Jennie Garth's diagnosis highlights Ohio menu safety

The article discusses the challenges faced by individuals with celiac disease in restaurant dining, highlighting the limitations of menu disclosures that only list ingredients like wheat. It emphasizes that gluten, which triggers autoimmune reactions in celiac patients, can be present through cross-contact during food preparation, posing health risks. The piece advocates for increased education, better food testing tools, and legislation like Ohio's House Bill 364 to improve safety and awareness, although it notes that disclosure alone is insufficient to ensure meal safety for those with celiac disease.

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