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

Wierd Question

LuvMoosic4life

Recommended Posts

LuvMoosic4life Collaborator
LuvMoosic4life
Posted

Sooooo, I feel wierd calling resturants ahead a time to ask about food preparation and if they could accomodate me. I've never actually called any ressturants and havent even really ate out in a year since I found I was gluten intolerant. does anyone else feel awkard calling ahead of time? I never know what to say....

and then I keep telling myself "just call what are they going to do, bite my head off?" lol it seems either hit or miss with people who understand the whole gluten thing...but lately I feel people are becoming more aware. I have no doubt, another 10 years things will be easier....I'm doing all I can to inform people about this...accept my fear of calling resturants doesn't help!!!

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

Celiac.com Sponsor (A8-M):


ravenwoodglass Mentor
ravenwoodglass
Posted

Do not be afraid to call. I was a chef for years and most want their customers to be happy and safe. I would suggest calling at an off time, after lunch rush and before dinner perhaps between 2 and 3 or call in the morning and ask for the chef to call you back when they have time. You could also ask to speak with the manager and ask if they have any regulars who are gluten free and what they do to accomodate our needs. Do make sure that on the ticket the waitress writes NO Wheat, Rye, Barley.

Many find that ordering stuff like a steak and baked potatoes or chicken or fish with no seasonings other than salt and perhaps butter and fresh herbs makes the chances of a safe meal easier.

LuvMoosic4life Collaborator
LuvMoosic4life
Posted
  • Author

thanks. I kinda figured resturants get those questions a lot....theres just always that fear that they'll have no clue, even though I know its most likely not the case.

yeah the place I want to call has a menu online and pretty much the only thing I would feel somewhat safe ordering is the broiled haddock. all the meals come with salad and baked potato. but I figure besides the salad , everything else in the meal shouldn't be a problem if i order it w/o seasonings. The fish says "lemon pepper, or cajun", but dont really want to take the risk with that haha. I could get grilled chicken, but I dont trust grilling when everything they cook says "marinated, seasoned".

mattathayde Apprentice
mattathayde
Posted
thanks. I kinda figured resturants get those questions a lot....theres just always that fear that they'll have no clue, even though I know its most likely not the case.

yeah the place I want to call has a menu online and pretty much the only thing I would feel somewhat safe ordering is the broiled haddock. all the meals come with salad and baked potato. but I figure besides the salad , everything else in the meal shouldn't be a problem if i order it w/o seasonings. The fish says "lemon pepper, or cajun", but dont really want to take the risk with that haha. I could get grilled chicken, but I dont trust grilling when everything they cook says "marinated, seasoned".

i would not assume anything honestly, i was looking at outback steakhouse's gluten-free menu and their fries are not gluten free even (that was kind of surprising). also most places will need to prepare things differently, outback as an example again says to ak for the salad w/o croutons and to be prepared in a separate dish... how ever, they have a flourless brownie that supposedly is ok because they use sugar in place of flour to dust the pan even, idk

-matt

Archived

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

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


  • Member Statistics

    • Total Members
      127,685
    • Most Online (within 30 mins)
      7,748
    Janahawk
    Newest Member
    Janahawk
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.3k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Testing positive for antibodies, are there visible changes to the colon that could be seen without a biopsy?

      By trents · Posted

      Thanks for the additional information. I was thinking of asking you if your daughter was taking methylated vitamins since she has the MTHFR gene but you beat me to it. To answer the question you posed in your original post, as I explained, celiac disease does not damage the colon but the lining of the small bowel. If the damage is pronounced enough and the doc doing it is experienced, yes, the damage done to the lining of the small bowel can be spotted with the naked eye.
    • cameo674
      Testing positive for antibodies, are there visible changes to the colon that could be seen without a biopsy?

