tag:blogger.com,1999:blog-72220718178706315972024-03-13T05:14:36.893-07:00Food Allergy FreeBecause beating the bloat
may not require an arse kicking.Kristenhttp://www.blogger.com/profile/04967791305383934002noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-7222071817870631597.post-68513345605068858392011-06-02T09:03:00.000-07:002011-06-02T09:11:43.825-07:0010 Day UpdateThe great news is that:<br /><ul><li>I'm down from 116 to 110 lbs. which is AWESOME!</li><li>My energy is also more consistent.</li><li>And I don't feel so bloated from the carbs or so guilty!</li></ul>Since starting to eat a lower/healthy carb diet again, I've also been trying to go on a longer dog walk almost every day. And I've thrown in a few crunches here and there. Oh, and though I don't usually do "cheat days," I did do one on Sunday, which was pretty insane!!<br /><br />I'd say that the biggest challenge at this point is just trying to come up with dinners that we're not tired of. So here's my latest concoction:<br /><br /><ul><li>Take 1 package of gluten/dairy free chicken sausage (I use organic or all natural)</li><li>Grind this up in a food processor and set aside<br /></li><li>Beat 3 eggs<br /></li><li>Add 1/4 cup or more of Daiya cheese</li><li>Add 3 TB garfava flour<br /></li><li>Mix in the ground sausage</li><li>Pack into small, greased muffin tins</li><li>Bake at 350 for 25 min, with 5 min. at 400 at the end</li></ul>It is the yumminess! And I've done it using Spicy Jalapeno sausage w/ chilli beans on the side, or with Sundried Tomato sausage with red sauce over it!Kristenhttp://www.blogger.com/profile/04967791305383934002noreply@blogger.comtag:blogger.com,1999:blog-7222071817870631597.post-22964422757237790262011-05-26T05:36:00.000-07:002011-05-26T05:39:14.176-07:00Wednesday, 5/25Breakfast<br />-Shot of Kombucha<br />-3 Al Fresco Sausages (2 Country, 1 Apple) toasted in EarthBalance on cast iron<br />-1 Bready Square<br />-Stash Chai Green Tea<br /><br />Snack<br />-Couple of bites of Valdosta by Salhale, but still seems too sugary, so no more<br />-Few sips of KeVita<br /><br />Lunch<br />-Drank more KeVita<br />-Ate half a 22 Days Nutrition Bar, but it REALLY hurt my tummy<br /><br />Dinner<br />-One and a half Sundried Tomato Sausages<br />-w/ Rao's and pizza sauces over it and Daiya cheese<br /><br />Drinks<br />-Glass of red wine<br />-A low carb margarita<br /><br />Snack<br />-More ValdostaKristenhttp://www.blogger.com/profile/04967791305383934002noreply@blogger.comtag:blogger.com,1999:blog-7222071817870631597.post-58719872818706028382011-05-24T09:38:00.000-07:002011-05-25T07:01:49.813-07:00Tuesday, 5/24One really cool thing about limiting my carbs to healthier sources, like beans and veggies, is that according to the scale, I've already dropped 4 lbs. in just a few days, yay!<br /><br />Today's Food Journal:<br /><br />Breakfast<br />-Shot of Kombucha<br />-3 Al Fresco Sausages (2 Country, 1 Apple) toasted in EarthBalance on cast iron<br />-1 Bready Square<br />-Stash Chai Green Tea<br /><br />Snack<br />-Couple of bites of Valdosta by Salhale, but still seems too sugary, so no more<br />-Few sips of KeVita<br /><br />Lunch<br />-Beanitos (nachos)<br />-w/ Daiya<br />-w/ 1 slice AppleGate Farms Roast Beef<br />-w/ Guacamole<br /><br />Snack<br />-Beanitos<br />-Valhala Mix<br /><br />Dinner<br />-Spinach, Egg, Daiya Cheese, and Sausage Frittata<br />-w/ Red Wine (Fish Eye)<br /><br />Snack<br />-Valhala<br /><br />For Dinny I think I'll make something w/ ground sausage. TBDKristenhttp://www.blogger.com/profile/04967791305383934002noreply@blogger.comtag:blogger.com,1999:blog-7222071817870631597.post-18295390557993249212011-05-23T12:10:00.001-07:002011-05-24T09:38:50.308-07:00Summer Shape Up 2011LOL, it is actually a bit funny when I think about it. You see all snowy Winter long I stuck quite loyally to a lower-carb version of my gluten and dairy free diet. So in the cold, layering months my body was pretty much beach-ready.<br /><br />But somewhere around March I fell off and away from the horse. Darn it. While much of America was heading to the gym to get in shape for Summer, I was eating more empty carbs and getting out of shape.<br /><br />And you know how that can feel. It can just feel hopeless to re-lose those last 5-10 lbs. Fortunately for me, I know what my body doesn't like, and that's carb-based foods like sugary desserts, corn-derived foods, chips and cereals.<br /><br />So last week I made the commitment, and back onto the wagon of eating only healthier carbs, like bean and nut based foods. Of course, this is while still being gluten and dairy free, though DOH! I do think it'd be a whole lot easier if I could still eat real cheese (sad face).<br /><br />Well the great news is that I'm seeing results REALLY fast!<br /><br />Actually, the very first day I was seeing some results, but not in weight loss really. Now this is just me personally, so I'm not recommending that it will work for you, but in the first day of eating a largely protein and vegetable based gluten/dairy free diet I actually went to the bathroom much more than I had been doing in a day. It was as if my body had been having trouble digesting some of those starchy foods I was eating and by not adding any more by eliminating them from my diet, my body was more able to process what I was eating.<br /><br />So yes! Talk about motivation! After just the first day, though I felt somewhat sluggish, I already FELT thinner b/c I was far less bloated, b/c my body was having a much easier time digesting the lower carb foods. Yay!<br /><br />I'm just a few days into it so far, and it's not a perfect battle--yesterday I felt my tummy was flat and bikini ready, but today maybe not as much so. But still, it's WAY better!<br /><br />So what have I been eating then?<br /><br />Breakfast:<br />-Splash of Kombucha first thing<br />-About 3 Breakfast Sausages by Al Fresco or AppleGate Farms<br />-With 1 Bready Square derived from this <a href="http://www.glutenfreefox.com/articles/lower-carb-russian-tea-cookies.html">gluten-free, low carb recipe</a> I relied on last Summer (but altered as such: double salt and use Celtic, half xanthan, Barney Almond Butter instead of almonds, just 5 packs of NuStevia and no pecans) This is esp. good if I toast it with EarthBalance Buttery Spread in the cast iron with the sausage.