Anaphylaxis
Also known as: anaphylactic, severe allergic reaction
A severe, potentially life-threatening allergic reaction that involves multiple body systems and requires immediate epinephrine.
Anaphylaxis is a severe allergic reaction that can develop within seconds to minutes of exposure to an allergen. Symptoms can include hives, swelling of the lips and throat, difficulty breathing, drop in blood pressure, dizziness, and loss of consciousness. It is a medical emergency and the first-line treatment is intramuscular epinephrine, followed by immediate transport to an emergency room even if the symptoms improve after the injection. Anyone with a history of anaphylaxis should work with a board-certified allergist on a written emergency action plan, carry an epinephrine auto-injector at all times, and inform restaurant staff before ordering when eating out.
Celiac disease
Also known as: celiac, coeliac, coeliac disease
An autoimmune disorder in which eating gluten triggers immune-system damage to the small intestine.
Celiac disease is an autoimmune condition where the body's immune system reacts to gluten (a protein found in wheat, barley, and rye) by damaging the lining of the small intestine. Symptoms range from digestive distress and fatigue to long-term nutrient malabsorption and increased risk of other autoimmune conditions. Diagnosis is typically confirmed by blood tests (tTG-IgA, EMA) followed by an endoscopic biopsy. The only treatment currently considered effective is a strict, lifelong gluten-free diet. About 1 in 100 people worldwide are estimated to have celiac disease, though many remain undiagnosed. Confirmation and management should always involve a qualified gastroenterologist.
Celiac-safe
Also known as: celiac safe, coeliac safe
A standard higher than 'gluten-free' that additionally accounts for kitchen process and cross-contamination control, not just the recipe.
A 'gluten-free' menu describes the recipe: no wheat, barley, or rye in the listed ingredients. 'Celiac-safe' is a stricter standard that also requires the kitchen to control cross-contamination through dedicated prep surfaces, dedicated fryers, separate utensils, glove changes, and trained staff. A dish can be gluten-free by recipe but not celiac-safe by kitchen practice. Asking 'is this celiac-safe?' tends to get more cautious answers from servers than 'is this gluten-free?' because it signals a medical condition rather than a preference.
Cross-contamination
Also known as: cross contamination, cross-contact, cross contact
The unintended transfer of an allergen (often gluten) from one food, surface, or piece of equipment to another that was meant to be allergen-free.
Cross-contamination in a restaurant kitchen is the most common reason a 'gluten-free' or 'allergy-friendly' dish ends up unsafe for someone with a strict need. Common vectors include shared fryers (gluten-free fries cooked in oil also used for breaded chicken), shared prep surfaces, shared utensils, flour dust in the air, and pre-grated cheese that contains wheat-based anti-caking starch. For people with celiac disease and severe food allergies, dedicated equipment and a trained kitchen tend to matter more than the recipe itself. Ask the restaurant about their specific kitchen practices.
Dairy-free
Also known as: dairy free, no dairy, lactose free
A diet that excludes milk and all milk-derived ingredients (butter, cheese, cream, yogurt, whey, casein).
Dairy-free eating typically means avoiding any ingredient derived from cow, goat, or sheep milk: butter, cream, cheese, yogurt, ice cream, whey protein, casein, and lactose. People may eat dairy-free for a milk allergy, lactose intolerance, ethical reasons, or as part of a broader vegan diet. At restaurants, the trickier items include butter used to cook 'just' a steak or vegetables, cream-based sauces hiding in unexpected places, and bread brushed with butter before serving. Plant-based milks (oat, almond, soy, coconut) are widely available at most coffee chains and many restaurants.
Epinephrine auto-injector (EpiPen)
Also known as: epipen, epinephrine, auto-injector, auvi-q
A prescription device that delivers a single dose of epinephrine intramuscularly to treat anaphylaxis from a severe allergic reaction.
An epinephrine auto-injector (commonly known by the brand name EpiPen, also Auvi-Q, Adrenaclick, and generics) is a prescription medical device that delivers a measured dose of epinephrine into the thigh muscle. It is the first-line emergency treatment for anaphylaxis caused by severe food, insect-sting, or drug allergies. Anyone with a history of anaphylaxis is typically prescribed two devices (one to use, one as backup) and instructed to carry them at all times. Use does not replace emergency medical care: after administering, call emergency services and head to the nearest hospital. Discuss prescription, training, and refill schedules with your allergist.
