Save your routine morning O.J. for another day, because on Wednesday, Aug. 6, Jamba Juice will be dishing out 12 ounces of free, freshly squeezed juice from 9 a.m. to 11 a.m.

The juice company recently launched a bunch of made-to-order freshly-squeez…

These easy dishes don’t require a ton of brainpower and contain ingredients that just might have you doing a dance of joy right in your kitchen.

By Lynn Andriani

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WASHINGTON (AP) — Starting this week, “gluten-free” labels on packaged foods have real meaning. Until now, the term “gluten-free” had not been regulated, and manufacturers made their own decisions about what it means.

This new requirement is especially important for people who suffer from celiac disease and don’t absorb nutrients well. They can get sick from the gluten found in wheat and other cereal grains.

Under a rule announced a year ago, food manufacturers had until Tuesday to ensure that anything labeled gluten-free contains less than 20 parts per million of gluten — ensuring that those products are technically free of wheat, rye and barley. That amount is generally recognized by the medical community to be low enough so that most people who have celiac disease won’t get sick if they eat it.

Currently, wheat must be labeled on food packages but barley and rye are often hidden ingredients.

Celiac disease causes abdominal pain, bloating and diarrhea, and people who have it can suffer weight loss, fatigue, rashes and other long-term medical problems. Celiac is a diagnosed illness that is more severe than gluten sensitivity, which some people self-diagnose.

Ten years ago, most people had never heard of celiac disease. But awareness and diagnosis of the illness have grown exponentially in recent years. It’s not entirely clear why. Some researchers say it was underdiagnosed; others say it’s because people eat more processed wheat products, such as pasta and baked goods, than in past decades, and those items use types of wheat that have a higher glutencontent.

The standard will ensure that companies can’t label products “gluten-free” if they are cross-contaminated from other products made in the same manufacturing facility. The rules don’t apply to restaurants, but the Food and Drug Administration is encouraging them to comply.

Gluten-free foods have become big business in the last several years. Millions of people are buying the foods because they say they make them feel better, even if they don’t have celiac disease.

Alice Bast of the National Foundation for Celiac Awareness says the gluten-free trend has been good for those diagnosed with celiac because of the increased variety of options in the grocery store. But she says it also may have prompted some companies to lose focus on the people who need those foods the most.

The new regulations are “raising awareness that there is a disease associated with the gluten-free diet,” she said.

Steve Hughes, CEO of Boulder Brands, which owns leading gluten-free food companies Glutino and Udi’s, says his company’s products all have 10 parts per million of gluten, less than the new standard. He praises the FDA regulations for being a “stake in the ground” that can increase the integrity of the gluten-free market.

“If consumers can’t have confidence in the products long-term, it’s going to hurt the overall trend,” he said.

Evel Knievel could successfully jump over 16 cars, but he never cleared a 50-gallon vat of ramen. That distinguished achievement went to some guy on a dirt bike nicknamed Tim “Mud Dog” this past weekend. First, an important detail: “We did cover the soup with Saran wrap before he jumped over it with the bike. A lot of people have been really […]

We all know something is broken when 91% of all seafood consumed in the U.S. comes from outside the U.S, and over two-thirds of all seafood we eat is shrimp, salmon, tilapia (almost all farm-raised under dubious conditions) or canned tuna. Our vast oc…

Chances are you have at least one friend who is vegan, because, really, who doesn’t these days? And you may have heard them talking about eating some questionable items, like a bowl of mac and cheese or some homemade pizza.

How, you might wonder? Friends, they were eating nutritional yeast. Before those eyebrows get any higher, let us explain.

Nutritional yeast, affectionately called “nooch” by those who are in the know, is a magical substance found in the bulk or supplement section of most health food stores. The name doesn’t sound too appealing, but nutritional yeast is just an inactive yeast made from sugar cane and beet molasses. It’s very similar to the active yeasts found in breads, but has no leavening ability. And it instantly allows for some amazing variety in a vegan diet — specifically for its cheesy, umami-like flavor.

The best part? Nutritional yeast doesn’t have to be reserved for only vegans. It can be a healthy and delicious addition to anyone’s diet. Before you dismiss the idea that nutritional yeast might be the ingredient you never knew you needed, consider all of these fantastic things you can do with it.

1. First things first, nutritional yeast can replace cheese in almost every single recipe that calls for it.

“The Best Cheesy Uncheese Sauce” by Gluten Free Goddess

A lot of people love nutritional yeast for it’s strong semblance to parmesan cheese. It can serve as a healthier alternative to real cheese sauces.

2. You can make lasagna with that “cheese ” sauce.

“Creamy Vegan Lasagna With A Tofu White Sauce” by Veghotpot

This version is so creamy and so cheesy… but with no dairy. It’s a true miracle.

3. Or some indulgent mac and cheese.

This dairy-free (!) recipe looks just as cheesy as the real deal.

4. Fact: Smearing your next sandwich with this pesto helps provide you with essential nutrients.

“Simple Vegan Pesto” by Food 52

Nooch is rich in B vitamins, which are especially important to your body to maintain a good food metabolism, a healthy nervous system and to help your body regenerate red blood cells. And if you’re vegan or vegetarian, you may be missing out on these important nutrients.

5. Nutritional yeast works wonders with potatoes.

“Creamy Vegan Scalloped Potatoes” by Gluten Free Goddess

You’ll gobble this up so fast that you won’t even notice these aren’t made with real cheese.

6. And pasta.

“Creamy Spring Pasta with Shiitake Mushrooms and Peas” by Food 52

One bite of this and we can almost guarantee you’ll forget dairy even exists.

7. Perhaps you’re gluten free. Nutritional yeast will also be your best friend.

“Garden Pea Tofu Fritatta (Vegan MoFo)” by Veghotpot

Nutritional yeast contains zero gluten and helps provide a savory kick to this tofu frittata, which also happens to be wheat and dairy free.

8. If you’re feeling a bit lazy, all you have to do is sprinkle some on your red sauce.

Instant flavor in one very easy step.

9. And if you’re trying to watch your sodium intake, nutritional yeast works as a superb salt replacement.

“Hippie Popcorn” by Food 52

Nutritional yeast contains absolutely zero sodium. So, if you’re trying to watch your blood pressure, sprinkle “nooch” on your popcorn kernels instead of salt.

10. When vegans want gravy on their mashed potatoes, nooch saves the day.

“Vegan & Gluten-Free Gravy” by Food 52

With its strong umami-like flavor, nutritional yeast is a great substitute for meat stock in gravy.

11. Even your dog will love it.

“Raw Kibble For Dogs” by Raw, Green & Simple

Lucky for your pooch, nutritional yeast is great for him to eat. You can most definitely sprinkle some “nooch” in his food for both taste and additional vitamins. This will help immensely if you happen to be raising your dog on a vegetarian or vegan diet.

12. Don’t forget about dessert. Nutritional yeast adds depth to sweet treats.

“Vegan Peanut Butter Cups” by Averie Cooks

These peanut butter cups just take ten minutes to make and only have three ingredients: melted chocolate, peanut butter and, of course, nutritional yeast.

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