Saturday, December 15, 2012

GLUTEN FREE FOOD LIST


New to gluten free? Need a helpful list of gluten free brand names? It took me months to figure out what was safe and what was not and I fully understand how it feels to be frustrated about this, so I have compiled a list of the different brand names for you. Save yourself the time and frustration and use this handy guide to make life easier!

Trader Joes they also carry gluten free pasta in store
Bush beans (only unseasoned not baked beans or chilli)
Kraft cheese (some of the soft cheeses may not be safe, look at the label to see the words gluten free)
Cabot cheese
Bob’s red mill flours (always look for the words gluten free, some of their products are not)
Bakery on Main
Pastato
Most brand name canned vegetables (always read the labels)
Most  frozen vegetables (be on the lookout for the words “processed on the same equipment with wheat” or ones that include noodles or are breaded, these are not gluten free)
Most fresh meats (beware of precooked or meats with added ingredients like flavorings or spices or injected stabalizers, most will say gluten free on the package)
Most dried beans (beware of flavoring packets and always rinse and sort beans well)
Butter is usually fine just look at the packaging for allergy info regarding wheat. If it lists wheat, don’t use it
Planters salted cocktail peanuts and most of their other nuts (beware of seasoned nuts or trail mixes)
Hershey chocolate (except for ones that clearly state wheat on the allergy info)
Welch’s Jams and Jellies (always brief the label first in case things have changed)
Apple cider vinegar
All brands pure whole, 2%, 1%, and some fat free milk
Whipping cream (check the label to be sure, I have never seen any that was not safe but things can change)
Half n half (same as cream check the label)
Hunts tomatoes (beware of the sauce and some of the paste. Look at the labels. Most of the off brands are not safe.)
All brands fresh eggs
Most of the off brand apple juices are fine

Friday, December 14, 2012

THE WONDERFUL SELECTION OF THE GLUTEN FREE MALL

THE GLUTEN FREE MALL IS DEFINITELY A WISE CHOICE WHEN LOOKING FOR A LARGE SELECTION OF GLUTEN FREE FOOD. THEY HAVE A DETAILED LIST OF THE DIFFERENT GLUTEN FREE VENDORS. THE WONDERFUL SELECTION OF GLUTEN FREE PRODUCTS GIVES IT PROMINENCE IN THE WORLD OF GLUTEN FREE SHOPPING. WITH SO MANY DIFFERENT ONLINE STORES, GLUTEN FREE DOESN'T HAVE TO BE A BOTHER, JUST CLICK AND FIND THE PRODUCT YOU WANT, ORDER IT AND WAIT FOR IT TO BE DELIVERED TO YOUR DOOR. NOT BAD? IT ONLY GETS BETTER! CHECK OUT OUR OWN GLUTEN FREE GROCERY STORE!
HAVE A HAPPY, HEALTHY, GLUTEN FREE DAY!
~EM KENNEDY~

Monday, December 10, 2012


I asked this question myself a little over a year ago. It was the best decision I ever made when I chose to research on this subject. Gluten free is simply eliminating from your diet all possible contact with the protein gluten. A gluten-free diet is a diet that excludes foods containing gluten. Gluten is a protein found in wheat (including kamut and spelt), barley, rye, malts, and triticale. It is used as a food additive in the form of a flavoring, stabilizing, or thickening agent, often as "dextrin". A gluten-free diet is the only medically accepted treatment for celiac disease, the related condition dermatitis herpetiformis, and wheat allergy.
A gluten-free diet might also exclude oats. Medical practitioners are divided on whether oats are an allergen to celiac disease sufferers or whether they become cross-contaminated in milling facilities by other allergen. Oats may also be contaminated when grown in rotation with wheat when wheat seeds from the previous harvest sprout up the next season in the oat field and are harvested along with the oats. Oats personally bother me if eaten more than once a month.
The term gluten-free generally is used to indicate a supposedly harmless level of gluten rather than a complete absence. The exact level at which gluten is harmless for people with celiac disease is uncertain and controversial. A 2008 systematic review tentatively concluded that consumption of less than 10 mg of gluten per day for celiac disease patients is unlikely to cause histological abnormalities, although it noted that few reliable studies had been conducted.
Regulation of the label, gluten-free, varies widely by country. In the United States, the FDA issued proposed regulations in 2007 limiting the use of "gluten-free" in food products to those with less than 20 parts per million of gluten.The current international Codex Alimentarius standard allows for 20 parts per million of gluten in so-called "gluten-free" foods.There is at least one website with a table containing information on "gluten-free" food manufacturers and the gluten-parts-per-million levels to which each of those manufacturers tests.