FDA Big 9 allergens
Also known as: big 9, big nine, major allergens, FALCPA
The nine major food allergens that the US FDA requires to be declared on packaged-food labels: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame.
The FDA Big 9 is the current US major-allergen list. It includes milk, eggs, fish, shellfish (crustaceans), tree nuts, peanuts, wheat, soy, and sesame. Sesame was added in 2023 (originally the list was called the Big 8). Under the FALCPA (Food Allergen Labeling and Consumer Protection Act of 2004) and its 2021 sesame amendment (FASTER Act), packaged foods sold in the US must clearly identify whether they contain any of these allergens. Restaurant disclosure rules vary by state. People with severe allergies should always confirm with the kitchen, not just rely on the menu.
Ghost kitchen
Also known as: cloud kitchen, dark kitchen, virtual brand, delivery kitchen
A commercial kitchen that prepares food exclusively for delivery, with no dine-in space. Multiple virtual brands often share one kitchen.
Ghost kitchens (also called cloud kitchens or dark kitchens) are commercial cooking facilities that prepare food exclusively for delivery, with no walk-in dining and often multiple virtual brands sharing the same physical kitchen. From an allergy perspective, the shared-kitchen model can complicate cross-contamination control: a single line cook may prepare orders for several brands using the same surfaces and equipment within minutes. For people with severe allergies or celiac disease, calling the ghost kitchen directly (when possible) to confirm prep practices tends to be more reliable than ordering through the app's allergen-notes field.
Gluten
Also known as: wheat protein, gliadin, glutenin
A family of proteins (mainly gliadin and glutenin) found in wheat, barley, and rye.
Gluten is a group of storage proteins found in wheat, barley, rye, and crossbreeds like triticale. It gives bread its chewy structure and is what most baked goods rely on for texture. Oats are gluten-free at the seed level but are routinely cross-contaminated through shared fields, harvesting equipment, and transport, which is why certified gluten-free oats are recommended for celiacs. People with celiac disease, non-celiac gluten sensitivity, or wheat allergy each respond differently to gluten and should follow guidance from a qualified healthcare provider.
Gluten-free (FDA definition)
Also known as: gluten free, GF, 20 ppm
Under the FDA's 2014 rule, a food labelled gluten-free must contain less than 20 parts per million (ppm) of gluten.
The US Food and Drug Administration finalised its gluten-free labelling rule in 2014. To use the term 'gluten-free' on packaging or a restaurant menu, the food must contain less than 20 parts per million of gluten. The 20 ppm threshold was set based on research showing most people with celiac disease tolerate up to about 10 mg of gluten per day without measurable damage. The rule applies to packaged foods, restaurant menu items, and most other contexts where the claim is made to consumers, though enforcement at the restaurant level can vary.
Gluten-Free Certification Organization (GFCO)
Also known as: GFCO, Gluten-Free Certification, GIG certification
An independent third-party certifier that audits foods for gluten content. GFCO-certified products are tested to 10 ppm, stricter than the FDA's 20 ppm rule.
The Gluten-Free Certification Organization, run by the Gluten Intolerance Group, is one of the most widely-recognised gluten-free certifications in the US and Canada. GFCO-certified products are independently tested to a threshold of less than 10 parts per million, which is stricter than the FDA's 20 ppm standard for the 'gluten-free' label. The GFCO seal appears on packaging from brands like Bob's Red Mill, Glutino, Schar, Canyon Bakehouse, and many others. For shoppers with celiac disease, GFCO certification tends to be the most cautious benchmark currently available in the US market.
Imitation crab (surimi)
Also known as: surimi, fake crab, krab
A processed fish-paste product (typically pollock) shaped and flavored to mimic crab. Usually contains wheat starch as a binder.
Imitation crab, also called surimi, is a processed product made primarily from finely-ground pollock or other white fish, flavored and shaped to resemble crab. It is commonly used in California rolls, crab dip, seafood salads, and many salad bars. The relevant catch for celiacs and people with wheat allergy is that most commercial imitation crab uses wheat starch as a binder, making it not gluten-free despite containing no actual crab. Real lump or claw crab is gluten-free. Always confirm whether seafood items use imitation or real crab.
