Nutrition & Allergen Guide

Total Page:16

File Type:pdf, Size:1020Kb

Nutrition & Allergen Guide NUTRITION & ALLERGEN GUIDE Base Camp Café 2013 Hamburger (with Bun) Patty Ingredients: Beef, beef fat Allergens: Wheat, Gluten, Eggs (Burger only: none reported) Cheeseburger (with Bun) Patty Ingredients: Beef, beef fat Allergens: Wheat, Dairy, Gluten, Eggs (Burger only: none reported) (Cheese only: Dairy) Veggie Burger (with Bun) Ingredients: Water, mushrooms, onion, black beans, textured wheat protein( wheat gluten, wheat starch phosphate, antioxidant), bulgur wheat, roasted rep peppers, corn, apple cider vinegar, oats, brown rice, green bell pepper, cornstarch, canola oil, salt, xanthan gum, jalapeno peppers, quinoa, garlic powder, black pepper, parsley flakes, rosemary oleoresin Contains: Wheat Allergens: Wheat, Soy, Gluten, Eggs (Burger only: Soy, Wheat, Gluten) Chicken Salad Sandwhich (w/ Brioche Bun) Ingredients: Mayo, Chicken, Poppy Seeds, Celery, Onion, Grape, Honey, Pecans, Salt, Pepper Allergens: Nuts, Eggs, Soy, Wheat, Gluten Grilled Chicken Club Sandwich (with Bun) Ingredients: marinated chicken, lettuce tomato, bacon, cheddar cheese, spicy mayonnaise Allergens: Wheat, Gluten, Eggs (Chicken Breast only: none reported) Spicy Mayo Ingredients: Harissa, Garlic, Roasted Red Pepper, Cumin, Mayo Allergens: Egg (Mayo) Brioche Bun Ingredients: Express flour, water, sugar granulated, eggs frozen, soybean oil-oilpure veg ap sybn, short pure veg Ap, salt non iodized evaporated, yeast dried instant red, carava bake fort 170, whole wheat flour fine stone ground, syrup honey, asorbic acid, enzymes. Carved Sandwich Riches dough ball Ingredients: enriched unbleached wheat flower (Wheat flower, malted, niacin, iron as ferrous sulfate, thiamine mononitrate, riboflavin, folic acid) Water, yeast soybean oil. Contains less than 2% of the following: high fructose corn syrup, salt, sodium stearoyl lactylate, abscorbic acid, enzyme Contains: Wheat ;May contain milk, soy, egg and sesame Sandwich Ingredients: Dough, turkey, tomato, lettuce, cheddar cheese, herb mayo (garlic, Italian, and house seasoning, parsley, mayo), oil, egg, parmesan, parsley, sun dried tomato Goldfish Bread PB & J Gold Fish Bread Ingredients: Whole wheat Flour, Water, Yeast, Modified wheat starch, Sugarcane Fiber, Wheat Gluten, Honey, Sugar, (2%) Momglycerides, Soybean Oil, Calcium Propinaate and sorbic acidto retard spoilage, Salt, Lower Sodium Natural Sea Salt, Guar Gum, Xanthan Gum, Carageenan, Gum Arabic, Wheath Flour, Natural Flavor, Ferrous Sulfate, Nacinamide, Calcium Sulfate, Folic Acid, Riboflavin, Thiamine Mononitrate, Vitamin D3, Malted Barley Flour, May Contain Sesame Seeds Allergens: Wheat, Gluten, Soybean Sandwich Ingredients: Ingredients (Jelly): High Fructose Corn Syrup, Corn Syrup, Water, Concentrated Grape Juice, Pectin, Sugar, Citric Acid, Sodium Benzonate (Perservative) Ingredients (Peanut Butter & Jelly): Peanuts, Dextrose, Hydrogenated vegetable oil (rapessed and/or Cottonseed and/or soybean), salt. Allergens: Peanut Hot Dog (with Bun) Hot Dog Ingredients: 100% Beef Hot Dog Bun Ingredients: Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, riboflavin, folic acid),reconstructed potatoes (From potatoe flake), Buttermilk, high fructose corn syrup, whey (milk), yeast, wheat gluten, soybean oil, water, partially hydrogenated cotton seed oil, salt, mono and diglycerides, colored with annatto/turmeric, calcium disodium edta added as a preservative, artificial flavor, vitamin a palmitate added), soy flour, dough conditioners, yellow corn flour, monocalcium phospghate, calcium sulfate, colored with extracts of annatto and turmeric, sodium chloride, soy lecithin, calcium carbonate, ammonium sulfate, calcium propionate. Allergens: Wheat, Soy, Gluten, Dairy (Hot dog only: none reported) Hand Battered Chicken Tenders Chicken Tender Batter Ingredients: Chicken Tender Batter: