"Naturally" gluten free is not always gluten free.

When I read the phrase "Naturally Gluten Free" on a package I think to myself, of course it was, so what was done to it that makes it not Gluten Free? If something is really "Gluten Free," it's either going to be a whole food, like an apple or a walnut in the shell, or it's going to come in a package with Gluten Free written on the package clearly, and there is likely going to be a little symbol indicating that it is even "certified gluten free." This certification really depends on the parts per million of whoever is doing the certifying.

So I was at Aldi where I was getting the Live G-Free Pizzas and Pizza Pockets I wrote about before and we noticed some potato chips that say "Naturally Gluten Free." It's been a few months ago, so I didn't think much of it. My wife noticed the package and brought some home. I didn't try them for a while, it was a Friday night, so I was feeling like giving something a try. The next day I felt like I had been hit by a train. Couldn't move, dizziness when I stood up, brain fog, I didn't realize I had been nailed until around 5pm in the afternoon when my brain came back. I chalked it up to cross contamination because we had guests. That night I had the chips again. Double hit, felt even worse the next day, this calls for lock down and a thorough cleaning in the house. Double-checked everything we had in the house that I came in contact with and consumed. Read the bag of chips again, "Naturally Gluten Free." Read the ingredients again, nothing jumped out.

The thing about products, if a product is on a shelf in the store and it is manufactured by a certain company, in this case the "brand name" on the bag was Clancy's chips, then by looking at the surrounding products with similar packaging from the same manufacturer, upon finding anything containing gluten, the chances are the same machines are used to bag both products. This isn't always the case, but 99 times out of 100 the manufacturer cuts a corner. After all most people, even those on a "gluten free diet" are going to notice a difference at all. Especially if they're in the habit of eating a lot of processed foods.

So I e-mail Aldi and asked if the chips were processed in a Gluten Free facility, if the chips were processed on equipment that also processed items that contained wheat, barley, or rye, and if the ingredients in the chips could be vouched for as well. I receive a phone call from a Canadian company going by the name Saratoga Chips. A look-up of Saratoga Chips shows New York, but this phone number resolved back to Kimmel Sales Limited. The woman says the chips are manufactured on equipment that also processes wheat, but that in between runs the equipment is cleaned really well, hence the reason they have their "certification." She didn't elaborate on this certification and on the chips there is no "Gluten Free" certification stamp. I stopped eating the chips and felt better the next day.

All it takes is one day for someone who cleans the equipment to not be on their game. They might not understand why they're cleaning the equipment anyhow or care. Additionally wheat flour can stay airborne for hours, so for a facility that also processes other items that contain wheat flour in a facility where they claim they have "gluten free" products is ridiculous. Any people walking between the two sides of the facility can cross contaminate if they come in contact with the flour as well.

Another product I've found at Aldi that said "naturally gluten free" was the Crispy Rice Treats. Since I stopped eating all of the processed foods, now when I get anything processed as a gift, or anything with sugar I have difficulty in not consuming whatever quantity of that substance that I have on hand: six Hershey's chocolate bars, an entire box of Crispy Rice Treats, etc. So my wife purchased these Crispy Rice Treats from Aldi for me. She often feels guilty about me not eating "the same things all the time." Reading the box I was thinking to myself, they contain oats. While oats can be farmed in a gluten free farm, in gluten free fields, and stored in a gluten free environment, sadly this isn't going to be the case all of the time, most of the time, or even some of the time. In fact this is pretty rare because it's expensive to only farm oats. Since both crops grow in the same environmental conditions it's not unheard of for the oats to be processed in the same facility as wheat, harvested on the same equipment, and even be stored side by side in a warehouse or granary. Someone can always spend $30 or better on 8lbs of Bob's Redmill Gluten Free Oats if they really want them that badly.

When I called Aldi about the Millville Crispy Rice Treats I asked if the items where processed in a facility that also processes wheat. The answer to that is yes, they make pies on the other end of the factory. While the PR person on the phone couldn't fathom wheat making it to the other end of the factory, she did tell me the Crispy Rice Treats and the pies were processed on separate equipment. Kellogg's Rice Krispies Treats normally contain [barley] malt, but they do make a Gluten Free version of their cereal. Someone at About.com was nice enough to make a recipe for how to make real gluten free treats from Kellogg's Gluten Free Rice Krispies using gluten free marshmallows.

