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A study presented at the American College of Gastroenterology Annual Scientific Meeting on Monday (10/08/2018) showed that when tested, almost a third of the dishes advertised as gluten-free at various restaurants actually contain more than the legal limits of gluten. And according to the data, the problem is much worse at dinner than at breakfast. These restaurants probably have good intentions, but they lack the knowledge, understanding, and expertise necessary to prepare meals that are consistently gluten-free.
Pizza and pasta were the biggest culprits, with about half of the “gluten-free” versions of those dishes at restaurants still containing gluten.
That's not a misprint — about half the pizza and pasta dishes that are claimed to be gluten free are not!
So do yourself a favor — don't eat out unless absolutely necessary, expecially when you are trying to recover from a flare, The risks of eating food contaminated with gluten are way too high to be acceptable. And remember, this study only covered gluten. The contamination risks for other food sensitivities such as casein and soy may also be high, even though the label shows the foods to be safe. This is probably one of the main reasons why most celiacs never completely heal.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
I'm in remission and I wouldn't eat out now if it weren't for my husband. I no longer enjoy it as I'm always wondering if it's going to make me sick. I've drawn the line at one dinner out per week and I try to miss that if I can.
Marcia
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My mission in life is not merely to survive, but to thrive and to do so with some passion, some compassion, some humor and some style. - M. Angelou
Tex - how interesting that you should post this study now. Ever since I admitted on my update that I eat out, and most likely always will, I have been rethinking my attitude. As time goes by, and I become more comfortable with shopping and cooking, I'm less and less inclined to eating out. I actually didn't start cooking seriously until I discovered all my food sensitivities - so in my 50's (was married to a chef and lived in NYC).
Planning a meal, shopping for the food, and preparing it has seemed like an insurmountable task, but gradually, I'm becoming more and more comfortable with it. I have actually committed to not eating out (as of a week ago) - at least for the "indefinite" future. My companion of 11 years LOVES to eat out, and is very disappointed with my decision, but my health is more important than pleasing him. I told him that I will go out with him, but skip the food; either eating first, or bringing my own food along.
Thinking about restaurant kitchens, as long as there is wheat flour, it would seem impossible to avoid cross contamination. I have come to believe this is a simple fact, and no matter how diligent they are about preparing a "gluten free" meal, it is simply not possible to guarantee a lack of cross contamination. It seems like I have finally gotten to the point of accepting this, and comitting to eating at home exclusively.
Thanks for posting this study, it validates my decision:).
Love,
Kari
"My mouth waters whenever I pass a bakery shop and sniff the aroma of fresh bread, but I am also grateful simply to be alive and sniffing." Dr. Bernstein
Hi Tex,
Thanks for this information. Just like Kari, it validates my decision.
Before I had LC I often went out to eat and I liked it a lot, but the last years I don't do it anymore, what I regret a lot, but considering your post, I'm right. It was and still is difficult for me to accept that eating out is no longer possible for me.
I only go out to dinner when it is necessary (family parties etc.) and then only if it is a good restaurant. I call the restaurant to explain my situation to the chef and sent my list some days in advance. It is my experience that in very good restaurants they most of the times manage to serve me a save meal, but it is always very basic, because I have so much intolerances, and the desert is most of the times simply fruit. Very seldom they manage to make something special for me.
The basic food is ok, but it is confronting to see others eat delicious meals and deserts! And I'm always afraid for the consequences!!!
Not being able to eat out is really one of the most difficult things of this disease for me.
So thank you for your post.
Sonja
Kari wrote:Thinking about restaurant kitchens, as long as there is wheat flour, it would seem impossible to avoid cross contamination. I have come to believe this is a simple fact, and no matter how diligent they are about preparing a "gluten free" meal, it is simply not possible to guarantee a lack of cross contamination.
I agree with you 100 %. There has to be flour floating around in the air most of the time, and settling on everything. And what do they do about cutting boards? They can't afford to buy a new one every time they prepare a GF meal. Because of this, anyone who eats out regularly gets just enough gluten to keep their immune system active, producing just enough antibodies to maintain an inflammation level just barely below the threshold at which a reaction is normally triggered. This sets us up for a state where we are almost constantly only one or two steps aware from a flare. Or in cases where individuals are more sensitive than most, they may be getting just enough gluten to prevent complete remission and healing.
At least that's how I see it.
Love,
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Sonja wrote:Not being able to eat out is really one of the most difficult things of this disease for me.
