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This is one of the few products out there that is so creamy and wonderful you would never know you are not actually eating ice cream! These organic ice cream-like treats are made with coconut milk and are 100% dairy-free. Turtle Mountain, the maker of So-Delicious refers to them as “the perfect little treat!” and we would have to agree; they are perfection.

Ingredients: Organic Coconut Milk, Organic Agave Syrup, Chicory Root Extract, Carob Bean Gum, Guar Gum, Natural Coconut Flavor, Beet Sugar, Chocolate Liquor, Coconut Oil and/or Palm Oil, Cocoa Butter, Soy Lecithin, Sale, Vanilla Extract, Almonds and Toasted Coconut.

Other Important Info: 170 Calories, 90 Calories from Fat, 10 g Total Fat, 7g Saturated Fat, 0g Trans Fat, 15g Total Carbohydrate, 3g Dietary Fiber, 10g Sugars, 2g Protein.

Some of the many fabulous features of this “perfect little treat,” aside from being a total celebration in your mouth, are:

• Dairy Free / Lactose Free
• Sweetened with Agave
• Contains No Soy Protein
• Cholesterol Free
• No Trans Fats
• Certified Vegan
• Certified Made with Organic Ingredients

While this product is not advertised as gluten-free and doesn’t denote gluten-free anywhere on the packaging, the allergen identification table on Turtle Mountain’s website indicates that it is free of gluten, so you can add that to the list things that makes this dessert so great. Indeed it is also Corn Free and Egg Free as well!

Turtle Mountain also talks about how these coconut almond bars are “rich in medium chain fatty acids,” which they say is a “good fat.” They describe MCFAs as “readily absorbed, digested and utilized as energy by the body, unlike long chain fatty acids which the body stores as fat.” Further, “two of the primary MCFAs found in coconut milk, lauric and capric acid, are known for supporting the body’s immune system.”

Lastly, this product is sweetened with agave which is a lower-glycemic alternative to sugar.

Description: Tastes like vanilla / coconut ice cream. It’s on a stick and coated with delicious chocolate that has little pieces of almonds and coconut dispersed throughout. The “ice cream” is so smooth and so creamy. The chocolate is fabulous and melts in your mouth leaving behind the little pieces of toasted coconut and almonds for you to crunch away on.

Hope you enjoy this “perfect little treat!”

Sugar is involved in, and even the direct cause of, many issues such as:

• Weight gain
• Insulin resistance
• Foggy thinking
• Difficulty concentrating
• Sudden rising and falling of energy levels
• Yeast infections
• Interference in mineral absorption
• Tooth decay and Gum disease
• Upsetting the delicate balance of the flora of the gut
• Sleep Disruption
• Increase appetite causing you to eat even more
• Headaches

But wait, there’s more! Studies show that sugar can be linked to depression and anxiety too. Hopefully this is enough to raise awareness and initiate a desire to eliminate sugar from the diet.

Don’t be too quick to jump on the bandwagon of self-diagnosis of lactose intolerance. Even though it is estimated that 30 to 50 million Americans suffer with lactose intolerance, those common symptoms may be caused by a sensitivity to other components of milk and not just an intolerance of one component. Lactose is the primary sugar in milk. Individuals with lactose intolerance cannot break down the simple sugar, lactose, found in milk and most other dairy products. As a result, the lactose in these foods passes virtually unchanged through the digestive system, creating a wide range of effects including painful gas, bloating, and severe stomach cramps. These symptoms of lactose intolerance typically worsen with age, and can be extremely uncomfortable, but are not usually serious or life threatening.

There are dairy products made to help people who truly suffer from lactose intolerance be able to enjoy all of the things made from milk. Some of these products work because they are supplemented with lactase in order to assist the sufferer of lactose intolerance to be able to digest the lactose. Others are simply “lactose-free.” The problem comes in when someone with a sensitivity or allergy to milk thinks they are lactose intolerant and consume these lactose-intolerant-friendly products thinking they are safe when in fact they are not.

Adding all of the lactase supplements your body can take will do nothing to help a sufferer of dairy sensitivity or dairy allergy reduce symptoms since there is not a problem for them with the lactose in the dairy products. Whey or casein are two protein components in milk and are often the components that are triggering sensitivities or allergies. Just because Uncle Elroy says the kid has lactose intolerance doesn’t mean Elroy is right.

The symptoms of lactose intolerance can mimic many of the symptoms of a dairy sensitivity and even a dairy allergy. The symptoms of lactose intolerance are commonly abdominal pain, diarrhea, and flatulence. Be aware that those symptoms can be indicative of many other disease processes as well.  However, if they commonly occur after consuming dairy products, or overindulging in dairy products, lactose intolerance could be the culprit.

