Allergy | Allergies » Gluten free http://allergy-aware.com Allergy information about allergies Fri, 25 Jun 2010 17:11:24 +0000 http://wordpress.org/?v=2.9.1 en hourly 1 Gluten free breads at the grocery store? http://allergy-aware.com/179/gluten-free/gluten-free-breads-at-the-grocery-store/ http://allergy-aware.com/179/gluten-free/gluten-free-breads-at-the-grocery-store/#comments Fri, 25 Jun 2010 17:11:24 +0000 Jane Simpson http://allergy-aware.com/179/gluten-free/gluten-free-breads-at-the-grocery-store/ Ok I’m going to do an experiment and I need a gluten free bread that I can buy at the grocery store. I have found recipes but I don’t have a bread maker. So I need to buy it. I was wondering if anyone out there could tell me what type of bread and other foods that don’t have it. Give me specifics too. I’ve done some research online but it is just giving me basics and it isn’t worded very specifically. I need to know exactly what foods have it and what doesn’t.

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]]> http://allergy-aware.com/179/gluten-free/gluten-free-breads-at-the-grocery-store/feed/ 4 My favorite sport… http://allergy-aware.com/174/gluten-free/my-favorite-sport/ http://allergy-aware.com/174/gluten-free/my-favorite-sport/#comments Sat, 19 Jun 2010 23:17:42 +0000 Jane Simpson http://allergy-aware.com/174/gluten-free/my-favorite-sport/

grocery shopping…okay so maybe its not a sport but if it was I would rock. haha. I hit the grocery store on my way home from the party because I knew that once I got to my apartment all I had were some more evil strawberries, and cucumbers. Well and of course dry beans and grains and things…well you’ll see.
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Most of the things have labels on them but the bag next to the squash is Bob’s red mill Creamy Buckwheat Cereal and bottle is EVOO (I have no clue why I didnt just turn it around).
While assembling my groceries I thought “you know I should post how I prep for the week.

I have all my jars of dry grains and beans in my cupboard.
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Next I soak them in water overnight and in the morning I will cook them up so they will be ready for the week.
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I started doing this when I noticed that I ate more processed “health” food because it was ready to use. When I’m hungry the last thing that sounds good is waiting half an hour while the quinoa cooks. Not only do I save time but soaking the grains makes them easier to digest. woohoo.

Since none of my grains are cooked yet obviously, I used up some gluten free brown rice pasta “swirls” and some leftover pesto I had in the freezer. I also added some frozen spinach, shredded zuchini and a tiny sprinkle of goat cheese. And tah dah a healthy green meal in less than 30 minutes beat that Racheal Ray.
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The pesto was a Kale and Pumpkin seed Pesto that I had made last week and froze in an ice cube tray for later use.
I basically just took 1.5 c kale, 1/2 pumpkin seeds, 2 garlic cloves, a little lemon juice, salt, dried oregano and parsley (thats what I had in my cupboard any herb would work really just add it to taste) and whirled in my food processor while streaming in olive oil until it got to the consistency I liked and then portioned some out and froze the rest.

Then after dinner I was making Raw Applesauce and I was thinking about Gena’s Banana Soft Serve. So I decided to make some but then since I’m well me I decided to change the recipe. I added a little of the freshly made applesauce and lite coconut milk I had leftover in the fridge. I also added some cashew butter since it seems like most raw ice creams have that.
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Oh My Goodness! This was freaking fantastic.
However after my cup..and a few extra bites…
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My stomach reminded me by tensing up, the large amount of fruit I have had today along with my promise to cut out bananas for a week…so yeah I never said I was perfect.
So starting tomorrow no bananas for a week as a test to see if they’re causing problems and back to my happy stomach-low sugar diet.
See you tomorrrow!

