In an easy-to-read format, Shelley’s book is jam-packed with practical information about the gluten-free diet. Whether you are a consumer, health professional, chef, food manufacturer or anyone else who needs accurate information about this complex diet…
To a baker, “gluten” is the substance in flour that, when combined with a liquid, is responsible for creating the sticky, elastic texture of raw dough. But what exactly is gluten? In simple terms, gluten is the general name for specific protein fractions (prolamins and glutelins) in wheat, barley and rye.
Historically, oats were restricted from the gluten-free diet because it was thought that their avenin prolamin caused intestinal damage similar to that caused by the proteins in wheat, rye and barley. However, the main reason for reactions to oats is that they frequently are contaminated with gluten-containing grains during seeding, growing, harvest, storage, transportation and milling.
A wide variety of naturally gluten-free foods such as fruits, vegetables, nuts, seeds, legumes (dried beans, lentils, peas, soybeans), eggs, plain meat, poultry, fish, seafood, yogurt and cheese can be included in a gluten-free diet.
Due to the complexities of the gluten-free diet, consultation with an expert registered dietitian (RD) is highly recommended. After completing a thorough nutritional assessment, s/he will address any nutritional concerns and will work with the individual to learn how to successfully adapt to the gluten-free lifestyle.
This section includes web links for North American celiac organizations; gluten-free labeling regulations in the U.S. and Canada; articles written by Shelley Case in Allergic Living Magazine and other publications; as well as and additional helpful resources about celiac disease, gluten sensitivity and the gluten-free diet.