Dietitian Has “Pulse” on Gluten-Free Nutrition

March 14, 2012

Dietitian Has “Pulse” on Gluten-Free Nutrition

Shelley Case, RD, explains benefits of peas, beans and lentils in webinar and cookbook.

Shelley Case, BsC, RDDietitian, author and speaker Shelley Case, BSc, RD, recently spoke on “The Importance of Pulses in Gluten-Free Foods” during a webinar for Pulse Canada. She shared the recording and related handouts with NFCA, and we’re passing them along to you.

Pulses are beans, peas, lentils and chickpeas – foods high in fiber and protein, but low in fat and sodium. Those health benefits are especially important when it comes to gluten-free food, Shelley noted. In fact, she said, adding pulses to gluten-free formulations can improve the nutritional content of prepared meals, baked goods and snacks.

NFCA is proud to note that Shelley will be a guest columnist in four editions of NFCA’s e-newsletter this year. Her first column will appear in the May 2012 newsletter, which will be released on May 3. Sign up to receive NFCA’s e-newsletter.

Listen to the Webinar:

Download the handouts:

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