An article came out today quoting Shelley Case (the Registered Dietitian who is a leading expert in Celiac Disease) on her stance that Gluten Free products should focus on nutritional quality and not just taste/texture. As I mentioned in one of my previous posts, many GF products are not fortified with vitamins and minerals that regular wheat/grain products are. The result is that people following GF diets that may not be health-conscious can become deficient in certain nutrients. (Who would ever think to check if they are getting 100% of their daily riboflavin besides a dietitian anyway?)
Here's a link to the article: http://www.bakeryandsnacks.com/Formulation/Industry-warned-over-nutritional-content-of-gluten-free-products
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