Celiac Disease News

Considering the rise in health conditions among Americans today, such as 29.1 million living with diabetes[1] and as many as 13 million children suffering from obesity[2], there is a growing need for healthier, sugar-free chocolate alternatives with which to craft our favorite summertime recipes such as s'mores.

A growing global population and rising health consciousness have us searching for the "next quinoa."

Paul Daniel suffers from food allergies and decided to go gluten-free, and it has been key to improving his health.

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.