Trader Joe's Forced To Change Gluten Labeling

Knock Knock

Who's There?

Trader Joe's 

  Trader Joe's Who?

Leadership Woes

For many years Trader Joe's have claimed to be at the forefront of gluten labeling. But we all know that's a joke because their labeling is the laughing stock of the gluten-free industry. Why? They have been labeling g+ products for years that albeit may have no gluten ingredients, but admit these products are strongly believed to have all sorts of cross contamination concerns and tell shoppers on a strict gluten free lifestyle to avoid them! Hmm, that's a mixed message, isn't it?! That makes no sense Trader Joe's team.  In reality, this signifies that gluten-free food is being polluted with other gluten containing foods from either supplier, manufacturer or preparation, but their staff has been promoting is as a legitimate gluten-free product in the marketplace and Trader Joe's doesn't seem to care.  The heart wrench is that those innocent people with Celiac Disease, gluten intolerance, wheat allergies, and a variety of lifestyles that find gluten to be damaging to their health have been lied to.  This is a big deal and their lack of respect below could be interpreted that they don't care. 

Top 10 Gluten-Free Misconceptions

False Gluten-Free Statements From Actual People

1. Cross contamination only effects people with Celiac Disease
2. I eat Gluten-Free by only avoiding bread, pasta and pastries
3. Eating at family or friends kitchens is not a big deal
4. Most restaurant have a safe Gluten-Free menu
5. Eating gluten once in a while is okay
6. Gluten-Free labels are trustworthy
7. Gluten-Free Will Cure Everything
8. Corn chips are Gluten-free
9. All wine is Gluten-free
10. Healthy = Gluten-free

Why are these false and why are these dangerous you may ask? Simply because you can't say anything you want about anything without proving it. Don't we learn this as kids? Gluten-Free signifies that all inherent ingredients, manufacturing and preparation areas are all gluten-free and verified to be <20 ppm or much less of gluten contamination per FDA (and common sense). Most products in the world are "contaminated" on some level by other foods, it happens, by machines, people, or accidentally so you cannot trust everything until proven safe, and that goes for everyone, not just someone with Celiac Disease. 

In our society, restaurants and brands have been doing whatever they want with very little regulation. Consumers trust professionals, but it's their own fault to have been doing so. Are these professionals naive or are they simply lying to make profits effecting innocent people's health? We can't let this happen we all need to stand up for health safety. Good thing is that finally those opinions are starting to change! The FDA gluten-free guidelines go in effect in August 2014 and we'll all be watching closely  to see if brands and restaurants make changes to their existing offerings. 

The Gluten Free Craze - Is it healthy?

Eat more veggies!

There have been lots of chatter about gluten-free "diets" and "lifestyles"and whether they are healthy or not; Reference Wall Street Journal article. Together, let's review the food basics to help clear the air and educate each other on why the gluten-free lifestyle (when done correctly) is your road to a healthy, smart and long life ahead.  To elaborate, the following foods were created on the planet Earth without gluten. Gluten-free lifestyle choices are the healthiest and most likely the only, truly sustainable "diet" on the planet Earth...

Wonderfully Raw - Product Review

Sequoia Cheney is going to be your new inspiration... 

She is the founder of Wonderfully Raw, and was diagnosed with type 2 diabetes, as she was forced to create lifestyle changes and chose to invent delicious food that was safe and tasty for herself and others.  

This story was the birth of My Coco-roons, to provide tasty treats for a targeted audience, but appeals to many more people because of it's great taste and naturally packed health ingredients. Often people stigmatize treats that are made as uniquely as these, but these would even fool the ignorant. Wonderfully Raw focusses on the best possible ways around providing raw ingredients where state laws may have some restrictions, Certified Gluten Free and Vegan, with verifications to back up their claims. 

I feel ill and don't know why

Does that sound familiar? Well, it's been happening to me.  For the past few weeks I haven't been "regular" and although I follow a very strict gluten-free diet, sometimes sh** happens I am afraid of. I trust brands and I take low calculated risks at family and friends homes and occasionally a restaurant I trust.  Although my symptoms are classic Celiac Disease, I believe it's out of my control and need to explore an east coast specialist for analysis to see where/what is wrong with me.

I eat solid foods, smoothies, nuts almost no dairy, no corn, no shellfish, meats, veggies and fruit, what could be so bad about that, haha.  This hasn't happened to me in a verrrrrry long time, but I remain optimistic.  Life is good.

