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--- On Tue, 1 Sep 1998 23:23:24 -0500  Stephen Moseley <[log in to unmask]>
> I find it hard to reason with others and myself over those hidden
> ingredients.

Yes, that is the worst part for me, too.  I agree with Fran's book
recommendation.

> And
> what restaurants can I eat at.  Oriental is out, even though it is hard to
> convince others because they serve rice, but everything is laced with soya
> sauce.

If there is a Chinese restaurant where you go a lot, it might be a better bet
than you think, if you can talk to them and they get to know you.  The one
where we like to go has been very accomodating.  There are several wok dishes
on the menu that are always made up fresh to order and, and they make mine
without soy sauce.  In fact, I think next time I might bring my own in, and
I'll bet the chef would cook with it.

Thai is also a good bet - many of their dishes come without soy sauce anyway,
the noodles are rice noodles, etc.  At the 2 Thai restaurants where we go, I
can eat most of the things on the menu!  Ditto the Indian restaurant.  A key I
have found is to pick the ones we like the best and return there again and
again so they know me and my needs.  Restaurants LOVE regular customers!

> Should I assume that Mexican is out because their corn flour torillas
> will probably be contaminated with flour.  Their intentions may be good, but
> if they just rolled out a flour tortilla and put corn flour on top of the
> wheat flour on the table, then it will be contanimated.

Find out about it.  Discuss it with them; they might take you back to the
kitchen (go at a less-busy time for this).  Find someone who looks nice and
say "I'm hoping you can help me.  I'm VERY sensitive to wheat, etc etc." Don't
bother to try to explain about celiac if there is a language barrier.  If you
are asking about tortillas, wheat contamination is the issue anyway.

>  What about barbeque sauce.

That's a hard one, perhaps someone from your neck of the woods can advise.
Ask on the regular celiac list.

Best wishes-

Laura

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