12 Tips to Keep College Students with Dietary Restrictions Safe

College is supposed to be an educational experience, preparing you for the wonderful life awaiting you beyond the walls of academia, but let’s be honest. Most look forward to a fun time with new friends, in a new environment with a new way of life called independence.

Pizza parties late at night, a burger on the run or just maybe when no one was looking an illicit beer or two from an upper classman are a few of the many things that make up college life. Oh yeah! There are those study groups too, but still a social scene nevertheless.

Being away from home for the first time and rooming with one or more people you hardly know while trying to learn the ropes of which professor to sign up for which class can be a little daunting. I can tell you right now; this country girl was overwhelmed during those first few days at The University of Montevallo, especially when my history professor made the proclamation at the beginning of our first class that she was “married” to history. I knew I, as in the entire class, was in trouble.

Many freshmen experience a bout or two of homesickness, particularly when they get that first test back with a grade somewhat lower than what they had been accustomed to receiving in high school. Rooming situations sometimes do not work out as well as anticipated, or that love of your life from the year before finds someone new.

That eagerly anticipated first taste of freedom away from the watchful eye of parents can prove to be rather lonely, especially before a new routine is established and new friendships begin to blossom. When you throw a monkey wrench, such as Celiac disease, or any severe food allergy or sensitivity for that matter, into the mix, the long awaited college scene can suddenly become a nightmare—a dangerous nightmare.

Anyone with food allergies or sensitivities may begin to feel very isolated and set apart from the remainder of the folks around them. Spontaneous stops with friends at local hot spots become dreaded experiences.

Navigating the food waters of a college campus really should begin months prior to “move-in” day. So, just what can students (and their parents) do to ensure safe food and a good college experience. Here is a cursory list to get you started in the right direction.

1. Get a letter from you doctor explaining your food allergic, sensitivity or disease, such as Celiac. Ask you physician to include what is required to meet your needs. This is especially important if you are planning to live in a dorm and eat most of your meals on campus.
2. Develop a chef’s card (click link to our Chef's Card)      explaining your particular dietary restrictions and what needs to be done in the preparation of your food to keep you safe. Also, include what happens if these requests are not met. Have the cards printed on brightly colored, as in neon, card stock. Try to keep the size to that of a post card.
3. Wear a medical alert bracelet stating your food problem, such as Celiac, gluten intolerant, peanut allergy or whatever. Keep it on at all times.
4. Register with the office of disability services. Yes, the office of disability services—this office can help make your requirements heard and your needs met.
5. You will also want to make sure to talk directly with the head of food services and the campus dietician.
6. Since most Celiacs, gluten intolerant and those with most any food allergy will accidentally ingest the very thing they do not need to eat, the director of the student health center director needs to know about your health concerns and dietary restrictions in the event you do get sick.
7. Tell everyone about your dietary problems. Get as many people involved with your health care as possible. Roommates, friends, the resident advisor or landlord, your professors and anyone else willing to listen so that they can help you avoid problems and know how to help you if you do get sick.
8. If sharing a kitchen, ask your roommates to store their food on the bottom shelves so that if something leaks or fall, your food does not get contaminated. Have your own pots, pans and utensils. Label everything that belongs to you as gluten free.
9. If living in a dorm, seek special permission to have a hot plates, refrigerator and toaster oven so that you can prepare you own foods.
10. Stock up on dorm friendly foods such as gluten free snack foods, granola and energy bars such as Kinds fresh fruits, cheese, peanut butter and deli meats from brand’s such as Boar’s Head. When purchasing deli meats, give the clerk one of your Chef’s Cards and demand the machine be cleaned BEFORE slicing your meat or cheese.
11. Download apps for your smart phone or iPad that will help you navigate the gluten infested waters of buying food or eating in restaurants. Take these with you, especially when shopping for food. Mark websites that list terms commonly used that indicate the presence of gluten
12. Purchase groceries during on weekdays during normal business hours so that you can call companies about products. Ask these questions:
1. Does this product contain any ingredient that may contain gluten or any derivative of wheat?
2. Was this product processed in a plant that also processes wheat, barley, rye or oats?
3. Was this product processed on shared equipment?

My best advice to students facing navigating college while coping with a restrictive diet is to hold your head high and stand your ground! Let’s face it; if you have eaten something that makes you sick, there is no fun to be had. Even worse, some allergies such as peanut could lead to death.

