Gluten-smart… what?
Why gluten-friendly or gluten-smart isn't enough on restaurant menus?
I went to a restaurant, recently. As I talked to the host before entering, she assured me with a claim that they take care of cross-contamination and have never had any issue with celiac customers. Confidently, I went in. I picked up the menu, and saw a “G” marked next to some items. I presumed that it meant gluten-free (GF). But of course, I had to double check. The fine print revealed what it meant, it said:
Eventually, the server was able to help me a lot and was knowledgeable. A business case can also be made for labelling things properly, as it will save server’s time each time an allergic guest walks into a restaurant. But let’s talk.
What is gluten smart?
I might have sworn when I read a new phrase which doesn’t tell me anything.
Anything marked with this gluten-smart symbol doesn’t mean it is gluten-free. It just has less gluten. So, if one is avoiding gluten as a dietary preference, he/she can order it. Not if he/she is allergic/intolerant to gluten or celiac. There could still be cross-contamination, or trace amounts of gluten from sauces, kitchen tools etc. in them.
Okay. Got it!
Does the sign help me at all? Maybe, it just shortens the list I have to go through and ask my server. But overall, not really. Any gluten-sensitive person can tell you that it doesn’t tell me what I can order.
So, I talk to my server to figure out which items can be made truly gluten-free with minimal risk of cross-contamination. Not every gluten-smart item fit the bill.
All it meant is that if someone is being “smart” about consuming less gluten (not carbs), they can order those things. I guess.
Now, hear me out.
Isn’t it easy to know if something has things like bread, or wheat flour? Like beer is clearly gluten, a salad with croutons is clearly gluten, a pita is clearly gluten. I don’t think that someone avoiding gluten just as a preference needs a shortlist. It’s easy to not order a burger and order a poke bowl instead.
I think they should only label “gluten-free” items that are safe for gluten-sensitive people, with medical problems, to consume. For someone who can consume gluten without problems, it really is a matter of avoiding gluten, and that’s easy (more on that in an upcoming blog).
What do you think? Please share in comments.