This Week in Gluten-Free News

Gluten-Free Diet May Ease Schizophrenia Symptoms
Medscape: “A gluten-free diet may reduce symptoms in a particular subset of patients with schizophrenia, early research suggests.” Click here for the full story.

Novel algorithm assesses risk for progression to celiac disease in children
Healio: “Researchers have developed a new algorithm to help assess risk for villous atrophy in children with potential celiac disease and identify which patients can hold off on immediately switching to a gluten-free diet.” Click here for the full story. 

Baby step towards breath-testing for gut disorders
MDLinx: “Small children may one day avoid invasive, painful, and often traumatic esophageal tube-testing for gut damage and celiac disease with a new method of simply blowing into a glass tube to provide effective diagnoses.” Click here for the full story.

What is dermatitis herpetiformis? And how it is related to celiac disease?
Health Journal: “Mostly, people think that this rash is caused by some form of the herpes virus. But actually, it has nothing to do with herpes. Dermatitis herpetiformis occurs in individuals with celiac disease.” Click here for the full story.

Is my food safe? Gluten found in 32% of food labeled gluten-free, new study says
USA Today: “Even if a restaurant menu says an item is gluten free, new research says there’s a good chance some gluten will end up on your plate.” Click here for the full story.

SCS Now Offers Gluten-Free Certification
Perishable News: “SCS is proud to certify foods and beverages under the strict gluten-free standard developed by the Gluten Intolerance Group and administered by the Gluten-Free Certification Organization (GFCO).” Click here for the full story.

Week of April 11, 2019

5 Tips I Wish I Knew When I Was First Diagnosed With Celiac Disease
Yahoo Lifestyle: “I was the second person in my family to be diagnosed with celiac disease, and I thought I was on top of everything. I figured I knew just how to handle it, and it would be no big deal. I was wrong.” Click here for the full story.

When Your Diet Affects Your Social Life
The New York Times: “
My dietary restrictions were limiting my college experience more than I thought.” Click here for the full story.

Autoimmune and allergic disorders are more common in people with celiac disease or on a gluten-free diet in the United States
MD Linx: “In this study, researchers examined demographics, lifestyle patterns, and clinical features of people with celiac disease (CD) and people without CD avoiding gluten (PWAG), defined as adherent to a gluten-free diet without a CD diagnosis, in order to better understand associations with medical conditions and consumer behavior.” Click here for the full story. 

Study measures gluten in gluten-free labeled restaurant food
Medical Xpress: “More than half of gluten-free pizza and pasta dishes in restaurants tested positive for the presence of gluten; about one-third of supposedly gluten-free foods had detectable gluten.” Click here for the full story.

The Celiac Disease Diet market explored in latest research
WhaTech: “Increasing demand for gluten-free products in bakery goods for making bread more elastic, and its adoption in products such as prepared food, ice-cream, and meat alternatives is also responsible for the growth of the Global Celiac Disease Diet Market.” Click here for the full story.

Week of April 4, 2019

LA artist sues after falling ill from eating gluten at Grand Canyon hotel
AZ Central: “A Los Angeles artist’s lawsuit against a Grand Canyon hotel-restaurant that alleges he was negligently served gluten is now in federal court.” Click here for the full story.

Restaurant dishes labeled gluten-free often are not
Reuters: “More than half of gluten-free pizza and pasta dishes tested in restaurants were positive for the presence of gluten, and overall, about one third of supposedly gluten-free foods had some gluten, researchers report in the American Journal of Gastroenterology.” Click here for the full story.

Teen lobbies for gluten-free microwaves in all Arizona schools
KGUN 9: “Since her diagnosis, Josephine hasn’t been able to eat any of the food offered at her school, so she hasn’t had a hot lunch at school…She had an idea — a dedicated gluten-free microwave for her and other celiac students at her school to use to heat their own lunch with no risk of cross contamination.” Click here for the full story.