Dear FDA Gluten-Free Guidelines,

We can be happy and healthy if we avoid gluten free cross contamination risks.

Thank you for the steps ahead for gluten-free guidelines as the entire gluten-free community does appreciate your efforts, but there is still way too much confusion out there since there was no major public announcement to educate the good people of the world. Why not?

Eat Your Way To Health Not Rx Drugs

Nature treats and even cures illness. Rx pills often lead to more pills. How incredibly lucky we are to choose our path. 

Everyday, people go shopping for their favorite foods. One shopper's preference may be fruits, veggies, pastas and chocolate, but another may not buy any fruits and instead buy mostly packaged and processed goods such as canned soups, pastas, breads and deli meat. This could be for preference, budget or a variety of other lifestyle and cultural reasons...

Gluten-Free & Milk-Free Matzo Brei Recipe

The east coast Jewish life is full of culture, moving stories, great energy and of course food! Once the quality of gluten-free matzo risen or lack thereof (pun intended) to the main grocery stores it was time to get back into matzo brei, a vivid past time memory of mine.  I used to make matzah from scratch and it never came out any good, it was just there, for me, as the gluten-free option. Enjoy my gluten-free rendition of the famous matzo brei recipe:

Time: 

• Prep: 5 minutes
• Cook: 15 minutes

Serves: 

• 4 people

Ingredients: (Organic when possible)

• 1 large onion
• 8 eggs
• 1 cup "milk"
• 1/4 soy milk
• 1/4 almond milk
• dash of salt and pepper
• 5 sheets of matzo
• dash of cinnamon (optional)
• mushrooms (optional)

Cooking Instructions:

1. In medium sauce pan, add tea spoon of oil and heat. Then add diced onions and continue to cook on medium. Optional: add a splash of chicken fat if you have some hanging around :) Gently sauté the onions approximately 10 minutes. Optional: if adding diced mushrooms add during 5 minute mark to gentle sauté mushrooms. 
2. Meanwhile, beat the eggs, add salt and pepper and add 3/4 cup of your "milk into a medium mixing bowl and stir together. Take your matzo and run them under water to slightly soften them and also shake them dry once or twice so they don't drip. Crunch them into small 1/2 - 1 inch shapes and mix with the eggs gently.  Add the caramelized onions into the mixing bowl and mix altogether gently. 
3. On low/medium heat turn on your saucepan and then add ingredients into the saucepan to resume cooking. After two minutes add remaining 1/4 cup of milk and turn all ingredients often while heating. Allow matzo brie to collect and turn it over and over to cook. As it heats it will shape and firm the egg, matzo, onion and milk altogether providing a nice aroma. Cook approximately 5-7 minutes. Do not over cook eggs!
4. Serve and eat hot! Optional add sprinkle of cinnamon.
   
   
   
   
   
   
   

Green Festival NY & DC Coming Soon!

What goes on @GreenFestival? Learning/Shopping/Living

Hey east coast peeps, Green Fest is here so grab your friends and family and explore the scene. The Green Festival, brought to you by Green America and Green Exchange, has been around for 13 successful years...

• If you're curious or have an everyday interest in living healthier and more environmentally sustainable. Attend!
• If you're interested in seeing the growth of organic, vegan and vegetarian products, sampling them and watching cooking demos. Attend!
• Interested in shopping? Show your support for creative and beautiful eco-friendly and sustainable products. Attend!
• Socialize with others, attend speakers and watch live music. Attend!

Green Festival NYC

April 26 & 27 (10-6pm)

Buy Your NYC Ticket In Advance, Green Festival NY Tickets here.

• $10 online in advance
• $20 door

Green Festival DC

May 31 & June 1 (10-6pm)

Buy Your Washington DC Ticket In Advance, Green Festival DC Tickets here.

• $10 online in advance
• $20 door

The Ongoing Risk Of Dining Out Gluten-Free

Gluten Free Apps That Just Are Not Gluten Free!

I had just recently gone out to eat in Hoboken, NJ at a restaurant that was available via FindMeGlutenFree mobile application... (hint, don't use it)  It had good reviews and I had been there before, awhile ago, so I knew it was a frequently visited location with a lot of gluten-free food service experience so who are these gluten-free customers...

