Bruce Scott Dwyer asked:


Gluten Free Pages original research was performed on the demand for the top 50 search terms associated with gluten free products in the US, Australia, Canada and UK. Analysis showed that not only did these countries have the leading number of ‘celiac searches per month’ values amongst most countries, they also have a very similar profile of the types of terms searched. In particular it was found that when the leading keyword terms were segmented into seven core groups, that the largest group was always the generic GF product group, followed by the celiac group.

Also of note is that each of these two leading groups (typically composed of 5 to 10 terms) were usually dominated by the terms ‘gluten free’ and ‘celiac’ (or coeliac for Australia and the UK).

English speaking Search volumes per month, June 09

Keyword——–US————Australia——-Canada——UK

Gluten Free—-1,830,000—–135,000——165,000—–201,000

Celiac / celiac—673,000——33,100——–74,000——74,000

Previous research into search trends for the term ‘gluten free’ across these countries showed that US and Canada had very high sustained growth rate (near 40% per annum) for the last five years, followed by Australia at about 10% growth then UK near zero growth. This article looks at the search trends for the leading ‘celiac’ group term and how it correlates with the growth trend for ‘gluten free’ searches.

The four year growth demand trends for the celiac term for each country are substantially lower than their trends for gluten free.

The December growth spikes in Gluten Free searches for the US and Canada are a stand out, however the general growth trends tend to be a smooth positive growth trend compared to the celiac demand trend.

Relative growth trend ‘year on year’ averages

While the Celiac growth rate is much lower than the gluten free online demand growth rate for any given country. For example in the US ‘Gluten free’ 2004 had an absolute average growth rate of 101% and in 2005 a rate of 122%. This gives it a relative growth rate gain of 21% in 2005. The relative growth for the US between the Gluten Free rates ‘year on year’ are much more positive than its Celiac equivalents. For example in Gluten free 2006 to 2007 went from 35% to 70% (a doubling of growth increase) while for the same period ‘celiac’ searches went from 10% to 10% (a relative zero growth of growth rates.

In Australia, while ‘gluten free’ had strong positive growth for each year, it was doing so at a decreasing rate between 2005 and 2007. Between 2005 and 2006 gluten free searches had decreased growth from +18% to +11% (38% decrease) while in celiac searches 2005 to 2006 it decreased from -4% to -5% (25% decrease).

For all countries, the relative yearly growth rates for the two keywords have very low correlation. The only similarity is that the order of the annual growth rates for the highest gluten free demand countries is the same for gluten free as it is for celiac: US (highest), Canada, Australia, UK (Lowest).

Stability of Seasonal growth trends USA

The data shows that while the USA ‘gluten free’ seasonal demand trend is very high positive growth (up to 50% per year) it also follows the same pattern very closely each year. By comparison, the celiac growth trend is very flat and except for two peaks (Mar 07 and Oct O6). The celiac seasonal growth trend is also similar for each of its years.

Stability of growth trends AUSTRALIA 

Similar to the US, for Australia the seasonal trends for ‘Gluten free’ searches (annual seasonal trend shape) are all close together, and positive. The demand trend for seasonal celiac searches is overall more negative and much more volatile month to month, though again there is a similar pattern each year.

Seasonal trend comparison – ALL countries 

The gluten free seasonal graphs (jan to dec) has a strong growth bias towards the end of year for each country, due to its strong positive growth rate as well the northern hemisphere spikes of winter and Christmas searching/ spending occurring at the same time.

The ‘celiac’ seasonal growth trend profile is VERY different from the gluten free trend shape. However, all countries within the celiac trends show a remarkably similar profile to each other. In particular for the celiac demand, it is noted that while there is on average a flat growth trend, positive spikes are seen to occur for most countries in March, May and October.

Conclusions

Original research on the top fifty keywords showed that the two leading keyword groups for leading celiac search countries were gluten free and celiac groups. It was thought that the more gluten free aware countries tended to have a much higher proportion of searches for gluten free than celiac as the markets were closer to maturity and people search for celiac information in the early stages of their diagnosis, then continue to search for gluten free throughout their life.

