Gryphon Myers recently graduated from UC Berkeley with a degree in interdisciplinary studies, research emphasis in art, society and technology. He is a lifelong vegetarian, an organic, local and GMO-free food enthusiast and a high fructose corn syrup abstainer. He currently lives in Northern California. He also writes about and designs video games at Homunkulus.
I love pizza, but I am not on a gluten-free or dairy-free diet, so I am admittedly a bit skeptical of gluten-free or dairy-free pizzas. This pizza is both, and surprisingly, I was into it.
Even though public awareness of celiac disease is growing thanks to the recent surge in popularity of gluten-free dieting, gluten-free is still an uncontrolled term. The FDA proposed a < 20ppm gluten rule for gluten-free labeling in 2007 and reopened the proposed rule for comment last August, but many feel that too little is being done too slowly to control labeling of gluten content in foods.
From what we understand about celiac disease, both genetic and environmental factors play a part in its development: people with certain genetic dispositions are more likely to develop it, but studies of high-risk twins have shown that in 25% of cases, only one of the twins will develop the disease.
In April 2012, the National Foundation for Celiac Awareness debuted its Tiered Credentialing system, whereby restaurants can be awarded varying levels of a gluten-free designation. The system has spawned much controversy, as many sufferers of celiac disease argue that there should be no flexibility with the gluten-free term. Many argue that a food either contains gluten, or it does not: leading people to believe gluten-contaminated products are gluten-free could be harmful to celiacs.
We know from past studies that the intestinal bacteria communities of children with celiac disease differ greatly from those of healthy children, but there has been little work done to draw such a correlation with adult celiac disease sufferers.