Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research. The Author Dr Eimear Gallagher, Ashtown Food Research Centre, Teagasc - The Irish Agriculture and Food Development Authority, Dublin, Ireland Also available from Wiley-Blackwell Management of Food Allergens Edited by J. Coutts and R. Fielder ISBN 9781405167581 Bakery Manufacture and Quality - Water Control and Effects Second Edition S. Cauvain and L. Young ISBN 9781405176132 Whole Grains and Health Edited by L. Marquart et al ISBN 9780813807775

Here's what you'll find in the new Gluten Free Diet: Detailed food and ingredient information Latest breaking news on oats, including position statements from various organizations around the world, guidelines for use and references New food and GF labeling regulations in the U.S., Canada, Europe and Australia/NZ, as well as the international Codex Alimentarius Over 3100 gluten-free specialty products listed by company name, product name and package size Directory of more than 270 American, Canadian and international companies divided into 3 categories: manufacturers of GF products, GF bakeries and GF stores & distributors Nutrition information and practical strategies for healthy gluten-free living Creative ideas for meals and snacks Gluten-free cooking and recipes with nutritional analysis Prevention of cross-contamination Tips for eating out Resources- books, cookbooks, magazines, celiac groups around the world and more!

Provides nutritional charts for gluten-free foods, highlighting data about such components as fat, carbohydrates, fiber, sugar, and sodium.

The most comprehensive and accurate safe/unsafe list to date, this small pocket guide is an essential tool in managing a gluten free diet. The author, also a Celiac, Certified Nutritionist, and Natural Health Consultant, has carefully verified safe and unsafe ingredients and delivered them in a handy pocketbook format. The most complete list on the market today, with information regarding dozens of unsafe items that are incorrectly listed as safe on most other lists. Note: this is not a grocery guide, as those can be outdated before even printed because manufacturers change ingredients often and without warning. This guide indicates actual ingredients you can check on labels - which is the only way to manage a gluten free diet safely. The pocketbook format makes it incredibly easy to carry everywhere and includes bonus material regarding vitamin requirements, where to look for hidden dangers, avoiding cross-contamination, and creative ideas on how to make a smooth, even enjoyable, transition to living a gluten free life.

The newest edition of the most trusted nutrition bible. Since its first, highly successful edition in 1996, The Academy of Nutrition and Dietetics Complete Food and Nutrition Guide has continually served as the gold-standard resource for advice on healthy eating and active living at every age and stage of life. At once accessible and authoritative, the guide effectively balances a practical focus with the latest scientific information, serving the needs of consumers and health professionals alike. Opting for flexibility over rigid dos and don’ts, it allows readers to personalize their own paths to healthier living through simple strategies. This newly updated Fifth Edition addresses the most current dietary guidelines, consumer concerns, public health needs, and marketplace and lifestyle trends in sections covering Choices for Wellness; Food from Farm to Fork; Know Your Nutrients; Food for Every Age and Stage of Life; and Smart Eating to Prevent and Manage Health Issues.

“A must-read book for anyone suffering from chronic pain” (Sara Gottfried, MD), No Grain, No Pain demonstrates the proven link between a gluten-heavy diet and chronic pain and discomfort—and offers a groundbreaking, 30-day, grain-free diet to help you heal yourself from the inside out. More than 100 million Americans suffer from chronic pain, according to an Institute of Medicine report released in 2011. For many, chronic pain is part of an autoimmune disease, but all too often doctors turn to the same solution: painkilling drugs. But all of this medication simply isn’t helping, and as Dr. Peter Osborne, the leading authority on gluten sensitivity and food allergies has found, the real solution often lies in what you eat. In No Grain, No Pain, Dr. Osborne shows how grains wreak havoc on the body by causing tissue inflammation, creating vitamin and mineral deficiencies, and triggering an autoimmune response that causes the body to attack itself. But he also offers practical steps to find relief. Using his drug-free, easy-to-implement plan, you will be able to eliminate all sources of gluten and gluten-like substances, experience significant improvement in fifteen days, and eliminate pain within thirty days. The first book to identify diet—specifically, grain—as a leading cause of chronic suffering, No Grain, No Pain provides you with the knowledge you need to improve your health. Based on extensive research and examples culled from thousands of his satisfied patients, Dr. Osborne recommends changing your diet to achieve the relief that millions of Americans have been seeking once and for all, leading to a healthier, happier life.