<br />-With Stash's Chai Green Tea<br /><br />Snack<br />-Bready Square or<br />-Pecans<br />-or Pumpkin Seeds<br />-or Applegate Farms cold cuts<br /><br />Lunch<br />-Adzuki or Pinto Beans w/ chicken or beef added<br /><br />Snack<br />-Same as above<br /><br />Dinner<br />-Meatsauce or<br />-AppleGate Farms Gluten-Free Chicken Nuggets with vegetables or<br />-Oven Fried Chicken<br />-etc.<br />-With red vegan/gluten-free wine or a low-carb margarita**<br /><br />*I've been doing some research lately and found out that wheat paste is used in the barrels of some wines. Usually French wines, but it can happen anywhere. I've been drinking red wine lately and as long as I stick with vegan (i.e. casein free wines) I do not have my previous bad reactions. The wines I usu. buy that are casein and gluten free are Castle Rock's Pinot Noir (nice, kind of cigar smelling), any red by Yellow Tail and any red by FishEye. Wines that are more often made w/ gluten in the barrels are Sauvignon Blanc.<br /><br />**For easy lower carb margaritas I do the following:<br />-2 shots silver tequila (I buy Sauza, but prefer Hornitos when I'm spending more)<br />-4 shots cold water<br />-1 3/4 shots organic lemon juice (I like Lakewood or SantaCruz bottled lemon juice b/c there's no sulfites or chemicals in there like most brands of lemon juice)<br />-3-4 drops good orange extract (look for this at the natural groceries like WholeFoods, try to avoid the cheaper kind from McCormick)<br />-1/2 to 1 tea. of agave syrup (or use NuStevia to taste, but agave is better, and w/ so little in there, not much carbs)<br />-Celtic Salt to taste (I like about 5 shakes from a Celtic Sea Salt Shaker)<br /><br />I mix all of the above in a cocktail shaker, gently shake it up (too intensely will cause bubbling), then pour over ice. Then I just place the shaker in the fridge to refresh our drinks as needed.<br /><br />I heard that using lemon juice instead of lime juice makes it less acidic. And I have noticed that seems to be true.<br /><br />Now, if I'm going to continue on my lower-carb path, I'd better get to the grocery to pick up some more of these foods!<br /><br />Food Diary for Monday:<br />Breakfast<br />-Shot of Kombucha<br />-3 Al Fresco Chicken Apple Sausages toasted in EarthBalance on cast iron<br />-1 Bready Square<br />-Stash Chai Green Tea<br /><br />Snack<br />-1 Bready Square<br /><br />Lunch<br />-AppleGate Farms deli chicken toasted on cast iron, topped w/ pizza sauce and Daiya (vegan cheese) I call it Deli Chicken Parmesan--I really need to get to the grocery!<br /><br />After Grocery Trip:<br /><br />Snack<br />-Couple of Bites of Salhale Valdosta, but seemed too sugary, so stopped<br />-Beanitos Black Bean Chips<br /><br />Dinner<br />-Oven Fried Chicken (battered in garfava, added EarthBalance)<br />-w/ Crushed Tomatoes w/ Basil poured over it<br /><br />Drinks<br />-Low Carb Margaritas (2)Kristenhttp://www.blogger.com/profile/04967791305383934002noreply@blogger.comtag:blogger.com,1999:blog-7222071817870631597.post-60490982996722301782011-01-31T13:37:00.000-08:002011-01-31T13:48:28.647-08:00Casein in Wine Causing Your Hangover?Something that I have noticed since I started drinking mostly vegan wines is that when I drink vegan, I do not get hungover. This seems to be the case even with bolder, histamine heavy red wines, which for a while seemed completely out of the question.<br /><br />But even with my handy <a href="https://spreadsheets.google.com/ccc?key=0AjgjIDjXdz8UdF9oYkJjc3NDaFItQU5nTzBrd0hLSGc&hl=en#gid=0">list of vegan wines</a>, there are times when ordering a vegan wine is not an option. So I do go ahead and drink it, but in most of these cases, the next day I seem to pay the price.<br /><br />I'm not quite sure if there's much of an explanation for this, perhaps vegan wines are just less "polluted." Either way, I'm very glad that Ingles sells those eco-friendly boxes of Fish Eye's Pinot Grigio for just $17!Kristenhttp://www.blogger.com/profile/04967791305383934002noreply@blogger.comtag:blogger.com,1999:blog-7222071817870631597.post-9024987964231093682010-04-07T07:53:00.000-07:002010-04-07T08:16:02.312-07:00Day 38I was pretty worried about traveling this w/e while still on an Elimination Diet, but it all went quite well. I did, however, have a little help from Enzymedica. I've sworn by their Gluten Ease digestive enzymes for aiding in the digestion of gluten and dairy when slip ups occur during travel (despite great care to avoid them, they do happen when dining out).<br /><br />But two weeks ago, after having some garlic and onions in my meal while dining out, about an hour later I was feeling VERY ill. I rushed to Green Life Grocery for some Gluten Ease just hoping it might help my system usher the offenders along. Though once there, I noticed a bottle of Digest Gold PLUS Probiotics which are known to help the digestive system heal.<br /><br />I compared the ingredient lists and since the Digest Gold did have the Gluten Ease enzymes in it, along with many others, I though I'd give it a shot. Well, I am SOO pleased with the results. When I take the Digest Gold with each meal I never feel ill afterwards, AND--now this part really amazes me--I just spent the weekend covered in tree pollen and my usual seasonal allergies are nowhere to be found! So I don't know if maybe it never was the pollen, and just the onions all along causing my ridiculously runny nose, or if my system is so much less reactive on the Digest Gold that my allergies are being kept at bay, but either way, THANK YOU Enzymedica.<br /><br />I know this totally sounds funny to be recommending one company so strongly, but I have tried competitor's versions of the Gluten Ease, and I have been disappointed. That, and I'm just so excited to feel so much better!<br /><br />As for the foods, here's the latest.<br /><br /><span style="font-weight: bold;">Already Intolerant to:</span><br />-Gluten<br />-Dairy<br /><br /><span style="font-weight: bold;">Don't Like:</span><br />-Kiwi<br />-Lentils<br /><br /><span style="font-weight: bold;">Foods to Still Phase Back In:</span><br />-Yeast<br />-Peanuts<br />-Cashews<br />-Soy<br />-Brazil Nuts<br />-Hazelnuts<br />-Chili Peppers<br /><br />Foods I Seem Okay With:<br />-Sunflower Seeds<br />-Corn<br />-Eggs<br />-Almonds<br /><br />Foods I Do Not Do Well With:<br />-Onions<br />-Garlic<br /><br />I suppose the next food I will phase in is Soy. <br /><br />And by the way, in an effort to really get in shape for summer, I've also decided to cut carbs. This sounds crazy, I know. What can I eat?? But I do want to get in shape and diet and exercise are what I'm focusing on.