9Jan

USA Rice Federation announces healthy brown rice on school lunch menu contest winners

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Gluten Free Gluten free kids Health Inspiration Living The lighter side Vegan What's Trending
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Every once in a while I run across an email that spikes my curiosity. Like most of you, I tend to get a lot of junk mail which is why I haven’t yet bothered to set up a newsletter for this site. Probably something I should get on top of though. Anyway, today I read an email from a group I  follow called the USA Rice Federation. Not honestly sure why I signed up for their newsletter, but there it was today sharing some pretty cool news if you ask me. Apparently they hold a once a year contest to encourage schools to improve their food quality and today the USA Rice Federation announces it’s ‘healthy brown rice on school lunch menu contest’ winners.

To take part in the contest, K-12 food service directors and menu planners used U.S. grown brown rice as the main ingredient in one or more recipes on their school menu. Six winners were selected—three Grand Prize and three runners-up—and three more received honorable mentions.

So why brown rice?

According to Greenmedinfo, ‘brown rice protects against heart disease. Some of the nutrients lost in the process of making naturally brown rice white may actually offer protection from high blood pressure and atherosclerosis (“hardening of the arteries”). Laboratory research attributes the cardio-protective effects of brown rice to a thin layer of tissue that’s stripped away when brown rice is polished to make white rice. According to the scientists, this could help explain why fewer people die of cardiovascular disease in Japan compared to the U.S.  In Japan most people eat at least one rice-based dish per day, but in the U.S. rice is not a mainstay of the daily diet.’

blackriceAs someone who avoids most grains, I do occasionally reach for some brown or black rice. As greenmedinfo continues to point out, ‘because of its dark color, black rice has the same antioxidants found in blueberries or blackberries, and is known for helping fight heart disease, cancer and other diseases. According to research from the Department of Food Science at Louisiana State University, a spoonful of black rice has more health promoting antioxidants than a spoonful of blueberries, but with less sugar and more fiber and vitamin E antioxidants.’

 

So now you can see why this email intrigued me and why I’m sharing it today. And not only were the dishes based on healthy brawn rice as their foundation, the presentations were creative and packed with healthy (and delicious) ingredients. Kudos to these schools for going the extra mile to keep our kiddos healthy and happy!

The Grand Prize winners of the 2014 “Healthy Brown Rice on the Menu Contest” each receive paid 2014 School Nutrition Association Annual Conference registration, a generous brown rice donation to their school from Uncle Ben’s, Riceland or Producers Rice Mill, a commercial size Aroma rice cooker for their school and a consumer size rice cooker for their home kitchen.

Here are the grand prize winners and the meals they prepared; I especially love the use of healthy grains such as quinoa and fresh ingredients. This is certainly nothing like the meals we see in our son’s elementary school (which is why we pack his lunch every day!)

Breakfast: Dimitra Barrios, Foodservice Director for Chichester High School in Upper Chichester, PA; Power Grain Breakfast Porridge includes U.S. brown rice, red quinoa, oats, ground flax-seed, golden raisins, sliced almonds, honey, bananas and a hint of cinnamon.

Lunch: Jill Patterson, Resident Dietitian for Weston Public High School in Weston, CT; Coconut Curry Roasted Chicken, Thai Style Brown Fried Rice, Steamed Fresh Broccoli features U.S. brown rice, Thai coconut milk, fresh ginger and lemon grass, chicken infused with curry spices and finished with fresh lime and shredded toasted coconut.

Rice Bowl: Kay Briles, Head Cook for Greenfield Elementary School in Baldwin, WI; Mexican Rice Bowl combines U.S. brown rice, chicken, black beans, sweet peppers, tomato sauce, corn, chili powder, cumin and minced garlic.

For more information and recipe ideas featuring U.S.-grown rice, visit www.MenuRice.com

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8Jan

Raw Chocolate Frosted Brownie (Vegan, Gluten-free)

Posted by: Jennifer Mansfield Categories: Blog posts Dairy Free Dairy Free Recipes DF Desserts Food GF Desserts Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Paleo Paleo Recipes Raw Recipes Recipes Vegan
17 Comments

Love Chocolate? So do I.

