Ten years ago, most of us never heard of celiac disease or gluten, unless we were bread bakers. Today, going gluten free is one of the most highly talked about nutritional trends.
Some people choose to be gluten free, however there are those for whom being gluten free is imperative: people with celiac disease.
At Slather Brand Foods we advocate improved nutrition in our schools’ lunchrooms and cafeterias.
In Portland, Maine, one school is doing just that.
“Scarborough is among the Maine school districts that are adjusting their cafeteria options for a growing number of students who don’t eat gluten, a protein in wheat, rye, barley and triticale.
In addition to foods that obviously are made with those grains, gluten can be in condiments, luncheon meats and vitamins that contain additives like thickeners and binding agents.” Read the article.
We say, “Bravo,” to the Scarborough school district.