Certification matters now more than ever: Gluten Intolerance Group
Bakery and Snacks: “The gluten-free market has tapered off in the past five years as consumer tastes evolve and nutritionists recommend a diet higher in whole grains. However, for three million Americans who are celiacs or gluten-intolerant, the medical reality of a gluten-free diet remains a necessity.” Click here for the full story.

Advances in the understanding of how microbes promote food sensitivity
Gut Microbiota for Health: “As part of previous research into gluten digestion processes, Dr. Alberto Caminero of McMaster University (Canada) had described a mechanism through which the bacterial protease LasB, from the opportunistic pathogen Pseudomonas aeruginosa, can participate in the digestion of gluten in vivo.” Click here for the full story.

Week of March 28, 2019

How Bob’s Red Mill Company Became A Gluten-Free Giant Ahead Of Its Time
NPR: “Bob Moore, the 90-year-old founder of Bob’s Red Mill, was just a few years into the business of milling whole grains at a converted animal feed mill in a Portland, Ore., suburb when he got a visit from some gluten-free Seattleites who had come down with a business proposition: Use his business contacts to help them buy bulk xantham gum, an ingredient used in gluten-free baking to help replicate gluten’s elasticity.” Click here for the full story.

Autoimmune diseases are related to each other, some more than others
Science Daily: “Researchers using the world’s largest twin registry to study seven autoimmune diseases found the risk of developing the seven diseases is largely inherited, but that some diseases are more closely related than others.” Click here for the full story.

Photos: Dodger Stadium Adds Vegan, Gluten Free Options to Menu
NBC Los Angeles: “This upcoming baseball season, the Los Angeles Dodgers Stadium food menu is getting an update. Starting Opening Day, eateries at Dodger Stadium are hoping to cater to vegan and gluten-free fans, stadium officials announced Thursday.” Click here for the full story.

STONE: More to Celiac Disease than just being gluten-free
OA Online: “Hot buttered bread, a chewy pizza crust, or a dozen warm chocolate chip cookies are indulgences most individuals can eat to satisfy cravings. However, for approximately 1 out of 100 people worldwide, these and other foods can cause more upset, rather than comfort, when consumed.” Click here for the full story.

Clear Your Calendar For Pasadena 2019 Spring Events
Monrovia Weekly: “The CDF Gluten-Free EXPO is a critical and life-changing event for celiac disease patients, family members, and the public to receive credible and current information, and to discover the latest and best gluten-free food options.” Click here for the full story. 

Week of March 21, 2019

Study: Gluten, lactose found in drugs
The Columbian: “A new report says pills often contain so-called “inactive” ingredients capable of causing allergic or gastrointestinal reactions in small numbers of people sensitive to specific compounds.” Click here for the full story.

Gluten Intake Does Not Increase Risk for Islet Autoimmunity, T1D in High-Risk Children
Endocrinology Advisor: “There is no significant association between gluten intake and development of islet autoimmunity or type 1 diabetes in children at increased risk for diabetes, according to study results published in Diabetes Care.” Click here for the full story.

Gluten-free dieters eat more of the protein than they think, study says
Wink News: “A new study published in the American Journal of Clinical Nutrition shows people on a gluten-free diet may be eating more of the protein than they think. Those who were following a gluten-free diet were still getting an average of 300 to 400 milligrams of gluten a day! Experts say people with gluten sensitivity should eat no more than 10 milligrams of gluten a day.” Click here for the full story.

Meet The Mompreneurs Behind The Gluten-Free Cookie Brand Going Nationwide With Walmart
Forbes: “Who would have thought a 40-year old family recipe for a naturally gluten-free cookie would end up in 4,000 Walmart stores nationwide? Melissa Blue and Melissa Mehall, cofounders of Meli’s Monster Cookies, had that ambition from the outset.” Click here for the full story.

