Comments on: 6 Tips to Make Eating Out Sugar-Free & Gluten-Free Simple

By: Michele

Michele — Tue, 23 Apr 2013 23:19:54 +0000

Hey, just an FYI about the sugar “allergy” thing. I had an iga/igg test and I’m practically off the charts with extremely high allergen response to sugar cane. So, now you’ve heard of a sugar “allergy”, although I think it’s considered sensitivity or intolernace. I have also developed an extreme sensitivity to gluten, meaning I get a terrible gut ache when I consume it. But it wasn’t always that way, and I tested low for wheat gliadin and wheat gluten. That said my ND highly suspects leaky gut, most likely from the damage done from my extreme (and not realized until I saw the results) intolerance to all dairy, plus the cane sugar intolerance. So several things that didn’t show on the test I’m avoiding. I’m also going to go on a candida diet with all the bells and whistles for a month because it appears that could be the root of my inability to lose weight for the past 10 years. So, eating out, really hard just with the dairy/sugar avoidance combo.

By: Jane

Jane — Wed, 29 Jun 2011 21:51:39 +0000

I tend to avoid eating out unless it’s a place I know is okay…the only times I’ve been glutened are in restaurants. One place gave me soy sauce by accident (instead of balsamic, for oil/vinegar dressing)…at another the chef told me their soy sauce was “made from mung bean, no soy and no wheat”… when I read the label after eating some of the food it said “made from soybeans and wheat.”Just regular soy sauce. Why….?????) At yet another, the staff said the corn tortillas (handmade) were just corn.. I met the baker later who said “you wouldn’t be able to eat my tortillas- I add wheat flour to them to make them more pliable!” LOL.. I’ve lost trust in waitstaff. People will gluten you- hopefully unintentionally, but they will.
I eat at a local Asian place that is gluten-aware and uses wheat free tamari.
I mainly just don’t eat out anymore. Have heard even plain grilled fish is often suspect- chefs will sprinkle flour on it to help it stay moist and glossy. Argh. The wait staff generally knows so little about how food is prepared- again that came from the chef on staff… I cook a lot so I eat at home. I would suggest people learn about cooking processes so…they know the questions to ask.

By: Jill

Jill — Sun, 19 Sep 2010 17:28:35 +0000

I found your blog a couple of weeks ago..and I am now transitioning my family of 4 to ss&gf! Whew! THANK YOU! I can’t WAIT for your cookbook! I hope there is enough vegetarian options in there, too!

By: Amy

Amy — Sat, 04 Sep 2010 02:29:58 +0000

@Clare, Check out my recipes page - I have lots of foods that I eat there. As far as 'snacks' I don't do much of that- instead of snacks I eat 4 -5 smaller meals a day. That works really well for me. One of my favorite simple to prepare meals is my Cottage Cheese & Fruit Salad - I throw it in a little lunch box cooler with an ice pack and I'm good to go. Fresh fruit & nuts is also something that travels well.

By: Clare

Clare — Fri, 03 Sep 2010 12:13:35 +0000

Hi Amy, Ive just come across your website and Im loving it. Its good to know that there are other people in the world that have the same rection to sugar and white flour that I do. I thought I was imagining things or just being paranoid. You have inspired me to be ‘really’ sugar and gluten free. I have tried it many times before and didnt last long, and felt like I was missing out, I was never really ready to embrace the fact that sugar and gluten are not good for my body and kind of hoped that I was wrong and that I can have them. It will be a big adjustment, I hope I can do it.
It requires a lot of preparation for a day out of the house doesnt it? What type of snacks would you eat?
Thanks for your inspiration once again…