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

Ironic

jswog

By jswog
in Coping with Celiac Disease

Recommended Posts

jswog Contributor
jswog
Posted

I was hungry as I was leaving work (Olive Garden) yesterday, so I got some of our gluten free penne with marinara and chicken, all should have been gluten free. But today I had diarrhea, vomiting, bloating, gas, etc. Grrr... So I had to call in sick today because THEY glutened me! I hope I'm feeling bettr tomorrow...

Jen

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

Celiac.com Sponsor (A8-M):


Di2011 Enthusiast
Di2011
Posted

And I hope you report this tomorrow?!?!?!?

mushroom Proficient
mushroom
Posted

And I hope you report this tomorrow?!?!?!?

Oh yeah, one very dissatisfied custome r :ph34r:

Almendra Apprentice
Almendra
Posted

Olive Garden does get abysmal ratings when it comes to gluten free.

jswog Contributor
jswog
Posted
  • Author

Olive Garden does get abysmal ratings when it comes to gluten free.

It does all depend on which cook is on the line at the time. Some REALLY do know and they do a GREAT JOB! One of our cooks who really 'gets it' and I are fairly close. If she's back there, she will personally make any food for me and I've never had a single problem with it. Tuesday night, if I hadn't been standing in the kichen watching, I would have for sure gotten CC; he had to start all over again because he touched breaded food and then mine. And then Thursday this... Only ordering food to take home when Christina is there cooking it from now on...

jswog Contributor
jswog
Posted
  • Author

And I hope you report this tomorrow?!?!?!?

Most definately plan to, but I have to work a double shift, so I'm still worried about being able to make it through the day. D was still going last night along with the extreme fatigue and brain fog.

kareng Grand Master
kareng
Posted

Most definately plan to, but I have to work a double shift, so I'm still worried about being able to make it through the day. D was still going last night along with the extreme fatigue and brain fog.

You really need to talk to the manager and if possible the district manager. If only one chef gets it, your restaruant is making lots of people sick. Just adding to the bad rep they have in the Celiac community.

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

Celiac.com Sponsor (A8-M):


Almendra Apprentice
Almendra
Posted

It does all depend on which cook is on the line at the time. Some REALLY do know and they do a GREAT JOB! One of our cooks who really 'gets it' and I are fairly close. If she's back there, she will personally make any food for me and I've never had a single problem with it. Tuesday night, if I hadn't been standing in the kichen watching, I would have for sure gotten CC; he had to start all over again because he touched breaded food and then mine. And then Thursday this... Only ordering food to take home when Christina is there cooking it from now on...

I almost wish that the Olive Gardens that have ONE chef who really gets it would just put up a "Now serving gluten-free." sign on their webpages/storefront when that chef is in so that their capabilities are less in question than their availability.

If someone can't/won't get it, in the interest of our health and safety, I wish they wouldn't even try.

Googles Community Regular
Googles
Posted

I almost wish that the Olive Gardens that have ONE chef who really gets it would just put up a "Now serving gluten-free." sign on their webpages/storefront when that chef is in so that their capabilities are less in question than their availability.

If someone can't/won't get it, in the interest of our health and safety, I wish they wouldn't even try.

That doesn't necessarily help as her story reports. That ONE chef isn't on the whole time they are open. So this could give patrons a false sense of security.

Almendra Apprentice
Almendra
Posted

That doesn't necessarily help as her story reports. That ONE chef isn't on the whole time they are open. So this could give patrons a false sense of security.

'

Well, what I was trying to say is that they only even try to serve/notify potential gluten free customers when THAT ONE chef is in. Don't even try to serve it when she's not. SO let the GFers know when it's safe to come. In the interest of my safety, I would value less actual claimed time of gluten free availability in exchange for the restaurant being upfront with when their gluten-free claims have personnel capable of achieving them. Pretty much DON'T give me the false sense of security that a gluten free menu offers. LET ME KNOW when to come in - when the "good chef" is working using instant information methods (internet/facebook/etc.) or even a sign outside ONLY when that person is working.

