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

Thanksgiving Buffet

PeaceAngel22

By PeaceAngel22
in Gluten-Free Restaurants

Recommended Posts

PeaceAngel22 Apprentice
PeaceAngel22
Posted

Hi everyone. Tomorrow the family is going to a Thanksgiving buffet at a restaurant. I have been gluten free for a week. I am not highly allergic to the gluten to worry about cross contamination but I do better if I do not ingest wheat or gluten products. The buffet will have traditional Thanksgiving foods along with seafood and desserts. So, what do you think will be gluten free? I am thinking of sticking with the ham and some fresh vegetables. I know not to eat the turkey due to basting, the stuffing, or rolls. Any other thoughts on how to survice this meal without getting glutened?

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

Celiac.com Sponsor (A8-M):


loraleena Contributor
loraleena
Posted

Mashed or sweet potatoes should be ok. But check the ingredients to make sure they did not add strange ingredients.

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

FYI,

I have gotten sick every time I have gone to a buffet (except breakfast ones).

Too many people, too much cross contamination.

If you must eat, ask the manager about the food preparation. If he is an idiot, stick to salads, Baked Potatoes and Steamed veggies...

Meats are notorious for gluten filled marinades at those places (Soy Sauces, flours, etc)...

Make sure the ham does not have a honey glaze...it is usually not gluten free!!!!

tarnalberry Community Regular
tarnalberry
Posted

turkey may well be a problem (especially if it's been stuffed)...

ham could be a problem depending on glazing...

gravy's a problem in most cases (flour thickener)...

mashed potatoes are often ok, but it depends on if they used juices from the turkey in it at all...

pie's are out...

that nasty green bean casserole stuff (:P) has bread in it...

steamed veggies seem the way to go, if it's not near the bread or stuffing....

Guest cassidy
Guest cassidy
Posted

If you are going to try to eat there, then maybe you can talk to the manager and get a plate from the back. Even if the food is ok I would be worried about someone dropping some stuffing off their heaping spoonful into the mash potatoes. If you tell them what you want they can probably get it from the back where other customers haven't cc-ed anything.

Happy Thanksgiving!

PeaceAngel22 Apprentice
PeaceAngel22
Posted
  • Author

I made it through the buffet. It was nice. There was a meat station. I chose the ham since it was not honey glazed. Then each side dish was in its own covered metal pan with it's own spoon. My sides were mashed potatos, sweet potatos, and green beans. I had fresh fruit for dessert. It was easier than I thought. I thought i would really miss the turkey, stuffing, rolls, gravy and pumpkin pie but did not feel deprived at all. Good luck to all today and have a Happy Thanksgiving.

Archived

This topic is now archived and is closed to further replies.

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


  • Member Statistics

    • Total Members
      128,130
    • Most Online (within 30 mins)
      7,748
    Anna Poulin
    Newest Member
    Anna Poulin
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.6k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Does High DGP IGA Typically Mean Celiac?

      By trents · Posted

      The tests outlined in the article I linked are rated according to "sensitivity" and "specificity". Sensitivity refers to how well the test does in not missing those who actually have the disease being tested for, in this case, celiac disease. The DGP-IGA test is estimated to have a sensitivity of 75% to 95%.  Specificity refers to how well the test does in not producing a positive score to medical conditions other than the one being tested for, in this case, celiac disease.  The DGP-IGA test is estimated to have a specificity of 90% to 100%. Obviously, in your case there is no issue with sensitivity. So, the only remaining question would be in relation to specificity. It is my observation from participating in this forum for many years and reading the posted test results from many, many forum contributors, that the likelihood of misdiagnosis due to a specificity issue diminishes greatly with high test score numbers. Still, there is a slight chance it could be due to something else. Think about it. If this were not so, why would your GI doc even be scheduling you for a biopsy?
    • Flosdiner
      Gluten-Free House Swaps

      By Flosdiner · Posted

      How cold is Ottawa in winter?    
    • Skg414228
      Does High DGP IGA Typically Mean Celiac?

      By Skg414228 · Posted

      It is interesting you mentioned that it could be other things because I asked my gastro and she literally said it means nothing else. That that value was only considered for Celiac which is kind of why I asked here because I didn't understand how a celiac only value could be high and it wasn't celiac. 
    • Skg414228
      Does High DGP IGA Typically Mean Celiac?

      By Skg414228 · Posted

      I did read this article and all it helped me determine was that I am too dumb lol. Plus with DGP IGA 75-95 is a huge range. I was also confused on if it meant 75-95% of people with positive dgp iga have it or if it meant that of 100% of the people that have Celiac 75-95% this value will be positive.  Most of my symptoms are GI related but the other one that stands out is inflammation. It almost felt like I had body aches and I have soreness right now that I don't have when I am on the paleo diet full time (which is gluten free when you never cheat on it, which I was occasionally). My doctor suspected Raynauds but never did a blood test for it, and then I have had ADHD which I can't remember if it was directly related or not. I have a healthy mix of a lot of stuff going on so honestly it would be a relief if it was celiac because I could at least manage that. Im a pretty healthy person exercise daily high intensity and endurance and a pretty good diet but I haven't been able to lose weight in like 7 years. 
    • trents
      Increasing symptoms after going gluten free

      By trents · Posted

      Welcome to the forum, @Jo Woodard! The problem with oats is not always cross contamination with gluten from other grains. The main protein found in oats is "avenin" and it has a structure similar to the wheat/barley/rye protein "gluten". It is similar enough to cause a gluten-like reaction in some celiacs. About 10% of celiacs cannot tolerate oats.
×
×
  • Create New...