Trader Joe's Is Committed To FDA Gluten-Free Claims But There Are Risks

Hey, Trader Joe's, WTF?

As a leader in the "natural" grocery world, what's the deal Trader Joe's?

I've called, emailed, tweeted and spoke to store manager/s and asked them the same question... I'm so confused with all of your random g and gluten free labels that I don't know whom/what to trust. Why are you flip flopping and sort of kinda encouraging the gluten-free fad diet movement after all of the health movements showing gluten is a real concern? Therefore, I asked them, "Do you test your gluten-free products to verify your gluten-free claims on your labels?" The answer has been in the recent months, "yes and no"...

New FDA Nutritional Revision Leaves Out Gluten-Free Again

The folks at Fooducate have shared a draft of First Lady's Let's Move initiative to tweak the nutritional label for consumers to make better choices when they read labels. The conundrum with food labeling is that the majority of packaging is all product branding, butterflies, puppies, persuasive text, colors and other magical imagery. Of those consumers who decide to read the nutritional information, it requires intense concentration in store to do mathematics in their head to multiply serving size x info in the chart, attempt to understand what the % of daily value signifies and make an informed decision for themselves and their family. And who is making the decisions about what it all really means? There usually is hidden sugar, confusing fat data and lack of sourced ingredients to make a completely informed decision on whether this brand's product is any good or just another unhealthy snack that should only be eaten in moderation (at most).

Zing Bars Gluten-Free Product Review

Zing Bars Are Fun, Exciting & Tasty. As You Can See they have a lot of items and color code them for easy shopping and findability. Founded by dieticians who for the north west who know a few things aout health and wellness.With a consistent flavor profile from 1st bite to last they're growing nationally so you should have these in your workout bag, work bag and pantry as a staple. 

Expo West 2014, Increase In Certified Gluten-Free But Not Majority

I spent the past weekend attending the largest natural products food and beverage trade show in the USA if not the world. This show is probably 3x as big as Expo East was in Baltimore recently. It was an eventful show that shed light on new ingredient trends and a deeper analysis from my Celiac point of view. I spent time with Steve Distefano from StrictlyGlutenFree.com, a gluten-free and allergen friendly shopping store and retail health food store on Long Island, NY unlike any other with the highest gluten free standards, kudos!

Gluten-free products were everywhere at EXPO WEST 2014. Many new products have obtained gluten-free certifications, self label, but still many didn't and therefore their labes were not justified to be safe for gluten-free consumers. Since neither the FDA nor other food governing leaders regulate and police gluten-free claims, brands continue to label without 3rd party certification, choose to self test at their own discretion or neither which is dangerous. The lack of gluten-free policing continues to effect the health of innocent gluten-free consumers, an outcry for public health decency. It's in all of our best interest to not trust gluten-free labels without conducting ample research... Continue supporting brands that have gluten-free certification or provide transparency into gluten-free claims (not all companies want to pay for certification but still can prove to consumer that they are gluten-free). Ask brands  if they test for at least the FDA guideline <20 ppm, but preferably <10 ppm or preferably <5ppm before purchasing. 

BEST OF WEST

My first press privilege was to vote for my top 3 products out of over 50 that were featured in this innovation category, Best of West. Since many of these had gluten and those that were gluten-free were not certified, my vote was narrowed. Pamela's Products' Figgies & Jammies in my opinion had the best combination of fun packaging, delicious taste, innovation in category along with commitment to gluten-free via gluten-free certification.

