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Celiac Disease

Diet Secrets of Gluten-Free Athletes

Olympic swimming champ Dana Vollmer and other top competitors are powered to win – without gluten.

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Celiac Disease May Increase Hip Fracture Risk

A new study from Sweden has established a link between unmanaged celiac disease and the risk of suffering a hip fracture.

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New Blood Test Could Diagnose Celiac Disease

A new, non-invasive blood test under development could represent a huge step forward for celiac disease diagnosis.

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Your Brain on Gluten

The protein that plagues those with celiac disease can greatly impact brain function. The range of symptoms is huge: from fogginess and inattention to actual damage seen on scans.

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Celiac Slideshow: Foods Containing Gluten

Being diagnosed with celiac disease is a life-changing experience, but the transition into gluten-free living can be made easier by knowing where gluten tends to hide. Here are some common, and some not-so-common, sources of gluten in the diet.

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Ask the Celiac Expert: Are Oats Gluten-Free?

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Reviews: Allergy, Gluten-Free Resource Books

Published in 2014 Mayo Clinic Going Gluten Free By Joseph A. Murray, MD Time Home Entertainment, Inc., $25.95 You’ve just been diagnosed with celiac disease and are flummoxed by all the conflicting information about the gluten-free diet. Heavily promoted books scream that gluten, the protein in wheat, rye and barley, is bad, bad, bad for […]

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Reviews: Allergy-Friendly & Gluten-Free Cookbooks

Published in 2014 The Allergy-Free Cook Makes Pies and Desserts By Laurie Sadowski Book Publishing Company, $14.95 It takes a talented recipe creator like Laurie Sadowski to remind us just how to many different sweets can be conquered without a drop of dairy, speck of gluten or crack of an egg. The latest in her […]

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FDA’s Gluten-Free Rule: Issues in the Fine Print

The FDA’s new gluten-free labeling standard is a great step forward, but has some issues.

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Is Gluten Content to Blame for the Rise of Celiac Disease?

There has long been speculation that celiac disease’s increase might be related to higher gluten content in wheat today

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