Although four to five percent of Americans suffer from some kind of gluten sensitivity, only one percent actually has celiac disease. But that’s a big enough percentage to cause many restaurants and manufacturers to add gluten-free choices.
By SHERRY HOFFMAN M
aryann Lake (not her real name), a 38-year-old mother of three from Egg Harbor Township, sat down in a booth at
Antonino’s Jo Jo Ristorante in Northfield and nervously began scanning the menu. “I love Italian food, but now that I’m on a gluten-free diet, I was worried I wouldn’t be able to enjoy things like pasta or pizza, which I’ve been eating all my life,” Lake explained later. Lake had recently been diagnosed
with Celiac, an autoimmune disease of the lower intestine capable of producing many unpleasant symptoms for those with a sensitivity to gluten, a protein composite found in foods processed from wheat and other grains, including barley and rye. Suddenly, Lake spotted some- thing on the menu that made her smile. The restaurant offered gluten- free options: a gluten-free, low-carb vegetable lasagna, a personal-size pizza built on a gluten-free pizza shell and homemade desserts. She’d be able to indulge her craving for Italian food after all. Although four to five percent of
Americans suffer from some kind of gluten sensitivity, only one percent actually has celiac disease. But that’s a big enough percentage to cause many restaurants and manufactur- ers to add gluten-free choices. That was the case at Jo Jo’s, where
restaurant manager Stacy Homa said she talked to some regular customers who had stopped coming to the restaurant out of concern because family members had been diagnosed with celiac. So she researched the disease,
discovered gluten-free alternatives and recipes and found ways to get win those customers back. But that was only the first step in keeping customers with gluten sensitivity safe. She also made sure any of her several gluten-free menu options are prepared with no chance for cross- contamination.
For instance, instead of pizza
being placed directly on the floor of the oven, they’re cooked in a special pan that’s only used for those pizzas. The shell never touches the bottom of the oven where regular pizzas are cooked.
“Since I’ve done (the gluten-free dishes), we’ve gotten such an incredible influx of people coming in that know about it and love our products and it’s grown,” said Homa, who also prepares gluten-free desserts.
The demand for gluten-free food
has expanded to those who feel living gluten-free means a healthier lifestyle. A direct result of that is the increase in totally gluten-free restaurants like Pure Tacos, located on the Ocean City Board- walk. Christine’s Italian Pastry in Northfield has a line of gluten-free desserts and Pamela’s Health and
Harmony in Margate also specializes in gluten-free products. Symptoms associated with celiac disease and sensitivity to gluten products can include chronic diarrhea, fatigue, cramps, bloating and failure to thrive in children suffering from the illness, according to Dr. Barry Kaufman, a board-certified gastroenterologist and founder of Atlantic Gastroen- terology Associates (AGA) of Egg Harbor Township. The problem, he added, is that most people with celiac disease, or who may be sensitive to gluten, don’t even know it.
“It is estimated that 95 percent of
people with celiac disease are undiagnosed,” Kaufman said. AGA is home to the region’s first
Celiac Diagnostic Center, which is designed to provide advanced diagnostic approaches and education for patients with digestive symptoms. Not everyone who suffers from symptoms associated with gluten intolerance actually has celiac disease, Kaufman explained. The most effective way to diagnose celiac disease is through a biopsy of the upper intestine. Special stains are used to treat the specimens obtains during the biopsy to bring out patterns of inflammation consistent with the disease, he adds. “A gluten-free diet is currently being advocated as a health and
njlifestyleonline.com LIFESTYLE | Spring 2012 41
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