• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • 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 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
0
idonteatwheat

Controversial Facebook Post By Chef

Rate this topic

Recommended Posts

I admit it. I sent the idiot a private message...I am so ANGRY! (bear with me as I am pretty new to my tentative diagnosis) Here it is:

I just saw your post about Gluten Free eating. I am awaiting my testing results for Celiac Disease, which is an autoimmune disorder...people with this condition suffer immensely when the villi lining the small intestine cave inward and cannot absorb nutrients because of the gluten, which is a "trigger". When it happens to me, I go through horrible sickness and pain...within hours of eating anything containing gluten, once it reaches my small intestine, I get VERY ILL. I was sick for YEARS before it was determined that gluten was the problem. Took it out of my diet, I am no longer sick 24/7/365. If I accidentally "get glutened", I KNOW it even if I'm told it's "clean"...because of the immeasurable pain and illness I feel for DAYS after the incident. You are putting the health of your customers at risk EVERY TIME you sub gluten-free for gluten containing. And why? Because you think it is FUNNY? Nothing ever happens WHILE THEY ARE STILL IN YOUR RESTAURANT maybe...but go home with the people you are POISONING and see what happens a couple of hours later. YOU are the idiot. Do your research man. Really. Live MY life for a few days when I get gluten contaminated.

Wow.

You posted:

Damian Cardone

Gluten free is BS!! Flour and bread have been a staple of life for thousands, THOUSANDS of years. People who claim to be gluten intolorent dont realize that its all in there disturbed liitle heads. People ask me for gluten free pasta in my restaurant all the time, I tell em sure, Then I serve serve em our pasta, Which I make from scratch with high gluten flour. And you know what? nothing, NOTHING! ever happens! People leave talking about how good they feel gluten free and guess what, They just had a full dose! Idiots!

I always wondered how much some chef's cared about making something safe for a celiac. I was talking to a friend this morning and she mentioned a facebook post from someone she knew and how he would give people asking for gluten free food regular pasta. I'm not normally so quick to post this but if you look at where he has worked you can see he has has some serious training. Here's the link to his post:

http://www.facebook.com/home.php?#!/profile.php?id=100001260439226&sk=wall

and here is his post....

Damian Cardone

Gluten free is bullXXX!! Flour and bread have been a staple of life for thousands, THOUSANDS of years. People who claim to be gluten intolorent dont realize that its all in there disturbed liitle heads. People ask me for gluten free pasta in my restaurant all the time, I tell em sure, Then I serve serve em our pasta, Which I make from scratch with high gluten flour. And you know what? nothing, NOTHING! ever happens! People leave talking about how good they feel gluten free and guess what, They just had a full dose! Idiots!

Here's his info on his profile...

Damian J. Cardone has apprienticed under Swiss, Master Chef Kurt Wigger. Damian was the Executive Chef at the Sopris Chalet, Restaurant, Aspen, Co. Executive Banquet Chef at the Tavern on the Green N.Y.C.

After apprienticing under Master Chef Kurt Wigger, Switzerland. Whom, was the last person to study under Du Franze, who was the last person on earth to study under Georges Agustus Esscoffier.

Spending time between Aspen and NYC. In 05 and 06, Damian upheld the position as the wedding/banquet Chef at the Tavern on the Green. Has apeared on Regis and Kelli, Project Runway, numerous P.B.S. segments. Personally cooked for Billy Crystal, Martin Short, Tom Hanks, Segourney Weaver, and George Clooney. Currently resides in Glenwood Springs Colorado as a private chef for hire, and learning how to make tacos.

I am not a friend of his, it is all out there for the world to see, for now anyhow. I have to say I am amazed at the anger and the stupidity of his post. I would love to know where he is working right now and let them know about it. And we wonder why we react sometimes when we eat out....

  • Upvote 1

Share this post


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


This man shouldn't be allowed in or near any food established EVER AGAIN. This is scary......if I ever find out where he's working I will be sure to find out his bosses know about his post.

  • Upvote 1

Share this post


Link to post
Share on other sites

That must have been the guy who was bagging up wheat bread in gluten free wrappers and selling it as gluten free bread... and when people turned up sick... they started investigating and found out what he was doing! I'd have loved to be face to face w/ that jerk.