Gluten-free food


Quinoa is a grain that is gluten-free
Several grains and starch sources are considered acceptable for a gluten-free diet. The most frequently used are cornpotatoesrice, and tapioca (derived from cassava). Other grains and starch sources generally considered suitable for gluten-free diets include amarantharrowrootmilletmontinalupinquinoasorghum (jowar), taroteffchia seed, and yam. Sometimes various types of beansoybean, and nut flours are used in gluten-free products to add protein and dietary fiber.
Almond flour is a low-carbohydrate alternative to flour, which has a low glycemic index. In spite of its name, buckwheat is not related to wheat. Pure buckwheat is considered acceptable for a gluten-free diet, however, many commercial buckwheat products are mixtures of wheat and buckwheat flours, and thus, not gluten-free. Gram flour, derived from chickpeas, also is gluten-free (this is not the same as Graham flour made from wheat).
Gluten may be used in foods in some unexpected ways, for example it may be added as a stabilizing agent or thickener in products such as ice-cream and ketchup.
People wishing to follow a completely gluten-free diet must take into consideration the ingredients of any over-the-counter or prescription medications and vitamins. Also, cosmetics such as lipstick, lip balms, and lip gloss may contain gluten and need to be investigated before use. Glues used on envelopes may also contain gluten.
Most products manufactured for Passover are gluten-free. Exceptions are foods that list matzah as an ingredient, usually in the form of cake meal.

[edit]Cross-contamination issues

A gluten-free diet allows for fresh fruits, vegetables, meats, and many dairy products. The diet allows rice, corn, soy, potato, tapioca, beans, sorghum, quinoa, millet, pure buckwheat, arrowroot, amaranth, teff, Montina, and nut flours and the diet prohibits the ingestion of wheat, barley, rye, and related components, including triticale, durum, graham, kamut, semolina, spelt, malt, malt flavouring, or malt vinegar.
In the United States, the FDA considers foods containing less than or equal to 20 ppm to be gluten-free, but there is no regulation or law in the U.S. for labeling foods as 'gluten-free'. The finding of a current study indicates that some inherently gluten-free grains, seed, and flours not labeled gluten-free are contaminated with gluten. The consumption of these products can lead to inadvertent gluten intake. The use of highly sensitive assays is mandatory to certify gluten-free food products. The European Union, World Health Organization, and Codex Alimentarius require reliable measurement of the wheat prolamins, gliadins rather than all-wheat proteins.
There still is no general agreement on the analytical method used to measure gluten in ingredients and food products. The official limits described in the Codex Draft are 20 ppm for foodstuffs that are considered naturally gluten-free and 200 ppm for foodstuffs rendered gluten-free. The ELISA method was designed to detect w-gliadins, but it suffered from the setback that it lacked sensitivity for barley prolamins.
Restaurants with gluten-free menus obviously recognize the importance of providing such a service, but those who are gluten-sensitive always must aware that the variety of procedures used in kitchens and grills may allow cross contamination to occur. This especially is the case in buffets where utensils typically are used in different food bowls by customers.


[edit]Cross-contamination problems

A growing body of evidence suggests that a majority of people with celiac disease and following a gluten-free diet can safely consume pure oats in moderate amounts. Studies have indicated, however, that the commercial oat supply in Canada and other countries is contaminated with other grains.

Special care is necessary when checking product ingredient lists since gluten comes in many forms: vegetable proteins and starch, modified food starch (when derived from wheat instead of maize), malt flavoring, including maltodextrine, dextrine, unless specifically labeled as corn malt. Many ingredients contain wheat or barley derivatives. Dextrose is considered gluten-free, however, since it is highly modified, no matter what the source. Read more about this here:
You can also read more about this at The Gluten Free Goddess.

