases and cancers associated with Celiac.

Don't een know if you are Celiac or not, but that could happen. The antibodies go away when your body doesn't have to fight wheat anymore. Then it takes time to build them up when you do start eating wheat."

Celiac is a weird disease. It can go into remission and then come back with a vengeance. Because of the wide variety of symptoms you may not realize she's getting sick from gluten.

Anyone with "intolerance" can never rule out celiac because the testing is so unreliable. Intolerance is just as serious as celiac and there is a very good chance she does have celiac and the tests were a false negative.

I think it's tempting to say yay no more gluten free but it's a dangerous experiment. Be vigilant. Since she's eating gluten again, after a few months get her tested again. Might as well, at least the blood test.

Link to comment
Share on other sites
dani nero Community Regular
dani nero
Posted

I would be really interested in talking to the managers or whoever in charge of these decisions at few of the restaurants that do it consistently well. I'd like to find out why and how.

I find it's generally the better restaurants that do gluten-free well; upcoming chefs... If they use fresh ingredients it's very easy to do gluten-free (except bakeries). I find it's an attitude, a general feel to the place - pride in what they do and a passion for food perhaps that seems to be in common, at least on the surface?

I suspect the effort and training at a restaurant that does gluten-free well trains their employees well in general, and doing gluten-free is just easier.

Maybe when the restaurants are owned by a family or a food fanatic who take pride in offering really good food for everyone. It would be very a very interesting study :-)

Link to comment
Share on other sites
sandsurfgirl Collaborator
sandsurfgirl
  • Author
Posted

Maybe when the restaurants are owned by a family or a food fanatic who take pride in offering really good food for everyone. It would be very a very interesting study :-)

It depends on the family. There is a family restaurant here that keeps their chicken recipe secret. Even the managers don't know what's in the seasoning package. I asked if they could contact the owner and just find out if it has gluten. We used to eat there all the time and it's up the street from us. The owner just kept blowing me off and not responding so I gave up.

Link to comment
Share on other sites
mushroom Proficient
mushroom
Posted

Maybe when the restaurants are owned by a family or a food fanatic who take pride in offering really good food for everyone. It would be very a very interesting study :-)

I eat at a small lunch counter where the owner/chef is a celiac, and it is so wonderful to feel totally safe. :D

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


bartfull Rising Star
bartfull
Posted

We have a beautiful, fairly new retirement home/assisted living facility in our town. They hold events and concerts that are open to the public. I went there yesterday because they had a Mother's Day buffet and a very talented harpist was playing. I did not intend to eat, but was happy to pay my twelve dollars just to hear the harpist.

I got up and LOOKED at the buffet, and there was a nice lady there who asked if she could help me. I explained about the Celiac and corn allergy. She promptly pointed out the things I could eat - the roast beef that had been cooked plain, the vegetables and salads, the potatoes ("but you can't have the gravy"). The only thing she wasn't aware of was the marshmallow topping on the sweet potatoes being made with corn. I explained to her that veggies are often washed in a citrus wash made with corn. She assured me that they used pure ice water to wash their veggies and nothing else.

So I took a chance. I had two slices of roast beef, some carrots (raw), some cukumbers (plain) and a small handful of grapes for dessert. It was so nice to be able to eat with my friends, and so far I have not had a reaction.

This is only the second time I have eaten out since last June. I feel triumphant! I don't mind bringing my own food or eating before I go, but how cool it was to relax and enjoy the music AND the food!

Link to comment
Share on other sites
pricklypear1971 Community Regular
pricklypear1971
Posted

We have a beautiful, fairly new retirement home/assisted living facility in our town. They hold events and concerts that are open to the public. I went there yesterday because they had a Mother's Day buffet and a very talented harpist was playing. I did not intend to eat, but was happy to pay my twelve dollars just to hear the harpist.

I got up and LOOKED at the buffet, and there was a nice lady there who asked if she could help me. I explained about the Celiac and corn allergy. She promptly pointed out the things I could eat - the roast beef that had been cooked plain, the vegetables and salads, the potatoes ("but you can't have the gravy"). The only thing she wasn't aware of was the marshmallow topping on the sweet potatoes being made with corn. I explained to her that veggies are often washed in a citrus wash made with corn. She assured me that they used pure ice water to wash their veggies and nothing else.

So I took a chance. I had two slices of roast beef, some carrots (raw), some cukumbers (plain) and a small handful of grapes for dessert. It was so nice to be able to eat with my friends, and so far I have not had a reaction.

This is only the second time I have eaten out since last June. I feel triumphant! I don't mind bringing my own food or eating before I go, but how cool it was to relax and enjoy the music AND the food!

Yay!

Link to comment
Share on other sites
KMMO320 Contributor
KMMO320
Posted

I work in a teeny restaurant and I have to admit, it is VERY hard to accomodate food allergies. I bring my own food to work unless I feel like ordering a plain salad. For Celiacs, there really isnt anything I would reccomend. Our cooking surfaces are SO SMALL that in order to serve them safely, the cook would have to ONLY be cooking for that table. He wouldn't have room to grill a plain steak and regular food for another table..it would really bog down the whole kitchen..so unless we are really slow, there isnt much we can do, and I say that as someone who has this problem.

Link to comment
Share on other sites

Archived

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

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


  • Member Statistics

    • Total Members
      121,090
    • Most Online (within 30 mins)
      7,748
    Nicole K
    Newest Member
    Nicole K
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Denise I
      Celiac Dietician

      By Denise I · Posted

      I am looking to find a Celiac Dietician who is affiliated with the Celiac Disease Foundation who I can set up an appointment with.  Can you possibly give some guidance on this?  Thank you!
    • Posterboy
      14 year old with Celiac & EOE still suffering...

