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

Outback Steakhouse


precious831

Recommended Posts

precious831 Contributor

My sister ordered from Outback, from the gluten-free menu. Her's was regular and mine was gluten-free. I got the ribs and steamed veggies. We had it for dinner, now I'm feeling sick to my stomach and I feel a migraine coming and feel like I have to puke again! The heartburn too is starting up. Not looking forward to the next few days.

What do you think? I looked at the receipt, it said gluten-free ribs and steamed veggies. What should I do? Uggh this is why I don't want to eat out or order out! I hate feeling this way. *Sobs*

Thanks


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



Celiac.com Sponsor (A8-M):



HappyGrandma Rookie

That's what I had at Outback and did fine. They were very helpful. Feel better soon.

modiddly16 Enthusiast

I've had different experiences at Outback...one time it'll be great and the next I'll be sick. It might just be a case where you have to be extra cautious and communicate to the staff, in a polite friendly way.

The last time that I was in a restaurant that offered a gluten free menu, there was a family sitting behind us that was also ordering gluten free. They were SO rude to the waiter for being confused and he was really trying to assist them, he was just a waiter in training (it said on his nametag). He brought out their meal and they didn't trust it and all but threw it back onto his tray and demanded a new meal. This really REALLY made me angry. By acting like that, do you think the meal is going to be safe the second time around?? If anything, it might be even more contaminated..who knows how people react to that. I understand the need to be cautious and informed whe you're eating out but there is a way of doing it with grace and respect. I've found that the nicer you are to people...the more willing they are to help you. I'm just afraid that some of the folks who are rude will ruin the experience for the rest of us, down the road.

Sorry...that's my outburst of the day. The angry family didn't even tip the poor guy...so I left $20 bucks for him at the front on my way out. I just felt so bad because he really was trying to help them.

heatherjane Contributor

My sister ordered from Outback, from the gluten-free menu. Her's was regular and mine was gluten-free. I got the ribs and steamed veggies. We had it for dinner, now I'm feeling sick to my stomach and I feel a migraine coming and feel like I have to puke again! The heartburn too is starting up. Not looking forward to the next few days.

What do you think? I looked at the receipt, it said gluten-free ribs and steamed veggies. What should I do? Uggh this is why I don't want to eat out or order out! I hate feeling this way. *Sobs*

Thanks

It really depends on the location. I went to a Outback in Pineville, NC, and the manager came to my table, asked if I was celiac, then told me she would make my meal herself because she handles celiac customers all the time. The meal was great, and I ate it with no anxiety and without any issues afterward.

One thing that's really helped me is to have allergy cards that you can give to the servers that explain exactly how your food needs to be prepared. (Triumph dining makes good ones in different languages.) Even though Outback is generally aware of the importance of making something completely gluten free (avoiding cc, etc), I will still give their servers the card to pass to the kitchen. It saves me having to go into a 10 minute explanation and it keeps details from getting lost in translation between the waitstaff and the cooks.

Hope you feel better soon!

BethJ Rookie

My sister ordered from Outback, from the gluten-free menu. Her's was regular and mine was gluten-free. I got the ribs and steamed veggies. We had it for dinner, now I'm feeling sick to my stomach and I feel a migraine coming and feel like I have to puke again! The heartburn too is starting up. Not looking forward to the next few days.

What do you think? I looked at the receipt, it said gluten-free ribs and steamed veggies. What should I do? Uggh this is why I don't want to eat out or order out! I hate feeling this way. *Sobs*

Thanks

Did you order the steamed veggies without butter and seasoning? Those veggies will get me every time if I forget to customize the order. I have no idea what they do to their butter but it has to be full of gluten.

A few weeks ago we ordered take-out which is great because you can order online and customize everything in writing. DH ordered the regular steamed veggies and I ordered the plain ones. When we started to eat, I dumped some veggies on my plate along with my steak and started eating. About then I noticed the container next to DH that said "no butter." I quickly exchanged them but it was too late as I had eaten a bite or two.

I got sick from their prime rib once when some of the au jus must have gotten onto mine but we eat there often and generally it's a good experience.

jerseyangel Proficient

The seasoned butter at Outback contains gluten. I always ask for everything to be plain, unseasoned and request some plain butter on the side.