Keto (ketogenic diet)
Also known as: ketogenic, ketogenic diet, low carb
A high-fat, low-carb diet that aims to shift the body into ketosis, using fat as the primary fuel source instead of carbohydrates.
The ketogenic diet typically limits carbohydrate intake to around 20-50g of net carbs per day, with the goal of pushing the body into ketosis (a metabolic state where fat is broken down into ketones for energy). Most keto eaters target 70-80% of calories from fat, 15-25% from protein, and 5-10% from carbs. Keto can be challenging at restaurants because many seemingly simple dishes hide carbs in sauces, breading, marinades, and side substitutions. Whole grilled proteins, leafy greens with full-fat dressing, and cheese-based dishes (without breading) tend to be the easiest fits. Long-term keto should be discussed with a healthcare provider, especially for people with diabetes or kidney conditions.
Low FODMAP
Also known as: FODMAP, low fodmap, Monash diet
A diet that limits fermentable short-chain carbohydrates (FODMAPs) that can trigger digestive symptoms in people with IBS or related conditions.
FODMAP stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides, And Polyols, a class of short-chain carbohydrates that can cause bloating, gas, and discomfort in people with irritable bowel syndrome (IBS) and similar conditions. The low-FODMAP diet, developed at Monash University, is typically run in three phases (elimination, reintroduction, personalisation) under the guidance of a registered dietitian. Restaurant dining on low FODMAP is challenging because garlic and onion (high FODMAP) appear in most savory dishes. Some cuisines (plain grilled protein with rice, sushi without garlic-heavy sauces) tend to be more accommodating.
Macros (macronutrients)
Also known as: macronutrients, macro tracking, IIFYM
The three calorie-providing nutrients in food: protein, carbohydrates, and fat. Each gram delivers a known amount of energy.
Macronutrients (macros) are the three classes of nutrients that provide calories: protein (4 calories per gram), carbohydrates (4 calories per gram), and fat (9 calories per gram). Fitness and dietary tracking communities often plan meals by hitting specific macro targets daily, calibrated to body weight, activity level, and goal (cut, maintain, bulk). At restaurants, macro tracking is hard because portion sizes vary by 20% or more from listed nutrition pages, and many calorie-count systems use generic ingredient databases rather than the actual recipe. Honest range estimates (e.g. '40-50g protein') are typically more useful than false-precise numbers.
Non-celiac gluten sensitivity (NCGS)
Also known as: NCGS, gluten sensitivity, non celiac gluten sensitivity
A condition in which a person experiences symptoms from eating gluten without testing positive for celiac disease or wheat allergy.
Non-celiac gluten sensitivity is a clinical condition where consuming gluten causes symptoms (digestive distress, fatigue, brain fog, headaches) but standard celiac blood tests and biopsies come back negative, and a wheat-allergy IgE test is also negative. Diagnosis is currently one of exclusion: rule out celiac and wheat allergy first, then trial a gluten-free diet under medical supervision and observe whether symptoms improve. NCGS is still being researched and the underlying mechanism is debated, but the symptomatic relief from a gluten-free diet is real for many people. People with NCGS often have more flexibility around trace gluten exposure than celiacs, though individual tolerance varies and should be discussed with a healthcare provider.
Quinoa
Also known as: keen-wah, pseudocereal, Andean grain
A naturally gluten-free pseudocereal native to the Andes. The seed of a plant in the same botanical family as spinach.
Quinoa (pronounced KEEN-wah) is a pseudocereal, meaning it cooks and eats like a grain but is botanically the seed of a plant in the same family as spinach. It's naturally gluten-free and notable for containing all nine essential amino acids, making it a complete protein source (rare among plant foods). A cooked cup provides roughly 8g of protein and a similar amount of fiber. The FAO designated 2013 the International Year of Quinoa partly in recognition of its nutritional profile. Look for certified gluten-free brands (Bob's Red Mill, Ancient Harvest, TruRoots) to minimise cross-contamination risk during milling.
