The following post was inspired by the recent article “I’m Gluten Intolerant…Intolerant” shared on the Huffington Post.

Thanks, Chef Vetri, for pointing out the seriousness of celiac disease in your article about gluten intolerance. As a national patient advocacy group, we fight fact vs fiction about the gluten-free diet every day. We are fortunate that you and those within the Vetri Family have embraced the food safety needs of those with celiac disease and we’ve worked together with many of your chefs to provide training on these elements. We appreciate your commitment.

Unfortunately, those with celiac disease and non-celiac gluten sensitivity (‘gluten sensitivity’) routinely get sick at restaurants when operators offer gluten-free dishes without the proper training and education, like that which we offer through GREAT Kitchens.

Only a fraction of people with celiac disease have been diagnosed. There is no blood test yet validated for gluten sensitivity, which is an actual medical condition. There is an abundance of misinformation about the gluten-free diet circulated within the public, the media and even within the healthcare sector itself, so it’s no wonder there is confusion and misunderstanding.

We share a common goal: To make sure that those with gluten-related medical conditions have a safe, comfortable dining experience. NFCA supports restaurateurs in this effort and, in addition, provides consumers accurate, evidence-based information about celiac disease and other gluten-related disorders.

30% of American adults are looking to decrease or eliminate gluten from their diets. Most of those consumers are doing so without a true understanding of this complicated picture. We are glad that you and others in the chef community remain committed to serving those who need the gluten-free diet most, because our health is truly in your hands.

Claire Baker
NFCA Director of Communications and New Media