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Touring our stores for gluten free foods

Janice Cox, RDN, LD, Lunds and Byerly’s Registered Dietitian/Nutritionist
Monday, April 21, 2014

It’s finally spring! In March I told you about the new healthy living tours I’m doing at all Lunds and Byerly’s stores. The program focus in March was the NuVal Nutrition Scoring System in our stores. Many of you joined me for NuVal store tours and chatted with me when I was in your stores talking about NuVal. For those that did, I hope you enjoyed it as much as I did!

April’s topic is centered on eating and shopping gluten free I’ll be doing several complimentary store tours focused on this topic. Please see the calendar of events to register! We’ll check out the shelf tags together, talk about living healthfully gluten free and sample a few gluten free favorites too.

Gluten-free banana nut bread

Joan Donatelle, FoodE Expert at Byerly’s St. Louis Park
Tuesday, January 7, 2014

In case you haven’t been to this store, our Byerly’s in St. Louis Park has a cooking school where we host 10-15 cooking classes each month. Each class strives to teach you something new about food and cooking techniques to make you more comfortable in the kitchen.

I teach many of these classes and have found more and more people interested in baking without gluten. Gluten intolerance and celiac disease are increasingly common and people who are unable to eat gluten really miss those baked goods.

Gluten-free foods – our new partnership with the Gluten Intolerance Group

Janice Cox, RDN, LD, Lunds and Byerly’s Registered Dietitian/Nutritionist
Wednesday, September 11, 2013

Awareness of gluten sensitivity and celiac disease has gained momentum in recent years, and no, it’s not a fad.

The rise in gluten awareness stems from the growing number of people diagnosed with celiac disease and from the increasing amount of those with non-celiac gluten sensitivity, meaning they feel better when they don’t eat gluten. Gluten is a generic name for proteins found in wheat, rye, and barley. With the rise in demand for gluten-free products and our desire to provide customers with quality information, we called in the experts.

Understanding the FDA ruling on gluten free labeling

Janice Cox, RDN, LD, Lunds and Byerly’s Registered Dietitian/Nutritionist
Wednesday, August 28, 2013

The FDA recently announced its official final rule to define the term “gluten free” in the labeling of packaged foods.

Here are a few highlights of the new FDA ruling enacted August 13: 

  • The rule is voluntary, meaning manufacturers have the choice of making a claim of gluten free or not. If a product uses the gluten free claim, it must contain less than 20 parts per million (ppm) of gluten.

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