Celiac Disease News

Bagels and bread, cookies and cakes reign high among our nation's favorite foods.

IT'S ALL THE RAGE NOW....GOING GLUTEN-FREE. FOR MILLIONS WHO HAVE CELIAC'S DISEASE, THEIR BODIES CAN'T TOLERATE GLUTEN... A PROTEIN FOUND IN WHEAT, BARLEY AND RYE.

A controversial new report alleging that genetically engineered foods could be an environmental trigger for gluten sensitivity and celiac disease has been challenged by the Celiac Disease Foundation and a leading plant geneticist.

Until a few years ago, the phrase "gluten-free" typically applied a few sad- and stunted-looking loaves of bread and the odd flourless cookie-and even then, they were hard to find.

Gluten-free has evolved into the hottest new food marketing trend in the U.S. An increasing number of food companies are now entering products into this category, and the gluten-free trend has enveloped restaurant foods, cosmetics, personal care products, beer and other alcoholic beverages.

Oats' connection to gluten-free diets have made the grain more in demand than ever.

Dr. Oz said gluten sensitivity may be the next big health epidemic because one out of two people are walking around with gluten sensitivity and aren't even aware of it.

Panic must really be setting in for the wheat industry these days, as consumers increasingly seek to avoid food products that contain gluten.

Glutun a protein found in wheat and other grains, has been linked to everything from gas and bloating to celiac disease, a serious autoimmune condition that can increase risk of death.Some experts estimate that around 18 million Americans now suffer from some sort of gluten-intolerance, and while genetics certainly account for some, it simply can't ... (more)

Celiac disease is a gluten-sensitive enteropathy that affects people of all ages worldwide.

Gluten-free ingredients and mixes are a popular category with customers at Martin's Country Store on Monday, Nov. 25, 2013, in Marion, Iowa.

Among the "ancient-grain" products commonly available are, from left, quinoa pasta, a seven-grain bar and chia-millet bread.

Laura Hoffmann, shift manager of a supermarket in Sheboygan, Wis., makes sure the gluten-free products are in order on the shelves.

Although fewer than 1 percent of Americans suffer from celiac disease, an autoimmune disorder that requires them to avoid gluten, almost one in three people say they are cutting back on products containing the protein found in wheat, barley, and rye, according to NPD Group.

If there's one downside to fabulous, food-filled holiday celebrations, it's the gurgles and groans of post-feasting indigestion.

Your brain on grain by Ari LeVaux Celiac disease is widely known to cause digestive problems.

During the summer, I blogged about some very useful gluten-free apps that were available on KindaRealGlutenFreeFood .

The holiday season can be a challenge for people who suffer from celiac disease , an intolerance of gluten proteins that adversely affects digestion.

You may be sensitive to gluten, but you're not sure. Perhaps you can't put your finger on a recurring malaise, and your doctor is at a loss to figure it out.

GENETICALLY MODIFIED FOODS PROPOSED AS TRIGGER FOR GLUTEN SENSITIVITY Nov. 26, 2013 Source: Institute for Responsible Technology; Mary's Gone Crackers The Institute for Responsible Technology released a report today proposing a link between genetically modified foods and gluten-related disorders.