Description

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A delicious, nutritious gluten-free eating plan for life

From now on, a gluten-free diet doesn't have to mean taste-free, nutrition-free, and convenience-free. Yes, you must avoid a host of foods containing wheat, barley, rye, and even most oats. But nutritionist and gluten-free-diet researcher Tricia Thompson has assembled an army of food choices for you that are not just gluten-free but also tasty and packed with nutrients

The Gluten-Free Nutrition Guide is filled with new gluten-free eating strategies, the latest research, and dozens of tips on living better with celiac disease. Inside you will find:

• Fifty delicious gluten-free recipes, many from noted celiac disease experts
• Advice for living with and controlling celiac disease
• Information on safe and delicious foods that boost your fiber intake
• The best ways to avoid the common pitfalls of a gluten-free diet, such as high fat intake and low intakes of B vitamins, iron, and calcium

About the Author

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Tricia Thompson, M.S., RD, is a graduate of Tufts University and an independent nutrition consultant specializing in celiac disease. She has written many peer-reviewed journal articles as well as the American Dietetic Association's Celiac Disease Nutrition Guide. She has also participated in some of the only U.S.-based research studies on gluten-free diets and nutrition. She lives in Massachusetts.