DOCSLIB.ORG

Celiac Disease Resource Guide for a Gluten-Free Diet a Family Resource from the Celiac Disease Program

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

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. Be sure to always look for the certified “gluten-free” label on products before purchasing. Notes: * Important – Read ingredient labels before purchasing gluten-free products. 2 | Celiac Disease Resource Guide for a Gluten-Free Diet celiacdisease.stanfordchildrens.org | 3 Which Foods Contain Gluten? Gluten is found in wheat, rye, barley, and triticale grains. Gluten is also found in things made from these grains, like bran, bulgur, couscous, einkorn, durum, faro, Foods and farina, graham flour, matzo flour, kamut, semolina, and spelt. These grains are found in a variety of foods, including cakes, breads, pasta, and cereals. Additives That Gluten-Containing Foods and Ingredients to Avoid: Wheat Barley Atta Kamut Ale Malt Bulgur Matzo, matzo meal Barley Malt extract/ (flakes, flour, pearl) malt syrup Contain Gluten Couscous Modified wheat starch Beer Malt flavoring Dinkel (spelt) Seitan Brewer’s yeast1 Malt vinegar Complying with a gluten-free diet can be challenging. Durum Semolina If a product contains the symbol at left, then that Lager Malted milk Spelt product is gluten-free. Einkorn (farro, faro, dinkel) Emmer Tabouleh Grains containing gluten are often added to processed foods, Rye so it’s important to carefully read the food labels to check for Farina Triticale Rye bread Rye flour sources of gluten. Manufacturers often change the ingredients Farro or faro (spelt) Wheat Bran in processed foods, so you need to be sure to check each food every time you buy it. Graham flour Wheat flour Oats2 Hydrolyzed Wheat germ wheat protein Oatmeal Oat flour As you learn to spot gluten on food labels, be sure to remember that wheat-free does not mean gluten-free. If you’re not sure Wheat starch Oat bran Oats whether a food has any gluten, it’s best not to eat it. Notes: 1 Brewer’s Yeast contains barley; however, other baking yeasts are gluten-free. 2 Unless oats are labeled “certified gluten-free oats.” 4 | Celiac Disease Resource Guide for a Gluten-Free Diet celiacdisease.stanfordchildrens.org | 5 After your child’s diagnosis of celiac disease and on your first trip to the grocery store, think about shopping the perimeter of the store. This is where At the you will find naturally gluten-free foods. Start with the fresh produce section Grocery Store and stock up on nutrient-rich, low-fat, low-sodium fruits and vegetables. Next, visit the fresh meat, poultry, and seafood As the demand for gluten-free products increases, section. Again, these are naturally gluten-free. many grocery stores now stock more products Think about making a fresh turkey breast or lean that are specifically gluten-free. Look in the Asian roast for dinner and then using the leftovers as a section for rice noodles and crackers. Check filling for a corn tortilla for lunch. Use caution when out the “organic” or “health food” section for choosing luncheon meat and other processed meats. gluten-free pastas, flours, and baking products. Within the inner aisles The processed meats may contain gluten as fillers or flavor enhancers, so read the label carefully. of the grocery store, Specialty health food stores typically have gluten-free foods in a designated section and in the frozen foods After the meat section, you can visit the egg and look for: section of the store, offering shoppers many foods dairy section. These products are, for the most part, • Corn tortillas such as gluten-free bagels, bread, and pizza dough gluten-free. Calcium-rich desserts and snacks like ice to defrost and bake at home. • Plain or brown rice, quinoa, millet cream, yogurt, and pudding may be good choices for a gluten-free diet, but always thoroughly check the Some frozen food sections also have gluten-free • Dried beans and legumes list of ingredients. frozen meals as a convenient option. • Fresh spices and herbs If your child has lactose intolerance, try lactose- • Peanut or nut butters free milk, yogurt, and hard