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NUTRI > GLUTEN-FREE...
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The latest edition (October 2008) of Gluten-Free Diet: A Comprehensive Resource, by Registered Dietician Shelley
Case, is now available. This up-to-date resource can be purchased through Chapters (click image cover), or ordered directly
through Shelley's website, where you can find more
information about the book, download handouts, and find additional resources.
Shelley Case provides Canadian, U.S. and International order options, by mail and online ($26.95 CAD, plus GST and S&H).
The 2008 edition is also available through Amazon.ca , Amazon.com ,
and chapters.indigo.ca . |
Who is Shelley Case?
Over the past 27 years, Shelley has helped thousands of people improve their eating habits and manage a variety of disease
conditions through good nutrition. Her nutrition consulting company, Case Nutrition Consulting, Inc. (Regina, SK), specializes
in celiac disease and the gluten-free diet, offering a variety of services to individuals, health organizations and the food
industry. Shelley is a member of the Medical Advisory Boards of the Celiac Disease Foundation and Gluten Intolerance Group in the
United States, and the Professional Advisory Board of the Canadian Celiac Association. Author of many articles on celiac
disease and the gluten-free diet in leading publications such as Gastroenterology, Digestive Disease Sciences, Pediatrics,
Journal of Human Nutrition and Dietetics, Topics in Clinical Nutrition and Today's Dietitian, Shelley also co-authored the celiac
section in the Manual of Clinical Dietetics (6th edition) by the American Dietetic Association and
Dietitians of Canada, and has contributed to many other publications including textbooks,
magazines and other patient education resources. She writes the "Ask the Celiac Expert" column for
Allergic Living Magazine. |
What's in the new edition of
the Gluten-Free Diet?
- Detailed food and ingredient information
- Latest breaking news on oats, including position statements from various organizations around the
world, guidelines for use and references
- New food and GF labeling regulations in the U.S., Canada, Europe and Australia/NZ, as well as
the international Codex Alimentarius
- Over 3100 gluten-free specialty products listed by company name, product name and package size
- Directory of more than 270 American, Canadian and international companies divided into 3 categories:
manufacturers of GF products, GF bakeries and GF stores & distributors
- Nutrition information and practical strategies for healthy gluten-free living
- Creative ideas for meals and snacks
- Gluten-free cooking and recipes with nutritional analysis
- Prevention of cross-contamination
- Tips for eating out
- Resources- books, cookbooks, magazines, celiac groups around the world and more!
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Gluten-Free Diet: A Comprehensive Resource
Shelley Case, BSc (Nutrition & Dietetics), RD
Case Nutrition Consulting Inc.
October 2008, 369 pages
ISBN 978-1-897010-54-9
Amazon.ca | Amazon.com | chapters.indigo.ca
TABLE OF CONTENTS
- Meet Shelley Case ..... 10
- Preface ..... 11
- Foreword ..... 12
- Introduction to the Gluten-Free Diet ..... 13
- Celiac Disease and Dermatitis Herpetiformis ..... 15
- The Gluten-Free Diet
- Gluten Defined ..... 19
- Oats ..... 19
- Gluten-Containing Foods & Ingredients to Avoid ..... 20
- Position Statements/Guidelines on the Use of Oats
in Celiac Disease from Various Organizations ..... 21
- Hidden Gluten and Other Ingredients ..... 29
- Gluten-Free Diet by Food Groups ..... 30
- Gluten-Free Additives and Ingredients ..... 44
- Hydrolyzed Plant Proteins and Flavorings ..... 45
- Spices, Herbs and Seasonings ..... 48
- Starches and Modified Food Starches ..... 51
- Maltodextrin ..... 52
- Dextrin ..... 53
- Glucose Syrup ..... 53
- Rice Syrup.....54
- Barley Malt, Barley Malt Extract/Syrup/Flavoring ..... 55
- Caramel Color ..... 57
- Labeling of Foods and Food Ingredients
- USA ..... 59
- Canada ..... 60
- Gluten-Free Labeling
- Codex ..... 61
- United States ..... 66
- Food Allergen Labeling and Consumer Protection Act ..... 66
- Update on Gluten-Free Labeling ..... 66
- Canada ..... 69
