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Celiac.com 04/04/2025 - Dylan Dreyer, the well-known meteorologist and Today show personality, recently shared a frustrating experience that struck a chord with many people living with celiac disease or gluten sensitivity. While dining at an airport restaurant with her family, Dreyer discovered that the "gluten-free" pizza option on the menu was not actually safe for her 8-year-old son, Calvin, who has celiac disease. The issue? The gluten-free pizza crust was cooked in the same oven as regular pizzas, leading to cross-contamination. Dreyer’s public service announcement (PSA) on Instagram highlighted a widespread problem that affects millions of people worldwide. For those with celiac disease or gluten sensitivity, dining out—especially in high-stress environments like airports—can be a minefield of misinformation and risk. This article delves into the implications of Dreyer’s experience, the challenges faced by individuals with gluten-related disorders, and what needs to change to create safer dining experiences for everyone. Understanding Celiac Disease and Gluten Sensitivity What Is Celiac Disease? Celiac disease is an autoimmune disorder in which the ingestion of gluten—a protein found in wheat, barley, and rye—triggers an immune response that damages the small intestine. This damage can lead to a range of symptoms, including digestive issues, malnutrition, fatigue, and even long-term complications like osteoporosis or neurological disorders. For people with celiac disease, avoiding gluten is not a lifestyle choice but a medical necessity. What Is Non-Celiac Gluten Sensitivity? Non-celiac gluten sensitivity (NCGS) is a condition in which individuals experience symptoms similar to those of celiac disease—such as bloating, headaches, and fatigue—without the autoimmune response or intestinal damage. While the exact mechanisms of NCGS are still being studied, the need for a gluten-free diet is equally critical for those affected. The Importance of Strict Gluten-Free Practices For individuals with celiac disease or severe gluten sensitivity, even trace amounts of gluten can cause adverse reactions. This means that gluten-free food must be prepared in a dedicated environment, using separate utensils, cookware, and cooking surfaces to avoid cross-contamination. Unfortunately, as Dreyer’s experience illustrates, many restaurants fail to meet these standards. The Problem with "Gluten-Free" Labeling Misleading Menus and False Promises One of the most significant challenges for people with gluten-related disorders is the inconsistency in how "gluten-free" options are presented. In Dreyer’s case, the airport restaurant advertised a gluten-free pizza crust but failed to mention that it would be cooked in the same oven as regular pizzas. This oversight rendered the option unsafe for her son. This issue is not unique to airports. Many restaurants and food establishments use the term "gluten-free" loosely, often without understanding the strict protocols required to ensure safety. For individuals with celiac disease, this can lead to a false sense of security and, ultimately, a harmful dining experience. The Risks of Cross-Contamination Cross-contamination occurs when gluten-free food comes into contact with gluten-containing ingredients or surfaces. Common sources of cross-contamination include shared fryers, toasters, cutting boards, and cooking utensils. In Dreyer’s situation, the shared pizza oven was the culprit. For people with celiac disease, even a small amount of gluten—equivalent to a few crumbs—can trigger symptoms and cause intestinal damage. This makes cross-contamination a serious concern that cannot be overlooked. The Broader Implications for Travelers with Gluten-Related Disorders Airports as a Dining Desert Airports are notoriously challenging for individuals with dietary restrictions. The fast-paced, high-volume nature of airport dining often leads to shortcuts in food preparation and a lack of attention to detail. For travelers with celiac disease or gluten sensitivity, finding safe and reliable meal options can feel like an impossible task. Dreyer’s experience underscores the need for airports to prioritize inclusivity in their dining offerings. This includes not only providing gluten-free options but also ensuring that these options are prepared safely and free from cross-contamination. The Emotional Toll of Unsafe Dining Beyond the physical risks, the constant vigilance required to avoid gluten can take a significant emotional toll. For parents like Dreyer, the stress of ensuring their child’s safety is compounded by the frustration of encountering misleading or inadequate options. The comments on Dreyer’s Instagram post reflect this sentiment, with many individuals expressing their exhaustion and frustration. One user wrote, "We just have to keep educating (but it’s exhausting)," highlighting the ongoing battle