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Showing results for tags 'nuts'.
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Celiac.com 02/01/2023 - Tierra Farm is a certified-organic and gluten-free manufacturer and distributor of dried fruits, nuts, seeds, spices, coffees, teas, etc., located near Albany, New York. They specialize in providing high-quality gluten-free products to independent and co-op owned grocery stores that value working with environmentally conscious companies that manufacture their own products. The company is committed to providing products that are not only delicious, but also good for the planet. Tierra Farm's Products Include: Gluten-Free Nuts Gluten-Free Seeds Gluten-Free Granola Gluten-Free Trail Mixes Gluten-Free Coffee Gluten-Free Tea Gluten-Free Chocolate Gluten-Free Nut Butters Gluten-Free Spices Gluten-Free Syrup & Honey Tierra Farm began as a diversified organic vegetable farm. In 1999, they began to produce and sell dried fruits and organic nuts as a way to generate income during winter. Since then, the dried fruits and nuts business has grown and evolved into the thriving company it is today. They still maintain the original farm and are proud to feature over 100 products in non-plastic, fully compostable packaging. They are also committed to going 100% plastic-free by 2023. Tierra Farm is committed to providing exceptional quality products at prices that are both fair to the consumer and to the farmer. They produce their products with zero added refined sugars and oils in their peanut- and gluten-free facility. Tierra Farm dry roasts and flavors their seeds and nuts, grind their nut butters, blend trail mixes, and roast their fair-trade coffee. All of their products are made in small batches for freshness and are gluten-free, peanut-free, and kosher. Their chocolate and coffee are also certified fair trade. Tierra Farm's Certifications Include: Gluten-Free Certification Organization (GFCO) USDA Organic Fair Trade EarthKosher Northeast Organic Farming Association Food Quality & Safety Tierra Farm's hunger for a better world starts with the food that keeps us going today. They take a mindful approach to growing, sourcing, and handcrafting their organic foods, putting the people they serve and the planet they share before everything else. They believe that a common concern for each other and our world is our best chance for the healthy future we all crave. At Tierra Farm, they believe in quality over quantity. They are committed to providing their customers with the best possible products while also taking care of the planet. They are an excellent example of a company that is not only focused on making a profit but also making a positive impact on the world. Visit their site for more info.
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A couple years after being diagnosed with celiac disease, when I was in my early 20's, I lost the ability to digest peanuts & nuts (coconuts excluded). I never had a peanut or nut allergy growing up. One day in my early 20's after eating a bunch of peanuts I developed the worst burning stomach pain I've ever had. It lasted for several hours. Then I started burping up the taste/smell of sulphur. Followed by severe diarrhea and vomiting. I didn't associate it with the peanuts the first time it happened but over the course of the next few years, after reoccurrences of the same symptoms, always after eating peanuts or nuts, I made the connection. I have had it happen twice without eating peanuts or nuts, and during both of those occurrences I overate and fell asleep too soon after eating. Usually the vomiting starts after hours of stomach pain and sulphur burps and contains undigested food. Once, it was pasta I had eaten several days earlier that I threw up whole. For the most part I feel that I have the issue under control by not eating peanuts or nuts, and by not allowing my body to be horizontal for at least 1-2 hours after eating a meal. However, I live in constant fear of it happening again because it's so unpleasant that it's traumatizing. Strange fact: both my older and younger sister (who are also gluten free), developed the same intolerance around the same time. We all went gluten free around the same age too. None of us had ever had an intolerance to peanuts or nuts before going gluten free. There remains some confusion about it because it does not happen consistently. My little sister accidentally ate almonds recently and had no reaction. She can also eat peanut butter and nut milks. I am too afraid to try peanuts or any nuts these days, although I can recall not always reacting badly to them as well. My older sister's stomach has gotten so bad that she can't really digest anything other than meat and dairy anymore. Any fiber what so over and she is vomiting. Our guts seem like they are healing since going gluten free, yet all three of us feel our stomachs have been on the decline. I know lower stomach acid is a natural part of aging but we are 29, 31, and 34 years old. Has anyone else experienced this change in symptoms? Stomach issues are not my only problem but I'm trying to narrow it down for the sake of this topic being mostly about food intolerances that developed years after being diagnosed with celiacs and going gluten free. I'm 31 and I've been gluten free for 11 years. Please share your experience if you can relate, or any knowledge you might have.
