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Celiac.com 02/14/2018 - If you have celiac disease, and follow a gluten-free diet by medical necessity, you would likely never regard avoiding gluten as particularly sexy or attractive. Well, you would be wrong. Gluten-free eaters are getting more dates, more sex, and more orgasms, than their non-gluten-free counterparts, according to the online dating site Match.com. Results from the company's annual Singles in America survey indicate that gluten-free eaters are more than twice as likely to go on a date, and more than one-and-a-half times less likely to have a dating dry spell lasting two or more years. And when it comes to orgasms, well, of the 5,000 people who responded to the survey, those reporting orgasms are 43 percent more likely to be gluten-free. So, there you have it. Gluten-free is officially sexy. Still, exactly what might make gluten-free people sexier and more attractive than gluten eaters, your guess is as good as ours. We'll be happy to hear your thoughts in our comments section below. The survey also provided some interesting information on people's willingness to have sex with robots, and on their views about whether surreptitious robot sex constitutes cheating. Guys were twice as likely to be up for robot sex, but both men and women agree that hitting the robot on the side would be cheating. Read more at: SFGate.com
Celiac.com 07/24/2017 - Are many non-celiac gluten-free eaters actually treating undiagnosed 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. Call them what you will, their ranks are growing. According to a study in the journal Mayo Clinic Proceedings, the number of PWAGs tripled from 2009 to 2014, while the number of celiac cases stayed flat. A new study from the Mayo Clinic supports these conclusions. The study derived from data gathered in the National Health and Nutrition Examination Survey, as well as serological tests. There is also a growing body of data that support the existence of non-celiac gluten sensitivities, though the evidence is not conclusive. Moreover, researchers really don't have any idea how many non-celiacs on a gluten-free diet may have legitimate reactions to gluten. The phenomenon has emerged in the past five years in medical literature. For a long time, researchers just assumed that only people with celiac disease would eat a gluten-free diet. About a decade ago, when research into celiac disease and gluten-free dieting began in earnest, says Joseph Murray, a celiac researcher at the Mayo Clinic and an author of the new research, researchers "didn't think to ask why people avoid gluten. When we designed this study 10 years ago, no one avoided gluten without a celiac diagnosis." The latest research by Murray and his colleagues showed that the total number of celiac cases leveled off in the last few years, while more non-celiacs began to avoid gluten for different reasons. Researchers still aren't sure what's driving the trend, and whether it will continue. Part of the increase is doubtless to growing awareness of gluten sensitivity. However, Benjamin Lebwohl, the director of clinical research at Columbia University's Celiac Disease Center, estimates that more than half of the 3.1 million PWAGs noted in this latest study have legitimate gluten sensitivity. "An increasing number of people say that gluten makes them sick, and we don't have a good sense why that is yet," Lebwohl said. "There is a large placebo effect — but this is over and above that." Non-celiac patients with gluten sensitivity often complain of symptoms similar to those of celiacs, such as intestinal problems, fatigue, stomachaches and mental fogginess. And while researchers don't know the reason, clinical studies have shown that these symptoms are often relieved by eliminating dietary gluten. One theory that is gaining some credence is that these people may be sensitive to other irritants, such as FODMAPS, a class of carbohydrates shown to cause gastrointestinal symptoms found in wheat, milk, onions and cheese. Look for more studies into this topic, as researchers seek to nail down answers about celiac disease and gluten-sensitivity, and similar symptoms in non-celiacs. Meantime, the number of people who suspect they have non-celiac gluten sensitivity, and who seek improvement in their symptoms by eliminating gluten from their diets, continues to grow. Source: DailyTribune.com
Celiac.com 04/22/2008 - There’s some good news on the product development front for folks on a gluten-free diet. Lest you think that companies are resting on their laurels, think again. With gluten-free products moving out of the niche segment of the market and more into the mainstream, there is tremendous interest among manufacturers in improving existing products and creating new products. Part of this interest lies in improving the functional properties of ingredients, especially the various flours that form the base of so many breads and bread-like products. One problem that has stood in the way of rapid gluten-free product improvement has been a lack of knowledge about the functional properties of flours made from rice and other grains. When it comes to making tasty products, so much more is known about the functional properties of wheat than about other grains, but that is rapidly changing. A team from the US Agricultural Research Service and the Dale Bumper National Rice Research Centre recently set out to evaluate the ways in which different milling techniques might improve the functional properties of rice-based foods. Their findings indicate that pin-milled rice flour seems to produce products with a superior texture that the standard commercial-milling method. The research team used the same second-head long-grained rice in all of their tests, and compared baking results for commercial-, pin-, and Udy-milled rice. The Udy-milled flour was chemically simlar to the pin-milled flour, with similar amylose and protein levels, yet still produced inferior breads. The commercial flour was milled using a proprietary combination of a hammermill pass and a turbo mill follow-up. Breads made with commercially milled rice flour showed unfavorable texture and produced flatter, less fluffy loaves, often with large holes in the slices, while bread made with pin-milled rice flour produced fuller, fluffier loaves with better texture, and less holes. Pin-milling rice flour seems to result in more uniformly sized particles with less fine particles, making it superior for creating the novel rice-flour-based food products that are making up an increasing portion of the rapidly expanding market for gluten-free foods. Using pin-milled rice flour in place of conventionally milled rice flour, will likely result in better tasting tortillas, breads and rice-flour based products. The market for gluten-free foods has grown at more than 25% annually, from $210 million in 2001 to nearly $700 million in 2006. The figures for 2007 are not in yet, but analysts predict that the market will continue to sustain growth rates of 25% through 2010. This means that by the end of the decade, the gluten-free food industry will generate revenues in excess of $1 billion annually. This strong growth has been due largely to a greater awareness and improved testing methods for celiac disease. However, the creation of new and successful gluten-free products has been relatively slow, due largely to technical challenges and a lack on investment in research and development. Creating better gluten-free specialty foods using pin-miled rice flour might give producers who rely on rice ingredients a way to recover the costs of rice, which has risen nearly 70% since the beginning of the year. With technical breakthroughs, such as improved milling techniques, and greater investment in research and development, the market might see even greater gains that it has seen to this point. As more and more mainstream manufacturers look to tap into the ever-growing market for gluten-free foods, and as technical revelations increase, people with celiac disease and others on gluten-free diets are likely to see more appealing, better tasting gluten-free products become more widely available than before. Source: Effects of Milling on Functional Properties of Rice Flour R.S. Kadan, R.J. Bryant, and J.A. Miller Published article online: 11-Apr-2008 doi: 10.1111/j.1750-3841.2008.00720.x