Fast Food, Slow Decision
My husband and I are currently involved in the very interesting process of dealing with a dietary restriction, namely his intolerance to gluten. Gluten is a protein found in many grains such as wheat, barley and rye. I will probably get into more scientific tidbits about this ubiquitous protein in the future but my purpose in starting this blog is to discuss more of the personal side of dealing with a food allergy. Because food has very profound effects on our lives – first and foremost, survival and basic nutrition but also social and emotional needs and connections that we often take for granted until they are taken away.
Well, some of these have indeed been taken away from us while simultaneously a whole new world has opened up - one might even say a world of adventure if in fact you consider risking your health an adventure. Phrases such as “natural and artificial flavors” and “processed in a facility that also handles wheat” have now become fraught with danger, and a stroll down the grocery store aisle is vaguely threatening. Just the other night, we took a walk and passed by our local burger joint. A desire for French fries quickly ensued. Most people would not think twice about just going in and getting an order of fries, barring empty pockets or guilt over that diet they just started. But my husband and I had a full five minute conversation outside because the last time we had said fries, he had a reaction. It’s not cut and dry though because we got the Cajun fries which have “seasoning” and non-descript seasoning of any kind may contain gluten. Also, because we were new to the whole gluten intolerance thing at that time, we’d put malt vinegar on our fries. Malt comes from barley and barley has – you guessed it – gluten.
So ok, we can get the plain fries and not use vinegar . . . but what about the oil? Does peanut oil have gluten in it? No, but if the restaurant uses the same oil to cook French fries and another food, like breaded chicken fingers, then the gluten from the breading could in fact have contaminated the fries. Mind you, we’re still standing outside, smelling fries and burgers, only now we’re peering through the windows to read the menu. Do they have anything else deep-fried on the menu? It doesn’t look like it – burgers, hot dogs, French fries. Ok then the oil must only be used for fries. And there are huge bags of fresh potatoes stacked inside the restaurant so we know they cut their own fries from scratch – there wouldn’t be any additives. I ask my husband, “Do you want to chance it?” He hesitates and then says, “It had to be the seasoning or the vinegar last time.” A look of brave resolve crosses his face and he says, “Let’s do it.”
Most patrons would have already ordered, paid for and consumed their greasy treat in the time it took us to decide to open the door. And they wouldn’t think twice about the effects of what they just ate. But as we walk down the street, digging our hands into that warm paper bag and savoring salty potato-y flavor, we are also wondering what’s going to happen next. Will his breathing become restricted, will he get weak and tired, is this worth the risk? We eat and we wait.
Thankfully, an hour later, two hours later, the next day, there has been no reaction. We can add these particular fries to our safe list and next time we want to splurge, we can walk in like normal people and just place an order. Of course, if we want to get a burger (bun-less of course), you’ll see us having a whole new summit meeting outside on the sidewalk. Do they put anything in the meat? Any bread crumbs? Any seasonings? Is the grill also used to toast the burger buns? Like I said, a new world has opened before us which calls for us to be observant, self-controlled and to never eat without careful consideration. Hmmm . . . if all of us did that, especially before entering a fast food place, would Americans be healthier? Maybe gluten intolerance is not such a bad thing after all.
Well, some of these have indeed been taken away from us while simultaneously a whole new world has opened up - one might even say a world of adventure if in fact you consider risking your health an adventure. Phrases such as “natural and artificial flavors” and “processed in a facility that also handles wheat” have now become fraught with danger, and a stroll down the grocery store aisle is vaguely threatening. Just the other night, we took a walk and passed by our local burger joint. A desire for French fries quickly ensued. Most people would not think twice about just going in and getting an order of fries, barring empty pockets or guilt over that diet they just started. But my husband and I had a full five minute conversation outside because the last time we had said fries, he had a reaction. It’s not cut and dry though because we got the Cajun fries which have “seasoning” and non-descript seasoning of any kind may contain gluten. Also, because we were new to the whole gluten intolerance thing at that time, we’d put malt vinegar on our fries. Malt comes from barley and barley has – you guessed it – gluten.
So ok, we can get the plain fries and not use vinegar . . . but what about the oil? Does peanut oil have gluten in it? No, but if the restaurant uses the same oil to cook French fries and another food, like breaded chicken fingers, then the gluten from the breading could in fact have contaminated the fries. Mind you, we’re still standing outside, smelling fries and burgers, only now we’re peering through the windows to read the menu. Do they have anything else deep-fried on the menu? It doesn’t look like it – burgers, hot dogs, French fries. Ok then the oil must only be used for fries. And there are huge bags of fresh potatoes stacked inside the restaurant so we know they cut their own fries from scratch – there wouldn’t be any additives. I ask my husband, “Do you want to chance it?” He hesitates and then says, “It had to be the seasoning or the vinegar last time.” A look of brave resolve crosses his face and he says, “Let’s do it.”
Most patrons would have already ordered, paid for and consumed their greasy treat in the time it took us to decide to open the door. And they wouldn’t think twice about the effects of what they just ate. But as we walk down the street, digging our hands into that warm paper bag and savoring salty potato-y flavor, we are also wondering what’s going to happen next. Will his breathing become restricted, will he get weak and tired, is this worth the risk? We eat and we wait.
Thankfully, an hour later, two hours later, the next day, there has been no reaction. We can add these particular fries to our safe list and next time we want to splurge, we can walk in like normal people and just place an order. Of course, if we want to get a burger (bun-less of course), you’ll see us having a whole new summit meeting outside on the sidewalk. Do they put anything in the meat? Any bread crumbs? Any seasonings? Is the grill also used to toast the burger buns? Like I said, a new world has opened before us which calls for us to be observant, self-controlled and to never eat without careful consideration. Hmmm . . . if all of us did that, especially before entering a fast food place, would Americans be healthier? Maybe gluten intolerance is not such a bad thing after all.
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