3 3
Veghead1234

Anyone Eaten Domino's Gluten-Free Pizza Recently?

Rate this topic

Recommended Posts

I was wondering if anyone has tried the Dominoe's gluten-free pizza recently and if they got sick? Their menu has a bunch of disclaimers about cross contamination, so it makes me wonder if they just don't try. I'm not sure why you'd offer a gluten-free pizza if celiacs can't eat it (do they think it's trendy?), so maybe the disclaimer is just something the lawyers made them do?

  • Upvote 2

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


You're right.  While we benefit from the gluten-free diet fad (lots of products), there are some downsides too (not taken seriously for example).  

 

All that wheat flour, spoons gliding over dough and being put back into the pizza sauce......I'm not convinced.  So, when my extended family orders in pizza, we pull out our frozen Udi's pizza from the freezer.  I make the salad and we all eat together.  Everyone gets pizza!  

Share this post


Link to post
Share on other sites

SUPER -Sensitive viewpoint which some may not share.

 

I believe they do not worry about cross contamination at all.  They don't put use wheat flour in their gluten free pizza recipe.  I believe that is all it means.  I think a pizza place is a place where flour is everywhere. Flour is in the air and on the work tables,  I would never eat there, but personally I have been banned by my doctor from eating outside of my own home. .

 

I make pizza at home with:

Nut crust

Mango sauce

Eggs and bacon topping.

Share this post


Link to post
Share on other sites

There ARE some pizza places that do gluten-free right, but Domino's is not one of them. The gluten-free pizza place near me has a family member with celiac so they know about CC. They make their gluten-free pizza in a seperate room using seperate pans, utensils and sauce from a seperate pot.

 

The Udi's frozen pizza is good. Against the Grain makes a totally grain-free frozen pizza and that's what I buy. It's very good. I buy the cheese pizza and add my own gluten-free sausage. YUMMY!

  • Upvote 1

Share this post


Link to post
Share on other sites

Domino's does not do gluten free right, some do. That said, they also don't have flour in their stores. The CC is because they use entirely shared surfaces and toppings from the same bins for everything. The crust arrives gluten free, and from there stops because of handling. I've read the "celiacs shouldn't eat this" disclaimer on their website and would never consider eating it. I have a friend who eats it and is constantly sick still years after her diagnosis. She doesn't make good choices and will probably never be well and will eventually end up with addition AI issues or cancer because of it.

Share this post


Link to post
Share on other sites
Ads by Google:


Desperatelady, your doc told you you could never eat out of your home? That's awfully harsh. Does that mean you can never take a vacation? Have dinner with at a friend's house? Traveling must be really difficult/impossible. Not to mention all the work of cooking every meal yourself. That seems like an impossible directive to follow.

Share this post


Link to post
Share on other sites

Eating nothing that you didn't make yourself is a bit of a pain, but it's not that bad. When traveling, bring an electric skillet or a George Foreman grill. Most motel rooms have fridges and microwaves so it is easy to shop at a grocery or health food store in whatever town you're in and do your own cooking. And it's easy to eat at a friend's house. Just bring the food yourself! Friendship is about being together, not about food. I visit friends often and they all understand why I bring my own food. Enjoying each other's company is what it's all about.

Share this post


Link to post
Share on other sites

Desperatelady, your doc told you you could never eat out of your home? That's awfully harsh. Does that mean you can never take a vacation? Have dinner with at a friend's house? Traveling must be really difficult/impossible. Not to mention all the work of cooking every meal yourself. That seems like an impossible directive to follow.

I now have an oven in my car. We do not allow gluten in the car anymore.  I take an electric skillet to hotels and cook (where hopefully nobody else does) after carefully wiping  off the table surfaces.  . 

I  have developed a way to keep my food hot for (so far) up to 4 1/2 hours. My sweet potato was done to soft perfection after Tuesday's soccer game. It is difficult at family get togethers, but I will just have to eat on the way and talk while they eat.  Although It is sometimes difficult, it is necessary for me for NOW.  Hopefully, nobody else needs to follow this.  My doctors are hopeful that my body may settle down a bit in time.

