Feel LOUSY after eating out? Here’s the REAL reason
Nothing like a nice dinner out, right?
No cooking… no cleaning up after… and maybe you’ll even splurge and enjoy some dessert.
But then “it” hits you.
Maybe minutes later. Maybe hours later. Either way, your stomach starts to protest and you feel “it.”
You’re bloated. Gassy. Tired. Foggy. And on the way home, you may even have to put the pedal to the medal and hurry up to make sure you get to the toilet in time.
It’s not just you!
New research reveals a different kind of “food poisoning” hiding in restaurant meals, and it’s not some virus or bacteria from a chef who didn’t obey those “MUST WASH HANDS” signs.
It’s HIDDEN gluten in your foods – including foods listed on the menu as “gluten free.”
Tens of millions of Americans are secretly sensitive to gluten, and a growing number are doing their best to avoid it as a result.
When you cook at home, using your own ingredients, you know exactly what’s in your meal. And you know when you’re eating truly gluten-free food.
But all bets are off the moment you sit down in a restaurant.
The new study finds gluten everywhere, even where it shouldn’t be, and in amounts that can trigger a serious reaction if you have Celiac or other gluten sensitivity.
This wasn’t a little study of a handful of restaurants in a city or two.
It was a massive undertaking, as 800 investigators spread out across the country, using portable gluten sensors to check more than 5,600 meals labelled as “gluten free” on the menu.
A third of all those meals had gluten in levels high enough to trigger a reaction, including 27 percent of “gluten free” breakfasts and 34 percent of “gluten free” dinners.
It might be tempting to just stay home!
You don’t quite have to go to that extreme.
There are two main sources of contamination that you can learn to avoid.
First up are the worst offenders: gluten-free versions of meals that traditionally have gluten, like pizza and pasta. More than half of the samples had some gluten.
And second are foods that might be cooked in the same pots and pans as gluten-y food. That gluten-free pasta, for example, could be cooked in the same water as normal pasta, allowing for easy cross-contamination.
So here’s the deal. If you have Celiac disease or serious gluten sensitivity, avoid “gluten-free” versions of breads, pizzas and pastas and anything else traditionally made with flour, at least when eating out.
As the new study shows, that’s just tempting fate.
For the rest of the dishes, ask how they’re prepared and if the chefs are taking steps to avoid cross-contamination.
A good chef won’t mind telling you. Heck, he’ll be proud of his efforts.
That one simple discussion can help minimize your risk and ensure a safe meal and a pleasant evening out… without having to rush home for the bathroom.