This Cheerios story is constantly changing. With it climaxing — so far– with a recall of 1.8 million boxes, and the FDA finding one of them.
Here’s what we know: people who have celiac or a gluten sensitivity cannot eat gluten — which is found in wheat, barley and rye. But researchers are looking to change our options a bit and, maybe someday, create a gluten free wheat.
We have always been told we can’t have gluten. New research says other proteins also may not be so good for us.
With the new FDA gluten free label rule, its more common than ever to see GLUTEN FREE plastered across the front of of a package. It has made it easier to shop. But we should keep reading our ingredient labels. Here are some tricks of the trade to make that part of the job a bit less frustrating.
Smartphone app offers a way to search foods for allergen and gluten free status all at one time. Especially if you are managing multiple food allergies in your home, you’ll want to learn more on how this works and if it is for you.
From a vaccine to a pill to better digest gluten– several treatments for celiac are being researched. But another area of research lies in the wheat itself. Could a lower-gluten wheat be possible?
Detecting gluten in our food before we eat it would be great! Read about two options keeping (or will soon keep) celiacs & gluten-sensitive folks safe.
See how your gluten free stories could help others!
New Research: Maybe it is not celiac disease but rather a wheat sensitivity?
In what gluten-free world would we actually be eating wheat? Read on to see why researchers think one kind of wheat could some day be the answer.
