It can’t be easy having to dissect all your food, bugging every server, friend and relative, all in an effort to, like, not die.
That’s more or less what people with gluten sensitivities have to go through, but things might get a little easier with a new device that works as a portable food tester.
That means if you question the gluten-free pizza at your local pizzeria, with a smile on its face, this little tool can ease your mind and tell you just how gluten-filled it is.
If your food doesn’t pass the test and doesn’t meet the FDA’s gluten-free standard, the Nima will light up with a frowny face.
It’s that easy.
They’re not stopping with gluten though. 6 Sensor Labs is working on Nima devices that can scan for other allergies such as peanut and dairy, hoping to debut them in 2017.
That means in a couple of years, you might be seeing these little guys scanning food all over the place, relieving stress from allergy-plagued eaters.
If you think this device is the answer to all your gluten-free problems, as of this writing, the pre-orders are going for $199.
The mystery behind skyrocketing rates of Celiac disease, gluten intolerance, and other wheat-related illnesses may not have anything to do with wheat or even gluten, but rather the process by which conventional American wheat is grown and harvested.
Unbeknownst to most consumers is the fact that just before harvest, a vast majority of conventional wheat grown in the U.S. is doused in Roundup herbicide, which ends up poisoning your favorite breads, cereals, cakes, and pastries.
Many conventional wheat farmers in America, driven by greed and carelessness, flood their wheat crops with Roundup just before harvest in order to slightly boost yields and reduce harvest time. But the end result is Roundup being absorbed directly into the wheat kernels that end up processed on your dinner plate.
The Healthy Home Economist‘s Sarah Pope explains in a recent article how the pre-harvest application of Roundup is used to dry conventional wheat and make it easier to harvest. This process helps wheat crops release their seeds more quickly, resulting in moderately higher yields.
But according to wheat farmer Keith Lewis, this practice isn’t licensed, though it is quite common in the U.S. When Roundup-sprayed wheat is eventually processed for human consumption, unknown levels of it end up in the final product.
“A wheat field often ripens unevenly, thus applying Roundup pre-harvest evens up the greener parts of the field with the more mature,” he explained during a 2012 interview with Dr. William Davis, author of the bestselling book Wheat Belly.
“The result is on the less mature areas, Roundup is translocated into the kernels and eventually harvested as such.”
Stop buying corporate American wheat products
In her report, Pope highlights a graph that was included in a 2013 study published in the journal Interdisciplinary Toxicology, which clearly illustrates a corresponding increase in both Celiac disease incidence and glyphosate use on wheat crops.
Since it first became an option for American wheat farmers in the early 1990s, spraying conventional wheat crops with Roundup just prior to harvest has basically become the norm. The latest U.S. Department of Agriculture (USDA) figures show that, as of 2012, 99 percent of durum wheat, 97 percent of spring wheat, and 61 percent of winter wheat is doused in herbicides prior to harvest.
“Using Roundup on wheat crops throughout the entire growing season and even as a desiccant just prior to harvest may save the farmer money and increase profits, but it is devastating to the health of the consumer who ultimately consumes the glyphosate residue laden wheat kernels,” writes Pope.
The reason this is problematic is that Roundup damages several key pathways by which the human body processes and absorbs nutrients. Besides inhibiting cytochrome P450 (CYP) enzymes, which detoxifies the body of foreign chemical compounds, glyphosate damages the gut microbiome, which is responsible for absorbing nutrients.
“… just because Roundup doesn’t kill you immediately doesn’t make it nontoxic,” writes Pope. “In fact, the active ingredient in Roundup lethally disrupts the all important shikimate pathway found in beneficial gut microbes which is responsible for synthesis of critical amino acids.”
“In synergy with disruption of the biosynthesis of important amino acids via the shikimate pathway, glyphosate inhibits the cytochrome P450 (CYP) enzymes produced by the gut microbiome. CYP enzymes are critical to human biology because they detoxify the multitude of foreign chemical compounds, xenobiotics, that we are exposed to in our modern environment today.”
The only way to avoid this is to avoid all conventional wheat grown in the U.S., as well as all products made from it. Pope recommends sticking with low gluten, unhybridized Einkorn wheat, or wheat grown in other countries.
Until American farmers wake up to the fact that they are actively poisoning the public with their toxic, glyphosate wheat, it is vital to avoid purchasing all American-grown wheat that is not certified organic.
In early July, Cheerios started shipping gluten-free versions of five products. Now, the cereal brand has released an emotionally rich new ad from Saatchi & Saatchi, telling the story of how that change came about.
The 60-second spot—which will get its first TV airing during Sunday’s Emmy Awards—features Phil Zietlow, a 50-year veteran of the research and development team at General Mills. Some time ago he discovered that his daughter-in-law, Joyce, can’t eat gluten.
America is getting another all-vegetarian drive thru next month. A firm known for the vegetarian convenience food and frozen meals, Amy’s Kitchen, will start its first restaurant.
Speedy service and affordable costs will not mean fat-load mystery meat when Amy’s Drive Thru opens in July. The eatery offer meat-free hamburgers, burritos, macaroni and cheese, pizza, salad, and chili, along with milkshakes and vegan non-dairy product shakes. Each menu item may be purchased vegan or gluten free, the organization says, and every ingredient is non-GMO. More than 95 percent of the merchandise are all-natural, and much of the fixings will likely be sourced.
