Gluten free

[Editor’s Note: Kettle Cuisine has since discontinued their line of frozen soups. You can read more about their decision by clicking here. 

All gone…we love our job!

Twenty years ago, doctors told Jerry Shafir that his baby daughter, Kate, had celiac disease.

In 2007, when the FDA recommended a standard for gluten free foods, Shafir, who owns Kettle Cuisine, applied his expertise in the soup industry and experience in the celiac disease community to develop gluten-free versions, so Kate and everyone on a gluten-free diet could enjoy the same delicious, hearty and nutritious foods that other people take for granted.

The result was an impressive line of 10 different soups, chilies and chowders, six of which we tried – and loved: New England Clam Chowder, Angus Beef Steak Chili with Beans, Tomato Soup with Garden Vegetables, Thai Curry Chicken Soup, Chicken Chili with White Beans, and Chicken Soup with Rice Noodles. The soups are 10 ounces each and serve one person.

Taste, mouth-feel, aroma and ease of preparation surpassed expectations.

Here is our review… Read More »

OTTAWA, Feb. 2 /CNW/ – Prime Minister Stephen Harper is being asked to act on the concerns of millions of Canadians with food allergies and celiac disease and listen to the advice of prominent national medical, consumer and health organizations and pass proposed federal food labelling regulations now. The Prime Minister is also encouraged to heed the results of a new public opinion poll showing close to 70% of Canadians want regulations to affect all pre-packaged food and beverages and not grant a special exemption for the beer industry.

According to Angus Reid Public Opinion, 67% of Canadians approve of the proposed rules so they apply to all food and beverage companies, while only 21% believe the government should change the proposed rules to exempt the brewery industry from Read More »

[Editor’s Note: Warnings against the gluten-free diet are on the rise, which makes no sense given the facts that the rate of successful medical diagnosis of gluten disorders is woefully inadequate, replacing gluten containing foods with gluten-free alternatives has no detrimental affect on nutritional status and the benefits of  removing gluten from the diet of people who suffer from gluten disorders are widely documented. The following is a response by gluten-free author and expert, Ron Hoggan, Ed. D, to a recent piece in the Pittsburgh Post Gazette, “Dieters Warned on Going Gluten-free,” by China Millman.”]

Dear China Millman,

Thank you for your interesting article on gluten-free dieting.  I was very pleased to read that you include patients with non-celiac gluten sensitivity among those who should follow a gluten free diet.  I assume that you have arrived at your estimate of 20 million who are afflicted with wheat allergy, non-celiac and celiac gluten sensitivity using Dr. Fasano’s  estimate that 6 to 7 percent of Americans have what you refer to as this “milder form of gluten intolerance”.  There are other Read More »

The name certainly doesn’t sound appetizing, but GU is an essential part of many endurance athlete’s fueling.  When running longer distances, biking or participating ih triathlons athletes must consume some type of fuel to keep their bodies going.  Gu provides one such product for that purpose.  

GU Energy Gels are gluten-free and dairy-free, perfect for the Celiac athlete.  There are 10 different flavors of GU energy gels: Read More »

The world of gluten-free is just bursting with news this month.  It almost seems like there is more going on this month than the last quarter of 2010.  Great new for the gluten-free community, but it definitely makes it harder to keep up with the onslaught of new information.

Photo: Kikkomanusa.com

Listed below is the gluten-free news this Examiner has heard about this past week.

• Breads from Anna is getting ready to launch two new gluten-free mixes: Black Bean Brownie and Pizza Crust.  More details can be found here.  

• Kikkoman’s new gluten-free soy sauce is a Tamari-style soy sauce brewed with rice instead of wheat. Take note, though, that the sodium content (960 mg per one-tablespoon serving) is high compared with reduced-sodium, gluten-free soy sauces produced bySan-J, La Choy and Kari-Out.  Thanks for Gluten Free Philly for the information.

  Read More »

Mrs. Richardson’s dessert toppings make a fantastic gluten-free addition to any bowl of ice cream.  Top with some Cool Whip, nuts and a cherry and you have yourself a sundae.  Ice cream in the winter?  Of course!  

Mrs. Richardson’s, manufactured by Baldwin Richardson Foods Co., has several different varieties of dessert toppings. They include:  Read More »