Erika Schilck Gives You 5 Reason Why You Should Buy A Nima Partners Gluten Sensor

Erika Schlick is a Cookbook Author, Health Coach, and Blogger who has shared her journey with Lyme Disease and Celiac Disease through her blog posts and social media accounts. The Trail to Health has served as a platform to help and advise those who may find themselves in a similar situation. Schlick’s goal throughout everything is to make sure those who follow her can lead healthy and happy lifestyles no matter what their dietary restrictions may be.

As someone who has to eat gluten-free, she knows the challenges this presents when going out to eat, visiting friends, or traveling. She gives five reasons why people who must eat gluten-free should buy a Nima Partners Gluten Sensor.

1.  Cross-contamination

“There are certain foods at high risk of cross-contamination before they get to a manufacturing facility such as grains, especially oats, which are hard to keep gluten-free because of the nature of the fields and how they are processed,” explains Schlick. “Nuts and spices are also notorious for gluten cross-contamination. I can’t tell you how often I have been glutened by spices or nuts that should be gluten-free.”

2.  Certified gluten-free foods may present gluten

“This one surprises me every time I catch it. You would think that a food labeled gluten-free, should be gluten-free, but so often, this is not the case. Fortunately, I have been able to reduce the number of times this happens thanks to my Nima Partners Gluten Sensor,” share the food blogger. “Even foods that are certified gluten-free. I would honestly say about 30% of gluten-free packaged foods have gluten in them. This is very serious for someone trying to follow a gluten-free diet for their health.”

3.  Gluten-Free menus

“Restaurants have come a long way since I started eating gluten-free. Chefs are more educated and more prepared to handle gluten-free orders. The problem is there are a lot of people that eat gluten-free as a fad or diet, yet they also eat gluten, and it’s hard for chefs to take gluten-free requests seriously,” says Erika Schlick. “Having to make a meal truly gluten-free requires a lot of extra work to be mindful of cross-contamination. Some people order gluten-free food and then drink a beer or eat bread which makes the requests for gluten-free very muddy and makes kitchens not want to go the extra mile for gluten-free orders.”

4.  Cross-Reactive foods

“Cross-reactive foods are another possible way you can still get glutened. The idea is that the protein in certain foods is so similar to gluten that when you eat it, your body thinks you are eating gluten,” explains the Health Coach. “When I was very sick, the rice used to cross-react as gluten for me. Over the years, as I have healed, I have been able to start eating rice without having a cross-reaction, but this can be an important discovery for you if you still feel glutened all the time despite a strict gluten-free diet.”

5.  Non-Food sources

“As if being careful with food was not enough, you also have to be mindful of non-food sources of gluten. This can be body care products, makeup, lipstick and chapstick, and toothpaste, among others,” Schlick shares as a warning. “Medication and supplements are a whole other beast as gluten-free food certifications do not apply to medication. Every time you get a prescription, you have to call the manufacturer to find out if it’s gluten-free, and half of the time, they don’t really know, and the pharmacist never knows either.”

These are five of the main reasons why Erika Schlick encourages everyone who has to eat gluten-free to invest in a Nima Partners Gluten Sensor. It is a portable, convenient, and easy-to-use device that will guarantee you feel safe when eating out or purchasing certified gluten-free products. “Nima gives you peace of mind to enjoy your food,” Schlick mentioned to Atlanta Wire. “Rather than cautiously approaching each bite with worry that you might be paying for it later, you can truly savor the flavor and enjoy the delicious art of eating.”