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Showing results for tags 'nutritional value'.
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Celiac.com 04/03/2025 - The popularity of gluten-free diets has surged in recent years, often driven by health-conscious consumers who believe that avoiding gluten leads to better health outcomes. While a gluten-free diet is essential for individuals with celiac disease, wheat allergies, or non-celiac wheat sensitivity, many people who do not have these conditions are also eliminating gluten from their diets. However, this growing trend comes with nutritional and financial trade-offs that are not always well understood. Comparing Gluten-Free and Gluten-Containing Products A study examining 39 gluten-free products and their gluten-containing counterparts found significant differences in nutritional content and cost. On average, gluten-free products contained less protein while having higher amounts of sugar and calories. These findings challenge the common perception that gluten-free foods are inherently healthier. Additionally, gluten-free products are generally more expensive than their gluten-containing counterparts. The price difference can create financial strain for individuals who need to follow a gluten-free diet for medical reasons. This discrepancy in cost and nutrition highlights a critical need for improved product formulation and consumer awareness. Nutritional Challenges of a Gluten-Free Diet Gluten-free products often lack essential nutrients, including dietary fiber and protein. Many manufacturers attempt to compensate for these deficiencies by adding supplements. However, incorporating dietary fiber during the production process can sometimes interfere with protein digestion, reducing the overall nutritional value of the product. Another concern is the higher sugar content in gluten-free products. Increased sugar consumption has been linked to various health issues, including weight gain, diabetes, and metabolic disorders. Studies suggest that individuals on a long-term gluten-free diet may experience increased body mass index and potential nutritional deficiencies due to the composition of gluten-free foods. One essential nutrient that gluten-free products frequently lack is arabinoxylan, a type of non-starch polysaccharide found in wheat, rye, and barley. Arabinoxylan is known for its health benefits, including promoting beneficial gut bacteria, improving digestion, and regulating blood sugar levels. The absence of this nutrient in many gluten-free foods could have unintended health consequences. Limited Nutritional Improvements in Gluten-Free Products Despite these challenges, some gluten-free products, such as seeded breads, have been formulated to contain significantly higher fiber content than their gluten-containing counterparts. This improvement is largely due to the use of ingredients like pseudo-cereals (such as quinoa and amaranth) and hydrocolloids, which help improve the texture and nutritional quality of gluten-free baked goods. However, these nutritional improvements are not uniform across all gluten-free products. Regional variations exist, with gluten-free products in certain countries, such as Spain, often having lower fiber content than those in the United States. These inconsistencies suggest that more work is needed to ensure that gluten-free foods are nutritionally adequate across different markets. The Economic Burden of Gluten-Free Diets The growing market for gluten-free products reflects increasing consumer demand, with the global gluten-free industry valued at over $7 billion in 2024. In the United States alone, gluten-free product sales are expected to exceed $5.9 billion. However, the percentage of individuals who require a gluten-free diet for medical reasons remains relatively small. Only about 1% of the population has celiac disease, 6% experience non-celiac wheat sensitivity, and even fewer have wheat allergies. Meanwhile, nearly 25% of Americans consume gluten-free products, often for non-medical reasons. Since gluten-free foods are generally more expensive to produce due to ingredient sourcing and manufacturing constraints, many consumers end up paying a premium for these products without gaining significant health benefits. For those with medical conditions requiring a gluten-free diet, this cost burden can make maintaining proper nutrition more challenging. The Future of Gluten-Free Food Development To address these issues, investment in research and development is crucial for creating more nutritionally balanced gluten-free products. Researchers are exploring ways to enhance the nutrient profiles of these foods while ensuring they remain affordable. One promising avenue is conducting human feeding trials to determine the best formulations for gluten-free products. These trials would help ensure that gluten-free foods provide the necessary nutrients without adverse health effects. Government collaborations and financial incentives could also help make gluten-free products more cost-competitive. By subsidizing the production of gluten-free ingredients and supporting local sourcing, the overall cost of gluten-free foods could be reduced, benefiting consumers who require these products for medical reasons. Raising Public Awareness Educating the public about the realities of gluten-free diets is essential. Many people adopt a gluten-free lifestyle under the false assumption that it is inherently healthier, even though research suggests otherwise. Public health initiatives should focus on helping consumers make informed decisions