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Standards Defined by FDA to Aid Celiac Patients

Food labeled as gluten-free must now adhere to a uniform standard in the U.S. as the result of a new federal requirement.

The Food and Drug Administration defined “gluten- free” as food that contains less than 20 parts per million of gluten, a protein found in wheat, rye and barley. Food makers such as Minneapolis-based General Mills Inc., which has rolled out a line of gluten-free Betty Crocker products, will have one year to ensure labels on their cans and boxes meet the standard.​

Read more on the NEWS AND REVIEWS page
How to Make 
Gluten Free Vietnamese Fresh Rolls 
Veda's Nutrition, the Gluten Free Show 
goes on a road trip!

Veda's Nutrition goes on the road to Sacramento, CA for the third anniversary of the Gluten Free Specialty Store. The GF Specialty sells over 6000 products and has a passionate owner, Melanie Weir. 

We also visit the Melon Festival, learn knife skills, bake a brunch special called Omlette French Toast. 

Dr. Cyrus Thomas visits the show and speaks to us about IBS, gluten and mini-fasting.
2014 the International Year of Quinoa
Pass the Salt

According to Aki Kamozawa and H. Alexander Talbot, of the food-science blog ideasinfood.com.

“Salt is the most essential seasoning—without it, everything you cook will taste flat,” says Kamozawa. “Even if we eliminate all other seasonings, it’s possible to make a delicious meal seasoning with salt alone.”

What to remember when Salting food

There’s a fine line between the perfect amount of salt and too much, but don’t be afraid to risk over-salting—that’s the only way to learn where the line is.

Some salts taste saltier than others. This is true of different types (kosher, sea, table), and even different brands. For consistency, pick an all-purpose salt (kosher) and a finishing salt (Maldon), and stick with them.
To increase your chances of hitting the seasoning sweet spot, add salt in small increments while tasting along the way, not all at once.

When reducing liquids, add salt only after the liquid is reduced to avoid over-concentrating it.
A dish that tastes perfectly seasoned today will often taste under-seasoned tomorrow. This is because foods absorb salt as they sit, so taste and adjust as necessary.

Seasoning food isn’t just a question of how much salt to add, but also how to apply it. In this exercise, we salt three pork chops three different ways, then cook and taste them to see how each method affects the meat’s texture, flavor and juiciness.
Thanks Saltworkout!
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