Soon after I was diagnosed with non-celiac gluten sensitivity, I tried a couple of Amy's Kitchen gluten free frozen meals that did not seem to agree with me. This week I tried a can of their Organic Chili. After experiencing the gluten fatigue and other symptoms, I've decided to avoid the Amy's Kitchen brand of processed food.
All of the Amy's Kitchen gluten free foods I've encountered at the store have the "handled in a facility that processes wheat . . . " label. Although I generally avoid any food item that carries that notice, I gave in this time because of a busy schedule and wanting to have something that is quick to prepare.
Very typical of the "I've been glutened" stories you can find online, getting sick resulted from relaxing standards and making choices based on convenience rather than safety. Besides ignoring the possible cross-contamination issue that was evident from the label, I broke standard operating procedure by not consulting with google before purchasing something I hadn't tried before.
If I had performed a quick search on my phone, I would have immediately found results from others with celiac or gluten sensitivity who avoid Amy's based on personal experience:
http://www.glutenfreefaces.com/forum/topics/about-amys-gluten-free-frozen
http://glutendude.com/gluten/is-amys-pizza-really-gluten-free/
http://celiac-scoop.blogspot.com/2012/01/not-so-gluten-free-products-from-amys.html
http://www.celiac.com/blogs/12/Frozen-goods-AMYs-gluten-free-pizzanot-gluten-free-for-me.html
To the credit of Amy's Kitchen, they seem to genuinely care about the issue of cross-contamination in their facilities. Some of the comments in the posts I shared contain correspondence directly from Amy's Kitchen regarding the gluten exposure issues that some of their customers have experienced.
It seems like Amy's Kitchen is making an honest effort to avoid cross-contamination. The fact that they are willing to respond personally, send food to be tested independently, reimburse customers for their food, etc. shows a lot of integrity. Nevertheless, it is clear that cross-contamination is still occurring in their facility.
I will add my voice to the chorus of voices requesting that Amy's Kitchen create a dedicated facility for their gluten free foods.
Sunday, August 12, 2012
Friday, August 3, 2012
Gluten Free at the Taj Mahal in Lancaster, PA
I recently ate at the Taj Mahal Indian Restaurant in Lancaster, PA. Before being seated, I discussed my gluten sensitivity with the owner, Mani Sharma. He informed me that there is no flour used in their foods except for the bread. All of the sauces are cream or tomato/vegetable-based and flour is never used as a thickening agent.
Mani assured me that I could eat anything except for the bread. As a standard precaution I would also avoid anything coming out of the deep fryer. (According to the menu, most of the Taj's appetizers use chickpea flour. However, I neglected to ask Mani if any other items using regular flour go into the fryer.) I asked a couple questions about cross-contamination and was satisfied enough with the answers to proceed with my meal.
I enjoyed my vegetarian dish and did not experience any nausea or sickness afterward.
http://www.tajlancaster.com/
http://www.yelp.com/biz/taj-mahal-lancaster
Mani assured me that I could eat anything except for the bread. As a standard precaution I would also avoid anything coming out of the deep fryer. (According to the menu, most of the Taj's appetizers use chickpea flour. However, I neglected to ask Mani if any other items using regular flour go into the fryer.) I asked a couple questions about cross-contamination and was satisfied enough with the answers to proceed with my meal.
I enjoyed my vegetarian dish and did not experience any nausea or sickness afterward.
http://www.tajlancaster.com/
http://www.yelp.com/biz/taj-mahal-lancaster
Friday, July 27, 2012
Myth: "Gluten Free" means free of gluten
What does it mean for something to be "gluten free"?
Most people are not aware that food labeled "Gluten Free" is not necessarily free of gluten. It is a term that can mean different things to different manufacturers, much like "organic".Current standards in the U.S. allow for up to 20 ppm of gluten in "Gluten Free" food. While this is a very small concentration, it is enough to cause problems for some celiacs and those with non-celiac gluten sensitivity (NCGS).
While 20ppm of gluten or less is considered gluten free, there are no agreed-upon standards for the preparation of gluten free food or for the prevention of cross-contamination.
Packaged gluten free food
The actual amount of gluten in your processed gluten free food varies depending upon many factors including the type of grains used, how the grains are processed, the cleanliness of the processing equipment, and the presence or absence of cross-contamination in the processing facility.The situation is complicated when you factor in the effect of various testing methodologies used to assign a value to gluten content. Different methodologies can result in different values for the same batch of food.
There is currently no standard definition of "gluten free", so it is important to contact manufacturers directly in order to find out what "gluten free" means to them.
Homemade gluten free food
Cross-contamination is a serious issue. Your "gluten free" food prepared in a contaminated kitchen or with contaminated fingers and utensils can no longer be considered gluten free. This is a risk of dining out or eating food that a friend or family member has prepared for you.There is a wealth of gluten free recipes and cookbooks. However, a gluten free recipe is only one factor in determining whether or not the food is safe to eat. Preparing a gluten free meal requires extreme care in selecting ingredients, handling the food and preventing cross-contamination. This is a very difficult thing to do in a kitchen that is not dedicated to gluten free meal preparation.
