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.
One-third of restaurant food labeled gluten-free contains detectable gluten, according to crowdsourced data1 in the United States. Contamination was even…
Research from Milan, Italy, suggests not all people with non-celiac gluten sensitivity must strictly avoid gluten forever. A small study of 22 patients found their responses to reintroduction of gluten varied widely. Some became sick again while others tolerated high-gluten diets.
Wondering about the benefits of going gluten free for and IBD (inflammatory bowel disease)? Learn about gluten, Crohn’s and ulcerative colitis.
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.