about their dietary choices. For individuals who do not medically require a gluten-free diet, it is important to weigh the nutritional drawbacks and financial costs before eliminating gluten from their meals. For those who do need to follow a strict gluten-free diet, increased awareness can drive demand for better and more affordable gluten-free options. The Impact on Individuals with Celiac Disease For people with celiac disease, wheat allergies, or gluten sensitivity, a gluten-free diet is not a choice but a necessity. However, the study highlights significant challenges, including the lower nutritional value and higher cost of gluten-free products. While some gluten-free products are improving in terms of fiber content, the overall market still lacks affordable, nutritionally complete options. This research underscores the need for continued improvements in gluten-free food production, pricing, and public education. Those with celiac disease and other gluten-related disorders should be aware of the nutritional gaps in many gluten-free products and work with dietitians to ensure they are meeting their dietary needs. Meanwhile, for the broader public, this study serves as a reminder that going gluten-free without medical necessity may not be the healthiest or most cost-effective choice. Read more at: link.springer.com Watch the video version of this article:
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Celiac.com 09/30/2023 - Trying to improve the diet and quality of baked goods is something gluten-free bakers and consumers alike have been striving for years to achieve. With their high fat and protein content combined with many vitamins and minerals, duck eggs have helped to improve the gluten-free diet. So, what makes a duck egg more superior for gluten-free baking than a chicken egg? To discover the reason, let’s dive into duck egg nutrition to learn why. Protein and Fat The twelve grams of protein partnered with the eighteen grams of fat found in a single duck egg produces light, fluffy, moist baked goods that rise better and are more likely to hold their shape. If made with duck eggs, gluten-free baked goods have a consistency and taste similar to wheat-based baked goods. Duck eggs also make superb custards and curds, producing a more creamy and delicious consistency. Duck eggs are so superior in taste that many bakers and chefs only use them in their cuisine. Vitamins and Minerals Individuals following a gluten-free diet lack many beneficial vitamins and minerals that the human body needs to function. The reason for these deficiencies is the lack of wheat in the gluten-free diet. Wheat-based all-purpose flour has many essential vitamins and minerals that gluten-free flour lacks, including vitamins B9 and B12, and D, calcium, iron, magnesium, and zinc. While supplements can and should be taken to balance deficiencies, our bodies often respond best to receiving vitamins and minerals from our food. Eggs have long been known as “the perfect food,” as each egg contains all the nutrients the human body needs to survive, lacking only Vitamin C. So, it makes sense that eggs are an excellent choice to help our bodies replenish the vitamins and minerals we need. Duck eggs contain high amounts of calcium, copper, iron, manganese, magnesium, selenium, and zinc. They are an excellent source of vitamins B1, B2, B3, B5, B6, B7, B9, B12, and vitamin D. Whenever possible, it is best to include both duck and chicken eggs into your gluten-free menu to ensure a well-balanced diet. View a complete list of the nutrients found in duck versus chicken eggs. How To Use Duck Eggs Duck eggs are often used to replace chicken eggs in any recipe. You can even make scrambled duck eggs for breakfast, although some individuals find the stronger taste of a duck egg to lack appeal when eaten plain. Whether or not you like the taste of a deviled duck egg, using duck eggs in baking will not give baked goods an egg taste (except for cheesecake). Duck eggs are excellent for brownies, cakes, cookies, cupcakes, custards, meringues, muffins, and even gluten-free pancakes and bread. Duck eggs are considerably larger than chicken eggs, often requiring fewer eggs per recipe. As a general rule of thumb, use two duck eggs for every three large chicken eggs called for in a recipe. Allergy Friendly Duck eggs are more allergy-friendly than chicken eggs due to the different proteins found in duck versus chicken eggs. Most often, individuals allergic to chicken eggs can safely consume duck eggs and vice versa. However, this is not foolproof, and some individuals may have an allergic reaction to eggs of any species. ALWAYS check with your doctor or health care provider before making any dietary changes, especially if you have an egg allergen. Where to Purchase You probably have noticed that it’s much more common to find chicken eggs at your local supermarket than duck eggs. However, duck eggs are slowly becoming more popular due to the growing number of individuals suffering from egg allergies. The healthiest option is purchasing duck eggs from a local farm that sells free-range or pastured duck eggs. However, if you cannot gain access to farm fresh eggs, there are a few other options. Look for duck eggs at your local Whole Foods Market, farmers market, or health food store. You can also purchase duck eggs online from Metzer’s Farms or https://www.duckeggs.com. In conclusion, duck eggs make a superb addition to gluten-free baked goods and dishes. From cookies to bread and everything in between, duck eggs will turn your gluten-free baked goods sunny-side up!
