Celiac Disease News

The term "gluten-free" may lead some consumers to think they are getting an overall healthier option, according to new research conducted by nutrition experts at the University of Florida.

FIC gluten-free labeling: Logos remain outside the remit of FIC, the European Commission ruled [Pictured: Coeliac UK's crossed grain symbol] Rules on gluten-free labeling have been published under the EU Food Information to Consumers regulation, and there are some important changes for the future, says the Association of European Coeliac Societies ... (more)

Gluten is a protein found in wheat, rye and barley and derivatives of them. It's gluten that makes dough stretch and rise.

Lisa Howard first considered going gluten-free about five years ago. The 37-year-old food writer and recipe developer from Berkley began dabbling with gluten-free baking because of the culinary challenges it presented.

Rules on gluten-free labeling will be written into law this week under the EU Food Information to Consumers regulation, with alternative on-pack statements 'suitable for celiacs' and 'specifically formulated for celiacs' allowed.

The swelling ranks of Americans adopting gluten-free diets have given rise to another hot trend: People calling the whole thing a bunch of baloney.

Helen Sharp holds up some fresh-baked, gluten-free quinoa brownies, which her husband, James, is anxious to dive into.

The idea of owner Kim Bishop, the cafe and store located in Elizabeth Street, Launceston, had its first day of trade yesterday.

GAINESVILLE, Fla. - While necessary for some, many people eat gluten-free diets because they believe they'll gain certain health benefits, but these beliefs are not all supported by research, a University of Florida nutrition expert says.

More than two million people in North America are diagnosed with celiac disease or experience some form of gluten sensitivity or intolerance.

She says, "What I try to focus on is gluten free recipes that are accessible to people that can be bought frugally."

Food trends come and go: in the eighties, the enemy was fat; in the nineties, carbs; and now, it's gluten, a protein found in wheat, rye, and barley that millions of Americans are giving up.

Celiac disease is an immune disorder triggered by gluten, a protein found in wheat, rye and barley.

The swelling ranks of Americans adopting gluten-free diets have given rise to another hot trend: people calling the whole thing a bunch of baloney.

S FOOD AND DRUG ADMINISTRATION ESTIMATES THAT 3 MILLION PEOPLE IN THIS COUNTRY HAVE CELIAC DISEASE.

Dear Dr. Roach: I am nearly 90 years old and have been in fairly good health until March of this year.

WHAT: Sophia's Summer Party: An evening to benefit the Celiac Disease Center at Columbia University, hosted by Cresskill High School junior Sophia Kolodzinski.

Celiac and the Beast .She was diagnosed with Celiac disease in 2009 and started her blog because she felt like she had a new voice to bring to the gluten-free table and needed some celiac c... Chances are, now that you're healed after a celiac diagnosis, you've gained some weight .

A blog post titled " Gluten-free beauty is on the rise " from Mintel 's Lucy Cornford showcases how more and more beauty products are positioning themselves as gluten-free.

Bridgewater-Raritan High School senior Michele Bender is preparing to earn her Girl Scout Gold Award by teaching others about Celiac disease.