This Company Just Launched A Line of Vegan Allergy-Friendly Baking Mixes!
One Green Planet: “Safe + Fair is one of these companies creating allergy-friendly products, and they just launched a line of new vegan, allergy-free baking mixes that are available in three flavors: Double Chocolate Brownie, Birthday Cake, and Red Velvet.” Click here for the full story.

Chickapea Vegan Mac is on the Pulse of Dairy-Free, Gluten-Free Trends
Go Dairy Free: “Chickapea, a producer of grain-free chickpea and red lentil pasta, has made its first foray into plant-based meals. Although the company’s pasta has always been vegan, their original macaroni and cheese line-up is dairy-based. But they’ve added Chickapea Vegan Mac to the mix as a nutritious new dairy-free convenience.” Click here for the full story.

Week of March 14, 2019

A prospective study on cognitive impairment in middle-aged adults with newly diagnosed celiac disease
MD Linx: “In this prospective study, researchers ascertained if patients with celiac disease (CD) have cognitive impairment at diagnosis and if their cognitive performance differed with nonceliac subjects with similar chronic symptoms and healthy controls.” Click here for the full story.
Antibiotics Before Age 1 Tied to Celiac Disease Risk
MedPage Today: “Exposure to systemic antibiotics in the first year of life was modestly associated with later diagnosis of celiac disease.” Click here for the full story.
Why do pills have gluten? Ingredients in medications may trigger allergic reaction
NBC News: “If you get sick after taking a new medication, the problem may not be with the drug itself, but the so-called inactive ingredients in the pill, a new study suggests.” Click here for the full story.
Can’t stomach bread? Alterations to the carbs, gluten and fiber in wheat could change that.

The Washington Post: “Science and technology may be coming to the rescue. Researchers and food companies around the world are trying to develop bread without side effects or with health-enhancing components, using newly developed enzymes, novel ingredients and gene editing.” Click here for the full story.

14 Sneaky Foods and Food Ingredients that Contain Gluten
Care 2: “Once you understand that gluten is found in wheat, rye, spelt, triticale, barley and kamut, it’s easy to avoid those items if you are gluten-sensitive or celiac, but it’s much harder to avoid hidden gluten found in many common foods.” Click here for the full story.

Week of February 28, 2019

Gluten inequality? Report finds two thirds of coeliac sufferers in Italy are female
Food Navigator: “Women, who have more reactive immune systems than men, are more susceptible to coeliac disease, says the Italian Ministry of Health.” Click here for the full story.

If You Have These Marks on Your Teeth, You Could Have This Autoimmune Disorder
Reader’s Digest: “Those spots may seem insignificant, but health experts say they could be a sign of a severe digestive disorder.” Click here for the full story.

What Is the Difference Between Gluten-Free and Gluten-Removed Beer?
Chowhound: “Gluten-free beer vs gluten-removed beer? The difference is significant, if you’re celiac!” Click here for the full story.

How This CEO Built Her Gluten-Free Food Company Out Of Her Apartment
Forbes: “Vanessa Phillips, CEO and cofounder of Feel Good Foods, creates chef-inspired snacks and small meals made with worry-free, fresh ingredients. Her diagnosis with celiac disease was, in essence, the driving force behind her entrepreneurial career path.” Click here for the full story.

Week of February 21, 2019

Celiac disease may be caused by gastrointestinal infection in childhood
News Medical: “A new study has found that a childhood stomach bug may be the cause of celiac disease later in life. The findings could pave the way for a vaccine to protect against the disease.” Click here for the full story.

Immunological scarring from celiac disease
Science Daily: “Immune cells in the bowel of people who suffer with celiac disease are permanently replaced by a new subset of cells that promote inflammation, suggests a new study.” Click here for the full story.

Is Tofu Gluten-Free?
Eco Watch: “Many types don’t contain gluten—a protein that those with celiac disease or non-celiac gluten sensitivity can’t consume. However, certain varieties do.” Click here for the full story.

