#i have non-celiac gluten allergy

[3liza]

[nope-secret]

I need people to understand that going into a café or restaurant and actually being able to eat something there is a privilege. I cannot count the amount of times I had to watch friends eat the most delicious looking stuff, while I had to go to mcdonalda afterwards to eat some fries.

Even at my favourite café I can only eat the macarons but not every kind.

Whenever I go on a trip half my luggage is food because I know I won't even get a snack at a bakery.

[vaspider]

as a non jew with celiac, i've noticed a lot of gluten free foods are also kosher, but i've never really thought about that intersection in depth until i read your intro text. i'd appreciate your thoughts on why that is such. if you don't have a de facto answer that's okay, i'm mainly here for the discussion (apparently food history is my latest autistic hyperfixation rip).

Probably because you might as well get the heksher if you're going to go to all the trouble of making a truly gluten-free production line, and like.

Jews have stomach problems, especially Ashkenazi Jews. We* just... do. IBS, celiac, allergies... whether that's just genetics or the sublimation of trauma into our bodies or both, we have sad tummies, many of us.

So, you know. Know your market.

* I don't know for sure whether one side of my family was Jewish a few generations back and Hid It Carefully and I'll never know for sure but when I look at the evidence we've found, that bird sure waddles and quacks, and guess which side of the family my celiac comes from? So if I have Ashkenazi genetics, it's from the side of the family where my celiac also comes from.

[brigittas-writing-nook]

Wheat allergy, Celiac, and NCGS: Wait! They're not the same?

"What to expect from Wheat allergy, Celiac, and NCGS: Wait! They're not the same?" Disclaimer: None of the information provided in these posts should be taken as medical advice. Please consult with your doctor before trying recommendations or if you have concern Some posts may contain affiliate or third-party links. Okay, I said last week that I was going to cover the elimination diet this week, but I’m still researching it. Which means I’m going to cover about a topic I don’t really have to research (much) to talk about.

Meet my nemesis, Gluten

As I have mentioned before, I have several food allergies, and one of them is wheat. It happens to be one of the top nine food allergies listed in the US, but it is similar to a couple of other gluten-based issues. So this week, I’m going to talk about the differences between a wheat allergy and both celiac disease (CD) and non-celiac gluten sensitivity (NCGS or GS). Because there is a lot of confusion surrounding these gluten-based irritants, let’s take a closer look at these conditions.

Wheat allergy

A wheat allergy, like all other allergies, is an immune response. The body creates immunoglobulin (IgE) antibodies to protect the body from the usually-innocuous protein in a food. In the case of a wheat allergy, that protein is gluten, which I’ll go into more detail on in a future post. People can react differently to a wheat allergy. Some people only experience symptoms when they consume something that contains wheat. Others can react to simply breathing in wheat particles, even without eating them. Common wheat allergy symptoms include: - Anaphylaxis - Headache - Hives or skin rash - Nausea and vomiting - Runny nose, congestion or sneezing - Wheezing or asthma attack Testing for a wheat allergy follows the usual allergy testing procedures, and doctors can choose from any of the common tests to help them make a diagnosis. Our next condition, however, requires a different approach.

Celiac disease

Celiac disease is an intolerance to the wheat protein gluten as well as gluten found in barley and rye. With celiac, the body develops an auto-immune response that attacks the small intestine and damages the villi, leading to a difficulty in absorbing nutrients. It is a genetic condition often triggered by stress, trauma, and other environmental factors. Testing for CD usually involves several types of blood tests and possibly a biopsy of the small intestine. Your doctor can discuss with you what your best testing options are. Common CD symptoms include: - Bloating, gas, and constipation - Brain fog, fatigue, and headaches - Depression - Diarrhea and nausea - Joint pain - Rash (dermatitis herpetiformis) Ironically, some of these symptoms are similar to our last gluten condition, non-celiac gluten sensitivity.