Weak underdeveloped markets such as Brazil and India tended to have a much similar total volume of searches for each of the two groups. The theory being that in under developed (under diagnosed) markets a higher proportion of people have just been diagnosed and are looking up effects of celiac disease before they go onto searching for gluten free products.

Standard market growth for most products tend to be bell shaped in appearance, that is when a company introduces a model it takes a while to achieve penetration, then peaks then subsides as peoples tastes change, technology improves or competitors bring out better products. However in the celiac case, the growth will be S shaped as demand (searches) head towards a stabilised peak as eventually all celiac are diagnosed and diagnosis methods improve to detect celiac disease earlier. Unlike other products a celiac will search for gluten free products for life, unless a cure is found.

It was expected that as even the most developed markets analysed here are a long way from maturity (due to low diagnosis rates) that the gluten free searches would be near the start of the S curve. While the US has very high gluten free growth demand, it’s starting off a very low base (about half the relative value of Australia). However if the same people who search for ‘gluten free’ terms were at some stage searching for ‘celiac’ information it is thought that the seasonal trends and overall annual growth rates should correlate with each other – and clearly they do not.

The low diagnosis rate of celiac disease, even in mature markets, suggests that the markets are far from maturity. And as the growth profiles (absolute growth rates and yearly seasonal trend) show no correlation between each other it is VERY likely that the demand trends are for two distinct sets of people. Gluten Free searches are most likely attributed to celiac consumers looking to find GF food to eat. The celiac searches may partly be due to celiac consumers however the vast majority is likely to be attributed to medical professionals (who are not necessarily celiac) and allied professionals interested in the understanding of the disease for professional reasons.

Anglea Morken asked:


A common question among the newly diagnosed with celiac disease, an autoimmune condition triggered by the presence of gluten (wheat, rye, barley and oats), is whether you should be concerned about gluten found in inedible products-products that you don’t eat but only use. The answer is yes. After using inedible products that contain gluten, make sure that you wash your hands well with non-gluten soap and water so that any residue found in the products will be washed away and not later find its way into your food. Inedible products include shampoos, conditioners, hair styling products, cosmetics, lip balms, nail care, soaps, lotions, sunscreens, laundry and household cleaning products, pet foods, arts and crafts supplies, etc.

The rule for these inedible products is the same as for any product containing gluten. Your food must not come in contact with it! Neither should your mouth. If you touch any product containing gluten, wash your hands with soap and water before eating your own gluten-free food. The tiniest bit of residue left on your hands can cause an adverse reaction. The fact that a reaction can occur with such minimal ingestion is the reason that inedible products can also cause a reaction and should be avoided or treated properly.

Most people with celiac disease do not get a reaction from merely touching gluten. The reaction occurs when the residue on your hands makes its way to your lips or into your mouth. This can be easier than you might think. There are many ways to ingest gluten. Take hair products. Unfortunately, a majority of hair care products contain gluten. Although you don’t intend to get any shampoo or conditioner into your mouth, the water that comes out of your hair with the shampoo can bounce off the shower wall or shower curtain and land on your lips. You won’t even notice yourself licking it off. Cosmetics, especially lipsticks, lip balms, nail polish and artificial nails, can also be a source of gluten. While lip balms and lipsticks are the more obvious sources for ingestion, nail polish and artificial nail products can also make their way to your mouth as you touch your food. Foundations, powders, blushes and bronzers can settle on your lips during application. They can also be a source of gluten if you absent-mindedly touch your face and then forget to wash your hands before eating. Washing your hands with confirmed gluten-free soap and water before you eat and getting into the habit of not touching your lips or mouth with your hands, may help keep you from ingesting the gluten in this manner. When you feed your pet, be especially careful. Many pet foods, especially dry pet food and treats, contain gluten. Make sure that you use the same precautions as you would use in handling any other type of gluten-containing food. Unfortunately, inedible products don’t have the same labeling laws and restrictions as food does. Sometimes a product will contain gluten without it appearing on the label.

