This blog post was written by Adam Gaub, lead editor for SmartBrief for Health Care Marketers.
One might think that, for someone who has battled a frustrating and embarrassing irritable-bowel disease for two decades, a career in the food industry would be the last thing on his or her plate.
For Atlanta-based Carrabba’s owner/operator and chef Brett Cavalli, it was just the opposite. Struggling with symptoms of Crohn’s disease since the age of 13 that weren’t formally diagnosed as such until his first of four intestinal surgeries at the age of 29, Cavalli said his passion for food has come from his own experimentation in finding recipes that worked well for his digestive system.
He sees his role as a chef as one of helping others who face similar digestive issues or allergies.
“The business really found me,” he said during a “Crohn’s Advocate” webinar on Oct. 7. “I became accustomed to the different ingredients and food items available to me … which enhanced my knowledge and my experience.”
Cavalli said he had been experimenting with different food combinations since he was a teenager, finding ones that were better than others in mitigating the symptoms of his Crohn’s. He said he understood why many people who suffer with the disease — about 500,000 in the U.S. have been diagnosed with it — are hesitant to try new foods or eat out.
However, he said, certain preparation techniques, such as peeling the skins from fruits and vegetables, sauteing or boiling foods rather than baking or frying them, and minimizing the use of potent spices are all good tips for nearly everyone with the disease.
While not all Crohn’s sufferers will have the same reactions to the same foods, he said he was drawn to working at Carrabba’s because of the gluten-free menu it offers — something that has been an oasis for many celiac-disease and IBD sufferers who have generally found most Italian foods to be off-limits.
Sharing his story, as well as building a support group around him, has been one of the steps Cavalli said has been key to helping him live a better life despite still battling the currently incurable disease.
“I’ve helped other people open up about their disease. Such a private hidden disease, when it really doesn’t have to be,” he said. “I try to be a good role model for my kids … knowing there’s a lot of things in my life to be thankful for.”
Does your restaurant or chef cater to diners with digestive issues or allergies? Tell us about it in the comments below!
Image via Cimzia
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Enjoyed reading this article and hearing about the great efforts of Chef Cavalli. I know a few folks who suffer from Crohn's- and it's very tough for them to dine out. It's great to see the focus in the casual dining area against helping the growing number of people who suffer from Crohn's, IBS, etc.
D.W, Pittsburgh, PA
My son Tony has had Crohn's since he was five – he's 18 now, and his dream is to be a chef. He too experiments with different dishes and trying different spices – right now he's been trying recipes that have red chili peppers, ginger and cinnamon (not necessarily at the same time!) but they each have properties that reduce inflammation, nausea or gas. Tony had another two week stay in the hospital recently, but so far – and to his doctors' constant amazement, he's not had to have any surgeries. I believe it's his diet and the routine we created that lets him work around his disease.
I'm excited to share this story with him, because it will show him that his dream of becoming a chef is a possiblity, in spite of what other people say.
Glad to hear Brett's story can serve as an encouragement to others! Very good news to hear that your son has been able to stave off surgeries thus far as well!
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My niece was just diagnosed with Crohns… and one of her biggest stressors is the change in cooking style & ingredients. Any good cookbooks out there that would help someone making the adjustment?
There is book called Breaking the Vicious Cycle by Elaine Gotschall, which describes what you can and cannot eat in Crohn's and other inflammatory bowel dieases. Has helped a number of patients.
My husband has Crohns and my son is sufferring from significant reflux. Playing with diets. Enjoyed article…. there is hope that some diet will work.
Hi Gisele – glad the article was well-liked. How do you help both your husband and your son with your cooking? What combinations have worked well for your family?
[...] Carrabba's operator shares tale of battle with Crohn's | SmartBlog … [...]
Crohn's is not irritable bowel disease. Not to dismiss those who have irritable bowel, and I know many who do, it is not the same. I have had Crohn's for 20 years and have had several obstructions and resections and other complications of the disease. The effects of Crohn's go much further than just the digestive tract and can effect the eyes, skin and other organs in some cases. It is an autoimmune disease similar to lupus or rheumatoid arthritis.