      By cameo674 · Posted

      I could not locate the correct Gary Brecka video where he explains the methylation process and specifically states things about how people with the MTRR homozygous gene mutation are known to suffer from heartburn due to a weakened valve/sphincter where the esophagus and the stomach connect.  My brother had the youtube video sent to him from 10x health which is probably why I cannot locate it.     I will have read up on mast cell activation.  I do not know anything about it.  Tums is my preferred gerd treatment.  I always figured a little extra calcium could not hurt me.  
    • cameo674
      Testing positive for antibodies, are there visible changes to the colon that could be seen without a biopsy?

      By cameo674 · Posted

      Trents: Due to a genetic mutation, my daughter has inherited from both parents she cannot process the Folic Acid provided in the fortified American grains.   An MD told her to avoid eating fortified grains.   My daughter makes the assumption that unless she makes the food item, that the baker used a fortified grain so she has been limiting her gluten intake since 2020.   Her Psychiatrist was who tested her for MTHFR gene issue because she suffers from depression and severe anxiety. The Psychatrist also instructed my daughter to supplement with a methylated version of folate once she knew my daughter was homozygous, because the methylated version bypasses the mutated gene step so her body can absorb it.  Low folate absorption impacts serotonin and dopamine production.  My husband and I also both have two other homozygous gene mutations that interfere with vitamin absorption: MTRR and VDR taq.  The first interferes with B-12 absorption which requires us to take a methylated B-12 vitamin and the second with Vitamin D absorption so we have to take higher doses to stay within normal levels.   My brother, who has the exact same gene mutations, went through 10x health genetic testing for vitamin supplements (paid by his employer) and received a huge report saying the same things about which types of supplements had to be taken.  Gary Brecka does videos on how these gene mutations impact the vitamin absorption pathways.       If my brother had not gotten his testing through work, he would never would have started his supplement journey.  His testing is what triggered my getting functional health testing that tested similar biomarkers to his.  Again the celiac testing was an add-on test that I did off the cuff.  
    • trents
      Colonoscopy with large are of inflammation

      By trents · Posted

      Welcome to the forum, @growlinhard1! If eliminating gluten from your diet makes significant improvement in your symptoms then there are two possibilities. Either you have celiac disease (aka, gluten intolerance) or NCGS (Non Celiac Gluten Sensitivity, aka, gluten sensitivity). The difference is that celiac disease is an autoimmune disorder that creates inflammation and, over time, damages the lining of the small bowel which inhibits nutrient absorption whereas NCGS does not damage the lining of the small bowel. They share many of the same symptoms. At the end of the day, the antidote for both is to abstain from foods that contain wheat, barley or rye, the three gluten-containing grains. Some countries supply stipends and healthcare benefits for those with an official celiac diagnosis. If you live in the USA that does not apply. The main reasons for seeking an official celiac diagnosis are psychological and social. Many people have a hard time not falling off the gluten free bandwagon without an official diagnosis. They find it easy to rationalize it all away as being temporary or due to something else. When you have an official diagnosis, you tend to take gluten-free eating more seriously. Socially, family and friends are more likely to respect and attempt to comply with your need to eat gluten free if you have an official diagnosis of celiac disease. Your physician is more likely to take you seriously as well if you have an official diagnosis because there are typically other health problems that are spinoffs which develop from celiac disease in time. One autoimmune disease invites others. There are no tests for NCGS. Celiac disease must first be ruled out. We do have specific tests for celiac disease. By the way, some experts believe that NCGS can transition into celiac disease. If your endoscopy/biopsy is only a month away, I would encourage you to stick it out and go back on gluten to get an official diagnosis. You still have time to get a valid test result if you start back on gluten now, 10g of gluten daily which is about the amount found in 4-6 slices of wheat bread.
    • BoiseNic
      dermatitis herpetiformis outbreaks while on strict gluten-free diet

      By BoiseNic · Posted

      I have the same problem. No matter what I eat, I seem to get a break out every 1 to 2 months. I do not do oats, citrus fruits, apples, onions and other foods also, as those cause reactions. The only time I have zero problems is when I fast. The only staple grain I have is quinoa, as that doesn't seem to cause me issues. I have linked mine to a microbiome imbalance. I am currently on month 3 of Skinesa. It's supposed to take 3 months before seeing results. I guess we'll see.
×
×
  • Create New...