Smaller restaurants pose bigger gluten risks

I read with great interest the Dec. 4 “Chew On This” article. Are these restaurant owners aware that almost 2,000 people in the Corridor area are simply unable to patronize small, local restaurants?

Celiac disease is a condition where a person is allergic to gluten, a protein found in wheat, barley, rye and oats. Gluten is everywhere, even in foods you wouldn't believe. People with celiac disease must avoid these foods at all costs.

Most local restaurants' menus consist of sandwiches using bread. Italian restaurants' pasta and pizza are also off-limits. French fries are prepared in fryers that are also used to fry onion rings and breaded chicken or tenderloin.

Asian-themed restaurants use sauces with malt, which is a wheat-based product. Also remember there are other food allergies that prevent people from patronizing local spots, so the number of people unable to eat at local establishments is even higher.

The hard fact is that larger chain restaurants are better able to offer gluten-free menu items. They can afford the dedicated fryers and preparation methods.

Don't get me wrong. I dearly miss some of the local places we used to go to. But, all the “shine,” atmosphere and personal touches don't make up for the fact that most local restaurants are gluten nightmares.

Mindy Hatcher

Marion