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Friday, March 30, 2012

Gluten-free label moves beyond food

Medication and skin-care products are among nonfood items being certified as gluten-free, industry experts said during a webinar hosted by the National Association of Specialty Food Trade. "We've seen a 43% increase in body-care products being labeled as gluten-free and certified as gluten-free," said Cynthia Kupper, executive director of the Gluten Intolerance Group of North America.

Wednesday, March 21, 2012

Cookbook offers gluten-free vegan recipes, tips

Susan O'Brien's "Gluten-Free Vegan Comfort Food" offers 125 recipes for dishes such as macaroni and cheese and roasted Brussels sprouts, all made without wheat or animal products. It lists foods to keep on hand and to avoid and explains celiac disease, but it does not provide nutritional analyses.

Natural foods expo features new gluten-free products

Gluten-free foods were showcased at the Natural Product Expo West in California, with many products containing additional protein and fiber to increase nutritional value. Baked products focused on soft textures and whole grains.

Wednesday, March 14, 2012

Gluten-free sandwiches raise challenges for restaurants

Subway is testing a gluten-free bread option, and more restaurants are experimenting with the idea, writes Gluten-free Glutton blogger Mark Basch. Still, there are concerns about the taste, whether restaurants will sell enough gluten-free sandwiches to make it economically feasible and how to prevent cross-contamination in busy kitchens.

Friday, March 9, 2012

Researchers say gluten sensitivity may be overdiagnosed

University of Pavia researchers questioned the widely cited figure that as many as 17 million Americans are sensitive to gluten, noting there is no official definition of nonceliac gluten sensitivity. They said people with symptoms should undergo challenge tests to determine gluten sensitivity before restricting their diets.

Wednesday, March 7, 2012

Dietitian: Use pea, bean flours for gluten-free food

Baking gluten-free foods with pea or bean flour, rather than rice flour, could make them more nutritious, says registered dietitian Shelley Case. She says products made with rice flour or corn, potato and tapioca starches are low in fiber, protein, vitamins and iron.

Physician: Celiac disease one of most underdiagnosed conditions in U.S.

Celiac disease is "the most common -- and one of the most underdiagnosed –- hereditary autoimmune conditions in the United States today," according to Dr. Peter Green, director of the Celiac Disease Center at Columbia University. People who do not have celiac disease but feel better after removing gluten from their diets may have a gluten sensitivity, says Green. He says the sensitivity is more common than celiac disease, which should be diagnosed by both a blood test and biopsy in adults.

Thursday, March 1, 2012

Study links sourdough to reduced inflammation in celiac patients

Using sourdough products made from rice, corn and amaranth in a gluten-free diet could help reduce inflammatory markers by more than 30% in people with celiac disease, according to a study from the University of Bari in Italy. Researchers said sourdough fermentation may facilitate mucosal recovery in celiac patients who are beginning a gluten-free diet.