Flour, salt, corn meal, whey, spices and coloring, sodium bicarbonate Allergens: Dairy, Gluten Mini Corn Dogs Ingredients: Mechanically seperated chicken, water, salt, contains less that 2% (corn syrup solids, potassium lactate, sodium lactate, spices, sodium phosphate, sodium diactate, flavorings, sodium erythorbate, sodium nitrate Batter Ingredients: water, enriched flour (wheat floud, malted barley flour niacin, iron, thiamine mononitrate, riboflavin, folic acid), sugar, yellow cornflour, enriched degermed yellow corn meal, contains less than 2% of the following: soy flour, leavening, soybean oil, salt, egg yolk, potato flour, dried honey, egg white, artificial flavor. Fried in vegetable oil. Breading Ingredients: Enriched wheat flour and enriched degermed yellow corn meal, sugar, modified corn starch, contains less than 2 % of the following: leavening, soy flour, nonfat milk, salt, egg yolk, sodium caseinate. Allergens: Wheat, soy, egg, milk, gluten French Fries Fries Ingredients: Ingredients: Potatoes, Vegetable Oil (Contains one or more of the following: Canola, Soybean Oil, Cottonseed oil, sunflower oil, corn oil), salt, dextrose, sodium acid pyrophosphate added to preserve natural color Allergens: Soybeans Seasoning Salt Ingredients: Ingredients: Salt, Sugar, Dehydrated Onion, Spices, Cornstarch, Dehydrated garlic, Paprika, and Extractives of Paprika (As Color), Turmeric (As Color), Natural Flavors, Less Than 2% Silicon Dioxide to Prevent Caking Allergens: Garlic, Onions Kettle Chips Ingredients: potatoes, vegetable oil (contains one or more of the following: canola oil, soybean oil, cottonseed oil, sunflower oil, corn oil), salt, dextrose, sodium acid pyrophosphate added to preserve natural color *** Gluten Free Pepperoni Pizza LaRosa’s Traditional Pizza Crust Ingredients: Flour (wheat flour(unbleached, non- enriched), malted barley flour), water, soybean oil, yeast, sugar, salt LaRosa’s Pizza Sauce Ingredients: water, tomato paste, sugar, salt, spices, garlic powder LaRosa’s Provolone cheese Pepperoni Ingredients: Pork, beef, salt, spices, sugar, water, oleresin of paprika, natural smoke flavoring, lactice acid starter culture, garlic powder, flavoring, sodium nitrite, asorbic acid, BHA, BHT , and citric acid Cheese Pizza LaRosa’s Traditional Pizza Crust Ingredients: Flour (wheat flour(unbleached, non-enriched), malted barley flour), water, soybean oil, yeast, sugar, salt LaRosa’s Pizza Sauce Ingredients: water, tomato paste, sugar, salt, spices, garlic powder LaRosa’s Provolone cheese Mac N’ Cheese Ingredients: Wheat noodles, water, salt, canola oil, cheddar cheese, onion powder Chocolate Pudding Cup Ingredients: Water, Sugar, Skim Milk, Modified Food Starch, Dextrose, Vegetable Oil (Contains One or More of the Following: Modified Palm Oil, Soybean Oil, Canola Oil, Sunflower Oil), Cocoa (Processed With Alkali), Contains 1% or Less of the Following: Salt, Artificial Flavor, Sodium Phosphate, Sodium Stearoyl Lactylate, Collor Added (Including Yellow #6) Allergens: Milk Strawberry Shortcake Parfait Cup Strawberry Compound Ingredients: Sugar, wheat syrup, Strawberries, strawberry concentrate, food starch modified, artificial flavors, citric acid, red 3 Allergens: Wheat, red 3 dye Butter Pound Cake Ingredients: Eggs, Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin, Mononitrate, Riboflavin, Floic Acid), Sugar, Butter (Cream, Salt), High Fructose Corn Syrup, Mono and Diglycerides, Contrains 2% or less of each of the following: water, leavening (sodium acid pyrophosphate, baking soda, monocalcium phosphate), corn starch, salt, milk protein concentrate, modified corn starch, Guar Gum, Xanthan Gum, Sodium Stearoyl Lactylate, Vanillin (artificial Flavor, Annatto (Color), Soy Flour Allergens: Eggs, Wheat, Milk, and Soy Peanut Butter Cookie Ingredients: Enriched Bleach Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Peanut Butter (Blached