According to the journal of Pediatric Gastroenterology and Nutrition, 1 in 133 people in the general population have Celiac Disease, also known as gluten intolerance, whose symptoms can range from mild weakness, bone pain and intestinal discomfort to chronic diarrhea, abdominal bloating and progressive weight issues.  The average celiac shopper spends an additional 10 to 20 hours per month clarifying food labels for gluten content.  Gluten free product sales have grown by 14.6%, rapidly outpacing other key food categories, and even large retailers like Walmart are requiring suppliers to indicate gluten free on their products. 

In addition to Celiac sufferers, many people are adopting gluten free diets by choice.  Marketers estimate that 15% to 25% of consumers want gluten free foods even though only 1% of those are actually diagnosed with Celiac (www.glutenfreedom.net).  Alessio Fasano, medical director of the University of Maryland Centre for Celiac Research in Baltimore states that true gluten intolerance, once thought rare, is now getting attention that is long overdue.  In 2008, 110 000 Americans were diagnosed (up from 40 000 in 2003), however, if everyone with the disease were diagnosed, it would be 3 million.  Many who don’t have Celiac do have a milder gluten intolerance or sensitivity causing symptoms from bloating to rashes.  Benefits of a gluten free diet have also been seen in children with ADD, Autism and Asperger’s. 

 

With sensitivities like these on the rise, and the pace of life not slowing down to wait, there is a need for a gluten free snack that’s nutritious, easy and fast.  In an attempt to meet this need, many manufacturers rely on excess fat to replace gluten and retain the taste.  Michelle, disappointed by what she couldn’t find in that specialty aisle, turned to her culinary background to help her create what wasn’t readily available.   With the assistance of her Naturopathic Doctor, they developed a list of ingredients that would promote digestive health in conjunction with adhering to specific food allergies.  Protein is a necessary ingredient for a healthy nutritional balance and to create a sustained form of energy instead of the quick fix and inevitable crash that come from sugar and caffeine.  Since the Canadian Food Inspection Agency lists soy amongst its 9 priority food allergens, they looked to hemp protein.  A complete vegetarian protein, hemp boasts all 20 amino acids used in the human body, including all 9 essential amino acids.  Hemp protein provides the essential fatty acids – Omega 3 and Omega 6 in a 3:1 ratio, an excellent source of energy.  Each 30g serving of hemp protein provides almost 1/3 of our daily fibre requirements.  A source of complete proteins, dietary fibre and essential fatty acids, hemp provides the energy required to excel.
As an RMT and a yoga instructor, Lara Martens agrees that, “the use of hemp protein in the 2Go Energy bars keeps my energy high and my hunger at bay”.  Martens says that, she’s using the energy bars to train for her first half marathon and enjoys the variety of 2Go energy bars before and after her workouts.

 

2Go Energy bars and power truffles are gluten free, wheat free and soy free.  Created to be a portable snack with a purpose for busy people on the go providing energy 2 excel.