- October 31st, 2013
If you or someone you know is gluten-sensitive or has celiac disease, the FDA setting a standard on what qualifies as gluten-free is reason for rejoicing. The ability to purchase food that can be counted on to be gluten-free is of the utmost importance for people with celiac disease, and the new standard is a big step toward providing them that assurance.The FDA’s gluten-free standards and what they mean for youBy Adam Swenson
- September 30th, 2013
Gluten is everywhere, but is it innocent or is it betraying your body? By now you probably already know that people on the gluten-free diet avoid wheat, barley, rye, and any oats not labeled gluten-free. And gluten can hide in the most unexpected foods like some brands of broth and corn tortillas.How the gluten-free diet can improve your healthBy Carla Spacher
- August 31st, 2013
Gluten intolerance is not “just another food intolerance.” In fact, it is one of the most common genetically predisposed chronic inflammatory diseases driven by food. It is also frequently complicated by various metabolic disturbances and autoimmune processes.A guide to testing, diagnosis, and treatmentsBy Alexander R. Shikhman, MD, PhD, FACR
- May 31st, 2013
What do you really know about gluten? That it’s a protein found in wheat, barley, and rye? That people are sensitive to it, or that some are making its avoidance a go-to diet?
If you feel you know the basics, it’s time to really dissect the craze and find out where gluten may be lurking.
Gluten: For Better or For Worse?Gluten Avoidance 101By Amy Vergin
- April 30th, 2013
There are a great many reasons people choose to go gluten-free, and they are doing so in record numbers. If you’re at the point of deciding to cut gluten out—either on a trial basis or as a permanent life change—here are some things you’ll need to know.
Reasons to go gluten-freeHow to get started on a gluten-free dietBy Carla Spacher
- March 1st, 2013
The gluten-free movement has gained ground quickly over the past few years, but this is more than a flash-in-the-pan fad dietary trend. For a large segment of the population, there are some very good reasons to go gluten-free that have nothing to do with trending popularity and everything to do with overall health.
What is gluten?Skip the Gluten and Prevent DiseaseBy Carla Spacher
- February 1st, 2013
Gluten has become a great concern for those with celiac disease. This autoimmune digestive disease interferes with an individual’s ability to digest food and absorb nutrients. Without a known cure, the only effective treatment is a gluten-free lifestyle.
- March 31st, 2012
Among all the health-food buzzwords out there, gluten-free really stands out, backed by a noticeable increase in everything from gluten-free restaurant menu items to gluten-free foods and cookbooks. While some people ditch gluten-containing foods to help them lose weight, others make the switch because health reasons force them to.Gluten-free products to satisfy your sweet tooth.
- October 5th, 2011
Women who have undiagnosed Celiac disease or untreated gluten sensitivites are likely to experience menopause earlier than women who are not sensitive to gluten due to the lowered estrogen levels this condition creates.
- February 1st, 2008
Here’s a guide to foods with hidden sources of wheat from Shelley Case, RD, author of Gluten-Free Diet: A Comprehensive Resource Guide (Case Nutrition Consulting, 2006) and a leading expert in the field.
Food: Soy sauce
The culprit: Wheat or hydrolyzed wheat proteinIt takes more than banning bagels and beer to purge gluten from your diet.By Lisa Turner