Monday, December 30, 2013

Coffee Shop Owner Admits Selling Contaminated Gluten-Free Pastries



Recently, I went to Montclair, NJ a place that offers a diverse subculture and health conscious community. I was told to enjoy a coffee shop, Trend Coffee & Tea, but something wasn't right about it when I walked in... Despite the inviting Montclair community storefront and Trend's comfortable choice of music, the Gluten-Free (GF) claims I read about and heard from my peers were indeed false and pure ignorance.

Trend Coffee & Tea House LLC
411 Bloomfield Ave
Montclair, NJ 07042

(973) 744-1333

Trend in Montclair, NJ is a typical  example of a business who doesn't care about what gluten-free actually means, nor knows of any of the important safety concerns, but seeks a profit. 


Trend's Coffee & Tea Shop female manager/owner explained they DO NOT:

  • bake gluten-free products in a dedicated gluten-free kitchen
  • utilize clean gluten-free utensils, pots, pans, aprons, ovens 
  • wrap items in plastic, paper or separate from airborn gluten pastry contamination
  • 3rd party or individually test products for gluten contamination
  • care to understand what gluten-free actually means when I explained it to them
  • care to separate, adjust or remove their gluten-free products going forward because they make money selling these products

Further, when I requested the manager/owner to explain their gluten-free claims, they had none. I found out through her aggression that they indeed had no idea what gluten-free meant just that it sells well so they keep selling them. Trend's manager/owner explained to me, "Wholefoods labels everything gluten-free, so we do, too." Clearly this is not a true statement as all Wholefoods I've spoken to have told me that they don't label prepared foods gluten-free because there is a risk of contamination on premise. She is a liar. This was her defense against not caring about what gluten-free is all about. This woman just wants to get customers in the cafe to make money, period.

Promote Establishments Who Sell Gluten-Free (GF) Products & Report False Claims

  • If you see something not gluten-free say something and explain the gluten-free facts
  • Gluten-free symbolizes gluten-free ingredients from manufacturing to preparation to consumer
  • FDA passed a law for 2014 that all GF labels must adhere to <20 ppm gluten testing
  • Report gluten-free false advertising and claims to me and other blogger/authorities to protect others (GlutenFreeG@Gmail.com)




Friday, December 27, 2013

Video How To Make Kombucha

Here is a new video posted to @GlutenFreeG YouTube Channel on how to make kombucha in the comfort of your own home. This is a short under two minute explanation, referencing ingredients and process for those interested in understanding more of the art of creating fermented tea. Let us know if this was helpful to your first or next batch of kombucha fermentation. This is a follow up to "How To Make Kombucha / Kombucha Guide" blog found here. Enjoy!

Where Can I Find A Scoby Kombucha?
For kombucha scoby in the tri-state area contact GlutenFreeG@Gmail.com or comment on our social sites to be in touch. There are many to share and I'd be happy to disperse them to you.

Watch All Kombucha Tips/Videos







Wednesday, December 11, 2013

Dear Chef, Is This Gluten-Free?


To Whom It May Concern,

I don't know why for over 17 years I still have to ask this question, "Is this gluten-free?" The truth is, we all do, because contamination exists everywhere despite the trending growth of gluten-free food products, restaurants and bakeries adapting the concept, but not the kitchen safety pre-cautions. Further, I've seen many menus and website on the front page claiming that you are "gluten-free" but you make products in a contaminated facility with a wheat partner... so how is this a valid gluten-free claim?

Let's end the question, "Is this gluten-free" and all get on the same page on what it is to be gluten-free and not kinda gluten-free.


It's important as a respectable culinary leader that you have a reputable establishment that understands food process, ingredients and good service to make a living. In order to have a gluten-free establishment and make gluten-free claims all staff and consumers should trust that (A) all ingredients must be sourced gluten-free (B) no contamination exists in the prep and baking process or delivery of said gluten-free product to the end consumer ... or you are losing credibility in this world as an expert and a business establishment.  The public trusts very easily, regardless of the level of intolerance, if you can't support the simplicity of this  claim then you're unable to produce a safe product and the phrase can't exist on your menu, online or on your label respectively.

Do you test each batch for <5ppm gluten (CSA) or <20 ppm (FDA) to ensure it's gluten-free? If so, please share these results and be more transparent with your consumers and your promises with third party or home ELISA testing procedures to build a trustworthy company.

If not, you should know better that you're simply not gluten-free and that you can't claim, promise, tease or mention "gluten-free" anywhere in your company mission statement or advertising... as your'e product is not gluten-free and Celiacs and other gluten sensitive consumers indeed will get sick. Regardless if someone is on a bandwagon gluten-free diet, which doesn't make any real sense (simply because contaminated gluten at any ppm level is still gluten in the body) resulting in obvious symptoms or internal atrophy and auto-immune issues despite the gluten source and/or diagnosis.

