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I just bought a Lindt Chili dark chocolate bar and Lindt 85% cocoa extra dark chocolate bar, and from reading the ingredients, I'm thinking that it's GF, but I'm not sure.
Chili one states: sugar, chocolate, cocoa butter, milkfat, soya lecithin (emulsifier, chili extract, artificial flavoring, and then it adds: dark chocolate contains cocoa solids 47% Min.
85% cocoa bar states: chocolate, cocoa powder, cocoa butter, demerara sugar, bourbon vanilla beans (I know bourbon is bad, but what about the vanilla beans).
I have been craving a piece of dark chocolate, but I won't touch these until I know they are okay. Appreciate any help.
FYI: Went to Bob Evans, and they do not have a GF menu, and neither does Applebees. I sure wish there was a list of Safe Restaurants we could go to when traveling. Would be so much easier. So, I opted for a baked potato, and they didn't even have olive oil, just corn oil, so I ate it dry. Is there a list of Safe Restaurants?
I'm learning....
Thanks all.
garina
Lindt dark chocolate and extra dark
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draperygoddess
- Rockhopper Penguin
- Posts: 558
- Joined: Mon Aug 29, 2011 6:49 am
- Location: Tennessee
Garina,
Here's a link to a page with a list of restaurants with gluten-free menus: http://glutenfreetravelsite.com/restaurants/
Hope that helps! I have found that, menu or not, some restaurants just "get it" better than others.
Here's a link to a page with a list of restaurants with gluten-free menus: http://glutenfreetravelsite.com/restaurants/
Hope that helps! I have found that, menu or not, some restaurants just "get it" better than others.
Cynthia
"Can we fix it? YES WE CAN!" -Bob the Builder
"Can we fix it? YES WE CAN!" -Bob the Builder
Garina,
If those labels are accurate, the first one contains dairy and soy, but they are both gluten-free. Burbon is gluten-free, as is all distilled liquor. Vanilla beans are safe, and most vanilla extract is extracted by the alcohol, so it's safe, also.
Tex
If those labels are accurate, the first one contains dairy and soy, but they are both gluten-free. Burbon is gluten-free, as is all distilled liquor. Vanilla beans are safe, and most vanilla extract is extracted by the alcohol, so it's safe, also.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Garina,
I eat the 85% bar without trouble - I believe that "bourbon vanilla beans" is a type of vanilla bean, and there isn't bourbon actually in the chocolate bar. Just to make things even more confusing
I would steer clear of the first one, because of the milkfat (and I do also avoid soy lecithin), though I do love the chili-chocolate flavor combo (and I believe the Theo brand may have a safe one... keep your eyes peeled).
I have had a very good experience in small restaurants, when they're not busy, and the staff has time to hear my story and help me navigate the menu safely. I know that some chains also offer GF menus - and I think that is truly wonderful. If I traveled more frequently, I would absolutely have a list of those chains in my wallet.
Because of the kinds of places where I eat out, I am more concerned with safe dishes, rather than a GF menu. (A lot of GF dishes have dairy, or soy, or eggs - so even a GF menu only gets me partway to my goal.) Local restaurants are often able to leave out a "giant crouton" garnish, or substitute a side dish, to make a dish work for me. It's getting easier as awareness grows.
Hope you find good solutions for dining out!
Sara
I eat the 85% bar without trouble - I believe that "bourbon vanilla beans" is a type of vanilla bean, and there isn't bourbon actually in the chocolate bar. Just to make things even more confusing
I would steer clear of the first one, because of the milkfat (and I do also avoid soy lecithin), though I do love the chili-chocolate flavor combo (and I believe the Theo brand may have a safe one... keep your eyes peeled).
I have had a very good experience in small restaurants, when they're not busy, and the staff has time to hear my story and help me navigate the menu safely. I know that some chains also offer GF menus - and I think that is truly wonderful. If I traveled more frequently, I would absolutely have a list of those chains in my wallet.
Because of the kinds of places where I eat out, I am more concerned with safe dishes, rather than a GF menu. (A lot of GF dishes have dairy, or soy, or eggs - so even a GF menu only gets me partway to my goal.) Local restaurants are often able to leave out a "giant crouton" garnish, or substitute a side dish, to make a dish work for me. It's getting easier as awareness grows.
Hope you find good solutions for dining out!
Sara
Cynthia,
Thanks for the restaurant list site. I will keep a copy in my purse as a just-in-case. I am finding also that some restaurants are kinder than others when it comes to food sensitivities/allergies.
Tex,
I'm not understanding putting bourbon in chocolate bars, but good to know it's okay. Dairy is a problem right now, so the Chili bar will go to hubby.
Sara,
You always come through when needed. Yes, dairy, plus soy. I'm off dairy, and I try to be off soy, but it seems to be in so many foods. Having had a thyroid problem (hypo) for many years, soy is not good. I will check out the Theo brand.
