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nutrition

ILSI Presentations

Below are the powerpoint presentations from the 19th March 2013 Symposium entitled, “Carbohydrates – high, low or irrelevant?” jointly hosted by ILSI and the Grains & Legumes Nutrition Council: The pros

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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

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