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mythumpa

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About mythumpa

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  1. So.... They make the crust entirely from gluten -free ingredients. They've tested extensively, and shown that using the same csreens and ovens DOES NOT transfer gluten to the gluten-free base. Employees have been trained to handle the product. CeliaAct has bilnd-tested samples of the pizza and the max was 7 ppm of gluten (in Europe anything under 200 pm is "gluten free", tho the US hasn't adopted a standard as far as I know) Many BRAVE very sensitive folks have tried it with no adverse effects. Any meal not prepared at home is a possible reaction waiting to happen; life is a risk. I understand your fears (yes, it's the fear of having a horrible reaction that makes you use all those CAPS) but any meal out is a crapshoot. Shouldn't we be applauding the effort? Don't we want these folks to TRY? Doesn't encouraging the effort lead eventually to true gluten-free offerings? "Well, we sold some product this way, maybe more folks will buy more product if we step up our efforts" And sh****ng all over the effort makes them STOP TRYING to offer gluten-free products? "Well, we tried gluten-free, no one bought it. Move on to something else." Let's give it a chance and maybe in 10 years there will be true all-gluten-free restaurants where even the most sensitive can safely eat. We can dream....