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Journal of Gluten Sensitivity Summer 2017 Issue

Journal of Gluten Sensitivity Spring Issue - Volume 16, Number 3



    It is common for school teachers in the United States not to know what student has celiac disease, or allergies of any sort. Most schools don't have formal systems so that the principal, school nurse, teacher, or cafeteria workers know when a child has celiac disease or food allergies. An informal game of roulette is played, where everyone assumes that everything is fine – that is, until a child has a heath reaction.



    Why is it still so hard to make good gluten-free food? Photo: CC--Andreanna Moya

    What are the main challenges in developing good gluten-free foods?

    With the explosion of gluten-free products, food manufacturers have worked to master the challenges of formulating gluten-free products that are both tasty and nutritious.

    This effort has paid dividends in the last years is due, in part, to advances in formulation, ingredient sourcing, and a focus on making products delicious.