Protect yourself and consumers and please be much more socially responsible for the growth of the gluten-free movement and from a potential lawsuit. Immediately remove all mentions or implications that you're offering a safe, gluten-free product. This applies to any restaurant, bakery, food or beverage. Know the facts and contribute to the world in a positive manner.

Thank you,
-GlutenFreeG
+Craig F


Tuesday, December 10, 2013

National Restaurant News Trending Gluten-Free 2014 Popularity

Gluten-Free is trending? No way! I suppose that's an improvement from the latter. Most of us know that gluten-free isn't a trend and that avoiding gluten, especially wheat, enables our body and mind to literally be healthier and be in tune without atrophy and irregular auto-immune responses. If gluten-free is truly being messaged more to the masses, it's time to really learn what gluten is and what it's doing to most of our bodies? (see below)

For mass market America who is always late to the party, we should accept this as another move into the right direction as National Restaurant Association's 2014 trend shares with mass America. 

Note: Always hold restaurants who claim gluten-free options accountable to provide (A) All gluten-free food ingredients from manufacturer sources (B) no gluten contamination from the kitchen where gluten is often in the air, on cutting boards, utensils, pots, pans, chef aprons and from other wait staff during the wild occurrences in most restaurants kitchens and dining rooms.


Dr. Osborne helps to inform human beings of the harmful effects of gluten, not just wheat. Why? The more the mass public educates themselves or is shown through various mass editorial that gluten-free is important, they'll eventually understand why.  See some of Dr Osborne lectures and associates explain the real concerns of gluten in your diet.
  • Learn difference between gluten sensitivity and Celiac Disease Video
  • Learn about gluten and migraine headaches linking Video 
  • Learn why gluten is bad for not just you, but for human beings Video
  • Learn why milk and gluten both are making you very ill  Video

Saturday, December 7, 2013

Chebe Gluten-Free Breads Gluten-Free Product Review

Chebe Garlic Onion Bread Organic Farmer Cheese & Moldavian Honey 
I love gluten-free Chebe products because their base manioc flour recipes start off terrific and are very easy to add your own creative ingredients. Chebe has nearly a dozen products and in less than 30 minutes (with prep) you're ready to dive into a great snack before a sports game, appetizer for a dinner party or on the side of a grande meal.  Here are a few, but not all of the most common recipes I enjoy:

Albert Bartlett Rooster Potatoes Product Review & Contest Inside



Gluten-Free Product ReviewAlbert Bartlett Roosters are from Monte Vista, Colorado farms and are of the highest quality and care as Colorado farm culture and this British company have excessive pride as only few other elite brands do. They're purchased in a bag, super duper fresh with a date so you know when/where they were chosen. They indeed have a nice pinkish-brown color unique to potatos since they're typically just a "brown". When cooked you'll notice they have a nice buttery character... you're going to say what I screamed, "Dang, those are nice, these are exceptional potatoes!"

Wednesday, November 27, 2013

Naked Juice Lies about GMO Labeling, Class Action Lawsuit Open


BE TRANSPARENT AND DON'T LIE ON YOUR PRODUCT LABELS


The world must know that brands who label incorrectly can not only lose a lot of money in a lawsuit, but damage to the brand name and equity possibly destroying brand trust forever! A brand's promise to customers especially around health is extremely important. If you're going to promise all natural ingredients and lie about it well you may just lose a lot of customers.

As a food brand did they not know GMO (genetically modified organisms) are not a real, natural god bearing seed, it's made in a laboratory by Monsanto joining DNA and pesticides and the FDA labels a GMO seed not a food, but a pesticide, of course. And newsflash, most of the produce you buy from a regular grocery is likely GMO, unless labeled "organic". Did you know that most of Western Europe bans USA's Monsanto's GMO seeds... hmm how sad it feels to be American sometimes.

Read up and learn all about how you may be entitled to $75 money back or much more with or without a receipt of your Naked Juice since 2007. I know that I have had quite a few of them, but if only I kept every receipt in my life, shucks! File a Naked Juice lawsuit claim here.




Wednesday, November 13, 2013

The Republic Of Tea Gluten-Free Product Review





I love tea and I now love Republic of Tea. It's true. During the morning through afternoon you'll likely find me sipping at least 2-3 cups of tea almost every day, if I'm not sipping my kombucha. It doesn't have to always be boiling hot although seasonally in the cold northeast I would be. I also enjoy iced green tea, chai with almond milk or fruity herb teas without sugar and not watered down. I just enjoy the taste and know that when I drink tea I'm consuming one of nature's most prized possessions. Recently, we sampled a few teas that I wanted to share with you from Republic of Tea.

