When I was younger, I was convinced my father was lying when he swore that salads made him sick, yet he could eat a ribeye-steak with no problem. It was comical then, but with age I learned that this was his harsh reality with Crohn’s Disease. Chronic Crohn’s Disease impacts half a million US individuals and is a heritable form of inflammatory bowel disease known to cause symptoms such as abdominal pain and weight loss. These symptoms can be managed with proper dietary restrictions, but the wide variability in both personal food-triggers and tolerance levels makes full treatment difficult. With similar disruptive symptoms and heritability, Celiac’s Disease impacts about 1% of the US population and is also difficult to treat. Despite the only restriction being food containing gluten, this protein is found in wheat, barely, and rye, so many foods contain it. Additionally, an individual’s tolerance to gluten may vary. Both Crohn’s and Celiac’s diseases often feel like an invisible battle, with each dietary choice needing to be made with care. This heightened awareness is only half the battle though, as beneficial treatment is often difficult to find given each person’s variability in symptom severity, dietary options, and tolerance levels.