Healthy with Jodi

foods

New Year’s Resolutions Revisited…

by

    Metabolic Progress Basic Ideas for healthy living

    Nutrition
    Eat the meals when hungry, not by the clock. Snack in between meals, usually 2x a day. No carb feasting.
    If you are trying to lose weight, most likely you are not “Hungry” 6 times a day, Learn to listen to your body.

    Exercise
    Walk for 45 minutes, 5 times a week (3 days of interval training and 2 days of steady weight training).

    Sleep
    Go to bed 15 minutes earlier this week.
    Your goal is to get at least 7 hours of restive sleep per night. Integrate meditation as needed to achieve this goal.

    Stress Management
    Do a Relaxing Breath at least twice a day. (If you don’t like bathing then do a foot soak/bath.)
    Find activities you enjoy doing, and schedule 3 hours each week and do them.

    Detoxification
    Take five baths per week with Epsom salt and soothing music. Each bath should last at least 15 minutes.
    Buy ORGANIC FOODS
    Stick to grass-fed, pastured protein and eggs, and wild-caught fish as much as possible.
    Avoid GMOs and MSG
    Drink clean water

    Is Chewing Gum Bad for You? (One Ingredient Is Linked to Gut Destruction)

    by

      Disturbing side effects of chewing gum.  Alternative bad breathe ideas and reasons why you should rethink putting gum in your mouth.
      Gut Destruction

      Chewing gum manufacturers have been turning to an ingredient called titanium dioxide for years. Now used in nanoparticle form, this extremely tiny metal compound is posing some serious emerging health threats. This is probably the scariest reason to avoid gum.

      Generally recognized as safe by the Food and Drug Administration, this compound is often used in nanoparticle form to create a bright white pigmentation in paints, plastics … and chewing gum. (2) It’s also found in tons of other foods, like candies and powdered white sugar (donuts!) and even bread. Although it’s allowed on store shelves and considered safe, scientists are starting to paint a different picture.

      In fact, a 2017 study published in the journal NanoImpact shows that nano-titanium oxide ingredients like titanium dioxide can severely impact gut health. Researchers exposed small intestinal cells to a meal’s worth of nanoparticles over four hours (acute exposure) or three meal’s worth over five days (chronic exposure). What they found is a bit shocking.

      Chronic exposure to titanium dioxide nanoparticles in the diet:

      Weakened the intestinal barrier
      Slowed down metabolism
      Triggered inflammation
      Weakened the gut’s defense against pathogens
      Blocked nutrient absorption of key nutrients like iron, zinc and fatty acids
      The nanoparticles actually blunted the effectiveness of the small intestines’ microvilli. Microvilli are tiny projections that jut off of small intestinal cells and work to absorb nutrients our bodies need to survive. (3)

      People also face this type of titanium dioxide exposure through toothpaste, and it’s even sometimes used to created a smoother texture in chocolates and to create a brighter appearance in skim milk.

      In 2012, Arizona State University found that titanium dioxide nanoparticles turned up in five percent of products tested, including Twinkies and mayonnaise samples. Under public pressure, Dunkin Donuts stopped using nano-titanium dioxide in its donuts’ powdered sugar in 2015.

      “To avoid foods rich in titanium oxide nanoparticles you should avoid processed foods, and especially candy. That is where you see a lot of nanoparticles,” — Gretchen Mahler, PhD, study co-author and assistant professor of biomedical engineering at Binghamton University, State University of New York. (4)

      Beyond that, many chewing gum products contain emulsifiers to retain flavor and keep gum from sticking to your teeth. (5) The trouble is, many emulsifiers act almost like detergent in your digestive tract, throwing off the natural balance of your gut flora. In fact, research in lab animals suggests certain emulsifiers used as food additives could contribute to colon cancer development.