for awareness and understanding. What Needs to Change Education and Training for Food Service Staff One of the most critical steps in addressing this issue is improving education and training for food service staff. Many restaurant employees may not fully understand the severity of celiac disease or the importance of avoiding cross-contamination. By providing comprehensive training, restaurants can ensure that their gluten-free offerings are truly safe for those who need them. Clear and Accurate Labeling Restaurants and food establishments must be transparent about their gluten-free practices. This includes clearly stating whether gluten-free items are prepared in a dedicated environment or if there is a risk of cross-contamination. Menus should provide detailed information to help customers make informed decisions. Advocacy and Awareness Public figures like Dylan Dreyer play a crucial role in raising awareness about the challenges faced by individuals with gluten-related disorders. By sharing their experiences, they can amplify the voices of those who often feel overlooked and push for meaningful change. As one commenter on Dreyer’s post noted, "If there were more people with your voice range, things could change for those with celiac disease." Advocacy efforts can lead to increased demand for safe dining options and, ultimately, better standards across the food industry. Conclusion: A Call for Inclusivity and Safety Dylan Dreyer’s airport dining experience serves as a powerful reminder of the challenges faced by individuals with celiac disease and gluten sensitivity. For these individuals, dining out is not just a matter of preference but a complex and often stressful endeavor that requires constant vigilance. The food industry—especially high-traffic environments like airports—must do better to accommodate the needs of this community. This includes providing truly safe gluten-free options, educating staff, and being transparent about food preparation practices. By addressing these issues, we can create a more inclusive dining experience for everyone, ensuring that individuals with gluten-related disorders can enjoy meals without fear or frustration. As Dreyer aptly put it, "Do better." It’s a call to action that resonates far beyond airport restaurants, challenging us all to prioritize safety, understanding, and inclusivity in every aspect of food service. Read more at: instagram.com and parade.com

Celiac.com 03/28/2025 - For students with celiac disease, gluten sensitivity, or severe food allergies, navigating campus dining can be a daily challenge. While many universities have made strides in providing safer food options, gaps still exist in ensuring that students with dietary restrictions have access to nutritious, satisfying meals. Georgetown University’s recent launch of the Stress Less Zone, a designated gluten-free and nut-free dining station, highlights both progress and ongoing challenges in allergen-safe campus dining. The Purpose of the Stress Less Zone The Stress Less Zone was introduced as part of Georgetown University’s efforts to create a safer dining environment for students who need to avoid gluten, peanuts, and tree nuts. This station offers a pantry stocked with pre-packaged breakfast foods, cereals, and granola bars, providing an alternative for students who require allergen-free options. A university spokesperson emphasized that the initiative aims to foster awareness about the importance of accommodating students with food sensitivities. However, while the intention is positive, the execution has left some students feeling underwhelmed. Challenges of the New Allergen Station Despite its goal of inclusivity, some students with dietary restrictions have expressed disappointment with the Stress Less Zone’s offerings. Ruby Addie, a student with celiac disease, noted the station lacks variety and hot meal options. She pointed out that while a gluten-free toaster is available, there are few substantial items to toast. Other students, like Una Mekić, echoed this sentiment, stating that the limited selection does not justify purchasing a campus meal plan. A significant issue highlighted by students is the risk of cross-contamination. Even with designated allergen-safe areas, dining halls often struggle to fully prevent exposure to gluten and other allergens. Shared utensils, crumbs, and improper food handling can still pose risks, making it difficult for students with celiac disease to dine safely. Cross-Contamination and Campus Dining Risks For students with celiac disease, even trace amounts of gluten can cause severe health reactions. Many students have reported falling ill due to cross-contamination at dining halls. Without strict food preparation protocols, separate cooking equipment, and well-trained staff, the risk of accidental exposure remains high. The Georgetown dining hall’s current approach involves digital allergen labels and an allergen-free