Gluten Free or Not Gluten Free?

Pure Ingredients = Pure FLAVOR!!

Not only is eating Gluten Free a necessity for some of us, it is a choice for others. Gluten free cooking has so much more flavor! Simply because you cook with pure ingredients. There are no fillers in the spices, no additives to the meat, you actually taste the real food.

I have had this conversation so many times with people. They always ask me or tell me that soy sauce is already gluten free, it is made from soy not wheat. So why is some soy sauce labeled gluten free and some soy sauce is not? Because some food companies like to cut corners and add wheat or gluten containing fillers that are cheaper. The same with spices, I’ve also had people wonder why do I put in my recipes “additive Free”?  Sometimes the product has been produced in the same plant or on the same equipment as gluten containing products, thus it will contaminate the pure spice. If the company did not clean their equipment, that bottle of cheap spice that you just purchased may contain the remains of what was previously processed, then you did not get an additive free product.

I’ve also had a conversation about turkeys, they are not made from gluten so they are gluten free right? Well they should be, but if the meat was injected with flavorings or preservatives that contain gluten, then the turkey is no longer gluten free. Ham is the same way, if it has been injected in the curing process with gluten containing products or preservatives, then it is not gluten free. People just assume that food products are pure. Anyone with food allergies or celiac disease will tell you this is not true. If you have ever had your throat close up and you can’t breathe because of MSG or other food additives, then you become very diligent, even to the point of being paranoid about what is in your food. Or you’ve had body aches, stomach pains or other digestive problems so bad it puts you down for a week or sends you to the hospital; or your child cannot control himself and the school is calling you every day because he has gotten gluten or other food additive that sends him into a tailspin, then you become obsessed about what you put in your mouth, or on your child’s plate!

So whether it is by choice or necessity, pure true ingredients win out over fake every time!

More about Food Additives


Those Sneaky Little Additives

As you are out doing your last minute shopping for the holidays, PLEASE be aware of the sneaky way food companies have of enticing us to buy their products. The pictures look so appealing and appetizing. The chicken, or the steak, looks mouthwatering, but remember those are just pictures. A good food photographer was paid very well to make that picture look like that. It does not in any way mean that it’s real food.

I know it seems like I have said this a lot, but read the labels. Those little words like enhanced, or glazed, especially in meat and sometimes vegetables, just means you are paying for extra water or a flavor enhancer like MSG. Which not only adds to the weight of the meat, but also can be potentially dangerous for those of us that are sensitive to those additives. Those little enhancers, besides making you sick, can throw off a recipe and ruin a meal. Sometimes there is so much sodium or sugar already added, that when you add the amount called for in your recipe, it doubles or even triples the amount needed. And if you aren’t aware it is already in the meat, then by the time it’s cooked it is too late.

I know it is tempting, especially with the crowds and long lines to just grab and go, but it is important READ THE LABELS!!  Ok I’m through, with this. ( for now)

Food Additives


McDonald’s, Burger King, Taco Bell And More Have Wood Pulp In Food

By Nadine DeNinno on July 01 2014 10:40 AM

The entrance of this non-absorbable fiber into fast food ingredients has been stealthy, yet widespread: The compound can now be found in buns, cheeses, sauces, cakes, shakes, rolls, fries, onion rings, smoothies, meats—basically everything.

This product is marketed under a few different names;

, microcrystalline cellulose (MCC) or “powdered cellulose” , “methylcellulose, as components of their menu items. Or, in plain English, wood pulp. corncobs, wheat straw, barley straw, etc.

I did a little more research and found the patent process for the food additive, this is what I found:

22, A process as in claim wherein said lingo cellulosic comprised of sulfuric acid, hydrochloric acid, or nitric acid. material is wood, cotton, soy bean hulls, oat hulls, rice hulls,

A prOcess as in ‘laim wherein the concentration of 30 corn cobs, corn stalks, bagasse, wheat straw, barley straw, said acid solution is about 1 to 5% (wlw). oat straw, or sugar beet pulp.