 

One more thing, I am not sure that celiac is the only cause to the reactions I have.  They may not be a celiac symptom, but something else.  I can't say what, because I honestly don't know.

 

I guess when since I have 2 DQ2 and 2Dq8 genes and have undiagnosed celiac for 30 years, unusual means may be  necessary,  Hey, I am glad to be alive and so Much Better!  I wouldn't want to take chances.  I do not have to cook every meal as I have 8 family members in the house and many take turns at making meals.  One thing I fear is a hospital stay, so I am working on an early release and at home care.  Hopefully, it won't be needed.   

 

I have had reactions while trying to heat my own food in someone else's kitchen and that is the reason for the doctor's directive.  I haven't heard of anyone on the forum with such a directive for celiac.  Don't anyone worry too much.

 

D

Share this post


Link to post
Share on other sites

I was wondering if anyone has tried the Dominoe's gluten-free pizza recently and if they got sick? Their menu has a bunch of disclaimers about cross contamination, so it makes me wonder if they just don't try. I'm not sure why you'd offer a gluten-free pizza if celiacs can't eat it (do they think it's trendy?), so maybe the disclaimer is just something the lawyers made them do?

HMM, after reading the title; the first thing crossing my mind would concern cross cantamination. I believe a big chain like Dominos having a true gluten-free menu is unpopular or "unmarketable"? I am not sure you would even want to consider eating there just for the fact they work aroung the pizza dough all day. This looks like a hit and miss for Dominos! I am a recent gluten-free member and I LOVE PIZZA. Now I have to consider eating a frozen $5 gluten-free pizza that is the size of an orange. LOL Eh, whatever. We can and have to adapt. Would you be able to shop around to see options for a frozen pizza?? I live in southern california and there is Wholefoods here. I would imagine there would be A TON of gluten-free replacemts for regular food. Do you have a specialty store like that?Maybe you can pick up a pizza there? Good luck!

Share this post


Link to post
Share on other sites

HMM, after reading the title; the first thing crossing my mind would concern cross cantamination. I believe a big chain like Dominos having a true gluten-free menu is unpopular or "unmarketable"? I am not sure you would even want to consider eating there just for the fact they work aroung the pizza dough all day. This looks like a hit and miss for Dominos! I am a recent gluten-free member and I LOVE PIZZA. Now I have to consider eating a frozen $5 gluten-free pizza that is the size of an orange. LOL Eh, whatever. We can and have to adapt. Would you be able to shop around to see options for a frozen pizza?? I live in southern california and there is Wholefoods here. I would imagine there would be A TON of gluten-free replacemts for regular food. Do you have a specialty store like that?Maybe you can pick up a pizza there? Good luck!

Or you could just make a pizza....

Share this post


Link to post
Share on other sites


Ads by Google:


The Domino's here quit making their gluten-free pizza , good thing I would of been tempted when I was 1st dx'd , then I would of been really confused because I would of been glutened! Gluten diet is trendy!! For some!! Not for me!! I could of never gone on this diet if I was not Celiac.

Share this post


Link to post
Share on other sites

Or you could just make a pizza....

Ha, or that too lol!!! You are a straight foward!

  • Like 1

Share this post


Link to post
Share on other sites

Slightly tangential to the original topic, but you can make surprisingly good individual pizzas using frozen hash brown patties as "crust".  Bake as directed until crisp, then top and heat until the toppings are done.  You might need a fork to eat them, but it works.

Share this post


Link to post
Share on other sites

Slightly tangential to the original topic, but you can make surprisingly good individual pizzas using frozen hash brown patties as "crust".  Bake as directed until crisp, then top and heat until the toppings are done.  You might need a fork to eat them, but it works.

I have always used a fork to eat pizza anyway!! :) what a great idea!! Yummm!! 