Nature’s Path Foods Recalls Gluten-Free Cereal For Traces of Undeclared Gluten
Romper: “In yet another instance of food-related recalls, Nature’s Path Foods recalls gluten-free cereal for traces of undeclared gluten.” Click here for the full story.

Week of February 14, 2019

Vegemite releases gluten-free spread in Australia
Food Processing: “Vegemite has launched a gluten-free and FODMAP-friendly Vegemite by switching out brewer’s yeast for gluten-free baker’s yeast. This will accommodate the 1 in 4 Australians avoiding gluten and 1.5% of Australians suffering from coeliac disease.” Click here for the full story.

Friends’ gluten-free cookie mixes headed for Walmart
The Business Journals: “Gluten-free baking mixes developed by two Texas women who grew a family recipe into a monster cookie company will hit the shelves of 4,000 Walmarts across the country this month.” Click here for the full story.

How Do They Do It? Families Juggle Celiac Disease — Plus Food Allergies
Allergic Living: “The relationship between celiac disease and a few autoimmune diseases, especially Type 1 diabetes, is better researched. It’s known that up to 7 percent of people with that form of diabetes also have celiac disease. Yet whether related or coincidence, Allergic Living editors increasingly hear of both celiac disease and food allergies cropping up within a single family.” Click here for the full story.

Advances could allow people who can’t stomach wheat or gluten to enjoy bread
The Washington Post: “Researchers and food companies around the world are trying to develop bread without side effects or with health-enhancing components, using newly developed enzymes, novel ingredients and gene editing. Read on for some hopeful developments.” Click here for the full story.

Week of February 7, 2019

Adolescents with celiac disease are at higher risk of eating disorders
Medical Xpress: “A new Tel Aviv University study finds a link between CD and a higher incidence of disordered eating behavior during adolescence and young adulthood.” Click here for the full story.

Gluten-free combats bloating but whole grains deliver health gains
Food Navigator: “A six-year large-scale research study has concluded that gluten-free diets may be good at dealing with bloating but for health benefits such as a lower risk of cardiovascular disease and type 2 diabetes you should look to whole grains.” Click here for the full story.

Celiac disease and tennis: What you need to know
Tennis World: “Celiac disease is a disase [sic] that affects many people, including many athletes, even tennis players. Among the most famous, Andy Murray and Sabine Lisicki.” Click here for the full story.

Mandy Moore Is Managing Her Severe Gluten Sensitivity — and Wants Your Food Tips!
People: “Having a large social media following is a blessing and curse — though luckily it’s mostly the former for Mandy Moore.” Click here for the full story.

Week of January 31, 2019

Gluten-free wheat can be produced for people with celiac disease by using gene editing
News Medical: “One can now use CRISPR/Cas to remove all gluten genes, which would produce a gluten-free wheat which is interesting for many people who want to eat gluten-free, but it would have an inferior baking quality.” Click here for the full story.

Plant protein alliance to improve structure and taste of gluten-free bread
Food Navigator: “Coeliac UK and Innovate UK are helping fund research to develop three new plant proteins for gluten-free bread, which Nandi Proteins chairman Neil Crabb says could improve its taste and texture.” Click here for the full story.

Impossible Foods expands roll-out of gluten-free burger
Global Meat News: “Soaring demand has prompted Impossible Foods to accelerate the roll-out of its gluten-free Impossible Burger 2.0 to 200 restaurants nationwide this week.” Click here for the full story.

These Are the Best Brands of Gluten-Free Pasta You Can Buy
Chowhound: “You can find dozens of brands that make gluten-free pasta that you can easily buy online. In fact, it can be overwhelming to decide which one is best for you.” Click here for the full story.

9 Instant Pot Recipes for Gluten-Free Eaters With Serious Cravings
Greatist: “The programmable pressure cooker can help you make just about anything you crave at the push of a button—even if you suck at cooking. Ready your aprons: These Instant Pot recipes are ready to be made.” Click here for the full story.

