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Restaurants Vs. Grocery Stores

KevinG

By KevinG
in Coping with Celiac Disease

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KevinG Apprentice
KevinG
Posted

I recently had an interesting discussion with a gluten-free friend about the following question:

What is safer to eat?

1. A dish from a grocery store that lists a tiny amount of gluten at the end of a long list of ingredients (e.g. caramel color)

2. A supposedly gluten-free dish at a restaurant that seems low-risk (e.g. Thai/Vietnamese/Indian) and may even advertise itself as having gluten-free items

Both of us currently avoid foods listing any amount of gluten, but we do go to restaurants. I wonder if this is irrational. As we all know, there are so many things that can go wrong at restaurants, even ones that say they have gluten free items:

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psawyer Proficient
psawyer
Posted

I don't want to hijack the topic, but caramel color is not a concern in North America (if it even is anywhere).

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

When it comes to celiac disease, I don't think there are "safe" levels of gluten, period. I know that some governments regulate the amounts (in ppm) in products claiming to be "gluten free", but IMO any amount is too much. You are taking a chance every time you eat out. Why would you also take a chance at the grocery store where you have the choice to reject a product that has "low levels" of gluten? Why not just eat naturally gluten free foods (meat, veg, fruit) for the majority of your diet? It's not only safer, it's healthier. I guess my answer is if I had a choice between a restaurant meal chosen from a "gluten free" menu or a meal from food at the grocery store that I prepare myself, I'm going to go with the prepared-at-home-from-fresh-naturally-gluten-free food 9 times out of ten. You can control what you buy at the store, so that is always the "safer" option.

kayo Explorer
kayo
Posted

I concur, caramel color in the US is not a problem. As a general rule I try to avoid it because it could be made from lactose.

I won't eat anything that lists an ingredient that I can't have even if it is on the bottom of the list. Easy peasy rule to live by.

I do go out to eat, not for the food, but for the social aspect. I know it's a risk and I accept that. I don't want to stop living. I tend to go to the same places where they have a gluten free menu. I eat very simply; plain burger and a side of veggies or fries if they have a dedicated fryer. If it's a fancier type place I'll get plain protein (typically salmon) with veggies and rice. I do avoid some places like buffets, Chinese restaurants, and Italian restaurants. Incidentally my two favorite foods. If I want Chinese or Italian I make it myself at home.

Ahorsesoul Enthusiast
Ahorsesoul
Posted

What is safer to eat?

1. A dish from a grocery store that lists a tiny amount of gluten at the end of a long list of ingredients (e.g. caramel color)

2. A supposedly gluten-free dish at a restaurant that seems low-risk (e.g. Thai/Vietnamese/Indian) and may even advertise itself as having gluten-free items

Agree/disagree?

Disagree

I think going with 2 would be better. You might not get glutenized with 2 but with 1 you always will.

polarbearscooby Explorer
polarbearscooby
Posted

Number 2 for sure

I'd rather take a small risk

Then a definite for sure, and I'm extremely sensitive

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      Test uncertainty

      By MI-Hoosier · Posted

      Thanks again. My mom was diagnosed over 50 years ago with celiac so grew up watching her deal with the challenges of food. I have been tested a few times prior due to this but these results have me a bit stunned. I have a liver disease that has advanced rapidly with no symptoms and an allergy that could be a contributing factor that had no symptoms. I guess I’ll call it lucky my Dr ordered a rescreen of a liver ultrasound from 5 years ago that triggered this or I would likely have tripped into cirrhosis. It’s all pretty jarring.
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      Does this definitely suggest Coeliac Disease?

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    • MI-Hoosier
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    • trents
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