Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Is it safe for people diagnosed with celiac disease to be in brewery and more specifically to eat food made at brewery?

WhitneyS

By WhitneyS
in Super Sensitive People

 Share
Go to solution Solved by WhitneyS,

Recommended Posts

WhitneyS Newbie
WhitneyS
Posted

I understand there are gluten free breweries and beer and the like. I’m wondering about cross contamination risks etc of just being in a traditional brewery and even more so eating in one - even if it’s a salad containing no gluten  foods, for example. Is the cross contamination risk of eating anything serious enough to be safer just avoiding the traditional brewery altogether. Thanks in advance for sharing knowledge / thoughts!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


trents Grand Master
trents
Posted

Welcome to the forum, Whitney!

The answer to your question may in large part depend on how sensitive to trace amounts of gluten you personally are. For many, the risk of trace amounts of gluten from CC in the scenario you present would not be a concern. But there is an element of the celiac community who are super sensitive to even trace amounts of gluten that it would be problematic. But let get some clarification from you. Are you an employee in a brewery or are you asking the question from the perspective of a customer?

WhitneyS Newbie
WhitneyS
Posted
  • Author
5 minutes ago, trents said:

Welcome to the forum, Whitney!

The answer to your question may in large part depend on how sensitive to trace amounts of gluten you personally are. For many, the risk of trace amounts of gluten from CC in the scenario you present would not be a concern. But there is an element of the celiac community who are super sensitive to even trace amounts of gluten that it would be problematic. But let get some clarification from you. Are you an employee in a brewery or are you asking the question from the perspective of a customer?

Thanks so much for the welcome and fast and helpful reply! I seem to be much more sensitive to items containing barley than any other gluten grain but the level of sensitivity varies quite s bit and I’m still trying to figure it all out. My question is from a customer perspective. I’ve gotten sick after eating a “safe” salad while attending a work function held at a traditional brewery. I asked staff questions and they did not show much confidence in their answers but it was all day function and I wasn’t able to bring my own food so I did my best to play it safe. It made for a bad few days recovering afterwards so I'm pretty certain it was a cross contamination issue.  I’d like to avoid the scenario in the future with mandatory work functions (I don’t go to breweries for personal pleasure as I don’t drink or like the taste of beer and never have) so I’m trying to learn how best to navigate situations like this in the future. 
thanks again for the thoughtful reply!

trents Grand Master
trents
Posted

What kind of dressing was on the salad that made you sick? The average person has no idea how ubiquitous gluten is in the ready made food industry. If you are really sensitive then trace amounts of gluten such as might be found from removed croutons may be enough to trigger a reaction. The trouble with these scenarios is that from one time to another the amount of CC may vary. One time it makes you sick but not the next time. But I would consider the value of being consistent.

WhitneyS Newbie
WhitneyS
Posted
  • Author
10 minutes ago, trents said:

What kind of dressing was on the salad that made you sick? The average person has no idea how ubiquitous gluten is in the ready made food industry. If you are really sensitive then trace amounts of gluten such as might be found from removed croutons may be enough to trigger a reaction. The trouble with these scenarios is that from one time to another the amount of CC may vary. One time it makes you sick but not the next time. But I would consider the value of being consistent.

Great question! I never use salad dressing for that very reason. I’m also kind of a plain Jane and prefer simple salt and pepper most of the time even at home. Based on our convo, I’m leaning more and more towards just not eating at places where the risk of cc is high - like breweries. It’s just not worth it. I’d rather be safe than sorry and suck for days afterwards. Thanks again for sharing your thoughts / expertise! Great forum - so glad I joined! 

  • Solution
WhitneyS Newbie
WhitneyS
Posted
  • Author
  • Solution

*sick* not suck. Apologies for the typo!  I’ll proof read more closely before submitting in the future. 

knitty kitty Grand Master
knitty kitty
Posted

Welcome to the forum, @WhitneyS

I get contaminated if I get near the bakery aisle at the grocery store.  Air-borne particles of gluten can enter the digestive tract through the nose.  

What did the brewery smell like?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


WhitneyS Newbie
WhitneyS
Posted
  • Author
9 minutes ago, knitty kitty said:

Welcome to the forum, @WhitneyS

I get contaminated if I get near the bakery aisle at the grocery store.  Air-borne particles of gluten can enter the digestive tract through the nose.  

What did the brewery smell like?

Hmmm best way I can think of how to describe would be like a potent sour smell. If that makes sense. I’ve never been a fan of beer even before my celiac diagnosis so all beer smells pretty gross to me. Almost nauseating.  