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Buckwheat (Fagopyrum Esculentum) is Gluten-Free
Leszek Jaszczak posted an article in Gluten-Free Grains and Flours
Celiac.com 07/08/2017 - The most frequently used materials in the baking industry are wheat, rye, and barley flours. However, due to the presence of gluten, they cannot be used for gluten-free food production. Gluten-free products are characterized by a low content of nutrients such as protein and minerals which are important for meeting normal physiological requirements. In addition, these products are readily available and the taste is far different from typical bread. [Marciniak-Åukasiak K., M. concentrate Skrzypacz gluten-free bread with amaranth flour in foods. Science. Technology. Quality, 2008, 4 (59), 131 - 140]. These issues raise the need for finding new raw materials for bread production, which would improve the nutritional value and sensory experience [Wolska P., CegliÅ„ska A., Dubicka A. 2010. Manufacture of bread for gluten-free cereal żurkach. FOOD. Science. Technology. Quality, 2010, 5 (72), 104 – 111]. Due to the low intake of foods rich in essential nutrients and minerals, people with celiac disease are seeking supplements to avoid deficiencies. Buckwheat, is an alternative raw material that can be used for production of gluten-free foods and has generated a growing interest. However, the scientific research regarding these crops is scarce [Zmijewski M. dough and bread quality wheat and buckwheat, depending on the technology food additives. Science. Technology. Quality, 2010, 5 (72), 93 - 103]. Common Buckwheat (Fagopyrum esculentum) although it does not require any complicated or unusual cultivation practices, it is rarely cultivated by farmers. Buckwheat is now grown in areas of Russia, China, Brazil, and Poland. The energy value of buckwheat is higher than the other grains such as wheat and rye. It is a good source of saccharides and proteins with well-balanced amino acid composition. It also contains high levels of lysine, fats, vitamins and minerals. It is also characterized by a significant amount of dietary fiber of varied fractional composition and biologically active compounds. Specific levels depend on the variety, anatomical part, climate, and growing conditions. These factors also effect the content of biologically active substances, such as flavonoids and routins, thought to have health promoting effects on the human body. Buckwheat is also the source of many compounds with antioxidant effects, which are: tocopherols, quercetin, kaempferol, and phenolic acids [Krzysztof Dziedzic et al, Content of antioxidants in buckwheat and products made in the processing, Food. Science. Technology. Quality, 2009, 6 (67), 81 – 90] The protein content of buckwheat is from 8.5 to 18.9%, depending on the species. Buckwheat protein has a high nutritional value. Its value is higher than pork protein, casein, fish meal and a bit lower than egg white. The scientific literature reports that extracts of buckwheat protein can successfully be used as a functional food additive for the treatment of diseases such as hypertension, obesity, cancer, and alcoholism. Scientists studying buckwheat demonstrate its beneficial effects on human health: buckwheat proteins prevent the formation of gallstones, they have the ability to bind vitamin B1, contribute to the prevention of colon cancer and breast cancer. In addition, buckwheat protein does not contain α-gliadin fraction, allowing buckwheat products to be successfully used in the production of food for people with celiac disease [M. Zmijewski, Jakość ciasta i chleba pszenno-gryczanego w zależnoÅ›ci od dodatków technologicznych żywność. Nauka. Technologia. Jakość, 2010, 5 (72), 93 – 103] Technological processes used in the production of buckwheat have a significant impact on the content of antioxidant compounds. The highest content of phenolic compounds are found in grains of buckwheat after roasting and the lowest in whole buckwheat groats. Buckwheat hulls have lower level of these compounds compared with buckwheat before the roasting process. Routin is an antioxidant compound present in the largest amounts in the above product. [Krzysztof Dziedzic et al, Content of antioxidants in buckwheat and products made in the processing, Food. Science. Technology. Quality, 2009, 6 (67), 81 – 90]. Manufacture of bread with only buckwheat flour is impossible due to the lack or very low level of gluten proteins. Recipes that use buckwheat flour are enriched with corn starch, which replaces wheat flour. Such raw materials compositions are used in the production of bread for people with celiac disease. Complete removal of wheat flour results in the dough deterioration and structure for baking. Crumb color changes from cream to gray, the taste and smell is unpleasant when compared with traditional bread. In order to improve these defects some additives are used from dairy products such as milk and whey, which improve the quality of the bread [Jurga R., 2008. Wykorzystanie mÄ…ki gryczanej przy produkcji chleba pszennego. Przegl. Zboż.