"I'd like to make a reservation, but could you please leave a note for the chef that we have a gluten intolerance?"
"Sure. No problem at all."
"Are you sure that you'll have things for us to eat?"
"It will be no problem. We deal with allergies every day."
This is a phone call we deal with more often these days. Nowadays everyone is seemingly allergic to something. In a restaurant such as ours where we have a tasting menu, it's not really an issue. Yes, our menu is designed to showcase what the season dictates, highlight the bounty of our terrain and focus on simple, great ingredients, but we don't just have one menu, and we're certainly not as rigid as people might think. If you don't want to eat goat, or you're simply allergic to mushrooms, just tell us. It's really no problem; we'll make you something else. At the end of the day, we just want to make you happy. We are in the hospitality business after all.
When someone has a shrimp allergy, I don't make them something that looks and tastes like shrimp, but isn't. I make them a great meal based on foods and flavors they can actually eat. Why would they want something "shrimpy" if they don't eat it? So, when someone doesn't eat gluten, I assume they don't want something "wheaty." With so many other choices available from our kitchen, why would they want faux pasta anyway? With Italian cuisine I can make anything they want to eat. Making them a gluten-free pasta--one that's most likely going to be crumbly at best, or chewy, but bound with some sort of chemical that mimics what gluten does to pasta--is the very last thing on my mind.
All of this makes me think of a bigger question: when did we start using the term "gluten intolerance?" Why not just say, "I can't eat wheat," or, "I'm allergic to wheat." I'm guessing it's because many people aren't necessarily allergic to wheat--they just think they are. It seems to be a big buzzword these days. The "G.I." abbreviation has taken on an entirely new meaning. Is it "gluten intolerance," "glycemic index" or "gastro-intestinal?" Nowadays, people are talking glycemic indexes at coffee shops like they used to talk about the price of gas.
"Do you want a croissant with your coffee?"
"No way dude, you know the G.I. in that thing? I wanna live past 45...hahaha!"
"Yeah man, serious stuff."
Truthfully, unless you have celiac disease, which is a major issue in 1 percent of the population, you probably don't know what gluten is, let alone what glycemic index is. You're most likely listening to some half-truths written in a book by some doctor who is more concerned with the width of his wallet rather than the width of your waistline.
I'll put it this way: I'm a stutterer, and we also comprise 1 percent of the population. I bet you probably know many people who claim they're celiac, but how many stutterers do you know?
Every dish we served the gluten-intolerant woman who had called ahead was a home run. We were simply killing it. She was loving everything...until the risotto.
"Um, excuse me, I don't eat pasta."
The server cheerfully replied, "I'm sorry miss, this is actually risotto."
"Yes, I understand, but I told you I don't eat gluten."
Confused, the server replied, "But, it's rice. There is no gluten in rice."
Already annoyed the woman asked us to take the dish away. The meal almost went downhill from there. She didn't want to hear anything. Even if she believed rice had no gluten, she wasn't going back on it now. As she flagged me down, I knew what was coming.
"Why don't you serve a gluten-free pasta?"
"I would, but I don't really like gluten-free pasta, and there is so much to eat on the menu that has no wheat, I don't really see the need to make it."
She named a couple other local restaurants that accommodate her.
"Those are great restaurants," I said. "I'm sure their gluten-free pasta is really tasty. Maybe I will serve it one day."
I had to force the words out of my mouth. I tried to show empathy instead of sympathy, something my wife tells me I should probably do more!
"Gluten intolerance is a pretty serious issue," I added. Now, that one was harder for me to choke out.
"Indeed it is," she said with a smile and thanked me for stopping by to talk.
I was about to walk away from the table when I got the urge to say, "Well, you know risotto is..." Oh, never mind. I stopped myself in my tracks. I knew it was a losing battle, and I would undo what I had just fixed.
I still couldn't get over the fact she really believed there was gluten in risotto. Or for that matter, that people consider wheat to be so bad for us. To me it's simply a lack of understanding about what wheat is, and what it is processed into. This diner most likely wasn't gluten intolerant at all. She's simply mesmerized by the latest fad that is consuming the nation--but it's a fad based on misrepresentation.
I would like to offer another meaning for G.I: Grossly Ill-informed.
Wheat is nutritious. In its truest form, the wheat berry has so many nutrients. It has protein, fiber and minerals such as zinc, iron, magnesium and potassium. How can a grain that is a basis of human civilization be bad for us? Wheat itself is not bad for us, but how it's used is a big part of the problem. Wheat nutrition depends entirely on the form in which you eat it, and weight gain is actually inversely associated with the intake of high-fiber whole grains.
