Most people that do gluten free are fakers and attention seekers

[Anonymous]

Well, that's not very nice of you, OP.

I myself have no issues with gluten, but I don't know why you're so mean to people trying new diets.

I also know that some people do better with reduced gluten, and therefore can eat their favorite dessert once in a while, even though they usually don't eat foods with gluten.

None of this is hard to understand. Why are you such a bully?

[Anonymous]

Some people just don't want to do a blood test. But some people know that when they consume wheat, they feel funny. Symptoms can be anywhere from alot of burping, funny tummy feeling, tired, rashes, stomach pains.

[Anonymous]

Here's my 2 cents as a former waitress.

Eat gluten, don't eat gluten, whatever you want. If you want to ask your server "I generally try to avoid gluten, any recommendations for me?," that's fine. If she says "oh, do you have an allergy?" say "No, I just prefer to avoid it." Great. We're happy to accommodate and advise.

But do NOT say that you're ALLERGIC to gluten or INTOLERANT of gluten (or anything else) unless you're serious. When someone announces this, it create a LOT more work for the staff. The server has to punch that in on all orders from that person. They have to go back to the kitchen and have a conversation with the cooks. The cooks have to do extensive cleaning of their surfaces and utensils so that there is no chance of cross contamination. A decent restaurant takes allergies very seriously, and we're happy to do that! A chef friend of one of our chefs had a patron die at that table from an allergic reaction to peanut butter used in their chili - once you hear stories like that, you don't mess around.

So, someone would announce a gluten intolerance, we would go through that whole rigmarole, and then we'd get to dessert, and we'd say "I'm so sorry, none of our desserts are gluten-free, but the chef would be happy to make you a fruit plate" and nine times out of ten, the person would order a regular dessert, full of gluten. Or not order a dessert, but have spoonfuls of other people's. It was really infuriating.

Same with dislikes. We're not going to judge you if you don't like tomatoes. We can hold the tomatoes! It's no big deal. Don't say you're allergic when you're not.

[Anonymous]

Celiac here. It is not politically correct to make fun of people on the American heart association diet. It is not politically correct to make fun of people on the diabetes diet.

I'm not sure why it is okay to make fun of people on a medically required diet?

[Anonymous]

Anonymous wrote:Here's my 2 cents as a former waitress.

Eat gluten, don't eat gluten, whatever you want. If you want to ask your server "I generally try to avoid gluten, any recommendations for me?," that's fine. If she says "oh, do you have an allergy?" say "No, I just prefer to avoid it." Great. We're happy to accommodate and advise.

But do NOT say that you're ALLERGIC to gluten or INTOLERANT of gluten (or anything else) unless you're serious. When someone announces this, it create a LOT more work for the staff. The server has to punch that in on all orders from that person. They have to go back to the kitchen and have a conversation with the cooks. The cooks have to do extensive cleaning of their surfaces and utensils so that there is no chance of cross contamination. A decent restaurant takes allergies very seriously, and we're happy to do that! A chef friend of one of our chefs had a patron die at that table from an allergic reaction to peanut butter used in their chili - once you hear stories like that, you don't mess around.

So, someone would announce a gluten intolerance, we would go through that whole rigmarole, and then we'd get to dessert, and we'd say "I'm so sorry, none of our desserts are gluten-free, but the chef would be happy to make you a fruit plate" and nine times out of ten, the person would order a regular dessert, full of gluten. Or not order a dessert, but have spoonfuls of other people's. It was really infuriating.

Same with dislikes. We're not going to judge you if you don't like tomatoes. We can hold the tomatoes! It's no big deal. Don't say you're allergic when you're not.

Waitressing was too stressful for you.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Here's my 2 cents as a former waitress.

Eat gluten, don't eat gluten, whatever you want. If you want to ask your server "I generally try to avoid gluten, any recommendations for me?," that's fine. If she says "oh, do you have an allergy?" say "No, I just prefer to avoid it." Great. We're happy to accommodate and advise.

But do NOT say that you're ALLERGIC to gluten or INTOLERANT of gluten (or anything else) unless you're serious. When someone announces this, it create a LOT more work for the staff. The server has to punch that in on all orders from that person. They have to go back to the kitchen and have a conversation with the cooks. The cooks have to do extensive cleaning of their surfaces and utensils so that there is no chance of cross contamination. A decent restaurant takes allergies very seriously, and we're happy to do that! A chef friend of one of our chefs had a patron die at that table from an allergic reaction to peanut butter used in their chili - once you hear stories like that, you don't mess around.

So, someone would announce a gluten intolerance, we would go through that whole rigmarole, and then we'd get to dessert, and we'd say "I'm so sorry, none of our desserts are gluten-free, but the chef would be happy to make you a fruit plate" and nine times out of ten, the person would order a regular dessert, full of gluten. Or not order a dessert, but have spoonfuls of other people's. It was really infuriating.

Same with dislikes. We're not going to judge you if you don't like tomatoes. We can hold the tomatoes! It's no big deal. Don't say you're allergic when you're not.

