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| Q: |
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| INGREDIENTS |
| *to learn more about the ingredients used in our goodies, check out our nifty ingredient glossary! |
Are your foods wheat-free or gluten-free?
Are your foods dairy-free, lactose-free or casein-free?
Are your foods really nut-free?
If so many common allergens are left out, what ARE your foods made of?
What is gluten?
Are your foods vegetarian? How about vegan?
What do you fortify your foods with? Why?
What grains are really gluten-free?
What is casein?
What are GMOs? |
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| ALLERGIES AND HEALTH |
What is Celiac Disease? How is it diagnosed?
What other health conditions can benefit from a gluten-free diet?
What are food allergies? What are food intolerances? |
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| QUALITY |
Are your foods Kosher certified? What about pareve?
Why no hydrogenated oils?
What are GMOs?
What are omega-3's?
Are your foods organic? |
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| FOOD PREPARATION AND STORAGE |
How long will the food stay fresh?
Can I freeze the foods and for how long?
Most gluten-free breads are best toasted, is this true of your bagels?
Can I toast the bagels and then pack a lunch with them? |
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| PRODUCT AVAILABILITY AND UPDATES |
Where can I buy your food?
How can I get on your mailing list?
I want to recommend your products to a store near me, what should I do?
Are your breads and bagels sent fresh or frozen?
If I live in Canada, how can I order your products?
I would love to tell a friend all about you. Do you have a mailing list?
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| A: |
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| INGREDIENTS |
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Are your foods wheat-free or gluten-free?
Both! Our foods are made without wheat or any other source of gluten (i.e., barley, rye, oats). We have created a dedicated gluten-free facility where we bake all our own goodies. We require all ingredient suppliers to fill out non-contamination certificates, and we perform routine gluten rapid tests for extra assurance.
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Are your foods dairy-free, lactose-free or casein-free?
All of the above! Our bakery and our foods - even the chocolate varieties - are completely free of dairy, including dairy sugars (lactose) and dairy protein (casein). You can also rest easy in knowing our ingredients are additionally tested for casein, so we can be certain our products are truly free of dairy. The only ingredient we use that is manufactured in a dairy-containing facility is our chocolate chips. To ensure your safety, the chips are tested down to 2.5 parts per million for dairy/casein.
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Are your foods really nut-free?
Yes! Our foods are completely free of nuts. No peanuts or tree nuts enter the production facility. For extra security, we perform peanut rapid tests.
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If so many common allergens are left out, what ARE your foods made of?
Similar to other gluten-free foods, we use some rice products (rice flour, rice flakes, rice protein). What is unique about us is that we also use nutrient- and flavor-rich grain alternatives. Instead of eggs, we use a combination of aluminum-free baking powder, flax, and applesauce. Rather than saturated fats, we use non-hydrogenated trans fat-free safflower oil. For sweeteners, we skip the refined stuff and use a combination of natural fruit juices and honey or pure brown cane sugar. Instead of the artificial stuff, we bake with rosemary extract and a fruit juice/grain dextrin mixture to lock-in freshness and extend shelf life.
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What is gluten?
Gluten is the protein found in wheat, rye, and barley. It is in most mainstream bakery and prepared foods, including such unsuspecting items as soy sauce and licorice (both made with wheat). People with celiac disease and other forms of gluten intolerance need to avoid gluten-containing foods or else suffer from short- and long-term health complications. Gluten is highly contaminating, that is why it is important for people with related health conditions to eat only foods that are prepared in a dedicated facility.
In the great "gluten debate" oats are a controversial grain, once thought to be a substantial source of gluten. Recent research has suggested that oats do not contain the reactive peptide sequence known to be problematic for gluten intolerance. However, most oats in this country are grown or stored near wheat, and are thought to be contaminated at levels too high to be considered safe for people with celiac disease. Therefore, we have chosen not to include oats in our products at this time. Instead, we use rice flakes and other great grains that offer the similar great flavor and texture of oatmeal cookies - all without the oats.
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Are your foods vegetarian? How about vegan?
Everything we make is vegetarian. That means no eggs, no dairy, and no animals. Our products are also vegan, though our bagels and breads contain honey, so whether or not they can be considered vegan is subjective. |
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What do you fortify your foods with? Why?
We are proud to be among the first to fortify gluten-free food. Most of our products contain Calcium; Magnesium; Niacin (Vitamin B3); Zinc; Iron; Vitamin B6; Riboflavin (Vitamin B2); Thiamin (Vitamin B1); Folate; Vitamin B12. We chose these vitamins & minerals because they are either found in mainstream foods that gluten-intolerant folks can't eat and/or because they are common sources of deficiency for many people requiring restricted diets. See our ingredient glossary for more on each vitamin and mineral.
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What grains are really gluten-free?
According to the Gluten Intolerance Group (GIG), the following grains & starches are allowable for the gluten-free diet: buckwheat, rice, corn, potato, tapioca, bean, sorghum, soy, arrowroot, amaranth, quinoa, millet, teff, and nut flours. Of course, different people have different reactions to each and every food, so the best way to know if it is okay for you is to try.