Saturday, November 9, 2013

Win Rudi's All-New Herb Stuffing! Expires Nov 13th



Gluten-Free Product Review:
Gluten-Free Savory Herb Stuffing From Rudi's

Hurry, there's just a few days left for Rudi's Facebook stuffing giveaway. This Thanksgiving celebrate in style and flavor with all-new Rudi's savory herb stuffing. I've never had a truly "great' stuffing before so usually I just avoid buying it, but this year I'm stoked that both myself and everyone at our Thanksgiving dinner table (mom, dad, grandma, girlfriend, cousins and friends) can enjoy something new and tasty this year.

Monday, November 4, 2013

How To Make Kombucha / Kombucha Guide



Kombucha (The immortal health elixir) is a super raw tea beverage and lucky for you it's both delicious and easy to create. Learn about kombucha health benefits and follow these simple steps to make your own at home every two weeks just like I do. Research has shown links to traditional ancient China over 2,000 years ago with research more recently done in Germany and Russia touting it's health benefits.

I feel mentally and physically "well" knowing that I'm regularly drinking kombucha. I've read and can fairly share that I sense the health of my tummy and my bathroom needs. It's as if I feel more in tune with my body when I have kombucha regularly in my diet. Often I refer to kombucha as the original natural beverage because it's naturally carbonated and has genuine health properties, unlike today's soda and sugary beverages which are laughably, the opposite of kombucha.

HEALTH FAQs

  • What Is Kombucha? Raw, fermented, probiotic, and naturally carbonated organic tea
  • Does Kombucha Have Healthy Properties? Full of amino acids, probiotics, antioxidants, glucuronic acid, B vitamins and much more
  • What Are The Health Benefits? Detoxification, joint care, aids digestion and gut health and immune boosting
  • Is Kombucha Dangerous? A healthy SCOBY that is made properly and drank periodically cannot be dangerous whatsoever
  • Should I Drink or Sip It? It's advised to sip kombucha throughout the day, don't chug anything ever actually
  • How Often Should I Consume It? Sipping adds constant aid to your GI for digestion



WHAT INGREDIENTS MAKE KOMBUCHA?

1) Organic green, black and/or white tea (4 bags)
2) SCOBY starter: Symbiotic Colony of Bacteria & Yeast often referred to as a "mushroom" or "mother"
3) One gallon glass jar for distilled water
4) Organic cane sugar for the kombucha to eat (1 cup)
5) Cheese cloth (cotton cloth) and rubber band
6) Wooden spoon clean to not disrupt the bacteria
7) Growler and/or glass jars for bottling

THE STEPS TO MAKE KOMBUCHA

Step 1: Boil approximately 12 cups of water and add to your glass jar.
Tips: Allow about 3+ inches empty space at the top for a Scoby and starter along with a cheese cloth to stay dry around the top

Step 2: Add four bags of organic tea (green, black and/or white) and allow to steep for at least two hours
Tips: Place the kombucha jar away from activity to not accidentally get dust or kitchen shwag into the jar while the tea steeps and begins to cool

Step 3: After two hours remove the tea bags and add 1 cup of organic cane sugar and mix thoroughly with your wooden spoon. Allow to cool for another two hours until near room temperature
Tips: Continue to keep your kombucha jar away from activity in your kitchen to avoid shwag entering the jar

Step 4: Add your SCOBY and starter kombucha to the top of the jar carefully and allow it to settle.
Tips: Occasionally I have added 1/2 cup or two of a room temperature kombucha to ensure it has enough starter bacteria brew

Step 5: Cover the top with a cheese cloth and a rubber band around the top diameter. Place in a dark ventilated area for approximately 10-14 days
Tips: Kombucha doesn't like the light. Sample your buch close to this time period for sweet and bitterness to your liking. I typically vary my buch in this time frame, but I prefer less sweet so go longer if needed to 14 days

