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- Scott Adams replied to Trish G's topic in Gluten-Free Foods, Products, Shopping & Medications11Fiber Supplement
This is an older article, but still helpful: -
- cristiana replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications10Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It
It's strange because I'm pretty sure not too long ago I picked up a loaf of bread with B vitamins, but I can't find a single one now. Probably cutbacks, everyone's trying to save money now! -
- Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications10
Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It
Eating grains typically depletes certain B vitamins, so I'm not sure why they decided to fortify with calcium and iron, but hopefully we'll see more B vitamin fortification in gluten-free products going forward. -
- Rogol72 replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications10Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It
@HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying...- 3
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- Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications10
Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It
In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin. In the early 1900s, refined white flour replaced whole grains, and people began...- 1
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It's strange because I'm pretty sure not too long ago I picked up a loaf of bread with B vitamins, but I can't find a single one now. Probably cutbacks, everyone's trying to save money now!
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By Scott Adams · Posted
Eating grains typically depletes certain B vitamins, so I'm not sure why they decided to fortify with calcium and iron, but hopefully we'll see more B vitamin fortification in gluten-free products going forward. -
@HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
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By Scott Adams · Posted
In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin. In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
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