Ah...how to deal with this??

[shadowkat]

As many of you know - if you've read my lj for the last five or six months, I am gluten-sensitive. This means I cannot eat anything with gluten in it. Gluten = wheat, barely, oats, kamut, spelt, and millet. Also be careful of buckwheat (cross-contamination), oats is controversial.

Here's the problem...I'm considering doing a couple of things that involve lots of activities around food and with people who love to eat foods high in glutens: BBQ sauce, pancakes, pizza, cakes, cookies, brownies, most creative chocolates/candybars, pies, bread, sandwiches, bagels, muffins, smores, beer, some wines (not all, most are fine - particularly California wines are fine), crackers...and some ice creams. Both trips will be in environments where my choices are going to be limited. They group decides. Money is a factor. And one takes place at a conference in a Holiday Inn.

I don't know what to do? Do I bring food with me? I don't want to be an inconvenience or put people out. This has been my fear from the beginning. I *hate* being a bother or a pest. I *hate* being noticed. I'm the sort who goes along with what the group wants to eat - yay democracy. This diet makes that impossible. I will get sick.

Help???

Comments

[fresne.livejournal.com]

I'd say pack it in. Food sensitivities are nothing to mess with.

And don't be afraid to identify foods of death in the moment. Lots of people have food sensitivities/allergies.

Or if we're talking Tahoe, well, let the locals know what you need. I'd be happy to bring groceries. This is the first meet that I get to bring my car.

Although, I'm glad to hear most California wines are good.

[shadowkat67.livejournal.com]

RE: Wines? Not sure why California are good and French aren't. And Celiacs seem to be in disagreement over whether it is even an issue. Some think all wines are fine. The trick is to find wines low in tanins and sulfites. So pinot noirs, smooth merlots, zifandels, light pinot grigio, light chardonnay seem to be okay. Bourgeaois (sp?) and Carbernet's tend to be too heavy in sulfites. California wines tend to be better than French or European, I told, because they don't use the same fermenting process, whatever that means.

I basically know with the first sip whether it will or not. More acidic the wine is, the less I can handle it. But then most people can't...so not an issue.

Thanks for the comment and the suggestion, very helpful in my decision making process.

[cactuswatcher.livejournal.com]

More acidic the wine is, the less I can handle it

That sounds like sulfites alright. The Europeans especially the Italians will cheapen wine with whatever and a way to make sour wine stay sour when you cut it, is to add sulfites. Sulfites bother me, too. I can only take so much sulfur in my diet.

By the way, though you are still debating whether you want to come, please go over to my post on our cabin v-3 and see what you think about the issues. If you eventually decide to join us it will make our lives easier. :o)

[shadowkat67.livejournal.com]

Read your post and the one on the board finally. Didn't find it until tonight. Tried to post on the board a while back but for some reason voy won't let me. So gave up.

I'll figure it out by next weekend.