Share this post


Link to post
Share on other sites

I have no intention of ever trying the domino's gluten-free pizza.  I think it is insulting to people with food allergies to offer a false happiness-inducing offer, haha.  I HAVE had relatives and friends say "Oh we will just order you a gluten free pizza from dominos is that okay?"  

 

And I am like:

"NOOOOOoooooooooooooooooooooooooooooooooooooooo.............!!!!!"

 

Just like that, hehe.  There are a few sit down places I can get pizza in Fort Worth but no delivery.  Amys frozen gluten-free pizza is okay in a pinch, add your own toppings.  Sometimes I will let my husband order dominos whatever he wants and I will make my own pizza with tons of stuff he dislikes on it, and we are both happy.  I have tried Bobs red mill crust mix, pillsbury refrigerated dough, gluten-free bisquick made into a pan crust, Udis crusts, and liked them all.  Contes crust was okay but had an odd texture.  I tried one little personal sized glutino pizza and was gravely dissapointed.  :(  I used to eat dominos at least one night a week before my celiac diagnosis, so I guess the good thing is that is calories I am no longer consuming. 

  • Upvote 1

Share this post


Link to post
Share on other sites

I have tried Dominos gluten free cheese pizza twice. The first time I had a small stomach ache which led to sleepiness, which led to a nap and acne breakout. All signs of gluten contamination for me!

I attempted the pizza for a second time, just to see if it was a fluke. Nope! 

If you are highly sensitive to gluten, do not order Dominos Pizza.

Edited by Ksue
spelling

Share this post


Link to post
Share on other sites
15 minutes ago, Ksue said:

I have tried Dominos gluten free cheese pizza twice. The first time I had a small stomach ache which led to sleepiness, which led to a nap and acne breakout. All signs of gluten contamination for me!

I attempted the pizza for a second time, just to see if it was a fluke. Nope! 

If you are highly sensitive to gluten, do not order Dominos Pizza.

Sorry, you had to find out the hard way!  Thanks for reporting this.  It may help someone else!  Feel better soon! 

  • Upvote 1

Share this post


Link to post
Share on other sites
On 3/19/2016 at 8:05 PM, Ksue said:

I have tried Dominos gluten free cheese pizza twice. The first time I had a small stomach ache which led to sleepiness, which led to a nap and acne breakout. All signs of gluten contamination for me!

I attempted the pizza for a second time, just to see if it was a fluke. Nope! 

If you are highly sensitive to gluten, do not order Dominos Pizza.

I second this! I found out about their pizza right before my doctor told me I have celiac, and I, too, made the mistake of ordering it. Misery ensued. I didn't feel right for days. Never doing this again. Darn them for getting my hopes up!

Share this post


Link to post
Share on other sites

I have a friend who works at dominoes and I have watched my pizzas being made. I can assure you that they take every precaution to make sure their pizzas are gluten free. The gluten free dough is pre made in an environment free from gluten. They use separate ovens and pizza pans to bake them and don't use a pizza cutter as they only have a few. I also noticed that they wash their hands constantly. They also wear gloves when handling normal dough so the chances of cc are very low. I made sure to ask my friend everything I could as I have celiac and can be sick for days. All the staff know to be careful with my order. My friend has also worked in a few of the stores so he usually prepares mine if he's in even though he's a driver. If you feel wary about it though I would just avoid it. I have personally never had a problem with it and have been gluten free since April and have a dominos every two weeks. I hope this info helps anyone who has doubts though :)

Share this post


Link to post
Share on other sites
1 hour ago, Kerz said:

I have a friend who works at dominoes and I have watched my pizzas being made. I can assure you that they take every precaution to make sure their pizzas are gluten free. The gluten free dough is pre made in an environment free from gluten. They use separate ovens and pizza pans to bake them and don't use a pizza cutter as they only have a few. I also noticed that they wash their hands constantly. They also wear gloves when handling normal dough so the chances of cc are very low. I made sure to ask my friend everything I could as I have celiac and can be sick for days. All the staff know to be careful with my order. My friend has also worked in a few of the stores so he usually prepares mine if he's in even though he's a driver. If you feel wary about it though I would just avoid it. I have personally never had a problem with it and have been gluten free since April and have a dominos every two weeks. I hope this info helps anyone who has doubts though :)