station, but it does not guarantee complete safety from cross-contact. While the university acknowledges these limitations, students argue that more comprehensive measures, such as dedicated gluten-free kitchens or chef-prepared allergen-safe meals, are necessary to create a truly safe dining experience. The Need for Expanded Allergen-Free Options The Stress Less Zone represents a step toward addressing the needs of students with dietary restrictions, but it falls short of providing a full solution. Many students believe the university should expand its allergen-free options by including hot meals, more substantial gluten-free offerings, and better substitutes for common allergens. Offering diverse, nutritious options would not only benefit students with medical dietary needs but also contribute to a more inclusive dining experience for the broader student body. Expanding allergen-free choices can help normalize dietary accommodations and ensure that all students have access to meals that meet their health requirements. How Universities Can Improve Allergen-Safe Dining Colleges and universities nationwide can learn from the implementation of the Stress Less Zone and take additional steps to enhance allergen-safe dining. Some potential improvements include: Dedicated Gluten-Free and Allergen-Free Kitchens: Having separate preparation areas can significantly reduce cross-contamination risks. Trained Staff and Strict Protocols: Ensuring food service employees are thoroughly trained in allergen safety can help minimize errors. Hot Gluten-Free and Allergy-Friendly Meals: Expanding beyond pre-packaged options to include hot meals would greatly improve the dining experience for affected students. Student Involvement in Menu Planning: Consulting students with dietary restrictions can help universities design better menus and ensure their needs are met. Clearer Allergen Labeling and Transparency: Digital screens and ingredient lists are helpful, but ensuring absolute clarity in food preparation and labeling is essential. Conclusion Georgetown University’s Stress Less Zone is a promising initiative aimed at making dining more accessible for students with gluten and nut allergies. However, the current implementation highlights the continued need for universities to expand and refine their allergen-safe dining options. Providing safe, nutritious, and varied meals should be a priority, ensuring that all students—regardless of dietary restrictions—can enjoy a fulfilling dining experience on campus. By listening to students, implementing stricter safety measures, and expanding food choices, universities can take meaningful steps toward truly inclusive dining. Read more at: thehoya.com

Celiac.com 01/02/2025 - Ensuring equitable dining options for students with dietary restrictions is essential on any college campus. At the University of Pennsylvania, a recent analysis by The Daily Pennsylvanian revealed that fewer than half of all food items served at major dining halls are free of the top nine allergens. For students with specific needs, such as celiac disease or gluten sensitivity, this poses significant challenges. Below, we explore the findings of this analysis, highlight the current efforts to accommodate dietary needs, and provide insight into gluten-free options available on campus. Dining Halls and Allergen-Free Statistics The investigation covered four main dining halls: Hill House, 1920 Commons, Lauder College House, and Kings Court English House. Together, these venues offered 2,724 individual menu items during the month of September 2024. Notably, only 44% of these options were allergen-free, with Kings Court English House offering the lowest percentage at 31%. Penn Dining defines allergen-free items as those excluding the nine major allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. This definition is critical for students managing allergies or intolerances, especially those who must avoid gluten. Despite efforts to increase allergen-free offerings, students with celiac disease report significant hurdles in navigating the dining landscape. Gluten-Free Options: Progress and Limitations Penn Dining has made strides in accommodating gluten-free diets, particularly through initiatives like the gluten-free cabinets at Hill House and 1920 Commons. These cabinets offer items such as gluten-free pizza and chicken nuggets and are managed to minimize cross-contamination. However, access to these cabinets requires prior training and approval through disability services, potentially limiting their use. For students like College junior Philip Nenov, who has celiac disease, the lack of gluten-free options outside these designated areas affects meal planning and limits dining flexibility. While the SimplyOASIS stations at Hill and Commons are appreciated for their efforts to avoid cross-contamination, their limited menu often leaves students with few choices. “It is kind of impractical