All that said, I told my 3 gluten-free daughters about this guy and my oldest DD is sort of making it her mission to have the guy tarred and feathered! If people at his gluten-laden gluten-free pasta and got sick... I'd think they'd have a good case in court against the a$$hole.

Yep the guy in Raleigh, NC.

Share this post


Link to post
Share on other sites

wowwwwwwww... i am going to sound unchristian big time in a sec... but his post was so reckless and evil, that i almost hope he has silent celiac :blink:

that was really really mean, i know, Lord forgive me... but i am so ENRAGED

  • Upvote 1

Share this post


Link to post
Share on other sites

im sorry- but u know what- this guy needs to be reported. somehow- this has to be in the open. just like if a doctor did something grossly negligent-

  • Upvote 1

Share this post


Link to post
Share on other sites

Where was the post? On his wall? If so it appears he deleted it. I'm glad someone took screen shots. This man needs to never be allowed to be a chef anywhere that claims to serve gluten-free food. Ever. Actually he probably should not be a chef to non-gluten free people either. Since he thinks it's okay to serve the equivalent of poison to gluten intolerant people then I would hate to know what else he considers to be a "joke" when preparing food. Basic food safety? A little salmenella from under cooked chicken never hurt anyone right? No need to wash his hands after going to the restroom right? This makes me wonder if I encountered someone like him on the one occaision I ordered gluten-free pasta in a restuarant with a gluten-free menu and I was given regular wheat pasta instead. :angry:

Share this post


Link to post
Share on other sites

Yeah, and the sad thing is....I bet he is not the only one.

If people don't have it, they don't understand it, especially when you start talking about CC.

Share this post


Link to post
Share on other sites

It is still there his facebook post. I saw it in his wall pictures. The post was done on the 10th and he took a picture every 10 miles from Glenwood Springs to Denver airport. (ok, maybe not every 10 miles but there are a bunch of them) and that moved the post way way down on his wall.

I do think someone ought to show his boss his Valentines day rant (which includes calling his boss a few choice names).

  • Upvote 1

Share this post


Link to post
Share on other sites

He has pictures posted of a restaurant called Florinda's in Glenwood Springs. It doesn't specify whether he works there or is just friends with the owners.

If you read reviews on Trip Advisor this restaurant has been getting terrible reviews lately. Most of them saying how far downhill the place has gone. It would be kind of funny if he was the new chef that was bringing the place down. They do make homemade pasta so it's a possibility.

Share this post


Link to post
Share on other sites

A chef at a nice restaurant posted that he thinks gluten intolerance is made up. He went on to say he tells people his pasta is gluten free and he's never received a complaint. This makes me even less comfortable eating out. I'm not sure if it's ok to post the link to the man's comments. Please let me know if it is and I'll post a link.

Here is a quote from the man

"Gluten free is BS!! Flour and bread have been a staple of life for thousands, THOUSANDS of years. People who claim to be gluten intolorent dont realize that its all in there disturbed liitle heads. People ask me for gluten free pasta in my restaurant all the time, I tell em sure, Then I serve serve em our pasta, Which I make from scratch with high gluten flour. And you know what? nothing, NOTHING! ever happens! People leave talking about how good they feel gluten free and guess what, They just had a full dose! Idiots!"

I left out the name in case the mods felt I shouldn't share it. I just want the folks here to know this is how some chefs feel. I know when I worked at a restaurant in High School our chef didn't believe the lady who said she had a food allergy and just provided her with the standard fare and told her it was safe.

Share this post


Link to post
Share on other sites

I really hope karma bites this guy in the rear. He definitely has alot of people talking about him...all negative however. Here was a post from a blog I found today.

http://paulandchrissy.blogspot.com/2011/03/open-letter-to-chef-damian-cardone.html

Dear Damian,

I am a gluten-free potential restaurant patron and as such, would like to educate you a bit on your anti-"gluten-free" rants on facebook.

