Gluten Free | Foodfacts.com

Foodfacts.com members know by now that food allergy remains one of the most persistent forms of allergic reaction. No one knows why people have certain allergic responses to different types of food. But it is a fact that once a person is exposed to the food allergen, the symptoms will surely follow. Read more…

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Gluten Intolerance | Foodfacts.com

(Courtesy of What Can I Eat)

Editor’s Note: Food Facts members know only too well by now the importance of gluten free products. Here is some interesting information from our friends at What Can I Eat

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Many people who use alternative products that are Gluten Free, already have some understanding of how Gluten intolerance can affect their lives.  I thought it might be good though to give a little real life reminder. Read more…

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What on earth are gluten and casein? Can removing them from your child’s diet really improve the symptoms of autism and Pervasive Developmental Disorder (PDD)? Read more…

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Gluten Free Recipe: Blackened Tuna

Here’s a delightfully delicious and healthy recipe for all members of the family.

Prep Time: 10 minutes
Cooking Time: 10 minutes
Serving Size:
Servings:
1 1/2 Pounds     Tuna, Yellowfin
2 Tablespoons     McCormick Cajun Seasoning
2 Tablespoons     Botticelli 100% Italian Extra Virgin Olive Oil
2 Tablespoons     Salted Butter
Preparation:
Step 1: Generously coat tuna with cajun seasoning. Step 2: Heat oil and butter in a skillet over high heat. Step 3: when oil is nearly smoking add tuna steaks. Cook 3 to 4 mins per side or until blackened. Read more…

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Gluten sources | Information via FoodFacts.com

Why treat gluten allergies as sensitivities? Over the last 10 years is has become apparent that allergies to certain substances do not behave in predictable ways. One clear example of this is exercise induced anaphylaxis and asthma. WDEIA (Wheat Dependent Exercise Induced Anaphylaxis) is now believed to be induced by ingested gluten that finds a way into the blood stream. This pathway is now believed responsible for some forms of eczema. Recent studies on two wheat allergens show that they possess the capability of bypassing the gut/blood barrier. The most active of these is ω-5 gliadin, a gluten component that is a strong allergen and causes WD_EIA. Allergy tests may not reveal allergies to gluten because some of the allergens are “hidden” from these tests, and most currently available tests cannot detect these new allergens. Gluten allergy may be a cause of some  gluten sensitivities and gluten allergy can be a secondary consequence of gluten-sensitive enteropathy.

It is important for food-sensitive consumers to become aware of the potential these substances can bring to one’s reactions to various foods. There are varying degrees of sensitivity that are not always readily apparent. A resource site like FoodFacts.com is a tremendous asset in this regard.

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