Food allergy isn’t the end of eating entertainment

I cannot count the number of times that a night out with my friends has included dinner and good conversation at a restaurant. The locations changed depending on the mood and included everything from Chinese to standard American cuisine.

My ability to drift where the wind blew me on such occasions was limited last summer when I discovered that a so-called wheat allergy that popped up seven years ago was actually a gluten intolerance.

Gluten is a protein found in wheat, rye, barley and — although under debate — oats, which means I cannot eat most breads or breaded foods.

Avoiding breaded items wasn’t a big deal because I did that anyway. However, in the midst of my research on gluten intolerance and specifically celiac disease, I discovered that gluten is found in many processed foods, spices, soups, sauces and even yogurt.

I went from avoiding just grains to checking out every aspect of the dish, down to salad dressing and the oil foods are fried in. My overall health demanded it.

The first few months were tough and frustrating because I had to scrutinize my diet so closely; however, with the help of family and friends, I’ve found a way to manage my illness and still enjoy food-centric social time.

The Home Front

The easiest way I’ve found to manage my diet is to prepare my meals at home.

I struggled at first because the simplest ingredient was a potential hazard, and the meals turned out boring and bland — not exactly something you want to serve to dinner companions.

The book “Cecelia’s Marketplace Gluten-Free Grocery Shopping Guide” by Dr. Mara Matison and Dainis Matison ($24.95, Kal-Haven Publishing, paperback 2007) saved me from my mundane culinary funk.

The grocery guide is an A-to-Z dictionary of national and organic brands that are gluten free but may not specifically indicate it on the label. The book takes the muss out of deciphering product ingredient lists, which aren’t always clear.

Take It Out

Of three national-chain restaurants I visited recently, only one catered to people who must eat gluten free.

Two had no idea what gluten was or gave the static answer, “We have too many suppliers to tell you that.”

I found the comments disheartening, but still have hope that I’ll be able to enjoy nights out as well as in.

More restaurants are offering gluten-free menus every year, including Red Robin, Outback Steak House and Chili’s. But it is generally recommended that people in need of a gluten-free diet call ahead to speak to restaurant staff on accommodations.

The Gluten Intolerance Group has an online resource at www.glutenfree

restaurants.org that allows you to search for gluten-free friendly restaurants.

If you want to skip the phone calls and Web searches, there are also simplified restaurant guides available.

One such book is “The Essential Gluten-Free Restaurant Guide,” available through its publisher, Triumph Dining, at www.triumphdining.com.

The book is on my “must purchase” list for two reasons: First, of all the books on gluten-free friendly restaurants I’ve looked at, it has the most detailed reviews; second, it contains more than 3,900 restaurants recommended by people with celiac disease and more than 80 gluten-free lists from chain restaurants, including family-style and fast food. The second edition for 2007-08 goes for $24.95.

Heather Crabtree can be reached at 812-6090 or at heather.crabtree@lee.net.