Friday, February 22, 2013

Medical Bills in the USA

American Medical Bills: Out of Control

Time Magazine Explores the Issue in Depth

We can only hope never to need healthcare treatment in the USA beyond whatever our insurance we may be lucky enough to have at the time will cover. Luckily, years ago when I first encountered Celiac Disease as a result of many visits to the ER, various doctor visits, and a wide variety of medical tests and procedures, I was fortunate enough to have health insurance that picked up the majority of the cost!

After reading the new Feb-20-2013 Time Magazine cover story titled "Bitter Pill: Why Medical Bills Are Killing Us", I feel more fortunate than ever!  WOW!  That very detailed (10 pages, 24000 words) article about the out-of-control health-care pricing practices in the USA made me think about how something as "simple" as diagnosing Celiac Disease, gluten-intolerance, or a food allergy could bankrupt many people.

Figuring out I had a dietary condition that manifested itself through all sorts of strange symptoms required me to undergo more tests and procedures than I care to remember.  Perhaps that is the first obvious issue: doctors had not even considered CD when contemplating my symptoms.  So, over the period of a year or more came the various GI tests, scans, cardiac monitoring, blood tests for all sorts of thing (of course, none were for gluten-antibodies), and so on.  And, I knew all that testing must be expensive, but I was lucky: my health-insurance covered most everything aside from some rather reasonable co-pays at the time.

Since then, I have become much more knowledgeable about the actual charges hospitals and practitioners assess, especially upon those that can least afford them: people without health insurance and not eligible for Medicare/Medicaid.  Those unfortunate people that can least afford the bills will be the ones to get slapped with an insanely-high rather arbitrary "list price" for every little service, supply, procedure, etc the hospital / practitioners provide, according to the "chargemaster" (the name for a hospital’s internal price list).

With this knowledge in hand, and as reinforced by this new and very good Time Magazine article on the subject, I realize that the various exams, diagnostic procedures, and "treatments" I endured while trying to simply figure out what was wrong with me (due to Celiac Disease as I now know) would cost a fortune if I had to pay per the "chargemaster" (list price) pricing!!  WOW!  Read the article and you will start to understand how close everyone in the USA is to being bankrupted by the roll of the medical dice.

For now, unless you have access to Medicare or great private Health Insurance, you are just one sickness away from bankruptcy.  Thinking about how something like Celiac Disease -- which is nothing you can "prevent" -- may ensnare you in this medical-billing financial hellhole should be enough to really make us all stand up and say: enough is enough!  But, that apparently is not going to happen until this rather obvious USA health-care "bubble" bursts completely.  So, you best eat well, exercise a lot, stay in the best shape you can, and hope that all this preventive action you undertake is not instantly rendered nearly pointless (from a financial sense at least) by something as simple as an unavoidable condition or disease not of your making.

To that end, I am adhering to a strict gluten-free diet, exercising regularly, and doing my best to avoid the USA "medical system" if at all possible.  I have tried to become as educated as possible and rather familiar with medical terminology, common conditions, and relevant symptoms too... all in hope that I can rely on my own judgement to help identify conditions and avoid unnecessary treatments, doctor visits, and so forth.  There is a wealth of freely available information to help us now (though, one has to "filter" what is out there for legitimacy, especially online), and there are all sorts of somewhat affordable home medical-tech for simple biometrics monitoring (e.g., blood pressure, blood sugar, diet tracking, etc).

I hope to never encounter the "chargemaster" hell, or any medical billing hell, as described in that Time article!  I am too young for Medicare and must contemplate the fact that I will need to somehow afford and maintain (generous) private health insurance between now and Medicare-eligibility-age, all while medical costs and medical-insurance costs are spiraling out of control in the USA.  The obvious solution is to simply have Medicare eligibility start at age zero (birth) for all, but then how dare we join the ranks of every single other developed country in the world that will not let their citizens go bankrupt over insane healthcare pricing?  So, read the Time article and decide if this "free market" is delivering anything that resembles the benefits of a "free market" and decide if you can afford to ever be without (very generous) health-insurance in the USA -- and read why "generous" means more insurance than you are likely to have.


Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available

Saturday, January 19, 2013

Gluten-Free Recipe for Vegetarian "Hot Wings" (tastes like chicken?)

