The upswing of celiac disease and gluten intolerance in today’s population has created some new challenges for those who like to dine out, but it is possible for those individuals to enjoy a break from cooking in Fallbrook!
For those unfamiliar with it, gluten is a shorthand term for a family of storage proteins found in wheat, barley, and rye. Some patients experience mild difficulties consuming those substances, while others have severe reactions and go on to develop celiac disease. In essence, gluten sensitivity causes the body to turn on itself and attack the small intestine.
According to Mayo Clinic gastroenterologist Joseph Murray, M.D., “Celiac disease is becoming a public health issue. Studies show four times the incidence compared to 1950, with fatal complications if it goes untreated. Celiac disease was rare, but it’s now more common in all age groups.” In addition, Mayo Clinic reports that it has found a “fourfold higher death risk for people with undiagnosed gluten intolerance.”
Hence the reason more and more restaurant menus include notations next to choices indicating that they are “gluten-free,” because the demand has heightened. Servers, chefs, and managers have become accustomed to being posed questions relating to this topic from individuals. And celiac patients should not hesitate to do so.
“Never assume anything is gluten-free” should be the motto.
Have a desire for Italian food? Eating gluten-free is made easy at Fresco Grill in Bonsall’s River Village. Owner Leone D’arcangelo was sincere when he said, “It’s very easy to eat in my restaurant if you have dietary restrictions.”
Fresco’s offers gluten-free pasta in three forms: spaghetti, penne, and fettucine noodles. All sauces are adaptable to gluten-free preparation and cross-contamination is not a concern at this professional eatery.
Imagine the Gamberoni alla Senape – jumbo shrimp saut