Non-celiac gluten sensitivity

Symptoms in NCGS are usually more focused on digestion issue, such as bloating, constipation, diarrhea, and abdominal pain. This sensitivity is a little harder to define, largely because scientists haven’t quite figured out how it works. It isn’t an immune response (like the wheat allergy), but it also isn’t an auto-immune response (like celiac). Some scientists think it could not be related to gluten at all. One study proposes that NCGS might be a sensitivity to another protein, amylase/trypsin-inhibitors (ATIs), found in wheat, barley, and rye. Testing for it is challenging, because doctors must first rule out both a wheat allergy and celiac. If the patient tests negative for these two conditions but still reacts to gluten, the conclusion is NCGS.

Are you sure what you have isn’t celiac disease?

Short answer: maybe? The first test I had was a blood test, which isn’t as reliable as the scratch test I had two years later. The blood test checked for IgE antibodies and tissue transglutaminase IgA antibodies (tTG-IgA). All of these tests came to the same conclusion, though: I am definitely allergic to wheat. I first found out about this allergy in 2008, right before I lost a contract job and was “unemployed” and freelancing for almost two years. Talk about a bad time to have to adjust to an expensive diet. And, trust me, eating gluten free isn’t cheap, though prices are getting a little better.

Life is never simple (for me, at least)

Thankfully, my symptoms don’t include anaphylaxis, but they do include inflammation, rashes (probably from the eczema), joint pain, and digestive upset, and some of these symptoms also occur in celiac disease. Also, I react negatively digestion-wise to barley, though I can’t say for sure with rye, because all of the rye products I’ve been exposed to also include wheat (which pretty much defeats the purpose of trying to determine a potential intolerance). Since there is an allergy present, I don’t qualify for NCGS. And, though my tests don’t show it as a genetic marker, I still show some of the same symptoms as celiac. Bodies are weird, as a friend of mine says. And none seem to be more so than mine. Ah, well. That’s life. That’s all for this week. Next week I’m going to talk about what foods you can use to replace the wheat in your diet. Want to share a story about these conditions? Leave a comment below. Be safe. Eat safe. And savor life! Want to receive posts in your email? Subscribe below. Read the full article

[consolecadet]

Wanna see something that irks me?

Here's a store brand box of cereal bars. They cost 53 cents a bar and are often on sale.

And then here's the gluten-free version. They cost $1.18 each. They also taste worse and are never on sale unless they're about to expire.

I'm sure the ingredients of the gluten-free cereal bar do not cost twice as much as the ones for the glutenful cereal bar. Even given the costs of gf certification for the gluten-free cereal bars, I believe the company is charging that much more because they know they're the only gf cereal bar of this type in the store.

Customers with celiac, wheat allergies, etc., who want this type of product have some unappealing choices for this and virtually every gf version of a gluteny food:

buy the gf brand for double the price people without dietary restrictions pay

give up eating this type of snack entirely

order a case of some weird cereal bar online and hope it doesn't suck

find the time to traverse a phalanx of orthorexic vegan keto mommy blogs for a recipe, then bake an even worse-tasting, non-shelf-stable homemade cereal bar

I know. Boo hoo. I should expect medical conditions to be annoying and expensive. I should remove all familiar convenience foods from my life in favor of carrying fruit with me at all times, except I also shouldn't be eating fruit either because it has sugar in it, the horror, and besides do I really deserve snacks at my size, etc, etc, etc.

[screaming rapidly escalating in volume and pitch while I ritually burn my wallet and credit card]

[inscrutable-shadow]

Mediwhump May Day 6 - Poisoning (Alt Prompt)

@mediwhumpmay

This is the generic modern AU for Five Card Draw. The Doctor is often called upon to work with other medical professionals on research, and they use the name Rowan Fairbank for non-criminal dealings. Also, just a PSA: don't fuck with people's food! It's illegal, immoral, and not just a prank, you don't always know a person's full medical history and even if you do it's not worth fucking around and finding out.