      Is Chewing Gum Bad? More Reasons to Stop

      Migraines

      For children and adolescents dealing with vicious migraines and tension headaches, the natural solution could be right under their noses: Stop chewing gum. A small study published in Pediatric Neurology discovered that nixing gum led to significant improvements in 26 out of 30 adolescents in the study. Amazingly, 19 of them experienced complete headache resolution. No pills, no treatments — they just stopped chewing gum. (6)

      If you’re trying to figure out how to get rid of a migraine naturally, your gum habit is a great place to start. In tweens and teens, common proven headache triggers include stress, lack of sleep, hot weather, video games, noise, sunlight, smoking, skipping meals and menstruation. Now we can add gum to the list. Researchers aren’t sure if it’s the artificial sweeteners or a TMJ issue related to gum and headaches, but the good news is we can stop many headaches with this simple step. (7)

      Sinister Sweeteners

      You’d expect fake sweeteners like aspartame in diet soda, but chewing gum? Come on! Different chewing gum companies turn to ingredients like aspartame, sorbitol, high-fructose corn syrup, acesulfame K, sucrolose and xylitol. Some actually use multiple fake sweeteners in a single gum product.

      These ingredients are linked to serious health issues like tooth decay, liver fat buildup, type 2 diabetes, heart disease, leukemia, lymphoma, kidney tumors and more. Acesulfame potassium, also known as acesulfame K, is among the most common artificial sweeteners detected in breast milk. That’s troubling, since the ingredient is also linked to thyroid dysfunction. Sucralose harms the gut, throwing off healthy levels of enzymes and disrupting the microbiome. (8)

      While xylitol and sorbitol may seem more natural, these processed sugar alcohols aren’t absorbed well by the body and cause an allergic reaction for those who have a sensitivity to it. And then there are the digestive sugar alcohol and xylitol side effects, including bloating, gas, cramping and diarrhea. And get this: Its laxative effect is so pronounced that it’s actually part of the chemical makeup for many over-the-counter laxatives.

      Special note to dog owners: Xylitol and other sugar alcohol-based sweeteners are life-threatening toxins to dogs. Be mindful of breath mints, candies, sugar-free gum, frozen desserts and other foods when your pets are around. (9)

      Better Bad-Breath Fighters & Gum Alternatives

      Bad breath is a good excuse to reach for gum, but as you can see, the side effects are bad news, especially for your gut. Luckily, there are better ways to cope. After ruling out potential underlying issues for bad breath, you can turn to these things to naturally improve your breath:

      Eat parsley.
      Drink enough water, especially tap into the benefits of lemon water.
      Learn how to safely tap into peppermint oil benefits.(Not recommended for young children.)
      Learn about oil pulling with coconut oil.
      Avoid grains and added sugars.
      Final Thoughts on ‘Is Chewing Gum Bad for You?’
      American played a huge role in spreading the popularity of chewing gum all around the world.
      However, today’s ingredients include fake dyes and flavors. But perhaps most concerning is nanoparticle-sized titanium dioxide, an ingredient used in everything from gum, candy and bread to paint and plastics.
      Nano-titanium dioxide helps create a vibrant white color, but scientists now show that it can impact small intestinal cells in a way that blocks absorption of key nutrients, slows the metabolism, increases inflammation and weakens the gut’s ability to protect against dangerous pathogens.
      Chewing gum is also linked to migraines and tension headaches in children and adolescents.
      There are still some chewing gum companies that rely on old-fashioned, real-food ingredients, but they are sometimes harder to come by.

      Source: www.draxe.com

      Outside Allergies & cross reacting foods

      by

        Environmental allergens/Cross-Reacting Foods

        I hear my clients or friends talk about the plants they are allergic to, what about the foods that we take in from those same plants and trees, do you consider those? It’s easy to feel the immediate effects of the blooming trees but not the delayed response of gluten or dairy allergy 2-5 days later.  

        When your immune System is low, the outside allergies present themselves quickly.  A food panel is more valuable and  important to your health then knowing what tree you are allergic too.  Let’s take a look at the inside of our bodies first and build those systems up so the outside environment has less of an affect on us.  

        Five categories of cross reaction and some of the key foods involved.
        This is not intended to represent all possible environmental allergens, or all possible cross-reacting foods. Instead, it is meant to provide you with examples of common pollen allergens and commonly cross-reacting foods.