Gluten-Free Vegetarian "Hot Wings" (click for larger view); photo by Kate

Cauliflower "Hot Wing" and Spinach Salad with Blue Cheese Dressing

[by Kate — guest gluten-free blog author

A tasty alternative to Chicken Hot Wings ("Buffalo Wings") :
now Gluten Free, Vegetarian, and Low Carb

[mike's intro]: Kate has created yet another delicious gluten-free diet recipe that is bound to be interesting to anyone that is vegetarian but yet gets cravings for things from the pre-vegetarian days: in this instance, the subject of such cravings would be Buffalo-style chicken "hot wings".  

Kate tackles the task of satisfying such cravings using a combination of low-carb, gluten-free, flavor-packed ingredients that should help quell those desires for chicken hot wings with an innovative alternative.  Enjoy! [m] 


Vegetarian, Low-Carb, Gluten-Free "Buffalo-Style Wings"; photo by Kate
I have been a vegetarian for a long, long time. And, I have my Dad to thank for this--ever swift to point out inconsistencies between what people profess and how they behave. My Dad, relatively early in my life, pointed out the disconnect between the way I vocalized my responsibilities toward animals and my actual behavior--namely, my propensity to eat them. And, though it was a struggle early on to change eating habits, my vegetarianism has persisted into adulthood and I don't imagine ever giving it up.

If anything, I'm thankful for my vegetarianism: it has made me creative. I sort of have to be creative, because there are meaty things that I crave--foods that I used to enjoy very much--that I like the challenge of making anew. I try to re-create them in vegetarian form. And, this post is about one such attempt to re-create a beloved meat dish, the hot wing, to fit my vegetarian lifestyle. And, it was a successful attempt!

Blending the hot wing sauce, blue cheese dressing, and celery traditional to the hot wing meal, my Cauliflower "Hot Wing" and Spinach Salad with Blue Cheese Dressing is an amazingly satisfying nod to the beloved hot wings of my carnivorous past.

Ingredients:

  • Cauliflower, 1 head chopped into florets 
  • Hot Wing Sauce (I used a mix of Paula Deen's mild and hot hot wing sauces***); approx 1 cup 
  • Approx. 1/3 cup Garbanzo Bean Flour (I use Bob's Red Mill brand) 
  • Approx. 1/3 cup Nutritional Yeast (I use Bob's Red Mill brand) 
  • Pepper, to taste 
  • Smoked Sea Salt, to taste 
  • Liquid Smoke, a dash or to taste 
  • Baby Spinach 
  • Celery, chopped 
  • Tomato, chopped (use to taste) 
  • Red Onion, diced (use to taste) 
  • Carrot, shredded (use to taste) 
  • Avocado, sliced (use to taste) 
  • Yogurt-based Blue Cheese Dressing 
  • Queso Fresco, cubed (optional)
*** Paula Deen's wing sauces do not list wheat in their ingredients lists. However, they are not clearly labeled Gluten Free. If you have celiac disease or a strong wheat intolerance than you may consider searching out a brand that explicitly labels their hot wing sauce Gluten Free.

    Directions

    1. Preheat oven to 350 degrees F.; prepare baking sheet with aluminum foil. 
    2. Clean and chop cauliflower into florets. Dip cauliflower into hot wing sauce combined with liquid smoke. 
    3. Coat dipped cauliflower in mixture of garbanzo bean flour, nutritional yeast, pepper and smoked sea salt. 
    4. Place on baking sheet lined with aluminum foil and bake in the oven for 20 minutes at 350 degrees F. followed by an additional 3-5 minutes on broil. 
    5. Meanwhile, assemble salad fixings, including: spinach; tomato; celery; carrot; avocado; red onion; queso fresco (optional); Blue Cheese dressing 
    6. Remove Cauliflower "Hot Wings" from oven. Let cool a few minutes before tossing in leftover hot sauce and placing on top of salad. 
    7. Serve & enjoy!
    Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available

    Sunday, December 02, 2012

    Gluten-Free Product Review: Lucy's Holiday Cookies

    Lucy's Holiday Gluten-Free Cookies Review


    Stocking Stuffers for Celiac and GF-dieters, the easy way.


    [by Kate — guest gluten-free blog author


    Odds are that the Gluten Free friend, family member, or coworker on your Christmas/ Holiday list was not so naughty this year as to earn him or herself a nice big, hunk of coal. But, for anyone not super familiar with Gluten Free eating, finding the perfect GF stocking stuffer or small gift could pose a bit of a challenge. So much of a challenge, in fact, that coal might start to look like a decent solution. Okay! Maybe that's a stretch...

    Over the years the Gluten Free market has become increasingly populated with pre-made food items that are both tasty and pretty affordable. They still, typically, cost a little more than their wheat-containing counterparts but there are a lot of options out there nowadays that won't break the bank.

