A new study found that a common bacteria could hold a key to how doctors treat celiac disease.
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Wheat allergies and celiac disease seem to become more prevalent every year. Have we suddenly become intolerant to gluten, or is something else going on?
Should you avoid gluten, a protein found in certain grains? Many people do, even if they’re not officially suffering from a gluten sensitivity or from celiac disease, a serious autoimmune disease that affects about one percent of the population. Gluten has become a pariah—blamed for a number of health issues that may not have scientific backing (such as weight gain, skin conditions and decreased cognitive function).
Chef Damian Cardone stunned many after admitting on his Facebook page that he knowingly fed gluten to patrons who requested gluten-free food.
Just because you have Celiac Disease, or are eating gluten free doesn’t mean you have to give up all your favorite foods. You may have to relinquish a few, but with a little help, and some trial and error, you’ll find that there are wonderful gluten free substitutes for many of your favorite foods out […]
If you’re living a gluten free life, there are a couple of companies that I’ve come to love over the years for the wonderful products they make. They’re both great time savers for those days when you’re rushed, short of time, or just don’t have the means to prepare a meal from scratch. Pamela’s Baking […]
Celiac Disease is one of the most common, undiagnosed genetic disorders with an estimated 1 in 133 people, or 2 million people, afflicted with the disease in the United States alone (figures cited from here and here). Persons of Irish, English, and other Anglo backgrounds tend to be more prone to the disease than those […]
Which ancient grain: is 15 to 18% protein? has five times the iron as wheat? contains three times the fiber as wheat? delivers twice the calcium as milk? is a great source of magnesium and manganese? is high in linoleic acid, an omega-6 fatty acid? contains both lysine and methionine, two essential amino acids usually […]