It is not just a logistical problem related to myriad details like having to use a separate butter dish. Preparing a gluten free meal requires specialized knowledge, commitment and vigilance. Most people would not think to check their spices, marinades or soy sauce for gluten. Yet those are typical ingredients that carry a gluten payload. Most people would not understand that merely touching a crouton before grabbing your plate could contaminate your meal and make you sick.
Gluten sensitivity is variable; the need for caution is constant.
The level of gluten sensitivity is unique to each person. Some may not experience overt symptoms when exposed to trace amounts of gluten. Others may be sick for weeks.Overt symptoms do not tell the whole story because damage can still be taking place internally. This is why it is very important to think carefully and ask questions about the source and preparation of the foods you eat.
Most importantly, do not take for granted that something labeled "Gluten Free" is safe for you. Do not take for granted that mom understands she can't use her cutting board to prepare your food. Take responsibility for your own safety.
Sunday, July 22, 2012
Eating out: Is it worth the risk?
When I was first diagnosed with non-celiac gluten sensitivity I thought I was going to avoid restaurants for a while until I learned the proper questions to ask.
The Macaroni Grill experience I wrote about in my last post is a reminder that asking the right questions and properly researching the menu and ingredients before ordering are the only things you have control over in a restaurant situation. And, realistically, they don't amount to much. Placing your order will always involve a leap of faith.
Here is a thought I find disturbing: Eating out involves placing your well-being in the hands of those who do not have to experience the consequences of serving you an unsafe meal.
No matter how comfortable you feel after discussing the situation with your server, you will literally eat the output of a chain of events involving many variables and at least several people.
How reasonable is it to expect an entire random kitchen to be properly trained? Or for each staff person to exercise the vigilance required to keep you safe?
You have no control over what takes place between placing your order and receiving your food.
Is it worth the risk?
The Macaroni Grill experience I wrote about in my last post is a reminder that asking the right questions and properly researching the menu and ingredients before ordering are the only things you have control over in a restaurant situation. And, realistically, they don't amount to much. Placing your order will always involve a leap of faith.
Here is a thought I find disturbing: Eating out involves placing your well-being in the hands of those who do not have to experience the consequences of serving you an unsafe meal.
No matter how comfortable you feel after discussing the situation with your server, you will literally eat the output of a chain of events involving many variables and at least several people.
How reasonable is it to expect an entire random kitchen to be properly trained? Or for each staff person to exercise the vigilance required to keep you safe?
You have no control over what takes place between placing your order and receiving your food.
Is it worth the risk?
Saturday, July 21, 2012
First gluten free restaurant experiences
During my trip to FL I had no choice but to eat out. GlutenFreeRegistry.com turned out to be an invaluable resource for locating restaurants and gluten free menus. Ironically, I didn't get sick at all in FL, but became ill dining out for the first time after returning to PA.
I've since read that some restaurants will not go the extra mile to prevent cross-contamination unless you specifically state that you have gluten issues -- even if you are ordering from the gluten free menu.
I made it clear that I had gluten sensitivity and ordered a Market Chop Salad. Everything else I ate that day . . . mainly yogurt . . . came out of my own kitchen and was prepared by my own hands.
Later that night I developed a persistent headache and my stomach did not feel right. The following day I was hit with the fatigue and nausea that had been a daily part of my life until I went gluten free in the last week of June. It took two and a half days to get back to normal.
Woody's Bar-B-Q
Meat, meat and more meat. It's hard to go wrong with meat. There are several gluten free sides to complement your plate of meat.Outback Steakhouse
I was impressed with the staff at Outback. They had a physical gluten free menu and asked me a lot of questions to make sure they were preparing the food properly. I was not expecting that level of service.IHOP
The server seemed to have a working knowledge of gluten free and talked with the chefs about my omelet. It was stuck with a colored toothpick to prevent it from being cross-contaminated in the kitchen or while being served.Chili's
The server printed out a gluten free menu for me upon arrival and the manager came to the table to check in with me. Good salad. No problems here.Macaroni Grill
Back in PA, I had a salad at the Macaroni Grill. They had a physical gluten free menu. The server seemed very conscientious, asking clarifying questions as to whether I was merely eating gluten free or if I had issues with gluten.I've since read that some restaurants will not go the extra mile to prevent cross-contamination unless you specifically state that you have gluten issues -- even if you are ordering from the gluten free menu.
I made it clear that I had gluten sensitivity and ordered a Market Chop Salad. Everything else I ate that day . . . mainly yogurt . . . came out of my own kitchen and was prepared by my own hands.
Later that night I developed a persistent headache and my stomach did not feel right. The following day I was hit with the fatigue and nausea that had been a daily part of my life until I went gluten free in the last week of June. It took two and a half days to get back to normal.
