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(HealthNewsDigest.com) – Ankeny, Iowa, June 28, 2011—For those following gluten-free diets after being diagnosed with celiac disease, gathering information about gluten-free foods is essential. Then comes the major question: What should I eat? The new brochure, How to Eat and Live Gluten-Free!, available free from the Soyfoods Council provides answers to that question that are as simple as they are delicious.
A variety of soyfoods are naturally gluten-free, and supply many of the same nutrients found in fortified breads and cereals that are off-limits to those on gluten-free diets. Soybeans, tofu and soymilk provide calcium. Iron and B Vitamins are found in soybeans, soy flour, TVP (Textured Vegetable Protein) and tofu.
Going gluten-free means avoiding wheat, rye and barley, but soy flour can stand in for all-purpose (wheat) flour. How to Eat and Live Gluten-Free! offers simple tips for using soy flour in baking. You’ll find guidelines for mixing soy flour with other gluten-free flours to create appealing baked goods.
How to Eat and Live Gluten-Free! features easy-to-prepare recipes for living and eating well. Ideas include Chicken and Noodle Toss, Cheesy Polenta Casserole and Edamame and Walnut Salad. The brochure also offers information about resources and support groups for those going gluten-free.
Visit the Soyfoods Council website at www.thesoyfoodscouncil.com to obtain your copy of How to Eat and Live Gluten-Free! You’ll also discover a variety of health and nutrition information about soyfoods, as well as recipes for every occasion.
The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice market about the many benefits of soyfoods. Iowa is the country’s number one grower of soybeans and is the Soyfoods Capital of the world.
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