Soba
Also known as: buckwheat noodles, juwari soba
A traditional Japanese noodle made from buckwheat flour. Naturally gluten-free in pure form, but most commercial soba is cut with wheat.
Soba is a traditional Japanese noodle made from buckwheat flour. Buckwheat is unrelated to wheat (it's a fruit seed, despite the name) and is naturally gluten-free. The complication is that most commercial soba sold in the US and Japan is cut with wheat flour to improve texture, typically 80% buckwheat and 20% wheat. For celiacs, 100% buckwheat soba (juwari soba) exists but is harder to find at typical restaurants. Always confirm composition with the kitchen before ordering, especially in casual Japanese restaurants.
Tamari
Also known as: gluten-free soy sauce, tamari soy sauce
A Japanese soy sauce, traditionally brewed with little or no wheat. Tamari labelled gluten-free is often used as a soy-sauce substitute for celiacs.
Tamari originated as the liquid byproduct of miso production and was traditionally made with little or no wheat, unlike standard Japanese or Chinese soy sauce, which is typically brewed with roughly equal parts wheat and soybean. Not all tamari is automatically gluten-free, though, so people with celiac disease should specifically look for a 'gluten-free' label on the bottle. San-J and Kikkoman both produce gluten-free tamari verified under independent certification.
Tare (Japanese seasoning sauce)
Also known as: tare sauce, ramen tare, yakitori sauce
A category of Japanese sauces used as seasoning bases for ramen, yakitori, and many other dishes. Typically soy-based, often contains wheat.
Tare refers to a family of Japanese seasoning sauces that serve as flavor bases for dishes like ramen, yakitori, donburi, and gyudon. Most tare formulations include soy sauce (which is typically wheat-containing), mirin (rice wine, often gluten-free), sake (rice-based, gluten-free), and sometimes miso (which can be wheat-containing or barley-containing depending on type). Because tare is added at the cooking stage and often coats the dish, it's a frequent source of hidden gluten in otherwise simple Japanese dishes. Ask whether the restaurant's tare uses a gluten-free soy sauce or tamari.
Vegan
Also known as: plant-based, plant based
A diet (and broader lifestyle) that excludes all animal products: meat, fish, dairy, eggs, honey, and most processed foods derived from animals.
A vegan diet excludes all animal-derived ingredients. In dining-out terms, this means avoiding not just the obvious (meat, fish, dairy, eggs) but also less-visible items like honey, gelatin (in marshmallows, gummies, some yogurts), Worcestershire sauce (anchovies), Caesar dressing (anchovies and egg yolk), and certain wines or beers clarified with isinglass or egg whites. Plant-based meat alternatives (Beyond Meat, Impossible) are vegan when served on their own but often come with non-vegan condiments by default at restaurants. Always confirm specific ingredients with the kitchen.
Vegetarian
Also known as: lacto-ovo vegetarian, pescatarian
A diet that excludes meat and fish but generally includes dairy and eggs.
The most common form of vegetarianism is lacto-ovo vegetarianism, which excludes meat and fish but allows dairy and eggs. Variants include lacto-vegetarian (no eggs), ovo-vegetarian (no dairy), and pescatarian (fish allowed, but not meat). At restaurants, vegetarians need to watch for hidden meat-based ingredients: chicken or beef stock in soups and risottos, fish sauce in Southeast Asian cooking, anchovy in Caesar dressing and Worcestershire sauce, and bacon fat or lard used as a cooking base. Asking specifically about stocks and broths tends to surface these.
Wheat allergy
Also known as: wheat sensitivity, wheat IgE
An IgE-mediated allergic reaction to one of the proteins in wheat. Different from celiac disease, though both require avoiding wheat.
A wheat allergy is a classic IgE-mediated food allergy in which the immune system mistakes a wheat protein for a threat and releases histamine and other inflammatory chemicals. Symptoms can include hives, swelling, gastrointestinal distress, and in severe cases anaphylaxis. Wheat allergy is distinct from celiac disease (autoimmune, gluten-specific, longer-term intestinal damage) and from non-celiac gluten sensitivity (no detectable immune mechanism). All three require avoiding wheat, but the underlying biology, severity, and management approach differ. Anyone suspecting a wheat allergy should be evaluated by a board-certified allergist.