TRENDS

• Giving Back - More brands show support to countries who make their product or hire victims of human trafficking, donating water, food to these foreign communities instead of donating % of profits. 
• Water - Cactus and aloe break into the scene. Maple water seeking national distribution and  coconut waters expand into new pulps and flavors like lemonade
• Milk - Algae, corn, flax milks should be added to your non dairy rotation
• Plant Protein - Whey protein manufacturers now offer plant based, also.  As Vegan enters mainstream the natural food market innovators grow by demand.
• Chips - Lots of chips and popcorn continue to break into the scene. Will all of these organic and non GMO brands survive?
• Bars - Even more than chips, there are countless raw, plant, fruit, chia and even cricket bars. It's clear now which have too many added "natural" sugars and which are gluten-free, and allergen friendly with taste. 
• Shapes & Flavors - Often products are launching new shape, textures and flavor combinations in unexpected categories. Re-inventing the chip, for example, is something I would support especially the ingredient base to be more healthy while being tasty and hold dips and salsas without breaking.
• Nutrients - The gluten-free market was notorious for high sugar and/or calories without iron, omegas and other key nutrients and minerals. Brands felt pressure to match their gluten counterpart which typically was a lot of crap food to sell products to new gluten-free consumers who were dependent.  I noticed an effort to properly pack proper fiber, sugar, carbs, and protein more responsibly into food and beverages with alternative grains and natural fruits, flax, chia, quinoa, amaranth without added sugar, but there needs to be a lot more effort.... I have a few suggestions :)
• Gluten-Free Labeling - Few companies choose to "certify" but when they do they are very proud of it... and few do their own gluten ppm batch testing and have the transparency behind their self labeling. But if I had to guess the total legit gluten-free safe products on the market that label their packaging remains < 30% safe for gluten-free consumers, not good! 

DISAPPOINTMENTS

• Where Were Farm Fresh Fruits & Vegetables? All of these brands source their ingredients from farms all over the world and local, but I didn't see any of them at the show or I missed their booths.

• Lack of Gluten-Free Accountability - It's still a non regulated disaster since FDA has not passed any binding laws and won't be policing brands to protect consumers.  Even at this show which is one of few Celiac and gluten-free consumer's only hope for the future there are still giant obstacles to face for true regulation in the USA food and beverage industry.

Expo West 2014 Is Finally Here

WHAT TO EXPECT FROM EXPO WEST

This is my first Expo West, but certainly not my first rodeo. My goals are to leave nothing behind, schedule meetings with innovative Celiac friendly gluten-free brands and people with the same mission, taste some treats, exchange biz cards, hydrate along the way and support those who stand beside us in our 100% gluten-free movement.

WHAT IS THIS FOOD SHOW ALL ABOUT? This is no ordinary food trade show... It's over flowing with trail blazers, pioneers and the calvary are here and we're not going away anytime soon. It's the initiatives of these incredible individuals that continue to bring YOU the products that are focussed on your health and taste simultaneously, challenge the status quo and re-shape the food and beverage marketplaces not only in the USA but around the world for a smarter and healthier tomorrow.  

LEGIT NATURAL BRANDS: There are countless gluten-free brands, most are legit and those who are not we will analyze. For the rest of the time my comfortable shoes, skinny jeans, button down and bacpack will enable me to navigate the never ending trade show floor and speaking events...  For those who don't know what Expo West is all about... this is where the greatest and most innovative natural food and beverage brands, people, products and services unite for business leadership forward. This is the holy grail my friends. Anyone and everyone who prides themselves on offering alternative to main stream food and beverages seek to be in here for new distribution, brokers, retailers, marketers, health practitioners and the rest of the supply chain, indeed.

INTERESTED IN CERTAIN PRODUCTS? 

Join our community. Comment in each post, Facebook post and Twitter and/or let me know by reach out throughout our social playplace. 

Gluten-Free Is Your Edge

Go Gluten-Free 100% Or Nothing

It's true that everybody these days is aware of at least one person that's trying a gluten-free lifestyle. However, it's unlikely that this someone has Celiac Disease, which is an auto-immune disease that birthed the gluten-free health movement. Instead, it's likely someone who either has undiagnosed gut and intestinal issues or is trying to stop eating so much bread, pasta and pastries, their guilty pleasure. 

More than 30% of humans 

have a non Celiac sensitivity to gluten 

where the auto-immune system is being compromised 

- Dr. David Perlmutter, MD, FACN, ABIHM

It's sadly true that the growth of the gluten-free movement beyond Celiac Disease research is due to the lack of properly diagnosed health conditions of auto-immune related diseases, rising allergies, lack of profit seeking Rx opportunities to make profits and GMO overload in America without research on short and long-term health. 

It's completely true that lack of food education and poor food choices are the biggest enemy to our health and future existence.

The truth hurts when we admit that we eat food that tastes good knowing it's detrimental.

More truth shows those with Celiac Disease (myself) who go on a 100% gluten-free diet and remove all cross contamination risks at home, restaurants and packaged goods are treated by removal of gluten. Why you may ask? Well the first reason is if you're unhealthy everyday something is clearly wrong. Secondly, wheat a common gluten protein is so abrasive to the digestive track binding to molecules in your body, removing it will show benefits. Third, when removing gluten found in poor food choices with empty calories, sugars and carbs from bread, bagels, pastas, cookies, crackers and sauces that are processed packaged goods that saturate American grocery stores.