I will find out for sure which foods to avoid after MRT testing which won't be until the first part of next year. The nutritionist told me that is when other foods will be added for testing, I think to make it about 150, or something like that. I think she said there are 120 on the list right now. Not sure of the numbers, so I could be wrong.
Restaurants really want to give you some kind of bread, whether it be croutons, garlic bread, or buns, and if you ask specifically -no bread of any kind-, then the salad comes with croutons. Oh my! But, most are kind and try to accommodate. You're right, side dishes are a big help.
This evening, I'm treating myself to a small square of dark chocolate!
Thanks very much for the help.
garina
Thanks for the restaurant list site. I will keep a copy in my purse as a just-in-case. I am finding also that some restaurants are kinder than others when it comes to food sensitivities/allergies.
Tex,
I'm not understanding putting bourbon in chocolate bars, but good to know it's okay. Dairy is a problem right now, so the Chili bar will go to hubby.
Sara,
You always come through when needed. Yes, dairy, plus soy. I'm off dairy, and I try to be off soy, but it seems to be in so many foods. Having had a thyroid problem (hypo) for many years, soy is not good. I will check out the Theo brand.
I will find out for sure which foods to avoid after MRT testing which won't be until the first part of next year. The nutritionist told me that is when other foods will be added for testing, I think to make it about 150, or something like that. I think she said there are 120 on the list right now. Not sure of the numbers, so I could be wrong.
Restaurants really want to give you some kind of bread, whether it be croutons, garlic bread, or buns, and if you ask specifically -no bread of any kind-, then the salad comes with croutons. Oh my! But, most are kind and try to accommodate. You're right, side dishes are a big help.
This evening, I'm treating myself to a small square of dark chocolate!
Thanks very much for the help.
garina
I believe Sara is right - "burbon vanilla beans" is just another name for the type of vanilla beans grown in Madagascar.
Tex
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Garina,
Have you ever seen Ant's version of a 'celiac card'? I made one when I traveled to Paris in June (French on one side, English on the other).
I don't think you should be negotiating the troubled waters of restaurant dining without an ally in your server. They should know that you *cannot* have even a teensy bit of gluten - and that croutons can't be picked out of your salad, and leave it safe for you to eat.
Printing out a card like that will help you have that conversation. There's no way you can know without asking whether something will have a 'drizzle' of something creamy, or something gluten-y. I know it's kind of hard to get into it, but restaurants truly do not want to bring you food you cannot eat. You have to insist that they help you to navigate the menu, and find options that area truly healthy as well as pleasing. In my experience, they are happy to do it - and you will not be the first.
My apologies if you're already doing this. I would do this even if I ordered off a GF menu, because I know that no restaurant can keep track of this as well as I can. But don't forget - that is true also of mere "preferences" - those lucky folks who seem to be able to eat anything, but they hate green peppers, or black pepper, or olives.
I recommend making your own card, and even if you don't pull it out of your wallet, you'll find the process kind of emboldening. Ant's version has "can eat" as well as "can't eat" listings. It also gives the waiter something to bring back to the kitchen, so they don't have to remember it all - and you don't have to worry that it wasn't all written properly on your order.
Eating out is the biggest risk I take (I think!), but I do it pretty often because it's such a big part of our social lives, and it sure is convenient in a busy week...
Hope this is helpful (and not too preach-y!),
sara
Have you ever seen Ant's version of a 'celiac card'? I made one when I traveled to Paris in June (French on one side, English on the other).
I don't think you should be negotiating the troubled waters of restaurant dining without an ally in your server. They should know that you *cannot* have even a teensy bit of gluten - and that croutons can't be picked out of your salad, and leave it safe for you to eat.
Printing out a card like that will help you have that conversation. There's no way you can know without asking whether something will have a 'drizzle' of something creamy, or something gluten-y. I know it's kind of hard to get into it, but restaurants truly do not want to bring you food you cannot eat. You have to insist that they help you to navigate the menu, and find options that area truly healthy as well as pleasing. In my experience, they are happy to do it - and you will not be the first.
My apologies if you're already doing this. I would do this even if I ordered off a GF menu, because I know that no restaurant can keep track of this as well as I can. But don't forget - that is true also of mere "preferences" - those lucky folks who seem to be able to eat anything, but they hate green peppers, or black pepper, or olives.
I recommend making your own card, and even if you don't pull it out of your wallet, you'll find the process kind of emboldening. Ant's version has "can eat" as well as "can't eat" listings. It also gives the waiter something to bring back to the kitchen, so they don't have to remember it all - and you don't have to worry that it wasn't all written properly on your order.
Eating out is the biggest risk I take (I think!), but I do it pretty often because it's such a big part of our social lives, and it sure is convenient in a busy week...
