“Eat no wheat.
That is the core, draconian commandment of a gluten-free diet, a prohibition that excises wide swaths of American cuisine — cupcakes, pizza, bread and macaroni and cheese, to name a few things.
For the approximately one-in-a-hundred Americans who have a serious condition called celiac disease, that is an indisputably wise medical directive.
“Scientists are making progress on the creation of a pill that would allow people with celiac disease to safely eat gluten in much the same way that lactase pills allow people with lactose intolerance to eat dairy products without upsetting digestion.” ~Source: celiac.com
Read the full article on celiac.com, prepared by Jefferson Adams.
“Sales of natural products featuring third party certifications surged in 2012, according to new data from SPINS, with non-GMO project verified products leading the charge (+18%), followed by Fair Trade USA (+17%), Certified Gluten Free (+17%), and Certified B Corporation (+15%).” ~Source: FoodNavigator-USA.com
Read the full article on FoodNavigator-USA.com, prepared by Elaine Watson.
“It can be painful to sit at the holiday dinner table and watch your friends and family enjoy foods you no longer can have, and it can be hard to shake the feeling that you’re being left out. However, it does get easier over time, and there are some things you can try to make it easier, even if this is your first year celebrating gluten-free.” ~Source: About.com
Read the full article on About.com, prepared by Jane Anderson.
“The holiday season can easily strike fear in the hearts of those on a gluten-free or restricted diet. As if it wasn’t hard enough to avoid gluten during the rest of the year, it can seem downright impossible during the holidays when cookies, pies, and bread are particularly prevalent.”
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“Whether food contains gluten – a protein found in wheat, rye and barley – used to concern a relatively small group of people who suffer from celiac disease, an autoimmune reaction to gluten in the small intestine. While growing numbers of people have been diagnosed with the disorder over the last decade, the crowds that have jumped on the gluten-free bandwagon for other reasons outstrip them.”
“Let’s say you’ve been diagnosed with Celiac Disease, gluten intolerance, or a wheat allergy. While the prospect of life without wheat was a hard pill to swallow at first, the bright side was that at least—finally—you’d start feeling better. Now it’s been weeks since you tossed out your pretzels, said goodbye to your morning bagel, and bid adieu to those flaky croissants. So why aren’t you feeling better? Most likely, there’s still some gluten lurking in your diet somewhere under the radar.”
Read the full article on U.S. News HEALTH, prepared by Tamara Duker Freuman.