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]]> http://allergy-aware.com/174/gluten-free/my-favorite-sport/feed/ 0 How Mature is the US Gluten Free Market? Comparison With Aus, Canada, Mexico & Brazil Yields the Gfp Matrix. See Why US is Tier 1 ! http://allergy-aware.com/150/gluten-free/how-mature-is-the-us-gluten-free-market-comparison-with-aus-canada-mexico-brazil-yields-the-gfp-matrix-see-why-us-is-tier-1-3/ http://allergy-aware.com/150/gluten-free/how-mature-is-the-us-gluten-free-market-comparison-with-aus-canada-mexico-brazil-yields-the-gfp-matrix-see-why-us-is-tier-1-3/#comments Wed, 26 May 2010 20:27:43 +0000 Jane Simpson http://allergy-aware.com/150/gluten-free/how-mature-is-the-us-gluten-free-market-comparison-with-aus-canada-mexico-brazil-yields-the-gfp-matrix-see-why-us-is-tier-1-3/ imageWhen analysing gluten free markets, the main question that people with celiac disease will ask is “what’s in it for me” ? Having an understanding of markets such as Australia and America is fundamental to understanding how many more suppliers are likely to enter the market and so drive competition and choice. If you are celiac or a gluten free supplier, these are two words that you hold dear to your heart: choice and low price . To understand how close we are to a mature market (when maximum competition drives prices down) it is useful to compare several countries and communities within these.

This analysis is based on Google search terms (for the month of Dec 08) used in the gluten free market. As Google usually has a large market share in most countries and also has specific country domains, this provides a perfect baseline to compare gluten free markets across the world.

This article is set out in the following format:

Identification Of the Four Gluten Free Market Tiers

Introduction Comparison Of Communities By Their Market Tiers

The following are available in the full article on our website

FULL ANALYSIS PER COMMUNITY

Statistic Tables for each community

GFP MATRIX: Identification Of the Four Gluten Free Market Tiers

So far four market levels (TIERS) have been identified.

A fully matured gluten free market has not been reached yet due to the low diagnosis of celiac disease even in developed countries. So far, analysis has shown that the most developed gf markets are those in Australia, the US and Canada. Characteristics of the e-demand side of these are a high number of search terms and high search volumes.

Of the search terms used in tier 1 communities , they are typically dominated by generic gluten free terms where the first 2 to 3 terms represent over 55% of the top 50 searches . This is the case in Australia, US (English speaking) and Canada (English). It is speculated that in these countries there are a significant number of celiacs who have been diagnosed for a few years. They originally searched for information on the disease and diets required and now prefer to spend more time searching for generic gluten free terms. By doing so they have found that on the supply side of things products have been amassed in the one place. This means that by searching on generic terms they can easily find large gluten free sites that contain many gluten free products on which they can search internally for specific terms. While generic searches are large, searches on the celiac group are still the second highest and account for over 15% of the top 50 searches. Within this group two terms ‘celiac’ and ‘celiac disease’ typically account for over 85% of all searches .

The next level of market maturity (tier 2) is shown by communities like US Spanish speaking and Canadian French speaking communities. These communities are often smaller than the dominant communities (often English) in their countries but they have first world affluence available to them. They often have under 100 total search terms over a twelve month average. In this example, US Spanish has 17 search terms and Canadian French have 30. The relatively high level of affluence within these communities increases the individual’s chances of being diagnosed and pursuing a often more difficult and costly gluten free diet (as compared with tier 4 markets. These ‘second tier’ communities also have a high search proportion devoted to generic gluten free terms but there is also a higher proportion of searches (than found in tier 1 markets) devoted to finding information on celiac disease such as through celiac diet and/or wheat allergy searches.

The third market maturity (tier 3) is shown by communities such as Mexican English speaking (101 searches) and Brazilian English speaking (100 searches) communities. These communities are much smaller proportions of the country population than tier 2 markets. They are often much more affluent than the main population ethnicity (through education/ employment) or having come from more affluent countries such as America. They tend to not search so much for generic gluten free terms (less than 45%) but have an increase in searches for celiac diet searches and specific food groups. This pattern is indicative of newly diagnosed people (having access to good medical attention). The other main trait of this market is that it includes people who have had the disease for a while and are now seeking specialist gluten free products such as ‘gluten free restaurants’ or ‘desserts’ – rather than staple gluten free foods such as flour or breads.

The lowest developed market (tier 4) is reflected by searches in Mexico (Spanish Speaking) 24 total searches and Brazil (Portuguese speaking) 23 searches. The communities also tend to have very low searches per head of population and may not have access to good medical facilities – often a large rural population. These people have a relatively small proportion of generic searches and a much higher number of ‘wheat free’ and ‘celiac’ searches. While they also have higher search volumes for specialty gluten free foods, rather than bread searches (main specialty in refined markets) or desserts, they tend to search for even more fundamental food staples such as flour and oatmeal. Counter intuitively they also tend to search for cakes and cookies. This is not necessarily related to the countries affluence but is more likely a social phenomenon where providing good food spreads for parties and extended family gatherings account for a large part of their social interaction.

