Celiac Disease News

In people with celiac disease, inflammation occurs in the small intestinal mucosa when it is exposed to gluten in the diet.

Last week's Christmas Episode of Fox's The Mindy Project was over-flowing with food and drink references, including Dr. Reed's return from fat camp, secret santa toffee, short rib mist taste spray, a gingerbread replica of Thomas Jefferson's Monticello, Mindy wearing a bra that holds two bottles of wine, Mindy requesting 4,000 wine coolers, Mindy ... (more)

The latest issue of the European Journal of Gastroenterology & Hepatology examines the population prevalence of self-reported gluten sensitivity and referral characteristics to secondary care.

Contributed photo Cookbook author, culinary consultant and food blogger Kristine Kidd was an editor at Bon Appetit magazine for more than 20 years.

Sixth graders Jackie Sanchez and Cathrine Ibarra eye the tamales on the lunch counter at Casey Middle School in Boulder on Tuesday.

Yesterday I had what is seemingly becoming a perennial 1-day December flu . I was able to get one post off, and then spent the rest of the day bed-ridden because any movement whatsoever made things much worse.

A New York City Chef visited Beacon of Hope on the west side of Indy Saturday to make a gluten free meal for the women and children who attended the party.

In addition to classic toasted cheese sandwiches, the BVSD school food program now offers a dozen sandwiches in gluten free options, including a Meatball Sub and a Buffalo Chicken sandwich, six gluten free entrees, and a 100 percent gluten free salad bar.

The question: I thought I had celiac disease but my doctor told me that I may have gluten sensitivity instead.

Melinda Frye stocks gluten-free items on the shelves at Eat-Rite, which is one of several local stores providing more options for customers seeking gluten-free foods.

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.

About 6 percent of the population, or about 18 million people, have a form of gluten sensitivity.

ONCE AGAIN, GOOD MORNING. WE ARE JOINED IN COOK'S CORNER BY SCOTT KINNEY FROM UNWIND.

Entertaining, noteworthy, informative, and just plain fun, Jane Bedell's "So You Want To Be a Chef?" is a must-have for anyone with a passion for food.

"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.

It is hard enough to wend your way through America's sick relationship with food and to disbelieve the American myth that eating on a budget means you have to eat unhealthy food, but then you have to face the bewildering maelstrom of what is actually considered "healthy" which will probably flip one hundred and eighty degrees by next month.

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.

Pasta is such a versatile food, it's no wonder it's so popular. A survey conducted by the National Pasta Association found that 77% of Americans eat pasta at least once per week.