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Thank you for writing this, Scott and for refusing to let them advertise on Celiac.com. I cannot understand any organization looking out for the welfare of those with gluten intolerance (Celiac or NCGI) endorsing this product as safe. The very term "Kitchen practices may vary" makes this entire concept a joke. Can you imagine the degree of cross- contamination? It makes this celiac's stomach turn just thinking about it. This is all about the $$$$$ to be made. This is a company jumping on the "let's put out something and call it gluten-free" bandwagon, with little regard for the people who will undoubtedly suffer the health consequences.

Safe"Gluten free pizza" is not the same as "alternative grain flour pizza dough made with the same equipment as our wheat flour dough and baked in the same ovens".

Don't fall for it. There is better (and safer) gluten-free pizza to be enjoyed. Say NO! to DomiNO!!

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Who will even buy this pizza? Don't see the point, who are they marketing this to? People with celiac, or a gluten sensitivity wouldn't touch it.

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Guest Linda Newman

Posted

I am disappointed that the NFCA would in anyway be associated with the Domino's Pizza advertisement. There are so many cross contamination areas. I read an article tonight on making your kitchen gluten free. The article states that wheat flour can float in the air for seven days. I would like to see NFCA retract their statement. There are too many newly diagnosed gluten intolerant people who may fall for this scam.

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Agreed, thank you Scott for being willing to take a stand and not let Domino's advertise on celiac.com! There is no such thing as mild gluten sensitivity as Domino's claims and NFCA is willing to endorse. Only mild symptoms of the damage you are doing to your intestines. The only difference between celiac disease and NCGS is villi damage vs. intestinal inflammation. Don't try to trivialize my NCGS! I have just as severe a reaction as you celiacs and am susceptible to the same diseases as a result!

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Guest noglutenhere

Posted

What makes me upset is Dominos usage of the word “glutenfreeâ€, and not safe for celiacs – that is what is sending me over the edge.

 

The mere mention of the word gluten-free I associate with celiacs.

 

Back in 2007 the FDA made the association of the term gluten-free to be used so there was a direct correlation between celiac and gluten-free, like a synonymous meaning. Equation- Gluten-free = Safe Food = Celiacs.

 

** “A standardized definition for the term “gluten-free†can serve to protect the public health by providing consumers with celiac disease, and others who must avoid gluten in their diet, the assurance that the foods bearing this labeling meet a clear standard established and enforced by FDA as to the meaning of “gluten-freeâ€. So when Dominos states their gluten-free pizza isn’t safe for celiacs, it confuses me, and everyone else, because the term gluten-free is FOR celiacs' benefit!

 

There is no reason Domino’s can’t call their pizza low dietary gluten pizza, or low gluten pizza – that IS the end result isn’t it? Just because the crust is gluten-free – doesn’t mean the end result pizza is is gluten-free, or does anyone believe it will be? What about when the pizza shops are extra busy or flour has spilled over, any testing done then? Employees are already stating they use the same cutter for regular pizzas on the gluten-free ones too – and the same hands reaching into the toppings for ALL pizzas, or the same ladle swirling sauce on a reg pizza then a so called gluten-free one, etc… a “common kitchen†to quote Domino’s.

 

But Domino’s want that symbol of gluten-free because it is known to all to contain little or no gluten at all – so therefor more sales using the word gluten-free, there is more understanding of the word gluten-free, which translates into more profits using the word gluten-free, just jump on the “gluten-free†bandwagon for a buck at the celiacs' health risk. The tweeting this to celebrities was proof of this.

 

What about the celiac teenager that just wants to fit in? All his friends eat Domino’s now he can too?? No one is considering the tragedy here, or isn’t everyone thinking that – or is it just a glutening, they will get over it in a few days.

 

What about the regular person who see’s gluten-free pizza – associates it with a friend and has her over for dinner to finally be able to serve something without hassle… thinking the host is helpful – how is the person to explain well I can’t eat “THAT gluten-free pizza†SO confusing.

 

What about the newly diagnosed individuals who don’t even understand the disease yet, let alone cross contamination, but sees “gluten-free pizza�

 

There are so many examples and so many people that are going to be confused and perhaps fall ill because of Domino’s usage of the word gluten-free.

 

I am truly sickened by Domino’s using the words gluten-free and NOT safe for celiacs… it is what it is – At end result the gluten-free pizza that is NOT made for celiacs – IS NOT GLUTENFREE at end product for sale to public, but it is called gluten-free pizza? SO the NEW equation goes- Gluten-free= Not safe Food = Not safe for celiacs.

 

Now, this is where I feel let down, and sold out by the NFCA – not explaining or getting the term “gluten-free†across to Domino’s – and to just what the word gluten-free means to celiacs. A celiac's way of life is GLUTEN-FREE. It means EVERYTHING to me, it is my life, it is my daughters lives too. It is many of my friends lives. It is the difference of being ill and not being ill. It is the difference of the next time someone uses the term gluten-free – is it really gluten-free? Or is it Domino's gluten-free?

 

One more thing… does anyone else think it’s sneaking the way Domino’s is using – “gluten-free crust pizza�? The whole pizza isn’t gluten-free – only the crust! So deceiving, like a play on words. This is a great example of misleading the public into thinking it’s gluten-free!

 

I strongly feel that Domino’s needs to remove the word “gluten-free†from their pizza unless they can prove each pizza meets the required less than 20ppm. — then it is approved safe for celiacs if they choose.

