Celiac Dietitian Ranks the Risk Level of Dining at Different Restaurants while Gluten-Free

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This is a risk evaluation based on my own professional opinion as a dietitian specializing in celiac disease and based on my own personal experience as a person living with celiac for over 10 years in the USA.
You may have a different opinion or experience; that's fair. It's important that you're using your own experience to help you make your own informed choices.
If you want more resources on dining out with celiac:
👉 Get FREE USA Restaurant Cheat Sheets www.celiacdietitian.us/free-g...
✨ And don't forget, I show you how to simplify dining out with celiac in 4 simple steps, complete with examples, scripts, and restaurant cheat sheets in my Gluten-Free Dining Course! ✨
👉 Learn more here www.celiacdietitian.us/GFdini...

Опубликовано:

6 апр 2023

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Комментарии : 4

@aeonjoey3d Год назад

Sushi = rarely do employees understand or are able to find out if the rice vinegar is gf - which is the main culprit. Better to get sashimi

@aeonjoey3d Год назад

I’m going to strongly disagree with ice cream, nobody at an ice cream parlor knows if the ice cream is gf, even gelato and froyo and sorbet are as much of a minefield as ice cream, and it’s not always obvious. There’s also zero steps possible to prevent cross contamination because the employees double dip into ice creams, not to mention the toppings like Oreos and pretzels being sprinkled about, so even with new scoops it’s guaranteed to get glutened.

@aeonjoey3d Год назад

I’d only recommend ice cream if it’s a restaurant vs a parlor with multiple flavors, and you pick vanilla and vanilla only.