It is common for school teachers in the United States not to know what student has celiac disease, or allergies of any sort. Most schools don't have formal systems so that the principal, school nurse, teacher, or cafeteria workers know when a child has celiac disease or food allergies. An informal game of roulette is played, where everyone assumes that everything is fine – that is, until a child has a heath reaction.

UK National Health Service has announced cuts to gluten-free prescriptions. Photo: CC--SludgeG

In the face of budget cuts, and in a move that may offer a glimpse of things to come, doctors with the the UK's National Health Service are eliminating gluten-free food prescriptions for adults, beginning in parts of Devon.

As of July 1, the Northern, Eastern and Western Devon Clinical Commissioning Group (CCG) responsible for planning and buying the majority of healthcare services for local people have recommended limiting gluten free foods including bread, pasta, flour and multipurpose mixes, to under 18 years of age.

Finland has one of the world's highest celiac rates, and gluten-free food is common. Photo: CC--Sepi V.

Ever wondered what life is like in the celiac disease capital of the world?

In Finland, an estimated 2.4 percent of adults from 30 to 64 years old, and one in 99 children are diagnosed with celiac disease. The country also holds the record for the most overall cases of the celiac disease in the world. If ever there was a world headquarters for celiac disease, it would be Finland.

Lamb Chops offer a tasty deviation from the grilling norm. Photo: CC--The Boreka Diary

It's summertime and the grilling is easy. Lamb chops make a tasty, high protein, low fat alternative to standard steak or burger fare. This recipe is easy to make, and guaranteed to taste delicious. Lamb Chops offer a tasty deviation from the grilling norm.

Why is it still so hard to make good gluten-free food? Photo: CC--Andreanna Moya

What are the main challenges in developing good gluten-free foods?

With the explosion of gluten-free products, food manufacturers have worked to master the challenges of formulating gluten-free products that are both tasty and nutritious.

This effort has paid dividends in the last years is due, in part, to advances in formulation, ingredient sourcing, and a focus on making products delicious.

Grilled pineapple is a always a crowd pleaser. Photo: CC--David Reber

Want to be a star at your next cookout? Try this easy trick for grilled pineapple. Watch as it disappears and the smiles become contagious. Grilled pineapple is a always a crowd pleaser.

Jordan phosphate mines. Image: CC--Kat Masback

Dietary phosphorus occurs naturally in foods like dairy products, animal meats and legumes. The institute of Medicine recommended dietary allowance (RDA) is 700 mg/day while the NHANES data indicates that the typical American consumes more than twice that every day.Phosphorus is considered an essential nutrient but it is increasingly being added to processed foods via additives (anti-caking agents to preserve moisture and color) or as a stabilizer, leavening agent or acidifier.

Can blood tests alone accurately diagnose celiac disease? Photo: CC--Garland Cannon

Until recently, duodenal biopsy was considered the gold standard for diagnosing celiac disease, but that is changing.

A number of studies have shown that celiac disease can be diagnosed using serological tests alone, but many clinicians have yet to embrace this approach.

In both retrospective and prospective studies, one research team showed that certain IgA-tissue transglutaminase antibodies levels can predict celiac disease in adults 100% of the time.

Zeus, an Australian Shepherd like the one pictured here, has learned to warn its owner if food contains gluten. Photo: CC--Paul Schadler

Humans rely on powerful canine noses to do so many things, including sniffing for drugs, bombs and even cancer.

Now, some dogs are being trained to serve their masters by sniffing out gluten.

Trained to help some of the 3 million Americans who have celiac disease, gluten sniffing dogs can be a tremendous boon to their owners, especially those who are highly sensitive.

Image: CC--kuchenkainternetowa

A UK man has filed a lawsuit against a local bar and grill after becoming sick on a gyro salad that servers led him to believe was gluten-free.

The Webster Groves resident, Phillip "Gus" Wagner alleges that servers at Michael's Bar & Grill in Manchester, provided inaccurate information about the dish, and that he suffered an adverse reaction to the gluten in the dish that left him with "severe and permanent injuries."

A new FDA compliance survey shows over 99 percent of gluten-free foods meet FDA standards. Photo: CC--a.mina

For anyone with celiac disease or gluten intolerance who was wondering how well food manufacturers are complying with FDA standard for gluten-free labeling, or wondering exactly how gluten-free is my gluten-free food, some early answers are in, and the news looks good.

