The science of gut health and the gluten free explosion
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This talk will review the latest science on who should and should not go gluten – free. It will clarify the differences between celiac disease, non-celiac gluten sensitivity, grain allergy and adverse reactions to certain components such as FODMAPs. Differences in the causes, incidence, and dietary strategies for each will be explored. The talk will discuss the rise in allergies and other autoimmune diseases and possible reasons for this including alterations in the microbiome. There will be a further discussion that builds on the fact the wheat has not changed and will look at what may have triggered changes in the microbiome. It will also address the role of gluten, dietary fiber and whole grains and gut health and overall health. It will compare traditional gluten- containing foods and gluten-free foods in terms vitamins, minerals, dietary fiber and cost in the context of whole diet.
Dr. Julie Miller Jones
Distinguished Scholar and Professor Emerita, Foods and Nutrition
St. Catherine University, St. Paul, MN
Julie Miller Jones, Distinguished Scholar and Professor Emerita, taught nutrition and foods at the College of St. Catherine in St. Paul, MN for 35 years. She was twice named St. Catherine's outstanding professor and was awarded The Myser Award by the alumnae as a professor 'who made a difference in people's lives'. She is a board certified nutrition scientist (CNS), a certified food scientist (CFS) and a Licensed Nutritionist (LN - MN).
She is the author of several books including Food Safety (Eagen Press) and Dietary Fibre. She is very interested in all aspects of nutrition science but is especially interested in grains, whole grains and food-based solutions such as the DASH diet. She regularly writes and speaks about whole grains and dietary fiber, carbohydrates, sugar, vitamins and phytochemicals and food safety issues.
She has been active in many professional organizations and was president of the American Association of Cereal Chemists (AACC)- International. She has been awarded the highest award of the AACC, the Geddes Award in 2004 and named an Academic Fellow of the ICC. She is a scientific advisor for the Joint Institute of Food Safety and Nutrition for the University of Maryland and the US Food and Drug Administration, Grains Food Foundation, the Wheat Foods Council, HeathGrain (EU) and Healthy Grains Institute (Canada).
***Original Source: "2016 CNS Annual Conference", Saturday, May 7, 2016
Last Updated: May 30, 2016
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