There's a big difference between being newly diagnosed and having accepted the fact that you will always, always be gluten free. Early on, I will admit, I had a serious meltdown at Panera. Something similar to a full blown panic attack. I think it was the bagel smell, the tempting flaky pastries, those stupid muffin tops, and that creamy chicken and rice soup I so desperately wanted to eat - everything started to soak in at once - I couldn't eat anything, I wasn't normal, I can't eat at restaurants, I'm a freak, my stomach hurts all the time, I'm getting a headache, geez it's hot in here, my eyes started to tear up, I had to get out of there. I was upset, frustrated, angry, and a whole host of other emotions. I hated Panera and all it's wheaty goodness.
It's ok to hate Panera. But it does get better.
It was probably a whole year before I set foot in Panera again, perhaps out of embarrassment, I didn't exactly cause a scene, but I was afraid of how I would feel again. For me it was all about research. I knew I could find something to eat there. For one, I could sit and drink coffee. So that's where I started. I would take my laptop and sit and drink coffee. I still hated the way it smelled... so bakery like. (ugh). But I kept researching. I would find the least busy employee and ask for their ingredient book. They have a book of all their products (soups, pastries, salads...etc) with all the separate ingredients and allergies listed out. I found which soups and salad dressings were safe for me to eat. This was incredibly empowering for me. I was taking control of the situation. I was being my own advocate.
Now when I go to Panera, I can order the caesar salad and the black bean soup. Of course I politely ask them to change their gloves, explain that I have a food allergy, and request no croutons on the salad. They are very very nice about it and go out of their way to comply. I have never had a negative experience.
I will advise that this is a very high-risk environment even when their staff is taking caution. Because their products are made in a bakery with flour on every surface and potentially in the air, cross-contamination is possible. I didn't start eating here until almost a year of being gluten free and I personally believe I am less sensitive because my body has been healing from a gluten free lifestyle. Each person needs to make their own decision about what their body needs and can handle.
-Justine-