Peanuts, Sugar, Partially hydrogenated cottonseed and Rapeseed Oils, Salt), Sugar, Margarine (Palm oil, Water, Soybean Oil, Contains less than 2% of: Salt, Vegetable Mono-&Diglycerides, Natural Flavor [Contains Milk], Citric Acid, Vitamin A Palmitate added, Beta Carotene [Color]), Peanuts, Peanut Drops (Sugar, Partially Hydrogenated Palm Kernel Oil, Partially Defattened Peanut Flour, Nonfat Dry Milk, Peanut Butter, Dextrose, Salt, Soy Lecithin), Invert Syrup, Eggs, Molasses, Food Starch – Modified, Inulin, Baking Soda, Natural and Artificial Flavor, Salt. Allergens: Wheat, Peanuts, Soy, Milk, and Eggs Oatmeal Raisin Cookie Ingredients: enriched flour (bleached wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), sugar, margarine( palm oil, water, soybean oil, contains less than 2% of: salt, vegetable mono- and diglycerides, natural flavor [contains milk], citric acie, vitamin a palmitate added, beta carotene [color]}, raisins, rolled oats, eggs,invert sugar, corn syrup, contains 2% or less of: molasses, modified food starch, water, spices, leavening (sodium bicarbonate), soy lecithin, salt, natural and artificial flavor, annatto and turmeric (color). Allergens: Wheat, milky, eggs, soybeans Chocolate Chunk Cookie Enriched Bleached Flour, chocolate chunks (sugar, chocolate liquor, dextrose, cocoa butter, soy lecithin, vanilla), Margarine (palm oil, butter, water, salt, mono and diglycerides, natural flavor, citric acid, vitamin A palmiltate, beta carotene), sugar, high fructose corn syrup, eggs, brown sugar, whey, unsulin, food starch- modified, natural and artificial flavors, baking soda, salt White Macadamia Cookie Ingredients: Enriched bleached flour, white chunks (sugar, partially hydrogenated palm kernel
Recommended publications
  • Comparative LCA Study Between Tempe and Seitan
    Comparative LCA study between Tempe and Seitan Composed by Group 10 Anja Warmington Hilfi Amri Ludvig Almqvist Srinidhi Bharadwaj Santhanakrishnan 16th December, 2016 AG2800 Life Cycle Assessment Abstract Research has shown that food production, and in particular meat production, has a number of effects on the environment. Some of the impacts that are associated with meat production include water and land consumption, pollution from use of fossil fuels, methane produced from animals, and other greenhouse gas emissions. In this report, we decided to consider two different foods that are often used as meat substitutes. One of the foods was Seitan which is a wheat-based product made from gluten, the main protein of wheat. The other food product that we examined was Tempe, which is a soy-based product and is made from culturing and fermenting soybeans. Both these food products are high in protein and are less resource demanding compared to meat production. Therefore, we decided to conduct a life cycle assessment in order to evaluate the environmental impacts that they have. After normalizing our results, we found the four most significant impact categories to be freshwater eutrophication, freshwater ecotoxicity, marine ecotoxicity and natural land transformation. We concluded that other methods for raw material extraction and cultivation could be considered as well as more renewable energies for electricity production, as this would help to lower the overall environmental impacts for both products. Table of Contents 1. Goal and scope .............................................................................................. 1 2. Life cycle inventory analysis ........................................................................... 4 3. Life Cycle interpretation ................................................................................ 9 4. Conclusions and recommendations .............................................................. 13 5. References .................................................................................................. 15 6.