(For those not on Celiac.com, Karina's Kitchen blog, or any number of other high-profile gluten-free websites, here is a sample link to the online explosion discussing this "chef" and what he posted on his facebook wall for the entire world to see: Damian Cardone )

I am certain you know absolutely nothing about Celiac Disease, Gluten Intolerance, or various other reasons why one would find it necessary to maintain a strict gluten-free diet, but as you call yourself a "chef" and claim to have studied under an entire host of more famous, better educated chefs whom I am certain would be embarrassed to be lumped together with you right now (severely anger any large people group who sustains your livelihood and you stand alone), I decided I should personally educate you.

I should also mention that I have been one of those "liberal hippie idiot" diners (and anyone who knows me is spitting coffee at their computer screens right now) ordering the gluten-free meal. I have been gluten-free for five years now. I was gluten-free before gluten-free was cool.

You posted:

"May god help the Liberal hippie idiot whos going to ask for gluten free pasta this weekend."

and...

"Gluten free is bullXXX!! Flour and bread have been a staple of life for thousands, THOUSANDS of years. People who claim to be gluten intolorent dont realize that its all in there disturbed liitle heads. People ask me for gluten free pasta in my restaurant all the time, I tell em sure, Then I serve serve em our pasta, Which I make from scratch with high gluten flour. And you know what? nothing, NOTHING! ever happens! People leave talking about how good they feel gluten free and guess what, They just had a full dose! Idiots!"

(by the way... you misspelled "intolerant" ... just an ironic little heads up.)

If you would like to know why it is that your patrons leave and you never see any effects of their just being poisoned, it's because (and this is KEY for you to understand) this is not an "allergic reaction" type dietary restriction on the same level as a nut allergy which would cause anaphylaxis. Many of those who are gluten-free do have a secondary skin-inflammation that happens when they use lotions or creams with wheat protein, but that's not central to the actual dietary need to remain gluten-free. This is an "allergy" that happens in the INTESTINES. Now, I doubt you have the type of establishment in which diners hang out for hours on end after being poisoned, but if you did... I feel quite certain that you would be witness to some of the most atrocious "reactions" you have ever witnessed.

If you have ever had food poisoning, ever had the flu, ever laid on the floor of the bathroom with your cheek on the cold ceramic tile - shaking and shivering - you have a clue as to what happens when you poison your diners with "high-gluten flour" pasta. I can't even imagine anyone hiring or continuing to employ such a flagrant liability as you, but I can guarantee if I were to eat at your restaurant and become that sick, I would know without a doubt that I had eaten gluten and that you and your restaurant were the culprit. And I would show up at the restaurant the next day (or 48 hours since usually I can't leave the house for that long when I get poisoned) and discuss these ramifications in person.

Furthermore, the effects of such a poisoning can last many days. Those with full-blown Celiac Disease actually have intestinal damage which can be seen during a scoping procedure following even a slight gluten-ingestion (such as the gluten in a beef base containing Modified Food Starch coming from wheat or barley)... much less a full onslaught from being intentionally poisoned. I am sure that any unsuspecting diner would welcome you into the exam room while they have such a procedure preformed, and you can even have one as well for comparison purposes!

Lest you think I am being hard on you because I don't understand the stressful nature of your job, my husband is a chef. A really awesome one at that. He has won competitions all over the country and has ACF medals stashed in his glove compartment, cups in the garage, and various drawers all over the house. He teaches morons uninformed chefs like yourself. He judges competitions and tests chefs for their next certification level. What is your ACF certification level? I bet I know.

When we go out to eat, he helps me decipher menu items under the lens of his experience in kitchens for the past 20 years. He has multiple family members who are gluten-free and has many, many years of experience and I am sure he would gladly come to your restaurant and inform you personally of the culinary malpractice of which you are so boldly admitting.

Finally, Mr. Cardone, good luck finding employment. Last I checked, a quick "googling" of your name brought up blog posts like this one, articles quoting your facebook rants, and various websites mentioning your ineptness. Not ONE result was a good review, a competition you have won, or a newspaper article singing your praises.

I would recommend an apology, and that you take some continuing education classes on allergen awareness, celiac disease, cooking for those with intolerances, and perhaps good business practices in the electronic/social media age.