As for "naturally gluten free" I do not trust the phrase. Fruit is naturally gluten free, I think I'll have some of that instead.

The Gluten Free Façade Part 3 - Non-food items

A few years ago when we figured out I have a reaction to wheat little did we know that it is everywhere. Through trial and error we've combed our cabinets, bathrooms, and pantries looking for that one little thing, that 1 part in a million that could be causing the reaction. Almost always we turn something up. In regard to gluten in foods, here is a great list to keep in mind. Sometimes, it's not a food item at all.

Shampoos

This is kind of scary. I was getting sick off and on and couldn’t figure out why. We chucked tons of food and I went back to a safe food (canned tuna) for about a week until we could sort it out. Turns out about the same time it, started my wife switched shampoo and conditioner. Because she’ll have a cracker or piece of bread from time to time I resorted to kissing her on the forehead. To my surprise her shampoo, made by John Freida, contained hydrolyzed wheat protein. We had a bout with this same protein in the past thanks to Garnier Fructis. This protein is used in quite a few of the thickening shampoos. It's also used in conditioners. While it's not a food, on my lips, then into my digestive system it went causing chaos and pain.

Vitamins
I know some people refer to vitamins as a food because they're taking the place of missing vitamins in real foods. Some people put vitamins in the medicine cabinet in the bathroom, so they wouldn't think of them as a food item. One of the things they tell you when you stop eating bread or any other food for that matter is to make up the vitamins some other way. Surprisingly some vitamins contain wheat gluten, and while even some of the packaging on products like Centrum claim they're gluten free, but they have a disclaimer on their site that says "We do not directly add any gluten to our products, however, we cannot guarantee that all our products are 100% gluten-free." In the U.S. at least. In Canada it's a different story. It all depends on the parts-per-million requirement of the governing bodies.


Have a headache? Be careful reaching for Advil
We had a bottle of the Liqui-Gels in our car. I rarely have headaches and when I do they're migraines. A little too late I grabbed for these and caused a whole world of pain elsewhere. The Advil site's caution on Gluten, "Advil® Liqui-Gels® and Advil® Migraine and contain a wheat derivative, and are not gluten-free." Since the Target up-&-up brand ibuprofen have been my friend.



It's something else... go Play-Doh!
Having a small child creates another set of challenges. After emptying the fridge of possible unknowns in regard to potentially contaminated meats and possible spice contaminations we ran across this little tidbit of information on one of my child's toys. According to the Play Doh website in regard to gluten, "Children who are allergic to wheat gluten may have an allergic reaction to this product." That is not only an understatement, but it also affects you too parents. Surprise.


"I'm still getting sick? Maybe it's your make-up?"
An this was yet another shock. Some make-ups contain a wide variety of gluten derivatives to smooth skin and add soft textures. Lip sticks, lip gloss, powders, the list goes on. Not only do make-up wearers run the risk of contaminating a loved one with gluten, but if they are allergic themselves they can unknowingly be their own worst enemy. Beauty is skin deep, but gluten goes clean to the bone. Okay, not literally, but it can really cause a world of hurt for someone super sensitive to gluten.

It puts the lotion on its skin, then it makes me sick again.

I know that's a horrible, horrible reference, but in this case, when your insides are in pain and you're grabbing for straws you have to look at everything. Tricksie Hobbitses. This article lists possible chemicals to watch out for in ordinary everyday products that could contain gluten. While it may not say it contains gluten, these items can be causing all sorts of trouble. Additionally here is another list of things to watch out for that may contain gluten. And finally one of the best lists of Gluten names to watch out for.

Other precautions
I know sometimes I seem a little OCD, but when it comes to using my brain for the next couple of days or not, or not having to worry about some other physical ailment I take things serious. I wipe down door handles, cabinets, sink faucets, soap dispensers, placemats, and anything else I've seen people grab. Remote controls anyone? Was that a cookie in the laundry room? Washers and dryers, anything I might touch.

Final thoughts
While most people may be sympathetic, they will not realize until it happens to them, the level of serious precautions someone with a major allergy has to go through. My hopes are this post does not fall on deaf ears. Maybe, just maybe it will bring a little insight to an issue that we've allowed to go on in this world. While food processing and chemistry continue to advance, new chemical derivatives are being created that can trigger a reaction in people in regard to gluten, or anything else for that matter. While this information is dated, I hope it creates a good starting place for people to get an understanding of just how large the problem is.

As always I hope this helps someone. I know for me, staying away from gluten has been a life saver.

