With each year, there seems to be a new wave of food trends. One foot item you may have been seeing pop up a lot more often is sprouted wheat. Not many are aware of what that even entails, so WCCO’s Natalie Nyhus talked with dietician Christina Meyer-Jax to get a better feel for the grain.
With each year, there seems to be a new wave of food trends. One year it was the Atkins diet, another year it’s juicing and fondue. But this year, it’s all about clean, fresh, lean and real foods, according to a dietician WCCO’s Natalie Nyhus talked with.
On the state fair’s website you’ll find a list of vendors with gluten-free foods, and the Northland Celiac Support Group also has a list available. In the food building alone, there are at least five places where you can order up something yummy without worrying about gluten.
Millions of Americans suffer from gluten intolerance, and soon new food labels will make it easier to make sure what you’re getting is really gluten free.
It isn’t terribly difficult these days to find gluten-free products on store shelves. People with celiac disease need to get gluten completely out of their diets, but there are still others who are simply gluten intolerant.
Twenty-nine percent of Americans tell researchers they’re trying to avoid gluten. Why?
Nearly 2 million Americans have celiac disease and should avoid eating gluten. However, as little as a decade ago, virtually no one in the U.S. seemed to have a problem eating the protein that’s found in bread and other foods.