I was in Ozo Coffee Shop in Boulder a couple months ago when I saw this sign in front of some individually wrapped pastries.

So I bought a slice of the gluten-free pumpkin bread.

It was really good!

In fact it was so good I started going out of my way each time I was in Boulder to find some Outrageous Baking products. This Boulder based gluten-free baking company makes Pumpkin Bread (my favorite) Lemon Poppy Seed Bread, Chocolate Zucchini Bread and Cinnamon Coffee Cake.

Now, if you’re a strict Paleo Eater (no grains, no flours) this obviously isn’t for you. Sorry! But if you’re like me (80%-90% Paleo and then enjoy an occasional gluten-free treat) this is a Yummy Healthy Discovery.

Their products are gluten, dairy and soy free. Love that! I also like that they use organic cane sugar for their sugar source and the rest of the ingredients are real foods that we all recognize when reading the ingredient paragraph, i.e. eggs, pumpkin, sea salt.

Pumpkin Bread

Nutritional Information

Ingredients: Brown Rice Flour, Potato Starch, Tapioca Flour, Sorghum Flour, Eggs, Rice Bran Oil, Organic Cane Sugar, Pumpkin, Sodium Bicarbonate (Baking Soda), Xanthan Gum, Sea Salt, Spices.

If you are in active weight loss mode I wouldn’t recommend eating a lot of sugar, grains and flours i.e. brown rice flour, potato starch, tapioca flour and sorghum flour. But, for an occasional sweet treat this is put together well from a nutritional perspective. Outrageous Baking gets my stamp of approval.

If you don’t live close to any of these coffee shops that carry Outrageous Baking products  you can order on-line and they will ship their baking mixes directly to you.

Finally, here’s a little unknown fact that most people don’t know about me. A couple years ago I was in the preliminary stages of launching my own gluten-free muffin that I wanted to sell to coffee shops. I thought then, and I still think today, that there is a big market for healthy, gluten-free pastry options in coffee shops.

But I discovered it is not easy to make, store, package, and deliver a baked good that is healthy, has a limited shelf life and still make a profit. The reason I was motivated to try this in the first place was because *I* want a tasty, healthy, gluten-free option when I’m in a coffee shop.

So when I randomly bought and tried Outrageous Baking’s pumpkin bread I was totally impressed. Not only did it taste really good, but they are pulling off a business idea that I think has huge potential.

Note: I have not met the Outrageous Baking team, nor do I have a connection to them in any form. I just love their products and love sharing my Healthy Discoveries with you.

Enjoy!

Three Healthy Discoveries have recently crossed my path and I want to share them with you.

1. Wheat Belly:  Lose the Wheat, Lose the Weight, and Find Your Path Back to Health

In full disclosure I have not read this book, yet.  But I have heard all the buzz regarding its August 30, 2011 release. I did listen to an interview with the author, William Davis, M.D. who is a cardiologist. It’s a fascinating interview and you can listen to it here.  Dr. Davis has treated over 2,000 patients in his medical career and he attributes gluten to many of our modern day diseases and health issues.  For example he believes:

• Gluten is the single largest contributor to our nationwide obesity epidemic.
• There is a strong connection between eating gluten and behavior in schizophrenics (and I would suggest other mood disorders as well.)
• The glycemic index of wheat and how it negatively affects blood sugar.
• Wheat has changed over the years and its modifications have affected our ability to digest gluten.

I’m looking forward to reading this book.  I think most people would look and feel much better and their health would improve significantly if they took gluten out of their diets.  The science is strong and gluten-free is not some “silly diet fad” that will fall out of fashion. But don’t take my word for it; experiment for yourself, completely avoid gluten for 1-3 months and see what happens.

With that said there is an interesting rumble that happened in the Paleo/Primal community a couple weeks ago.

2.  Mathieu Lalonde – “There are no absolutes!” – Things are debated and new discoveries are constantly being made when in comes to nutrition.

Mathieu Lalonde is a Harvard trained organic chemist and he was one of the speakers at the Ancestral Health Symposium at UCLA last month. Mathieu is part of the Paleo community but he is also a nutritional contrarian. As a well-trained Ivy League scientist Mathieu delivered a bit of a smack down to the Paleo Community.  I say Bravo!  I value critical thinking. Whether it’s an individual, an organization, an institution or a philosophical position there must be a set of checks and balances. I hate propaganda wrapped in vague, unverifiable language. I think it is far to easy to jump on a bandwagon and a soapbox and become dogmatic and rigid in our thinking; nutrition or otherwise.

