Enjoy Life Gluten- and Allergy- Free!

Great news! All Enjoy Life foods are specially made to be gluten-free so they are perfect for people with Celiac Disease or gluten intolerance. They're made in a dedicated gluten-free bakery and certified gluten-free by the Gluten Free Certification Organization (GFCO) so you can eat our foods with confidence and know that you are eating gluten free. Look for the GF symbol on all our products (see below)--it means they are certified to be free of gluten and possible cross-contamination from gluten.

Gluten-free and casein-free too...
All Enjoy Life foods are compliant with the gluten-free casein-free (GFCF) diet. Many parents of children with autism spectrum disorders (ASDs) report seeing behavioral improvements in their children when they remove gluten and casein from their diets. While dietary intervention will not help every child, many parents report dramatic improvements. For more information on the GFCF diet and dietary intervention for the treatment of autism, visit the other resources area of our site for helpful links and support organizations.

What is gluten anyway?
Gluten is the protein commonly found in wheat, rye and barley. It's found in most mainstream bakery and prepared foods (like breads, pastas and snacks) but it also hides in other unexpected foods such as soy sauce, licorice, soups, salad dressings, Playdough® and some medicines. Oats are also considered by some to be a source of gluten since they are grown, processed and stored near wheat (that's why we choose not to use oats in our products).

It's important to remember that "wheat-free" does not necessarily mean "gluten-free" since the food might contain rye or barley.

How can I tell what foods include gluten?
A big part of following a gluten-free lifestyle is learning what you can and cannot eat. Read labels carefully! When reading food labels, be sure to avoid wheat, rye and barley. As for other "hidden" ingredients, the FDA does not currently require manufacturers to declare gluten on labels so it can be hard to identify gluten-containing foods. The good news is that the FDA will adopt a common definition for "gluten-free" in August 2008 which will make it easier than ever before to find gluten-free products. In the meantime we suggest that you read labels carefully and ask a lot of questions, either by checking the manufacturer's website or calling their 800# for answers.

We know it can be challenging to eat gluten-free and we're here to help. For a wallet-sized reference list of foods that always or may contain gluten, click here. You can also visit our tips & hints section for more helpful information on living gluten-free.

Why go gluten-free?
People with Celiac Disease ("CD") and gluten intolerance need to avoid gluten-containing foods or else suffer from short- and long-term health complications. Others simply choose to follow a gluten-free (GF) diet for general health reasons.

Celiac disease is an autoimmune condition triggered by the intake of gluten in genetically predisposed individuals. The only treatment currently available for Celiac disease is a strict gluten-free diet for life. The good news is that by eliminating gluten from their diets most Celiac patients see improvement in their symptoms.

People with gluten-intolerance may experience negative physical responses when they eat gluten-stomach upset, headaches, nausea, etc. For most of these folks, eliminating gluten from their diet also eliminates these problems.

We're gluten-free too!
Many of us at Enjoy Life follow special diets too, so we know how hard it can be to find foods that you like to eat. That's why we created a list of our favorite gluten-free and allergy-friendly foods...we hope you will discover some new treats that you can enjoy. As always, read the ingredient statements carefully to make sure the products meet your individual diet needs.

Celiac Disease defined...
Celiac disease (CD) is an autoimmune condition triggered by the intake of gluten in genetically predisposed individuals. When gluten is eaten, the body does not recognize it as food and reacts as though it's being invaded by a foreign substance. This causes damage to the small intestine, preventing the absorption of certain vital nutrients.

The only treatment for CD patients is a strict gluten-free diet for life. Luckily, there are now many tasty and nutritious gluten-free foods, like Enjoy Life, on store shelves that make it easier than ever before to eliminate gluten from one's diet.

How common is Celiac Disease?
Once thought to be a rare disorder, CD is now known to affect as many as 1 in 100 Americans. However, the majority of those affected are still undiagnosed. Symptoms of the disease vary in nature (diarrhea, skin rashes, migraine headaches) and severity (from debilitating to mild to none). Left untreated, CD may result in diseases of malnutrition such as osteoporosis, infertility and anemia and it also increases one's likelihood of developing other autoimmune diseases.

