This Week in Gluten-Free News


January 13, 2020

Celiac Disease May Be Partly Triggered By Bacterial Infection

New Atlas: For people with celiac disease, going gluten-free isn’t just a trendy diet fad – it’s a necessary way of life. This autoimmune disorder is thought to result largely from genetic predisposition, but environmental factors also play a part. Click here for the full story.

Just Don’t Eat It: Play-Doh, Dry Pasta Show Little Gluten Transfer When Used for Play

Science Daily: Parents who worry their child with celiac disease may be exposed to gluten at school might be able to strike two common school substances — Play Doh and dry, uncooked pasta — from the exposure risk list, as long as children don’t consume them. Click here for the full story.

Workplace Law: Is Gluten Sensitivity a Disability?

Monterey Herald: Q: I am a restaurant owner and we have seen an increasing number of guests with gluten sensitivity. We offer gluten-free options on our menu to accommodate these guests. Does that meet our legal obligations? Click here for the full story.

Scientists are a step closer to solving the mystery of celiac disease

Salon: Genetics? Industrial bread-baking methods? New theories point to the cause(s) of celiac disease. Click here for the full story.

How to spot ‘food fakes’: 7 labels that often mislead consumers

WiscNews: The New Year may have you thinking about a healthier diet, but you may need to do some detective work to find the healthiest foods in your grocery store. Click here for the full story.

5 Low-Carb, Gluten-Free Pastas That Actually Taste Good Fact: Pasta is delicious. Whether served simple with olive oil or butter or combined with a more complicated sauce like bolognese or pesto, there’s just something so comforting about eating a big bowl of noodles, no matter how it’s served. Click here for the full story. 

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