Gone are the days when people with special dietary needs were forced to cook at home and spend long hours at the grocery store planning for meals. In Salem, a number of restaurants cater a rich variety of gourmet cuisine to people following a gluten-free or a macrobiotic diet.

"If I'm at a restaurant that's not careful, I get contaminated, and I react. Just a crumb and I become severely ill and I look nine months pregnant," said Becky Crooke, celiac sufferer and branch manager of the Mid-Willamette Valley Gluten Intolerance Group.

Gluten sensitivity, whether celiac disease or a grain allergy, is a serious issue for those who live with it. For these people, going gluten-free isn't just a diet choice, like low-carb or low-fat; it's absolutely imperative, and going completely gluten-free is tougher than one might think.

Aware of the possible consequences, Marco Polo's owner Jackie Cheung takes every precaution: "All of our employees are trained to serve customers following a special diet. We have a separate section in the kitchen with all the utensils and ingredients for the gluten-free menu. It's important not to mess up the orders, because the body knows better."

Last month, Marco Polo started offering gluten-free specials every Monday night, with European-style creations such as chicken artichoke pasta, carrot cake, and beer.

Cheung gave up gluten three months ago. "I work 14-hour days and I was in pain. For years, I ate noodles three times a day. I thought I was getting old, but I just had too much wheat in my body. Now the pain is better and my stomach is smaller. That's why I spend the time and energy to promote this special diet."

Crooke now makes regular visits to Marco Polo.

"It's my favorite restaurant," said Crooke. "They changed their menu to cater to us. They even came up with a gluten-free cookie to substitute for their fortune cookies. They serve gluten-free meals on round plates and non-gluten free dishes on square ones in case two people order the same food. That's above and beyond for them to do that."

Crooke recommended other restaurants offering gluten-free items, including Garlic Jim's and local favorite Kwan's.

Kwan's can modify almost its entire menu to be gluten-free, even the breaded chicken and the banana delight dessert, carefully using different pots for people with a gluten intolerance.

Kwan's is also the only Chinese restaurant in Salem to be listed in the International Macrobiotic Directory.

The word "macrobiotic" comes from Greek, meaning long life. Macrobiotic philosophy emphasizes the balance of yin and yang. Whole cereals, such as unrefined rice, are the main staple of a macrobiotic diet, because they are yin-yang balanced. The regime places much importance on high quality, organic ingredients and food preparation. It recommends using pure water, clay or iron pots, cooking with fire instead of electric stoves, and eating seasonal vegetables and seaweed, while avoiding dairy, sweets and nightshade plants such as potatoes and tomatoes.

Kwan's meets all of these requirements. "We only use purified water, from ice to rice," said owner Kam Sang Kwan, and added that his restaurant doesn't use chemical drying agents, and is considering a switch to natural dish soap.

Macrobiotic customers can request their food prepared with sea salt, with no oil at all, or with one of ten different oil options, which include healthy choices such as sesame, rice or grape seed; they can try the seaweed soup (a macrobiotic eater's delight) or get a refreshing carrot juice.

Kwan's offers 26 varieties of fresh vegetables, 6 types of organic rice, and 4 kinds of organic meats.

"You have to dedicate yourself to what you're doing. Your customers' health is in your hands," said Kwan. "We have exceeded the American Heart Association's requirements for a healthy diet, and we can accommodate any special request. The only thing Kwan's cannot provide is MSG, even if you insist."