It does, doesn't it? Allergies can be life-threatening. A co-worker told me that she is seriously allergic to all nuts, particularly pastichos. They result in her throat swelling up. I have a friend who is similarily allergic - her face swells up and she breaks out in hives. A restaurant told her that a dish she ordered did not have any nuts. But she had and immediately reacted, luckily she'd taken benadryle earlier so - did not need a shot or to run to the hospital. When she asked the waitress what happened -the waitress stated, well the chef occassionally puts pastichos in the food from time to time. (Ugh.)
With ceilac disease - people confuse it with wheat allergies. They aren't the same. I can't digest anything cross-contaminated with wheat, and can't do rye, barley, or oats (if it is cross-bred with wheat, you have to check.). So many gravies, sauces, medications, soups, beers, beverages - have modified food starch or wheat flour added to them as a thickner or nutrient. I have to read the lables of everything and check everything.
Vegetarians have it hard to - because here's the thing, once you go off something completely - you're body can't handle it if you start eating it again. A vegetarian will get sick if you use the juice from meat in a gravy or sauce or use fat (lard) to cook with.
Being sensitive to these issues takes work, it means you have to be on your toes and think about it. And people don't like to do it. But since becoming ceiliac, I've become hyper-aware. My sister in law has a bizarre diet - she can't eat onions, certain types of spices, mushrooms, and numerous items I can't remember, wine, beer, caffeine (I can't have caffeine either), and combinations of things - or she will end up with severe migraine headaches and get ill. She tends to make her meals and will ask at restaurants what all the ingredients are.
You are fine when you are making your own meals - it's social activities that are difficult. NYC is getting better - the restaurant we went to for lunch today had a gluten free menu and gluten free bread sticks. But I work in Jamaica, Queens - and it's not an upscale nieghborhood - like Manhattan, so doesn't have gluten free menues or that level of awareness - so I can't go out to lunch with co-workers without taking my life in my hands or my health at the very least. I used to - and got tired of getting sick afterwards. They don't get it. Why can't I just eat the salad. Because the salad has glutens from cross-contamination, salad dressing, etc...if it is prepared in a pizza paralor.
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branchandroot
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Date: 2010-10-10 02:28 am (UTC)They result in her throat swelling up. I have a friend who is similarily allergic - her face swells up and she breaks out in hives. A restaurant told her that a dish she ordered did not have any nuts. But she had and immediately reacted, luckily she'd taken benadryle earlier so - did not need a shot or to run to the hospital. When she asked the waitress what happened -the waitress stated, well the chef occassionally puts pastichos in the food from time to time. (Ugh.)
With ceilac disease - people confuse it with wheat allergies. They aren't the same. I can't digest anything cross-contaminated with wheat, and can't do rye, barley, or oats (if it is cross-bred with wheat, you have to check.). So many gravies, sauces, medications, soups, beers, beverages - have modified food starch or wheat flour added to them as a thickner or nutrient. I have to read the lables of everything and check everything.
Vegetarians have it hard to - because here's the thing, once you go off something completely - you're body can't handle it if you start eating it again. A vegetarian will get sick if you use the juice from meat in a gravy or sauce or use fat (lard) to cook with.
Being sensitive to these issues takes work, it means you have to be on your toes and think about it. And people don't like to do it. But since becoming ceiliac, I've become hyper-aware. My sister in law has a bizarre diet - she can't eat onions, certain types of spices, mushrooms, and numerous items I can't remember, wine, beer, caffeine (I can't have caffeine either), and combinations of things - or she will end up with severe migraine headaches and get ill. She tends to make her meals and will ask at restaurants what all the ingredients are.
You are fine when you are making your own meals - it's social activities that are difficult. NYC is getting better - the restaurant we went to for lunch today had a gluten free menu and gluten free bread sticks. But I work in Jamaica, Queens - and it's not an upscale nieghborhood - like Manhattan, so doesn't have gluten free menues or that level of awareness - so I can't go out to lunch with co-workers without taking my life in my hands or my health at the very least. I used to - and got tired of getting sick afterwards. They don't get it.
Why can't I just eat the salad. Because the salad has glutens from cross-contamination, salad dressing, etc...if it is prepared in a pizza paralor.