Check the sticker!!!

Good afternoon Free-eater!
It's been a long time since my last post and I am excited about this one today! A great friend of mine sent me a text about produce codes and it is great information! So, what does the sticker with the PLU number on your veggies and fruit mean? Let's get to know our PLU codes because they can tell you if something is organic, conventionally grown, or genetically modified.

• Let's start with Organic (my favorite code!): A 5 Digit code that starts with the number 9 means that the produce was Organically grown. (YAY!!!)
• Next, conventionally grown (yucky pesticides and toxins were used to grow these): A 4 Digit code that starts with either the number 3 or 4 indicates produce that was conventionally grown. (BOO!)
• Lastly, Genetically modified (my very least favorite): A 5 Digit code starting with the number 8 indicates a Genetically modified crop. This is a little harder to be aware of because PLU numbers are not required to indicate genetically modified, therefore they can label a genetically modified item as "conventionally grown". 

To help you shop "Free" of GMOs, I am attaching a website that not only gives you more information on how to shop "Non-GMO", but it also gives you lists of products that are GMO-free! There is also an app from this website that you can download on to your IPhone! What a convenient way to double check while you are already shopping! The best way to avoid GMOs when you don't have a way to double check is to buy items that are "certified organic". Avoiding items that are the top genetically modified crops is also a good way to "Free" your shopping list from GMOs. This list includes: corn, soy, canola, cotton seed, sugar beets, zucchini, yellow squash, and papaya. Look for items that are "The Non-GMO Project" certified (pictured below). Silk milk is one of my favorite Non-GMO certified products! Please take a look at their website because some of the items you are already buying might be enrolled in their certification program and some of them may not!

http://www.nongmoshoppingguide.com

http://silksoymilk.com/content/faq

http://www.nongmoproject.org

I hope that this post helps clear up some confusion about produce PLU codes, but most of all I hope it gives you some resources to help you shop safely and "free" of nasty toxins and genetically modified foods. Shop smart and eat "Free"!

More to Come, 

Mary :)

Recipe for Corn-Free Baking Powder

Hey Free-Eaters!
I don't know about everyone else, but I find it difficult to find baking powder that doesn't contain corn starch! I know they make aluminum-free baking powder and non-GMO corn starch containing baking powder, but that doesn't help those with corn allergies. So, instead of having to search everywhere or order it online, I found a way to make it!

First, let me explain the difference between using baking powder and baking soda...
I don't know if very many people know that you cannot substitute baking soda for baking powder, but you can substitute baking powder for baking soda (I know I, myself, did not know this at first!!)!! I figured, that they both are leavening agents right?!? Yes, they are both leavening agents but the chemistry of how each one of interacts with the ingredients in the recipe you are using is different. Baking soda is just sodium bicarbonate nothing more, while baking powder is a combination of baking soda, cream of tartar, and corn starch. The cream of tartar acts as an acidifying agent to the baking soda, causing the reaction that releases the carbon dioxide gas bubbles in your baked item. This is what makes whatever you are baking rise. Some baking powders are single action, meaning after you mix it in you must bake the item right away, and some are double acting where it has a reaction of rising twice, once when mixed in and then the second time when it is heated. Therefore, you can use baking powder instead of baking soda in a recipe calling for baking soda because it simple aids in the action of rising, whereas, baking soda lacks the extra kick. My best example is this: you can use baking soda in a chocolate chip cookie recipe because cookies don't require a great deal of rising, but if you are making blueberry muffins, baking powder must be used to make them fluffy and not deflated.

Now, to make corn and aluminum free baking powder at home, you simply use baking soda and cream of tartar. The cream of tartar, as I stated before, is the acidifying agent; it comes from the fermentation process in winemaking. Combine 1 teaspoon of baking soda with 2 teaspoons of cream of tartar. If you aren't going to use this right away then add a 1 teaspoon of tapioca starch as a drying agent to keep out any moisture. This altogether makes 1 tablespoon of baking powder (or 4 teaspoons). Once you mix your baking powder with your wet ingredients you must bake the item soon after because the reaction that produces carbon dioxide gas begins when the combined baking soda and cream of tartar are moistened. In addition to this, make sure all your dry ingredients are mixed throughly with the baking powder before you add the wet ingredients.

Keep on "Free"ing up your baking!
More to come,
Mary
Bobs Red Mill 19580 Baking Soda Gluten Free

Peachy-Keen

During the summer I make peach cobbler because it's my husband's favorite and it's when peaches are super delicious and in season. Today I made a fresh Gluten Free Peach Cobbler and I thought I would share my recipe with you all! This is a recipe originally given to me by my Oma (Grandma). I have tweaked it quite a bit but it still makes a delicious cobbler like hers!

