Halsey Uerling

The smell of a pizza baked to crisp perfection wafts over to the table, and as she stares at the menu in front of her, Morgan Mechelke, junior, would like nothing more than to order a slice. However, she knows she has to choose another option. Mechelke has adhered to a gluten-free diet since the end of seventh grade when a test revealed her allergy to gluten.

“I found out because my mom just happened to get the test done. When hers came back saying she had a gluten allergy, it was likely that I had it too because it’s hereditary,” Mechelke said.

Before the test, there were few indications that Mechelke might have special dietary needs.

“I had some symptoms like awful stomach aches after I ate but we never knew why,” Mechelke said.

After finding out about her allergy, Mechelke had to make significant changes to her eating habits.

“It’s definitely an inconvenience. At parties and things, everyone’s eating pizza and stuff I can’t have,” Mechelke said. “Bringing lunches to school can be tough because I have to come up with different ideas.”

A typical lunch for Mechelke usually includes turkey wrapped in lettuce or hummus with rice chips along with various other snacks  made from corn, potatoes, or other gluten-free foods. Still, it can be difficult finding foods to fit such specific dietary needs.

“When I found out [about my allergy], there weren’t very many options that actually tasted good, but they’re getting better,” Mechelke said.

Many stores such as Trader Joe’s have a wide selection of gluten-free products, and restaurants often try to have at least a few gluten-free options. Mechelke said that P.F. Chang’s has an entire gluten-free menu, and the food is great.

Mechelke’s other family members still eat gluten, as only she and her mother have the allergy. Despite its occasional inconvenience, she said her lifestyle does have some benefits as well.

“It’s a pretty healthy diet, and also since I’m not eating gluten I don’t have as many stomach problems,” Mechelke said.

Even though passing up temptations can be frustrating, Mechelke still finds ways to enjoy the foods she loves.

“A lot of things that do have gluten can usually be made gluten-free in some way, so that isn’t really a problem,” Mechelke said. “The only thing is that sometimes I’ll be out somewhere and see something and be like, ‘Oh wow, I really want that,’ and realize I can’t have it.”

Overall, Mechelke has learned to keep a positive attitude toward her gluten restriction.

“In the beginning when you find out, it seems like it’s going to be really difficult to adjust, but pretty soon it doesn’t even seem like it’s that big of a deal,”Mechelke said.