Gluten-free AND Dairy-free this morning

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gillumhouse's picture
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05/22/2008

Wednesday I got a call asking if I had availability. They thought they had a reservation elsewhere but it did not happen. He is making the rez and tells me she is gluten-free and dairy-free. I say, no problem, I will make baked oatmeal. Will not work, she cannot do oatmeal. He hands her the phone so we can discuss her needs. She can have yogurt but cannot have milk even in the cooking. Eggs and sausage are OK.

I make a loaf of gluten-free bread and then this morning I made a cornbread gingerbread that was gluten-free. Fortunately I asked about fruit last night - too much cantaloupe gets her but she had not had any this week so it would be OK. That was not a problem because I also had honeydew, papaya, and yesterday hit it big at the produce store with bluieberries. I cooked carrots, leeks, red pepper, green pepper, and celery in water with basil last night and added that to the whipped eggs I baked this morning with baked sausage links on the side.

Success!!

He told me this morning what happened with the other inn. She called him to ask if they had 4-wheel drive and when he said no, she suggested he go elsewhere because there is a hill to get to their driveway. They are a higher elevation than me, near a ski area. I am going to e-mail a thank you to her.

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Just read this:

Preliminary studies have suggested a correlation between Hashimoto's Thyroiditis and Celiac's disease[7]. While it has not been rigorously explored, there is anecdotal evidence that a gluten-free diet may reduce the autoimmune response responsible for thyroid degeneration[8]. A study published in January 2012 compared a group of confirmed Celiac's patients to a control group of healthy individuals, starting a gluten-free diet and continuing for one year[9]. While there was a higher occurrence of thyroiditis found amongst the Celiac group, there was no reduction in their level of anti-TPO antibody, improvement in thyroid function, or change in thyroid volume reduction after one year without gluten. The study mentions that its results disagree with other reports.

 

Hashimoto's thyroiditis very often results in hypothyroidism with bouts ofhyperthyroidism. This is the most common Thyroid disease. 

Hashimoto's thyroiditis or chronic lymphocytic thyroiditis is anautoimmune disease in which the thyroid gland is gradually destroyed by a variety of cell- and antibody-mediated immune processes. It was the first disease to be recognized as an autoimmune disease.[1] It was first described by theJapanese specialist Hashimoto Hakaru in Germany in 1912.

 

Epidemiology

This disorder is believed to be the most common cause of primary hypothyroidism in North America.[citation needed] An average of 1 to 1.5 in a 1000 people have this disease.[citation needed] It occurs far more often in women than in men (between 10:1 and 20:1), and is most prevalent between 45 and 65 years of age.[citation needed]

 

http://en.wikipedia.org/wiki/Hashimoto's_thyroiditis

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gillumhouse's picture
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Good one!

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I have gotten pretty good with Garbanzo Biscuits. If I have GF guests in house, I can use these for everyone. Of course, it's the miracle of Xanthan Gum that gets me in the "can't beleive it's GF" door!

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Joey Camb's picture
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My sister is a vegan so I know the drill but DH who used to be a restaurant manager so should know better is hopeless I have to be like this is a gluten free person so no sausage, no using the pan the sausage was in to cook the tomatoe and no this and that! drives me spare. Made a folder for my old place of work what the alergy was and its different names ie glueten free and sceliac so depending on what the guest said they could cross check it, never bloody used it used to just ask me. Caught one lad offering muslims beans and sausage special once I go spare (they were both women in full burka you couldn't miss it!) luckily I intervened at that point and suggested vegetarian sausages and they were pleased as everything else on the menu was a bit fussy and the "just wanted something normal" lol

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Madeleine's picture
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09/29/2011

We had really good luck last week using lactaid for the dairy free portion. Luckily, we can get gluten free bread pretty easily so we don't have to make it ourselves. Several gluten free bakeries nearby. Plus the gal from the farmers market will deliver if I give her a head's up.

We were able to serve french toast to everyone using the GF bread and lactaid for all of them. Just heard from the guest and he said his in laws are still raving about how accommodating we were.

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05/22/2008

 Lactaid is dairy...it just has the lactose removed. It is still milk or am I incorrect???

 

Generic's picture
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02/24/2011

Lactaid is a brand name of the a product that has the lactase enzyme. Basically it is the enzyme that people who are lactose deficient lack. So once you use the enzyme and hydrolyze the milk, they can digest it. (You can buy drops to hydrolyze milk, if you don't want to buy the brand name stuff, but it takes time to fully hydrolyze).

It works for those who are lactose-intolerant, but there are people who are milk protein intolerant in which it won't work. And of course, those with milk allergy, none of this works and well, it can cause anaphylaxis!

The public has a tendency to not be clear on this and we need to clarify if it is:

  1. Lactose intolerant (lactose milk can be used)
  2. Milk protein intolerant (sometimes milk can be used if cooked, denatured)
  3. Vegan (save the cow, but death to soy)
  4. Milk allergy (where's my epipen?)

Incidentally, some people who are milk protein intolerant are also soy intolerant. That's when it's time to use rice milk or almond milk. Of course, if someone is nut intolerant, out goes the almond milk.

Oats is a BIG topic among the gluten-free community. It appears that it's usually a larger problem with children but less so with adults. The problem appears to be the worst for Celiac children. They originally thought that it was simply cross contamination, but it appears that the oats might be too closely related. (There are some good articles on Wikipedia and on the Canadian Celiac Disease website about this oat controversy.)

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But, for those with dietary issues, without having to go into details it is easier to say "I have a dairy allergy" of course for us, cooking the breakfast, we actually always want a bit more info.

Hats off to those who can, and hats off to those who won't. Your inn, your rules. Do whatever you can and want to do and stock a bunch of bananas just in case. 

PS Ever eat out? Not asking one person specifically here, but in general. Try to get the meal as it is supposed to come, let alone make it a special order. 

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05/22/2008

 Like I said, I am not a dietician and since I am now retired from B & B......very glad I do not have to deal with all of this stuff.

That was not in my job description as an innkeeper. If they have that many issues, I would not have even wanted to deal with it. Sorry..but vegan and some times gluten free was all I could deal with. 

gillumhouse's picture
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05/22/2008

She asked what brand the bread was and I told her homemade. She asked if it was my recipe so I asked if she wanted a copy of it and the answer was yes. I got it from Celiac.com. There are beaucoup recipes there for you newbies.

She really was gluten-free. I DO think it is becoming the latest dietary fad though. DH is one whose ears perk-up when health & diet get mentioned and he has been asking me about gluten-free. Normally, I would have given her the remaining loaf but kept it for DH. He was however told do NOT get any ideas - it is too expensive to make as a regular item for him - especially since he does NOT required it. (I did give her most of the gingerbread - DH ate what was left and I did not even get a taste! I put blueberries, blackberries, and red raspberries in it. (I had them in the freezer from a "gold strike" at the produce store @ 50 - 75 cents a package)

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05/30/2008

I'm not sure that gluten-free is the latest "fad" so much as docs are identifying it as a dietary issue that they were not aware was causing patients problems in the past.  There's more knowledge out there now about it.  Most people would not wish to have this a dietary issue. 

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muirford's picture
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Madeleine wrote:
We were able to serve french toast to everyone using the GF bread and lactaid for all of them.

I keep the shelf-stable almond milk, rice milk and soymilk in the cupboard, and GF bread in the freezer.  If I have to open the almond or rice milk, I use it in the French toast whether or not I have dairy-free guests in the house.  I'm not sure it doesn't taste better than cow milk in the dish.  We had last-minute vegans twice last week, so I was glad to have it.

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