Diagnosing Celiac Disease...
CD is the most under-diagnosed health condition today. It's often mislabeled as irritable bowel syndrome (IBS), chronic fatigue syndrome, fibromyalgia, ulcers or anxiety disorders. The National Institutes of Health recently launched a Celiac Disease Awareness Program to increase awareness of the disease and its diagnosis among doctors and healthcare practitioners. Increased awareness will lead to increased diagnosis and treatment.

Celiac Disease is diagnosed through a combination of a simple blood test and a biopsy of the small intestine. If you suspect that you have CD, we recommend you talk to your physician about diagnostic testing options.

Get smart about CD!
The Celiac Disease community is fortunate to have several great support organizations that are focused on research, disease awareness and patient support. Visit the other resources area of our site for links to Celiac support organizations and websites.

Also, our gluten-free and tips and hints pages provide more helpful information on what it means to live gluten-free. You can download our useful Food Allergy & Intolerance Survival Guide or request one to be sent to you by mail by clicking here.

Genetic Information Nondiscrimination Act (GINA)...
Signed into law on May 21, 2008, the Genetic Information Nondiscrimination Act (GINA) prohibits discrimination against individuals on the basis of their genetic information in both employment and health care. This legislation is vital to all individuals who have, or whose family members may have a genetic condition such as celiac disease. You can download our GINA Fact Sheet by clicking here.

Food Allergies vs Intolerances...
What's the difference? The main difference between a food allergy and a food intolerance is how the body reacts to the trigger food.

In a true food allergy, the body's immune system produces an antibody in response to a specific substance (or allergen) in the food-usually a protein. This antibody is the body's way of protecting itself against "attack" by the allergen. As the body battles the invasion, symptoms can appear throughout the body including the mouth (swelling of the lips), digestive tract (stomach cramps, vomiting, diarrhea), skin (hives, rashes or eczema) and the airways (wheezing or breathing problems). The only way to avoid these unpleasant (and potentially life-threatening!) symptoms is to avoid the offending foods.

Food intolerance is actually a much more common problem than food allergies. Here eating a certain food triggers a negative physiological or metabolic response, but the body's immune system is not affected. The body cannot adequately digest a portion of the offending food which can result in unpleasant symptoms such as stomach cramps, diarrhea, headaches and fatigue.

To diagnose food allergies, it's recommended that patients visit an allergen specialist. Diagnosis may include a detailed patient history, physical exam, an exclusion diet, allergy skin tests, blood tests and other diagnostic testing.

Source: US Food & Drug Administration

Get smart about food allergies!
The food allergy community has some wonderful support organizations that focus on research, education and awareness. Visit the other resources area of our website for links to many organizations and websites.

Our allergy-friendly and tips and hints areas will also provide you with helpful information on living safely with food allergies. You can also download our useful Food Allergy and Intolerance Survival Guide by clicking here or request one be sent to you by mail by clicking here.

Did you know...?
* Eight major food groups (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat and soy) account for 90% of all food allergies. Enjoy Life is free of all eight!
* The US FDA now requires all food manufacturers to clearly label common allergens on their product labels.
* It's estimated that 12 million Americans have food allergies, with 6.9 allergic to seafood and 3.3 million allergic to peanuts or tree nuts.
* Each year 30,000 people go to the emergency room and 150-200 people die from food allergic reactions.
* It's estimated that 2% of adults and 5% of infants & children have food allergies.
* Adults can develop food allergies at any time. Children sometimes outgrow the allergies they have as infants, but an early peanut allergy may be life long.
* Cow's milk, egg, wheat and soy are the most common allergies in children, while tree nuts, fish, shellfish and peanut allergies are most likely to affect adults.
* In Canada, there are ten recognized common food allergens-the eight recognized in the U.S. (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat and soy) PLUS sesame and sulfites. Enjoy Life is free of all ten allergens!

