There are some things where an increase annually of 34% is a good thing. If the increase leveled off to 19%, it’d still be a good thing. But what if you don’t really benefit from a 34% increase or even a 19% increase? Is it still a good thing for you?
Would you pay almost $4,000.00 dollars for a report from Packaged Facts on Gluten? The cost is actually less than $4,000.00; the cost appears on the website as only $3,995.00 for the online download.
Why read packaged facts? Foodnavigator-usa.com has explained that Howard Waxman writes in packaged facts. The site has also explained how their copyright of the information shown on the link above should be handled and or shared. I don’t know Howard Waxman. You probably don’t know me. I don’t have $4 grand to find out if Waxman really writes what Elizabeth Crawford references. Why would a celiac care?
One reason is to determine if the product is “properly labeled and marketed as gluten free.”
Ask Jeff Novick if the package is “properly labeled.” If you don’t know Jeff Novick, you should get to know him — he seems like a nice guy. If you don’t know me, you should get to know me — I can assure you I’m a nice guy.
When a franchise like Pizza Hut gets involved with “gluten free products,” the celiac should be ready to deal with contamination of their product. Although the product is prepared by an employee wearing gloves, cooked on parchment paper, and cut with a designated cutter, I don’t think these three things will keep the pizza from being contaminated. Yes, the employee is wearing gloves, but how often are the gloves changed? Does the employee wear the same gloves when making other pizzas? Here’s a fictitious conversation happening in a select pizza hut you’ve just ordered your gluten free pizza from — “Sure, here’s a pizza cutter.” “Isn’t that the one designated for gluten free pizzas?” “Yes, it is designated for gluten free pizzas, but you can use it on any pizza as long as you use it on the gluten free pizzas. This pizza needs cutting now. Get busy with it.”
Possibly a better gluten free pizza, and one that may have less of a chance of being contaminated, is offered from the Schwan Food Company and branded as “Freschetta.” The packaging displays the Celiac Sprue Association’s logo for gluten free which indicates the amount of gluten is less than 5 ppm.