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Celiac News Artical

Lister

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Lister Rising Star
Lister
Posted

ok so im going to type the whole artical its kinda big, its not really about celiac, but it is at the same time, its about a grain, that we are not hurt by that they are starting to use to make breads and stuff

Amid the aisles of spaghettie and canned peas, cereals and breads made with mysteriuse-sounding grains like amaranth and quinoa are sprouting up at major supermarkets. Wheat is stil the king of this countrys whole grains, but the appearance of such alternatives idicates consumers are beginning to expand a niche market once relegated to the obscure corners of health food stores. "people are realizing there's a benefit to eating a diversity of grains- and these grains have some incredible nutritional properties." said Carole Fenster, an author of numerouse cookbooks that incorporate wheat free grains

New federal guidelines recommending three servings of whole grains a day have put a spotlight on wheat, but exporsure to barley,brown rice and other options has also grown, said alice lichtenstein, chair of the nutrition committee at the American Heart Association.

According to the marketing information company ACNielsen, sales of products with whole grain claims on there packages for the year ending april 22 increased 9.5 percent from the previous year.

NuWorld Amaranth, of of the country's main buyers of amaranth, reported a 300 percent increase in sales in the past three years. Bob's Red Mill, which sells alternative wheat free grains, saw a 25 percent increase in sales in the past year, with quinoa driving the bulk of the growth

Amaranth and the aztecs

Amaranth, grown for millennia by the aztecs, has twice as much iron as wheat and is higher in protein and fiber, Quinoa, an ancient Andean crop, has less fiber but more protein and iron then wheat.

It maybe take some time for the unfamiliar grains to find broad acceptance. The American palate is still adjusting to whole wheat, and amaranths distict, slightly nutty taste could take some getting used to.

One reason for the fledgling demand is the growing awareness of celiac disease which is triggered by gluten, the protein found in wheat, symptoms range from severe cramping to chronic fatigue and even organ disorders. The condition is believed to affect about 2 million Americans , with others sensitive to the protein.

there is a lil more to the artical, about 2 more lines acually, but my hands are tired, if anyone is really intristed in finishing the articl i will post the rest later

whish i could give proper credit for the artical, unforuntatly my grandparents got this and cut it out and sent it to me in the mail

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