No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter




Ads by Google:



Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Majority of Restaurateurs and Chefs Fail Basic Celiac Test

Celiac.com 07/02/2012 - Dismal results on a simple, four-question quiz show that most chefs and restaurateurs lack the most fundamental knowledge of gluten-free facts and protocols; a reality that could leave many gluten-free diners at risk of gluten contamination.

Photo: CC--docksidepressThe quiz was administrated at the National Restaurant Association Show in Chicago by the National Foundation for Celiac Awareness (NFCA), a non-profit organization that promotes awareness of celiac disease and gluten sensitivity.

Even though a large number of chefs and restaurateurs said they offered gluten-free options at their restaurants, less than 4 percent responded correctly to the gluten questionnaire.

People with celiac disease or gluten-intolerance must avoid gluten from wheat, rye and barley, but fewer than half of the chefs could name a grain, other than wheat, that contained harmful gluten.

Ads by Google:

The results showed that the chefs were both poorly informed, and unaware, said Alice Bast, founder and president of NFCA.

In addition to asking chefs to name all three grains that trigger a reaction in people with celiac disease, the quiz asked what kind of oats are safe for those people. There were two other questions, one that asked chefs to identify a possible gluten-containing product (Worchestershire sauce) from a short list of foods and products, and another that asked if it was true that celiac disease was triggered by glucose (false).

The results point to the need for more celiac disease and gluten-sensitivity training and awareness in the food industry, especially since the number of establishments seeking to offer gluten-free options for their patrons continues to grow.

Source:

Celiac.com welcomes your comments below (registration is NOT required).





Spread The Word







Related Articles



12 Responses:

 
Joan
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
02 Jul 2012 7:19:04 PM PDT
At a Holiday Inn I explained gluten-free to the kitchen manager like this: if I rub your arm with spinach nothing happens. If I rub your arm with poison ivy you get a nasty rash. The mouth, throat stomach and lower bowel are slick. The small intestine is covered with brush like villi where food comes to a screeching halt and is digested. You might say I get a very nasty rash inside from Gluten Gliadin. It destroys my small bowel. Would you eat something that was on the poison ivy plate? She had heard of gluten-free but now she understood it in simple terms. (I know its not technically correct but it works).

 
Diane
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
09 Jul 2012 11:08:29 AM PDT
Well said!

 
Howard the Celeriac
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
03 Jul 2012 4:44:59 AM PDT
My thoughts: howardtheceleriac.com/comics/574

 
Maggie
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
03 Jul 2012 1:27:28 PM PDT
Reflects my restaurant experiences.

 
Claudia
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
05 Jul 2012 7:18:23 PM PDT
This brief survey indicates the need for a more extensive test to see if wait staff and chefs really have been listening and "know their stuff", or as so often happens they make "nice, nice" and are guessing at what it all means. I especially liked the question about Worcestershire sauce. My favorites is soy sauce or hearing it's "all natural" which covers all in one statement. My response to the latter is, "so is arsenic all natural".

 
michiemarie
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
06 Jul 2012 9:11:41 AM PDT
This was great to know but your article suggests there are only 3 grains that must be avoided: "In addition to asking chefs to name all three grains that trigger a reaction..."

While I am sure most people who read this are already aware of things like spelt, I wanted to point it out for clarity's sake.

Thank you for sharing this enlightening information with us. We really do need to ask the right questions in restaurants.

 
Katherine
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
10 Jul 2012 8:13:54 AM PDT
Spelt, emmer, kamut, farro, and others are actually varieties of wheat, although labels often imply they are an entirely different grain.

 
Patty Dineen
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
09 Jul 2012 11:09:11 AM PDT
I hope the test was followed with information for them. I've found there's just no substitute for asking questions. At a restaurant in Sedona, Arizona last year, I saw gluten-free pasta offered as a substitute for regular pasta. I asked the waiter if the gluten-free pasta is cooked separately or in the same water as the regular pasta. I fully expected he'd come back and say "yes, it's cooked separately" but he came back and said all pastas are cooked in the same pot and same water.

 
Chrristopher
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
09 Jul 2012 2:40:18 PM PDT
I'd like the survey to give to my survers at the places I go to.

 
Katherine
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
10 Jul 2012 8:16:09 AM PDT
I have very little trust that any given restaurant knows truly what it is doing. I have been glutened in minor or major ways so many times.

 
Wheatfree
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
10 Jul 2012 9:45:51 AM PDT
A nutritionist explained the gluten problem to a conference of pizza-chain owners. Domino's promptly came up with a gluten-free pizza - the crust rolled out with regular crusts. They clearly don't get it, but kudos for the attempt. I would explain it to them this way, "if you had a peanut allergy and your meal was made with just a little bit of peanut oil, would it be ok?" I know they are not the same thing (gluten vs Type 1 allergy), however, I was up all night for 2 nights in digestive agony after a restaurant visit. The server acknowledged that I was gluten-free, but apparently the chef did not.

 
Maureen Burke
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
12 Jul 2012 1:30:03 PM PDT
Sadly, I know this article is very accurate. When we go out to train restaurants, hospitals, etc. the chefs and most dietitians and nutritionists really don't understand what gluten really is or that gluten is hidden in many things and the same goes for other food allergies. We do intensive training and they are all pretty much shocked when we talk about cross contamination and give them the list of hidden glutens and other hidden food allergens.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:

All Activity
Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

these sound like celiac reactions yes ... basically avoid anything that causes the reaction always and find your self a great natural practitioner and rebuild your body .. Rest vitamins digestive enzymes and very strict diet Good Luck

Hey guys im from the UK and this site is really helpful for me. I've been diagnosed with Coeliac disease (uk spelling) for 5 years now and I slowly became dairy intolerant, which makes sense and I live with this now... but now alcohol has turned on me. I don't drink often and I don't drink a lot (I used to in my uni years) but the reaction the next day (or same night) is horrific. I wondered if anyone else had this problem. I start with sweats and dizziness , then the stomach cramps cause chronic diarrhoea ... I then start to vomit until my body is empty .... this isn't the bad part. After my body is empty I go into a fit like state and cannot move walk talk or anything... the cold sweats start but I'm burning up. The stomach spasms are awful, I have to lie in bed flat with cold wet towels on my head and belly. I cannot speak or move for hours and feel so weak and unstable ..: this lasts all day and I can't eat or drink anything but I don't feel myself for three or four days. I avoid drinking but sometimes it's nice to go out and have some... am I alcohol intolerant??!! Does anyone else have this!? I obviously stick to gluten free drinks and have a very strict diet! Im a severe case! Thankyoy steph

I'm going to contact my primary Dr and see what his take is on this. I know I can't wait another 4 weeks to go to my gastroenterologist. Today marks day 23 of diarrhea. Since switching back to Imodium it has gotten worse. I think that the other 2 medications, even though I couldn't tolerate them and they didn't stop the diarrhea, at least slowed it down a little. If my primary has no clue, then I am definitely contacting U of C. The only thing stopping me is that they are out of network for my insurance plan so it would be more costly.

Spring is cherry blossom season, which means that actual cherries are still far enough off that we'll have to leave their deliciousness ahead, and turn to their canned cousins for this recipe. Turns out, that's not a bad thing. Canned cherries make a tasty cornerstone to this super quick, super-easy no-bake cheesecake. Topped with lovely cherries, this no-bake cheesecake is a contender. Enjoy! View the full article

Haha todays cheat day and I cant decide if i want pizza or mac and cheese lmao oh the struggle.