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Monday, January 9th, 2012

Mary’s Gone Crackers


I tested all 5 flavors of gluten-free Mary’s Gone Crackers as well as three flavors of their Sticks & Twigs, somewhat a replacement for your slender pretzels, but with a much more grainy, crunchy, and hearty flavor. I was not all that fond of them and found them to be quite dry and as a result ran a taste test with my L.A. team and a “party” in Florida with over 15 people. The unanimous decision was that they were a bit dry and flavorless.

The round crackers are beautifully displayed and a terrific idea, made with organic brown rice, quinoa, and flax. Again, they were a bit dry, and we found them to be best eaten with a moist topping or spread. The Caraway was the most true to its name in its taste and has the most flavor.

Mary Waldner, founder of Mary’s Gone Crackers, suffered from intestinal pain for years until discovering her pain was the result of gluten, and her son was soon after diagnosed with celiac disease. Mary’s Gone Crackers has been her solution to satisfy the needs of people and her family with a good, nutritious fiber-packed food.

 

Here is a video review I did on these wonderful crackers:

YouTube Preview Image

I welcome other’s to share opinions in the comment box provided below

Tina Turbin
www.glutenfreehelp.info

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Saturday, December 17th, 2011

Macro Life Naturals – Review

I had the wonderful opportunity to test a few of Macro Life Naturals Products, the Macro Greens and the Miracle Reds and 3 incredible bars they now offer.

I am celiac. Let me clarify,  I am a highly (and I mean highly) sensitive to “greens”celiac- such as barley grass and wheat grass, so please do read on and get a new take on this very topic and my new view as of this recent testing.

First of all I have a wonderful team in Los Angeles and Florida that assisted me through this particular testing. I wanted feedback and I wanted it from all people, with all sorts of particular body needs or not.  So, this was quite a unique company to review as we elicited a number of kids and athletes to really put it to the test.

Let’s dive a little into Macro Life first. A caring mom, Sylvia Ortiz wanted to help her son loose some weight and out of this desire resulted in the original Macro Greens.  Her son lost 35 pounds, dropped down to 12 % body fat and then Sylvia lost 60 pounds as well.  Since that time Macro Greens® was named the most successful product ever in retail sales over a five-week period at Whole Foods chain markets. Wow!

The owners profess that Macro Greens is non-allergenic, nutrient-rich and will optimize the body’s pH and  surpasses the nutrition of five servings of fruits and vegetables. They also state that if used daily one will experience increased energy, weight loss, increased mental clarity, balanced blood sugar, strengthened immune system and improved digestion. So that was worth testing out for sure. Read on and let’s see what we discovered on a one on one basis here in LA and FL.

Miracle Reds® (a delicious red powder) is stated as being the a superfruit anti-aging blend providing immense antioxidant protection. They go on to share that it will locate and diminish unstable free radicals that damage healthy cells and cause premature aging. Now I am all for that! It has some of my favorite fruits: Goji, Pomegranate, Acai, and Mangosteen.

They also had us test their 3 bars: Macro Green Chocolate and Cinnamon Bar, Miracle Reds Berri Berri Bar and Macro Green Apple Lemon Ginger Bar. Let me just say now that everyone (yes everyone) who tested these found them to be absolutely scrumptious. Of course there are always those that prefer chocolate over fruit or fruit over chocolate (me) but that was the only side comment was, if they had to choose. But they don’t so they loved them all. They are a quick boost of energy, loaded with the greens or the reds, great fiber (which we celiacs NEED) and some protein to top it off. Kids of all ages loved the bars. The athletes (I am speaking triathletes and marathon runners) felt they were a  perfect after train smack or even a mid day snack. Two of the men said they would start buying them now without a doubt.

Ok, so now let’s look at the Macro Green testing:

Tina, this was the best before training boost of anti oxidants I have ever had.” – One of my athlete testers

I can not say enough positive things about both the powders, Macro Greens and Miracle Reds. My husband drank it before heading off to work and he felt much better all day long. I gave it to my kids after school with their snack and they “DRANK IT” and I actually noticed they fell asleep better each eve. I used it  in my water during my work-out and I did not get the wiped out feeling I always get after heavy cardio”- Mother of two celiac kids

I can say that I loved the taste and did not get the terrible troubles I usually get from Barley. I loved knowing I was getting a load of nutrients without having to pop a load of pills. I actually cut down on my minerals. I can overall say it felt like CLEAN food. I can say that if I drank the Macro Greens every day I started to get tummy distress but as I initially said I am HIGHLY sensitive to barley grass. Some celiacs are. So I cut back. I also made some grain-free, gluten-free cookies with the greens. We call them Macro Cookies. I am not sure if heating them destroys any or All of the benefits so I made them in the dehydrator as another test. We call these Raw Macro Cookies

Now let’s discuss these delicious Miracle Reds. Let me share a very special story. One lady was just out of the hospital and was under a lot of stress and lacked decent nutrition before entering. She had little money and little after care. We delivered the reds in single serving packets to her for her ease in taking them. She was told she would be in bed a good 2 weeks healing. After 8 days on the Miracle reds she called me to tell me she felt life like again, for the first time in ages.

