Many Americans look forward to Girl Scout Cookie season all year long. And once they finally spot those ambitious, entrepreneurial girls standing outside the grocery store, they’ll happily shell out $30 for cookies. Whether you’re a fan of Thin Mints, Tagalongs, Samoas or you’ll take a box of each, these cookies are sure to bring a smile to everyone’s face.
Well,almosteveryone. If you have allergies or dietary restrictions, you might not be able to partake in the Girl Scout Cookie mania. But one woman found herself ostracized at her new job just because she wouldn’t order a box. Below, you’ll find the full story that she recentlypostedon Reddit, as well as a conversation with Angela Crist fromBeyond Celiac.
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Girl Scout Cookie season is an exciting time for many Americans
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But after this woman with celiac disease refused to buy a box, she became very unpopular in her office
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Later, the manager provided a brief update on her thoughts about the situation
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“For people with celiac disease, eating gluten-free is not a weight loss or fad diet—it’s the only way we survive”
Image credits:Getty Images/Unsplash (not the actual photo)
Most of ushave absolutely no interest in giving upgluten. If you love dipping bread into your soup or eating fluffy pastries from your local bakery, the idea of missing out on those delights might sound like a nightmare. But unfortunately, some people have no choice but to stop eating wheat.
To learn more about celiac disease, we reached out toAngela Crist fromBeyond Celiac, who was kind enough to have a chat withBored Panda.
“Celiac disease is a genetic condition that causes internal damage and is most often associated with digestive issues like bloating, diarrhea, gas, and constipation, though there are many more symptoms,” Angela shared.
“What people often don’t realize is that, because celiac disease is an autoimmune disease, it’s not just the external symptoms that are a problem—it’s the internal damage, too,” she explained. “When ingested, gluten triggers the body to attack itself, destroying the intestine in a person with celiac disease. That internal damage is the hallmark of celiac disease.”
The expert noted that there is no medical treatment for celiac disease—no pill, no medicine, no cure. “Years ago, people died from celiac disease, often because of malnutrition. Since their intestines were so damaged, they could no longer absorb nutrients.”
“We are fortunate to understand now that gluten is the trigger for this condition, and eating agluten-freediet can reduce the damage and symptoms. However, because there is no medication or cure, a strict gluten-free diet is literally the only way a person with celiac disease can eat,” the expert continued. “For people with celiac disease, eating gluten-free is not a weight loss or fad diet—it’s the only way we survive.”
Angela also noted that it’s possible for a person to have celiac disease and not experience any outward signs. “Suppose you have a biological relative with celiac disease. In that case, it’s important to get tested because the internal damage to your intestines still happens even if you don’t feel sick after eating gluten.”
“Even a product with no gluten-containing ingredients may be risky if it is manufactured in the same place where gluten-containing products are made”
So why is it so important to take cross-contamination seriously when you have celiac disease? “To understand cross-contamination, I like to think about a stick of butter after breakfast. Nobody likes butter covered in toast crumbs, and that’s cross-contamination,” Angela explained. “The butter is naturally gluten-free, but the second someone butters their toast, it’s cross-contaminated.”
“Cross-contamination can happen when utensils or cooking surfaces are used to prepare gluten-containing foods or when they make direct contact with one another. Even if it’s minimal contact or the gluten-containing item is removed, the cross-contact can trigger a celiac reaction, sending the body into attack mode and often making the person sick,” she continued.
“It can also be helpful to think of gluten as something sticky that hangs around and gets on everything it touches, like crumbs in the butter. If croutons accidentally end up on a salad, it’s a no-go for people with celiac, even if the croutons are removed,” the expert explained.
“If eggs are cooked on a griddle that just had pancakes on it, the (naturally gluten-free) eggs are likely to make a person with celiac sick, even though the pancakes are long gone. All that ‘sticky’ gluten from the croutons or the griddle will cross-contaminate the salad or eggs and have the same effect on the person as if they ate the croutons or pancakes themselves,” Angela shared.
So how do people with celiac know which products they can trust?
“This is the question people with celiac ask themselves every time they take a bite of food or sip a drink. Many foods are naturally gluten-free, and thanks to increased awareness and safe food regulations, we can also look to certified gluten-free foods,” Angela told Bored Panda.
“You will always see us checking labels because even a product with no gluten-containing ingredients may be risky if it is manufactured in the same place where gluten-containing products are made,” she continued. “The safest bet is always certified gluten-free products or naturally gluten-free foods that have not been at risk for cross-contact.”
“It is 100% worth the effort to avoid the physical pain and sickness that come from accidentally consuming gluten”
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“If a product is certified gluten-free and has not been at risk for cross-contact, we consider it safe for people with celiac disease,” the expert added. “And we love those products!”
“Does this sound like kind of a hassle to think about all the time? We won’t lie; it can be,” Angela says. “But, it is 100% worth the effort to avoid the physical pain and sickness that come from accidentally consuming gluten.”
If you think you might have celiac disease, the expert says it’s normal to be anxious or even fearful of changing to a gluten-free diet. “We’ve been there, and that’s why we’re here to help! And, getting tested starts with a simple blood test – just don’t go gluten-free until after you are tested to get an accurate result,” she noted.
Angela also added that most people with celiac hate having to be the person who asks a ton of questions about how their food is being prepared or where it came from. “You might even see us pass on eating out somewhere or just bring our ownfood,” she shared. “Trust us when we tell you it is not worth ‘just one bite.’ Many of us would love nothing more than to go to town on a thick-crust pizza or a doughnut. That’s how bad it feels when we ‘get glutened’—we’ll give up that delicious slice or flaky treat to avoid it.”
Many readers sided with the author and agreed that her health comes first
However, some thought the manager should have just bought some cookies and called it a day
Thanks! Check out the results:Ieva Pečiulytė
Ilona Baliūnaitė
Shelly Fourer
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