To be honest, there aren’t many forms of chocolate that I don’t love. While I grew up on the standard American fare of M&Ms, Hershey’s and Hostess cupcakes, I’ve learned to love the grown-up healthier version of dark chocolate instead. And since I’m raising a dairy-free kiddo, I can honestly say that children can love dark chocolate too. Though I would stick with the 75% and under versions for their taste buds.
Wondering why I reach for dark chocolate rather than milk chocolate? Well, according to the folks who know best, chocolate has more antioxidants than blueberries, green tea and red wine and nearly eight times the antioxidants found in strawberries. Good news, right? True, but it’s even better when it’s in its raw, unprocessed form of Cacoa. Cacao has more antioxidants than most of the foods we consider antioxidant-rich, including blueberries, red wine, and black and green teas. In fact, it has up to four times the amount of antioxidants found in green tea. Dark chocolate has been shown to lower high blood pressure and LDL cholesterol and cacao contains antibacterial agents that fight tooth decay. Pretty awesome if you ask me.
I make sure to drink several cups of green tea every day, and we all enjoy a chunk or two of dark chocolate daily.

More reasons to enjoy raw cacao.

Unlike processed chocolate, antioxidants are preserved in raw cacao, so by keeping organic chocolate unheated, you enjoy much higher levels of chocolate’s antioxidants as well as  preserving its vitamin C, phenethylamine (the feel good neurotransmitter responsible for the feeling of love), Omega 6 fatty acids (which when heated become rancid and can cause inflammation), tryptophan (a commonly deficient amino acid in those who consume a diet of mostly cooked foods) and serotonin.
But let’s face it, this recipe is why you’re reading this post. So skip the next few paragraphs and head straight to the good stuff if you’d like. I totally get it.
rawbrownies2

The Magnesium Connection.

Recently I saw an interesting infographic making its way around Facebook, and it blames magnesium deficiency for many of the modern day illnesses that ail us. Curious about the signs of magnesium deficiencies? Here’s a quick list of the symptoms to watch for:

Signs of Magnesium Deficiency 1 2 3

Neurological:

Behavioral disturbances
Irritability and anxiety
Lethargy
Impaired memory and cognitive function
Anorexia or loss of appetite
Nausea and vomiting
Seizures

Muscular:

Weakness
Muscle spasms (tetany)
Tics
Muscle cramps
Hyperactive reflexes
Impaired muscle coordination (ataxia)
Tremors
Involuntary eye movements and vertigo
Difficulty swallowing

Metabolic:

Increased intracellular calcium
Hyperglycemia
Calcium deficiency
Potassium deficiency

Cardiovascular:

Irregular or rapid heartbeat
Coronary spasms

Among children:

Growth retardation or “failure to thrive”

Conditions Related to Problems of Magnesium:3 4 5 6

  • Depression
  • Chronic fatigue syndrome
  • ADHD
  • Epilepsy
  • Parkinson’s disease
  • Sleep problems
  • Migraine
  • Cluster headaches
  • Osteoporosis
  • Premenstrual syndrome
  • Chest pain (angina)
  • Cardiac arrhythmia
  • Coronary artery disease and atherosclerosis
  • Hypertension
  • Type II diabetes
  • Asthma
Guess what? Cacao is the highest whole food source of magnesium. Yep – one more reason to love the good stuff!

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26Aug

Our back to school, gluten-free snack pack giveaway is live!

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Gluten Free Paleo
2 Comments

It’s that time of year again; the kiddos are back in school, the 20 MPH lights are flashing reminding us to take things slowly (which is always harder to remember when life gets back to a normal routine) and we’re all scrambling for ideas on what to pack in their lunchboxes.  Since we have access to some amazingly yummy and healthy foods through our online shop, Happybelly Box, we thought it would be a good idea to package them up into a nice little giveaway for you. Then, when you try them and figure out which of our gluten-free, dairy-free goodies you can’t live without, you can head over to our online shop and grab some more to have on hand.

Our giveaway box will include some of our favorite treats including Thunderbird’s Almond Cookie Pow Wow (think almond cookies), organic superfoods including Almond Courage, our favorite indulgence, Chocolate Goddess Clusters, and some Epic Protein Bars to help keep you going throughout the day.

How do you enter for your chance to win FREE Happybelly samples?

Simply follow the instructions on the widget below to be entered for your chance to win free samples. Feel free to sign up for your loved ones who are on the hunt for safe gluten and dairy free food options as well.

