The topic of fermented and hydrolyzed foods being labeled gluten free is pretty vague. New rules proposed this week aim to add clarity.
Amie Valpone of The Healthy Apple is a New Yorker living on clean, one-ingredient foods. Her recipes combine those foods to create healthy and tasty gluten-free meals. See some her secret weapons that make it all happen!
It appears we gluten-free eaters are some of the trendiest eaters in the US. Folks who watch the food industry say gluten-free will be hot again in 2010. That only bodes well for us right? Sure, but not so fast.
“The Goldfish Crackers at soccer aren’t gluten-free so let’s get you a gluten-free cookie or donut instead!” Hey, you may be eating junk food — but at least you’re staying on your gluten-free diet right? But you may not be doing much for the rest of your health. Why do some celiacs feel entitled to eat a lot of gluten-free junk food? I explore some possibilites just within my own family.
My question today goes beyond the question of ingredients when I ask – When do you consider a product gluten-free? Are you a gluten-free label snob? I find myself questioning this of myself.
