Jump to content

  • 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

What The Heck Am I Eating In Italy?

munchkinette

Recommended Posts

munchkinette Collaborator
munchkinette
Posted

I always read on this board that Italy is so great about gluten free products. I found a couple restaurants, and tried some pasta at one last night. I feel like hell. Is there wheat starch? I tried to discuss with the chef at another restaurant this evening, and it sounded like there is still wheat starch. I ended up choosing steak over pizza or pasta.

I did great in Turkey and Greece, but I've gotten hit pretty hard in the 3 days I've been in Italy. Gluten is EVERYWHERE, like glucose syrup in anything sweet. What the heck can I eat here? I'd be dying without dairy, which I don't normally eat because it makes me feel bad. I can usually get away with some dairy, but the lack of choices has forced me to eat it every day, sometimes twice. HELP.

I'm currently in Naples, and I'll be moving to Rome in a few days.

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

Celiac.com Sponsor (A8-M):


Juliebove Rising Star
Juliebove
Posted

I've never been to Italy, but I've been told that fish and other seafood are popular there. Can you have polenta? Of course there is a chance they would put cheese and/or butter in it. Is there risotto where you are at? I'm thinking not. Again, there might be butter or cheese in it.

My husband's family is Italian and they make a dish pretty much daily that is simply scrambled eggs made with strips of peppers and some garlic in it. Not sure you could get it in a restaurant though.

I should think you would be able to get some plain vegetables and maybe chicken with tomato sauce on it.

Perhaps the problem is cross contamination?

munchkinette Collaborator
munchkinette
Posted
  • Author

Oh yeah, there are things I can eat like salads, but I'm mainly wondering if the definition of "gluten free" is different there. I have just as much trouble with wheat itself as gluten, so gluten free with wheat starch is still a problem for me.

I never thought I'd be so happy about corn syrup in everything in the US, but it does open up a huge range of foods for me.

amber Explorer
amber
Posted

Hi,

Where are you looking to purchase your gluten free food. Do you know that it is generally not found in the supermarket but in the pharmacies. Not all pharmacies will have the same range of gluten free foods but it is well worth popping in to one when you pass by to see what they have in stock. Schar is an excellent brand for gluten-free foods.

Are you using translation cards? This should be very helpful when discussing with wait staff, chefs etc. if there is a language barrier. Also if you show them a translation card than it should be taken more seriously.

Go to the Italian celiac society website as it has a list of gluten free restaurants/cafes/hotels etc. throughout Italy. There is even a phone number you can call which tells you where to go in English.

Glucose Syrup in Australia is gluten free even if it says it comes from wheat. This is because it is so processed that it contains on detectable gluten. I assume this is the same elsewhere around the world.

Italy has very strict rules as to what can be labelled gluten free.

Are you planning to travel elsewhere in Italy as I know of a few hotels that specifically cater for gluten free diets.

Good luck.

munchkinette Collaborator
munchkinette
Posted
  • Author

I also have a wheat allergy, which makes things difficult. It was an interesting experiment though. I definitely got "glutened" but because there seemed to be wheat starch in there too, I had really bad classic allergy symptoms, like when I get around cats. Usually I don't eat enough of anything bad to get so stuffy.

By the way, I popped into Fata Morgana gelateria when I was in Rome. (The one just north of the Vatican.) I found it on the celiachia.it website. Best gelato ever! They had at least 30 flavors, which I assume were made from scratch because they were so different. I highly recommend it!

  • 4 weeks later...
nora-n Rookie
nora-n
Posted

They do not allow wheat starch in Italy. I am in Scandinavia where wheat starch is in everyting gluten-free except german and italian imported goods.

I react to glucose from wheat too, and to wodka from wheat, but I tolerate the potato wodka.

I think it is CC you react to. I think they use wheat flour in other dishes or bake with it, and the dust settles all over the place. I am exposed to wheat flour sometimes like that, just being in a place where they have baked an hour or so ago causes me to react.

nora

  • 1 year later...
hipretty Apprentice
hipretty
Posted

I agree with Nora especially if you are eating in Restaurants making gluten pasta fresh...flour all over! OP posted quite some time ago...perhaps you can update us how things have been for you in Rome!

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

Celiac.com Sponsor (A8-M):


India Contributor
India
Posted

When I'm abroad, I've always found meals from supermarkets as well as restaurants. It used to be because it was cheaper and also because I love seeing what people really eat when I go overseas. Now though, I also find it easier to stay gluten-free that way - it feels less risky to know exactly what's in at least some of my meals.