<br /><br />I made some low carb "bran muffins" I found a recipe for this morning for breakfast---ick! They're not very good, but maybe I'll get used to them.<br /><br />I also took Waylon (dog) on a long walk this morning before eating to jump start my metabolism. <br /><br />For lunch, I'm planning to make chili.Kristenhttp://www.blogger.com/profile/04967791305383934002noreply@blogger.comtag:blogger.com,1999:blog-7222071817870631597.post-47279222994554738322010-03-24T05:38:00.000-07:002010-03-24T05:53:01.514-07:00Day 24Corn: I've been eating bits here and there and have not continued to notice any side effects.<br /><br />Sunflower Seeds: I've just begun using sunflower oil in cooking again, as well as soy-free butter containing sunflower derivatives. Still need to try the actual seeds or butter though. No noticeable reactions thus far.<br /><br />Yeast: I've stayed away from baker's yeast, but am enjoying nutritional yeast on my food with no problems. Though I did just read that grape juice contains yeast, hmm. As does wine. These are different types of yeast than in bread though, I'll have to research this further.<br /><br />Garlic: I did not begin officially phasing this back in, but twice "snuck" some garlic powder or dried garlic and twice had awful reactions. The first time was a bit of garlic powder mixed into an organic mashed potato mix (gluten and dairy free) and afterwards I felt nauseaous for that night and the next day. The second time I actually threw up hours later and felt sick for two days afterwards. The smell just from cooking it is enough to make me ill just remembering!<br /><br />Onions: Though onions were not one the original avoidance list, I don't normally eat v. many, as I've long suspected a connection to eating onions and having a hay fever like reaction. It turns out, they still do just that. Perhaps once my system is better healed I will be able to enjoy garlic and onions, but right now, the bad FAR outweighs the good.<br /><br /><span style="font-weight: bold;">Foods I Will Continue to Avoid:</span><br /><br />Already Intolerant to:<br />-Gluten<br />-Dairy<br /><br />Don't Like:<br />-Kiwi<br />-Lentils<br /><br /><span style="font-weight: bold;">Foods to Still Phase Back In:</span><br />-Almonds<br />-Peanuts<br />-Cashews<br />-Soy<br />-Brazil Nuts<br />-Hazelnuts<br />-Chili PeppersKristenhttp://www.blogger.com/profile/04967791305383934002noreply@blogger.comtag:blogger.com,1999:blog-7222071817870631597.post-20832301331240899082010-03-14T19:03:00.000-07:002010-03-14T19:17:16.438-07:00Day 14Well, day by day my weight has gone down and though my waist measurements are not dropping as drastically as they did at first, I'm feeling much less bloated and am well over 1" and 2" at and below my waist respectively. <br /><br />Here are some updates:<br /><ul><li>I have been having nutritional yeast for the past 2 or 3 days, from what I can tell, it is not the same as baker's yeast, and has had no adverse reactions.</li><li>Two nights ago I began phasing in corn products, corn starch at first and then corn chips, I felt awfully icky afterwards though, so I have stopped having corn.</li></ul>I don't know that I definitely have a problem with corn, in that I would have to avoid it fully and even avoid xanthan gum and derived products, but I just felt kind of "yech" afterwards, so am going to avoid it for not, and have in only in moderation in the future.<br /><br />My allergies have been nuttso, which seemed to go haywire when I made carmelized onions one night. So after a couple of days I tried them again, and had the same reaction. For now, however, I am not sure if this is being caused strictly by the onions, or if since this is my first Spring back in the South I am suffering from seasonal allergies BIG TIME. I did find that Zyrtec helps, Claritin does not, but I have not been able to call CVS (they are actually generic versions) to verify the ingredients (i.e. no gluten).<br /><br />Here's what I had today:<br /><br />Breakfast:<br />AppleGate Farms Turkey<br />Bites of Nana's Choc. Cookie<br /><br />Snack:<br />Nana's Choc. Cookie<br /><br />Lunch:<br />White Rice Noodles w/ Marinara and Chicken Italian Sausage<br /><br />Snack:<br />Kettle Chips<br /><br />Dinner:<br />Chebe Crust Pizza w/ Marinara and Chicken Italian Sausage<br />w/ Mustard and Nut. Yeast (cheese)<br />Sparkling Water and Grape Juice<br /><br />My latest measurements:<br />115.6 yesterday 116.4 today (suspect corn yesterday) 30"/31"Kristenhttp://www.blogger.com/profile/04967791305383934002noreply@blogger.comtag:blogger.com,1999:blog-7222071817870631597.post-10689541914175181362010-03-09T09:38:00.000-08:002010-03-09T09:45:57.101-08:00Day 9Well, my meals were very exciting to me last wee, but by last night, I was a bit "over" them. So I ran off to the grocery to do the week's shopping, in search of some additional options. This morning is looking up already, but here's what I ate yesterday:<br /><br />Breakfast<br />Rice w/ Tomato Sauce and Leftover Chicken<br />Green Tea<br /><br />Snack<br />Low Sugar Choc. Chip Cookies<br /><br />Lunch<br />Rice w/ Tomato Sauce and Leftover Chicken<br /><br />Snack<br />Low Sugar Choc. Chip Cookies<br /><br />Dinner<br />Apple Chicken Sausage + AppleGate Farms Ham + Mustard<br />Kettle Potato Chips<br />Sparkle Water + Grape Juice<br /><br />Snack<br />Rice w/ Tomato Sauce<br /><br /><br />116 30"/32"Kristenhttp://www.blogger.com/profile/04967791305383934002noreply@blogger.comtag:blogger.com,1999:blog-7222071817870631597.post-31004363606471571112010-03-02T20:17:00.001-08:002010-03-02T20:20:33.698-08:00Food Allergy Elim. Diet Day 2Breakfast<br />Rice Chex w/ Chockies and a Bit of Ground Flax<br />Stash Black Chai Tea<br /><br />Snack<br />Cape Cod Potato Chips<br />Choc. Cookies<br /><br />Lunch<br />Smashed Tomatoes, Olive Oil, Spinach w/ Leftover Chicken/Tomatoes<br /><br />Snack<br />Choc. Cookies<br /><br />Dinner<br />White Rice, Olive Oil, Diced Tomatoes<br />Grape Juice and Sparkle Water<br /><br />Snack<br />Choc. Cookies<br /><br />Measurements<br />118 31/33Kristenhttp://www.blogger.com/profile/04967791305383934002noreply@blogger.comtag:blogger.com,1999:blog-7222071817870631597.post-82780432365921360432010-03-01T11:33:00.001-08:002010-03-02T20:16:58.745-08:00Food Allergy Elim. Diet Day 1This week I embark upon yet another food allergy adventure! Yes, I am making another valiant effort to maintain a modified food allergy elimination diet in hopes of uncovering any lingering intolerances I might have formerly missed.