 

**Please note a reference to the FDA regulations on gluten-free from 2007 #19.

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My son who is in college was thrilled to hear that he can now eat pizza from Domino's. I immediately began to investigate and had to burst his bubble and tell him it is not safe for him to eat. Unfortunately he will probably trust Domino's and not take my advice. Then he will suffer with migraines and depression. Hopefully Domino's will be held accountable for the false advertising!

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Guest Amanda Sheridan

Posted

They need to be gluten-free certified to able to have their gluten-free pizza. They would need a seperate area in their kitchen, or maybe they could add a seperate room instead. Or they could have all the Domino's chefs and workers go to a celiac conference to be educated about the disease. They would also need to use separate utensils. This would be 2012 to the furture. This would be an idea for next time.

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I called my local Domino's and asked if they would be willing to prepare our gluten-free pizza on a clean surface with fresh gloves and cover it and bake it on a sheet of aluminum foil. I explained that my daughter and I could get very sick if we are accidentally contaminated. They were very, very nice and agreed to handle our pizza this way. We now order once a week and repeat the special instructions each time. I recommend all celiacs call their local Domino's before making a decision. Most people, when confronted with a person with a health condition are willing to take extra steps to be careful.

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I think this is great! I totally agree and yes, I order the same way. It is nice to have pizza that tastes like the stuff everyone else gets every now and then.

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The new "gluten-free" pizza offering is a step in the right direction. I do not think they should be bashed for this step. They should be congratulated and further educated. The advertisements should explain further that it is a low dietary gluten pizza, and not in small print. If we demonstrate how such a large cohort of our population appreciates this effort and what we need to make it acceptable for us as a public health issue in order for us to be able to enjoy and endorse, then possibly the institution will make the necessary adjustments in the common kitchen. There is no need for the hostility amd profoundly negative reactions that I have read. For all of those who have taken the time to villify the effort by Dominos, I wonder how many took the next logical step to write or call the Domino's Corporation.

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I "tried" Domino's pizza last week. I did not feel well. It sent me into a mild reacton. So please be careful. I had to even ask them to use a CLEAN pizza cutter... they "thought" they could do that. I won't be eating their pizza again.

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Well, I decided to go try the pizza despite the "almost" label. The first time I tried it, everything went great. The next time was with dire consequences. The restroom and I were close companions that evening.

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Guest Amanda Sheridan

Posted

It could be that new employees do not know about serious food allergies like celiac disease. I think Domino's should fix the gluten-free pizza or have it be certified or go through a CSA Inspection. They should address the cross contamination issue by using a seperate room and separate utensils and changing their gloves everytime they have a gluten-free order come in. Maybe even a separate oven for gluten-free pizzas.

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I think gluten-free food is something that people still have to get used too. They do not understand that it is an allergy just like peanuts or shell fish and they would not ever do this to people with those allergies but since they cannot physically see and understand our reaction, they think it is a fad. It would be easy for them to fix the cross contamination problem: a small area for preparation, one oven dedicated to gluten-free, gloves... I work in a kitchen where we manage this all of the time.

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Have any of you even tried to order this online? As soon as you select the crust, a giant pop-up appears warning of the possibility of CC and lets the consumer know that philly steak and alfredo sauces are the only non-gluten free toppings. The biggest question I have is are they prepared in a different area, and do they have a dedicated tray to cook it on? Personally, I'm going to try it and see if I have a reaction. I'll try to update on here and let you know how it goes.

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Your "gluten sensitivity" must not be much if you're willing to "give it a try." If my daughter gets CC'd, she will be in tremendous pain, nauseous, etc. for DAYS. In addition to her suffering, she will miss school on those days because she will be doubled over, unable to function. This is a huge issue of deception with big consequences for many. She has in fact had Domino's gluten-free pizza. We have been wondering where she is getting hidden gluten because we are so very careful and almost never have her eat out. Now we have a culprit. Very disappointed in Domino's.

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This product is NOT safe. While it is very good, I have been sick twice after eating it. I don't know if it's the ingredients or if it's becasue they sit it on a flour filled counter to add the fixings. Either way, I can't eat it anymore. Not worth it to me.

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I buy this pizza. I do not have celiac disease, but I do experience inflammation from eating lots of processed wheat. I try to avoid grains of all stripes, but occasionally I order this pizza when I'm too tired to cook! I'm glad that they are forward about cross contamination - as is Subway and Burgerville (a local chain where a few of the stores feature gluten-free buns).

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I've tried it, and I'm eating it for dinner tonight. It is great! I have sensitivity/intolerance, versus celiac disease. I just take a couple of Glutenflam enzymes before consuming - just in case.

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I love the Domino's gluten-free pizzas. I don't have celiac disease, but my mother does, so I read Wheat Belly to find out what she should not eat. Turns out modern wheat is not good for anybody!

 

Amy's also has a couple of gluten-free pizzas you can buy in a grocery store for about $8, but not all are gluten-free.

 

Pizza Pie Cafe, a chain in the mountain west including at least Utah and Idaho, offers gluten-free pizza and pasta, with your own personal gluten-free pizza adding $2 to the all you can eat price. Their salads are also excellent.

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Well done, Carla!

I agree. I have celiac disease, and I do not want to just eat the same old food all the time. I want to increase the quality of life, and this involves progress, which involves occasional mistakes.

Well done to everyone involved for trying to push the envelope!

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