Why I BYO | Navigating Coeliac Disease in business

Updated: Aug 5

“We’ve got gluten-free options!” they say. I smile, say thank you — and still bring my own coeliac safe food.

Because more often than not, “gluten-free” means gluten-maybe, cross-contaminated, or safe for most… just not me.

For Coeliac Awareness Week, I’m raising the curtain on what it’s really like to manage Coeliac in the workplace.

Coeliac disease is different for everybody — but one thing we all know? Disappointment is exhausting.

And going hungry in a room full of catered platters is worse.

Here’s why I BYO coeliac-safe food:

“Gluten-free” doesn’t always mean Coeliac-safe
Buffets, shared utensils, trays near the bread — they all carry risk.
It’s not about trust. It’s about self-preservation.
One crumb can knock me out for days.
I’d love to eat with you — I just don’t want to get sick doing it
I’m not antisocial. I’m strategic.
It’s hard to contribute when you’re curled up with gut pain in a public toilet.
It’s not personal — it’s planning
I’m not being difficult. I’m being prepared.
This is how I keep myself well enough to show up — and do my job.
I can relax when I BYO
When I know my food’s safe, I stop scanning the room.
I’m not distracted. I’m not calculating risk. I’m just… in the room. Present. Clear. Able.
It’s not about the food — it’s about not always having to explain
Sometimes bringing my own is easier than smiling through awkward questions, scanning ingredient lists, or hoping someone didn’t use the muffin tongs on the salad. BYO lets me skip the stress — and focus on what I came to do.

Sometimes showing up to work means showing up with snacks, a flask, and a backup meal in my bag.

Not to stand out. Just to stay safe.

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Catch up on previous days in the series:

Day 1 - My diagnosis story | Navigating Coeliac Disease in business https://www.facebook.com/share/r/1DbZvMCud7/
Day 2 - What is Coeliac? | Navigating Coeliac Disease in business