The Doctor could almost always tell when their colleagues were talking about them behind their back. Not least because it was a near-constant phenomenon, but also because when a person is used to being stared at upon entering a room, when everyone is deliberately avoiding eye contact with you, it’s quite noticeable. They wouldn’t confront anyone over it. It wasn’t worth it and any opportunity to avoid a social interaction was greatly appreciated.

Today, though, there was a sinister edge to the attention. They’d dealt with the criminal underworld long enough to gain an intuition for when other people were conspiring against them, and this feeling was not at all subtle. Best to just top-up their thermos with coffee, shove a scone in their mouth, and get out of the break room. They hated working on this project. Everyone treated them as if their achievements had been bought for them and they didn’t deserve to be there, but taking the assignment seriously had them accused of being a “stick in the mud.” “Hi, Rowan!” The words were cheery, but the voice was dripping with condescension. The Doctor closed their eyes for a moment, taking a steadying breath, then turned to attempt a smile at the person speaking to them: Dr Rose Gallagher, a pulmonologist.

“Good afternoon, Rose.” They tried to go back to their coffee, hoping she would just go away.

She did not. “How’s your coffee? Still no sugar?”

“No, I drink too much to put sugar in, it would be even more unhealthy…” There was enough sugar in the energy drinks, anyhow.

The gaggle of (fully grown, adult) doctors at the other end of the room found this incredibly amusing. “And the gluten-free scones? Those good too?” Wait. That emphasis… Had they…? The Doctor nearly choked on the pastry.

“They are… fine… I am not exactly hungry…” They really weren’t. Their stomach had sunk at the thought that something in the breakroom had been tainted. One would think it would be ridiculous for some of the leading medical minds in the country to do something as awful as intentionally cross-contaminate gluten-free items, but not only were several of the doctors on this placement considerably dumber than their accolades would suggest, they seemed perfectly willing to set aside any question of ethics in the harassment of someone who was different.

The exposure had already occurred. Nothing to be done about it now but scare the living daylights out of their abusers, which would make a very long forty-eight hours worth it. “Surely you are aware of the potential long-term effects of gluten exposure for a celiac patient? Unlikely to kill, yes, but lifelong damage is almost a certainty. My case is particularly severe and quite well managed; it is often five or more years between exposures. My being forced to take two or three days off will delay the project enough for Doctor Pryor to be quite displeased, no?”

“Oh, come on, Rowan, nobody really believes that.” The Doctor didn’t know this man’s name; he was on one of the engineering teams and they were almost exclusively working with pharmaceuticals. “It’s a convenient excuse for having your own coffeepot and no one ever seeing you eat, you owe me thirty, by the way,” he leaned over to Zoster, a neurologist, “but that’s all it is, an excuse for Doctor Pryor to coddle you. You’re completely normal behind that stick up your ass and this proves it. You’re fine.”

“It is not like an allergy. Did you even pass medical school? The small intestine causes the issue. Ridiculous. I could have your licenses for this.” They should have their licenses for this, but it was an empty threat. Too much work and it would only further turn everyone against them. Nothing about their demeanour implied they were anything less than deadly serious, though.

This caused a murmur of uncertainty among the group. “You… can’t prove anything. Maybe the kitchen made a mistake.”

Oh, this was fun. “No? Did you fail to notice the security camera in the corner?” They indicated with their coffee cup, then took a sip. If it was also tainted, well, it couldn’t get worse, could it? “That’s live-feed, you know. It will show someone touching my food items. Also, you did just admit to it. Doctor Pryor has me under audio surveillance to ensure I do not… antagonise my colleagues. I turn in the recordings daily, but I could perhaps be convinced to alter them.” That last bit wasn’t true, but only the Doctor knew that. “Rowan, be reasonable. It was just a prank!”

“I did not find it amusing.”

“...What do you want? Cash?”

