Additional Celiac Disease Concerns
More and more, diners are looking for healthy, local and gluten-free options when deciding where to dine out, analysts say.
As more people seek out affordable medical services in foreign countries, the variety of available medical services targeted at foreigners continues to grow. Stem cell treatments are just the latest in the list of medical services being targeted at foreign visitors.
Dismal results on a simple, four-question quiz show that most chefs and restaurateurs lack the most fundamental knowledge of gluten-free facts and protocols; a reality that could leave many gluten-free diners at risk of gluten contamination.
If you have received a celiac disease diagnosis while taking heart pressure medication, it turns out you might not actually have celiac disease. An investigation led by Dr. Joseph Murray has shown that certain blood pressure medication can cause symptoms not unlike those commonly attributed to celiac disease, and going off the drug can stop the symptoms.
More and more, manufacturers are putting gluten-free labels on nonfood items such as vitamins and creams, lotions and other products absorbed by the skin.
Following US approval (SA GRAS) of its natural potato protein isolates, Dutch ingredients firm Solanic is touting their protein as a way for manufacturers to craft higher quality gluten-free baked goods.
Celiac disease is an autoimmune disease caused by a reaction to the component of wheat, barley, and rye called gluten and can affect the entire body. Dermatitis herpetiformis (DH) is a blistering and extremely itchy skin rash.
Even as gluten-free bread continue to rise, sales of traditional wheat-based bread are falling across the globe.
The old, cafeteria-style dining campus hall is fast becoming a thing of the past. Today’s students are bringing their more sophisticated palates and health-related concerns to campuses and schools are stepping up to accommodate them.
In April 2012, the National Foundation for Celiac Awareness debuted its Tiered Credentialing system, whereby restaurants can be awarded varying levels of a gluten-free designation. The system has spawned much controversy, as many sufferers of celiac disease argue that there should be no flexibility with the gluten-free term. Many argue that a food either contains gluten, or it does not: leading people to believe gluten-contaminated products are gluten-free could be harmful to celiacs.
I have a big issue with what I believe to be a misleading headline in a recent joint press release by Domino's Pizza and the National Foundation for Celiac Awareness (NFCA)...here is the headline:
"Domino’s Pizza Becomes First National Pizza Delivery Chain to Offer Gluten Free Crust"
When you read the release further, starting at the 5th paragraph, which many people will never get to, it says...
After their diagnosis, celiac patients are put on the gluten-free diet, which is the only treatment option currently available. The diet requires total elimination of gluten, a protein found in wheat, barley, and rye, which when ingested causes an autoimmune reaction in celiacs which results in damage to the absorptive finger-like projections that line the small intestine, which are called villi.
Candi Smithson says her 2-year-old son, Preston, has severe allergies that present him from eating certain breads and dairy items, among other things. Smithson was in Muskogee as part of a home-schooling group to see replicas of the Niña and Pinta ships, which have been cruising the Arkansas River. She, another parent and four children, including Preston, stopped at Pizza Hut to have lunch.
I was disappointed to read this opinion article in The Atlantic (titled: A Gluten-Free Diet Reality Check) when there are three U.S. studies demonstrating that about half of overweight and obese children and/or adults with newly diagnosed celiac disease lose weight following institution of a gluten free diet (GFD).