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.”

Avoiding cross-contamination is also crucial. Even deep-frying items in the same hot oil can cause gluten to creep into otherwise safe foods. Candido explains that celiacs need to stress to their servers the necessity of preparing food on a clean surface and washing cooking utensils before handling the ingredients. They also need to ask their meal companions to “avoid double dipping.”

Banasch says cross-contamination is most common in chain and lower-end restaurants, where the awareness of celiac disease is often not consistent because of high staff turnover and lack of training. Also, rather than making sauces from scratch, many chains use pre-packaged products in which gluten can be hidden. Independent restaurants are a safer bet. “[They] are more knowledgeable about what gluten is, what celiac disease is and what foods you can and cannot have.”

A local example is Louisiana Purchase, a Cajun and Creole-style restaurant, which has been offering gluten-free dishes since it opened almost 21 years ago.

“I don’t see it as a big hurdle [to offer gluten-free meals],” says manager Allyn White. “Awareness works wonders,” he says, noting he keeps his staff aware of celiac diet restrictions.

As awareness about celiac disease increases in the mainstream, more restaurants are catering to gluten-free diets. Candido says there are enough gluten-free products like specialty breads, pastas, cakes and sauces available that restaurants should be able to accommodate celiac patrons.

When celiacs can’t plan ahead, a plain, old salad may be the only thing to eat, but Banasch suggests not focusing on what you can’t have. “It’s about the people you’re with and why you’re going out for a meal in the first place.” Passionate about spreading more awareness to her peers, Banasch has revamped the Gluten Free Dinner Club to appeal to the 18-to-35-year-old crowd. It’s a chance for celiacs and their friends to share information and experiences and enjoy their food, without having to second-guess it.