--MÅ‚yn. 11: 18]. Products with roasted buckwheat flour stand out, with clear and distinct flavors of buckwheat, due to the higher content of dextrin, sugar and pectin [Wronkowska M., Soral-Åšmietana M., 2008. Buckwheat flour – a valuable component of gluten-free formulations. Pol. J. Food Nutr. Sci. 58: 59-6]. Studies indicate that gluten free bread with buckwheat added is characterized by an increased volume compared with traditional recipes. The result may be affected by other components in particular hydrocolloids. Loaves with more buckwheat content are characterized by greater height and size. The loaf shape will also vary depending on the addition of buckwheat flour [Krupa-Kozak Urszula et al J. Food Sci. Vol 29, 2011, No. 2: 103-108 Effect of Buckwheat Flour He Contents icroelements and Proteins in Gluten-Free Bread]. Enriching with common buckwheat flour, rich in protein and minerals, gives a positive effect on the content of important ingredients. As reported by the literature, add 10% buckwheat flour, by weight, to a typical bread recipe and you will double the content of protein in the product. Further increasing the buckwheat portion of the flour recipe resulted in further significant increases in protein content. Buckwheat flour also increases the copper and manganese content. Buckwheat grains are a good source of micronutrients and trace elements such as zinc, selenium, potassium, sodium, calcium, magnesium. Adding buckwheat also increases the amount of vitamins, especially of the B group. A valuable component of buckwheat grain is the flavonoid rutin. It has antioxidant, anti-inflammatory and anti-cancer properties. It seals blood vessels, prevents capillary fragility and reduces the risk of atherosclerosis [urszula Krupa-Kozak, Margaret and Wronka owska and Maria Soral-cream Czech J. Food Sci. Vol 29, 2011, No. 2: 103-108 Effect of Buckwheat Flour He Contents icroelements and Proteins in Gluten-Free Bread]. Buckwheat's high fiber content is also beneficial for the human body, a role that has only recently been appreciated. The fiber content of bright wheat flour is about 2.5%, while in buckwheat flour it is about 6.8%. Dietary fiber increases the volume of food intake, while not increasing the energy value, which is especially important for people who are overweight or obese. This substance reduces the feeling of hunger and acts as a filler in the gastrointestinal tract. Fiber also binds cholesterol, which indirectly reduces its level in the bloodstream. In addition, fiber absorbs harmful substances such as heavy metals, toxic components of plant antinutrients, and the products of their metabolism [Magdalena Fujarczuk, MirosÅ‚aw Å»mijewski Jakość pieczywa pszennego w zależnoÅ›ci od dodatku otrÄ…b pochodzÄ…cych z różnych odmian gryki żywność. Nauka. Technologia. Jakość, 2009, 6 (67), 91 – 101]. In buckwheat nuts, valuable antioxidants such as flavonoid compounds and phenolic acids can be detected, which obstruct free radical reactions and inhibit oxidative enzymes. Due to its high antioxidant capacity and a significant share of the total pool of flavonoids, phenolic compounds, buckwheat products can provide a valuable complementary component of the gluten free diet [WpÅ‚yw obróbki termicznej na skÅ‚ad chemiczny i wÅ‚aÅ›ciwoÅ›ci przeciwutleniajÄ…ce ziarniaków gryki; żywność. Nauka. Technologia. Jakość, 2007, 5 (54), 66 – 76 StempiÅ„ska Karolina et al] Traditional food can be enriched by buckwheat bran containing protein, fiber, B vitamins and minerals. Buckwheat may well be a functional food ingredient. It is also a noteworthy possibility to use buckwheat as a component of a prebiotic. The presence of flavonoids in buckwheat can be used by the pharmaceutical industry. In summary, buckwheat flour as an additive increases and improves the nutritional value and technological parameters of bakery products. It has a positive effect on the volume and shape of the loaves. Usage of these grains increases the flour's content of minerals such as copper, manganese, iron and zinc [Krupa-Kozak Urszula et al Buckwheat Flour Effect of a Microelements and Protein Contents in Gluten-Free Bread, Czech J. Food Sci. Vol 29, 2011, No. 2: 103-108]. However, when creating new products with health promoting features, we have to remember the consumer's preferences, especially in relation to the textural characteristics of bakery products. [Dziedzic K. et al 2010. The possibilities of using buckwheat in the production of functional foods. Science inc. Technol. 4, 2, # 28]- 3 comments
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