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North Captiva Island - Florida


tx-steph

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tx-steph Newbie

New to the forums - and a total shot in the dark here.. but any guidance for the dining options on NORTH Captiva Island?  This is the very remote, isolated island north of Sanibel/Captiva proper.  Accessible only by ferry and and car-free island.  There are very few dining options (Open Original Shared Link) and while we plan to shop/pack in 90% of our groceries for our rental, it would be nice to be able to not have to cook a night or two :)   All of the restaraunts seem like total gluten shacks and cc horrors.. so hoping someone has first hand experience and might be able to say "xxx will make you xxx upon request" or "I dined at xxxx with some substitutions without any problems".   We are fully prepared to try and wing it - - or go completely without if need be though.  TIA!


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kareng Grand Master

Have you tried the Find Me Glutenfree website? Also, higher end places usually do a better job. So check with them

aceplayer Newbie
 

New to the forums - and a total shot in the dark here.. but any guidance for the dining options on NORTH Captiva Island?  This is the very remote, isolated island north of Sanibel/Captiva proper.  Accessible only by ferry and and car-free island.  There are very few dining options (Open Original Shared Link) and while we plan to shop/pack in 90% of our groceries for our rental, it would be nice to be able to not have to cook a night or two :)   All of the restaraunts seem like total gluten shacks and cc horrors.. so hoping someone has first hand experience and might be able to say "xxx will make you xxx upon request" or "I dined at xxxx with some substitutions without any problems".   We are fully prepared to try and wing it - - or go completely without if need be though.  TIA!

Hi, just diagnosed 3 months ago. My wife and I ate at Matzaluna I had chicken Parm. it was good but they don't use bread crumbs. Island cow for breakfast eggs bacon and fruit. We also ate a cheeseburger cheeseburger, they have Gluten free hamburger rolls. All 3 are on Sanibel. No ill effect for me. Of course,  I made sure my server understood the importance of my food preparation. We stayed away from Captiva for Dining because  they did't seem to have gluten-free menus. My wife called the Mucky Duck but they didn't sound to confident that they could accomidate me, so we passed. It was a shame, we married on the beach in Captiva years ago and she wanted to eat there.

Other nights we ate in CapeCoral and FT Meyers. Outback had the best steak and understood the severity of my disease. We ate our breakfast and lunches in the condo except for the one breakfast at the Island Cow. Good Luck, hope this helps!

tx-steph Newbie

Great info - thank you!   We are however staying exclusively on North Captiva, so will not be traveling to Sanibel/Captiva proper to take advantage of the places you recommend.  I expect that we'll be cooking/grilling most of our meals at the rental but one can hope..!

tx-steph Newbie
 

Have you tried the Find Me Glutenfree website? Also, higher end places usually do a better job. So check with them

Thank you - yes FMGF has options for Captiva and Sanibel, but not North Captiva Island. :(   We will definitely have conversations with kitchen staff and navigate as needed at the limited number of restaurants on the island, if choose to go that route.  Was just hoping for personal experiences, but given the island's remoteness, knew it was not likely to find like-minded diners with good experiences.  We'll just do our best while we are there and report back!

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    • Rogol72
      @Richardo, I'm in the same boat as you! I can't handle certified gluten free oats at all. Quinoa is the worst, even when I soak it in water and then wash under the tap for 10 minutes ... I have a reaction. It must be an immune system reaction to the proteins in these gluten-free grains. 
    • trents
      We are all different and our immune systems are unique. I will say, however, that I have not gotten the impression as a moderator and reading hundreds and hundreds of posts on this forum over the years that a dermatitis herpetiformis outbreak caused by grains other than wheat, barley and rye is common. But perhaps it is more common than we have realized and it could be why it it is seems to be common that those who suffer from dermatitis herpetiformis struggle to keep it under control. Perhaps there are qualities found in all cereal grains besides gluten that are contributing factors. Also, have you tried a low iodine diet to see if it helps with your dermatitis herpetiformis? Reportedly, reducing iodine helps some folks afflicted with dermatitis herpetiformis.
    • Richardo
      Ok thanks Trents. I had the lesions biopsied and confirmed dermatitis herpetiformis, so I guess dermatitis herpetiformis can be associated with other grains not typically gluten. I appreciate your comment and I'll give Dr Osborne the benefit of the doubt because without him I would never have known of my grain intolerance and would still be suffering today. I simply never read anyone explain how grains could worsen dermatitis herpetiformis and I feel that information should be made much more readily available. Hey if someone tries going grain free and there's no improvement, no loss, however it drastically changed my life for the better and could at least be offered as a suggestion to sufferers from dermatitis herpetiformis. The other option is Dapsome and I wouldn't want anyone taking that chemical if there was a more natural solution. thanks again 
    • trents
      Welcome to the forum, @Richardo! We sometimes run across terms like "rice gluten", "corn gluten", and "oat gluten" but they are used informally and, technically, it is incorrect to speak of grains other than wheat, barley and rye as having gluten. Gluten is a protein with a specific structure found only in wheat, barley and rye. Other cereal grains contain proteins that are more or less similar in structure to gluten in some ways but are not actually gluten. Having said that, the proteins found in these other cereal grains are similar enough to gluten to possibly cause cross reactivity in some celiacs. Cross reactivity also happens with non cereal grain foods as well that have a protein structure similar to gluten. A prime example is dairy (the protein "casein"). Another example may be soy. Other foods can also cause cross reactivity for different reasons, such as microbial transglutaminase (aka, "meat glue") used commonly in pressed meat products. Just so you'll know, Dr. Osborne's claims have not received wide acceptance in the celiac community and are looked upon with skepticism by the medical and scientific community. Although he is a board certified nutritionist, his doctorates are actually in chiropractic medicine and pastoral science: https://www.drpeterosborne.com/about/dr-peter-osborne/ I am not sure Osborne has the training and background to address the chemical structure that defines gluten. I would encourage you to do some research on what gluten actually is. I have done this for myself and came away convinced that only wheat, barely and rye actually contain the protein gluten. I do not doubt your claims that you have breakouts of dermatitis herpetiformis from consuming these other grains. I am just contending it is not actually from gluten.
    • Richardo
      I was diagnosed celiac about 15 years ago and followed the usual diet restriction on Wheat, barley and rye and did very well on those restrictions with no problems with dermatitis herpetiformis. 4 years ago I started getting bad rashes on my knees and calves, buttocks, around my waist and my elbows and forearms and hands. It seemed to last about 11/2 to 2 months then clear up for a month and come back  again. I never changed anything in my diet and a dermatologist told me I  must getting  cross contamination, which I knew I wasn't.  Finally after struggling with it all that time, I watched a video by Dr Osborne who sited a study done in England showing that ALL grains (rice, corn etc) contain gluten. I went on a totally grain free diet and have now been 100 percent free of dermatitis herpetiformis for over a year. I tried a test and ate corn flour and it started to come back so I'm off all grains again. Long story I know, but my question is, why is practically EVERY celiac site private or Govt only mentioning the BIG 3 and never mentions other grains as a possible means of contamination? I am free  from a horribly uncomfortable condition now and I know there are others who would be encouraged by this.
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