#Rudisglutenfree event at Las Margaritas
The other day I had the pleasure of attending an event where we talked about how more than 300,000 Canadians are thought to have Celiac Disease and that over 73,000 are children!
Though I don’t follow a gluten-free diet – mainly because most products that label themselves “gluten-free” are filled with crap – I think it’s a really good idea to get tested against this allergen. Specially if you find yourself with a massive belly after eating, or foggy focus and mood swings.
Celiac Disease is now recognized as one of the world’s most common chronic diseases, affecting 1 out of every 100-200 people in North America. And since over 12% of Canadians now follow a gluten-free diet – most being in BC than anywhere else in Canada, it’s important to pay attention to the alternatives of what’s out there.
I had the opportunity of attending an event put on by Rudi’s Organic Bakery. Now, I’m not one to blindly give praise where praise isn’t earned, but I was pleasantly surprised with the quality of their products.
Being a natural advocate – or as natural as possible, I loved knowing they stay away from these 5 ingredients found in other mainstream highly processed, low-fibre, gluten-free products:
High Fructose Corn Syrup
Genetically Modified Organisms
All the yuck that goes into these products these days simply to attempt to simulate what you can get by going natural anyway!
At the event held at Las Margaritas on West 4th, I had the veggie enchilada (more like a burrito) that was rolled up into one of Rudi’s Gluten-Free wraps. I have to tell you, I wasn’t able to tell that it was gluten-free! This I love because now there’s something I can bring home to my honey knowing he’ll eat it.
Which is why I picked up two of their products to test at home for later. I picked up their Cinnamon Raisin Gluten-Free Bread and the Spelt Tortillas (which are not gluten-free but hey, they have gluten-free ones too!).
Rudi’s Breads pride themselves in having no fillers or emulsifiers. They produce small batches of their product by using an old practice that allows the dough to ferment for 12 to 24 hours before the mixing and baking processes begin. This way, the use of preservatives and chemical rising agents are unnecessary.