Download The Gluten-Free Nutrition Guide by Tricia Thompson PDF

By Tricia Thompson

A scrumptious, nutritious gluten-free food plan for all times! any more, a gluten-free nutrition does not need to suggest taste-free, nutrition-free, and convenience-free. definite, you want to keep away from a number of meals containing wheat, barley, rye, or even so much oats. yet nutritionist and gluten-free-diet researcher Tricia Thompson has assembled a military of foodstuff offerings for you that aren't simply gluten-free but additionally tasty and filled with food! The Gluten-Free meals consultant is stuffed with new gluten-free consuming thoughts, the newest examine, and dozens of pointers on dwelling greater with celiac illness. inside of you can find: Fifty scrumptious gluten-free recipes, many from famous celiac illness specialists suggestion for residing with and controlling celiac affliction info on secure and scrumptious meals that increase your fiber consumption the simplest how you can stay away from the typical pitfalls of a gluten-free vitamin, resembling excessive fats consumption and occasional intakes of B supplementations, iron, and calcium

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Sample text

Canon Law dictates that Communion wafers used to celebrate the Eucharist must contain some amount of wheat. The Benedictine Sisters of Perpetual Adoration have developed wheat-starch-based low-gluten Communion wafers that comply with Canon Law. Rice-based Communion wafers are available from Ener-G Foods, Inc. In My Opinion Low-gluten Communion wafers made from wheat starch are, I believe, safe for persons with celiac disease to use to celebrate Mass. 01 percent gluten, which is equivalent to 100 parts per million of gluten.

Tests for gluten contamination are not created equal; some are better than others. At present, the best available test for gluten contamination of oats is the R5 ELISA. This assay has a limit of detection of 3 parts per million of gluten and a limit of quantification of 5 parts per million of gluten. It has been endorsed by Codex as the method for determining gluten content of gluten-free foods and is tentatively being considered by the FDA to help enforce its regulations on “gluten-free” labeling.

According to the FDA’s proposed rule on use of the term gluten free on food labels, oats may bear a “gluten-free” claim as long as they contain less than 20 parts per million of gluten. However, this amount may be changed before this rule is finalized. Brands of oats are now on the market that have been tested and consistently found to be gluten free as defined by both Codex and FDA. When assessing whether or not to include a particular oat product in your diet, it is important to understand what tests were used to determine its gluten-free status.

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