While Laura Cipullo and the Laura Cipullo Whole Nutrition Team work on some new and exciting projects, you may notice less posts on the Eating and Living Moderately Blog. We have created a “blog shelf” below to keep you entertained and educated. Get caught up on the latest nutrition education by clicking on each year below. We will send you nutrition updates, but we will not be inundating your mailboxes on a weekly basis. If you want weekly “love” and inspiration, subscribe to our Mom Dishes It Out blog for weekly posts and recipes. Mom Dishes It Out provides expert advice from mom Registered Dietitians and mom Speech Pathologists on the “how to” of health promotion!
The EALM Blog Shelf
Please feel free to peruse our posts organized by year below. Or take a look at the categories listed at the bottom of the page to find a post in the desired.
Navigating the Gluten-Free Aisle: A Guide to Gluten-Free Shopping By Lindsay Marr and the Laura Cipullo Whole Nutrition Services Team
The gluten-free world can be daunting, especially for a newly diagnosed celiac or gluten-intolerant. Navigating the aisles of the grocery store can seem even scarier. Thankfully, there are more gluten-free options in stores and the labeling laws are becoming stricter, making gluten-free shopping less of a matter of chance. We took to the grocery stores to try and help ease the confusion and offer you a list of some healthful gluten-free tips.
You may remember we wrote about the new gluten-free labels this past summer and touched on the different aspects of the gluten-free diet in the fall. To touch base, the FDA has decided to consider foods with no more than 20ppm (parts per million) of gluten as gluten-free. But, what does 20ppm mean, you ask? 20ppm is the least amount of gluten that can be found in foods via reliable scientific analysis testing. It is also the level that meets many other countries’ standards for safety.
Can you trust a gluten-free label?
With the new FDA rulings, you can expect food companies to be more cautious in their labeling. In fact, we may even see a few gluten-free products come off the shelves, as some manufacturers may not want to go through the trouble of abiding by the FDA’s gluten-free rulings. If you feel uneasy before the August 2014 deadline, you can look for two seals on packages to assure the products you’re buying are gluten-free.
This image was used with the permission of The Gluten Intolerance Group.
Gluten-Free Certification Organization (GFCO): The GFCO is currently the leading gluten-free certification program in the world. It is an independent organization that verifies the “quality, integrity, and purity of products” and certifies gluten-free products to no more than 10 PPM.
CSA (Celiac Sprue Association): The CSA seal is given to products that have undergone a review and testing of ingredients to ensure the product is free of wheat, rye, barley and oats.
Which gluten-free products should I choose?
Gluten free food companies are making efforts to make their food products more healthy by adding fiber, using brown rice flour instead of white rice flour and some are even using gluten free grains like buckwheat for this first ingredient. EALM was quite impressed to see these changes. However, some food labels noted the addition of added fibers like inulin, which is a non-digestible form of fiber that can cause gas.
Let’s Go Shopping!
When searching for the gluten-free foods with the most nutrition, we recommend using the following tips:
Always double check!
Be sure to read the ingredients list for potential gluten, even if the product boasts a GF label or seal of approval from the organizations mentioned above. Food products and manufacturing practices change often and some companies even use the GF seals fraudulently. So, be aware and read those ingredients!
Read the ingredients to educate yourself on which product is more nutrient dense!
When searching for healthier GF packaged goods look for nutrient-dense flours like quinoa, garbanzo bean, and brown rice. Also watch where these items are listed within the ingredient lists – ideally they are listed in ingredients one through five.
Look for natural fiber!
As mentioned before, many high-fiber GF foods contain added carbohydrates like inulin or psyllium husk. While these carbs add fiber without affecting the texture or taste of the food, they can result in gas production (not so comfy for sensitive stomachs). Look for products that are naturally gluten-free, like corn meal or certified gluten-free oats. When in doubt, you can increase your fruit and vegetable intake for a boost of fiber, too.
When in doubt…
Tap into some resources! There are a number of apps, subscription services, and organizations that keep consumers updated on all news relating to gluten-free. Take a look at our list below that will help you be a GF detective.
The CDF offers numerous resources for those affected by Celiac Disease, including a list of GF medications and supplements, tips for managing the holidays, as well as the latest research and gluten-free news.
The CSA’s website offers a host of resources for those with Celiac and gluten intolerance. With lists of restaurants, recipes, and information on GF labeling, you are sure to find great information on all things gluten-free.
Get Political: Speak Up About the Proposed New Nutrition Labels and Serving Sizes (A Huffington Post Blog)
Do you catch yourself staring at the back of packaged foods trying to decipher what the nutrition labels mean? Let’s face it… food labels can be very confusing. Now is our opportunity to have a voice in making changes!
Have you seen the proposals for the new food label? This change would be the first major adjustment since food labels were mandated in the early ’90s. Up to this point, the only modification has been adding trans-fat amounts. The chance to finally update the label gives us an opportunity to help make these labels less puzzling for all of us!
For more of this article and information on the proposed nutrition food labels click here to be redirected to Laura’s article on Huffington Post.