MAZON Blog

At MAZON: A Jewish Response to Hunger, we know that food insecurity doesn’t look the same for everyone. For families with dietary restrictions like celiac disease, access to safe and nutritious food is even harder. That’s why we’re inspired by young leaders like Miles, who not only shares their own experiences but also takes action to raise awareness and help immediately through efforts like his gluten-free food drive.

“Hi, my name is Miles and I have celiac disease. I am 13 and have been gluten-free for 2 years. I have gotten pretty good at it, but it isn’t easy, especially at first. It changes the way you have to think about food and what you can eat. Celiac is an autoimmune disease, not an allergy or a diet choice. Some people do choose to be gluten-free because it can be healthier for them, or because they don’t like how gluten makes their body feel, but it isn’t causing them harm. For people with celiac disease, eating gluten can actually harm their bodies.

It is important for people to understand that gluten-free food is required for some of us and not actually a choice. To clarify, when I eat gluten (wheat, barley, and rye) my immune system attacks my small intestine. Some symptoms that people with celiac often deal with include stomach pain, fatigue, brain fog, or something more personal. If you ignore it, especially as a child, long-term damage could include not growing to your full height and an increased risk of diabetes, malnutrition, anemia, and certain types of cancer.

Some of the struggles of being gluten-free are having to ask a lot of questions. For example, if you go out to eat there are many things you wouldn’t think have gluten in them but may have small amounts. Small amounts can make a big difference. Cross-contamination is when a small piece of gluten touches something that should be gluten-free. For example, using a toaster with a gluten-free piece of bread could cause cross-contamination because of the bread crumbs inside the toaster. Another example is if something wasn’t clean before you cooked with it. In order to avoid cross-contamination, you have to ask waiters to change gloves and clean utensils to make sure no crumbs get on your food, or wash pots and pans in between gluten and gluten-free food. This is difficult when you aren’t in charge of your own food.

This is important for people who do not have enough money for food because if they’re faced with the choice between not eating and eating something with gluten, they’re going to pick the item with gluten, which is bad for their bodies. They might then be faced with the immediate and long-term side effects, especially for children, because it could affect their growth.

Here is the good news: there are a ton of gluten-free food options and ways to provide these to people in need. Besides fruits, vegetables, rice, and dairy products, many organizations make gluten-free versions of items such as pretzels, soups, pastas, and breads. I suggest that we work to improve awareness for gluten-free people with hunger needs. Because of this, I am organizing a gluten-free food drive to donate to places that take food. If people with celiac or gluten allergies have options that they can eat, it will benefit their bodies because they won’t be hungry and can still get the nutrients they need. If we work to provide more gluten-free food to those with hunger needs, this could benefit children, adults, and doctors who wouldn’t have to treat as many people. Please consider donating gluten-free food to food pantries near you.”

Miles’s project shows how important it is to start with immediate help, making sure people can get the food they need today. But it also reminds us why advocacy is so vital: hunger will only end when our systems, like SNAP and other federal nutrition programs, are strong enough to meet everyone’s needs. At MAZON, we’re working every day to protect and strengthen these programs, and we’re grateful for young leaders like Miles who show us that no one deserves to go hungry, with no exceptions.