For some, cross-contamination might not be as harmful as it is to others. But if someone says "I'm gluten-free," whose responsibility is it to make sure that "gluten-free" means "cross-contamination-free" to the chef?
Why has the gluten-free trend taken off like wildfire in the last few years while the FODMAP diet has not really caught on even though it was developed way back in 1999 and shown to have a high success rate for people with IBS and even other gastrointestinal issues?
We are constantly inundated with messages from the media about the "magic" of a gluten-free diet. Many irresponsibly perpetuate a cycle of misinformation, leading to the amplification of the gluten-free diet and the silencing of celiac disease.
This "all-or-nothing" view has led to some doctors telling patients that suspect they're sensitive to gluten but test negative for celiac disease that they're simply imagining an affliction that doesn't exist. It turns out those doctors are wrong.
To be certain a drug does not contain gluten patients with CD, non-celiac gluten sensitivities, or wheat allergies must make multiple phone calls, perform Internet searches, and/or have the pharmacist review the package insert with them.
Is it really cheaper to buy boxed frozen foods than to buy ingredients in bulk and prepare meals for the freezer yourself? You may pay a little more initially, but you will get more meals out of your purchase in the long run.
The lack of understanding around "gluten-free" is baffling and sometimes disheartening, to say the least. As a member of this gluten-free community, I am privileged to live in the moment we occupy today, a time that is changing the very fabric of this issue.
I was diagnosed with celiac disease 35 years ago when there were no resources or foods. I went to culinary school to understand recipes and discovered that nearly every baking formula can be made over by replacing regular flour with gluten-free flour.