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About OliviaFW

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  1. Hi everyone, I was diagnosed with celiac disease in December of 2016. My symptoms did pretty much go away after being on the gluten free diet, but sometimes I still feel a little sick. At the time of my endoscopy my transglutaminase level was at 71. After six months it had dropped to 35. I just recently got my blood tested again, about nine months since my last one, and it has jumped back up to 53. We have a doctors appointment in a few weeks, but we were wondering if anyone had any ideas as to why it could have gone up. I live with my parents and siblings who do eat gluten, so the environment is not completely gluten free. However, we are very, very careful to avoid cross contamination. I have my own toaster and cutting board, and we wash all pots and pans well when cooking. I have my own butter and peanut butter to avoid cross contamination, and my family is careful to keep all food we share gluten free. We read labels very closely and do research when we are unsure. All of which is to say, we are confused as to why it is not only not getting better, but getting worse. Is there another reason, besides gluten damage, that my TTG level could be up? Is it true that the longer you are on the gluten free diet, the more a small amount of gluten throws your body off course? Could accidentally ingesting a small amount of gluten before my test have made it increase so much? Any help is appreciated!
  2. Download the app "Find Me gluten-free". It was a life saver when I went on a road trip. You can scan the area you are in for all of the nearest safe restaurants. I only go to the ones labeled "Celiac Friendly" , but that's up to you. Make sure you read the reviews and look at the ratings. Majority of popular restaurants are not safe. I have found some local restaurants that I enjoy, so ask around in your community. I usually feel safe eating at Chipolte, because I watch them prepare everything right in front of me. If you tell them you have a gluten allergy they will wash their hands, change their gloves, change out the spoons for all of the ingredients you want, and get new bins of cheese. Just make sure you watch the whole time. I have also eaten at Five Guys several times. Their fries are usually fried in peanut oil and do not have any coating, so if they change their gloves they should be okay. I usually get a hamburger on a lettuce wrap instead of a bun and ask them to keep it separate as they make it. Just like with Chipolte, you can watch everything they do. I always stand right by the counter and watch them make my food to look out for possible cross contamination. They usually are very careful, but you do have to be very aware and make a decision based on how conscious the workers seem. Mellow Mushrooms also seem to be in many states. All of the locations I have been to have had gluten free options and dedicated kitchen space. These are some of the restaurants that work for me, but it is different for every person and every circumstance. The most important thing is to be safe. Always ask a lot of questions. I have decided not to eat at places before because of the way a waiter has answered a question about their procedures to reduce cross contamination. I will also skip out on eating out if the place is busy. No matter how careful they say they will be a kitchen is a busy place. If the restaurant is packed it's better to be safe and not risk it. I hope you find some places to eat out that work for you, but the truth is a lot of the time you will just need to bring your own food or eat at home. Your health is more important than eating out. It gets easier and you will learn what is safe and what works. Good luck!
  3. OliviaFW

    Gluten Free Greece

    I am a newly diagnosed celiac and am traveling abroad for the first time since starting the diet. I will be going to Greece in the spring. I was wondering if anyone had any tips for eating gluten free abroad or at airports? Thanks!