I believe you are right on target. What you said is true for most of us. And eating has always been such an important part of social events, that now that we can no longer enjoy the food at gatherings, we feel as though it is no longer appropriate for us to be there. To some extent, that's because most other people seem to feel that if we are there, we should eat, and sadly,the inverse corollary to that implies that if we don't eat, then we shouldn't be there.
After we learn how to control the disease, and we sort of get our life back, the fact that we have lost most of our social life becomes the elephant in the room. And clearly, it's probably the main reason why we will never be able to actually "get our life back".
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
On our recent trip to the beach in New Jersey it hit me how I am going to have to eat like this the rest of my life and I could feel tears welling in my eyes, which surprised me. Acceptance is the key in dealing with this disease, but after sitting one evening watching everyone else eating food that I will never be able to eat again and strolling while eating ice cream, etc. it really made me sad. As grateful as I am to be alive and functioning as well as I am, at the end of the day this disease really stinks. I'm going to a luncheon at church tomorrow and I always have to mark that I will attend, but "no lunch." As someone who always wanted to fly under the radar, those days are over. And the food that made me feel sick while on vacation - a $12.00 plain burger, no bun, no vegetables, a plain hockey puck. I was bloated and repeating it all evening even though I took two GlutenEase before we ate. I took another GlutenEase when we returned to our room and luckily I had coconut water along which always seems to help me. I went to the online menu and it was listed as angus beef. It didn't say 100% beef so perhaps it was a filler in the burger, or the grill it was prepared on. I'll never know but as hard as we try, it's a crap shoot. I'm so grateful to have all of you who understand this journey.
Marcia
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My mission in life is not merely to survive, but to thrive and to do so with some passion, some compassion, some humor and some style. - M. Angelou
I used to think that this disease was mostly a wake up call doing us a favor by calling attention to our diet. But as the years pass, I'm beginning to see it more as an unforgiving source of punitive demands.
Maybe you are like many of us — we don't have diarrhea after eating beef, but we get somewhat bloated and we tend to have back, shoulder, and neck aches the next day. When this happened to me, it took a long time for the connection to dawn on me because it didn't cause diarrhea, like most sensitivities. Sometimes I would have a headache the next day, also. As much as I love beef, I no longer eat it.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Thanks, Tex. I'm going to start keeping a log of reactions. I typically only eat organic grass fed beef when I'm at home, and even that not very often. I'm at the point where I'd just like to pop a couple of pills a day and be done with it. Remember the cartoon The Jetsons? They had it right!
Marcia
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My mission in life is not merely to survive, but to thrive and to do so with some passion, some compassion, some humor and some style. - M. Angelou
I have found one (1) restaurant that serves GF salmon and collard greens. I may have a cosmo drink made with Tito's Vodka that is also GF and made in Austin, TX. I drink water. Never had one problem eating at Six Pence in Savannah, GA. They know me well because I eat the same thing and they know my problems. Can't say that about most restaurants.
I agree that finding a restaurant that serves good safe meals and can be depended on to do it every time is like winning the lottery. And always going to the same restaurant means that they will be able to learn your needs well. When they realize that you've become a regular customer, I'm pretty sure that they'll take extra pains to see that you don't get sick from a meal.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
I go to Six Pence all the time. Afraid to try another restaurant. Good food and the Cosmopolitans are the best. If you find a good reliable restaurant that won't make you sick - stick with them! Thanks Wayne!
I went to A restaurant A few years ago and the manager prepared my food in separate pans and not on the grill I was impressed
and I went to one restaurant and told the waiter no gluten dairy or soy he had A strange look on his face and asked me what is gluten
that ended eating out.
It has been 4 months now since I stopped eating out, so I thought I'd post an update. I'm getting more and more comfortable with cooking all my meals at home, and my body is thanking me with steady progress in the BM department. Even though I always made it a point to talk to the restaurant manager, or preferably the chef, it is just about impossible in a professional kitchen, where gluten is used, to prepare a 100% gluten free meal.
The other thing is that the very simple meal I would order out (i.e. steamed veggies and a piece of fish or meat) I can very easily prepare at home. Yesterday, I made grilled salmon with sauteed zucchini, avocado and steamed rice. It was delicious, and I was rewarded with a visit from Norman this morning. Life doesn't get any better .
Kari
"My mouth waters whenever I pass a bakery shop and sniff the aroma of fresh bread, but I am also grateful simply to be alive and sniffing." Dr. Bernstein
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