mineral-nutrition.com

Gluten – the protein found in wheat, rye and barley – has fallen from favor among U.S consumers. Celiac disease affects doctor’s best magnesium lysinate glycinateabout 1 in 133 Americans, and avoiding gluten is the only way to manage symptoms. A growing number of consumers claim to suffer from non-celiac gluten sensitivity as well. For manufacturers of gluten-free products, these complaints have presented an enormous market opportunity. As the taste and text076280895049ure of gluten-free foods has improved, even those without celiac disease or other gluten sensitivities are consuming more of the products. For those with a family member who needs to eat gluten-free, it is easier to cook just one gluten-free meal than it is to prepare food separately for different individuals.For those without celiac disease, experts have warned gluten-free diets may lead to dietary deficiencies in B vitamins and fiber. The key for gluten-free manufacturers and consumers alike is to alter foods and dietary patterns to take this into account. If healt3 fe(no3)2h problems associated with gluten-free diets azinc gluconate vs picolinate redditre primarily caused by a lack of whole grains or fiber, as the authors of this latest study suggest, an increased pipeline of gluten-free whole grain foods could placate nutritionists and conbest zinc supplement for women over 60sumers.Recent product improvements in the gluten-free space have rewarded manufacturers with a growing consumer base, but they also have come at a cost in terms of R&D investment. Food companies have a vested interest in ensuring their products are well-received and healthy, even if that means tweaking recipes. Nutritious gluten-free grains include amaranth, buckwheat, rice, millet, quinoa, sorghum and teff, while legumes have become an increasingly popular option for boosting products’ nutritional profile.