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noun~

1. The tough, viscid, nitrogenous substance remaining when the flour of wheat or other grain is washed to remove the starch.

2. Archaic. glue or a gluey substance.

"Glue or gluey substance?" Yum-ee! Where can I get me some of that?! It is pretty frightening that we voluntarily ingest this stuff, isn't it?


"Gluten-free" is a term heard more frequently these days regarding food choices. If you haven't heard the term yet, chances are you will in the near future. Medical and health clinicians have been privy to the damaging effects of Gluten given their professions, but recently, many lay people have made the connection between high Gluten intake and adverse reactions within the body. Although many people have had to adhere to a Gluten free diet due to allergic reactions from the protein, others have chosen the Gluten free lifestyle because they have found its elimination has led to weight loss, increased strength and endurance, as well as better mental and emotional clarity.

The Question Is: Could omitting Gluten from your diet yield the same results?



 Gluten is a mixture of proteins derived from grass-related grains, particularly wheat, rye, and barley. Gliadin and glutenin comprise about 80% of the protein contained in wheat seed and, historically, have been considered an important source of nutritional protein, both in foods containing it and as an additive to foods otherwise low in protein. Although wheat supplies much of the world's dietary protein, a growing percentage of the populace, especially those with Celiac disease, can not consume Gluten without severe intestinal distress and other negative reactions in the body.


Gluten is always found in typical wheat, barley and rye grain-based products such as breads and pastas. But it is also present in many prepared, convenience foods such as canned items, sauces, cakes, cookies, crackers, salad dressings, and hundreds of other food items. In addition, Gluten is also found in non-food products that we use every day, such as stamp and envelope adhesive, medicines, and vitamins.




Countless thousands in the United States are sensitive to Gluten in their diets with an estimated 1 in 133 suffering from Celiac disease, the worst type of sensitivity. Celiac disease is an autoimmune digestive disease that damages the small intestine and interferes with absorption of nutrients from food. When people with Celiac disease eat foods containing Gluten, their immune system responds by damaging the villi of the small intestine which normally absorb nutrients into the bloodstream. Without healthy villi, a person becomes malnourished, regardless of the quantity of food eaten. That is why Celiac disease is also classified as a disease of malabsorption wreaking havoc on many bodily systems. For example, one person might have diarrhea and abdominal pain, another severe joint pain and fatigue, and the next person may be depressed, lack mental clarity, or become irritable for no apparent reason. In fact, irritability is one of the most common symptoms in children. Unfortunately, the symptoms of Celiac disease are varied which leads to a low diagnostic success rate. Symptoms may include, but not be limited to, one or more of the following:

What is shocking is that a person with Celiac disease may have no symptoms at all! In these cases, ignorance is surely not bliss since those people are still at risk for the complications of Celiac disease, including a forty times greater risk for intestinal cancers. The longer a person goes undiagnosed and continues to consume Gluten, the greater the chance of developing complications. In children, anemia, delayed growth, and weight loss can be signs of Celiac related malnutrition and indicate the body is just not getting enough nutrients. Malnutrition is a serious problem for children because they need adequate nutrition to develop properly.


Now, the GOOD news!

We at Heavenly Fodder have developed Gluten free recipes for all those comfort foods you thought you could never have again while adhering to a Gluten free diet! We understand that any foods listed with the word "free" attached, usually have a negative connotation but our products will change your point of view. Because we are so confident about our recipes, we invite our customers to come visit us and sample these creations so that we may illustrate our point.

We promise, you will not be disappointed!





BOTTOM LINE: IF GLUTEN SENSITIVE; ALWAYS READ LABELS!

FOR PEOPLE WHO ARE TRULY GLUTEN SENSITIVE OR CELIAC!
Debunking the term:
"GLUTEN FREE"

With the "GLUTEN FREE" industry expanding rapidly since the year 2000, many are looking to jump on the band wagon and rake in the profits from this buying trend. FoodNavigator.com reported that in 2001, the market for GF products was valued at $210 million and has increased at a compound annual growth rate of 27% to reach $696.4 million in 2006. The market is estimated to continue growing at 25% per year until 2010.

That is great news for celiacs and the gluten intolerant if, in fact, the products are truly gluten free. The problem is that many manufacturers are now using the term "GLUTEN FREE" when their products actually test out at several times the allowable number for gluten contamination. Presently, Codex, a World Health Organization affiliate, sets the international standard at 200 ppm and although many European countries use that number as well, other countries have set the standard at 20 ppm. Today in America, there is no existing standard as the FDA continues to hear arguments from celiac organizations and the food industry. Presumably the US will set the limit at 20 ppm when new regulation to govern GF labeling comes out in August of 2008. But that number is still under scrutiny given the lack of scientific data to correlate gluten sensitivity and its varied effects on each individual. Again, at the present time, there is no standard.

People looking to find a 0 ppm product will find it impossible, even when the product comes directly from a dedicated GF facility. As stated by the Gluten Free Certification Organization, "there is simply no test that can measure to zero." Not to mention, there is simply too much wheat/gluten production in this country to assume that at some point products will not be cross contaminated to some degree. Usually, the contamination is minimal enough as to not evoke a negative response. Some celiac's and gluten sensitive individuals can tolerate ingesting small amounts of gluten but not when it gets up into the hundreds, or worse yet, thousands, of parts per million.

The term "GLUTEN FREE" is becoming more apparent on many familiar products that have, historically, always been gluten free. This is good since many products are naturally gluten free and those that are gluten sensitive could use the actual labeling to clarify what they are buying. Most people naturally assume basic meats (barring processed ones like cold cuts or many rotisserie chickens),and produce (including most fruits and vegetables) are gluten free. In a perfect world that would be correct. Problem is, the FDA has stated that may not necessarily be true since the introduction of genetically modified foods may contaminate the mix. Imagine that? Having to ask at the store, "Do you carry GF tomatoes?" Not only that, even dry products people order from dedicated facilities, may have crossed paths with wheat down the line. We repeat, a 0 ppm number is impossible for any gluten free producer. Consumers need to realize this wherever they may buy foodstuffs labeled Gluten free whether it is at our store or any other outlet from health stores to grocery stores.

At Heavenly Fodder, LLC ,we are continually interviewing experts in the field to garner the newest information available during our product development. Obviously, since we are both celiac and gluten sensitive, we have personal objectives as well as business intentions in mind. If we have doubts about the integrity of any of our product line, they will be pulled. We know that our products will be superior compared to what is available in the common marketplace and we will continue to improve as we educate ourselves on the topic of GF food safety standards. When regulation comes down next year, we want to be at the top of the class! Many will not pass the test! Once in our own store, we are hoping to get GFCO certified, a tough test of quality, joining the ranks of the few!

For more information on Celiac disease and Gluten intolerance, please check out these sites:



33 Elm street, Manchester NH 03101 (603) 668-1689