Sources: The Food Allergy & Anaphylaxis Network, U.S. Food & Drug Administration

Need Recipes? Enjoy Life is here to help!
Visit our Enjoy Life recipe page or check out our recipe lens featuring delicious and safe recipes that will satisfy all of your food cravings!
For more information about stocking your kitchen pantry, click here.

Get the Enjoy Life Recipes widget and many other great free widgets at Widgetbox!

Do you have your own tasty recipe using Enjoy Life products? We'd love to hear about it! Share your recipe with us. You might find it featured right here!

Proud to be free of the Big Eight!
All Enjoy Life foods are specially made to be free of the eight most common allergens. That means they contain NO wheat/gluten, dairy, peanuts, tree nuts, egg, soy, fish or shellfish--the allergens that account for 90% of all food allergic reactions in the United States. They're also made without casein, potato, sesame and sulfites.

Our products are made in a dedicated nut- and gluten-free bakery in Schiller Park, IL. We've invested in a dedicated plant so that you can have the added confidence and assurance that you and your family can eat Enjoy Life products without worries.

We also require all of our ingredients to be certified allergen-free and perform routine testing to ensure strict allergen control standards are met. Visit our bakery for more information.

Always read labels!
We probably don't need to tell you, but reading food labels is very important. While just about everyone can eat our products freely, we realize there are many different kinds of sensitivities and/or medical conditions and that some of you may have food allergies/intolerances to some of the ingredients that we use.

We strongly recommend that you read all our labels carefully to figure out what you can and cannot eat. If you are not sure, check with your doctor first! Our ingredient glossary lists all the ingredients we use and includes detailed information that you might find helpful.

Eat Freely...
We know what it's like to have food allergies/intolerances many Enjoy Lifers follow special diets. We want to make label reading as easy as possible for you...so, our labels clearly state what our products do and do not contain, in easy to understand terms.

Also, our allergy friendly symbol on the front of our packages tells you that our products are free of the eight most common allergens. Not sure what those are? We list them on the side panel too just in case.

You might have noticed that we recently changed this symbol slightly so that it now reads "allergy friendly-free of the 8 most common allergens" whereas it used to read "allergen free-free of all common allergens." We redesigned to symbol to make it even more explicit and to mimize the risk of any potenial confusion on the part of our consumers.

Since many Enjoy Lifers also follow special diets, we created a list of our favorite foods in hopes that you might discover some yummy new treats you can enjoy. As always, please read the ingredient statements carefully to make sure the products meet your allergy needs.

Still have questions? Visit the our foods section of our website to see all our products with their ingredient statements and nutrition information.

Get smart about food allergies!
Our food allergies and tips and hints areas include helpful information about living safely with food allergies. The other resources area includes links to many organizations, websites and publications dealing with food allergies. Finally, you can download our useful Food Allergy & Intolerance Survival Guide by clicking here or request one to be sent to you by mail by clicking here.

Cooking and baking can be tough, especially when you're avoiding wheat, gluten, dairy, peanuts, tree nuts, egg and soy! That's why we've created a list of allergy-friendly ingredients. Make sure your kitchen pantry is stocked with what you need. Click here for our suggestions.

Looking for fun, tasty recipes that everyone can enjoy? Visit our recipe page for some scrumptious ideas.

It's easy to read labels for allergens alone, and forget about the other stuff that you should (or should not) eat. Lots of allergy-friendly products are loaded with hydrogenated oils and refined white sugar, so even though they're "safe," they may not be good for you. Read all the ingredients to make sure.

Also, eliminating allergens can mean losing out on important nutrients. Be sure to eat lots of fruits and veggies and look for allergy-friendly foods that are higher in fiber and fortified with vitamins and minerals. A nutritionist can help you make sure you're getting what you need.

- Prepare school lunches that are similar to what the other kids are eating.
- Plan ahead to assure that there is a treat your child can safely eat at parties.
- Check out camps for kids with celiac disease or food allergies.
- Make sure friends, parents, teachers and coaches understand the necessity of your child's diet and know the appropriate action to take should your child have an allergic reaction.
- Build a network of parents who can share your concerns and successes.