Be sure to comment below and tell us which products you love, and what new ones you’d like to see us include for next time!

 

a Rafflecopter giveaway

Good luck!

The gang at Happybelly Box and Inspiredeats

 

 

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1Jul

Austin-based chain Johnny Carino’s adds more than 34 gluten-free selections to its menu

Posted by: Jennifer Mansfield Categories: Austin Blog posts Daily Posts Gluten Free Gluten Free restaurants
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In 1997, Fired Up Restaurant Concepts acquired the only five existing Johnny Carino’s Italian Kitchen and grew this much loved Italian-American restaurant to include many signature dishes that respect the authentic Italian traditions, while creating unique flavor profiles that express Johnny Carino’s passion, creativity and commitment to quality food at a great value. With over 130 locations in the US and 10 across the Middle East (including Bahrain, Egypt, Kuwait and the United Arab Emirates), Johnny Carino’s has changed the face of American-Italian dining experience here and around the world.

Lemon-rosemary-chicken-at-Johnny-Carinos_124701

Skilletini and Spicy Shrimp and Chicken

And now they intend to ensure a safe and tasty dining experience for those of us avoiding gluten.

The new menu includes gluten-free versions of Carino’s classics, such as the Skilletini and Spicy Shrimp and Chicken. As for pizza, they’re partnering with our favorite Colorado-based Udi’s Gluten Free Foods, which will provide a gluten-free pizza crust made with tapioca, brown rice flour and egg whites. Note that it’s gluten-free, but not vegan.

The new menu meets FDA guidelines for gluten-free status, says Johnny Carino’s culinary vice president Chris Peitersen.

“I developed the new recipes by utilizing gluten-free ingredients, consulting nutritional experts, and working in conjunction with Analytical Food Laboratories to conduct the actual scientific testing of the menu items,” Peitersen says.

From Create Your Own Pasta options with gluten-free spaghetti or penne served with choice of Tomato or Spicy Marinara to pizza served on Udi’s GF crust and Shrimp Florentine made with Jumbo shrimp sautéed with fresh spinach, Roma tomatoes and gluten-free spaghetti in a lemon butter wine sauce, Johnny Carino’s has something for every palate. And if your kiddos  are looking for something outside of pasta and pizza, they include a Grilled Chicken made with gluten-free spaghetti and tomato sauce or fresh vegetables.

Check out their Gluten-free Menu here for their current list of options, and this link for a list of Carino’s locations.

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12Jun

The dangers of food allergies, and why you should take them seriously

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts
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A big thanks to the team at Healthline for sharing this article with our readers! They share our belief in the dangers of food allergies, and are urging readers to take food allergies and sensitivities seriously. We couldn’t agree more, and appreciate their taking the time to help spread the word so we can live healthier lives with a greater awareness and more tolerance thanks to the benefit of food allergy awareness.

What are Food Allergies?

A reaction in the immune system that occurs after eating a certain food is defined as a food allergy. Ignoring food allergies is not going to make them go away and could be endangering your life. Even a small amount of the food that triggers the allergy can cause symptoms and signs to occur such as:

  • Swollen airways
  • Hives
  • Digestive issues
  • Anaphylaxis    kidswithfoodallergies

Dangers of Food Allergies

As many as eight percent of children below the age of five and up to four percent of adults are thought to be affected by allergies to food; there is no cure but some children outgrow such allergies. It is easy to confuse an allergy to a food with intolerance to a food. Intolerance is not as severe and does not include the immune system.

The most common symptoms of having a food allergy are:

  • Eczema, itching or hives
  • Itching or tingling in the mouth
  • Swelling of body parts including tongue, face, lips and throat
  • Fainting, feeling lightheaded or dizzy
  • Pain in the abdomen, vomiting, nausea, diarrhea
  • Trouble breathing, wheezing or congestion

Food Allergies Have Deadly Potential

There are those that have more severe and life threatening reactions to allergies from food. This reaction is known as anaphylaxis and could be deadly which makes it important that food allergies are not ignored. Symptoms of this life threatening reaction include:

  • Increase in pulse rate
  • Feeling lightheaded, dizzy or losing consciousness
  • Severe drop in blood pressure that accompanies shock
  • Difficulty breathing because of a lump sensation or swelling in the throat
  • Airways tighten or constrict

Coma or even death can result when emergency treatment is not received for anaphylaxis.

Exercise and Food Allergies

There are those who can have a food allergy that exercise triggers. There are certain foods that will cause you to have a reaction shortly after you begin exercising. The reactions can vary:

  • Itching
  • Lightheadedness
  • Hives
  • Anaphylaxis

Pollen-food Allergy Syndrome

An allergic reaction resulting itching or tingling in the mouth can result from some nuts, vegetables and fresh fruits in those that have hay fever. Throat swelling or anaphylaxis can result from the oral allergy syndrome. The protein in the pollens that cause the allergy is similar to the fruit protein, which causes the reaction.

Symptoms that appear shortly after you have eaten means that you should go see an allergist or a doctor. It will be easier to get a diagnosis if you can make the visit during the reaction.

Emergency treatment is necessary if you have any of the symptoms associated with anaphylaxis.

Allergic Reaction Causes:

  • Food or substance mistakenly identified as harmful by the immune system
  • Immunoglobulin E antibodies are released to fight the allergen
  • Histamine and chemicals are released when the food is eaten again

The chemicals will result in the symptoms of the allergy and cause allergic responses. The responses include dry throat, hives, rashes, diarrhea, labored breathing, dripping nose or anaphylactic shock.

This means that it is critical that you do not continue eating foods that result in food allergies. It could save your life if you treat them instead of ignoring them.

 

About our author: Tammy Mahan has 20 years of experience in the healthcare field. She is also a freelance writer and often shares her knowledge on Healthline.com .

 

 

 

 

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4Jun

Certified Gluten-free Vodka, RWB to hit shelves this summer

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Gluten Free
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Looking for a certified Gluten-free Vodka option?

The controversy continues around whether an alcohol, or distilled spirit, needs to be labeled as gluten-free. Friends of our site probably won’t be shocked by the introduction of the country’s first gluten-free brand of vodka. After all, Americans now spend more than $6 billion a year on gluten-free products, and nearly a third of all Americans say they’re trying to cut back on gluten. Dozens of new gluten-free products are released every month, so why should vodka be any different?

Well, namely because there’s a raging debate as to whether a distilled spirit actually contains gluten, regardless of it’s origin.

Many believe that vodka should be different from products like cookies and English muffins because vodka, unlike cookies and English muffins, is naturally gluten-free. All distilled liquors are gluten-free, even if they’re made from grains, like wheat, barley and rye, that contain gluten due to the distillation process.

RWBvodka

“The process of distillation separates substances that are volatile from those that are not volatile,” gluten expert Tricia Thompson explained. “Protein, including gluten, is not volatile and it does not vaporize. Therefore, in a proper distillation, you will not have protein in that final distillate.”

Do you agree?

Until recently, the Alcohol and Tobacco Tax and Trade Bureau has refused requests to include a  gluten-free label on alcohol. Their strict liquor labeling laws prevented any manufacturer from labeling any alcoholic beverage regulated by the bureau — those with more than 7 percent alcohol by volume — as “gluten-free.” But in May 2012, the TTB started allowing alcohol companies to advertise their products as gluten-free if they met certain standards. Under TTB’s rules, however, distilled liquors could only apply for certification if they were made from gluten-free ingredients, such as agave, sugar cane and potatoes.

RWB Ultra -Premium Handcrafted Vodka is a potato-based, gluten-free vodka that has been months in the making and is now a premier distilled spirit produced by Aristocrat Group and its brand management division, Luxuria Brands. Other gluten-free potato based vodkas includes Tito’s Vodka, handmade here in Austin and one of our favorites. For a more complete list of gluten-free vodkas, you can read this post.

Scheduled to hit the retail shelves and the restaurant and bar scene this summer, it will be one of only a handful of spirits in the U.S. that meets the necessary requirements to feature the words “gluten-free” on its label and packaging. But do we really need that label to safely consumer it, or is that just another marketing ploy?

For more info on gluten-free booze options, check out our page here, and feel free to send us your favorites – leave them in the comments below and we’ll be happy to feature your reviews as well.

