Gluten-Free Diet – A Comprehensive Resource Guide was written for those with celiac disease or its skin form, dermatitis herpetiformis, who must follow a strict gluten-free diet for life. This book provides practical information, in an easy-to-read format, about celiac disease and the gluten-free diet. It is also a valuable resource for: - Family members and caregivers of those with celiac disease or dermatitis herpetiformis
- Dietitians, nutritionists, physicians, nurses and other health practitioners
- Educators in health science, food service and culinary programs
- Food manufacturers – research and development staff and consumer representatives
- Chefs, cooks, servers and other food-service staff
- Managers of grocery, health food and specialty food stores
Celiac Disease
The first section of this Guide provides a brief overview of celiac disease and dermatitis herpetiformis, including the prevalence, signs and symptoms, other associated conditions, complications and diagnosis. Recommended references are listed for those needing more detailed information about these conditions. Foods Allowed
In order to successfully follow a gluten-free diet, it is essential to have a good understanding of which foods and ingredients contain gluten. Unfortunately, there is considerable misinformation published about what constitutes a gluten-free diet. As a result, many individuals are often confused and needlessly avoid certain foods and ingredients, thus limiting the variety in their diet which may lead to nutritional imbalances. The gluten-free diet section contains background information and references on the gluten-free status and safety of numerous foods and ingredients, including the acceptability of oats. The Gluten-Free Diet By Food Groups table is a handy tool that organizes foods and ingredients into three categories – foods allowed, foods to question and foods to avoid. Food labeling regulations in the USA and Canada are reviewed along with a detailed discussion of specific gluten-free labeling regulations and standards in North America, Europe, Australia/New Zealand and the international Codex Alimentarius Commission. Nutritional Concerns
Specific nutritional concerns such as anemia, bone disease and lactose intolerance are addressed. Recommended amounts of key nutrients (iron, folate, vitamin B12, calcium, vitamin D and fiber) and gluten-free food sources for these nutrients are found in tables throughout this section. Information about nutritious gluten-free grains and seeds and how to incorporate them into the diet is included. Healthy Gluten-Free Dietary Guidelines have been developed which incorporate key components of the new MyPyramid food guidance system in the USA and Canada’s Food Guide to Healthy Eating. Comprehensive nutritional composition tables of various gluten-free foods and ingredients are provided at the end of the section. Meal Planning
This section provides suggestions for meals and snacks along with a number of recipes. Specific tips for improving the nutritional quality of meal plans and a Sample Seven-Day Gluten-Free Menu are also featured. Gluten-Free Cooking
Information about many different gluten-free flours and starches, substitutions, baking hints and recipes are included in this section. Each recipe includes a nutritional analysis for calories, carbohydrate, dietary fiber, fat, protein, iron, calcium and sodium, which is particularly helpful for individuals who have both celiac disease and type 1 diabetes. Shopping
Gluten-free shopping tips, a sample shopping list, and how to prevent cross-contamination of glutenfree foods with gluten-containing foods are highlighted in this section. The need for careful reading of ingredients on food labels on a regular basis and contacting the company when in doubt about the gluten-free status of a food is stressed. The growing demand for gluten-free foods has resulted in an increased number and wide variety of items in many different food and beverage categories. This Guide provides the company name, product name and package size in both grams and ounces for over 2,600 foods in the following categories: cereals, breads and other baked products, desserts, cookies, crackers, baking mixes, flours, grains and legumes, pastas, entrées and side dishes, soups, snacks, miscellaneous items and dairy and non-dairy substitutes. The company directory section contains an extensive listing of
gluten-free specialty and natural product food companies and distributors in North America and Europe, and whether their products are made in a dedicated gluten-free facility. Other Resources
A variety of recommended books, cookbooks, magazines, newsletters and other materials are featured in the gluten-free resource section. In addition, celiac research and education centers in the USA and a directory of celiac organizations in the USA, Canada and other countries around the world are listed. Closing Remarks
The information in this book has been exhaustively researched from a wide variety of sources believed to be reliable and representative of the best current scientific research and opinions on the subject at the time of printing. These sources include health professionals; food scientists; agricultural specialists; culinary experts; medical, dietetic and food science/technology organizations; governmental departments; food manufacturers and associations; and celiac organizations. Information from these sources was obtained through personal communication (telephone, email and/or mail), the internet, and libraries. Textbooks, manuals, books, position papers, journal articles, professional and trade magazines, newsletters and product labels were used as references. The author does not endorse any products or resources in this Guide. Inclusion of brand-name products and resources is strictly for information purposes. Please notify the author if you learn that information in this Guide has changed, so that the changes can be included in future revisions. Category: Celiac Disease Books and gluten free books. |
