Gluten sensitivity or intolerance is a condition that causes a person to react after ingesting gluten, a protein found in wheat, barley and rye. Learn about the condition and the only treatment—adopting a gluten-free diet.
A survey of people on a gluten-free diet found those with gluten sensitivity are more skeptical about medicine and food safety than those with celiac.
It’s not in your head! New research confirms that wheat exposure can trigger an immune reaction and intestinal cell damage in people without celiac disease.
Ten years ago Jeff Carlson, an orthopedic surgeon in Newport News, Virginia, was 38 years old and sicker than he’d…
Do FODMAPS in the food you eat play a role?
Scientists from the Center for Celiac Research found that gluten sensitivity is a bona fide condition, distinct from celiac disease.