    Tasty pre-made Gluten Free baked goods, like cookies, are more readily available now than when my father went on the Gluten Free diet about 8 years ago. In fact, companies like Lucy's are even developing Gluten Free baked goods geared toward the holidays, including their new "Holiday Sugars" and "Chocolate Merry Mint" cookies.

    Overall Impression

    The cookies were fine. The holiday sugar cookie tasted more or less identical to their normal sugar cookie, it seems to vary mainly by way of holiday re-packaging and marketing. The chocolate mint cookie was the better of the two and is apparently actually produced as a special holiday-only flavor.

    In general, I'd describe them both as crunchy though perhaps a bit silty on the tongue. But, I think they're decent (for pre-made GF cookies) and if I had to live completely within a gluten-free diet and/or within the restrictions a host of other allergies may impose, I'd definitely be happy eating them.  Not having any particular restrictions aside from being vegetarian (I can eat "normal" - non gluten-free foods if I choose to), I can honestly locate pre-made cookies I would rather eat instead.  Depending on your skill in the kitchen and time you have available, you can probably create overall better fresh homemade gluten-free cookies.  But, in a pinch, these should do just fine.

    Diet Considerations

    Both of Lucy's Holiday Cookie varieties satisfy an impressive range of common dietary restrictions; they are:

    • Gluten Free
    • Peanut Free
    • Tree-Nut Free
    • Dairy Free
    • Egg Free
    • Trans-Fat Free
    • Kosher
    • Cholesterol Free
    • All Natural
    In other words, whether you're searching for a small item as a gift or stocking stuffer for someone who is Gluten Free, Vegan, allergic to nuts, or lactose intolerant, these cookies have you covered!

    Lucy's elimination of these allergens does not only speak to their interest in individuals practicing a range of specialty diets, it speaks to the company's awareness of an issue plaguing many Gluten Free eaters--a large number of the Gluten Free population, in addition to not tolerating wheat products, suffer a host of other food allergies and sensitivities. For the individuals with Gluten Free eating requirements and additional food allergies to boot, safe pre-made foods are hard to find, and Lucy'sis one of the companies that caters to them.

    Lucy's commitment to their Gluten Free and Allergen afflicted client base is readily signaled on their website, which prominently displays their Gluten Free certification, their dedicated production facilities, and the list of allergens the company has made its reputation on excluding from its products. In addition, the website provides a page of Food Allergy Resources including links to support groups and information for persons with Celiac Disease or food allergies.

    Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available

    Tuesday, November 27, 2012

    Gluten-Free Book Sale: Free Printed copy with purchase of Kindle edition. VERY LIMITED quantities.

    Gluten-Free Recipes Book: Free Printed copy with purchase of Kindle edition. VERY LIMITED quantities.


    Gluten-Free Book Sale: First-Come, First-Served

    STATUS: IN STOCK, OFFER AVAILABLE

    Most of my readers probably realize that I am the author of the recipe book "Gluten-Free and Wheat-Free Gourmet Desserts". This gluten-free recipe book was first available as a full-color high-quality print edition, and then later released as a full-color Kindle edition. And, although the print version was very popular, many more people are now embracing electronic book / media readers with every passing day.

    The electronic (Kindle) version removes the need to physically print, inventory, and ship a product, and it now allows me to sell the same recipe book for much less than what I can sell the printed book for. Printing costs (per book) alone are considerably more than the price of the $9.99 Kindle edition.  That fact, coupled with the required investment to print tons (literally) of books, the physical space to inventory them, and ever-increasing shipping costs for the heavy (2+ pound) print-edition... has all led to the end of the road for the printed version of the book that I first pondered 2 years ago.

    And, I have decided to further promote the transition to the Kindle-format as I closeout the last of my printed books inventory.  (Note: you do not need to own a Kindle device to view the Kindle book; you can view with Amazon's FREE Kindle Reading Apps software on many popular computers/devices).

    Now, while the last few printed books remain, when you buy a Kindle edition, you can obtain a printed version for essentially free, and here is how...

