Every day news is made regarding celiac disease and its only treatment: a gluten free diet. Whether it is information about gluten free foods, recipes, scientific research, school tips, eating out, or the basics about the disease symptoms that come with having celiac, we talk about and report on it here using reliable sources and key experts to create great content.
If you have celiac disease, a non-celiac gluten sensitivity or are eating gluten free for other reasons, our one goal is to empower you with information to live a healthy gluten free life.
Big things seem to always be happening in “gluten-free-land”. That continues to be the case this month with one big company and three up-and-comers — all with their eyes on gluten-free foods.
A new report looks at the future of celiac — in the medical and pharmaceutical communities. I’m not sure if I should be happy or sad.
Who knew that the charcoal you grill with — could pose a gluten risk for celiacs. How gluten gets into charcoal and what you can do to avoid getting “glutenized”.
What forces you to put dozens of miles on your car, even though your not too far from home? A busy planning day for the Making Tracks for Celiacs event in the Twin Cities.
The relatively new airline to the US, Virgin America is adding a twist to air travel food – by offering new menus on flights – including some with gluten-free options. Officials with the airline say they’ve hired world-renowned chef, Luke Mangan to create a menu using “an assortment of nutritious ingredients, including fresh fruits and vegetables…designed to give travelers more healthy and satisfying options to choose from for their in-flight meals and snacks.” While First Class and the main cabin have different options, all of the options appear to revolve around the idea of healthy snacks. The two snacks I found that are gluten free are available in the main cabin (but — just a hunch — if a First Class passenger on a gluten-free diet wanted one of these, my guess is a flight attendant would get one for them). Here’s what they’re called and what’s included: Sweetriot All-Natural Dark Chocolate: Antioxidant packed 65% dark chocolate with crunchy cacao nibs low in calories, low in sugar, dairy-free, gluten-free, and high in flavor. Virgin America is the first to offer sweetriot’s brand new product, the unBar, as part of an effort to bring passengers the coolest new products before anyone […]
Do you ever get frustrated that your gluten-free child never seems to be able to have the snack that is distributed during activities? I know in general life isn’t fair, but after a while this focus on a mass-snack that everyone eats after every game gets old when your child can’t eat it most of the time. Recently one of Emma’s coaches had a great idea that resolved this snack issue.
A gluten-free example of supply and demand! We celiacs have demanded more gluten-free products — and it turns out — lots of companies are now supplying!
There is an ongoing discussion about what, if any, relationship there is between Irritable Bowel Syndrome (IBS) and celiac disease. But while there is a lot of talk in the medical community, so far, there have been few guidelines for testing people with IBS for celiac disease. New research revealed in the Archives of Internal Medicine this week may begin to prove otherwise. Right now the National Institutes of Health’s National Digestive Diseases Information Clearinghouse estimates 20% of the adult population in America has some form of IBS. The University of Chicago’s Celiac Disease Center reports 1% of the American population has celiac disease. This week’s research suggests there is some “overlap in symptoms in individuals with IBS and celiac disease.” The article’s summary goes on to say, “However, testing routinely for celiac disease in individuals meeting diagnostic criteria for IBS is not recommended by the majority of current IBS guidelines.” Researchers looked at 4,204 people, of whom 54% “met diagnostic criteria for IBS”. The research found through blood test or biopsy, celiac disease was found 3-fold to 4-fold higher in people with symptoms of IBS compared to those without. The summary concludes: “These data suggest that testing for celiac […]
Unlocking the mystery of what we eat! A new website might be a handy resource for you in looking up certain ingredients that could be hidden sources for gluten.
A post on the new gluten-free General Mills Chex prompted some questions from a reader about cross contamination and parts-per-million gluten testing on the products.