  • Upvote 2

Share this post


Link to post
Share on other sites

I made screen shots of the post and current comments. I posted this topic myself not realizing someone else had posted. It was just such a shock I rushed to post as fast as I could. :(

Share this post


Link to post
Share on other sites

If you google his name... there are at least 10 sites where other celiacs have posted and responded to his outrageous behavior. I don't see any chef jobs in this guy's future!

  • Upvote 2

Share this post


Link to post
Share on other sites

With all of the snow we have been getting in Colorado lately, I may just need to pay a personal visit to our friend when I hit the mountains this weekend. Maybe even get him to say something on my camcorder.

Stay tuned.

  • Upvote 2

Share this post


Link to post
Share on other sites

Good, I hope it continues to spread like wildfire and he gets what he deserves! Creep!

Share this post


Link to post
Share on other sites

I am hoping the DA where he lives will at least scare him a bit. He had purposefully hurt people, which is either assault or battery depending on the way the laws are written in Colorado.

Share this post


Link to post
Share on other sites

and another reason i never eat out. People make me sick. Touching someone's food is about as personal as you can get. Yet we pay these people next to nothing to do it. I'll cook my own food. Thanks

Share this post


Link to post
Share on other sites

I also find it interesting that he made this rant on a picture with a copyright watermark on it. I wonder if he got permission from Meeta Abreicht before posting this picture to his facebook? I can't make out the name of her blogspot blog that had this photo, but I found another website that she maintains: http://www.whatsforlunchhoney.net/

It does not appear to be a gluten-free site so what brought on his rant? Very strange...Anyone care to contact Meeta and tell her that this jerk used her photo?

Share this post


Link to post
Share on other sites

I would be HIGHLY interested to find out what repercussions this idiocy may have on his job/reputation/life. This is not unlike malpractice! If this had been a shellfish or peanut allergy he would have a dead body on his hands. No facebook post is going to get him out of that situation. Someone mentioned the DA and CO laws, getting a soundbite on video, contacting his employers, etc.

Can we get updates from anyone that is going for the throat on this guy? I would like to know when he has been appropriately dealt with, personally.

Share this post


Link to post
Share on other sites

According to a GlutenfreeGirl tweet... the guy is no longer working for the restaurant. Good riddance.

Share this post


Link to post
Share on other sites

This is from the Gluten free girl & the chef:

Danny called Florinda's in Glenwood Springs, Colorado, the last restaurant where that awful chef worked. As soon as he said the name, the owner shouted, "Sir, he has not worked here since March 15th!" Don't call them. It's not their fault.

Just spoke with the Editor of the Glenwood Springs Newspaper, the Post Independent, she is working on finding this Damian Cardone, to write an article about his blog, but personally we did better, we have contacted a large Chef's Association, and this man will never work in our industry again... guess he should try ditch digging, he cant hurt anyone there!

39 minutes ago

  • Upvote 2

Share this post


Link to post
Share on other sites

This is from the Gluten free girl & the chef:

Danny called Florinda's in Glenwood Springs, Colorado, the last restaurant where that awful chef worked. As soon as he said the name, the owner shouted, "Sir, he has not worked here since March 15th!" Don't call them. It's not their fault.

Just spoke with the Editor of the Glenwood Springs Newspaper, the Post Independent, she is working on finding this Damian Cardone, to write an article about his blog, but personally we did better, we have contacted a large Chef's Association, and this man will never work in our industry again... guess he should try ditch digging, he cant hurt anyone there!

39 minutes ago

Hmmm...Hasn't worked there since March 15th yet the offensive post was made on March 10th when he WAS working there. Sounds like he got caught. I'm glad to read that people in the know are contacting the local press and chef associations. This guy should never be allowed to work in the food industry again.

Share this post


Link to post
Share on other sites

I wanted to add that I live in Colorado and have eaten at Beau Jo's many, many times. They take gluten VERY seriously and I can't imagine any way this person could work there. I feel safe at Beau Jo's and if any of you visit, you should give it a try. It's a great place to have a beer and pizza after hiking, biking, or skiing.

(Although, I prefer Sweet Escapes, Udi's, or Three Sisters pizza crusts to Beau Jo's in this area.)

  • Upvote 1

Share this post


Link to post
Share on other sites

I have been following this on Facebook and just can't believe this guy. I hope he is happy with himself since I assume he has ruined his career.