The truth about common cross contamination can change if all gluten-free consumers demanded 100% gluten-free experience including those on the band wagon taking it more seriously. Even a little tiny bit of gluten can effect a Celiac and someone with an undiagnosed intolerance. 

The final truth is substituting gluten-free foods that are nutrient dense and more envinronmentally responsible can both fulfill your cravings and keep your health up. 

Common Gluten Related Symptoms (Reference Gluten-Free Resource Directory)

1. Digestive issues such as gas, bloating, diarrhea and constipation after eating gluten
2. Keratosis Pilaris, (skin on the arms) which is fatty acid and other vitamin deficiency
3. Fatigue, brain food or feeling tired after meals that have gluten
4. Diagnosis of an autoimmune disease such as Hashimoto's thyroiditis, rheumatoid arthritis, ulcerative, colitis, lupus, psoriasis, scleroderma or multiple sclerosis 
5. Neurologic symptoms such as dizziness or feeling off balance
6. Hormone imbalance such as PMS, PCOS or unexplained infertility
7. Migraine headaches, migraine headaches and migraine headaches
8. Diagnosis of chronic fatigue or fibromyalgia when diagnosis can't be pinpointed
9. Inflammation, swelling or pain in your joints such as fingers, knees or hips
10. Mood issues such as anxiety, depression, mood swings and ADD

This Is How I Omelette

Voluntary Vegetable Overdose

Slice, dice, stripe, squares or whatever your fancy. Just be sure there is a lot of colorful and fresh organic vegetables (preferred) in your omelette and every meal. Go with what's on sale and/or use my favorites; onion, broccoli, peppers, mushrooms and tomatoes at minimum. Saute-style on the stovetop on low/med with olive oil and/or coconut oil, light spices such as a dash of salt, pepper, cumin, and turmeric and add into your saucepan. Wash all vegetables carefully to avoid any gluten contamination in the home or from store accidents.

Add The Beaten Eggs

After the vegetables are semi cooked, not fully cooked though, add the eggs slowly around your pan. It'll start to smell super divine in your kitchen and beyond at this point. I typically use a six organic eggs in my omelette to share ;) for 2-3 people if you have sides such as fruit or sliced avocado or you may have extras. (Don't eat egg leftovers longer than a day though because they're obviously best freshly cooked. Continue to cook and cover this concoction on low/med heat. At this time start to prep your taste or bagel (optional) so that you have enough defrosted slices prepped for about five minutes prior to the last step for exact timing. 

Eggy For Breaky Is Created

Since it's covered and cooking on a fairly low flame it will fluff similar to a frittata. I checked it along the way to be sure it wasn't too runny, but that's okay if it is as it will continue to steam and slowly fluff and shape in your sauce pan. Patience grasshopper. If you're in a rush go run. Dash half way through cumin and turmeric for some good spice loving.

Gluten-Free Toast or Bagel

Since you prepped ahead and had toast ready you can combine your hot omelette with your warm toast or bagel.While in the saucepan slice your omelette into small triangle pizza slices so that they fit on your toast without getting overly messy, yet ample food.  On each toast or bagel add organic gluten-free sriracha for a kick or some salsa on the side.  Do not over consume bread, ever, even if it's gluten-free. Focus on eating healthy food and not the comfort food of bread or bagels. 

Tips For Gluten-Free Omelettes

• Clean all sauce pan, plates and silverwear with virgin sponges and hot water/soap if you're in a non gluten-free kitchen such as friend or family
• Be sure your spices are gluten-free, yes they can be contaminated in a facility
• Use a gluten-free toaster or another saucepan for "toasting" bread instead of someone else's dirty glutened toaster because you'll get sick!
• Always have frozen or fresh gluten-free bread, toast and sriracha and salsa available in your home, trust me!
• Be sure all surfaces were cleaned so that there is no risk of contamination.

List Your Top 10 Food Ingredients

These foods should be what you shop for regularly and are found in your refrigerator or in your kitchen table. Utilizing your top 10 ingredients to make simple and complex meals enable you to be sure you're getting enough vitamins and minerals throughout the day. Since it was nearly impossible to only list 10 I put a few substitutes that I put in my rotation... If you can't make your own list today, look at mine and see how yours may compare and figure out ways in which you can learn more about gathering these foods by planting vegetables seasonally or trading with neighbors and friends! Also, notice the foods that are NOT included.

