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Npr's Morning Edition Segment On Celiac

zippyten

By zippyten
in Publications & Publicity

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zippyten Newbie
zippyten
Posted

Some people may have heard the short segment on National Public Radio's Morning Edition news program this morning (Wed. July 21) but for those who didn't, you can listen to the audio on the NPR website through this link:

Open Original Shared Link

I know some people will be disappointed that there was not more info and I would've loved more detail and a more in-depth look at how this disease affects people, but because NPR has a big audience I am grateful at least that the doctor interviewed did manage to relay some important information to the general public and I hope it does help raise the level of awareness.

Ellen

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flagbabyds Collaborator
flagbabyds
Posted

I just heard it! it's really good, although I wonderend why he didn't mention Fatigue as a symptom?

angel-jd1 Community Regular
angel-jd1
Posted

I thought it was a pretty darn good segment seeing as it was under 5 min. long. I was impressed with the amount of information that Dr. Hoffenberg got into the segment. Always a good thing to get information out!!

-Jessica :rolleyes:

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      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
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      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

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    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      I agree with @trents, but thank you for bringing this up here!
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