The Mayo Clinic’s celiac guru talks about going gluten-free, who should screen for celiac, and his new book.
The term “ancient grains” has no official definition, but it’s quickly become a catchphrase among food manufacturers for cereal grains (seeds of grasses) and pseudograins (seeds of non-grass plants) that have remained unchanged for millennia.
Gluten can hide on the spice shelf. But with a little precaution, you can keep your favorite flavors. Herbs and spices have been used in foods and medicines for thou- sands of years by many cultures, and prized for their unique scents and flavors. Fresh or dried leaves, such as basil, dill, parsley, rosemary and thyme, would be examples of herbs.… Read more »
Teff, a major cereal crop of Ethiopia, is the smallest of all grains in the world.
Q. I’ve been diagnosed with dermatitis herpetiformis. How is it related to celiac disease?
Q: I’ve heard that quinoa is a good gluten alternative. But what is it, and what kind of dishes would I use it in?
Q: I have been hearing more about celiac disease, and wonder if I may have it. What exactly is celiac, and how is it diagnosed?
Q: I’m new to celiac disease. Does my whole kitchen need to be gluten-free to prevent cross-contamination?
Q. Are there health benefits to reducing or eliminating gluten from a diet – even if you don’t have celiac disease?
Q: How do I get enough fiber in a gluten-free diet?