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Full Description
A delicious, nutritious gluten-free eating plan for life!
From now on, a gluten-free diet doesn't have to mean taste-free, nutrition-free, and convenience-free. Yes, you must avoid a host of foods containing wheat, barley, rye, and even most oats. But nutritionist and gluten-free-diet researcher Tricia Thompson has assembled an army of food choices for you that are not just gluten-free but also tasty and packed with nutrients!
The Gluten-Free Nutrition Guide is filled with new gluten-free eating strategies, the latest research, and dozens of tips on living better with celiac disease. Inside you will find:
Fifty delicious gluten-free recipes, many from noted celiac disease expertsAdvice for living with and controlling celiac diseaseInformation on safe and delicious foods that boost your fiber intakeThe best ways to avoid the common pitfalls of a gluten-free diet, such as high fat intake and low intakes of B vitamins, iron, and calcium
Contents
Chapter 1: What is a gluten-free diet?
Chapter 2: All about wheat starch
Chapter 3: Can I eat oats?
Chapter 4: Ingredient labeling of food products
Chapter 5: Gluten-free labeling of food products
Chapter 6: Products containing gluten
Chapter 7: Nutritional quality of the gluten-free diet
Chapter 9: All about fiber
Chapter 10: All about calcium
Chapter 11: All about folate
Chapter 12: All about iron
Chapter 13: All about thiamin, riboflavin, and niaci
Chapter 14: All about dietary fat and cholesterol
