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I would like to clarify the information about quinoa. The celiac section in
the new Manual of Clinical Dietetics by the American Dietetic Association
and Dietitians of Canada has published the gluten-free diet guidelines based
on the latest scientific information. Quinoa is gluten-free and is on the
acceptable list of gluten-free foods. Also, the Gluten Intolerance Group and
Celiac Disease Foundation in the USA and the Canadian Celiac Association
include quinoa on a gluten-free diet.

The following is a quote from my book called "Gluten-Free Diet: A
Comprehensive Resource Guide" about quinoa: " Quinoa is not a grain but is a
broad leaf plant of the Chenopodiaceae family which is a close relative of
the weed, lamb's quarters. It has been consumed for thousands of years in
South America and now many varieties are grown in North America. The seed
looks like a cross between sesame seed and millet. Quinoa seeds are
naturally covered with saponin, an extremely bitter resin-like substance
which protects it from birds and insects. To be edible the saponin must be
removed. Several companies have developed a special process to remove this
coating".

Quinoa comes in several forms: seeds, flakes, flour and pasta. The pasta is
a combination of quinoa and corn and is available from Ancient Harvest
Quinoa Corporation in California.  A new product from Northern Quinoa
Corporation of Canada combines quinoa and rice.

Quinoa contains more high-quality protein than other grains and cereals. The
quality of this protein compares very closely to that of dried skimmed milk.
Quinoa is also a good source of many other vitamins and minerals.

Shelley Case, B.Sc., RD
Consulting Dietitian
Case Nutrition Consulting
Co-Author of the Celiac Section in the Manual of Clinical Dietetics by the
ADA and Dietitians of Canada
Author of Gluten-Free Diet: A Comprehensive Resource Guide
www.glutenfreediet.ca