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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
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.