Step 6: After 10-14 days bottle your buch in growler and/or jars. Strain your buch into bottles or just pour carefully with a funnel and seal. Keep these jars out of the refrigerator for 1-2 days for flavoring or more carbonation. Or simply placed new sealed bottles into the refrigerator to hault further fermentation
Tips: Keep your scoby and it's new baby in a jar as well for future brews and/or sharing with friends and family. Put the scoby and starter in the refrigerator and allow it to vent in a jar with hole or seran wrap
MORE  KOMBUCHA TIPS
  • Why Should I Use A Wooden Spoon? Wood is a natural source whereas steel, or plastic can interfere or leech with the bacteria SCOBY 
  • Can I Use Less Sugar? No. The recipe is standard and if you don't feed your scoby enough sugar it will not have the ingredient attributes to brew correctly
  • Where Can I find A SCOBY? Seek and you shall find from a friend, local health food store and/or you can seek ways to create a scoby from a previous kombucha product, but it's more difficult
  • How Often Should I Check My Kombucha? You can peek in to be sure the SCOBY at the top is growing into the diameter, but don't taste it for at least a week to allow it to ferment. Taste it regularly after that until you're ready via a wood spoon
  • Do I Need To Flavor My Kombucha? Not really. I don't flavor since the natural taste is already yummy and fresh. But you could add herbs and/or other sugars after you bottle not during the main fermentation
  • Should I Turn or Shake My Kombucha Bottle? Don't ever shake a bottle of kombucha as the carbonation will cause an explosive mess. Carefully turn the bottle slowly once or twice upside down to allow it to breathe


Friday, November 1, 2013

The First Gluten-Free Girl Scout Cookie Is Coming





The famous yet infamous Girl Scouts, who we love so much, but have been frustrated with for dozens of years due to their inability to introduce a gluten-free (gf) cookie has come through... They had been working closely with Celiac Spru Association (CSA) to introduce a pilot program for their chocolate chip shortbread cookie. It was made in a gluten-free facility and tested for <5ppm much better than the FDA regulation of <20ppm (because gluten-free products should contain as little gluten ppm traces as scientifically possibly.

What Is It?
The gluten-free chocolate chip shortbread cookie has no early photo releases, but it does sound enticing, why? It's made from many different ingredients than the typical unhealthy Girl Scout products that we feed our kids and families. Yes. I'm serious.

  • No artificial flavors, colors, high fructose corn syrup, palm oil, hydrogenated oils
  • Made with real chocolate chips and butter. 
  • 5 oz resealable pouch with 12 pouches per case 

When Is It Available?
Starting in 2014 there will be 20 councils offering the gluten-free chocolate chip shortbread cookie. To review this pilot program and learn more go here.

Frequently Asked Questions (FAQ)


  Q. Are there GMO ingredients used?
  A. Yes (all girl scout cookies have GMOs)

  Q. What is the freshness and freeze by dates different with this gf cookie?
  A. Testing has not been fully determined so the shelf life is shorter and can be assumed that they use more natural ingredients compared others which require a shorter life span on the shelf.

  Q. Will it taste any better than the hundreds of other gf cookies on the market?
  A. Im guessing it won't be much better than a home made cookie, but we shall see.

  Q. What is the price?
  A. No announcement has been made, but let's compare it to a comparable oz product on the market and they're going to sell them above all current SKUs.

  Q. Are they Kosher?
  A. Circle UD Kosher certification. All major products get Kosher certified to maximize their consumer reach. Glad to see this was considered.

  Q. Will you support the Girl Scouts with their new gluten-free cookie?
  A. I will certainly support my friends and family who are troops in these pilot programs and sample the product and see if it's any good and check the ingredients in full.



Tuesday, October 29, 2013

Gluten-Free Halloween List 2013








Celiac.com has shared their list of safe gluten-free candies for 2013 and you should view it before you shop and eat yourself or family and friends here. It's great to have Celiac.com provide us with the list of the most popular candy product available on the market and be able to know which is safe and which to avoid. That's what is great about the community we are involved in and having this transparency helps us choose wiser and smarter to be healthier and reduce auto-immune reactions during this wild Halloween time of year.


Halloween Candy & Your Health
Candy, candy and more candy, it's what kids think about for the first 15-20 years of their lives!  Eventually, kids get a more sophisticated taste bud and may prefer certain candy over other, I hope :)  But for now it's all about filling as much as possible into their candy bags as they run like crazy down the street from home to home dressed in costumes with their friends. For example, I am a big kid and I enjoy peanut butter, fruit based sweet and of course chocolate, but I must know 100% that it's a certified gluten-free chocolate or candy or in a gluten-free facility and do my research. I choose a very dark in the evening and a milk chocolate during the day for some bizarre reason, but hey that's just me. 

Gluten-Free Candy & Chocolate
The elephant has stepped into the room. Keep in mind that just because most gluten-free candy options are proven gluten-free they are not necessarily healthy, non GMO or organic by nature. In fact, most of the brands on the Celiac.com candy list are going to shock you with the low quality of manufacturing and ingredients, but if that's not your concern, enjoy!  Just remember that in our culture, cheap cost, typically signifies low quality and poor health options. So when you buy that large bag of candy be wary. There are certainly exceptions, but this year and next, consider your health first and still have a lot of fun noshing on delicious sweets. 




