Irregardless offers a bounty of Gluten-free Meals!

Check out Irregardless’ menu:

    • 17 different gluten free menu options on the Lunch menu
    • 20 different gluten free menu options on the Dinner menu
    • 16 different gluten free options on the weekend Brunch menu

– and this is in addition to several gluten free desserts – currently these are Flourless Chocoate Torte, Creme Brulee and Vegan Lemon ‘Cheesecake’ with Blueberry Sauce.

– At Lunch and Weekend Brunch, all sandwich breads can be substituted with gluten free bread, which is always available – just tell your server.

Irregardless’ chefs have always been sensitive to their patrons’ dietary restrictions. The hand crafted meals sourced with local and organic produce – whenever possible – are designed for our vegetarian and vegan patrons… and now also for our patrons with gluten sensitivity or celiac disease.
Chef Arthur says “the blessing of a long life (Irregardless has been serving for more than 41 years!) is that we have learned how to embrace the challenges presented to us and find solutions that heal and enrich our lives.”

Celiac disease, which affects people in all parts of the world, is more common than Crohns, Cystic Fibrosis, Multiple Sclerosis and Parkinson’s disease combined. More than 2 million people in the United States have the disease -about 1 to 133 people. And Celiac is found to run within families with a frequency five times higher than the general population.

The only known cure for Celiac disease is to change one’s eating habits to a completely Gluten Free (GF) diet – to enjoying foods and beverages that are completely free of all wheat, barley and rye products. Careful attention is required when shopping or eating out, to ensure that the food items selected are GF.

In fact, a GF diet is a very healthy diet all round as it includes unprocessed vegetables, fruits, meats, eggs, seafood, dairy products, nuts, rice, corn potatoes and much more. GF meals can be delicious as they may be flavored with spices, herbs, gourmet vinegars and sauces thickened with corn or potato starch instead of flour. So there is fortune to be found if you learn that you, or a family member, are the one in 133 in America who are afflicted with Celiac’s disease.

Celiac disease is now understood to be a common genetic disorder of the digestive system which damages the small intestines and interferes with the absorption of nutrients from food. The gluten in wheat, barley and rye damages the ‘villi’ – the tiny finger-like protrusions on the lining of the small intestine, which absorb the nutrients into the blood steam. Sometimes the disease is triggered, or becomes active for the first time, after surgery, pregnancy, childbirth, viral infection or severe emotional stress.

Symptoms vary depending on a person’s age and the degree of damage to the small intestines. Many adults may have the disease for a decade or more before being diagnosed. The longer a person goes un-diagnosed and untreated, the greater the chance of developing long-term complications. Symptoms may include abdominal boating and pain, chronic diarrhea, vomiting, constipation and weight loss. Other emotional symptoms may include fatigue, irritability, depression and anxiety.