Guest guest Posted September 23, 2009 Report Share Posted September 23, 2009 Hello! I'm new to BTVC-SCD. Dr. Cowan recommended GAPS to me for my autoimmune conditions of Sjogren's Syndrome and myositis (autoimmune inflammation of muscles). I'm just venturing into GAPS stage 2 and doing pretty well. I've learned so much reading both this forum and GAPS-Help. Re: Carol's post about Outback. My son has celiac so we no how hard it is to find gluten-free food in restaurants. He learned that nearly all beef in restaurants is marinated before it's cooked. The marinade is usually not gluten free so simply ordering a steak off the menu is going to cause problems with gluten sensitivity. Often, there are cuts of steak in the fridge that have not yet been marinated. So it's worth requesting the waitstaff to ask the chef if there is unmarinated beef available. Sometimes, if it's not the height of dinner or lunch, the chef will come out to talk to my son about how he needs his meal prepared. Even better is to call early in the day or a day ahead to make a reservation and request that a cut of plain steak be set aside for you. Outback, like so many chains, is aware of the need for gluten free and is transitioning their restaurants. See here: http://www.outback.com/foodandmenus/glutenfree.aspx Shirley Re: Week long stay for work... what foods are good to bring? Posted by: " Carol Pompilo " cpompilo@... cpompilo Wed Sep 23, 2009 11:10 am (PDT) One other thing: Every time I ate a steak at Outback I got D. I am pretty sure it is whatever “seasonings†are on it. I was very sensitive to it. After the 2nd attempt at eating a steak at Outback, I gave up. I’m not sure an unseasoned steak there is possible. Quote Link to comment Share on other sites More sharing options...
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