    Gluten-Free Recipes Book Sale Terms

    I will try to make this as simple as possible. Basically, you need to:
    1. purchase a Kindle edition of the Gluten-Free Recipes book for $9.99
    2. provide "proof" of purchase (email me a copy of the Kindle receipt or whatever shows the purchase - alternate "proof" method described below also) to the following address very soon after buying the Kindle version (soon, so I can know how many printed books remain).  Please use an email subject of "Kindle gluten-free promotion" or similar:
    3. I will respond ASAP with with a unique coupon-code for a free* printed book (* the book will cost you a penny since my shopping cart and PayPal application does not like zero-priced items; in addition you will pay shipping & handling of $6.50 -- the post office gets most of this and the box/bubble-wrap/etc eat up the rest).  I will respond to people in the order I receive emails.
    4. Go to our Gluten-Free-Desserts website order-page and provide your unique coupon code in the coupon code entry box, then click the "Click here to proceed" button (large orange button). The order-verification page will reflect the coupon value and adjusted total.  Then, click the "buy it now" button to proceed to PayPal and complete the transaction (and, that is where you can alter the ship-to-address if you choose).
    5. The print-book will be mailed to the address you provide within 7-10 days of your Kindle purchase.

    First-Come, First-Served

    I only have about 100 printed copies of the Gluten-Free Gourmet Desserts book remaining.  I am not sure how quickly these will go, but I will post the status here on this blog entry.

    SEE TOP OF THIS PAGE FOR STATUS... if it indicates "IN STOCK, OFFER AVAILABLE", you should be able to get one.  I will change the status if stock-depletion appears imminent.  IF in the event that you purchase the Kindle version while the status shows "in stock" and we somehow run out, I will email you back ASAP and discuss other options.  Please do not buy the Kindle version and then wait days before emailing me... I need to be able to know how many remain.  I will keep a small "buffer" for just-in-case, but my goal is to sell all of my remaining print books and only sell Kindle versions after they are gone.

    Limit of one "free" print book per person, per Kindle purchase.

    It only seems fair to spread the free-with-Kindle purchase to as many persons as possible.

    USA ONLY: sorry, no foreign orders to qualify for this promotion.

    Sorry, but this offer is for USA orders only, and I will not ship ANY printed copies to a non-USA destination under this promotion.

    Buy one, Give one,... if you want

    Yes, you can purchase the Kindle version and have me ship the print version to someone else. You need to provide me with the recipient's name and address: this is done by specifying the ship-to-address during the PayPal order-entry process.  PayPal will probably flag any such addresses as "not verified", but if you are sure of the address, I will send the book there.  I am not responsible if the post-office is unable to deliver a book to an address you provide if it differs from your "Paypal verified" address.  I do use delivery-confirmation service from the USPS though, and you can track the package too.  I have found the USPS to be pretty good about getting books where they belong.


    If you recently purchased our book...

    If by chance you purchased the Kindle version in the last 7 days, follow the instructions above and I will honor the offer for you also.  If you purchased the print-version of our book in the past 30 days from our website (suretalent-books.com / gluten-free-desserts.com), email me the name and email-address you used when you purchased the book and I will provide you with a coupon-code to get another print-edition book for this same shipping-only offer if you want (you can have sent to you or someone else).  And, FYI people... I know exactly who has purchased printed books, since I see ALL shipping history in a spreadsheet here, so please do not tell me "I bought a book from you" when you have not.  Thank you.


    Can't figure out how to email me a receipt for Kindle?

    If in the event you cannot figure out how to email me a receipt for your Kindle purchase, I will provide another option for "proof of purchase".  You can simply write a verified "Review" on Amazon's site (just click the "Write a Customer Review" button at the bottom of the Gluten-Free recipes Kindle-version page (gray button near bottom of "Customer Reviews" section)...

    Your "review" can be as simple as a sentence or two, and will result in "Amazon Verified Purchase" being displayed next to your review if you purchased the Kindle edition from Amazon and followed the instructions when posting your review (you should be presented with a checkbox ("Amazon Verified Purchase") to check when entering your review.  Then, email me the name that shows by your review, and as soon as I go look and see that it is "verified purchase", I know that you bought the Kindle version and will provide you with a coupon-code.


    Happy Holidays!

    I hope you enjoy this promotion and our recipe book.  One the print-versions are gone, I hope to have more time to devote to publishing additional gluten-free recipes here and on our website.


    Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available

    Wednesday, October 17, 2012

    Pumpkin "Pie" Smoothie : Gluten Free and Low-Carb

    Gluten-Free Pumpkin Smoothie Recipe


    [by Kate — guest gluten-free blog author

    Festive Fall Pumpkin Drink

    [mike's intro]: Kate brings us another tasty gluten-free diet recipe just in time for Halloween and Thanksgiving time when Fall squash abound and pumpkins are readily available for seasonal creations. This is the first in a few gluten-free recipes using pumpkin that I plan to publish on the blog in the coming days and weeks.