Commercial milling has led to nutrient-starved flour. When we start to break something down and use its parts individually, we make it less functional. When we finally realized our big mistake, we decided to fix it by "enriching" it with powdered vitamins. That's like trying to put out a fire by dousing it with a tub of gasoline. Poor decision after poor decision led us to where we are now, a country that is looking for a quick fix to all of our health issues. Instead of looking at the real issue, which is the massive amounts of refined grain and sugar in our diet and our lack of connection with food, we've decided to completely cut a whole grain out of our diet. As a substitute, we'll eat a piece of rice-milled bread held together with xanthum gum, a product of fermentation that has been known to create digestive issues of its own. Or we'll eat a sprouted bread because the label tells us it's healthy, yet it's loaded with raw vital wheat gluten, which can also difficult to digest. (It's like eating a stick of bubble gum every day.)
Perhaps it's time to make a loaf of bread the old-fashioned way. Get your grain milled locally, or buy a hand-crank mill of your own. Sift the flour and make a long-fermented dough overnight. Fermentation makes bread and gluten more digestible. It breaks down the gluten and makes it much easier for our bodies to process.
The bottom line is we need to eat a balanced diet based on vegetables, fruits, dairy, protein, and yes, grains. Whole grains that nourish our bodies in ways that there is no substitute.
As I went to say good night to the gluten-intolerant woman that evening, I worked my way around the room cautiously. I watched as she and her dining companion finished their gluten-free dessert. They savored every last morsel of their sorbet before I walked over to see how everything was. I noticed a little bit of an amber-colored liquid in their glass, maybe a sweet dessert wine that is rich, sticky and delicious to end a meal on. Completely thrilled with the remainder of the meal, they were overjoyed to tell me how they just experienced one of the best meals of their lives, notwithstanding the risotto. I apologized again, and offered one last time if there was anything else I could get for them. They smiled and said, "We'll just hang out and let the food digest a bit while we finish our beers."
"Sometimes," I thought to myself, "the jokes are just for me!"
Post by irishbride2 on Jul 27, 2014 6:50:54 GMT -5
I will say the gluten intolerant thing blows my mind. Many do act like its life ending. I'm lactose intolerant and yes it's annoying but I don't throw a fit in a restraunt and it certain is not comparable to DS having an actual dairy allergy.
Where are all these folks supposedly driven to histrionics over their gluten intolerance? I see internet discussions but I don't actually encounter any of these people IRL.
when did we start using the term "gluten intolerance?" Why not just say, "I can't eat wheat," or, "I'm allergic to wheat."
Um, because its an accurate statement and an intolerance and an allergy aren't the same fucking things?
Holy crap maybe they should start teaching some basic biology courses at cooking school.
Gluten intolerance is no joke. I'm not arguing that that woman "needs" gluten-free pasta as opposed to just some freakin risotto, but if you have a true intolerance, eating that food can potentially send you to the hospital for the night.
Where are all these folks supposedly driven to histrionics over their gluten intolerance? I see internet discussions but I don't actually encounter any of these people IRL.
You need to meet my coworker or my aunt's DH. They are "these people" and it's annoying beyond belief.
I will give my CW a slight break - she is more knowledgeable about the issue and she may really have a true issue. It's still eye rolley to see the ISSUE that she makes it, but.... whatever.
My aunt's DH, though. He's just a tool and I seriously doubt he has a gluten issue.
Post by irishbride2 on Jul 27, 2014 7:28:13 GMT -5
I will add that it makes me angry when people claim to have an allergy when they don't. So I'm glad people say they are intolerant instead of saying allergy.
They're out there. I have two people in my family who have gone gluten free. They both claim it helps their digestive issues. I'm going to say their digestive issues are helped simply because they pay more attention to what they're eating and make generally better choices when they try to cut out gluten.
I stand firm that if you can giggle about your "cheat day" and claim just this one time won't hurt anything then you don't have a real problem. A real problem doesn't give you time off because you want a beer and a soft pretzel at the Phillies game.
But I know several folks who are going gluten free because it's "healthier" and I admit to rolling my eyes at that one.
Someone that I really like and generally respect just posted to fb that she is proud of her "healthier" eating-- and went on to explain that her whole family is now going GF. No allergies, no reason except to be healthier. I am biting my tongue very hard, and only because I otherwise like her.
She is definitely not the only one I know doing this.
I make my living off of gluten. I work really hard to limit any cross contamination so it takes a ton of time. I'm happy to do it for the people who are really GF, but it's really annoying to have my effort wasted by those who aren't.
