DID YOU KNOW? – things I wish I didn’t know about whats in our food

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White vinegar or just plain vinegar is typically distilled, and if so, are gluten-free.
Distilled vinegar can be distilled from wheat, corn, potatoes, beets, wood, apples, and many other things. Most in the U.S. are not made from wheat, but are instead made from corn, potatoes or wood, which are all CGCF safe. (Heinz white vinegar is distilled from corn). Distilled vinegar made from wood is gluten-free.

Wood-based vinegar is often the vinegar used in processed foods.
(Oh, wonderful–another reason to buy processed foods!)

Flavored vinegars are made with white distilled vinegar, to which favorings are then added.
They may not be gluten-free.

Malted vinegars are usually not gluten-free.

Red and white wine and balsamic vinegars are gluten free.

I buy Bragg Apple Cider Vinegar  http://bragg.com/products/bragg-organic-apple-cider-vinegar.html


Most all commercially available gelatins, including Knox powder and Jell-o are made from beef
(who knew!). There are many foods that also contain beef-derived gelatin such as marshmallows and vitamin capsules!


Powdered sugar contains corn starch 😦

Canola oil is used in biofuel product 🙂

testing for celiac disease…

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Did you know that…

It is important that people being checked for coeliac disease need to still be eating gluten in their diet. If they cut gluten out of their diet (eg. trial a gluten free diet) before being properly diagnosed, they can reduce their chances of being diagnosed, as the villi/lining can start to repair. If the camera is then inserted to take the samples for biopsy, but the person has already started the diet, the biopsies might show to be normal – but this may not be an accurate result – it could be false as it may be repaired.  Therefore, all people who look suspicious for coeliac disease (eg. have symptoms, etc) should still be eating gluten whilst being investigated by their doctor(s).

GI care 4 kidsAll people diagnosed with coeliac disease are encouraged to join an association or society or support group. A couple I found are: Coeliac Sprue Association or Academy of Nutrition & Dietetics, GI Care for Kids, to name a few. They are a valuable source of support and new food product information. Members receive a quarterly magazine, handbook and ingredients book. Events such as cooking demonstrations, group dietitian sessions, children’s camps, and social evenings are regularly offered. As information about the gluten-free diet can change over time, maintaining membership of the Coeliac Society should be for the long-term, to ensure ongoing access to up-to-date information.

The above information came from the shepherdworks.com website. There’s a LOT more information there to read.

making nut flours

I just read in Gluten-Free Baking by Rebecca Reilly: “when grinding nuts into nut flour, you may need to add a LITTLE SUGAR to keep from making a nut butter.

What next? Genetically Engineered SALMON :(

ImageCan you believe it? I received an email last night encouraging everyone to contact Kroger (the largest food chain in the states) to not buy genetically-engineered fish. They have said they will not unless the FDA approves it–then all bets are off.

This article entitled “The Threats and benefits of GM fish” from the government should give you a start on learning about this frightening possibility.

The sad thing about all of this (no not sad, terrifying) is that if the FDA approves genetically engineered fish, no one has to provide this information on their nutrition label! Yep, that’s right, we won’t know!

I need to do more research and will keep my blog updated. Oh, man…what’s next?

Did You Know — do you care :) #3

grapefruitupdated: June 11.2013



1. New research has found that the number of drugs that interact badly with grapefruit juice—including some common blood pressure and cholesterol-lowering meds—has more than doubled since 2008 thanks to new drug formulations.
“Taking 1 tablet of certain medicines with a glass of grapefruit juice can be like taking 5 tables with water” says lead researcher David Bailey.
Ripped from the April 2013 Reader’s Digest article, “The fruit that meddles with med”.  David Bailey is a pharmacologist at the Lawson Health Research Institute in London, Ontario.


Did You Know — do you care :) #2

iris close up_3230Updated: 6/9/13

1. Did your potato chips run immediately following a run of gluten-containing food? I never would have thought of that!

2. FOR BEGINNERS: The Gluten Intolerance Group of N.A. (GIG) is an excellent resource providing information, education
and a variety of programs that support those with gluten intolerance. GIG has a useful stepwise program available on their website — www.gluten.net.

3. Have you ever heard of BONE SOUP? You cook down bones (chicken or whatever) and the broth you make is highly
nutritious and easily absorbable.

4. If there is one way to strengthen a cold–give it OJ and sugar. It will surely stay for weeks instead of days!

5. IBS is the second leading cause of worker absenteeism; 2nd only to the common cold.

6. One of the most important supplements you can take is a probiotic —Dr. Mercola (these are his own products) —mercola.com.

7. The pasteurized versions of “probiotic” yogurts in grocery stores—since they are pasteurized—they will be associated with all the problems of pasteurized milk products. They contain added sugars, high fructose corn syrup, dyes and artificial sweeteners.

8. Neurons in the gut manufacture most of the serotonin in a healthy body—not the head!

9. Over-farming, excessive application of pesticides and insecticides; and the use of genetically modified seeds often create more allergenic and less nutrient-dense foods.

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