Sweet home Chicago. Julie Deardorff at the Chicago Tribune wrote this helpful article, one of many similar articles popping up more and more in our nation’s newspapers, big and small.
During my short time with this disease, I’ve asked many fellow celiacs about awareness and education on the subject, and every one of them has mentioned how much easier it is these days to find products, knowledgeable people, and restaurants. They are also quick to point out that everyone and their brother are getting diagnosed.
This makes me wonder when the tipping point will occur. When will a celiac’s dietary constraints become as well-known as, say, a vegetarian diet? When will CD awareness reach the same level of exposure as other autoimmune disorders? With 97% of the estimated 2 million with celiac disease unaware of their condition, and diagnosis rates increasing seemingly exponentially, it stands to reason that tipping point is closer than we might think.
Gluten- and dairy-free fare [ChicagoTribune.com]
This recent post by The Daily Aztec, San Diego State’s student newspaper, elequently states a common misconception of celiac disease.
People allergic to gluten have celiac disease. They have an “immune reaction to gluten in their GI track,” according to Dr. Susan Algert, a nutritional counselor at the Wm K. Warren Medical Research Center for Celiac Disease at UCSD. After consuming gluten, the body creates antibodies that can make a person sick.
One in 100 people probably have celiac disease according to Algert. She said that some people have it for years before it is officially diagnosed and that new symptoms are emerging.
People with celiac, as well as those who choose to live gluten-free, will of course see the error in the author’s logic.
But this got me thinking. In the interest of simplifying things, whether it be during a party when I pass on an appetizer, or when ordering dinner at an unfamiliar restaurant, I tend to say something to the effect of, “I have a wheat allergy.” I’ll dive into the details if someone probes, but that generally does the trick.
But I wonder if I’m doing a disservice to the CD community and CD education in general. Perhaps it’s our job to give a little 15 second schpeal as to the definition of celiac disease. If nothing else, that’s one more person that understands. And maybe that person tells another, and so on.
So what say you, dear reader? Do you walk the path of least resistance like I do, or do you educate your audience whenever you can?
Founded by Bill Banks, a web developer living with celiac disease, and Michael Kiser, a writer and nutrition researcher, Celiac Snack is first and foremost an attempt to be a helpful gluten-free resource. Through a combination of personal insights and news about celiac disease, we believe we can create a valuable destination for celiacs and people who choose to live gluten-free.
Our goal is to raise awareness of the gluten-free options available to individuals, restaurants, and grocery stores in order to increase the standard of living for people with celiac disease.
Have ideas to help your fellow celiac? Please share!
Know of a great spot that was gluten-free savvy? Or maybe an event or new gluten-free product? Tell us about it and we’ll get the word out!
On the forefront of gluten awareness (and other allergies) in restaurants, Weber Grill in Chicago has taken steps to ensure every eater a safe meal, regardless of particular dietary needs.
What they’ve done:
1. Trained Staff
The entire staff, from host to server, seems knowledgeable about gluten allergies and can point out menu items that are safe for particular allergies as well as other special dietary needs.
Weber’s Gluten-Free Menu
2. Pink Slip Protocol
When a guest alerts the server to an allergy, they note the special request on a pink slip. That slip goes directly to the general manager and the chef for approval. If they can’t make it happen, they let you know. But if they can, such as gluten-free potatoes or a bun-less burger, that confirm the meal order with the server. The pink slip accompanies your order the entire way, from order, to kitchen, and back to table.
3. Certification
According to manager Sean Moody of Weber Grill Chicago, the restaurant has also received gluten-free certification from a Chicago-based gluten-free society, which requires food testing by the University of Illinois and facility inspection. Certification for gluten-free also requires staff education and continuing participation in gluten awareness programs.
4. Looking to the Future of Gluten-Free
Weber Grill Chicago’s Assistant General Manager, Robyn (a Celiac herself), is actually a board member of the local Celiac awareness society. Her personal stake in gluten awareness will likely ensure that Weber Grill in Chicago, as well as other restaurants, will continue to push for more certifications and general gluten awareness in the area.