At the end of the day there are no absolutes.

Sure, I sit strongly in the Paleo camp when it comes to nutrition. As I’ve written here before, I’ve had great results personally and with my clients when eating Paleo. But Mathieu cautions which words, terms and definitions we use as well as making sweeping generalizations. His points are well taken.  The fact that the Paleo community can be flexible, humble and smart enough to have a dose of reality built into their annual conferences makes me respect their nutritional position even more.

To listen to Mathieu’s full smack down lecture, click here.

3.  The Slow Down Diet:  Eating for Pleasure, Energy & Weight Loss

Lately I’ve been thinking and talking to people about the emotions and the psychology that surround healthy eating and weight loss. As much as I love the geeky science that surrounds Gluten-Free and Paleo I believe the physical food (while important) is only one piece to the pie.  No pun intended.

Last week at church I ran into a friend who I hadn’t seen for a couple years.  She serendipitously mentioned that she was looking into the Institute For the Psychology of Eating in Boulder.

Huh?

How is it that I did not know about this place?  And it’s right in my own backyard. Well okay, 40 minutes away, but still.

The website lists the classes, certifications and resources available to the public.  I dashed to my local bookstore and bought the book.  The general philosophy is:

“When people stopped denying and began nourishing themselves (in all areas of their lives).  When they chose healthy pleasure over pain and worked with natural rhythms rather than against them, they ceased being victimized by food, by their bodies, and by anyone else’s standards.  They took responsibility for making simple but profound changes that created an empowered metabolic state.”

Eight-Universal Metabolizers

Relaxation – The more you regulate and lower the stress hormone (cortisol) through sleep, consistent relaxation and deep breathing practices the better you metabolize food.

Quality- Choose high quality foods as much as possible and eliminate poor quality foods which slow metabolism and digestion.

Awareness – The less aware we are of what we eat (shoveling a burger in our mouth while driving down the free-way) the more the brain sends signals that it is constantly hungry.

Rhythm – Time of day effects how we metabolize food as does the time of the year and the season.

Pleasure - A pleasurable experience of the meal increases metabolism.  The French sit down, enjoy and savor a meal for a couple hours with loved ones which improves their metabolism ten fold. The type of food doesn’t matter as much as the atmosphere in which it is eaten.

Thought - Negative self-talk “I am so fat”, “I shouldn’t eat this”, “I can’t lose weight”, “I hate myself therefore I will punish myself with food” restricts the nerve pathways, hormones and neuropeptides that are responsible for digestion and metabolism.

Story – Our bodies hold memories. Current body image, feelings about sexuality, relationships or emotional boundaries get tied up in how we metabolize food.  People unconsciously try to buffer, hide and protect themselves (because of past abuse/trauma) and the body will therefore slow metabolism in order to “pad the body” with extra weight for protection.

Sacred- Creating routines and ritual in the actual cooking, preparing, sharing of whole food, along with blessing and giving thanks while eating are all metabolic enhancers.

So there you go, a couple Healthy Discoveries for you to chew on and think about, until next time…

In February my friend Kendra taught me some fun, new ways to add more flavor into recipes.  Over a course of four Saturday afternoons she and I cooked up a storm in my kitchen.  We made:

• An herb roasted chicken.
• A pork loin rubbed with fresh spices and a cherry preserve sauce.
• Steamed fish, herbs and vegetables in parchment paper.
• Coconut rice with stir fry vegetables.
• Delicious polenta and quinoa.  Here is one of Kendra’s Quinoa recipes.

She even taught me how to make the perfect omelet.  Who knew?  I certainly didn’t!

Kendra is the owner of Flavor Catering, she makes some of the healthiest, best tasting food I have ever had; so I asked her to give me some cooking lessons using this criteria:

1.  2-5 ingredients (I have no patience to tackle complicated recipes).

2.  Whole food (no heavy creams, sauces, gluten, sugar or bad fats).

3.  FLAVOR!

Today, for lunch I was in the mood for one of her many flavorful creations.  I grabbed my camera and thought I’d take you along as I make this easy and oh so tasty recipe.