INTRODUCTION 

Higher choice and lower prices will likely occur in tier 1 market countries as more celiacs are diagnosed and search for and buy more products. The development will reach maturity once the growth of the market goes through a point of inflexion in its growth and begins to plateau. Only long term monitoring of this demand can assess where that level of maturity approaches saturation.

The development of the market level definitions (tier structure) will be refined as more countries are analysed.

A practical application of this analysis for celiacs is to see what other celiacs are searching for and how developed the gluten free market is in their own countries. This article attempts to answer the question “what are the characteristics of a mature gluten free market”.

This research and analysis was undertaken to see if there is a correlation between gluten free search profiles of developed nations and how this may differ from countries in close proximity to the US.

A previous article on www.glutenfreepages.com.au showed a very strong correlation between gluten free search profiles of Australia and the US. In the article you are now reading, analysis was refined to include the affect of languages, internet usage, Google market share etc . Where countries use several languages, analysis was performed on English searches and the other local language.

This research was undertaken for the month of December 2008 Google search volumes for Gluten free products and uses monthly averages over a year in countries where search volatility is high and/or search volumes low. The analysis again shows a very strong correlation between the Australian and US Gluten free markets.

One of the first indictors or market maturity is considered to be the number of ‘gluten free’ related internet searches per ‘population divided by 100′. This takes into consideration that approximately 1 in 100 people (diagnosed and undiagnosed) may be celiac.

TABLE: A table showing the number of monthly searches per celiac for each community is shown in the full article.

The Adjusted GF Searches per month per celiac column takes into consideration internet usage, Google market share. The values are most accurate for the first three countries, ‘developed’ nations. These countries have a long established internet usage and Google was able to provide search terms up to its self imposed limit of 200 terms. The search values for Mexico and Brazil English speaking are likely to be inflated due to sparse information on the penetration of English language in these countries and Google’s translation abilities.

The most important concept in this research is the gluten free grouping profiles . As explained below, all gluten free terms were assigned to one of seven groups . The top 50 search terms were sorted into these groups and groups were analysed for number of terms, proportion of the top 50 and the specific terms within each group. While the following pages go into the details of each country a summary of the analysis is:

GRAPH : “Guten Free Product Search Term Group Proportions of TOP 50 terms” is shown in the full article.

Group Composition

The following shows some of the representative terms in each group.

Generic GF Product: This group of search terms all involve the word gluten and are generic in nature, such a gluten, gluten free, gluten free products, gluten free meals.

Gluten Diet: These are terms that are related to the specifics of gluten free diets such as: gluten free diets, celiac diet.

Gluten Free recipe: Terms such as gluten free recipes, gluten recipe, gluten free baking, wheat free baking

Celiac related: These are terms related to information on the disease such as: celiac disease, gluten intolerance, gluten allergies

Wheat free: Terms such as: wheat free, wheat gluten, wheat allergy

Locations: gluten free stores, gluten free shopping, gluten free restaurant

GF Specific Foods: gluten free bread, gluten free pizza, gluten free cakes, gluten free muffins

COMPARISON of Communities by their Market Tiers

Australia, US English, Canada English.

Australian, US English speaking and Canadian English groups had very similar profiles. Each country had the ‘generic gluten free’ group as its main group with the following volume proportions: AUS 65%, US Eng 64%, Canadian Eng 63%. In each case the same ‘gluten and gluten free’ generic terms rated as the top two overall searched terms by volume.

The celiac group was the second largest volume searched by all three countries: AUS (18%), US Eng (21%), Canada Eng (21%). Each category was dominated by over 85% by the terms ‘celiac’ and ‘celiac disease’. Dual spellings in Australia.

US Spanish, Canadian French

The graphs show that these communities are similar to the three above, at least in the proportion of the generic ‘gluten free products’ group.

One of the main things that affects the distribution profile of these communities is that US Spanish searches only comprised a total of 19 terms compared to US English that was capped by Google at 200. Per population of the American English V Spanish community, the English speaking community performed 4.2 times as many gluten free product searches as US Spanish speaking people on Google.

For the US Spanish community, the ‘celiac’ group was the highest volume proportion of any of the countries analysed. While the US and Australia searched for generic ‘celiac’ terms in this group the US Spanish search for ‘celiac allergies’. This suggests a possible different approach to the way each country views celiac disease.

Compared to the US English, these communities also have a stronger interest in wheat issues. While the US English searched for 3 terms in this group it only made up 4% of volumes. The US Spanish searched for only one term: ‘wheat intolerance’ and it made up 18% of total search volumes. These factors suggest the US Spanish searchers are new to celiac disease and the market is immature compared to the first three countries.

