As most people do, I too, in the beginning, thought very little of organic & gluten free foods. My only thought was that these foods were expensive. I assumed they were over priced and over hyped as most things are. Then I tried a few of the organic fruits and vegetables, I was amazed! They tasted exotically delicious!
Everyone has heard that organic & are better and healthier for you, but still many don’t believe that it warrants the extra cost. It is true that organic food is a little more expensive than non organic, but the benefits this type of food brings to our body far outweighs the smaller extra price we have to pay out of our wallets. However it is not just the health benefits that organic and gluten free foods bring, the taste will really amaze you too.
Intense Flavor
Let´s put aside for the moment the powerful effects and wonderful benefits that organic food has. Let´s assume that you are like the vast majority of the population, and don´t really care what you put into your body, so long as it tastes good. You are even willing to pay a little more if the flavor is that good. Well, surprise! Organic food is delicious. These fruits and vegetables burst with flavor. You can almost taste the sunshine, the garden, and spring in these foods. When you compare organic to non organic fruits and vegetables, the first difference you will notice is the taste. The taste of organic fruits and vegetables is incredible. The flavor is so much more intense than other fruits and vegetables. You will immediately know that there is a difference. This alone is worth changing from non organic to organic foods.
You will be amazed at the flavor of simple steamed vegetables and naturally cooked meals with gluten free foods and organic vegetables. You don´t have to be chef to make delicious meals, you don´t even have to know how to cook so long as you used unprocessed gluten free foods and organic foods. This food will seem wonderful for you and your family.
Once you start using gluten free foods you will notice the difference and you will start to notice that processed food are lacking in flavor. It´s as if your taste buds have woken up after a long sleep.
The health Benefits
Organic foods are very healthy and you can see the way your body reacts to them almost immediately. It has an inherent enzyme which improves the elimination of toxins and improves the digestive process. This gives you more energy, less fatigue, and you will feel rejuvenated. Because of the ease with which our body digests organic foods, and because of the added fiber, we eat less of the gluten free and organic foods, and eliminate more waste. Thus this type of food helps us lose weight.
Processed foods on the other hand make the body work harder at digestion leaving you tired, and zapping your energy. They leave toxins in your body which clog up your intestines and cause your digestive system to over work. Even if you don’t change to a full organic foods diet, the addition of organic vegetables and gluten free foods into your diet will give you a fuller feeling and will reduce the cravings for processed foods. Over time you will see a drop in weight.
Over the course of your life time the investment you place into gluten free foods, and organic foods will pay off. You will lead a healthier life. You will reduce the risk of prolonged diseases like high blood pressure, diabetes, and even arthritis. Believe me, the cost of treating these will be much more than what organic and gluten free foods cost. Need help in purchasing we can help.
Nothings more fun than having a little get-together for a New Year celebration and having some tasty gluten free foods for your friends and loved ones that has a gluten free lifestyle. When preparing the food for the celebration, make sure that you avoid gluten foods. It’s because a person with a gluten free lifestyle or a celiac disease is able to eat different kinds of food but not the ones with gluten especially breads and other types of pastries. It’s not that hard these days to make a gluten free bread or gluten free cake that you can serve for a New Year’s celebration by acquiring recipes for a gluten free bread and gluten free cake or finding trusted gluten free bakery online.
An example of a gluten free online shop where they have gluten free bread, cakes, cookies and yes even gluten free pizza crust for your new year feast is Katz Gluten Free online shop. Their products are manufactured in a dedicated gluten free, dairy free and a nut free factory. You can say that you’re celebration this end of the year is really for everyone by variety of gluten free food this New Year’s celebration. It’s always important to have some food ready even before the main feast in any occasional gathering especially during a new year’s party. That’s why I think that having a gluten free food like gluten free bread, cakes, muffins and cookies on the table where people can eat and take a bite while enjoying each others company during the early part of the celebration and even until the time where everyone is finished on the main course and just enjoying a goodness of a baked goodies after meal.
The thing I like most about Katz gluten free products is that, it has a tasty looking look and full of taste products that are of course gluten free products that lets anyone with a celiac disease enjoy the goodness of cakes and breads and many more gluten free food. That is why I think it’s really convenient and hassle free to have gluten free bread and gluten free cake included in the food variety that you can serve this new years celebration. It’s really convenient that a gluten free food just like home baked goodies can be available at your doorstep with just one click away through the internet. Online shops for gluten free food such as Katz gluten free not only helps spread gluten intolerant awareness all over the world but also provides people with tasty baked goodies that is 100% gluten free and this is some achievement for the gluten free food industry that we can also celebrate this New Year.
The very center of any celebration is always the food that will be served or has been prepared and it always considered a good one if all the people that is present in the occasion can satisfy their taste for a good food with out any hold backs like avoiding gluten foods. A new year’s celebration can never be this good, with all the good things to celebrate and of course having a variety of gluten free food for the feast that allows any family member or friends with or without gluten intolerance to savor the good times and enjoy a gluten free and a happy new year celebration.
