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   Anne says:

   May 7, 2012 at 5:29 pm

   Did you see what Dominos came out with? Here they could really be a leader in GF pizza and instead they have a lame product safe only for the new GF fad. Very frustrating.

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     Kelly says:

     May 7, 2012 at 5:40 pm

     Anne Baby…

     You must come to NYC and try Pala’s gf pizza…the best!!!

     As far as the “amber” code for restaurants in the GREAT training program…it is exactly for the purpose of letting people like you choose NOT to eat there. The amber or “entry level” training is a great way to introduce restaurants to training and then have them graduate later to the “green” extensive training after they see what a market there is for gluten-free food.

     As far as a fad of gf eating… I’m sure there are some people that just jumped on the bandwagon…but I know a lot of people that are really gluten-sensitive, but not celiac. I’ve also met a lot of people at the Institute For Integrative Nutrition that are gluten-free just because they feel better eating gluten-free. They claim to have more energy. So, I think there is a lot more to be discovered about gluten and how it affects people. I’m not so sure it is just a fad.

     Happy noshing!

     Kelly

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   Katrina Rubin says:

   May 7, 2012 at 7:23 pm

   I just had a very nice experience at a restaurant in Westwood California called Native Foods vegetarian and gluten free food they have several locations the manger went out of his way to check that my meal was gluten free I ordered the sweet potato fries that were listed as gf but the manger knowing I had celiac told me he didn’t feel safe with me eating them because they use fryer for other things that could contain gluten.its attention and knowledge like this that more restraunts claiming to be gf need to aspire too.

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   Gloria Duy says:

   May 8, 2012 at 9:06 am

   I work in the medical field as an RD and I see how dificult it is for anyone to be diagnosed with celiac. I was diagnosed 16 years ago and sometimes I think it’s even harder now. I worry that some of these 18 million gluten-sensitive people that Dominos is marketing to may actually have celiac diesease and be doing damage. Also many teens and college student with celiac will eat this pizza…also people who say “I didn’t get any reaction.”

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   Cynnara says:

   May 8, 2012 at 11:07 am

   Being gluten intolerant, I’m learning that I have to be careful on where I eat and where I go. There were times before when a little cross contamination wouldn’t bother me– because I still had contamination in my system! But since I’ve gone completely gluten free, even when it’s so tough, I notice when I have gluten, even small amounts. I”m not as severe as many others, but I do notice when bits of wheat starch are in my meal. Oh, do I notice!

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   Sayde steeves says:

   May 8, 2012 at 1:36 pm

   All restaurants around me you have to order a full meal to get gluten-free there’s no side orders like a side of mac & cheese on the side of french fries or it is very hard to should stop somewhere and pick up a sandwich you have to go home and eat in regards to Domino’s how can you not have a cross-contamination when there is pizza flying everywhere

   Reply

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