Lisa

I totally know that any fast food is dangerous. I was just wondering when (or if) you go to them, what can you order? I am going to have to depend on your guys because my 11 year old has ZERO symptoms. We will never know if she gets glutened. (She was tested due to having a thyroid problem and they found it) So...she could eat a Big Mac and not react. So...here is what we have done so far. Any problems?

Wendy's- baked potato and chili

McDonalds- fruit and yougart parfait and fries (yes, i know the debate on the fries)

Chick Filet- grilled chicken kids meal and fries (Manager is married to a celiac and has assured me this is safe)

I would appreciate any other suggestions! I have read the Tostadas at Taco Bell were safe but I am scared to try them.

I downloaded a free phone app that told me Hardees hashrounds were safe and the manager said absolutly not. So be careful with those apps!

Wendy's is pretty good with offerings. Goggle each fast food you want to pursue.

AND loose Taco Bell, totally!

Teach you daughter to forgo fast food. She can actually be a leader with her peers. She can be a health food guru. It's very popular, I hear.

You have to understand when you read this article that the prohibition against eating or even possessing chametz during Passover is absolute. This is from an Orthodox Rabbinical Council and they are looking for grains that meet certain religious standards. The idea of chametz grains used to keep birds off quinoa, even if the finished product is gluten-free by R5 ELISA, is probably enough for them to issue the prohibition.

Interesting Skylark! I learn something every day here - I'm intrigued with the history of religion.

Dusted with flour to prevent sticking? Not likely. Wet flour acts as a glue. When an anti-stick agent is added to shredded or ground cheese, it is almost always cellulose. Cellulose is gluten-free.

I'm not saying this place isn't dumb enough to try flour, just saying that it would not work.

Although I understand your concern Marilyn, I tend to agree with Peter. It would make no sense to dust cheese with one of the main allergens on a serving that is declared gluten free. Many graded cheeses that you find in the grocery store have cellulose as an anti-caking ingredient. They look similar i.e. cellulose/flour.

But then....stupid happens. I'll let you know when I receive a response.

Thanks Lisa, I actually asked the server to show me the cheese. She flipped opened the top of her grater, and the cheese was in fact "dusted" with flour. The manager returned with some shaved parmesan on a plate for my lunch.

My co-worker said the flour was only on the top, so it should be okay. I don't know if it's just a local practice, but it blew my hair back, and I was wearing a hat!

I expect that it would!

Whether it's a site practice or general policy, I am on a mission to find out. It's unacceptable either way!

BUT...I will await the Corporate response, before I make rash judgements.

I would think it wise to contact Olive Garden and confirm what the manager told you.

Although, good intentioned, that information may or may not be accurate. Or perhaps, piss poor practice at a very marginal restaurant.

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EDIT: I have contacted to company and will post their response asap.

An article about potential hypothetical cc shouldn't set off a panic.

Agreed!

I so totally hear you. I hate food. I hate dealing with it. I like eating it when it's something I enjoy, but the whole process of finding something that won't make me feel crappy, but still provides some amount of nutrition and maybe even tastes decent...UGH. It's 9:30 at night and I need to eat dinner but haven't yet because yet again my whole family was able to eat something while we were out having a lovely evening and there was nothing, nothing, NOTHING I could eat anywhere. I didn't care at the time, but now the prospect of scraping something together for me is just frustrating and overwhelming.

It's made worse by the fact that I still don't feel better. Sure, if I eat the things on my list I feel worse. But I'm still so tired so much of the time, and my body is still just not right. Makes finding the energy to deal with food even more challenging.

Sorry for the threadjack vent. Just trying to say YES, I get it.

cait,why don't you feel better?

I don't know your history, but how can we help you?

Ahhh that explains a lot! :-)

But, at times, new posts can slip by us. If so, please call it to our attention.

Did you enjoy your care package? Maybe it gave your some suggestions.

I think that you will have to gather the energy and find some foods that you enjoy. Cooking can be fun and sometimes a bit of a challenge for those who don't find it natural, yet very rewarding.

For most of us food is a compulsion. Making it as good as it gets, takes an effort.....just sayin'.

I'm tired of continuing to feel bad (like I'm not healing) while following the gluten free diet. So I've decided to try the specific carbohydrate diet (SCD). I'm curious to know for those who have tried it did it work for you and if so how long you were on it before you started to feel better. I appreciate your responses!

There is quite a bit of information about the SCD here. Let me see if I can retrieve the thread.... be right back.

Here it is. A little light reading of 161 pages

There currently is no test to diagnose gluten sensitivity, regardless of what Enterolabs says. Obviously, I am not a fan.

