Fifty years ago, someone wanting to avoid gluten had one choice: eating just plain meats, fish and produce. Twenty years ago, you may have been able to find a not-so-great version of pasta. Today, there’s a whole world of great - tasting gluten-free choices.
According to Mambo Sprouts, one-third of natural and organic consumers are looking for allergen-free foods, and 25% of those are interested in gluten-free items because of an intolerance or allergy (1).
In an industry full of vegans, vegetarians, environmentalists, farmers and those opposed to Big Business, the meat and poultry industries often ignite some fiery debates. But, put down your broccoli spears. Natural and organic meat and poultry can offer sustainable sources of food and healthy choices for consumers.
The waiting room in many gastroenterology practices has gotten mighty crowded lately. A combination of stress, poor eating choices, lack of exercise and genetics is causing many people’s digestive systems to rebel against them.