Gluten Free DietThe Definitive Resource Guide
Best edition yet! This book is a must-have for any health practitioner working with patients with celiac disease or gluten-sensitivity. It contains evidence-based research and hundreds of gluten-free resources. Shelley has been a popular speaker at the Academy’s annual convention. This is a myth-dispelling, easy to read, and comprehensive book on what we need to know and how to live with the diagnosis.
- Gluten-Related Disorders: Celiac Disease, Dermatitis Herpetiformis, Non-Celiac Gluten Sensitivity
- Safe foods/beverages/ingredients & those to avoid
- Frequently questioned ingredients such as flavors, vinegars, wheat starch, glucose syrup, yeast extracts, oats, alcohol and more
- Gluten-free alternatives: grains, legumes, seeds, starches
- Understanding gluten threshold levels, parts per million and gluten testing
- Healthy gluten-free living tips
- Nutrient content of GF grains, flours, starches, legumes, nuts, seeds and other foods
- Meal planning ideas
- Gluten-free cooking & baking
- Delicious recipes with nutritional analysis
- Gluten & food allergen labeling in the U.S. & Canada
- Gluten-free shopping tips and list
- Preventing cross-contact
- Eating out and traveling
- Comprehensive directory of over 200 companies
- Gluten-free books, cookbooks, magazines and other resources
- Articles, websites, other references and MORE!
This book is absolutely outstanding — one of the best resources on the gluten-free diet I have ever read for completeness of information! — Dr. Carlo Catassi, MD, Visiting Scientist, Center for Celiac Research and Treatment, Boston, MA
Shelley Case’s book exceeds expectations. It provides very readable information that is valuable to any person with celiac disease. — Dr. Peter H.R. Green, MD, Director of the Celiac Disease Center, Columbia University, NY, NY
Level 1 & 2 CPE
Suggested Performance Indicators: 1.1.1, 1.1.5, 1.7.6, 2.1.3, 3.1.2, 4.1.1, 4.1.2, 4.2.6, 8.1.1, 8.2.1, 8.2.4, 8.4.1, 10.2.1, 10.2.11, 10.3.2, 10.5.1
CPE Type: 740 Online/Web-based
Upon completion of this course, users will be able to:
- Describe how prevalent the gluten-free lifestyle is in North America.
- Identify the approximate percent of the following: global prevalence of celiac disease, number of persons with celiac who have been diagnosed, percent of the population with positive HLA genetic markers who develop celiac, and prevalence of non-celiac gluten sensitivity in the population.
- Name five grains or grain products besides wheat known to contain gluten.
- Identify the process used to produce alcoholic beverages that eliminate gluten.
- Identify the safe threshold level for gluten intake for a person with celiac.
- Describe primary lactase deficiency symptoms and identify its prevalence in the world’s population.
- Discuss one main function of each of the following nutrients: calcium, vitamin D, iron, folate, vitamin B12, and fiber.
- Describe three ways a person with celiac or gluten-sensitivity can better avoid cross-contamination at home.
- Give an advantage or disadvantage of the following flours: chestnuts, coconut, quinoa, sweet rice, and teff.
- Identify how much xanthan or guar gum to add to a gluten-free bread recipe that calls for 2 cups of flour.
Why we chose this book
The author is a well-known gluten-free, nutrition expert, and well-respected speaker, author, and advocate for all things gluten-free. Her books are very popular with nutrition professionals.
About the author
Shelley Case, RD, is a leading international expert on the gluten-free diet with more than 40 years of experience. She is a member of the Medical Advisory Board of the Celiac Disease Foundation in the US and the Professional Advisory Council of the Canadian Celiac Association. Shelley is a popular speaker, writer, and for her major contributions to the field of celiac disease and her dedication, she was awarded the Queen Elizabeth Golden Jubilee Medal.