Additional Celiac Disease Concerns
Even as gluten-free bread continue to rise, sales of traditional wheat-based bread are falling across the globe.
The old, cafeteria-style dining campus hall is fast becoming a thing of the past. Today’s students are bringing their more sophisticated palates and health-related concerns to campuses and schools are stepping up to accommodate them.
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.
I have a big issue with what I believe to be a misleading headline in a recent joint press release by Domino's Pizza and the National Foundation for Celiac Awareness (NFCA)...here is the headline:
"Domino’s Pizza Becomes First National Pizza Delivery Chain to Offer Gluten Free Crust"
When you read the release further, starting at the 5th paragraph, which many people will never get to, it says...
After their diagnosis, celiac patients are put on the gluten-free diet, which is the only treatment option currently available. The diet requires total elimination of gluten, a protein found in wheat, barley, and rye, which when ingested causes an autoimmune reaction in celiacs which results in damage to the absorptive finger-like projections that line the small intestine, which are called villi.
Candi Smithson says her 2-year-old son, Preston, has severe allergies that present him from eating certain breads and dairy items, among other things. Smithson was in Muskogee as part of a home-schooling group to see replicas of the Niña and Pinta ships, which have been cruising the Arkansas River. She, another parent and four children, including Preston, stopped at Pizza Hut to have lunch.
I was disappointed to read this opinion article in The Atlantic (titled: A Gluten-Free Diet Reality Check) when there are three U.S. studies demonstrating that about half of overweight and obese children and/or adults with newly diagnosed celiac disease lose weight following institution of a gluten free diet (GFD).
In face-to-face interviews, and via internet survey, researchers asked people about their knowledge of celiac disease and gluten sensitivity. They also asked people with celiac disease and gluten sensitivity about their dining habits, in addition to asking chefs about their levels of training and education.