Posts Tagged by definitions

Sickly Sweet

sugars

ADD, ADHD, Chronic fatigue, Fibro, diabetes, and the general wear and tear of a society based on doing more, faster and longer all require from us a constant reliable energy source. We know that candies, sodas and the processed foods are NOT good fuel sources for our bodies… but they are not the only forms of sugar that enter our body. more

Probiotics an answer?

I have to agree with Gluten Free Chops one point “Probiotics are not a cure for Celiac Disease, dairy allergies or the like. They simply make your gut a more hospitable place for natural digestion and bodily function.” Ultimately that is our goal. more

The Oat Issue on Labeling Changes

Food and Drug Regulations to better reflect the current scientific knowledge related to the safety of pure and uncontaminated oats? more

Canadian Allergen Labeling

On July 26, 2008 Health Canada released for public comment it’s proposed amendments to the Food And Drug requirements for public comment. more

Tzatziki? Sorry folks!

Walking in the door waving a container of Tzatziki like Ed McMann’s prize winning envelope I didn’t want to rain on her parade. more

Mares eat oats and Does eat oats and little lambs eat…?

I found a little clarification as to the ” why” of the Oat Debate today in an article that was ” tweeted”. more

Knorr Soup Lunch

I miss soups! While I really enjoy traditional Campbells soups and their economic addition to cooking for a family, I now venture to find affordable alternatives.

Knorr has caught on.  Not only can you get some of their soups in ready to serve sizes for a hungry man or two ladies for lunch, you can also get pouches for approx $2.50 each.  Two of these and some Red Mills Pizza Dough makes a great lunch for my family of 5. 

That brings a family meal in at approx $10. Reasonable!

_______________________________

Items that you might not recognize on the ingredients list.  To Wikipedia!

maltodextrin - can be derived from any starch. In the US, this starch is usually rice, corn or potato; elsewhere, such as in Europe, it is commonly wheat. This is important for coeliacs, since the wheat-derived maltodextrin can contain traces of gluten. There have been recent reports of coeliac reaction to maltodextrin in the United States.[citation needed] This might be a consequence of the shift of corn to ethanol production and its replacement with wheat in the formulation.

Other authorities on gluten maintain the source does not matter because maltodextrin is such a highly processed ingredient that the protein is removed, rendering it gluten free. If wheat is used to make maltodextrin, it will appear on the label. Even so, the maltodextrin will be gluten free.

note: Soups may contain milk ingredients