Celiac Disease News

Kroetsch, an Ontario native, recalls being sick for her entire childhood, adolescence, and early adulthood.

IoT is not only about sensors, actuators, and connected thermostats. Manufacturers need to incorporate all bar-coded products into their plans.

2. They're clumsier- A report in the 'Journal of Sports Medicine' shares findings that children born in the fall are better athletes, sorry summer kids.

The presence of HLA haplotype DR3-DQ2 or DR4-DQ8 is associated with an increased risk of celiac disease.

The gluten-free segment of the Bakery/Baked Goods category has seen significant growth, with a continually wider assortment of products that fill the bill.

Function-O Foods, a subsidiary of Leawood-based Agspring, acquired Dakota Prairie Organic Flour Co.

Remember the old saying: You are what you eat? In a non-literal way, it is very true.

Schulefand's restaurant, called Home, is a stylish yet cozy space that he hopes customers find relaxing and accommodating.

As more and more food choices labeled as gluten free show up on store shelves across the state, a warning that just because it's free of gluten doesn't automatically mean it's a healthy choice.

Samantha Price , dining-on-call supervisor at Novant Health Brunswick Medical Center in Bolivia, N.C., discusses a patient's order with Terri Mozingo, RDLDN, clinical nutrition manager and patient services manager at the hospital.

Fresh First is Fort Lauderdale's first place to earn the recognition of "Great Kitchen" by National Foundation for Celiac Awareness , and it caters to diets and lifestyles of all shapes and sizes.

It's a lifestyle that's gaining more attention from restaurants and grocery stores.

I'd like to start this by saying I am not a doctor. Far from it. I'm sharing my experience and research that I've done with my readers because of how going gluten free has helped me.

If you've ever attempted to jump into Twitter, chances are good that you got overwhelmed by the onslaught of random information and jumped right out again.

Chou, a lunch spot that opened in Seoul's Cheongdam-dong this March, reflects owner Laura Wee's own approach to eating.

Gluten is a protein found in grains like wheat, barley and rye, and in recent years, it's gotten a bad rap.

Over the last decade, gluten has become a big issue for many people. According to the National Foundation for Celiac Awareness, 1 in 133 Americans suffers from Celiac disease.

Once considered an 'unusual' way of eating by a small group of people with celiac disease, gluten-free diets have become mainstream and quite popular throughout the United States.

It's Celiac Awareness month, so we explore Enjoy Life Foods, the first bakery to gain gluten-free certification from the Gluten-Free Certification Organization .

US retail sales of gluten-free products surged 47% in 2013, with a significant chunk of the growth coming from snacks, according to flour milling giant Ardent Mills.