Week of January 24, 2019

The Unexpected Changes I Had to Make When My Partner Was Diagnosed With Celiac
Greatist: “I swapped my makeup and soaps for strictly gluten-free products—or else no kissing him (!!). I always brush my teeth twice (plus mouthwash) if I nibble on anything with traces of gluten before meeting up with him.” Click here for the full story.

Give Gluten-Free Super Bowl Snacks a Chance
Chowhound: “Gluten-free folks have it especially tough on this day full of pigs in a blanket, party mix chock full of pretzels and wheat cereal, football-shaped pizzas, sliders…Nothing deserves a penalty more than inviting someone over and not making sure there’s plenty for them to eat.” Click here for the full story.

Is Quinoa Gluten-Free? The Surprising Truth
Healthline: “Quinoa is a popular pseudocereal enjoyed for its delicious flavor, impressive nutrient profile, and versatility in cooking. However, despite its many nutritional benefits, some people are unsure whether quinoa is gluten-free.” Click here for the full story.

imaware Launches At-Home Celiac Disease Monitoring Test
PR Web: “People can now monitor and trend immune system response to their gluten-free diet from the comfort of home.” Click here for the full story.

Foods that Drive Inflammation
News Medical: “Inflammation is a reaction of body’s immune system to some trigger or stimulus. Common causes of inflammation are infection, injury, health-related condition, and certain foods.” Click here for the full story.

15 Grab-and-Go Breakfasts That Are Low-Carb and Gluten-Free
Parade: “These easy grab-and-go breakfast ideas can be made ahead and are easy to eat on the morning commute. It’s also faster to grab your own premade breakfast from home instead of hitting a drive-thru that offers unhealthy choices.” Click here for the full story.

Week of January 17, 2019

Louisville’s getting its first gluten-free restaurant
Insider Louisville: “The restaurant named The Silly Axe Cafe — a play on celiac — will ironically open in a former pizzeria.” Click here for the full story.

Celiac Advocates Decry Snarky Grinch-Pic Ad
Gastroenterology & Endoscopy News: “Advocates for people with celiac disease are having a hard time deciding which is harder to digest: gluten, or a new movie billboard campaign that they say has a heart two sizes too small.” Click here for the full story.

Celiac Disease Diet, Food Lists, Sample Menu, and Tips
Heathline: “This article reviews the benefits of the celiac disease diet and provides lists of foods to eat and avoid, as well as a sample menu and helpful tips.” Click here for the full story.

Which Screening Tool Is Ineffective for Pediatric Celiac Disease?
Gastroenterology Consultant: “Deamidated gliadin peptide (DGP) immunoglobulin G (IgG) testing does not effectively differentiate between children with and without celiac disease, according to a new study.” Click here for the full story.

Week of January 10, 2019

There’s a New Gluten-Free Girl Scout Cookie—but Is It Really Any Healthier?
Health: “The Caramel Chocolate Chip flavor is made with oat flour, but it still contains plenty of fat and sugar, says our nutritionist.” Click here for the full story.

Kids With Celiac Not Getting Yearly Follow-Up
Medpage Today: “Non-adherence to a gluten-free diet risks GI damage and other complications.” Click here for the full story.

Non-invasive test diagnoses celiac disease without biopsy in some patients
Healio: “A non-invasive test can accurately diagnose celiac disease in some patients and could lead to a decreased need for endoscopic diagnostic tests in the population.” Click here for the full story.

Impossible Burger becomes gluten-free in new reformulation
Food Dive: “Impossible Foods is introducing a new formulation of its plant-based Impossible Burger, the company announced. The next-generation recipe has switched out textured wheat protein for soy protein concentrate, so the product has no gluten and also no animal hormones or antibiotics.” Click here for the full story.

