Is the gluten free trend growing, waning or something in between? Experts chime in. In the last five years, gluten free foods have flourished into a multi-billion dollar business. If you have been doing gluten free for as long as our house has (nearly 14 years), during those “pre-trend” years I never would have imagined a Gluten Free Bisquick, egg rolls, ravioli, or a Tyson gluten free chicken nugget!
We have the trend, in part, to thank for the huge selection that has become available to us.
That initial celiac diagnosis can be a shocker. But it also is a life-changer— for the good — and here is why.
When you are told you have a disease and you’ll have it the rest of your life it impacts you, some differently than others.
When word began spreading about Hy-Vee possibly coming to the Twin Cities, the gluten-free community said it was ready. You see, Hy-Vee was a grocery store that took our food seriously — before most other mainstream grocery stores. Way back when my daughter was first diagnosed (early 2000’s) I would hear of these stories about how good Hy-Vee about getting and stocking gluten free products.
A recent article raised the passions of the gluten free community when it inserted politics into the conversation.
Lots of news this week affecting the gluten free and celiac world, here is a quick look at a few of the stories.
Magazine comes to life at the Gluten-Free Living Conference — Attend this for great information and lifestyle scoop!
The policy changes, reaction to the updates and why you need to understand what gluten free means when you purchase your next drink.
Stem cell therapy and celiac: Is it possible stem cell transplants could help celiac patients tolerate gluten again?
Isn’t it romantic? Valentine’s Day is coming soon and if you were thinking of getting expensive gluten free chocolates to give your valentine, then you’ll want to pay attention! It turns out, the biggest issue these companies have is cross contamination. Even the companies with the best of intentions admit it. Take a look at this post to see if your favorite chocolatier is on the list and then proceed with caution.
Old Chicago’s corporate chef talks about why he wouldn’t recommend his restaurant for someone with a gluten intolerance.