Friday, December 7, 2012

FOOD ALLERGIES

FOOD ALLERGIES CAN POSE A LOT OF PROBLEMS, HEALTH PROBLEMS, FINANCIAL PROBLEMS DO TO MEDICAL BILLS, FAMILY FRICTION, SOCIAL PROBLEMS. FOR US WHO DEAL WITH THESE PROBLEMS EVERY DAY OF OUR LIVES IT CAN BE STRESSFUL, BUT DON'T DESPAIR THERE ARE WAYS TO COPE AND LIVE A NORMAL LIFE AGAIN. BY ELIMINATING THE ALLERGENS YOU REGAIN YOUR HEALTH AND SAVE MONEY ON ALL THOSE HORRIBLE MEDICAL BILLS. WHEN YOU ARE FEELING BETTER THE STRESS LEVELS GO DOWN AND YOU CAN START ENJOYING LIFE AGAIN! HAVING THE STRENGTH TO GO SHOPPING WITH YOUR GIRL FRIENDS, GO TO FAMILY GATHERINGS, OR A NIGHT OUT ON THE TOWN. LIFE BECOMES GRAND AGAIN, UNTIL YOU SLIP UP AND GET A LITTLE BIT OF THAT FORBIDDEN FOOD, HERE WE GO AGAIN! KEEPING UP YOUR GUARD WHILE HAVING A GOOD TIME IS THE BEST WAY TO LIVE WITH FOOD ALLERGIES.
ENJOY LIFE; LIVE FREE, ALLERGY FREE
~EM KENNEDY~

Thursday, December 6, 2012

GLUTEN FREE DESSERT COMING UP!


The best information available for gluten free baking can be found in the book GLUTEN FREE SUCCESS 4 U BAKING SECRETS. There is so many details involved in gluten free baking that it can baffle even the most seasoned bakers, but not for long; this book offers the information needed to help you understand what makes gluten free baking so unique. The special techniques necessary for the results you crave, the different flours responsible for the perfect texture, and the spices and flavorings needed for a delicate and unique taste are all explained in this wonderful guide to understanding the science of gluten free baking. Some of the best recipes out there for gluten free deserts are included in this book as kind of an added benefit giving you a push in the right direction to baking up wonderful goodies for you and your family. Have you tried before and found it impossible or maybe you have just settled for less than perfect taste and texture? Maybe you are a beginner all together; whichever it is, you are looking in the right place to start finding the perfect taste, texture, and aroma needed to make your  baked goods wonderful and of course gluten free. It is never impossible to succeed, no situation is so hopeless that we cannot improve it, and you do not have to settle for second best; we are here to help you succeed and improve your baked goods into the perfect gluten free bread, biscuits, or desert! Try it for yourself and see what you can start baking up today!

Tuesday, December 4, 2012

Easy Gluten Free Meals

I know how hard it is to think of something to make for dinner when your diet is restricted. Just one thing like gluten can change everything in your kitchen, turning it upside down for a while. There are a lot of meals out there to choose from and if you use your imagination you will find yourself fixing up some really tasty things! There are a lot of wonderful recipes found at Eating Well.com. When your diet has to change all at once a lot of your favorite foods have to go, but not forever! Yes, I know there is no way you will ever eat gluten again without being sick, but you can substitute gluten free foods into your original recipes to make them gluten free! Here is one of my favorite meals:

HAMBURGER AND ASPARAGUS CASSEROLE
½ to 1 pound of hamburger
1 cup onion and peppers combination
Cook these together until hamburger is ground finely and well done.
Cook 1 pound rice pasta till tender.
Add ½ to 1 pound grated cheese
1 can black eye peas drained
2 cups mixed vegetables
1 can asparagus spears
Add in hamburger mixture season with Turmeric and Parsley, salt and pepper.
Mix this up using each ingredient and then place in baking dish with canned, drained asparagus lining the top and some of the cheese on top. Baked it till cheese has melted. Fills a thirteen by nine pan.

This recipe gives you a well balanced meal with nutrition and great taste! Try it yourself today!
For a delicious side try baking some gluten free sweet potato biscuits (the recipe can be found in the book GLUTEN FREE SUCCESS 4 U BAKING SECRETS.)

Monday, December 3, 2012

GLUTEN, WHAT IS IT?

WHAT IS GLUTEN? GLUTEN IS A PROTEIN FOUND IN WHEAT BARELY OATS AND RYE AND CAN TRIGGER AND IMMUNE RESPONSE IN PEOPLE WITH GLUTEN SENSITIVITY OR CELIAC DISEASE. COMMON SYMPTOMS INCLUDE FATIGUE, WEIGHT LOSS, INTENSE CRAMPS, DIARRHEA, MEMORY FOG, DECREASED VISION, HEADACHES AND MORE. FOR MORE INFO ON CELIAC DISEASE WE TURN TO digestive doctors.