Waitressing was too stressful for you.

Haha. I'm the PP. No, I was the cocktail waitress, it didn't even affect me. And I quite enjoyed waitressing (although it's hard work). But it was the #1 complaint from the other waitstaff. Not undertipping, not creepy guys, not the hours. The people who lie about allergies/intolerances.

[Anonymous]

Anonymous wrote:Celiac here. It is not politically correct to make fun of people on the American heart association diet. It is not politically correct to make fun of people on the diabetes diet.

I'm not sure why it is okay to make fun of people on a medically required diet?

I don't think anyone on this thread has any issue with people with Celiac being gluten free.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Celiac here. It is not politically correct to make fun of people on the American heart association diet. It is not politically correct to make fun of people on the diabetes diet.

I'm not sure why it is okay to make fun of people on a medically required diet?

I don't think anyone on this thread has any issue with people with Celiac being gluten free.

You would be surprised at how much we are publicly made fun of. Again, no one would make fun of someone following the American heart association diet. No one would make fun of
someone following the diabetes diet.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Here's my 2 cents as a former waitress.

Eat gluten, don't eat gluten, whatever you want. If you want to ask your server "I generally try to avoid gluten, any recommendations for me?," that's fine. If she says "oh, do you have an allergy?" say "No, I just prefer to avoid it." Great. We're happy to accommodate and advise.

But do NOT say that you're ALLERGIC to gluten or INTOLERANT of gluten (or anything else) unless you're serious. When someone announces this, it create a LOT more work for the staff. The server has to punch that in on all orders from that person. They have to go back to the kitchen and have a conversation with the cooks. The cooks have to do extensive cleaning of their surfaces and utensils so that there is no chance of cross contamination. A decent restaurant takes allergies very seriously, and we're happy to do that! A chef friend of one of our chefs had a patron die at that table from an allergic reaction to peanut butter used in their chili - once you hear stories like that, you don't mess around.

So, someone would announce a gluten intolerance, we would go through that whole rigmarole, and then we'd get to dessert, and we'd say "I'm so sorry, none of our desserts are gluten-free, but the chef would be happy to make you a fruit plate" and nine times out of ten, the person would order a regular dessert, full of gluten. Or not order a dessert, but have spoonfuls of other people's. It was really infuriating.

Same with dislikes. We're not going to judge you if you don't like tomatoes. We can hold the tomatoes! It's no big deal. Don't say you're allergic when you're not.

Waitressing was too stressful for you.

Exactly. If you are a decent restaurant you should have menu choices that caters to all kinds of allergies. Charge enough to make it worthwhile for you. People can then choose to eat whatever they want. Include the ingredients of each dish.

[Anonymous]

OP sounds like a nutcase.

[Anonymous]

Anonymous wrote:OP sounds like a nutcase.

Yes, you said this many times. Makes you wonder who is a nutcase her?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Imagine being this upset over what other people do and don’t eat.

I was referred to a rheumatologist for extremely high ANA. As part of my rounds of testing, I was screened for celiac which was negative. However the doctor recommend going gluten free so I did. Only thing I changed. My levels are normal now, no more inflammation in my body, and I feel so much better. There’s a lot more to gluten free than just celiacs. Sorry that bothers you so much OP.

This is similar to my family member's situation. I might be skeptical if I hadnt seen what they went through. Giving it up is no picnic, but it made a world of difference in their life.

It's increasingly becoming established that gluten (especially the high-gluten wheat we have in the US) can exacerbate auto-immune diseases. And auto-immune conditions are also becoming more common, though I don't think it's known why.

I can tell you that I was diagnosed with ulcerative colitis 25 years ago. I don't need to be as strict as a celiac, but going GF for the past 5 years has helped me control my disease much, much better and with very low doses of medication. Eating a piece of bread won't land me in the hospital, but reducing the number of flare-ups I have over my lifetime *will* reduce my likelihood of getting colon cancer. So I take my GF diet pretty seriously. Sorry if that isn't enough of a medical diagnosis for OP...

Can you please share what diet you follow? Do you avoid any other food or ingredients in order to control UC? My teenage DD was diagnosed with UC this year, and we are trying various diet modifications. After you started following GF diet, how long did it take you to notice health improvements? I heard it takes at least a month to feel the effect. We are on week 2 of the elimination diet (no gluten, dairy, eggs, soy, peanuts), but she is yet to feel any improvement: still has diarrhea every day.

[Anonymous]

Oh no, you’ve found me out! Guess I’ll have to adopt a limp now!

[Anonymous]

I’m a nanny in LA and my boss (plus half the people I know) are fake gluten free. I have to cook for the family now during pandemic and have been using regular flour for breading, Panko and non gluten free soy sauce etc. My boss has zero reactions. It’s pathetic. Just a new kind of eating disorder.

[Anonymous]

^^ and for the crazy people yes my boss knows I use regular flour etc. I told her if she wanted gluten free she could make her own dinner becuase I don’t have time for special requests. She’s managed just fine with gluten.