My Favorite Gluten-Free Candy & Chocolates




HAPPY HALLOWEEN

Tuesday, October 22, 2013

Nutrition Lies From The Past That Made Us Sick



I just came across a fantastic article from Business Insider that had me exploding with joy and relief all at the same time. It's my belief that you can only believe 1/2 of what you read and 1/2 of what you see and I grew up being so curious as to why I was "supposed to" avoid certain foods like limiting my eggs or not having too much meat. 

There is typically a motive behind any positioning and that's why you must do your own research, follow your instincts and balance this with literature and conversation from different opinions. The "experts" are not always right and that's why we have extremely healthy people vs the opposite.

Here are 12 myths that I can vouch personally that shaped my 30+ year old life and probably effected many of yours. Read this entire article and think about how your nutrition has been affected, shopping methods and cooking practices have been changed due to better research and improper fact busting. 

13 Nutritional Lies From The Past


1. Eggs are bad for you
2. A calorie is a calorie
3. Saturated fat is not healthy
4. Eating a lot of protein is bad 
5. Everyone should be eating "heart healthy" whole wheat 

Friday, October 11, 2013

The Gluten Summit - Free Online Webinar Series


Beginning November 11th


This is an original Gluten Summit unassociated with any other expo or convention brought before to benefit scientists, physicians, health practioners, bloggers, manufacturers, distributors, patients and consumers of all kind. The Gluten Summit is brought to everyone and anyone concerned with the world of gluten in our food supply and how we are effected from it by Dr. Tom O'Bryan of theDr.com. He has interviewed 25 of the world's leading experts on Celiac Disease and sensitivities to help us answer the basic and difficult questions of how to thrive without this "poison" that it's often referred to.

Register today and attend this multi-day online webinar series with expert speakers, introductions, recaps and learn more about the backbone of gluten-free living. It's promising to see this many committed people continue to recognize the dangers of gluten in food (yet large companies continue to inexpensively stuff gluten in our food supply and profit from from public health issues) and lead gluten awareness to the mainstream media when federal government research and some large companies either don't care or simply moons away. This session is a key to your health.

Share this registration opportunity with your friends, family and co-workers to be sure everyone can benefit and learn about the dangers of gluten to the general public. The findings are authentic, impactful and future changing. Enjoy!

Thursday, October 10, 2013

Food Films That Every Human Being Should Watch



Ever year or two there comes an amazing film that sheds light into the food and beverage industry. It's usually a grass roots, film documentary that never makes the big screen where current blockbuster war, love and action films take over. That's why you need to see these, share these and take a step somewhere if you support or deny the messages that are built into the backbone of these powerful films.   





A recent film that was not included in this list was GMO OMG that just debut last month and needs support in your city. Check out GMO OMG website and learn all about the GMO, Monsanto and FDA play in this deep analysis by Jeremy Seifert. I saw this debut at EXPO EAST natural food and beverage trade show in Baltimore in September. Jeremy joined in for a Q/A afterwards.

Now view the full list of 26 other must watch food films to date here compliments of Food Tank and plan your next 30 days of powerful, emotional and a bit scary truths.

1) A Farmer In Africa
2) A Place At The Table
3) Cooking By Heart
4) Fast Food
5) Food Chains
6) Food Fight
7) Food Speculation
8) Forks Over Knives
9) Fresh The Movie
10) The Hidden Cost Of Hamburgers

See Food Tank's full list here.

Saturday, October 5, 2013

Natural Products Trending From Expo East


 

Expo East 2013 natural food show was terrific! There were new products seeking distribution and existing products that were making heads turn. So when you walk down the aisle of your grocery store tomorrow, one that actually has innovative and natural products vs a traditional grocery who rarely has organic and/or gluten-free, there likely will continue to be even more trending ingredients on the shelf snagging your eye heading into next year...

