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Celiac Disease Resource Guide for a Gluten-Free Diet a Family Resource from the Celiac Disease Program
Celiac Disease Resource Guide for a Gluten-Free Diet A family resource from the Celiac Disease Program celiacdisease.stanfordchildrens.org What Is a Gluten-Free How Do I Diet? Get Started? A gluten-free diet is a diet that completely Your first instinct may be to stop at the excludes the protein gluten. Gluten is grocery store on your way home from made up of gliadin and glutelin which is the doctor’s office and search for all the found in grains including wheat, barley, gluten-free products you can find. While and rye. Gluten is found in any food or this initial fear may feel a bit overwhelming product made from these grains. These but the good news is you most likely gluten-containing grains are also frequently already have some gluten-free foods in used as fillers and flavoring agents and your pantry. are added to many processed foods, so it is critical to read the ingredient list on all food labels. Manufacturers often Use this guide to select appropriate meals change the ingredients in processed and snacks. Prepare your own gluten-free foods, so be sure to check the ingredient foods and stock your pantry. Many of your list every time you purchase a product. favorite brands may already be gluten-free. The FDA announced on August 2, 2013, that if a product bears the label “gluten-free,” the food must contain less than 20 ppm gluten, as well as meet other criteria. *The rule also applies to products labeled “no gluten,” “free of gluten,” and “without gluten.” The labeling of food products as “gluten- free” is a voluntary action for manufacturers. -
Vegetables, Fruits, Whole Grains, and Beans
Vegetables, Fruits, Whole Grains, and Beans Session 2 Assessment Background Information Tips Goals Vegetables, Fruit, Assessment of Whole Grains, Current Eating Habits and Beans On an average DAY, how many servings of these Could be Needs to foods do you eat or drink? Desirable improved be improved 1. Greens and non-starchy vegetables like collard, 4+ 2-3 0-1 mustard, or turnip greens, salads made with dark- green leafy lettuces, kale, broccoli, cauliflower, Brussels sprouts, carrots, okra, zucchini, squash, turnips, onions, cabbage, spinach, mushrooms, bell peppers, or tomatoes (including tomato sauce) 2. Fresh, canned (in own juice or light syrup), or 3+ 1-2 0 frozen fruit or 100% fruit juice (½ cup of juice equals a serving) 3a. Bread, rolls, wraps, or tortillas made all or mostly Never Some Most of with white flour of the time the time 3b. Bread, rolls, wraps, or tortillas made all or mostly Most Some Never with whole wheat flour of the time of the time In an average WEEK, how many servings of these foods do you eat? 4. Starchy vegetables like acorn squash, butternut 4-7 2-3 0-1 squash, beets, green peas, sweet potatoes, or yams (do not include white potatoes) 5. White potatoes, including French fries and 1 or less 2-3 4+ potato chips 6. Beans or peas like pinto beans, kidney beans, 3+ 1-2 0 black beans, lentils, butter or lima beans, or black-eyed peas Continued on next page Vegetables, Fruit, Whole Grains, and Beans 19 Vegetables, Fruit, Whole Grains, Assessment of and Beans Current Eating Habits In an average WEEK, how often or how many servings of these foods do you eat? 7a. -
Bob's Red Mill® Product List • 2017
Bob’s Red Mill® Product List • 2017 ROLLED BARLEY FLAKES is one of the oldest known cereal foods and has MIGHTY TASTY HOT CEREAL is a wonderful gluten free breakfast cereal a sweet nut-like flavor. Barley flakes make a pleasant substitute for rolled oats in made from stone ground, whole grains. This gluten free cereal is a delightful way to homemade granola, cookies or breads. Can also be used as a meat extender or as a get your energy level up and going and keep it there all day long. great hot breakfast cereal. INGREDIENTS: whole grain brown rice, corn, sweet white sorghum, buckwheat. INGREDIENT: pearled barley. ITEM NO DESCRIPTION PACK WT UPC CODE CASE UPC ITEM NO DESCRIPTION PACK WT UPC CODE CASE UPC 1187C244 GF MIGHTY TASTY 4 24 