<br /><br />Last night I too some waistline measurements and confirmed what I have been suspecting, which is that despite my yoga and dog walks, and even cutting out alcohol, the bloat is back.<br /><br />The measurement I gave in the past were taken after my initial elimination diet, after my weight had already dropped from the 118-120 range to the 109-110 range. So a couple of weeks ago I was quite startled to find my weight back up, and my waistline as well.<br /><br />This morning was a little hairy, as I hadn't been to the store and was stuck all morning with only Enjoy Life Foods chocolate chips and green tea to hold me over. Fortunately, I did make it to the grocery later on, and by tonight my meals may once again resemble actual meals:<br /><br />Breakfast(ish)<br />EnjoyLife chocolate chips (condiment serving)<br />Twinnings Jasmine Green Tea<br /><br />Snack<br />Rice Chex<br />w/ Whole Flax Seeds<br />w/ Chockies<br />w/ Organic Welch's Grape Juice and Sparkling Water<br /><br />Lunch<br />Med. Grain W. Rice Cooked w/ Water and Coconut Oil<br />Spinach (frozen) Cooked in Olive Oil w/ Onion Powder, Salt, Nutritional Yeast (messed up on the yeast, oops!) with a Few Black Beans Cooked in Water<br /><br />Dinner<br />Chicken in Rice Flour, Red Pepper and Salt w/ Diced Tomatoes and Sauteed Mushrooms<br />Over Med. Grain W. Rice w/ Sauteed Spinach<br /><br />Drink<br />1 Shot Vodka w/2 of Grape Juice w/ 2 of Sparkling Water<br /><br />Snack<br />Choc Cookies<br /><br />Measurements: 118.6 31/33Kristenhttp://www.blogger.com/profile/04967791305383934002noreply@blogger.comtag:blogger.com,1999:blog-7222071817870631597.post-54791311983872355182010-03-01T06:36:00.000-08:002010-03-01T06:41:38.624-08:00Drew Brees is Gluten-FreeWow! My hometown hero Drew <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Brees</span> has food allergies! According to <a href="http://sportsillustrated.cnn.com/2007/players/01/09/nfl.workout0115/index.html">Sports Illustrated</a>: <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Brees's</span> long list of food allergies includes dairy, wheat, gluten, eggs and nuts.<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Brees</span> has been such a positive figure in New Orleans, hopefully public knowledge of his food allergies will help inspire children out there, for whom adhere to allergy free diets can make them feel like outcasts. <br /><br />Maybe a big gluten-free company will lock him in as a sponsor? A girl can dream, can't she!Kristenhttp://www.blogger.com/profile/04967791305383934002noreply@blogger.comtag:blogger.com,1999:blog-7222071817870631597.post-10201122195643781712010-02-01T08:31:00.000-08:002010-02-01T08:39:34.284-08:00Making Beauty HappenWhen I first went gluten-free, in many ways my skin improved, but one challenge I began to face was seemingly irreparable dryness. Finally, I have a <a href="http://www.glutenfreebeauty.com/">gluten-free moisture serum</a> that works wonders for my skin and complexion! <br /><br />For years I researched ingredients and tested out personal care products in search of the best of the gluten-free beauties. Finally, I've gotten a chance to put all that hard work to the true test in the form of a product formulated by my very own hands!<br /><br />Introducing:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.glutenfreebeauty.com/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 460px; height: 187px;" src="http://www.glutenfreebeauty.com/wp-content/uploads/2009/11/gluten-free-beauty-home4.jpg" alt="" border="0" /></a><br />The formula is blended upon order--no waiting around. Using only healthy, nourishing oils and extracts.Kristenhttp://www.blogger.com/profile/04967791305383934002noreply@blogger.comtag:blogger.com,1999:blog-7222071817870631597.post-32988846968837341652009-08-10T09:41:00.000-07:002009-08-10T10:04:09.165-07:00What's Hiding in Your Wine?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirm8FRuP6nTXfsmQjRKHXPd7Mh6Y4e_M4DrBd6655GObR4V5IGrixe27GPoiabkgCQL2GGSG1ZVqDQZ6gpKMkzCqDild35QwulWRdZK_MePqpX5CQYNDpqWGQt8OgfmA5X3oWOV3NsdeU/s1600-h/casein-free-wine.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 88px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirm8FRuP6nTXfsmQjRKHXPd7Mh6Y4e_M4DrBd6655GObR4V5IGrixe27GPoiabkgCQL2GGSG1ZVqDQZ6gpKMkzCqDild35QwulWRdZK_MePqpX5CQYNDpqWGQt8OgfmA5X3oWOV3NsdeU/s200/casein-free-wine.jpg" alt="" id="BLOGGER_PHOTO_ID_5368381902104631682" border="0" /></a><br />I had a breakthrough in my wine investigations recently, and that came with the realization of what is really hiding in our wine glasses: casein, albumen, isinglass and gelatin. All of these icky ingredients are commonly used to fine or clarify wine before it is racked.<br /><br />Fortunately there is a wonderful site called Barnivore.com which has helped me to discover many wonderful casein-free "vegan" wines that I can enjoy with lessened repercussions.<br /><br /><a href="http://glutenfreefox.com/articles/casein-in-wine.html">Click here</a> for my article about how casein makes it into your wine glass and how to avoid it.Kristenhttp://www.blogger.com/profile/04967791305383934002noreply@blogger.comtag:blogger.com,1999:blog-7222071817870631597.post-18649069982158480532009-05-29T21:52:00.000-07:002009-05-29T22:03:54.671-07:00Lecithin/Egg-Free, the Way for Me?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn2V749IstFxdYLaNQHkprI-1-tJxMj551eITZs4M26LtvDzdE_OO8ftSVidnGtXLHBfF32xbj84jKhtQhkZZyNpbxqgPU_jxUNs44LFwvRqhYdbjFYsI32E3f214UXTlijnkfhBhnnTk/s1600-h/dog-treats.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 162px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn2V749IstFxdYLaNQHkprI-1-tJxMj551eITZs4M26LtvDzdE_OO8ftSVidnGtXLHBfF32xbj84jKhtQhkZZyNpbxqgPU_jxUNs44LFwvRqhYdbjFYsI32E3f214UXTlijnkfhBhnnTk/s200/dog-treats.jpg" alt="" id="BLOGGER_PHOTO_ID_5341477333891457010" border="0" /></a>Well, I must be onto something.<br /><br />I'm ruling out placebo effect since when Dr. Vikki mentioned that I could have a starch or fat sensitivity, I hopped on board. Wasn't starch, and going low carb--yet again--was not fun. I did, however, expect to see startling results since pre-gluten/dairy free I always lost weight on low carb diets. But alas, no mas.<br /><br />And then low fat was more fun than low starch, but still, no progress.