Betty is a Registered Dietitian who earned her B.S. degree in Food and Nutrition from Marymount College of Fordham University and her M.S. degree in Clinical Nutrition from New York University. She is the Co-Director and Director of nutrition for the New York Obesity Research Center Weight Loss Program.
Dr. Shiel received a Bachelor of Science degree with honors from the University of Notre Dame. There he was involved in research in radiation biology and received the Huisking Scholarship. After graduating from St. Louis University School of Medicine, he completed his Internal Medicine residency and Rheumatology fellowship at the University of California, Irvine. He is board-certified in Internal Medicine and Rheumatology.
Wheat-free products - this does not mean gluten-free so you still
need to read the list of ingredients
Medications - gluten containing fillers can
be found in some prescription and over-the-counter medications. You can check
the list of ingredients, ask the pharmacist or your doctor, and/or use the
resource at the end for more information. You can even contact the manufacturer
of the medication to ask.
Cross-contamination is a potential problem that needs to be monitored.
Whenever products containing gluten touch a bowl, utensil, or cutting board
there is a risk of it getting into the gluten-free food. Other possibilities for
Toaster/toaster oven - use a separate toaster
Crumbs being left in jams,
butter, condiments - use squeeze containers
Storage - make a separate space in
cabinets and refrigerator
Double dipping - make sure that no one sticks utensils
or food in gluten-free foods, such as butter or hummus.