Where are all these folks supposedly driven to histrionics over their gluten intolerance? I see internet discussions but I don't actually encounter any of these people IRL.
My grandmother is one of these folks too. She freaks out about gluten, saying she can't have any, she's gluten intolerant, and how horrible gluten is for everyone, usually right before stealing the last roll from the bread basket. *-)
I get that some people have a gluten intolerance, but some how it always seems to be a huge production when it doesn't have to be.
I have a list a mile long of things that trigger migraines, so I get the need to avoid things, and ask detailed questions about what the ingredients of a dish are, but you don't have to regale the table each time of all the evils of processed foods, msg, food dyes, or in this case gluten.
Post by polarbearfans on Jul 27, 2014 8:02:39 GMT -5
I hate articles like this. It just hurts those who have a true problem with gluten. I do agree that the problem is probably from how different wheat is now, how it is processed, and the fact that it is added to a lot of our food.
Because of people like this woman, it is so hard to be taken seriously dining out.
I miss real beer
eta: I don't make a big deal about it. I try to see what is on the menu that is already gluten free or can easily be made that way. I tell the server that I cannot have gluten, and to please let the kitchen know just in case I missed anything.
They're out there. I have two people in my family who have gone gluten free. They both claim it helps their digestive issues. I'm going to say their digestive issues are helped simply because they pay more attention to what they're eating and make generally better choices when they try to cut out gluten.
I stand firm that if you can giggle about your "cheat day" and claim just this one time won't hurt anything then you don't have a real problem. A real problem doesn't give you time off because you want a beer and a soft pretzel at the Phillies game.
Be careful of this, I have migraine triggers, and I can have "cheat days" with my trigger foods, but they involve a ton of pre-planning. I need to be extremely watchful with what I am eating the whole rest of the day, and take preventive dosage of medication, but if I do all that I can have a glass or two of red wine with dinner. On a normal day though, if I've already eaten some deli turkey breast with lunch, or some soft cheese with some crackers for a snack, that red wine would send me into a migraine that lasts anywhere from a couple hours to three days.
I hate articles like this. It just hurts those who have a true problem with gluten. I do agree that the problem is probably from how different wheat is now, how it is processed, and the fact that it is added to a lot of our food.
Because of people like this woman, it is so hard to be taken seriously dining out.
I miss real beer
eta: I don't make a big deal about it. I try to see what is on the menu that is already gluten free or can easily be made that way. I tell the server that I cannot have gluten, and to please let the kitchen know just in case I missed anything.
This. So much. I'm Celiac and it is insanely difficult to actually get the point across that I'm not picky or fussy, but actually, truly, seriously, sick if I eat gluten.
when did we start using the term "gluten intolerance?" Why not just say, "I can't eat wheat," or, "I'm allergic to wheat."
Um, because its an accurate statement and an intolerance and an allergy aren't the same fucking things?
Agreed. I am intolerant of most whole nuts -- peanuts, almonds, cashews, pecans ... I feel sick to my stomach if I eat them (but I can eat them in spread form, and I can have nut oils, etc). I'm lacking an enzyme to break down whole nuts. I would never say I'm allergic because I'm not.
This article is fucking insufferable. I wanted to like it, I really did. But this dude wrapped up the couple things I would agree with in such bullshit that I'd like to smack him.
I mean good on him for looking outside of shitty imitations for gluten free foods. But the quickness with which he presumes things about people annoys me. (Pots and kettles, I know lol) For all he knows, the woman was recently diagnosed and is still feeling her way around what is and what isn't permitted.
And what the hell is with the stuttering vs GI comparison?
And who the fuck cares what exactly you call it? Why is lactose intolerance an acceptable phrase but gluten intolerance is not? Also, does he realize there is a difference between allergy and intolerance? I am lactose intolerance. I am not allergic to milk.
I do, however, have an issue with the supposition that gluten is terrible for everyone. You can just go on and shut up with that one.
I'm really curious though why there is such a difference between people who choose to go gluten free and people who choose to go vegan or vegetarian. A good friend of mine went gluten free and says she feels so much better for it. Who am I to argue with that?
I hate articles like this. It just hurts those who have a true problem with gluten. I do agree that the problem is probably from how different wheat is now, how it is processed, and the fact that it is added to a lot of our food.
Because of people like this woman, it is so hard to be taken seriously dining out.
I miss real beer
eta: I don't make a big deal about it. I try to see what is on the menu that is already gluten free or can easily be made that way. I tell the server that I cannot have gluten, and to please let the kitchen know just in case I missed anything.
