We all remember the buzz a few weeks ago surrounding Domino's new gluten free pizza. Some were excited, but many were up in arms about the potential cross-contamination. I was curious, but too afraid to try the pizza myself (the thought of "possibly" getting sick was just too much for me).
Well, our friends over at CeliAct, decided to put their curiousity into action. Find out what they did below:
"...we decided to use the nationally acclaimed laboratory that we use to test CeliAct for gluten. This time, we would test Domino’s gluten-free pizza.
Well, the results just came in and they are very, very interesting…
The Domino’s Gluten-Free Lab Test
Since we sell supplements specifically for people with celiac disease, making sure that our supplements are gluten-free is the most important step we take in producing CeliAct. For that reason, we use a lab that tests down to a sensitivity of 3 parts per million (ppm). To put that into context, the Gluten-Free Certification Organization (GFCO) tests down to a sensitivity of 10 ppm. World leading celiac experts, including Dr. Fasano, have suggested that the FDA use a threshold of 20 ppm to conclude that a food is gluten-free or not.
We decided that one pizza was not enough. To get more representative results, we tested Domino’s gluten-free pizzas from 3 different cities across the United States. Pizzas from New Orleans, Boston and Washington, DC were used for the test.
Once at the lab, each pizza was homogenized (think high-grade food processor) to ensure that the whole pizza was tested, and not just any small piece."
To find out THE RESULTS, on CeliAct's site, click here!
Now for the BIG QUESTION....
Would YOU eat Domino's gluten free pizza after learning this new bit of information?