Health
Celiac is a digestion condition.
Living with celiac
BY JUDITH AND DIETER BUSE
Winter 2012 |
We were in Detroit, tired after hours of driving and a half day of pleasure looking at wonderful paintings in the Detroit Institute of Art. We found a motel, and then went for a meal at a restaurant just down the street. When we entered we looked at what people were eating. It seemed to be the usual fare of wings with sauces or huge marinated steaks. Since Judith is a celiac we thought we should leave, but decided to speak to the manager and explain her food problem. He said, “wait a minute,” and came back with a gluten-free menu which was to be introduced in a week's time. He said he would try to have something made from it for her right away. We had a nutritious, delicious meal. Celiac is an increasingly acknowledged auto-immune condition affecting the digestive system. It is an inability to process glutens, the type of protein found in wheat, rye and barley. Approximately two percent of the population has celiac, some estimates run toward five percent. In Italy, all children are tested for it at school. In Finland, clinics go out into rural areas to provide support, education, and testing. Doctors can prescribe gluten-free foods on the health plan in England. People with celiac require a gluten-free diet. If not followed, they will not have proper nourishment because their intestines cannot process foods. Industrially-processed foods may have traces of gluten because of flour dust and contamination in factories. For example, nuts, seeds, grains (including oats), even rice, are usually processed in Canada in places that also handle wheat. Further, wheat starch is often added to products such as seasoning mixes, barbecue sauces, condiments and some canned goods. The safest path for celiacs is to cook from scratch using fresh meat, fish, eggs, vegetables, herbs and fruit. Gluten-free breads, pastas, ice cream, desserts are available at most major grocery and many health food stores, but what you learn to bake yourself is tastier and closer to what you remember of your previous diet. Gluten-free beer is available at the LCBO, and in some restaurants. But, those with celiac disease must read the labels on all commercial products each time they purchase an item because ingredients change. Canada’s labeling laws do not require companies to list the major allergens, although some companies do it voluntarily. The label “organic” is not sufficient, because it does not mean gluten-free. For basic information, if you think you have celiac, consult your doctor or check with the national celiac association at www.celiac.ca/index.php. The Sudbury chapter can help at 705.522. 5119 or P.O. Box 2794, Stn. A, Sudbury, ON, P3A 5J3. If you know you have celiac—does it mean no eating at friends or at restaurants? Not at all, if you inform your friends with a list of what you can eat and what you cannot eat, as well as what they need to watch out for. It has only been as recent as five years ago that many restaurants became aware of the problem. Some franchises even offer a gluten-free menu. Almost all restaurants that prepare food from scratch and use fresh ingredients can handle gluten-free requests, if they are aware of cross-contamination issues. Celiac patients can order a gluten-free pizza and gluten-free beer at the Laughing Buddha. We have found that Verdicchio’s, Bella Vita Cucina, the Keg, Alexandria’s, Tommy’s Not Here, Ripe, Pat and Mario’s are also accommodating. The Hour Glass has a special gluten-free menu. (The excellent French fries are done in a dedicated frier, but bring your own sharp knife for the steaks because they only have tearing knives.) Some fast food outlets such as MacDonalds, Montana, and Wendys offer gluten-free options in the United States, but a check with Sudbury outlets found that none did here. There are many other restaurants that can handle cooking for celiacs, but it is best to bring a short list of what you can and what you cannot eat, and to ask if the chef is aware of cross contamination. It is best to call ahead for a reservation and state that you are a celiac. What about when your travel? Airlines will provide a gluten-free meal (but will not consider a second problem combined with that one, lactose intollerant). Useful for restaurants when abroad is to have a letter in the language of the country in which you are traveling. The celiac association, including the local chapter, can help with sample letters (in French, German, Spanish, Portuguese, and Italian). What happens when you are sick and hospitalized? In Manitoba the hospital system has 12 gluten-free options for doctors to prescribe. In Ontario doctors do not have even one such choice and you will have to make arrangements with friends or relatives (similar to Third World hospitals).
