Matching Items (3)

Internationally Gluten-Free On a Shoestring

Description

Gluten is another name for natural proteins found in wheat, rye, barley and other grains that are commonly found in most boxed, pre-made, or baked items. However, the number of

Gluten is another name for natural proteins found in wheat, rye, barley and other grains that are commonly found in most boxed, pre-made, or baked items. However, the number of people diagnosed with Celiac's Disease, Non-Celiac Gluten Sensitivity, or Wheat Allergy has risen dramatically over the past few decades. In fact, the Gluten-Free Market is estimated to be worth 6.6 billion dollars by 2017. Therefore, this cookbook was made to provide quick, easy, and diverse recipes for people unable to ingest gluten without hurting their wallets.

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Date Created
  • 2016-05

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Decoding Gluten Free: The Mystery Made Easy

Description

The purpose of this thesis is to create an informational book on gluten-free living. It is our hope that by the end of the book readers will have a better

The purpose of this thesis is to create an informational book on gluten-free living. It is our hope that by the end of the book readers will have a better understanding that living with a gluten intolerance or auto-immune disorder does not control one's life. Someone just needs to put in a bit more planning and time in order to travel or eat out. The book goes into detail on every condition on the gluten-sensitivity spectrum. It also goes in-depth on medicines, recipes, and travel.

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Date Created
  • 2015-05

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Grains that Compensate for Nutrient Deficiencies in a Gluten-Free Diet

Description

The Gluten-Free Diet (GFD) is increasing in prevalence due to increased diagnoses of Celiac Disease, however deficiencies have been found to persist in individuals with Celiac Disease who have been

The Gluten-Free Diet (GFD) is increasing in prevalence due to increased diagnoses of Celiac Disease, however deficiencies have been found to persist in individuals with Celiac Disease who have been on the diet for a prolonged period of time. These deficiencies are not the result of continued GI inability to absorb the nutrients (as evidenced by biopsy) and, therefore, are inherent to the diet itself. Comparing these deficiencies to nutrient-dense gluten-free grains reveals those that specifically meet the deficiencies evident in the GFD. These include low-fat soy flour, buckwheat, and sorghum as the most nutritionally adequate for the gluten-free individual.

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Date Created
  • 2013-05