Ener-G Foods Inc. produces over 80 foods free of gluten, wheat, dairy, nut, and soy; 70 egg-free products; and all kosher-certified.
Not only are Ener-G products gluten-free, wheat-free, dairy-free, peanut-free, treenut-free, and kosher-certified products, but we also have products that are low in protein, low in phenylalanine, yeast-free, egg-free, and soy-free. Our bakery is dedicated gluten-free, guaranteeing that contamination from gluten will not occur.
Why Eliminate Gluten?
An amazing discovery was made in Holland during World War II. People who had been ill their entire lives suddenly became well. This intrigued Dr. Willem Dicke, a Dutch pediatrician, who began researching the chain of events. The studies determined that the one drastic change in their diet was the elimination of wheat, rye, oats and barley, all of which had been seized for use by the German armies. The Dutch population was living on bread made with flour ground from tulip bulbs. Further research indicated that the gluten in these grains slowly destroyed the villi, which line the walls of the small intestine. Once the villi were sufficiently damaged, the patient suffered from malabsorption, unable to obtain any nutrients from the foods that were ingested. It was found that by eliminating gluten from the diet, the villi would regenerate themselves and the patient would begin digesting their foods properly. The disease is called celiac sprue or non-tropical sprue. Once thought to be a hereditary disease afflicting persons of Northern European and Judaic descent, celiac disease is now known to affect many other ethnic groups including Mediterranean, African and Middle Eastern peoples. Once estimated to affects one in 2000 in the United States, it is now thought to be much more common. Once celiac sprue disease is confirmed, the only treatment is maintenance of a gluten-free diet for life.