They laughed. “Certainly not. Though I do think I just found five lovely volunteers to do all of my cultures for the next several weeks. There are plenty of other menial tasks it seems I will also be converting into free time, but for now, I shall continue my break.” Or rather, take the afternoon off. They left the room, not bothering to eavesdrop on the urgent whispers they left behind.

Two days of cramping and brain fog. Fantastic. They were never going to take an assignment like this again.

taglist: @i-eat-worlds

[urban-witch101]

So I'm visiting Australia right now and.

This country cares about its people. I'm from the states. This is so much of a shock to me it's not even funny.

There are disability options; I can eat gluten free consistently with multiple choices (I'm celiac) and without having to worry about getting sick because people actually take allergies seriously here. I talked to an Aussie friend today and she was genuinely shocked at just how little we could eat at home.

This is one of many things that whooped me coming in and I just-

(Granted when I say that it's from a priviledged white tourist point of view, but I think most non US citizens would agree with me on how much of a hellscape my homeland is just on the outside looking in-)

[starfall-spirit]

I know this is sort of a rant, but if you're struggling, please read everything I've typed out. I'm a longterm epileptic and I genuinely want to help people struggling with this, especially ones with serious neuro conditions.

I would like to add onto this as someone whose been seeing a neurologist since I was five, both for epilepsy and migraine control.

Epileptics suffering: Check your medication. Most importantly

Dosage-How long have you been on your medication? Have you gained or lost weight? When was the last time you had a seizure? It may be time to dial back/increase the mgs your doctor prescribed.

Timing-I suffered major dizzy spells for a long time (walking like a drunk/falling down stairs major) because I didn't regulate the precision of when to take each dosage and often failed to eat breakfast. Ideal timing is a perfect division. One dosage? 24 hours. Two doses? As close to a perfect 12 hr schedule as your day allows.

Non-epileptics/no medication:

Get lab work/biopsy done. You may have an unaddressed allergy not showing major symptoms. I was 12 before my celiac was diagnosed. The migraines lessened (before the dizziness started) but the celiac mostly causes the "brain fog". OP pointed out the benefits of a dietician. I started a gluten-free diet and in a matter of a few months, I was doing much better in my classes, especially critical thinking such as math and science courses.

There are things your doctor will overlook or even not be trained in and ways you can help yourself.

If there are any epileptics on here struggling, please reach out. I'm no doctor, but I've been in your seat for sixteen years and am more than happy to answer basic questions, or just talk about the struggles you may be facing.

Okay I’m currently furious that migraines are often so blindly easy to treat and I had to find this out myself at the age of 26 when I’ve been to a neurologist since I was 11 lol so I’m about to teach you two neat and fast little tricks to deal with pain!

The first is the sternocleidomastoid muscle, or the SCM muscle.

This big red section is responsible for pain around the eye, cheekbone, and jaw, as well as some temple pain. Literally all you have to do is angle your head down a little, angle it away from the side that hurts, and then you can gently pinch and rub that muscle. I find it best to start at the bottom and travel upwards. The relief is so immediate! You can increase pressure as you feel comfortable doing so.

Here is a short and easy video showing this in action

The second is a fast and easy stretch that soothes your vagus nerve, which is the nerve responsible for calming you down. The vagus nerve, for those unfamiliar, is stimulated by deep breathing such as yawning, sighing, singing, or taking a deep breath to calm your anger in a tense situation.

You can stretch this out by sitting up as straight as possible (this does not have to be perfect to work) and interlacing your fingers. Put your hands on the back of your head with your thumbs going down the sides of your neck and, while keeping your face forward, look all the way to one side with just your eyes. Hold that until you feel the urge to breathe deeply or yawn, or until you can tell there’s a change. Then do the same thing on the other side. When you put your arms down, you should clearly be able to turn your head farther in both directions. If the first session doesn’t get rid of your migraine, rest and repeat as many times as necessary. I even get a little fancy with it and roll my eyes up and down along the outer edge sometimes to stretch as much as I can.

