WHY TASTYBABY IS GLUTEN-FREE

What is gluten?

A type of protein that is commonly found in rye, wheat & barley, gluten is found in most types of cereals & many types of bread. However, not all foods from the grain family contain gluten. For example, wild rice, corn, buckwheat, millet, amaranth, quinoa, teff, oats, soybeans & sunflower seeds are gluten-free.

Celiac Disease (also known as Celiac Sprue or Non-tropical Sprue) is a genetic allergy to the gluten protein, most common among people of northern European descent. Coeliacs are unable to digest this protein & eating it damages their intestinal tracts, preventing the body from absorbing the nutrients it needs.  Recent studies have shown the incidence of this disease in the US to be 1 in 133 people.  First & second degree family members of a person with Celiac have a much higher chance of having the disease -- closer to a 1 in 20 chance. (People in this group should also be tested for the disease.) Celiac is becoming more common & is thought to be under-diagnosed by many doctors (statistics provided by NASPGHAN Celiac Disease Guideline Committee).

Gluten is found in most processed foods, so it comes as no surprise that the symptoms of Celiac Disease become clear 3-5 months after a child first consumes these foods, typically between the ages of 6 months & 2 years.

Celiac Disease is a life-long condition & the only way to 100% treat it is to eat a gluten-free diet. Many pediatricians caution parents to avoid feeding their babies & children (especially those with genetic pre-dispositions toward Celiac Disease) foods containing gluten. Thankfully, gluten is not a dietary nutrient. Your child can still eat fruit, vegetables, fish, meat, milk, eggs, cheese & breads that are marked as gluten-free.

The symptoms of celiac disease (CD) vary so widely among patients that there is no such thing as a "typical celiac." The amount of intestinal damage that has occurred and the length of time nutrient absorption has been abnormal seem to be the factors that determine the type and severity of symptoms experienced.  Some symptons include:

Abdominal cramping/bloating
Feet (Reduced fat padding)
Abdominal distention
Flatus (Passing gas)
Acidosis
Gluten ataxia
Appetite (Increased to the point of craving)
Mouth sores
Back pain
Muscle cramping (especially in the hands and legs)
Constipation Night blindness
Decreased ability to clot blood
Skin (Very dry)
Dehydration
Diarrhea
Edema
Tooth enamel defects
Electrolyte depletion
Weakness
Energy loss
Weight loss
Fatigue

Tastybaby takes strides to make sure our food is high in nutritional value, healthy & delicious.  We make our 100% USDA-certified organic products as unrefined as possible by leaving out any preservatives (including those derived from foods, such as ascorbic & citric acids), trans-fats, sugar or salt.  Tastybaby has no additives or preservatives of any kind. We use pasta made with quinoa flour (gluten-free) instead of wheat flour in our advanced stages of food because we know that wheat allergies are on the rise.  We want to ensure that your child can enjoy Tastybaby without the worry of an adverse reaction.  We are happy to assure you that all 10 Tastybaby flavors are 100% gluten-free.  

Tastybaby proudly supports R.O.C.K. (Raising Our Celiac Kids) which was founded by Danna Korn in 1991 after her son, Tyler, was diagnosed with celiac disease. It has grown to international proportions, helping families all over the world deal with the unique challenges of raising a child on a gluten-free diet. When children are diagnosed with celiac disease at an early age, they usually have a severe intolerance to gluten, and are often extremely sick when ultimately diagnosed. Raising Our Celiac Kids is a support group for parents, families and friends of kids with celiac disease or gluten intolerance. We welcome families of autistic kids involved in a gluten-free/casein-free dietary intervention program.  To learn more about R.O.C.K., click here.