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.
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 […]
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 […]
There has long been speculation that celiac disease’s increase might be related to higher gluten content in wheat today
A study finds that people with celiac disease with continuing intestinal damage have four times the risk of lymphoma as the general population.
The FDA has finally set a standard for gluten-free labeling. This will protect consumers from accidental glutening.
New gluten-free certification program launches. It connects U.S. and Canadian markets and is independently audited.