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Hunter Adams
Hunter Adams

Gluten-free Cereal Products And Beverages

Cereal-based foods are considered a staple for people all across the globe. The sales of gluten-free products as presented by the global market data are predicted to increase by 7.6% of its compound annual growth rate from 2020 to 2027 [9]. Gluten-free cereals are cereals without the presence of gluten, or which contain less than 20 parts per million (ppm) of gluten in the cereal [8] and examples of these cereals include maize, rice, sorghum, teff, and millet. Oats can be considered as a gluten-free cereal product as reported by several studies [8,9,10]. However, there are some issues regarding the claims that oats are a gluten-free cereal; oats are described as one of the gluten containing cereals by the Codex Alimentarius [11] and the presence of symptoms of exacerbation and malabsorption are believed to be connected to the inclusion of oats in gluten-free diets [11]. There are beverages made from cereals that are gluten-free. Examples of gluten-free beverages include beverages that are derived from gluten-free cereals such as millet, teff, and sorghum [12].

Gluten-free cereal products and beverages

Several studies have reported on the health-promoting benefits of gluten-free beverages. For instance, Kaur and Tanwar [42] reported that beverages made from malted quinoa had the potential for anti-hypertensive and anti-diabetic properties, respectively. Besides that, Queiroz et al. [47] also demonstrated that a powdered drink mix made from sorghum flour which contained tannin showed significant antioxidant activity with a low calorific value. Another study by Ajiboye et al. [43] on the effect of a non-alcoholic beverage (obiolor) produced from fermented sorghum and millet malts on the dyslipidemia, protein oxidation, lipid peroxidation, and DNA fragmentation in the liver of rats revealed a significant reduction in the DNA fragmentation, the peroxidation of lipids, protein oxidation, and dyslipidemia in the experimental rats. In addition, the production of a beverage such as tea from the black-colored sorghum variety with a high phenolic content showed a higher antioxidant activity compared to the white-colored variety of sorghum grains [44].

A possible reason contributing to the imbalanced nutrient content of most commercialized gluten-free products is probably the ingredients used. Most of the raw ingredients are sourced from flour or/and starch originating from corn and rice [9]. These raw ingredients (corn and rice flours) are generally low in lipids, ash, and crude fiber. For instance, Altindag et al. [58] conducted a comparative proximate analysis on some of these cereals and showed that rice flour contained the lowest content of lipids, ash, crude fiber, and moisture while corn flour had the highest crude fiber and lipid content, but had the lowest protein content. Meanwhile, the authors reported that buckwheat flour was significantly higher in protein and ash content among the three flours. In addition, some of the gluten-free products were also attributed a high glycemic index value. Molinari et al. [40] observed that raw rice flour showed the highest expected glycemic index value compared to the whole Tartary buckwheat malt and the whole Tartary buckwheat flour. This can be explained by the presence of lower resistant starch and dietary fiber in rice which probably accounts for the high rate of starch hydrolysis, and its high expected glycemic index value [40]. Furthermore, the deficiency in micro-nutrients found in some gluten-containing products is due to several reasons. For example, Pellegrini and Agostoni [59] opined that the presence of low micro-nutrients such as niacin, thiamine, calcium, and iron in gluten-free products was mainly due to the fact that gluten-free products were not fortified or enriched with these vitamins and minerals as compared to gluten-containing products; B vitamins and minerals fortification are mandatory for gluten-containing products such as wheat flour in countries such as the UK and US.

This meeting will focus on current issues, trends and perspectives: Coeliac disease and gluten allergies, nutrition and health, detection of allergens, food safety, plant breeding and gluten-free raw materials, functional foods, food processing and engineering, food sustainability, sensomic, marketing, legislation, and citizen perception - covering the newest solutions for different products, including bakery products, dairy alternatives and beer.

The GF23 will focus on current issues, trends and perspectives: Coeliac disease and gluten allergies, nutrition and health, detection of allergens, food safety, plant breeding and gluten-free raw materials, functional foods, food processing and engineering, food sustainability, sensomic, marketing, legislation, and citizen perception - covering the newest solutions for different products, including bakery products, dairy alternatives and beer.

While oats are naturally gluten-free, they may be contaminated during production with wheat, barley or rye. Oats and oat products labeled gluten-free have not been cross-contaminated. Some people with celiac disease, however, cannot tolerate the gluten-free-labeled oats.

An alcoholic beverage made from a gluten-containing grain (wheat, barley, rye and hybrid grains such as triticale) can carry a label stating the beverage was "processed," "treated" or "crafted" to remove gluten. However, the label must state that gluten content cannot be determined and the beverage may contain some gluten. These beverages may not be labeled gluten-free.

Therefore, following a gluten-free diet will likely change your nutrient intake. Some gluten-free breads and cereals have significantly varied nutrient levels compared with the products they are replacing.

A gluten-free diet is not new. It is the sole treatment for 1-2% of Americans who have celiac disease, a serious condition where the body attacks a protein called gluten, naturally found in many whole grains, causing a spectrum of symptoms that range from bloating to intestinal damage. Up to 6% of people have a related stomach-upsetting but less threatening condition called non-celiac gluten sensitivity. With such a small number truly needing this diet, why have sales of gluten-free products topped $12 billion according to market research?

When first going gluten-free, perhaps the most noticeable change is having to relinquish favorite staples of bread, pasta, cereals, and processed snack foods. Because some of these products, which are typically highly processed, may be low in nutrients and high in calories, one may feel better and even lose some weight soon after removing them from the diet. Although there are now plenty of gluten-free counterparts to take their place, a gluten-free diet usually causes one to revisit naturally gluten-free whole foods like fruits, vegetables, and grains like brown rice, quinoa, and millet. Including these minimally processed, high-fiber foods may also help to promote weight loss and a feeling of well-being.

According to the Lucky Charms website, the Original Lucky Charms cereal is gluten-free even though the cereal contains oats. Again, while oats are naturally gluten-free, they are highly cross-contaminated with wheat during harvesting and manufacturing.

Finding a good gluten-free breakfast cereal can be a challenge. Fortunately more and more manufacturers are making gluten-free breakfast cereals, so the choices are many. Here are nearly a hundred of America's top gluten-free cereal brands. These top breakfast cereal brands are labeled "Gluten-Free." That means that you can breath extra easy about serving them to people with celiac disease. Sponsor (A12):Note that some cereals on this list use gluten-free oats, and 10% of people with celiac disease also have an oat intolerance (to avenin protein), so they may also need to exclude the cereals on this list that contain oats.

Actually Gluten Free Watchdog has made no serious claims about General Mills cereals for years now, and they have failed to publish their data, which they said they would do. Instead it is behind a paid fire wall. I've heard nothing from them for years on this topic. Why can't they test 100 boxes and find 2-3 that contain gluten? Where are the lawsuits from hungry class-action law firms...General Mills has very deep pockets, and would be an easy target if claims that their cereals which are marked "gluten-free" contained over 20ppm?

I am trying to consume very little added sugar. Breakfast sugars are so high in sugars whether it is called cane sugar, syrup, glucose or other "-ose" sugars. They are all bad for my health. I would like there to be much fewer sugars in at least some of the cereals that are gluten-free. I can add my own fruit.

Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. does not sell any products, and is 100% advertiser supported. 041b061a72


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