FOOD TRENDS
  1. Ingredient Transparency: More than ever founders, marketers and their team are in tune with all of the raw ingredients, manufacturing protocol and food allergen information vs the past. Each chooses their own list of priority but it's good to see that they are more aware and open to share.
  2. Gluten-Free (GF): Albeit this phrase is almost everywhere and it's on many labels not everyone is getting GF certifications. Brands find it a real health issue, but as for consumer product labeling (A) brands believe it's still too expensive (B) claim the product already is "naturally gluten-free" despite it's possible contamination and don't need labeling (C) it's on their list of allergens to certify and/or self test
  3. Non GMO: It was the #1 buzz word this year and I was loving it! Look out for the documentary GMO OMG and go bring everyone you know to watch and support it. Very few vendors were from another planet not featuring this a selling point and/or knew nothing about this practice. 
  4. Chia: The miracle seed is found in everything from water, flavored drinks, milk, crackers, flours, chips, breads and tons more
  5. Raw: Everything and it's mother is raw including solo and combos of coconut water, tea, kombucha, maple syrup water, super veggies and energy bars
  6. Energy Bars: Look out for organic meat, jerkys, chia, raw fruits and veggies, veggie proteins and chocolates. Copy cat traditional brands are following yet look at how different the ingredients will be. 
  7. Kale: It's in and around everything. Perhaps the wise President Clinton's affinity for kale helped a bit ;) but it's better to have this on the market than a GMO corn chip that America still consumes. 
  8. Chips: I found the names of chips to be more creative yet also experienced they have less seasonings on the chip compared to the double sided coating that is out there! Even traditional brands have opened emerging divisions to offer a more natural chip product making them more competitive in this growing space.
  9. Popcorn: Smart, air popped, no oils or butter, flavored with truffle oil, half popped, non GMO, it was popping everywhere without the pooping!
  10. Water: Since we can't live without it, there continues to be innovation from different sources such as deep underground American resources, Korean, maple syrup trees, coconut, vitamin enriched this and that.


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Wednesday, September 25, 2013

Expo East 2013 Organic Harvest Fest


Good Boy Organics Bops and Organicasaurus 

Urban Moonshine Bitters and tonics

Alter Eco Chocolate and quinoa

Le Pain Des Fleurs Buckwheat, chesnut and quinoa crispbread

I drove into Baltimore at noon today and it was 78 and sunny! I walked through the Baltimore Convention Center entrance and Expo East banners and sidewalk logos excited me, badges were hanging from necks, vendors were unloading and the chit chat was underway on the patio for Organic Harvest Fest. As I walked further into the light there was an unlimited sampling of organic and sustainable goodness and lots of laughing and smiles ear to ear. The buzz from educational workshops for those in the manufacturing and retail world were another sign of a solid day. My hunt for the most innovative gluten-free goodies had begun!

I began engaging with various vendors, distributors, brokers, marketers and I was specifically impressed with the ingredients used in many new products that I hadn't purchased before.  I gently probed into their gluten-free claims and almost all of them were certified gluten-free through GIG which was reassuring. Those who were not GF labeled had obtained other third party gluten-free claims under 20ppm or better, but hadn't launched revise package yet.  As our talks grew deeper they were each willing and able to share the depth of their raw materials and manufacturing practices to assure me they care about the true gluten-free consumer whom has Celiac Disease. My expectation for more natural food consumer packaged good (CPG) brands to label gluten-free appropriately showed promise.


Monday, September 23, 2013

Expo East Natural Food Show Launches September 25th



It's almost here... Expo East is at Baltimore Convention Center and all of the most innovative natural foods, beverages, and mobile apps will be here presenting their products and services with guest speakers beginning on September 25-28th.  If you haven't been here before or heard of the event, consider this reminder your lucky day...
What Is Expo East?
  • About 1,600 exhibitors will be on display at the largest trade show on the east coast!  The smallest and largest natural food and beverages, apps, health and beauty, marketers, chefs, media and customers all over the world will be checking it out. Also seek out key note speakers and other terrific speaking engagements with your registration type. If you live within 1-2 hours from Baltimore driving then it's ideal for you to take the step and register.  
Why Attend Expo East?
  • Because you care about the food business, your health and the manufacturing practices that are used in making better tasting, healthy and innovation for a better planet! If you care about natural foods, gluten-free, vegan, allergy friendly and/or green products, to name a few then check it and share with everyone you know that may be interested. If not, then keep eating unhealthy and miss out on what's trending in the real world.

Tuesday, September 17, 2013

Gluten-Free Skin Rash - Dermatitis Herpetiformis



Skin irritations can exist from a variety of reasons. Touching, inhaling or absorbing certain stuff in our community can lead to something unfortunate. Skin rashes often showcase a deeper underlying issue that may exist.  I never had to deal with the skin irritation associated with Celiac Disease, dermatitis herpetiformis, which is related to gluten consumption in the GI yet I truly believe that this rash like others can be treated by proper lifestyle and health balance. It's no secret that we are what we eat so it's up to us to try harder to find balance. I am not a doctor, but consider these thoughts:

Overview
Dermatitis herpetiformis could be red legions that are itchy found throughout your body commonly on the hands and arms. It likely clusters and could have a liquid center and be a darker purple color as well. It is believed that consumption of some gluten either consistently or rarely could present this rash. Going gluten-free by avoiding all food/beverages and the risk of contamination that exists in manufacturing facilities and kitchens is the only way to avoid and heal it over time. If this has happened  to you take a few photos each time and log what you ate recently. Do you have any other symptoms that are irregular? Be sure to capture the rash to share with a doctor especially if you currently have it or  go to your general doctor, dermatologist or even a gastroenterologist since this may be a deeper issue such as Celiac Disease.

