DiGiorno Debuts Gluten-Free Frozen Pizza

Idk about that gluten removal process because I've been gluten free for 9 years due to celiac disease and not usually that sensitive, I ate this pizza and felt like dying, it's not safe for people with celiac disease. 

30 minutes ago, Guest CeliacSister said:

Idk about that gluten removal process because I've been gluten free for 9 years due to celiac disease and not usually that sensitive, I ate this pizza and felt like dying, it's not safe for people with celiac disease. 

You may have other sensitivities or allergies than just Celiac.   I have Celiac Disease and have had no problems with it.  In fact, I bought some ofthe four to make my own pizza and breads with.  If it doesn;t work for you, then I would suggest not eating it.   I do know it is very much in demand here.  If I don't get to Target the day the shelves are stocked, it will besold out.

My Gastroenterologists  warned me to read ALL labels, looking for any form of Wheat. barley or rye.  Even warned me about makeup, and French fries when eating out.  I don't understand how any one can say removing all but a certain level would be safe- you would not say that about someone having problems with peanuts, shell fish or any medications....that it is safe for them to have trace amounts.  The last time I was gluttonized was from candy- 2 small pieces of Carmel.  Ended up in the ER and 4 days hospital stay - I passed out while having the horrible sweats, cramps, vomiting and ended up passing loads of blood- I actually felt like I was going to die.   I tested postive for 3 out of 4 blood test with high numbers and that was with me being on Keto for a year.  Scope showed signs but luckily with healing for following a diet without Gluten for so long.  We need to keep in mind each one of us is not going to react like someone else...some maybe able even to eat small amounts and not have the same type of reaction.  My mother does not have the stomach and intestinal issues- but has horrible itching...so maybe hers is just a wheat allergy....Before I did Keto, I could eat gluten and never had the horrible issues I have now...but now small amounts start out with the sweats and stomach pain almost right away and proceed to cramps and blow outs....hours to days of suffering, my doctor said it is because I have had no gluten in any form for over 2 years. Now I can tell almost right away if I have had some form of hidden gluten....I am glad more labels are stating that is may contain or is processed where it may be contaminated with wheat.  I wish restaurants would start using a non contaminated fryer for French Fries.

1 hour ago, PattyWayne said:

. . . I don't understand how any one can say removing all but a certain level would be safe- you would not say that about someone having problems with peanuts, shell fish or any medications....that it is safe for them to have trace amounts . . . We need to keep in mind each one of us is not going to react like someone else...some maybe able even to eat small amounts and not have the same type of reaction.  

PattyWayne, youj seem to contradict yourself here. Up to 20ppm is considered to be the standard for being able to advertise something gluten free but even that is too much gluten for some celiacs. 

53 minutes ago, trents said:

PattyWayne, youj seem to contradict yourself here. Up to 20ppm is considered to be the standard for being able to advertise something gluten free but even that is too much gluten for some celiacs. 

No contradiction- even 20ppm may be to much for people with Celiac....each person is a individual on how they respond to protein and you might be fine on 20ppm and then all of a sudden you can't even handle that.  Just because it is standard to be able to advertise 20ppm does not mean it is safe for people with Celiac.

2 hours ago, PattyWayne said:

No contradiction- even 20ppm may be to much for people with Celiac....each person is a individual on how they respond to protein and you might be fine on 20ppm and then all of a sudden you can't even handle that.  Just because it is standard to be able to advertise 20ppm does not mean it is safe for people with Celiac.

Then wouldn't 20ppm or below be "safe" for some celiacs?

1 hour ago, trents said:

Then wouldn't 20ppm or below be "safe" for some celiacs?

True, yet how many people will horribly suffer if they can state "Gluten Free" at 20ppm?  Are people going to suffer for having food products free from any gluten that are truly "Gluten Free" that means NO exposure to wheat at all?  It is basically saying "a little bit won't hurt you"....It is just as bad as having some Doctors not believe that gluten can make some people sick.  You might not have a problem with it because it does not effect you like it can others- so to you it's okay?  

Please note that the 20ppm threshold isn't a goal. These companies are not aiming to keep their products at this level, or fortifying them if they fall below it. This is simply a threshold that defines what it means to be gluten-free and use that term on the packaging. If a company detects 15 ppm, in general, they are scrambling to find out why so they don't end up going over that level. They would typically find an ingredient that might have gotten contaminated and change the supplier if an issue were found. So please quit using the "it's got 20 ppm in it if it says gluten-free" argument, because it just isn't the case.

44 minutes ago, PattyWayne said:

True, yet how many people will horribly suffer if they can state "Gluten Free" at 20ppm?  Are people going to suffer for having food products free from any gluten that are truly "Gluten Free" that means NO exposure to wheat at all?  It is basically saying "a little bit won't hurt you"....It is just as bad as having some Doctors not believe that gluten can make some people sick.  You might not have a problem with it because it does not effect you like it can others- so to you it's okay?  

But how possible\practical is this? To have absolutely no gluten in prepared foods? I mean I'm sure if you had a sensitive enough instrument you could detect gluten in the air we breathe and if you lived in Kansas there might be more than a little a some times of the year.