Oma's Peach Cobbler

(Gluten Free Mary Version)

Ingredients:

3 cups Peaches (about 5-6 whole peaches cut up)

1 cup of sugar (half of it for the crust and the other half for the peaches) 

1 Tbsp cinnamon

4oz. cream cheese (for dairy free use something like Tofutti...this is not a corn free brand though! I use regular organic cream cheese)

1/2 cup of All-puroose Gluten Free Flour (I use Bob's Redmill)

1/4 tsp baking soda (make sure no corn starch added for corn allergic)

1/4 tsp Xanthan Gum (Also a Bob's Product)

1 stick butter/margarine (something that's a buttery spread dairy-free is fine, just not shortening)

1 egg

1 tsp vanilla 

Directions:

Preheat the oven at 350 degrees Fahrenheit. For this cobbler you can use a pie dish or even a square eight inch dish. Just as long as you have about eight inches to work with! Dice peaches up and place in dish. Combine 1/2 cup of sugar and 1 Tbsp of cinnamon, our over peaches and mix together with a spoon. Set this aside for now. In a small bowl, combine flour, baking soda, and Xanthan Gum. The dry ingredient will be combined with the wet ingredients. In a larger mixing bowl, cream the cream cheese, butter/margarine, vanilla extract, and egg. Cream into a smooth mixture, then add the dry ingredients and mix. Pour this batter over the peaches and cover evenly. Don't worry if there are some peaches peaking through because the batter will rise and cover the peaches while baking. Bake at 350 degrees Fahrenheit for 35-40 min, or until top and edges are a golden brown.

Enjoy this delicious recipe. If it doesn't come out beautiful remember that it takes awhile to get the hang of Gluten Free baking. Also, cobbler isn't perfect, it is meant to be scooped up not sliced so it can be messy :)  Try topping it off with dairy free Truwhip! So YUMMY!

More to Come,
Mary :)


Bobs Red Mill 19549 Baking Flour Gluten Free

Bobs Red Mill 19470 Xanthan Gum Gluten Free

Chi-chi-chi-chia!!!!

Hello "Free" readers,
In one of my prior posts I attached a link about how to use chia gel as a substitute for eggs in baked goods. I am not allergic to eggs, but very many people are; therefore, I decided to experiment and see how it worked out. I made Pumpkin Apple Muffins and a Pumpkin Apple loaf:) Now, I have never baked using any egg substitute so I was kind of worried at first. They both came out chewy and and moist! They weren't perfect but at least they tasted yummy! I will definitely be experimenting more with chia in the near future.

Here is some advice for baking using Chia Gel as a substitute for eggs:
1. When you make the gel you end up using everything after the seeds gel up, including the seeds. The seeds are apart of the gel, and there is no way around that. It gives your baked item a little toasted, nutty flavor though and goes well with flavors like cinnamon, nutmeg, and apple (it actually brings out these flavors). I used 1/4 of Chia Seeds with 1 cup of water to substitute around 2-3 eggs.
2. If you don't like a chewy consistency, I don't recommend this as your egg substitute. I believe it is great for brownies chewy cookies though!!
3. Your bake times might be a little longer. I haven't figured it out just yet, but I think that because of all the moisture the seeds hold, the chia gel takes a little bit of time to bake.

Chia seeds are a great way of getting your Omega 3's and Fiber! You can not only make the gel, but raw chia is a great addition to give your food a crunch with a mild, nutty flavor. You can put it in yogurt, on salads, and of course in baked goods! What a great thing for those with nut allergies!

Now, that I am working with egg substitutes I am going to research other alternatives! I am going to see which ones work best and in what way. I think the next egg substitute I will research and try is chickpeas.

There will definitely be
More to come,
Mary

When your first word is "itchy!"

Good Morning "Free" Eaters!
Since yesterday I have been developing hives and I thought how appropriate to give some information about hives and other allergy-related skin issues. So, let's start with hives or Urticaria. Hives, according to WebMD, "is an outbreak of swollen, pale red bumps or plaques (wheals) on the skin that appear suddenly -- either as a result of the body's adverse reaction to certain allergens, or for unknown reasons." Emotion stress, anxiety, and even embarrassment can cause what is sometimes referred to as "emotional" hives. Yet, there are times when people experience hives for unknown reasons, and that is referred to as "idiopathic" hives. It is very stressful dealing with hives because it can cause itching, stinging, even burning of the skin and not to mention the rash itself.  If you think you have hives, then it is best to see your doctor since hives often reoccur. Removing the trigger and use of prescribed antihistamines is usually the best treatment to prevent hives from reoccurring.
http://www.webmd.com/skin-problems-and-treatments/guide/hives-urticaria-angioedema