I also had several moms and dads call me with all sorts of stories exclaiming how pleased they were with the flavor, the benefits and ease in taking them etc. It was a winner!

The Miracle Reds and Macro Greens come in single serving packs as well as canisters of 30, 10 and a 2 ounce container to test without a big commitment.

According to the owners Miracle Reds® and Macro Greens® are among the most popular whole food supplements currently sold at most supermarkets and specialty health food locations we all know and shop at. After conducting this test, I can see why!

I really am very pleased to have been able to have tested this company’s products and the extremely positive outcome. I am also more pleased to say that this company is one of the finest we have tested in the past two years as far as supplements. These products are top quality, care and consideration for the public’s health and well being.

Please do yourself a favor and try them out: http://www.macrolifenaturals.com/

Tina Turbin

www.GlutenFreeHelp.info

k.m.

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Saturday, November 26th, 2011

Dedicated Gluten-Free Oats- Cream Hill Estates

 


Fulfilling the requirements of both the Canadian and U.S. government standards for gluten-free (http://glutenfreehelp.info) facility certification is no easy task. Ask Beth Armour of Cream Hill Estates, Canada.

Cream Hill Estates routinely undergoes painstaking and expensive tests to eliminate any and all possibilities of cross-contamination. The complicated and demanding process begins with the transportation of the select seed and crop of specific farmers via “proper” vehicles to the gluten-free facility.

The cost of the select seed is high. It is 99% pure, with only one non-oat seed per 25,000 seeds of oats. The fields must be proven gluten-free for three years with additional standards met such as distance to other lands and ditches. Inspectors visit regularly.

“Cream Hill Estates uses only equipment dedicated to further the process by high pressure air and industrial vacuum to eliminate any possibility cross-contamination,” Beth says. “Their trucks and storage bins are handled the same way.”

Cream Hill Estates tests their products at various stages in the lengthy and expensive process, and they are also tested at a laboratory certified by the Canadian government.
The Canadian Celiac Association (CCA) has established a specific standard for growth, harvesting, and processing oats in Canada of 20 parts per million (ppm). Beth Armour says her oat flakes test under 5ppm. http://www.creamhillestates.com/

Adding gluten-free oats to a celiac person’s diet (http://glutenfreehelp.info/celiac-or-gluten-sensitive) is another test. It can be tolerated successfully with a gradual approach in recommended dosages. The additional fiber and health benefits will be a welcome addition to the celiac patient’s diet. It’s recommend that a quarter of a cup of dry rolled oats be the maximum for adult consumption.

Dr. Peter Green, MD, the head of the Celiac Disease Research Center at Columbia University (http://glutenfreehelp.info/gluten-free-info), recommends annual blood tests as well as “appropriate timed” biopsies for celiac patients who decide to add oats to their diet. Dr. Green supports the attempt to add oats to the gluten-free diet for additional fiber and increased variety.

Watch the video review I did on these Cream Hill Estates products here or below.

 Cream Hill Estates Products – Review
YouTube Preview Image

 

Tina Turbin
www.glutenfreehelp.info

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Thursday, November 24th, 2011

Gluten-Free Spinach Ravioli

Spinach ravioli was always an easy way to get my kids to eat their greens!

See my page with the ravioli recipe to make at home!

 

(Makes 4 servings)

FILLING INGREDIENTS

½ c turkey Italian sausage

½ c thawed, chopped spinach

1/3 c ricotta

4 oz (about 1 cup) shredded cheddar

¼ tsp pepper

1 minced clove garlic

 

SAUCE

2 cups marinara or Cielo

 

PASTA

See this recipe

 

 

FILLING DIRECTIONS

 

1. Cook sausage until browned.

2. Add spinach, ricotta and only half the cheese, as well as salt, pepper and garlic. Mix well and let sit.

3. Fill each pasta square with 1 full tbsp of filling and use water to wet edges and seal firmly.  Use your fork to seal tighter.

4. Set each aside not touching one another.

5. Boil water in large pan.

6. Cook 8-10 at a time in gently boiling water and cook 2 minutes.

7. Serve with warm marinara or Cielo sauce.

 

Tina Turbin

www.GlutenFreeHelp.info

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Saturday, August 6th, 2011

Raw Revolution Bars


Raw Revolution bars are kosher, vegan, and preservative-free, without refined sugars, gluten, soy, wheat, peanut, or animal products. All their products are made in a facility which is gluten-, peanut-, and animal-product-free.