If you like egg salad and if you like curry, you’ll love this.  Warning, after trying this version of egg salad you’ll never want to eat plain old mashed up hard boiled eggs with a dollop of mayo again.

CURRY EGG SALAD

Ingredients:  Eggs, scallions, curry powder, real mayonnaise, craisins, pepper

Put the eggs in a covered pot of cold water.

Bring the water to a boil.

Once the water has come to a boil turn the heat off and leave the eggs in the covered pot for 20 minutes.

Let the eggs cool in cold ice water for 20-30 minutes.

Peel the eggs

Mash up those eggs.  I just use a fork.

Keep mashing!

Dice and add the scallions

Add a handful of craisins (I used dried pomegranate craisins today)

Add 1-2 Tablespoons of curry powder (depending on how many eggs you use)

Add 1-2 Tablespoons of mayonnaise (depending on how many eggs you use)

Mix everything together

Voila the Best Egg Salad ever!

I’ll be eating this for lunch the next couple days.  Honestly, it’s hard for me to even get it to a plate.  I just start scooping it out of the bowl and into my mouth – Not very civilized, I know, but a testament to its amazing flavor!

Curry Egg Salad

4 hard boiled eggs (I used 8 eggs today because I wanted left-overs)

*1/4 cup scallions

*2 T curry powder

*2 T real mayonnaise (don’t use the fat-free mayo.  Use the real thing.  Remember a little fat is good, trans-fats/partially hydrogenated oils are the bad fats and they are often found in fat-free mayo)

*handful of craisins

dash of ground pepper

*Adjust to your own taste preferences

Some Nutritional Pearls For Curried Eggs:

Eggs- A perfect source of protein, containing all 9 amino acids.

Turmeric (found in curry powder) – Anti-inflammatory properties which guard against muscle and joint pain.  Turmeric also has anti-tumor effects and it’s great for your liver.

Scallions – Powerful antioxidant, anti-inflammatory, antibiotic and antiviral effects.

Pomegranates – Can slow the growth of prostate cancer, promotes cardiovascular health by reducing the LDL (bad) cholesterol.

Cranberries – Helps prevent urinary tract infections, reduces dental plague and cranberries can stop certain bacteria from sticking to the stomach lining, thus helping to prevent ulcers.

For more Nutritional Pearls on all types of food check out, Jonny Bowden’s book, The 150 Healthiest Foods on Earth:  The Surprising Unbiased Truth About What You Should Eat And Why. If you’re worried about eggs increasing your cholesterol, don’t be!  Sugar and trans-fats are the culprit NOT eggs. – The Cholesterol Myths: Exposing The Fallacy That Saturated Fat And Cholesterol Cause Heart Disease. So enjoy those eggs, yolk and all!

For more information about Kendra and her company, Flavor Catering, click here.  Kendra also writes a weekly blog post for the Denver Westword, called Swirl Girl.  It is about food, wine and local restaurants.

Giselle and I work together.  We share a nutritionist position and work with an Internal Medicine Doctor in Littleton, Colorado. We see patients for weight loss, cholesterol, diabetes, celiac disease, and general nutrition counseling.  I love it!  One-on-one coaching is incredibly rewarding.

When we’re not seeing patients Giselle and I travel for our respective companies.  Giselle manages corporate health fairs around the US and I teach corporate health workshops around the US.  She has become one of my best friends.

(Giselle doing yoga in the Colorado Mountains)

Last Saturday Giselle and I attended a functional medicine conference in Broomfield, Colorado; then we went to Root Down for a late brunch.

Root Down is all the rage in Denver these days.  As nutritionists we were interested in the healthy, unique menu.  As Denverites we were long over due in visiting this hot spot.  This is what the Denver Post had to say;  “The place is packed. Solid. Hipsters, foodies, trendsetters — the beautiful people and their hangers-on come in droves to see the tricked-out, eco-conscious space.”

Really?

Yes, really!

Too bad I didn’t follow the crowd and the rave reviews a long time ago (it has been open for 14 months). This restaurant is a huge Healthy Discovery!

Root Down is a former gas station/mechanic’s garage.  Lanes from an old bowling alley serve as the bar surface, wood slats from an old high school gym are now part of the dining room floor and the bathroom wall is plastered with old cookbook pages.  On the weekends they show old movies (Kung Fu, When Harry Met Sally) on the big wall in the bar.

