Tricia Thompson, MS, RD is a nutrition consultant, author and speaker specializing in celiac disease and the gluten-free diet. She is the author of The Gluten-Free Nutrition Guide and has a MS degree in nutrition from Tufts University in Boston, Massachusetts and a BA degree in English Literature from Middlebury College in Vermont.

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Living Gluten-Free

by Tricia Thompson, MS, RD, The Gluten-Free Dietitian

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Tricia Thompson, M.S., RD is a nutrition consultant, author and speaker specializing in celiac disease and the gluten-free diet. She is the author of The Gluten-Free Nutrition Guide (McGraw-Hill) and co-author of The Complete Idiot’s Guide to Gluten-Free Eating (Penguin Group). For more information, visit www.glutenfreedietitian.com.

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@ 1:11pm ET on March 10, 2009
Hi Tricia

Impressive list of what ADA and dietitians are doing in the US for people with celiac disease! Keep up the good work!

Beth Armour
Cream Hill Estates

@ 9:21am ET on March 12, 2009

Happy belated RD Day! A special thanks goes out to you and all of your gluten-free aware colleagues that keep us healthy.


@ 9:31am ET on March 12, 2009
Hi Beth and Al,

Thank you for your comments--happy positive people like you keep me smiling!!


@ 6:36am ET on September 7, 2015
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@ 8:35am ET on May 7, 2016
You will need to peruse all marks at Essay-Help-Deal , painstakingly. Numerous items contain gluten for thickening or balancing out. For one thing, here's a few sustenances to stay away from: items that are breaded, cream sauces, flavors, malted milk powder, most breads (grains, tortillas, pastas, rolls, flapjacks, waffles), scallop potatoes, puddings, dessert/sherbet with gluten stabilizers, licorice, brew, lager, refreshments with non-dairy cream substitutes.

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