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.
Boston.com's Cassandra Bent interviewed Scott Adams regarding the future direction of the gluten-free food market
- By Scott Adams
- Published 11/18/2011
Boston.com
November 17, 2011
Boston.com's Cassandra Bent interviewed Scott Adams regarding the future direction of the gluten-free food market, and current and future trends in celiac disease and gluten sensitivity diagnosis. From the article: "Today, Adams says, doctors are testing more patients and patients are asking to be tested more because of the vast amount of information and media coverage of the disease."
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1 Response to "Boston.com's Cassandra Bent interviewed Scott Adams regarding the future direction of the gluten-free food market" 
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25 Nov 2011 8:20:36 AM PDT Thank you for helping the gluten-free community. We discovered about a year ago that my daughter has celiac disease. We are still learning the ropes....slowly. Blogs like this help a lot.
We had Thanksgiving with my extended family yesterday. Half of them bent over backwards to help her determine what she could eat, having Googled contents for traces of gluten. The other half just didn't get it. Of course, we brought plenty of our own food for her (sweet potato, GF rolls, merangue pecan cookies, etc). A life saver for us was TFX sheets. They are like Silpats, but a lot less expensive. We put them on cookie sheets before warming up her food to reduce cross contamination. I am wondering about cross contamination from heating food in the oven. There was no bread in the oven, but casseroles which had all sorts of ingredients. |
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