• 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.

Need Advice For How To Cater To Celiacs
0

5 posts in this topic

Recommended Posts

Hello, iv been a proffesional chef for around 5 years and have worked at some of the best hotels in England. Iv had to deal with alot of different alergies in the past celiac disease being probaly the most common, I recently started working In a old people's home and have 1 woman who is a celiac. I'm not sure if there's different levels of celiacs like with but allergies but the woman's daughter has kicked up a fuss to make us change many things for her mother. Her mother (the celiac I cook for) has been a resident here for 3 years and there was never a problem but because she has started to lose weight (due to Alzheimer's) the daughter is trying to associate that to the food. Getting to the point I just wanted to ask for tips on how to care for her mother the best way because being in a kitchen catering for 80 other residents its hard to use seperate cooking utensils and have a preparation area just for her, all of my spoons are metal as our my pans so I wondered are they a risk of cross-contamination? And if anyone has any other tips for me all help is very much appreciated.

Share this post


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


tarnalberry    314

You know how I cater to the one celiac (me) in every dinner I host (up to 20 people, including toddlers)? I make the food naturally gluten free. After 10 years of doing this, I've had no complaints and rarely repeat what I'm serving. It's just easier, because there are a lot of healthy, easy to prepare foods that are gluten free.

But I realize that you aren't going to make the whole facility gluten free! Though having naturally gluten free meals a few times a week would make many things easier, you still are going to have times where you don't want to do that. So, yes, you need to deal with cross contamination.

You say "there have been no problems" and yet she's losing weight. You cannt know that the weight loss is from Alzheimer's, as it could be caused by her getting contaminated as well. Further, in the kitchen, you aren't likely to be privy to all the details of her physical complaints. She may well be having abdominal pain, bloating, or other symptoms (including a shift in her Alzheimer's symptoms faster than expected, which a non-Alzheimer's patient would describe as brain fog). Perhaps, in her state, she hasn't mentioned much - forgetting to or not waning to be a trouble. Perhaps she has mentioned it and it was ignored as insignificant or just old age. Perhaps she hasn't mentioned it and her daughter has had to figure it out. No matter, I encourage you to give her the grace to be as healthy as she can. This isn't being done to make your life harder, though it may well feel that way in the heat and stress of the pre-dinner rush. You would certainly do the same for any of your loved ones who were sick and couldn't advocate or care for themselves.

A "separate" preparation area is a must! I think the easiest way to think about it is a comparison to raw meats. You wouldn't share a cutting board for raw meats with fruits/veggies not being cooked. Not without thorough washing first. You wouldn't prepare food on the same counter that had chicken juice splattered on it without washing first. You wouldn't pass raw chicken over a salad about to be served.

Likewise, you need separate cutting boards for non-gluten and gluten foods. You need to make sure that counters that have had gluten containing ingredients on them are well cleaned before preparing gluten free foods. And you need to avoid passing gluten foods (particularly things like bread or breaded items) over gluten free foods.

Just like you wouldn't use the same spoon to stir a dish full of raw meat and then a cold soup, you need to use separate spoons for gluten containing and gluten free foods. In a busy kitchen, doing what many do here and having different colored tape or labels to note which is which may help, and it may be procedurally easier to keep them permanently separate, though a thorough washing on metal utensils should be sufficient. Same with pots and pans - you can mark dedicated ones, but a thorough cleaning is usually good for stainless cookware.

Some things, like collanders for pasta, scratched non-stick surfaces, toasters, and porous material like wood, simply can't be thoroughly cleaned and it really is vital to have separate, dedicated equipment in this case.

I'm sure others here will have more help. You might PM a user by the name of kenlove directly, as he's worked with a number of restaurants on the issue of serving gluten free food.

Good luck, and come back and let us know how it goes!!

Share this post


Link to post
Share on other sites
Em314    7

I wonder if the woman with celiac is getting regular bloodwork and what it says.

How have you been prepping food for her (and for the other residents) until now? How did your predecessor do it?

Share this post


Link to post
Share on other sites
bartfull    565

You do realize that even the slightest bit of cross-contamination can cause damage? There are some of us who don't even get digestive symptoms, but if we eat something that was stirred with the wrong spoon, or something that was made in the same room where someone just made a cake (where the flour dust will remain in the air for hours), we will have damage to our small intestines. That damage makes is hard or even impossible to absorb nutrients from the food we eat. This will of course lead to weight loss, so the daughter's suspicion that her Mom is getting cross-contaminated is not unreasonable.

The bad thing is, weight loss is only one of the consequences of cross-contamination. There are a host of very nasty diseases that can come from continual low level exposure. Cancers, lupus, thyroid problems, and even dementia itself.

Cross-contamination is extremely serious and the extra precautions taken to avoid it are well worth it. If you learn how to do it in this setting you will be ahead of the game because I am sure you will have other celiac patients in the future.

  • Upvote 1

Share this post


Link to post
Share on other sites
Adalaide    361

There is research to suggest that dementia and other related mental decline diseases are strongly linked to celiac. As already stated, the least bit of contamination could not only be causing her symptoms due simply to celiac, but could be making the condition she is there for worse. Either way, that would make her food responsible for what is happening to her. A lot of good points were brought up in how to make food safely for her. You wouldn't be blowing this off so simply if it were a life threatening allergy, and although it won't kill us immediately, gluten contamination can be equally deadly to us. It is very important that her food be prepared safely for her.

