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Eat Better Feel Better

A Local Company Basis Its Success On Meeting Special Dietary Needs 

Additives in food products go beyond process foods. Meat products are also subject to additives to improve shelf life, colour and taste. MSG, gluten and nitrates, often found in cuts of meat can cause havoc to those with food sensitivities.


In a time when the consumer is better educated and informed on many subjects including food, Stemmler Meats is working very hard to fulfill these special dietary needs that customers are needing and requesting. The products Stemmlers offer cater to the many needs and will help create a healthier lifestyle.


It began in 1985, when the consumer began looking for adjustments in ingredients in certain products to accommodate food allergies or just wanted a healthier lifestyle. Allergies such as Celiac Disease, Dermatitis Herpetiformis or migraine headache sufferers all have certain trigger ingredients. Stemmlers began removing or substituting these ingredients to accommodate people with these special dietary requirements.


Monosodium Glutamate (MSG) is a suspected carcinogen that can accumulate in the human body. It is used as a flavour-enhancer and a preservative in the food industry. Many people find MSG can trigger migraine headaches. MSG can be avoided by using other seasonings or simply by using other spices to make up for the lack of flavour that the loss of MSG causes.


Gluten and milk are quickly becoming ingredients that people do not want in their foods. Gluten which is wheat, rye, or barley (along with milk products occasionally) are mainly used in processed meat products for its binding ability to hold the product together and to a lesser degree, for its flavour. The next time you are out in a supermarket, have a look at the list of ingredients in the meat products. Gluten and milk are very difficult ingredients to avoid. Gluten will affect people that suffer from Celiac Disease (a severe intestinal problem where the body cannot absorb needed vitamins and minerals), have various intestinal problems or suffer from Dermatitis Herpetiformis (a skin disorder that results in an intense burning and itching rash). They may experience constipation, abdominal pain, vomiting, anemia and it can even leave a person malnourished. A few other associated Celiac disorder are Thyroid Disease (auto-immune), Addison’s Disease (adrenaline failure), or Diabetes Mellitus (insulin dependant). An alternative to gluten is to use soy instead or to a lesser degree (in meat manufacturing), corn starches, potato starches and rice flour.


Another ingredient that many people are trying to avoid is nitrates. Nitrates are used primarily as a preservative and a colour stabilizer in the meat industry. It can trigger severe headaches in some people, and in very rare cases, it can also trigger seizures. The solution here is to use a product like lactates (which is a natural product that inhibits bacterial growth) as a substitute or in conjunction with a lesser amount of nitrate. The producer must be sure the product is fully cooked and in some applications, the product needs to stay frozen till you are ready to use it.


Using reverse osmosis water on meat products helps to increase food safety. This purified water will help with the shelf life of the meat because of the lack of impurities in the water. Not only that, but it also can bring out the flavour of the meat product because impurities and minerals are not present to distract from the flavours people want to come out in the meat.


Health conscious consumers as well as those people with special dietary requirements now have a great number of choices when it comes to meat products. Look for meat producers and retailers that offer MSG, gluten, lactose and nitrate free products. If you suspect a food sensitivity, be sure to check with your doctor prior to making major changes to your diet.






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