    I took a few editing liberties with her story.  One of her original ingredient-providers retracted their gluten-free status after she wrote this, so I have thus substituted another provider (for the hemp protein) that does still certify their product as gluten-free.   Enjoy! [m]

    Kate's Pumpkin "Pie" Super Smoothie: GF, Vegetarian, Low-Carb

    The Fall is a magical time. Beloved squashes come into season to festively line the produce section of grocery stores while, in other corners of the store, ghoulish Lady Gaga, Marilyn Monroe, Vampire, and Frankenstein Monster costumes haunt the shelves hoping for a chance for a great debut trick-or-treating on Halloween. The Fall is crisp, and warm, and spicy. It's like biting into a pumpkin pie, rich creamy and complex with warming nutmeg, cinnamon, allspice, and clove.

    I've celebrated the coming on of Fall by drinking it up in the form of a Pumpkin "Pie" Super Smoothie. What a great way to indulge in Fall flavors every morning!

    My Pumpkin "Pie" Super Smoothie is Gluten-Free, Vegetarian and Low-carb, and is made with organic pumpkin puree, 0% Plain Greek Yogurt, hydrated Chia Seeds, Almond Milk, a frozen banana, and those warming pumpkin pie spices I mentioned above.  It also contains Hemp Protein Powder: a GREAT easily incorporated source of extra protein.

    Ingredients

    • 1/3 C. Organic Pumpkin Puree
    • 1/3 C. 0% Plain Greek Yogurt
    • 4 Tbsp Hemp Powder. [mike says: I used Nutiva brand hemp protein].  Another option is to perhaps grind Hemp Hearts in your blender -- Costco has recently been selling Manitoba Harvest brand hemp hearts.
    • 2-3 Tbsp Hydrated Chia Seeds
    • 1 Frozen Banana, peeled and chopped into sections
    • 1/4 C. (approx) Almond Milk (I used vanilla, no-sugar-added variety). [mike says: I used Whole Foods 365-brand unsweetened rice milk]
    • 3-4 Ice Cubes
    • Pumpkin Pie Spices (cinnamon, nutmeg, allspice, clove), to taste.
    • Optional: Stevia or other no-cal/low-cal sweetener. [mike says: I used a couple packets of PureVia brand stevia-based sweetener]


    Directions


      Simply blend all ingredients together in blender until smoothie consistency is achieved.  Serve immediately and enjoy!

      Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available

      Wednesday, September 19, 2012

      Gluten-Free Pizza-Crust Recipe : Low-Carb and more!

      Gluten-Free Pizza Crust : "Flour" Free!

      [by Kate — guest gluten-free blog author

      Cauliflower-Based GF Pizza Crust


      Gluten-Free, Low-Carb, and Vegetarian Pizza Crust Recipe

      [mike's intro]: Kate has been quite creative with her latest gluten-free diet recipe that will have you wondering how a pizza-crust that doesn't contain "flour(s)" can exist and be such a delicious low-carb (lacto) vegetarian alternative to "regular" GF pizza crusts.  The photo of her finished pizza (above) should certainly whet your appetite and arouse some intrigue!

      In addition to publishing her recipes on this GF blog and on our Gluten-Free Recipes Library, Kate will also be publishing her latest gluten-free recipes on her new "Kate's Guide to Your Inner Foodie" blog that she recently created.  Below are excerpts from her newest and fantastic pizza-crust recipe work along with links to the full recipe and discussion on her blog.  Enjoy! [m]

      Kate's Cauliflower Pizza Crust story...

      I've always heard that bacon is the hardest things for vegetarians and vegans to give up and, also, the hardest food for them to continue to resist eating through the course of their commitments to either diet. I think pizza is that evil, siren of a food for a lot of Gluten Free and Low-Carb eaters. In fact, I know that many people who have gone Gluten Free due to Celiac Disease or other issues crave pizza so much that they dream about it at night.

      Happily, dreams can come true--at least in the realm of pizza consumption--regardless of whether you're eating a Gluten Free and/or Low-Carb diet through the versatile miracle that is cauliflower.

      [... see full article on Kate's site for omitted full text/discussion ...]

