Domino's Controversy Continues in NYC

Yesterday, the Celiac Disease Center at Columbia University released this statement:

 "Recently ABC News had a piece on Domino's Pizza presenting a supposedly gluten-free item. This is not a product suitable for those with celiac disease and highlights the need for strict regulation of gluten-free foods. Apparently, Domino's Pizza received advice from the National Foundation for Celiac Awareness (NFCA) on how to present this product. This also highlights the need for regulation at a government level rather than the food industry turning to lay groups. 

During this presentation, Dr. Peter Green was highlighted discussing the limitations of a gluten-free diet. This piece was a segment from an interview taken one year earlier and not related to discussion of the current "gluten-free" pizza issue.

Last night, Dr. Peter Green and nutritionist Suzanne Simpson from the Celiac Disease Center here in New York City appeared on Fox 5 News. While I feel the timing of the email statement and then the video is a little bit strange and delayed, it is nice to get some feedback from a usually quiet research center. For some reason I can't view the last 30 seconds of the video, but it is interesting to see this topic discussed so close to home.

Domino's Pizza gluten-free crust controversy

http://www.myfoxny.com/story/18431115/dominos-pizza-gluten-free-crust-controversy 

Domino's Pizza is creating a buzz about gluten-free pizza crust it is now offering. However some critics say if you're allergic to gluten, you can't go anywhere near it.

Suzanne Simpson, a nutritionist, has celiac disease, which means she cannot eat gluten. If she does, it causes gastrointestinal pain, rashes, headaches and joint pain. She says the problem with Domino's is that the gluten-free pizza crust is made right next to the regular pie crust and there is a risk of cross-contamination.

If you order gluten-free online from Domino's, a warning pops up telling you that if you have celiac disease, don't eat the gluten-free crust. The company also issued a statement saying that "...while the crust is certified as gluten free, current store operations at Domino's cannot guarantee that each handcrafted pizza will be completely free from gluten."

The pizza is intended for people who have mild gluten intolerance, not those who have celiac disease.

In fact, Dr. Peter Green of the Celiac Disease Center at NewYork-Presbyterian/Columbia University Medical Center said the crust could be a danger to people who have celiac disease. He said feels Domino's is marketing the gluten-free crust because it is a trendy a diet fad.

"Gluten-free" Domino's Debacle and My Two Cents

In case you missed it, last week Domino's announced they are now serving a gluten-free pizza with support from the National Foundation for Celiac Awareness. This all sounded really great to those who were looking for a fast-food pizza solution, until you read further. On the NFCA website, they clearly state "NFCA supports the availability of gluten-free crust at Domino's but CANNOT recommend the pizza for customers with celiac disease." The NFCA also gave Domino's an Amber Designation which just made this whole pizza debacle even more confusing. (This level requires ingredient verification and basic training of wait staff and managers. Kitchen practices may vary with this designation, level one of the tier system, meaning those with celiac disease and non-celiac gluten sensitivity should ask questions and exercise judgment when dining at an establishment with an Amber Designation. Domino's has earned this designation.)

When the Twitterverse, Facebook, and blogosphere read these official statements all hell broke loose! Bloggers started bashing the NFCA for backing a product that is not safe for Celiacs. They asked how the National Foundation for Celiac Awareness could put their name on a press release for such an unsafe product. A fake Twitter account using Alice Bast's name popped up and started posting very offensive comments. It really was a public relations nightmare for the NFCA.

I tried to stay out of this mess because I would personally NEVER eat at one of these fast-food restaurants for fear of eating gluten. But I can no longer ignore this topic. I just have so many thoughts about this latest issue that goes way beyond gluten-free pizza. I think that the various gluten-free national organizations and research centers putting out conflicting reports, personal opinions, and "official statements" just goes to show you the major flaws in our gluten-free "community." How are we supposed to make advancements in gluten-free research and awareness if we all working against each other? Why do new not-for-profits pop up on a regular basis instead of groups banding together to make a bigger and more powerful group voice? Why do gluten-free bloggers regularly and publicly snub one another rather than try to work together for the greater good? Is anyone really part of this gluten-free community for anything but money any more????