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- diagnosed celiac
- gastroparesis
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Has anyone ever gotten sick from Wholesome Medley, Dark Chocolate Medley (see pics), or any other Second Nature products? They are labeled gluten free but are not certified gluten free. I ate some from both of these mixes last night and got gluten-sick. I know it for sure because there’s nothing else I ate that could’ve caused it. Strange
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Celiac.com 10/24/2020 - Antioxidants, anthocyanins, phytochemicals, carotenoids, tocopherols, polyphenols, enzymes with antioxidant activity—do those food-related words sound a bit esoteric to you? Like maybe you need to be part of an enlightened inner-circle of scientists to understand what they mean? We’ve made eating rather complicated, haven’t we? Forget the fancy words. If you focus on fresh whole foods, the semantics don’t really matter. Bringing healthy, nourishing food to the table is what is important, especially if you have an autoimmune disorder like celiac disease. But sometimes we get so focused on the individual nutrients and the complicated words that we forget about the big picture. The benefit of these individual ingredients might not be the same without consuming the whole food and letting them work their magic together. Autoimmune diseases are systemic in nature, so healthy nutrition is a vital piece of the wellness puzzle. The Standard American Diet (SAD) is rather dreadful in many ways, so food-industry scientists have come up with substitutions for the real thing and clever ways to fortify processed foods. Nutrients are being added to packaged foods as a marketing tool. Food that is reengineered to come in a box isn’t natural, but to make it more appealing to the consumer, manufacturers add something special like vitamin D, fiber, iron, or omega-3s and boldly announce it on the package. Something to catch your eye and make you wonder if you can live without it. While I’m not totally against boxed and fortified foods, it’s much better to limit your intake and stick with the real thing. That way you don’t get all the junk that often accompanies those food choices—additives, preservatives, chemicals, dyes, artificial flavors, and fillers that often contain gluten. Rather than a food product, enjoy the pleasure and health benefits of eating whole foods. And contrary to what it may sound like from my first couple of paragraphs, I’m actually quite fond of the science behind the food, but we don’t have to get neurotic about all the details, especially if we’re more thoughtful with our food choices to begin with. Back to the complicated science terms and the first word of this article—antioxidants. What are antioxidants and why is it important for us to have plenty of them in our diets? Antioxidants are molecules, or substances in foods, that are protective to normal physiological functions in the human body. They slow or prevent oxidation, which is a chemical reaction that produces free radicals that cause cell damage. Foods high in antioxidants protect the body from oxidation and boost the immune system. Here’s where antioxidants are important to those of us with celiac disease, which is a disorder of the immune system. We want to enhance healthy immune function and reduce cell damage and inflammation. Foods rich in antioxidants help us do that. Selenium, lutein, lycopene, glutathione, beta-carotene, and the vitamins A, C, and E are all antioxidants. Where do we find foods rich in antioxidants? According to a 2006 study published in the American Journal of Clinical Nutrition, researchers analyzed 1,113 food samples and identified the following 15 foods as having the highest antioxidant content per serving. From number #1 to 15: blackberries, walnuts, strawberries, artichokes (prepared), cranberries, coffee, raspberries, pecans, blueberries, ground cloves, grape juice, dark chocolate, cranberry juice, cherries, and red wine. The food groups with the highest overall antioxidant levels were spices and herbs, nuts and seeds, berries, fruits, and vegetables. In general, plants and plant products have much higher antioxidant levels than animal products, so add these foods to your shopping list and enjoy a daily dose of antioxidant protection!
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- antioxidants
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A coworker just returned from vacationing in Hawaii and brought back a box of Mauna Loa Milk Chocolate Mountains to share. Since I miss out on most of the other treats in the office, I was eager to find out if these are gluten-free. The woman I ended up talking to at Hershey customer service walked me through the process of verifying that they are. Just wanted to pass that on, since I didn't find any clear statement online. I only know for sure that this particular Mauna Loa product--the Mauna Loa Milk Chocolate Mountains--is gluten-free. I don't know either way on the others, though I suspect at least some are. The rest of the story (with information that should help with other unlisted Hershey products): [This is "old news" to some of you, but thought it might be helpful to others (and wanted to show my source).] Mauna Loa is a Hershey brand. In fact the Mauna Loa customer service number is the Hershey customer service number: 800-468-1714. As of today, none of the Mauna Loa products is on the Hershey gluten-free list (published elsewhere in these forums). As they say, not all of their gluten-free products are listed. The rep I spoke with told me that if an ingredient is sourced from a gluten-containing grain, according to Hershey policy, that grain will be listed with the ingredient. Also, if the production lines are subject to cross-contamination, the allergen will be listed--as tree nuts and peanuts are listed for this product. Since it is their policy to identify both gluten-containing grains and potential cross contamination and the ingredients for this product include neither, it's gluten-free. Score. Of course, it's got other stuff I probably shouldn't be eating, but just one or two shouldn't kill me.
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Celiac.com 01/12/2017 - Beets are not only delicious, nutritious, and in season, they make a great centerpiece for this tasty, gluten-free vegetarian dish that is sure to please. Ingredients: 4 - 6 fresh red beets, washed and trimmed 2 golden beets, washed and trimmed 1 bunch fresh arugula (about 1 ½ cups) 8 ounces of fresh hummus (or use this easy recipe) ¼ cup fresh or roasted pine nuts 1-2 tablespoons balsamic vinegar splash of olive oil, as desired Directions: Wrap beets individually in foil, place in baking dish, and roast in oven at 375 F. When beets are tender when pierced with a fork, remove them from the oven. Allow beets to cool. Discard foil. Peel and cut beets into quarters. Spread hummus over medium plate. Pile arugula in the center of the hummus. Arrange beets around the arugula, in alternating colors. Drizzle with balsamic vinegar, and a splash of olive oil, as desired. Top with pine nuts, and serve.
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