Next, let's talk about eczema. I have eczema and it runs in my family. Doctors don't know what causes eczema but they do believe it is genetic and people with a family history of eczema, asthma, and seasonal allergies are more genetically predisposed to eczema. According to the U.S. National Library of Medicine, eczema (or atopic dermatitis) is,"...due to a hypersensitivity reaction (similar to an allergy) in the skin, which leads to long-term swelling and redness (inflammation) of the skin." It is not caused by allergies, but it can be triggered and made worse by certain things such as allergies to pollen, dust mites, mold, or animals. It also can be flared up by being exposed to: emotional stress, fragrances or dyes in soaps and lotions, temperature and seasonal changes, and contact with irritating substances like chemicals in house cleaners. Itching is the worst part to deal with because some people, like me, itch constantly and can't stop scratching at times. I swear my first word was "itchy" as a small child. It's never good to scratch because it just tears the skin open causing bleeding and this can lead to infection. Yet, the hardest part for me growing up with eczema was dealing with the rashes all over. People stared at them and asked if it was contagious or just made mean remarks that made me self conscience and emotionally distressed (which didn't help with my eczema at all). I felt like I was so different and a freak because no one else at school had nasty patches of red, even scabbed, skin all over their legs and arms. It's hard being a little kid having to deal with all that. My best advice is to make sure your child understands that they can't help having eczema, that it is NOT contagious, and that real friends will not make fun of someone with a health problem.
http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001856/

Lastly, I'm gonna talk about allergic contact dermatitis. This is an allergic reaction that occurs when your skin comes into contact with the allergen. Some allergens include: Poison Ivy/Oak, Latex/rubber, metals such as nickel, adhesives, fragrances, topical antibiotics, and fabrics. Reactions can be immediate or delayed occurring 24 hours after exposure. The rash that often occurs is red, streaky or patchy and occurs where the allergen came into contact with the skin. It's important to keep your exposure to the allergen limited to none. Also, if you have a allergy to latex, rubber, or adhesives make sure you make that known whenever getting examined by a physician, hospitalized, or getting lab work performed. There are alternatives to latex gloves and plastic tapes and they can be used so that you don't react. I can't have plastic tape when getting my blood drawn or having an IV put in and I also react to latex gloves and bandages; therefore, I have a medical history sheet in my wallet stating medication allergies, food allergies, and contact allergies. My advice is for everyone to carry a medical history paper or card in their wallet so if you are unable to inform the doctor or EMT of your history, they have a resource. Everyone always jokes that mine is a page long, but whenever I go to a new doctor or the ER, I am prepared and the nurses and doctors always appreciate it ;)
http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001872/

A lot of people are embarrassed by skin problems. Even, being older now I still feel self conscience. Just know that you are not the only one out there dealing with it and that your body can't help it. What comforts me the most is when I can correct someone who thinks they know what my eczema is and tell them that I can't help it. People are insensitive and uniformed and sometimes we just have to remember that if we inform someone and they still remain insensitive, then obviously their opinion doesn't matter. I pray that not every little kid has to come home crying because of being made fun of for health  problems but I'm afraid that still happens. Just let your little one know that just because they are different doesn't make them any less special and teach them about their condition. Knowledge is the best way to overcome it. Keeping ourselves, our children, and everyone around us informed helps keep a lot of misunderstanding from occurring.

Stay informed, teach others, and walk "free".
More to come,
Mary

Identify yourself!

Hey everyone!
This is a quick post today, busy day ahead! Piece of advice for everyone with food allergies (especially ones so severe you carry an Epi-pen): Get a Medical ID Bracelet. Have one made with information about your allergies and, if you can,  that you carry an Epi-pen. The truth is that it can be the difference between life and death. If you are out by yourself or with people unfamiliar with your allergies and medical concerns, then at least you have the added security that those people or paramedics know somewhat of your medical history and can help you. My favorite site for medical ID bracelets:
http://www.laurenshope.com/
They not only have everything you need with such an extensive collection, but they carry cute and cool options! I wear my medical bracelet everyday and I am a very satisfied customer. Not only do I get compliments on my bracelet but the medical alert is visible and known after a quick look. I feel secure and safe! Talk to you all later!
Wear your Medical bracelets "free"ly!!
More to come,
Mary
Also, you can follow me on twitter where I post links. My twitter is @haveamaryday!

This may sound corny...