<br /><br />It's been just two and a half days now, but I've got to say, I do believe that whatever is plaguing me may very well be processing out of my body, and leaving me the healthier/happier for it. Today my waist measurements were improved slightly and my energy, attitude and outlook has been just amazingly better.<br /><br />I was even hyper this morning, wow! I have not been hyper in . . . too long!<br /><br />So then, is it eggs, or lecithin (which would include eggs)? I'm not sure yet, but in the meantime I have no problem avoiding the suspicious foods considering how much better I feel!<br /><br />I even spent half the day mixing up a delish, allergy-free cookie recipe for Waylon--which he liked, very, very much!<br /><br />@ waist 28.9"<br />2" below belly button 31.6"Kristenhttp://www.blogger.com/profile/04967791305383934002noreply@blogger.comtag:blogger.com,1999:blog-7222071817870631597.post-58632178158629621812009-05-28T10:56:00.000-07:002009-05-28T11:13:58.561-07:00Modified Elim. DietI've been wondering whether this blog is worth keeping up--what with all of the other blogs and sites I work on. But a perusal of entries past has me remembering the value of this 'lil blog.<br /><br />For the past three months I have been trying to sort out what's gone wrong in my diet. <br /><br />Symptoms:<br />-bloating<br />-fatigue<br />-acid stomach<br /><br />Old symptoms popping back up, and I have yet to lay a finger on just why that may be. I've consulted an expert (Dr. Vikki Petersen), been charting through my book about acupuncture (r/e symptoms and related foods) and now perusing back through old posts on this here blog to determine how my diet's changed, and what are my possible offenders.<br /><br />Now, I may be completely off, but here are some possibilities, far as I can tell:<br />-eggs<br />-bell peppers<br />-onions<br />-garlic<br />-rice<br />-potatoes<br /><br />I figure the offender(s) must be something(s) that I have virtually every day, so those are the most likely, but a bit of research has rendered most of these foods relative. To a lecithin intolerance that is.<br /><br />Foods containing lecithin include:<br /><ul><li>Tomatoes </li><li>Potatoes (not yams or sweet potatoes) </li><li>Eggplant </li><li>Bell peppers </li><li>Tobacco</li><li>Soy </li><li>Peanuts</li></ul>This could very well be it, and here's why I think so:<br /><br /><ol><li>I stopped eating potato chips about a week and a half ago since I was having Kettle chips daily and suspected that those were part of the problem.</li><li>We eat bell pepper strips nearly every single night.</li><li>I've not been much of a soy person since going gluten & casein free, but lately have been having it more often.</li><li>Peanuts give me a sore throat.</li><li>Too many tomato products leaves my tongue pale.</li></ol>This is not the most imperfect or scientific experiment, but hopefully I am onto something. <br /><br />I figured all of this out yesterday evening after a meditation on the subject and then began my modified elimination diet, using prior food journals and the above research to create a menu for myself.<br /><br />Here are today's stats:<br /><br />@ waist 29" <br />2" below belly button 31.6"<br /><br />(yesterday was 30 and 32" respectively)<br /><br />Breakfast:<br />-TJ's Chicken Apple Sausage (1 piece, microwaved, since Tay made eggs on the Le Creuset)<br />-1 of the Awful Almond/Coconut Cookies I made last night<br /><br />Snack:<br />-1/2 Inspired Cookie, Choco./Jasmine<br />-1 of the Awful CookiesKristenhttp://www.blogger.com/profile/04967791305383934002noreply@blogger.comtag:blogger.com,1999:blog-7222071817870631597.post-65103531786927518752009-03-29T21:28:00.000-07:002009-03-29T21:37:40.095-07:00Wine Contains Casein?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqHtMdLXxve1B3UVROuagqfFg4m4pj8l0Fb7FIASQJ9XeI20U3dqO9p33KFgOPpkF0ekydwX4RTcLFqkm7TAPgAZROg9990uzAwu6j94ahQUksqYRJzZoxoLEhIRhzsRcEVFVx47JUF0/s1600-h/iStock_000006414152XSmall.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 132px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqHtMdLXxve1B3UVROuagqfFg4m4pj8l0Fb7FIASQJ9XeI20U3dqO9p33KFgOPpkF0ekydwX4RTcLFqkm7TAPgAZROg9990uzAwu6j94ahQUksqYRJzZoxoLEhIRhzsRcEVFVx47JUF0/s200/iStock_000006414152XSmall.jpg" alt="" id="BLOGGER_PHOTO_ID_5318835323465986482" border="0" /></a><br />For months I have been trying to figure out why sometimes I feel so much better than others. I've suspected that I am getting "glutened" or even "caseined." But how?<br /><br />Who'd have thought I could be getting "caseined" from wine?!<br /><br />I am not even certain how I first came to realized that wine is sometimes fined with casein, but in the course of me research, I found this helpful article: <a href="http://www.wisegeek.com/contest/is-your-wine-fined.htm">Is Your Wine Fined?</a><br /><br />Looking over my diet, it made perfect sense. But how am I to know which wines are safe? Look for vegan wines. Wines labeled "vegan" (not vegetarian) contain NO animal products/byproducts.<br /><br />Unfortunately, finding vegan wine is not as easy as it sounds--even at Whole Foods. Some stores have begun labeling vegan products, but others do not. I did however fine this incredibly helpful resource: Barnivore's <a href="http://www.barnivore.com/">Vegan Wine List. </a><br /><br />Cheers!Kristenhttp://www.blogger.com/profile/04967791305383934002noreply@blogger.comtag:blogger.com,1999:blog-7222071817870631597.post-72020784781086061372009-02-04T10:56:00.000-08:002009-02-04T11:05:26.376-08:00Crazy for Cider QuinoaSince even just the suspicion of a gluten sensitivity I have been cooking up <span class="blsp-spelling-error" id="SPELLING_ERROR_0">quinoa</span>. Though about a month ago I was ready to give up on the stubborn grain after my favorite marinade was no longer available at Whole Foods. <br /><br />Flavoring this stuff is just never very easy--it requires just the right balance and potency. So unless you can actually still eat dairy and thus enjoy a good <span class="blsp-spelling-error" id="SPELLING_ERROR_1">quinoa</span> risotto, I am sure you know have fought similar battles.<br /><br />Recently, however, I figured out my personal, perfect <span class="blsp-spelling-error" id="SPELLING_ERROR_2">quinoa</span> dish! After learning more about the possible digestive benefits of garlic and apple cider vinegar, I began incorporating them into just about every dish. I buy the brand Bragg's, since the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">pasteurized</span> stuff never tastes the same, but I do microwave or cook it in, since there is supposedly a slight risk in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">consuming</span> raw cider vinegar.