The Gluten Free Façade part 2 – dining in

While I’ve had my fair share of horrible experiences dining out, I hate trying to hunt down that elusive, seemingly illusive ingredient that is making me ill on a daily basis.

If you’re going gluten free don’t buy bulk

Unless the factory is a 100% gluten free facility don’t risk it. It’s a lot easier to buy more of a smaller quantity than it is to fight with something for weeks on end until you realize it’s something like the table salt. Also if you have to toss 5lbs instead of 1lb it's a lot more expensive.

Surprise, it’s the table salt

I was ill for almost a month straight. We resorted to only salt and freshly ground pepper on my food. Couldn’t figure out what it was. In all of my expensive efforts of scrapping spices and tossing condiments that we weren’t sure about, and tossing pounds and pounds of cross-contaminated meats we cut a corner. Rather than buying the Morton’s table salt (which is awesome), we bought the Aldi brand Stonemill Essentials brand salt. According to Celiac.com, “All Stonemill Essentials Spices ‘may Contain Soy, Wheat, Milk’.”

Run from Wal-mart like they have the plague

When it comes to buying spices, meats, and anything close to Gluten Free stuff from Wal-mart I’ve had bad experiences with their generic brands. I’ve picked up boxes of “Gluten Free” pasta only to get home and see the little warning on the side “Made on machinery that also processes wheat.” Their spices have this warning. While the meat vendors for Wal-Mart are regionally different, I’ve found that some of their chicken breasts are injected with fillers that trigger my response. The same goes for some of the pork roasts. The red meats seem to be okay, but I don't eat a lot of that.

Be careful of small butchers and grocers

We recently tried a small grocery store’s meat products when we had an issue with Wal-mart brand meat. I did fine, the first couple of days with the pork from the small grocer. When we tried the chicken it made me ill. Looked at the package and they didn’t have any fillers. They weren’t large over-injected birds, so we went to the store took a look around.  The store also prepackaged flavored birds and hams. Upon looking at the store’s own self packaged spices we noticed that they not only made their own cinnamon spice flavorings (like used on the hams) and lemon pepper spice flavorings used on the chicken, they also packaged their own bread crumbs at the same facility. Because it’s a small grocer they likely don’t clean their equipment that well when they’re covering the preflavored meats so we had to look for someone else.

When Gluten Free on the box doesn’t mean Gluten Free

I went through a bout with sugar. Craving all sorts of different sugary things. Aldi had become one of the stores we shopped at regularly because of their low prices and selection of good produce and veggies. We picked up a box of Millville Crispy Rice Treats and I ate the whole box quickly. The next day I was fine. Next trip, I picked up another box. I had a couple and became deathly ill. Severe response. Having tried them the week before I figured it was something else.  I waited three days wavering on trying them again until the weekend and was hit again. When I called the company Millville (who have wheat in their logo) I was not surprised that although they have “Gluten Free” on the package, they’re processed in the same warehouse as some other wheat items made with flour. Those items are “at the other end of the warehouse and do not share the same lines” but flour when airborne can travel quite a distance and stay airbornefor hours.

It’s the nuts

Same as the spices, anything processed on a line with anything else can cause contamination. That being said, at Aldi again I desperately loved their chocolate and hazelnut candy bars. The back of the package said gluten free. I went for a time without eating them. I had to go to town without my wife one evening and in a moment of desperation broke down and bought a bar. I brought it home and ate it. I was sick as ever. Foggy, you name it. Peanuts,more specifically roasted peanuts can be covered with wheat before roasting. Since that’s the high-dollar item for the nut plants, they use the same equipment to package the hazelnuts. That’s likely what nailed me in the chocolate bar. They have plain chocolate bars, but since they’re run on the same line I would dare not try them (in case it’s something else).

It’s the cheese

While block American cheeses don’t normally contain any sort of wheat additive, I found something else to watch out for. One day standing in the cheese section of Meijer I browsed all of the various cheese types. To my surprise shredded cheeses by some brands contain wheat based anti-caking agents which prevent the cheese from sticking to itself and making a giant mass in the package.

Watch out for canned foods

We were buying canned foods for a while. My wife loved these fire roasted tomatoes from Hunts. I didn't like them one bit. I blamed the dosing on the spices. She made a bland chili one night to prove a point after we had done another spice purge. I was still dosed. Dug the can out of the garbage and surprise it contains yeast extract and natural flavors. We stopped using all of the Hunts canned tomatoes at that time because they were all likely run on the same equipment. With any canned foods you're taking a risk unless you know it's from a company that doesn't use wheat on their canning equipment.