ozs 0-39978-00116-0 10039978001167 1074C164 ROLLED BARLEY FLAKES 4 16 ozs 0-39978-01122-0 10039978011227 HOT CEREAL 1074B25 ROLLED BARLEY FLAKES 1 25 lbs 0-39978-10122-8 00039978101228 1187B25 GF MIGHTY TASTY 1 25 lbs 0-39978-10116-7 00039978101167 HOT CEREAL “CREAMY RICE” BROWN RICE FARINA CEREAL is freshly milled from the finest whole grain brown rice. Prepare as a hot breakfast cereal or add MUESLI–OLD COUNTRY STYLE was originally developed by a Swiss nutritionist chopped green onions, mushrooms and your favorite spices for a unique alternative to at the end of the 19th century and remains one of the world’s most popular cereals. potatoes at dinner. This traditional muesli is a tasty blend of whole grains, nuts and dried fruits. -
Translating the Science of Whole Grains to Consumer Messages
Translating the Science of Whole Grains to Consumer Messages Cynthia Harriman Director of Food & Nutrition Strategies Oldways & the Whole Grains Council June 26, 2015 • Portland OR Oldways and the Whole Grains Council The Whole Grains Council An international program from non-profit educational organization Oldways that: • Helps consumers find whole grain products and understand their benefits. • Helps manufacturers and restaurants make more, and better, whole grain products. • Helps the media create accurate and compelling stories about whole grains. Oldways and the Whole Grains Council Today’s Presentation • What are the Rumors? • What is the Reality? • Who is the Audience? • What works, in our experience Oldways and the Whole Grains Council Our Whole Grains Hotline Is whole durum wheat flour 100% whole grain? Does anyone sell whole white wheat bread flour? I have heard whole grain is not good for those with blood group B. Am I risking my health? Which has more bran, hulled or hulless barley? Oldways and the Whole Grains Council Website Analytics 10-12k visitors/day; 2.2 million/year Google Analytics tells us trending keywords, top active pages at any time. Oldways and the Whole Grains Council What are the Rumors? 1. “Gluten causes health problems for everyone.” 2. “Gluten free means you can’t eat any grains.” 3. “Modern wheat is GMO and vastly different from wheat of 100 years ago.” 4. “Whole grains cause inflammation / Alzheimers (“Grain Brain”)” 5. “The way we process grains may be contributing to health problems.” 6. “Don’t eat anything not eaten 50,000 years ago.” Oldways and the Whole Grains Council What is the Reality? 1. -
Whole and Enriched Grains CACFP Reference Sheet
OSPI CNS Child and Adult Care Food Program Reference Sheet Whole and Enriched Grains Whole and enriched grains are a part of identifying Whole Grain-Rich (WGR) items. There are several methods to identify WGR items. Please view the Grain Requirements in the CACFP Reference Sheet for more information. Whole Grains: Amaranth Sprouted einkorn Amaranth flour Sprouted spelt Brown rice Sprouted whole rye Buckwheat Sprouted whole wheat Buckwheat flour Steel cut oats Buckwheat groats Teff Bulgur Teff flour Cracked wheat Triticale Graham flour Triticale flour Instant oatmeal Wheat berries Millet Wheat groats Millet flour Whole durum flour Oat groats Whole einkorn berries Old fashioned oats Whole grain corn Quick cooking oats Whole grain corn flour Quinoa Whole grain einkorn flour Rye groats Whole grain oat flour Sorghum Whole grain spelt flour Sorghum flour Whole grain wheat flakes Spelt berries Whole rye flour Sprouted brown rice Whole wheat flour Sprouted buckwheat Wild rice Whole corn Brans and Germs: Corn bran Rye bran Oat bran Wheat bran Rice bran Wheat germ Enriched Grains: Enriched bromated flour Enriched rice Enriched corn flour Enriched rice flour Enriched durum flour Enriched rye flour Enriched durum wheat Enriched wheat flour flour Enriched white flour OSPI CNS November 2018 OSPI CNS Child and Adult Care Food Program Reference Sheet Disregarded Ingredients – May be ignored (typically presented in small amounts) Corn dextrin Tapioca starch Corn starch Wheat dextrin Modified -
Characterisation of Grain Quality of Syrian Durum Wheat Genotypes Affecting Milling Performance and End-Use Quality
