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Hot Topics: Gluten Free Doesn’t Mean Grain Free

So what is gluten? And is there really any reason to avoid it? Recently, gluten and gluten free diets have occupied a significant amount of media coverage, with conflicting messages spruiking gluten free diets as the answer to many health ailments including as an effective tool for weight loss and treatment for all sorts of … Continue reading

Hot Topics: Gluten Free Doesn’t Mean Grain Free

Confused about gluten? Do we really need to avoid it? In our new Hot Topics series we’ve taken a close look at gluten, examining what it actually is, where it’s found and who needs to avoid this controversial protein – find out more here.

Gluten free – be wary of the health halo

While a gluten-free diet is essential for people with coeliac disease, the scientific evidence indicates the avoidance of gluten offers little benefit for most people read more here. Despite a lack of conclusive scientific evidence, the gluten free trend continues to grow off the back of high profile celebrity endorsements, anecdotal evidence and clever marketing. … Continue reading

Gluten free

Trend, friend or foe? Towards the top of food trend prediction lists over the past few years, gluten free products have made a grand entrance, but are they here to stay? This once niche market, come latest food trend, is taking up more space than ever on supermarket shelves with statistics from the US suggesting … Continue reading

Gluten in Grains

Gluten comes from the Latin word for ‘glue’ which gives dough the elastic property that holds gas when it rises. Bubbles of carbon dioxide are released from fermenting yeast, which become trapped by the visco-elastic protein, ensuring a light honeycombed texture for the dough. The elastic nature of gluten also holds particles of the dough together, … Continue reading

Non-Coeliac Gluten Sensitivity – A Scientific Update

Grains & Legumes Nutrition Council Written by Jessica Biesiekierski Overview The avoidance of wheat- and gluten-containing products is a worldwide phenomenon, where more than one million Australians purchase gluten-free products for health reasons.1 The Australian gluten-free market is growing up to 20% annually1 and in the USA, it is suggested that as high as 8% of … Continue reading

Gluten in Grains

Gluten comes from the Latin word for ‘glue’ which gives dough the elastic property that holds gas when it rises.  Bubbles of carbon dioxide are released from fermenting yeast, which become trapped by the visco-elastic protein, ensuring a light honeycombed texture for the dough. The elastic nature of gluten also holds particles of the dough … Continue reading

When is a grain not a grain? When it’s a pseudo-grain…

Pseudo-grains, or pseudo-cereals as they’re also known, have increasingly been enjoying the limelight as our awareness of grains expands beyond wheat, oats and barley and new grain varieties become more and more popular. So what is a pseudo-grain? Pseudo-grains like quinoa, amaranth and buckwheat are actually seeds and just like regular grains have similar overall nutrient compositions, being a … Continue reading

Teff

Teff is an annual cereal grass whose use can be traced back to around 3359 BC. It’s a staple crop and an important source of nutrition for over two-thirds of Ethiopians, but largely unknown in many Western countries. The grain is found in different colours, ranging from white, dark brown and red, and is a … Continue reading

Teff

Teff is an annual cereal grass whose use can be traced back to around 3359 BC. It’s a staple crop and an important source of nutrition for over two-thirds of Ethiopians, but largely unknown in many Western countries. The grain is found in different colours, ranging from white, dark brown and red, and is a … Continue reading

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Stay up to date with the latest in nutrition, plus tips, recipes and a whole lot more.


By submitting this form, you are consenting to receive marketing emails from: Grains & Legumes Nutrition Council, 1 Rivett Road, North Ryde, 2113, https://www.glnc.org.au. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact