Celiac.com 09/22/2017 - Misdiagnosed my sophomore/ junior year of High School, 3 years ago, with celiac disease, I became obsessed with the science of this ailment and how it was supposedly affecting me. I was shocked by how little is known about this autoimmune disease and the many gaps in research done on it. One such gap is that of cross-contamination in the household, where it is likely to have a daily impact on those following gluten-free diets. Because of this, I decided to help fill this gap in scientific knowledge with a manageable project based on cross-contamination in the home, asking whether one can share common kitchen cookware that is used with gluten containing foods, or if people, to help maintain a gluten-free diet, need designated ones for their food preparation.
Either...

Celiac.com 10/14/2019 - One of the big debates among people with celiac disease concerns how vigilant celiacs need to be to make sure they avoid gluten. What does science say about gluten contamination in three common scenarios? How careful do you need to be about gluten contamination?
For example, how likely are you to get gluten over 20ppm if you share a toaster, pasta water, or slice a cupcake with the same knife used to cut a non-gluten-free cupcake?
A team of researchers recently set out to assess three common scenarios where people with celiac disease might reasonably fear gluten contamination. How did the actual risk for each situation measure up?
Scenario 1: Water used to cook regular pasta is reused to cook gluten-free penne and fusilli. The gluten-free p...

Celiac.com 03/06/2020 - Celiac disease has an incidence of about 1% in the general population. It is an automimmune disease triggered by a proline-rich protein, gliadin, when it enters the small intestine and leaks into the wall of the small intestine (therefore the name leaky gut). Humans cannot break down proline-rich proteins. In healthy persons, gliadin passes through the gastrointestinal tract and is excreted in stool and urine without consequences. Celiac patients, build antibodies in the small intestine and these antibodies travel through the blood stream in all areas of the body. In some patients, there are no apparent symptoms or they can be very mild, while in others the symptoms are quite severe and are even associated with an increased risk of a certain type of intestinal cancer....

Celiac.com 04/11/2023 - Batter Than Good Baking Co., an Oklahoma baking company that claimed to be gluten-free, has closed down, and apparently left town, after its products very publicly tested highly positive for gluten. 
Batter Than Good Baking's Gluten-Free Claims Challenged
Rachelle Monica, a client of Batter Than Good Baking whose son has celiac disease initially conducted an at-home test when her son became sick after consuming their products. She then asked Gluten Free Watchdog, a group that tests and researches gluten-free products, to run a lab tests which confirmed her suspicions. The laboratory tests of Batter Than Good's Baking Flour found that it contained levels of gluten far too high to be considered mere cross-contamination. 
Batter Than Good Baking De...