        Environmental Allergen                  Cross-Reacting Foods
        1. alder tree pollen                               1. almonds, apples, celery, cherries, peaches, pears, parsley, hazelnuts

        2.grass pollen                                       2.melons, tomatoes, oranges

        3.mugwort weed pollen                    3.carrots, celery, coriander, fennel, parsley, bell peppers, hot peppers, sunflower seeds

        4.ragweed pollen                                 4.bananas, cantaloupe, cucumbers, zucchini, honeydew, watermelon, chamomile

        5.birch tree pollen                             5. almonds, apples, apricots, carrots, celery, cherries, coriander/cilantro, fennel, hazelnuts, kiwifruit, lychee fruit, nectarines, oranges, parsley, parsnips, peaches, pears, bell peppers, hot peppers, persimmons, plums/prunes, potaotes, soybeans, wheat

        Environment-food cross reactions can be as complicated or even more complicated to recognize as food allergies and food intolerances. On the environment side, they might be seasonal and only a problem during certain times of year. On the food side, they are likely to be year round, and may involve a half dozen or more foods. Blood work is strongly recommended to identify the cause of “allergy Symptoms”.

        For more information I can order the correc labs for you to get the answers you are looking for, just email, call or text me and we can set up a consultation.  If you would like more information on this article:

        http://whfoods.org/genpage.php?tname=faq&dbid=51

        Potassium Info & Top Ten Foods highest in this essential nutrient

        by

          Potassium Rich Foods-Top ten

          Potassium is an essential nutrient used to maintain fluid and electrolyte balance in the body.
          Potassium is the third most abundant mineral in the body and is a required mineral for the function of several organs including the heart, kidneys, brain and muscular tissues.
          Potassium also plays an important role in keeping the body hydrated and works with sodium to support cellular function with your bodies sodium-potassium pump.
          Potassium deficiency symptoms can include severe headaches, dehydration, heart palpitations and swelling of glands and tissues.
          Also, potassium deficiency can lead to:
          * Fatigue
          * Irritability
          * Muscle cramps
          * Weight gain
          * Increased blood pressure
          * Cellulite buildup
          The main culprits that can cause low levels of potassium are endurance cardiovascular exercise without proper hydration, vomiting, diarrhea and a diet low in fruits and vegetables.
          Unless you are on dialysis, or have a special condition, overdose of potassium from natural sources is very rare.
          The RDA for potassium is 4700 mg/day.
          Keeping in mind Sodium should be 2300mg.
          Think Double potassium for your sodium intake!
          Consuming these 3 servings of this high potassium foods list daily to ensure optimal levels of potassium.
          Top 10 Potassium Rich Foods List
          1) Avocado. 1 whole: 1068 mg (30% DV)
          2) Spinach. 1 cup: 839mg (24% DV)
          3) Sweet potato. 1 medium: 952 mg (27% DV)
          4) Coconut Water. 1 cup 600 mg (17% DV)
          5) Kefir or Yogurt 1 cup: 579 mg (15% DV)
          6) White Beans ½ cup: 502 mg (15% DV)
          7) Banana 1 large: 422 mg (12% DV)
          8) Acorn squash 1 cup: 899 mg (26% DV)
          9) Dried apricots ½ cup: 755 mg (22% DV)
          10) Mushrooms 1 cup: 428 mg (27% DV)

          Potassium Health Benefits
          Cramps
: One of the main benefits of consuming high potassium foods is decreased muscle cramping and improved muscle strength.  Muscle cramps are a common side effects of low potassium levels.  This can happen if an athlete becomes dehydrated and isn’t consuming enough potassium rich foods before and after exercise.
          Reduced Risk of Stroke
: Several observational studies have found that those with high potassium levels experience a lower risk of stroke. The health benefits of potassium are likely through reduction of blood pressure combined with a diet high in fruits and vegetables.
          Alleviation of High Blood Pressure (Hypertension): 
Studies show that a diet high in potassium, especially potassium from fruits and vegetables, lowers blood pressure. This is especially true if the increase in potassium foods is not accompanied by an increase in high sodium foods.
          Reduced Cellulite Appearance
: One of the main causative factors of cellulite buildup is fluid retention.  Most people consume far too much sodium and not near enough potassium.  Sodium brings nutrients into your cells where potassium helps flush excess waste out of your cells.  For this reason, if you reduce sodium intake and start consuming potassium rich foods you can reduce the appearance of cellulite.

          Osteoporosis Protection
: Several studies have found a relation between increased bone density and increased intake of dietary potassium. These studies were true even for post- menopausal women and older men.

          https://draxe.com/top-10-potassium-rich-foods/

          WHAT IS THE GLYCEMIC INDEX?

          by

            WHAT IS THE GLYCEMIC INDEX?
            Carbohydrates are an essential part of our diets, but not all carbohydrate foods are equal. The Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels. Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and insulin levels.