If you found our tips and hints helpful, you can click here to download a PDF of our Survival Guide. It's an informative and friendly pamphlet that is easy to carry with you and it's also a helpful resource for friends and family who are unfamiliar with food allergies/intolerances. Click here to download a PDF of our Survival Guide.

Common Sources Include:

Baby food
Baked goods
Bouillon/consomme
Candy (nougat, white chocolate)
Cosmetics, hygiene products
Ice cream
Mayonnaise
Meringue
Pasta
Processed meat
Salad dressings (Caesar)
Sauces (hollandaise, béarnaise, newburg)
Specialty coffee
White wine

Did you know egg washes are often used on bakery goods to make them look shiny? Eggs are often used in glazes and icing too.

Revising Recipes:

There are healthy alternatives that work just as well eggs. For each egg required, whisk together 1 Tbsp flaxseed with 3 Tbsp water for 2-3 minutes. Also try 1/4 cup mashed banana or apple sauce with 2 Tbsp oil.

Making a Meal:

Breakfast out can seem daunting but your protein rich options are still plentiful. Choose from oatmeal, yogurt, smoothies, bacon, scrambled tofu, or hash browns with vegetables, meat or cheese (just make sure it's prepared on a clean surface). And don't forget the fruit salad!

Common Sources Include:

Artificial butter flavor
Baby food
Baked goods
Breaded foods
Candy, chocolate
Canned fish
Caramel color, flavor
Cosmetics, hygiene products
Dressings
Mayonnaise
Margarine
Medication, supplements
"Non-dairy" substitutes
Nougat
Processed meat
Puddings, custards
Sauces
Soy cheese
Sherbet

Did you know:
margarine made from vegetable oil and cheese made from soy or rice often contain whey or caseinates?

Revising Recipes:

For each cup cow's milk, use 3/4-1 cup water, broth (if savory recipe), or milk alternative. Use 1 cup casein-free margarine or 7/8 cup vegetable oil for 1 cup butter.

Making a Meal:

Pureed potatoes or toasted nuts can make your soup taste creamy. Baked, mashed butternut squash adds richness to your pastas and enchiladas. You won't miss the cheese when you top with avocado or seeds. Choose calcium-rich foods (i.e., dark leafy greens, almonds, salmon with bones) and fortified drinks whenever possible.

Common Sources Include:

Baby food
Baked goods, baking mixes
Beer
Breaded foods
Candy (chocolate bars, licorice)
Cereals
Cosmetic, hygiene products
Flavored coffees and teas
Fried Foods
Imitation seafood and bacon
Sauces (Asian, gravy, soy)
Malted milk shakes
Medications, supplements
Pastas
Processed meats
Roux
Snack foods
Soups (canned, cubes, dried)

Did you know many popular corn and rice cereals are sweetened with barley malt, and therefore are not gluten-free?

Revising Recipes:

Gluten-free flour blends can be bought pre-mixed, or made out of varying flour combinations (see www.enjoylifefoods.com for recipes). Gluten-free pizza crusts and breads keep your favorite foods in your diet - just make sure to choose products that are vitamin-fortified and certified gluten-free.

Making a Meal:

Stock up on healthy gluten-free cereals, pasta, bagels, breads and snacks. Bring them with you when you are on the go so you can eat what you want when you want it. Meeting the recommended 3 whole grain servings per day is not impossible when wheat-free! Choose foods made with fiber-rich flax, sorghum, rice bran, wild rice, amaranth, buckwheat, or beans.

Common Sources Include:

Baby food
Baked goods
Canned fish
Chocolates (cream centers)
Cooking oils
Cosmetic, hygiene products
Expeller and cold-pressed vegetable oil
High protein bars, foods
Ice cream
Margarine
Mayonnaise
Meat products
Powdered meal replacers
Sauces (Asian, gravy, soy, Worcestershire)
Seasoned salt
Shortenings
Stabilizers
Thickeners

Did you know many high protein bars & foods get their "power" from soy? If the label is unclear, call the manufacturer before snacking.

