Gluten-Free Diet: A Comprehensive Resource Guide, by Case S. Regina, Saskatchewan, Canada: Centax Books; 2004. 3rd ed. 176 pp.
Gluten-Free Diet: A Comprehensive Resource Guide is a "must have" resource book for those diagnosed with celiac disease and/or dermatitis herpetiformis who follow a gluten-free diet. As a leading Canadian nutrition expert in celiac disease, Shelley Case, RD, presents a wealth of knowledge, a product of more than 20 years of teaching and counseling clients with gastrointestinal disorders. The information provided is both current and practical. She coauthored the Celiac Disease Section in the Manual of Clinical Dietetics, 6th ed, American Dietetic Association.
The 2004 National Institutes of Health Consensus Development Conference reported a worldwide 0.5% to 1% (1% in the United States) prevalence rates of celiac disease. The increasing awareness of conditions that are improved with gluten-free diets makes this book a valuable resource for people with celiac disease, as well as physicians, dietitians, foodservice staff, and chefs who provide care and food for this ever-growing population group.
The book is divided into 10 sections: explanation of celiac disease; diet ingredients to avoid/question with label descriptions; meal planning; cooking with alternative ingredients and recipes; shopping and cautions on cross-contamination with gluten products; gluten-free products (a very extensive list); addresses and contact information for companies and distributors of products; celiac associations in Canada and the USA; resources and publications, including Web sites and newsletters; an appendix of the nutrient composition of gluten-free flours, grains, legumes, nuts, and seeds.
Especially useful are explanations and examples of USA and Canadian food labeling regulations for "questionable" foods that may contain gluten, for example, seasonings, modified food starches, stabilizers, anticaking agents, and protein hydrolysates. Because there is no labeling requirement for the identification of the name of the plant source of "modified food starch," it may be from corn or wheat. The exact wording of the federal regulation code is included to illustrate the difficulty of identifying this ingredient. In contrast, the code is clear for identifying hydrolyzed plant proteins, mainly corn, soy, and wheat, added to a wide variety of foods such as soups, sauces, spice mixtures. "Hydrolyzed wheat gluten" is required, rather than "hydrolyzed vegetable protein." Web sites are provided for regulations and reports of compliance.
Examples of a few practical problems and solutions are helpful. "How to Maximize Iron Absorption" addresses the general problem of nutrient absorption experienced by people with celiac disease. No case studies are included-one or two, especially for young children and teens, would have been useful, that is, birthday party management, eating when traveling. But the amount of resource information is among the most complete in any one book volume-and very accessible.
Of course there are recipes for those who are forever in search of the "I can't Believe It's Not[horizontal ellipsis]" bread, pizza, cookies. How about "Cottage Cheese Bread?" Or, "Lentil Pizza Squares?" Or, "Sorghum Peanut Butter Cookies?" The Gluten-Free Diet: A Comprehensive Resource Guide is a very valuable resource for all who care for and care about the needs of people with celiac disease. Highly recommended for clarity, ease of use, and thorough information.
Sharron Dalton, PhD, RD