If you need a visual here’s a good video on it. I know some of the language they use seems questionable but this is real and simple science and should not be discarded because it’s been adopted by the trendy wellness crowd!

I seriously cannot believe I didn’t hear a word of this from any doctor in my life. Additionally, if you get frequent recurring migraines, you may want to see a dietician. Migraines can be caused by foods containing histamines, lectin, etc. and can also be caused by high blood pressure in specific situations such as exercise, stress, and even sex.

If any of this information helps you I’d love to hear it btw! It’s so so fast and easy to do. Good luck!

[quinnymcc]

Strengths and Weaknesses of Competitors

By examining some of my competitors, I noticed many trends regarding pricing and advertising.

I first started with Edible Options Bakery, an allergen-friendly, gluten-free establishment. Which at first glance, seems perfect. However, their pricing for a gluten-free muffin compared to a regular one from Tim Hortons... is a 168% price increase. While prices are higher for allergen-friendly ingredients, price gauging like this creates big profits for the company by overpricing items for people who don't have many other options. However, they are properly marketing the gluten-free establishment, as people with severe allergies may have reactions to food being cooked in a non-allergen-friendly kitchen. In this example, we see good marketing yet very steep prices.

Next, I went to NoFrills, where in the fresh baked goods section, you can find a pack of oatmeal chocolate chip cookies, 456g for $5.50, yet often on sale for $4.88. This is $1.07-$1.21/100g. Yet when I looked for the same fresh gluten-free cookies, there was nothing. Tucked away in the very limited gluten-free freezer section, near the produce, was a pack of oatmeal raisin cookies, 350g for $6.99, which I have never seen on sale. This one is $2/100g. Again we see a 143% increase in price for something as small as cookies. In this situation, we see no advertising, and if I hadn't been going to the freezer for my $8.49 loaf of bread, I wouldn't have seen it. In this example, we see no attempt to bring attention to the product, and semi-steep pricing.

For my 3rd competitor, Nolaa's. I love Nolaa's for their baked goods, however, the price is steep and while all their items are gluten-free, any other restrictions like lactose sensitivity will highly affect the selection. We also see major price gouging, with the price of 4 muffins being $20! On their website, they advertise free shipping for orders over $150, which at this rate wouldn't be hard to achieve. Their marketing is also limited, I have never seen any advertising for them, nor heard of them through word of mouth. I only know they exist because a location opened near me and they advertised themselves, on the building, as Keto friendly. I feel like they definitely could have mentioned that their whole establishment is gluten-free (more inviting for celiacs) and free from added sugars (including their bakery items) as well as their options for vegan, and dairy-free.

Through this, I feel as though I should put emphasis on my pricing, to be fair regarding the ingredients purchased and used. Also, to market my items and facility as gluten-free, and keep as many options possible when adding other dietary restrictions to the custom order.

[abidarice]

Basmati Rice for Aromatic Delights to Enhance Your Delicious Experience

Introduction

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[nexadarling]

my brother found out at like 28 that he had celiac disease. it's non-symptomatic, so he doesn't have an immediate reaction when he eats gluten, but doing so has slowly wreaked havoc on his digestive system and given him terrible stomach problems. so again, if you have stomach issues, go get tested for allergies, sensitivities, and food-related diseases if it is an option for you (doctor visits are expensive, i get it). it could be a much deeper issue that is easily addressed by adjusting your diet.

also on a similar note, pls be understanding of other people's food choices. for some of us, eating food is not as simple as it is for others. bodies are weird and react weirdly to food sometimes. we're all just here for a good time 🖤

PSA: tomatoes are not spicy. Tomatoes and tomato products should not be spicy. Pizza sauce isn’t inherently spicy. Tomato-based pasta sauce is not spicy. Ketchup is NOT spicy.

If tomatoes are spicy, you have an allergy to tomatoes.

