gluten-free products – Gluten Free RN

Gluten Free Products EP048

November 3, 2017

by Nadine Grzeskowiak, RN with No Comment Podcast

The increasing number of gluten-free products on the market can be both a blessing and a curse. Yes, it gives us more options, but are those options truly safe and healthy?

Today the Gluten Free RN goes over the important questions to ask about the products you consume, explaining how the foods promoted by some gluten-free groups may be influenced by their corporate sponsors. She reminds us why we can’t simply trust the products labeled ‘gluten-free’ or ‘gluten removed,’ discussing the lack of oversight and standardization around classification and the cumulative effect of consuming a number of products that are just under the 20 ppm cutoff.

Nadine also shares a list of companies she trusts to consistently produce gluten-free products and offers suggestions around new food options we might explore. Listen in and learn to choose the nutrient-dense foods that will help your body heal!

What’s Discussed:

The importance of questioning the source of your information

Gluten-free groups take money from sponsors (corporations, pharmaceutical companies)

Why Nadine avoids the ‘gluten removed’ label

The questions to ask about gluten-free products

Is it manufactured in a designated facility?
From where do they source the ingredients?
Do they batch test those ingredients?

The cumulative effect of eating many products just under 20 ppm

Reliable companies that consistently produce truly gluten-free products

The challenges faced by newly diagnosed celiac patients

Feeling different
Loss of convenience

Why Nadine avoids gluten-free breads

New food options to explore as a celiac patient

Why Nadine recommends reevaluating the foods you consume

Ensure they are nutrient dense, don’t cause inflammation

Why you can’t trust product labels

Corporations given six months to update after ingredients change
Not required to test products labeled gluten-free (no oversight, standardization)

Nadine’s rules around choosing products

Five ingredients or less
Must be able to picture ingredients

by Nadine Grzeskowiak, RN with No Comment Podcast

Never assume. It makes an ass of u and me!

Not only do assumptions make you feel foolish, they can be dangerous. If you suffer from celiac disease or non-celiac gluten sensitivity, assuming that a product is safe and gluten-free can be hazardous to your health! Gluten is hiding is some surprising places, from cashews to PlayDoh, and it is in your best interest to remember that anything processed in the same facility with wheat is at risk for contamination.

Today the Gluten Free RN shares the many places she has discovered gluten ‘hiding in plain sight,’ including personal care products, olive oil and communion wafers. She offers advice around supporting companies that are 100% gluten-free, alternatives to gluten-containing products, and choosing nutrient-dense foods that will help you heal.

Nadine also covers labels, discussing why you can’t necessarily trust the information you find there, the many different names for wheat to look out for, and why you should take a look even when the product should be naturally gluten-free. She reveals some of her favorite gluten-free products as well as several companies that are committed to maintaining gluten-zero production facilities. Listen in and learn how to make good choices—without giving up the activities you love. Eating gluten-free doesn’t have to be a punishment, and the Gluten Free RN can’t wait to share!

What’s Discussed:

Why Nadine sticks with clearly marked gluten-free products

Some of the surprising places gluten hides

Olive oil, kombucha, hard ciders, smoothies and other drinks
Alcohol and malted beverages
Lipsticks, lip balms and gloss
Communion wafers
Supplements and medications
Play-Doh

Why you can never assume a product is naturally gluten-free

Anything processed in same facility with wheat is at-risk for contamination

Why Nadine encourages the support of companies striving to be 100% gluten-free

Don’t have to worry about safety
Sends message to companies with unclear labels

The many different names for wheat to watch out for on labels

Alternatives to gluten-containing products like bread, crackers and chocolate

Why you can’t trust labels

Companies have six months to change a label after ingredients, info has changed
Must read label every time buy product, refill prescription medication

The cumulative effect of consuming products that contain just under 20 ppm of gluten

Why Nadine urges you to be picky

Don’t settle for cheap filler foods
Only nutrient-dense foods will help you heal

Resources:

Ground Breaker Brewing

Red Apple Lipstick

Connect with Nadine:

Instagram

Facebook

Contact via Email

‘Your Skin on Gluten’ on YouTube

Books by Nadine:

Dough Nation: A Nurse’s Memoir of Celiac Disease from Missed Diagnosis to Food and Health Activism

What in the World Do I Eat? EP017

March 31, 2017

by Nadine Grzeskowiak, RN with No Comment Podcast

“Cheap food is an illusion. There is no such thing as cheap food. The real cost of the food is paid somewhere. And if it isn’t paid at the cash register, it’s charged to the environment or to the public purse in the form of subsidies. And it’s charged to your health.”

–Michael Pollan

Adopting a gluten-free lifestyle can be incredibly overwhelming, and many are resistant to the idea. Maybe you don’t want to give up the foods you love, or you don’t think you can do without pizza and beer. But the truth is that in order to heal, coping is your only option.

Nadine is here to tell you that going gluten-free is not as difficult as you think. In fact, if it’s hard – you’re doing it wrong! She recommends a number of healthy gluten-free and Paleo-friendly food options, explains how your taste buds will change as you rid your body of addictive proteins, and discusses how to approach your grocer to request gluten-free alternatives. It’s time to stop eating for convenience and begin eating to enjoy high-quality food!

What’s Discussed:

Why going gluten-free can be challenging

Emotional attachment to food
Function as reward/comfort

How to change your mindset to embrace the gluten-free lifestyle

Remember that there is plenty of other food to eat
Create a new ‘country’

Why celiac patients should avoid eating meat from cattle fed on grass treated with glyphosate

Celiac patients are trying to heal increased permeability of the intestinal wall
Chemical in Roundup can cause ‘leaky gut’

Nadine’s tips for realizing a healthy gluten-free diet

Don’t simply replace gluten-containing with gluten-free products
Focus on nutrient dense, whole foods high in good fat
Choose organic fruits and vegetables
Select 100% grass-fed, antibiotic free meat
Avoid dairy (proteins are molecularly similar to gluten)
Use almond, coconut or hemp milk and Kite Hill cheese/yogurt
Satisfy your sweet tooth with molasses, honey and occasionally maple syrup
Pick foods that have been processed very little or not at all
Explore new vegetables
Try bars when you are on the go (e.g.: Lärabar, EPIC, KIND)
Freeze fruits and vegetables to savor year round
Consider going Paleo (fruits, vegetables, nuts, seeds, meat, fish and eggs)

The benefits of turning your lawn into a garden

‘Growing food is like planting money’
Allows you to enjoy kale, tomatoes, beans, peas, peppers, squash, etc.

How to tailgate on a gluten-free diet

Explore gluten-free alcohol options (i.e.: Ground Breaker, 2 Towns, honey mead)
Try gluten free snack foods like Kettle Brand or Jackson’s Honest chips and Jilz Crackers
Enjoy guacamole, salsa, hummus and pesto dips
Sample desserts like Hail Merry Miracle Tarts

Nadine’s guidelines for selecting healthy foods