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Celiac.com 10/03/2017 - As people eat less processed foods, and more people adopt a gluten-free diet, manufacturers are selling less and less refined wheat flour, less bread, rolls, and cereals. Consumption of wheat is plummeting, and that has the people who grow wheat wondering what to do. Well, one thing wheat growers can do is hire researchers to study the problem in such a way that the logical conclusion is that foods made from refined grains, such as breads, rolls, and cereals, aren’t really that bad after all. And that seems to be what happened with a recent study funded by the Grain Foods Foundation, an industry group. Unsurprisingly, perhaps, the study, published last month in the journal Nutrients, calls things like breads, rolls, tortillas, and ready-to-eat cereals "meaningful contributors" of nutrients like thiamin, folate, iron, zinc, and niacin. The study notes that such foods are also low in added sugars and fats, which is not the case with many grain foods like baked goods. Rather than being independent, both authors of the study work for PR companies that help other companies, including major food and beverage companies, communicate the benefits of their products. While it’s true that many refined grain foods provide these nutrients, there are many other sources. For example, foods like white beans, lentils, spinach, dark chocolate, and tofu provide iron, while oysters, beef, baked beans, yogurt, and chickpeas provide zinc. Is bread bad for people? Mostly not. People with celiac disease need to eat gluten-free, and should probably make an extra effort to eat foods that are nutrient dense. For most folks bread is fine, but as with many foods, not all breads are equal. Look for whole-grain breads that are nutrient dense. Watch out for the added sugar, salt, and fat that come with many processed foods. And don’t be swayed by industry-funded studies that tell you to eat more of the product they are peddling. Read more at: Healthline.com
Celiac.com 08/14/2017 - Pizza chain Papa John's is warning consumers that its new gluten-free pizza is not safe for people with celiac disease or serious gluten intolerance. After announcing on Monday that it was introducing a gluten-free crust made with sorghum, teff, amaranth, and quinoa at locations across the US, the company warned that it does not recommend the crust for people with a serious gluten intolerance. An official statement from the company reads in part: "Papa John's employs procedures to prevent contact with gluten…it is possible that a pizza with gluten-free crust could be exposed to gluten during the in-store, pizza-making process. Therefore, the brand does not recommend its Gluten-Free Crust made with Ancient Grains for customers with Celiac Disease or serious gluten intolerances." This gluten-free pizza dustup is similar to efforts by Dominos to debut a gluten-free crust, but not a gluten-free pizza. Now, can major pizza makers actually produce a gluten-free pizza for those who need it? Yes. Take Pizza Hut, for example, which has worked hard to offer a genuinely gluten-free pizza experience. Pizza Hut strives to serve certifiably gluten-free pizzas by storing ingredients in designated gluten-free kits. Workers wear gloves to prepare the pizzas, bake the pizzas on parchment paper, and use a designated gluten-free pizza cutter. Even so, Pizza Hut website says it cannot guarantee that the pizza is prepared in a 100% gluten free environment, and that customers should consult a medical advisor before ordering. So, that's your slice of gluten-free pizza insight for now. Read more at: businessinsider.com