Maybe they are careful because its your friend?  Or you were watching?  I have heard some Dominos are better than other at gluten-free.  Do they use fresh, non- contaminated cheese, sauce, toppings?  I worked in a pizza place and usually you touch the dough, then use a ladle for sauce that usually  touches the pizza to spread the sauce and then use the same hands (gloved or not) in the cheese and to  grab toppings.  This transfers flour/crust dough into the sauce, cheese,  etc

Share this post


Link to post
Share on other sites


Ads by Google:


...I developed my own crust from 2 other recipes using cauliflower, almond meal, and almond cheese as a base. The consistency is like that of a artisan pizza shop, the dough very gooy and dough like due to the cheese in it. You have ti eat it with a fork but I found it very indulging to make on occasion.

Pizza Crust /Pizza Recipe
1 medium head cauliflower
2 tbsp coconut oil divided
1 egg (Flax Egg will work here)
dash of salt
1/2 tsp garlic
1/2 tsp oregano
1/2 tsp basil
pinch of red pepper
1/2 cup fine shredded(2oz) vegan cheese (Lisanatti Mozzarella Almond Cheese is what I used)
2 tbsp almond meal
1 tbsp nutritional yeast

1.Preheat oven to 450, WITH a cooking sheet or pizza stone in it.
2.prep parchment paper rub 1 Tbsp coconut oil all over it
3.Cut the cauliflower into florets, removing the core.
4.In batches in a food processor with a grating blade, grate the cauliflower into a rice like texture. (This can also be done with a hand grater finer the grate the better the crust)
5. Put 1 inch of water in a sauce pan and put the grated cauliflower in it and bring to a boil on high then turn to low and cover stirring occasionally for 10-15mins The cauliflower will be soft when done, drain into a clean towel or cheese cloth and press all the water out when cool enough (this makes sure it is firm and not crumbly when done)
6.In a large bowl beat the egg well.
7.Add the cauliflower rice, 1tbsp coconut oil, salt, pepper, basil, nutritional yeast, almond meal, oregano, red pepper, and vegan cheese. Mix well.
8.Shape mixture in a large circle on the parchment paper, and place the paper with the dough on the sheet/stone.
9.Bake for 13-15 minutes, until golden brown.
10. Add your toppings and cook another 5-7mins then remove parchment with pizza from sheet and let cool 5-10mins so it firms up.

Share this post


Link to post
Share on other sites

To the question - why does Dominos even bother? I would answer - to cash in on the trend of gluten free. As we all know, there are many who do not have any diagnosed sensitivity who are eating gluten free. My own feeling (and it's just an opinion) is that the gluten-free pizzas are for them.

Mellow Mushroom makes a good gluten-free pizza - expensive but good.

Share this post


Link to post
Share on other sites

We make Meatzza!  The "Crust" is ground beef. Seasoned ground beef, pressed flat and baked about 30 minutes. Drain grease then add sauce, cheese, toppings. Tastes terrific. Totally holds together and completely grain free!  Also freezes and reheats well. 

Better than almond flour Crust. 

Share this post


Link to post
Share on other sites
1 hour ago, Feeneyja said:

We make Meatzza!  The "Crust" is ground beef. Seasoned ground beef, pressed flat and baked about 30 minutes. Drain grease then add sauce, cheese, toppings. Tastes terrific. Totally holds together and completely grain free!  Also freezes and reheats well. 

Better than almond flour Crust. 

Did you know there is a commercial company that sells frozen pizzas made with chicken breast and Parmesan for the crust?

https://realgoodfoods.com/product/mixedcases/

Share this post


Link to post
Share on other sites
19 minutes ago, Ennis_TX said:

Did you know there is a commercial company that sells frozen pizzas made with chicken breast and Parmesan for the crust?

https://realgoodfoods.com/product/mixedcases/

Really?  Do you have a name?  I would love a frozen "pizza" we can have right now (FYI, we are grain free because gluten seems to have messed up my daughter's digestion sufficiently so she has to stay on top of chronic SIBO). 

