• Announcements

    • admin

      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 FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) 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 Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.


  • Content count

  • Joined

  • Last visited

Community Reputation

1 Neutral

About mythumpa

  • Rank
    New Community Member
  1. 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....