      By Posterboy · Posted

      Nacina, Knitty Kitty has given you good advice. But I would say/add find a Fat Soluble B-1 like Benfotiamine for best results.  The kind found in most Multivitamins have a very low absorption rate. This article shows how taking a Fat Soluble B-1 can effectively help absorption by 6x to7x times. https://www.naturalmedicinejournal.com/journal/thiamine-deficiency-and-diabetic-polyneuropathy quoting from the article.... "The group ingesting benfotiamine had maximum plasma thiamine levels that were 6.7 times higher than the group ingesting thiamine mononitrate.32" Also, frequency is much more important than amount when it comes to B-Vitamin. These are best taken with meals because they provide the fat for better absorption. You will know your B-Vitamin is working properly when your urine becomes bright yellow all the time. This may take two or three months to achieve this.......maybe even longer depending on how low he/you are. The Yellow color is from excess Riboflavin bypassing the Kidneys....... Don't stop them until when 2x a day with meals they start producing a bright yellow urine with in 2 or 3 hours after the ingesting the B-Complex...... You will be able to see the color of your urine change as the hours go by and bounce back up after you take them in the evening. When this happens quickly......you are now bypassing all the Riboflavin that is in the supplement. The body won't absorb more than it needs! This can be taken as a "proxy" for your other B-Vitamin levels (if taken a B-Complex) ...... at least at a quick and dirty level......this will only be so for the B-1 Thiamine levels if you are taking the Fat Soluble forms with the Magnesium as Knitty Kitty mentioned. Magnesium is a Co-Factor is a Co-factor for both Thiamine and Vitamin D and your sons levels won't improve unless he also takes Magnesium with his Thiamine and B-Complex. You will notice his energy levels really pick up.  His sleeping will improve and his muscle cramps will get better from the Magnesium! Here is nice blog post that can help you Thiamine and it's many benefits. I hope this is helpful but it is not medical advice God speed on your son's continued journey I used to be him. There is hope! 2 Tim 2:7 “Consider what I say; and the Lord give thee understanding in all things” this included. Posterboy by the grace of God,  
    • trents
      Recently Diagnosed Celiac- Need advice

      By trents · Posted

      I'll answer your second question first. The single best antibody test for monitoring celiac blood antibody levels is the tTG-IGA and it is very cost effective. For this reason, it is the most popular and often the only test ordered by physicians when checking for celiac disease. There are some people who actually do have celiac disease who will score negatives on this test anyway because of anomalies in their immune system but your wife is not one of them. So for her, the tTG-IGA should be sufficient. It is highly sensitive and highly specific for celiac disease. If your wife gets serious about eating gluten free and stays on a gluten free diet for the duration, she should experience healing in her villous lining, normalization in her antibody numbers and avoid reaching a celiac health crisis tipping point. I am attaching an article that will provide guidance for getting serious about gluten free living. It really is an advantage if all wheat products are taken out of the house and other household members adopt gluten free eating in order to avoid cross contamination and mistakes.  
    • Anmol
      Recently Diagnosed Celiac- Need advice

      By Anmol · Posted

      Thanks this is helpful. Couple of follow -ups- that critical point till it stays silent is age dependent or dependent on continuing to eat gluten. In other words if she is on gluten-free diet can she stay on silent celiac disease forever?    what are the most cost effective yet efficient test to track the inflammation/antibodies and see if gluten-free is working . 
    • trents
      Recently Diagnosed Celiac- Need advice

      By trents · Posted

      Welcome to the community forum, @Anmol! There are a number of blood antibody tests that can be administered when diagnosing celiac disease and it is normal that not all of them will be positive. Three out of four that were run for you were positive. It looks pretty conclusive that you have celiac disease. Many physicians will only run the tTG-IGA test so I applaud your doctor for being so thorough. Note, the Immunoglobulin A is not a test for celiac disease per se but a measure of total IGA antibody levels in your blood. If this number is low it can cause false negatives in the individual IGA-based celiac antibody tests. There are many celiacs who are asymptomatic when consuming gluten, at least until damage to the villous lining of the small bowel progresses to a certain critical point. I was one of them. We call them "silent" celiacs".  Unfortunately, being asymptomatic does not equate to no damage being done to the villous lining of the small bowel. No, the fact that your wife is asymptomatic should not be viewed as a license to not practice strict gluten free eating. She is damaging her health by doing so and the continuing high antibody test scores are proof of that. The antibodies are produced by inflammation in the small bowel lining and over time this inflammation destroys the villous lining. Continuing to disregard this will catch up to her. While it may be true that a little gluten does less harm to the villous lining than a lot, why would you even want to tolerate any harm at all to it? Being a "silent" celiac is both a blessing and a curse. It's a blessing in the sense of being able to endure some cross contamination in social settings without embarrassing repercussions. It's a curse in that it slows down the learning curve of avoiding foods where gluten is not an obvious ingredient, yet still may be doing damage to the villous lining of the small bowel. GliadinX is helpful to many celiacs in avoiding illness from cross contamination when eating out but it is not effective when consuming larger amounts of gluten. It was never intended for that purpose. Eating out is the number one sabotager of gluten free eating. You have no control of how food is prepared and handled in restaurant kitchens.  
×
×
  • Create New...