Ep 228 Hiding in Plain sight on a Package Label
Let’s start the blog with the show notes for this Episode –
It’s time for a deep dive into everything we can learn about our food from the packaging and labelling, that isn’t just the ingredients. I speak with Nicole Byrom, RD for the Canadian Celiac Association about how to read a nutrition facts label, including serving sizes and vitamin sources. Nicole explains the mystery around best before dates and when not to buy or use a dented tin. Sometimes we can find a gluten free claim as well as a may contains – seems like a contradiction, but Nicole explains what we are actually looking for in the packaging claims, as well as which ones don’t pertain to our gluten free diet. Everything you didn’t know you that you didn’t know about product labels.
Here’s some links that Nicole mentioned –
Presentation on Labelling –
CCA-Labelling-Document-OCT21-1027_1-3.pdf (celiac.ca)
Nicole’s Gluten Free Granola Bars –
How to Read a Food Label to Make Sure a Food is Gluten Free –https://www.youtube.com/watch?v=9_XXjiTnatY&ab_channel=CanadianCeliacAssociation
What Does 20ppm Mean in a Gluten Free Diet –
Article About Understanding Food Labelling in Canada –
Understanding Food Labels in Canada – Unlock Food
Sue’s Websites and Social Media –
Podcast https://acanadianceliacpodcast.libsyn.com
Podcast Blog – https://www.acanadianceliacblog.com
Email – acdnceliacpodcast@gmail.com
Celiac Kid Stuff – https://www.celiackidstuff.com
Baking Website – https://www.suesglutenfreebaking.com
Instagram – @suesgfbaking
YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL
Email – sue@suesglutenfreebaking.com
Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com
My Thoughts –
When we receive our diagnosis of celiac disease, or gluten intolerance, the first thing that sinks in for most of us is the food we can no longer eat. It takes time to appreciate that food without gluten is our medicine.
At the same time, we are constantly hunting for foods that are labelled gluten free – this takes away the fear of being glutened. Over time, we become more comfortable with the diet, reading ingredients, trying new recipes and venturing to new restaurants. This process takes time and patience.
At some point during this food re-discovery journey, I had a lightbulb moment. I’m sure this isn’t unique to me, likely everyone going gluten free experiences this ah-ha moment. I remember, it was a bag of gluten free pretzels, I had checked for the gluten free claims and even read the ingredients when my eyes shifted to the nutrition facts table. This was long before I operated my bakery and become involved with developing the information in the facts tables on my labels.
I was shocked! How could a handful of gluten free pretzels have so many calories. Sodium, I could understand, I do like my salty snacks, but fat, was a shock. Pretzels are baked, not fried, how could they have so many calories. Nicole did mention not to dwell on calories, but I began to question my gluten free food choices. I would even go so far as to compare our gluten free foods to their wheat versions. What I found was that in many cases, gluten free food had more fat, calories, and sodium than the wheat versions. Oh yes, and fewer nutrients. How could I have been blissfully enjoying my yummy pretzels while not considering their nutritional makeup?
I didn’t have an answer, but I did start to look closer at the nutrition facts on the foods I began to rely on. I regularly compared them to their wheat counterparts. Ours were often higher in the three numbers I looked at first – calories, fat, and sodium, and even when they seemed to be on par, our foods lacked in the nutritional benefits. It’s a continuing journey, but I am trying to make my gluten free diet healthier, one food choice at a time. If our food is our medicine, I want mine to be optimum (or at least the best choice at the time).
One Comment
Pingback: