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Domino's "Gluten Free" Crust


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#136 Skylark

 
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Posted 22 May 2012 - 04:16 PM

Well, Domino's could have had my business. Instead they made pseudo gluten-free pizza and lost out.
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#137 Takala

 
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Posted 22 May 2012 - 04:47 PM

NFCA is tweeting this as of 7 hours ago (that would be around 11 am Pacific Daylight time Tues May 22nd) in response when somebody sees what is currently on the Domino's website and inquires about this supposed NFCA "Gluten Free Ingredients" rating"

I bolded or colored the actual conversations that I expanded and copied here, so they are reading top down instead of bottom up like a normal tweet stream:

Ben Fullerton ‏@FullertonImages
Woohoo! RT @CeliacAwareness @KenScheer @domino's site: "NFCA supports & has given Domino's a "GlutenFree Ingredients" rating"
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7h Celiac Central ‏@CeliacAwareness
@FullertonImages Clarification: "Gluten-Free Ingredients" rating was the predecessor to the Amber Designation. Both have been suspended
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6h Ben Fullerton ‏@FullertonImages
@CeliacAwareness Oh I see. So it's not gluten free?
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6h Celiac Central ‏@CeliacAwareness
@FullertonImages It is not recommended for those with gluten-related disorders.



Ken Scheer ‏@KenScheer
.@celiacawareness @JulesGlutenFree on the @dominos site you "gave them a gluten-free" rating, please explain w/ x-cont how that's possible?
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7h Gluten Free Philly ‏@GFPhilly
@KenScheer, @celiacawareness, @JulesGlutenFree, @dominos There is no rating.
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7h Ken Scheer ‏@KenScheer
@gfphilly on the site it says gluten-free ingredient rating. http://ow.ly/b4OFH @CeliacAwareness @JulesGlutenFree @dominos
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7h Jules Dowler Shepard ‏@JulesGlutenFree
@GFPhilly read on the @Dominos site: there was SUPPOSED to be no rating, but apparently Dominos is saying there is: http://ow.ly/b4HkO
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Domino's twitter stream does not yet have anything on this today, but yesterday Mon May 21, they had this:

@noglutenhere While we wish we could've developed something for customers with celiac disease, we're pleased to give (cont'd) the 18 million people who are gluten sensitive the chance to enjoy our pizza.



This was in response to people pointing out that they should call the pizza "low gluten" because it is not gluten free , and that "every Dr reporting on ur pizza crust so far is saying people with any #glutensensitivity your product isn't safe for them."


I do not believe we have finished with Domino's foray into misleading and harmful advertising quite yet concerning their product, and NFCA, which started all this, should be issuing more than tweets we have to go digging for.
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#138 Mateto

 
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Posted 23 May 2012 - 02:15 AM

And this is why I get made that some people think this is a fad diet :angry:

Sure, eat gluten-free. It doesn't bother me, but Dominos having this crust doesn't help matters, it will probably only leave a lot of people sick from the unknown cc.
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Gluten-free since St George's Day this year :)

#139 kareng

 
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Posted 23 May 2012 - 04:06 AM

This morning on GIG FB:

"Gluten Intolerance Group of North America
GIG has chosen to remove the discussions today in which we asked consumers what they thought of Dominos continuing to use an endorsement for gluten-free ingredients rating by NFCA.

The intent was to get the community talking about the designation. It has turned into an ugly name-calling match and GIG will not participate in it.

GIG never intended to attack NFCA. The point of the discussion was to discuss the misleading statement that is attributed to NFCA. We hope that NFCA will want to correct it.

This discussion should have led naturally into a discussion about how complicated food-related programs are to manage. Testing is not black and white and has many compounding factors to consider. How a restaurant manages to run a kitchen to make safe food is different for every kitchen. Again, there are a number of compound factors to consider. It is doubtful there would ever be guarantee our food is always 100% gluten-free - unless you are growing it in an isolated area and never eating processed foods. Companies and restaurants you have trusted for years periodically have challenges to being able to keep food safe.

GIG believes firmly that attacking people and organizations is not the way to resolve issues. If the community would like to enter into this discussion with GIG again, we are open to the idea.
All the support groups believe in what they do and all do many good things. We are also responsible to being accountable to the community we serve by providing the best resources and programs we can.

Once again, I am sorry if the community felt this was an attack on NFCA or Alice Bast. It was not.

