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

Lexington, Ky & Asheville


jenvan

Recommended Posts

jenvan Collaborator

I am going to be staying in Lexington overnight on my way to Asheville--the Grove Park Inn, for vacation next week. Does anyone know of any restaurants in Lexington or around Asheville? Thanks for the help!


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



Celiac.com Sponsor (A8-M):



kabowman Explorer

I stopped at a Max & Erma's past Lexington heading south/west at an exit with a mall...sorry I can't remember exactly where but if you check out Max & Erma's, they should be able to tell you how to get there.

I went in, chatted with the manager and they said they were willing to cook my food in its own skillet - they have butter that goes on the grill. I didn't have any problems.

lbsteenwyk Explorer

Hi Jen:

I live just South of Asheville. Now I'm kicking myself for not investigating the restaurant scene a little more closely; we just don't take my daughter out to eat at this point. There are TONS of unique and interesting restaurants in downtown Asheville; most of them are small enough that I think they would be very accommodating of your gluten free diet. One place that you might try is the Laughing Seed - it's a totally vegetarian restaurant and they serve a lot of middle eastern dishes and a lot of beans, rice, vegetables, etc. I would call first and talk to the manager, though. Also, both of the local health food stores, Earth Fare and Greenlife Grocery have cafe's with lots of interesting choices. I'm sure you could put together a gluten free meal at either place.

Asheville is a really interesting town with lots of cultural events going on all the time. Have you been to the Grove Park Inn before? It's a beautiful building with an interesting history. If you are planning a trip to the Biltmore House, I can probably get you discount tickets. Let me know if that interests you; just send me a PM.

jenvan Collaborator

Laurie-

Thanks for the input! I have not stayed at the Grove Park Inn...but it sounds pretty great :) I found Earth Fare online and would like to ck them out. We are planning on going to the Biltmore--so if you could get discount tickets, that would be awesome! I guess I would have to let you know soon though...we leave on Thursday evening. I'll ck with the fam and see what day--would you need to know that? Thanks so much for offering!!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,739
    • Most Online (within 30 mins)
      7,748

    Klsdurbin
    Newest Member
    Klsdurbin
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I haven't heard of them before, but a significant portion of dietary supplements are produced by a handful of large contract manufacturers. These companies have the facilities, expertise, and certifications to produce supplements at scale, making them attractive partners for brands that don’t have their own manufacturing capabilities. I doubt Forvia manufactures them directly, so it is hard to know if they are just doing clever marketing to a certain malabsorption crowd, or they actually have unique product.
    • Scott Adams
      That’s an interesting observation! The timing you mention does raise questions about the relationship between modern wheat varieties and the emergence of Non-Celiac Gluten Sensitivity (NCGS). Norman Borlaug’s work on high-yield, disease-resistant wheat during the Green Revolution significantly increased global food production, but it also led to changes in the composition of wheat, including higher gluten content to improve baking qualities. While NCGS was formally recognized as a condition in the 2010s (https://bmcmedicine.biomedcentral.com/articles/10.1186/1741-7015-10-13 and https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3820047/) , it’s important to note that the awareness and diagnosis of gluten-related disorders have evolved over time. Some researchers suggest that modern wheat breeding practices, along with changes in food processing and gut health, may contribute to the rise in gluten sensitivity. However, the exact mechanisms behind NCGS are still not fully understood, and it remains a debated topic in the scientific community. It’s also worth considering that increased awareness and improved diagnostic tools have played a role in identifying conditions like NCGS that may have existed but were previously unrecognized. The interplay between genetic, environmental, and dietary factors makes this a complex issue, and more research is needed to fully understand the connections.
    • Scott Adams
      Here is a recent reply to a Celiac.com email asking for comment about gluten contamination detected in their bakery products: You can read more about it in this thread:  
    • trents
      @Marie70, it is very important that your daughter not begin experimenting with eating gluten free until all testing for celiac disease is complete. Doing so will invalidate the testing. Normally, the testing involves two stages. The first stage is blood antibody testing as per the article linked by Scott above. As you can see from the article, there are a number of tests that can be ordered when diagnosing celiac disease but most physicians will not order a complete panel. At the very minimum, your daughter should request two antibody tests, "total IGA" and "tTG-IGA". The tTG-IGA is considered the centerpiece of celiac disease testing but if total IGA is low (i.e., if she is IGA deficient), this will result in an artificially low tTG-IGA score and possibly a false negative. Many general practitioners are not very knowledgeable about celiac disease testing so we have found we have to be a little assertive in order to get proper testing done. I don't know under the relational circumstances how much input you will have with your daughter about these things but I thought I'd pass the info on to you anyway. The second stage of celiac disease testing involves an endoscopy with biopsy of the small bowel lining which is then sent to a lab for microscopic analysis. This checks for damage to the small bowel lining and is confirmation if any of the blood antibody tests are positive. It is also considered to be the gold standard of celiac disease diagnosis. Again, should her antibody testing be positive, your daughter would still need to be consuming gluten until after the endoscopy/biopsy is complete.
    • Klsdurbin
      No!!! Celiacs disease does not go away. You can’t outgrow it, and if all proper diagnostic procedures (blood test and endoscopy) were followed when you were 8, it’s almost impossible to be mis-diagnosed.    stoms and reactions to gluten do change over time, but the fact you have celiacs does not.    I think that a lot of people misunderstand that the goal to managing your celiacs is to eventually test negative for celiacs. This does not mean it went away, it means that your gluten-free diet is working and you’re no longer producing the anti-bodies that will wreak havoc on your health.    if you can access the medical records from when you were 8 and have a GI doctor review them, I would highly recommend you do this. 
×
×
  • Create New...