Along with 17 other testers, I tasted their various bars, and there was not a single one out of the ten that we didn’t like. My absolute favorite is the Spirulina and Cashew, which has other ingredients such as sprouted flaxseeds, agave, dates, and ground almonds. It felt as if every bite was giving my body life.

All the bars were unique in flavor—Coconut & Agave, Raspberry & Chocolate, and Raisin & Chocolate to name a few.

Raw Indulgence is the company name founded by a registered nurse and natural foods chef. She developed a passion for preparing and eating raw foods, making alternatives to her two-year-old son’s snacks. Friends loved her snacks and suggested she go into business. But how could she, as the mother of an active two-year-old? Still, she tested and developed her first brownies, and the response was overwhelming. The rest is history.

Raw Revolution currently offers 14 products. Their Chocolate Chip Cookie Dough has chips with soy and soy lecithin, yet all other products are guaranteed soy-free. All ingredients are certified organic and are raw, living foods and carry more nutrients than your typical cooked foods and processed bars. One bar goes a long way!

We felt with the denseness of the ingredients it would be best to be sure and up ones intake of water while eating these bars, especially for those with a sensitive stomach, healing gut or high fiber sensitivity. If you were diagnosed celiac, then discuss this with your doctor.

See the video review on these nutritious bars here or below.

 Raw Revolution- Review
YouTube Preview Image

 

Tina Turbin
www.glutenfreehelp.info

Note: Unfortunately, my staff and I have called the company several times to ask some important questions for celiacs such as regarding their facility and testing, and we haven’t heard back or should say very seldom have they returned my call and then do not answer once again for many days or even over a week. We have never been able to get our questions answered at date of this post.

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Saturday, July 16th, 2011

Boomi Bar & Prana Bar


Divine Foods is a family-owned and run company offering two lines of all-natural GF energy bars, the Boomi Bar and the Prana Bar.

The Boomi Bar comes in an amazing thirteen varieties of flavors all loaded with precise selections of nuts, seeds, and pure fruits, and no cane sugar, peanuts, or soy. All ingredients are raw and absolutely delicious. Each bar is unique in itself, offering a healthy pick-me-up or just a bite of energy on-the-go. I loved them.

 

YouTube Preview Image

The Prana Bars are slightly different, certified organic raw, GF, and made with agave nectar, coming in six varieties. They have a different texture and taste than their Boomi Bar counterparts. Both lines come across as, without a doubt, healthy and nutritious.

Founder Graeme Duncan explored Asia and Europe studying exotic cooking for nearly fiteen years. He has a strong interest in philosophy and visited ancient cathedrals in the East and stayed in Indian temples and Buddhist monasteries in China.

Graeme wanted to share healthy eating and balance the body and mind. He founded Divine Foods in 1999 with his philosophy that the body is the temple and we should feed it healthy, vibrant foods.

He continues to be very involved in product development and raw ingredient research.

You can watch the video review I did on these delicious bars here.

Tina Turbin
www.glutenfreehelp.info.

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Thursday, July 14th, 2011

Green Beans with a kick


INGREDIENTS:

12 -16 oz fresh green beans “trimmed” left long

2 tbsp vegetable oil

3 Serrano chilies or ½ – 1 tbsp chipotle powder

 

 

DIRECTIONS

Heat oil and lower

Add beans – cover

Stir and add chilies or powder

Will start to get little brown spots after about 5 minutes

Take off heat.

Serve and enjoy!

Tina Turbin www.glutenfreehelp.info

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Tuesday, July 5th, 2011

Gluten-Free Bread Companies—An Overview


There is certainly no lack of options when it comes to gluten-free breads. Gluten-free for years, I’m lucky to have had the opportunity to try so many of them. The market is now full of gluten-free bread companies, offering breads, buns, rolls, and so much more, some of which are made to be nutrient-rich and good for us. Here is an overview of some gluten-free bread companies:

Rudi’s

Rudi’s Gluten-Free Bakery (http://rudisglutenfree.com) offers three types of breads, Original, Multigrain, and Cinnamon Raisin. Original is made to taste like classic white bread and is superior in taste, and the Multigrain tastes great.

Katz Gluten-Free Bakery

Katz Gluten-Free Bakery (http://katzglutenfree.com) is a casein-free, gluten-free, dairy-free, and nut-free facility. Their bestseller is their challah bread, with their whole grain bread coming in behind a close second. For more information, read my company review here.