      Cauliflower Gluten-Free Pizza-Crust Ingredients
      • 1 Medium-Large Head Cauliflower, broken down into Florets
      • 1 egg, beaten
      • 1/3 C. soft herbed Goat Cheese; plus more for topping
      • 1 Tsp. dried oregano
      • Fennel Seeds; to your taste
      • Smoked Sea Salt; to your taste
      • Black Pepper; to your taste
      • TOPPINGS--chopped spinach; goat cheese; mozzarella (fresh or shredded); organic red sauce; minced garlic; sundried tomatoes; fresh basil (chopped)
      [... see full article on Kate's site for Gluten-Free Cauliflower Pizza Crust Recipe Directions and more wonderful commentary and pictures...]


      [mike]:  For the simple fact that, as Kate stated in her blog, "let me say that this Cauliflower Pizza Crust is simply amazing",... everyone that wants a great gluten-free pizza-crust will certainly need to consider this recipe.  And, if that was not good enough, I think many people that want to live a lower-carb, blood-sugar and diabetic-friendly diet (in addition to gluten-free) will enjoy this fantastic pizza-crust option for both reasons.   Thanks Kate!  I hope to post this to our recipe library soon.

      ---
      Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available

      Tuesday, September 04, 2012

      What is Dow Wellence™ Gluten-Free Additive Made From?

      Dow: Promising Better Gluten-Free Breads, etc.

      Have you seen the advertisements for Dow's Gluten-Replacement?

      You know the gluten-free market is growing when companies like Dow take notice. And, if you are like me, over the past few months you may have seen ads from Dow (Chemical Company) talking about their breakthrough ingredient that makes gluten-free baked goods better than ever. Well, these ads are referring to a Gluten Replacement product from Dow Wolff Cellulosics called: WELLENCE™ GLUTEN FREE. They are pitching this as a "plant-based cellulose that mimics gluten attributes and helps gluten-free bread, pasta and dough taste more like the real thing". Or, in their more marketing-hyped description:
      "Finding a suitable replacement for gluten to create high-quality gluten-free foods has been a significant challenge for the industry. Wellence™ Gluten Free is a plant-based food ingredient that mimics the water-absorbing and structural capacity of gluten—allowing food manufacturers to create best-in-class gluten-free foods that satisfy the dietary needs of consumers without compromising on taste, look, or feel."

      OK, so what exactly is Wellence Gluten-Free Made From?

      I was curious to find out what this "plant-based cellulose" gluten-replacement is derived from. And, honestly it took some digging around to locate anything in detail. Their video ad talks about how "green" and "sustainable" of solution this is, how nothing else in the market offers the qualities their gluten-replacement does, and so forth. But, what is it exactly?

      I finally located the answer in, of all places, their "Wellence Gluten Free 47129 Raw Materials Origin" technical documents (link). And, this is what it comes down to (per Dow's documentation, quoted here):
      "Wellence 47129 parent materials are water-soluble polymers derived from cellulose, the most abundant polymer in nature. Hydroxypropyl methylcellulose and carboxymethylcellulose, sodium salt products are manufactured from highly purified cellulose which is further modified to obtain the desired properties. The wood pulp used by the parent material of Wellence 47129 plants in Europe and North America is a high purity, specialty cellulose designed for chemical processes. These materials are manufactured in compliance with all local standards and requirements. Wellence 47129 parent material products produced in our plants in the United States and Germany are manufactured with raw materials from France, Norway, Canada, and the United States, depending on the specific grade being produced."
      Yes, you read that correctly... Dow Wellence Gluten-Replacement is derived from wood pulp, essentially. But, do I care, or should you care?  That is a good question, and the answer depends a lot upon whether you believe modern chemistry is an ideal solution for a gluten-replacement, or whether you think we (with Celiac-Disease and/or gluten-free diets) should rely completely on more traditional replacements such as Xanthan and Guar Gum,... or perhaps better yet, for those like me that cannot tolerate such added gums, how about completely mainstream "normal" things like gluten-free whey-protein or gluten-free chia-seed or perhaps another favorite of mine: gluten-free plain non-fat Greek yogurt?

      I am personally quite curious to see/try products that use this Dow product.  I cannot say I have seen anything in the store that specifically mentioned it on the ingredient label (not sure it would say Wellence - if that is required by license - or if it would just say "cellulose" or such).  I will keep my eyes open and try to find a loaf of bread or something with it in (instead of Xanthan and the usual gums), since perhaps my GI tract will not hate it as it hates gums!  That'd sure be a plus.  I am not too concerned about wood-pulp derivatives, no matter how odd it sounds.  But, honestly, the bulk of my baking/cooking will rely on those "normal" ingredients I mentioned earlier: yogurt, whey, chia, etc.

      Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available