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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? - 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


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If anyone is a carnivore and lives near a Rodizio Grill I highly recommend it for your next trip out to eat. We don't go out to eat often, partly because it is expensive and partly because I'm paranoid. Theoretically Rodizio should be my worst nightmare in terms of CC, a parade of men bring skewers of meat directly to your table and carve it right there for you. You simply use your little tongs you were given to grab it. Every diner, every table, reaching for the meat with little tongs. Only, the only two meats that contain gluten don't get carved. They're chicken and they can be simply pushed right off the end.

When you are seated, if you mention right away a "gluten thing" you will get a paper listing what NOT to eat. This is the first thing that astounded me the first time. This isn't some list of the three things you're allowed to eat somewhere. This is, on the most recent visit, a list of a total of 14 things that contain gluten, 5 of them being dessert items, 2 pasta, 1 a salad dressing. Only the remainder could possibly be annoying.

Then they'll come out to your table and bring either cheese bread, hot deep fried polenta, or both. Both are gluten free. Both are melt in your mouth amazing. Where else can we really go and have someone bring us hot bread (and keep bringing us hot bread) that we can eat? Not dry, crusty, gluten-free bread that tries to be bread... Brazilian "bread" that is no such thing at all really but little rolls that you'll quickly come home and start googling a recipe for.

In the few times I have been there I have never gotten gluten sick. I have gotten "dear God I need to learn how to know when to stop eating" sick. I usually pile a creme brulee on top of that for good measure. They're pricey. I always get a limeade, my husband usually gets a soda and I never leave without dessert. Once we include a tip we're over the $70 mark. They are also definitely worth it. I would rather eat out rarely and pay a lot for it than eat out a little more frequently, have crappy options (like 2 salads and boiled chicken, I swear that is what I see sometimes) and crappy waitstaff and get myself glutened by some moron who thought it was okay to just take the croutons off a salad.

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Thanks for posting this I saw your pictures the other day. They have one of these in Ft Collins, Co where my son goes to school. We thought about going. It is very pricey and we were taking the 4 of us and a couple of other boys. I hope they move east a bit and put one in KC. It would be a great place for my hub & I to go.

Let me add the link. http://www.rodiziogr...m/all-locations

Did you go to the Trolley Square location?

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We went to the Utah Valley one. We were all the way up in the city in the morning and I expected to be up there all day and eat at the Trolley Square one. Poor hubs thought he was going to freeze to death in the 15-20 degree weather at the zoo and we headed back home to warm up and nap before dinner. The Utah Valley one is pretty close to home, in American Fork.

There is technically another Brazilian grill place called Tucano's that is way closer, but they don't advertise as being so very gluten free friendly and don't make their website (or didn't last I checked) point any of this out either. It is also right next to a University and is staffed mostly by college students. Nothing against kids... but I don't trust a bunch of college age kids to keep me safe. Tucano's also has a much more PARTY!!!! atmosphere, Rodizio is more grown up. I'm not saying Tucano's wouldn't be perfectly safe, and I've been there lots of times pre-celiac. I just am too scared to risk my health to a bunch of college yuppies.

Also, Rodizio has a far higher proportion of ethnic cabana boys meat servers in my experience. Just sayin'. :D You know... if you're into that sort of thing.

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Just another tip...if price is an issue, try them for lunch. They have a couple less meats, but the price is substantially lower. In Salt Lake, ask for the gluten-free lime pie...to die for.

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It is substantially cheaper at lunch. Unfortunately my husband's (and my) favorites are only served in the evenings. For us it is worth it to go less often and go in the evenings. For people going for the first time to try it, I do highly recommend lunch. It isn't always as busy, and you can decide if it is your sort of thing on a budget instead of spending a small fortune.

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    • Umm Spicely is one of the few I trust, and they tested negative after some asshat came here claiming gluten on them last time. I wasted my money and time Nima Testing my spicely organic spices. I use them as a gluten free chef, and baker.

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