In addition to the growing number of people being diagnosed with Celiac Disease each year, there are also a growing number of people that choosing to live healthier lifestyles with a variety of diets. These diets range from the Atkins diet, living a Vegan lifestyle, to any number of food allergy diets including peanut allergies, eating dairy free (milk allergy) and sugar free (diabetics). You’d think with such a huge (and growing) market for products and restaurant accomodations, someone would step up to the plate and fill these needs rather than take the “You can’t please everyone” approach.
Well, according to a recent article over at the Milwaukee Business Journal, it looks like they’ve found many restaurants are cooking up ways to accomodate food allergies.
A bright pink form detailing a customer’s allergies is given to chefs in Bartolotta kitchens. The chef then prepares food in accordance to the customer’s dietary restrictions.
“The worst thing that could happen from our standpoint is if the waiter tries to decide what the guest should eat,” Wise said. “The chefs have the best knowledge of what products are used in our food.”
This emerging responsiveness parallels a rise in reported food allergies. Between 1997 and 2002, the rate of self-reported peanut allergy — the most common food allergen — among children doubled. Current estimates by the American Academy of Allergy, Asthma and Immunology place the number of Americans who suffer from serious food allergies at 11 million.
Several theories about the increase in allergies exist, though none are conclusive. Some experts suggest heightened awareness; others credit better diagnoses.
As experts continue to debate the cause of food allergies, they agree there’s only one effective prevention strategy — strictly avoiding the allergen.
What is your experience with restaurants in your area? Are restaurants doing a better job of accomodating your needs? Or do you still fear cross contamination on occasions when you go out?
im taeler im 17 and i have celiac disease, i've know for about a year, and am researching more about ...
I found Heartland pasta at my local WalMart and bought the fusilli. I cooked it up and combined it ...
Dr. Osborne,
Thank you for sharing that. That makes a lot of sense and explains why I can tolerate it ...
Thanks Shirley! If I go to the event, I hope to enter something with pumpkin it it...just haven't worked out ...