You will enjoy college life so much more and make better grades to boot if you stick to your food regimen.

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

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Alabama's Gulf Coast's Best Kept Secret--Sad Epilogue 6-28-13

Dinner 6/28/13

Epilogue to the initial post on October 16,2013:
My husband asked me where would I like to go for a little birthday get-away. The first thing that came to my mind was the Gulf Coast even though I knew that eating anywhere along Alabama's Gulf Coast for Rick is always sketchy at best. I was confident I could take a few things I had prepared, throw in a few certified gluten free granola bars and pick up fruit at Publix in Fairhope. We would be fine because I knew that we could eat our special dinner relaxed at the Grand Hotel in Fairhope because of the awesome skills of the chef and his staff to prepare fried seafood that is totally gluten free. 



Now, I knew my buddy Charles had gotten a well deserved promotion, but he had assured me the quality and service would not change. This meant we could continue eat delicious, gluten free fried Gulf Coast seafood with wild abandon in a gorgeous atmosphere. He suggested to call ahead to give the "chef" a head's up a few hours ahead.

On Friday afternoon, June 28, 2013--actually the day after my birthday--my husband called about five hours in advance to make a reservation for two. He explained to the reservationist  that he was Celiac and  we would be ordering the fried seafood platter that the chef had prepared for us using a potato flour blend the last three times we had visited. He also gave her his cell number and asked her to call if there was any problem. She assured that she would relay the message.

We arrived all dressed up and relaxed for my night on town, looking so forward to a wonderful meal that we did not have to prepare in such a beautiful area. We presented our server with our chef's card and told the her what we would be ordering so that she could alert the chef. She said they could not fill our request because they did prepare anything with potato flour. We demanded to speak to the dining room manager and the chef. A person who spoke limited English came out and was clueless about our reservations, food requirements and preferences. 

We demanded to speak to the chef. A young man wearing a chef's jacket came out. He said that he knew nothing about the kitchen protocol of the main chef. He had never heard of the main chef using a flour mixture or using a dedicated fryer. Again, communication was a problem, not because of broken English, but because he could not intelligently discuss Celiac disease, gluten intolerance or food preparation methods. I offered to teach and show him how;--I am a home economist and ServSafe Certified. 

From my perspective, there were several problems: 
1. The person who took the reservation simply lied. She did not relay the message as Rick had asked and she had promised, not did she call.
2. The dining room manager could not communicate well enough to convey to us he had any understanding of the seriousness of dietary restrictions and allergies. 
3. The person in the chef's coat was apparently not a chef or even a cook, just someone they jerked out of the back and slapped a chef's coat on. 
4. Management has no interest and/or does not want to handle dietary restrictions of their clientele, which is abysmally stupid for a four/five star restaurant in a resort area. One percent of the population has Celiac disease and another seven to eight  percent have some degree of gluten intolerance, which means they are conceding almost 10 percent of their diners to restaurants who are smart enough to offer delicious gluten free options.
5. If the restaurant had changed its protocol and could not handle special dietary restrictions, simply tell us. I would have understood and respected that, but they chose to lie and tap dance.

We ended up eating smoked tuna fish salad I had made, along with some fruit and gluten free Refrigerator Chocolate Peanut Butter Cookies (Click for recipe) and shared a bottle of cava in our hotel room.

The Grand Hotel ruined our special evening--at least on the surface. My husband and I always enjoy time spent together. But, I must admit that after that horrible experience, it took us two or three hours for our disappointment to lift, and that should never have happened.

Sadly, I can no longer endorse or recommend my all time favorite place to have a special meal. My original accounting that you will find below no longer applies. 

Missed Opportunity in Birmingham AL

Traveling with a Celiac or anyone with food allergies for that matter is dicey at best. Do you take safe food you prepared at home, or do you gamble on finding a restaurant that can and is willing to safely prepare food for someone with food sensitivities?

Armed with apps on the iPad to help find eating establishments with a gluten free menu on out latest trip. This time, we were visiting Birmingham, AL. Just a tad concerned, I decided to split the difference, knowing we could always opt for fresh produce and greens in a local grocery. So, we packed foods for breakfast, while at Rick’s insistence, I reluctantly chanced finding some place safe Rick could eat lunch and dinner.

