Celiac.com 10/04/2024 – A viral video by content creator Maria Baradell has stirred controversy after she attempted to bake sourdough bread mid-flight. In the video, Baradell, known for her bread-making skills, begins the sourdough process on an American Airlines flight from Chicago to Barcelona. Despite her creative intentions, she faced backlash, particularly from people with gluten sensitivities and other allergies, as well as concerns about hygiene in the airborne environment.
The Process and the Plane
Baradell filmed herself mixing the ingredients for sourdough using a pop-up bowl on her fold-out tray, taking care to complete the initial steps of bread-making. After the dough was prepared and folded, it was left to ferment while she napped. However, due to the plane’s altitude and cabin conditions, the dough did not rise properly. Upon landing, Baradell continued the process at her sister’s house, completing the proofing and baking phases.
Online Criticism and Concerns
While some users found the video impressive and lighthearted, others raised valid concerns, particularly from those with gluten or wheat allergies. Commenters pointed out that airborne flour particles could pose a risk to passengers with severe allergies, such as celiac disease. One viewer, for instance, mentioned needing an Epi-pen due to wheat allergies. Others questioned the cleanliness of preparing dough in a shared public space like an airplane, and how Baradell was able to bring flour and other baking ingredients past airport security. Here are some examples of the comments made on the post:
One person wrote: “What about people who have severe allergies?”
Another person said: “How were you allowed to take flour? Powders are not allowed according to my experience.”
A third person said: “As a wheat allergy girlie this would take me out… do you know how long flour can stay in the air??!”
Another person commented: “Not me watching this with a severe gluten allergy.”
Baradell’s Response and Apology
In response to the controversy, Baradell addressed the concerns in a follow-up video. She explained that her ingredients had passed TSA checks, and that she sanitized her workspace. She also said that she asked her seatmates for their consent before starting the baking process. Baradell apologized for any discomfort her video caused, especially to people with allergies, stating that she had no intention of putting anyone at risk. After learning more about the potential hazards, she vowed not to attempt baking on a flight again.
Supporters’ Reactions and Positive Feedback
Despite the backlash, not all feedback was negative. Some users praised her ingenuity and light-heartedness, noting that it provided an interesting distraction from the usual monotony of flying. Others admired her ability to focus on a challenging task in the constrained environment of an airplane, commenting on how relaxed they would feel if they saw her baking mid-flight.
Lessons Learned
Baradell has since acknowledged that her attempt to create sourdough while flying was misguided. Although the idea was sparked by seeing another content creator make pasta on a flight, Baradell stated that her experience taught her the importance of being mindful of others in such a setting. She expressed gratitude for the constructive criticism she received and emphasized that she never intended to harm anyone.
Conclusion: Implications for People with Celiac Disease
This incident is particularly meaningful for people with celiac disease and severe gluten allergies, as it highlights how seemingly innocent activities can pose risks in shared public spaces. The potential for airborne flour particles to trigger reactions is real, especially in an enclosed environment like an airplane. Baradell’s video serves as a reminder of the importance of considering the health and safety of others, particularly in settings where close quarters make it easy for allergens to spread. Those with celiac disease often have to navigate a world that is not always designed with their condition in mind, and this incident underscores the need for greater awareness and sensitivity toward dietary restrictions.
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