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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes

mythumpa

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  1. Domino's "Gluten Free" Crust

    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....