Many readers have asked where they can find Sweet Fiber, a sweetener that is made from inulin, a vegetable fiber, and luo han guo, a Chinese flowering vine.

The Web site for the product www.sweetfiber.net has a grocery store locator but readers report that they cannot find it in their local stores.

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Louie Favorite / lfavorite@ajc.com

Black beans make a yummy and healthy veggie burger.

• Related Story New sweetener: Plenty of sweetness, but just a little fiber

Have a question of general interest? E-mail Chris Rosenbloom Fit to Eat columns Beans can be a good subtitute for meat, even with less protein  Shop, exercise and eat (wisely) at the mall  Five fabulous and healthy foods to feature on Thanksgiving         More Fit to Eat • Chris Rosenbloom, Ph.D., R.D., is a member of the nutrition faculty in the College of Health and Human Sciences at Georgia State University Related: • Carolyn O'Neil: Pork shouldn't be overlooked as lean and light entree  Good links: • Evening Edge • AJC Food & Drink • AJC Health Channel • Diet and Nutrition headlines, resources • Atlanta Restaurant reviews and search • Low fat/ heart healthy recipes • Search recipes

I asked Scott Taylor of Purpose Foods about the availability in metro Atlanta and he said, “We are carried in Whole Foods, but not in Atlanta, but we are working on gaining distribution in larger stores in Atlanta and when we get into a major chain I’ll send you an update.”

In the meantime, Sweet Fiber can be purchased online from the Web site.

CELIAC DISEASE AND GLUTEN-FREE FOODS

Julie Jenkins wrote to say she was glad to read about gluten-free foods and the challenges faced by those cannot tolerate gluten, the protein in wheat, rye and barley. She would like to see more recipes on gluten-free foods in these pages.

Julie, check out the recipe for Black Bean Veggie Burgers. Many commercially prepared veggie burgers are not gluten-free, so try this for tasty treat.

Carren Sellers, a registered dietitian in Sandy Springs who specializes in nutrition counseling for people with celiac disease and other gastrointestinal disorders, knows first-hand the challenges of eating gluten-free as she follows the same diet as her patients. She wrote to say that “the consensus among celiac disease experts is that natural flavorings can be consumed” by those following a gluten-free diet.

“Natural flavors are no longer discouraged,” says Sellers.

She also shared her delight that restaurants are starting to offer more gluten-free dishes.

“Maggiano’s offers a gluten-free pasta Alfredo and Outback Steak House has a gluten-free menu, as well.”

Sellers recently ate gluten-free fried shrimp at the Outback Steak House in Roswell/Crossville and she “had not had fried shrimp in six years!”

FOLLOW UP ON FRUITABU

In August I gave “thumbs down” to these “smooshed” fruit snacks that are made with organic fruit puree concentrates. I said they were an organic version of fruit roll ups, but Dawn Krivutza was disappointed in my review and said that her “children love the fruit twirls and flats and they are a great alternative for parents who choose to have their children eat a healthier on-the-go snack than the fruit roll ups.”

We both agreed that fresh fruit was a healthier option but Dawn likes to keep FruitaBu snacks in the car or backpacks for those times when she can’t carry fresh fruit. I’m glad Dawn likes the products, but recognizes that there is no substitution for the real deal — fresh fruit.

Black Bean Veggie Burgers

8 servings

Hands on: 15 minutes

Total time: 20 minutes

3 pounds canned black beans, rinsed and drained (or use cooked dried beans)

1/4 cup diced onion

1/2 cup diced red bell pepper

1 teaspoon cayenne pepper

1 teaspoon cumin

1/4 cup egg substitute

1 cup cooked quinoa

2 tablespoons chopped cilantro

2 tablespoons olive oil, divided

8 crisp, cold lettuce leaves, washed and patted dry

Salsa, optional

In a food processor or blender, add the beans, onion, bell pepper, cayenne, cumin, egg substitute, quinoa, and cilantro. Process the mixture until it has a consistency that you can mold into patties. Shape the mixture into eight patties.

In a large skillet over medium heat, add 1 tablespoon of olive oil. Add as many patties as will fit into the skillet and fry them for two minutes per side, turning once. Add the remaining tablespoon of oil and cook the remaining patties.

Wrap each patty in a lettuce leaf, topping the burgers with salsa.

—From”Living Gluten-Free for Dummies” by Danna Korn (Wiley Publishing, Inc. $19.99)

Per serving: 300 calories (percent calories from fat, 15), 19 grams protein, 47 grams carbohydrates, 16 grams fiber, 5 grams fat (less than 1 gram saturated fat), 0 milligrams cholesterol, 100 milligrams of sodium.

Nutritional Bonus Points: This is a great alternative to frozen veggie burgers. Besides being gluten-free, it is lower in sodium and higher in fiber than commercially prepared burgers.