Ugh, that makes me so mad! I've also seen the term "gluten-sensitive menu" used more now as well. It seems like restaurants in the US do not want to do the work to accommodate guests with true medical dietary restrictions.
Ugh, I've seen that phrase "gluten-sensitive menu" as well, and it's incredibly frustrating! It does really make me appreciate the restaurants that do the work to ensure safe dining for celiacs, because it's easy (and profitable, I guess?) to take this cop-out route.
As someone with non-celiac gluten sensitivity, I wouldn’t feel comfortable eating at a “gluten friendly” restaurant. My intolerance is severe enough that it appears on every level except antibodies to be celiac, and I absolutely do not feel like risking my health for weeks by eating once at a careless restaurant. I know the health repercussions aren’t nearly as severe as a true celiac’s, but even sensitivity can be severe. I suspect “gluten friendly” is primarily geared toward those (crazy) people who choose gluten free without any sort of sensitivity. From my experience, those people ruin the general perception of gluten intolerants and celiacs; people seem inclined to take a legitimate health issue less seriously because they’re desensitized by all the people who choose the lifestyle without any necessity.
Chantal, this is such a great point! People with non-celiac gluten sensitivity need food that's safe for them, so this unfortunate trend hurts them as well. Your comment reminded me of a trip I made to Los Angeles a while back, when a waiter asked just how sensitive I was to gluten. It turned out he was used to people making a big deal out of eating gluten-free, only to turn around and order the restaurant's signature dessert (which had gluten in it). It's so frustrating to see that!
It is disheartening and rather maddening when I see this on a menu. I began to see this after restaurants reopened after the COVID shutdown. They are not just losing the celiac customers, they are also losing those who dine with us. I so appreciate being in a space that asks about allergies immediately and tells me how they can accommodate it.
Thanks, Angela! It really is disheartening to see this trend. I fear that some celiacs won't understand the difference between "gluten friendly" and gluten-free, and will end up getting sick as a result.
Ugh, that makes me so mad! I've also seen the term "gluten-sensitive menu" used more now as well. It seems like restaurants in the US do not want to do the work to accommodate guests with true medical dietary restrictions.
Ugh, I've seen that phrase "gluten-sensitive menu" as well, and it's incredibly frustrating! It does really make me appreciate the restaurants that do the work to ensure safe dining for celiacs, because it's easy (and profitable, I guess?) to take this cop-out route.
As someone with non-celiac gluten sensitivity, I wouldn’t feel comfortable eating at a “gluten friendly” restaurant. My intolerance is severe enough that it appears on every level except antibodies to be celiac, and I absolutely do not feel like risking my health for weeks by eating once at a careless restaurant. I know the health repercussions aren’t nearly as severe as a true celiac’s, but even sensitivity can be severe. I suspect “gluten friendly” is primarily geared toward those (crazy) people who choose gluten free without any sort of sensitivity. From my experience, those people ruin the general perception of gluten intolerants and celiacs; people seem inclined to take a legitimate health issue less seriously because they’re desensitized by all the people who choose the lifestyle without any necessity.
Chantal, this is such a great point! People with non-celiac gluten sensitivity need food that's safe for them, so this unfortunate trend hurts them as well. Your comment reminded me of a trip I made to Los Angeles a while back, when a waiter asked just how sensitive I was to gluten. It turned out he was used to people making a big deal out of eating gluten-free, only to turn around and order the restaurant's signature dessert (which had gluten in it). It's so frustrating to see that!
It is disheartening and rather maddening when I see this on a menu. I began to see this after restaurants reopened after the COVID shutdown. They are not just losing the celiac customers, they are also losing those who dine with us. I so appreciate being in a space that asks about allergies immediately and tells me how they can accommodate it.
Thanks, Angela! It really is disheartening to see this trend. I fear that some celiacs won't understand the difference between "gluten friendly" and gluten-free, and will end up getting sick as a result.