Here’s to keeping us happy, healthy, allergy-free and slightly buzzed! 🙂

 

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30May

How to avoid gluten while dining out, and ingredients to avoid in everyday products

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Gluten Free
9 Comments

As someone who is often a victim of gluten cross contamination, or having gluten sneak into something I was told was gluten-free, I can vouch for how miserable that can make the next few days of your life. So read on to learn more about how you can better prepare yourself so that restaurant outings are fun and delicious, rather than leaving you hanging out in the bathroom.

One of the more potentially dangerous places to find gluten lurking is in a restaurant kitchen, which is true primarily for 2 reasons. First, there is a level of ignorance around which products are safe for gluten-sensitive folks, and second, because great care with food handling has to occur to reduce the risk of cross contamination in any kitchen.

Screen Shot 2013-05-30 at 9.07.42 AM

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28May

How to avoid gluten while living in a gluten-ful world

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Gluten Free Gluten free kids
5 Comments

When we first learned that I have a gluten sensitivity and would have to eliminate gluten from my diet, we didn’t quite realize the full impact this would have on our lives. Truthfully, your first thought is that it’s just a few dietary changes. But once you start thinking about the obvious gluten containing foods to cut out, you realize that your life will change dramatically just based on those foods. Then you learn that gluten is also hidden in sauces, condiments, hair and skin products, makeup and more, and reality slowly sinks in that truly being gluten-free means much more than just eliminating pasta, bread and all the other more obvious gluten sources.

By the time we learned our son has inherited the gluten sensitive genes and was also showing signs of a gluten intolerance, we were well on our way to realizing the changes we would have to make to keep our home safe.

From separate utensils to skillets, so long as my husband was still eating gluten-ful items in the kitchen, we needed to keep the items he used to make those foods separate to make sure our son and I weren’t at risk of cross contamination.

Cross contamination is the reason many gluten-sensitive folks also avoid fried foods that are made in a fryer that is also used to fry foods with batter. The batter comes off in the oil, leaving traces of breading in the fryer, which can then attach to your seemingly safe french fries.

Here are some of the precautions we take at restaurants to stay safe:

1. Avoid anything fried in a fryer that also houses breaded (or other gluten-ful items)
2. Ask for a clean prep area so you can avoid cross contamination from breadcrumbs on a cutting board, counter or with utensils used to prep gluten-ful ingredients.
3. Skip the sauces and marinades if the kitchen is unsure about the ingredients
4. As for the grill to be wiped down if possible to avoid cross contamination from gluten remains that are also prepped on the same grill
5. When in doubt, opt for a salad with grilled fish or meat and oil & vinegar (salad dressings often have soy sauce or if it’s a pre mixed marinade it contain wheat or gluten as well)

And some good ideas to keep in mind to stay safe at home are to buy two versions of foods that tend to be used to spread on breads or crackers. This way you can keep one version that only knives used for gluten-free breads and crackers is dipped into. Trust me, as much as you’d like to think you’ll avoid the double dip spread technique, you’re going to double dip the knife every time. So stay safe and get two jars of jelly, peanut butter and anything else that you tend to dip and spread.

For those of you who are living in a mixed household, follow these tips from the Gluten Intolerance Group for living GF in a non-gluten-free (NGF) household.

kitchen hardware:  Screen Shot 2013-05-28 at 10.20.51 AM

Cutting boards (plastic or wood).
Due to cuts and grooves that can develop in these items, it’s best to get new ones to designate for GF use only.

Baking sheets and pans.
Baking sheets and pans often develop cuts and grooves. For baking sheets,
one option is to use parchment paper with existing pans when baking GF cookies. To simplify matters and to ensure safety, consider having separate GF designated baking sheets and pans for all GF baking.

Non-stick pots and pans
If there are any cuts or scratches in the surface of an item, it needs replacing.

Stay clean.
Start by giving the kitchen a thorough cleaning. Pull everything out of the fridge, cupboards, cabinets, and drawers and wash things down with warm soapy water.

In a NGF household, you’ll have to do this regularly.

Organize and Segregate.
Create designated shelves, drawers, and cupboards specifically for GF foods and for NGF foods. If they’re sharing pantry space, place GF foods inside sealable containers and put them above the gluten-containing items.

Dedicate kitchen hardware.
Get duplicates of all kitchen tools that could harbor gluten. Mark all GF items in red.

