Industry News | August 10, 2010
Tossed Fights Back Against Gluten
A growing number of Americans are avoiding gluten, the protein in wheat, rye, and barley, because of an allergy or sensitivity. According to research studies, one in every 100–200 Americans is sensitive to gluten. Many of those with gluten sensitivity suffer from celiac disease, a life-long condition that causes an abnormal auto-immune response in the digestive tract to products containing gluten. In addition to severe gastric distress, celiac disease can stunt growth and weight gain in children, and both adults and children with the disease carry a higher than average risk of lymphoma and other forms of cancer.
In addition to its broad variety of gluten-free, chef-designed salads, Tossed also helps guests who prefer to make their own salads while following gluten-free guidelines. Tossed's "Design Your Own" salad alternative offers tips for making gluten-free salads from more than 50 lettuces, toss-ins, chicken and seafood toppings, cheeses, and dressings.
"Tossed is pleased to be able to offer so many delicious and healthy choices to individuals who must restrict their gluten intake, or avoid gluten altogether. Between our Signature and 'Design Your Own' choices, there are literally thousands of ways to enjoy a flavorful, gluten-free meal at Tossed," says Eric Clark, chief operating officer of Tossed Franchise Corporation.
Tossed's gluten-free lineup includes 11 chef-designed salads: Caesar, Apple Walnut, Summer, Asian Chicken, BBQ Chicken, Southwest Blackened Chicken, Greek Salad, Cayenne Shrimp, Spinach, Garden, and Cobb. All three of Tossed's Signature Salads also qualify as gluten-free, including the Tuna Salad, the Tossed Signature Salad, and the Tossed Chef Salad (without croutons).
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