Tasty Gluten-Free Solutions

Share |

What is Celiac Disease?

According to the Celiac Disease Foundation, celiac disease, also referred to as gluten-intolerance, is a lifelong, digestive disorder affecting both children and adults. Though you may be familiar with these terms, many Americans are not. In fact, numerous people with this health issue may be totally unaware of it, as it can be difficult to diagnose. It’s been estimated that for every individual officially diagnosed with celiac disease, which is approximately 1 out of 100 Americans, another 30 people have it but don’t know it.

Why is it a Problem?

When people with celiac disease eat foods that contain gluten–the protein in wheat and related grains–it creates an immune-based toxic reaction that causes damage to the small intestine and interferes with food absorption. Even small amounts of gluten in foods can affect people with celiac disease, causing health problems with virtually no warning symptoms. The problem is that if these individuals continue to eat products containing gluten, long term health issues can occur, including severe intestinal damage.

Why is Gluten Hard to Avoid?

Considering that bread is the most common food in the world, celiac disease can be a difficult health concern to cope with on a daily basis. It’s especially challenging because gluten is present not only in breads and other baked goods, but in many other items, like packaged foods, condiments, sauces, salad dressings and more, which makes it very hard to detect. As more food companies become aware of how common celiac disease has become and the severity of this health issue, we can expect more products labeled gluten-free.

What Are Some Safe, Tasty Solutions?


One company–acutely aware of the celiac issue–has addressed it with a wide range of products. In fact, San-J’s incomparable Cooking Sauces and Salad Dressings were all recently reformulated and certified gluten-free. San-J has created a wheat-free version of their premium Tamari for exclusive use in their gluten-free Salad Dressings and Cooking Sauces. Organic Wheat Free Tamari’s fermentation process is different than ordinary soy sauce, giving it unique flavor enhancing properties. Adding Tamari to gravies, sauces and stir fry dishes and as a marinade lets you reduce sodium levels without compromising taste. In fact, one teaspoon of Organic Tamari contains one-eighth the sodium of one teaspoon of salt. Try luscious Thai Peanut, Szechuan, Teriyaki, Sweet & Tangy and Asian BBQ Sauces as flavor-packed marinades or to elevate your stir fry to a whole new level.

How Can Salad Lovers Benefit?

Now you can say “sayonara” to the same old salad–worry-free–with San-J’s all-natural Asian Dressings. Each dressing now features a certified gluten-free formula with the same exquisite taste of the original. Tamari Sesame, Tamari Peanut and Tamari Ginger Salad Dressings beautifully enhance your veggies and greens. And the culinary possibilities don’t stop there. For a new twist on wheat-free pasta salad, toss Tamari Sesame with gluten-free rice noodles and vegetables. Tamari Peanut nicely complements Asian-inspired coleslaws and Tamari Ginger lavishly 
crowns a Cashew-Chicken Salad. Amazing cuisine, gluten-free–at last. 

To learn more about San-J visit www.san-j.com

This is an advertorial, originally published in the Winter 2010 Mambo Sprouts Mailer.

Related Items

Tamari Peanut Chicken and Wild Rice Salad

Gluten-Free Corn and Flax Flakes

Free Coupon Books with Savings on Healthy and Natural Products

Tamari Peanut Cole Slaw

Free Printable Coupons for Organic Food & Products

 

3 Comments for “Tasty Gluten-Free Solutions”

  • There is a soy sauce substitute out there somewhere that can be used for sushi. Do you know the product?

    Also anyone with gluten free ready made pizza?

  • DawnaNo Gravatar

    I use Bragg’s Amino Acids for a soy sauce alternative.

  • KaarenNo Gravatar

    I keep a bottle of san-j wheat-free tamari in my car so that when I want to get sushi, it’s always with me. It’s JUST like soy sauce. I can’t tell the difference.

    For pizza, I use this frozen crust that’s made from brown rice and potato: http://www.retailrelay.com/Natures-Hilights-Brown-Rice-Pizza-Crust-Gluten-Free-10-oz-P2968.aspx
    It’s not trying to be bread, but I like it. Yeast upsets my stomach, it’s the only one I eat, but I’ve had AMY’S frozen gluten-free pizzas, and they’re pretty good. Even better (if you don’t mind cooking) is PAMELA’S bread mix as a crust. http://www.glutenfree.com/index.cfm/manufacturer/Pamela-s-Products/956041-___-Wheat-Free-Bread-Mix.html
    It also makes a REALLY REALLY good loaf of bread. It has that “bounce” (if you know what I mean) that I really miss in G-F breads. It has yeast, though, so I rarely eat it any more.

Leave your comments