cheese as these are usually well tolerated in those patients. Lactaid • Cooking oils (canola and olive oils tablets can also be taken with dairy products. are low in saturated fats and contain healthy monosaturated fat) 6 | Celiac Disease Resource Guide for a Gluten-Free Diet celiacdisease.stanfordchildrens.org | 7 CHIPS CHIPS Produce Meat, Fish, Dairy Snacks CondimentsCEREAL CEREALCEREAL CerealsCEREAL CHIPS S S Poultry P P & Grains • All fresh fruits • Fresh beef • Unflavored milk • Potato chips • Jam and jellies, • Cream of rice CEREAL (caution: flavoredCEREAL chips) marmalade CEREAL CEREAL • All fresh vegetables • Fresh pork • Cream • Grits S P • Corn chips • Honey • Tofu • Fresh poultry • Aged cheese (caution: • Puffed rice • Popcorn • Peanut or nut butters • White or sweet potato (caution: self-basting) processed cheese) • Plain or brown rice, • Rice crackers,CEREAL rice cakes • Corn or potato starch Quinoa, millet • Corn • Fresh fish or seafood • Most yogurts • Plain nuts, seeds • Corn and maple syrup • Corn tacos or tortillas • Edamame • Eggs • Butter, margarine • Cream cheese (fat-free • Jello • Molasses • Chex cereals products may not be GF) • Pudding • Brown, white and • Cottage cheese confectioner’s sugar • Spices and herbs • Sour cream • Salt, pepper Packaged • Relish, pickles, olives Beverage Fats Frozen CHIPS & Canned & Oils Foods Foods • Ketchup, mustard • Distilled vinegars • 100% fruit juice • Vegetable, canola • Plain fruits • Plain fruits • Most salad dressing and olive oil and vegetables CEREAL CEREAL and vegetables • Coffee, tea, cocoa (read label for gluten S • MostP ice cream • All canned meats (read presence) • Nut milks (almond, • Shortening and sherbet label for gluten presence) cashew, coconut, pistachio) • Gluten-free breads, • Dried beans, lentils, peas • Soft drinks bagels, English muffins CEREAL • Most baked beans • Swiss Miss hot cocoa • Gluten-free frozen waffles 8 | Celiac Disease Resource Guide for a Gluten-Free Diet celiacdisease.stanfordchildrens.org | 9 CHIPS Gluten-Free CEREAL CEREAL Breakfast S P • RiceCEREAL Chex or Corn Chex or other • Grits with butter and salt Meal Ideas gluten-free cereal with milk, nut milks, • Cottage cheese and fruit fresh fruit • Gluten-free pancakes (gluten-free • Corn tortillas, warmed with brands include Arrowhead Mills, Bob’s scrambled eggs, chopped tomato, Red Mill, Gluten-free Essentials, and melted cheese Gluten-free Pantry, Kinniknnick, Sylvan, • Cream of rice cereal with and Vans) with butter and syrup chopped almonds and milk • Gluten-free yogurt layered with berries • Gluten-free waffles with • Hard-boiled eggs mixed with mayonnaise, butter and syrup served on toasted corn tortillas • Omelet with onions, peppers, and • Gluten-free oatmeal with fruit tomatoes, with two soft corn tortillas 10 | Celiac Disease Resource Guide for a Gluten-Free Diet celiacdisease.stanfordchildrens.org | 11 CHIPS CHIPS CEREAL CEREAL CEREAL CEREAL S S P P Lunch CEREAL Dinner CEREAL • Sliced turkey with lettuce, tomato, and • Gluten-free ham on gluten-free toast • Grilled portabella mushroom marinated • Salmon baked with mustard, and honey, mayonnaise on warmed corn tortillas or warmed corn tortillas with mustard in garlic and oil, served with mixed served with brown rice and steamed with baby carrots and coleslaw green salad green beans • Grilled sliced chicken over mixed • Cottage cheese with mixed fruit • Peanut or nut butters and jelly • Hard-boiled egg, sliced, with steamed greens, with red peppers, sliced • Grilled chicken cutlet marinated in garlic, on rice cakes green beans, baby spinach, sliced tomatoes, broccoli florets, and oil, and lemon, served over chopped • Grilled cheese made with gluten-free cucumber, sliced tomato, and chickpeas chickpeas, served with oil and vinegar romaine lettuce, with gluten-free Caesar bread served with roasted veggies with oil and vinegar or gluten-free or gluten-free salad dressing salad dressing dressing, parmesan cheese, and gluten- • Turkey roll-up with cream cheese and • Toasted gluten-free bread or warmed free rice crackers asparagus
Recommended publications
  • Canadian Wheat

