Saturday Kitchen has faced hundreds of complaints after Matt Tebbutt served “dangerous” food to a severely allergic Sherlyn Spitteri.
Shock Scene aired on 18 September, and was also criticized by a major charity.
Texas star Sherlyn said during the episode she suffered from celiac disease, a life-long autoimmune condition that causes severe damage to the body when she eats gluten.
Celiac causes the immune system to attack its own tissue if gluten, which is found in wheat, barely there, and rye is consumed — with breads, biscuits, pasta, and cakes some of the popular foods containing Usually it happens.
After explaining his illness, host Matt said: “Okay, don’t let it get further”, but later horrified the audience when he served a plate with bread on it.
Sherlyn confessed on the show that she sometimes eats bread, which celiac activist Morgan Moore slammed on Instagram, saying that “being put out on television isn’t a big deal because that’s what celiacs are told to do.” , quite the opposite”.
But Morgan is further annoyed by Matt by saying “we really don’t want to hear it” in reference to Sherlyn’s dietary needs, as it was important for him to know Sherlyn’s intolerance as he was cooking for her.
Celiac disease is so serious that even cross-contamination is incredibly risky, and food must be prepared in a separate area for gluten-containing food with different utensils to avoid a painful flare.
The BBC has since confirmed that the episode received 217 formal complaints, citing the reason as: “misrepresentation of the severity of celiac disease.”
Charity celiac uk also released a statement, which read: “At last weekend’s Saturday Kitchen (September 18) a presenter served a guest who said she had celiac disease, a food product that contains gluten.
“It was irresponsible and reckless, and sent a dangerous and wrong message to people suffering from this serious autoimmune condition. A strict gluten-free diet for life is the only cure for celiac disease and no occasion for a ‘cheat day. Not a luxury.’.
“When catering to people with this condition, all foods that contain gluten (a protein found in wheat, barley, and rye) should be avoided. Not only that, but to avoid cross contamination, any food containing gluten should be avoided. must be prepared separately from foods. Even just one piece can cause unpleasant symptoms, and even if the food has only been touched for a while by a gluten-containing product, So it will collect the gluten protein.
“Celiac disease, affecting 1 in 100 people in the UK, is one of the most common autoimmune diseases – 1.5 times more prevalent than type 1 diabetes. But sadly, awareness is still low and its The effect is often misunderstood by the general population.”
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