    [Show full text]
  • Food Allergy Solutions Corn Allergies Are Also Very Common
    ALL ABOUT Food allergy symptoms References Symptoms of food allergies may include physical Dairy and/or emotional reactions. If you are allergic Go Dairy Free: The Guide and Cookbook for Milk Allergies, Food Allergy Lactose Intolerance and Casein-Free Living to something in your diet, you may experience Alisa Marie Fleming, Fleming Ink, 2008. migraine headaches, constipation or diarrhea, or Don’t Drink Your Milk suffer from chronic colds and extreme fatigue. In Frank Oski, M.D., Teach Services, 2010. StrongerTogether.coop is a consumer website Solutions addition, you may experience mood swings, be Not Milk, Nut Milks developed by National Cooperative Grocers unable to concentrate, or feel anxious Candia Lea Cole, Woodbridge Publications, 1997. Association (NCGA) for our “virtual chain” and depressed. General Food Sensitivities of over 120 retail food co-ops, operating The Allergen-Free Baker’s Handbook more than 160 store fronts, nationwide. Cybele Pascal, Celestial Arts, 2009. Food allergies can develop at any time. They The Anti-Inflammation Diet and Recipe Book: Protect StrongerTogether.coop is a place for people should be distinguished from food intolerances, Yourself and Your Family from Heart Disease, Arthritis, to gather on their food journeys. It’s a place which are common but produce less intense Diabetes, Allergies - and More to find out more about what’s in your food, reactions. Food allergies manifest in many Jessica Black, Hunter House, 2006. where it comes from, where to find great food, different ways depending on which food Recipes for the Specific Carbohydrate Diet: The Grain-Free, Lactose-Free, Sugar-Free Solution to IBD, Celiac Disease, how to prepare it, and a whole lot more.
    [Show full text]
  • Cereal-Based Gluten-Free Food: How to Reconcile Nutritional and Technological Properties of Wheat Proteins with Safety for Celiac Disease Patients
    Nutrients 2014, 6, 575-590; doi:10.3390/nu6020575 OPEN ACCESS nutrients ISSN 2072-6643 www.mdpi.com/journal/nutrients Review Cereal-Based Gluten-Free Food: How to Reconcile Nutritional and Technological Properties of Wheat Proteins with Safety for Celiac Disease Patients Carmela Lamacchia 1, Alessandra Camarca 2, Stefania Picascia 2, Aldo Di Luccia 1 and Carmen Gianfrani 2,3,* 1 Department of Food Science, University of Foggia, Via Napoli 25, 71100 - Foggia, Italy. E-Mails: [email protected] (C.L.); [email protected] (A.D.L.) 2 Institute of Food Sciences-CNR, Carmen Gianfrani, ISA-CNR, Via Roma 64, 83100 - Avellino, Italy; E-Mails: [email protected] (A.C.); [email protected] (S.P.) 3 Institute of Protein Biochemistry-CNR, Via P. Castellino, 111, 80131 – Naples, Italy. * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +39-0825-299-411; Fax +39-0825-781-585. Received: 11 November 2013; in revised form: 17 January 2014 / Accepted: 17 January 2014 / Published: 29 January 2014 Abstract: The gluten-free diet is, to date, the only efficacious treatment for patients with Celiac Disease. In recent years, the impressive rise of Celiac Disease incidence, dramatically prompted changes in the dietary habit of an increasingly large population, with a rise in demand of gluten-free products. The formulation of gluten-free bakery products presents a formidable challenge to cereal technologists. As wheat gluten contributes to the formation of a strong protein network, that confers visco-elasticity to the dough and allows the wheat flour to be processed into a wide range of products, the preparation of cereal-based gluten-free products is a somehow difficult process.