<br /><br />I wash my <span class="blsp-spelling-error" id="SPELLING_ERROR_5">quiona</span>, dump in a one-t0-two count of apple cider vinegar, add a splash of olive oil, a couple of chopped garlic cloves and begin to simmer. Once the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">quinoa</span> is stirred and coated, I dump in the water and cook away, adding kosher salt to taste. <br /><br />This is the best tasting <span class="blsp-spelling-error" id="SPELLING_ERROR_7">quinoa</span> I've had. The sour cider completely changes the taste, much to my liking!<br /><br />The costs/benefits of apple cider vinegar are still controversial, but for girl who can't even eat cheese, I crave some complexity of flavor, and the cider really hits the spot.Kristenhttp://www.blogger.com/profile/04967791305383934002noreply@blogger.comtag:blogger.com,1999:blog-7222071817870631597.post-85547315450344143032009-01-27T10:38:00.001-08:002009-01-27T10:38:51.001-08:00Whole Foods Chicken: An Educational ExperienceDuring the week I often make lunches easier by picking up a Whole Foods rotisserie chicken. I usually opt for the perfectly plain, and then <span class="blsp-spelling-error" id="SPELLING_ERROR_0">de</span>-bone it and flavor it with a marinade. Though I have always appreciated the clear list of ingredients in case I might want to branch out and try another seasoned variety.<br /><br />Today, however, I learned something very interesting. The chickens were still in the cooker, when a very nice cook asked which kind I preferred, then removed and packaged one for me. Unfortunately, she misheard me and I realized that I cannot eat the lemon-herb seasoned chickens because of the ingredients (I can't have wheat or dairy).<br /><br />I apologized and said that either the classic or perfectly plain would be find, but the lady was very nice and grabbed the plain chickens off of the top bar, informing me that the classic chickens are cooked at the very bottom of the cooker--so all of the other chickens (including <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">barbecue</span> and lemon herb) drip down, contaminating the classic chickens.<br /><br />Needless to say, this is disturbing. Nowhere on the label does it say that that the chickens could be contaminated, but then again, they do not say "gluten-free" either.<br /><br />Fortunately, I just received a very positive response when I called national headquarters. I spoke with Customer Service Specialist Jessie Walker who said that he would send out a global e-mail immediately on this subject. He was careful to warn that their kitchens are unfortunately, not dedicated gluten-free, so there is always a risk of cross-contamination. But that this is an easy enough fix: cook the plain on top, the classic right below, and all else underneath those.<br /><br />I sure hope that my phone call does make a difference. Though in the future, I will definitely try to only buy chickens fresh out of the cooker so that I can ask on which level the were cooked.Kristenhttp://www.blogger.com/profile/04967791305383934002noreply@blogger.comtag:blogger.com,1999:blog-7222071817870631597.post-34554855631563269062009-01-12T11:09:00.000-08:002009-01-12T12:07:20.403-08:00Gluten-Free, Casein-Free and Really Good Spinach Frittata<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2040x5fTpw1QpuvBYCNzmlgK0k4M25FsAzcgz6WrH6PQt68XPbcmwF5qTeOLtpsV0dj5jZ2Qqd65zLjhhRi5Q11szNJ0rYAS6T5Z1k9lb5powVTnPPAh_1UKiGL4e6IB8ZoH0k_-Mpd4/s1600-h/010.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 246px; height: 185px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2040x5fTpw1QpuvBYCNzmlgK0k4M25FsAzcgz6WrH6PQt68XPbcmwF5qTeOLtpsV0dj5jZ2Qqd65zLjhhRi5Q11szNJ0rYAS6T5Z1k9lb5powVTnPPAh_1UKiGL4e6IB8ZoH0k_-Mpd4/s320/010.JPG" alt="" id="BLOGGER_PHOTO_ID_5290491587745888274" border="0" /></a>Today I wish I were a better photographer. So many bloggers have these gorgeous images of the foods they cook that just makes your mouth water. Sorry y'all, I am not one of them!<br /><br />But if you are looking for a healthy, lower-care recipe, this one's quite good!<br /><br />My Aunt Di introduced me to oven baked spinach frittatas a few years ago, and since then, I have been trying to create my own gluten-free, casein-free version<br /><br />What You'll Need:<br />2 pkgs. of frozen chopped spinach<br />1 pkg. cheese singles (we used Rice cheese, gluten and casein free)<br />1/2 cup gluten-free flour blend<br />1/2 tsp. xantham gum<br />4 eggs<br />4 egg whites<br />1 pkg. bacon<br />butter substitute<br /><br />Heat oven to 425, take a muffin tin and put a small dollup of gluten/casein free butter substitute into each cup (about 1/3 tsp.) and place this in the oven for a couple of minutes until the butter substitute is melted to leave a thin layer coating the bottom of the tin and set aside.<br /><br />Spray a cooking skillet with olive oil and cook spinach just until thawed adding Tony Chachere's or salt for flavoring.<br /><br />Beat eggs and egg whites in a large bowl with an electric mixer. Add in gluten-free flour blend, xantham gum and mix. Then add about 6 squares of Rice cheese crumbled or sliced into little bits and add in the cooked spinach (spoon the spinach in, trying not to pick up excess moisture left at the bottom of the skillet). Mix.<br /><br />Take the bacon and wrap a slice around the inside of each muffin cup, then fill the bacon cup about 3/4 full with the spinach mixture. Top each cup with slices of the remaining pieces of Rice cheese.<br /><br />Bake for 35-45 minutes. You may want to take one out and check the filling to cook it to your liking, for crispier, cook 45, for more gooey, cook 35, but be sure the egg is cooked completely.<br /><br />These are even great stored in the fridge and heated in the microwave for about a minute!<br /><br />Enjoy!Kristenhttp://www.blogger.com/profile/04967791305383934002noreply@blogger.comtag:blogger.com,1999:blog-7222071817870631597.post-26261400952144082962009-01-04T16:22:00.000-08:002009-01-04T16:58:53.020-08:00Okay, It's Not ALWAYS Easy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYhR8_LOfM1aohAPimsMc7rq6dLlsIqOieEapDIY7-yA26TvK9YuxOtE5fV28Px05-kDqGvuN8VxfEEZ4dyt18b2ZAO1JtFgkhD6mrkQZsxcUHcFjZ3jmKRY03-QOqExS5sYM1GmsiHLE/s1600-h/iStock_000001957273Large.