It is sad, like we don't have enough to worry about when we eat out, now we have chefs purposely trying to make us sick. You know this guy isn't the only one, he is just the only one who made a public comment and got caught.

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

  • Forum Statistics

    • Total Topics
      108,911
    • Total Posts
      943,459
  • Member Statistics

    • Total Members
      67,053
    • Most Online
      3,093

    Newest Member
    JAcooks44
    Joined
  • Popular Now

  • Topics

  • Posts

    • The reason I think it was the shampoo? Process of elimination. Our house is almost entirely gluten free (except for this shampoo which slipped through the cracks until I read the ingredient label). My husband has bread that he eats at lunch, but he practices something that resembles aseptic technique from the lab when he's making his sandwiches. He's been doing this for years now and I've never been glutened from within my home. The previous week I hadn't eaten out, I cooked all my food, I don't eat processed food and I never eat something from a shared facility.  Usually if I get glutened it's a single dose sort of thing and it follows a very predictable course, to the point where I can estimate when I got glutened within 24 hours of when it happened. However, this time, I was feeling achy and arthritic and moody for about a week before it got bad enough for me to recognize it as the result of gluten exposure, at which point we went searching and found the shampoo (and conditioner, which does leave more of a residue than shampoo), which he immediately stopped using. Within three days I was feeling back to normal (which is the usual course for me).  Sure, it could have been something else, but I know how sensitive I am, and, as silly as it sounds, it was the only thing that made sense. The other thing you said: You're correct, mine was not a rock solid celiac diagnosis, but I have no doubt that gluten is the problem. I was SICK. I went through two different gluten challenges in an effort to get a more straightforward diagnosis during which I was a barely functioning human being. Consuming gluten may not have given me blunted villi or elevated antibodies, but it did inflame my gut, and actually started to damage my liver. If you look at my diagnosis thread, I had elevated liver enzymes, which have been correlated with celiac disease in the past. There was no alternative explanation for the liver enzymes, he checked EVERYTHING.  I too am a scientist and I have spent a lot of time with the literature trying to make sense of my condition.  https://www.ncbi.nlm.nih.gov/pubmed/26150087 I also have no doubt that gluten was damaging my intestines in some way, as any prolonged gluten exposure in the past has inevitably been followed by a severe FODMAP intolerance that goes away once I've eliminated the gluten and given myself a month or so to heal.  I also had a very fast diagnosis following the onset of symptoms (~1 year) so it's possible that the disease never had a chance to manifest as full celiac. I wasn't willing to eat gluten long enough to find out. As a result of my diagnosis, hazy as it was, I am *meticulously* gluten free. It is not a fad for me. I don't occasionally cheat. It is my life, for better or worse. All of that being said, I'm not sure what my diagnosis has to do with your question. You say you're not trying to be rude, but when you bring up my diagnosis in a thread that has nothing to do with diagnostics, it seems like you're trying to undermine the validity of my disease or the validity of my input in this forum. If I'm being hypersensitive, I apologize, but that's how you came across on my end. I'll admit that the fact that my diagnosis wasn't more straight forward does make me a bit defensive, but I promise that even if I didn't have a solid diagnosis, I interact with the world as though I did, and I'm not out there giving people the wrong idea about celiac disease by not taking it seriously. If there was a connection between your question and my diagnostics that I missed I would appreciate you giving me the chance to better understand what you were asking. 
    • I am just curious.  As a scientist (and I am not trying to be rude), how can you determine if hydrologized wheat protein from your husband’s shampoo was actually the culprit?  If I recall at your diagnosis, you were seronegative, Marsh Stage I, gene positive,  but your doctor still  suspected celiac disease.  You improved on a gluten diet.  Other than observation, how do you really know?  Could it not be something else that triggered your symptoms?   I firmly believe that even trace amounts of gluten (under 20 ppm), can impact sensitive celiacs.  But traces of a protein within a shampoo from someone else’s hair that was rinsed?    
