When they say it's GF, is it REALLY GF?

One of my friends (thanks Kappy) recently found this article and sent it to me.

http://tinyurl.com/lvm2gp

If you don't want to read it, here's the cliff notes version:
The Swedish Embassy in Germany hosted a luncheon for kids from across Europe with Celiac Disease.
The kids were served SPELT pasta. Spelt contains gluten.
Kids were very ill.
The Swedish Celiac Youth Society (SCUF) now wants an apology from the Embassy.
The Sweden's Ambassador in Berlin says they aren't to blame, because the canteen is operated by an outside company.

SOOO..What's the problem here?

No one wants to accept blame. Clearly the canteen wasn't as aware of Celiac Disease and gluten-free foods as it should have been and that is the biggest problem.

For a restaurant or catering company to ensure people that they will be able to eat there safely and then not really understand what gluten-free means...that's a disappointment to me. Actually, it really makes me angry.

There are restaurants that have gluten-free menus and can be accommodating, but there may be an issue in the kitchen with cross-contamination or someone equating gluten to not being able to eat bread. (I can't tell you how many times I've ordered from the gluten-free menu and I still got the bread basket.) They don't realize that gluten is in so many products.

Who is responsible to help ensure the meals are safe? The culinary schools? The restaurant management? Me as the consumer with Celiac?

I think education and training has a long way to go in this country about what Celiac Disease is and what gluten really is. No people...it's not just bread and it's not a fad diet, which leads me to my next post! :)


-KAGFG