Revising Recipes:

Beans, nuts and seeds make wonderfully nutritious vegetarian substitutes for soy. Asian flavors can be created using ingredients such as rice wine, rice wine vinegar, fresh ginger and sesame oil. Or make soy-free "soy sauce" by mixing 8 oz molasses with 3 oz balsamic vinegar and a little sugar.

Making a Meal:

Though the vegetarian standbys (tofu, miso, and tempeh) are off-limits, lentils and beans are a great protein source and an excellent way to get that "meaty" texture.

For non-legume protein alternatives, try quinoa, amaranth and sorghum. Delicious veggie burgers can be made from a combination of nuts, alternative grains, beans and vegetables.

Thanksgiving...a time to eat, relax and be thankful. For those of us with food allergies and intolerances, planning for this feast can be stressful. Don't fret! Our good friend, Jane Roberts, has shared some of her secrets for a safe Thanksgiving celebration.

Jane's Thanksgiving Tips
Jane is a gluten-free, dairy-free allergy-mom

Perhaps the toughest holiday to celebrate while living gluten/allergen-free was Thanksgiving the first time around. With a breadcrumb-stuffed turkey, how could we ever manage?! We started with the "keep it simple" principle.

First, we evaluated what, of all the Thanksgiving day delights, were "must haves" and we worked from there. I found that we could use some of our favorite recipes with just a few minor changes!

The first year living gluten/allergen-free, we cooked our favorite items and brought them to my Mom's house to avoid cross-contamination.

The second year, we invited family to our home, which began our traditional gluten/allergen-free Thanksgiving. We asked everyone to prepare their items at our house and use our substitutions for the Thanksgiving Day meal. It really helped "train" our family and familiarize them with our cooking practices and substitutions.

Last year, we got really brave and also invited friends to Thanksgiving dinner. We asked them to make sides that were less worrisome when considering gluten contamination, like mashed potatoes, sweet potatoes with marshmallows (Kraft), green beans sautéed in olive oil, salad (without breadcrumbs) and fruit.

Our core meal (based on our family's "gluten free Thanksgiving must-haves") consisted of...
Turkey with gluten-free/allergen-free stuffing
Mashed potatoes
Green beans
Sweet potatoes with marshmallows
Pies included: apple, pumpkin, and our new favorite - chocolate crème made with Enjoy Life's Snickerdoodle pie crust recipe, Gluten Free Pantry's pie crust or Miss Roben's pie crust

Click here to download a PDF of our family's favorite Thanksgiving recipes.

COMMON SOURCES INCLUDE:

Alcohol (frangelico, amaretto)
Asian foods
Baked goods
Baking mixes
Battered or fried foods
Candy
Cereals
Chili
Crackers
Ice cream
Milk formula
Mortadella
Nut butter
Pesto; vegetable fat, oil
Sauces, gravies (peanut often used as thickener)
Soups (mostly dried)

DID YOU KNOW peanut butter may be used to keep egg rolls from falling apart, or in chili as a thickener?

REVISING RECIPES:

Use nut-free granola and crunchy cereals for toppings and texture in baked goods (make sure they are made in a nut-free facility!). Clean sources of sunflower butter, tahini, and soy butter are becoming more readily available.

MAKING A MEAL:

Who needs PB&J when there's hummus-n-avocado or turkey-n-cheese? (Just make sure the bread is made in a nut-free bakery). Stock your purse or backpack with nut-free snack bars, trail mix, cookies, and fresh fruit so you can safely satisfy the munchies when they hit.

COMMON SOURCES INCLUDE:

Chinese, Vietnamese, Japanese, Indian, Indonesian and Thai foods
Caesar salad
Fried foods, i.e., french fries, chicken nuggets (often cooked in the same oil as fish/shellfish)
Imitation crab
Omega 3 supplements
Worcestershire sauce

DID YOU KNOW imitation crab or "Surimi", though not made of real crustaceans, is made from white fish and not safe for people with seafood allergies?

REVISING RECIPES:

Beans, nuts, eggs, soy and lean meats are the best replacement for fish on your plate. Soy sauce can be used in place of fish sauce when preparing Asian dishes. Ground flaxseed is a fish-free way to get your Omega 3's.

