By cutting gluten from your diet, you could be missing out on much-needed fiber, calcium, iron, B vitamins and other nutrients. This important new guide from a coeliac specialist provides all the nutrition information you need: what to eat, what to avoid and how to eat healthy and gluten-free.
Tricia Thompson, M.S., RD, is a graduate of Tufts University and an independent nutrition consultant specializing in celiac disease. She has written many peer-reviewed journal articles as well as the American Dietetic Association's Celiac Disease Nutrition Guide. She has also participated in some of the only U.S.-based research studies on gluten-free diets and nutrition. She lives in Massachusetts.
Chapter 1: What is a gluten-free diet?
Chapter 2: All about wheat starch
Chapter 3: Can I eat oats?
Chapter 4: Ingredient labeling of food products
Chapter 5: Gluten-free labeling of food products
Chapter 6: Products containing gluten
Chapter 7: Nutritional quality of the gluten-free diet
Chapter 9: All about fiber
Chapter 10: All about calcium
Chapter 11: All about folate
Chapter 12: All about iron
Chapter 13: All about thiamin, riboflavin, and niaci
Chapter 14: All about dietary fat and cholesterol