date:May 21, 2012
It is a complete exploitation of the term gluten-free and a total disservice to proclaim that a product is gluten-free when, in fact, it is not, said Stefano Guandalini, M.D., president of the N.A.S.S.C.D., in a May 10 statement.
He said an end product must contain less than 20 parts per million (p.p.m.) of gluten to qualify as gluten-free.
The gluten level in the new Dominos pizza crust is under 20 p.p.m., according to Dominos. The National Foundation for Celiac Awareness supports the avail