We stand firm and are supported by knowing the medical community feels the same in that Dominos "gluten-free pizza" is not safe for anyone living a gluten-free lifestyle, AND that the statement and is may ok ok for those less senstive is ok. There is no science to support this statement. At the least it is false advertsing and more concerning is it could harm someone. I hope that NFCA will work to correct the bad information Dominos is giving out under the endorsement of NFCA. If NFCA is not endorsing Dominos not so gluten-free pizza that also should be corrected so the community is not mislead into believing NFCA agrees it is a safe pizza."
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#140 Skylark

 
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Posted 23 May 2012 - 11:50 PM

I told my mom about this pizza. She is not celiac and doesn't have to adhere to gluten-free perfectly in order to feel better. She was really pleased becasue she likes Domino's, she can get it delivered, and this pizza will probably work for her. I feel a little better about this product - it is at least helpful to someone I love.
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#141 GFinDC

 
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Posted 24 May 2012 - 04:45 AM

@Skylark,

I think it will be fine for a lot of people, just not celiacs. I totally agree the Domino's pizza should not be labeled gluten-free, if it is not gluten-free when served to the table. And it's obvious from what Domino's said themselves, it is not gluten-free when it comes out of their kitchens. I would prefer they call i t low gluten or gluten lite myself. gluten-free implies it is safe for celiacs, but it is not in the is case.

One thing that I think people need to consider is that gluten-free is not a diet just for celiacs. Not anymore. There are other medical conditions that may benefit from the gluten-free diet also. People with diabetes sometimes follow a low carb diet and that can mean gluten-free sometimes. People with Crohn's sometimes follow the gluten-free diet also. Other people are trying it as well, like people with Asperger's. And there are plenty of people with the healthy diet of the day interest, who try anything that is touted as a healthier diet. Possibly because it is considered healthier, or possibly because they don't feel well and want to do something about it.

So basically the gluten-free diet does not "belong" to us, the celiacs in the world. We have the most medical need for it perhaps, but others need it for other reasons besides celiac. I think one of the great things about us (celiacs) and the gluten-free diet, is that we can share our knowledge about eating better with other people who want to try the gluten-free diet. We all know how useless it is going to doctors or most nutritionists for gluten-free advice. There are some that are good of course. But really living with a gluten-free diet is something we do all day every day, and we know how to do it best.

I think it would be great if we, celiacs, could share that knowledge with other people who may benefit from it. Like people with Crohns' etc or people with Asperger's, or mental issues etc. All might get some benefit from the gluten-free diet. The people who know how to do gluten-free best are us.
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#142 annegirl

 
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Posted 31 July 2012 - 05:36 PM

All I have to say is DON'T EAT the pizza! I haven't had a bad reaction to gluten since last Christmas and some of my other food triggers had gone away so I lied to myself about my sensitivity. I started feeling super fatigued, but excused it away with stress and such (while continuing to eat the pizza). Got more and more tired with a low lying headache every day. Had the pizza at a work function on Friday and am on day 4 of a migraine so bad I can't work. Awesome. My fault, really - but still a huge lesson learned and a good reminder.
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Gluten, Dairy, Soy, Corn, Coffee, Caffeine, Pork Freeeeeee

So if the Son sets you free, you will be free indeed.

#143 cap6

 
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Posted 31 July 2012 - 08:28 PM

I read (sorry i don't remember where) that Chuck e Cheese is coming out with a gluten-free pizza that will arrive at their restaurant sealed, to be cooked sealed and delivered to the table sealed with a sealed cutter. Not that this pizza is any tastier but IF this is true it could be an option for a lot of kids/parties etc.
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#144 mythumpa

 
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Posted 07 December 2012 - 02:57 PM

I'm with you, Karen.
Can't seem to get people to understand the following:

Gluten FREE eating means Gluten FREE. FREE of GLUTEN.

ENTIRELY.


It doesn't mean "maybe, kinda, sorta"
It doesn't mean dabbling in it or "gluten lite"
it doesn't mean 4 out of 7 days and on holidays we take breaks.
It doesn't mean use non-gluten grains, but cook with wheat items.

This thinking keeps people sick. Posted Image

And gets us the :rolleyes: and the thinking that this is a fad diet.

I walked through BJs today and looked at the crackers and breads and said to hubs: Holy Crap--that stuff nearly killed me two years ago. Posted Image

You are either gluten free or you are not.
No grey area.

