Wheat Dextrin is a natural soluble fiber. Wheat Dextrin is considered "Gluten-Free" which means it contains only a trace amount of gluten ( i.e., less than 10 ppm gluten). Unlike some fiber supplements, Benefiber® made with Wheat Dextrin dissolves completely in water and won't thicken. For more information on Wheat Dextrin go to #17.

The new active ingredient, Wheat Dextrin, allows for more fiber per teaspoon of powder and per caplet. Therefore, you get significantly more servings of fiber in your favorite size bottle of Benefiber®.

Giving up your favorite foods is not forever, just until the symptoms subside. You can begin to add back the omitted foods in about three to six months, after the immune system has a chance to rest and rejuvenate. With the alarmingly rapid increase in Immune System Diseases, the stronger we can become, the healthier we'll be.

A dextrin is a complex carbohydrate which helps provide sustained energy for the body. It is an unmodified and unrefined starch. The source of the dextrins in Gnu Bars is brown rice. A dextrin should not be confused with a “maltodextrin”, which is a highly refined form of corn starch that is rapidly metabolized in the human body. Maltodextrins do not provide sustained energy and have little or no nutritional benefit.

You will not be able to “fortify” homemade baby cereals the way commercial cereals are fortified. There are many things you may add to the cereals that will give an “iron boost” such as formula, breast milk, wheat germ, and brewer's yeast. Once you have introduced fruits and veggies along with the cereals, you will get Vitamin C which helps to aid in the absorption of iron.

Wheat flour is prepared by grinding cleaned wheat grains. Wheat gluten is the principle protein component of wheat flour. Wheat gluten is obtained by hydrating wheat flour and mechanically separating the wheat gluten from the starch and other flour components.

To determine which of our products may be free of wheat, barley, rye and oats (WBRO), and for more specific information about such products, contact the Celiac Sprue Association at (toll free) 877-CSA-4-CSA (877-272-4272), e-mail to celiacs@csaceliacs.org or write to CSA /USA, Inc.; PO Box 31700; Omaha, NE 68131-0700. CSA’s website provides information on Celiac Disease and Dermatitis Herpetiformis and can be accessed at www.csaceliacs.org.

Ezekiel spouted grain bread contains several sprouted grains, including wheat. It's the gluten in wheat that is the major offender. The sprouting breaks down the gluten. Until further studies are done to see if there is any gluten left after sprouting, Ezekiel bread is considered low gluten. This bread is usually tolerated well by people with wheat and gluten sensitivities. I have no problems with it. I made my one-of-a-kind recipes easy, fast, and uncomplicated.

We use wheat flour that has been milled in the normal way, to give white flour. Whole wheat flour (with bran etc. left in) gives a product with very dark color and somewhat unusual flavor.

Wheat gluten is the principal protein component of wheat flour and may be used as a thickener in pet foods. It also has uses in human food products as a stabilizer or thickener. It is not generally associated with food contamination.

I have found wheat to be one of the most abundant and problematic foods. I believe it to be the single largest contributor to intestinal dysbiosis, parasitic infections, and universal food allergies. Over-consumption and genetically-modified grains are the greatest causes of wheat intolerance and gluten sensitivity. Our health and wellness is important to us. Today's market has plenty of sophisticated products we can use in ours homes that help us to feel and look great.

No, scientific data supports the link that children with ADHD, ADD, OCD, AUTISM, ASPERGERS, DYSLEXIA and many other learning disorders, often have food intolerances, many of which are gluten or wheat related.

We do not, however, here is more information about a gluten free diet: http://en.wikipedia.org/wiki/Gluten_free

The difference is in how the grain is "cut" or "milled". 100% stone ground flour is actually ground on large, slow moving "millstones". This method grinds together the bran, wheat germ and endosperm throughout the flour without over heating it. This preserves more nutrients usually lost in the higher heat of conventional milling.

Wheat bran aids in digestion and also gives bread a richer taste. Recipes don’t normally call for very much, but it can be found in the flour isle at the supermarket.

Durum wheat and common wheat are different species of wheat. Durum wheat is very hard and usually used to make flour and semolina for pasta.

Spelt wheat is ancient variety of wheat, which has a slightly nutty flavour. It is low in gluten, but high in protein, which makes it a more digestible for some people.

Wheat and other cereals that are made into flour contain proteins, one of which is glutenin, commonly known as gluten. Wheat Gluten is the most protein-dense version of wheat and is widely used for baking breads and as a meat substitute (such as seitan).