This. So much. I'm Celiac and it is insanely difficult to actually get the point across that I'm not picky or fussy, but actually, truly, seriously, sick if I eat gluten.
I guess this explains my sympathetic irritation with these articles as well.
My son has lethal peanut and egg allergies, and every time I read an article (or comments) about allergic reactions to foods involving nothing more than hives or a bit of queasiness, I feel a bit ragey. The rational, fact-based part of my brain understands the need for an honest discussion of the spectrum of reactions, but the boots-on-the-ground part of my brain knows from experience that those of us all the way at the end of the spectrum face skepticism that could literally kill.
I have celiac, which means that I am gluten intolerant. Accurate term. My body does not produce the enzyme to break down gluten, ergo, gluten intolerant.
I am so fucking tired of this shit: a big, long rant about how stupid and annoying gluten free people are with a little token mention that, oh, if you have celiac disease (but ONLY 1% do!) then you get a pass.
First, quit minimizing 1%! That is 3 million people! Approximately the same as type 1 diabetes, but no one ever goes around saying "Sugar free stuff is stupid! Only 1% of the population actually has type 1 diabetes. The rest of you should just suck it up and eat sugar like normal people.".
Second, when I go into a restaurant and ask if they have anything gluten free, or if I am at a party or a work event and people are trying to make me eat cookies and, after politely declining 8 times, I finally say that I can't eat wheat, how do people know that I am one of the "legitimate" 1%? I don't know about everyone else, but I am not very fond of telling strangers and acquaintances the details of my medical issues. (Except on the internet, obviously.) Whiney hypochondriac until proven otherwise, I guess.
Third, it isn't in this article, but in MOST others, celiac is described as something that causes GI discomfort. Like it's on par with lactose intolerance or something. No. It can cause really fucking serious, long-term health issues. Just ask my brittle bones.
I guess this explains my sympathetic irritation with these articles as well.
My son has lethal peanut and egg allergies, and every time I read an article (or comments) about allergic reactions to foods involving nothing more than hives or a bit of queasiness, I feel a bit ragey. The rational, fact-based part of my brain understands the need for an honest discussion of the spectrum of reactions, but the boots-on-the-ground part of my brain knows from experience that those of us all the way at the end of the spectrum face skepticism that could literally kill.
And it seems like people forget or don't know that for some, the reaction can get worse with every exposure. My son only became allergic to shellfish in the last three years or so. It's just a tingling of his lips and mouth but the reaction starts sooner now. It used to be he would take some benedryl and he wouldn't get one but now he takes benedryl and he still gets a reaction even if it's slower and shorter. He's decided to go ahead and skip shellfish now because he isn't sure what will happen next time.
This article is fucking insufferable. I wanted to like it, I really did. But this dude wrapped up the couple things I would agree with in such bullshit that I'd like to smack him.
I mean good on him for looking outside of shitty imitations for gluten free foods. But the quickness with which he presumes things about people annoys me. (Pots and kettles, I know lol) For all he knows, the woman was recently diagnosed and is still feeling her way around what is and what isn't permitted.
And what the hell is with the stuttering vs GI comparison?
And who the fuck cares what exactly you call it? Why is lactose intolerance an acceptable phrase but gluten intolerance is not? Also, does he realize there is a difference between allergy and intolerance? I am lactose intolerance. I am not allergic to milk.
I do, however, have an issue with the supposition that gluten is terrible for everyone. You can just go on and shut up with that one.
Wasn't there research recently that shows gluten intolerance isn't really a thing? Celiac is real and very serious obviously.
My husband suffers from chronic headaches and I also don't remember seeing wheat as a common trigger when we've looked into elimination diets.
This article is fucking insufferable. I wanted to like it, I really did. But this dude wrapped up the couple things I would agree with in such bullshit that I'd like to smack him.
I mean good on him for looking outside of shitty imitations for gluten free foods. But the quickness with which he presumes things about people annoys me. (Pots and kettles, I know lol) For all he knows, the woman was recently diagnosed and is still feeling her way around what is and what isn't permitted.
And what the hell is with the stuttering vs GI comparison?
And who the fuck cares what exactly you call it? Why is lactose intolerance an acceptable phrase but gluten intolerance is not? Also, does he realize there is a difference between allergy and intolerance? I am lactose intolerance. I am not allergic to milk.
I do, however, have an issue with the supposition that gluten is terrible for everyone. You can just go on and shut up with that one.
Wasn't there research recently that shows gluten intolerance isn't really a thing? Celiac is real and very serious obviously.