Everyone deserves tasty and delicious baked goodies even when you have gluten intolerance and that is why people on Katz gluten free shop always provides a full of taste and gluten free baked goodies. For more information visit Kats gluten free shop
At the core of any celiac shoppers shopping list is buying products that are gluten free. But what exactly does that mean? Do you foods that have no ingredients that could possibly contain gluten grains, or are you willing to risk buying foods that are classed as gluten free, because they contain an amount of gluten that ‘someone’ has assessed as safe?
It would appear that the more experienced celiac shopper knows what ingredients to look out for, however some very experienced gluten free shoppers still report feeling sick from manufactured foods purporting to be gluten free. As the information below will show, it all appears to be in the acceptable level that countries are willing to legislate.
The three most progressive legislation regions appear to be the US, Europe and Australia. These areas will be discussed in this .
EUROPE LEGISLATION
Previous GFP research suggests that Europe maybe one of the most gluten free aware regions on earth, however they have very low online search habits. This may of course be due to low rates of celiac disease and/ or high availability of gluten free food in the general community.
Regarding the labelling requirements: “In Europe, the Codex Commission approved 20ppm as an accepted threshold for gluten in ‘gluten-free’ products in 2008, in the first update to guidelines since 1983. The limit was massively cut from 200ppm to 20ppm – and it claims this level is considered to pose no risk to celiac sufferers. The reason for the change is that low levels are more easily attainable than 25 years ago due to technological advances allowing for more accurate detection of minute gluten traces.” Ref 1
USA LABELING
The US is one of the largest physical and online demand gluten free markets in the world. With its progressive technological and health advances you may expect that it also leads global labelling laws.
However gluten free products appear to be an exception. While the Food and Drug Administration (FDA) introduced the Food Allergen Labeling & Consumer Protection Act (FALCPA) in 2006, this was for the following eight food allegens “Milk, egg, wheat, soy, peanut, tree nuts, fish, and crustacean shellfish.” By 2007 the FDA PROPOSED that gluten SHOULD be labeled at anything over 20mg per kg (20ppm) – but this has yet to be ratified.
Thus while many manufacturers are voluntarily following this guideline “Journal of Allergy and Clinical Immunology found 25 different types of advisory term including ‘may contain’, ‘shared equipment’ and ‘within plant’. Additionally, they found that 65 percent of products listed non-specific terms, such as ‘natural flavours’ and ‘spices’, and that 83 percent of those were not linked to any specific ingredients.” Ref 1. This suggests that gluten could potentially be hiding among the non-specific terms.
Remarkably while standard foods are covered by the FSA 20 mg ruling, it created a unique labeling category just for CEREALS. Those that have been processed to reduce gluten to levels below 100 parts per million must carry a label such as ‘gluten-reduced,’ or ‘very-low gluten.’ Foods that are naturally gluten-free and acceptable for a gluten-free diet cannot be labeled as ‘gluten-free,’ or ‘special-diet,’ but may say that they are ‘naturally gluten-free.’ Ref 3
The FSA also mandates that quantitative determination of gluten in foods and ingredients be based on an immunologic method or other method providing at least equal sensitivity and specificity, and that all testing done on equipment sensitive to gluten at 10 mg gluten/kg or below. The rules cite the enzyme-linked Immunoassay (ELISA) R5 Mendez method as the officially sanctioned qualitative analysis method for determining gluten presence in food. Ref 3
Curiously The Celiac Sprue Association has gone even further in its labelling recommendation of classing foods as gluten free ONLY if they contain under 3 ppm – The CODEX COMMISSION remains resolutely behind the 20 ppm specification due to the quality control that can reasonably be expected from manufacturers. As it is, they may have until 2012 to abide by the FSA 20 ppm ruling!
AUSTRALIA
Australia has one of the most mature physical and online gluten free markets in the world. Along with this comes one of the most stringent gluten free labelling standards in the world:
QUOTE from Food Standards Australia New Zealand: “To be labeled gluten-free in Australia and New Zealand, a food must contain “No Detectable Gluten’ by the most sensitive universally accepted test method. At the time of the printing of the Ingredient List, 7th Edition, testing can (readily) achieve a detection level of 0.0005 (5 parts per million). If gluten is not detected then the food can be labeled gluten free.” Ref 2
The Coeliac Society of Australia notes that “some ingredients (i.e. glucose syrup, dextrose and caramel colour) are so highly processed that when tested, the results have always shown ‘no detectable gluten,’ even if derived from wheat,” Therefore, these common ingredients derived from wheat are rendered gluten-free, even though gluten is declared on the product label.” Hence the qualification: “the label gluten-free overrides the product’s ingredient listing, and products with statements such as “may contain wheat or gluten” should be avoided.” Ref 2
While The FSANZ quote suggests that Australia’s gluten free labeling standard is likely to become ‘law’, a 2007 survey conducted by the NSWFA suggests that the association has very few powers to enforce it. In 2007 the NSWFA undertook a survey of foods labeled “gluten-free” and found that of the 211 foods labeled as “gluten-free” in retail outlets that 4.7% did NOT qualify. (Ref 3) In fact, ten samples were found to contain gluten, with gluten content ranging from 4 ppm to 160 ppm. The highest foods were found to be prawn crackers (160 ppm) followed by Self- raising flour (30-45 ppm). Following international guidelines at the time, foods over 20 ppm were requested to be withdrawn voluntarily by the manufacturer.
