This leads me to an important question regarding the certification offered by the NFCA (National Foundation for Celiac Awareness). Is it me or it seems that they speak from both sides of their mouth. Is it certified to be gluten-free or is it not? It feels to me that they are happy to collect their certification fee from a huge corporation, but in Domino Pizza’s own disclaimer (see below), they cover their “derriere” by saying that although they are “thrilled” that Domino Pizza have developed a gluten-free pizza but they CANNOT recommend it for customers with Celiac disease. How is that for double-speak? Find the press release here: http://phx.corporate-ir.net/phoenix.zhtml?c=135383&p=irol-newsArticle&ID=1692234&highlight

Ingredients

Although there is no ingredient listing on the gluten-free pizza box, I found this information on their web site:

Gluten Free Crust: Water, Rice Flour, Rice Starch, Potato Starch, Olive Oil, Evaporated Cane Juice, Tapioca Flour, Potato Flour, Fresh Yeast (is this yeast certified gluten-free as well?), Avicel (a microcrystalline cellulose – a fiber additive to prevent flour stickiness), Salt, Calcium Propionate (a preservative used as a mold inhibitor). Please note, the comments are mine.

Although I cannot blame Domino Pizza for trying to get their share of the very fast growing gluten-free market, I do have a problem with NFCA adding their stamp of approval on something they have to know is impossible to keep 100% gluten-free in the best of circumstances. It is a step in the right direction for Domino but a step backward for NFCA. Too bad! Their reputation will suffer from it as Celiac patients will be very cautious about the products they endorse from now on.

My Taste Test

I had the opportunity to taste their pizza a couple of days ago. Although the crust has a nice crunch to it, I found it to be oily to the palate. The rest of the toppings are the same found on any other regular pizza. For my dairy-free friends, this pizza is not dairy-free.

My Conclusion

If you must have a pizza and are slightly sensitive but not Celiac, you may want to give a try to this new product but as a nutritionist, I cannot recommend it as a healthy food. It is still junk food no matter whether you are sensitive or not to gluten.

A Votre Sante

Chef Alain Braux

Domino Pizza’s Disclaimer

“Domino’s pizza made with a Gluten Free Crust is prepared in a common kitchen with the risk of gluten exposure. The National Foundation for Celiac Awareness supports the availability of Domino’s Gluten Free Crust, but CANNOT recommend the pizza for customers with celiac disease. Customers with gluten sensitivities should exercise judgment in consuming this pizza”.

http://www.ulode.com/book/hip-4-kids-may-today/125

Chef Alain Braux

Please see more here: http://www.sanfranciscobookfestival.com/winners_2012.htm

Thank you for your continued support.

Chef Alain Braux

Healthy French Cuisine For Less Than $10 A Day

has won the cookbook category of this year’s Paris Book Festival.

Below is a Science fair project presented by a girl in a secondary school in Sussex.

In it she took filtered water and divided it into two parts.

The first part she heated to boiling in a pan on the stove, and the second part she heated to boiling in a microwave.

Then after cooling she used the water to water two identical plants to see if there would be any difference in the growth between the normal boiled water and the water boiled in a microwave.

She was thinking that the structure or energy of the water may be compromised by microwave.

As it turned out, even she was amazed at the difference, after the experiment which was repeated by her class mates a number of times and had the same result.

Microwave Water Day 1

Microwave Water Day 3

Microwave Water Day 5

Microwave Water Day 7

Microwave Water Day 9

It has been known for some years that the problem with microwaved anything is not the radiation people used to worry about, it’s how it corrupts the DNA in the food so the body cannot recognize it.

Microwaves don’t work different ways on different substances.

Whatever you put into the microwave suffers the same destructive process.

Microwaves agitate the molecules to move faster and faster.

This movement causes friction which denatures the original make-up of the substance.

It results in destroyed vitamins, minerals, proteins and generates the new stuff called radiolytic compounds, things that are not found in nature.

So the body wraps it in fat cells to protect itself from the dead food or it eliminates it fast.

Think of all the Mothers heating up milk in these ‘Safe’ appliances.

What about the nurse in Canada that warmed up blood for a transfusion patient and accidentally killed him when the blood went in dead. But the ovens’ makers say it’s safe.

But proof is in the pictures of living plants dying!!!

FORENSIC RESEARCH DOCUMENT
Prepared By: William P. Kopp
A. R. E. C. Research Operations
TO61-7R10/10-77F05
RELEASE PRIORITY: CLASS I ROO1a

Ten Reasons to dispose off  your Microwave Oven

From the conclusions of the Swiss, Russian and German scientific clinical studies, we can no longer ignore the microwave oven sitting in our kitchens.

Based on this research, one can conclude this article with the following:

1). Continually eating food processed from a microwave oven causes long term, permanent, brain damage by ‘shorting out’ electrical impulses in the brain[de-polarizing or de-magnetizing the brain tissue].

2). The human body cannot metabolize [break down] the unknown by-products created in microwaved food.

3). Male and female hormone production is shut down and/or altered by continually eating microwaved foods.

4). The effects of microwaved food by-products are residual [long term, permanent]within the human body.

5). Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.

6). The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.

7). Microwaved foods cause stomach and intestinal cancerous growths [tumors]. This may explain the rapidly increased rate of colon cancer in UK and America.

8). The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.

9). Continuous ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.

10). Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.

http://www.losangelesbookfestival.com/

COOKBOOKS

WINNER: Living Gluten and Dairy-Free with French Gourmet Food – Chef Alain Braux

RUNNER-UP: Cooking on the Light Side – Thienna Ho, Ph.D

Thank you Los Angeles judges.

Here it is: http://glutenfreehelp.info/autoimmune-disorders/living-gluten-and-dairy-free-with-french-gourmet-food-by-chef-alain-braux/

Enjoy! Alain

www.HealthyChefRecipes.com

A Votre Sante

Chef Alain Braux

www.HealthyChefRecipes.com

A Votre Sante

Chef Alain Braux

I made the mistake of thinking this was going to be a cook book, you know the sort, page after page of recipes, weighed and measured ingredients and what to do with them, boy was I so totally wrong about that. Alain starts off telling the reader about his life, how a French chef ended up in Austin Texas and then goes on to tell you about his cholesterol experience, needless to say it was high. There and then he decided to lower it, not with drugs or medication but by using good food, cooked well.

Read more at…

http://booksandnovelstoread.blogspot.com/2011/07/book-review.html

Thank you Terry. Much appreciated. Alain