            There are three ratings for GI:

            Low = GI value 55 or less
            Medium = GI value of 56 – 69 inclusive
            High = GI 70 or more

            So why do we need good quality Low GI carbohydrates?
            You need carbs as they break down into glucose in your body providing the main fuel for our brains and nervous systems, the preferred source of fuel for most organs and our muscles during exercise.

            To help make healthy low GI choices quick and easy when you’re shopping, the Glycemic Index Foundation developed the GI Symbol. It guarantees that
a food has been tested by independent experts to be low GI and meets strict nutrient criteria.
            Source: http://www.gisymbol.com/about/glycemic-index/

            Source: http://www.glycemicindex.com
            The glycemic index (GI) is a ranking of carbohydrates on a scale from 0 to 100 according to the extent to which they raise blood sugar levels after eating. Foods with a high GI are those which are rapidly digested and absorbed and result in marked fluctuations in blood sugar levels. Low-GI foods, by virtue of their slow digestion and absorption, produce gradual rises in blood sugar and insulin levels, and have proven benefits for health. Low GI diets have been shown to improve both glucose and lipid levels in people with diabetes (type 1 and type 2). They have benefits for weight control because they help control appetite and delay hunger. Low GI diets also reduce insulin levels and insulin resistance.

            Recent studies from Harvard School of Public Health indicate that the risks of diseases such as type 2 diabetes and coronary heart disease are strongly related to the GI of the overall diet. In 1999, the World Health Organisation (WHO) and Food and Agriculture Organisation (FAO) recommended that people in industrialised countries base their diets on low-GI foods in order to prevent the most common diseases of affluence, such as coronary heart disease, diabetes and obesity.

            Selenium for your Thyroid Health

            by

              Selenium Health Benefits and the Best sources

              Do you have an under active Thyroid? Are you getting the vitamins and minerals needed to support the process?  Here is some info on why Selenium is important to the process.  Soaking your nuts and seeds for best absorption will help your already stressed out body.

              Antioxidant Protection
              Selenium is required for the proper activity of a group of enzymes called glutathione peroxidases. (sometimes abbreviated “GPO” or “GPx” for a glutathione peroxidase enzyme.) These enzymes play a key role in the body’s detoxification system and they also provide protection against oxidative stress. (Oxidative stress is physiological circumstance in which there is excessive risk of oxygen-related damage to the body.) Of the eight known glutathione peroxidase enzymes, five of them require selenium.
              In addition to the activity of glutathione peroxidase, selenium-containing enzymes are involved in recycling of vitamin C from its spent form back to its active one, allowing for greater antioxidant protection.

              Support Normal Thyroid Function
              A selenium-containing enzyme is responsible for transforming a less active thyroid hormone called T4 into the more active T3. As you’ll see below in the Relationship with Other Nutrients section, selenium and iodine work together to keep thyroid function strong and consistent.
              Like the antioxidant protection issue, this is not just an esoteric concern. Researchers have been able to induce problems with the thyroid gland in just two months of a low-selenium diet.
              Probably, if you’ve read about food sources of selenium, you’ve read about Brazil nuts as a strong source of the mineral. Depending on where they are grown, this is likely to be true—one ounce of Brazil nuts may contain as much as 10 times the Dietary Reference Intake (DRI) recommendation for selenium intake.
              Other exceptionally selenium-rich foods include oysters, clams, liver, and kidney. Each of these foods is likely to contain double to triple the DRI in a serving.
              Fish and shellfish make up an outsized proportion of our excellent and very good sources. After these come other animal meats, many of which fall in the very good category. Close behind are whole grains and seeds, both of which are well-represented in our good selenium sources category.
              http://whfoods.org/genpage.php?tname=newtip&dbid=144&utm_source=daily_click&utm_medium=email&utm_campaign=daily_email

              Urinary tract Info and Suggested Natural healing approach

              by

                Urinary tract Info:
                Commonly also call bladder infections. There is a disturbance in the bacterial flora that protects the urinary track and anabiotic’s lead to reoccurring infections.

                Doubling probiotics such as L. Acidophilus is highly recommended. At least 20 billion CFU’s. 50-100Billion CFU’s would be more beneficial and HIGHLY recommended.

