Corn Dogs from Foster Farms, the best of an All-American Favorite (and Gluten Free!!!)

If you're like me, one of the most difficult things about living with celiac disease is saying goodbye to some of your favorite childhood foods.  Now imagine if you're someone who isn't suffering from celiac disease, but have chosen to adopt a gluten free lifestyle in order to support someone who has.  If you're lucky enough to live with someone this supportive, then perhaps the only thing that makes you happier than finding a gluten-free version of one of your most-missed-foods, is when you can find one of theirs!

My husband loves corn dogs.  In fact, judging by every birthday party, playground, fair ground and sporting event photo I have seen from between the ages of 2 and 20 something, I think it's safe to say he grew up on them.

We were lucky enough to discover Foster Farms gluten free corn dogs, and we both agree they're delicious!  It turns out these delicious golden brown treats on a stick are but one product of an impressive gluten free line-up produced by Foster Farms.

Now, for those of you who are looking to stay away from red meat and/or pork products, the franks in the center are made from chicken, but still have that juicy, smoky, salty flavor that works so well with the sweet batter which surrounds it.

These corn dogs can be prepared in the oven, deep fryer or microwave.  We tried all three ways and found that we liked the oven best.  The corn dogs come having already been pre-fried and we didn't see too much difference between re-frying them and heating them in the oven.  Obviously, the microwave was our least favorite method, but still very edible, and in a pinch perfectly good compared to other food-on-the-go options.  We found that wrapping them in a moist paper towel does preserve the corn batter coating a bit more in the microwave.

On the corn dogs themselves, there is not much we can say other than these are really good corn dogs-- not good gluten free corn dogs, or good for gluten free corn dogs-- just really good corn dogs.  The batter has a nice balance of sweet corn and honey which come together nicely into that fried corn bread texture which traps the moisture and savory flavors of the hot dog. 

Our favorite topping was a spicy yellow mustard sauce we made by combining classic yellow mustard and tangy horseradish.  For those of you who like the heat some mince jalapeno or a splash of tabasco really help create a sweet, savory and spicy masterpiece!

Food Allergy/IntoleranceTesting, To Do or Not To Do?

While I'm studying up on food allergies and food intolerance's, I'd like to hear what you think on food allergy/intolerance testing. Have you, or anyone you know been tested to deduct what your food intolerance are?

 

First - I've come to learn there's a big difference between a food allergy and food intolerance.

 

WebMD defines both: 

• a food allergy "is an immune system response. It occurs when the body mistakes an ingredient in food -- usually a protein -- as harmful and creates a defense system (antibodies) to fight it. Food allergy symptoms develop when the antibodies are battling the "invading" food. The most common food allergies are peanuts, tree nuts (such as walnuts, pecans and almonds), fish, and shellfish, milk, eggs, soy products, and wheat." 
• A food intolerance on the other hand is "a digestive system response rather than an immune system response. It occurs when something in a food irritates a person's digestive system or when a person is unable to properly digest or breakdown, the food. Intolerance to lactose, which is found in milk and other dairy products, is the most common food intolerance."

Thus far, I've only been told about Alcat, which claims to:

"accurately and objectively measure leukocyte cellular reactivity in whole blood, which is a final common pathway of all mechanisms. The test utilizes electronic, state of the art, hematological instrumentation. Standard allergy tests, such as skin testing or RAST are not accurate for delayed type reactions to foods and chemicals. They measure only a single mechanism, such as the effect of mast cell release of histamine or the presence of allergen specific IgE molecules. Delayed reactions to foods and chemicals are NOT IgE mediated.

The ALCAT Test also differs from standard IgG tests in that they rely exclusively on one immune pathway, serum levels of immunoglobulin G (IgG). In fact, high food specific IgG titers are indicative only of exposure, not necessarily intolerance.

The ALCAT Test reproducibly measures the final common pathway of all pathogenic mechanism; whether immune, non-immune, or toxic. It is the only test shown to correlate with clinical symptoms by double blind oral challenges, the gold standard."

I've recently started reading "Your Hidden Food Allergies are Making You Fat,"

 (written by co-founder of Alcat, Roger Deutsch) and reviewing the Alcat testing system, but, I've also read Dr. Weil's claims that the only way to verify food intolerance testing is by eliminating foods and testing your reactions. The food rotation/elimination process is also part of Alcat's system. 

 

I'm intrigued and tempted - but, cautious nonetheless. I've listened to the DVD that comes with Alcat information for potential customers, where Roger Duetsch the co-founder, and Dr. David Brady, an Associate Professor of Clinical Sciences at the University of Bridgeport discuss Alcat testing.  During their interviews, they admit the food testing is 83% accurate, but, claim this is the best percentage out there.

 

Who's right?

What do you know about the subject?

Appreciate you shedding some light!