Itâs summer and the consumer market reports are flying. Most of them project major growth in the gluten-free market and its numerous components over the next decade. The latest is a report by Grand View Research, Inc., which projects rising incidences of celiac disease, diabetes, and obesity across developed economies will help to drive the […]
A press release by the Canadian Celiac Association announcing a label change for General Mills’ Cheerios is drawing confusion and questions from numerous corners of the gluten-free community. The press release is also drawing pushback from General Mills, which called the CCA press release “inaccurate,” and said it was “not based on facts.” General Mills […]
Say what you will about the gluten-free food craze, but one of the benefits of the popularity of gluten-free food is that it now shows up in what would have previously been some very strange, or in this case, remote places. Like a food truck in Elko, Nevada. The Sisters Food Truck, owned by Jennifer […]
If you’re looking for an easy, savory meal that’s sure to satisfy, then give this dish a try. It’s a hearty treat that’s just perfect for fall.Â White beans and sausages anchor this savory dish.
It has long been understood that two autoimmune diseases, celiac disease and type 1 diabetes are related. They share common genes and the incidence of celiac disease is higher among type 1 diabetics. There have been some anecdotal reports regarding children diagnosed with type 1 diabetes who were put on a gluten-free diet soon after […]
Cereal maker General Mills has announced that it will no longer label their flagship cereal Cheerios as gluten-free in Canada. Has Canada Changed its Gluten-free Standards? No, the standard for labeling gluten-free foods in Canada remains same, at up to 20 ppm allowable gluten. Such foods are safe for the vast majority of people with […]
What role do intraepithelial lymphocyte counts and distribution play in celiac disease mucosal interpretation?Â Making an accurate count of intraepithelial lymphocytes (IEL) is important to making an accurate diagnosis of celiac disease, but so far, researchers have not been able to establish a definitive ‘normal’ IEL range. In a recent multi-center study, a team of researchers […]
For people with celiac disease, eating gluten proteins from wheat, barley, and rye triggers an auto-immune response, and the accompanying physical symptoms. A team of researchers recently set out to engineer low-gluten wheat strains that also have low-reactivity for people with celiac disease. To meet their goals, the team designed two sgRNAs to target a […]
Global wheat prices are plummeting in the wake of massive overstocks and anemic consumption.Â The problem is serious enough that Canada, the worldâs top producer of durum wheat, has cut its production nearly in half, to a six-year low. Even those drastic measures have had failed to raise prices, which are down about 30 percent from […]
What’s the relationship between celiac disease and liver histology, serology and treatment response? Celiac disease is diagnosed on the basis of ESPGHAN criteria, and clinical response to gluten-free diet. Researchers have noted histological abnormalities on liver biopsies in patients with celiac disease, but have rarely described the abnormalities in detail. A team of researchers recently […]
Sometimes when those chilly winds begin to blow, and the temperatures fall, the days get visibly shorter, what we need and what we want is comfort food. Well, look no further than this simple, easy twist on scalloped potatoes. A little ham and a bit of cheese work wonders to turn that old favorite into […]
Are doctors even getting close to diagnosing the actual number of cases of celiac disease? Or are they missing the vast majority? Researchers have said for some time that there are far more people with celiac disease than are being diagnosed, and that the vast majority of cases go undiagnosed. If a new study by […]
When I first saw the big advertisement that came through the mail I thought, “Wow, we are really getting somewhere!” However, when I read their advertisement my mind was quickly changed by what seems like false advertising. It reads like a great deal of boasting, followed by the “disclaimer” (At the bottom. Who reads to […]
A new study shows thatÂ activation of IRF1 and IRF1-regulated genes together, both directly and via the interleukin-18 dependent inflammasome, would greatly increase the severity of the inflammatory response. Celiac disease is a chronic inflammatory disease of the small intestine mucosa due to permanent intolerance to dietary gluten. A team of researchers recently set out to […]
Are primary care physicians under-testing for celiac disease in patients with iron deficiency anemia? A new survey of primary care doctors indicates that they are. It’s fairly common for people with celiac disease to develop iron deficiency anemia (IDA), but researchers don’t know much about the frequency with which primary care physicians test for celiac […]
Whatâs the best way to way to measure the gluten content of gluten-free foods, particularly those based on purified wheat starch?
Filled with nuts and cranberries, these easy to cook baked apples are slow-cooker magic. Top them with sea salt caramel sauce and vanilla ice cream, and youâve got the makings for a memorable treat.Â These baked apples are just the way to start your Halloween season.
Tissue transglutaminase (tTG) immunoglobulin A (IgA) testing is a sensitive adjunct to the diagnosis of coeliac disease. The threshold for positivity was developed for diagnosis, with negative results reported as below the reference value (<4 U/mL). A team of researchers recently set out to investigate if an undetectable tissue transglutaminase IgA antibodies (tTG IgA<1.2 U/mL) […]
Despite the economic downturn, the cost of healthy products has not diminished. Sales have continued to grow in this sector thanks to the many information campaigns aimed at raising consumer awareness of the health benefits of consuming gluten free products. Manufacturers have responded to the growing demand by expanding the variety of products they offer. […]