    Canadian Wheat

    Canadian Wheat By: J. E. Dexter1, K.R. Preston1 and N. J. Woodbeck2 Chapter 6: Future of flour a compendium of flour improvement, 2006, pg - 43-62 Edited by Lutz Popper, Wermer Schafer and Walter Freund. Agrimedia, Bergen. Dunne, Germany. 1 Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main Street, Winnipeg, Manitoba, R3C 3G8, Canada 2 Canadian Grain Commission, Industry Services, 900-303 Main Street, Winnipeg, Manitoba, R3C 3G8, Canada Introduction The vast majority of Canadian wheat is produced in western Canada (Manitoba and provinces to the west). A high proportion of western Canadian wheat is exported, and it is marketed in a highly regulated fashion. As soon as western Canadian wheat is delivered by producers to a grain elevator the wheat becomes the property of the Canadian Wheat Board, which is a single desk seller for western Canadian wheat. Approval for registration into any of the eight classes of wheat in western Canada is based on merit according to disease resistance, agronomic performance and processing quality. Wheat is also produced in eastern Canada, primarily in southern Ontario. Eastern Canadian wheat is also registered on the basis of merit, although processing quality models are not quite as strictly defined as for western Canada. There is no single desk seller for eastern Canadian wheat. Eastern Canadian wheat is marketed by private trading companies and the Ontario Wheat Producers Marketing Board. Approximately 50% of eastern Canadian wheat disappears domestically. The Canadian Grain Commission (CGC), a Department within Agriculture and Agri- Food Canada (AAFC), oversees quality assurance of Canadian grains, oilseeds, pulses and special crops.
  • Eating a Low-Fiber Diet

    Eating a Low-Fiber Diet

    Page 1 of 2 Eating a Low-fiber Diet What is fiber? Sample Menu Fiber is the part of food that the body cannot digest. Breakfast: It helps form stools (bowel movements). 1 scrambled egg 1 slice white toast with 1 teaspoon margarine If you eat less fiber, you may: ½ cup Cream of Wheat with sugar • Reduce belly pain, diarrhea (loose, watery stools) ½ cup milk and other digestive problems ½ cup pulp-free orange juice • Have fewer and smaller stools Snack: • Decrease inflammation (pain, redness and ½ cup canned fruit cocktail (in juice) swelling) in the GI (gastro-intestinal) tract 6 saltine crackers • Promote healing in the GI tract. Lunch: For a list of foods allowed in a low-fiber diet, see the Tuna sandwich on white bread back of this page. 1 cup cream of chicken soup ½ cup canned peaches (in light syrup) Why might I need a low-fiber diet? 1 cup lemonade You may need a low-fiber diet if you have: Snack: ½ cup cottage cheese • Inflamed bowels 1 medium apple, sliced and peeled • Crohn’s disease • Diverticular disease Dinner: 3 ounces well-cooked chicken breast • Ulcerative colitis 1 cup white rice • Radiation therapy to the belly area ½ cup cooked canned carrots • Chemotherapy 1 white dinner roll with 1 teaspoon margarine 1 slice angel food cake • An upcoming colonoscopy 1 cup herbal tea • Surgery on your intestines or in the belly area. For informational purposes only. Not to replace the advice of your health care provider. Copyright © 2007 Fairview Health Services. All rights reserved. Clinically reviewed by Shyamala Ganesh, Manager Clinical Nutrition.
  • 1 Evidence for Gliadin Antibodies As Causative Agents in Schizophrenia

    1 Evidence for Gliadin Antibodies As Causative Agents in Schizophrenia

    1 Evidence for gliadin antibodies as causative agents in schizophrenia. C.J.Carter PolygenicPathways, 20 Upper Maze Hill, Saint-Leonard’s on Sea, East Sussex, TN37 0LG [email protected] Tel: 0044 (0)1424 422201 I have no fax Abstract Antibodies to gliadin, a component of gluten, have frequently been reported in schizophrenia patients, and in some cases remission has been noted following the instigation of a gluten free diet. Gliadin is a highly immunogenic protein, and B cell epitopes along its entire immunogenic length are homologous to the products of numerous proteins relevant to schizophrenia (p = 0.012 to 3e-25). These include members of the DISC1 interactome, of glutamate, dopamine and neuregulin signalling networks, and of pathways involved in plasticity, dendritic growth or myelination. Antibodies to gliadin are likely to cross react with these key proteins, as has already been observed with synapsin 1 and calreticulin. Gliadin may thus be a causative agent in schizophrenia, under certain genetic and immunological conditions, producing its effects via antibody mediated knockdown of multiple proteins relevant to the disease process. Because of such homology, an autoimmune response may be sustained by the human antigens that resemble gliadin itself, a scenario supported by many reports of immune activation both in the brain and in lymphocytes in schizophrenia. Gluten free diets and removal of such antibodies may be of therapeutic benefit in certain cases of schizophrenia. 2 Introduction A number of studies from China, Norway, and the USA have reported the presence of gliadin antibodies in schizophrenia 1-5. Gliadin is a component of gluten, intolerance to which is implicated in coeliac disease 6.
  • The Canadian Wheat Board, Warburtons, and the Creative