But I digress. This is about gluten-free pizza and all of the opinions... I mean official statements about this gluten-free food. Right? Ignoring the fact that 4 of the 6 groups below are "not for profit" and are working towards a Celiac "solution" I put together a list of statements that I found on the internet regarding the NFCA and Domino's serving gluten-free pizza:

National Foundation for Celiac Awareness founder Alice Bast: "NFCA does NOT certify or approve this [gluten-free] pizza for those with celiac disease. NFCA did not help Domino's develop the Gluten Free Crust. Instead, we were brought in to educate the company about the risks associated with their preparation of the pizza."

Center for Celiac Research at the University of Maryland: "As an international celiac research center with expertise in gluten-related disorders, we believe that individuals who have been diagnosed with a gluten-related disorder should NOT consume this product."

Gluten Intolerance Group of North America's Cynthia Kupper, RD, GIG Executive: "I believe it would have been better for NFCA to tell Dominos that the cross contamination of the gluten free crust is too great and that NFCA cannot endorse such a product as gluten free. Why would NFCA work to raise awareness of cross contamination by endorsing a cross-contaminated product? "

1in133.org: "In the wake of the National Foundation for Celiac Awareness' endorsement of Domino's new "Gluten-Free Pizza" (that is NOT suitable for those who need to eat gluten-free), we here at 1in133 have been working hard behind the scenes to force the retraction of NFCA's Amber Designation."

Updated: Looks like the people from 1in133.org started an online petition called Ditch Amber, in reference to the NFCA Amber designation of restaurants.

Celiac Sprue Association: "Per CSA's conversation with Domino's health & wellness project manager - This product will be prepared with the same ingredients, same screens (pans), utensils, and cutters as their primary pizzas. This product is not intended for individuals with celiac disease."

Celiac Disease Center at Columbia University Cynthia Beckman, Director of Development: "Recently ABC News had a piece on Domino's Pizza presenting a supposedly gluten-free item. This is not a product suitable for those with celiac disease and highlights the need for strict regulation of gluten-free foods. Apparently, Domino's Pizza received advice from the National Foundation for Celiac Awareness (NFCA) on how to present this product. This also highlights the need for regulation at a government level rather than the food industry turning to lay groups. During this presentation, Dr. Peter Green was highlighted discussing the limitations of a gluten-free diet. This piece was a segment from an interview taken one year earlier and not related to discussion of the current "gluten-free" pizza issue." (updated 5/15/12)

The University of Chicago Celiac Disease Center: "If they are cooking gluten-free dough on the same surface as regular dough, then the likelihood of contamination is high." (unofficial but on their Facebook page)

Thoughts? Please leave your comments below. 

Domino's Goes Gluten-Free in New Zealand

It may be very far away from here, but international pizza chain Domino's has introduced gluten-free pizza in New Zealand. I think it will be a very long time before gluten-free pizza hits the mainstream in the United States. Australia, New Zealand, and even Canada have much more awareness about Celiac Disease and gluten-free diets than the United States does; although an article like this about a mainstream company is promising. Hopefully their gluten-free cousins in the U.S. will start learning from their savvy, international counterparts.

Domino’s introduces gluten free pizzas

Domino’s is launching 13 gluten free pizza bases to its New Zealand menu today.

Domino’s GM Ryan Bohm said the introduction of gluten free pizzas bases was a direct response from customer’s who love pizza but are gluten intolerant.

“We already have a vast majority of ingredients which are gluten free, but until now customers who are intolerant to wheat gluten weren’t able to create a pizza they could enjoy," he said. "Now with the gluten free pizza based, we have 16 pizza varieties which when paired with the new gluten free base are suitable for Coeliacs."

Domino’s gluten free pizza include the following – Chilli Prawn, Garlic Prawn, Spinach and Feta, Toni Pepperoni, The Godfather, Margarita, Simply Cheese, Vengorama, Veg Trio, Chicken and Feta, Chicken Italiano, Chicken Manaco or Creamy Chicken and Cherry Tomato.

Source: Domino’s Pizza NZ