Saturday, July 12, 2008

GF Foods become tastier!

From Digestive Health SmartBrief
Gluten-free foods becoming tastier, more healthful
Companies are using more diverse ingredients and baking techniques that add taste, texture and healthful ingredients to gluten-free foods. One new trend is the use of ancient grains -- amaranth, quinoa and teff -- that do not have the gluten proteins that trigger celiac disease and also don't require the addition of fat and sugar to make the food palatable and help it stick together. Los Angeles Times (free registration) (7/7)

Gluten-free is the new health trend: Going gluten-free is a growing trend, and it's not just celiac disease patients who are adopting the diet. Some people believe a diet without gluten is just healthier or can help relieve digestive problems and boost energy. Los Angeles Times (free registration) (7/7)