that that’s the only place,” Nenov shared. “The staff is always willing to accommodate if you do need something, but there’s normally only a few options available.” Vegan and Vegetarian Offerings: A Broader View In addition to gluten-free efforts, Penn Dining provides a range of vegetarian and vegan items. Approximately 22% of the analyzed food items were vegetarian, and 52% were vegan. However, many of these items are side dishes, such as sautéed vegetables, rather than substantial entrees. Penn Dining’s Head of Culinary, Shazad Khan, highlighted the diverse culinary strategies employed across the different dining facilities. The menu at each location is shaped by its unique capacity and audience. While these efforts contribute to a broader range of offerings, students with specific dietary needs often find themselves limited to a small subset of options. Student Feedback and the Path Forward Penn Dining actively seeks student feedback through surveys and advisory board meetings. Requests for more diverse cuisines and specialized dietary options have already spurred initiatives like the Chef Signature Series and expanded halal offerings. Steven Green, director of operations at Bon Appetit Management Company, emphasized the growing importance of meeting specialized dietary needs. “Looking at everything from our partnerships to recipe development, specialized dietary needs are something that’s going to continue to grow and develop,” he said. Recommendations for Gluten-Free Students For students managing celiac disease or gluten sensitivity, dining on campus can be daunting. Here are some strategies and recommendations to make the most of available options: Get Trained for Gluten-Free Cabinets: Completing the necessary training for accessing the gluten-free cabinets at Hill and Commons ensures access to safe, prepared meals. Advocate for More Options: Engage with Penn Dining’s advisory board to voice the need for expanded gluten-free offerings across all dining halls. Utilize Dining Dollars Strategically: For venues with limited gluten-free options, use dining dollars at campus grocers or cafes offering more variety. Communicate with Staff: Many dining staff are willing to accommodate requests if given advance notice. The Importance of Inclusive Dining Inclusive dining options are essential for fostering a supportive campus environment. For students with celiac disease, access to gluten-free meals is not a preference but a medical necessity. While Penn Dining has made commendable efforts, the current offerings highlight a need for continued improvement. By expanding gluten-free choices, investing in cross-contamination safeguards, and integrating student feedback into menu planning, Penn Dining can ensure that every student feels included and nourished. For now, students must navigate the available resources and advocate for broader change to create a truly inclusive dining experience. Read more at: thedp.com Watch the video version of this article:

Celiac.com 11/30/2024 - Gluten is a protein found in wheat, barley, and rye that can cause severe health issues for individuals with celiac disease or gluten sensitivity. Most people are aware of the obvious sources of gluten in foods like bread, pasta, and baked goods, but gluten can also hide in less obvious places. From processed foods to personal care products, gluten can sneak into your daily routine in ways you might not expect. Let's explore some of the hidden sources of gluten that you need to watch out for, and some practical tips on how to avoid them. Sneaky Gluten in Processed Foods Gluten is often used as a thickening agent or filler in a wide range of processed foods, making it difficult to avoid unless you carefully check ingredient labels. Below are some common food categories where gluten may be lurking: 1. Sauces and Condiments Many sauces and condiments contain gluten as a thickening agent or as part of flavor additives. Soy sauce, for example, is typically made from fermented wheat, making it a major gluten offender. Barbecue sauces, salad dressings, marinades, and gravy mixes may also include gluten, even if they don’t taste like wheat-based products. To be safe, look for products labeled "gluten-free" or opt for tamari as a gluten-free soy sauce alternative. 2. Processed Meats Gluten can be hidden in processed meats like sausages, hot dogs, deli meats, and pre-packaged burger patties. These products may contain breadcrumbs or other gluten-based fillers that help bind the meat. Always read labels carefully and choose brands that specifically state they are gluten-free. 3. Spice Blends and Seasonings It’s easy to assume that individual herbs and spices are naturally gluten-free, but premade spice blends and seasoning mixes can be a surprising source of gluten. Some manufacturers add flour or wheat starch as an anti-caking agent to keep spices from clumping. When shopping for spices, opt for single-ingredient options or gluten-free labeled spice blends. 