Misery does love company. We were excited to learn one of the nurses in the doctor’s office we were visiting was also Celiac. Finally, a local person to talk shop with and get the inside scoop on local places to eat. One of her suggestions was a seafood place only three blocks away. She was definitely speaking our language at this point.

As soon as we left the doctor’s office, we hit a bee line to this really quaint and quirky seafood restaurant that even had a fresh seafood market co-located. Not only were the display cases prominently situated, the characteristic smell of fresh uncooked seafood aromatically alerted everyone who entered.

Once I learned what to me was an offensive smell was coming from their fresh market instead of their kitchen, I relaxed a bit, quickly getting past the odor. I was impressed with their extensive menu which included a fair number of clearly marked gluten free choices, taking a lot of the guess work out of trying to communicate with the kitchen staff via a less than knowledgeable server. With Rick’s dietary constraints under control, I decided to jump off the proverbial gluten free band wagon, ordering fried shrimp with all the trimmings—coleslaw, hush puppies and French fries. I could not wait to sink my chops into southern fried seafood, a real treat we have both really missed.

The food arrived right on cue. Rick’s meal arrived beautifully plated. Mine looked more like someone had gone through a cafeteria line, with each item in its own little dish. The exception was my French fries that looked suspiciously like those many commercial establishments bring in frozen and then fry on sight. My slightly undercooked “naked shrimp”—most of the batter was falling off—came in a little boat shaped bowl situated on the plate with my fries.

One bite revealed a real need for a little salt. I had no idea what a huge surprise was in store for me lurking on the side of the table. After picking up and moving everything on the table, I finally found the salt—not shaker—but container. I wasn’t looking for a vessel larger than my box of Morton’s salt. I assumed if I opened the little flip top, I would have a shaker.

Well, you know what happens when you assume anything. Not good. Close to a quarter of a cup of salt abruptly emptied out onto my “naked” shrimp. I didn’t know whether to cry or laugh. A big warning label in neon colors should be slapped on the side of this sucker saying “I don’t shake; I pour”. Rick brought my “accident” to the attention of our server, who kindly offered to bring me another bowl. Again, I innocently assumed he was speaking of a new bowl of shrimp. To my total amazement, he returned with a big smile and handed me a little white, thin, plastic bowl that was empty.

The bowl was not the problem; the salt “ pourer” had dumped way, way too much salt onto my order. I needed new food, not simply a new bowl that was empty, I might add. With additional explanation, the waiter eventually corrected the problem.

The hush puppies were good, and the French fries were okay for frozen. The service was less than desirable. With Rick’s entrée being perfect, his food would have been well past its prime a half hour or so later.

This truly unique restaurant truly is a missed opportunity in action. Downtown, unique setting, quirky, quaint, unique business model with valet parking—what more could you ask? Actually, a lot! For starters, let’s get the characteristic “seafood smell” under control. For me, that was a real turn off.

Second, change the salt containers to salt shakers. I know I can not be the only one who has made that same mistake.

Third, train the wait staff to listen to what the patrons are saying and respond appropriately. Again, if the waiter had paid attention, he would have understood “my” problem the first time.

Fourth, don’t “train” the staff to rush customers to turn over their plates in the name of “flipping a table”. I understand that the faster tables turn, the more money the restaurant AND the wait staff make. When they push the envelope because of their mishandling a problem and then receive less than 10% gratuity, there are many to blame: the owner takes care of the offensive , the maitre d checks on customers and the establishment better trains their wait staff.

This is truly a unique restaurant with a truly missed opportunity!

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Three Reasons to Avoid Buffet Lines (Especially for the Gluten Free):

Buffets have long been the preferred way to serve when lots of people need to be fed in a relatively short period of time. This method of food service is the method of choice for most when it comes to parties, receptions and teas.

Let’s face it. Time and labor equal a big outlay of bucks, especially in the food industry where those replenishing and cleaning-up are paid by the hour, not tips. This is the impetus behind so many restaurants (and caterers) opting for this type of service, even for very small events.

Hostesses giving parties and events at home, including me, often choose to serve buffet style. Why? Hostesses want to enjoy their parties right along with their guests. If they are in the kitchen the whole time, they miss their own event. Again, the food is artfully arranged on a serving table where folks can get as much or as little as they want. All is well and good.