Many manufacturers simply don’t have the ability to fully verify all of their ingredients because one ingredient can come from several sources. You can get some good advice and information on whether or not the products you use contain gluten from on-line celiac support groups. A quick search of the message board archives can pull up information on the specific brands and items that concern you. If nobody has any experience with the products that you are concerned about, you can either switch to products trusted to be gluten-free by others in the celiac community or withdraw from using all of the unknown products.

You can then slowly reintroduce them, one by one, to determine which one, if any, is causing a reaction. It is like adding new foods to your newborn baby. Individual products should be reintroduced several days apart from each other because reactions can sometimes take a few days to manifest. The bottom line is that if you suffer from celiac disease, it is your personal lifestyle and habits which will help you decide whether or not to take the chance of using inedible products containing gluten.

Michael Bernier asked:


“One of the most widely eaten food crop in the world, rice provides nourishment to more than half the world’s population. Being a staple food, it is cultivated during winters and summers, both. Being grown in 4000 varieties every year, it supplied more than one fifth of the calories that are consumed by humans.

Rice is one of the most grown cash crops in developing countries and is also the oldest of the cereal crops that humans cultivated. The first form of rice was grown in China about 5000 years ago and since it was a major food supplement, it got commercially cultivated as a cash crop in half the world.

Rice contains nutrients that are vital to the body and give it energy. Nutrients such as carbohydrates are found in rice which is also an important source for storing energy inside the body so that it grows properly. Because rice nutrition is low on salt, cholesterol and fat, it keeps the heart healthy.

Rice being of two types; brown and white rice, has a high quantity of carbohydrates in it and mixing these 2 rice can be beneficial. The only major difference between the two types is that white rice goes through a milling process whereas, the brown rice does not. However, it is believed that the milling process is not favorable for white rice nutrition as it removes nutrients such as B3, B1, B6, dietary fiber, the essential fatty acids, and half quantity of iron, phosphorus and manganese. It is known that brown rice has more nutrition and fiber as the white rice has its outer coating removed.

White Rice Nutrition contains carbohydrate (89%), some protein (8%) and little fat (1%). It also consists of some dietary fiber, calcium, and potassium.

On the other hand, brown rice nutrition is rich in quantity of 83% carbohydrate, 9% of protein and 7% of fat. It also has dietary fiber (6x more than white rice), calcium and potassium (about double amount as in white rice)

Rice nutrition also has a low content of sodium and contains favorable amounts of potassium, thiamin, B vitamins and niacin. Usually, people who are trying to reduce cholesterol and fat intake seek rice as the solution since it only has a slight trace of salt and absolutely no cholesterol. It is also gluten free so is easily digested. It is suitable for vegans and brown rice is particularly popularly used in vegetarian dishes.

It is known that an average portion of rice nutrition is capable of providing about 11% of the expected average daily necessity of protein and on share it only has 245 kcal.”

Bruce Scott Dwyer asked:


In short, a Nielson Co. report reveals that revenues from items labelled gluten-free have soared almost 20 percent in the past year (2008) to $1.7 billion from $1.4 billion in May 2007. Sales have increased 74 percent compared with 2004. Some items, like gluten-free gum and pet food, only entered the market in 2008.” ref 1

Another independent report provides similar growth projections. “The Gluten-Free Food and Beverage Market: Trends and Developments Worldwide, 2nd Edition” – from market research publisher Packaged Facts, this trend is here to stay. Packaged Facts notes that the market for gluten-free food and beverage products grew at a compound annual growth rate (CAGR) of 28 percent from 2004 to 2008, to finish with almost $1.6 billion in retail sales last year.” Ref 2

The ‘Packaged Facts’ company forecasts that, in the coming years, they will see double-digit growth in this category due to many factors, the most important of which is the existence of more gluten-free products in the market through both product introduction and the conversion of existing products to gluten-free status. By 2012, the market is expected to reach about $2.6 billion in sales. To meet consumer demand, more than 225 marketers introduced new gluten-free products into the United States in 2008. Ref 2

 

According to a March 2007 survey by the market research company Mintel, 8% of the U.S. population look for gluten-free products when they shop. Nielsen Co., which tracks gluten-free food in U.S. grocery, drug and mass merchandiser stores (excluding Wal-Mart), reports that the gluten-free sector increased 20% in the 12-month period ending June 14 (2007), to $1.75 billion from $1.46 billion a year ago. Ref 3

A quick calculation suggests that an increase of 74% over three years is an average of 25% annual growth from 2004 to 2007. Interestingly, online demand for gluten free searches as analysed in another Gluten Free Pages article, shows that for five years leading up to 2009 that the US e-demand market grew annually at 42% in the US and 10% in Australia. That suggests, that growth rate of people searching online is almost double that of the growth of their actual purchases.