    [Show full text]
  • © Lindsey Elmore, Pharmd, BCPS Celiac Disease Celiac Disease Is A
    Celiac Disease Celiac disease is a serious autoimmune disease that occurs in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. It is estimated to affect 1 in 100 people worldwide. Two and one-half million Americans are undiagnosed and are at risk for long-term health complications. Gluten-free Diet All people with celiac should avoid gluten as much as possible. Many people do not get a resolution in celiac symptoms without also removing milk products. Chinese Medicine Celiac is a weakened spleen-pancreas and complex carbohydrates are recommended. Well cooked rice, oats, sweet rice, and mochi are highly beneficial. Carbohydrate rich vegetables (winter squash, carrot, rutabaga, parsnip, etc), pungent vegetables and spices (onion, leek, black pepper, ginger, cinnamon, fennel), and small amounts of rice syrup, barley malkt, molasses, cherry, and dates. If the deficiency is severe small amounts of meat may be included in a soup or congee. Papain Supplements The toxic action of wheat gluten on two patients was eliminated after predigestion of gluten by crude papain. This change is thought to be due to an enzyme which liberates ammonia from gluten. It is not thought that this particular mechanism operates in the normal intestinal cell but it is envisaged that one of the peptide bonds of the coeliac active constituent (possibly a N-glutaminyl peptide) is normally split by a specific intestinal peptidase which is defective in coeliac patients. Omega-3 Fatty Acids People with celiac are more likely to have cardiovascular disease, and omega-3 fatty acids are critical in reducing heart disease risk.
    [Show full text]
  • Korean-Inspired Marinated Tofu (Or Eggs) Serves 3 Common Allergens: Soy, Sesame; May Contain Wheat; Egg Version Contains Eggs Adapted from Seonkyoung Longest
    Korean-Inspired Marinated Tofu (or Eggs) Serves 3 Common allergens: soy, sesame; may contain wheat; egg version contains eggs Adapted from Seonkyoung Longest Ingredients • 1 package extra firm tofu • ½ cup reduced sodium tamari or soy sauce (reduce if not using reduced sodium) • 3 cloves garlic, minced • 3 to 4 green onions, chopped • 1 green chili, chopped (optional) • 1 red chili, chopped (optional) • 1 tablespoon sesame seeds • Sesame oil for drizzling Directions 1. Drain the tofu and press to remove excess liquid. 2. Cut tofu into ½ inch cubes. 3. Combine remaining ingredients except sesame oil and add ½ cup water. Pour over tofu. 4. Let marinate for at least 6 hours or overnight. It will last in the refrigerator for 3- 4 days. Drizzle with sesame oil upon serving. Notes • To make wheat/gluten-free, use wheat/gluten-free soy sauce or tamari. • Serving Suggestions: Serve with rice and veggies such as sauteed spinach. Drizzle with sesame oil if you’d like. • Baked Version: o Follow steps above. Preheat oven to 400°F. o Grease a baking sheet or line with parchment paper or a silicone baking mat. Place tofu on the pan with plenty of space between each piece. o Bake for 30-40 minutes or until crisp on the outside. • Egg Version: o Bring plenty of water to a boil in a saucepan. Carefully lower eggs into water and reduce to a simmer. Cook about 8 minutes for medium boiled eggs. Drain and place eggs in ice bath. o Once cool, peel the eggs and start at step 2 above.