In a home situation, that fact may be oh so very true. This is because in a home environment, the food is not (or should not be) put out until about 10 minutes or so prior to the first guests arriving. When entertaining at home, there is usually someone in charge of watching the food, smaller amounts are put on the buffet line at a time and when the quantity reaches a low point, the tray or dish is removed and replaced with fresh from the kitchen. In other words, food does not have ample time to spoil.

Personally, when I am hosting 20 people or fewer, I serve the appetizer course along the bar in my kitchen. People eat as I take food either out of the refrigerator or off the cook top. There is no time for spoilage. When hosting a party/dinner for a larger number, I hire someone to assist me, thus ensuring there is no risk of spoilage,

While in theory, the picture of folks selecting exactly what they want and serving themselves until their hearts are content seems all well and good. The fact is there are many downsides to serving large numbers of people in this fashion. I am going to discuss what to me seem to be the top three:

1. Food spoilage: Food being kept at the optimum temperature on a buffet table, while theoretically possible, is unlikely. Why? Few times, in my experience, have I found anyone really tending the food table, thus increasing the likelihood of food borne illness. You, the consumer, have no way to know how long any particular item has been out or at what temperature it has been maintained.

In commercial environments, foods may be prepared way ahead of time for the sake of convenience. However, depending upon the type of food, the quality and safety can deteriorate quickly, thus the problem. Additionally, some restaurants and caterers save food from one buffet service and put it out on another. How many times have you been to a restaurant on the day following a big buffet to find the “special” just happens to be one of the items featured on the buffet the day before?

Caterers are often the most unscrupulous. Case in point: I attended a wedding reception a few years back. The caterer, who was nowhere in sight, had his people picking up the “leftover” fruit and cheese to “use” at a reception the next evening. With that premise as his standard, just how much of the fruit and cheese on “that” buffet were purchased for that particular event.

Okay; fruit and cheese may keep, but where does that particular caterer draw the line? If this person finds this method of “recycling” food of benefit, where does he stop? Even more frightening is the question of “How many are there out there like him? And, personally, the idea of reusing food that has been set out, handled and picked through is repugnant.

2. Waste: Equal amounts of food are prepared of every dish/food served. Does everyone attending the restaurant or party have the same taste? The answer is of course not! Depending on the number of folks and their taste buds, the caterer or eating establishment places vast amounts of food on the line, but much not consumed. Additional amounts are prepared in the kitchen, and never brought out. At best, these foods go to waste. At worst, they get “reused”, perhaps several times.

3. Cross contamination: This one strikes near and dear to my heart. Anyone with a food allergy or sensitivity should avoid a buffet line like the plague. Unless everything on the buffet is free of any particular allergen, the opportunity for cross contamination is too, too great!

Folks reach across one dish to serve from another one. In the process, they scatter crumbs, etc, as they go, contaminating everything around them. They use the same utensil to serve themselves from several dishes. Again, any allergen in the previous dish contaminates the contents of the next dish. The list goes on and on and on.

Cross contamination is more than just allergies. At least most commercial buffets have sneeze guards over the food trays—how many times have you seen that at a catered event? One of my least favorite people is the double dipper. You know the type; this person takes a bite of an appetizer and then dips the chewed cracker again into the dip or spread or whatever. If he is coming down with something, he just made sure he is a generous person, sharing everything with everyone at the party.

Those eating medically mandated gluten free are impacted, I think, the most by a buffet situation. Those with Celiac or non-Celiac gluten sensitive are at a huge risk.

Sadly, so many, many caterers are absolutely clueless about Celiac or the impact cross contamination has on their digestive system or just how sick they can make these folks. I get the feeling that most do not really care. As long a people are paying good bucks for a paltry amount of food—in advance I might add—the caterer is a happy camper.

So, what can the Celiac or non-Celiac sensitive person do to protect him/herself?

1. Make sure your host knows your dietary constraints.
2. Survey the buffet line with scrutiny. If you see a glaze or something, such as corn, that may have come in canned, ask questions of the person who prepared the food. If they cannot answer your questions satisfactorily, DO NOT eat the food.
3. Eat a little something prior to any event involving food unless you know you can trust the preparer, such as a close friend.

As hard as it is to not eat from a buffet when everyone else seems to be having a blast, make your apologies to your host, but don’t eat to be polite. The price the Celiac has to pay is just way to high!

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Listen to YOUR Doctor

No one wakes up one day and says “Hey! What can I do today? I think I will become a Celiac.” Either you are born with the gene, or you are not. Period—end of story.