Treatment
Consider changing your diet before going on medication though. Unless you're in severe pain and have issues medication should never be your first and only solution. That's old thinking where drug companies had previously influenced of our parents and their parents to fix health issues. Do your research on skin rashes and in this case avoid eating gluten based foods, beverages and check that the manufacturing facility and at home your kitchen is gluten-free 100% could be a simple solution that beats taking a white pill. Learn more and see photos here.

Saturday, September 14, 2013

Change The World, Scarecrow

Can you tell which brand is behind this highly charged movement? Watch the dramatic Scarecrow teaser and consider downloading the app if you want to have fun and it connects with your values.


Everyday, I walk in and out of this world and I find myself learning something new about food all of the time. Typically, I can see in a storefront from afar and guess what is likely being offered inside. Or I can smell the bakery of sandwich shop down the corner.

But do you know what you're truly eating? Do you care about each ingredient and the source of it's manufacturing? Where was this dairy farmed and what are their manufacturing processes?  Can you trust the food labeling and marketing behind an old brand who hasn't evolved it's ingredient recipe despite it's "great taste"? Is this all too much to worry about or are you taking some steps forward for yourself and your family/friends health?

Thursday, August 29, 2013

Fast Food Protests In NYC Underway!

It's been the talk of NYC (and up to 50 cities) over the past few days that fast food staff are demanding higher living wages. Some staff reported to ask for about $15/hour.  Other reports say a McDonald's staff claimed that they work harder than billionaires! I'm not so sure about that, but I do believe that minimum wage is very low for people to prosper, save and climb up the corporate ladder. Google shows there at least 250 McDonalds in NYC's five boroughs alone and we can guess that each store likely has fifteen part-time or full-time staff for the sake of this evaluation. This is a lot of people who deserve to live above poverty while working to get ahead.

Friday, August 16, 2013

Plant A Garden And Grow Food Not Grass.



This is a very interesting discussion to have. People who suffer from an auto-immune disease like Celiac Disease, gluten-intolerance and a variety of other health concerns face challenges that require a lot of education and obstacles everyday.Yes. It's often unfair, tiring, expensive and the hurdles can bring us down, but we can't live this way forever.

Take Life By The Seeds
If you have property then your'e already growing grass, watering, feeding and looking at it already. If you don't have property you can find an inexpensive community garden plot and/or share it with neighbors and grow your own food. Gather some new or used tools and plant your future.

Those Earlier Men/Women 
I know it seems like ages ago, but most human beings used to grow their own food to survive. Yes. It's easy to go to the grocery store in 2013, but when you have a health condition, you have an opportunity to step it up and overcome.

Tuesday, August 13, 2013

Gluten-Free Labeling FDA Update


GOOD NEWS vs BAD NEWS

Last week we heard news from the FDA that they're finally regulating food packaging for voluntary use of "gluten-free" labeling whether made in USA or imported into the USA for a mandate of <20ppm. This is a heavy topic so let's analyze it together to get a better understanding of what this means now and tomorrow for gluten-free consumers.

Thursday, July 25, 2013

Organic, All-Natural, Free-Range Food Labeling Confusion



Are you confused by labels at the grocery store when shopping for meat, dairy, fruits, veggies and more? I sure am... because many manufacturers don't follow approved certifications because it's either expensive, a lot of work to undergo or they just don't care. Here is a large list of my understanding on many common approved food labels as well as non-approved labels (self-labeling) that you may think are safe, but may be risky to yourself, family and even the community.

Certified Labels: 
These are 3rd party verified by either USDA or non-profit groups that ensure protocol and ongoing practices are met to retain the approved and certified labeling. Often the labeling has a cost that could be expensive, too, so know that some farmers truly care.  These are to be trusted, but products could change over time. 


Fair Trade 
Often seen on coffee, bananas, tea, cocoa, sugar and is enforced by the non gov, Fairtrade Labeling Organizations International (FLO) and if in the US by Fair Trade USA. Further, this signifies employees received fair wages, shelter, health, safety, may be in trade unions and any forced labor is prohibited. Very cool if you ask me.

Saturday, July 20, 2013

Today Is Celebrate Celiac Community Event Denver, Co

Today from 2-5pm, just around the corner of Colorado Rockies' Coor's field is GlutenFreeCalendar's Celiac community event. They have brought food vendors, special guests, and book readings for Celiacs, gluten-free consumers, and gluten-free lifestyle to join on in for a few bucks entrance fee while downtown or going to the game for a discounted rate. 