Characterisation of grain quality of Syrian durum wheat genotypes affecting milling performance and end-use quality. JIHAD SAMAAN A thesis submitted to the University of Plymouth in ;partial fulfilment torthe·degree of 'DOCTOR OF PHILOSOPHY School of Biological Sciences Faculty of Science June 2007 i I /i ;/ . · Unlvers.ltv of Plymouth : ,Llbrary . LIBRARY s-TORE Abstract: Characterisation of grain quality of Syrian durum wheat genotypes affecting milling performance and end-use quality. Jihad Samaan Durum wheat is a strategic crop in Syria produced in high quantities and used mainly for the production of Arabic bread, bulgur and pasta. This investigation is the first known systematic study relating the grain quality of nine domestic cultivars to milling performance and pasta quality in order to map the Syrian durum wheat characteristics onto the world market requirements and hence determine the potential export development. Furthermore, it examines the influence of environment, genotype and their interaction on the physiochemical characteristics of five durum wheat cultivars grown in five different locations under rainfed and irrigated conditions in Syria. AACC standard methods were principally used in this investigation. Despite the soundness of grains revealed by elevated test weight (83.1-85.9 kghr\ 1000 kernel weight (42.50-55.0 g) and falling number (433-597 sec), it is necessary to improve the kernel quality of Syrian durum wheat for the degree of vitreousness and total protein content (average quality data were 65% and 12.6% respectively) for better end-use product quality. In addition, irrigation demonstrated a significant effect on kernel quality traits, for example, irrigated samples showed the highest test weights. -
Choose Whole Grains
Choose Whole Grains Did you know that Canada’s Food Guide says Are you eating whole grains? whole grain foods are a healthier choice than refined grains? Below are some tips to help you figure out if a food is really a whole grain food. Whole grains increase your fibre intake and have a lot of nutrients working together to promote Look at the ingredient list health. Choose grain foods that have whole grains Whole grains give your body carbohydrates, fibre, listed as the first grain ingredient. and protein. They also provide B vitamins, iron, In the ingredient list, the grains below should zinc, magnesium, and plant compounds called have the words whole or whole grain in front phytonutrients. of their name. whole grain whole whole rye What is a whole grain? wheat whole grain (or whole wheat berries hulled) barley are made of the entire grain kernel. Whole grains whole spelt The kernel has three parts: the outer bran layer, the endosperm, and the germ. Each part has important The grains below don’t need the words nutrients. whole or whole grain in front of their name. This is because in foods, they are used only as whole grains. amaranth popcorn buckwheat quinoa bulgur sorghum cornmeal sprouted wheat cracked wheat teff kamut triticale millet wild or brown rice oats and oatmeal When a food package says the food is whole Refined grains have all or part of the bran and grain, read the ingredient list to find out for germ removed. They don’t have important sure. The food might have some whole grains nutrients like fibre, vitamins, and minerals. -
The Impact of Whole Grain Intake on Gastrointestinal Tumors: a Focus on Colorectal, Gastric, and Esophageal Cancers
nutrients Review The Impact of Whole Grain Intake on Gastrointestinal Tumors: A Focus on Colorectal, Gastric, and Esophageal Cancers Valentina Tullio †, Valeria Gasperi *,† , Maria Valeria Catani ‡ and Isabella Savini ‡ Department of Experimental Medicine, Tor Vergata University of Rome, 00133 Rome, Italy; [email protected] (V.T.); [email protected] (M.V.C.); [email protected] (I.S.) * Correspondence: [email protected]; Tel.: +39-06-72596465 † Equally first authors. ‡ Equally senior authors. Abstract: Cereals are one of staple foods in human diet, mainly consumed as refined grains. Nonethe- less, epidemiological data indicate that whole grain (WG) intake is inversely related to risk of type 2 diabetes, cardiovascular disease, and several