WhitneyS Newbie
WhitneyS
Posted
  • Author
6 minutes ago, WhitneyS said:

Hmmm best way I can think of how to describe would be like a potent sour smell. If that makes sense. I’ve never been a fan of beer even before my celiac diagnosis so all beer smells pretty gross to me. Almost nauseating.  

And thanks for the welcome knitty kitty!

trents Grand Master
trents
Posted
26 minutes ago, WhitneyS said:

*sick* not suck. Apologies for the typo!  I’ll proof read more closely before submitting in the future. 

"suck" works for me! The way you feel after getting glutened sucks.

Scott Adams Grand Master
Scott Adams
Posted

The likelihood of you getting sick when eating in any restaurant, whether it's a brewery or not, is probably about the same--it is one of the most common ways to get hidden gluten in your diet, even if they offer a "gluten-free" menu or mark items on their menu that way.

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
 Share
Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,999
    • Most Online (within 30 mins)
      7,748
    Lala1975
    Newest Member
    Lala1975
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      71.4k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Russ H
      Does anyone here also have Afib

      By Russ H · Posted

      I developed a heart arrhythmia and on several occasions had to wear a 24 hour Holter monitor. Among other things, I had premature atrial complexes (PACs) and occasional AFib. I was very fit at the time, running and cycling. This completely disappeared following my diagnosis and following a strict gluten free diet. I haven't had a single episode since, in 4 years.
    • trents
      Newly diagnosed with non celiac gluten sensitivity

      By trents · Posted

      Testing for celiac disease, whether blood antibody testing or biopsy procedure, will likely be invalidated when the gluten consumption has been discontinued ahead of the testing or the procedure for more than a couple of weeks or so. For the person with celiac disease, the consumption of gluten results in the production of specific antibodies that can be detected in the blood because the immune system is attacking the gluten as it comes in contact with the small bowel lining. The blood testing is designed to detect these antibodies. Over time, the inflammation wears down the villi that line the small bowel. The biopsy is designed to spot this damage to the lining. When gluten consumption is discontinued, these processes cease. Antibodies begin to disappear from the blood and the villi begins to rebuild. Many people begin to experiment with the gluten free diet before they seek testing and their doctors often neglect to check for this before ordering blood tests and biopsies.  If you want to be sure that you don't have celiac disease, you would need to endure a "gluten challenge" for a period of weeks. This would consist of resuming gluten consumption in the amount of at least 10g daily (the equivalent of about 4-6 slices of wheat bread) for at least two weeks and then get retested or re-biopsied. But regardless of whether you have celiac disease or NCGS (Non Celiac Gluten Sensitivity) the antidote is the same: total abstinence from gluten for life.
    • Bridget connors
      Newly diagnosed with non celiac gluten sensitivity

      By Bridget connors · Posted

      I can’t remember if I had started the gluten free diet or not. 
    • trents
      Newly diagnosed with non celiac gluten sensitivity

      By trents · Posted

      Welcome to the forum @Bridget connors! When you had the blood antibody testing done and the biopsy, had you already been restricting your gluten intake for a significant period of time, say weeks or months at least?
    • Bridget connors
      Newly diagnosed with non celiac gluten sensitivity

      By Bridget connors · Posted

      Hi my name is Bridget I was newly diagnosed with non celiac gluten sensitivity but I have a very severe reaction to gluten and was wondering if anyone else has this and was told they didn’t have celiac. My brother and his son have it and I think I do as well. I have horrible burning lips that started three years ago that turned into cracks sometimes in the corners of my lips and my lips swell and turn bright red all around the edge and burn and tingle. Then I started get sores on my tongue and inside of my lips. When there’s a bad flare of if I eat any sugar or citrus it’s like I’m burning my mouth and more sores appear. I had chronic diarrhea to the point of incontience sometimes and stomach pains nausea. Migraines then came horrible leg and hand feet cramping. Then joint pain. Sleeping problems vomiting and more recently very foul smelling gas. So I stopped eating all gluten and every symptom has gone away. If I accidentally eat gluten it comes back with a vengeance and more symptoms appear each time!!! It’s crazy it’s like the gluten is poisoning my body. This last exposer my ear was killing me and the lymph node behind my ear and my throat and a big canker on the side of my tongue. Anybody with any thoughts?? I’ve had biopsies and blood tests everything comes back normal I don’t get it. 
×
×
  • Create New...