Domino's is now serving a gluten free pizza and the crust contains the following ingredients:
▲ What ingredients are in Domino's Gluten Free Crust? Water, Rice Flour, Rice Starch, Potato Starch, Olive Oil, Evaporated Cane Juice, Tapioca Flour, Potato Flour, Fresh Yeast, Avicel, Salt, Calcium Propionate.
I'm actually surprised with some of the ingredients they're using, like olive oil and evaporated cane juice. I figured they would use some vegetable oil and high fructose corn syrup.
Do you think that these main stream changes to gluten free are a positive step in the right direction or is it just another marketing agenda like the fat free campaign in the 80's and 90's, when people just winded up eating more because they believed it was healthier?
Domino's also offers a pretty decent explanation of what gluten is, disease vs intolerance and other useful info.
Wow, I say good for them!
Not that it makes eating a pizza any healthier (or Paleo for that matter, lol), but for people who are gluten sensivitve I'll bet they really crave a pizza every once in a while. Domino's has put a lot of effort over the last couple of years into improving their food and service. If this is successful, we'll start seeing other big chains offering up gluten-free items on their menu.
Plus, now Miley Cyrus has a place to eat! LOL
I just had one today. I was on a shoot for a documentary and told them I was gluten free, and they got Dominos pizza. Thoughtfully a GF free meat one. I's oky for a treat, but normally I'm grain free.
I personally only have a mild gluten sensitivity, and am still annoyed that Domino's pizza isn't safe for celiacs or gluten allergies. Not because I want to eat it, because I'm a food snob and Dominos's is gross, but because it's so clearly a marketing ploy, how they're jumping on the gluten-free bandwagon to benefit their share holders, not their customers.
Major corporations are trying to cash in on a section of the population that thinks gluten should be avoided, and I have to admit, that includes me.
I want them to try to get my money by offering foods that are less bad for me.
I follow dr. Harris' earlier suggestion that above all else, gluten should be avoided.
I occasionally have other things, but I am healthier now than I ever have been, and getting more muscular as I go. Do I still have a bit more bodyfat that I'd like? Sure! But it took me decades to build up too high, and I don't expect all of those decades of damage to resolve in under 6-7 years.
Why? I believe I read that it takes 6-7 years for complete cell turnover in the pancreas. Until, all new pancreas cells have been 'born' in the new environment that is me eating oa new way, they change is still undergoing.
(I need to go check the figures for complete cell turnover by major organ... Google, here I come!)
Avicel = wood cellulose pulp
Calcium Proponate is linked to headaches, irritability, restlessness, sleep disturbances
Um, yeah I think I'll pass.
Seriously people, how hard is it to eat real food that wasn't made in a factory??
Is it paleo? Not even close. Is it healthy? Nope.
Is this a positive thing? Yes!
Here's why: we do not want paleo/primal/ancestral/whole food eating to be inclusive. We want as many people exposed as possible. This is not some cool club, where only the informed get to be in the know. You have to start somewhere.
Not everyone is so committed to eating healthy. They want to, but they choose to focus their life on other things besides diet, like family, work, etc.
Having more options at fast food chains is great. Maybe this will be a door for many SAD eaters to start looking at their food differently.
I know for me, when I first starting eating healthy, it seemed a bit overwhelming. The longer I did it, the easier it became. When I look back now at the food I was eating... well, let's just say was not even close to being healthy. The point is that it's a learning process.
As a strict GF person, I think this is a great thing. There are several local restaurants that are amazing in their understanding of GF and their service to their GF customers. There are others that are pretty (well-meaning but) clueless. Then there are the handful that really make it seem like you are a burden. Obviously I don't patronize the last group, but I could really use some help with the middle group. I'm lucky that MA requires all restaurants to have training in food allergies so at least they understand what the issue is, but when they see that Dominoes (or any other national chain) is promoting GF food, that's when the lightbulbs start going off "Oh, there must actually be profit in this. There must be a lot more people who eat GF than we realize. Maybe we should stat promoting a few GF menu items." You don't have to eat Dominoes to benefit from this.
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