Why Be Food Safe?Chill 3

Preventing foodborne illness is one of our top priorities. Research shows that Americans are aware of food safety, but need more information to achieve and maintain safe food handling behaviors.

 

At Risk Consumer Educational Program - $25.00

Separate 2
Our 90 minute program targets individuals with an immune-compromised system. It is designed to provide practical guidance on how to reduce your risk of foodborne illness. In addition to this practical guidance, we still encourage you to check with your physician or healthcare provider to identify foods and other products that you should avoid. This class is offered to:

  • Caregivers
  • Senior adults
  • Families with young children
  • Health related diet needs
  • Chronic ( long-term ) illnesses / certain medications
  • HIV/AIDS individuals
  • Expectant mothers

 

Gluten-Free Diet—Living a Healthy Lifestyle

 

What is Gluten ?bread

Gluten is a mixture of proteins that occur naturally in wheat, rye, barley and cross breed of these grains. Gluten is the substance that gives bread(s) and other grain products their shape, strength, and texture. A gluten-free diet excludes the protein gluten.

According to the Food and Drug Administration (FDA) an estimated 3 million people in the United States have celiac disease. Foods that contain gluten trigger production of antibodies that attack and damage the lining of the small intestine. This damage limits the ability of celiac
disease patients to absorb nutrients. This puts them at risk for other serious health problems, including nutritional deficiencies, osteoporosis, growth retardation, infertility, intestinal cancers and other illnesses. For additional information visit www.celiaccentral.org.

In August 2013 FDA issued a final rule defining “gluten-free” for food labeling, which will help consumers, especially those living with celiac disease, be confident that items labeled gluten-free meet a defined standard for gluten content. If consumers have any doubts about an
ingredient(s) in a product or whether or not the product is gluten-free, they should contact the
manufacturer or check its website for more information.

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