(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.