This will be good for you as well. As a chef you are already well familiar with cross contamination, now you just have to adjust to the idea that with gluten things can become permanently contaminated rather than having the option of a little hot water being able to clean up after everything. The idea mentioned of naturally gluten free meals is a good one also. This will almost certainly not work all of the time, but a few times a week no one will notice.

Share this post


Link to post
Share on other sites
Ads by Google:


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
      107,912
    • Total Posts
      938,649
  • Member Statistics

    • Total Members
      65,837
    • Most Online
      3,093

    Newest Member
    Heba al-wawi
    Joined
  • Popular Now

  • Topics

  • Posts

    • Vitamin deficiencies of vitamins D, C, and B12 and Calcium deficiency can all cause night sweats.  (Perhaps the methyl form of B12 is needed for those with that MthFr gene.)  Also, consistently high blood sugar levels can cause night sweats.  As a  type two diabetic, I find if my blood sugar levels are too high or not below 120  two hours after eating, i am prone to night sweats.  Hypoglycemia (low blood sugar) can also cause them, usually accompanied by the shakes and teeth chattering for me.    Cycling Lady is right about night sweats being caused by other illnesses, too, like heart valve problems or tuberculosis, so be sure to check with your doctor.   Hope this helps. P.S. Saw your picture.  You're looking good!  So happy for you!
    • It's unfair to make such a general statement about ER's and hospitals.  Unfortunately, I've been to the ER several times and hospitalized three times in the past few years.  The staff took me seriously when I told them I had celiac.  Popsicles and drinks were checked for gluten, and a good laugh took place when a nurse came in to remove the cheesecake that was brought to me when the staff found out it was our anniversary. Dietary services were called and Lucy's gluten free cookies were given to me instead. Once admitted to the hospital, a dietician was sent to my room to discuss meals and she checked back with me a couple of times.  The only mistake made was the dairy free protein shakes that were delivered daily and left untouched.  When dietary called my room to ask why I wasn't drinking them, my husband had to inform them to read the label as it was clearly labeled containing milk products.  
    • Here is more information about testing family members. https://celiac.org/celiac-disease/understanding-celiac-disease-2/diagnosing-celiac-disease/screening/  
    • Hello, I have been dealing with a mysterious rash for the past ten years that I am slowly beginning to think is DH.  It comes and goes, is itchy as all get out and shows up in all the areas that DH appears (elbows, back, torso, knees and base of neck).  It comes and goes over the years which has thrown me a little, but from what I can tell it can happen with DH? Anyways I went to an allergist, he was a jerk and told me it was not an allergy and to get a biopsy (which was done ten years ago when it first happened, but okay).  Me being at my wits end I called up a local dermatologist and got an appt for a biopsy.  I went in armed and ready with the info I have read here about the correct biopsy etc.  Well of course the dermatologist wouldn't give me the time of day Would not listen to the past history of the rash or look at photos, was in and out within five minutes and insisted on a scratch biopsy instead of a punch biopsy.  She simply said she would be highly surprised if it was DH.  I try to respect doctors so I pushed but I did not push hard enough.  She did the scratch biopsy against my recommendations.  So that brings us to today when I received a message that the biopsy showed an allergy and that they could either give me an order of prednisone or refer me to an allergist.  Now if you remember my local allergist sent me away and said it wasn't an allergy.  I am so done and I refuse to just keep medicating myself, I need to find the root cause.   So I have a physical tomorrow night with my regular doctor and I am tempted to just insist on a punch biopsy next to the rash for a proper biopsy.  Couple questions for you guys though.  If a scratch biopsy came back as an allergy could that possibly lead to gluten allergy (I know it doesn't prove that, but could it mean it could be gluten?).  Should I keep pushing for a punch biopsy? I am planning to go gluten free after this appointment anyways but I keep eating it to try and get a proper diagnosis.  I feel I should get a proper diagnosis, one to keep me on track, one to make sure that is what it is and also I did try gluten free for 30 days before and it didn't seem to help the rash.  But from what I have read that could have been to short of a time.  I feel I need a proper diagnosis to help me stay with it and keep on the right path.   Lastly, the rash definitely went through stages and is at an end stage, still itches like crazy but isn't as bad looking as when it started.  Does it matter when you take the biopsy as long as there is a rash it will potentially show?  I hope all this makes sense.  I am tired of being told I am crazy from doctors.  If they could find the solution I wouldn't be looking myself.  I would be very happy to be proved wrong but so far that has not happened and I just want an answer! So tired of being itchy!! Thank you very much for your help and listening!!!
    • I'm sorry I don't have much advice for you but I can relate in some ways. I've took generic Zoloft for about 10 years. When I was diagnosed celiac I worried about and researched my medications and am confident that they are safe for me. I have spent many years fighting depression and anxiety and have tried different meds but finally accepted I need the Zoloft and Xanax probably for life. I will say that most of our serotonin is in our stomachs and any time I switched meds or had to withdrawal my stomach issues were the worst. So please be careful with switching or stopping ( never cold turkey) any psychiatric medication. Also you could be sensitive to other grains. Gluten free bread does not like me. Also so far I have not found any one in the medical field that takes celiac seriously. I have been laughed at even and most don't have a clue what problems gluten does to us mentally and physically.
  • Upcoming Events