    [Show full text]
  • A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies
    applied sciences Review A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies Alessio Cappelli * , Noemi Oliva and Enrico Cini Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 16, 50144 Florence, Italy; [email protected]fi.it (N.O.); enrico.cini@unifi.it (E.C.) * Correspondence: alessio.cappelli@unifi.it Received: 8 September 2020; Accepted: 16 September 2020; Published: 20 September 2020 Abstract: High-quality, gluten-free doughs and bakery products are clearly more difficult to produce than wheat flour-based products. The poor quality of the breads that are currently available demonstrates that manufacturing remains a significant technological problem. This is mainly due to the absence of gluten, which has a huge negative impact on dough rheology and bread characteristics. Gluten replacement is still the major challenge in the development of doughs and baked goods. The literature documents various improvement strategies. The most active approach seeks to identify alternative ingredients that can mimic the viscoelastic properties of the gluten network, notably hydrocolloids, enzymes, emulsifiers, and alternative sources of protein. However, other innovative strategies, such as high pressure, using heat to dry flour, and sourdough fermentation, have been investigated. In this context, the first aim of this review is to summarize current knowledge regarding gluten-free doughs, breads, and bakery products. Secondly, as it is clear that the manufacture of gluten-free products remains a key challenge, it suggests some improvement strategies that can boost their nutritional, technological, and sensorial characteristics. Keywords: gluten-free; advances in gluten-free; gluten-free batters; innovative gluten-free products; gluten-free breadmaking; celiac disease 1.
    [Show full text]
  • Combining Vegetarian, Vegan and Gluten-Free Diets
    RD Resources for Consumers: Combining Vegetarian, Vegan and Gluten-Free Diets In celiac disease (CeD), an autoimmune disease, the protein found in wheat, rye, and barley called gluten damages the inside of the small intestine where nutrients are absorbed. This damage often results in poor absorption of certain nutrients before CeD is diagnosed or when it is not treated with a gluten-free diet. Having CeD means zero tolerance for gluten. Wheat, Vegetarians and vegans with CeD can find low- rye, and barley are good protein sources and contain lactose or lactose-free products, calcium-rich plant healthy nutrients, yet for those with CeD, the key to foods, and non-dairy calcium-fortified options. If optimal health is to avoid these gluten-containing needed, choose non-dairy options (rice, almond, foods. soy, or coconut milk) fortified with calcium, vitamin D, and vitamin B12 that are labeled as gluten-free. What if you are a vegetarian or vegan with CeD? Note that these non-dairy options (except for Here are some key nutrients to keep in mind when soy) are low in protein. The Recommended Daily combining these diets. Allowance (RDA) for calcium is 700-1300 mg for children and teens, 1,000 mg for adult women to Calcium and Vitamin D age 50, 1,200 mg for adult women over age 50, Temporary lactose 1,000 mg for adult men to age 70, and 1,200 mg for intolerance may result when adult men over age 70. If calcium needs cannot be small intestinal damage met by food and multivitamin/mineral supplement leads to the loss of enzymes (MVM) alone, use gluten-free calcium supplements that digest dairy products.
