Gluten-Free Craze Facing Nutritional Crisis

ABBOTSFORD, BRITISH COLUMBIA--(Marketwired - April 12, 2013) -

Editor's Note: There are two photos associated with this Press Release.

The current gluten-free craze "is facing a nutritional crisis" according to Patricia Chuey, a well-known registered dietitian and past chair of the Dietitians of Canada Board of Directors. "Consumers, particularly those who are gluten-intolerant, need help navigating their way through this crisis to find healthy, nourishing gluten-free foods."

Chuey says gluten-free eating has taken North America by storm, but she urges caution with the developing movement. "Just because a product is labeled as 'gluten-free' isn't a guarantee it's healthy. Similar to the fat-free and low-carb trends, we're finding many gluten-free products are extremely poor nutritionally, made up of fibre-less white rice, potato starch or tapioca flour."

The nutritional value is important, says Chuey, but especially for those with celiac disease or gluten-intolerance. It's estimated that 1 in 133 people has celiac disease, an autoimmune condition in which gluten - a protein found in wheat, rye and barley - causes serious and debilitating effects. As much as 7-10 per cent of the Canadian population is believed to be gluten intolerant, with symptoms ranging from bloating and digestive upset to headaches and arthritic pain.

One of the first foods that a gluten-intolerant person misses is bread and the nutritional options for gluten-free consumers are limited. Two varieties of gluten-free breads - Chia Chia and Omega Flax - recently launched by Silver Hills Bakery impressed Chuey so much that she is now a brand ambassador for the company.

"As a person living with celiac disease myself, I've found that these breads taste great and have excellent nutritional quality. That's why I use them at home as part of an overall healthy diet for my family," says Chuey.

"Silver Hills Bakery's Chia Chia and Omega-Flax are organic, vegan, kosher breads with more than five grams of fibre per slice," says Ron Donatelli, Business Development Manager for Silver Hills Bakery. "That's double the fibre you'll find in most breads, even those that aren't gluten-free!"

Silver Hills Bakery is an innovator in Canada's bread industry, producing exceptional dietitian-approved breads that have been crafted from organic, non-genetically-modified (non-GMO) grains. To find out more about gluten-free breads, visit www.silverhillsbakery.ca. To watch a recent CTV interview with Patricia Chuey, visit this link: http://bc.ctvnews.ca/video?clipId=890062.

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