Unless you’ve been living far away from civilization, you’ve probably noticed a trend of folks avoiding grains or more specifically, gluten. While we can debate the merits or harmful effects of gluten/grain consumption, one thing is certain, there are those that simply can’t eat gluten. Who are these people? Well, two of them are my friends; a mother and daughter, who for years suffered from unexplained stomach, digestive, and other “IBS” systems. Last year, they were finally tested and and low and behold, were diagnosed with celiac disease. For those of you who may not be aware, here is what celiac disease is:
Celiac disease is an autoimmune digestive disease that damages the villi of the small intestine and interferes with absorption of nutrients from food. What does this mean? Essentially the body is attacking itself every time a person with celiac consumes gluten…Left untreated, people with celiac disease can develop further complications such as other autoimmune diseases, osteoporosis, thyroid disease, and cancer.
- National Foundation for Celiac Awareness
Um, I don’t know about you, but the thought of a bagel causing my body to “punch itself” sounds downright miserable. My friend on the other hand, is feeling better than she has in years. Even though it is difficult finding her way through living a life and raising her daughter without gluten (aka pasta, beer, bread, pastries, cookies, cake and essentially every other addictively delicious carb), finding an explanation for all her intestinal issues is such a relief. Note that people with celiac cannot tolerate any gluten. Even a few crumbs can have an effect and trigger an internal attack.
I have a family member who is also gluten-free. He doesn’t have celiac disease, but notices a marked difference when he eats gluten and when he doesn’t. He’s always been prone to having nose-bleeds and won’t have one for months, accidentally eats some gluten and voila, his nose starts dripping. He has chosen to skip the gluten completely and since he visits regularly, I’ve gotten used to checking packaging for hidden gluten.
Apparently, I’m not there quite yet. We needed some more garlic salt and picked up this jar at Whole Foods. It is their store brand, 365. On the label is says “Garlic Salt,” which to me, should be mean garlic and salt. One would think it would be so simple (remember my Lawry’s Garlic Powder post awhile back? What is it with this seasoning!). Here is the actual ingredient list on the Whole Foods 365 Garlic Salt jar:
Ingredients: sea salt, garlic, breadcrumbs (unbleached wheat flour, calcium carbonate, salt, leavening [ammonium bicarbonate]), onion, silicon dioxide (to prevent caking), parsley.
Sea salt – check. Garlic – check. Breadcrumbs – check…wait, what the heck? Why oh why would there be breadcrumbs in garlic salt? The only reason I can think of is it is cheap. It’s a filler, one that makes this 6oz jar look like a great value. Except, I’m not really getting garlic salt, it’s more like I’m buying ground-up garlic bread. While it irks me that I’m getting bread in my seasoning, it makes me more annoyed that people like my brother and especially people like my dear friend and her daughter, could be eating gluten without realizing it due to sneaky practices like this. The Whole Foods garlic salt is only one example of hundreds of “hidden” gluten sources in packaged foods. This reminds me yet again, that the only true way to know what you are eating is to make it from scratch, grow it from seed, and only buy from farmers/vendors/sources you trust and always, always read the label.
Quick Tip: Buy plain garlic powder (be sure to check the label!) and mix in your own sea salt to make basic garlic salt.
“Whole Foods Market supports California’s Proposition 37 requiring mandatory labeling of genetically engineered foods by July 1, 2014 because it has long believed its customers have the right to know how their food is produced.”
This honestly shouldn’t be news. The fact that a health food store like Whole Foods wouldn’t support mandatory labeling of GMOs (genetically modified organisms) is preposterous. Or is it?
Whole Foods Market announced this week that they are in support of Prop 37. They even created this nifty green image to show their Prop 37 love. My question is, what took em so long?? With election day only weeks away, Whole Foods should have been on this wagon months ago.
Turns out that while they do support Prop 37, they have a few reservations. Specifically, they think the upper limit for processed foods containing GMO ingredients should be 0.9% instead of the 0.5% in the proposition. Their reason? To keep it in line with “the long-established international labeling standard.” Secondly, Whole Foods was hoping for California Attorney General Office’s oversight. They explain their fear in the press release:
“…manufacturers could be compelled to label products with ‘May be Partially Produced with Genetic Engineering’ even if it is not the case to avoid costly litigation and protect themselves. This could result in consumers receiving inaccurate information, which is contrary to the intent of the proposition itself.”