4. Soups and Broths Packaged soups and bouillon cubes are another area where gluten can sneak in. Flour is often used to thicken soups, and barley is sometimes added as a flavoring agent. Even broths, which seem like a safe choice, can sometimes include gluten-based additives. When in doubt, choose brands that are certified gluten-free or make your own soups at home. 5. Candy and Sweets Surprisingly, some candies contain gluten, particularly those with malt flavoring, which is derived from barley. Chewy candies, licorice, and even chocolate bars can contain gluten, making it essential to check the ingredient list before indulging in your favorite treats. Check out our list of gluten-free candy. Gluten in Non-Food Products While most people are vigilant about avoiding gluten in their food, they may not realize that gluten can also be found in personal care and household products. While it may not cause an internal reaction unless ingested, using products containing gluten can still pose risks, especially for those with severe celiac disease or gluten sensitivity. 1. Beauty Products Gluten is sometimes used as a binding agent or filler in cosmetics and skincare products, including makeup, lotions, and shampoos. Lipsticks and lip balms, in particular, can be risky because they are applied to the mouth and could be accidentally ingested. Always choose beauty products that are labeled gluten-free, and be especially cautious with anything that could come into direct contact with your mouth. 2. Hair Care Products Shampoos, conditioners, and hair styling products can also contain gluten, which might surprise many. While gluten in these products may not be absorbed through the skin, the risk arises from accidentally ingesting small amounts of product while washing your hair. For people with gluten sensitivity, using gluten-free hair care products is a safer choice. 3. Medications and Supplements Some over-the-counter medications, vitamins, and supplements use gluten as a filler or binder. This can be particularly concerning because gluten content in these products may not always be clearly listed on the label. Speak to your doctor or pharmacist about gluten-free alternatives, and always check with manufacturers to verify whether their products contain gluten. You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: dailymed.nlm.nih.gov. To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. 4. Toothpaste and Mouthwash Although most toothpastes and mouthwashes are naturally gluten-free, in rare cases they can also contain gluten, especially those that include flavorings or thickeners. Since these products come into direct contact with your mouth, choosing gluten-free options is crucial to avoid accidental ingestion. 5. Household Products Though less common, certain household items, such as dishwashing detergents and cleaning products, may also contain gluten-derived ingredients. While the chances of ingesting gluten from these products are low, people with severe gluten sensitivities may prefer to use gluten-free cleaning products to eliminate any risk. Tips for Avoiding Hidden Gluten Navigating the hidden sources of gluten can be challenging, but with a few smart strategies, you can protect yourself from accidental exposure. 1. Read Labels Carefully One of the most important steps is to always read labels, even on products you wouldn't expect to contain gluten. Gluten can be hidden in ingredients like "malt," "wheat starch," or "hydrolyzed wheat protein." However, labels are not always complete or clear, especially when it comes to processed foods and non-food items. This is where visiting the company's website can be incredibly helpful. Many companies provide detailed ingredient lists, frequently asked questions, and information on whether their products are gluten-free. In fact, some manufacturers will even provide documentation or certification on their websites that guarantees their products have been tested and meet the standards for being labeled gluten-free. If the information online is still unclear, don’t hesitate to contact the company directly. Most companies have customer service hotlines or email support where you can ask specific questions about the gluten-free status of a product. When contacting the company, ask about their manufacturing processes and whether their products are made in facilities that handle gluten, as cross-contamination can sometimes occur. You can also inquire if they perform regular gluten testing on their products to ensure they meet safety standards. By taking this extra step, you can get accurate, up-to-date information and have peace of mind knowing exactly what you’re consuming or using. Taking a proactive approach and engaging with manufacturers ensures you are fully informed about the products you use, which is crucial for maintaining a gluten-free lifestyle. 