Dominos announces the new gluten-free pizza crusts for those with gluten sensitivity

Jenny Decker RN's picture
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In a press release on Monday, Dominos announces the new pizza with a gluten free crust across all the states in the nation. For those with non-celiac gluten sensitivity, this is wonderful news. The pizza will be small and 10 inches with the specialized gluten free crust. Of course, a variety of toppings are available for the makings of a yummy pizza.

Working with the National Foundation for Celiac Awareness, the first pizza chain in the nation met the requirements for the GREAT (Gluten-free Resource Education Amber Designation) kitchens Amber Designation. The NFCA developed a program to address the widespread confusion and frustration in the restaurant industry to provide gluten-free food to the many customers who have celiacs disease or a sensitivity to the protein often found in wheat and some whole grains.

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There are two designations that can be achieved with the Amber Kitchen Designations through the NFCA. The first one is the Amber Designation where the criteria include the certified gluten-free food that the restaurant can provide. However, it is not necessarily without cross-contamination. The other designation is the Green Designation. This indicates that all those who work with the gluten-free food are trained to avoid cross-contamination. An example of cross-contamination is where the gluten-free food that is being cooked is stirred by a spoon that may be being used with the same kind of food, but that is not gluten-free. For more information on the kitchen designations, please visit www.CeliacCentral.org/GREATexpansion.

Dominos mentioned in the press release that the gluten-free pizza crust is not suitable for those with celiacs disease. Though the flour is gluten-free, it is not certain that practices in each individual store conform to maintaining the gluten-free environment. Those with Celiacs are encouraged to ask questions of any restaurant claiming gluten-free food of their practices during food preparation. It is easy to just go to the restaurants with these designations, but as an informed consumer it is important to always be on the alert.

Celiacs disease is a condition of the digestive system that cause an immune response to the gluten in wheat and many whole grains. Gluten is a protein that is found in these products. This causes damage to the small intestine, which then prevents absorption of nutrients. The signs and symptoms of the disease may include nausea and vomiting, diarrhea, constipation, abdominal pain, fatigue, and weight loss.

Celiac disease has become more common in the last several years, reaching millions of people. It is diagnosed with blood and stool tests, along with biopsy of the small intestine lining. Those that do not test positive, yet still have the symptoms are considered non-celiac gluten sensitive. If you or someone you know has these types of symptoms, then see your doctor.

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