The CA Right to Know camp has responded to the costly litigation claims, in general, by saying, “There is no reason to believe companies will violate the law as most companies honestly label their food for calories, fat content, allergy risks and other information consumers want to know, whether or not that information is favorable to product sales. One can expect that companies will comply with the law and there will be little if any need for lawsuits.”
Regardless of their few reservations, I am quite frankly relieved that Whole Foods has supported Prop 37. This is an issue close to my heart and one that I expect certain companies to embrace.
Be Food Smart is a proud supporter and partner of California Right to Know and Yes on Prop 37. To learn more about Prop 37, visit: CA Right to Know.
Image Source: Whole Foods Market
As summer winds down, it’s time to start thinking about what you’re going to be packing in those lunch boxes, snack bags, and what you’ll be feeding the kiddos when they come bounding off the bus. First and foremost is to feed them a nutritious, protein-packed breakfast to start their day. And, no, a Pop-Tart doesn’t count. Those tasty pastries are essentially a giant candy bar filled with sugar, HFCS, trans fats, artificial colors and sodium. Don’t get me wrong, I loved them growing up, but the over 50 ingredients inside can lead to a myriad of health problems down the road and a sugar crash before they even finish first period.
A great start to the day could include a scrambled egg with whole grain toast, whole grain waffle with peanut butter, oatmeal with berries, or a protein smoothie (blend berries, whey protein powder, nut butter, spinach, yogurt, milk or milk alternative).
There are many prepackaged options out there for lunches, but be careful of dangerous preservatives, trans fats, excessive amounts of sodium and high fructose corn syrup (HFCS) that are often laden in those foods. The worst offenders are Lunchables, 100-calorie snacks, packages of chips, cheez-its and juice boxes. The winner for worst offender is the Uncrustable sandwich. It contains 38 ridiculous ingredients (5 of which are sugar and more than a dozen are chemicals) like HFCS, trans fats, sorbates, sulfates, and phosphates. A simple PB & jelly takes 1 minute to make – please make them from scratch. I’m disgusted that my children’s school offers these as alternatives to a hot lunch.
So, here’s my shopping list for the Back-to-School Pantry:
It’s important that lunch contain a protein item, a whole grain carb option, fruit and lots of water. Kids don’t need a sugary treat or cookie for lunch. Between all the treats and birthday parties at school, they get enough sugar! They need a highly nutritious meal that can carry them through the rest of the day for optimal learning.
Some of my favorite containers:
Top photo by o5com via Flickr
About the author:
Cindy Santa Ana, CHC
Cindy Santa Ana is a Certified Health Coach dedicated to helping clients discover the healing properties of real food. Successfully healing her own allergies, high cholesterol and migraines with health-promoting foods and exercise was the catalyst that transformed Cindy’s life, health and profession, and she is passionate about sharing this information with others. www.UnlockBetterHealth.com
Note: Some images and/or highlighted product names link to Amazon. If you make a purchase through one of our product links, Be Food Smart receives a small commission that does not cost you anything. Need to buy something from Amazon? Use one of our links and your purchases during that shopping trip will help benefit Be Food Smart.
California has issued numbers to all the propositions which will be on the November ballot. Prop 37 is the California Right to Know Genetically Engineered Food Act. That’s quite a mouth full (extra pun intended). In November, I, along with other Californians, will cast a vote to decide if we have the right to know if our food is genetically modified. Should Prop 37 pass, many speculate that other states will quickly follow and hopefully, we’ll have labeling on a national level soon after.
Polls across the US show that more than 90% of the public supports labeling of genetically modified foods (GMOs). With near unanimous support, you’d think this would be a done deal. Except for the fact that we are going up against Big Food and Big Ag who desperately want Prop 37 to fail. Soon you will start to see the airwaves filled with ads and false claims about why we shouldn’t label our food. Here are a few tactics to expect (taken directly from the CA Right to Know website):
Cost inventions: Allegations that labeling genetically engineered food would raise the cost of groceries by “hundreds of dollars” a year are false. There is absolutely no evidence to back up these claims. If the California Right to Know initiative becomes law, there will be no increased cost to consumers. The initiative simply requires adding a little bit of ink to existing labels. Companies have 18 months to comply with the new labeling law, and they typically change their labels within this time period anyway.