Edit:  Oops. Just saw the link!  Thank you!!

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
3 3

  • Who's Online   14 Members, 0 Anonymous, 358 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 07/19/2018 - Maintaining a gluten-free diet can be an on-going challenge, especially when you factor in all the hidden or obscure gluten that can trip you up. In many cases, foods that are naturally gluten-free end up contain added gluten. Sometimes this can slip by us, and that when the suffering begins. To avoid suffering needlessly, be sure to keep a sharp eye on labels, and beware of added or hidden gluten, even in food labeled gluten-free.  Use Celiac.com's SAFE Gluten-Free Food List and UNSAFE Gluten-free Food List as a guide.
    Also, beware of these common mistakes that can ruin your gluten-free diet. Watch out for:
    Watch out for naturally gluten-free foods like rice and soy, that use gluten-based ingredients in processing. For example, many rice and soy beverages are made using barley enzymes, which can cause immune reactions in people with celiac disease. Be careful of bad advice from food store employees, who may be misinformed themselves. For example, many folks mistakenly believe that wheat-based grains like spelt or kamut are safe for celiacs. Be careful when taking advice. Beware of cross-contamination between food store bins selling raw flours and grains, often via the food scoops. Be careful to avoid wheat-bread crumbs in butter, jams, toaster, counter surface, etc. Watch out for hidden gluten in prescription drugs. Ask your pharmacist for help about anything you’re not sure about, or suspect might contain unwanted gluten. Watch out for hidden gluten in lotions, conditioners, shampoos, deodorants, creams and cosmetics, (primarily for those with dermatitis herpetaformis). Be mindful of stamps, envelopes or other gummed labels, as these can often contain wheat paste. Use a sponge to moisten such surfaces. Be careful about hidden gluten in toothpaste and mouthwash. Be careful about common cereal ingredients, such as malt flavoring, or other non-gluten-free ingredient. Be extra careful when considering packaged mixes and sauces, including soy sauce, fish sauce, catsup, mustard, mayonnaise, etc., as many of these can contain wheat or wheat by-product in their manufacture. Be especially careful about gravy mixes, packets & canned soups. Even some brands of rice paper can contain gluten, so be careful. Lastly, watch out for foods like ice cream and yogurt, which are often gluten-free, but can also often contain added ingredients that can make them unsuitable for anyone on a gluten-free diet. Eating Out? If you eat out, consider that many restaurants use a shared grill or shared cooking oil for regular and gluten-free foods, so be careful. Also, watch for flour in otherwise gluten-free spices, as per above. Ask questions, and stay vigilant.