The Canadian French speaking community had a similar profile to Canadian English but a much higher interest in the ‘gluten diet’ group and slightly higher interest in GF specific foods. These terms are accounted for by them looking at the specifics of what they can eat, and specific foods of gluten free ‘oatmeal’ and ‘quinoa’. The higher interest in the diet group suggests that they are either more specialised in their searches than their English counterparts or are earlier in the disease diagnosis stage.

Mexican English / Brazilian English

In each community English is a very small minority of the population but is massively over represented in search volumes. As Google has country specific domains in each countries main language this statistic suggest that these English communities are more aware of gluten issues, are more affluent, and potentially represent a more mature search market.

There is a strong similarity between the Mexican English and Brazil English speaking group profiles. Both communities have a significantly reduced generic search focus but a similar increases in GF specific foods and Gluten Diet information. Quite a few of the English speaking people in these countries are believed to either be affluent locals or foreigners (ex pat US).

In the Mexican English speaking community, the highest searched group is ‘gf locations’ and the highest volume terms are related to gluten free restaurants. The second highest group ‘celiac’ is dominated by several equally search volume terms that use three and four word search strings. The third group ‘gf specific foods’ is dominated by searches for desserts. This suggests a split in focus between people newly diagnosed and those who are affluent enough to regularly search for gluten free restaurants and desserts.

In the ‘Brazil English’ community there was an even stronger fascination with gluten free desserts taking up three individual search terms – the first two accounting for 9% of all searches. Coelaic (UK spelling) was the second most searched group and it contained only one term which accounted for 24% of search volumes. The highest specific food searches were for cakes and muffins, whereas in US English and Australia top specific searches were for breads.

Mexican Spanish, Brazil Portuguese.

The profiles for these communities were the most unlike the US English and Australian. The table at the beginning of this article also shows that in raw terms they had one tenth the searches per head.

Mexican Spanish differs from market 1 profiles as much by its large reduction in generic searches as its large increase in searches on wheat issues. In fact three of the top ‘wheat free’ searches accounted for 44% of top 50 volumes. This suggests a community in early stages of diagnosis and discovery. The two highest specific gf food searches were for ‘oatmeal’ and ‘flour’. These non luxury items, low search volumes and focus on wheat free issues suggests a non affluent community searching for fixes to staple food groups.

Brazil Portuguese has a very large population but low search volumes. In fact it has nine times the population of Australia, but less than half the searches on gluten free products. While generic gluten searches were the main search group at 44% (20% less than US and AUS), its first two terms were still the same generic terms. Of most interest is that this community has the highest specific food group volume proportion of all countries. And rather than an interest in food staples, they focus on gluten free cakes (18% of top 50 searches), and cookies 10%. They also search for gluten free flour (3%) and oatmeal (2%).

With the third highest group being ‘wheat free’ and gluten allergies Brazil’s market resembles the split shown in Mexico (English) between learning about celiac disease and enjoying treats. However rather than searching on restaurants, the Brazilian Portuguese interest in cakes may be seen as a cultural choice (socialising and providing family spreads) rather than an opulent choice.

GRAPH : A graph on our website shows the relationship between a tier 1 community (place that is nearing market maturity) AND a high proportion that its top two searches take up of the top 50 searches AND a high number of searches per (population / 100).

MORE INFORMATION:

The development of the GFP MATRIX and market level definitions (tier structure) will be refined as more countries are analysed. The above information is a summary of the full article that can be found at www.glutenfreepages.com.au To find this article, look under the menu tab ‘Articles’, then ‘GFP Original articles’. The full report analyses each community in detail and shows graphs and statistic tables associated with each community.  

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]]> http://allergy-aware.com/150/gluten-free/how-mature-is-the-us-gluten-free-market-comparison-with-aus-canada-mexico-brazil-yields-the-gfp-matrix-see-why-us-is-tier-1-3/feed/ 0 What stores sell gluten-free breads and cereals? http://allergy-aware.com/178/gluten-free/what-stores-sell-gluten-free-breads-and-cereals/ http://allergy-aware.com/178/gluten-free/what-stores-sell-gluten-free-breads-and-cereals/#comments Mon, 24 May 2010 08:20:01 +0000 Jane Simpson http://allergy-aware.com/178/gluten-free/what-stores-sell-gluten-free-breads-and-cereals/ I think I have celiac disease and I really do want to try a diet that has no gluten in it whatsoever. What stores carry gluten free breads? Or gluten-free breads that have a high fiber content? I’m also looking for gluten-free cereals. No online links please, just give me retail stores in Southern California that sell the items. Thanks!!

