mobiCeliac ACELMEX vs OatYes Uso e estatísticas

Tired of industrialized, nutrient void, chemically and gluten loaded food that leaves you bloated and fatigued? So are we. At OatYes we veer away from the mainstream and keep things… simple. We started our journey to gluten free foods not from a fad diet but as a result of celiac disease. Before we even knew what that actually meant, we battled itchy and burning extremities, horrible digestion issues, eczema-like skin symptoms, brain fog and a host of other horrible symptoms. Who would have thought that all of that came from eating plain old wheat bread? Crazy! As it turns out, during our (long) quest to find some relief for our symptoms, we stumbled upon studies that show that in the U.S alone, it is estimated that 20 million people may be suffering from gluten-sensitivity without even (or worst, ever) knowing it. Studies also estimate that 0.5–6% of the global population may also be affected. This wasn’t always the case, so what gives? Weren’t our ancestors primarily fueled by bread and water as the Torah says? Well, yes….. However, things have dramatically change since then. As a result of the heavy demand-supply chain reaction of the high-speed, mass-production methods of modern industrialized agriculture, wheat varieties that contain more immuno-reactive proteins than in the past have sprung up and this has caused an increased incidence of wheat-related disorders. Despite it being long known that wheat proteins can trigger disorders such as celiac disease or wheat allergies, gluten starches are consistently (and unnecessarily) used by manufacturers as cheap fillers/additives in almost all processed foods, even those sometimes found in health food stores! Our journey in coming to realization with this hasn’t been easy, but now that we know what works for us, we made OatYes to help other people in our situation. And even if you don't have any gluten intolerance/sensitivity, EVERYONE can and should benefit from wholesome, non-processed food that aids digestion and lowers inflammation all around. HOW DO WE DO THIS? ================== -We literally make everything from scratch and are selective as to what goes into our products. -We make our own gluten free sourdough starter which can help with better nutrient absorption and lower inflammation in the gut lining. [This is not the same as commercialized yeast, which does the exact opposite. ] -Our products do not contain animal by-products as they are completely vegan, thus contain higher amounts of fiber, antioxidants, and beneficial plant compounds. -We soak our flax/chia for better absorption, activating the enzymes in the seeds, & increasing the absorption of vitamins and minerals your body can absorb. -We use an array of nuts and seeds which are rich sources of heart-healthy fats, fiber, plant protein, essential vitamins and minerals. -All our ingredients are gluten free, with no refined bleach flour of any kind ever used. Only good ole gluten free Oats! KASHRUT ======== -Our standards of kashrut are high, and all our ingredients have the following hechsherim: Badatz Yerushalayim, Badatz Eida Chareidit, Rav Landau, and Badatz Manchester. -When the laws of shmitah apply, we make sure that all relevant ingredients are either sourced from outside of Israel or are grown hydroponically. -Pesach: Either we have run out of oats by then or we discard them. Though we are not against the selling of chametz, we personally never “sell and repurchase” our oats. Once Pesach has ended, we place an order of oats from England (from a non Jewish oat miller who is under the supervision of Badatz Manchester) and then they are brought in by our Israeli supplier who consistently only orders stock post Pesach. We hope you enjoy our products as much as we do!