Dude note: Five emails per day for four days. Here’s part 2.
Dude…I am freaking out. I was diagnosed with celiac 3 years ago. My 14 yr old daughter is traveling to Atlanta from Washington state for a school competition. I am going to support her but so worried about finding safe food. Any suggestions? I am tempted to not go. You’re the best.
Go. Go. Go. Go. Just had a flashback to my teen years:
Ok…I’m back. Where was I? Oh yeah…GO. Never, and I mean never, stop celiac from doing what you want to do or where you want to go (within reason of course). When there is a will, there is indeed a way. And here are 33 Atlanta GF options for you. Best of luck to your daughter!!
Hey GD…Much appreciation for the work that you continue to do for the celiac community. You featured me on Faces of Celiac awhile back (Ben, diagnosed in 2012…my then-girlfriend, now-wife major support…ya da ya da).
Anyways, I have been a major consumer of RX Bars since they came out. Always loved that they were NOT processed with wheat – just dairy, soy, whatever. Now, however, since Walmart bought them, RX Bars are processed in a facility with wheat – and yet, they still read “Gluten Free” on the giant label on back of the package. This development is extremely disappointing as this is one my few go-to snacks that is good, portable, and not full of added sugar. I DM’d the company on Twitter, haven’t heard back yet.
RXBar was bought by Kellogg in November of 2017. I cannot speak directly to this situation, but I do know what when a small company that makes safe gluten-free products gets taken over by a large conglomerate, it does not bode will for the celiac community. Example A: Udi’s.
Being processed in a facility with wheat does not necessarily mean they are not safe anymore. And that label is voluntary. That being said, I do not eat items that have that label (the whole risk-reward thing). And if they indeed went from a completely safe environment to one that is not…that sucks. But when you sell your company for $600 million…(I’ll just leave it at that.)
Dear Gluten Dude…I’d like the perspective of you and your readers on this one. It concerns the issue of flour in the house.
I have been gluten free for most of my life as have my mom and two younger sisters. We were unwell all of the time the few years before going gluten free. Needless to say, avoiding gluten foods worked for all four of us and we get sick every time we are exposed.
Recently, I got married and my husband’s father has celiac disease (diagnosed ~30 years ago). His father obviously never wanted his food problem to be burdensome for the rest of his family of five (including his wife, sons and daughters) so over the years he and his wife cooked with wheat flour, baked regular cakes and glutenous desserts and cooked regular pasta for the rest of them that he can’t have. For me, aside from finding this idea hard to handle, psychologically, it seems dangerous.
People said that I was very lucky since my husband would be aware of what being gluten free involved because his father had to avoid it.
My husband eats gluten every day and loves cooking. He complains that some gluten free cakes we’ve made just don’t turn out and is upset that I will not allow him to keep regular flour or non-gf cake mixes in our home. I don’t want to breathe in airborne flour particles and then wonder why I am sick all the time much less worry about cross-contamination of the cake pans. My mom never kept normal flour or pasta in the house and my father never had a problem with this. Besides, why go to all that effort to bake something your wife can’t eat? He said he’d keep a GF cake mix on hand before baking his own non-GF version for himself, family and friends. I told him that I am ok with having store bought non-gf foods (bread, biscuits, crackers) in the house. He can treat himself to freshly baked breads and cakes any time he’s out. But as far as flour goes, you have got to be kidding me!
A couple of questions:
Is there a way I could better handle this? I’ve never been in a situation like this before. I really don’t want to over burden him with my condition but I think my health comes first. Am I over-reacting? And also how do you celiacs handle the flour situation?
No…I think you handled it perfectly. No…you are not over-reacting. Flour in the house? No way.
We allow gluten in the Dude Ranch. I have my own safe space and it’s never been an issue. But regular flour in the air. Uh-uh. Draw. The. Line.
I need some guidance. I’m in Calgary, Canada and part of a closed FB group called Calgary Celiac. Someone asked if anyone ever ate something that had a “May Contain Wheat” warning on it. Appallingly, a few people said yes. Unfortunately for me, I read this post just before bed – needless to say, my teeth were a’gnashing much of the night. I waited almost 24 hours to write my response: “Those of you eating food with a may contain statement – have you lost your minds? You wouldn’t eat at a restaurant if the wait staff said, “Your entree may contain wheat.”. Or would you? Like it or not, if you are celiac you are an ambassador for this disease. You have to be vigilant and able to educate those without celiac. To keep yourself and others safe. Rant over – for now.” Now people are angry with me, saying they have no need to educate and it is their business if they food with a warning. While I agree with the second part, how do I convince people that we are educators and have to be in this together? I don’t really expect an answer, I’m mostly venting. Ugh, the struggle is real. Thanks Dude, keep up the good fight.
I’ll quote from Jennifer Esposito here: “People need to understand this is a serious disease. And when you ask for gluten-free in a restaurant and you are not gluten-free; the more we have people not being able to decipher if this is an allergy, a fad or a disease, our community is getting sicker and sicker and sicker. I ask you to be responsible about this disease. I am asking that people be responsible and respectful for the people that suffer with this disease. It is not fun. It is not easy. And it is not a fad.”
People can risk it all they want. But seriously…just keep it to yourself. We all have a responsibility to the community.
I started reading your book. Several times you mention that you eat sushi. You even say it’s the “Dude’s favorite”. I am surprised that there isn’t a word of caution with these statements. Some sushi is prepared with malt vinegar – not good right? Why aren’t you recommending sashimi instead (without rice). Just wondering. Thanks!
Mmmmm…sushi. Here’s the deal (and I understand your point.) I cannot be the food police for everyone. Yes…on the very rare occasion, sushi rice is mixed with malt vinegar. I’ve come across it once in all of my glorious sushi days so I did not eat there. And there is a lot of sushi you can’t have: anything with crab meat, anything tempura, anything with eel sauce. I just keep it real simple and order salmon or tuna avocado. That’s it. But it’s not on me to explain everything that is and isn’t safe out there. It’s up to all of us to be our own best advocate and know the right questions to ask.
Ok…Day 2 is in the books!