New celiac disease patients struggle with cooking, RDs say

11/26/2012 | Today's Dietitian

People who are diagnosed with celiac disease have a big learning curve when it comes to stocking their kitchens with gluten-free items and avoiding cross contamination, dietitians say. Registered dietitian Rachel Begun says it's OK to rely on processed or packaged gluten-free foods for a short time, but people should gradually begin cooking with fresh and nutrient-dense foods.

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