Gluten Free Pizza

I remember what good pizza tastes like. I crave it. When I smell it, it makes me feel insane. That being said we’ve tried various ways of making pizza at home. We bought the Bisquick brand Gluten Free flour from Wal-mart. Surprise it’s made by Bisquick, so I got sick. We tried making gluten free crusts with rice and potatoes. None of it came close.

Someone suggested Udi’s Gluten Free pizza. If you’re desperate for something that tastes like a cheesy rice cake covered in nasty tomato sauce, then this product is for you. Aldi has a line of Gluten Free (processed) foods branded "Live GFree." I've tried their Gluten Free pizza with success. It actually tastes like pizza. It’s not as good as Giordano’s, but for someone who can’t eat normally pizza it will have to do. The Aldi Live GFree pizza hot pockets were tasty as well, but left me feeling uncomfortable. Not like I was dosed, but like I had eaten something highly processed. They definitely contain more preservatives than the pizza.

What about meat?

For meats we’ve been getting pork from places that do a lot of pork butchery. That way we know it’s not going to be contaminated. Because of the levels of injections in the chicken we resorted to buying half and whole chickens. Also the non-breast cuts of meat seem to be okay as well. Frozen salmon from Aldi is excellent and cheap. Their swai fish isn’t bad either. Packets and cans of tuna from Aldi are good as well, but have a higher salt content. Some of the tuna from other vendors, if buying the packets, can contain wheat (StarKist Tuna Creations Herb & Garlic for example).

Condiments

Louisiana Hot Sauce is my favorite. No issue there. French’s Yellow Mustard has given me no issues. I’m on the fence about Annie’s Organic Ketchup, but it’s likely that someone in my household (or myself) contaminated the last bottle of ketchup I used (will know more on the next bottle). Tabasco is fine, especially the Tabasco Buffalo Style Hot Sauce. Aldi’s organic maple syrup and their organic honey are both excellent.

Spices

As I mentioned before, Morton’s Salt is fine. It's produced in mass quantity at a salt plant. On the ground pepper we’ve been using the McCormick Black Peppercorn Grinder and it should work nicely provided nobody contaminates your bottle. I generally stay away from any of the mixes. There are too many spice mix recipes that have one random ingredient that can really cause a world of hurt.

Rice and Quinoa

We’ve had excellent luck with the organic basmati and brown rices from Costco. While many of their other bulk foods are run on the same lines as wheat, the organic rice is fine. Additionally the Costco Organic Quinoa is excellent (and cheaper than the smaller boxes from big box retailers).

Mixed vegetables

I’ve had excellent success with the large bags of Bird’s Eye brand mixed vegetables. Watch out for the Wal-mart brand mixed vegetables (and other smaller brands) because they’ll often bag them on the same lines as things like fried breaded okra.

Whole foods

No I’m not talking about the grocery store Whole Paycheck here, but if you want to buy whole foods at Whole Foods, then go for it. If you buy fruit and vegetables in their whole forms they are so much better for you. Whole potatoes can be cleaned and cooked in a matter of minutes. If you use whole unprocessed foods you know what you're getting, and that means no additives or cross contamination.

Finger foods

I seem like a bit of eccentric when I eat grapes with chopsticks, but in our house there is still wheat around. Because of this I don’t take any chances with common areas like sinks, door handles on the refrigerator, or the buttons on the microwave. I avoid finger foods at all costs because I can’t trust that someone didn’t have a cookie or a cracker or a piece of bread nearby. Anybody with small children knows what I mean when I say nothing is safe in this regard. Kids get food everywhere. My kid will rub his head with a flour tortilla or a pizza crust while he’s not thinking about it (he’s 5), and deny that he's doing it in the process. Also I've had relatives deny they had any wheat nearby while waving a cookie about (unintentionally of course); and they know about the allergy.

Final thoughts

Wheat is everywhere. It’s not going away anytime soon. People are engineering new wheat derivatives to trick people’s taste buds into craving it more. All I can say is be diligent in your research, and try to limit the number of variables. Whole foods are excellent. It’s a lot easier to tell if it’s a new shampoo if that’s the only thing that’s changed for the day. Also if you can keep relatives from bringing over cookies and cakes it helps too.