This announcement brought to you by my almost 29-year-old husband learning for the first time in his 2.8 decades of putting food products into his mouth that spaghetti and saucy pizza aren’t spicy foods

[devidmash]

Get Gluten Free Atta Online in India

If you’re looking to get gluten free atta online in India, then look no further. We’ve rounded up the best products available on the market.

This product is perfect for those with a gluten sensitivity or who are on a low carb diet. It also helps to improve heart health and control blood sugar spikes in those with diabetes.

How to order?

Whether you’re a newbie or an expert in gluten-free cooking, it’s important to get the best atta for your needs. The right choice will have a big impact on your health.

The best atta will have a good balance of nutrients, such as protein, fiber, and vitamins. It will also improve your energy levels and metabolism.

This wholesome mix is a blend of some of nature’s finest superfoods such as jowar, flaked rice, and ragi flour, plus psyllium husk powder.

It’s the perfect solution for people who have a wheat allergy, or are intolerant to gluten. It’s a nutrient-rich alternative that won’t cause bloating, cramping, or diarrhea.

It’s also a great choice for anyone who is on a keto diet. It has a low glycemic index and has no artificial flavors or preservatives. It’s a healthy alternative to traditional naans and chapatis, and will help you stay on track with your diet plan.

What are the ingredients?

If you have a gluten sensitivity, or Celiac Disease, then you may need to avoid foods that contain gluten. Millions of people are doing so because it makes them feel better and improves their health.

If your diet includes a wide variety of foods, it can be hard to make sure that they don’t contain gluten. That’s why Fig is here: Scan a food product with Fig, and you can get a quick read on the ingredients that may be naturally gluten-free or at risk of cross-contamination.

Metta atta is made from a blend of gluten-free ancient grains, like sorghum and teff, which are high in protein, iron, and other nutrients. It also has a low glycemic load, so it’s good for managing blood sugar. It’s also corn and soy-free, non-GMO, and produced in a dedicated gluten-free facility. It makes deliciously nutritious flatbreads that are soft and chewy, just like traditional wheat rotis!

How do I know if it’s gluten-free?

When you are on a gluten-free diet, it can be difficult to make sense of food labels. But with a little knowledge, you can avoid gluten-containing foods and enjoy delicious treats you once thought were impossible.

Besides reading the ingredient list, it’s also important to look for private organizations that certify products as gluten-free. These certifying organizations set strict standards and can help you find products that are safe for you to eat.

Atta is made from wheat flour, but it is also available in the form of sorghum, teff and other non-wheat grain options. These alternative grains are rich in nutrients and have a lower risk of gluten-containing ingredients.

Where can I buy it?

Are you looking to get gluten free atta online in India? If so, you’ve come to the right place. Here you can find the best gluten free atta flour in India, so you can make delicious chapatis and naans at home.

Jiwa’s multi-grain, gluten free atta flour is a better, everyday alternative to regular atta that comes with a balanced nutrition mix in superb quality. It combines jowari (sorghum), bengal gram, ragi, bajra, rice and almonds in an exclusive blend that is perfect for the hearty rotis and chapatis you love.

It’s made of 100% natural ingredients and is rich in dietary fibers. It is also a good source of protein and iron. It promotes weight loss and helps lower blood pressure. It’s an excellent choice for people with diabetes, as it helps control the sudden spikes in blood sugar that many people experience when they eat foods with high glycemic indexes. It’s great for those following a keto diet, as it is low in carbohydrates.

[swiggity-swexual-i-am-asexual]

Not to be That Person but like, if someone you know—that you interact with a lot, or family if you still have a relation—people who are pertinent to you. If they have an illness.

Fucking google it they are not your encyclopedic knowledge base.

Don’t rely on that person to always tell you. It’s not that they’re not on the lookout—but if they trust you and you willfully decide not to do the basic fucking function of looking up their illness, you could literally ACTUALLY hurt them.

[fred-the-dinosaur]

I once had an idea for a game show where a bunch of non-celiac contestants had to live gluten free for a period of time and every time they shopped or ate out they'd be "judged"by a panel of celiacs.

