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"After trying about a dozen such products, we thought Free Bread's pullman loaf had the best flavor and moisture level and was the most consistent," said chef and co-owner Eric Ripert.
For vegans, gluten-free eaters, allergy sufferers, and those concerned about added hormones and antibiotics, going out to eat must be like stepping into a mine field.
An awareness of nut allergies, compounded by a growing number of people who have a gluten intolerance, makes food gifting not so simple anymore.
Canyon Bakehouse has entered into a partnership with Target retail stores to carry its gluten-free bread on bakery shelves at more than 750 locations across the country.
If there's one downside to fabulous, food-filled holiday celebrations, it's the gurgles and groans of post-feasting indigestion.
Non-celiac wheat sensitivity is a newly described clinical entity characterized by symptoms, which can involve the gastrointestinal tract, the nervous system, the skin, and other organs.
Dietary fads come and go, but the gluten-free movement is one nutritional trend that seems to have staying power.
For many folks, going gluten-free is a medical necessity. Like one percent of the population, they might have celiac disease, an autoimmune disorder that damages the small intestine.
Celiac.com 08/09/2012 - Among many gluten-free catholics, there's been a good deal of excitement lately about low-gluten and gluten-free communion wafers for Mass in the Catholic church.
Lately the hottest thing since sliced bread seems to be, well, pretty much the opposite of that.
The precise trigger of Dermatitis Herpetiformis is unfamiliar but it is believed to be linked to an allergy to gluten, a protein found in wheat and other grains.
He was laid off from his job in January 2012. He found a job and started work again this March, then was diagnosed with colon cancer in June.
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.