2. Choose Certified Gluten-Free Products Many companies now offer certified gluten-free options across a wide range of categories, from food to beauty products. Products with a certified gluten-free label have undergone rigorous testing and must meet strict standards, such as containing less than 10 parts per million (ppm) of gluten, 50% less than that required by regulatory agencies like the FDA. This certification process is typically conducted by third-party organizations to ensure the product is safe for those with celiac disease or gluten sensitivities. On the other hand, items simply labeled "gluten-free" may not always meet these stringent testing requirements. While the "gluten-free" label indicates the product doesn’t contain gluten ingredients, it may still carry a higher risk of cross-contamination if it's not certified. Whenever possible, opt for certified products to have an extra layer of assurance, but at the very least, choose items clearly marked "gluten-free" to reduce the risk of gluten exposure. 3. Ask Questions When dining out or trying new products, asking the right questions is essential to protecting yourself from hidden gluten. Restaurants, in particular, can be a major source of gluten exposure, even when offering gluten-free options. Cross-contamination often occurs in kitchens where gluten-containing ingredients are used alongside gluten-free ones. For example, a restaurant might prepare gluten-free pasta but cook it in the same pot or water used for regular pasta, or gluten-free pizza may be made on the same surface used for dough containing wheat. This can result in trace amounts of gluten making their way into your meal, enough to trigger symptoms in those with celiac disease or gluten intolerance. To avoid this, don’t hesitate to ask the restaurant staff how they prepare gluten-free meals. Some important questions to ask include whether they use separate utensils, cookware, or prep areas for gluten-free foods, and if they train their staff on gluten safety. You can also inquire about specific ingredients and how they ensure their gluten-free options remain safe from cross-contact. Many restaurants are happy to accommodate special dietary needs, but it’s always a good idea to have a thorough conversation before ordering to ensure your meal is safe. 4. Stay Vigilant with Cross-Contamination Even products that are naturally gluten-free can become contaminated with gluten during manufacturing or preparation. For example, oats are often processed in facilities that also handle wheat, which can lead to cross-contamination. Make sure to choose products that are labeled as gluten-free and produced in dedicated gluten-free facilities. When trying new products, it’s equally important to verify the gluten content. Some products may claim to be gluten-free but are processed in facilities that handle gluten-containing grains, leading to potential cross-contamination. If you’re unsure about the gluten status of a product, it’s worth reaching out to the manufacturer for clarification. As mentioned earlier, many companies offer detailed information online, but if anything is unclear, don’t hesitate to contact them directly. Ask about their gluten-free certification process, whether the product is tested for gluten, and if the manufacturing facility handles other gluten-containing products. By staying informed and asking the right questions—whether at a restaurant or with a product manufacturer—you can better protect yourself from accidental gluten exposure. This proactive approach is essential for maintaining your health and continuing your gluten-free journey safely. Conclusion: The Importance of Staying Gluten-Free For individuals with celiac disease or gluten sensitivity, avoiding gluten is critical to maintaining good health. Hidden gluten in everyday products, from sauces to beauty items, can be tricky to spot but can still cause harm. By becoming more aware of where gluten might be hiding and making conscious choices about the products you use and consume, you can significantly reduce the risk of accidental gluten exposure. Staying vigilant, reading labels, and choosing gluten-free certified products can help ensure that you live a safe and healthy gluten-free lifestyle. Watch the video version of this article:

