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"fast forward a few years, and we start to see other diets come to the fore, like whole and paleo, that leverage this notion that highly refined carbohydrates, particularly grains, were not good for you, and that included gluten." the international food information council foundation's food and health
"we can expect to see more nut and seed flours, as well as things like tigernut flour, which has a lot of prebiotic fiber, cassava and other root vegetables, as well as vegetable flours like cauliflower, butternut squash, pumpkin and sweet potato," ms. abbott said....
https://www.foodbusinessnews.net/articles/15046-gluten-free-innovation-levels-up