My husband suffers from chronic headaches and I also don't remember seeing wheat as a common trigger when we've looked into elimination diets.
Lactose intolerance is more solidly documented.
No. Gluten intolerance is absolutely a thing.
I lack the enzyme required to break down the proteins that comprise gluten. My body is incapable of digesting it. That is the very definition of food intolerance.
Having celiac disease means that, in addition to being unable to digest it, the proteins also trigger my immune system to fuck up my intestines, which causes a host of other issues. Those circulating antibodies also do something horrible to my skin.
I guess the thing is, I've recently decided that I don't care why someone has chosen to give up wheat. I don't ask people why they've decided to give up meat before deciding whether to respect their decision. So if gluten intolerance is just some made up placebo effect? Meh. If it makes you feel better, I'm happy to make at least one gluten free dish/dessert for the church picnic.
I kind of like it because it forces me to look beyond my usual mainstays. Turns out there's a lot out there that's naturally gluten free. Chocolate mousse for instance is pretty fucking yummy and there is a shitton you can do with rice krispie treats.
I guess the thing is, I've recently decided that I don't care why someone has chosen to give up wheat. I don't ask people why they've decided to give up meat before deciding whether to respect their decision. So if gluten intolerance is just some made up placebo effect? Meh. If it makes you feel better, I'm happy to make at least one gluten free dish/dessert for the church picnic.
I kind of like it because it forces me to look beyond my usual mainstays. Turns out there's a lot out there that's naturally gluten free. Chocolate mousse for instance is pretty fucking yummy and there is a shitton you can do with rice krispie treats.
Make sure you get the brown Rice Krispie because the regular are not gluten free.
I'm really curious though why there is such a difference between people who choose to go gluten free and people who choose to go vegan or vegetarian. A good friend of mine went gluten free and says she feels so much better for it. Who am I to argue with that?
Big picture, I agree with you. But some of this is about their attitude. I know a couple people who went GF and feel better for it. One used to have severe asthma attacks but once she went GF, no more issues. No doctor can tell her why and no test shows an issue w/ gluten - but she knows how her body reacts.
She and another friend I'm thinking about, though, are quiet about it. They don't make a PRODUCTION about being GF. The one friend- I didn't even realize she was GF until DS was diagnosed w/ celiac!
Then you have my aunt's DH. He makes it a PRODUCTION. And for the fact we suspect he actually has no issues - it makes it all even more annoying.
Sadly, it's "those people" who give all the genuine people a bad name.
And this is the same for people who make other dietary choices. Want to go vegetarian but you don't make it a big deal about it? Have at it. Try to make me feel bad for eating meat because its now your CAUSE? Take your preachiness and leave, please.
I guess the thing is, I've recently decided that I don't care why someone has chosen to give up wheat. I don't ask people why they've decided to give up meat before deciding whether to respect their decision. So if gluten intolerance is just some made up placebo effect? Meh. If it makes you feel better, I'm happy to make at least one gluten free dish/dessert for the church picnic.
I kind of like it because it forces me to look beyond my usual mainstays. Turns out there's a lot out there that's naturally gluten free. Chocolate mousse for instance is pretty fucking yummy and there is a shitton you can do with rice krispie treats.
There are not enough likes in the world for this. Amen.
But in those cases, you are judging people for the attitude, for how they interact with people, not the decision itself.
When a vegetarian acts like an asshole, we merely say they are assholes. Admittedly, vegans walk a finer line lol. But generally speaking, most do not disparage the rest of the meat skipping world because a few are douchebags about it.
Post by sugarglider on Jul 27, 2014 8:51:32 GMT -5
So because one diner was illogical, therefore the entire dietary restriction is a joke?
I remember in college, a decade ago, I'd go to help my roommate go grocery shopping in anticipation of a visit from her sister who has Celiac. We had to go to Whole Foods to find the few GF items. I had never heard of it before, but even at Whole Foods, it was a bit of a chore.
Now GF items are everywhere and marked as such on many menus (along with vegan, vegetarian, and nut-containing items) as well as at most grocery stores. Sure, some people are mistaken (maybe even a ton are), but if it makes it easier for those people with a real problem, then I'd say it's a net good.
There are always going to be rude and uninformed people out there. Don't blame the dietary restriction just because some who claim it might not know what they're talking about.
But in those cases, you are judging people for the attitude, for how they interact with people, not the decision itself.
When a vegetarian acts like an asshole, we merely say they are assholes. Admittedly, vegans walk a finer line lol. But generally speaking, most do not disparage the rest of the meat skipping world because a few are douchebags about it.