Celiac.com 08/30/2019 - A gluten-free, vegan blogger with nearly a million Instagram followers is criticizing a popular restaurant in Puglia, Italy, for failing to alter its $200 tasting menu to accommodate her dietary restrictions. Many gluten-free folks have been there: You arrange reservations at a fancy restaurant, and you mention that you are gluten-free. You think they have your back, and you show up and they serve you food with gluten in it. Writing on Instagram, Nicole Warne, who runs the noted Gary Pepper Girl fashion and lifestyle blog, complained that the famous restaurant, Grotta Palazzese in Puglia, would not change its $200 set menu to suit her dietary request. A glance at the post, however, raises several questions, and might offer some tips for how to make sure that both the patron and the restaurant are on the same page when it comes to food restrictions. Ms. Warne indicates that she made her dietary restrictions clear when she booked the reservation three months ahead of her visit. However, when she arrived, she claims she was told the restaurant couldn't tweak its tasting menu to fit her diet. However, Ms. Warne does not indicate that the restaurant communicated that they understood her request, or that they confirmed their ability to accommodate her. That's not to criticize Ms. Warne, but to offer some food for gluten-free thought. She doesn't seem to be accusing the restaurant of a bait and switch. That is, she doesn't seem to say: Hey, the restaurant said they would accommodate our dietary request and would serve us dish X instead of dish Y, but when we got there, they refused. She seems, rather, to be saying that she informed the restaurant she was gluten-free and vegan when she made the reservation three months before her visit, that she was then served the standard set menu that was neither vegan nor gluten-free, and that the restaurant would not cop to the mistake. Having faced the challenges of ordering gluten-free in a number of countries, including Italy, we sympathize with Ms. Warne's efforts, and with her disappointment. If you have celiac disease and you've ever tried to navigate restaurants for gluten-free food, you know there is plenty of room for errors, mistakes, and misunderstandings; and that's when both parties speak the same language. Most restaurants are happy to help their customers navigate food restrictions. Most restaurants want their customers to have a good experience, so it's hard to imagine they deliberately disregarded her preferences. It's not hard to imagine that they refused to cop to their mistake out of stubbornness, embarrassment, greed or some combination of the three. One good rule of thumb when dealing with any restaurant, especially restaurants in foreign countries, is to double and even triple check the arrangements, because much can be lost in translation, or in the chain of communication. Do your due diligence. If you really want to eat in a particular restaurant and you want them to accommodate your dietary restrictions, it is best to look at the menu in advance. Have an idea in mind of the kind of food you might want or the changes you're seeking. Be ready to email or call, or even find someone who speaks the language to run offense for you, if you don't speak the language. And follow-up, preferably a day or two ahead of your visit, just to confirm. Look, it sucks to pay two-hundred Euro for a meal you really can't eat. The only solution we know is communication and negotiation. Even then, people looking to eat gluten-free or vegan can face challenges like those faced by Ms. Warne. Best of luck to everyone in their gluten-free dining efforts. Meantime, do you have a comment or a story about a gluten-free restaurant fail? Share it below. Read more at Insider.com

Celiac.com 03/08/2019 - How many times have you gone out to dinner and tried to find a gluten-free meal that wouldn't make you sick? How many times have you eaten that gluten-free meal, only to think, "gee, I wouldn't feed this to my dog?" This leads to the question, do restaurants that serve gluten-free menu items taste test their offerings? If not, why not? Why do they think that people with gluten-intolerance or celiac disease want to eat cardboard? These and other questions continue to baffle me. There are a few things that restaurants could do better. The gluten-free wave is sweeping the nation. Restaurants need to learn how to swim, or be swept away with the tide. These are some of my pet peeves when it comes to dining out gluten-free. Running out of gluten free items, such as hamburger rolls or bread It is really easy to buy really good packaged gluten-free hamburger buns or bread. How many times have you been told that the only gluten-free offering is a lettuce wrap? Really? If I want to eat salad, I will order salad! Offering inedible gluten-free items Have you ever had a really awful gluten-free muffin in a restaurant, or for that matter, on a cruise ship? I am sure that if the kitchen staff tried these stale pieces of sawdust, they would not want to eat them. Why do they think someone with celiac disease or gluten-intolerance would? Trying and Failing to do it themselves (especially with dessert) Believe me, I really do appreciate the effort a chef makes to give me a gluten-free dessert other than sorbet or a fruit plate. I had a wonderful experience on a cruise a few years ago. The chef attempted to make me a gluten and dairy free cake (I am also dairy intolerant). It was really great. Unfortunately, they waited until the last night of the cruise, and I could only eat one piece of it. But I have to admit, by that time I