Women with celiac disease following a strict, long-term gluten-free diet could face major deficiencies in major nutrients, including vitamin D, folate, calcium and iron, according to a new study.
Plant-based foods formulated with more wheat gluten was found to exhibit softer and less chewy texture compared to commercial tofu, mock meat and animal meat products.
Almost 10% of grain-based foods labelled as ‘gluten-free’ and over 35% of those that do not contain gluten by nature in India have been found to be contaminated with it, some up to 90 times more than permitted levels.
An Australian study has found that 3% of food products claimed to be gluten-free and sold on the shelves of common retail outlets contained detectable levels of gluten.