    • I also can't have dairy but through a series of experiments and a lot of research I think I've pinpointed my problem. It may or may not be the same for you, but I thought I'd share.  There are two kinds of beta-casein protein A1 and A2. We'll call A1 "bad casein" and A2 "good casein". The two proteins differ only in a single amino acid, but this is enough to make it so that they are processed differently in your guy. Bad casein is actually broken down into a casomorphin, which is an opioid peptide. That does not mean that milk gets you high, or is as addictive as heroin, or anything like that, it just means that it can interact with opioid receptors (which the gut has a bunch of). It's worth noting that opioids cause constipation due to their interaction with the opioid receptors in the gut, and that a lot of people feel like cheese and dairy slow things down, but any connection between the two is pure speculation on my part at this point.  Now here's where things get weird. The vast majority of milk cows in the western world are derived from Holstein-like breeds, meaning black and white cows. In a few select places, you'll see farms that use Jersey-type cows, or brown cows (Jersey cows produce less milk than Holsteins, but many connoisseurs feel it's a higher quality milk, particularly for cheese).  Holstein-like cows have A1 and A2 casein (bad and good), however, Jersey-type cows only have A2 (good casein), unless their genetic line involved a Holstein somewhere in the past, which does happen.  A company in New Zealand figured out how to test their cows for these two genes, and selected their herd down to cows that specifically produce ONLY A2 (good) casein. You might have seen it in the store, it's called A2 milk. Some people have had a lot of luck with this milk, though it still doesn't solve the problem of cheese.  I have suspected, due to trial and error and a few accidental exposures, that I have a problem with A1 casein, but not A2. In line with this: I am able to eat sheep and goat dairy without any difficulty, so at least I can still enjoy those cheeses! I am also fortunate because I'm apparently not too sensitive, as I can still eat cow-milk butter. The process of making butter removes *most* (read: enough for me) of the casein.  However, if I eat cow cheese or a baked good with milk, I get really sick. It's a much faster reaction than if I get glutened. Within minutes I'm dizzy and tired and my limbs are heavy. I have to sleep for a couple of hours, and then, over the next couple of days, I'm vulnerable to moodiness and muscles spasms and stomach upset just as though I'd been glutened (though the brain fog isn't as bad). I actually haven't tried A2 milk yet, mostly due to lack of availability (and motivation, I don't miss milk, I miss CHEESE). However, last year, when I was getting ready to go on a trip to Italy, I had a thought. Once, in the recent past, when I'd been testing dairy, I'd had a slice of parmesan cheese. Miracle of miracles, I was fine. I didn't feel a thing! I was so excited that I ran out and got some brie to eat as a snack. That did not go so well... Turns out parmigiano reggiano is made from the milk of the Reggiana variety of cow which is, you guessed it, a brown cow (they say red). I did a little more research and found that dairies in Italy predominantly use brown cows. So I decided to try something. As some of you may know, Italy is something of a haven for celiacs. It's one of the most gluten-free friendly places I've ever been. You can say "senza glutine" in the smallest little town and they don't even bat their eyelashes. You can buy gluten free foods in the pharmacy because they're considered a MEDICAL NECESSITY. If travelling-while-celiac freaks you out, go to Italy. Check out the website for the AIC (Italy's Celiac society), find some accredited restaurants, and GO NUTS. While I was there, I decided to see if I could eat the dairy. I could.  Friends, I ate gelato Every. Single. Night. after that. It was amazing. Between the dairy being safe for me and the preponderance of gluten free options, it was almost like I didn't have dietary restrictions. It was heaven. I want to go back and never leave.  So that's my story. Almost too crazy to believe.  TL;DR: Black and white cows make me sick, brown cows are my friends.
    • I'm a scientist, and I did a little research into the study. Looks valid and it was published in a respected journal.  http://www.gastrojournal.org/article/S0016-5085(17)36352-7/pdf The science looks solid. As someone who didn't have a super clean cut diagnosis before going gluten free, I'd love to see something like this become available. Then again, there's no doubt in my mind that I can't have gluten, so any additional testing would be purely academic. But like I said, I'm a scientist. I can't help myself. 
    • Update: I have tried calling the company several times and have emailed twice. I have yet to talk to a person on the phone and no one has emailed me back.    I did a little research and they were are already involved with a class action lawsuit about being labeled as salt free and one of the first ingredients is sodium chloride.  I am done with this shampoo because this whole company seems a little shady now! 
  • Upcoming Events