One reason given for the dramatic increase in gf consumption (above and beyond diagnosis levels) is that “the number of people eating gluten-free diets may be larger than the number of Celiac sufferers. Because of the intensity of the intolerance, separate ovens, toasters and other appliances can be needed to reduce contamination. So, many families of sufferers lead gluten-less lives as well.” Ref 1

Regarding the price of gluten free, one article considers that being gluten free could in fact eventually be cheaper due to the exclusion of wheat and gluten grains from the diet. It points to “The United States Department of Agriculture reported that the April 2008 average price of U.S. wheat was $371 per metric ton, double the $180 per metric ton average wheat price in April 2007.” (Ref 1) However a Gluten Free Pages report provides an opposite forecast and many good reasons why Gluten free products are likely to remain high cost for a long time to come.

The variety of choices is also expanding. In 2007, 700 new gluten-free products were launched in the U.S., up from 214 in 2004. Mintel projects a 15% to 25% annual growth rate for gluten-free foods over the next few years. Ref 3

WHAT GROUPS OF PEOPLE are going GLUTEN FREE

An extensive but not exhaustive list of celiac disease effects are shown in a GFP article. Some of the more serious types are considered to be: “autism, multiple sclerosis (MS), gluten allergy, various types of gluten-sensitivities, attention-deficit/hyperactivity disorder (ADHD), repetitive strain or stress injury (RSI), and irritated bowel syndrome (IBS).” Ref 2

While these are the effects of celiac disease, there are FOUR non distinct classes of people who choose a gluten free diet. The “non negotiable” group of celiac are those with the celiac gene who must remove gluten to lead a healthy life. The second group “believe the gluten-free diet may help in the treatment of autism and a host of other disorders, including schizophrenia, chronic fatigue, multiple sclerosis, attention deficit disorder, migraine and even fertility problems. Ref 3

The THIRD group take gluten-free foods because they have gastrointestinal problems that improve when they go on a gluten-free diet. This group is said to have “gluten sensitivity,” there is an immune response or associated condition even though the patient might not have the small-intestine findings on a biopsy to meet the criteria for celiac disease, says Dr. Eric Esrailian, director of general gastroenterology at UCLA’s David Geffen School of Medicine.

Group FOUR are said to have “Gluten intolerance,” or those who experience symptoms similar to the term lactose intolerance.

WHAT ARE THE LATEST PRODUCT TRENDS?

In the US in 2009 the Natural Products Expo West, held in March at the Anaheim Convention Center had tables filled with gluten-free breads, pasta, pot pies, brownies, muffins, beer, cosmetics and even dog treats. (Ref 3) As people become more aware of the prevalence of gluten in almost every product class, they are demanding gluten free alternatives.

SO what is accelerating the use of gluten free? One source suggests that because of the intensity of the intolerance (one grain of bread causing a reaction), “separate ovens, toasters and other appliances can be needed to reduce contamination. So, many families of sufferers lead gluten-less lives as well.” Ref 1  This is similar to the reason why when only a small percentage of CD people have been diagnosed that they are bringing their whole families to gf restaurants for the sake of the one gluten free family member.

Remarkably with all of the latest research there are still articles on the net that see gluten free as a fad. This is partly due to the fad trends that the US has seen in the past. Consider that new food products labelled ‘gluten-free’ jumped 86% in 2008. But new low-carb product launches fell by more than half from peak levels of 2004. Ref 5. Other articles go much further with doctors still willing to offer a ‘devils advocate’ opinion to the actual existence of the disease being real. In time we expect these doctors to be converted in the same manner as some ‘expert’ doctors denied that cigarettes and asbestos were harmful or that global warming is a myth.