- Australia/New Zealand ..... 71
- European Union ..... 71
- Nutrition and the Gluten-Free Diet
- Nutritional Quality of Gluten-Free Foods ..... 73
- Nutritional Status of Individuals on a
Gluten-Free Diet ..... 73
- Specific Nutritional Concerns
- Anemia ..... 74
- Iron ..... 76
- Folate ..... 83
- Vitamin B12 ..... 89
- Bone Disease ..... 91
- Calcium.....94
- Vitamin D ..... 97
- Lactose Intolerance.....101
- Dietary Fiber ..... .103
- Nutritious Gluten-Free Alternatives
- Amaranth......111
- Buckwheat ..... 112
- Flax ..... 114
- Mesquite ..... 115
- Millet ..... 116
- Montina™ (Indian Ricegrass) ..... 117
- Quinoa ..... 118
- Sorghum ..... 119
- Teff ..... 120
- Wild Rice ..... 122
- Gluten-Free Dietary Guidelines for
Healthy Eating ..... 123
- Nutrient Composition of GF Grains, Flours, Starches,
Legumes, Nuts & Seeds ..... 126
- Meal Planning
- Gluten-Free Meal Planning Ideas and
Healthy Tips ..... 141
- Sample Seven-Day Gluten-Free Menu ..... 148
- Gluten-Free Cooking
- Gluten-Free Flours and Starches ..... 150
- Substitutions for Wheat Flour ..... 154
- General Baking Hints ..... 156
- Recipes ..... .158
- Eating Away From Home ..... .202
- Gluten-Free Shopping and
Cross-Contamination ..... 205
- Gluten-Free Products ..... .208
- Cereals ..... .210
- Breads......212
- Bagels, Baguettes, Buns, Muffins, Pizza Crusts,
Rolls ..... 216
- Cakes, Loaves, Pies, Miscellaneous ..... 221
- Cookies ..... .225
- Snack Bars ..... 230
- Crackers and Rice Cakes ..... 233
- Snacks......236
- Baking Mixes ..... 238
- Flours ..... 249
- Grains ..... 255
- Pastas ..... 256
- Entrées and Side Dishes ..... 260
- Soups ..... 266
- Coatings and Crumbs, Gravy Mixes, Sauces
and Spreads ..... 270
- Dairy/Non-Dairy Beverages ..... 273
- Beer ..... 277
- Gluten-Free Manufacturers, Bakeries,
Stores & Distributors ..... 279
- Appendices ..... 39
- Gluten-Free Resources
- Celiac Organizations ..... 343
- Celiac Education, Research and
Treatment Centers ..... 344
- Resources for Health Professionals
and/or Consumers ..... 345
- Celiac Disease and Gluten-Free Diet Resources ..... 346
- Cooking Resources ..... 349
- Shopping, Travel and Eating Out Resources ..... 352
- Children's Resources ..... 354
- Allergy Resources ..... 355
- Diabetes and Celiac Disease
Resources ..... 356
- Pharmaceutical Resources, Gluten-Free/Celiac
Disease Novelty Items ..... 356
- Index ..... 357
|
This book is absolutely outstanding – one of the best pieces of work on celiac disease, I have ever
read for completeness of information!
Shelley Case is one of the foremost experts on the gluten-free diet. There is a lot of 'bad'
information out there about the diet, but Shelley's book can be trusted to be current, accurate, and
thoroughly researched.
Each edition of Shelley Case's Gluten-Free Diet: A Comprehensive Resource Guide gets better and
better with more practical information for all people with wheat and gluten sensitivities. A 'must
have' resource for the newly diagnosed person with celiac disease.
Having been diagnosed with celiac disease and practicing as a Registered Dietitian for over 20
years, I know the importance of professional-looking, detailed, and accurate information. Shelley's
book accomplishes this and much more! I highly recommend this book to people with celiac disease,
as well as dietitians, physicians and other health professionals.
I needed this book before I accumulated the mountain of computer printouts and handouts that
adorn my office. Buy it or spend the next 20 years of your life unnecessarily duplicating this research.
Shelley certainly does her research! She goes beyond merely listing ingredients as safe or unsafe.
Her book describes the background as to why ingredients are categorized as such. I recommend
this comprehensive resource to everyone requiring a gluten-free diet."
Shelley's book is a wonderful well-researched resource and an indispensable tool for people with
celiac disease and for any health professional who is working with the celiac community."
A concise resource with all the key information clinicians AND patients frequently need to get started.
We recommend this book to all patients referred to us in our GI nutrition clinic with celiac disease."
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