Friday, July 20, 2012
Amtrak Auto Train -- gluten free salmon dinner?
With newly diagnosed non-celiac gluten sensitivity, I had a project in Florida that required traveling via Amtrak's Auto Train. In researching the food situation beforehand, my conclusion was that Amtrak had no accommodations for gluten free travelers. Presumably, this is because the meals are pre-packaged in advance and the on-board staff is basically heating and serving.
I did not communicate with Amtrak directly, but for those who would like to, here is the Amtrak Culinary Advisory Team. Amtrak's food supplier is Aramark.
In preparation for the trip, my colleague and I loaded up on gluten free snacks. It's a 17 hour journey from Lorton, VA to Sanford, FL. The snacks came in handy; however, I ate the train's food and did not get sick.
Specifically, one of the Auto Train's dinner options is Salmon. Salmon is one of those rare food items that consistently feels OK in my stomach, so I decided to take a chance with it. I ordered the meal with the intention of not eating it if anything on the plate seemed suspect. The salmon was served with a wild rice mixture and green beans. Theoretically, all of those foods should be safe. I ate the meal.
One of the dessert options is a no-flour chocolate tort. Again, I decided to take a chance with it and did not get sick.
Because I had not experienced any ill effects with the salmon, I had the same meal on the return trip from Florida. The salmon on the way down was somewhat dried out . . . better than an airplane meal but not restaurant quality. On the return trip, the salmon was prepared perfectly. My colleague had the same experience with the steak meal. The quality of the food was good and the portions were large enough to be filling.
Buyer beware . . . I have not yet figured out how sensitive I am to gluten, so I thought that eating the salmon meal on the train was an acceptable risk -- possible cross-contamination being the only unknown variable. It worked for me. For others with Celiac disease or gluten sensitivity it might be worth contacting Amtrak directly in order to make an informed decision.
I did not communicate with Amtrak directly, but for those who would like to, here is the Amtrak Culinary Advisory Team. Amtrak's food supplier is Aramark.
In preparation for the trip, my colleague and I loaded up on gluten free snacks. It's a 17 hour journey from Lorton, VA to Sanford, FL. The snacks came in handy; however, I ate the train's food and did not get sick.
Specifically, one of the Auto Train's dinner options is Salmon. Salmon is one of those rare food items that consistently feels OK in my stomach, so I decided to take a chance with it. I ordered the meal with the intention of not eating it if anything on the plate seemed suspect. The salmon was served with a wild rice mixture and green beans. Theoretically, all of those foods should be safe. I ate the meal.
One of the dessert options is a no-flour chocolate tort. Again, I decided to take a chance with it and did not get sick.
Because I had not experienced any ill effects with the salmon, I had the same meal on the return trip from Florida. The salmon on the way down was somewhat dried out . . . better than an airplane meal but not restaurant quality. On the return trip, the salmon was prepared perfectly. My colleague had the same experience with the steak meal. The quality of the food was good and the portions were large enough to be filling.
Buyer beware . . . I have not yet figured out how sensitive I am to gluten, so I thought that eating the salmon meal on the train was an acceptable risk -- possible cross-contamination being the only unknown variable. It worked for me. For others with Celiac disease or gluten sensitivity it might be worth contacting Amtrak directly in order to make an informed decision.
Friday, July 13, 2012
Thoughts about diet
So far, the meds and gluten free diet have been contributing to a rapid restoration of my health and energy. In addition to researching the specific dietary requirements of my health issues I've been learning a lot about food in general. It's a fascinating topic.
Given the fact that our diet literally makes us who we are, it is odd that so little attention is given to it by the average person. Until I began researching diet and learning about food preparation, I was completely ignorant about a critically important part of my own existence. It took my health issues to awaken me to this reality.
Fortunately, it's easy to find information online about the proper diet for those with specific medical conditions. However, the process of finding the right combination of food inputs gets complicated very quickly when you are dealing with multiple health issues, each involving their own dietary guidelines and restrictions.
In addition to my recently diagnosed ulcerative colitis and non celiac gluten sensitivity, I also have hypothyroidism and PK deficient anemia. Each of these conditions has its own dietary "best practices", requiring a delicate balance of food inputs. Designing that balance will be an ongoing process.
Given the fact that our diet literally makes us who we are, it is odd that so little attention is given to it by the average person. Until I began researching diet and learning about food preparation, I was completely ignorant about a critically important part of my own existence. It took my health issues to awaken me to this reality.
Fortunately, it's easy to find information online about the proper diet for those with specific medical conditions. However, the process of finding the right combination of food inputs gets complicated very quickly when you are dealing with multiple health issues, each involving their own dietary guidelines and restrictions.
In addition to my recently diagnosed ulcerative colitis and non celiac gluten sensitivity, I also have hypothyroidism and PK deficient anemia. Each of these conditions has its own dietary "best practices", requiring a delicate balance of food inputs. Designing that balance will be an ongoing process.
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