Why Eating At Most Restaurants Is Mission Impossible For Us

InTents · Post by **InTents** » Thu Jul 12, 2012 12:36 pm

Marliss- Wow, I'd never considered that french fries might be coated with wheat flour to keep them from sticking together although it makes total sense.

We've all discovered that we have to be two steps ahead of everyone else. We have to read labels and anticipate cross contamination and getting sick. We will all go the extra mile just to keep from being ill.

Was talking to a friend of mine who makes her living working in high end restaurants and I flew the idea of being a food allergy consultant by her just to see what she thought. She said its a terrible idea because most chefs, in her opinion, get upset when they have to cater to someone with a food allergy. Her response was, "Well, you know whats on the menu so why do you come in here thinking that we will cater to you?". I admit that irritated me a good deal at which point I said that more and more people will find themselves intolerant to various foodstuffs as time goes on due to such things as pollution, stress, genetically modified organisms, toxins, etc. I then told her that I'd tell that chef to stuff it and I'll take my money elsewhere.

On another note, my chiropractor wanted to try to help me with my MC. He is a holistic healer and open minded. He does believe in being gluten free YET he himself does not understand gluten, its affects and how many things its in. He tried to give me some Standard Process Beta Food thinking it would help my digestion. I looked at the label and it stated "defatted wheat germ" and "Oat flour". I immediately said that wheat germ would still have the gluten protein in it and the oat flour offers no guarantees that its not cross contaminated. So, you see, the moral of the story is that even those who think they are trying to help may not truly understand.

Post by **tex** » Thu Jul 12, 2012 2:55 pm

It sounds as though your friend and the chefs that she hangs out with would be happier working somewhere other than in a restaurant.

Tex

Gabes-Apg · Post by **Gabes-Apg** » Thu Jul 12, 2012 6:26 pm

The other element is that people dont take multiple intolerances seriously, they think it is a fad.
Restaurants didnt take vegetarianism seriously for about 10 years or more.

I suppose while ever most of the medical fraternity dont take multiple intolerances seriously, how can we expect anyone else to?

Christine. · Post by **Christine.** » Thu Jul 12, 2012 8:47 pm

I can't imagine a high end chef that refuses to personalize their menu for their customers. I have had no real problems in a restaurant where I am very specific about my needs. My only restaurant reactions have come after I was too embarrassed to take the time for multiple questions. I now have 3 or 4 local places that know my needs and I believe they take pride in serving safe dishes.

Of course I take a chance I suppose, since I am not in the kitchen to personally check every ingredient. Actually I believe that I can tolerate trace amounts of soy or butter without a reaction.
Christine

Gloria · Post by **Gloria** » Fri Jul 13, 2012 6:17 pm

Christine wrote:I can't imagine a high end chef that refuses to personalize their menu for their customers.

I don't think I've ever had a restaurant that refused to serve me meals I could eat, but I have had some that have botched it up due to ignorance.

Gloria

C.U.B. girl · Post by **C.U.B. girl** » Fri Jul 13, 2012 8:09 pm

Our town used to have a celiac support group. A local restaurant, which prides itself on serving fresh, farm-to-table food, offered to host a gluten free luncheon for us, with gluten free bread so we could have sandwiches if we wanted. The food was delicious, and to my knowledge, no one got sick (although it was a little ironic that the centerpieces on the table were mason jars with short WHEAT STALKS in them!). Figuring it was now a safe place to eat, I went back a few weeks later -- and got sick, though I ordered GF bread and fresh fruits and veggies. Gave it another shot a few months later -- same thing happened. I have concluded that cross-contamination, probably from a common mayo jar or cutting board, was likely the culprit. Just because a restaurant offers a GF menu doesn't mean a thing if the staff hasn't been appropriately trained. Disappointing, as this is a small town and dining-out options are really limited.

Oh well. Since the MC came along, eating out has pretty much become a fond memory anyway!

Cindy

InTents · Post by **InTents** » Mon Jul 16, 2012 8:52 am

I've experienced the same myself. We have a sandwich shop that advertises gluten free options but the problem is that they don't bother to change their gloves, wash their cutting boards and use clean knives. I also learned my lesson the hard way by requesting the gluten free bread with their home smoked meats only to find that I did get sick and it came on very quickly.

Lesson learned for me: even though they say its gluten free its ignorance that makes my dining experience a bad experience. I now know that if I desire to eat out that I must speak to the manager about what I need. I have found that generally most places want to accomodate your needs but you have to go to management to make sure it gets translated and executed properly. I guess I don't think its too much to ask the chef/cook to change his gloves, use a clean knife and other utensils, clean cutting/prep surface to make my meal. Not much of a stretch in my mind.

Deb · Post by **Deb** » Mon Jul 16, 2012 5:36 pm

I am fortunate in that I don't seem to be too reactive to cross contamination. The best experience I have had, to date, with eating gluten free was at Disneyworld. As soon as the waiter learned I had a gluten issue the chef came out and explained all my options. I was impressed (though slightly embarrassed- I try to keep a lower profile.) I had no issues with my meal.

bevfromwa · Post by **bevfromwa** » Tue Jul 17, 2012 8:39 pm

this is an interesting thread, and I had meant to share a recent experience anyway! Last Friday we had lunch at a Red Robin when we traveled to another city to shop (at Trader Joe's, yea!) I called beforehand, and felt reassured, they said to ask for allergy menus for whatever I needed. I did, and they printed out multi page information on GF, DF & SF. It had a lot of information, like "this is ok" or specify "no this or that". The waitress was super, this was my first time at a Red Robin, basically a burger joint, and not gourmet, but I felt safe and I WAS safe.

A couple of things I hadn't thought of: they use their seasoning salt on a lot of things, it has soy in it. So it says to specify no seasoning salt on the hamburger patty, or on the fries or salad, etc.

They even have GF hamburger buns for $1 extra, didn't think I could eat that much so had no bun, but salad was good (no crutons of course) with several choices of safe dressings.

Beverly

Christine. · Post by **Christine.** » Tue Jul 17, 2012 10:49 pm

Good to know there is another restaurant option!
Christine

angy · Post by **angy** » Wed Jul 18, 2012 6:24 pm

I would have to agree On the eating out...

That's a dodgy mission... Catering staff are pretty clueless about cross contamination... Handling breadcrumbs etc and then touching your food without washing their hands... Believe it or not there is a chip shop in Edinburgh that sells gluten free chippy food... Now that's gotta be suicide lol!!!!

Lesley · Post by **Lesley** » Wed Jul 18, 2012 7:20 pm

A FISH and chip shop? How do you make the batter? Or chip butties?

Gabes-Apg · Post by **Gabes-Apg** » Wed Jul 18, 2012 7:35 pm

Lesley
i make home made fish and chips or chicken and chips

I use a GF/YF/SF tempura batter mix - if you want to make it a bit crunchy you can add rice crumbs or crushed up corn chips.

and then fry them in rice bran oil.

there are LOADS of places here in aus that do GF fish and chips, only issue is that they use soy based vegetable oil

so home made it is