                Acidity levels are too high in the body when the pH is disrupted there is fermentation of vaginal glycogen to lactic acid. Alkalinity is Key, must add more Green into the diet. ORGANIC EATING is SO Very IMPORTANT!!!

                Eliminating of dairy, yeast, and soy products are recommended to rebalance pH. Limiting grains, sugar, caffeine, and alcohol, and refined carbohydrates.
                At least 64 oz water a day. Decaffeinated tea counts as water. Eliminate food allergens. Allergy Blood work is your best Road map to gut and immune support and healing.  Blood Tests are available and easy!

                Recommended foods:
                Use healthy cooking oil such as olive oil (don’t heat olive oil) or coconut oil.
                Eat Less red meats and more lean meats such as fish, but no soy.
                High fiber foods include beans root vegetables such as yams or sweet potatoes and psyllium husk.
                Antioxidant rich foods including vegetables like bell peppers and squash.
                **Fruit in the morning including cranberries, blueberries,and cherries. If you’re going to drink juice make sure that it is unsweetened. Please eat your fruit, better for you unless you are juicing. Best for digestion if fruit is first thing in the morning and by itself or for your first snack, eaten alone.**

                Recommended Vitamins:
                Probiotics and digestive enzymes ALWAYS!! Double if taking antibiotics!
                Multi Vitamin
                Vit D: 2000-4000 IU
                Fish oils 1000mg and or Flax seed, 3x a day. Could go up to 6000mg
                Super Greens
                Amino Acids
                Vit C: 1000mg a day
                Grape seed oil 100-300mg
                Magnesium 200-300mg 3x a day
                Zinc: 30mg a day

                Recommended Botanicals:
                Cranberry
                Aloe Vera: up to 32oz per day
                Gotu Kola is great extract tea to help balance pH. 60-120mg
                Uva Ursi ( upland cranberry or bearberry) is a powerful antiseptic herb.
                Dried leaves or tea: 1.5-4.0 (1-2 tsp)
                Goldenseal herb has antimicrobial agents. Dried root or tea: 1-2g

                Other herbs that are recommended: green tea, cats claw, milk thistle, and reishi mushroom.

                Herb Vs. Spices

                by

                  Herb Vs. Spices
                  The difference between the two is where they are obtained from a plant.

                  Herbs come from the leafy and green part of the plant.
                  Spices are parts of the plant other than the leafy bit such as the root, stem, bulb, bark or seeds.

                  We often hear the term “herbs and spices”. As any amateur chef knows, herbs and spices are vital ingredients in many dishes. They add flavor, aroma, color, texture and even nutrients.

                  Both spices and herbs are parts of plants (fresh or dried) that are used to enhance the flavor of foods. They’ve also been known to preserve foods, cure illness and enhance cosmetics.

                  Herbs are usually grown in more temperate areas than spices and have great medicinal value and are also used in the preparation of cosmetic products.

                  Spices are usually dried before being used to season foods. Unlike herbs, they are grown in more tropical countries. They’ve also been known to preserve foods and some have medicinal value, such as turmeric with its anti-inflammatory, anti-fungal properties.

                  Despite the above clarification, according to the American Spice Trade Association, spices are defined as “any dried plant product used primarily for seasoning purposes”. This really broadens the definition of spices, allowing it to include herbs, dehydrated veggies, spice blends and spice seeds.

                  Here are a few example of herbs and spices, along with their reported nutritional/health benefits.

                  Spice Nutrition
                  Cinnamon
                  Lowers blood sugar levels, LDL (bad) cholesterol and triglycerides especially in people with type 2 diabetes

                  Ginger
                  Can stop nausea and may also relieve heartburn

                  Cloves
                  Have antibacterial, antiviral, antifungal and antiseptic properties; they are known for relieving flatulence and can actually help promote good digestion as well as metabolism

                  Chili
                  Contains capsaicin which puts the heat in chilies, may lower the risk of skin and colon cancers, shown to suppress appetite and boost metabolism

                  Mustard seeds
                  Contain phytonutrient compounds that protect against cancers of the gastrointestinal tract; believed to reduce the severity of asthma

                  Herb Nutrition
                  Basil
                  Rich in Vitamin A and K. Assists with combatting bowel inflammation and rheumatoid arthritis

                  Oregano
                  Assists with inflammation

                  Mint
                  Helps with digestion and asthma

                  Parsley
                  Protects against rheumatoid arthritis, antioxidant-rich, fights cancer, high in vitamin C and iron.