There are those who are lactase deficient as well, which is similar to being lactose intolerant. When someone has lactase deficiency syndrome their bodies do not make enough lactase as defined by a scale considered to be normal amongst healthy adults but who do not show any symptoms of lactose intolerance. For those people, they have reached equilibrium in not consuming more dairy than their own bodies can successfully digest with the amount of lactase they produce. These people may develop symptoms at any time when there is an overindulgence of dairy products, but if dairy products are ingested only to the point of what they can tolerate, then all is well for them.

There is no known way to make the body produce more lactase, but there is lactase available in supplemental form. It is also already in some dairy products marketed toward those with lactose intolerance. A definitive diagnosis needs to be found out by visiting a healthcare provider who will test for lactase insufficiency. If no lactase insufficiency is found, then the disease may very well be a dairy sensitivity or a dairy allergy, or it could be an entirely separate malady unrelated to dairy consumption. Whatever it may be, knowledge is the key to the vault of health.

If you are lactose intolerant, try not to feel too bad about it. All is not lost. Great dairy alternatives exist and the bottom line to it all anyway is that eliminating those embarrassing digestive symptoms will help you to feel great.

Nothing tastes as good as HEALTHY feels.

For More Information on Lactose Intolerance and other Food Intolerances Go To: http://www.FoodIntoleranceInfo.com

As discussed over the past week, Leaky Gut Syndrome is a condition where there is damage to the intestinal lining and larger particles of food, food that has not been digested entirely, and other toxins, pass through into the body when they shouldn’t.  In other words, they “leak” out.  When these “invaders” make their way through the intestinal lining, the immune system responds by making antibodies and the body thus reacts with symptoms.  Because of the stress Leaky Gut Syndrome puts on the body, there is a huge impact on how one feels both physically and mentally.  Often, people are misdiagnosed with another condition, when really, Leaky Gut Syndrome is the culprit.

Treatment of Leaky Gut Syndrome is simple.  It is done without the use of drugs or surgery by what is commonly referred to as an “elimination diet.”  An elimination diet consists of eliminating all  foods that people are commonly sensitive to.  This would include foods such as wheat, dairy, eggs, sugar, corn and soy. Fore more information embarking on an elimination diet, see April 9, 2010 Blog Post: Embarking On A Dairy Elimination Diet or our recent article: Discovering and Treating a Dairy Sensitivity By An Elimination Diet.

If you decide to go on an elimination diet, it’s always a good idea to do so under the supervision of a medical professional who can recommend food alternatives and a good supplement regimen.

There is a plethora of interesting information about Leaky Gut Syndrome in Gloria Gilbere’s book, “I Was Poisoned By My Body.”

Click Here

As discussed yesterday Leaky Gut Syndrome is a condition where there is damage to the intestinal lining and larger particles of food, food that has not been digested entirely, and other toxins, pass through into the body when they shouldn’t.  In other words, they “leak” out.  When these “invaders” make their way through the intestinal lining, the immune system responds by making antibodies and the body thus reacts with symptoms.  Because of the stress Leaky Gut Syndrome puts on the body, there is a huge impact on how one feels both physically and mentally.  Often, people are misdiagnosed with another condition, when really, Leaky Gut Syndrome is the culprit.

As far as the relation between Leaky Gut Syndrome and a food allergy or food sensitivity, what happens is that when foods permeate the intestinal lining due to Leaky Gut, the body starts to see it as an invader and waalaaah, the birth of a food sensitivity.  It is, however, a chicken and egg scenario, because consuming foods that one is sensitive or allergic to can cause break-down of the intestinal wall and can birth new food sensitivities.

One of the best and most fascinating books we’ve come across on this subject is I Was Poisoned By My Body by Gloria Gilbere.

Click Here

Thanks for reading.  Still more to come on Leaky Gut Syndrome in the next few days!

Leaky Gut Syndrome is a condition where there is damage to the intestinal lining.  In a normal, healthy person, the intestinal lining should be impermeable except to allow properly digested food to pass through.  In the case of Leaky Gut Syndrome, the intestinal lining becomes more permeable, allowing larger particles of food, food that has not been digested entirely, and other toxins, to pass through into the body or, in other words, “leak” out. 

The causes of Leaky Gut Syndrome vary and range from medications such as antibiotics or anti-inflammatory drugs, to candida, to excess consumption of alcohol and sugar, to stress, to parasites, to overeating, to chronic constipation, to environmental factors such as toxins and pollutants in our everyday lives.  Whatever the cause, the result is the same; irritation and inflammation, and specifically, damage to the intestinal lining.  After this damage has occurred, the gates are open so to speak and the control over what goes out and what stays in is gone.

When these “invaders” make their way through the intestinal lining when they should not, the immune system responds by making antibodies and the body thus reacts with symptoms.  Malnutrition can result from improper absorption of vitamins and minerals.  Stess on the liver can also occur, given that the liver is the clearinghouse for toxins and it can become overworked and have a harder time functioning optimally.  Other symptoms consitent with food allergies or food sensitivities can occur as well.  Because of the stress Leaky Gut Syndrome puts on the body, there is a huge impact on how one feels both physically and mentally.

