Registered dietitians and celiac experts share some of their favorite tasty and nutritious recipes to get you started on a better gluten-free menu.
Celiac
Gluten Introduction and the Baby At-Risk for Celiac
Breastfeeding and the timing of gluten introduction appear to play no role in the development of celiac disease.
Non-Classic Symptoms of Celiac Disease on the Rise
Researchers say that diarrhea should be no longer regarded as the cardinal symptom of celiac disease.
Q&A with Celiac Expert Dr. Joseph Murray
The Mayo Clinic’s celiac guru talks about going gluten-free, who should screen for celiac, and his new book.
New Culprits Identified in Celiac Disease
Non-gluten proteins shown to cause reactions for celiac patients.
Canada to Recognize “Gluten-Free” Oats
Pure, uncontaminated oats will soon be allowed to carry a “gluten free” label on Canadian shelves.
How to Learn from Our Mistakes – and Reduce Gluten Cross-Contact
How many times have you closed your eyes, taken a bite and thought: “I hope this doesn’t make me sick?”… Read more »
Study Proves Gluten ‘Brain Fog’
Researchers warn that if left untreated, the cognitive effects of celiac disease could affect performance of everyday tasks.
A Gluten-Free Take on Ancient Grains
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.
How Gluten-Free is Your Gluten-Free Flour?
It is well known that oats can be cross-contaminated with the gluten-containing grains wheat, rye and barley. But what about other, naturally gluten-free grains, flours and starches?