Honestly, the status and demand that this could establish and create could motivate other chefs to up their gluten-free game and get better at CC issues - especially if it one day became an industry standard. I know people who go to gym classes, following the instructors who match their own preferences/needs best. Why can't we become "chef groupies" who follow and support the chefs who support us and care about our safety?

mushroom Proficient
mushroom
Posted

Kind of like, "Gluten Free Chef on Duty"??? :D

jswog Contributor
jswog
Posted
  • Author

Talked to the GM this afternoon. Not sure at this point if it is going to help or not, but I did tell him that we REALLY need better education on how to do it right. I mentioned several different ways that this could have happened and he said with several of the scenerios that he would have never even thought about that. I'd LOVE the opportunity to try to better educate the entire staff. Just today, one of our to-go specialists was in the back traying up food and there was a gluten free item that came through. She got out the utensils to go with it (steak knife, fork) and set them on the counter. She was just about to put them on the gluten free plate when I stopped her. She tried to tell me it wouldn't matter. But in that case, she probably would have been right because when I took the meal to the woman, she was sitting there eating breadsticks (and OG breadsticks have wheat, barley, rye, plus extra wheat gluten).

Jen

captaincrab55 Collaborator
captaincrab55
Posted

'

Honestly, the status and demand that this could establish and create could motivate other chefs to up their gluten-free game and get better at CC issues - especially if it one day became an industry standard. I know people who go to gym classes, following the instructors who match their own preferences/needs best. Why can't we become "chef groupies" who follow and support the chefs who support us and care about our safety?

That all sounds Great, but this needs to addressed with Colleges that have Cullinary Courses.. I have a friend enrolled in her second year of Cullinary at Wor-Wic Community College on the Eastern Shore of Maryland.. Her Instructor/Chef thinks the whole Gluten Free thing is Over Rated.. My friend will graduate this spring, at that time I plan to write to my Congressman and the College..

Leper Messiah Apprentice
Leper Messiah
Posted

In all seriousness though, I think it's difficult for anyone without celiac/gluten intolerance of any kind to fully understand just how meticulous you need to be when cooking food for us. One misplaced sticky gluten protein and it's game over. I would only ever eat something from someone else I wholly, totally trust.

I often watch Masterchef (UK) - yes I understand the irony, watching a program with chefs who are cooking food I'll never, for the most part, be able to eat - and think it would be a really cool 'challenge' for Michel Roux Jr to say 'right for this test you have to cook a gluten free meal for a panel of celiacs to judge'.

kareng Grand Master
kareng
Posted

In all seriousness though, I think it's difficult for anyone without celiac/gluten intolerance of any kind to fully understand just how meticulous you need to be when cooking food for us. One misplaced sticky gluten protein and it's game over. I would only ever eat something from someone else I wholly, totally trust.

I often watch Masterchef (UK) - yes I understand the irony, watching a program with chefs who are cooking food I'll never, for the most part, be able to eat - and think it would be a really cool 'challenge' for Michel Roux Jr to say 'right for this test you have to cook a gluten free meal for a panel of celiacs to judge'.

Judged 2 days later to make sure no one got sick! :D

Googles Community Regular
Googles
Posted

I often watch Masterchef (UK) - yes I understand the irony, watching a program with chefs who are cooking food I'll never, for the most part, be able to eat - and think it would be a really cool 'challenge' for Michel Roux Jr to say 'right for this test you have to cook a gluten free meal for a panel of celiacs to judge'.

I was thinking they should do this on Top Chef.

sandsurfgirl Collaborator
sandsurfgirl
Posted

That's so disheartening that a teacher is telling future chefs that the gluten thing is overrated at that culinary school! That is horrible!

Honestly, I have never tried Olive Garden gluten free because it scares me. I worked at Olive Garden, granted it was a very long time ago, but stuff was just flying all over the place. If it's the way it was back then, those crouton crumbs are everywhere where they make the salads. I don't even think a salad would be safe, unless they have changed things an awful lot.

I waitressed at several restaurants during college back in the early 90's and I never once had a customer with celiac. As a matter of fact I hardly ever had anyone with food allergies. So I guess I can see how people who've been in the restaurant biz awhile doesn't get it. It seems like it's coming from nowhere but we all know that we just weren't diagnosed back then.

jswog Contributor
jswog
Posted
  • Author

Honestly, I have never tried Olive Garden gluten free because it scares me. I worked at Olive Garden, granted it was a very long time ago, but stuff was just flying all over the place. If it's the way it was back then, those crouton crumbs are everywhere where they make the salads. I don't even think a salad would be safe, unless they have changed things an awful lot.

No, the salad area is pretty much the same as it has been for the past five years (when I worked at OG for the first time), with crutons everywhere, people (employees) walking along and dipping crutons into the open container of dressing for a quick snack, etc. If I get a salad there, I only get a caesar as those are prepped in a totally different area.

