Avenue Magazine Edmonton

Most people can indulge in almost anything from a restaurant menu. But a plate of fettuccine alfredo, a slice of Black Forest cake, a pint of Molson — the most basic of foods at the most basic of restaurants is off limits for 18-year-old Heidi Banasch, who was diagnosed with celiac disease as a baby.

She loves to dine out, but pasta, cake, beer and anything else made with wheat are out of the question for her, since these foods contain gluten. Trying to explain this to a waiter can sometimes result in a blank stare. “Lots of people don’t understand celiac disease and how much flour is in so many foods in our culture,” says Banasch.

Although it’s estimated by the Canadian Celiac Association that one in 133 Canadians is affected by celiac disease, many people are still in the dark about it. The autoimmune disease causes the destruction of the villi of the small intestine, and because each person’s symptoms vary, it can take many years to diagnose a sufferer. Common symptoms include bloating, weight loss and fatigue, and long-term effects may include an increased risk of osteoporosis, infertility and cancer. A person with celiac disease must completely or partially avoid gluten, a protein that is present in barley, rye and oats, though the most common culprit is wheat.

Gluten is something most of us consume daily without thinking about it. “[People] don’t really understand that I can’t eat bread … or I can’t eat doughnuts,” Banasch explains. “Just the word ‘flour’ doesn’t mean much to them.” For celiacs, however, the word means everything. Menus are full of items that contain wheat, so dining out can be a challenge. “Pizza and beer is a common thing to eat and that’s not happening if you have celiac disease,” she says.

About once every two months, Banasch mobilizes fellow celiacs for the Gluten Free Dinner Club, but she still enjoys dining out in restaurants despite the hardship it can present.

The solution to her problem is not as simple as picking croutons off a salad — even trace amounts of gluten can make a celiac very ill. Yet, Banasch says, it is possible for celiacs to enjoy a meal out. It’s a matter of always questioning the food and how it’s prepared. “Gluten-free is not a quick-and-go kind of thing. You have to plan your meals and know what you’re eating all the time.”

Sally Candido, who handles product information for the Edmonton chapter of the Canadian Celiac Association, was diagnosed with the disease in 1990 at the age of 46. She says it’s not just the obvious foods that are a risk for celiacs. Gluten can be found in marinades, salad dressings and even soya sauce.

Candido says it’s best to call ahead before venturing out for a meal, since “there’s nothing worse than getting into a place and then finding out there’s absolutely nothing [to eat], especially when you’re with a group of people.”