Makes me wonder if you have Celiac and if you do to what extent?  I have it bad enough to be 'gluttonized" even from cross contamination can put me in the hospital.  It is not a allergy- where just taking something like Benadryl can make me better.  This last time it caused my intestines to shed and then I had bleeding for days. I was facing loosing my small intestines. The pain so bad I would pass out.  I could not fathom having a child who has Celiac going through what I did as a adult.  I was warned about even what makeup, soap and shampoo I use, not because of it going through my skin but because most women touch their hair and skin and not think about how many times they may touch their mouth afterwards.  

Scott Adams- my point is anything saying "Gluten Free" should be just that....as more knowledge is being understood about Celiac and it being a disease....there are options out there to be no gluten in foods- especially those we pay more money for to be "Gluten free".  Being able to get away with trace amounts is more for the manufactures, because they do not need to have equipment changes and cleanings and can do processing on the same machines they do wheat, barley and rye. As for me if it says it may contain wheat or processed where they do wheat I will stay away from those products.  

1 hour ago, PattyWayne said:

Makes me wonder if you have Celiac and if you do to what extent?  I have it bad enough to be 'gluttonized" even from cross contamination can put me in the hospital.  It is not a allergy- where just taking something like Benadryl can make me better.  This last time it caused my intestines to shed and then I had bleeding for days. I was facing loosing my small intestines. The pain so bad I would pass out.  I could not fathom having a child who has Celiac going through what I did as a adult.  I was warned about even what makeup, soap and shampoo I use, not because of it going through my skin but because most women touch their hair and skin and not think about how many times they may touch their mouth afterwards.  

Scott Adams- my point is anything saying "Gluten Free" should be just that....as more knowledge is being understood about Celiac and it being a disease....there are options out there to be no gluten in foods- especially those we pay more money for to be "Gluten free".  Being able to get away with trace amounts is more for the manufactures, because they do not need to have equipment changes and cleanings and can do processing on the same machines they do wheat, barley and rye. As for me if it says it may contain wheat or processed where they do wheat I will stay away from those products.  

I've was diagnosed as a celiac almost 20 years ago both by blood work and endoscopy. I do not think I am especially sensitive to minor amounts of gluten but I get violently ill with a major exposure, which has only happened a few times over the years. I do think I am more sensitive than I was at the beginning.

But comparing gluten exposure in trace amounts (20ppm or less) may not be a valid comparison with ingesting trace amounts of peanut or shell fish protein. The latter is an anaphylactic immune response. And most celiacs do not get ill when the "trace amount" of gluten is 20ppm or less. Some do, yes, but it isn't practical for the food industry to throw away all production that does not attain to "0" gluten just to account for every super sensitive celiac. It would drive them out of business and then none of us would have any gluten free processed food options.

I was diagnosed last year after going no gluten for a year with doing a Keto diet (cheated for my birthday and again on my Anniversary and got very ill thus leading to me being tested)  3 of my blood levels came back: Gliadin Pep IGA,unit 41.4 U/mL,Gliadin Pep IGG,unit 94.6 U/mL, Tissue Tgm Ab, IGA unit 100.9 AI and only my Tissue Tgm, IGG unit  being negative at 1.8 U/mL.  This was being totally off Gluten and getting very high numbers.  My diagnosis was confirmed by scope with some signs of healing following a Gluten free diet.  Mine is not anaphylactic immune response....I do have some food allergies so I know the difference. I am allergic to eggs- yet I can have trace amounts spread out in food (like dipping meat in egg or a egg used in a box mix)yet I can't sit down and eat a whole egg- no matter how it is cooked.  Thing is everyone is different and can respond differently to the amounts of Gluten....you might not have a sensitivity to a small amount of Gluten- but I do....and that is the thing I am trying to say...I am careful how I shop and read all labels....I pay more for what I can eat and though my husband does not need to, he  pretty much the same as I do, now.  I never said the food industry should have to throw away the food, plenty of the general public do not need to be as careful about what they eat- but I think they should be held accountable for misleading the public- just as they would be for eggs, shellfish, nuts or dairy.  There is a big difference in those who just follow a "gluten free" diet because they "want" to or can tolerate small amounts  and those that "have" to.   Thankfully there are getting more and more business' that are working on and producing Certified Gluten Free products and process foods and the demand for them are on the rise- thus there a opportunity to make money meeting that demand.  I feel those being able get get by with trace amounts in their products basically cheating those who are not.  I know I would get ill eating this pizza....I know my family would feel horrible if they just looked at the box saying it is "Gluten Free" and if they served it to me and I got ill.  I know I keep saying things about 'me"- but I know I am not the only one that is this sensitive.  I joined this group to learn more and have support, not go tit for tat over "trace" amounts wheat - it is not easy to give up just about everything and not be able to order something as simple as pizza or a hamburger/hotdog on a bun.  Not to be able to eat a piece of your grandchild's birthday cake....I feel we need to work together to make those who process food understand our needs....people need to be taught about cross contamination- right down to French fries being done in the same oil.  I am glad I have a very good doctor who takes the time to explain to me what I need to avoid.. I don't know if someone can die from being glutenized, like they can from having a allergic reaction, but I know I felt like I was going too, and for a couple of hours I felt like I wanted too.  I honestly don't want others to go through that, at all and sadly with products with trace amounts saying they are gluten free, many people may become sick and not know they ate something with trace amount of gluten.