Cautions

And there are broader concerns. Some dieticians worry about the long-term effects of a strict gluten-free diet on those who don’t need to be on it, because in avoiding foods with gluten, people may give themselves nutritional deficiencies. Those who elect to go on the diet need to watch that they get adequate amounts of B vitamins, and particularly increase folic acid ingestion.

 

References

ref 1: June 02, 2008 http://news.medill.northwestern.edu/chicago/news.aspx?id=91515

Ref 2: March 15, 2009 http://www.gourmetretailer.com/gourmetretailer/content_display/news/e3i68061ff8eae6a637fce99ed1d7c54d9c

Ref 3 July 7, 2008 http://www.latimes.com/features/health/la-he-gluten7-2008jul07,0,4319882,full.story

tom dick asked:


Dining together on the table with having the same food really makes the fun of breakfast or lunch or dinner or whatever it is twice. Just the opposite happens when different food is arranged for someone who cannot follow the normal diet as the other. Yes, I am talking about those who are suffering from food intolerance. Gluten intolerance is becoming a very common problem nowadays all around the world.

Talking about gluten intolerance much of this kind responses from a variety of sources like citrus fruits or other acidic foods and even it may be due to the presence of some kind of chemicals such as some preservatives used in food or natural compounds like caffeine and, of course, lactose. Some times it is difficult to distinguish food allergy from food intolerance as their symptoms are quite similar but biologically they are absolutely different in bodily responses. In true sense food intolerance is a problem of digestive system whereas food allergy is an abnormal response to food that is generated by a specific reaction in the immune system. Whatever it may be food allergy or food intolerance both affects nearly everyone at some point.

Food intolerance is an abnormal response to food and is far more prevalent, that occurs in a variety of diseases, and is activated by several different mechanisms that are different from the immunological reaction responsible for food allergy. If you experience symptoms like headaches, gastrointestinal problems, like gas, bloating, constipation, or diarrhea, or if you experience runny nose, hives, or difficulty breathing or if you find yourself gaining weight then be sure that all these symptoms indicating of gluten intolerance. Gluten intolerance is very common food intolerance and is also called celiac disease in its most serious form, has been linked to behavioral problems, weight gain, and even autism. It is an incurable condition that causes the immune system to attack a person’s own body and causes all of the symptoms of food intolerance. In addition to it, such disease also affects the growth and skin conditions. And if left abandoned, in due course it can even cause bone disease, anemia, and even cancer. Now you can realize that how dangerous is this disease.

Gluten is protein and is found in all wheat products, and even in some products made from barley, rye, and oats. And unfortunately most of the food that is included in our normal diet contains gluten and people with gluten intolerance need to avoid those foods. It is recommended that if suspect gluten intolerance then you must speak to your doctor as soon as you can so that you can get the dietary guidelines to follow. This is important because what happens actually is that when you attempt to cut out those food groups that are creating health problems completely then you start suffering from malnourishment. There are many gluten-free products available in the market today but a product is gluten-free does not necessarily mean every time it is safe for people with gluten intolerance. Therefore it becomes important that people who are suffering from gluten intolerance must educate themselves with proper knowledge so that they become very good label readers.

Bruce Scott Dwyer asked:


In short, a Nielson Co. report reveals that revenues from items labelled gluten-free have soared almost 20 percent in the past year (2008) to $1.7 billion from $1.4 billion in May 2007. Sales have increased 74 percent compared with 2004. Some items, like gluten-free gum and pet food, only entered the market in 2008.” ref 1

Another independent report provides similar growth projections. “The Gluten-Free Food and Beverage Market: Trends and Developments Worldwide, 2nd Edition” – from market research publisher Packaged Facts, this trend is here to stay. Packaged Facts notes that the market for gluten-free food and beverage products grew at a compound annual growth rate (CAGR) of 28 percent from 2004 to 2008, to finish with almost $1.6 billion in retail sales last year.” Ref 2

The ‘Packaged Facts’ company forecasts that, in the coming years, they will see double-digit growth in this category due to many factors, the most important of which is the existence of more gluten-free products in the market through both product introduction and the conversion of existing products to gluten-free status. By 2012, the market is expected to reach about $2.6 billion in sales. To meet consumer demand, more than 225 marketers introduced new gluten-free products into the United States in 2008. Ref 2