Toasters.

If you’ve ever toasted gluten-containing products in it, get yourself a new one and mark it clearly. (For toaster ovens, see if you can purchase another rack for it.)

Colanders, strainers, and flour sifters.
Since pastas and gluten often get stuck in the small holes and slits, cleaning them fully is problematic if not impossible. Have separate items for GF foods. Wooden utensils, boards, rolling pins – porous items can harbor gluten.

Here are some resources we like to help keep items clearly labeled:

Gluten-free stickers (you can check out these from Glutenfreelabels.com for some oven and dishwasher safe tags as well as handy little stickers to use on foods such as peanut butter jars, jellies, etc so you know which ones won’t have a gluten-ful knife dipped in it.

How do you keep your kitchen (and life) gluten-free and safe? I’d love to hear some of your tips in the comments below!

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23May

Chelsea Handler pokes fun of being gluten-free, mocks Disney show skit

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Gluten Free
14 Comments

First, let me say thanks to The Gluten Dude for calling my attention to this video clip from Chelsea Lately. While I do find some of her skits funny, this one wasn’t doing it so much for me. Now, would I feel differently if she wasn’t directly making fun of something I and our son deal with? Perhaps.

So what is it that she was poking fun of that has me annoyed? Maybe you can guess if you follow me on Facebook because I’ve posted the petition online this past week… the Disney episode that got pulled from video on demand where the gluten sensitive child was made fun of for his food allergies, and in fact, the other kids even threw a pancake in his face during the episode.

Ok friends, here’s where I get out the soap box for a sec. Yes, I can admit that some might find the skit below funny, and under the right context (as in, not making fun of a cause that so many of us supported because it means something to us) I can appreciate the humor.

But as if to put salt in the wound, Chelsea Handler announces that she’s “supposed to be gluten free” but eats bread anyway because she either doesn’t mind that she feels like crap when she does, doesn’t value her health or is just plain too weak to resist it. Whatever the reason, I don’t particularly care. What I do care about is the message she’s sending to those of us who do take our health seriously and more importantly that of our children: that it’s ok to eat gluten now and then if you’re allergic – you can just pay for it afterwards. Here’s the clip for those of you who care to watch it. Chealsea Handler gluten free

Watch the video. 

I will say the “He makes me look macho” line is great. But then she goes on to say that those of us who take gluten-free seriously need to “shut the f–k up”. And compares being gluten-free to being vegan.  One is a choice made based on a moral consciousness which I completely respect, while the other is based upon a physiological health condition that can kill you. Hmmm, a bit different in my humble opinion.

Anyway, the reality is, there’s just not enough research out there to support whether that’s safe to “eat gluten now and then”, and Doctor’s can only go off the reactions from their patients. And reactions tend to vary from person to person.  Here are just a few of the symptoms associated with having Celiac Disease or Non-Celiac Gluten Sensitivity (NCGS):

Diarrhea

Bloating

Weight loss

Anemia

Chronic fatigue or pain syndromes

Weakness

Bone pain

Muscle cramps

Constipation

Constipation alternating with diarrhea

Premature osteoporosis

Migraines

Nerve problems

Infertility or miscarriages

Behavioral or concentration problems

Growth failure for kids

Dental enamel defects

Projectile vomiting

I don’t know about you, but I had most if not all of those throughout my life until I removed gluten. And these are certainly not things I want my son experiencing. Not only are they unpleasant in the moment you’re dealing with them, but they lead to long-term nutritional deficiencies, anemia, respiratory issues, Candida overgrowth, leaky gut, adrenal fatigue, and various other auto immune disorders.

And what some of my NCGD friends can handle (such as wheat in their beauty products, for example) I can’t tolerate. I know some other gluten sensitive folks who are able to eat gluten now and then, though they’ll be the first to admit they race to the bathroom afterwards and spend the night feeling like crap. So for me, I skip it because nothing is worth me feeling like crap, you know?

If Chelsea Handler has such little willpower or desire to stay on a healthy track for her own good, so be it, but to use her fame and public persona to state that it’s no big deal to eat gluten when you have a sensitivity and mock the “pancake in the face Disney episode” is just plain wrong.

 

 

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21May

Is a gluten-free label enough to protect us?