The answer may not be that simple because some folks can have non-Celiac gluten sensitivity/intolerance or a wheat allergy. Each of these are a little different and should be diagnosed by a trained Celiac specialist who can supervise the diet. Other than a uniform, itchy rash known as dermatitis herpetiformis, one of the tell-tell signs of Celiac disease, the symptoms of all three—Celiac, non-Celiac gluten sensitivity/intolerance and wheat allergy—can be very similar.

If someone is experiencing symptoms, the Celiac specialist may do a genetic test to determine if you have the gene. If so, she may want to do further testing to confirm a Celiac diagnosis and the amount of damage to the small intestine BEFORE advising a gluten free diet. At any rate, the method of diagnosis and follow up care should be left to Celiac specialists who work with patients on a one-to-one basis.

The problem I have with good intentioned Samaritans such as those at one particular research center, which shall remain nameless at this point, is that they broadcast general advice that just may not be in the best interest of those affected with the disease. Until such time a drug is developed to curb the symptoms of Celiac disease, the current treatment for Celiac disease is a gluten-free diet. To advise doing a 12 week wheat/gluten stress test to confirm Celiac disease puts patients at risk for increased intestinal damage, not to mention making many extremely sick. Who would want to do that just for a positive confirmation? If someone has been off gluten for any significant length of time, a wheat/gluten stress test can place someone who is extremely gluten intolerant at great risk.

This same group made the statement via Twitter that “ . . . many patients, in particular adults, improve only partially on a gluten-free-diet, and this diet is difficult to follow, costly and inconvenient.”

Celiac Is Not A Cool Disease

Last week a worthless human being—yes, I am cleaning up my language for you—asked the question “Are you white and a little resentful that black people get their own cool disease, sickle cell anemia? His ranting and raving attempt to denigrate very serious medical conditions is unconscionable. Thus, I am outraged!

First, sickle cell anemia is a very serious medical condition that is life long. There is no cure, making most chronic fatigued. I have watched friends suffer with this disease and have had students to die because of their inability to fight infection. This is not what I would call a “cool disease”!

Second, Celiac and the severely gluten intolerant also have a very serious medical condition that can cause individual to be unable to absorb the nutrients required to maintain health. Neither would I Celiac a cool disease.

Today, I learn that one of the stars on Blue Bloods, Jennifer Esposito, and the character she plays on a leave of absence because she needed a reduced schedule for IV vitamin therapy three times a week. She further says that once she was cleared to return to work, “CBS implied that I was not truly ill and this was a scheme to get a raise!”

Have people lost their minds? In my humble opinion, I would say yes! I become outraged when anyone even remotes suggests that Celiac/gluten intolerant is a fad diet. People like the idiot that called sickle cell anemia and Celiac cool diseases only make it even more different for those of us with loved ones we have to protect to be taken seriously.

You can read Jennifer’s story at http://allergicliving.com/index.php/2012/10/21/actresss-battle-with-cbs-over-celiac-disease/. And no, I not about to share the idiot’s link. I refuse to perpetuate his insensitive ignorance.

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Celiac Is Not a Four-Letter Word

Those with Celiac disease along with those who are gluten intolerant (or anyone with a food allergy for that matter) know the looks and the sometimes not so kind comments those who are gluten free often get. For me, that behavior is totally unacceptable! 

There is a difference between making an off-handed comment that does not sit well with the intended receivers and someone simply opening their mouth and revealing a mountain of stupidity. When folks charged with the responsibility of knowing about dietary issues and the dangers—some life threatening—of food allergies make flagrantly ignorant comments, my bristles stand on end.

Those the ignorant refer are not faceless! We have names and value

Two of the dumbest comments made to date concerning Rick’s gluten intolerance came our way. Until a couple of weeks ago, I had been confident nothing could top the reply of a minimum wage hostess at a local diner last spring. When we inquired about the possibility of a gluten free menu, her response was—and I quote—“All of our menus are in English.”

The comforting news about that comment was at least that gal was at the bottom of the food chain. The two most recent declarations of monumental ignorance came from folks making the big bucks to know better.

Rick was really glad when I was out of ear shot when a local physician espoused that “Folks are just making too much of this gluten thing.” No, I’m not kidding. I would feel much better if I were.