(Photo from RootDown.com)

And then there’s the menu. Oh my, The Menu! Following a “Field to Fork” mentality, Root Down focuses on organic, natural and local food.

Here is a sample of  their menu:

Banana Bread French Toast / Organic Chickory Creme Friache, Spiced Walnuts & Fruit Salad

Hazel Dell Mushroom Omelette / Goat Cheese, Roasted Mushroom, Sage & Caramelized Onion Creme Friache

Organic Beets 3 Ways/ Roasted Goldens, Fried Candy Stripes & Pickled Reds, Shaved Fennel, Organic Arugula, Candied Walnuts, Ewephoria Cheese & Citrus Vin

Organic Carrot & Red Curry Soup / Organic Gala Apple-Pear Chutney & Cilantro

Sweet Potato “Falafel” / Lemon-Tahini Yogurt, Israeli Salad, Sesame Seeds & Serrano Oil

Grilled Green Globe Whole Artichoke / Organic Extra Virgin Olive Oil & Spicy Lemon-Herb Aoili

King Canyon Ranch Buffalo Sliders / Mongolian BBQ, Shitake Mushroom Relish, Arugula,
Udi’s Challah Bun & Burdock Root Chips

This is what I ordered:

Root Down Benedict / Quinoa “English Muffin”, Arugula, Iberico Cheese, & Oven Dried Tomato Hollandaise & Home Fries

It was AMAZING, the picture doesn’t do justice!  It was so tasty, I loved the Quinoa cakes in place of toast (they have many gluten-free options on their menu) I will return and order it again! Plus I can’t wait to try more things from their menu.

This is Bobby, the manager.  Doesn’t he look nice?  He is nice.  Say hi when you go.  We liked Bobby. He stopped and chatted with us; then he gave us a tour.

Root Down serves healthy, whole food – the exact food that Giselle and I recommend our patients eat.  It is a fun, happy, healthy place.  Check it out next time you’re in Denver - Located at the corner of 33rd and Osage.

1600 W. 33rd Avenue
Denver, CO 80211
303.993.4200/www.rootdown.com

AND

If you’re interested in scheduling one-on-one nutrition counseling sessions email me jolene@healthydiscoveries.com

The Pioneer Woman Cooks: Recipes from an Accidental Country Girl – When I first discovered the popular Black Heels to Tractor Wheels on-line love story last spring I was instantly hooked.  I sat at my computer for the next 3-hours and I didn’t move. I devoured Ree Drummand’s (aka Pioneer Woman’s) true story about how she met her husband, fell in love and lived happily ever after.

Apparently I’m not the only one, as I’m editing this post tonight I saw on Twitter, via the LA Times, that 2 million people visit Pioneer Woman’s blog monthly.  Wow!

I am also partial to Pioneer Women because she and I have lived a similar life – only in reverse order.  For the first 18 years of my life I grew up on the farm that has been in our family for over 120 years; then I moved to live life in the city (London, Los Angeles, Orlando, Denver).

Pioneer Woman, on the other hand, grew up in the city, attended USC and was on her way to become a young professional in Chicago when a handsome cowboy unexpectedly came into her life and whisked her off to the country.

I now read Pioneer Woman’s weekly accounts of life on the ranch.  She talks about hearding cattle, annual pasture burns, and the isolated life on the ranch.  I often think, “oh, better you than me, as I’ve been there done that, and it’s not exactly my cup of tea.”  Yet her adventures on the ranch are so fun to read.

Pioneer Woman makes home-cooked meals for her four kids and husband every day.  She recently put her favorite recipes into her first cookbook and she is gearing up for a national book tour. Here is her promotional video about the cookbook.  It’s very cute.  I’m excited for this down-home-farm-style-cookbook to arrive in bookstores October 27, 2009.

BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery – Once upon a time not very long ago I tossed around the idea of starting a side business making gluten-free muffins.  I quickly discovered that manufacturing, packaging, delivering and running a food company is not easy. This is why I have admiration and appreciation for what  Erin McKenna, owner of BabyCakes has accomplished.  She makes gluten-free, vegan, low sugar baked goods in her New York City bakery and her products are wildly popular.  In May she released her first gluten-free cookbook.  Here is Erin’s promotional video about her cookbook – this video is way cute!

