Ah, Timmy's....
There's a joke out there that says, "If someone tells you they're going to Timmy's, and you don't ask 'who is Tim?' then you know you're Canadian."
Just saying the name evokes visions of Double Doubles and honey glazed donuts, road trips and happy mornings watching hockey at the rink.
For myself as a nutritionist, it conjures up visions of caffeine, sugar, fat and processed, refined chemicals.
So when I heard that Tim Horton's had announced the launch of Gluten Free coconut macaroons, I had to suppress a shudder (or two or ten).
Gluten free has become such a buzz word lately, and the market for gluten free products has exploded, with more and more stores and restaurants now boasting gluten free this and gluten free that. This is good news for people with celiac disease, who for the sake of their health and well being should not eat foods containing gluten.
However, what I am finding more and more, is that people who reach for many of these gluten free products don't have celiac or IBS or even a sensitivity to wheat, but think that gluten free products will help them lose weight or are healthier for them than other gluten containing processed and refined products. This is due in large part to the success of a certain best-selling book out there. Many consumers are buying into the manufacturers promise of 'healthy' and 'natural' gluten free products, when they are anything but natural and healthy. I have actually seen a brand of water advertising the fact that they are gluten free. Really? When did water ever contain gluten?
This gluten free craze reminds me of the low fat food insanity (this just added more sugar to foods), and the need to add Omegas to every conceivable food out there (orange juice with Omegas just sounds fishy to me).
Which brings me to the big promotion by Tim Hortons and the response by the public so far, to the Gluten-Free Coconut Macaroons. Gluten-Free? Sure. Healthy? Anything but. (not that I have ever said any product by Tim Hortons was healthy. I still say that they put MSG in their coffee and steeped tea as an addictive substance to keep you coming back) They definitely have taken out the gluten, but have added a ton of sugar, unhealthy fats and oils, and un-pronounceable chemicals. Just have a look at the ingredient list below - yum, yum, blech. Among other things that concern me on the list, and there are many, is the one labelled natural flavour. Did you know that MSG, Aspartame and bugs are all considered "natural flavors"? Natural flavours are also made with pesticide laden corn and grain products. Grain products (mostly wheat) = gluten. Craving this product yet?
Here is the ingredient list that the head office for Tim Hortons kindly supplied me with when I asked for the ingredients for their new product.
You know, I get it. You want to be healthier, and as a nutritionist I often recommend that my clients cut gluten from their diets. Believe me, I know that taking gluten out of your diet can be a difficult thing to do and when companies promise gluten free versions of your favourite foods, it's tempting to buy them. However I would far rather see someone cut gluten out by choosing healthier grain alternatives , such as quinoa, amaranth, teff, and millet, than by choosing those prepackaged, chemical laden food like substances. If you are not gluten sensitive or celiac, you can still have bread, just choose sprouted breads, such as Ezekiel, which are very tasty.
I guess what I'm trying to say here is, don't always be so quick to jump on the next health craze bandwagon. Do your research. Talk to a qualified health care practitioner and get their thoughts and recommendations. Remember that the key to eating healthy, is eating foods as close to their natural state and choosing organic whenever possible. And if you do choose prepared or processed foods, read the label and the ingredients very, very carefully. If you can't immediately picture the food that is listed on the label, or it sounds like it belongs in a laboratory, put it back on the shelf.
If you are interested in learning more about how to reduce or eliminate gluten from your diet, or want to know how to take the guess work out of reading nutrition labels, please contact me. I offer 30 minute nutritional and wellness assessments in person or by Skype.
I’m in the process of an elimination diet to determine the causes of my eczema. I’ve pretty much given up purchasing any kind of processed food because I no longer trust the labeling. Luckily I like to cook and also like a challenge 🙂
Thanks for stopping by Lydia. I find that one of the biggest challenges my clients have on the road to better health is cooking. Our society has become such an instantaneous food society, that the art of cooking delicious foods has almost been lost. Good for you, and good luck with your elimination diet! IF you need any help at all, please let me know!
Bit confused. You say “Grain products = gluten”. I don’t believe that is strictly true, especially as you go to mention other alternative grains as being okay.
Hi Richard, I should have clarified that when grains are listed, they are more than likely wheat/gluten grains. Most companies when they are using grains as a filler or a ‘natural’ flavour, are using the least expensive grain possibly, which usually translates to corn, soy or wheat. Sorry for the confusion.