MrsManners

I saw your post about that and it terrified me! I had no idea veggies were cooked in pasta water. Asking for the manager is a good idea - I'll make sure to do that.

What do you say to explain that you can't have gluten to a server or a chef in a restaurant? I need a script so tell me as if I were your server. Also, do you use a restaurant card? If so, do you just give it to them or do you give it to them and then explain? I work in sales and travel some so I'm going to be forced to eat out and I want to get it...

Veggies are cooked in pasta water? Oh my! I've got so much to learn. It just seems vastly overwhelming to get started....

Ditto Elonwy. I had a similar experience with another dietician dealing with another digestive condition. She printed some stuff off the internet (stuff I could have easily gotten myself) and talked about portions. Even she admitted that unless it was diabetes related, most dieticians aren't that educated about how foods affect medical conditions.

My endocrinologist ordered celiac testing this week but only ordered the blood test for tissue transglutaminase antibody. Is that alone enough to indicate whether further testing is necessary? I do have hypothyroidism and have been taking steriods for adrenal fatigue for over a year. Would either of these issues affect the outcome of this particular test...