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYhR8_LOfM1aohAPimsMc7rq6dLlsIqOieEapDIY7-yA26TvK9YuxOtE5fV28Px05-kDqGvuN8VxfEEZ4dyt18b2ZAO1JtFgkhD6mrkQZsxcUHcFjZ3jmKRY03-QOqExS5sYM1GmsiHLE/s320/iStock_000001957273Large.jpg" alt="" id="BLOGGER_PHOTO_ID_5287605683437227346" border="0" /></a><br />For the most part, when asked whether sticking to a strict gluten and casein-free diet is challenging, I say, "no." Restaurants are usually so accommodating, often preparing me a personalized dish that is simply off-the-charts in taste and completely safe. Natural grocers like Whole Foods Markets offer a growing number of gluten-free specialty foods. And the web abounds with the creative, ingenious creations of thousands of gluten-free bloggers/chefs.<br /><br />So for the most part, avoiding gluten and dairy like the plague is no big deal. For New Year's I even baked the most amazing gluten-free pizza for my boyfriend and I, of course my half had just a sprinkling of soy/rice cheese, since the rice cheese we'd bought for him we realized contained casein. But still, with homemade marinara sauce, fresh baked crust and fresh, deli-sliced prosciutto and salami, it was a masterpiece.<br /><br />Then, occasionally, there comes a day like today. After napping away most of the afternoon, I finally felt well enough to plan a menu for the week and venture out to my neighborhood Whole Foods Market. I had planned to make chicken tenders breaded in smashed brown rice crispies, a spinach frittata and get some different veggies. We were both starving, and off we went, list in hand.<br /><br />But when we made it to the butcher counter, there were no packages of chicken breasts left. Well, there were two very large--too large, packs, but apart from being larger than we needed, they were the sort of packs that were left behind only because they were the sort of packs that you pass over when selecting the best looking chicken. And considering that the chicken behind the glass case was several dollars more expensive, I was coming to terms with the fact that my menu was quickly going out the window.<br /><br />I decided instead to head towards the perfectly plain roasted chickens. I could de-bone it in shredded pieces and mix it with a flavorful gluten/dairy free marinade. Plus since these are already cooked, this would at least be easier to make a meal out of. However, these too were sold out. Durnnit.<br /><br />Starting to feel quite discouraged, my boyfriend and I decided to scrap our grocery shopping plans for this evening, I would come back tomorrow after the shipments had arrived. But we did still need to each find something to enjoy for dinner tonight. I scoured the hot dishes in the prepared food section, only everything that appealed seemed to have some random glutenous ingredient added into the mix. Double durnnit.<br /><br />At this point, I was hungry, feeling unwell, and left without a clue over what to eat. I wandered aimlessly, but nothing appealed. My boyfriend came home with a bag of food to enjoy tonight, I came home with one box of cereal. <br /><br />Okay, yes, I am feeling sorry for myself. No, this is not the worst thing to ever happen, but, these days do happen: days that I want to yell at someone for making my body this way, days in which I want someone to blame. <br /><br />But it will pass. <br /><br />Tomorrow I will be glad to know how to best nourish and care for my body. Tomorrow I will be proud to be a part of a community of people who watch for their body's every reaction to the foods they eat, a community that is open-minded and supportive. And tomorrow I will wake up, go back to the grocery and make a lovely gluten-free, casein-free meal.Kristenhttp://www.blogger.com/profile/04967791305383934002noreply@blogger.comtag:blogger.com,1999:blog-7222071817870631597.post-25785438914834630222008-12-31T09:36:00.000-08:002008-12-31T09:47:09.944-08:00Lou's Famous = Wellshire FarmsIt seems that I've made a Wellshire mistake.<br /><br />I was so excited this morning to fix these new gluten-free sausages that I just bought for the fist time from my local Whole Foods. I had never seen this brand before, and when I saw Lou's Famous sausages in flavors like skinless chicken apple and artichoke/olive I was thrilled!<br /><br />So I was a bit disappointed when, while cooking them, I realized that this "Lou's Famous" is actually a Wellshire Farms company, durnnit. Now, for those who don't know, several Wellshire Farms kids foods which were labeled "gluten free" were found to be contaminated with gluten when tested by the Chicago Tribune.<br /><br />I am just hoping that these sausages are perhaps made in a different facility, or are somehow not cross-contaminated. I looked up the website, and I really do have to say, that the Wellshire Farms family seems very nice, but I can't ignore the fact that their saftey standards have failed so many who are gluten sensitive.<br /><br />I know that this is very risky, but I am eating the sausage--since it was already cooked when I realized. I am just hoping that it is manufactured in another facility. I may also e-mail the company to inquire. Only time will tell now.Kristenhttp://www.blogger.com/profile/04967791305383934002noreply@blogger.comtag:blogger.com,1999:blog-7222071817870631597.post-53422242420729920082008-12-30T23:33:00.000-08:002008-12-30T23:42:56.064-08:00At Least Whole Foods is (Finally) Doing the Responsible ThingFor any who hasn't seen it, this is a very interesting article in follow-up to the whole <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Wellshire</span> Farms conspiracy. Okay, so "conspiracy" is a bit of an exaggeration, but in the gluten-free community the company's <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">blatant</span> disregard for the health of its customers is just utterly mind-blowing.<br /><br />Well, yes, I am being dramatic, but I must admit that even though I do feel badly for the employees of that company, it does give me pleasure to see the shelves overflowing in <span class="blsp-spelling-error" id="SPELLING_ERROR_2">unpurchased</span>, unpopular <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Wellshire</span> products. Now, do understand, that if the company were to do the responsible (and yes, expensive) thing and pull those products, and immediately begin relabeling or safety testing to ensure the absence of any gluten contaminants, I would be much kinder. But a disregard for your and my health leaves me with a somewhat sour taste.