Jenna Muller
Guest Writer
Eating at the commons while maintaining a balance of both proper nutrition and variety is difficult enough, but allergies, intolerances, and restrictions can greatly complicate this situation even further.
As someone who was diagnosed with celiac disease three years ago, I am well-equipped with the necessary knowledge to help me navigate restaurant and cafeteria settings: knowing what foods are naturally gluten free, which surfaces are more prone to cross-contamination, and why sometimes, it’s best not to risk it and just go with a salad.
Sometimes, though, it can be tiring to know that some of the people serving my food don’t know the severe consequences of cross-contamination. One careless touch with gluten-traced gloves, and I’ll have a stomach ache for the rest of the day.
Since I can’t always hover over the making of my food, a certain amount of trust is involved. I definitely can trust a few staff-members at the Commons, because they’re regularly very careful when handling my food.
But, I have had to stop a few people on occasion and have them re-make my food because they didn’t change their gloves after touching an item containing gluten. Since this has happened multiple times in front of me, I can only imagine that it has happened at least as many times in the back kitchen.
It is absolutely imperative that people with dietary restrictions, like celiac disease or veganism, to consume foods that will give them nutritional value and variety. Celiac disease greatly impacts my immune system because a lot of gluten-free alternatives skimp out on necessary vitamins that are naturally provided in regular bread that contains gluten.
Therefore, it is necessary for the Commons, on days when most or all main dishes provided contain gluten, to also ensure that there are sufficient options from all food groups that everyone can eat.
