- Safe Gluten-Free Food List (Safe Ingredients)
- Unsafe Gluten-Free Food List (Unsafe Ingredients)
- Gluten-Free Alcoholic Beverages
- Celiac Disease Symptoms
- The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free
- Interpretation of Celiac Disease Blood Test Results
- Is Buckwheat Flour Really Gluten-Free?
- The Origins of Celiac Disease
The Origins of Celiac Disease
In this category you will find articles that cover ideas about how celiac disease came about, including theories of evolution, speculation on the underlying cause of the disorder, and information on the original doctors who studied and discovered celiac disease.
A new study confirms a link between intestinal viral infections and celiac disease.
A new study looks at the impacts of introducing gluten to infants and the development of celiac disease. A research team recently set out to assess the evidence regarding the effect of time of gluten introduction and breastfeeding on the risk of developing celiac disease.
Studies on early life infections and risk of later celiac disease (celiac disease) are inconsistent but have mostly been limited to retrospective designs, inpatient data, or insufficient statistical power.
What can bones from ancient Rome tell us about the natural history and evolution of celiac disease?
Pushback mounts against a controversial new report alleging that genetically engineered foods may trigger gluten sensitivity and celiac disease.
Some researchers have questioned whether celiac disease may have arisen as a side effect of recent genetic adaptations since the domestication of wheat about 10,000 years ago.
Researchers don't know much about the genetic history of celiac disease. They know especially little about the age of specific gene sequences that leave people at risk for developing celiac disease.
Increased rates of celiac disease over the last fifty years are not linked to wheat breeding for higher gluten content, but are more likely a result of increased per capita consumption of wheat flour and vital glutens, says a scientist working with the US Department of Agriculture (USDA).
It is becoming increasingly clear that celiac disease affects many more people in the world than estimates from the past few decades suggested. Seeking to explain why this sizable portion of our population cannot tolerate gluten, Professor David Sanders, who is a Consultant Gastroenterologist at the Royal Hallamshire Hospital and University of Sheffield, looks to evolution for answers.
A team of researchers recently set out to assess the effects of milk-feeding behavior and the HLA-DQ genotype on intestinal colonization of Bacteroides species in infants with a risk of developing celiac disease.
Willem-Karel Dicke was a Dutch pediatrician, and the first clinician to develop the gluten-free diet, and to prove that certain types of flour cause relapses in celiac disease patients.