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the 1994 book Breaking the Vicious Cycle by biochemist Elaine Gottschalk. SCD, which is gluten free, also restricts many other types of foods. “It’s essentially a two-year plan. After that, you can try reintroducing certain foods,” says Parker. “So far, I have found it to be incredibly effective.” The idea is to give the body time to heal itself and “detox,” he explains. “I feel better than I have in years.” (It’s worth noting that many doctors remain suspicious of the SCD, and many people find the diet’s restrictions too onerous.)
GF pastas do. These are certainly not the only restaurants and bakeries in town offering gluten-free items, and they are far from the only ones producing flavorful and pleasantly textured GF food. Restaurants such as 212 Market, Lupi’s, Good Dog and Mellow Mushroom do a superb job of being gluten-free friendly, Chefs in most of the locally owned, fine-dining restaurants around town can create or adjust dishes to accommodate glutenfree diners. If you prefer a Pioneer Mom approach, you can buy everything you’ll ever need to make your own gluten-free grub at the well-stocked Mimi's Low Carb Market in Hixson. If you are one of the thousands of Chattanoogans with celiac or Crohn’s disease, or are gluten intolerant, you no longer have to just order a salad or suffer the indignity of eating a bowl of what appears to be shredded cardboard posing as pasta or sandwiches made on dry, flavorless slices of old carpet backing. Gluten free can be delicious , too!
In 2007, local graphics designer Robin Seaman began noticing skin and joint problems and “foggyheadedness.” A cousin suggested she try removing certain foods from her diet, and she did, for a year. “When I began adding foods back in, especially ones with wheat, the symptoms began to return,” she says. “I didn’t associate it specifically with gluten.” Then, last Christmas, when she was making a family-tradition braided bread, her hands “started to feel like they were on fire.” She immediately cut out all foods with wheat gluten. “I have not been diagnosed with celiac disease,” she says, “but I have gluten intolerance.” Like Foster and Parker, Seaman notes that it’s now far easier for those trying to avoid gluten to eat out and find products in mainstream grocery stores. “For example,” she says, “5 Guys Burgers and Fries is very careful to avoid cross-contamination. I can eat fish tacos, and there are sushi restaurants now that have gluten-free soy sauce. More and more restaurants have gluten-free menus or items on their regular menus that are gluten free.”
• Crave Cafe and Bakery 1110 Market St. (423) 531-1060 • Artisan Bakery 5228 Hixson Pike. (423) 876-1922 • Bluff View Arts District Restaurants 411 E. 2nd St. (423) 265-5033 • 212 Market 212 Market St. (423) 265-1212 • Lupi’s Pizza Downtown 406 Broad St. (423) 266-5874 • Lupi’s Pizza East Brainerd 1414 Jenkins Rd. (423) 855-4104 • Lupi’s Pizza Hixson 5504 Hixson Pike (423) 847-3700 • Good Dog 34 Frazier Ave. (423) 475-6175 • Mellow Mushroom Downtown 205 Broad St. (423) 266-5564 • Mellow Mushroom Waterside 2318 Lifestyle Way (423) 468-3737
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