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A delicious, nutritious gluten-free eating plan for life!
From now on, a gluten-free diet doesn't have to mean taste-free, nutrition-free, and convenience-free. Yes, you must avoid a host of foods containing wheat, barley, rye, and even most oats. But nutritionist and gluten-free-diet researcher Tricia Thompson has assembled an army of food choices for you that are not just gluten-free but also tasty and packed with nutrients!
"The Gluten-Free Nutrition Guide" is filled with new gluten-free eating strategies, the latest research, and dozens of tips on living better with celiac disease. Inside you will find: Fifty delicious gluten-free recipes, many from noted celiac disease experts Advice for living with and controlling celiac disease Information on safe and delicious foods that boost your fiber intake The best ways to avoid the common pitfalls of a gluten-free diet, such as high fat intake and low intakes of B vitamins, iron, and calcium
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.