MAKING A MEAL:

Breaded and fried or broiled tofu can double as fish sticks. Lean meats will keep your baked potato company. Homemade veggie sushi makes a fun snack. Thinly pounded poultry and soy-based substitutes can mimic fish's texture in your favorite recipes.

Safe Halloween tips if your child has allergies

1. Come prepared. For safe trick or treating, carry the following: epinephrine auto-injectors (in case your child has a reaction), wet wipes, cell phone, flash light, and a few pieces of safe candy.

2. No eating, while trick or treating. Avoid the temptation with a nice dinner topped off with a few pieces of "safe" candy or a special treat for dessert.

3. Help your neighbors be prepared. Buy some trinkets (bubbles, spider rings, Silly Putty, stickers) or "safe" candy for your neighbors to give to your child.

4. It's ok to say "No." Teach your child how to politely say "no thank-you" to candy that she knows is unsafe.

5. Read the label every time! Sometimes manufacturers change ingredients or manufacturing facilities so always read the label!

6. Not all candies are equal. Different versions and sizes of the same candy have different ingredients. For example, chewy Spree contains egg white while original Spree does not. Mini versions of Laffy Taffy do not contain egg, but the large size does.

7. Don't forget about cross-contamination. Be especially careful with large bags of candy that contain different varieties. Often, individual packs can break open which will cross contaminate the wrappers of all of the candy.

8. No label = No eating. If you do allow your child to eat some of the loot from trick or treating, make sure he knows that only labeled foods are allowed. Avoid "opened" candy that has been put into cute containers or snack bags.

9. Make a trade! Trade unsafe candy for a toy that you have purchased ahead of time. You can also trade money for candy (pennies or nickels for individual pieces, and quarters for full sized candy). Both these tricks work best when you have some safe candy at home as well. Remember the needs of non-allergic siblings too! They too can be given special treats in exchange for candy that is safer out of the house. Or, you can keep the candy in safe place and allow your non-allergic child to have some in his lunch or at a friend's house as a special treat.

10. Clean house. Get all unsafe candy out of the house as soon as possible. Send it to work, a neighbor's home, or donate it to a charity/shelter.

Tips provided by Gina Clowes of AllergyMoms and Enjoy Life Foods

We have a variety of allergy-friendly and gluten-free foods for you and your family to enjoy! Our line of products include yummy cookies, granola, snack bars, bagels, trail mix, chocolate chips, and chocolate bars.

Enjoy Life products are currently available at natural food stores nationwide and at a growing number of grocery stores throughout the United States and Canada.
If you would like to order online, you can visit our online partner Gluten Free Mall, or Amazon.com's Enjoy Life Store. Both of these retailers carry all of our products and will take great care of you.

in stores:

DELI: Ask to have deli slicer cleaned before preparing your order. Think twice before ordering prepared foods as they often share bins and serving utensils. Request that clean gloves be worn.
ICE CREAM STORES: Make sure they don't share scoops for different flavors.
SALAD BARS: Steer clear if you have a severe allergy. Food can drop from one container into another at any time.
PACKAGED FOODS: Opt for foods made in dedicated facilities, or at minimum those that employ strict allergen procedures. Re-read labels often as ingredients may change. If you are ever unsure, call the manufacturer.

in restaurants:

AVOID "HIGH RISK" RESTAURANTS: i.e., seafood dives for fish/shellfish allergies; Asian eateries for nuts/peanut and fish/shellfish allergies.
CALL AHEAD if possible and consult the chef on best menu picks for safe dining. If it's a good restaurant they will work with you!
BE ASSERTIVE in explaining your situation to wait staff. Let them know that eating even a small amount of a certain food(s) will make you severely ill and-if applicable-could lead to death.
AVOID FRIED FODS: which often share oil with other problem foods.
BE CAREFUL of sauces and soups. Make sure you know exactly what's in them before eating.
SAY THANK YOU! The chef and staff will remember the courtesy.