Additional Celiac Disease Concerns
Irish citizens with celiac disease will no longer be reimbursed for the gluten-free products they buy, under to a newly announced cutback to their health benefits.
An estimated 3 million Americans have celiac disease. They deal with several challenges in maintaining a diet free of gluten, specifically the expense of gluten-free alternatives. What should we do about this?
Is soy sauce safe to serve to people with celiac disease and gluten-intolerance? In an effort to answer that question, I did a bit of research. I was surprised to learn that at least two naturally fermented soy sauces made by Kikkoman and Lima Foods test at under 5ppm gluten, which makes them gluten-free.
A recent study shows that follow-up care for patients with celiac disease is often poor and inconsistent.
In an effort to promote the production of safe, reliable gluten-free food products, the Canadian Government has announced a $245,000 grant that will help the Canadian Celiac Association partner with ExcelGrains Canada, the Packaging Association of Canada and the Canadian Health Food Association to develop specific controls and the supporting tools for each of their existing food safety systems.
I am 15 years old and was diagnosed with celiac disease almost two years ago. After many years of stomach pains and rheumatoid arthritis I was relieved to finally have an answer.
In a recent story, BBC news claims that the British government is spending £17 (about $26) on each gluten-free pizza it supplies. That amount would equal four times the original base price of the pizza, since they originally cost less than £4.50 (about $6) each.
In my work as a celiac advocate and researcher, I've promoted taking daily vitamin supplements for better health for quite some time, but now with a study published in the American Journal of Clinical Nutrition confirming this I am pushing it even more.
Sometimes, it's the small, local stories that help to capture the larger picture. More and more, community food banks are making efforts to accommodate people with celiac disease and gluten intolerance by stocking gluten-free foods.
These handy tips will help you to better navigate the challenges of gluten-free living in both dorm rooms and shared housing. Having the right tools, and adopting some wise practices will help you eat gluten-free week-in and week-out, without breaking your bank account, or risking gluten exposure.
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.