8 ms·

Why do you think it's a good thing for people with celiac disease that pretty much every restaurant has gluten free options on their menu? Most restaurants adv

Why do you think it's a good thing for people with celiac disease that pretty much every restaurant has gluten free options on their menu? Most restaurants advertising gluten-free items don't have dedicated cookware, utensils, cutting surfaces, grill areas, etc., which greatly raises the risk of cross-contamination. And a significant percentage of gluten-free products in supermarkets are made in shared facilities that process wheat - why count that as helpful for celiac sufferers? EDIT: I'd seriously love to be able to psychologically go into the average restaurant or fast food place and buy their gluten-free food without getting sick, so I welcome evidence as to why I'm wrong.

nsxwolf 10y ago
Shouldn't there be some data out there by now on how often such contamination incidents occur?
- headstorm 10y ago
  Most restaurants take the approach that Applebee's takes, which is to disclaim responsibility. Why should someone with celiac disease risk it when milligrams over the course of a day can ruin one's life for potentially weeks? "Please be aware that during normal kitchen operations involving shared cooking and preparation areas, including common fryer oil, the possibility exists for food items to come in contact with other food products. Due to these circumstances, we are unable to guarantee that any menu item can be completely free of allergens." https://www.applebees.com/Allergen-Info https://www.applebees.com/Allergen-Info
  - marak830 10y ago
    I hate those messages with a passion. They really reflect poorly on myself and the chefs under my command. As if i would trust anyone in my brigade who didnt keep my standards, and as if i myself, was unable to control my stations.
marak830 10y ago
Head Chef here: for a celiac I'll use fresh equipment for their meal. My cutting boards are bleached and sanitised every night, my knives are constantly being cleaned and we certainly don't reuse dirty pans.
- headstorm 10y ago
  Where is this at, if you care to share? And do you know if your menu states anything about this? Most restaurants I look into (and won't eat at as a result) say stuff like: "Gluten Free – Did you know that Chef Heather knows each and every ingredient that goes into her dishes? If you require a gluten free dish, please tell your server, or ask the Chef about it. Gluten Free is Not available for every dish." http://plumtreebistro.net/bistro-menu/ http://plumtreebistro.net/bistro-menu/ But when I email the restaurant, such as Plum Bistro, I get replies such as, "Hi there we are not a gluten free restaurant. We simply offer gluten-free options it's not advisable to dine with us if you have celiac disease because cross-contamination may occur." Or another restaurant, after enquiring about their gluten-free options: "Thanks for your inquiry. We don't have specific cross contamination protocols." I find these, or restaurants that have fine print about shared facilities and not assuming risk of cross-contamination, to be the norm in Seattle.
  - codingdave 10y ago
    There is a difference between what the chef will do for you after a one-on-one discussion vs. what their marketing people will claim in written documentation that will come back to bite them in court if you get sick and sue them. We live in a litigious society, and it impacts our communications. But they are right -- if you are Celiac, and it is so serious that a shared utensil is dangerous to you... their CYA statements are probably correct that it is not advisable to eat there. That doesn't mean you cannot do it... but it is your decision whether to go against that advice, and take that risk upon yourself... not their decision to give you a green light and put that risk on their kitchen staff.
    - marak830 10y ago
      I said it above but i want to say it again - in a well run kitchen, there should be no shared utensils. Even common kitchen tongs should not be shared between pan's, and should be cleaned between each meal. In my opinion (not so humble haha), if you can't even do that, you don't belong in a proper restaurant.

nsxwolf 10y ago

Shouldn't there be some data out there by now on how often such contamination incidents occur?

headstorm 10y ago
Most restaurants take the approach that Applebee's takes, which is to disclaim responsibility. Why should someone with celiac disease risk it when milligrams over the course of a day can ruin one's life for potentially weeks? "Please be aware that during normal kitchen operations involving shared cooking and preparation areas, including common fryer oil, the possibility exists for food items to come in contact with other food products. Due to these circumstances, we are unable to guarantee that any menu item can be completely free of allergens." https://www.applebees.com/Allergen-Info https://www.applebees.com/Allergen-Info
- marak830 10y ago
  I hate those messages with a passion. They really reflect poorly on myself and the chefs under my command. As if i would trust anyone in my brigade who didnt keep my standards, and as if i myself, was unable to control my stations.

marak830 10y ago

Head Chef here: for a celiac I'll use fresh equipment for their meal. My cutting boards are bleached and sanitised every night, my knives are constantly being cleaned and we certainly don't reuse dirty pans.

headstorm 10y ago
Where is this at, if you care to share? And do you know if your menu states anything about this? Most restaurants I look into (and won't eat at as a result) say stuff like: "Gluten Free – Did you know that Chef Heather knows each and every ingredient that goes into her dishes? If you require a gluten free dish, please tell your server, or ask the Chef about it. Gluten Free is Not available for every dish." http://plumtreebistro.net/bistro-menu/ http://plumtreebistro.net/bistro-menu/ But when I email the restaurant, such as Plum Bistro, I get replies such as, "Hi there we are not a gluten free restaurant. We simply offer gluten-free options it's not advisable to dine with us if you have celiac disease because cross-contamination may occur." Or another restaurant, after enquiring about their gluten-free options: "Thanks for your inquiry. We don't have specific cross contamination protocols." I find these, or restaurants that have fine print about shared facilities and not assuming risk of cross-contamination, to be the norm in Seattle.
- codingdave 10y ago
  There is a difference between what the chef will do for you after a one-on-one discussion vs. what their marketing people will claim in written documentation that will come back to bite them in court if you get sick and sue them. We live in a litigious society, and it impacts our communications. But they are right -- if you are Celiac, and it is so serious that a shared utensil is dangerous to you... their CYA statements are probably correct that it is not advisable to eat there. That doesn't mean you cannot do it... but it is your decision whether to go against that advice, and take that risk upon yourself... not their decision to give you a green light and put that risk on their kitchen staff.
  - marak830 10y ago
    I said it above but i want to say it again - in a well run kitchen, there should be no shared utensils. Even common kitchen tongs should not be shared between pan's, and should be cleaned between each meal. In my opinion (not so humble haha), if you can't even do that, you don't belong in a proper restaurant.