Good Luck.

Originally I had mentioned something about shampoos. My wife brought up a good point, so check to the upcoming entry on dosings by non-food items.

If you've not read the first part of this segment, check out The Gluten Free Façade part 1 – dining out

The Gluten Free Façade part 1 – dining out

It's been well over a year since I wrote anything in this blog. Aside from being busy, the main reason being since my last experience with Chili's written about here I've only gone out to eat about 20 times. I was ill at the beginning of the year for almost a month and nearly lost eyesight in one eye with iritis. We narrowed the issue down to being bowel related, but got no further. I take these things very seriously.

Disney to the rescue

Usually (every couple of months) as a treat I'll get food out at Walt Disney World's Magic Kingdom at Pecos Bill's or at the American Pavilion at Epcot. Disney really puts on a good show about making sure that you’re taken care of. They have the manager stay with the food and bring it out to you separately. They make a scene and make you feel really uncomfortable waiting. Some of the food is okay. It’s really quite bland without the spices, and even though they claim some of the condiments are safe I’ve had limited success outside of my own kitchen. The fries are awesome though. The last time I had a burger there I got dosed however. Burger with fries, no bun, no toppings. Next time I might go for the GF nuggets at Epcot with the fries. It's likely a safer bet (since they're packaged separately). They taste like chicken surrounded by rice cakes.

The Field Museum of Natural History in Chicago

I sat eating my lunch I had brought from home (the only way to truly be safe). The staff was playing a song about “bitches and guns” over the loud speakers. We were surrounded by elementary school kids who were there on field trips, so I got up to complain to someone about the choice in music. When I got to the counter I noticed “GF” on their menu boards. “The food could be Gluten Free” I remember thinking to myself. I’m sure that’s what the GF was meant to communicate at some point. However upon asking the staff about the GF they had no clue as to whether or not they had anything Gluten Free, or what it meant. Their chef came out and said they weren’t sure what gluten free meant, but after I explained it, he assured me they took no safety precautions in that regard to cross contamination whatsoever.

American restaurant chains

I've pretty much given up on Chili's or any other chain restaurant for that matter. People don't care. I tried Outback Steakhouse and they do things like bring salads with croutons. The managers care (especially when you point out the salad with croutons), the wait staff care (when they’re afraid to lose a tip), the kitchen staff could care less. I mean, what am I expecting, it’s all cooked in a kitchen with everything else. Even if someone is watching it while it cooks, other people in the kitchen could contaminate something unknowingly. Nobody really wants to hurt anyone, but ignorance doesn’t stop the discomfort when someone is careless.

Olive Garden 

Olive Garden made a huge show of the hurdles they go through to make sure things are gluten free. Separately tossed salads. Steaks with no bread on the plates. I still managed to get ill. If you complain you get free food. Want to get sick again? Sorry, I'll pass.

Chipotle

These guys make a great effort to wash their hands and change their gloves. The problem is when they use their gloves to grab from the same toppings that the person in front of them just grabbed from with their gloves on it doesn't make one bit of difference. If they touch a flour tortilla and then touch the toppings that's it; game over.

IKEA maybe… no?

I found that Ikea did have a cold smoked salmon plate with veggies. I had tried it a couple of times and really liked it. It didn’t make me ill. The last visit I noticed they had stopped carrying it. Everything seemed to have bread or breading of some kind. When I asked the “chefs” if they had any gluten free items they laughed and said that even if there was anything that was "gluten free" there, that it was likely unsafe because of their handling practices.

Legoland is Danish right?

We went to Legoland. They had all of this great documentation about their gluten free products. The park was horrible and not what I expected at all. The restaurant where they carried the “gluten-free” meals had no staff on hand that knew anything about it. The grill where they grilled bread, potatoes, steaks, and burgers looked like it hadn’t been cleaned in weeks. When I explained the allergy to one of their cooks he made an attempt to “clean” the grill with his spatula scraping and washing an area in the center of the grill to make potatoes. Upon completion to scoop them up he ran the potatoes into the gunk at the back of the grill. I didn’t eat them and still got ill from the chicken. I guess if they're from a country named after a pastry I shouldn't expect anything safe right? (Just kidding.)

Sometimes it’s the dishes

No matter how much trouble people go through in the kitchen to prepare a dish without contamination, if the dishes and silverware aren’t clean there is a risk of contamination.