I applaud Mr. Cavelli for the work he is doing. I have found in my own situation that going gluten-free is the best route. Fatty foods are also troublesome, but I have never had any problems with seasonings or spicy foods. But, I also find that if I eat tomatoes or other acidic foods on a regular basis, that also causes problems.
Each case is completely different. Like my GI doc says, if it bothers you when you eat it, don't eat it anymore. Simple, but true – and sometimes difficult to do if you really love to eat.
Certainly Crohn's is different than other forms of IBS- much more severe in many cases. Glad to hear you've been been to find recipes that worked well for you – that can certainly be a challenge!
I have Crohn’s and it has been flaring up lately and eating has been difficult and trying to cook and it not being the same thing everynight is hard especially for my husband and my 22 month old daughter. I’m glad to hear that someone is cooking and finding receipts to cook for people that has Crohn’s because you can’t hardly find a cookbook that will help. I live in louisiana and that is even harder to cook with the food that is around here. A southern cookbook for Crohns would be the best if you could find it. I know food is different for everyone too. Thanks for the story, glad to hear about it. Keep up the good work.
Hi Andrea – Yeah that was one of the things Brett mentioned- trying to avoid fatty and greasy foods, which has got to be doubly hard living in the south. Do you find it restricts your ability to eat out with your family?
Hi. Interesting article.I have IBS – over 30 years. Some days are good, some are not. One day a
"safe" food will be okay, next time it will not. It is trial and error and a daily challenge. Dining out is out of the question. Doctors say to try and find triggers, which is difficult since your body does not behave like a machine. Hopefully someday there will be a cure for this syndrome that they say is not a disease as it is difficult to convince family and friends you can't eat out or at their house. Thankfully my husband finally gets it. Somedays are am not sure what to eat. When I go out I make sure I know where the bathrooms are. My heart goes out to the many suffers out there – we deserve a cure!
P.J., I'm late reading this article. Your symptoms sound an awful lot like Celiac disease and IBS is often mistaken for Celiac. If you haven't been tested for it, you might ask your Dr. about it. Even if you have been tested in the past, it can become active at any time if you have the genes for it. Websites for more info are: http://www.csaceliacs.org and http://www.celiac.org. I have a son with Celiac so I'm well familiar with it. Gluten includes wheat, rye, oats, barley, and malt and is in so many foods that we don't even think about including soy sauce. McDonald's even marinates its grilled chicken in soy sauce. Then there is the issue of cross-contamination for people with Celiac. There is a lot to learn about it but going gluten-free has saved my son's life. He was literally wasting away in front of our eyes before his diagnosis. Good luck!
[...] Carrabba's user shares story of conflict with Crohn's | SmartBlog … [...]
Good article, I would be interested in seeing something like this over here even though while I have been diagnosed with Crohn's I seem to be able to eat most anything without too much suffering, I do however keep away from deep fried pizzas and thickly battered and again deep fried chocolate bars which are current favourites with some of our younger folk
This is great! I hope you will consider Green Lipped Mussels from New Zealand for the menu (has some serious Omega-3 benefits that support resistance to symptoms associated with Crohns disease, irritable bowel and similar issues).
At the very least, if you know someone suffering from related symptoms, check out this orgainc and sustainable whole food-based method to achieving optimal health naturally: http://www.mymoxxor.com/moxman. It's a concentrate of the Green-Lipped Mussel (with proteins removed, so those sensitive to shellfish can use it). It's combined with powerful Antioxidants and all 8 members of the vitamin E family (which is very important for those suffering from gut disorders like celiac-disease and IBD).
It is our pleasure and our mission to get the word out, so others can live life to the fullest in the safest and easiest way possible.
I can well relate to your problem with Milk, even the small amount of cream in an an Irish coffee was enough to give me stomach churning multiple visits to the Loo, after a while even a cup of tea with milk would set me off and over the counter stuff could not abate the discomfort and need to rush etc , so I went to see my Doctor, a wee guy from the Highlands and when I told him what I was using in an attempt to control my trouble he told me without any hint of irony " THEY'RE CRAP ! ", he prescribed Codeine Phosphate and after trying different doses I can drink/eat what I fancy and my weight went up after being in decline for some time, not everybody is the same tough and that is a pity, good luck !
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[...] Carrabba’s operator shares tale of battle with Crohn’s | SmartBlog on Restaurants [...]
Gives me hope!