Updated: Oct 14, 2019
I am so pumped to share with you who I chose to interview as my very first guest for
The Gluten Free You & Me Podcast! Btw, if you haven't found me on your favorite podcast platform... go check it out. I promise it is worth your time... in fact the information I share will save you time and trial and error... lets face it, living gluten free can be overwhelming and researching it day in and day out is like a full time job. Well, do worry, that's why you have me... I research, learn, interview, research some more, just to bring you the most solid and helpful information all while teaching you the skills to mentally rock the disease. So pretty much go and subscribe
One of the key elements to finding your groove as a celiac is finding safe foods to eat. I mean really,
Who can you trust?
What restaurants can you go to?
What foods can you buy in the store?
In a perfect world we would all eat whole foods and shop the ‘outside isles of the stores’. But my reality is I have 4 kids and a husband to feed all while working part time out of the house and working 3 businesses from my home. So, no I can not make everything from scratch. I truly believe we need balance in life. Even balance in our food. And I try my best to do just that.
So back to my questions… really what foods can we trust? This is what I wanted to get to the bottom of. So many companies label their food as Gluten Free, but truly they are not safe for a celiac. The FDA states:
'How is “gluten-free” defined in the rule? In general, foods may be labeled “gluten-free” if they meet the definition and otherwise comply with the final rule’s requirements. More specifically, the final rule defines "gluten-free" as meaning that the food either is inherently gluten free; or does not contain an ingredient that is: 1) a gluten-containing grain (e.g., spelt wheat); 2) derived from a gluten-containing grain that has not been processed to remove gluten (e.g., wheat flour); or 3) derived from a gluten-containing grain that has been processed to remove gluten (e.g., wheat starch), if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food. Also, any unavoidable presence of gluten in the food must be less than 20 ppm.
But then I asked myself… okay that’s great, but who is regulating these standards and how can I truly test the honesty and integrity of a brand? For years, I have been searching for answers... and I finally have found answers as I have gone straight to a reputable source. After you listen to this podcast with Chris Rich, who is the VP of Marketing & Development at the Gluten Intolerance Group, I believe you will find the same peace and assurance that I have.
I can now, confidently say that I trust the Certified Gluten Free Label from the Gluten Intolerance Group!
With thousands of products, and all items less than 10 ppm, I truly trust in the organization GIG/ GFCO. Click here to see their most up to date list of certified gluten free items and brands.
AAAAND they are now certifying Restaraunts!! This is such awesome news! To view the list of safe restaurants in your area click here. Remember, this is a newer certification process, so be patient if there aren't any near year... hopefully very soon there will be thousands!
One of my favorite things that I learned in this interview, is that the majority of the staff either have celiac disease themselves or have first degree relatives. They are not looking for more transactions, they are looking to certify more brands that they themselves can trust to eat as well. Doesn’t that make a difference to you? It sure does to me!