Posted by
Jen on Sep 19, 2010 in
GF Hot Topics |
24 comments
When you’re gluten free you know how painful this question is to answer.
Of course you do!
But you simply can’t go have amazing, crunchy pizza with melting cheese and endless toppings – without getting sick.
So, pizza’s out.
Unless you get the tasteless, cardboard frozen kind some...
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Posted by
Jen on Sep 7, 2010 in
GF Hot Topics |
3 comments
Currently, the Food and Drug Administration has no set regulation in place to define what gluten-free really means. The FDA does have a proposed limit for any product with a gluten-free label as 20 parts contaminant per million parts product.
So what does that mean to the Celiac or gluten intolerant?
Well,...
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Posted by
Jen on Sep 3, 2010 in
GF Hot Topics |
33 comments
There are four blood types and each is a blueprint for the human body.
Thanks to the work of Dr. James D’Adamo, we know that the first blood type was Type O – the hunter, a meat eater.
Next came Type B, introduced when grains were harvested and communities were developed over the nomadic...
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Did you know that foods can contain up to 2% gluten and still be stamped Gluten Free?
For some 2% is nothing.
It’s a pad of butter for the vegan.
A tablespoon of milk for the dairy-free individual.
A bite of steak for a vegetarian.
For one with Celiac Disease, 2% is the difference between feeling great...
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It’s amazing just how often there are recalls for different products.
You may have heard about toys from China with lead paint; Toyota’s numerous recalls over the last year for unsafe cars; and, certain brands of dog food, which were actually killing pets across the nation.
Not to mention hundreds of...
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For those of us who never had special dietary needs, our acquaintance with food labels and what actually goes into the food products that we buy is practically nil.
Here are a few facts to help you understand what you are reading:
Memorize which foods you can eat and those you should stay away from. If you...
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