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.
The FDA has finally set a standard for gluten-free labeling. This will protect consumers from accidental glutening.
Celiac disease, from the Latin word for “abdominal cavity,” occurs when the body rejects a protein called gluten, which is found in grains such as wheat, barley and rye. Gluten is present in much of the food we eat, often as an unexpected ingredient. It’s also in many products we use every day, from vitamins […]
The symptoms of celiac disease can involve multiple organs and range widely in both severity and type. Besides the usual symptomatic suspects – digestive problems such as bloating, diarrhea or constipation – they can include hair loss, mouth sores and itchy, even painful skin rashes, usually around the joints. An individual with celiac may have […]