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What is casein?
Casein is the protein found in milk and other dairy products, and is often a source of food allergies and / or intolerances. A casein-free diet is often recommended for people on a gluten-free diet, especially those with Autism and other developmental or learning problems. Many people with celiac disease (up to 80%) have difficulty tolerating dairy products as well, though this often improves once a gluten-free diet is introduced. |
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What are GMOs?
GMOs (genetically modified organisms) are the result of a process where genes from one strain of plant, animal or virus are inserted into another in order to mimic certain desired characteristics. The desired outcome includes larger crops, more attractive and often greater-sized foods and extended shelf life. The downside is that there is the potential for many destructive health and environmental effects. These include (just to name a few): increase in food allergies (triggered by the introduction of new genes to any organism or plant); reduced effectiveness of antibiotics (since GMOs often carry antibiotic resistant genes); heightened use of chemical weed control; and environmental damage resulting from new genetic information creating imbalances in the ecosystem. There are no regulations to date that require food companies to label their products as containing GMOs. However, we are happy to say our products are free of GMO's. They are all natural, no artifical anything! |
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| ALLERGIES & HEALTH |
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What is Celiac Disease? How is it diagnosed?
Celiac disease ("CD") is an autoimmune condition triggered by the intake of gluten in genetically predisposed individuals. Once thought to be a rare disorder, it is now known to affect as many as 1 in 133 Americans. Symptoms of the disease vary in nature (i.e. diarrhea, skin rashes, migraines) and severity (from debilitating to mild to none at all). Gone untreated CD often results in diseases of malnutrition such as osteoporosis, infertility anemia; it also increases the likelihood of developing other autoimmune conditions and cancers of the gut.
Celiac disease is the most under-diagnosed health condition today, often mislabeled as irritable bowel syndrome, chronic fatigue syndrome, fibromyalgia, ulcers and anxiety disorders. It can be diagnosed through a combination of a blood test and biopsy of the small intestine. A gluten-free diet should not be introduced prior to testing as this can tamper with the results. For more medical information on celiac disease and the related tests, visit http://www.gluten.net. The only treatment for CD is a strict gluten-free diet for life. Luckily, there are now tasty & nutritious foods that make it much easier to say "so long" to gluten.
Finding safe, gluten-free products just got easier too! Look for the new GF symbol on food packaging. The GF symbol identifies products that are free of gluten and possible cross-contamination. For more user-friendly info on CD and the gluten-free diet (including a wallet-sized card listing all gluten-containing ingredients) download a PDF of our educational brochure "Food Allergy & Intolerance Survival Guide" |
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What other health conditions can benefit from
a gluten-free diet?
The sister disease to celiac disease is a skin disorder called dermatitis herpetiformis, also treated exclusively by a gluten-free diet. Thyroid disease and diabetes are also very commonly associated with celiac disease, and those affected often benefit from the same diet.
Other conditions frequently seen in persons with gluten intolerance include anemia, early bone disease, Downs Syndrome, and fertility problems. People with these presentations often see improvement when gluten is removed from their diet.
There is great anecdotal evidence that other chronic diseases benefit from a gluten-free diet (i.e., autism, MS, fibromyalgia, ADHD), though research is thus far inconclusive. Many of those afflicted with these conditions have improved considerably (some have experienced total recovery!) when gluten - and often casein as well - is eliminated from their diet.
A gluten-free diet is also subscribed to by people with wheat and/or gluten intolerances or allergies who do NOT test positive for celiac disease. Gluten-free foods are favored as well by people on special diets rotation and elimination diets, the Blood Type Diet® (which recommends against wheat for most people), and certain weight loss programs.
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What are food allergies? What are food intolerances?
A FOOD ALLERGY occurs when the immune system produces an antibody in response to the protien in a specific food(s).Exposure to the food in even the tiniest amounts can produce symptoms, either immediately or delayed, ranging from uncomfortable (hives, eczema, stomach upset, sinus problems) to life threatening (swelling of the tongue, closing of the throat). Food elimination diets, blood and/or lab tests are used as a part of the diagnostic work-up. A FOOD INTOLERANCE is when eating a certain food(s) triggers a negative physiological response, but the immune system is not affected in the same way. Symptoms may take up to 3 days to kick-in, making food intolerances very difficult to diagnose. Elimination diets and specialty tests are the most common methods for diagnosis. While not life-threatening, symptoms can be severe and range from gastrointestinal distress, headaches, and chronic fatigue. |
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| QUALTIY |
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Are your foods Kosher certified? What about pareve?
All our foods are made with kosher ingredients and are certified kosher by the Chicago Rabbinical Council (cRc), an internationally recognized orthodox Rabbinical organization (http://www.crcweb.org). As our foods do not contain milk or meat, they are also considered pareve.
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Why no hydrogenated oils?
