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"As a Board Certified Registered Dietitian working with athletes across the country, I always recommend wild Alaska salmon as a great source of gluten-free natural protein ...compared with highly processed soy and whey based proteins that are the most common protein supplements on the market today." Dr. Chrisopher R. Mohr, PhD, RD Mohr Results, Inc.
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Gluten-Free
Wild River Grilling Co. is committed to providing our customers with a safe and natural source of gluten-free protein products that have been certified by an independent laboratory in compliance with the proposed FDA rule titled “Food–Labeling: Gluten-Free Labeling of Foods”.
What is gluten?
Gluten is the common term for a group of proteins found in wheat (durum, kamut, semolina, or spelt), rye, barley triticale, and farina. Grains are so common in our diet that gluten is second only to sugar as the most commonly consumed ingredient in the American diet.
Who is affected?
Celiac disease occurs in genetically susceptible individuals and causes damage to their small intestine when they consume gluten found in “prohibited grains”. Celiac disease has no cure, but avoiding the consumption of gluten can resolve its symptoms, lessen and possibly reverse damage, and reduce associated health risks. Ninety–seven percent of the people who have celiac disease do not even know they have it. The FDA estimates that celiac disease affects one out of every 100 Americans, nearly 3 million people.
What are examples of foods that are naturally "gluten-free"?
According to the FDA, the following foods are examples of foods that are naturally gluten-free: milk, 100% fruit & vegetable juices, fresh fruits and vegetables (not coated with gluten-contianing waxes), butter, eggs, lentils, peanuts, flax seeds, almonds, corn, honey, fresh shell fish, and fresh fish like cod and salmon.
Gluten-Free Food Labeling
The Food and Drug Administration (FDA) has published a proposed rule in the Federal Register, Docket No. 2005N-0279, titled “Food–Labeling: Gluten-Free Labeling of Foods”.
Included in this proposed rule is a definition established by the FDA for the term “gluten-free” for voluntary use in the labeling of foods. A definition for the term “gluten-free” would assist those who have celiac disease, and their caregivers, to more easily identify packaged foods that are safe for persons with celiac disease to eat.
This proposed rule has been prepared in response to the Food Allergen Labeling and Consumer Protection Act of 2004, Title II of Public Law 108-282, enacted on August 2, 2004. It directs the Secretary of the Department of Health and Human Services to propose, and later make final, a rule that defines and permits the use of the food labeling term “gluten-free”. The FDA believes that establishing a definition for the term “gluten-free” and uniform conditions for its use in the labeling of foods, will ensure that persons with celiac disease are provided with truthful and accurate information.
Gluten-Free Certificates
Kodiak SOLSTIX® wild Alaska salmon jerky
Additional Resources
Celiac Disease Foundation
National Digestive Disease Information Clearinghouse
Celiac Disease and Gluten Free Diet Information
Center for Celiac Research
Mayo Clinic - Information on Celiac Disease
NIH Celiac Disease Awareness Campaign
Wikipedia - Information on Celiac Disease
Gluten-Free Foods
Team GlutenFree™
Gluten-Free Blogs
CeliacChicks
Gluten-Free Girl
Gluten-Free Goddess
Gluten-Free NYC
What is gluten?
Gluten is the common term for a group of proteins found in wheat (durum, kamut, semolina, or spelt), rye, barley triticale, and farina. Grains are so common in our diet that gluten is second only to sugar as the most commonly consumed ingredient in the American diet.
Who is affected?
Celiac disease occurs in genetically susceptible individuals and causes damage to their small intestine when they consume gluten found in “prohibited grains”. Celiac disease has no cure, but avoiding the consumption of gluten can resolve its symptoms, lessen and possibly reverse damage, and reduce associated health risks. Ninety–seven percent of the people who have celiac disease do not even know they have it. The FDA estimates that celiac disease affects one out of every 100 Americans, nearly 3 million people.
What are examples of foods that are naturally "gluten-free"?
According to the FDA, the following foods are examples of foods that are naturally gluten-free: milk, 100% fruit & vegetable juices, fresh fruits and vegetables (not coated with gluten-contianing waxes), butter, eggs, lentils, peanuts, flax seeds, almonds, corn, honey, fresh shell fish, and fresh fish like cod and salmon.
Gluten-Free Food Labeling
The Food and Drug Administration (FDA) has published a proposed rule in the Federal Register, Docket No. 2005N-0279, titled “Food–Labeling: Gluten-Free Labeling of Foods”.
Included in this proposed rule is a definition established by the FDA for the term “gluten-free” for voluntary use in the labeling of foods. A definition for the term “gluten-free” would assist those who have celiac disease, and their caregivers, to more easily identify packaged foods that are safe for persons with celiac disease to eat.
This proposed rule has been prepared in response to the Food Allergen Labeling and Consumer Protection Act of 2004, Title II of Public Law 108-282, enacted on August 2, 2004. It directs the Secretary of the Department of Health and Human Services to propose, and later make final, a rule that defines and permits the use of the food labeling term “gluten-free”. The FDA believes that establishing a definition for the term “gluten-free” and uniform conditions for its use in the labeling of foods, will ensure that persons with celiac disease are provided with truthful and accurate information.
Gluten-Free Certificates
Kodiak SOLSTIX® wild Alaska salmon jerky
Additional Resources
Celiac Disease Foundation
National Digestive Disease Information Clearinghouse
Celiac Disease and Gluten Free Diet Information
Center for Celiac Research
Mayo Clinic - Information on Celiac Disease
NIH Celiac Disease Awareness Campaign
Wikipedia - Information on Celiac Disease
Gluten-Free Foods
Team GlutenFree™
Gluten-Free Blogs
CeliacChicks
Gluten-Free Girl
Gluten-Free Goddess
Gluten-Free NYC