Yes, we have real, live, honest to goodness practicing physicians who make life-and-death decisions on a daily basis, but are obviously clueless about the connection between many health issues and diet. Graduating med school should be the beginning of the journey, not the end. This guy appears to have never picked up a medical book or looked at a professional magazine since putting the initials for medical doctor after his name.

Later, while in another social setting, a woman who just happened to be in the upper echelon of the food industry says casually after learning that Rick is gluten intolerant, “Well, that seems to be a very popular thing to have.” Livid, outraged and the list of my emotions go on from there. 

Okay, let’s review. Discounting the ignorance of the greasy spoon hostess who thought gluten free was a language, first we have a practicing physician as opposed to one that is retired and a food retail person that are absolutely clueless to the seriousness of Celiac disease and gluten intolerance and sensitivity. I can’t help but wonder just how many people have suffered at their hands because of what they do not know. That is way too scary for me.

Let’s look at the doctor first. Rick was very sick for years and years and years, even being hospitalized a couple of times, before accidentally being diagnosed as wheat and gluten intolerant. Within 72 hours after going gluten free, aka, nothing that went down the hatch including beer that contained wheat, oats, barley or rye, Rick was completely symptom free.

Seems to me there are a lot of ignorant physicians in this world. Understanding and recognizing the classic symptoms of Celiac disease is not JUST the responsibility of Celiac specialist; it is the responsibility of the entire medical community. 

Today, my good friend and colleague, Gigi Stewart at http://www.glutenfreegigi.com/ made a fool out of some idiot who, under the auspice of science showed his ignorance, I was remind there is still much work to be done where gluten intolerance and Celiac disease are concerned.

I thought about sharing this link, but that would mean giving this guy way too much attention. He needs to crawl back under his rock.

Bottom line: If you are Celiac, diabetic, or whatever, stand up proudly and announce to all around you about your special dietary needs. You will not be alone; I promise. Make your comrades a part of your care, especially when eating out or in any place where exposure is highly possible. 

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Happy Celiac Awareness Day--Our Way

Several people have asked “What are all of the gluten free-ers doing to celebrate Celiac Awareness Day?”. To be honest, I have been OBE—overcome by events. I had several new recipes to prepare and share. As usual, the puppies got us up way too early which gave us extra time to do those special little things we sometimes just want to do.

And then, I checked my bank statement online as I do most days, only to learn that Direct TV had doubled debited my account when I paid them, AND had upped our bill significantly. The rest of the day is history. We spent way too much time fighting a battle we did not start. But, at the end of the day when they realized we were going shopping for a new service, our bill dropped more than $60 per month for the next 12 months.

Now, just what does this have to do with Celiac Disease? On the surface, not much. But, if you follow the thinking and bookkeeping processes, there is a lot of similarity. One, when you are sick and seeking a diagnosis or solution for feeling so poorly, bring detailed notes including dates, times, what you had to eat and your reactions to your healthcare provide. Two, be persistent. The old saying, “If at first you don’t succeed, try, try again.” is true. Keep asking questions and telling your story until someone will listen.

At the end of your journey, you want to enjoy the wonderful life God meant for you to have even though there may be some limitations along the way. Sometimes, those limitations are actually diamonds in the rough, just waiting to be polished.

In our particular situation, we are so-o-o thankful that gluten is the single offending culprit we have to eliminate. So many have multiple food allergens to confront on a daily basis, and my heart truly goes out to them.

When Rick was diagnosed three years ago as severely gluten intolerant, I was overwhelmed by the complexity of “gluten free” recipes. Even gourmet chefs do not routinely deal with recipes so complicated. So, I began my quest for recipes that were simple, yet would dazzle both the eyes and the taste buds.

If you look through my blog, I think you will agree that we enjoy and embrace a gluten free lifestyle from simple meals for two to extravagant events for dozens. Do our guests know they are enjoying delicious gluten free goodies? Our closest friends know and get in the swing of things when invited to dine at their homes. The others know only if I tell them.

We do not miss anything from our gluten laden past. When I took an oath to Rick “. . . for better or worse, in sickness and in health . . .” I was very serious. And, his “sickness” has opened up a whole new world to us. Call me lazy, but with only two in our family, why cook two separate meals and run the risk of cross contaminating Rick’s food. I have a totally dedicated gluten free kitchen with dedicated gluten free equipment. We are eating better and healthier than we have in years. I say “we” because I too choose to eat gluten free, enjoying every delicious gluten free bite.

So, “Happy Celiac Awareness Day”!

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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