    [Show full text]
  • Strength, Versatility, and Value Wheat Starch Holds It All Together the Power of Vital Wheat Gluten
    Strength, Versatility, The Power of and Value Vital Wheat Gluten The goal of any food formulator is to produce a product that Vital wheat gluten has a protein level of 75-82%, adding nutri - meets and exceeds customers’ expectations. You need cost- tional value as well as functional protein to many foods. It is effective ingredients that contribute to a product’s quality, an essential ingredient used to fortify and strengthen baking taste, texture, appearance, and nutritional value. ADM has the flours, increase baking tolerances, increase water absorption, building blocks to take your application to the next level: a full and improve tolerance to mixing and fermentation. It also range of wheat starches, wheat glutens, and wheat protein iso - improves ingredient carrying capacities. lates for baking, cereals, snacks, meats, meat analogs, In bakery products, high-fiber products, breakfast cereals, and more. pastas, meat and seafood analogs, and vegetarian products, Wheat Starch vital wheat gluten improves manufacturing and cooking qual - ities, upgrades nutritional value and structural strength, Holds It All Together improves adhesion, reduces moisture loss to extend shelf life, ADM’s high-quality wheat starches function as thickeners, and binds with and restructures muscle proteins. extenders, emulsion stabilizers, and ingredient carriers in To improve value, formulators can use regular wheat grades cakes, noodles, pie fillings, soups, sauces, cereals, coatings, and vital wheat gluten in place of extruded durum wheat bakery and batter mixes, dustings, and convenience foods; semolina in pastas. Manufacturers of processed meat, fish, and they are also exceptional binders in processed meats. poultry can reduce ingredient costs by using gluten to bind Our unmodified, modified, and pregelatinized starches are with and restructure muscle proteins in economical cuts flavor neutral and improve texture and tenderness in a variety of meat.
    [Show full text]
  • Wheat and Gluten-Free Diet Jennifer Gentry, NMD 623-251-5518
    Wheat and Gluten-Free Diet Some symptoms of allergy or intolerance can be divided into three main types: “Classical” allergy: asthma, hay fever, eczema. Conditions associated with tissue damage: colitis, contact dermatitis, sinusitis, rheumatoid arthritis, miscellaneous rashes, nephritis, mouth ulcers, iritic. Symptoms associated with altered function: fatigue, depression, abdominal distension, headache, irritability, blurred vision, muscle pain, frequency, migraine, dizziness, bed-wetting, food cravings , palpitations, nausea, fluid gain, diarrhea, vomiting, weight gain, constipation, abdominal pain, insomnia, chills, hallucinations, menstrual disturbances. Gluten is the component of these grains that is often allergenic. Gluten is portion of grain which makes them sticky, thus allowing them to be kneaded into breads. Yet, there are many other delicious grains used extensively throughout the world, which do not contain gluten. The non-glutenous grains are amaranth, quinoa millet, buckwheat, rice and corn. Teff, spelt and kamut contain very low levels of gluten and are often more well tolerated by sensitive individuals. Forbidden List - Foods and Ingredients Not Safe for a Gluten-Free Diet Abyssinian Hard (Wheat triticum Germ Shot Wheat (Triticum aestivum) durum) Glutamate (Free)4 Shoyu (soy sauce)4 Alcohol (Spirits - Specific Types) Glutamic Acid4 Small Spelt Barley Grass (can contain seeds) Glutamine (amino acid)4 Soba Noodles4 Barley Hordeum vulgare Graham Flour Sodium Caseinate (Contains MSG) Barley Malt Granary Flour Soy Sauce
    [Show full text]
  • THE VEGETARIAN WHEAT MEAT by Jill Nussinow, M.S., R.D
    SEITAN--THE VEGETARIAN WHEAT MEAT By Jill Nussinow, M.S., R.D. I get blank stares when I ask my vegetarian cooking students if they’ve ever eaten seitan (say-tahn). Yet, hands go up when I ask if anybody has ever eaten mock chicken, beef, or pork in a Chinese vegetarian restaurant. The name is foreign but you may be more familiar with the product than you think. According to Barbara and Leonard Jacobs in their excellent book Cooking with Seitan, The Complete Vegetarian "Wheat-Meat" Cookbook, "seitan has been a staple food among vegetarian monks of China, Russian wheat farmers, peasants of Southeast Asia, and Mormons. People who had traditionally eaten wheat had also discovered a method to extract the gluten and create a seitan-like product." Seitan is derived from the protein portion of wheat. It stands in for meat in many recipes and works so well that a number of vegetarians avoid it because the texture is too "meaty." Gluten can be flavored in a variety of ways. When simmered in a traditional broth of soy sauce or tamari, ginger, garlic, and kombu (seaweed), it is called seitan. I refer to all flavored gluten as seitan. Making gluten the traditional way is time consuming. It calls for mixing 8 cups of flour with 3 to 5 cups of water and forming a dough. The dough is then kneaded and rinsed under running water to remove the wheat starch. After about 20 to 30 minutes of kneading and rinsing, which to me seems like a considerable amount of time, the resulting 2 or so cups of stretchy gluten is evident.
