Gluten Free Badgers support students with special diet needs

Eating right during college can be a challenge for many University of Wisconsin–Madison students. But for members of Gluten Free Badgers, a student organization for individuals with gluten intolerance, watching what they eat is a way of life.

A protein found in most grains, cereals and breads, gluten can also be present in a wide variety of everyday items: from pizza and barbecue sauce to toothpaste and dental floss. Depending on an individual’s level of gluten intolerance, avoiding all sources of gluten can be difficult. Even tiny amounts of gluten can cause fatigue, pain and serious digestive issues.

Gluten Free Badgers is the only registered student group on campus addressing dietary restrictions. President Christy Dimond and faculty adviser Barb Kautz formed the group in October after both were diagnosed with celiac disease, an autoimmune disorder causing gluten intolerance.

According to Dimond, the group’s goals are twofold: to support each other and to raise awareness about gluten intolerance on campus and in the Madison community. It can also be a haven for incoming students who want to connect with others sharing their gluten-free concerns.

“We want to get people to recognize that we have these needs: it’s not a choice,” says Dimond. “Gluten Free Badgers can be a pool of resources.”

Most celebrations and social events at UW–Madison involve gluten-rich items such as pizza or wings. Few late-night options are available for individuals with gluten intolerance, Kautz says.

“College is a very gluten-intensive environment for some folks,” she adds.

Gluten Free Badgers helps members learn how to live with gluten intolerance in Madison, such as which restaurants and stores offer gluten-free options. While Madison has many gluten-free dining options, the group is working to create more options within campus dining. In most cases, says Kautz, gluten-free options look and taste the same as their gluten counterparts — from pasta to pizza.

People who are gluten intolerant often go years without knowing they have the disease. During that time, they present with a wide variety of symptoms as their immune system becomes more compromised.

Dimond, a junior, learned she had celiac disease while working as an intern for Kautz, an involvement coordinator at the Center for Leadership and Involvement. As Kautz underwent tests that would ultimately point to celiac disease, both Dimond and another student intern received similar diagnoses.

Dimond’s severe intolerance complicates her ability to locate the gluten sources that still make her ill. Just a few nuts on Christmas Eve left her sick all through Christmas Day. She cannot share plates or cups with her roommate because of potential contamination.

“There’s a lot of things you learn from other people,” Kautz says. “It’s in lipsticks, so what lipsticks brands do you buy? It’s also in Styrofoam. So when you’re still getting sick, you may not know what you’re drinking coffee from every morning is triggering it.”

The organization has about seven undergraduate members, although it is open to graduate and special students. Nearly all members are gluten intolerant; Dimond jokes that her boyfriend is the only gluten-tolerant member because he likes the free non-gluten food at meetings.

Participation helps members maintain a positive perspective as they work through living with celiac disease.

“As annoyed as I get that I’m sick all the time, it’s not the end of the world,” says Dimond.

Gluten Free Badgers meets every other Tuesday during the semester. The organization also has several events planned, including trips to restaurants with gluten-free options and dinner with Lori Berquam, dean of students.