Quote:
Originally Posted by tomwed
I don't feel like looking this up again.
I have read that if a pizzaria for example, is advertising gluten free pizza they have to make the pie in a different part of the kitchen using utensils and cutting boards that never come in contact with gluten. Is that information over the top or on target?
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That is the way it is supposed to work. Even a miniscule amount of gluten damages the intestine of a Celiac. Some people do not have true Celiac but Non Celiac Gluten Intolerance. Only a blood test and an intestinal biopsy can determine for certain.
It has been found to be genetic so often other family members also suffer from it.