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Wednesday, May 30, 2012

Study: BMI rises among celiac patients eating gluten free

A study of 1,018 confirmed celiac disease patients at Beth Israel Deaconess Medical Center in Boston found the patients, who were eating a gluten-free diet, were less likely to be overweight than the general population, but average body mass increased among those eating gluten-free. Researchers suggested discussing weight maintenance as part of education for celiac patients.

How one chef goes gluten-free

Elizabeth Barbone had been cooking gluten-free for more than a decade before it became the latest health food trend. Now with two gluten-free cookbooks on the market, the CIA graduate shares her story of health battles and how dropping gluten from her diet and the meals she cooks for others has changed her life.

Sunday, May 27, 2012

Celiac groups react to Domino's gluten-free pizza crust

Domino's sparked an outcry when it began offering a gluten-free pizza crust it said was not suitable for people with celiac disease, leading one celiac group to call it an exploitation of the term. Another group, the National Foundation for Celiac Awareness, reacted by suspending its "Amber Designation" for gluten-free products and said it also is reconsidering its tiered credentialing system. (5/22), The Wall Street Journal/Health Blog;

Wednesday, May 23, 2012

Brewer removes "gluten" from beer label to market nationwide

The Craft Brew Alliance is ready to launch its Omission Gluten Free Lager and Pale Ale nationwide, but to market it across state lines it was forced to remove any mention of gluten on the label. The beer is not like other gluten-free brews, which contain alternatives to barley, but instead uses Brewer’s Clarex, an enzyme that removes gluten during processing. Officials said the brewer is working with the Tax and Trade Bureau in an effort to revise the label.

Tips for cooks on preparing gluten-free meals

Preparing gluten-free meals is not difficult as long as cooks follow some basic rules, such as ensuring all ingredients used in recipes are gluten-free, Shauna Ahern writes. She recommends avoiding wooden surfaces that can trap gluten, cleaning the kitchen to remove any traces of flour beginning dinner and asking guests or family members who must avoid gluten to help in preparing the meal.

Wednesday, May 16, 2012

Organizations help restaurants serve patrons with celiac disease

It's possible for people with gluten intolerance and celiac disease to eat out safely, and organizations such as the Gluten Intolerance Group of North America, which has a program that promotes restaurants that serve gluten-free foods, can help. So can the Gluten-Free Restaurant Awareness program, which helps restaurants create gluten-free meals and has been used by a number of national chain restaurants.

Thursday, May 10, 2012

Domino's gluten-free pizza crust is not for celiac patients

Domino's Pizza collaborated with the National Foundation for Celiac Awareness to develop a gluten-free crust that was added to its menu this week. The company said the crust is for people with mild gluten intolerance, and not for people with celiac disease, because it will be baked in standard kitchens that could allow for cross-contamination.

Saturday, May 5, 2012

Celiac blogger says NFCA webinars help her make good food choices

Blogger Wendy Gregory Kaho says when she switched to a gluten-free diet to treat celiac disease and walked regularly she lost weight, but gained it back once she was comfortable with the diet and tried more products. She says she turned to webinars by the National Foundation for Celiac Awareness to help her refine her diet and make better food choices.

Study documents benefits of gluten-free diet in older celiac patients

Celiac patients over age 50 saw improvements in bone mineral density and vitamin and nutrient levels after following a gluten-free diet, according to a study from a research team from Finland. While overall quality of life was not affected, the study found gastrointestinal symptoms disappeared among patients on the gluten-free diet. 

Wednesday, May 2, 2012

Study finds link between celiac disease and migraine

A study presented at the annual meeting of the American Academy of Neurology found that the prevalence of migraine was higher among patients with celiac disease, inflammatory bowel disease or self-classified gluten-sensitivity. The findings suggest that patients suffering from migraine, especially those with treatment-resistant headaches, should be screened for celiac disease, researchers wrote.