“The NHS is to stop giving patients travel vaccinations, gluten-free foods and some drugs that can be bought over the counter in an attempt to rescue its ailing finances.
Simon Stevens, the chief executive of NHS England, announced the changes in an interview with the Daily Mail in which he detailed new efforts to get better value for money so that money saved could instead be spent on promising therapies that have recently been developed…
…“There’s £114m being spent on medicine for upset tummies, haemorrhoids, travel sickness, indigestion, [and] and that’s before you get to the £22m-plus on gluten-free that you can also now get at Morrisons, Lidl or Tescos. ” ~Source: theguardian.com/society
Click here to read the full article on TheGuardian.com, prepared by Denis Campbell, Matthew Weaver and Haroon Siddique.
“The age at which babies are introduced to foods with gluten doesn’t affect their risk of developing celiac disease, a new study finds. Earlier studies had suggested that introducing gluten between the ages of four and six months might lower the risk of celiac disease, a condition in which gluten in food triggers a damaging immune response in the small intestines. But in this new study, children introduced to gluten before age 17 weeks or after 26 weeks were not at an increased risk of developing celiac disease, compared to those who were introduced to the protein between those ages, researchers found.” ~Source: reuters.com
Click here to read the full item on reuters.com, prepared by Andrew M. Seaman (from SOURCE: Pediatrics, online January 19, 2014)
“ “Gluten has become a proxy for evil,” health researcher Timothy Caulfield told Marketplace co-host Tom Harrington. Caulfield is the Canada Research Chair in Health Law and Policy and a professor at the University of Alberta. “If you have gluten-free label on a food product, you know, it’s viewed as being healthier regardless of what the food product actually is,” says Caulfield. But a CBC Marketplace investigation reveals that many products with gluten-free labels break Health Canada rules, and add to consumer confusion about the issue.“ ~Source: cbc.ca/news/business
Click here to read the full article on cbc.ca, prepared by Megan Griffith-Greene.
“…of late it has become fashionable to make fun of those on their not-medically-required gluten free diets. You might say they asked for it, except for two disturbing facts: first, why is it our business what someone chooses to eat; and second, derision swipes with a broad brush. Those on gluten-free diets for the right reasons – celiac disease or non-celiac gluten sensitivity (aka NCGS) – have been caught up in the scorn being heaped.” ~Source: allergicliving.com
Click here to read the full article on AllergicLiving.com, prepared by Gwen Smith.
“Celiac disease, gluten intolerance and irritable bowel syndrome are on the rise worldwide, and that rise has taken place in parallel with the increased use of glyphosate (Roundup) herbicide, shows a new US peer-reviewed paper from Dr. Anthony Samsel and Dr. Stephanie Seneff. The review has been published in the Journal of Interdisciplinary Toxicology.” ~Source: SustainablePulse.com (2014)
Read the full article, posted on Sustainable Pulse.
Read the full review paper, “Glyphosate, pathways to modern diseases II: Celiac sprue and gluten intolerance”, by Dr. Anthony Samsel and Dr. Stephanie Seneff.
“Avoiding certain ingredients goes in cycles: Back in the 70s, it was sugar. Then it was fat, then saturated fat. Then fat was in but carbs were out. Gluten is the pariah ingredient du jour, and there are a lot of healthy people shelling out big bucks for gluten-free food they probably don’t need.” ~Source: TIME: Business & Money, March 13, 2013
“These days, lots of people are giving up gluten. Eighteen per cent of American adults buy gluten-free products, according to market researcher Packaged Facts. Some eat gluten-free to treat celiac disease, the autoimmune disorder triggered by gluten. Some are fad dieters who think it will help them lose weight. But Yeh is eating gluten-free for another reason. She is one of an increasing number who are reporting non-celiac gluten-sensitivity.” ~Source: CBC News Health
Read the full article on CBC News Health, prepared by Lee Marshall.