They'd go through their weekly shopping and take out everything that looked safe but wasn't (tinned soups, any frozen or premade meals, normal stuff that's full of traces, soft drinks, yoghurt, all those 'gluten free staples' like lentils that you can't bloody buy safe ones of etc.etc) and for every mistake (ie 'glutening') they'd take money off the prize.

Ditto for if they went out to eat, they'd have infractions for obvious things but the contestants would also roll dice to avoid 'cross contamination' etc etc. and again lose money off the prize.

Plus they'd have to keep to regular budgets of money and time (going to five shops just to get most of your basics). And some of them would get other assignments to complicate things (ie one contest ALSO can't eat lactose, one is also trying to be vegetarian, sesame allergy, diabetes blood sugar control requirements etc etc) Plus if they cross contaminated in their own house etc.etc.

Anyway that's what I sometimes fantasise about when I'm dreading doing the shopping again.

My hot take is that actually food allergies are a disability and more people need to realize that. The amount of research people with food allergies have to do when they want to go visit places but arent sure if they’ll have access to any food there is insane. Allergy friendly food is almost ALWAYS incredibly expensive in stores bc of all those fucking fad diets that like yoga instructors and middle age soccer moms make popular. And on top of the price, it is so hard to FIND! Almost evrry grocery store ive been to has a tiny ass allergy section that is almost always near empty. Plus what about people who don’t have the money to pay 10$ for a loaf of bread? You go to starbucks and non-dairy milks are like 70 cents extra? People are definitely out there buying and eating stuff that is destroying their digestive systems because they have no other choice. I am begging people to stop pretending that catering to people’s food allergies is elitist and not worth is. We need to make these options openly available.

[brownshouto]

I need help, I’m gonna be participating in my first trick or treat (I’m a Southern Mexican in Northern Mexico so I’ve never done this) , I need candy or chocolate recommendations that are gluten free for celiac kids, sugar free for diabetic kids, nut free for kids with allergies and a non chocolate option for kids with chocolate allergies, it doesn’t have to be all at once, it can be a candy for each category I listed, pls help.

[camp-counselor-life]

I've had parents list allergies and food restrictions and their daughters said that it's not true and they always ate xyz food. It's like the parents want us to feed them "healthy". I had a middle schooler, who had "low carb diet" and kids with "no sugar" or "no acidic foods"(tomatoes). On the other hand, I had a kid say she was vegetarian on a Wednesday simply bc she didn't like what was offered. We called mom and she said that's not true. It's really hard to feed a lot of mouths.

Yeah, we've definitely had the gamut of very real to also very diet culture food requirements. Like, semi-recently, we made orange chicken (heat and add sauce) for dinner and for the gluten free people we just had chicken breast with gf sauce. Several of the moms who did not put gluten free on their health form said they were gluten free to get the unprocessed chicken but then didn't want the morning's gluten free french toast sticks and ate the regular, with-gluten meals.

It is an incredibly hard job to keep dietary needs straight and feed everyone so they're happy and full. This is why head cooks at camp are one of the highest paid positions (and I'm talking by A Lot. I get that food intolerances and sensitivities (dietary or sensory) are hard and we need to accommodate them. I was lactose intolerant for several years with a few other sensitivities, some of which I still have. But also being realistic about what a non-specialized camp kitchen can do and truly accommodate and also not subjecting your child to diet culture while they're at camp so they'll be forced to eat "healthy". I brought my own food and snacks to camp, and also ate a ton of sun butter and jelly sandwiches, because I was realistic about what the camp kitchen could accommodate, and that wasn't tasty food that was strictly lactose free.

People who put their kids on diets to go to camp by making up food sensitivities give those of us who actually have them a bad name and make it so that people don't take them seriously when it actually is something like celiac or a life-threatening allergy.

tl;dr: don't make up food sensitivities because you think it will make the food "better" for your kid