there is this murky area of those with gluten reactions, including gluten sen- sitivity,” says Fasano, who led the new study. “This is where we are looking for answers on how to best diagnose and treat this recently identified group of gluten-sensitive individuals.” Until more definitive answers come to light, those who suspect they might have an issue with gluten can try going gluten-free for a period of time, like Mahaffey. “I had to become a label reader,” she advises, “because even things like bottled soy sauce can contain gluten.” She buys baked goods at a lo- cal gluten-free bakery, still enjoys wine with gluten-free snacks, uses gluten-free
dough to make her own pizza at home, and has become a fan of risotto. For people that travel on a similar path, the feel-good benefits of a gluten- free diet can more than make up for some of the inconveniences. “You just make it work,” says Mahaffey. On a recent get-together with longtime col- lege friends at a chalet in Gatlinburg, Tennessee, Mahaffey brought her own snacks and breakfast foods, asked ques- tions about the menu when they went out to dinner, and ended up having a great, gluten-free time.
Claire O’Neil is a freelance writer in Kansas City, MO.
How to Shop for Gluten-Free Foods A
long with choosing products that are gluten-free, it’s also a good idea to look for organic and minimally processed natural foods— sorghum syrup, for example, makes a good sweetener—whenever possible.
Baking supplies. Natural sweeteners such as locally produced honey, salt and pepper, herbs and spices, tapioca, baking soda, baking powder, cornmeal, gluten-free flours, baking chocolate and dried cocoa powder.
Beverages. Coffee and tea (always check the gluten-free status of flavored types), soft drinks and fruit juice.
Breakfast foods. Rice and corn cereals meant to be cooked or eaten from the box, gluten-free cereals and gluten-free frozen waffles.
Condiments. Vinegars (except malt vinegar), mustard, ketchup, horserad- ish, jams and jellies, honey, maple syrup, relish, pickles and olives.
Fats and oils. Vegetable, canola and olive oils, mayonnaise and salad dress- ings (check labels).
Foods in packages, cans and jars. Plain, canned fruits and vegetables, applesauce, cranberry sauce, canned beans and lentils, canned fish (e.g., tuna, salmon and sardines), organic packaged soups, corn tortillas and
44 Collier/Lee Counties gluten-free pastas and spaghetti sauces.
Frozen foods. Plain, frozen fruits and vegetables, gluten-free frozen waffles, and ice cream, sherbet and ices (check labels for added ingredients).
Grains, seeds and starches. Qui- noa, rice, buckwheat, chickpeas, flax, sunflower seeds and potato starch. (See Gluten-Free Baking article on pages 40- 43 for a full list of gluten-free flours.)
Meat and fish. All fresh beef and poul- try, fish and shellfish; for any prepack- aged or pre-wrapped item, check the label for additives.
Nuts and beans. Dried beans and peas, plain nuts; nut butters such as peanut, almond and cashew.
Produce. All fresh fruit, vegetables, herbs and spices.
Refrigerated foods. Yogurts, milk, half- and-half, cream, whipping cream, sour cream, butter, vegan margarine, cottage cheese, cream cheese, aged cheeses, eggs, tofu, rice pudding, tapioca pud- ding and 100 percent fruit juices.
Snacks. Rice cakes, rice crackers, soy crisps, popcorn, cheese puffs, potato and corn chips, chocolates and dried fruits.
Source: Adapted from
About.com list by Jane Anderson, a medical writer spe- cializing in gluten-intolerance issues.
swfl.naturalawakeningsmag.com
Great Tastes for Gluten-Sensitive Shoppers
Local Stores List Their Favorites by Yvette Lyn
N
ot all gluten-free products are equally tasty. Whether preparing gluten-free mixes or eating pre- packaged foods, it can be a challenge to find products that are pleasing to the tongue. Too often, we stroll through store aisles reading labels, purchase a product and take it home, only to find that after a few bites it goes into the trash, or we reluctantly finish it because we think it’s too expensive to throw away. To determine the crème de la
crème of tasty, gluten-free foods and mixes, Natural Awakenings recently queried several local health food hotspots. Ada’s Whole Foods Market, Food & Thought 100% Organic Farm Market, For Goodness Sake and The Skinny Pantry are all paying attention to what gluten-sensitive shoppers vote for with their forks and fingers. Here, they share the results of that feedback: selec- tions that tantalize, rather than bore, the taste buds.
FORT MYERS
Ada’s Whole Foods Market Amy’s
Frozen pizzas
Bob’s Red Mill Products Almond Flour
Glutino
Gluten-Free Pretzels popchips
All-natural potato chips that are popped, not fried or baked; variety of flavors
Udi’s Millet & Chia Seed Bread
The Skinny Pantry Bell & Evans
Breaded Chicken Breast Tenders
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