If that's not the problem, there must have been some cross contamination at play. I've always found Outback to be reliable and knowledgeable about gluten, but that will vary between locations.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - trents replied to MI-Hoosier's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Test uncertainty

    2. - MI-Hoosier replied to MI-Hoosier's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Test uncertainty

    3. - trents replied to MI-Hoosier's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Test uncertainty

    4. - MI-Hoosier posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Test uncertainty

    5. - Sunshine4 replied to Sunshine4's topic in Related Issues & Disorders
      3

      Neurologic symptoms - Muscle Twitching and Hand Tremors


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,253
    • Most Online (within 30 mins)
      7,748

    MI-Hoosier
    Newest Member
    MI-Hoosier
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.8k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      To put this in perspective, most recent pretest "gluten challenge" guidelines for those having already been eating reduced gluten or gluten free for a significant time period is the daily consumption of 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of two weeks leading up to the day of testing (antibody or biopsy). And I would certainly give it more than two weeks to ensure a valid test experience. Short answer: If it were me, yes, I would assume I have celiac disease and launch full bore into gluten-free eating. I think the tTG-IGA is reliable enough and your score is solid enough to make that a reasonable conclusion. Here is an article to help you get off to a good start. It's easy to achieve a reduced gluten free state but much more difficult to achieve consistency in truly gluten-free eating. Gluten is hidden in so many ways and found in so many food products where you would never expect to find it. For example, soy sauce and canned tomato soup (most canned soups, actually), pills, medications, health supplements. It can be disguised in terminology. And then there is the whole issue of cross contamination where foods that are naturally gluten free become contaminated with gluten incidentally in agricultural activities and manufacturing processes: Eating out at restaurants is a mine field for those with celiac disease because you don't know how food is handled back in the kitchen. Gluten free noodles boiled in the same water that was used for wheat noodles, eggs cooked on the same griddle that French toast was, etc.  
    • MI-Hoosier
      Thank you for the response and article. I was placed on the Mediterranean diet and been on that now for about 3 weeks. While not gluten free I am eating very little bread or anything with gluten ie a slice of whole wheat bread every couple days so assume that would cause issues now with a biopsy.  With the condition my liver is in I am unsure moving back to higher bread consumption is ideal.  In this scenario would my test results be enough to assume positive Celiac and just move forward gluten free?
    • trents
      Welcome to the forum, @MI-Hoosier! You are operating on a misconception about your "mixed" test results. You only had two celiac disease diagnostic tests run out of six that could have been ordered if your doctor had opted for a complete celiac panel. It is perfectly normal to not test positive for all possible celiac disease diagnostic tests. That is why there is more than one test option. It is the same way with other diagnostic testing procedures for many or most other diseases. Generally, when diagnosing a condition, a number of different tests are run and a diagnosis is arrived at by looking at the total body of evidence. The tTG-IGA test is the centerpiece of celiac disease blood antibody testing and the one most commonly ordered by doctors. You were strongly positive for that test. It was not an unequivocal result, IMO.  Having said that, it is standard procedure to confirm a positive celiac disease blood antibody test result with an endoscopy/biopsy which is still considered the gold standard of celiac disease diagnosis. Had your tTG-IGA been 150 or greater, your doctor many have opted out of the endoscopy/biopsy. The absence of GI distress in the celiac disease population is very common. We call them "silent celiacs". That can change as damage to the lining of the small bowel worsens. Elevated liver enzymes/liver stress is very common in the celiac population. About 18% of celiacs experience it. I was one of them. Persistently elevated liver enzymes over a period of years in the absence of other typical causes such as hepatitis and alcohol abuse was what eventually led to my celiac disease diagnosis. But it took thirteen years to get that figured out. Within three months of going gluten free my liver enzymes were back into normal range. Thank goodness, there is more awareness these days about the many long fingers of celiac disease that are not found in the classic category of GI distress. Today, there have been over 200 symptoms/medical conditions identified as connected to celiac disease. It is critical that you not begin a gluten free diet until your endoscopy/biopsy of the small bowel is over. Doing so before that procedure will invalidate it because it will allow healing of the small bowel lining to begin. Here is a link to an article covering celiac disease blood antibody testing:  
    • MI-Hoosier
      Hi,  I was recently diagnosed with stage 3 NASH and doctor is concerned something is caused my disease to progress quicker than they would expect.   During blood tests a celiac screen was pulled as my mom is a celiac. My ttg was a 49.4 (normal >15) but my endomysial antibody was negative. I have never had gluten symptoms and no issues with bread and am 54. Do I need a biopsy to rule celiac in or out with this mixed test? Any thoughts are appreciated.  
    • Sunshine4
      Many apologies for somehow changing your first name Scott! 
×
×
  • Create New...