According to a recent NFCA study, here is something that should scare the crap out of you if you have celiac disease:
“Chefs and restaurateurs lack a fundamental understanding of gluten-free protocols, and it’s a threat to those with gluten-related disorders.”
Earlier this month, the NFCA quizzed chefs and restaurateurs on the floor of the National Restaurant Association Show, an international gathering of professionals in the food service industry, and the results were alarming. Many of the chefs and restaurateurs said they have gluten-free options at their restaurants, yet less than four percent of them responded correctly to four questions regarding gluten.
Less than 50% of chefs could name a gluten-containing grain other than wheat.
Do I hear a triple yikes??
Here are the four survey questions the NFCA asked the chefs:
Celiac disease is a genetic, auto-immune disease that is triggered by glucose.
True or False?
Gluten is a protein found in what 3 common grains? Can you name all 3?
What kind of oats can be used in a gluten-free dish?
d. All of the Above
e. None of the above
Look at the following list of pantry items. You have read the labels, but some ingredients might contain gluten. Find the trio that most likely needs verification by the manufacturer or distributor.
a. Cornstarch, Romano tomatoes, lentils
b. Olive oil, oregano, walnuts, apple cider vinegar
c. Rice vinegar, Worcestershire sauce, curry paste
d. Canned pears, basmati rice, tomato juice
Confession time: I’m not sure I know the answers to the last two questions.
But you know what? I’m not a chef.
And people aren’t putting their health in my hands.
But you would think more “professionals” would know their gluten ABC’s.
As I said, every time a celiac leaves the house, they put their health at risk.
Be afraid. Be very afraid.
(Cue the scary music…)