“Most people who have celiac disease are also gluten sensitive. Many people who are gluten sensitive are likely to develop celiac disease with continued gluten exposure (depending on their genetic markers)”. –Rodney Ford, MD, Pediatric Gastroenterologist, New Zealand WHAT?!?! Did I hear that correctly? A bold and new statement to be sure. Based on…
Next step, try the Spelt Litmus Test Warning: This article is not applicable to people who have celiac disease or a wheat allergy!!! Millions of people are experimenting with eating a gluten-free diet to alleviate uncomfortable GI symptoms like gas, bloating, irregularity, and stomachaches. For many people, going gluten-free is the ticket to relief and…
Comments from the International Celiac Disease Symposium in Chicago, attended by 1500 scientists, doctors, dietitians and others from over 30 countries. Donald Kasarda, a USDA (U.S. Department of Agriculture) researcher, compiled data going back to the beginning of the 20th century to examine wheat consumption trends. He wanted to explore whether we are eating more…
Today marks a significant milestone for the 3 million people in the United States with celiac disease and/or gluten sensitivity – the FDA has finally issued a ruling that specifically defines what “gluten-free” on a food label means. Under the new rule, food that features a “gluten-free” label must contain fewer than 20 parts per…
For additional information on celiace disease (CD) and gluten sensitivity, we recommend these references for your library.
Brief answers to some of the most frequently asked questions about gluten… What is gluten? Gluten is a collection of proteins (namely the long-chain amino acids called gliadins and glutenins) found in foods made from wheat, barley or rye. Gluten helps to make bread rise and gives a chewy, elastic texture to baked goods and…
Gluten is often “hidden” in common foods and ingredients that we regularly eat. Here’s a detailed list that will help you when you are at the grocery store.
If someone doesn’t have Celiac Disease or a gluten sensitivity, is there any other reason to go gluten-free? The answer may depend on who you ask.
An elimination diet is a short-term diet designed to detect and relieve potential food allergies or intolerances.
Advances in screening and testing methods, coupled with a growing public awareness of celiac disease (CD) and gluten sensitivity, have brought gluten into the spotlight. There are currently three main schools of thought on the relationship between gluten and health problems.