![]() ![]() There can be cross-contamination in a kitchen and the restaurant may use packaged products that contain gluten, including items like soy sauce. Every purchase of packaged goods at a grocery store can be a potential disaster for someone suffering from celiac disease.Īnd, of course, for years people suffering from this disease-or from wheat allergies-have either had to avoid dining out or become a server’s worst nightmare, carefully ordering at best a grilled chicken breast and steamed vegetables or something equally innocuous and then still worrying because gluten can show up in the oddest places-bread crumbs that extend tuna salad or chicken salad or a slight teaspoon of flour in an omelet. In a world in which so much of what we eat is processed, we don’t know for sure what is added by manufacturers to seemingly safe items. They’re giving up more than conventional bread, cookies and pasta. They must live without gluten, a protein found in wheat, rye and barley, because their small intestine can’t tolerate it, causing a variety of health problems including gastro-intestinal distress, bloating, fatigue and muscle aches. For these folks, eating habits must be reinvented. ![]() Unfortunately, a growing number of people in the U.S.-some 2 million, or one in 133-are having to live and deal with something far worse and debilitating: celiac disease. It was embarrassing and uncomfortable and to this day I try to avoid that combination.īut, lucky me, that-I think-has been the extent of troubles I’ve had with food, beyond loving it too much, of course. Think Goldie Hawn in The First Wives Club. When I was about 12 years old, I launched into a weird period in which if I ate spicy food and then I ate chocolate my upper lip began to itch and would then swell up to look like what today we would call a horrifying Botox moment. ![]()
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