My Top 10 Daily Foods (In no particular order)

1. cabbage 
2. onions
3. tomatoes
4. quinoa or buckwheat
5. kale or spinach
6. nuts (peanuts or almonds) and peanut butter
7. eggs
8. chicken or fish
9. grapefruit or orange
10. green tea

Could I Grow or Gather Food? (If you have land, grow food not grass)

1. vegetables (Seasonally yes you can or buy organic local)
2. nut butter (yes but you need to likely buy nuts and kitchen blender components) 
3. quinoa or buckwheat (likely need to buy unless you have a sizable land)
4. Chicken (Call you state or local zoning department to build a chicken coop!) 
5. grapefruit or orange (Unless you live in a very warm year round client, you buy)
6. green tea (Most tea requires a warm winter climate so you need to buy)

Gluten Cross Contamination

Based on the short list above I can eat dozens of raw and cooked meals. Some of my favorite are salads and soups which never get tiring when you get creative. There also isn't any gluten in those very common foods except from the #1 killer - cross contamination. Yes. It's gluten cross contamination that is found in farms, manufacturing and production facility as well as every day in restaurant kitchens that harm innocent people. The safest foods above are farm fresh organic vegetables, but everything else including green tea, can have gluten contamination in the glue to seal the tea bag or from a facility. It's a sad truth and a likely culprit for those random days when you "thought" you ate gluten-free, but still got very ill.

There Is No Kinda Gluten-Free

 

Kinda Gluten-Free Isn't Real

There is no such diagnosis or diet plan called, kinda gluten-free. People often ask me if gluten-free diets can exist half way or partially in some manner. I am not a doctor, but I do laugh at the idea of shedding the truth about gluten sometimes since I've been committed for over 17 years, so let me tell you that my answer is No. Always No. And 99.9% of doctors will say No. You cannot go partially on a gluten-free diet when you are A) Diagnosed Celiac B) Gluten Intolerance C) Non Celiac Gluten Sensitive D) Have shown improvements removing gluten. 

You may feel "better' with less gluten because you've removed some common gluten related foods such as pasta, breads and cookies. That diet plan should first hand make you think about what you really just did, regarding the removal of nutrition weak wheat pastas, wheat flour, high sugar and dairy is something to consider learning more about. But if you don't go all in gluten-free (as mentioned below) then you're not gluten-free, you're not gluten-free, and you're not gluten-free. You are on a diet that removed pastries, pasta and breads, leave it there and do not refer to it ever as going gluten-free. 

Gluten-Free Only Has One Definition

Gluten signifies a 100% removal of gluten (wheat, barley, rye, malts, etc) and that includes any contamination that likely exists at restaurants and packaged goods. To ensure a gluten-free diet one must obtain a massive food education (yes it can be overwhelming at first, but fun second) and discover food brands (small and large corporations) who obtain a trustworthy certified gluten-free verification for <20 ppm (per the FDA) but preferably look for brands with certification by CSA testing <10 ppm or <5ppm so that you have transparency behind gluten contamination risks. 

Rudi's Gluten-Free Kids Scholarship Contest 2014

When Is Rudi's Summer Camp Contest?

Starting immediately from February 18 – March 18, the wonderful gluten-free and non-GMO brand, Rudi’s, is offering their second gluten-free (1 week) summer camp scholarship contest.

How Do Kids Apply For Gluten-Free Camp?

Families are encouraged to log-on to Facebook and (1) Like the page Rudi's Happy camper Facebook in the top right corner. (2) Then you can submit a 100-word essay from their kids about, “what makes them special” for a chance to win a one-week scholarship to attend a gluten-free overnight camp. The concept of a gluten-free camp is fairly new and they offer a targeted healthy, exciting experience to those kids with stable Celiac Disease or gluten intolerance at Camp Weekaneatit in Georgia or Gluten-Free Fun Camp in Minnesota. 

