Thursday, February 13, 2014
Friday, February 7, 2014
Subway Ingredient Also Found In Yoga Mats: Azodicarbonamide
Do not eat here!
Thanks to Food Babe's article, millions of USA consumers are now aware that their favorite fast food gluten based bread products use an all-american common unpronounceable ingredient that is banned in most of the world, azodicarbonamide:
What the Heck is "Azodicarbonamide"
BANNED IN EUROPE, AUSTRALIA & SINGAPORE
BUT PERMITTED THROUGHOUT USA
Azodicarbonamid is commonly used as a flour bleaching agent in common gluten and dough conditioners according to the the FDA. It's also the same ingredient used in yoga mats, shoe soles, floor mats, and window gaskets. It's linked to asthma and other possible allergies for works involved in plants... Further, those who work with this ingredient wear masks far more urgently than just to protect their face, but to protect their entire health! Who at the FDA approved this and why is the FDA to be trusted after yet another ridiculous global issue?
Tuesday, February 4, 2014
Gluten & The Brain, Gut & Autoimmune Disease - Watch The Gluten Summit
If you hadn't watched the first round of The Gluten Summit, now is your time. This is for everyone to learn from even if you're already in an awesome and successful gluten-free and Celiac lifestyle. Or if you don't feel well you may have a non diagnosed, non Celiac gluten issue that effects different parts of your body from brain to auto immune possibly. Gluten is not good for human beings! This webinar can be bought or watched immediately today for free for a limited time so watch them today! Here are the top 5 videos to learn about diagnosis, treatment and change for the future to live healthier and you just need to register via email to gain access:
- Why the Early Stages of Celiac Disease Must be Taken Seriously - Michael Marsh
- Properly Testing for Gluten Sensitivity and Why Current Methods Fail - Aristo Vojdani
- Are You Developing an Autoimmune Disease Years Before Symptoms? - Yehuda Schoenfeld
- The Reality of Non-Celiac Gluten Sensitivity and its Many Manifestations - Umberto Volta
- Eliminating Gluten as the 1st Step in Preventing Brain Conditions - David Perlmutter
Thursday, January 30, 2014
Here Comes Lovely Candy Co Gluten-Free Product Review
Lovely Candy Co
These are individually wrapped squares, shaped similar to a Starburst but tastier, more variety, sticks less to your teeth and sourced from the best ingredients on the planet. Shwiiing! They source brown rice syrup instead of corn and add legitimate real fruit ingredients (blackberries, blueberries cherries, apples, cranberry, etc) without artificial and numbered food ingredients, lol.
Sunday, January 19, 2014
Antibacterial Soap Reported By FDA As "Dangerous"
Okay here I go, STOP using antibacterial soaps, seriously. Go with all-natural soaps that are just as good if not better for you, your family, and the environment as the ingredient, triclosan (sounds lovely doesn't it) in these products are finally publically reportedly very bad.
Thanks to the FDA (who approves anything if you pay them) announcement to the mainstream, we're now at risk if we use anti-bacterial soaps. Almost every corporation and home in the USA, perhaps in the world, maybe at some point, used a product with triclosan, the chemical found in all anti-bacterial soaps. It's a claim that says very clearly that you're cleaning yourself to remove possible bacteria from your face, body, hands, etc which in theory is good, but actually with deeper analysis is not good at all. What confuses me the most is this claim has been in the market for a VERY long time without research and studies in the mainstream to educate, typical actually, since the FDA is very late to the party very often. Is it their fault or someone else's about this late breaking finding?
Sunday, January 12, 2014
FDA Gluten-Free Regulation - Welcome To The Real World
It's time to get a tad more excited for the FDA gluten-free regulation in August 2014, but not pat FDA on the back, oh no. Although it's not crystal clear and the policing of restaurants and brands is as grey as a 21 shot at your 21st bday party, we must get happier than the alternative, nothing.
Wednesday, January 8, 2014
FDA Urges Restaurants To Comply With Gluten-Free Regulations
ARE WE EXCITED, EH?
WHAT'S THIS MEAN?
WHAT WILL ACTUALLY HAPPEN?
WHAT'S THIS MEAN?
WHAT WILL ACTUALLY HAPPEN?
Tuesday, January 7, 2014
Video How To Bottle Kombucha - Tips & Tricks
Fermenting kombucha at home is super exciting and once it's ready to bottle the drinking will begin! Since it's naturally gluten-free, and my kitchen is 100% gluten-free, it's going to be a heavenly experience for the next few weeks while the next batch is underway. Check out my GlutenFreeG YouTube Channel for all videos.
The kombucha bottling process continues to be simple yet tedious because it requires both cleanliness and necessary prep materials for bottling and future storage over the next few weeks for drinking and new batches. At this stage you can bottle it in growlers, recycled liquor bottles and recycled tea or juice glass bottles (not plastic) that you can buy from the store or from friends and family to save a few dollars. Add the buch carefully with your spoon and funnel slowly into your glass bottles. As these new bottles are about to be closed you can place them into the same closed, dark but breathable kitchen storage area for 1-2 more days. This is the moment when you could add some flavors such as fruits, or spices, or keep it simple as is I prefer). After 1-2 days or so then refrigerate. Or you can place your buch directly into the back of the refrigerator immediately and keep it in the back because kombucha doesn't require light in fact too much light will damage the good bacteria.
Your scobie and a starter can be packed into a new, clean small glass jar with a breathable lid or seran wrap with holes in it and placed into the refrigerator. This process should be done carefuly and cleanly as preserving your scobie with buch (starter) for next time keeps the drinking process ongoing ;) don't stop after one fermentation, that's crazy talk! This is an ongoing process every two weeks or so to enjoy kombucha instead of having to buy it regularly. If you don't have time to make another batch then just keep the gallon jar covered with your cheese cloth again in the refrigerator until ready, no worries.
Watch All Kombucha Tips/Videos
Remember, only sip kombucha and most drinks for that matter, haha. Don't chug kombucha as it contains healthy bacterias and you don't need to overload your tummy. Instead sip it as a daily ritual to allow the healthy cultures into your digestive system for balanced healthy living.
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