EU approves commercialisation of gluten-free ancient grain that could aid food security
Bakery and Snacks: “Italian firm Obà Food has received the green light from the European Commission to market the West African ancient grain called Fonio on the continent.” Click here for the full story.

Week of January 3, 2019

Could this widely used food additive cause celiac disease? 
EurekAlert: “Research suggests that celiac disease could be caused by a bacterial enzyme used to manufacture sausages, cheese, bread and other processed foods.” Click here for the full story.

Celiac Disease Vaccine Candidate Granted FDA Fast Track
Precision Vaccinations: “ImmusanT NexVax2 protects celiac disease patients who carry the HLA-DQ2.5 immune recognition genes from inadvertent gluten exposure.” Click here for the full story.

Offering gluten-free options can be a differentiator for senior living communities
McKnight’s Senior Living: “With dining listed as one of the most important experiences for older adults living in senior living communities, paying close attention to dietary restrictions often can be a differentiator when it comes to potential residents and families choosing a community that best meets the needs of the older adult.” Click here for the full story.

The Gluten Free & Allergen Friendly Expo Rebrands with Expanded Offerings, New Name
PR Web: “In an effort to better accommodate the approximately 15 million people in the United States who have food allergies, sensitivities and follow special diets, The Nourished Festival will be adding a vast array of exhibitors to meet the current needs of the most popular food lifestyles.” Click here for the full story.

A Beginner’s Guide to Gluten-Free Flour
Chowhound: “Because no one flour totally replicates the consistency and flavor of wheat flour, flour blends have become popular to achieve balance, especially for baking where consistency, taste, and binding ability are all of utmost importance.” Click here for the full story.

14 Facts About Celiac Disease
Mental Floss: “Celiac diagnoses are more common than ever, which also means awareness of how to live with the condition is at an all-time high. Here are some things you might not know about celiac disease symptoms and treatments.” Click here for the full story.

Week of December 27, 2018

How Synthetic Biology Could Treat Celiac Disease 
American Council on Science and Health: “Using cutting edge computational design, synthetic biology aims to design novel biological molecules or even entire metabolic systems. However, because synthetic biology is a relatively new field, there are few real-world applications as of yet. Our plan is to change that.” Click here for the full story.

Sweet potato gnocchi is a great, gluten-free meal for you — and your dog, too!
Today: “Chef Mark Jeffers of Manzanita restaurant at the Ritz-Carlton in Lake Tahoe, California is stopping by TODAY to share a recipe for gluten-free sweet potato gnocchi, and he’s also demonstrating how to turn the dough into sweet potato dog treats.” Click here for the full story.

Consumers continue to seek gluten-free options
Food Business News: “A combination of trends continues to give momentum to consumer interest in gluten-free products. Meeting the needs of consumers who have celiac disease or may be gluten intolerant is a primary driver, but consumer interest in free-from products and the adoption of specific eating patterns are two others.” Click here for the full story.

Why ditching gluten isn’t for everyone
6 on Health: “If you don’t have celiac disease, removing gluten from your diet puts you at risk of missing nutrients.” Click here for the full story.

The Gluten Free Diet: Is it the right one for you?
Stylish Magazine: “Big celebrity names such as Gwyneth Paltrow and Oprah Winfrey now strictly abide by the diet which begs the question: what’s so special about it?” Click here for the full story.

I Have a Confession…I Hate Wheat
The Good Men Project: “About a year ago my daughter was diagnosed with Celiac Disease. And now, wheat has become my plant nemesis.” Click here for the full story.

Week of December 20, 2018

Medical Researchers Find a Biomarker for Non-Celiac Gluten Sensitivity
Associated Press: “Until recently, the diagnostic criterion for NCGS [non-gluten celiac sensitivity] was if you felt better avoiding gluten then you had NCGS. Physicians and scientists working in the field became concerned that this simple criterion was prone to subjective evaluation and conditioning; i.e., the placebo effect, and could cause many people to unnecessarily avoid an otherwise nutritious food staple.” Click here for the full story.