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]]> http://allergy-aware.com/178/gluten-free/what-stores-sell-gluten-free-breads-and-cereals/feed/ 3 Anything Helps. http://allergy-aware.com/173/gluten-free/anything-helps/ http://allergy-aware.com/173/gluten-free/anything-helps/#comments Thu, 20 May 2010 03:57:29 +0000 Jane Simpson http://allergy-aware.com/173/gluten-free/anything-helps/

I spent the better part of two hours this evening driving on I35, and then around connecting highways and onramps, navigating the spaghetti bowl of San Antonio.  I get lost so often here, that I bring the GPS unit whenever I leave post, and I never plan to get anywhere in a reasonable amount of time.  Its kind of metaphoric how lost I’ve been all summer, representative of where my mind is at, and how lost I’ve gotten in myself and my thoughts lately. 

 

We spend a lot of time doing nothing, and waiting, and as a result Ive found more than enough time to think, and day dream – the beginning of anticipation and disappointment; the beginning of reflections and regret.

 

I drove to Whole Foods Market.  I never used to shop there; I found it snobby and pretentious, and expensive – the last part being the determining factor, but things changed when I found myself allergic to wheat, and needing (well at least wanting) more than produce and cheese.  Being in the field for weeks, I’ve been losing weight, so I was looking for nutritional supplement bars –whole foods being the best place to find them.  And $60 later, I’m never really sure how I manage to spend that much money on “snacks,” I’ve got all kinds of exciting fake food to eat all week.  Finding that a great success, I remembered my craving for coffee, Iced Coffee, from Starbucks, preferably with a friend, in center city – but we take what we can get, right?  So, I found one in Alamo heights and wandered in.  The barista was nice, and laughed when I admitted I was addicted to Iced coffee… she was too.  Not that it’s a tough drink, but she made it well, and when I requested soy milk instead of “cow milk” her eyes lit up and she found a kindred spirit.  As she handed me my grande – she deviously asked if I liked the flavored ice coffee.  You see, this particular Starbucks, carried several varieties of flavored soy milk – and she had handcrafted the perfect vanilla bean, soy, iced coffee.  She asked if I wanted to try it – and how could I say no…  so I didn’t.  Thinking I was going to get a taste, she made me an entire cup, and when I drank it – I had to admit, I would probably be back on every day I had off for the rest of the summer.  I wanted to hug her.  It was the best thing that has happened to me since I got to San Antonio. 

 

I drove home, in bliss, I missed coffee so, so much.  And I had my snobby snacks, and my soy milk and gluten free cereal, and Salmon Avacado sushi for dinner.  I felt good.  And then approaching the entrance to Ft. Sam, things changed.

 

There are usually aggressive pan handlers on the sides of the I35 off ramp, and desensitized I usually drive past them but as I approached the light, it turned red and I stopped two cars behind a young woman standing next to the cement barrier.  She was about my age, baseball cap over her blonde hair, and a look of genuine shame and desperation.  She had a large dirty white t shirt and dirty jeans, and held a small sign in her hands that read, “Anything Helps.”  No one was opening their windows.  Its hot here, even in the evenings, and breaking the seal of Air Conditioning for someone desperate is far too much trouble.  And I looked straight ahead like I normally do, and thought about something else.  But I caught my Whole Foods grocery bag, and Starbucks coffee cup in my peripheral vision, and I felt like a horrible person suddenly, a sinking feeling in the pit of my stomach.  I looked out my window and made eye contact with the woman.  I reached for my wallet, took out the cash, and opened the window.  She approached and she was sunburned her lips were cracked, but she smiled and I said, “Im sorry this is all I have.”

“No.  Bless you.”  She answered, somehow moved by the small amount of money I had given her.  It wasn’t a lot at all, it wasn’t enough to do anything.  But anything helped.

“Goodluck,” was all I could say as the light changed and I felt a lump in my throat and my eyes begin to tear.

“You too,” she replied.  And she smiled again, as if to reassure ME that it was all going to be ok.