 

According to a March 2007 survey by the market research company Mintel, 8% of the U.S. population look for gluten-free products when they shop. Nielsen Co., which tracks gluten-free food in U.S. grocery, drug and mass merchandiser stores (excluding Wal-Mart), reports that the gluten-free sector increased 20% in the 12-month period ending June 14 (2007), to $1.75 billion from $1.46 billion a year ago. Ref 3

A quick calculation suggests that an increase of 74% over three years is an average of 25% annual growth from 2004 to 2007. Interestingly, online demand for gluten free searches as analysed in another Gluten Free Pages article, shows that for five years leading up to 2009 that the US e-demand market grew annually at 42% in the US and 10% in Australia. That suggests, that growth rate of people searching online is almost double that of the growth of their actual purchases.

One reason given for the dramatic increase in gf consumption (above and beyond diagnosis levels) is that “the number of people eating gluten-free diets may be larger than the number of Celiac sufferers. Because of the intensity of the intolerance, separate ovens, toasters and other appliances can be needed to reduce contamination. So, many families of sufferers lead gluten-less lives as well.” Ref 1

Regarding the price of gluten free, one article considers that being gluten free could in fact eventually be cheaper due to the exclusion of wheat and gluten grains from the diet. It points to “The United States Department of Agriculture reported that the April 2008 average price of U.S. wheat was $371 per metric ton, double the $180 per metric ton average wheat price in April 2007.” (Ref 1) However a Gluten Free Pages report provides an opposite forecast and many good reasons why Gluten free products are likely to remain high cost for a long time to come.

The variety of choices is also expanding. In 2007, 700 new gluten-free products were launched in the U.S., up from 214 in 2004. Mintel projects a 15% to 25% annual growth rate for gluten-free foods over the next few years. Ref 3

WHAT GROUPS OF PEOPLE are going GLUTEN FREE

An extensive but not exhaustive list of celiac disease effects are shown in a GFP article. Some of the more serious types are considered to be: “autism, multiple sclerosis (MS), gluten allergy, various types of gluten-sensitivities, attention-deficit/hyperactivity disorder (ADHD), repetitive strain or stress injury (RSI), and irritated bowel syndrome (IBS).” Ref 2

While these are the effects of celiac disease, there are FOUR non distinct classes of people who choose a gluten free diet. The “non negotiable” group of celiac are those with the celiac gene who must remove gluten to lead a healthy life. The second group “believe the gluten-free diet may help in the treatment of autism and a host of other disorders, including schizophrenia, chronic fatigue, multiple sclerosis, attention deficit disorder, migraine and even fertility problems. Ref 3

The THIRD group take gluten-free foods because they have gastrointestinal problems that improve when they go on a gluten-free diet. This group is said to have “gluten sensitivity,” there is an immune response or associated condition even though the patient might not have the small-intestine findings on a biopsy to meet the criteria for celiac disease, says Dr. Eric Esrailian, director of general gastroenterology at UCLA’s David Geffen School of Medicine.

Group FOUR are said to have “Gluten intolerance,” or those who experience symptoms similar to the term lactose intolerance.

WHAT ARE THE LATEST PRODUCT TRENDS?

In the US in 2009 the Natural Products Expo West, held in March at the Anaheim Convention Center had tables filled with gluten-free breads, pasta, pot pies, brownies, muffins, beer, cosmetics and even dog treats. (Ref 3) As people become more aware of the prevalence of gluten in almost every product class, they are demanding gluten free alternatives.

SO what is accelerating the use of gluten free? One source suggests that because of the intensity of the intolerance (one grain of bread causing a reaction), “separate ovens, toasters and other appliances can be needed to reduce contamination. So, many families of sufferers lead gluten-less lives as well.” Ref 1  This is similar to the reason why when only a small percentage of CD people have been diagnosed that they are bringing their whole families to gf restaurants for the sake of the one gluten free family member.