was really tired of eating fruit plates. It's not that difficult to buy a ready made gluten-free cake, cookie or muffin mix and give us some options. Removing the "offending" gluten-free items until there's nothing left How many times have you ordered a wonderful sounding dish, only to receive a pale, gluten-free comparison? Believe me, before I go out to eat, I study the allergen menu really closely and try to find something that will not be entirely ruined if it is made gluten-free. I am not always successful. Sometimes the chef goes overboard in the interest of caution, and removes everything that could "possibly" contain anything remotely containing gluten. What I get is a tasteless shadow of the original dish, and resounding disappointment. I don't order certain items, like crab cakes, because even though gluten-free breadcrumbs actually exist, it wouldn't occur to the chef to try to use them. Improperly trained staff I am sure you have all seen the eye-roll and the deer in the headlights look of waitstaff who panic, or sneer at the mere mention that you are gluten-free. Nor do they have a clue about menu items that might contain gluten. It might be obvious to those of us who live this life everyday, but the waitstaff and kitchen staff don't seem to know. It is imperative that waitstaff and kitchen staff know what contains gluten, and what does not. I can't even count how many times I have gotten sick because I was told something was "fine". Cross-contamination with gluten-containing foods If you think your restaurant has a dedicated area to handle your gluten-free meal, you might be sadly mistaken. Using the same fryer, using the same pasta water, using the same utensils; these are just some of the things that are going on in the kitchen. It is far easier for a busy kitchen staff to take shortcuts than to properly prepare a gluten-free meal. I have also noticed that the attention to detail goes up with the price-tag of the meal in question. You are likely to get more attention in a fine-dining restaurant than in a small mom and pop owned one. Of course, there are exceptions to this rule. You are also more likely to get "glutened" on a busy night, as opposed to a slow one. In Conclusion I know in my heart that as the numbers of gluten-intolerant diners grows, so will the improvement of our collective dining experience. My love for dining out has waned since I became gluten-intolerant. I find I can make better food at home. I know this is not an option for everyone. But why should gluten-free be a tradeoff?

Celiac.com 05/18/2018 - Across the country, colleges and universities are rethinking the way they provide food services for students with food allergies and food intolerance. In some cases, that means major renovations. In other cases, it means creating completely new dining and food halls. To document both their commitment and execution of gluten-free and allergen-free dining, these new food halls are frequently turning to auditing and accreditation firms, such as Kitchens with Confidence. The latest major player to make the leap to allergen-free dining is Syracuse University. The university’s Food Services recently earned an official gluten-free certification from Kitchens with Confidence for four of the University’s dining centers, with the fifth soon to follow. To earn the gluten-free certification from Kitchens with Confidence, food services must pass a 41 point audit process that includes 200 control check points. The food service must also agree to get any new food item approved in advance, and to submit to monthly testing of prep surfaces, to furnish quarterly reports, and to provide information on any staffing changes, recalls or incident reports. Kitchens with Confidence representatives also conduct annual inspections of each dining center. Syracuse students and guests eating at Ernie Davis, Shaw, Graham and Sadler dining centers can now choose safe, reliable gluten-free food from a certified gluten-free food center. The fifth dining center, Brockway, is currently undergoing renovations scheduled for completion by fall, when Brockway will also receive its certification. Syracuse Food Services has offered a gluten-free foods in its dining centers for years. According to Jamie Cyr, director of Auxiliary Services, the university believes that the independent Gluten-Free Certification from Kitchens with Confidence will help ease the anxiety for parents and students.” Syracuse is understandably proud of their accomplishment. According to Mark Tewksbury, director of residence dining operations, “campus dining centers serve 11,000 meals per day and our food is made fresh daily. Making sure that it is nutritious, delicious and safe for all students is a top priority.” Look for more colleges and universities to follow in the footsteps of Syracuse and others that have made safe, reliable food available for their students with food allergies or sensitivities. Read more.