Hydrogenation is a chemical process by which hydrogen is added to unsaturated fatty acids (read: oils) to create a solid, spreadable fat. It is commonly used in prepared foods since it has an increased shelf life over liquid oils and is less expensive than butter. The bad news is that the hydrogenation process produces "trans fats" which are poisonous to the human metabolic system. These trans fats interfere with cellular function and prevent our bodies from absorbing the essential fatty acids that are so important to our well-being. Consumption of trans fats have been linked to the following health conditions: allergies, asthma, arthritis, atherosclerosis, cancer, candida, chronic fatigue, diabetes, eczema, heart attacks, multiple sclerosis, obesity, Parkinson's disease, psoriasis, ulcer and others.
Needless to say, we don't let any hydrogenated oils make their way into our goodies, and opt instead for healthier fats like safflower oil and flax. |
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What are GMOs?
GMOs (genetically modified organisms) are the result of a process where genes from one strain of plant, animal or virus are inserted into another in order to mimic certain desired characteristics. The desired outcome includes larger crops, more attractive and often greater-sized foods and extended shelf life. The downside is that there is the potential for many destructive health and environmental effects. These include (just to name a few): increase in food allergies (triggered by the introduction of new genes to any organism or plant); reduced effectiveness of antibiotics (since GMOs often carry antibiotic resistant genes); heightened use of chemical weed control; and environmental damage resulting from new genetic information creating imbalances in the ecosystem.
There are no regulations to date that require food companies to label their products as containing GMOs.
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What are Omega-3's?
Omega-3's are essential fatty acids that our bodies are not able to create unless first obtaining them from food. The primary source of omega-3's is linolenic acid which can be found in a variety of fats, oils (including fish oil), nuts and soybeans. Omega-3's are vital for normal brain development and, communication and vision. Beyond the basics, these essential fatty acids have been demonstrated to have a number of positive health affects including, but not limited to: acting as an anti-inflammatory agent to decrease symptoms of chronic conditions (i.e., arthritis, lupus); removing cholesterol plaque from arteries; boosting brain cell production; slowing cancer growth; lowering blood pressure; helping to prevent heart disease and various autoimmune diseases; lessening severity of menstrual cramps; and making hair shiny and skin soft.
Our bagels are the best carbohydrate source of omega-3's we've found, with 360mg per bagel (that's more than the average piece of fish of the same weight!). The omega-3's in our food come from the flax and amaranth we use generously in our foods to enhance flavor, texture and nutrition.
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Are your foods organic?
Many of the ingredients we use are certified organic, though our products as a whole are not. While we would ultimately like to offer organic foods, it is almost impossible right now to layer organic standards on top of our already strict ingredient criteria of non-GMO, kosher and allergen-free. As the ingredients we use are mostly specialized, organic options are not always available and are often much more costly. |
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| FOOD PREPARATION AND STORAGE |
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How long will the food stay fresh?
If you keep them sealed, the cookies, snack bars, and granola will stay fresh until the best by date on the packaging. For a super fresh-baked taste try warming the cookies in the microwave (8-10 seconds on high) or oven (2-3 minutes on 325°).
Our bread products are good for 6 months once frozen. When you are ready to dig-in, your best bet is to thaw a few pieces of bread or a bagel before toasting. If you are in a hurry just put a few pieces of bread or a bagel right in the toaster and keep the rest frozen until ready to eat.
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Can I freeze the foods and for how long?
We recommend you freeze the bagels and breads for extended freshness - see the above answer for more details. The cookies can be frozen, but with a shelf life of 4 months, it's probably not necessary.
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Most gluten-free breads are best toasted, is this true of your bagels?
You got it! It is true that our bagels taste the best when toasted. Some people even like to toast them twice for extra crunch on the outside.
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Can I toast the bagels and then pack a lunch with them?
Good idea! While the bagel is at its maximum yumminess when fresh from the toaster, it tastes darn good when toasted and eaten later as a sandwich, too. Wrap tight in tinfoil to maintain freshness.
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| PRODUCT AVAILABILITY AND UPDATES |
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Where can I buy your food?
So glad you asked! You can shop right here on our website. Click on Shop to connect to our new online order fulfillment partner "Gluten-Free Mall." You will find that they will treat you with care and turn your orders around quicker than ever before! You can also visit our "store locator" to help you find local health food & grocery stores that carry Enjoy Life, as well as other online retailers. Yipee! |
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How can I get on your mailing list?
That's an easy one. Just contact us with your contact info. That way we'll be able to send you new product announcements and specials.
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I want to recommend your products to a store near me, what should I do?
Great question! It would help us out a lot if you would print & sign our retailer request form and drop it off at your store(s) of choice. Feel free to also contact us with the name and location of the store. |
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Are your breads and bagels sent fresh or frozen?
Our breads and bagels are sent frozen and should be placed in the freezer when you receive them to prolong shelf life. |
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If I live in Canada, how can I order your products?
We have great news! Our new online fulfillment partner "Gluten-Free Mall" will begin shipping products to Canada in the Spring. Soon ordering Enjoy Life goodies will become fast and easy! You can also check out our store locater for other online retailers that ship to Canada, as well as health food & grocery stores that are close to you. |
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I would love to tell a friend all about you. Do you have a mailing list?
We have something even better- check out our email a friend link. |