Remarkably with all of the latest research there are still articles on the net that see gluten free as a fad. This is partly due to the fad trends that the US has seen in the past. Consider that new food products labelled ‘gluten-free’ jumped 86% in 2008. But new low-carb product launches fell by more than half from peak levels of 2004. Ref 5. Other articles go much further with doctors still willing to offer a ‘devils advocate’ opinion to the actual existence of the disease being real. In time we expect these doctors to be converted in the same manner as some ‘expert’ doctors denied that cigarettes and asbestos were harmful or that global warming is a myth.

Cautions

And there are broader concerns. Some dieticians worry about the long-term effects of a strict gluten-free diet on those who don’t need to be on it, because in avoiding foods with gluten, people may give themselves nutritional deficiencies. Those who elect to go on the diet need to watch that they get adequate amounts of B vitamins, and particularly increase folic acid ingestion.

 

References

ref 1: June 02, 2008 http://news.medill.northwestern.edu/chicago/news.aspx?id=91515

Ref 2: March 15, 2009 http://www.gourmetretailer.com/gourmetretailer/content_display/news/e3i68061ff8eae6a637fce99ed1d7c54d9c

Ref 3 July 7, 2008 http://www.latimes.com/features/health/la-he-gluten7-2008jul07,0,4319882,full.story

Kellen Purles asked:


Buying gluten-free chocolate shouldn’t be difficult. Celiac disease doesn’t have to banish you forever from enjoying sweet treats, especially, that most delectable of all candy–chocolate. Don’t despair–creamy, rich and satisfying gluten-free chocolate is being made. Perhaps, you have wished for a simple way to buy gluten-free chocolate without spending hours in stores hunting it down. Today, gluten-intolerant people have a wide choice of foods tailored to their needs on the internet. With the rising awareness of Celiac disease and the realization that one percent of the American public suffers from this genetic-immune-response disorder, internet marketers have taken notice.

The problem is that some of these producers who are attempting to fill this need often do not fully understand the gluten-intolerant condition, and may be producing products which don’t deserve the gluten-free label. Their products may be wheat free, but the companies may not be aware of cross contamination or problematic additives. In addition, the internet can have the sweet beckoning of a siren, enticing their viewers to buy with free-cooking classes, seminars, and other freebies, but don’t be taken in. If you want to buy gluten-free chocolates, you need to distinguish between the reputable and the unreputable Web sites. Hopefully, this article will provide some guidance on buying gluten-free chocolate on the internet.

Chocolate-making is an extensive process. It originated with the Mayan and Aztec civilizations many centuries ago. Spanish conquistadors brought the cacao beans back to Europe where it became a popular drink. In the seventeenth century, chocolate houses began to open up in London. During the Industrial Revolution changes occurred which allowed factories to mass-produce chocolate bars. The best and creamiest chocolate is processed longer to acquire a smoother texture. The finest dark chocolate contains around 70 percent cocoa, and milk chocolate has around 50 percent cocoa. Premium white chocolate contains only about 33 percent cocoa since it is only made from the cocoa butter. When buying gluten-free chocolate look for the amount of cocoa used. Small chocolate producers argue that large companies use less cocoa in their candy, and that mass production results in a poor-quality chocolate. Gluten-free chocolate is mostly made by small companies, but some may use inferior ingredients to raise their profit margins.

If you have celiac disease, you most likely are an expert label reader because your health depends on it. Closely reading the ingredients on the label will be your best guide to buying a premium gluten-free chocolate. Whether you choose to order from the internet or buy at a specialty shop, be sure to double check that label carefully for information on what ingredients the company uses. Any reputable Web site will list their ingredients and nutritional information for their shoppers along with the detailed description of the candy. If the information isn’t there, don’t buy. If it is there, you can write down any questionable ingredients and check them out at medical Web sites devoted to helping people with celiac disease. One tip to look for in buying gluten-free chocolate, if the producers are using Belgian chocolate, you know the company believes in quality ingredients.

Chris Alleny asked:


Taken from the experience of someone who has spent countless hours searching in the past for sugar-free chocolates for the diabetic chocoholic(s) in their life. I remember hours of pouring over the numerous catalogs only to find only one or two chocolate items.

