re: Non Celiac Gluten Sensitivity is BS

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Gluten intolerance is a huge load of bullshite. They only people who can not eat gluten is people who have Celiac's disease. And to get diagnosed with it, you have to a biopsy of your intestine which shows blunted microvilli. It isn't something you can just say you have.

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Inflamation and gut health are not bullshite. I know you think Ozempic is a cure all, but I thought even you weren’t this dumb.

Who gives a shite if it is wheat gluten or FODMAPs? It is the wheat that is making them sick.

I have been off of gluten for 15 years. The previous thirty (since I was an infant) was constant acid reflux and diarrhea. GI scope showed that, at 30, I had the esophagus of a 60 year old. I shat blood every time I went to the bathroom. I was on three different prescriptions; None of them helped.

I self-diagnosed through an elimination diet. Also confirmed from exposure to barley and rye. Since being off gluten, I do not get heartburn, even from the spiciest foods. My deuces are a thing of beauty. Accidental exposure leads to immediate consequences.

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GMO modern wheat.

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Not commercially grown in the US

you are literally making shite up

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She has gluten sensitivity due to the sugar present in bread.

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I can't think of a way to ask this that doesn't sound like I'm being a smart arse, but, I promise I'm not, just uneducated on the subject: Isn't gluten sensitivity caused by the gluten?

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I think part of if it just the social capital that comes with being "different" or some sort of victim that requires accommodations. Sad how our culture has morphed into encouraging and celebrating weakness.

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There's a ton of this. When a customer states they have a gluten allergy and then orders a dish with gluten in it, I'll send the server back out to inform them that the dish isn't gluten free, and, 99% of the time, the customer will claim they "aren't that allergic" and order it anyway. I wouldn't care, but when a customer claims they have an allergy, I have to do all kinds of extra shite, when they just could have asked for gluten free, and I could make them the same dish without all the extra bullshite.

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Cross contamination is a thing with any serious allergy arse clown.

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I doubt the two restaurants he says they can eat at have 100% gluten free menus so cross contamination would be an issue there, as well. Just about any place you go these days is capable of putting out gluten free food by following crass contamination procedures, so Mingo has a point. What's stopping them from ordering straight meat and veg from all the other places?

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There's a ton of this. When a customer states they have a gluten allergy and then orders a dish with gluten in it, I'll send the server back out to inform them that the dish isn't gluten free, and, 99% of the time, the customer will claim they "aren't that allergic" and order it anyway. I wouldn't care, but when a customer claims they have an allergy, I have to do all kinds of extra shite, when they just could have asked for gluten free, and I could make them the same dish without all the extra bullshite.

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There is no such thing as a gluten allergy. There is celiac, wheat allergy, and gluten sensitivity. Celiac is auto-immune. Wheat allergy is a histamine reaction. Sensitivity is an intolerance. Small exposures can kill the first two. The third can have anything from a full blown reaction to a case of the toots.

I had blood testing which showed allergy to gluten, corn ] soy and seafood. With this info, I decided to eliminate them as much as possible. Lost 25 pounds ( too much) and live with it. Why would you say it is BS for everyone?

I don’t know about gluten sensitivity in general.

I know that in my wife’s case, there are specific sugars in foods that make her sick.

You may have heard of the low FODMAP diet. She had to get on that and eliminate all fodmaps before reintroducing foods. There are 6 categories.

We learned that oligosaccharides really mess her up. Specifically onion and garlic. Gluten does it as well due to the fructan present in many gluten products. but if she has onion and garlic she is sick to her stomach and gets headaches.

Polyols she can handle for the most part. Fructose not so much. She eats berries and green bananas. Lactose she is mostly fine with.

This is not fun. She has shed many tears because of this. And not for attention. I’ve caught her trying not to cry when she’s alone because it was miserable for a few years.

Fortunately companies are making more sensitive stomach products, such as tomato sauces with no garlic and onion, or completely low fodmap foods for people who weren’t able to have any foods upon reintroduction.

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What's stopping them from ordering straight meat and veg from all the other places?

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Garlic and onion.

When we go out, for the most part my wife has decided she will deal with the consequences. We know a few safe dishes for her at a couple restaurants. Even then, she still sometimes doesn’t feel well. Sometimes she doesn’t care and wants to feel like a normal person so she takes the chance. Even then it’s dietary restriction requests which we both hate. Hence we don’t eat out much