(June 23, 2012) Sacramento
health food store consumers are hoping they will soon be able to find green
banana flour and/or green banana pasta locally. Pasta made from green banana
flour is healthier than bleached, processed wheat flour, according to a new
study published in theJournal of the Academy of Nutrition and Dietetics.
Listen to
the podcast: Green Banana Pasta: An Alternative for Gluten-Free Diets. In the
podcast presentation, Raquel Braz Assunção Botelho, PhD, discusses the
potential benefits of green banana flour-based pasta for people with celiac
disease.The title of the study is "Green Banana Pasta: An Alternative for
Gluten-Free Diets."In the podcast presentation, Raquel Braz Assunção
Botelho, PhD, nutritionist and professor at the University of Brasilia,
discusses how she and her colleagues have developed and tested a gluten-free
pasta made from green banana flour. This pasta alternative was well accepted
and could provide a tasty and healthful alternative for people with celiac
disease and contributes to a more diverse diet. Check out the podcast about the
study published July 2012 (Vol. 112, Issue 7, Pages 1068-1072 in the Journal of
the Academy of Nutrition and Dietetics.
Gluten-free pasta from green banana flour not
from grains
People with
celiac disease struggle with limited food choices, as their condition makes
them unable to tolerate gluten, found in wheat and other grains.