My favorite t-shirt has “Gluten is not the Devil” blazed on it in Italian. It’s soft, and the curvy cut is quite perfect, and the pig on it looks like there’s nothing that will bring him more happiness than the bowl of gnocchi he’s about to devour. Flavour Gallery sent it to me after a chef-friend saw it on Twitter and alerted them that I had to have one.
I’ve been on a gluten-free diet for twenty years.
Contrary to popular opinion of many gluten-less, I still don’t think it’s the devil.
My story is rooted in Lyme disease, which means that while I don’t have a life-threatening reaction to gluten like someone with Celiac does, any eating of it (and some other things) will make me relapse. Hard. Like, I was in a wheelchair as a kid, in college I blacked out regularly in class and had violent anxiety attacks, and the last flair had me out of work and home bound for a year. Using food as one way to control illness is a serious thing for me and many, many eaters out there. And gluten is one part of my diet.
Yet while more people know what gluten is now (which, trust me, almost no one did ten years ago) and though we can get a multitude of allergy-free, dynamic ingredients much more easily, that doesn’t equate to easy dining for those with food intolerance. Yes, more restaurants understand food allergies and take them seriously. But there are also a lot of people who claim to have allergies and intolerance yet don’t seem to quite understand what they mean, or how ordering habits affect kitchens and others with serious problems. And, yes, there are those who go “gluten free” for a week or five that challenge the patience of many a server or line cook, inspiring others to question the credibility of gluten intolerance in general. Continue reading