You’ve probably all noticed the explosion of gluten free and gluten replacement products on the market. Experts are divided as to how much, if any, gluten we need in out diets (assuming we’re not celiac). What we do know for sure is that our over-reliance on wheat isn’t making or keeping us healthy. Did you know that an “estimated 75-80 percent of all people could benefit from avoiding grains, even whole grains, whether you have celiac disease, a gluten intolerance or not.”
When I speak to people of my generation about their eating habits and the habits they are trying to encourage in their children, gluten is definitely top of mind for many of them. Katherine Petrunia http://thepamperedbabyblog.blogspot.ca/ took on the task of taking gluten out of her family’s diet and found it to be a challenging process on several fronts.
“The first two weeks adjusting were tough”, she recalls, describing her daughter, Ari’s reaction. “She didn’t understand why she all of a sudden couldn’t eat certain foods.” Petrunia also cites the higher cost of eating gluten free as something people must be prepared for. She initially was making gluten-free and “traditional” dishes but has transitioned to everything gluten free to avoid cross contamination and temptation for Ari.
She also remembers the trial and error process of attempting to recreate recipes without gluten but says she has become more creative about her approach to food in general as a result.
Jennifer’s life was turned upside down one morning when her normally cheerful and easygoing three year old daughter began screaming and violently lashing out. It was the beginning of an incredibly painful 8 months before the final diagnosis. Her daughter had arsenic poisoning from the well water the family used for bathing. They moved immediately and began the detox process which, while successful, left her daughter with a severe gluten intolerance.
Jennifer recalls, “It turns out to the dismay of my carbohydrate loving daughter that gluten is pretty much in absolutely everything and at the time, “gluten free” wasn’t a thing. It also turns out that as someone that loathes baking, gluten free baking is even worse. At first I did a good deal of complaining, spent way too much money on cardboard tasting replacements but was really forced to start reading what I was putting into our bodies. I have always been healthy and it was important to me that my family ate healthy, whole foods but it was a huge shock to start realizing that a lot of “healthy” foods have a lot of unhealthy ingredients, additives and fillers.”
Today, Jennifer sees her daughter’s gluten intolerance as a benefit for the whole family who eat much better as a result, and are much more aware of labels and ingredients.
Nature’s Fare Markets carries a wide variety of gluten free products and ingredients. They make it easy by using their green label GF system so you can immediately identify the right items while shopping. With so many families suffering from celiac disease or a gluten intolerance we are grateful for more and more brands recognizing this condition and creating amazing and delicious products.
Some of the favourite gluten free products we’ve found available at Nature’s Fare Markets are:
Bob’s Red Mill products including the all purpose gluten free flour and gluten free oats, buckwheat pasta, Love Child Organics gluten free snacks, Wildwood hummus and salsa, Prairie Organic Pasta Sauce, Glutino pantry mix’s and crackers, Jyoti Jaipur Karhi (family favourite), Amy’s Thai Red Curry dish, Nature’s Path Sunrise cereal and frozen waffles, Daiya margherita pizza, and many more!
For those of you living GF OR recently making the transition we would love to hear from you. Share with us your journey below so far below! What are some of your favourite products? How are your kids transitioning?
Photo Credit: Rebecca Siewert
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