 

I am so lucky, and I complain so much about what I don’t have.  I should have done more for that woman, I should have given her my groceries, taken her somewhere for a meal, or a good nights sleep.  I could be her, I could be in her shoes – but I’m not and I complain so much.  I am so lucky, and blessed, as she put it – even if I refuse to admit that there might be something out there bigger than this.  I am blessed even if I tell myself that there isn’t a god, because I cant fathom it, and all of my plans seem so insignificant sometimes.  I am blessed, for some reason, and I feel so guilty for that.

 

I just want to be a good person.

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]]> http://allergy-aware.com/173/gluten-free/anything-helps/feed/ 0 Pie Crust http://allergy-aware.com/145/gluten-free/pie-crust/ http://allergy-aware.com/145/gluten-free/pie-crust/#comments Wed, 19 May 2010 11:31:37 +0000 Jane Simpson http://allergy-aware.com/145/gluten-free/pie-crust/ Ruth shows you how to make a simple vegan, gluten-free pie crust. … vegan gluten-free pie crust chia dessert recipe healthy

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]]> http://allergy-aware.com/145/gluten-free/pie-crust/feed/ 0 Dishin Nutrition: Gluten Free Tabouleh Salad – Healthy Organic Whole Foods http://allergy-aware.com/130/gluten-free/dishin-nutrition-gluten-free-tabouleh-salad-healthy-organic-whole-foods/ http://allergy-aware.com/130/gluten-free/dishin-nutrition-gluten-free-tabouleh-salad-healthy-organic-whole-foods/#comments Thu, 06 May 2010 14:19:37 +0000 Jane Simpson http://allergy-aware.com/130/gluten-free/dishin-nutrition-gluten-free-tabouleh-salad-healthy-organic-whole-foods/ Tune in to discover a protein that even vegetarians can devour. Watch Shannon turn this South American super grain into a gluten-free tabouli. This whole grain salad is guaranteed to keep your hunger at bay and your body healthy. www.dishinnutrition.com

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]]> http://allergy-aware.com/130/gluten-free/dishin-nutrition-gluten-free-tabouleh-salad-healthy-organic-whole-foods/feed/ 4 How big is the Certified Organic & Gluten Free market? http://allergy-aware.com/149/gluten-free/how-big-is-the-certified-organic-gluten-free-market/ http://allergy-aware.com/149/gluten-free/how-big-is-the-certified-organic-gluten-free-market/#comments Sun, 02 May 2010 08:10:11 +0000 Jane Simpson http://allergy-aware.com/149/gluten-free/how-big-is-the-certified-organic-gluten-free-market/ Just to give you an idea we have managed to collate a list provided to us by www.oway.com.au

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]]> http://allergy-aware.com/149/gluten-free/how-big-is-the-certified-organic-gluten-free-market/feed/ 2 CHOCOLATE MAKING 911: EASY for TEENS:: Chocolate Covered Fruit And Nuts Part 2: MUST SEE!!! http://allergy-aware.com/144/gluten-free/chocolate-making-911-easy-for-teens-chocolate-covered-fruit-and-nuts-part-2-must-see/ http://allergy-aware.com/144/gluten-free/chocolate-making-911-easy-for-teens-chocolate-covered-fruit-and-nuts-part-2-must-see/#comments Mon, 26 Apr 2010 14:13:10 +0000 Jane Simpson http://allergy-aware.com/144/gluten-free/chocolate-making-911-easy-for-teens-chocolate-covered-fruit-and-nuts-part-2-must-see/ www.vegetarianoneness.ning.com … raw food CHOCOLATE chocolates making how to make dessert desserts recipe recipes gluten free nutriton healthy gourmet sweets sweet david wolfe superchargeme suprememastertv asian international dish dishes diabetes heart disease video

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]]> http://allergy-aware.com/144/gluten-free/chocolate-making-911-easy-for-teens-chocolate-covered-fruit-and-nuts-part-2-must-see/feed/ 1 Why do people eat wheat free and gluten free breads? http://allergy-aware.com/177/gluten-free/why-do-people-eat-wheat-free-and-gluten-free-breads/ http://allergy-aware.com/177/gluten-free/why-do-people-eat-wheat-free-and-gluten-free-breads/#comments Sun, 25 Apr 2010 06:32:32 +0000 Jane Simpson http://allergy-aware.com/177/gluten-free/why-do-people-eat-wheat-free-and-gluten-free-breads/ Whats so bad about wheat and gluten in your diet?

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]]> http://allergy-aware.com/177/gluten-free/why-do-people-eat-wheat-free-and-gluten-free-breads/feed/ 3