Happy Leap Year! Why not celebrate every 4 years with a one day sale? Simply put $50 worth of products (before taxes) in your cart and you’ll get 25% off all products. For 24 hours only starting at midnight and going to 11:59 pm Pacific Standard Time on Wednesday, February 29.

Don’t forget that you can still get free shipping when you spend $75 (after discounts and before taxes) and an additional 10% off when you spend $150 (after discounts and before taxes). The time to leap is now!

Here’s our press release from today. Look out Grammys, here we come!

FOR IMMEDIATE RELEASE

GRAMMY STARS READY TO TAKE A BITE OF NONUTTIN’

DUNCAN, BC – What snacks would you feed hungry music stars at the Grammy Awards this Sunday? Organizers of the dressing room snacks were asking themselves this question while trying to juggle all of the special dietary needs that many artists require. To solve this dietary challenge, they gave Vancouver Island’s own Nonuttin’ Natural Foods a call.

“With artists from Sir Paul McCartney who is vegetarian to Lady Gaga who eats a gluten free diet, it’s not easy to provide food to the world’s greatest music stars. That’s where Nonuttin’ granola bars and trail mixes came to the rescue,” says Alana Elliott, President and Founder of Nonuttin’ Natural Foods. All Nonuttin’ products are free of 9 of the top 10 food allergens and are certified gluten free in the US.

Elliott sent over 500 granola bars and trail mix packs to the Staples Center in Los Angeles where Sunday’s Grammy Award Show will take place. With 50 dressing rooms and a green room, Nonuttin’ products will be available in all of the rooms whether they hold a single artist or a band and their entourage.

“My two daughters are the ones who are most impressed with our involvement in the Grammys,” laughs Elliott. “They thought their mom wasn’t up to date on the latest music trends. Now they can’t wait to see if their favourite artists, like Adele, will be enjoying our snacks.”

My husband and I watched a fascinating documentary on David Suzuki’s, The Nature of Things on CBC this weekend. It was about the latest in autism research that shows that gut health may be the link. Some parents are already putting this into action with gluten/dairy free diets for their autistic children.

This documentary also brings up illnesses in infants and the onset of autism with anecdotal information from different parents of autistic children. It is especially poignant for those whose children were developing normally and then autism took over.

Rob has always felt that our youngest daughter’s life-threatening food allergies were created by an unknown illness just before she turned 1 when she was in Pediatric Intensive Care in the Isolation Wing and she was dosed with massive amounts of antiobiotics. Her food allergic reactions showed up shortly after that. Watching this documentary just gave him even stronger feelings that he is correct.

Here is the link to watch the documentary online at CBC:
Autism Enigma

If you’ve been following our Facebook page (http://www.facebook.com/pages/Nonuttin-Natural-Foods/159162014110203, you’ll see that I’m heading off next week to a trade show for a Canadian natural foods chain.

After the trade show, I get all of the owners and managers of those stores for an hour and a half to provide them with an overview of food allergies and gluten free diets, what the needs are for consumers and what they need to do to earn the confidence of those of us looking for special dietary foods.

I certainly know what gains my trust in a store. And putting the peanut butter alternative (ie. soybutter, sunbutter) smack dab in the middle of all of the peanut butter isn’t it. I don’t really expect any service or knowledge about food allergies when I go to a mass chain grocery store (even if they have a natural or gluten free section) but I certainly do when I go to a smaller natural foods store or health food store. But any major grocery chain that did come up with a better understanding of special diets, such as putting a dietician in their natural foods section, (as one of our clients in the Midwest, Hy-Vee does) would have my business in a heartbeat. And please, clean up the bulk sections so that potential allergens aren’t spilled all over the floor!

So what do you need? Special sections? Items placed throughout the store but with good signage? Special dietary tours with samples and coupons so you aren’t stuck in your same old rut? Would you prefer a trained specialist in the store? Do you appreciate contained bulk bins? Do you want the store to have product documentation on special diet products? How about demos – do you run from them when they’re in an aisle?

Anything that you share with me will be added to my presentation next week (without names of course) so that these store owners/managers can hear from the people that count. Food allergies and gluten free diets are here to stay; let’s begin the revolution with willing stores who want to serve you better.

I got a request on our facebook page (http://www.facebook.com/pages/Nonuttin-Natural-Foods/159162014110203) to put up a peanut free satay sauce that I refered to but Facebook is really not set up to write out a recipe so here it is instead.

I am one of those cooks that adds a dash of this or that and substitutes all of the time so you may need to adjust this to your taste. I use it on pasta, with chicken and vegetables on rice and for a fondue dipping sauce. And since it’s free of all of the top allergens except soy and/or easily adjusted to substitute safe ingredients, anybody can enjoy it.