<br /><br />Anyway, here's the article, I'll be quiet now:<br /><h1><span style="font-size:100%;"><a href="http://www.tradingmarkets.com/.site/news/Stock%20News/2103520/"><span>Whole Foods pulls 'gluten-free' products that contain the substance</span></a></span></h1>Kristenhttp://www.blogger.com/profile/04967791305383934002noreply@blogger.comtag:blogger.com,1999:blog-7222071817870631597.post-6349198260922276112008-12-17T11:01:00.000-08:002008-12-17T11:37:53.727-08:00Honey Baked DisappointmentI do apologize for my little hiatus here. But very soon (maybe even by tomorrow) I will be able to proudly introduce you all to the gluten-free site that my boyfriend and I have been busy building. So, shall I get to the point of why I am so utterly disappointed in the HoneyBaked Co.?<br /><br /><img id="BLOGGER_PHOTO_ID_5280843665677640210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 212px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuK0bHcMKP3HJ8J7_15OWzYSRlf2GFZRgYa7LRxK2kOy0j2FlVC-PKTC0zDdY-17VCndbt1Ftojig1vsDEIx5Q1WQ7JJ8ZVBIMRUtkf_gfEGsx65EzJeTUnM19akBsjeHnw5d8bBqZuMA/s320/iStock_000007254937XSmall%5B1%5D.jpg" border="0" /><br />A bit tired of the same ole' recipes, I decided to purchase a turkey breast from the HoneyBaked Co. It would feed us for the better part of the week, and seemed like a nice treat for out tastebuds.<br /><br />Well, I looked online to verify their gluten-free status and found this under the FAQ section of the HoneyBaked website:<br /><em>Do your hams or turkey breast contain glutens? We have reformulated our glaze to be considered free of allergens. This means our hams and turkey breasts DO NOT contain glutens.</em><br /><br />I even called ahead to be sure that my venture out in a hail storm would prove successful. I showed up at the HoneyBaked store and waited in line patiently for 20 minutes or so, and then it was my turn, I was starving, and about to possess a delicious HoneyBaked Turkey!!<br /><br />I voiced my order and was asked whether I preferred the smoked or roasted version. I asked if both were gluten-free. This question quickly managed to stun the entire staff at work, no one knew a) what was in the turkeys and b) what gluten was. I informed them that gluten is the protein of wheat, barley or rye, and simply asked for an ingredient list, so that I could check--even though the website stated that all the turkeys (and hams) are gluten-free.<br /><br />Sadly, the only ingredient list that even the manager was able to produce was a 10 yr. old small sliver of plastic plastered to one of the registers which listed off one solitary ingredient list. Now, against my better judgement, I could have chosen to ignore the fact that "corn syrup" was a main ingredient, but "wheat starch" was NOT okay. I mentioned the website, and offered that the formula might have been changed, but the manager insisted it hadn't.<br /><br />I was starving, and bummed, but went to Whole Foods and wound up making chicken tenders dipped in crushed brown rice crispies and sauteed/pan fried---YUM! I also e-mailed the HoneyBaked Co. to find out their take on this situation, and whether or not their products are in fact gluten-free. Here is their reply:<br /><br /><em>Can you tell me what store you visited? The gluten free formula is for the South East division of the HoneyBaked Ham Company. You may have visited a store outside of our division</em>.<br /><br />All I can say is, SERIOUSLY?! I have, however, replied asking whether this is indicated anywhere on their website, or if they plan to mention it at all.<br />I just received another reply:<br /><br /><em>There are different divisions of the HoneyBaked Ham Company and they do have different ingredients. When you visit the main website which is </em><a href="http://www.honeybaked.com/" target="_blank"><em>www.honeybaked.com</em></a><em> you will be asked to specify what state you reside in. Once you pick the state, it will direct you to the division in your area. You will need to visit the website for our California division to find their nutritional information. They may have gluten free products but I am not sure.</em><br /><br /><br />Ultimately, when you consider the severity of food allergies and intolerances, and HoneyBaked's levels of irresponsibility, it is simply mind blowing. An internet search for "HoneyBaked, gluten-free" can quickly lead you to any of their division's web pages stating that the hams and turkeys are gluten-free, but if you don't live in that same state, you may get a glutened ham or turkey.<br /><br />The company would do much better to list states which offer gluten-free turkeys and hams, instead of being so vague. I for one, will be avoiding the HoneyBaked products from here on, and consider that HoneyBaked products are not gluten-free, since unless you know the origin of the ham or turkey, you won't know whether or not it has gluten until perhaps too late.Kristenhttp://www.blogger.com/profile/04967791305383934002noreply@blogger.comtag:blogger.com,1999:blog-7222071817870631597.post-37127459768294155192008-11-21T15:07:00.000-08:002008-11-21T15:17:58.219-08:00Do Not Purchase Wellshire Farms ProductsThis is astonishing news--and not the good kind!<br /><br />According to an article in today's Chicago Tribune, Wellshire Farms, who markets their products with "gluten free" labeling, has not been upholding thier safetly standards. Children have been having severe allergic reactions to supposed "gluten free" products. Here is a link to the article:<br /><br /><a href="http://www.chicagotribune.com/features/lifestyle/health/chi-081120-allergens-tribune-investigation,0,506031.story?page=1">Children at Risk in Food Roulette</a><br /><br />Interestingly enough, I switched my morning breakfast a few months ago to include Wellshire Farms sausages. After eating them I always notice those all too familiar old acid stomach symptoms. I know that I have the symptoms after eating them, but they are labeled "gluten free," so I assumed I may have some other obscure food allergy or intolerance. I have also been suffering from an incurable sinus infection, that despite multiple antibiotics has refused to go away. <br /><br />I am on my way to return my recent Wellshire Farms purchases now. I have also contacted Whole Foods regarding this issue, I will let you know what I find out.Kristenhttp://www.blogger.com/profile/04967791305383934002noreply@blogger.com