The Gluten-Free Nutrition Guide

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  • Edition: 1st
  • Format: Paperback
  • Copyright: 2008-05-12
  • Publisher: McGraw-Hill Education
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The foods with the essential nutrients often missing from your gluten-free diet By cutting gluten from your diet, you could be missing out on much-needed fiber, calcium, iron, B vitamins, and other nutrients. This important new guide from a celiac specialist provides all the nutrition information you need: what to eat, what to avoid, and how to eat healthy and gluten-free.

Author Biography

Tricia Thompson, M.S., RD, is a graduate of Tufts University and an independent nutrition consultant specializing in celiac disease. She has written many peer-reviewed journal articles as well as the American Dietetic Association's Celiac Disease Nutrition Guide. She has also participated in some of the only U.S.-based research studies on gluten-free diets and nutrition. She lives in Massachusetts.

Table of Contents

Prefacep. vii
Acknowledgmentsp. ix
Celiac Disease and the Gluten-Free Diet: The Basicsp. 1
What Is Celiac Disease?p. 2
What Is a Gluten-Free Diet?p. 7
Controversial Aspects of the Gluten-Free Dietp. 13
All About Wheat Starchp. 13
Can I Eat Oats?p. 18
Identifying Gluten-Free Productsp. 27
Ingredient Labeling of Food Productsp. 27
"Gluten-Free" Labeling of Food Productsp. 34
Other Products That Contain Glutenp. 39
Cross-Contaminationp. 45
Avoiding Nutritional Pitfalls in a Gluten-Free Dietp. 49
Nutritional Quality of the Gluten-Free Dietp. 49
All About Fiberp. 54
All About Calciump. 60
All About Folatep. 65
All About Ironp. 70
All About Thiamin, Riboflavin, and Niacinp. 76
All About Dietary Fat and Cholesterolp. 80
Ensuring a Nutritious Gluten-Free Dietp. 89
What to Eat Every Dayp. 91
What You Eat Now: Food Recordsp. 93
How to Improve Your Dietp. 106
Recipes for Enjoying Gluten-Free Foodp. 113
Resourcesp. 177
Reading Food Labelsp. 195
Gluten-Free Food Productsp. 205
Referencesp. 223
Indexp. 235
Table of Contents provided by Ingram. All Rights Reserved.

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