Healthiest Meals on Earth: The Surprising, Unbiased Truth About What Meals to Eat and Why – Okay the first two are fun, speciality cookbooks but if you’re looking for healthy, super food cooking, this is my favorite cookbook. Author Jonny Bowden is my nutritional hero!  His cookbook is dedicated to healthy, easy meals that taste great. Love that!

Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking – I loved Stephanie O’Dea’s 365 days of crock pot cooking blog last year.  This year she put those recipes into a book and it will be in bookstores on October 13, 2009.  I’m adding this one to my Christmas wish list.

And finally, if you haven’t seen the movie, Julie & Julia it is worth seeing.  Blogger Julie Powell made every recipe in Julia Child’s, Mastering The  Art of French Cooking Cookbook in 2002.  She blogged about it, wrote a book about it and then Hollywood made a movie about it this year.

It will inspire you to live your dreams (Julia Child didn’t start cooking until she was in her 50′s), create beautiful partnerships, both Julie and Julia (like Pioneer Woman) have amazingly supportive husbands.  And most of all, it will remind you to laugh at yourself and have fun along the way!

Bon Appetit!

Three Healthy Discoveries have come across my desk this week and I wanted to pass them onto you.

• The Fourth Annual Gluten-Free Culinary Summit – I attended the Gluten-Free Baking Invitational in Denver last spring.  I wrote about that event here.  This year The Gluten-Free Summit and Baking Invitationals will be in Hyde Park, NY September 12-13, 2009 and Denver, CO October 3-4, 2009.

• Beauty Mark – Is now available on DVD for the public to purchase.  I saw this film about exercise addiction at the Estes Park Film Festival.  It is excellent!   Here is my review, or if you’re tired of reading watch this two-minute trailer.

• Vitamin D and Swine Flu – One of my favorite medical doctors, Michael Eades, posted a very interesting article about Vitamin D and influenza on his blog.  Click here to read, seriously, READ IT!   This is good stuff.

And finally, my interview with Kathleen Adams on her radio show, Journaling For A Better Life , will air again on May 21st at 5:00 PM EST.

On Monday I went to The Organic Dish in Boulder.  This is such a cool “Healthy Discovery”! I am giddy about this find, but let me back up and tell you how I ended up there in the first place.

Planning ahead for meals is not my forte.  I don’t like to aimlessly wonder through a grocery store searching for ingredients at the last minute.  And honestly, I’d rather  just have someone else cook for me.  I’ll do the dishes!

I love to eat.  I love studying nutrition.  I love teaching nutrition classes.  I love how I look and feel when I eat healthy.  But who said meal preparation had to be my passion?

In my defense I can cook and I do cook.  I have cooked for many people in my life and I know they would tell you I make tasty, healthy meals.  But I live alone, I travel a lot, my schedule is erratic and making seven healthy dinners each week, just for myself, is not the highlight of my day!

I was whining about this nutritional paradox to my colleague Dr. Jay Wilson on Monday.  Jay offered up a profound suggestion:  Order some healthy pre-assembled meals.

I’ve heard about these prepare-and-freeze-your-meals-ahead-of-time places, but I never thought they were for me.  Oh my!  As soon as I walked into The Organic Dish I immediately changed my mind – why did I not do this a long time ago?

Customers get meals three  ways:

1) Walk in and buy directly out of the freezer.

2) Order online for pickup.

3) Order online for home or office delivery.  The Organic Dish ships to 48 states.  Orders must be placed online by Tuesday midnight to be picked up or delivered on Thursdays. Delivery is free in Denver (inside the 470 corridor) and Boulder for orders more than $200.  Orders less than $200 have a $10 delivery charge.  Shipping costs outside the Denver/Boulder area are $35 for six meals.  Orders go out on dry ice on Mondays via Fed Ex.  You can keep meals in your freezer up to six months.

The Organic Dish accommodates special dietary needs (low-sodium, gluten-free, dairy or casein-free, low fat, vegetarian). All of the meals are nutritionally analyzed by registered dietitian Natalie Murphy at Begin Nutrition.  The menus change every month and there are about 15-20 meals per month.  There are two sizes: a size that feeds 2-3 people and another size that feeds 4-6 people.  Their ingredients are 95% certified organic and any items not certified organic are listed in orange.  They also buy local produce and meats when available.

The Organic Dish is a zero waste facility which means they compost 100% of their food waste, practice sustainable purchasing options, and recycle cardboard, paper, aluminum, plastics, and hard to recycle plastics (Ziploc bags).