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"With gluten sensitivity patients, there is a spectrum of symptoms and manifestations. We’ve seen some people with Dermatitis Herpeteformis who have no intestinal damage. There is currently no test specifically for gluten sensitivity. If a patient’s symptoms indicate issues with gluten and tests for celiac are negative, the patient can be diagnosed as gluten-sensitive. As with celiac disease, a strict gluten-free diet is the only treatment for gluten sensitivity."

In my opinion, I would save your money. You already know that you feel bad when digesting gluten. Paying several hundreds of dollars to tell you what you already know....

Have your doctor biopsy your "rash" when it's active. It could be DH, which is associated with Celiac.

An unclean house actually stresses me somewhat

Oh, not me! It's high (really high) pollen season with windows wide open. I have taken great pleasure in writing graphite all over my furniture.

What? How the heck do ours charge 2.5 times that much? One charges $30!!!

Yes, it's unusually low, but we are somewhat rural, economically challenged and jobs are scarce.

Ten dollars and hour, in North Carolina.

Thanks, Lisa. Yeah, pardon my little pity party. I really love pistachios and thought that I was making a wise choice by eating a nut.

Anticipating problems used to be a strength of mine, but I'm determined to give that tactic a rest.

I really would consider the CYA statement most accurate of the options. But, try to lay off the pistachios for a few weeks, let some healing take place and then try them again. Most likely, you won't have an issue.

There is light at the end of the tunnel! Trust me

Hi all,

Just curious if anyone has any experience with Whole Foods' 365 brand pre-packaged pistachios (they're in the shell).

I am feeling the familiar gluten haze set in after snacking on them just a little while ago. The packaging has both a "No Gluten Ingredients" symbol and the warning that the nuts are processed in a facility that also processes wheat. Do you think it's just CYA, or do you think CC is the culprit? I am inclined to go with CC, but since I want to avoid unnecessarily limiting myself, I would love your input.

If it's CC, then oh boy do I feel like I'm in for it. As a newly-diagnosed celiac, I am starting to understand why people say CC becomes more of an issue...oy vay. Talk about a moving target.

Everyone's sensitivity differs. It may be a CYA statement, but of course there is the possibility of cross contamination, per your sensitivity level. Although, shared equipment is more of a concern than a shared facility.

If you are newly diagnosed, all foods can be an issues for you gluten free or not. Healing takes time.

I would recommend that you eat a clean diet for a month or two and then introduce specially foods one at a time.

And, especially, don't anticipate a problem until it is one. We have too much to worry about ordinarily.

I'm attending a Passover dinner at my Father's home. I am expecting to at least get some gluten exposure from crossover contamination, but I'm hoping to really minimize it.

I gather that most gefilte fish is going to have gluten? What about Eden brand margarine? Can anyone help me?

You can often Google brands, followed by a dash and gluten free and find some results. Hope this will help:

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It could be a hiatal hernia, which is common among those with Celiac.

Welcome!

So I have 9 more weeks till my due date. (yayyy) at my appt yesterday the nurse said something about some people with Celiac have to have C-sections due to the increased risk and intolerance of pressure on the colon???? ANyone hear of this??? I see the doc in 2 weeks to see what she says about it.. either way i want what is better for my little Boy blessing.. but i was totally set on a Natural / unmedicated childbirth...the way God designed us to do it !!

I have never heard this in almost seven years on this board. What increased risk? It's not a colon disorder. I think she knows nutting!

You should choose your method of birth. I can't see a reason where having Celiac would be a concern in your delivery. But as always, check with your doctor.

Is there a natural childbirth instructor available at your hospital?

This is great way to understand gluten intake, from the folk who know best:

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Lisa, are they frozen and you cook at home? I'm open to that too. Just couldn't quite tell if that's what you mean or if your store uses Perdue brand.

Nope. They are rotissarized in the deli section of our local Food Lion, and packaged hot in a little tote box, and labeled Purdue. Pretty good, but not too sure you have a Food Lion in your new neck of the woods.

http://www.perdue.com/products/details.asp?id=606&title=PERDUE%AE%20Oven-Roasted%20Rotisserie%20Chicken

Here ya go:

http://www.perdue.com/products/where_to_buy/results.asp?cat=622&group_name=Deli

What is gluten free in one area of the country/world, may not be in the other. I would assume that large grocery chain stores have various suppliers, who may use different ingredients in their products.

I don't know that as a fact, but it makes sense to me.

...and lesson learned.

Nice one Lisa. I can see that new people would like to read this. Lots of info one place.

Help me bookmark this one for future offering. Hope everyone will save this and offer it to those newly diagnosed.