    Jefferson Adams
    Celiac.com 07/18/2018 - Despite many studies on immune development in children, there still isn’t much good data on how a mother’s diet during pregnancy and infancy influences a child’s immune development.  A team of researchers recently set out to assess whether changes in maternal or infant diet might influence the risk of allergies or autoimmune disease.
    The team included Vanessa Garcia-Larsen, Despo Ierodiakonou, Katharine Jarrold, Sergio Cunha,  Jennifer Chivinge, Zoe Robinson, Natalie Geoghegan, Alisha Ruparelia, Pooja Devani, Marialena Trivella, Jo Leonardi-Bee, and Robert J. Boyle.
    They are variously associated with the Department of Undiagnosed Celiac Disease More Common in Women and Girls International Health, Johns Hopkins School of Public Health, Baltimore, Maryland, United States of America; the Respiratory Epidemiology, Occupational Medicine and Public Health, National Heart and Lung Institute, Imperial College London, London, United Kingdom; the Section of Paediatrics, Department of Medicine, Imperial College London, London, United Kingdom; the Centre for Statistics in Medicine, University of Oxford, Oxford, United Kingdom; the Division of Epidemiology and Public Health, University of Nottingham, Nottingham, United Kingdom; the Centre of Evidence Based Dermatology, University of Nottingham, Nottingham, United Kingdom; and Stanford University in the USA.
    Team members searched MEDLINE, Excerpta Medica dataBASE (EMBASE), Web of Science, Central Register of Controlled Trials (CENTRAL), and Literatura Latino Americana em Ciências da Saúde (LILACS) for observational studies conducted between January 1946 and July 2013, and interventional studies conducted through December 2017, that evaluated the relationship between diet during pregnancy, lactation, or the first year of life, and future risk of allergic or autoimmune disease. 
    They then selected studies, extracted data, and assessed bias risk. They evaluated data using the Grading of Recommendations Assessment, Development and Evaluation (GRADE). They found 260 original studies, covering 964,143 participants, of milk feeding, including 1 intervention trial of breastfeeding promotion, and 173 original studies, covering 542,672 participants, of other maternal or infant dietary exposures, including 80 trials of 26 maternal, 32 infant, or 22 combined interventions. 
    They found a high bias risk in nearly half of the more than 250 milk feeding studies and in about one-quarter of studies of other dietary exposures. Evidence from 19 intervention trials suggests that oral supplementation with probiotics during late pregnancy and lactation may reduce risk of eczema. 44 cases per 1,000; 95% CI 20–64), and 6 trials, suggest that fish oil supplementation during pregnancy and lactation may reduce risk of allergic sensitization to egg. GRADE certainty of these findings was moderate. 
    The team found less evidence, and low GRADE certainty, for claims that breastfeeding reduces eczema risk during infancy, that longer exclusive breastfeeding is associated with reduced type 1 diabetes mellitus, and that probiotics reduce risk of infants developing allergies to cow’s milk. 
    They found no evidence that dietary exposure to other factors, including prebiotic supplements, maternal allergenic food avoidance, and vitamin, mineral, fruit, and vegetable intake, influence risk of allergic or autoimmune disease. 
    Overall, the team’s findings support a connection between the mother’s diet and risk of immune-mediated diseases in the child. Maternal probiotic and fish oil supplementation may reduce risk of eczema and allergic sensitization to food, respectively.
    Stay tuned for more on diet during pregnancy and its role in celiac disease.
    Source:
    PLoS Med. 2018 Feb; 15(2): e1002507. doi:  10.1371/journal.pmed.1002507

    Jefferson Adams
    Celiac.com 07/17/2018 - What can fat soluble vitamin levels in newly diagnosed children tell us about celiac disease? A team of researchers recently assessed fat soluble vitamin levels in children diagnosed with newly celiac disease to determine whether vitamin levels needed to be assessed routinely in these patients during diagnosis.
    The researchers evaluated the symptoms of celiac patients in a newly diagnosed pediatric group and evaluated their fat soluble vitamin levels and intestinal biopsies, and then compared their vitamin levels with those of a healthy control group.
    The research team included Yavuz Tokgöz, Semiha Terlemez and Aslıhan Karul. They are variously affiliated with the Department of Pediatric Gastroenterology, Hepatology and Nutrition, the Department of Pediatrics, and the Department of Biochemistry at Adnan Menderes University Medical Faculty in Aydın, Turkey.
    The team evaluated 27 female, 25 male celiac patients, and an evenly divided group of 50 healthy control subjects. Patients averaged 9 years, and weighed 16.2 kg. The most common symptom in celiac patients was growth retardation, which was seen in 61.5%, with  abdominal pain next at 51.9%, and diarrhea, seen in 11.5%. Histological examination showed nearly half of the patients at grade Marsh 3B. 
    Vitamin A and vitamin D levels for celiac patients were significantly lower than the control group. Vitamin A and vitamin D deficiencies were significantly more common compared to healthy subjects. Nearly all of the celiac patients showed vitamin D insufficiency, while nearly 62% showed vitamin D deficiency. Nearly 33% of celiac patients showed vitamin A deficiency. 
    The team saw no deficiencies in vitamin E or vitamin K1 among celiac patients. In the healthy control group, vitamin D deficiency was seen in 2 (4%) patients, vitamin D insufficiency was determined in 9 (18%) patients. The team found normal levels of all other vitamins in the healthy group.
    Children with newly diagnosed celiac disease showed significantly reduced levels of vitamin D and A. The team recommends screening of vitamin A and D levels during diagnosis of these patients.
    Source:
    BMC Pediatrics

