Celiac Disease & Gluten-free Diet Information at Celiac.com - http://www.celiac.com
Celiac.com Launches “Journal of Gluten Sensitivity”
http://www.celiac.com/articles/21855/1/Celiaccom-Launches-Journal-of-Gluten-Sensitivity/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.

In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.

I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/4/2009
 
Celiac.com has launched its newest publication: "Journal of Gluten Sensitivity," edited by Dr. Ron Hoggan. This new publication has a long and respected history under its original title "Scott-Free Newsletter," which includes 28 issues since 2002 that have reached tens of thousands of subscribers. Scott-Free Newsletter offered the most in-depth and accurate information on celiac disease, gluten sensitivity and the gluten-free diet, and Celiac.com will continue this tradition under its new namesake.

07/04/2009 – Celiac.com has launched its newest publication: "Journal of Gluten Sensitivity," edited by Dr. Ron Hoggan. This new publication has a long and respected history under its original title "Scott-Free Newsletter," which includes 28 issues since 2002 that have reached tens of thousands of subscribers. Scott-Free Newsletter offered the most in-depth and accurate information on celiac disease, gluten sensitivity and the gluten-free diet, and Celiac.com will continue this tradition under its new namesake.
Journal of Gluten
Sensitivity
The idea behind the original title was that if you read and understood the information contained in our newsletter, you would be able to deal with a diagnosis of celiac disease and remain “Scott-Free,” in other words, it would be no big deal. Since nearly three quarters of Journal of Gluten Sensitivity's authors have PhD’s, and many of them have published at least one book on celiac disease or the gluten-free diet, Celiac.com will continue to meet this goal under— Journal of Gluten Sensitivity— and the new title more closely matches the publication's content, so it will appeal to an even broader audience.

In addition to the title change, Celiac.com will soon offer the most relevant information from our past issues of Scott-Free Newsletter in book form, with the goal of passing on the best and most accurate information available on celiac disease, gluten sensitivity and the gluten-free diet to as many people as possible.

The Journal of Gluten Sensitivity is a research-oriented publication that focuses on the latest celiac disease research, articles on gluten sensitivity, health information specific to those with gluten intolerance, and also includes recipes, cooking tips, and diet information for leading dietitians and experts such as Carol Fenster, Ph.D., Connie Sarros, Cynthia Kupper, RD, CD (Executive Director, Gluten Intolerance Group), Danna Korn, Shelley Case, B.Sc., RD, and many others.

The cost of our publication has never changed—$29.95 for the paper publication, and $24.95 for the on-line publication.  It is like buying a good book that is sent to you in four parts over a one year period.  Most of our subscribers are instantly hooked, and many researchers subscribe to it to keep up on the latest research—and possible future research—that is being done, and still needs to be done.  Subscribe to Journal of Gluten Sensitivity today and you will understand why we originally called it “Scott-Free.”