Isn’t that all amazing!  Good, healthy, pre-assembled meals and zero waste to boot.  Each meal is approximately $8.00, which I think is very reasonable considering the high nutritional value you receive and the shopping, prep time has been eliminated.

I met the owner, Becky Hemmerling on Monday.  She was extremely gracious.  I could not wait to go home and try some meals from The Organic Dish.

On Tuesday night I baked the Chicken Verde with Lima Beans and Red Quinoa:

I defrosted the chicken and the sauce and baked it in the oven.

I warmed the Lima Beans and cooked the Red Quinoa for 15 minutes

20 minutes later I had a tasty, healthy meal.

There was enough for one dinner and three lunches, I love that!

Yesterday I put the frozen Pork Ragout in my crock pot.

It smelled amazing as it was cooking.

I put the pork over the polenta (also provided by The Organic Dish) and I steamed some broccoli that I had in my refrigerator.

This made enough for my Thursday dinner and left-overs for this weekend.

Sorry, my pictures didn’t really do justice to the end products but both of these meals were really GOOD!

If you want healthy, time/preparation saving meals, with a lot of variety, go to The Organic Dish.  All you have to do is heat and serve.  They will ship anywhere in the U.S.

Becky from The Organic Dish is now graciously offering you, my lovely readers, 10% off your first purchase with the code “Healthy Discoveries“.  Limit one per household.  Expires 4/30/09, can not be combined with other offers.

Click here to order.  This is such an awesome Healthy Discovery, I am going back again next week!

I just returned to my hotel room after teaching all day and I checked my blog. My goodness, my site counter logged a lot of visits today. What happened? Oh yes, I forgot, I wrote a guest post for Cranky Fitness.com a couple weeks ago and they decided to publish my article today. Wow! It’s always fun to have a new surge of readers.

Check out my guest post on Weight Loss Plateaus and then have a look around the health and fitness blog that sent me so much traffic. Thanks Cranky Fitness!

Hey gluten-free readers, Emeril Lagasse from the Food Network cooked a gluten-free meal at a New Orleans Whole Foods this morning.

The Pharmax brochure that caught my attention at the BoulderFest conference had this title: Gluten: The Most Problematic Protein…Disappears With Glutenzyme.

Pharmax manufactures pharmaceutical grade nutriceuticals for doctors, i.e., vitamins, essential fatty acids, antioxidants, digestive enzymes. I personally take their probiotics, and I am a fan of the high quality supplements that Pharmax manufactures.

However, I did not know about their product Glutenzyme until this weekend; this is what I discovered at BoulderFest:

What is Glutenzyme:
A unique mixture of protease digestive enzymes designed to directly target the protein matrix of cereal grains, especially wheat, and specifically degrade the gluten component of the protein.

How Glutenzyme Works:
The digestibility of gluten will be increased. This significantly reduces the gluten’s ability to produce an immuno-pathological response.

Who Should Use Glutenzyme?

• Anyone with an intolerance towards wheat and any gluten containing foods.
• Celiac disease sufferers, as an “insurance policy” against inadvertent consumption of gluten-containing foods.
• Individuals suffering from any type of IBS where symptoms increase with consumption of gluten-containing foods.
• Individuals suffering from autism or ADHD where there is any type of associated intestinal symptoms.

Who Should Not Take Glutenzyme?
Not suitable for individuals with colitis, gastritis, or ulcerative conditions of the colon.

My Two Cents:
I am excited to add this product to my on-going list of Healthy Discoveries. When I talk with gluten intolerant and celiac patients one of the biggest frustrations they have is that they have to be hyper-vigilant for hidden sources of gluten.

Gluten can be found in lolly pops, gravy, juice, sauces and seasonings, the list is endless. Therefore when a celiac or gluten intolerant person is eating at a restaurant or away from home, they have to scrutinize what they eat and ask their host or waiter questions about the ingredients.

Glutenzyme is NOT a pill to take so you can eat wheat bread or products that you know contain gluten! However the “insurance policy” concept is interesting to me. I like that the digestive enzymes in Glutenzyme offer an added buffer for celiac and gluten intolerant people. This can decrease symptoms that might otherwise occur from an accidental/unknown ingestion of “hidden gluten” while traveling or eating outside of your regular routine.

Pharmax Glutenzyme – 60 Vegetarian Capsules