A recent report by the agency indicates that the vast majority of food manufacturers are getting it right, and, correcting where they do get it wrong.

Velvety buckwheat bread - sliced. Image: CC--Eric Fung

The most frequently used materials in the baking industry are wheat, rye, and barley flours. However, due to the presence of gluten, they cannot be used for gluten-free food production. Gluten-free products are characterized by a low content of nutrients such as protein and minerals which are important for meeting normal physiological requirements.

Chic-fil-A has introduced its new gluten-free bun. Photo: CC--M01229

Fast food chain Chic-fil-A chain has announced the launch of a gluten-free bun. This means that people with celiac disease can now enjoy something like the full Chick-fil-A experience.

Made from quinoa and amaranth, the 150-calorie buns will cost an extra $1.15, according to a report by Fortune magazine, which also noted that patrons must assemble the sandwich themselves to lessen the risk of cross-contamination.

iCureCeliac® is a patient-powered research network (patient registry) designed to help researchers better understand, and ultimately, cure celiac disease and non-celiac gluten/wheat sensitivity. iCureCeliac® allows patients to contribute medical information and their experiences living with celiac disease and non-celiac gluten/wheat sensitivity to advance life-changing initiatives in research, education, and advocacy. Your participation will help discover new ways to improve patient lives through better diagnostic tools, treatments for cross-contact and gluten consumption, governmental policy changes, and access to new and innovative clinical trials nationwide which may one day cure celiac disease. Add your data to iCureCeliac® today and help solve celiac disease.

Image: CC--Grace Adamski

Each New Year you will find a plethora of articles on weight loss. Unfortunately, for those with celiac disease, weight loss is not always an issue, but for some the opposite is true. Though much false information in the medical community remains, such as "you must be underweight to have celiac disease", there are many who are overweight. Whether you want to gain or lose weight, they have one thing in common, the need for nutritious food, and food that does not cause inflammation in the body.

A recent study tracked rates of celiac disease and type 1 diabetes in youth on three continents. Photo: CC--Pete

Numerous researchers have documented a connection between celiac disease and type 1 diabetes.

One team of researchers recently set out to examine international differences in celiac disease rates and clinical characteristics of youth with coexisting type 1 diabetes and celiac disease compared with type 1 diabetes only.

Photo: CC--Bormang2

Once upon a time, maintaining a gluten-free diet was a challenge, especially for college kids. In many ways, it still is, as college students face numerous challenges that others do not.

However, things are changing, and much of that change is being driven by colleges and universities seeking to better serve their students with food sensitivities and allergies. More and more, colleges in America are doing more to step up their food services for their students with food allergies and sensitivities.

The season of new life and fresh starts can also bring symptoms that slow us down. Pollen counts from blooming plants, trees, and flowers can increase histamine in the body and cause sneezing, itching and watery eyes. High histamine is the sixth leading cause of health issues in people of all ages, according to the CDC.

For people who have gluten sensitivities, it is even more problematic. Research shows an 80% increase of histamine in the celiac mucosa1. How do you address such a burden on the immune system? First, let’s take a look at symptoms associated with high histamines.

Photo: CC--Niaid.jpg

Refractory celiac disease (RCD) is a serious complication of celiac disease. There are two types, RCD I, and RCD II. Unlike RCD type I, RCD type II often leads to enteropathy-associated T-cell lymphoma (EATL), which is associated with clonally expanding T-cells that are also found in the sequentially developing EATL.

Using high-throughput sequencing (HTS), a team of researchers recently set out to establish the small-intestinal T-cell repertoire (TCR) in CD and RCD to unravel the role of distinct T-cell clonotypes in RCD pathogenesis.

An undergraduate researcher hopes her project will help people adjust more easily to having celiac disease. Photo: CC--Jimmy James

Calgary University's Faculty of Arts and Markin Undergraduate Student Research program is designed to give recipients a leg up on research projects that can help advance their academic goals.For one such recipient, Karen Tang, those goals include helping individuals "to effectively self-manage celiac disease and follow a strict gluten-free diet, by teaching people evidence-based strategies."