Shelley Case, RD

North America's Gluten-Free Nutrition Expert

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Table of Contents

Chapter 1:
Celiac Disease, Dermatitis Herpetiformis and Non‑Celiac Gluten Sensitivity

  • Celiac Disease
  • Dermatitis Herpetiformis
  • Non-Celiac Gluten Sensitivity
  • Medical Nutrition Therapy

Chapter 2: The Gluten-Free Diet

  • What Is Gluten?
  • The Gluten-Free Diet Overview
  • Gluten-Free Diet by Food Groups
  • Gluten‑Free Additives and Ingredients

Chapter 3: Oats

  • Overview
  • Reactions to Oats
  • Gluten-Free Oat Production
  • Gluten-Free Oat Products
  • More Information about Gluten-Free Oats

Chapter 4: Alcohol

  • Distilled Alcohols
  • Liqueurs
  • Wines
  • Beers
  • Hard Ciders
  • Specialty Premixed Alcoholic Beverages

Chapter 5: Frequently Questioned Ingredients

  • Vinegars
  • Barley Grass and Wheat Grass
  • Flavors/Flavorings
  • Starches
  • Dextrin
  • Maltodextrin
  • Glucose Syrup
  • Rice Syrup

Chapter 6: Gluten Threshold Levels, Parts Per Million and Testing

  • Gluten Threshold Levels
  • Concentration of Gluten in Foods
  • Consumption of Gluten-Free Foods
  • Gluten-Testing Methods
  • Amount of Gluten in Foods

Chapter 7: Food Labeling

  • How to Read a Food Label
  • Labeling Jurisdictions in North America
  • Gluten and Food Allergen Labeling
  • Alcohol Labeling in the United States and Canada

Chapter 8: Nutrition and the Gluten-Free Diet

  • Nutritional Status of Individuals with Celiac Disease
  • Nutritional Quality of Gluten-Free Specialty Products
  • Enrichment and Fortification
  • Specific Nutritional Concerns

Chapter 9: Gluten-Free Alternatives 

  • Grains
  • Gluten-Free Grains
  • Legumes
  • Seeds
  • Starches
  • Using Gluten-Free Alternatives

Chapter 10: Gluten-Free Meal Planning

  • Getting Started
  • A Healthy Gluten-Free Diet
  • Gluten-Free Meal-Planning Ideas

Chapter 11: Gluten-Free Shopping

  • Shopping Tips
  • Gluten-Free Shopping List

Chapter 12: Cross-Contamination: Home and Away from Home

  • Preventing Cross-Contamination in the Kitchen
  • Eating Away from Home

Chapter 13: Gluten-Free Cooking and Baking

  • Gluten-Free Grains
  • Pulses and Soybeans
  • Gluten-Free Baking
  • Thickening Agents in Gluten-Free Cooking

Chapter 14: Recipes

Chapter 15: Gluten-Free Products

Chapter 16: Company Directory

Chapter 17: Gluten-Free Specialty Retailers

Resources

  • American Celiac Organizations
  • Canadian Celiac Organizations
  • International Celiac Organizations
  • American Celiac Disease Centers and Programs
  • Certification of Gluten-Free Products
  • Websites: Celiac Disease and the Gluten-Free Diet
  • Books
  • Magazines
  • Cookbooks
  • Online Cooking Resources
  • Gluten-Free Product Information
  • Eating Out and Travel Resources
  • Gluten-Free Food Service Training and Accreditation Programs
  • Children’s Books
  • Other Children’s Resources
  • College/University Resources
  • Medication Resource

Appendices

  1. Companies with Gluten-Free Oat Products
  2. Canadian Celiac Association Professional Advisory Council Position Statement on Consumption of Oats by Individuals with Celiac Disease
  3. American and Canadian Regulations and Guidance Documents
  4. Codex Alimentarius Standard for Foods for Special Dietary Use for Persons Intolerant to Gluten
  5. History of Gluten-Free Labeling Regulations: United States, Canada and the Codex Alimentarius Commission
  6. Nutrient Composition of Gluten-Free Grains, Flours, Starches, Gums, Legumes, Nuts and Seeds
  7. Carbohydrate Content of Flours, Starches, Grains, Legumes and Seeds: Highest to Lowest

References

  • Celiac Disease
  • Dermatitis Herpetiformis
  • Non-Celiac Gluten Sensitivity
  • Oats
  • Foods, Beverages and Ingredients
  • Gluten Threshold Levels, PPM and Testing
  • Gluten-Free Labeling Regulations
  • Codex Alimentarius Commission
  • Nutrition and the Gluten-Free Diet
  • Nutrient Composition

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Disclaimer:
The information on this website is for educational purposes only and is not designed or intended as a substitute for medical advice, diagnoses or treatment from your physician. Always consult your physician or other qualified healthcare professional about any medical concerns or questions regarding your condition.