Gluten, Cross -Contamination, Blank Stares, Oh My!
How to not hide in your home and be able to enjoy a night out at a restaurant with yourself, your friends, and/or significant other.
Going out to eat legitimately gives me anxiety and makes me so nervous about getting “glutened” AKA a celiac flare up, which can and will knock you on your butt. However, have no fear, I am here to again help you navigate the world of enjoying time out to eat with you friends, family, significant other, and/or yourself!
So, let’s do a review of what celiac disease is defined as a serious autoimmune disease that occurs in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine.
What is gluten again? Gluten is a protein found in wheat, rye, and barley. It is found mainly in foods but may also be in other products like medicines, vitamins, and supplements.
Be ready to get a blank stare when you tell your waiter that you have celiac disease because you will and you will need to thoroughly explain what celiac is, so the kitchen is aware as well. You will more than likely get asked if it is an allergy or sensitivity, which you will kindly tell them neither as celiac disease is an auto immune disease.
I want to make sure you are aware of the differences between celiac disease, gluten sensitivity, and wheat allergy, so you can politely inform/educate those around when they ask you about it. Those with gluten sensitivity have problems with gluten just like those with celiac disease. However, it is very different as those with celiac disease can't eat gluten because it will damage their small intestine. Now some of the symptoms of gluten sensitivity are similar to celiac, which includes tiredness, stomachaches, muscle cramps and leg numbness, BUT it does not damage the small intestine like celiac disease. Those with a wheat allergy can usually consume grains, barley and rye, while people with celiac or gluten sensitivity must avoid those grains along with wheat.
Here are some things you will need to consider when eating out:
Ask for a gluten-free menu or if they have a gluten friendly** menu
Ask the server and chefs about how they prepare the food and what is in it
Ask whoever’s house you are going to for dinner about gluten-free options before attending a social gathering (bring your own food dishes that everyone can eat, but make sure there are designated utensil for these dishes!).
Look into buying a NIMA. I have one and it has saved me multiple times from getting “glutened” and it was a way for me to each the staff wherever I was eating the importance of correct labeling of their dishes and how to communicate this in the future.
If you are wanting something that is fried, make sure you are aware of what your food item is cooked/fried in! If the items are cooked/fried in the same oil that non-gluten items are cooked in then they’re cross contaminated and no longer gluten free. While oil itself is generally gluten-free as well, but again when you have to keep in mind if other items are fried in oils at restaurants, which causes you to have to make sure to ask if the kitchen uses a dedicated fryer for gluten-free items!
Find a restaurant that has a 100% gluten free kitchen, so you can enjoy food with no cares or worries about that pesky little protein, gluten.
Here are some terms you should be aware of when eating out:
Gluten Friendly**: This is typically used by restaurants that are known for making gluten-containing foods like sandwiches and pizzas but can offer gluten-free options. Just know that your gluten friendly food is not entirely gluten-free because it is prepared in the same kitchen as gluten-containing foods. Make sure that you understand what this means if a restaurant only has a gluten-friendly menu (is your food prepared in the same dishes, counter space, utensils, etc. as the gluten-containing foods).
Made Without Gluten: This means that the product was purposely made without gluten, BUT there is definitely room for error AKA cross-contamination can possibly happen.
Wheat-Free: When people hear gluten-free, they automatically think of wheat due to it having the highest concentration of gluten. Some restaurants and/or brands will switch the wheat and utilize spelt, rye, and barley. As you know those with celiac disease can’t have rye or barley, so this would be a no-go for you! Make sure to ask what wheat-free means!
I will have to write a another post on cross contamination in general, so I can talk about cooking at home (a lot more goes into this than you think, especially if you are using pots, pans, utensils that have had gluten-containing food cooked in them), traveling, baking, etc.…
I promise you’ve got this! Just remember to think #ThatsSoCeliac when you find out you can’t eat somewhere anymore or if you chance it then get “glutened”. I promise it gets easier and you will still be able to enjoy your foodie ways.