                  Thyme
                  Contains the oil, thymol, especially helpful for chest and respiratory problems, also acts as an antiseptic and disinfectant.

                  Old Label vs. New labeling on food-FDA Announement

                  by


                    Old vs New Label – What’s Different?
                    While much of the new label’s look isn’t drastically different from the old label, the information and layout have been revamped. According to the FDA’s announcement, the most notable differences between the old and new label include:
                    * Increasing the type size for “Calories,” “servings per container,” and the “Serving size” declaration, and bolding the number of calories and the “Serving size” declaration to highlight this information.
                    * Requiring manufacturers to declare the actual amount, in addition to percent Daily Value of vitamin D, calcium, iron and potassium. (They can voluntarily declare the gram amount for other vitamins and minerals.)
                    * Changing the footnote to better explain what percent Daily Value means. It will read: “*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.”
                    * Adding the “Added Sugars” declaration directly beneath the listing for “Total Sugars.”
                    * Removing “Calories from Fat” because research shows the type of fat is more important than the amount.
                    * Serving sizes must be based on amounts of foods and beverages that people are actually eating, not what they should be eating.

                    Image source: U.S. Food and Drug Administration
                    Now that you have a better understanding of the new label, let’s discuss some labeling strategies you can use to meet these label requirements without causing major disruptions to your business.
                    Label Tips for Manufacturers
                    Updating your labels can be a pain but with some planning, it can be a much easier process. Below are some suggestions to help you get started on your path to FDA label compliance:
                    * Mask old info with cover-up labels: Also known as “block out labels,” this unique label material allows you the ability to completely cover up the old Nutrition Facts while continuing to use the last of your label inventory.
                    * Embrace a new label look: Updating labels with the new Nutrition Facts can be the perfect opportunity to evaluate your current label design and try something new or make improvements.

                    Gluten-free food labels under new FDA rules

                    by

                      Gluten-free food labels under new FDA rules

                      * The terms, “gluten free,” “no gluten,” “free of gluten” and “without gluten” can be used on labels of foods that meet the FDA gluten-free standard.
                      * No universal symbol will appear on packages to indicate that a food meets the FDA gluten-free standard. If a food company wants to indicate that a product meets the standard, it has to use one of the gluten-free terms.
                      * Certification seals from third parties, for example a seal from the Gluten Free Certification Organization, can continue to be used on labels. The FDA says it does not endorse or recommend any particular certification seal. Any food that uses a third party certification seal must meet the FDA labeling requirements at a minimum. Typically the standards for certification seals are stricter than the FDA requirements.
                      * The label format is left up to food makers; the FDA does not have a mandated design or any requirements for where the gluten-free label has to be placed.
                      * Food makers can continue to use the terms, “made with no gluten containing ingredients” and “not made with gluten containing ingredients.” If the terms are used in conjunction with a gluten-free label, the product must meet the FDA standard. If the terms are used without a gluten-free label, the FDA says, “consumers should not assume the food meets all FDA requirements.”
                      * Food makers can continue to use advisory statements such as, “Made in a factory that also processes wheat products” on a food that also has a gluten-free label. The FDA says it will need to “look at foods on a case by case basis to determine whether a specific advisory statement with a gluten-free claim would be misleading.” Any product with the advisory statement and gluten-free label would have to meet the FDA requirements.
                      * Naturally gluten-free foods can be labeled gluten free. This is a change from the proposed rules which would have prohibited the gluten-free label on inherently gluten-free foods including gluten-free grains and products like bottled water unless the label also said all foods of the same type were also gluten free. The final rule addresses concerns that some gluten-free grains, legumes and seeds have a high risk of cross-contamination. A gluten-free label on these kinds of products “provide the expectation that any gluten is less than 20 ppm,” the FDA says.
                      * Gluten-free labeling continues to be voluntary so even products that are gluten free may not be labeled as such. This is likely to come up most often with naturally gluten-free products with a low risk of cross-contamination, fruits and vegetables for example. The lack of a gluten-free label does not mean the food contains gluten.