Milling & Baking News - December 9, 2014 - (Page 9)

Business Consumer Reports casts doubts on merits of gluten-free diet Continued from Page 1 gluten-free foods are not enriched or fortified with nutrients such as folic acid and iron. "If you go completely gluten-free without the guidance of a nutritionist, you can develop deficiencies pretty quickly," said Laura Moore, a registered dietitian at the University of Texas Health Science Center at Houston, in the article. The article also quoted Alessio Fasano, a medical doctor and director of the Center for Celiac Research at Massachusetts General Hospital in Boston. "When you cut out gluten completely, you can cut out foods that have valuable nutrients, and you may end up adding more calories and fat into your diet," Dr. Fasano said. The Consumer Reports article said evidence shows gluten, a protein, may have beneficial effects on triglycerides and may help blood pressure. The fructan starches in wheat support healthy bacteria in the digestive system. Also, gluten-free foods may contain extra fat, sugar or sodium to compensate for lack of taste. For instance, regular blueberry muffins from Wal-Mart contained 340 calories, 17 grams of fat and 24 grams of sugar while gluten-free blueberry muffins from Whole Foods contained 370 calories, 13 grams of fat and 31 grams of sugar. In regard to weight gain, the article cited one study of 369 people with celiac disease in which 42% of those who were overweight or obese lost weight after almost three years on a gluten-free diet and 27% gained weight. People with celiac disease must follow a gluten-free diet. In another study, 82% of the people who were overweight gained weight after starting a gluten-free diet. Consumer Reports found gluten-free products were more expensive than their regular counterparts in every category except ready-to-eat cereal. For example, brownies made from a regular Duncan Hines mix cost about 8c per serving while brownies made from a Betty Crocker gluten-free mix cost about 28c per serving. Consumer Reports this month released a report on arsenic levels in rice, which is gluten-free (see related story on Page 30.) Scientists from the Food and Drug Administration in 2013 determined the amount of detectable arsenic is too low in rice and rice product samples to cause any immediate or short-term adverse health effects. Consumer Reports advised people on a / gluten-free diet to eat a variety of grains, including gluten-free amaranth, corn, millet, quinoa, teff and an occasional serving of rice. Other healthier gluten-free choices offered as suggestions are naturally gluten-free whole foods such as fruit, vegetables, lean meat, lean poultry, fish, most dairy, legumes, some grains and nuts. The National Foundation for Celiac Awareness, Ambler, Pa., earlier this year also commented on a gluten-free diet. "Though some gluten-free options are healthful, eliminating gluten when people do not have a medical necessity for doing so is unwarranted," said the Foundation, which seeks to improve diagnoses of celiac disease and other gluten-related disorders and improve the quality of life 'Just as fat was vilified in the 1990s and carbs have been scorned more recently, gluten - a protein found in wheat, barley and rye - has become the latest dietary villain, blamed for everything from forgetfulness to joint pain to weight gain.' - Consumer Reports An article on gluten-free foods that originally appeared on-line is the cover story in the January 2015 issue of Consumer Reports. for those on a lifelong gluten-free diet. A study that appeared in the September 2012 issue of the Journal of the Academy of Nutrition and Dietetics addressed dietary concerns with the gluten-free diet. "There is no evidence to suggest that following a gluten-free diet has any significant benefits in the general population," the study said. "Indeed, there is some evidence to suggest that a glutenfree diet may adversely affect gut health in those without celiac disease or gluten sensitivity. Additional research is needed to clarify the health effects of gluten and potential consequences of avoiding gluten-containing grains." Glenn Gaesser, Ph.D., a professor at Arizona State University, was one of the study's authors. He also is on the scientific advisory board for the Grain Foods Foundation, Washington. MBN Luna shifting line of bars to gluten-free ingredients EMERYVILLE, CALIF. - The Luna line of nutrition bars for women is going gluten-free. The brand's maker, Clif Bar & Co., began transitioning the products over a two-year process following the 2010 introduction of the first gluten-free option, Luna Protein. "We recognize that some women were not able to enjoy Luna bars because of gluten sensitivities or celiac disease," said Tara DelloIaconoThies, manager of nutrition strategy for the Luna brand. "The gluten-free ingredients in our new bars are sourced from our trusted farm suppliers. We work closely with our suppliers to ensure that we are sharing the highest quality products with our consumers." The company has replaced the oats in its bars with organic gluten-free oats and has confirmed with suppliers that other ingredients, such as tapioca syrup solids, also are gluten-free. The products are made in a gluten-free facility, and finished products are tested for gluten. The brand's 13 flavors, which include chocolate peppermint stick, iced oatmeal raisin and chocolate dipped coconut, will feature new packaging with gluten-free labeling. As part of the transition, Luna has launched a new flavor, chocolate cupcake, which features dark chocolate pieces and a smooth frosting. Like all Luna bars, the product is made with 70% organic ingredients and contains no artificial flavors or preservatives. MBN Milling & Baking News December 9, 2014 / 9

Table of Contents for the Digital Edition of Milling & Baking News - December 9, 2014

Milling & Baking News - December 9, 2014
January-September flour output sets new record, rises 0.9%
Consumer Reports casts doubts on merits of gluten-free diet
Late News - Reading to double facility’s size
Table of Contents
News Comment - Finally, commodity relief for grain-based foods
Editorial - India agreement offers hope for W.T.O.
Late News
Luna shifting line of bars to gluten-free ingredients
Business - Fire damages Canada Bread baking plant in Ontario
Girl Scout Cookies enter digital age
Sosland Publishing relocating company headquarters
Cargill reaches settlement, to change labels in Truvia case
C.H. Robinson to acquire Freightquote for $365 million
Financial Results - Campbell Soup baking unit profits strong; U.S. business soft
Charges bog down Post profit; adjusted EBITDA up sharply
Aryzta revenue in North America grows through acquisitions
ADM growth plans include Wild and Brazilian oilseeds
Input costs, plant start-up costs hinder Weston Foods
People - Mayo Schmidt to join Louis Dreyfus as c.e.o.
George Deese to retire as executive chairman at Flowers
Ready-to-eat Cereal Update - Cereal makers seek fresh start
Regulatory Affairs - Air emission calculation for particulate matter: Flour
Industry Activities - Wild, wild East: NAMA given ‘tour’ of Southeast Asia milling industry
AIB names new director of food safety services innovation
Nutrition and Health - USA Rice Federation disputes latest arsenic report
Supplier Innovations
Ingredient Market Trends - Grain volume requirements for Canadian railroads extended
Ingredient Week
Marketplace Business Network
Ad Index

Milling & Baking News - December 9, 2014