CONCLUSION
Australia has ‘potentially’ one of the most stringent gluten free labelling laws in the world. If the ‘no detectable gluten’ clause is taken at its word and kits can test between 3 and 5 ppm gluten, then this SHOULD be the upper limit of allowable gluten in gluten free Australian manufactured foods. However from previous surveys, it appears that offenders of this law, are often given a voluntary request to withdraw products and no fines or penalties are issued, no media notification is required for ‘small’ infractions.
Europe and America have both settled on an upper limit of 20 ppm, yet this is not law in the US yet. The Celiac Sprue Association (USA) is pushing for gluten free limits to be dropped to 3 ppm however some US manufacturing groups believe that this will prove too difficult to attain in reality. Note that the Australian gluten free survey used Biokits Gluten Assay Kits manufactured by Tepnel Biosystems . The kits are an accredited AOAC Official method and measure gluten both qualitatively and quantitatively, with a limit of reporting of 3 ppm (mg/kg).
US research shows that many of its own country’s products contain labelling terms such as as ‘natural flavours’ and ‘spices’ which may or may not include gluten. If this is the case on such a progressive country it is strongly suggested that eating food from other countries that don’t abide by gluten free legislation IS a high risk venture. This raises the question of how much do you trust your local manufacturer not to allow cross contamination in the manufacture of ‘gluten free’ foods, and where exactly does your favourite gluten free restaurant source its ingredients?
In the last few years I have had a strong interest in e-marketing and website optimization. Find other great gluten free articles at or LINK to the site for easy access to FULL articles including graphs and tables or visit my Market Analysis site CHEERS!
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The following analysis uses Google data sets. Previous Gluten Free Pages research showed that the UK started with a healthy ‘search per celiac per month’ value of 2.2 in 2004. However, while Australia was in front of the UK and remains so, by 2008 both the USA and Canada had overtaken this GFP market measure value. The UK gluten free online demand (searches) trend has been very flat over the last five years, until last year.
When the top 50 monthly gluten associated searches are segmented into seven subcategories (see table below), it can be seen that each of the categories received a similar increase. While these increases are very large, it was found that all other leading gluten free online demand countries experienced an even stronger growth increase.
The first thing to notice about the gluten free search terms is that the top 50 Google Gluten associated search terms increased over the last year from 809K to 1.3M (+62%). The main group’s (gluten free) key phrases absolute volume changes were to gluten (201K -> 301K) and gluten free ( 135K -> 246K searches).
TOP 50 proportions
The composition of the proportions of each group are significantly different from the standard proportions experienced by other leading online demand countries. For example, the USA NOV 2009 gluten free group proportion data shows what is considered to be the standard proportions representative of leading ‘celiac searches per month’ countries (eg: USA, Canada, Australia).
The proportion of the top 50’s main generic gluten free group remained stable at 46% of the top 50 searches and the second largest group ‘celiacs’ decreased from 24% to 19%. The table below shows that the overall increase in the top 50 Google terms was produced by an increase in all groups search volumes.
One of the more interesting trends is the growth in the GF specific food group. In that group the leading phrases are still GF bread and flour, however a significant number of people are starting to search for cakes, ‘dairy free gluten’ and chocolate.
LONG TERM GROWTH
Google permits trend analysis on individual terms, but plotting the top 50 that comprise the main analysis would provide little useful insight. The phrase ‘gluten free’ represents 41% of ALL searches within the generic group so its two year trend is plotted below as a proxy.
It is noted that not all subregions of the UK have trend data available, however England trend data shows almost an exact match to UK data.
Previous GFP trend line research and analysis for the UK shows that there is no particular seasonal trend. This is unusual in that most other leading gluten free search countries show strong seasonal trends over the last five years. The linear forecast over the past year extrapolates to a growth of 23% for this one term (compared with 10% for 2008).
The following table shows the Dec 2009 leading gluten free search citites in the UK, and their relative strength.
UK City ………………………GF Search Importance
St Albans ……………………1.0
Thames Ditton……………0.67
Milton Keynes……………0.605
Reading……………………..0.595
Sheffield…………………….0.575
Oxford………………………..0.57
Watford……………………..0.57
Hull…………………………….0.545
Poplar………………………..0.54
Edinburgh…………………..0.535
CONCLUSION
Previous analysis on UK searches up to 2008 showed that while it had a relatively high ‘celiac search per month’ value of 2.2 it had relatively flat growth. The analysis for 2009 shows that there has been significant growth in searches in the overall gluten category (top 50 terms).
In the last few years I have had a strong interest in e-marketing and website optimization. My strongest desire is to be working in the sustainability industry which causes large reductions in greenhouse gases. Find other great gluten free articles at and LINK to the site to see updates or visit my Market Analysis site CHEERS!
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