    Jefferson Adams
    Celiac.com 07/16/2018 - Did weak public oversight leave Arizonans ripe for Theranos’ faulty blood tests scam? Scandal-plagued blood-testing company Theranos deceived Arizona officials and patients by selling unproven, unreliable products that produced faulty medical results, according to a new book by Wall Street Journal reporter, whose in-depth, comprehensive investigation of the company uncovered deceit, abuse, and potential fraud.
    Moreover, Arizona government officials facilitated the deception by providing weak regulatory oversight that essentially left patients as guinea pigs, said the book’s author, investigative reporter John Carreyrou. 
    In the newly released "Bad Blood: Secrets and Lies in a Silicon Valley Startup," Carreyrou documents how Theranos and its upstart founder, Elizabeth Holmes, used overblown marketing claims and questionable sales tactics to push faulty products that resulted in consistently faulty blood tests results. Flawed results included tests for celiac disease and numerous other serious, and potentially life-threatening, conditions.
    According to Carreyrou, Theranos’ lies and deceit made Arizonans into guinea pigs in what amounted to a "big, unauthorized medical experiment.” Even though founder Elizabeth Holmes and Theranos duped numerous people, including seemingly savvy investors, Carreyrou points out that there were public facts available to elected officials back then, like a complete lack of clinical data on the company's testing and no approvals from the Food and Drug Administration for any of its tests.
    SEC recently charged the now disgraced Holmes with what it called a 'years-long fraud.’ The company’s value has plummeted, and it is now nearly worthless, and facing dozens, and possibly hundreds of lawsuits from angry investors. Meantime, Theranos will pay Arizona consumers $4.65 million under a consumer-fraud settlement Arizona Attorney General Mark Brnovich negotiated with the embattled blood-testing company.
    Both investors and Arizona officials, “could have picked up on those things or asked more questions or kicked the tires more," Carreyrou said. Unlike other states, such as New York, Arizona lacks robust laboratory oversight that would likely have prevented Theranos from operating in those places, he added.
    Stay tuned for more new on how the Theranos fraud story plays out.
    Read more at azcentral.com.

    Jefferson Adams
    Celiac.com 07/14/2018 - If you’re looking for a simple, nutritious and exciting alternative to standard spaghetti and tomato sauce, look no further than this delicious version that blends ripe plum tomatoes, garlic, olive oil, basil, and firm sliced ricotta to deliver a tasty, memorable dish.
    Ingredients:
    12 ounces gluten-free spaghetti 5 or 6 ripe plum tomatoes ¼ cup extra virgin olive oil 2 cloves garlic, crushed ¾ teaspoons crushed red pepper ¼ cup chopped fresh basil 2 tablespoons chopped fresh parsley Kosher salt and black pepper ⅓ cup pecorino Romano cheese, grated ½ cup firm ricotta, shaved with peeler Directions:
    Finely chop all but one of the tomatoes; transfer to large bowl with olive oil and ¼ teaspoon salt.
    Cook spaghetti until al dente or desired firmness, and drain, reserving ¼ cup cooking water. 
    Meanwhile, chop remaining tomato, and place in food processor along with garlic, red pepper, and ½ teaspoon salt; puree until smooth. 
    Gently stir mixture into the bowl of chopped tomatoes.
    Add cooked spaghetti, basil and parsley to a large bowl.
    Toss in tomato mixture, adding some reserved pasta water, if needed. 
    Spoon pasta into bowls and top with Romano cheese, as desired.