Yes, I’m Gluten-Free: Why gluten sensitivities and intolerances should always be taken seriously and accommodated

Donuts on the morning of the Rockhurst game. Chick-Fil-A sandwiches in the morning for finals week. Barbecue sandwiches after school to celebrate state championships. Oh, and donuts again every Wednesday morning StuCo meeting. Who knew high school entailed so many free food events? 

There’s nothing quite as demeaning as pulling out my plastic container with a personal too-dry, organic gluten-free donut to join in on the fun. 

Since going gluten-free freshman year after recurring stomach issues, I’ve had to adapt. Headed out to dinner with friends? Check the menu and the restaurant’s cross-contamination procedures. Dinner provided at a school event? Better eat before I go in case I’m stuck with the side of potato chips again. And waving off the overly-excited donut hand-outs at 7:30? Never gets less awkward. 

I can handle the disappointment though. It’s the blatant mockery and disbelief that comes when I decline a food offering with a “Sorry I’m gluten-free,” that’s the problem. I can’t tell you the amount of times teachers, friends and even strangers try to convince me that “just one bite won’t hurt” and wave that glutinous sandwich in my face. Oh, but it will — for approximately two weeks post-digestion until the gluten works its way out of my system. 

Whether it’s a life-threatening allergy, Celiac disease, an intolerance or “just a preference,” doesn’t matter. All of the above should be treated with the same respect and understanding. 

Unfortunately, the gluten-free diet does have a stigma around it after many people who weren’t gluten-intolerant experimented with it a few years ago with the misconception that it was healthier — against the advice of many doctors and nutritionists proving that there are no real health benefits of a gluten-free diet for someone who isn’t intolerant or Celiac.  

So maybe someone is just experimenting with a gluten-free diet. And maybe they don’t have an official blood test diagnosis as proof. Either way, it’s weird to force feed anyone, even if it’s free!

Not that I expect Pep Club to reserve an extra three dozen gluten-free donuts for the 35% of students with a food intolerance — according to an Instagram poll of 123 students — but places like the cafeteria and even the coffee shop should be more conscientious of just how common food intolerances are among students. 

I was shocked to find that in the next month, the only gluten-friendly items on the district-wide lunch menu are a baked potato with cheese, yogurt and the fresh fruits and vegetables.

Fortunately for me, I haven’t eaten a school lunch since second grade. But what about the gluten-free kids whose parents aren’t able to pack them lunch? Surely a cup of mandarin oranges and Trix yogurt can’t hold off a growing elementary schooler through seven hours of learning and two recesses. With 6% of children worldwide developing a gluten intolerance, the number of gluten intolerant children has doubled over the last 25 years — so why aren’t more alternatives readily available?

Though food allergens and awareness of intolerances is still a developing area, it should be far more streamlined in school. Not everyone has access to a double-the-price, gluten-free loaf of bread from Whole Foods, and kids shouldn’t have to miss out on the joys of free food, nor suffer a critical scoff at their legitimate dietary restrictions.