Contest Winner (10) 

Based on the uniqueness and thoughtful essay, Rudi’s plans to choose 10 winners, ranging in ages from 8-17, to have a gluten-free camp outing that is unlike any other camp in this world! Winners will be announced on April 2, 2014

I Buy Rudi's Gluten-Free Because:

I trust them for quality and taste, I do. For the past 35 years, based out of Colorado, they have offered a variety of gluten-free and non-Gmo breads, hot dog rolls, hamburger rolls, tortillas, pizza crusts, too. When I lived out in Denver for various years, Rudi's was everywhere and certainly that "hometown hero" and loyalty will always be deep in my background. I hope they continue to innovate and offer more nutrient dense healthier and tastier innovative breads as the competition grows and the market for gluten-free continues. When I go out and the party requires me to partake via bringing gluten-free breads, I trust that most grocery frozen departments such as Wholefoods and/or large supermarket chains will have Rudi's.

Shopping Gluten-Free Smart In 2014

Health Stores, Supermarkets & Online Marketplaces

The growth of gluten-free market place was inevitable from a Celiac perspective because we knew from the inside that gluten was a health concern beyond an auto-immune disease. Since food is a main stay in our society, we can't live without it, adaptation and survival of the fittest shows Darwin-istic tendencies from business to consumer. Now the mass population, curious and naive as they are (wink) witness gluten-free aisles, labels and promotions in their local stores and in their email, advertising popups and e-commerce online marketplaces and that's evolution for sure. 

• QUESTION REMAINING: From growing business acquisitions that we read about in the press, can we find out why we still face average 30% higher prices for gluten-free foods?

Who Writes Articles on Gluten-Free Trends? (Inside vs Outside)

1. NY Times - A Big Bet on Gluten-Free, has been written by those on the outside of the gluten-free movement focusing on business and not the legitimate 360 degree educational mission for gluten-free change forward. It's nice to receive the attention, but it's not actually helpful to the masses and their lack of health knowledge affects the Celiac movement negatively with their lack of support for us and insights into evolving gluten related and non-GMO health concerns.
2. Celiac.com - Project Gluten-Free Market Growth Provides Incentive To Educate Yourself, was written by Tracy Grabowski  (gluten-free mom with three kids) from inside of the gluten-free movement supporting and promising health and educational reform. You'll see her pros/cons and holistic thinking and takeaways that enable us all to think about food in a new way for change.

• QUESTION REMAINING: When will our main stream leaders and big budget corporations listen, research and adapt the innovative research that so many of doctors, scientists have published to help and educate the masses on gluten as well as GMOs?

Shop With Curiosity Not Your Hunger

The wild card here is that articles written by the masses, who don't have Celiac or are not inside the true gluten-free movement, cannot shed trustworthy light on gluten-free food sources, labeling, health and provide accurate suggestions to those who shop for gluten-free because they believe deep down gluten is still healthy! It's as easy as interviewing a few people on the street and analyzing their diet, lifestyle and health. How many products have you seen that include "newer" ingredients such as quinoa, buckwheat, chia, amaranth, flax, teff highlighting their unique health properties (iron, fiber, protein, omegas, etc) and many more but their cost is higher than corn, wheat or rice based products with very little nutrient levels? Many believe wheat and other gluten grains are healthy, but don't know how unhealthy gluten is to the majority of humans and other animals since they don't research or believe that mass media and large corporations could feed us crap, well... wake up.

99% of food manufacturers don't care about health, just profits. When will this business mantra change? Eating cheap, pre-packaged foods is nowhere in the mission of any Celiac gluten-free consumer, that's just an uneducated, ignorant lifestyle. Just because Bisquick creates a gluten-free product doesn't mean we should buy it immediately; we should be investigating the source ingredients selected, taste profile and brand mission vs competitors. We need the masses who join the bandwagon and/or have legitimate gluten-free health concerns to shop smart, not cheap, and support those companies who combine health, price and earth... there are many!

Gluten contamination in food, beverages and in restaurants continue to be an alarming issue. How can we trust restaurants or brands that don't verify through a third party? Since labeling has evolved over the years it seems that without a certified gluten-free label we will simply cannot trust anyone or a label. That's why you should support those that go the extra mile to invest in their own products (which costs money) for these 3rd party label certifications such as gluten-free, non GMO, organic, vegan, etc and call companies direct asking why they don't have a certification. 

• QUESTION REMAINING: Can you share this article and others with a family or friend who previously didn't find the value of food education or perhaps is currently suffering from a confusing gluten related concern?