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Home https://server7.kproxy.com/servlet/redirect.srv/sruj/smyrwpoii/p2/ Business https://server7.kproxy.com/servlet/redirect.srv/sruj/smyrwpoii/p2/ Bob's red mill has become a glue-free gullet, outlined by his time: Salt: NPR

Bob's red mill has become a glue-free gullet, outlined by his time: Salt: NPR



Bob Moore, the founder of Bob's Red Mill and Natural Foods, checks the grain at the company's plant in Miluwki, Ore. The pioneer producer of gluten-free products invests in whole grains as well as beans, seeds, nuts, dried fruit, spices and herbs.

Natalie Bering / Bloomberg through Getty Images


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Natalie Berring / Bloomberg by Getty Images

Bob Moore, the founder of Bob's Red Mill and Natural Foods, checks the grain at the plant in Miluaujie, Ouda. The pioneer producer of gluten-free products invests in whole grains as well as beans, seeds, nuts, dried fruit, spices and herbs.

Natalie Berring / Bloomberg through Getty Images

Bob Moore, the 90-year-old founder of Bob's Red Mill, was only a couple of years working on grinding whole grains in a processed animal mill in Portland, Oregon. some gluten-free Seattlites who have come up with a business proposition: Use your business contacts to help them buy bulk xanthan gum, a ingredient used in gluten-free baking to reproduce the elasticity of gluten

This is the beginning of the 80- years. Moore has never even heard of celiac disease – a serious autoimmune disorder where the intake of gluten-protein in the intestine damages the small intestine – even less gluten-free diet. But he made the purchase, sold half of the gluten intolerance group (GIG) and heed this potential market.

When an incinerator burned the original mill in 1988, Moore realized the new facility he moved in, which was larger and had separate rooms where gluten-free products could being completely separated from the sticky ones, would finally allow him to do more for people like the GIG women who talked to him for so many years

Although references to celiac diseases resemble the 5th century [19659012] only in 1930 a possible relationship was established between celery and wheat . It took decades before gluten-free diets became a widespread treatment for people with celiac disease. By then, most Celiacs had been treated with a diet of up to 200 bananas per day, as Jill Neimark wrote about NPR.

So far, there have been limited opportunities for people with celiac disease or sensitivity to non-celiac disease. "If you want to imagine it as dry, dusty soil – it's gluten-free bread in the 1990s," says Megan Oarput Russell, a San Francisco writer who has been on a gluten-free diet since the 1990s and has been officially diagnosed with celiac 12 years ago. She regularly wore rice crackers and peanut butter as an emergency snack because so few people understood what foods contain gluten. Most gluten-free products that existed then "tasted like rubbish or nothing," says Orpwood Russel. It was not a market where most companies were trying to get in.

It's so surprising that Bob's Red Mill, then a relatively small whole-grain maker, did it. Today, the company sells more than 100 different gluten-free products that are targeted to this market from planting

"If they're going to be grown without gluten, that's all you'll do," says Moore. Farmers can not alternate crops of gluten-free millet with wheat or barley, nor can these plants be grown close enough to pollute gluten-free crops. They also need separate crop equipment, from harvesters to storage tanks. "And yes, we pay more for it," says Moore. "If you have these handling procedures, you'll charge more for it, and that's OK until you take advantage of people."

This has become a big business. The full wing of Bob's Red Mill at 325,000 square meters is currently dedicated to gluten-free foods. Megan Keyley, manager of food safety and food quality, says that in the first days of gluten-free food, "we had so little that literally made it by hand," taking a sample pipette and testing it for a gluten

Gluten-free products are sold at Bob's Red Mill and Natural Foods in Milwaukie, Ore.

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Gluten-free products are sold at Bob's Red Mill and Natural Foods in Milwaukie, Ore.

Natalie Behring / Bloomberg by Getty Images

Machines are needed to help with the process now, and the gluten-free lab is working 22 hours a day. Raw materials are tested at delivery, then again after grinding and at least once again in final form. "Something in his life can be tested up to four times," Keila says. According to the current guidelines of the Food and Drug Administration, products should have less than 20 parts per million gluten to be labeled without gluten.

Keylli explains that in random form a random sample may not take "the few fruits of rape wheat" in the divisions of garbanzo they use to make garbanese flour. As the blends become more homogenized, the machine is more likely to sense the gluten content. If there is gluten, employees tend to eradicate it. Bob's red mill wants to keep his reputation as one of the most reliable companies for people with serious gluten allergies, even if many of these people think the federal standard for gluten should be closer to zero per million.

Fortunately, Red Mill has such a big gluten free business, products that are positive for gluten above the normal amount are not lost. "We move it to the conventional line," Moore says. "It just does not happen in a gluten-free bag." Moore, who became aware of the unsatisfied need for gluten-free beforehand by many companies, seems impressed by the stubbornness of defenders like GIG who have helped create today. a big market for gluten-free foods. Unlike a company that creates a new product and then advertises it to customers to convince them to buy it, gluten-free foods have just begun to be a campaign by ordinary people. most plants that can be ground can be grains in their own way. "I'm in the grain business, so it makes sense to supply them.

At the factory floor, the smell of coconut and almonds, packed in flour bags, tasty from celiac, hangs sweeter in the air. The gluten-free world has gone a long way since the days of fragile breads that seem to break into dust if left unattended. "I've never tried to sell it," he says about his gluten-free products. He is a journalist based in Portland, Ore.
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