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Food Gluten Free Health What's Trending
4 Comments

Today I ran across an article on a retailer roundtable site that I follow so I can keep up with the trends on gluten0free labels, products, what consumers are interested in,  etc so that we can be on the lookout for products to stock in our online shop. And while I don’t always agree with what’s trending, this particular article resonated with me. It was called Retailer Roundtable: What standards do you look for in gluten-free products? gluten free logo

Now this definitely piques my interest; I’ve written many times about the dangers of relying on gluten-free labels, and I’m a big advocate for making sure you all know to read every label, regardless of whether it says it’s gluten free. Even to the point of being weary of those stating they are Certified Gluten-free due to the risk of cross contamination if the equipment used is also used for gluten-containing products. Imagine your certified gluten-free crackers running across a conveyor belt that was just processing a stack of Cheezits for example. It’s safe to imagine that some of those buttery, cheesy crackers have flaked off leaving an ever so slight trail of gluten in it’s path. And then your gluten0free crackers come along, making their way down that same belt headed for their own packaging, potentially taking some of those gluten flakes with them.

Get the idea?

I’ve been avoiding products that state they were made on equipment which also processes gluten-ful foods, just in case. The big question will be whether gluten still shows up in my blood work since avoiding cross contamination foods. I’ve been gluten-free for 5 years now, and so diligent about my food choices, yet gluten is still showing up in my lab work which made me wonder about the risk of cords contamination, so I decided to be one of those folks who goes the extra mile to make sure I’m safe.

So I was definitely excited when I saw these comments on a site I follow and realized that there is a growing trend of awareness to the importance of being super diligent about label reading to make sure those of us with a gluten sensitivity or Celiac disease are safe.  It’s quite simple really; we eat gluten, we get sick, we feel like crap for days, hovering near the bathroom, head pounding, foggy brain, missed days of work, school, etc. Or worse, you end up in the hospital. Quite simply, it’s worth making sure you’re safe.

Here are just a few of the quotes from the article I’ve mentioned, and you can read the full post here.

A gluten-free certification is the first thing we look for, but even that isn’t a 100 percent guarantee that a product is gluten free. Now where we’re getting sucker punched are products that have the GF seal but the fine print says ‘made on equipment that processes wheat.’ We encourage our customers with hypersensitivities to be vigilant about reading labels.

-Clint Pederson, co-owner of Jake’s Gluten Free Market in Boise, Idaho

I think too many people are on gluten-free diets because they think they are eating very healthfully, although that isn’t always the case. The term gluten free is stamped on so many products today, and it simply helps brands market products. I stock what my customers ask for, but if I have the choice, I look for natural, raw and low-sugar gluten-free foods.

-Karri Short, owner and manager of Natural Planet in Kingman, Ariz.

We couldn’t agree more with Karri. In fact, if you’re looking for raw, vegan, gluten free, paleo and healthy food options you can head over to our online shop to browse our favorites!

 

 

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20May

Product Review: Phoney Baloney Vegan, Gluten-free Bacon

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Gluten Free Gluten free shopping Paleo Products Products we love Vegan What's Trending
8 Comments

PB-bacon-photo-for-webLast week I posted a picture on Facebook of a product that I had heard about called Phoney Baloney; it’s a Vegan bacon alternative made from Organic Coconut, which piqued my interest. I was curious how they created a vegan bacon alternative, and though we do eat meat, I limit my intake for personal and health reasons, so the idea of a vegan bacon that was soy-free was pretty appealing. Besides, how can you not love the name?

So last week, my friend dropped some Phoney Baloney by our house and I dug into it like it was a bag of Chips Ahoy (I’m totally dating myself with that one!) My first thought was that they did a pretty good job of nailing the bacon flavor, thanks to a blend of Tamari and liquid smoke.

I checked out their site after my quick taste test to see how they recommend you eat it, and they had some great recipes online. They also mentioned that their Coconut Bacon makes a great snack straight from the bag, though to be honest, we weren’t totally digging the ‘straight from the bag’ approach. While the flavor is good, it wasn’t really the kind of snack I would think to munch on, though I do think it would be great in a salad, mixed in some guacamole or added to a sandwich for a little bacony kick.

Their site suggests you can crisp up you bacon a little by putting it in the oven and baking at 250° for a couple minutes, which we definitely do when we’re adding to breakfast tacos!

