“Oh, so you're not one of thosepeople.”
I get that comment more than you think. I’ve been out to eat with people and when I happen to mention that I can’t eat gluten or ask for an allergy friendly menu, I get the typical comment, “Are you actually allergic or one of those people?”
When I reply to them that, why yes, I am actually gluten intolerant, I often get the response from above. That, oh thank goodness I’m not one of those people.
Those people? You mean the ones that adapted a gluten-free life style for health or diet reasons even though it doesn’t make them sick? The ones who realized that it’s in freakin’ everything. The ones who started making a fuss and brought it to a wider audience so that now people don’t stare at me like I’m asking for them to dance the Watusi when inquiring for a gluten-free option? The ones who made it possible to not spend two hours in the grocery store staring at the ingredients on packaging while deciphering clever chemical language with my handy Gluten Decoder Ring?
The ones that made it possible for me to go out to dinner with my friends and family and not have to wonder if I’m going to spend the next 48 hours incapacitated?
Yeah, those people.
I’ve ended a number of sarcastic (and bitter) rants about those people by just pointing out that I was currently able to sit at the restaurant we were in and eat without having to have a lengthy inquisition with the kitchen because of those people. I’ve even pointed out that because of the media and main-stream attention gluten got, there are now clear labels on food packaging and restaurant menus alike. I can now go to a regular grocery store and pick up off-brand food items that are gluten-free and save a bit of money by not having to shop at a boutique health food market. I have even run into places with whole gluten-safe menus, separate food prep areas or protocols for handling food for a customer who is allergic, places with even options for dessert!
The first time I was able to have an honest-to-goodness burger with a real bun and not something that resembled particle board in texture, but a nice fluffy bun with a crust that just cradled its contents with love and affection, I’m pretty sure I had tears in my eyes. There are entire bakeries (bakeries!) that are dedicated to making fine confectionary creations that are gluten-free. Cookbooks that guarantee that I can make some kind of fun dessert or baked item for my friends when we have a get together that everyone can enjoy because they don’t have qualities that emulate sawdust.
There are now apps, websites and online communities dedicated to helping people (allergic or not) to help navigate some of the more obscure areas of life that gluten can pop up into. Alcohol? Yup. Hygiene products? It's in those, too. Weird and obscure things you would never consider but there’s now forums out there with discussions on what whiskey is safe to drink. (Hint: I discovered I have a medical condition that only allows me to drink top-shelf liquor!)
I owe a huge thanks to those people. So thank you my dietary dignitaries! My allergy-eluding saviors! My foodie hipsters!
Be picky. Be healthy. Be awesome.