cancer types, as well as to all-cause mortality. Par- ticularly responsive to WG positive action is the gastrointestinal tract, daily exposed to bioactive food components. Herein, we shall provide an up-to-date overview on relationship between WG intake and prevention of gastrointestinal tumors, with a particular focus on colorectal, stomach, and esophagus cancers. Unlike refined counterparts, WG consumption is inversely associated with risk of these gastrointestinal cancers, most consistently with the risk of colorectal tumor. Some WG effects may be mediated by beneficial constituents (such as fiber and polyphenols) that are reduced/lost during milling process. Beside health-promoting action, WGs are still under-consumed in most countries; therefore, World Health Organization and other public/private stakeholders should co- operate to implement WG consumption in the whole population, in order to reach nutritionally effective intakes. Keywords: dietary fiber; esophagus; stomach and colorectal cancer; nutrition; polyphenols; refined Citation: Tullio, V.; Gasperi, V.; grains; whole grains Catani, M.V.; Savini, I. -
World Flours Brochure
World Flours UNIQUE GLOBALLY AUTHENTIC FULL RANGE OF VARIETIES INSPIRED INGREDIENTS FLOUR TYPES The most authentic take on foods with global origins starts with the most authentic ingredients, and flour is no exception. Cultures around the world have historically used WORLD FLOURS different types of flours to create their distinctive cuisines. From 00-style flours to Atta and Tortilla flours, Ardent Mills offers a passport to the tastes of today’s global palate. Product Name Description Applications Brands Protein Ash Moisture ASIAN NOODLE This low-ash patent flour features a bright white color and superior absorption, Raw Noodles, Udon, Wet • Ardent Mills® Asian 10.5–11.5% .52 14% Max color stability and handling qualities, making it ideal for use in all types of Asian Noodles, Hokkien, Chukamen, Noodle Flour noodles. In addition to noodles, it can be used for the skins of wontons, egg rolls Fried Noodles, Bamee and dumplings. ATTA FLOUR Freshly milled from specially selected durum wheat flour, our atta flour meets Chapati, Naan, Puri, Paratha, Roti • Mumbai Gold™ Fresh 13% Min 1.3 15% Max traditional South Asian specifications for taste, appearance, texture and Chakki Atta functionality. It’s the go-to flour for a variety of flatbreads, offering the perfect chew in everything from chapati to roti, and also works well in naan. CHICKPEA FLOUR Our chickpea flour is a versatile, protein- and fiber-rich alternative to traditional Bars, Snacks, Side Dishes, Pastas, • Ardent Mills® 11.5–15% .75 15% Max flours. Made from dried chickpeas (also known as garbanzo beans), it is rich Crackers, Hummus, Soups, Corn Chickpea Flour in vitamins and minerals, has 25% fewer calories than refined wheat flour, and Bread delivers a slight bean- and nut-like flavor that pairs well with amaranth and corn. -
Farina Milling : Development of a Flow Sheet and a Speck Counting Method
FARINA MILLING: DEVELOPMENT OF A FLOW SHEET AND A SPECK COUNTING METHOD by MOHAMMED EL-BOUZIRI MOROCCO 1980 B.S., INSTITUT AGRONOMIQUE & VETERINAIRE , A THESIS submitted in partial fulfillment of the requirements for the degree MASTER OF SCIENCE Department of Grain Science and Industry KANSAS STATE UNIVERSITY Manhattan , Kansas 1988 Approved by: Major Professor . ACKNOWLEDGEMENTS AllSDfi 207=105 The author wishes to express his sincere appreciation C> Z to the following: Mr M. Guerraoui General Director of O.N.I.C.L Rabat, Morocco for his invaluable encouragement. Mr W. Hamami for all what he has done. Dr E. Posner for his invaluable advise and guidance throughout this study and preparation of manuscript. Prof. J. Wingfield and Prof. J. Ponte for serving on the graduate committee. Dr J. Schewnke, from the Department of Statistics, for his time and advice. Special acknowledgement is also due to Dr H.I. Kim for making the pasta and Dr D.C. Rogers for performing the baking tests. My thanks go to R. Stevenson for his help and for making the Milling Lab an agreeable place to work in. A special word of thanks to my