Here’s some of the nutrition info from their site.

Net Weight – 3.5 oz. per package
Ingredients: Organic coconut, organic tamari (water, certified organic non-GMO soybeans, salt, organic alcohol [to preserve freshness]), grapeseed oil, liquid smoke (water, natural hickory concentrate), maple syrup, sea salt, pepper, spices. phoney balnoey bacon-nutrition-facts-040713

We also shared Phoney Baloney with some friends this weekend and they agreed that it was pretty close in flavor to bacon, and thought it would be good on a BLT as a bacon replacement. Lots of ideas for this healthy bacon alternative and we sure hope they have lots of success!
Check out their site here for locations to pick up a bag and I’m thinking we might have to set up a giveaway of some Phoney Baloney this month!

Share your take on Phoney Baloney in the comments below.

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22Apr

The Truth about Going Gluten-free, from a 3rd grader’s point of view

Posted by: Margaret Connor Categories: Blog posts Daily Posts Entertainment Food Gluten Free Gluten free kids Health Wellness Pantry
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Guest writer Margaret Conner of The Wellness Pantry shares her story of their third grade son going gluten-free.  I just love how mature he is about his journey and why he’s happy to be allergy-free. It sounds a lot like my little guy too! So read on to see what it’s like to live gluten and dairy free, straight from a 3rd graders mouth! 

The Truth about Going Gluten-free, in the 3rd grade. Yep, we are taking you behind the scenes and heading to the source: the gluten-free 3rd grader. Since I often get asked by clients what it’s like to transition your kid to a gluten-free diet, I decided to interview my son a year or so after he’d gone gluten-free in the 3rd grade.

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Here is what he shared:

 1.    What was it like to switch to a gluten-free diet?  Was it hard to change what you ate?

           Well it was hard at first with my sister in front of me eating stuff I couldn’t. It takes some getting used to, I think the worst part was that I had already tasted the Ice cream and the Pizza. Our house is gluten-free and pretty much dairy-free so its easier to not feel bad about missing gluten if I’m at home.

Though it also took some time and they developed more food that was gluten-free my mom found a lot of it. So now it’s a lot easier because I can get my gluten-free pizza and etc., though I still want some gluten once in a while.

 2.    What is it like at school and around your friends when you may not eat the same sorts of food they do?

               Well it was really similar to my family, it took some getting used to. It started out terrible with all my best best friends eating not gluten-free things and then you’ve got to tell them. Thinking they’ll think you’re some weirdo. It’s very tempting to not mention it and eat all gluten things, but it actually went down well with my friends instead of thinking that I’m a weirdo they actually had sympathy that I became gluten-free.

 3.    What are some of the things that have made you stick to eating this way?

           Because they make me feel bad

 4.    What are some of your favorite things to eat now?

                Usually types of meat and fruits + vegetables. I also like these special chicken fingers but if you look around in small special sections in grocery stores you may find some good things.  

 5.    Is it hard to stick to eating this way?  Why or why not?

Well it usually is kind of difficult but most of the time it depends more on where you’re eating and the options. If I eat at my house it is really good because my mom has all these good healthy gluten-free + diary free* foods and she will cook them and serve them very fresh as opposed to a fast food place where really all I can have is a burger no bun and maybe fries witch is not at all fresh nor healthy and you really get sick of having it after a while.

6.    What advice would you give to other kids who are changing to a gluten-free diet?  Is there anything that might make it easier for them to make the change?

                There is a lot of advice I could give them but I’ll start with something that’s very important witch is you have got to hang on, you have got to listen and take it seriously, you have to wait a year with the diet because trust me it will get better.

 7.    Did you notice any changes with your body or your behavior when you changed how you ate?  What changed?

              Yes, I did. I got a lot happier because I had no more problems with my stomach. My math brain also got faster and it took a lot more to get me angry.

So there you have it, the straight dope. There are a lot of good tips and tricks for getting your kids gluten-free in a painless way. I’ve done it for my own kids and now countless other families. For starters, here are a few of the more popular gluten-free treats my clients like (treats are a biggie for kids changing to a GF diet and nice to have on hand for birthday parties, etc.) and a basic recipe or two to get your started.

You can learn more about how the Wellness Pantry can help you by visiting her site here. 

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