    The Canadian Wheat Board, Warburtons, and the Creative

    The Canadian Wheat Board and the creative re- constitution of the Canada-UK wheat trade: wheat and bread in food regime history by André J. R. Magnan A thesis submitted in conformity with the requirements for the degree of Doctor of Philosophy Graduate Department of Sociology University of Toronto © Copyright by André Magnan 2010. Abstract Title: The Canadian Wheat Board and the creative re-constitution of the Canada-UK wheat trade: wheat and bread in food regime history Author: André J. R. Magnan Submitted in conformity with the requirements for the degree of Doctor of Philosophy Graduate Department of Sociology University of Toronto, 2010. This dissertation traces the historical transformation of the Canada-UK commodity chain for wheat-bread as a lens on processes of local and global change in agrofood relations. During the 1990s, the Canadian Wheat Board (Canada‟s monopoly wheat seller) and Warburtons, a British bakery, pioneered an innovative identity- preserved sourcing relationship that ties contracted prairie farmers to consumers of premium bread in the UK. Emblematic of the increasing importance of quality claims, traceability, and private standards in the reorganization of agrifood supply chains, I argue that the changes of the 1990s cannot be understood outside of historical legacies giving shape to unique institutions for regulating agrofood relations on the Canadian prairies and in the UK food sector. I trace the rise, fall, and re-invention of the Canada-UK commodity chain across successive food regimes, examining the changing significance of wheat- bread, inter-state relations between Canada, the UK, and the US, and public and private forms of agrofood regulation over time.
  • Deadly Sins Deadly Sins

    Deadly Sins Deadly Sins

    GLUTEN-FREE the Deadly Sins 7of Gluten-Free Bread ...AND HOW TO AVOID THEM by Christopher Anderson you’ve tried living gluten-free texture, or gummy, mushy loaves. You The role of gluten in baking If for more than five minutes, can say good-bye to gritty, papery slices you know only too well that most of the that butter will not melt on. And you will In order to understand the problems with gluten-free bread out there … well, let’s be be done with bread that has either no most gluten-free flours, you need to first honest, it sucks. But do you know why? taste at all or an unpleasant beany flavor. learn a bit about the nature of traditional flour. Wheat flour is milled from wheat berries, which contain starches, proteins, In fact, there are a number of reasons, and fats. The primary proteins in wheat which you’ll soon learn. But the good Sin 1: flour are glutenin and gliadin. Glutenin news is that it doesn’t have to be that way. provides most of the strength and If you are pursuing a gluten-free lifestyle Using the wrong type elasticity in dough, allowing it to bounce either out of necessity or by choice, you of flour back after it is stretched. Gliadin, on the can still eat bread that is both good other hand, provides the stretch. tasting and good for you. Good bread starts with good flour. The flour you use will influence both the On their own, glutenin and gliadin are just Once you discover the secrets that I will taste and the texture of the bread.
  • Plant-Based Milk Alternatives

    Plant-Based Milk Alternatives

    Behind the hype: Plant-based milk alternatives Why is this an issue? Health concerns, sustainability and changing diets are some of the reasons people are choosing plant-based alternatives to cow’s milk. This rise in popularity has led to an increased range of milk alternatives becoming available. Generally, these alternatives contain less nutrients than cow’s milk. In particular, cow’s milk is an important source of calcium, which is essential for growth and development of strong bones and teeth. The nutritional content of plant-based milks is an important consideration when replacing cow’s milk in the diet, especially for young children under two-years-old, who have high nutrition needs. What are plant-based Table 1: Some Nutrients in milk alternatives? cow’s milk and plant-based Plant-based milk alternatives include legume milk alternatives (soy milk), nut (almond, cashew, coconut, macadamia) and cereal-based (rice, oat). Other ingredients can include vegetable oils, sugar, and thickening ingredients Milk type Energy Protein Calcium kJ/100ml g/100ml mg/100ml such as gums, emulsifiers and flavouring. Homogenised cow’s milk 263 3.3 120 How are plant-based milk Legume alternatives nutritionally Soy milk 235-270 3.0-3.5 120-160* different to cow’s milk? Nut Almond milk 65-160 0.4-0.7 75-120* Plant-based milk alternatives contain less protein and Cashew milk 70 0.4 120* energy. Unfortified versions also contain very little calcium, B vitamins (including B12) and vitamin D Coconut milk** 95-100 0.2 75-120* compared to cow’s milk.
  • What Are Soybeans?

