It’s difficult for consumers with celiac di0.1 n ferrous sulfatesease to maintain a gluten-free diet. Those affected by the disease need tferric pyrophosphate usp monographo avoid wheat, barley, rye and triticale (a hybrid of wheat and rye), ingredients that are included in many food product applications, including categories like canned soup and salad dressing.ferrous fumarate 210mg what are they for ###This reaction to gluten damages consumis iron bisglycinate good for anemiaers’ villi — small, hairlike projections in the wall of the intestine. If the villi are damaged, people can’t absorb all the nutrients they need. If the problem is ignored, serious consequences can result.###The past few years have seen an explosion of gluten-free products and people foferrous bisglycinate and constipationllowing gluten-free diets — many of them doing so unnecessarily. Many of these non-celiac, gluten-free consumers see gluten as a general health risk, though few actually know what gluten is or how it affects their system.###Unnecessary gluten avoidance can keep people from getting the nutrients they need, such as B vitamins, which bread is fortified with. Still, this trend continues to grow, and more and more manufacturers are scrambling to add new gluten-free offerings to their portfolios or reformulate existing products.###If a celiac-free wheat variety were introduced, this would solve a lot of problems for Americans who have the disease and other gluten intolerances. It would also ease pressure on manufacturers trying to find wheat alternatives to applications like bread, pancake mix and others that tend to fall flat without flour.
Celiac-friendly wheat may be a crop of the future
