NoGii - High Protein Bar Chocolate Coconut - 1.90 oz. (54 g)
NoGii High Protein Bar Chocolate Coconut is a healthy no-gluten alternative for active lifestyles, offering you and your family a good clean, and nutritional gluten-free choice. Whether you're on the go, at work, playing with kids, or hitting the gym, these delicious bars created by Elisabeth Hasselbeck supply high protein, ultimate taste, and quality carbs for sustained energy. Take a snackation with 17 grams of protein and the tropical flavor of coconut.
High Protein Bar Chocolate Coconut Features:
- Healthy gluten-free alternative for active lifestyles
- Great for on the go, at work, or when at the gym
- Provides quality carbs for sustained energy
- High protein (17 g)
- Great tasting chocolate coconut flavor
The creation of the NoGii brand has been a total passion project for Elisabeth, from being involved with the original logo and packaging design to product formulations. With her family and friends as a focus group, the NoGii brand of nutrition bars and protein powders has been formulated for the entire family. Gluten-Free living should not be a burden for anyone, but a lifestyle one can enjoy. There are so many creative ways to structure your food choices and so much to gain in terms of improving your health and refueling your lifestyle. Add NoGii to your shopping list today!
Elisabeth Hasselbeck, Gluten-Free Mom, Emmy Award-Winning Talk Show Host, and New York Times Best-Selling Author of "The G-Free Diet" and "Deliciously G-Free." On the personal side, Elisabeth is a busy mother of three and is married to ESPN/NFL correspondent and former NFL Quarterback Tim Hasselbeck.
Becoming a Gluten-Free advocate has evolved from Elisabeth's own personal diagnosis of celiac disease. Elisabeth went years trying to figure out what was causing her severe stomach pain and fatigue, however specialists and nutritionists were never able to diagnose her real problem; celiac disease. It wasn't until her participation on the TV show Survivor that her stomach ailments vanished due to a very restrictive diet of living-off-the land for 39 days. Call it a light bulb moment! After Survivor, she was able to reintroduce foods into her diet and pinpoint the food that made her sick -- gluten. Following that experience she was officially diagnosed with celiac disease-and its only treatment: a lifelong gluten-free diet.
After being diagnosed, Elisabeth committed herself to raising awareness about the autoimmune disease. In May 2009, she brought the gluten-free lifestyle into the mainstream spotlight with her New York Times Best-Selling Book "The G-Free Diet: A Gluten-Free Survival Guide." Since its release the book has become a guidepost for those suffering from celiac disease and other gluten intolerances, as well as individuals eager to adopt the benefits of a gluten-free lifestyle. Today Elisabeth has entered the next phase of her commitment to this growing community with the creation of NoGii certified gluten-free nutritional products for the entire family.
Manufacturing (Gluten Free)
All NoGii Products are manufactured in a facility approved and certified by the stringent testing of the Gluten-Free Certification Organization (GFCO)
- Ingredients review, down to the original supplier
- Onsite isnpections by experienced, trained independent (third party) Field Inspection Agents
- Product and ingredient testing using scientifically AOAC approved testing methods
- GFCO certification mark located on product packages for easy identification
Here is some important and hopefully comforting information about their "zero-tolerance" allergen cross-contamination manufacturing practices. With 30 years of manufacturing "allergy sensitive" products, they have a disciplined approach to allergen management procedures and policies, and a stringent "highly rated" sanitation program. In addition, they have incorporated different allergen management strategies that are all compliant to all regulatory requirements (GMP, SQG, Food Safety and Food Defense).
Starting with product production and ingredient sourcing, they only use dedicated, single source ingredient suppliers who do all parts of production - from growing, to harvesting, milling and packaging. This provides the least possible risk of contamination of allergens. Each ingredient supplier must provide written documentation on product specification and analysis, processing conditions and certifications.
Additional certification is then required from a 3rd party that all the ingredients have been tested by an independent lab to confirm they are allergy-free and gluten-free. After production, their finished products are then tested for gluten and allergens after every batch produced. All testing is through the well-respected Brunswick Labs.