Hope this is helpful (and not too preach-y!),
sara
Garina,
Here's an example of such a card, if you're interested in making one:
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=15146
Tex
Here's an example of such a card, if you're interested in making one:
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=15146
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Sara,
The card is a great idea. You know, I do remember seeing a post about a card to carry, but I tried to look that up just now and can't find it. I plugged in "celiac card" and nothing came up, and I guess I don't know how to look that up in the search area. Can you guide me?
Sad news....I ate a square of the 85% chocolate bar, and 30 minutes later I was in the bathroom with D. I'm hoping it's not the chocolate, but everything else I ate tonight I feel was safe. That is the only new thing I added. Heck!
I feel like my stomach issues have changed so much since being diagnosed with MC, and I am going to have to be extra careful with food. Dark chocolate was going to be my treat.
Thanks Sara, your posts are a huge help.
garina
The card is a great idea. You know, I do remember seeing a post about a card to carry, but I tried to look that up just now and can't find it. I plugged in "celiac card" and nothing came up, and I guess I don't know how to look that up in the search area. Can you guide me?
Sad news....I ate a square of the 85% chocolate bar, and 30 minutes later I was in the bathroom with D. I'm hoping it's not the chocolate, but everything else I ate tonight I feel was safe. That is the only new thing I added. Heck!
I feel like my stomach issues have changed so much since being diagnosed with MC, and I am going to have to be extra careful with food. Dark chocolate was going to be my treat.
Thanks Sara, your posts are a huge help.
garina
Garina,
You were writing while I was posting, so you missed my post. Please go back and read my post just before your last post, for a link to an example of that card.
Tex
You were writing while I was posting, so you missed my post. Please go back and read my post just before your last post, for a link to an example of that card.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
You're right Tex, we must have been writing at the same time. I just read your post, and I plan on making a card for myself in the morning. I'm not sure at this point of all I'm sensitive to, and after MRT testing the first part of next year, I'll know more. In the meantime, I'll make one of what I know. I know it will be a huge help.
What I don't understand is, I used to be able to eat any kind of chocolate, and now....I just don't know. All this happened after my diagnosis of MC. So strange how things change.
Many thanks for posting the "celiac card" information.
Thank you as always for all you do.
garina
What I don't understand is, I used to be able to eat any kind of chocolate, and now....I just don't know. All this happened after my diagnosis of MC. So strange how things change.
Many thanks for posting the "celiac card" information.
Thank you as always for all you do.
garina
Garina,
It seems to me that some things are "out of the question" and others are more in the category of "only when I feel good." Here's hoping chocolate falls in that latter category for you...
I know my husband finds this confusing, because when I'm feeling rock-solid, I eat some things that I avoid when I am feeling more uncertain/unsteady. I hope that in the long run, I'll have it down to more of a science. Chocolate has been pretty good to me - but on an "iffy" day - no chocolate.
I found making my cards really helpful, and I hope you have the same experience.
Best always,
Sara
It seems to me that some things are "out of the question" and others are more in the category of "only when I feel good." Here's hoping chocolate falls in that latter category for you...
I know my husband finds this confusing, because when I'm feeling rock-solid, I eat some things that I avoid when I am feeling more uncertain/unsteady. I hope that in the long run, I'll have it down to more of a science. Chocolate has been pretty good to me - but on an "iffy" day - no chocolate.
I found making my cards really helpful, and I hope you have the same experience.
Best always,
Sara
Garina,
I am still struggling to find out my sensitivities. I have It takes a lot of time, patience (of which I have little) and perseverance (of which I have a lot) as Tex has reminded me so many times already.
I so know what you are feeling, though I have more C than D. Still all miserable. I take courage and hope from the people on this forum. They are great!
I am still struggling to find out my sensitivities. I have It takes a lot of time, patience (of which I have little) and perseverance (of which I have a lot) as Tex has reminded me so many times already.
I so know what you are feeling, though I have more C than D. Still all miserable. I take courage and hope from the people on this forum. They are great!
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Robin.booboo
- Adélie Penguin
- Posts: 70
- Joined: Fri Nov 11, 2011 8:44 pm
- Location: Goodyear, AZ
That restaurant link is fantasic! Thanks!!
I discovered earlier this week, that Chipotle is gluten-sensitive. They state all of their foods are gluten free (including the corn tortilla chips and crispy taco shells) except for the burrito tortillas and the soft taco tortillas.
They will happily change their gloves on request beore starting your order. Check it out: http://www.chipotle.com/en-US/menu/spec ... ation.aspx
-Robin
I discovered earlier this week, that Chipotle is gluten-sensitive. They state all of their foods are gluten free (including the corn tortilla chips and crispy taco shells) except for the burrito tortillas and the soft taco tortillas.
They will happily change their gloves on request beore starting your order. Check it out: http://www.chipotle.com/en-US/menu/spec ... ation.aspx
-Robin