Maybe it's the spices

While some spice companies like McCormick make high-end spices that are supposedly run on their own lines, bulk spices come from manufacturers who have lower standards. Any seasonings whatsoever run on a bulk line could make someone ill if they’re allergic to anything that runs on the same line. Restaurants typically buy their spices and condiments in bulk, so "if the foo shits."

Final thoughts on restaurants

In my experiences with restaurants, if you don't know the kitchen staff, or you don't know a kitchen's practices you can have a very bad experience. The "gluten free" menu isn't really meant for anyone with a gluten sensitivity or gluten allergy (especially celiac disease). It's there to make people "feel" like they have a choice. To make people think the restaurant is responsible. In actuality they're not. Read the fine print on any of the menus; you're taking your health into your own hands anytime you go out to eat. So I likely will not be eating out anytime soon anywhere that hasn't been thoroughly tested.

I have to keep telling myself that to most people "Gluten Free" is a fad or a trend. They will go back to eating whatever breads they want when nobody is looking.

Check out my follow-up: the Gluten Free Facade part 2 – dining in.

Chilis, there's hope... maybe.

I really want to say that there is a chance for Chili's if they get their acts together. I've eaten at about five of their different restaurants within the past few months in the Chicago suburbs. Two of the restaurants at Plainfield and Naperville always dose me with wheat (I have a celiac disorder that causes my intestines to attack themselves). The wait staff at both restaurants seem a little annoyed by the request for food that won't make me sick. The bottomless beverages at these two restaurants do indeed have a bottom at about two (or at least that's been our experience).

At the Chili's in Plainfield I think I got a scatterbrain for a waitress because despite me saying "I'm allergic to wheat" they brought out a piece of bread on my plate (bread crumbs on all of my food). This of course was followed by the restaurant manager coming and apologizing and the very same food being returned to me (now cold) after a brief waiting period in the kitchen... you know, because waiting makes bread crumbs go away. I'm reluctant to return to this restaurant. I'm learning to be more assertive when it comes to something that is going to burn up a day.

At Chili's Shorewood my experience is hit or miss. The stars sometimes align, but other times it's obvious they have wheat flinging monkeys on hand in the kitchen. This is the restaurant where I've seen bits of fried breaded things in the chips appetizer (even though the chips are on their gluten-free menu). On Kid's Eat Free Tuesdays they aren't as packed as usual.

In another Chili's restaurant in Romeoville, I've had one experience on a Friday night with a waiter who was concerned for my condition (a little too much) but I did not get dosed that night. In fact that was the best steak I've had from a Chili's ever. He was curious to begin with, but then I felt like I was being grilled about my condition, then it was some sort of a twisted non-ending examination. I'm not much for direct personal attention (especially when I'm trying not to attract attention to myself). Another trip to the same restaurant (in the bar) and I managed to become ill (Kid's eat free Tuesday), although the staff at this restaurant is nice and attentive.

At Chili's Bollingbrook I'm always a little afraid because the restaurant itself is seldom clean. The plates silverware and dishes are always nasty (this restaurant led me to bringing my own silverware and asking for a take-out plate). The last time I ate there I did not get dosed (because of my own silverware) but my "special request" cost me an additional $5 for the wheat-free substitutions from the two-for-$20 menu. Our waiter also tried to bill full-price for the meal even though we specifically said two-for-$20. In his defense he was super busy and there were no less than six other staff hanging out just outside of the kitchen that night. There was much garbage on the floor and the tables were slid too close to the benches (little cramped back corner). Our appetizer came 18 minutes into a 20 minute wait for our food.

When I go out I always order the same things. Non-seasoned 6oz Steak from the 2-for-$20 menu with a side of rice and corn on the cob in a to-go box. I always state that I am allergic to wheat and the I do not trust the cleanliness of their dishes. Although my wife gets a kick out of my preparations and frequently embarrasses me by calling me "Melvin." I guess this is as good as it gets.

Applebee's is not gluten free.

Generic restaurant store front.

Aside from their idiotic political rants and decisions on the labor force based on the last election, the restaurant chain Applebee's is a member in the long list of restaurants that pretend to have a gluten free menu, yet do nothing to prevent cross-contamination in the kitchen.

Recently we went to an Applebee's restaurant and I asked for a gluten-free menu. Since they didn't have one on hand, the manager went online and printed the Applebee's Gluten Allergy Information menu for me.

