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Hello All, (And With Acknowledgements To Ayn),


Since diagnosis, I have been very concerned about lack of fortified gf
flours and food products made of same, but have had a hard time being
taken seriously.  Most people, with or without cd,
dismiss this as too trifling--(One can "eat other foods," etc.)

Of course there are bean & other more nutritious flours available, but
these products, it seems to me, are often combined with goodly
proportions of un-enriched rice, cornstarch, tapioca, potato flour, etc.

The general public are afforded fortified enriched flours, so that
they can be well-nourished. Why should celiacs not be given the same
option? It seems to me we have an even greater need for enriched flours
than non-celiacs,
with our impaired gi systems; instead we get less!

Perhaps the reason we are consuming products with empty grain calories,
IS  the expense.
But as with many things, if we as a group or as individuals,
request/demand them,
isn't it possible that enriched flours and
products that contain them will become more and more
available, and at reasonable cost?

Thanks,


Beatrice

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