North Carolina Newspapers

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Maria Githua
Staff Writer
Along with Increasing tech
nology has come the danger of
duplicating nature using science to
clone animals and plants. Geneti
cally engineered and laboratory
cultured food is now stocking su
permarket shelves, and the effects
are major. Every day, television
ads and online sources are full of
messages that address the health
concerns of audiences. Some are
hitting the jackpot and looting the
public with their “wonder" tips. diet,
pills and so on. The public is at
Photo courtesy http://www.dailygalaxy.
crossroads about whom to trust.
The fast lives we lead are the
result of a money-driven economy,
leaving us no time to slow down
and make healthy foods. One
would argue that there is absolute
ly no need to, not when there are
fast foods industries that are a dial
away, thanks to technology. We ■
can have instant service delivery-at
our doorsteps at our convenience:
With the onset of online sources,
one can spend all day glued at
one’s computer screens and get
everything done with the click of a
mouse. Our generation has bred
couch potatoes; we no longer take
walks to the park to meet friends,
not when we can meet at our
online "park" called Facebook. As
technology continues to take over
our lives, what is in store for us?
Supermarkets also have ready
made food, filled with preserva
tives. Every time we open a soft
drink or any other beverage, we
down chemicals. The preserva
tives, colors, flavors and other
additives have turned the lab to the
21st century “fami,” where plants
and animals are grown and fed
hormones. This biological interfer
ence is affecting consumers. When
I walk around, I cannot help but
notice how tall or obese our nation
is getting. This is obviously a hot
debate to touch on, but it is a major
concern, and if we do not stop the
technological tampering with na
ture, we are in trouble. Right now,
most of us are not entirely healthy
without supplemental pills; fruit has
been replaced with multi-vitamin
pills. The debate concerning the
health care system is between
average citizens and major indus*
tries that lobby in Washington, DC.
Most of us try to eat healthy foods,
but we cannot afford them. Salads
and other healthier options are
very expensive.
The good thing is that change
is possible, though consumers will
pay more for health and fitness.
So the next time you hit Belk Din
ing Hall, be certain that you make
healthy choices, and include a long
run with your friends in your daily
Photo courtesy
Gluten, continued from pg 3
discoloration or loss of enamel.
Since celiac disease is a chronic
disorder, the only treatment is the
lifelong adherence to the gluten-
free diet. When gluten is removed
from the diet, the small intestine
will start to heal and overall health
improves. Learning to adapt to the
gluten-free diet can be challenging.
It is essential to read food labels
and to be aware of what is in
everything you eat. Harmful ingre
dients Include unidentified starch,
modified food starch, binders,
fillers, extenders and malt. For
people with celiac disease, eating
can become a chore.
Always having to read labels
and staying aware of ingredients in
food can be a pain. A lot of restau
rants and grocery stores are now
offering gluten-free products, which
has become a huge help to those
with celiac disease. The Gluten In
tolerance Group of North America
has created the Gluten Free Res
taurant Awareness Program. The
program is supposed to help make
gluten-free dining safer and more
pleasant for people with celiac
disease. Participating restaurants
include Qutback Steakhouse and
Carrabba’s Italian Grill. Other
restaurants that offer gluten-free
menus are RF. Chang’s, Carino’s
Italian Restaurant, Fleming's Prime
Steakhouse, Chili’s. Chick-Fil-A,
Lone Star Steak House and Maca
roni Grill. Whole Foods carries a
large supply of gluten-free prod
ucts and even offers a gluten-free
bake house, offering customers
a line of gluten free breads and
baked goods. Trader Joe’s also
offers a wide variety of gluten-
free products. Betty Crocker has
just recently released four new
gluten-free dessert mixes. People
■ with celiac disease now have a
chance to eat brownies, choco
late chip cookies, chocolate cake
and vanilla cake. Because of the
recent attention to celiac disease,
consumers will start seeing a lot
more gluten-free products avail
able in their local grocery stores.
For more information on celiac
disease and the gluten-free diet,
check out the book, The G-Free
Diet, by Elizabeth Hasselbeck,
co-host of The View or visit www.

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