Brainy Camps Association Launches ‘Be Gluten Free Family Camp’ for Youth with Celiac Disease
Tipp News: “Brainy Camps Association, which provides camps for children with chronic health conditions, announced that it will be launching a family camp for youth with celiac disease in summer 2019.” Click here for the full story.

More millennials navigating life with celiac disease
Philly Voice: “It even affects dating, with women sharing stories of being ‘glutened’ from kissing an unsuspecting guy.” Click here for the full story.

Doctors Weigh In On The Use Of Gluten Free Condoms
Inquisitr: “Apparently doctors are not necessarily on board with this new gluten free condom. While awareness of gluten sensitivities and more products to support that need are great, Dr. Travis says that marketing is merely confusing people at this point.” Click here for the full story.

Week of December 13, 2018

Pregnant? Avoiding This Food Could Lower Your Baby’s Risk For Diabetes
MBG Health: “When comparing mothers with the highest gluten intake versus those with the lowest, risk for developing type-1 diabetes in their children was increased twofold. Interestingly, the risk of type I diabetes in offspring increased proportionally with the amount of gluten mothers consumed during their pregnancy.” Click here for the full story.

Beyond Celiac partners with imaware to expand use of at-home celiac disease testing for faster medical diagnosis
Globe News Wire: “imaware™ is a unique at-home celiac disease screening and monitoring test that is highly accurate and provides actionable results for patients.” Click here for the full story.

Hosts struggle turning home to gluten-free zone
Detroit Free Press: “Is our friend being ridiculous here, or are we being insensitive to her disease?” Click here for the full story.

BeReal Dough Announces Three New Flavors of Gluten-Free Edible Cookie Dough
NOSH: “BeReal Doughs announced their biggest launch with three delicious new flavors of gluten-free and plant-based cookie dough, literally doubling their product line overnight.” Click here for the full story.

Gluten-free diet not healthy for you (unless you have celiac disease) 
CNN: “Jumping on the gluten-free bandwagon may seem enticing, but self-prescribing a diet devoid of gluten comes with risks.” Click here for the full story.

Week of December 6, 2018

Celiac patients navigate holidays’ gluten minefield
Sentinel Source: “But the holiday season, she said, with its food-centric family gatherings, presents special challenges to people with celiac: meals with hidden gluten sources and well-meaning relatives who try to accommodate but don’t know what a gluten-free diet entails.” Click here for the full story.

Celiac disease may be treated with cystic fibrosis drugs
Medical News Today: “New research investigates the molecular similarities between celiac disease and cystic fibrosis. The results suggest that a compound developed for cystic fibrosis may also treat celiac disease.” Click here for the full story.

‘Low Gluten’ Benefits Linked to Dietary Fibers, Not Gluten
Medscape: “
Healthy adults had less bloating, increased well-being, and a small but significant weight loss on low-gluten (LG) compared with high-gluten (HG) diets, a study found. The differences appear linked to differences in dietary fiber associated with components of the two diets, not to gluten per se…” Click here for the full story.

Gluten-free foods from Africa and South America you should know
USA Today: “
Both cassava and teff flour, along with their true form, are gluten-free are can be used in many different recipes (other than injera).” Click here for the full story.

Demand for gluten-free communion in church rises as worshippers bring dietary requirements to mass
Yahoo Style: “Most Church of England churches now keep a supply of gluten-free wafers and larger churches and cathedrals with multiple communion stations often have a designated gluten-free station.” Click here for the full story.

Gluten-Free Product Market Will Reach USD 7.60 Billion By 2024, Globally
Zion Market Research: “According to the report, the global gluten-free product market was valued at around USD 4.72 Billion in 2017 and is expected to reach approximately USD 7.60 billion by 2024, growing at a CAGR of around 7.12% between 2018 and 2024.” Click here for the full story.