Smooth or chunky peanut butter substitute: 1/3 cup
(I tend to use NoNuts Golden Peabutter when cooking and if you use this, you’ll need to add extra liquid as this substitute really soaks it up)
Oil (olive, canola, etc.) 1 Tbsp
Soy sauce 2 Tbsp
Seasoned rice vinegar (can use white) 1 Tbsp
Crushed Garlic clove (1) or garlic powder 1/4 tsp
Honey 1/4 cup
Water (or chicken broth for extra taste) 1/4 cup+ depending on your substitute and/or the consistency you like
Hot pepper sauce 1/4 tsp or to taste

Mix it all together, taste, adjust and that’s it. I hope you enjoy and are able to add a little Thai flavor to your cooking in a way that’s safe for your family.

We just finished participating in the first ever sample kit that went out through a new service called Gfree Connect. The whole idea of this service is to make it really simple for you to get samples and coupons for a wide variety of gluten free products all delivered right to your door.

What I liked about it when the idea was presented to me is that it allows gluten free consumers to try products like ours that they don’t necessarily see in every grocery store. Sure, you’ve got your larger gluten free brands that are well known and easily available but you can also get regional samples that you can still get on the internet, even if they’re not available in your area. Plus, even with the bigger companies, they may be bringing out something new for you to try that you aren’t even aware of since your store may stock limited products.

And the pricing is really reasonable too from my perspective. The amount of time and effort you’d have to spend either cruising the internet or your local natural foods/grocery stores is worth the cost that they charge. I expect that this company will grow as more people get word and more companies choose to participate. At the recent Chicago Gluten Free and Allergy Expo, Gfree Connect had a table and they got a lot of interest and many people signing up.

Once the company grows, they may also be able to accommodate other sensitivites and food allergies as well so if you’ve got multiple food issues, keep an eye on them as they mature and refine their business. Check out their website at: http://gfreeconnect.com/

On Monday I had my re-audit of my products and facility by my gluten free certifier, the Gluten Free Certification Organization (GFCO). A re-audit is basically a follow up review after already having the initial application and inspection when we originally applied for Gluten Free Certification last year. Of course, in between we have to provide reports on our testing procedures and report new products, ingredients, etc. But yesterday’s visit was about going over our facility with a fine-tooth comb to ensure we’re doing everything right for continued certification.

So what does GF certification mean when you see it on a food product? For GFCO, it means that all Nonuttin products must be testable below 10 parts per million (ppm) and that we follow strict procedures for sourcing our ingredients and packaging materials, testing those ingredients and processing our products along with all of the record keeping that must be accurately maintained. GFCO also inspects all of their facilities.

Because our facility is dedicated to only Nonuttin’ recipes, we are audited with a different checklist. A company that has gluten in the facility plus produces gluten free products will have an additional checklist to go through. GFCO may require test swabs of surfaces to ensure no cross contamination between lines as an example and the company would be expected to keep gluten free ingredients segregated from gluten containing ingredients. Some people are not comfortable with gluten in the same facility and may check with a manufacturer to see whether they have a dedicated facility, even if they see a GF symbol.

The Celiac Sprue Association does have a logo on some products but it is not a certification process including facility inspections but a recognition seal that declares those companies have agreed to follow the criteria set by the association.

The Canadian Celiac Association has begun moving in the direction of GFCO with a certifying program as well but the program is not yet firmly entrenched.

As with all certifications however, companies must still meet the labelling regulations of the country they live in. In our case, Health Canada is still reviewing the gluten free labelling laws for the inclusion of oats. They have been doing so since last May when they published an intent document to change the gluten free labelling to allow for the possibility of pure oats. In the meantime, our US products all have the GFCO logo on them whereas the Canadian products have it only on those items without oats. Our oats products (all granolas and granola bars) indicate a wheat/barley/rye free logo instead.

For more information, check out these links:
GFCO: http://www.gfco.org/about.php
Health Canada Oats Labelling Intent: http://www.hc-sc.gc.ca/fn-an/consult/gluten2010/draft-ebauche-eng.php
Celiac Sprue Recognition Seal: http://www.csaceliacs.org/CSASealofRecognition.php
Canadian Celiac Association Certification Program: http://www.celiac.ca/certification.php

For those of you who have followed my blog for the last couple of years, you know that we’ve been no stranger to travel despite 6 food allergies in our family. We’ve been to the US, the United Arab Emirates, Oman, England and Costa Rica. We’ve flown, ferried, and even dugout canoed through canals in Costa Rica to get to our final destination (and yes, there were alligators!).

These travels have not been without their stresses and pre-planning is definitely key. The vast majority of our trips had us staying with very supportive family members and/or renting suites that had a kitchen so that we could do all of our own cooking.

The most difficult trips for planning are those that have us moving daily and trying to catch meals on the fly. If any of you have tried to get a safe meal in an airport, you know the frustration of not having your own food at your fingertips. Well, Megan (4 food allergies) and I are leaving on Friday morning at 5:30 am for her band trip down the coast of Washington, Oregon and California. It’s definitely a challenge given that we are in a different place each night until we reach Anaheim, where we have 3 nights with our own fridge and microwave.

