Tuesday, April 21, 2009


Soooo exciting!!

From the Starbucks blog:

Hi, it's Erin on the Food team. I am so excited today to share an update on our blog about Gluten-free offerings. Starting May 5 we will be launching the Gluten-free Orange Valencia Cake with Almonds. And even better you are among the first to know!

Who better to get the first scoop than you who helped make it happen? This product was inspired by the passionate responses we heard from you on My Starbucks Idea.

The Orange Valencia Cake is a delicious moist citrus cake bursting with Valencia oranges and topped with crunchy almonds. Not only is it gluten-free, it is also prepared with 7 simple ingredients: Whole Eggs, Valencia Orange Pulp, Almonds, Sugar, Orange Peel, Gluten Free Baking Powder, and Orange Oil. Plus it delivers 30% of your daily value of vitamin C. Keep on the look out for it in the pastry case with a sign that says "gluten-free."

A single cake will be displayed unwrapped so you can see it clearly, but don't worry. They all come individually packaged to prevent cross contamination. And with the ingredient list right on the package, it's easy to see exactly what you are eating. Whether you are gluten-sensitive or not, this product is delicious and satisfying and I hope you will all enjoy it soon.

Want to know how it's made gluten-free? Come back to MSI in two weeks and Chris, the lead product developer will take you behind the scenes and share how this cake is made with care.

What if I told you there was a little protein that could cause…

joint aches
bone pain
abdominal pain
low nutrient absorption
short stature
premature balding

Everyone say “hi gluten!”

Gluten is a troublesome protein that appears to be doing more damage to our healths than we initially thought. This little guy is found in wheat, barley, and rye "some" say Oat

A certain percentage of us contain genes that see gluten for the foreign substance that it truly is. Our immune system reacts to it, but that immune response itself can become toxic. As we load up on bagels over the years, the immune reaction to gluten can be toxic enough to cause a whole buffet of problems.

(Depression thought to be the most common, along with other vague symptoms like fatigue.)

(How many of us are gluten sensitive?)

According to some research it might be 50% or more. But there are other genes that determine whether a toxic immune response will occur and to what extent that response damages our tissue. It’s confusing, but it boils down to this:

It is believed that 30-50% or more of the population is gluten sensitive, thus are deteriorating their health by eating wheat.