Archived

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

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


  • Member Statistics

    • Total Members
      128,159
    • Most Online (within 30 mins)
      7,748
    Elaine Gilbert
    Newest Member
    Elaine Gilbert
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.7k
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

    • There are no registered users currently online
  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Testing

      By trents · Posted

      Did your symptoms improve after going on a gluten-free diet?
    • Scott Adams
      Testing

      By Scott Adams · Posted

      Thank you for sharing your genetic test results and background. Your results indicate you carry one half of the DQ2 heterodimer (DQA1*05), which is associated with a very low celiac disease risk (0.05%). While most celiac patients have either DQ2 or DQ8, these genes are also present in people without celiac disease, so the test alone doesn’t confirm a diagnosis. Since you’ve been gluten-free for 10 years, traditional diagnostic methods (like endoscopy or blood tests) would not be reliable now. If an official diagnosis is important to you, consider discussing a gluten challenge with your doctor, where you reintroduce gluten for a period before testing. Alternatively, you could focus on symptom management and dietary adherence, as your gluten-free diet seems to be helping. Consulting a gastroenterologist or celiac specialist could provide further clarity.  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or Addison's complications? Can someone share their experience?

      By Scott Adams · Posted

      @cvz Thank you for sharing your daughter’s story. It sounds like she is managing multiple complex conditions with great care and diligence. It’s encouraging to hear that she is compliant with her gluten-free diet and that her Addison’s disease symptoms are under control. The addition of electrolytes seems like a thoughtful suggestion, especially given her fluid intake. It’s also reassuring that she hasn’t shown noticeable symptoms from accidental gluten exposure, though it’s understandable how challenging it can be to monitor for such incidents. The unexplained high lipase levels are intriguing—perhaps further investigation or consultation with a specialist could provide more clarity. Wishing you both continued strength and success in managing her health. Please keep us updated on her progress!
    • Kj44
      Testing

      By Kj44 · Posted

      Hello I received this in a genetic lab test I requested from my provider.    The patient is positive for DQA1*05, one half of the DQ2 heterodimer. The celiac disease risk from the HLA DQA/DQB genotype is approximately 1:1842 (0.05%). This is less than the 1% risk in the general population. Allele interpretation for all loci based on IMGT/HLA database version 3.55 HLA Lab CLIA ID Number 34D0954530 Greater than 95% of celiac patients are positive for either DQ2 or DQ8 (Sollid and Thorsby, (1993) Gastroenterology 105:910-922). However these antigens may also be present in patients who do not have Celiac disease.   Some background, I have been eating gluten free for about 10 years now. I have never had an official celiac diagnosis due to endoscopy and labs tested after I had already been eating gluten free for over 1 year. I was constantly sick and told you slowly remove foods and see what effects my symptoms. I have also come to realize that I have other symptoms of celiacs and recently requested the genetic testing shown above.    I am looking to see if anyone has other recommendations for testing or just to clarify the results for me as I feel the official diagnosis could be helpful but I am not positive that it is even true for me. 
    • cvz
      Celiac or Addison's complications? Can someone share their experience?

      By cvz · Posted

      My daughter, age 48, has Down syndrome, hypothyroidism, Addison's disease, and Celiac disease, which was diagnosed based on blood tests last July.  After a small intestine biopsy last fall, we were told that she has severe celiac disease.  She is taking both levothyroxine and leothyronine for her hypothyroidism and both hydrocortisone and fludrocortisone for Addison's disease.  She also takes Folic acid, magnesium, vitamin B-12, DHEA (DAGA), and a multivitamin.  In July, she started on a gluten-free diet and is very compliant.  She has had constipation and diarrhea issues all her life and now controls the constipation with Miralax, prunes, and apricots.  Shel has only very occasional syncopes or vasovagal events and muscle aches in her upper back and neck.  She drinks 4-6 or more 12 oz bottles or of liquid per day.  Her doctor has just suggested adding electrolytes to one of those bottles daily.   We are sorry to learn about the issues you are having and would like to stay in touch.  We do not know anyone else with both Addison's disease and celiac disease.  So far, she has no recognizable symptoms.  We are doing our best to keep her gluten-free, but have no way of knowing if she has had an exposure to it unless we catch it ourselves.  For example, a few weeks ago, a restaurant mistakenly breaded her fish, and I did not notice it until she had eaten most of it.  She had no identifiable symptoms of the exposure then or days later. By the way, the reason she was screened for Celiac disease was that her blood lipase levels were unexplainably high.  They still are.  We have no idea why.    
×
×
  • Create New...