Non-gluten proteins shown to cause reactions for celiac patients.
Celiac
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?
Gluten Free Products Market Projected to Reach $6.8 Billion by 2019
A report estimates the global market for gluten-free products will reach $6.8 billion by 2019.
Facing Mount Kilimanjaro – with Celiac Disease
In the early days of diagnosis, who would have thought it possible? But my celiac daughter and I were closing… Read more »
The Link Between Celiac Disease, Gluten Sensitivity and FODMAPs
It’s the most dreaded phrase among patients of all kinds: “I don’t know.” When it comes to our health, we… Read more »