Jump to content
  • Sign Up
0
Scott Adams

Majority of Restaurateurs and Chefs Fail Basic Celiac Test - Celiac.com

Rate this topic

Recommended Posts

Celiac.com

Majority of Restaurateurs and Chefs Fail Basic Celiac Test

Celiac.com

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.

View the full article

Share this post


Link to post
Share on other sites

Hmmm, all of the Worchestershire sauce I've seen in the U.S. has been gluten-free, so I'm not certain I would have identified it as the item that might have contained gluten.

richard

Share this post


Link to post
Share on other sites

Hmmm, all of the Worchestershire sauce I've seen in the U.S. has been gluten-free, so I'm not certain I would have identified it as the item that might have contained gluten.

Of course.

The test was administered by NFCA. The same people who brought you Domino's brand, Certified Kitchens "Gluten Free" Pizza, lovingly made on the same equipment as the regular ones. :o:blink:<_<:ph34r:

___

added:

And, oh, just frigging wunnerful that they're trying to scare gluten free peeps about Worchestershire sauce now. WTG, NFCA !

Share this post


Link to post
Share on other sites

Hmmm, all of the Worchestershire sauce I've seen in the U.S. has been gluten-free, so I'm not certain I would have identified it as the item that might have contained gluten.

richard

All worchester sauces I've ever seen contained gluten, but they were all in Europe (Czech republic) and I never really tried to find a gluten-free one, just checked them out of curiosity while shopping...

Share this post


Link to post
Share on other sites

This "test" was inn the U.S., hence my comment. In the U.S. worchestershire sauces are generally gluten-free.

richard

Share this post


Link to post
Share on other sites

"Celiac disease is a genetic, auto-immune disease that is triggered by glucose." strikes me as basically a trick question. Gluten and glucose look and sound very similar and in the context of a celiac disease quiz it seems like it would be very easy to misread or mishear.

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
0

×