On the bus or off the bus.


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....
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#145 Lisa

 
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Posted 07 December 2012 - 06:04 PM

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....


:) I AGREE! ;) Progress, may be not for all, but it's still progress. The fine tuning comes with exposure, marketing reports, profits and time. I do think we have a large voice and a big pocket book, at least for the time being.

And welcome mythumpa!
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#146 Takala

 
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Posted 10 December 2012 - 10:53 AM

You wouldn't mind if I dropped one in ten pizzas on the floor in the restaurant kitchen, then. After all, every meal out is a crapshoot. If Domino's and NFCA think it's okay to randomly expose a few celiacs to low levels of gluten, then the rest of the pizza industry shouldn't feel it necessary to be careful about exposing the rest of the pizza eaters to dirt tracked in from the parking lot from the trip to the garbage dumpsters, right ? :rolleyes:

In Europe, studies can be quoted showing that a suspicious number of patients on a 200 ppm gluten free diet do not completely heal up. I wonder why that is. Rhetorically questioning, of course. ;)
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#147 IrishHeart

 
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Posted 10 December 2012 - 06:01 PM

(in Europe anything under 200 pm is "gluten free", tho the US hasn't adopted a standard as far as I know)


under 200 pm? pm? what standard of measurement is that?

Because the celiac researchers are lobbying for a "safe level" of under 20 ppm.

http://medschool.uma...ling_letter.pdf

in any case, glad you could drop in 7 months later---- after I posted the exact same concerns as everyone else. All those comments exactly like mine--and you chose my post to take issue with and comment upon?.

Makes one wonder what that is all about.

Every meal out is a crap shoot? Maybe for you. I choose wisely.
Fast food junk is a lot more hazardous to a celiac. You think they care about taking precautions?
They are the ones who want to get food to you in less than 30 minutes.


I still say this:"we don't use any gluten ingredients" is not necessarily a guarantee of it being gluten free. Cross contamination can make anyone sick. And Domino's pizza is not that great anyway. I didn't eat it before diagnosis.

The good thing about a forum is---everyone is entitled to his/her opinion.
Best wishes to you.
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#148 Celiac Mindwarp

 
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Posted 11 December 2012 - 12:08 AM

UK is 20ppm, not sure elsewhere in Europe. I think the 200 is an outdated figure for UK at least.

I have read that some people find the 20ppm too much. Manufacturers can also use codex starch I think which is a wheat derivative, supposedly safe but again not good for some.

I guess at least we can be grateful for lableing. I'd like to see the actual ppm stated so I could make a choice but I don't rate my chances :)
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- Symptoms from 2001, maybe before. Across 20+ years, these have included, vomiting, D, migraines, headaches, recurrent miscarriage, inflammation problems (failure to heal from injuries) brain fog, anxiety and more!
- Elimination diet using Atkins, 2003 – excluded wheat, caffeine, quorn. 2005, excluded sesame, alcohol
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#149 Gemini

 
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Posted 11 December 2012 - 08:36 AM

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....


While eating out has some inherent risks, those risks can be sharply lessened by choosing a better place to eat, where they tend to get the concept of a gluten free meal correct.
I want a restaurant that will get it right, not create something that may be sorta gluten free but really not. It's misleading to the recently diagnosed Celiacs who have no concept of food or what's in it, which we see all the time here. The words that stand out are GLUTEN FREE, and Dominio's does not make a gluten free pizza that Celiac's or the severely sensitive can eat, without damaging their health. Maybe if it were taken more seriously, I wouldn't get dumb ass questions when I eat out that ask how sensitive I am? When I come into a restaurant with an advertized gluten free product/menu, I expect it to be taken seriously and have them get it right. If a restaurant isn't serious about getting it right (it is a medcial diet, after all) then don't bother. Doing something half ass is not paving the way for Celiacs to have more options...it discredits their serious condition and their attempts to be as gluten free as possible.

Domino's pizza is crap. If you want gluten-free pizza, there are enough other places that take it seriously where you can eat and not react.
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#150 HowdySunshine

 
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Posted 16 December 2012 - 10:41 AM

I concur with you PricklyPear. This is marketing targeted at the casual gluten free diet fad crowd. A serious celiac wouldn't be able to make use of this until they had dedicated equipment to make the gluten free pizzas on. Possibility of cross contamination is just too high.
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