Celiac disease, you may have heard of it?
Also known as gluten sensitive enteropathy, is a growing condition which requires a gluten free diet for symptom management, and affects 1 in every 133 individuals. Often it's undiagnosed, as a biopsy of the small intesting is needed to confirm it's occurrence. Theories for its recent rise include greater inclusion of processed foods into our diets, changes in immune function with the anti-bacterial phenomena, and less prevalence of breastfeeding leading to changes in food tolerances and sensitivities at an early age.
Fatigue, headaches, and nutritional deficiencies result as the villi in the small intestine become damaged and inflamed when the protein gliadin from gluten is ingested. If untreated, damage to the small bowel can be chronic and life-thretening, including increased risk of nutrition and immune-related disorders. It is not a condition that you can grow out of. There is also a common condition known as gluten intolerance, where foods with wheat, oats, rye, and barley also cause digestive issues and malabsorption, and must be avoided.
There is good news though! You are not alone, and RPS Dining knows what to do.
RPS kitchen staff and chefs are trained annually in food allergy management, and would love to meet you. Communication with them is key to successfully following a gluten free diet when eating in the dining halls! Kitchens keep rice noodles and Udi's gluten free bread on hand to prepare upon your request. You can contact the registered dietitian, Rachel Noirot, MS, RD, CD at 812-856-5851 or
nutrinfo@indiana.edu and she will connect you with dining staff and provide any ingredient information you need. She can also provide you kitchen phone #s so you can call ahead to request an allergen-free meal for pick-up. They have gluten-free toasters and George-Forman grills to prepare items separate from the main serving line.
Eat Right at Wright and Read-Landes Dining Room offers a number of items apprpriate for the gluten free diet (look for line cards are posted at serving lines indicating ingredients and allergens). Brown rice, steamed veggies, grilled chicken breasts, and baked fish are naturally gluten free and suitable for those avoiding gluten. Union Street Market (on 10th and Union), McNutt, El Bistro Deli at Read, Gresham, and Wright food court all offer sandwiches on request made on Udi's brand gluten free bread. Feel free to talk to the kitchen staff and they can prepare it in the back to reduce risk of cross-contamination. At the Pacific Rim concept at Wright and Gresham, the sweet & sour sauce is gluten-free! So, toss in your favorite veggies and a stir-fry with brown rice will be another healthy gluten-free choice. You can also opt for no sauce at all, and season with fresh ginger or chili oil.
Baked potatoes from Wright or Gresham (near salad bar) are great staples to couple with a plain meat (order a plain hamburger patty from the grill), or veggie. Lean proteins such as cottage cheese, plain tuna, hard boiled eggs, and greek yogurt are naturally gluten free as well. Fresh fruit and nuts are also great quick nutrient sources. Ali's Gluten Free bakery items are also available at Wright, campus cafes, and some campus stores, which are a great treat to grab on the go! C-stores have rice Chex, as well as Glutinos pretzels, microwave rice noodle bowls, and Amy's gluten free mac and cheese dinners. Keep an eye out for new options, and contact us with suggestions you have for better serving our gluten free population. We want to partner with you to successfully manage your condition so finding food on campus is the least of your worries!