Language lies: Claiming that “the language is confusing” is a standard approach of opponents. In this case, the opposition is working hard to convince people that the Right to Know initiative will prevent non-GMO foods, such as canned olives, from being marketed as “natural.” This is false. The initiative applies only to genetically engineered foods. The California Attorney General’s office has already rejected the opposition’s claims that the initiative could be applied to non-GMO foods. The AG’s summary of the ballot initiative clearly states that the initiative applies to genetically engineered foods, not other foods.
Lawsuit boogeymen: Whipping up fears about trial lawyers is a key strategy of the opposition. Their website claims the initiative will authorize “bounty hunter lawsuits.” This claim is false and makes no sense. The California Right to Know initiative does not allow bounty hunter fees, so there is no economic incentive for lawyers to sue. Furthermore, the labeling law is easy to comply with – it merely requires labeling food that contains genetically engineered ingredients. There is no reason to believe companies will violate the law. Just as they accurately label their food for calories and fat content, companies are likely to disclose genetically engineered ingredients.
Americans can’t handle it? The opposition website opens to a photo of a confused looking elderly gentleman staring at a grocery store shelf. This implication is that American consumers won’t be able to understand labels that include information about genetically engineered ingredients. This is insulting. The truth is that the overwhelming majority of Americans want to know if their food is genetically engineered. Several polls indicate that 9 out of 10 voters want mandatory labeling of GMOs (Mellman 2012, Reuters 2010, Zogby 2012). A recent poll of 500 California adults by San Francisco television station KCBS found that 91% backed labeling.
Currently, more than 40 countries already label GMOs; I suppose we’re just a little behind as one of the only remaining developed nations to not label. “Prop 37 is about our fundamental right to know what’s in the food we eat and feed our children,” said Stacy Malkan, a spokesperson for the California Right to Know campaign. We fully agree and urge everyone to spread the word. YES on Prop 37!
Be Food Smart is proud to endorse the California Right to Know Campaign.
Newsflash: Corn sugar will not be the new name for high fructose corn syrup.
Back in 2010, the Corn Refiners Association (“CRA”) filed a petition with the FDA asking them for permission to use the term “corn sugar” as an alternate common name for high fructose corn syrup (“HFCS”). After 20 months of waiting, the FDA finally responded and surprisingly, they gave the CRA a big fat no.
So what’s the big deal if the majority of our food contains soy? Well, if you’re like Kathy Kottaras’ daughter M, it may mean yet another ear infection and up to six months of antibiotics. Why? Both M and her dad, Matthew Frey, have soy allergies.
Matthew and M struggled with constant illness. For Matthew it was digestive problems and for M it was sinus infections, ear aches and congestion. Matthew’s visits to the doctor always led to more antibiotics and it was only after an elimination diet that he finally figured out he was allergic to soy. I chatted with Kathy Kottaras of Subtract Soy Now to understand what’s going on with soy in our foods, why it’s problematic, and why she’s fighting to get soy out of America’s most popular cookies.
Picture this: You head into Starbucks or Peet’s Coffee for your favorite morning vice. You’re trying to be more eco, so you hand the barista a glass canning jar to fill up. Wait, what? Yes, you read that correctly. The brilliant minds behind this amazingly simple idea created Cuppow; a thin, plastic “sipping” insert that turns a wide-mouthed canning jar into your daily travel mug. When you think about it, it just make sense. Canning jars are made from heat-resistant glass, they are cheap, pretty durable, and most of us already have a few laying around. Joshua Resnikoff and Aaron Panone are the genius minds behind this ultra cool device and for $7.99* you get a reusable, BPA free, dishwasher safe, 100% recyclable Cuppow. Let’s not forget the street cred you’re going to earn toting one of these babies around. Must. Have. One. Now.
Watch this 1 minute video to see Cuppow in action. For more information and to order your own, visit: cuppow.com.