Most Recent Project
A risk assessment of toxic elements in gluten-free and rye breads and the effect of toasting bread on the bio-accessibility of those elements using ICP-MS
This project was supervised by Dr. Diane Beauchemin from the Department of Chemistry at Queen's University.
Bread is a common staple in the North American diet with over 4 million tonnes consumed in the US annually. The popularity of breads made from alternative grains (such as rye, quinoa, pumpernickel, and spelt) and the increase in gluten free (GF) alternatives (made from a mixture of rice and other alternative grains) has significantly contributed to this growth. While the hunger for alternative breads is increasing, there is very little research into the risks associated with consuming breads made from alternative grains.Keep Reading...