FRISCO, TEXAS ー For some people, finding something to eat isn’t just a matter of preference; it’s a daily challenge. Navigating dietary restrictions, it requires constant attention and adjustment.
For those with dietary restrictive conditions, everyday meals involve meticulous label reading and avoiding hidden ingredients that could trigger serious health issues. This balancing act highlights the importance of awareness and support within the community.
Celiac disease is an autoimmune disorder that causes the body to react to gluten, a protein found in wheat, barley, and rye, meaning even trace amounts can cause harm. For people living with celiac, even a simple grocery trip can feel like a maze of hidden ingredients and cross-contamination risks.
”You have to find the gluten-free soy sauce, double-checking ingredients even if it doesn’t say gluten or wheat – like caramel colouring has it in it,” shared Chana Jayme, who was diagnosed with celiac in 2004. “A lot of spices will have it as just a preserver, so you just gotta be really extra careful checking things.”
Many local stores are starting to expand their gluten-free options, but the risk of cross-contamination remains a concern for those with the disease.
The emotional toll of food restrictions can be just as difficult.
Sydney Luna, who was diagnosed with diabetes in 2014, understands this struggle intimately. For Luna, the emotional and social challenge of living with diabetes often feels as overwhelming as the physical aspects.
“I was in the hospital watching a Whataburger advertisement and crying because I thought that I wasn’t gonna have Whataburger again,” shared Luna. “So yeah, I did think it would be a big part of my life: probably a bigger part than I expected.”
The emotional weight of food restrictions can be lessened by the support of relatives and shared experiences. Jayme finds connection with her family, even if they don’t all have celiac themselves.
“Do I bond with them over it? I sure do,” Jayme said. “My sister isn’t, but since her husband and daughter have it, like she’ll send me recipes all the time or like, ‘look at the cookies we made,’ and get all excited about it.”
Food restrictions can take many forms, not all of which are related to ingredients.
“Small items like seeds are something I shouldn’t eat, certain cruciferous vegetables like kale, raw kale, raw spinach I shouldn’t have, those types of things,” shared Brandon Luna, who was diagnosed with diverticulosis in 2021.
Even now with clear labelling, eating safely isn’t a guarantee for those with severe gluten sensitivity.
“Even nowadays, things that say gluten-free aren’t necessarily fully gluten-free,” Jayme said. “You can still have a little bit in there, according to the government, to label it gluten-free, so I just have to do a lot of label checking or just eating really, like, natural.”
For Sydney Luna, managing diabetes has become an ongoing part of her life.
“It’s kind of a constant thing,” Luna said. “You wake up, you think okay, I have to get breakfast I have to dose whatever, it’s constantly just kind of a part of me at this point, it’s like I can tell whenever I’m low or whenever I’m high, so it’s kind of just a background process if you will.”
For people living with food-related health conditions, the work never truly stops. Whether it’s reading the fine print on a label or recognising the subtle signs of a blood sugar spike, these routines become second nature.
“It became a lot more structured,” Sydney shared. “Even on my days off, where I don’t have anything to do, my day is still structured around diabetes.”
Despite the challenges, many individuals living with dietary restrictions draw strength from their routine. In the rhythm of restriction, people find comfort in shared recipes, supportive family, or simply the quiet resilience that comes from knowing they’ve adapted. This adaptation is often what allows people to manage the stress that comes with food-related health conditions.