    What Are Soybeans?

    candy, cakes, cheeses, peanut butter, animal feeds, candles, paint, body lotions, biodiesel, furniture soybeans USES: What are soybeans? Soybeans are small round seeds, each with a tiny hilum (small brown spot). They are made up of three basic parts. Each soybean has a seed coat (outside cover that protects the seed), VOCABULARY cotyledon (the first leaf or pair of leaves within the embryo that stores food), and the embryo (part of a seed that develops into Cultivar: a variety of plant that has been created or a new plant, including the stem, leaves and roots). Soybeans, selected intentionally and maintained through cultivation. like most legumes, perform nitrogen fixation. Modern soybean Embryo: part of a seed that develops into a new plant, cultivars generally reach a height of around 1 m (3.3 ft), and including the stem, leaves and roots. take 80–120 days from sowing to harvesting. Exports: products or items that the U.S. sells and sends to other countries. Exports include raw products like whole soybeans or processed products like soybean oil or Leaflets soybean meal. Fertilizer: any substance used to fertilize the soil, especially a commercial or chemical manure. Hilum: the scar on a seed marking the point of attachment to its seed vessel (the brown spot). Leaflets: sub-part of leaf blade. All but the first node of soybean plants produce leaves with three leaflets. Legume: plants that perform nitrogen fixation and whose fruit is a seed pod. Beans, peas, clover and alfalfa are all legumes. Nitrogen Fixation: the conversion of atmospheric nitrogen Leaf into a nitrogen compound by certain bacteria, such as Stem rhizobium in the root nodules of legumes.
  • Development and Validation of an Index Based on EAT-Lancet Recommendations: the Planetary Health Diet Index

    Development and Validation of an Index Based on EAT-Lancet Recommendations: the Planetary Health Diet Index

    nutrients Article Development and Validation of an Index Based on EAT-Lancet Recommendations: The Planetary Health Diet Index Leandro Teixeira Cacau 1 , Eduardo De Carli 1 , Aline Martins de Carvalho 1 , Paulo Andrade Lotufo 2, Luis A. Moreno 3,4,5 , Isabela Martins Bensenor 2 and Dirce Maria Marchioni 1,* 1 Department of Nutrition, School of Public Health, University of São Paulo, São Paulo 01246-904, Brazil; [email protected] (L.T.C.); [email protected] (E.D.C.); [email protected] (A.M.d.C.) 2 Clinical and Epidemiological Research Center, University Hospital, University of São Paulo, São Paulo 05508-000, Brazil; [email protected] (P.A.L.); [email protected] (I.M.B.) 3 Growth, Exercise, Nutrition and Development (GENUD) Research Group, Faculty of Health Sciences, University of Zaragoza, 50009 Zaragoza, Spain; [email protected] 4 Instituto Agroalimentario de Aragón (IA2), Instituto de Investigación Sanitaria de Aragón, 50013 Zaragoza, Spain 5 Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28040 Madrid, Spain * Correspondence: [email protected] Abstract: The EAT-Lancet Commission has proposed a planetary health diet. We propose the development of the Planetary Health Diet Index (PHDI) based on this proposed reference diet. We used baseline dietary data obtained through a 114-item FFQ from 14,779 participants of the Longitudinal Study on Adult Health, a multicenter cohort study conducted in Brazil. The PHDI has 16 components and a score from 0 to 150 points. Validation and reliability analyses were performed, Citation: Cacau, L.T.; De Carli, E.; de including principal component analyses, association with selected nutrients, differences in means Carvalho, A.M.; Lotufo, P.A.; Moreno, between groups (for example, smokers vs.
  • White Paper : the Current State of Scientific Knowledge About Gluten

