By : Ener-G Foods
Price :
$87.80 Item Description
About the Brand
Ener-G Foods, Inc. is a loved ones-owned home business located in Seattle, Washington. Purchased by Sam M. Wylde, founder of Sam Wylde Flour Co., in 1962, Ener-G Foods has evolved to become one of the biggest producers devoted to special diet foods in the United States.
Our mission at Ener-G Foods, as one of the country's foremost producers of foods for diet regime-restricted people, is to give a wide range of prepared-created foods and mixes that are wholesome, nutritious, threat cost-free, and great tasting. We are continually responding to the demand for unique diets with analysis, innovative goods, and comfort foods.
Because 1962, when we initial produced low-protein products for renal pre-dialysis patients, we have striven to meet the challenging specifications for eating plan restricted customers. We not only supply wheat-free, gluten-totally free products, but also items for low-protein diets, egg-absolutely free, and dairy-free products. Our bakery is devoted to wheat-absolutely free, gluten-free baking, guaranteeing that contamination from gluten will not happen. Our innovative packaging gives our merchandise a 1-year shelf life devoid of the need to have for refrigeration. We bake our items as orders are received to insure that the freshest item is readily available.
How we got to exactly where we are currently.In 1887, Sam M. Wylde's grandfather started out the initially flourmill in Seattle. It was built to supply export flour to the orient as well as supply flour to the consumers of Washington State. Just after Planet War I, Sam M. Wylde's father and uncles joined the household company and learned the milling sector. Meanwhile, Sam Wylde traveled the country and the world operating at everything from elevator salesman to a ships' steward. Returning to Seattle right after World War II, Sam Wylde was a single of the founders of Brodie Restaurant and Hotel Supply, but when Sam's father took ill, he left Brodie to help run the family members mill.
When Sam Wylde's father died, his uncles, Norman and Alan, decided to close the mill. Unemployed, Sam Wylde started out Sam Wylde Flour Co. to distribute flour and bakery items to neighborhood bakeries. The fleet of trucks bearing Sam Wylde's name ranged all more than Western Washington, from the Canadian border to as far south as Southern California. Fisher Mills, Inc, bought Sam Wylde Flour Co., of Seattle. Fisher Mills later sold Sam Wylde Flour Mills to a Dutch provider, Puratos. Puratos has changed the name of Sam Wylde Flour Mills to Puratos. Fisher Mills no longer exists.
When Sam Wylde bought Ener-G Foods, Inc. in 1962, we were small alot more than a two-individual operation in which all packing was completed by hand. Shortly soon after acquiring Ener-G Foods, Sam was approached by Dr. Scribner of the University of Washington. Dr. Scribner, identified worldwide as the father of dialysis, is credited with inventing what we usually contact the kidney machine.
Meeting with Dr. Scribner and his dietitian, Sondra Aker, they explained that there was an acute shortage of dialysis machines and they desperately needed a low protein bread. The University of Washington had a single dialysis machine for thousands of kidney patients. Considering the fact that the kidneys convert protein to uric acid, if the protein intake had been restricted, the kidneys would not have to operate so hard, hence would call for much less frequent dialysis.
Sam Wylde and Ener-G Foods worked on low-protein bread for about a year before arriving at an acceptable result. Made with a base of wheat starch it was low in protein, sodium, potassium and phosphorus, for this reason acceptable for a low-protein diet program. It was also discovered that by restricting protein intake, progression of renal failure could be slowed even for patients on the dialysis unit.
Sometime later, Dr. Cyrus Rubin, inventor of the Rubin Biopsy Tube and professor of Gastroenterology at the University of Washington, sent his dietitian to us with a request for a gluten-free bread with one particular restriction, "I don't want any wheat starch." Also at about the identical time, Sam Wylde, Sr., created prostrate cancer and Sam Wylde, III, having completed his MBA in Oregon, moved back to Seattle to assist his father with both Ener-G Foods and Sam Wylde Flour Co. Sam Wylde, III, began working nights on creating gluten-free of charge breads and other products with out the use of wheat starch.
Gluten-no cost. Low protein. Delicious! Acceptable for wheat-zero cost gluten-totally free diets.
Product Details
- Shipping Weight: 6.8 pounds (View shipping rates and policies)
- Shipping: Currently, item can be shipped only within the U.S. and to APO/FPO addresses. For APO/FPO shipments, please check with the manufacturer regarding warranty and support issues.
- Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
- ASIN: B000FFIIXQ
- UPC: 075119602209
Product Capabilities
- Pack of five 22.four-ounce packages of pizza shells, each and every package containing two shells (112 total ounces)
- Made from white rice flour, tapioca starch, and yeast
- Gluten-absolutely free, wheat-zero cost, no dairy or egg, KOF-K Kosher-certified no saturated fat or cholesterol
- Thin and tender, with a satisfying flavor
- Packaged in Seattle, Washington
