This presentation was originally given to the Medical Nutrition Practice Group of the Academy of Nutrition and Dietetics. Please listen to the audio and follow along with the powerpoint. Hopefully this works.
The power point presentation is available at PresentationDIGIDGrainsFINAL
The audio is available at
Background: Two scientific publications from PepsiCo scientists provide us with the best data to date on the state of contamination of oats sold as gluten-free in the US (1, 2). Extensive testing by PepsiCo found 1 in every 57 servings tested (0.25 g sample taken from each 45 to 50 g ground serving) to contain gluten at levels at or above 20 parts per million using the R5 ELISA R7001 assay. The scientists point out that the number of […]
The Chicago Rabbinical Council (CRC) recently posted an alert on their website concerning quinoa and its suitability for Passover http://www.crcweb.org/alerts.php. This alert has implications beyond the Jewish community to include those with celiac disease. I had the pleasure of speaking with a Rabbi from the CRC to confirm this information.
For the past several years quinoa in general was considered suitable for Passover*. This is no longer the case. After thoroughly investigating the issue, several concerns have been raised by […]
We all know that if we eat oats they should be labeled gluten-free. We know this because it is well established that “regular” commercial oats are very likely contaminated with gluten. If you are interested in testing data it is available here.
What is less well established is whether other naturally gluten-free grains NOT labeled gluten-free like millet, sorghum, and buckwheat are likely contaminated too.
In 2010, Thomas Grace, Anne Lee and I published the study, “Gluten contamination of grains, seeds, […]