Arrive early and the first 250 will receive a free a gift bag

When: Today, Saturday July 20th 2-5pm

Where: 2900 Fox Street, Denver Colorado 80202

Cost: $5 at the door, $4 online, Kids under 7 are free

Rockies baseball tickets: Hurry, click here

Wednesday, July 17, 2013

Nuwi Organic Gluten-Free Product Review Quinoa Banana Smoothie

Nuwi has introduced a new banana flavor to their portfolio of gluten-free organic quinoa vegan smoothies.  Let's welcome the banana flavor along with their blueberry flavored smoothie that I found to be once again, delicious, refreshing and filling as a gluten-free complete vegan protein beverage. You may have remembered that I conducted a review for Nuwi blueberry and you should read it here.

Nuwi Banana Gluten-Free Product Review

Thursday, June 27, 2013

The Truth. Whole Truth. Nothing But The Truth ...


I keep hearing, reading and watching video from websites and guides on how to eat gluten-free.  As a Celiac of 17+ years here are a few tips that you must know from someone who has been there and done that and doesn't take gluten risks anymore. I've seen the worst rice based foods that crumble as you eat it them, seen Celiacs who cheat on their diet, spoke with people who go gluten-free and don't know that it's a movement based off of Celiac Disease, and I've been inside a restaurant kitchen many times to see how chaotic and contaminated food can get. I'm bringing this to your attention because it's just a simple truth and because the gluten-free movement seems a bit out  of control and we need to gather it by the horns and live smarter.   

5. DON'T TRUST STRANGERS:  Most people learn this as kids, but I constantly ask myself why adults do this in the wrong places? You have to earn trust from people and places especially when they're making food special for someone with an intolerance/sensitivity. Don't put just anything in your mouth, especially when the risk could be severe digestive or internal auto immune reactions. And if you're not "sensitive" treat it like you are because when you cheat with strangers others will find out. 

4. GLUTEN IS NOT AN ALLERGY: It's not. Identify your sensitivity and/or intolerance or neither. Peanuts, shellfish, eggs, wheat, etc may be an allergy to you or more, but gluten is not. No doctor has declared gluten an allergy so be very wary when people say this. Don't spend any money buying a book from these persons or getting any other advice or you just got wripped off and bought them a new car.  Reference article here

Wednesday, June 26, 2013

Dunkin Donuts Rumor



Dunkin Donuts is a humungo cowabungo company found all over the USA and internationally. Not only are their doughnuts ridiculously delicious, but their coffee has radical loyalists. However, the elephant in the room is that every product they offer either contains massive amounts of flour and would be highly contaminated on site in their kitchen, chef aprons and in the air all over the place.

"Please Bake It In A Gluten-Free Facility & Seal It To Reduce Contamination"

Sunday, June 23, 2013

Do Gluten-Free Disclaimers Hurt Or Help?



Speak To Your Local Cafe & Restaurant About GF


It's all about trust. Once it's gone, it's hard to get back. There are many great cafes that try to offer the growing gluten-free consumer food options. That's great! We all appreciate it, but it's time to stop offering contaminated gluten-free food as this is not acceptable and damaging the consumer and your reputation.

Wednesday, June 19, 2013

Teacher Who Bullied Me

This morning I was told, "Go eat gluten" by someone who I thought was somewhat of friend of mine.  Did I do anything to deserve this statement? No. I was on Facebook and chatting sports with friends in a discussion on my wall when this other person decided to randomly chime in and tell me this rude statement.

Who Was This Bully?
This was actually a friend who is very smart in fact they're a 10-year seasoned teacher of young students. This person is responsible for educating and influencing children's lives yet they are bullying me in a public forum. A 30+ year old individual who knows much better.

"Go Eat Gluten" Is Not A Punchline

Thursday, June 13, 2013

Bolivia Says Peace Out Fast Food!

Think about it... As crazy as your day may have been today, it's worth a smile right now because the nation of Bolivia has cracked down on fast food with the great understanding that it's horrible for it's people's health. Bolivians clearly don't trust food that's made, prepared and rang up in seconds and thats comforting and eye-opening. Although there were eight stores left that were losing money they stayed open for brand awareness. That's a pride that only a super powerful company has the finances to afford such as the golden arches of McDs. 

Bolivia's Cultural Rejection

What seems even more eye-whomping, pun intended, is that the people have rejected McDonalds for many years the article shares. There is also a documentary supported by marketers, foodies and community members all over the country. It's important to really understand that deep in Bolivian culture is a high regard/respect what goes in and out of their bodies. They continue by sharing that the McRib has about 70 processed ingredients into one product. Oye! Last time I checked meat such as ribs were from nature's free roaming animals, not multiples added together, and when grilling you barely need spices, seasonings or bbq sauce to have a great meal. 

Should The World & You Follow?