Everybody Eats

Everybody Eats (http://www.everybodyeats-inc.com) is a 100% dedicated gluten free and 100% dedicated ground and tree nut free facility based in Brooklyn. Their unsliced challah and baguettes are known for being tasty. They also offer bagels, deli rolls, and more.

Canyon Bakehouse

Canyon Bakehouse (http://canyonbakehouse.com) sells a variety of gluten-free breads, including a tasty cinnamon raisin bread, as well as focaccia, muffins, and some delicious hamburger buns.

Grainless Baker

Grainless Baker (http://thegrainlessbaker.com) makes breads, rolls, and much more. They’ve developed 40 products in 10 different categories. As far as their breads, they offer several types, including an exceptional mock rye. You can read more about the company in my review here.

Joan’s GF Greatbakes

Joan’s (http://gfgreatbakes.com) offers a wide array of breads and bread products, including corn bread, rolls, muffins, and all varieties of bagels. Joan’s GF Greatbakes is a dedicated gluten-free facility that is also free of peanuts, tree nuts, and soy. Some of their products are also egg- and dairy-free.

Food for Life Baking Company

Food for Life (http://foodforlife.com) is not a gluten-free company but sells gluten-free breads and products such as Brown Rice Tortillas and Yeast-Free Gluten-Free Breads. Their multigrain bread is a great product.

Tina Turbin

www.GlutenFreeHelp.info

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Thursday, June 23rd, 2011

Root Vegetable Pancakes


Submitted by : Mckenna Barlow paleomac@gmail.com


I love pancakes but sometimes the sweet ones make me over eat!  So,
I have made up this savory version using root vegetables instead.  My
husband really liked them and said they were excellent as leftovers too


Ingredients:

1/2 celery root peeled, grated
4 parsnips peeled, grated
1/4 purple onion totally minced to a pulp
1 1/2 cups almond meal (poured a bunch of almonds in my vita-mix and let
‘er rip- much cheaper than buying it but the cheapest place is Trader Joes)
4 eggs
2 tsp turmeric
2 tsp ground coriander (see comment above)
1/4 cup hot horseradish
couple squirts of hot sauce and sea salt to taste

Create:
Mix everything together
Medium Heat use coconut oil and make pancakes like normal (4inch diameter
1/2 inch thick)
Cook for about 5 minutes each side

Enjoy!

Mckenna Barlow

Tina Turbin

www.glutenfreehelp.info

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Saturday, June 18th, 2011

SALBA

 

WholeSeed-GroundSeed- Salba

Many people have heard of chia seeds and the benefits, especially for a celiac.  We’re always trying to increase fiber as well as absorb vital nutrients.

One product I tested was SALBA.  There is controversy by some stating SALBA is simply chia seeds, so just buy chia seeds and save the money. In my own research I found a few points to mention regarding SALBA. First of all, yes SALBA is a unique variety of chia seeds especially grown for their company.  I found that with any seed, grain or food, the soil, environment, water etc all have an immense effect on the outcome of what is growing.  Why would we go through so much effort to get “organic” if this was not the case.

Anyhow, SALBA is an evidence based variety of salvia hispanica yet it represents 2 distinct varieties. Now how does this help a celiac or anyone on a gluten-free diet?  SALBA will help integrate balanced nutrition and whole food product into your diet.  This we need help with.  It is particularly high in “fiber” and Omega 3’s.

One of the founders of the glycemic index, Vladimir Vuksan, PhD, spent a lot of time exploring SALBA.  He has stated “…the world’s most nutritious food”, and has been instrumental in research on its effect on insulin, diabetics and of course blood sugar. Salba was studied at the University of Toronto and published in the Diabetes Care Magazine.. the title of the study is Supplementation of Conventional Therapy with the Novel Grain Salba (Salvia hispanica L.) Improves Major and Emerging Cardiovascular Risk Factors in Type 2 Diabetes and can be viewed here:http://salba.com/news/30

 

Many people have reported lowering blood sugar levels, ending food cravings, better digestion and increased energy. SALBA is grown using proprietary farming techniques and non-GMO selective guidelines, grown in controlled farms with a full crop life cycle for optimum maturity.  From what I’ve read about some other “chia” seeds, it appears they cannot stand up to these standards.

SALBA whole seeds and ground seeds can be purchased at www.salbastore.com and are guaranteed gluten-free. You can bake with Salba, add it to a shake or simply sprinkle on top of a cereal.  Very easy to add to one’s daily regimen.

The sales department at Natural Guidance will help answer any further questions –customerservice@naturalguidance.com or simply call 1-888-899-3779 .

Tina Turbin

www.glutenfreehelp.info

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  • Tina Turbin

    About Me | see more

    Tina Turbin became extremely interested and involved in the subjects of gluten free, gluten sensitive and celiac disease a number of years ago as a result of...

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