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The gluten-free diet includes naturally gluten-free food, such as meat, fish, seafood, eggs, milk and dairy products, nuts, legumes, fruit, vegetables, potatoes, pseudocereals (in particular amaranth, buckwheat, chia seed, quinoa), only certain cereal grains (corn, rice, sorghum), minor cereals (including fonio, Job's tears, millet, teff ...
If you stick to a gluten-free diet, you know that some parts of the grocery store are easier to navigate than others. According to registered dietitian Holly Layer, RD, if you don’t have celiac ...
Breakfast cereal companies make gluten-free cereals which are free of any gluten-containing grains. These cereals are targeted for consumers who suffer from gluten-related disorders , such as celiac disease , non-celiac gluten sensitivity and wheat allergy , among others.
Gluten-related disorders Further information: Gluten-free diet Gluten , a mixture of proteins found in wheat and related grains including barley , rye , oat , and all their species and hybrids (such as spelt , kamut , and triticale ), [ 44 ] causes health problems for those with gluten-related disorders , including celiac disease , non-celiac ...
Apples. The original source of sweetness for many of the early settlers in the United States, the sugar from an apple comes with a healthy dose of fiber.
April 30th is National Raisin Day! The sweet fruit fits snuggly into savory and sweet dishes alike. To celebrate the raisin, why not make oatmeal raisin cookies? You won't even miss the flour in ...
The implementation of a GFCF diet involves removing all sources of gluten and casein from a person's diet. Gluten is found in all products containing wheat, rye, and barley. Many gluten-free breads, pastas, and snacks are available commercially. Gluten-free cookbooks have been available for decades.
The oat (Avena sativa), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural). Oats appear to have been domesticated as a secondary crop, as their seeds resembled those of other cereals closely enough for them to be included by early cultivators.