Let's talk about an ugly truth today....corn is in almost everything nowadays...and I mean EVERYTHING! Powdered sugar, Ice cream, salad dressing, even lotion and sunscreen contain corn! The list goes on and on. Why do do many things contain corn or corn derivatives? Why is corn becoming a prevalent allergy/sensitivity all the sudden? Food companies choose to use High Fructose Corn syrup to sweeten their products over regular sugar. Why is that? Well, simply put, HFCS is much cheaper than cane sugar. I'm thinking that it's no coincidence that as soon as awareness of high fructose corn syrup and the argument against it arose, so did the argument that it is 'natural' and 'there is no difference between corn sugar and cane sugar.' I don't know if everyone has seen those commercials advocating the use of "corn sugar". There's a dad walking through a corn field with his little girl talking about how it isn't bad, a mother walking through a corn field going toward her family saying there's no difference between corn sugar and cane sugar, and the older commercials where a couple is on a picnic and the cute girlfriend says that it's okay to eat the corn syrup filled popsicle because it's "natural". Every time we see those commercials my husband gets upset and yell, "Well, my wife's body sure can tell the difference!" My corn allergy like to cause swelling and sometimes gets to the point of anaphylaxis, so those sweet little "corny" commercials kind of piss him off. Anyway, corn seems to somehow weasel it's way into everything and it's creating health issues that are serious.

Corn wasn't always a problem, not until we humans decided to genetically modify it. It's not the only crop we decided to genetically modify, but it is a leading one that we consume today. Let's start off with our buzz word of the day: genetically modified. Sounds like a crazy Sci-Fi plot where aliens are trying to turn humans into creatures from another planet, but it's not. Instead, it is very real and it is used to describe how we enlist genetic engineering to produce crops (our example: corn) that come out with the most desirable traits. These traits can be anything from higher nutritional content to built-in pesticidal defenses. According to the USDA, by 2011, 88% of all corn crops planted were "genetically engineered". These crops were modified to insect resistant or herbicide tolerant. I know that genetic engineering is supposed to help keep the food supply going and supposedly keep world hunger at bay, but, as stated by ScientificAmerican, "According to the U.S. Department of Agriculture’s Food Loss Project, we throw away more than 25 percent—some 25.9 million tons—of all the food we produce for domestic sale and consumption." That's food wasted in JUST the United States! We are wasting so much food that we have resulted to genetic engineering to create crops that produce more, resist pests, resist droughts, and have more nutritional value. What does it give us in the end? More than enough? What's the cost of MORE than ENOUGH?

We can go over facts and figures all day, but the cost that I am talking about is the nation's health. Is it really worth children developing allergies, sensitivities, or any complications that are the direct result of us trying to change food? Our bodies cannot adapt to the sudden genetic changes that we are forcing upon crops. The ingredient label should not be filled with corn syrup, corn-derivaives, or anything redesigned to be a more abundant (and cheaper) alternative. Creating a crop to resist pesticides, in order to allow more pesticide use, creates a market where food is filled with residual toxins. Our bodies therefore create an unusual and improper immune response to combat these toxins. This leads to reactions whenever the substance is ingested or the person is exposed. Any reaction can occur from being exposed over and over again and your body decides the substance is a threat to it. Reactions vary from person to person: a mild irritation, itching/rash, swelling of face/tongue, stomach upset, and even anaphylaxis. Not everyone has such a heighten sensitivity, yet after prolonged exposure an allergy can develop. I'm not sure what triggered the sudden onset of my food allergies, but I'm pretty sure that they had been developing for many years prior. In my opinion, all the scientific research put into creating a better crop should be spent on preserving what we already have.

I'm not trying to scare everyone into thinking they are going to develop severe allergies all the sudden, but I am trying to raise an awareness. We shouldn't be putting poisons and toxin into our body, and our nation shouldn't allow this to be such an easy thing to do. We wonder how so many health problems are more prevalent now than ever, yet we really should look at how we use (or abuse) our resources. Pollution, soil degradation, poor air quality are all a result of our abuse and need for MORE. Everything we already have naturally should be treated as a precious resource; it shouldn't become precious only after we so desperately need it.

We deserve better. Our attitude toward food should be, "Quality over Quantity." I want my future children to have high quality food that is pesticide-free and not genetically modified, so that they don't have to worry about food allergies, asthma, eczema, or any sensitivities. I can't prevent genetic traits from being passed on to my children, but I can prevent them from developing health problems as a result of unhealthy eating of genetically changed food. The cost of MORE is not worth my health or anyone else's health.

Let's be "free' by sticking to ENOUGH. Let's eat free! No pesticides, GMOs, or preservatives.
More to come,
Mary

Here are some web resources:
http://www.csa.com/discoveryguides/gmfood/overview.php/
http://www.endhunger.org/food_waste.htm
http://www.epa.gov/osw/conserve/materials/organics/food/fd-basic.htm
http://www.livestrong.com/corn-allergies/