    [Show full text]
  • Extrusion of Soybean and Wheat Flour As Affected by Moisture Content
    JOURNAL OF FOOD SCIENCE ENGINEERING/PROCESSING Extrusion of Soybean and Wheat Flour as Affected by Moisture Content D. V. Zasypkin and Tung-Ching Lee ABSTRACT the effect of moisture content on the extrusion of blends has not been The effect of moisture content (MC) on texture and proper- reported in detail. ties of extrudates with varied ratios of soybean flour (SF) and The objective of our study was to investigate the effects of mois- wheat flour (WF) was studied. A single-screw extruder was ture content on the processing of soybean flour/wheat flour blends used at screw speed 200 rpm. MCs of blends were 16, 17 or with a single-screw extruder and subsequently the development of 18%, w.b. The properties of extrudates depended on flow rate puffed extrudates with optimum textural and other qualities. of the material during extrusion. The flow rate revealed a MATERIALS & METHODS nonlinear dependence on the blend composition and the MC at the same volume of filling of the screw feeding section. The Blend preparation expansion ratio of WF or SF extrudates increased with lower- ing of the MC. Unexpectedly, the expansion ratio decreased Whole bran wheat flour (WF) (wheat-a-laxa) and defatted soybean with lower MC for the composite extrudates. Optimal extru- flour (SF) were purchased from General Mills, Inc. and ADM, re- date properties at 16% (w.b.) MC corresponded to 80, 90 or spectively. According to their specifications, wheat flour contains 13.8% 100% (d.b.) WF and 20, 10% or no SF, respectively. At 17 and protein, 70% carbohydrates and 2.0% fat (d.b.).
    [Show full text]
  • Gluten Sensitivity
    Gluten Sensitivity What is Gluten Sensitivity? Gluten sensitivity is a collection of diseases in which the wheat protein (gluten) is the sensitizing factor. The symptoms can range from dermatitis, to gastrointestinal problems such as bloating, flatulence and diarrhea, to shortness of breath during exercise. Gluten Sensitivity verses Celiac Disease? Gluten intolerance is a broad term which includes all kinds of sensitivity to gluten. A small percentage of gluten intolerant people will test positive to celiac disease test, and so are called celiacs (0.5-1% of the population). Most gluten sensitive people return negative or inconclusive results upon celiac testing. The correct term for these people is non-celiac gluten sensitive (NCGS) and may be as many as ~15% of all people or 1 in 7. Who May Become Sensitive to Gluten? Gluten sensitivity can develop at any point in life and symptoms may not actually appear until years after the disease develops. Non-celiac gluten sensitivity develops as a consequence of both genetic and environmental factors. Where is Gluten Found? The principle sources of gluten in the diet include wheat, rye, and barley. Oats may be tolerated in small amounts by some patients. However, oats are sometimes contaminated with wheat during processing. What Foods are Gluten-Free? Foods that do not contain gluten are corn, tapioca, potato, arrowroot, and cassava. Gluten-free bread can be used freely. How Can I Get More Information About What to Eat on a Gluten-Free Diet? We have provided an extensive list of ingredients and food to avoid when following a gluten-free diet.
    [Show full text]