Gifts of Nature, Inc. Certifies Products Gluten-Free through the Gluten-Free Certification Organization

Gifts of Nature, Inc certifies its mixes gluten-free to assure consumer confidence in their gluten-free products. Gluten-free certification provides 3rd party inspections and testing for products.

(PRWEB) April 23, 2006 -- Gifts of Nature, Inc. is proud to be the second company to receive independent gluten-free certification through the gluten-free certification organization (gfco) which, is a program of the gluten intolerance group of north america® (gig).

Polson, Montana – Gifts of Nature- has been serving the Gluten-Free and Celiac Community since 1989 and becoming a GFCO certified company is really the high point of our existence. Until now we have only been able to test for gluten and felt very sure we were providing a safe product for all but our claims of Gluten-Free product were coming from us and now we have an independent, third party not only testing our products and ingredients but inspecting our facility and practices as well.

We at Gifts of Nature, Inc. feel that having the GFCO seal on our package will help the customers rapidly identify safe and dependable products as well as understand that our company is dedicated to providing, not only the best tasting baking mixes but certified Gluten-Free also.

As Gifts of Nature products continue to become available on more retail shelves across the country the GFCO seal will become more evident. An increasing number of companies, manufacturing Gluten-Free products are seeing the value of GFCO certification and are becoming a part of this inspection process. Ask your Gluten-Free retailer to look for and carry GFCO certified products for their benefit as well as yours.

The GFCO, a program of the Gluten Intolerance Group® (GIG), is the first program of its kind in the world to supervise the manufacturing and testing protocol of companies that market gluten-free (GF) foods, for the purpose of offering consumers a third-party assurance of safety. This new independent food processing inspection program will verify that food products meet the highest standards for GF ingredients and are produced in a safe environment.

Food manufacturers have been quick to recognize the growing demand for GF foods. According to SPINS data, sales of GF products in mainstream grocery stores grew 18% from June 2004 to June 2005. Additionally, the 2,000-plus GF products available in stores today produce annual sales topping $600 million. Although many more GF products have become available in the past few years, adhering to a GF diet remains difficult and frustrating, since wheat is so prevalent in processed foods. A great deal of time is required to read food labels, contact food manufacturers and search GF product lists. The risk of consuming gluten persists, as much of the information available is second- or third-hand, unclear or contradictory.

About Food Allergies and Celiac Disease

According to a 2004 study by the American Academy of Allergy, Asthma and Immunology, at least 11 million Americans are affected by one or more food allergies. This means that one in 25 people in the U.S. is unable to consume a range of basic, familiar ingredients without triggering serious, and sometimes lethal, immune system responses. In addition, nearly 3 million Americans – or about one percent of the population – suffer from celiac disease (CD), a lower intestinal condition for which there is no cure and no treatment except adherence to a gluten-free diet. CD is also referred to as gluten sensitive enteropathy (GSE), gluten intolerance or celiac sprue. It is considered to be the most under-diagnosed common disease today. It is a chronic, inherited disease, and if untreated can ultimately lead to malnutrition. Gluten intolerance is the result of an immune-mediated response to the ingestion of gluten (from wheat, rye, and barley) that damages the small intestine. The disease is permanent, and damage to the small intestine will occur every time any amount of gluten is consumed, regardless if symptoms are present.

About GFCO

The Gluten-Free Certification Organization (GFCO) is a program of the Gluten Intolerance Group®, and is governed by an independent volunteer board that includes physicians, food scientists and consumers.

Key elements of the GFCO process include:

•Ingredients review, down to the original supplier

•Onsite inspections by experienced, trained Field Inspection Agents

•Product and ingredient testing using scientifically proven tests

•GFCO certification mark located on product packages for easy identification.

For more information visit: http://www.gfco.org.

810 7th. Street Polson, Montana 59860 * Phone – 888-275-0003

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