Can you tell me how I can stop eating gluten processed foods full of sugar and flour?
In these ever-challenging times, I often see headlines on the internet, on blogs, and in the news, talking about how to cut your grocery bill during an economic downturn. Many of them talk about stocking up on what’s on sale, using coupons, buying generic brands, or similar measures. All of those ideas sound good in theory, but in reality, there is a better, much healthier way to trim your budget. First of all let me tell you why store fliers and coupons are not a good idea. Unless you are stocking up on grapes for 99 cents a pound, all those circulars and coupons are going to buy you is a bunch of packaged, processed food. Use them to find out what’s on sale in the produce section and meat department, but stop there. Most of what’s on sale and what the coupons are trying to sell are brands of processed food. Cereals, cookies, canned soups, frozen dinners, soda, you name it. If you are a fellow food allergy-sufferer, then hopefully you know to avoid the processed food already. But if y
In these ever-challenging times, I often see headlines on the internet, on blogs, and in the news, talking about how to cut your grocery bill during an economic downturn. Many of them talk about stocking up on what’s on sale, using coupons, buying generic brands, or similar measures. All of those ideas sound good in theory, but in reality, there is a better, much healthier way to trim your budget. First of all let me tell you why store fliers and coupons are not a good idea. Unless you are stocking up on grapes for 99 cents a pound, all those circulars and coupons are going to buy you is a bunch of packaged, processed food. Use them to find out what’s on sale in the produce section and meat department, but stop there. Most of what’s on sale and what the coupons are trying to sell are brands of processed food. Cereals, cookies, canned soups, frozen dinners, soda, you name it. If you are a fellow food allergy-sufferer, then hopefully you know to avoid the processed food already. But if y
Who’s making gluten-free food? The FDA has a proposed draft that will allow the “gluten-free” claim for voluntary use on products if: “food does not contain any of the following: An ingredient that is any species of the grains wheat, rye, barley, or a crossbred hybrid of these grains (all noted grains are collectively referred to as “prohibited grains”); an ingredient that is derived from a prohibited grain and that has not been processed to remove gluten (e.g., wheat flour); an ingredient that is derived from a prohibited grain and that has been processed to remove gluten (e.g., wheat starch), if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food; or 20 ppm or more gluten.” The amount of gluten accepted in a gluten-free product is minute: 20 parts per million, so you can see that contamination by even tiny amounts of wheat flour, which has about 80,000 ppm, brings a gluten-free food to unacceptable levels. At this point it’s up