More to come on Leaky Gut Syndrome and it’s relation to food allergies and food sensitivities in the next couple days!

Click here:

Barnes & Noble Synopsis:

Diagnosed with a variety of food allergies after the birth of her first child, Elizabeth Gordon thought her dream of becoming a professional baker was over. But rather than give up, she decided to re-create her favorite childhood treats using ingredients that were safe for food allergy sufferers like herself.

The result of her efforts is in your hands—an entire book of desserts so good that even those without allergies won’t know the difference. Baking without traditional ingredients might seem daunting, but Allergy-free Desserts makes it easy with baking tips and simple tricks for mouthwatering treats that are safe for people with allergies, celiac disease, or any other condition that requires adhering to strict dietary guidelines.

These recipes include cookies that will make the kid in you grin, dessert bars that are bar-none delicious, and cakes of all kinds. Donuts and lemon sugar cookies taste just the way you remember them. Lemon Squares and Red Velvet Cake will delight kids and adults alike. Gooey and rich chocolate brownies are no longer off limits, while allergy-safe pie crusts mean you’ll never have to go without American classics like apple or Key lime pie. If you’re in the mood for a cold treat, try Elizabeth’s one-of-a-kind Fudgsicles! And what about breakfast? You’ll find plenty of options for muffins, pancakes, scones, and more. Allergy-free Desserts proves that with a little ingenuity, you can still enjoy almost any sweet treat.

In addition to these crowd-pleasing recipes, you’ll also learn how to use allergy-free alternatives in your own favorite recipes. Instead of wheat, use gluten-free garbanzo bean flour and create wonderful textures in cakes andcookies. Xanthan gum makes your baked goods rise just like traditional recipes, but without the gluten. Flaxseed meal is not only a great egg substitute, but it’s also high in fiber and healthy Omega-3 fatty acids. Mix cider vinegar and rice milk to create the perfect replacement for buttermilk. There’s almost no limit to what you can bake!

Each and every one of these luscious desserts is completely free of gluten, dairy, nuts, soy, and eggs. With 82 recipes accompanied by gorgeous full-color photos, you’ll never run out of delightful dessert options. Finally, allergies don’t have to hold you back. With Allergy-free Desserts, you’ll enjoy all your favorite desserts without fear—and without sacrificing the flavor!

Biography:  Elizabeth Gordon is the founder and owner of Betsy & Claude Baking Company, a mail-order gluten-, dairy-, egg-, soy-, and nut-free bakery. She trained in cake decorating under Toba Garrett at the Institute for Culinary Education. For more information, visit Elizabeth’s Web site: www.betsyandclaude.com.

Parve is a Hebrew term and pareve is the Yiddish term.  These words are descriptions for foods without any meat or dairy ingredients.  Pareve always means that a food is dairy-free enitrely . . . no casein, no whey, no lactose, no milk protein . . . nada!  But it also means so much more.

Pareve foods contain absolutely no meat or dairy derivatives, and have not been cooked or mixed with any meat or dairy foods. The reason behind this is that Jewish law prohibits mixing meat and milk and so, people following that faith simply need to know.

While the law states no meat, fish, however, is not parve according to modern Jewish laws.

There are processed parve foods such as pasta, sodas, coffee, tea, candies and snacks.  Most grocery stores carry commercially produced parve processed foods, like bread and if they are certified parve, you can be sure it is dairy-free.

Interestingly, eggs are sometimes parve and sometimes non-parve.  Eggs from kosher birds are considered parve.  This is assuming they are also blood-free because blood is strictly prohibited under the kosher law.

It is crucial to err on the side of caution when it comes to parve and not necessarily go by the list of ingredients.  Many products that might appear parve are not due to cross-contamination.  Specifically, they were produced in a facility that also produces other products containing milk.  Further, the FDA allows manufacturers to omit dairy from their list of ingredients if it is below a certain amount.

If you look in the box, packaging or container, however, and it has the pareve marking, called the “hechshar” or states that it is certified pareve, you can be pretty sure you are safe, especially if it was manufactured in the United States, Israel or European countries.  Note, there have been claims that foods imported from other countries, such as China, have displayed the pareve marking, but do indeed contain milk ingredients.  Still, that is quite unlikely.

Contrary to popular belief, eggs are not dairy products.  Dairy products are produced by the mammary glands of animals and clearly eggs are not.  Eggs are safe for someone who does indeed have a milk allergy or sensitivity, but keep in mind that individuals with a milk allergy or sensitivity are oftentimes allergic or sensitivity to several foods and that can include eggs.  That does not make it casual–it’s just an unfortunate coincidence.