Luckily, I have spent lots of time in Washington and Oregon of late plus we’ve had 2 previous trips to Disney (which has been fantastic for food allergies) and one to Universal Studios (which was not a helpful place for food allergies) plus my oldest daughter went on the same trip 2 years ago so I know what to expect. As a result, we have got a suitcase of granola bars, granola, trail mix, cookies, crackers, chocolates, soup and utensils. I’ve also got granola bars for all of the kids on the bus so that they can have a safe snack when necessary without resorting to items with Megan’s 4 allergies in them. This is one time it comes in handy to own an allergy friendly food company!

We’re also attending Medieval Times so I’ve called them and they’ve sent a menu with all of the ingredient lists so that we can specify how to change her menu. I’m also checking for the gluten in the meals so this might get quite interesting.

I would say that the most difficult times are when everybody else is eating dessert and we can’t or when the tour goes to a chocolate factory in San Francisco and we can’t have any of the chocolates and fudge that the other kids will be buying by the truckload. I try to mitigate that unfairness with a bunch of safe Easter chocolates I’ve found and packed into the suitcase but I’m the first to admit it’s just not the same. It’s certainly easier when we travel as a family since we all eat the same for everybody’s allergies but in a group, you can’t ask the other kids not to eat their dessert.

So wish us luck as I navigate the food allergy highway, particularly with a bunch of junior high school kids!

I don’t want this blog to be a rant on other companies, truly. But I continue to see practices that you all need to be aware of out there while I’ve been traveling to various trade shows over the last month or so.

For example, at the biggest trade show, Natural Products Expo West in Anaheim, “gluten free” was everywhere on booths and products. The funniest one was on chicken, yes, chicken. I realize that some chicken has seasoning added and so ingredients still must be looked at. But the kicker on the chicken is that they were frying it up in the booth for tasting, after dredging it in wheat flour!

I saw the same thing happen on a gluten free spread that was being offered on regular wheat bagels to sample. It wasn’t until a Celiac pointed it out to them that they realized that there was a problem with this practice. It’s kind of scary since they were attracting many of the attendees who were Celiac, not just because they were there as store buyers.

In some cases, when the person demoing a product is hired for the day, they don’t always know the ins and outs of special diets but in both of the above companies, the owner of the company was doing the demoing.

And that’s in addition to continued products I see that have a claim like “nut free” on the front with a disclaimer “made in a facility that processes tree nuts” on the back. To me, you can have one or the other, not both.

So for you, the consumer, all I can say is really check your items. Check your ingredients even if there is a “free from” message on the front, don’t assume that demos are safe, and contact companies if you have any questions. This really is a buyer beware situation where you have to take control.

It’s the time of year when my travel schedule gets incredibly crazy as I go to both business trade shows and consumer trade shows for gluten free and allergy friendly foods. It means that my blog posts have rather erratic timing but I certainly find much in my travels to blog about.

I spent last week in Portland and Seattle, first attending a college and university foodservice trade show followed by meetings up the coast of the Pacific Northwest. It’s such an amazing difference from even 5 years ago when I had to convince many why they needed “free from” food in their stores and foodservice environments. Now, so many people are up on the needs and I’ll write another post about the amazing service one university in California gives their allergic students.

One disturbing development though was when I went on store visits. That’s when I pop into various stores in the area, some that carry our products, some that do not, so that I can see what they’re doing in their stores for the “free from” market. If I find something new and wonderful, I’ll purchase it to bring to my family to enjoy.

On 3 separate store visits, I found 3 different products that had labeling that to me, as a consumer of allergy friendly food, was unacceptable. I’ve often found inappropriate labeling on small, local companies’ products which I can understand. While it’s still not okay, tiny companies often don’t have the experience on labeling nor the budget to hire a labeling consultant. But this time I also found major companies that had really misleading labels.

I won’t mention the exact companies as these concerns are about me as a purchaser of free from food, not as the manufacturer of a potentially competing company. Here’s what I’m talking about:

Major National Gluten Free Company:
Front of package: Nut Free
Back of package disclaimer: Made in a facility that also processes tree nuts

Small Local Company:
Front of package: No Wheat, No Soy, No Dairy
Back of package disclaimer: Produced in a facility that may process wheat, dairy, eggs, nuts, shellfish, and/or soy

See anything that concerns you here? From my perspective, if a manufacturer is going to make a front of package “free from” claim, they are being misleading if they also feel that they must put on a disclaimer. It’s either one or the other, not both, in my opinion.

I did talk to the buyers at the stores of the above products (2 different stores). One store buyer agreed that it was a concern but that they were having great difficulty sourcing products that were completely free of many allergens.

The store buyer at a different store figured the “nut free” on the major brand gluten free muffins was just fine because there were no nuts in the muffins. Obviously, cross contamination concerns were not on her radar and she didn’t show much interest in my concern as the parent of a child with life threatening nut allergies.

What do you think about this kind of labeling? Am I being overly picky?