There are some days where, honestly, I have no idea as to the topic of the post I’m going to write. Honestly. I’m sure more experienced bloggers have months of content already planned, even written and set to publish at a future date. But for me, for most of today, I had no topic. And then, it hit me.
Today a large national company has released a new gluten-free product into the marketplace. This product is meant to expand their portfolio, as well as provide a different product for those living a gluten-free lifestyle. Do you know what the product is?Nope, not that one.
Still don’t know?
Go ahead, think about it.
Lost in all of the Domino’s gluten-free pizza discussion, Anheuser Busch added a new gluten-free beer…er…cider to their Michelob Ultra lineup. Didn’t know that it was released? Well, that’s understandable, considering the amount of flack that Domino’s received over their new gluten-free pizza crust.
Those of us with Celiac Disease and others who are gluten-sensitive (aka, those not on this new “fad” diet called gluten-free) constantly fight misinformation about our needs on an almost daily basis. Steve over at GlutenFreeCity.com gave a great example of this in a recent tweet: “My boss is going to think traveling for work is easier because I can just “call for dominos” and I will have to explain everything (again).” The issue that was raised today over Domino’s pizza was that their gluten-free offering was not safe for those with Celiac Disease to consume. Domino’s did state in the information about their gluten-free pizza that it was for those with mild gluten-sensitivity, and that they were not able to prepare the pizza in a way that was safe for Celiac Disease sufferers. All due credit should be given to the National Foundation for Celiac Awareness (NFCA) to educating Domino’s on the different requirements of their GREAT Kitchen certification.
I see both sides of the issue in regards what Domino’s released. On one hand, you have Michelle from Spinning Spoons’ point: “Would you try to market peanut-free cookies to someone with a peanut allergy, and then sprinkle them with peanut dustings?” On the other hand, you have SeattleGlutenFree’s point: “I feel Domino’s is protecting themselves from issues, protecting those with real Gluten issues with their disclaimer, and offering something for those who can actually stomach a little bit of Gluten.”
My view on the whole situation?
- Those of us that need to be on a gluten-free diet need to praise and criticize appropriately, and equally. I feel bad for Anheuser Busch that their news was overshadowed by the Domino’s news.
- Thank you NFCA for educating a major restaurant chain on what it would take to make food safe for those of us with Celiac Disease.
- Thank you Domino’s for being up front and honest about your offerings and who your gluten-free pizza is and is not safe for.
- I know it’s extremely difficult and expensive to take the necessary precautions for those with greater than “mild gluten sensitivity” to enjoy your pizza in all of your franchises, Domino’s, but other chains have done it. (BJ’s Brewhouse, anyone?) I’m sure you can make it work too. And I look forward to when I can enjoy your pizza again.
Here’s my day:
7:15 Alarms off.
9:38 email convention hotel asking for updates.
9:40 Pamela’s oat cranberry almond whenever bar for breakfast.
11:02 BM, but not normal. – something definitely got to me on Saturday.
12:27 Read article online about Domino’s pizza offering GF pizza. Interesting, but a big flop out the gate.
13:23 Lunch is a salad, much like most days.
14:53 Mini BM. Still not normal. Start to play the “How Long Until Its Normal” guessing game.
17:20 Ate orange to curb grocery shopping trip.
18:15 Shopping at local Sprouts – seriously on love with this store.
19:30 Another mini BM. Still not back to normal. (I’ve started taking a pool for the “How Long Until Its Normal” guessing game. You want in? Contact me on the Contact Me page (y’know, the one back up there) or in the comments.)
20:15 Dinner – fish and chips, aka baked salmon and fries. Delicious.
22:03 Started this post. Left to do tonight – make lunches for me and my fiancée.