The have a couple of nice disclaimers that let me know how much their legal team cares:

While efforts are made to keep this information current, it is possible that ingredient changes and substitutions may occur due to the differences in regional suppliers, product changes, preparation techniques, and/or the season. We recommend that our guests with food allergies or special dietary needs consult with a restaurant manager prior to placing an order to review the posted information for accuracy and availability at that particular location. Because this information changes, please make sure you are referencing the most current version (see box below). Due to the individualized nature of allergies and food sensitivities, Applebee’s cannot make recommendations that are suitable for your dietary needs. Please consult your physician. 

Also at the top of the sheet:

Our commitment to you is to provide the most current allergen information available from our food suppliers. The menu items listed on this page are not prepared with gluten or made with ingredients that contain gluten when prepared according to the standard recipe. 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. 

For appetizers they list two: Chips and Salsa, and Queso Blanco. When the chips arrived at the table wet, dripping with hot fryer oil, I asked the waiter what was used in that same oil... he said "I think it's everything we fry because we [only] have one fryer." So based on that there is no chance of [me] trying those chips.

For the steaks they list two highly priced steaks, a New York Strip and a Ribeye. I can safely say that my wife and I have become accustomed to calling the steak "chicken steak" since it tastes like it is flavored with Chicken stock, not just simply grilled on the same grill. This is non-restaurant specific. We have tried several locations and they use the same practices. I also have not had a meal at Applebee's where I did not get dosed with wheat gluten. The only things I have tried to consume have been steak and baked potato. I don't dare try the chicken because it is overpriced for what you're getting and it is more than likely flavored with whatever is on the steak.

Remember if you're eating something that contains shredded cheese that some of the anti-bonding agents used to prevent the cheese from sticking can contain wheat starch and yeast extract (from wheat). Also most chicken stocks and chicken bullion that we've researched have some form of yeast extract or wheat gluten in them, including MSG. Synthetic gluten alternatives can in some cases also trigger the immune response.

Salads can (and usually are) tossed in the same bowl. Some salad dressings contain wheat and MSG. I've had waiters try to pull croutons from a salad and reserve it to me. If this happens be sure to tell the management why you can't trust their kitchen and post the feedback in online reviews and forums. No sense in contributing to other people sick.

When I go out to eat I always ask for a take-away box for my food to put in from the moment it leaves the grill. Restaurant plates are NOT clean. Also silverware in restaurants is dirty as well (maybe the reason for the low lighting?), so I bring my own silverware. The cheap take-out silverware in the restaurants doesn't cut well. I have to mandate NO BREAD because the occasional slip up by kitchen staff and servers causes the garlic bread that comes with a meal to contaminate the rest of it since they forget and put it on my plate anyhow. I can't expect them to take responsibility for their own actions... after all it's my illness that is the inconvenience right?

Good Luck,
-Chris

Deviled sauce for Fish and Chicken

I find myself eating a lot of the same things... safe foods if you will. Being out of time usually (and lazy) I try to go for easy things to fix: tuna fish in a bag or in the can, left-over chicken, left over ribs. After testing a variety of different condiments through trial and error I came across a pair that make an excellent devil sauce and don't trigger my gluten reaction. This sauce is excellent on chicken, pork, and fish. It's powerful... you can use it to ruin food as well. Use sparingly if you're not a fan of mild-to-hot sauces.

Ingredients

1. Lousiana Hot Sauce - according to their website it's made with corn vinegar
2. Meijer Spicy Brown Mustard - according to their site this is labeled "gluten-free" by their vendor

Directions
- Mix equal parts of the Louisiana Hot Sauce with the Mustard.

Notes

• For tuna this can be mixed in the can with the fish.
• For chicken I usually mix the sauce in a bowl separate for larger pieces.
• If you don't mix this very well you may end up with a lot of turmeric and chili pepper at the same time which can be overwhelming.
• Be sure not to substitute the hot sauce for a hotter sauce like Tabasco.
• You can also use regular yellow mustard to tone down the flavor.
• For ideas for other devil recipes check out britishfoodinamerica.com

Disclaimer
Always be sure to check labels for things like MSG, Yeast Extract, Wheat (obviously), Rye, and Barley if you are susceptible to what we refer to as "dosing." Sometimes this might also include "natural flavors" as I've found in the case with some juicy meats. Most major brands will tell you if they make their product in a facility that also processes wheat products. I'm not responsible in any way if you have a reaction to anything in your kitchen from trying any of the "advice" on this site.