European supermarkets are pretty good at labelling, so you just need to figure out the words you need to know. I tend to eat meats, salads, fruit, etc - and a lot of cheese, though that doesn't sound good for you. If you can tolerate gluten-free breads etc, that should open up more options too. I just carry around a small preparation kit in a waterproof bag - an unbreakable dish, a knife/fork/spoon kit, a small chopping board, napkins etc - and find nice places to picnic. Oh, and I have an unbreakable wine glass too :-)

Archived

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

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

  • Member Statistics

    • Total Members
      132,919
    • Most Online (within 30 mins)
      7,748
    globello
    Newest Member
    globello
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Newly diagnosed mam to coeliac 11 year old

      By trents · Posted

      Welcome to the celic.com community @Dizzyma! I'm assuming you are in the U.K. since you speak of your daughter's celiac disease blood tests as "her bloods".  Has her physician officially diagnosed her has having celiac disease on the results of her blood tests alone? Normally, if the ttg-iga blood test results are positive, a follow-up endoscopy with biopsy of the small bowel lining to check for damage would be ordered to confirm the results of "the bloods". However if the ttg-iga test score is 10x normal or greater, some physicians, particularly in the U.K., will dispense with the endoscopy/biopsy. If there is to be an endoscopy/biopsy, your daughter should not yet begin the gluten free diet as doing so would allow healing of the small bowel lining to commence which may result in a biopsy finding having results that conflict with the blood work. Do you know if an endoscopy/biopsy is planned? Celiac disease can have onset at any stage of life, from infancy to old age. It has a genetic base but the genes remain dormant until and unless triggered by some stress event. The stress event can be many things but it is often a viral infection. About 40% of the general population have the genetic potential to develop celiac disease but only about 1% actually develop celiac disease. So, for most, the genes remain dormant.  Celiac disease is by nature an autoimmune disorder. That is to say, gluten ingestion triggers an immune response that causes the body to attack its own tissues. In this case, the attack happens in he lining of the small bowel, at least classically, though we now know there are other body systems that can sometimes be affected. So, for a person with celiac disease, when they ingest gluten, the body sends attacking cells to battle the gluten which causes inflammation as the gluten is being absorbed into the cells that make up the lining of the small bowel. This causes damage to the cells and over time, wears them down. This lining is composed of billions of tiny finger-like projections and which creates a tremendous surface area for absorbing nutrients from the food we eat. This area of the intestinal track is where all of our nutrition is absorbed. As these finger-like projections get worn down by the constant inflammation from continued gluten consumption before diagnosis (or after diagnosis in the case of those who are noncompliant) the efficiency of nutrient absorption from what we eat can be drastically reduced. This is why iron deficiency anemia and other nutrient deficiency related medical problems are so common in the celiac population. So, to answer your question about the wisdom of allowing your daughter to consume gluten on a limited basis to retain some tolerance to it, that would not be a sound approach because it would prevent healing of the lining of her small bowel. It would keep the fires of inflammation smoldering. The only wise course is strict adherence to a gluten free diet, once all tests to confirm celiac disease are complete.
    • Dizzyma
      Newly diagnosed mam to coeliac 11 year old

      By Dizzyma · Posted

      Hi all, I have so many questions and feel like google is giving me very different information. Hoping I may get some more definite answers here. ok, my daughter has been diagnosed as a coeliac as her bloods show anti TTG antibodies are over 128. We have started her  on a full gluten free diet. my concerns are that she wasn’t actually physically sick on her regular diet, she had tummy issues and skin sores. My fear is that she will build up a complete intolerance to gluten and become physically sick if she has gluten. Is there anything to be said for keeping a small bit of gluten in the diet to stop her from developing a total intolerance?  also, she would be an anxious type of person, is it possible that stress is the reason she has become coeliac? I read that diagnosis later in childhood could be following a sickness or stress. How can she have been fine for the first 10 years and then become coeliac? sorry, I’m just very confused and really want to do right by her. I know a coeliac and she has a terrible time after she gets gluttened so just want to make sure going down a total gluten free road is the right choice. thank you for any help or advise xx 
    • xxnonamexx
      Fermented foods, Kefir, Kombucha?

      By xxnonamexx · Posted

      very interesting thanks for the info  
    • Florence Lillian
      gluten free cookie recipes

      By Florence Lillian · Posted

      More cookie recipes ...thanks so much for the heads-up Scott.  One can never have too many.  Cheers, Florence.
    • Russ H
      Severe severe mouth pain

      By Russ H · Posted

      Hi Charlie, You sound like you have been having a rough time of it. Coeliac disease can cause a multitude of skin, mouth and throat problems. Mouth ulcers and enamel defects are well known but other oral conditions are also more common in people with coeliac disease: burning tongue, inflamed and swollen tongue, difficulty swallowing, redness and crusting in the mouth corners, and dry mouth to name but some. The link below is for paediatric dentistry but it applies to adults too.  Have you had follow up for you coeliac disease to check that your anti-tTG2 antibodies levels have come down? Are you certain that you not being exposed to significant amounts of gluten? Are you taking a PPI for your Barrett's oesophagus? Signs of changes to the tongue can be caused by nutritional deficiencies, particularly iron, B12 and B9 (folate) deficiency. I would make sure to take a good quality multivitamin every day and make sure to take it with vitamin C containing food - orange juice, broccoli, cabbage etc.  Sebaceous hyperplasia is common in older men and I can't find a link to coeliac disease.   Russ.   Oral Manifestations in Pediatric Patients with Coeliac Disease – A Review Article
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.