    White Paper : the Current State of Scientific Knowledge About Gluten

    White Paper : The Current State of Scientific Knowledge about Gluten April 27, 2018 Table of Contents Introduction .......................................................................................................................................... 2 1. Gluten—A Complex Group of Cereal Proteins ............................................................................. 4 1.1 Definition .................................................................................................................................... 4 1.2 Protein Classification in Gluten-containing Cereals .................................................................. 4 1.3 Gluten-containing Cereals in the Food Industry ........................................................................ 6 1.4 Gluten-free Replacements .......................................................................................................... 6 1.5 Effects of Processing on Gluten Proteins ................................................................................... 6 2. Gluten-related Disorders .............................................................................................................. 8 2.1 Celiac Disease .............................................................................................................................. 8 2.2 Dermatitis Herpetiformis............................................................................................................ 9 2.3 Gluten Ataxia .............................................................................................................................
  • Effects of Gliadin-Derived Peptides from Bread and Durum Wheats on Small Intestine Cultures from Rat Fetus and Coeliac Children

    Effects of Gliadin-Derived Peptides from Bread and Durum Wheats on Small Intestine Cultures from Rat Fetus and Coeliac Children

    Pediatr. Res. 16: 1004-1010 (1982) Effects of Gliadin-Derived Peptides from Bread and Durum Wheats on Small Intestine Cultures from Rat Fetus and Coeliac Children Clinica Pediatrics, 11 Facolta di Medicina e Chirurgia, Naples, Program of Preventive Medicine (Project of perinatal Medicine), [S.A., G.d.R., P.O.,]; Consiglio Nazionale delle Ricerche, Roma, Italy; and Laboratorio di Tossicologia, Istituto Superiore di Sanita, Roma, Itab [M.d. V., V.S.] Summary present a lower risk for patients suffering for coeliac disease or other wheat intolerances. Peptic-tryptic-cotazym (PTC) digests were obtained, simulating in vivo protein digestion, from albumin, globulin, gliadin and glutenin preparations from hexaploid (bread) wheat as well as The detection and characterization of wheat components that from diploid (monococcum) and tetraploid (durum) wheat gliadins. are toxic in coeliac disease and in other forms of wheat intolerance The digest from bread wheat gliadins reversibly inhibited in vitro (5) is very difficult because of the lack of suitable in vitro methods development and morphogenesis of small intestine from 17-day-old for toxicity testing. rat fetuses, whereas all the other digests (obtained both from Falchuk et al. (6,7) have proposed the organ culture of human nongliadin fractions and from gliadins from other wheat species) small intestinal biopsies as an in vitro model of coeliac disease. were inactive. Jejunal specimens obtained from patients with active enteropathy The PTC-digest from bread wheat gliadins was also able to shows morphological and biochemical improvement when cul- prevent recovery of and to damage the in vitro cultured small tured in a gluten-free medium.
  • Bob's Red Mill® Product List • 2017

    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.
  • Celiac Disease – National Concerns

    Celiac Disease – National Concerns

    84 Celiac disease – national concerns CELIAC DISEASE - NATIONAL CONCERNS R. Siminiuc Technical University of Moldova INTRODUCTION in the Mother and Child Health prevalence of celiac disease is 1:670, and the number of diagnosed Coeliac disease is a pathology caused by persons is just a part of the top of iceberg. Presently, permanent intolerance to gluten, a lipoprotein the only treatment for celiac disease is life-long substance composed of two types of protein glutelin adherence to a strict gluten-free diet: Untreated and prolamin. Gluten is contained in essential celiac disease puts patients at risk for serious quantities in: wheat, barley, rye and other cereals, complications. that’s why is present in many common alimentary foods such as bread, biscuits, pasta and more. Normally, the nutrients in food are absorbed 2. CONCERNS VIS-A VIS OF into the bloodstream through the cells on the villi. COELIAC DISEASE When the villi become atrophied, there is less surface area for nutrient absorption, and a condition Developing functional foods which, in known as malabsorption results. Consequences of addition to nutrients has good specific actions malabsorption include vitamin and mineral to human body is one of priority directions of deficiencies, osteoporosis and other problems [1]. development in science and food technology. Preventive and therapeutic role of food is 1. PREVALENCE OF COELIAC currently of great importance in the developed DISEASE world with high research potential. In European countries are based and work celiac associations and specialized centers, where Currently there an increasing incidence of patients and interested persons may receive celiac disease , which reaches an average 1% of the information for symptomatic, prevention, treatment population, being highest in the following countries: of this disease, which actually consists of a gluten Irland-1:122, USA-1:133, Sarawi (located in West free diet.