Week of November 29, 2018

4 Myths About Celiac Disease
Medical Daily: “You may be surprised to hear some people can develop gluten intolerance later in their life, even if they were able to tolerate gluten for several decades since birth.” Dr. Alessio Fasano of the Center for Celiac Research and Treatment, who is the chief of Pediatric Gastroenterology and Nutrition at MassGeneral Hospital for Children and a Gluten-Free Living board member, provides insight on developing celiac disease later in life and the difference between gluten sensitivity and celiac disease. Click here for the full story.

Why You Don’t Want to Cut Out Gluten Before Testing for Celiac Disease
Allergic Living: “Whenever I’m approached by someone who suspects they or a family member may have celiac disease, I give them a surprising piece of advice: keep eating gluten. And if they’ve already stopped, I suggest they consider a gluten challenge in order to get an accurate diagnosis.” Click here for the full story.

Week of November 22, 2018

Why a low-gluten diet may benefit everyone
Medical News Today: “New research, published in the journal Nature Communications,finds that a diet low in gluten may also benefit the health of people who are not allergic to it. However, the benefits are not down to the mere absence of gluten.” Click here for the full story.

Naturally gluten-free: Veripan launches “breakthrough” all-in-one bakery solution
Food Ingredients First: “The need for gluten-free foods is driving innovation across many food sectors, with bakery being the most prevalent sector. Veripan has launched a “breakthrough” all-purpose flour mix for gluten-free bakery.” Click here for the full story.

How to spend less on gluten-free
Choice: “Whatever the reason you choose a gluten-free diet, the price you pay for products that meet your dietary requirements is almost certainly more than you’d pay for equivalent foods with gluten. We look at why gluten-free costs more, and how you can spend less on gluten-free products.” Click here for the full story.

Is Wine Gluten Free?
Wine Spectator: “Regardless of why people opt to let go of gluten, there’s a common question many ask: Can I drink wine on a gluten-free diet? The short answer is yes.” Click here for the full story.

Celiac Disease: Osmosis Study Video
Medscape: “This video covers the known pathophysiology, as well as important clinical signs and symptoms.” Click here to watch the video.

Global Gluten-free Beer Market by 2022: Manufacturers, Regions, Type, Applications, Key Country Analysis
Market News Today: “Gluten-free Beer market research report is a systematically created report after conducting a comprehensive research of the industry. The aim of the report is to provide complete Gluten-free Beer market overview, starting from the basics of the industry to profiles of top market players.” Click here for the full story.

Week of November 15, 2018

How Does the Experimental ‘Vaccine’ for Celiac Disease Work?
Live Science: “An experimental ‘vaccine’ for celiac disease is set to be tested in a new clinical trial to see if the treatment can protect patients with the condition from the effects of eating gluten — or, in other words, allow those patients to eat gluten safely.” Click here for full story.

This vaccine could help people with celiac eat gluten again, but it’s not for everyone
Popular Science: “The first real treatment for celiac might work by shooting gluten straight into your veins.” Click here for the full story.

For those who feel better eating gluten-free, fructans may actually be the issue
Chicago Tribune: “Many researchers believe [that some] people who think they can’t tolerate gluten are actually sensitive to fructans.” Click here for the full story.

Gluten Allergy Symptoms: Signs You Are Gluten Intolerant
Bell Marra Health: “Research suggests that gluten sensitivity impacts about six to seven percent of the population and that many people don’t recognize gluten allergy symptoms. If you or someone you know is wondering about signs of gluten intolerance, read on.” Click here for the full story.

Not so gluten-free: One in 40 ‘gluten-free’ foods fail to meet Australian standards
RACGP: “…new research published in the Medical Journal of Australia…has found about one in 40 manufactured foods promoted as ‘gluten-free’ contain amounts of gluten that could be harmful for people with coeliac disease.” Click here for the full story.

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