The National Institutes of Health (NIH) state that 1:100 or 3 million Americans have celiac disease, an autoimmune disorder where gluten inhibits the absorption of nutrients in food. The only treatment is a strict lifelong, gluten-free diet. People with non-celiac gluten sensitivity must also follow a gluten-free diet. Gluten is the general name for specific proteins found in the grains wheat, spelt, kamut, rye, triticale and barley.
What are Gluten-Free Whole Grains?
Gluten-free grains (also called cereals) are the seeds of plants and include brown rice, corn, Montina™ (Indiana ricegrass), millet, oats (pure, uncontaminated), sorghum, teff, and wild rice––as well as the pseudo-grains of amaranth, buckwheat and quinoa. A grain is “whole” when it is consumed in a form that includes the bran (outer layer and primary source of fiber), germ (the part that sprouts into a new plant) and endosperm (the bulk of the seed).
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