The drive thru’s costs are slated to stay competitive though Amy’s says everything is going to be made onsite. One patty hamburger, for instance, will cost $2.99. Salads with in-season produce begins as low as $3.99.
Amy’s Drive Thru will distinguish itself in infrastructure, also. The tables of the restaurant are created from auto brake drums that were retired, its wood is culled from off-cuts or upcycled from pieces that were cast-off, and tableware will probably be made from recyclable, non-GMO stuff, gathered on site for recycling. Cartons and the takeout bags are printed with non-GMO ink.
This development is a triumph for animal lovers and vegetarians. Amy’s Drive Thru, which follows trailblazing meat-free fast food outlets like Evolution is portion of a vegetarian style on the rise. Vegan and vegetarian choices are appearing on restaurant menus and much more Americans are including meat-free meals within their diets than before.
The move is also a part of the correct course for earth.
Your move, McDonald’s.
The most magical place on earth just got even more magical, especially for certain bellies. Erin McKenna’s Bakery NYC, formerly known as BabyCakes, a vegan and gluten-free bakery, has stationed a spot in the Downtown Disney Marketplace, a shopping and dining area that’s not to be confused with Main Street at Magic Kingdom.
The food at Disney is as plentiful as the number of Mickey characters walking around. The park is adored for its array of indulgent edibles, including a peanut butter and jelly burger, a selection of massive corn dog offerings and an eight-scoop hot fudge sundae.
So it’d be hard to go hungry at Disney, but those with specific dietary restrictions have to reserve precious time to ensure their meals are safe to eat. Erin McKenna, the founder of BabyCakes bakery, says she brought her gluten-free and vegan shop to the theme park to help make Disney more about the magic for everyone. “Disney is this place that’s a fantasy land,” she says over the phone. “It was really exciting to open [Erin McKenna’s Bakery] there because it was completing that fantasy for a lot of kids and parents with food allergies.” For some, it may feel like magic to walk into an enticing bakery and be able to order anything from the menu.
Erin McKenna’s Bakery NYC offers a range of baked goodies: Frosted cupcakes and cakes, donuts, cookies and breads are available at all three of the store locations (the other two are in New York City and Los Angeles).
McKenna says that the Orlando shop gets a lot of return customers. Many parents will purchase gluten-free bagels and breads by the boatload to arm their kids with something satisfying all vacation long. McKenna estimates that only 10 percent of the customers visit Erin McKenna’s Bakery for dietary reasons; the rest are enticed by the live performance of cupcake frosting and donut dunking happening in the storefront window.
I am Gluten intolerant. There. I said it.
I’ve been GI for a while now and I feel compelled to write the following on behalf of all people who are gluten intolerant.
If you have a friend who is gluten intolerant — this letter is addressed to you. Share it with your
If you are gluten intolerant yourself — you’re probably reading this sitting on the toilet — hello!
Dear non gluten intolerant human,
Leave your GI friend alone! It’s not their fault they’re awful to go to restaurants with!
It’s not a choice! Go and listen to Lady Gaga’s Born This Way!
We cop it hard we do. We get a lot of flack from you bread-eating folk, but you need to cut us some (gluten free) slack — and here is why:
We know we’re annoying. When the doctor delivered the news that we were GI they handed us a brochure entitled “So, you‘re THAT friend.”
2. Special meals.
If we get invited to a wedding — We have to tick the “special dietary requirements” box on the RSVP card! NO ONE WANTS TO BE THE PERSON WHO TICKS THAT BOX! Your meal comes out first and everyone knows why. It’s unwanted attention.
3. We can’t eat pizza!
There are no words to describe the pain of this necessary cull.
When you break up with someone, you sit on your couch shoving pizza in your mouth. Can someone please tell us what you eat when you break up with PIZZA?
Yes we can eat gluten intolerant pizza but it tastes like licking stamps.
4. Family Acceptance.
Have double compassion for us ethnic GI peeps too, please!
I could tell my 89-year-old Italian grandmother that I was gay — she wouldn’t care less — I told her I couldn’t eat her pasta — she hasn’t spoken to me for six months!
She’s black-listed me from her will and walks around her house holding rosary beads all day.
5. Self doubt.
Just like you — Some of us aren’t even sure we even believe in Gluten Intolerance — how can we be something that doesn’t exist?
It’s like saying “Hi, I’m the tooth fairy” or “Hi! I love Nickleback and I’m not a bogan” It’s a very confusing way of life.
More and more supermarkets are stacking their shelves with gluten free food but making the prices obscenely high. When’s the last time you had to ask yourself the question “Should I buy some gluten free cereal, or do I have enough money to fly to Bali this year?”
In closing, next time your GI friend challenges your dinner plans or questions your restaurant choice — don’t get mad — just imagine not being able to eat cookies, cakes, ice cream, potato chips, cereal, beer, gravy and god damn tomato sauce! TOMATO SAUCE. It’s un-American. That’s what it is.
Please be kind. We’re suffering enough. Share with your not so tolerant friends.