Ria has the sprue. She keeps her cœliac disease a secret, though, because she works in food service, and customers knowing about her little gluten-sensitive enterology problem would, she feels, damage her credibility.
“The fried chicken is delicious,” she coos. There is nothing gluten-free on the menu, so she does not have first-hand knowledge of this. Instead she is proxying the amalgamated judgments of others.