Then not too many years ago the age of inter-net shopping started. There was maybe a lot less paper but the problem was still remained. Simply because not many people at that time were interested in making sugar-free chocolate. But as more people are either finding out that they are diabetic or that they simply want to cut down on their carbohydrates, sugar-free chocolates has taken off.

So now the remaining questions are how much you want to spend, what kind of chocolate and from who do you want to order from.

One such place on line is Ultimate Chocolate Shoppe. There they have sugar-free dark chocolates, milk chocolates, white chocolates and specialty chocolates. Ultimate Chocolate Shoppe has been approved Feingold Program And meet the F.D.A. sugar-free requirement.

There are many companies on the inter-net that now cater to those who need to be or want to be sugar-free. However to claim that one is sugar-free must not raise blood glucose. And the way to do that is to use sweeteners like Maltitol. Their products are made from 70% all natural cocoa, they are sugar-free, low on trans fat therefore low on net carbohydrates, they are also gluten free, lactose free and peanut free. And to make it even more appealing their products are zero in cholesterol and high on antioxidants. So even those who are on a vegetarian diet will love these chocolates.

There are other place on line that have as a high standards as Ultimate Chocolate Shoppe in their sugar-free chocolates. For instance the developers at YC Chocolate have been developing a low carbohydrate, sugar-free dark chocolate bar with no artificial colorings, or flavorings, preservatives or sweeteners. YC Chocolate’s sugar-free chocolate has passed the natural foods criteria that they have set for what would be considered to be Natural and Clean. They have passed the F.D.A.’s requirements as well of not exceeding the 0.05% sugar from any source per any serving and is lactose-free.

This company are properly grown, harvested, and processed to create an unique and intense taste. Like Ultimate Chocolate Shoppe they use Maltitol which comes from corn, to sweeten the chocolate. Because Maltitol mostly doesn’t get digested it passes like fiber. This good for those who are in search of a low carbohydrate treat. Especially diabetic chocoholics because this chocolate don’t raise the blood sugar and because they use the minimal amount of Maltitol, the laxative effect reported is minimised as well.

These are just a few companies on the inter-net today that produce and sell many chocolate candies that will satisfy any chocoholics sweet tooth. Whether they are diabetic or just looking for ways to cut carbohydrates from their diet, know that there are places now that cater to those who are going sugar-free. Gone are the days of endlessly pouring over catalogs just to be disappointed at the selection.

Jason Swanson asked:


So you have a friend that has a sweet tooth and you need to get them a last minute gift, or just a gloriously well thought out gift? Consider give cake and candy as gifts. Of course, you don’t have to give both, cake or candy is fine also. There are lots of wonderful options for both, just visit our Sweet Gifts page (http://www.gourmet-food-gifts.com/sweet-gifts.htm) for more information.

Cake Gifts:

- Our favorite here is cheesecake. And yes, you can get cheesecake for delivery online. One store we recommend has several flavors, up to 4 pound cheesecakes, or even single serving size and truffle size!

- Another store that carries just about everything also has a wonderful selection of international gourmet cakes. Try some, you’ll be delighted, and so will your friend!

- How about white chocolate mint truffle torte? Or chocolate chip fudge cake? These are just 2 of our favorites from one of the merchants we recommend.

Candy Gifts:

- Candy gifts are especially perfect for milestone birthdays. Our favorite merchant for candy has “retro” candy gifts based on the decade. So for someone turning 30 or 35 for example, you might get them the 80’s package. All kinds of candy you can’t find now, but it’s still freshly made and shipped at low cost.

- If you have a preference for newer choices in candy, our second store has what you want. From Jelly Belly Jelly Beans to Pez to Bazooka, not to mention Altoids and Hershey’s chocolate (just to name a few, really!) you’re sure to find the perfect gift.

- If you need a sugar free gift for dietary reasons, this store can also help. With hard candy, licorice and even sugar free Jelly Belly’s, there’s something that’s sure to please.

I hope this has given you a better idea of what you can find out there. I had no idea you could buy candy and cakes like this online! Now that I do though, watch out – that’s what I’ll be giving as gifts all the time! Enjoy your shopping, but remember to eat first, otherwise you may buy out the whole store