It was five years ago when I launched the concept of "gluten is bad for us all!"
Yes, you read that right - bad for you, bad for me, and bad for everyone else! This implies that the whole world should avoid gluten.

This is a bold and an unrealistic statement to make. However, I thought that there was enough evidence about the harm of gluten for us to demand massive changes to everyone's diet, our farming practices and food manufacturing industry. Eventually, this could substantially improve the health of our Nations. However the practicalities of such a change would be very difficult overcome. Especially with the economic forces of Big-Pharma, Big-Agriculture and Big-Government.

Photo: CC--COMSEVENTHFLT

The GFCO was founded in 2005 by the Gluten Intolerance Group of North America (GIG) to offer independent certification to manufacturers of gluten-free products.

GFCO certification is accredited to ISO 17065, and assures consumers with gluten sensitivities that a product meets the strict gluten-free standards. In most cases, GFCO standards exceed those of Codex, US, Canada, the EU and many other country standards for gluten-free products. For example, the GFCO guarantees that all products with its logo contain 10ppm or less of gluten.

Photo: CC--MST7022

People with fibromyalgia often experience symptoms similar to those seen in patients with gluten-related disorders. Could these patients have some kind of hidden gluten sensitivity? Could a gluten-free diet offer improvement in their condition? Is a gluten-free diet better than hypocaloric diet for these patients?

A team of researchers recently set out to evaluate the effects of a gluten-free diet (GFD) compared with a hypocaloric diet (HCD) in a group of fibromyalgia patients.

Can a new enzyme help deliver better gluten-free bread. Photo: CC--Wandersick

Enzymes are playing an increasing part in both the treatment of celiac disease, and in the manufacture of gluten-free baked goods.

DSM recently showcased their new rice-based baker's enzyme, Bakezyme, at the annual meeting of Institute of Food Technologists (IFT) in Las Vegas. The product took DSM two years to develop and perfect, and promises to improve the softness and moistness of gluten-free bread.

Are non-celiac gluten-free eaters responding to legitimate medical issues? Photo: CC--Mike Licht

Are many non-celiac gluten-free eaters actually treating unkown medical conditions? Is the gluten-free movement less a fad than we imagine?

Currently, about 3 million Americans follow a gluten-free diet, even though they do not have celiac disease. Known colloquially as "PWAGs," people without celiac disease avoiding gluten. These folks are often painted as fad dieters, or hypochondriacs, or both.

Image: CC--TAKA@P.P.R.S

In 1978 Virginia Slims' magazine advertising spouted "You've Come A Long Way Baby". Well, in 2011 "WE" celiac/DH people can express those same words when talking about how far we have travelled since I was diagnosed as a brittle celiac/DH person 16 years ago. If the people with peanut allergies can become well known, so can celiac people!

DID YOU KNOW: That 16 years ago gluten free foods were difficult to find, and upon finding the small frost-bitten white-gummy loaf of bread, which was even more expensive than it is today, one had to scrape it off the roof of your mouth with your tongue and chew!

Can early infections in infants lead to celiac disease? Photo: CC--CaptMikey

In previous studies, a team of scientists led by Professor Anette-Gabriele Ziegler had already shown an association between infections in early childhood and the development of type 1 diabetes. In that study, the researchers saw the highest risk for type 1 diabetes in children who experienced repeated respiratory infections in the first six months of life.

Recently, Zeigler and another team of colleagues from the Institute for Diabetes Research at Helmholtz Zentrum München, a partner in the German Center for Diabetes Research (DZD), set out to determine whether infections during infancy are associated with increased risk for celiac disease later on.

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.