family for continual encouragement Thanks to my friends and those who have been there when I needed them. 11 TABLE OF CONTENTS page INTRODUCTION 1 LITERATURE REVIEW SEMOLINA/FARINA 3 Moisture Content 4 Granulation 4 Bran Specks 5 Grits 6 Protein Content 6 Wheat Grade 6 WHEAT CLEANING WHEAT CONDITIONING WHEAT MILLING 9 SPECK COUNTING METHODS 14 PASTA AND COUSCOUS MAKING 15 Pasta 15 Couscous 18 MATERIAL AND METHODS 20 MATERIALS 20 METHODS 20 Wheat Cleaning 21 Wheat Conditioning 23 Wheat Grinding 26 Sifting 26 Purification 26 Speck Count 34 Farina Granulation 38 Flour Production 38 Baking Test 38 Spaghetti Test 39 RESULTS AND DISCUSSION 41 Wheat Preparation 41 Wheat Milling 41 Milling Results and Discussion 44 Baking Test 66 Spaghetti Results 70 CONCLUSIONS 7 3 RECOMMENDATIONS 75 LITERATURE CITED 76 GLOSSARY OF MILLING TERMS 80 111 LIST OF TABLES Page 22 Table I . -
Whole Grains Defined Whole Grains Play a Role in a Healthy Diet, Helping to Fuel Our Bodies and Brains
Whole Grains Defined Whole grains play a role in a healthy diet, helping to fuel our bodies and brains. Studies show that eating whole grains instead of refined grains can lower the risk of many chronic diseases, and switching to whole grains also can help with weight control. Benefits kick in with even one serving (16g), but aim for three or more servings daily for best health results. WHAT EXACTLY IS A WHOLE GRAIN? Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed in their original proportions. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver the same rich balance of nutrients that are found in the original grain seed. This means that 100% of the original kernel – all of the bran, germ, and endosperm – must be present to qualify as a whole grain. These three parts - the outer bran layer rich in fiber and B vitamins; the germ, full of antioxidants; and the starchy endosperm, each bring something nutritious and delicious to the table. When you eat the “whole” grain you’re enjoying a good for you food. REFINED GRAINS If the bran and germ (the healthiest parts) are removed, the grain is said to be refined. Refined grains are missing about two-thirds of many essential nutrients. Some grains are then enriched, but this only returns about five the missing nutrients. TM HOW TO IDENTIFY A WHOLE GRAIN TM An easy way to distinguish whole grain products is to look for the TM Whole Grain Stamp on the package (shown here). -
E-142: Myplate—The Grain Group
COLLEGE OF AGRICULTURAL, CONSUMER AND ENVIRONMENTAL SCIENCES MyPlate—The Grain Group: Make at Least Half Your Grains Whole Grains Revised by Raquel Garzon1 aces.nmsu.edu/pubs • Cooperative Extension Service • Guide E-142 The College of Agricultural, Consumer and Environmental Sciences is an engine for economic and community development in New | Dreamstime.com © Peteer INTRODUCTION Mexico, improving The grain group includes foods such as bread, tor- tillas, rice, pasta, and breakfast cereals made from the lives of New wheat, rice, oats, cornmeal, barley, or other grains. Foods from this group provide B vitamins (thia- Mexicans through mine, riboflavin, niacin, and folate), minerals (iron), and fiber. Grains are divided into two subgroups: whole academic, research, grains and refined grains. Whole grains contain the entire grain kernel—bran, germ, and endosperm. In refined grains, the germ and Extension and bran have been removed, which also removes the fiber, iron, and B vita- mins. Refined grains replace the B vitamins and minerals in a process called programs. “enriching.” It is usually impossible to recover fiber. For these reasons, you should eat whole grains instead of refined grains. Consuming whole grains as part of a healthy diet may help lower the risk of heart disease and type 2 diabetes as well as contribute to enhanced weight management. NUTRIENTS IN THE GRAIN GROUP The following nutrients are found in most grains. A typical American diet is at risk for being low in nutrients marked with an asterisk (*). New Mexico State University 1 aces.nmsu.edu Extension Nutrition and Wellness Specialist, Department of Extension Family and Consumer Sciences, New Mexico State University.