Teri Gruss, MS

For people diagnosed with Celiac disease, dermatitis herpetiformis and gluten intolerance, a gluten-free diet means strictly avoiding foods and drinks that contain wheat, barley and rye and any other food that might be cross-contaminated with gluten during processing.

As a gluten-free cook and writer, Teri is concerned that lots of people may be swapping a gluten junk food diet for a gluten-free junk food diet. This is why she tries to focus on adding nutritional balance to gluten-free diets.

She cooks for her food-loving family, including her husband, the author of a non-profit wetlands habitat conservation cookbook, her oldest son, a chef and graduate of the New England Culinary Institute and her youngest son, an accomplished, gluten-free, health-oriented home cook. They are her biggest gluten-free food critics.

Experience

Teri tries to emphasize that eating gluten-free is ultimately about getting healthy with a balanced diet, complete with an abundance of vegetables, healthy fats and proteins.

Teri was a founding member and moderator of a nutrition forum for healthcare professionals and students that has since evolved into the American Nutrition Association.

She is a member of the American College of Nutrition and the Association of Food Journalists.

Education

Teri holds a Masters Degree in Human Nutrition from the University of Bridgeport, CT. She has a BS degree in Environmental Design and minors in Journalism and Business Administration from MSU.

Teri Gruss, MS

My goal as the About.com Gluten-Free Cooking Expert is to help you adapt to a gluten-free diet with reliable information, lots of credible resources and tons of free, healthy, delicious gluten-free recipes. I want your transition to gluten-free cooking to be informed and enjoyable - not traumatic.

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