tag:blogger.com,1999:blog-49023166773418321862024-02-18T23:03:05.919-08:00Either WayeFocus on information and resources on celiacs.
Also include resources on trends about business, education, green energy, technology, fashion, and everything in between.FuWayehttp://www.blogger.com/profile/16504592960576484609noreply@blogger.comBlogger141125tag:blogger.com,1999:blog-4902316677341832186.post-73990544564636043122013-03-25T10:15:00.001-07:002013-03-25T10:15:33.408-07:00Will Everyone Please Eat Gluten? Please? Because You Are Literally Killing Me, Kind Of<span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline !important; float: none; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 17px; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">People who are trying to eat gluten-free because they think it's a weight-loss diet are making it harder for those who need to be gluten-free.<span class="Apple-converted-space"> </span></span><br />
<span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline !important; float: none; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 17px; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><span class="Apple-converted-space"> </span></span> <br />
<a href="http://jezebel.com/5991724/will-everyone-please-eat-gluten--please-because-you-are-literally-killing-me-kind-of" target="_blank">Will Everyone Please Eat Gluten? Please? Because You Are Literally Killing Me, Kind Of</a>FuWayehttp://www.blogger.com/profile/16504592960576484609noreply@blogger.com0tag:blogger.com,1999:blog-4902316677341832186.post-21464192213167191162012-09-07T14:07:00.001-07:002012-09-07T14:07:17.727-07:0012 Ways to Eat Gluten-Free on the Road <span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #222222; display: inline !important; float: none; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">With millions of Americans dealing with gluten intolerance or celiac disease, Karen Broussard saw a need and started the website<span class="Apple-converted-space"> </span></span><a href="http://r.smartbrief.com/resp/dQyXBZlszKCemfAGCicPdyBVoKqf" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #1155cc; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" target="_blank">GlutenFreeTravelSite.com</a><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #222222; display: inline !important; float: none; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">. Eating gluten-free on the road can be challenging, Broussard says, but strategies she recommends including calling ahead to restaurants, reaching out to local support groups, carrying an informational card explaining your dietary needs and booking a room with a kitchen to allow for eating in.<span class="Apple-converted-space"> <a href="http://www.thedailymeal.com/12-ways-eat-gluten-free-road" target="_blank">http://www.thedailymeal.com/12-ways-eat-gluten-free-road</a></span></span>FuWayehttp://www.blogger.com/profile/16504592960576484609noreply@blogger.com0tag:blogger.com,1999:blog-4902316677341832186.post-1348927571512061142012-09-06T09:07:00.001-07:002012-09-06T09:07:18.531-07:00Chefs find economical ways to go gluten-free<span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #222222; display: inline !important; float: none; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Chefs around the country are realizing that catering to gluten-free patrons can significantly boost their bottom line. Chef R.L. Boyd of Washington, D.C.,'s Mie N Yu restaurant experiments with gluten-free ingredients and has specific protocol in place to keep consumers safe and food prices in check.<a href="http://www.washingtonpost.com/business/on-small-business/targeting-the-gluten-sensitive-with-an-eye-on-cost/2012/08/24/5c9a18ee-ee26-11e1-afd6-f55f84bc0c41_story.html" target="_blank">http://www.washingtonpost.com/business/on-small-business/targeting-the-gluten-sensitive-with-an-eye-on-cost/2012/08/24/5c9a18ee-ee26-11e1-afd6-f55f84bc0c41_story.html</a></span>FuWayehttp://www.blogger.com/profile/16504592960576484609noreply@blogger.com0tag:blogger.com,1999:blog-4902316677341832186.post-26152466253728541452012-09-06T09:00:00.002-07:002012-09-06T09:00:19.033-07:00Celiac disease diagnosis sends baker in a new direction<span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #222222; display: inline !important; float: none; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Not long after baker and food magazine editor Nancy Brown began a gluten-free diet to treat her celiac disease, she took on the challenge of finding ways to make gluten-free cookies and pastries light and fluffy without using wheat-based flour. She worked with flours made from ground rice and sorghum, researched how to improve texture and developed four types of gluten-free flours she uses in her bakery goods, which she sells at her new company<a href="http://www.pjstar.com/news/x326766270/Baker-goes-gluten-free-for-an-improved-life" target="_blank">http://www.pjstar.com/news/x326766270/Baker-goes-gluten-free-for-an-improved-life</a></span>FuWayehttp://www.blogger.com/profile/16504592960576484609noreply@blogger.com0tag:blogger.com,1999:blog-4902316677341832186.post-22065021274698941842012-08-31T13:09:00.002-07:002012-08-31T13:09:53.247-07:00Gene testing can bring clarity to gluten disorders, expert says<span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #222222; display: inline !important; float: none; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">There is growing confusion over terminology that defines celiac disease, which could lead to mismanagement of patients, says Dr. Rivkah Roth, a celiac disease specialist. She says genetic testing allows her to use the more precise terms "non-celiac" and "celiac gluten sensitivity" for patients, and she stresses that a genetic predisposition to illness does not mean disease will develop. "A 100% gluten-free diet and lifestyle allows for avoidance, control, and perhaps even reversal of a complex web of interrelated autoimmune-based conditions and disorders, both for non-celiac and for celiac gluten sensitivity related disorders," Roth writes.<a href="http://www.celiac.com/articles/23019/1/The-Celiac-Disease-Confusion/Page1.html" target="_blank">http://www.celiac.com/articles/23019/1/The-Celiac-Disease-Confusion/Page1.html</a></span>FuWayehttp://www.blogger.com/profile/16504592960576484609noreply@blogger.com0tag:blogger.com,1999:blog-4902316677341832186.post-21904531632183434732012-08-30T20:04:00.002-07:002012-08-30T20:04:41.889-07:00Neb. woman turns celiac diagnosis into career path<span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #222222; display: inline !important; float: none; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">This year Beckee Moreland of Lincoln, Neb., celebrated with friends the 20th anniversary of her celiac disease diagnosis, a day when she says her life started to get better. She now works as a market expert with the National Foundation for Celiac Awareness, consults with the food industry and restaurants about gluten-free eating, and helps raise awareness for people who cannot eat gluten for medical reasons.<span class="Apple-converted-space"> <a href="http://journalstar.com/lifestyles/food-and-cooking/eyeing-a-gluten-free-revolution/article_5d28a402-2dfc-5ce4-89ae-7da3bd4cbbfb.html?comment_form=true" target="_blank">http://journalstar.com/lifestyles/food-and-cooking/eyeing-a-gluten-free-revolution/article_5d28a402-2dfc-5ce4-89ae-7da3bd4cbbfb.html?comment_form=true</a></span></span>FuWayehttp://www.blogger.com/profile/16504592960576484609noreply@blogger.com0tag:blogger.com,1999:blog-4902316677341832186.post-35361567037998001762012-08-20T18:37:00.001-07:002012-08-20T18:37:24.007-07:00Canadian Government Grant Will Help Companies Develop GF Products<span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: arial, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">In an effort to promote the production of safe, reliable GF food products, the Canadian Government has announced a $245,000 grant that will help the Canadian Celiac Association partner with ExcelGrains Canada, the Packaging Association of Canada and the Canadian Health Food Association to develop specific controls and the supporting tools for each of their existing food safety systems. <a href="http://www.celiac.com/articles/22964/1/Canadian-Government-Grant-Will-Help-Companies-Develop-Gluten-free-Products--/Page1.html" target="_blank">http://www.celiac.com/articles/22964/1/Canadian-Government-Grant-Will-Help-Companies-Develop-Gluten-free-Products--/Page1.html</a></span><span id="goog_1744675544"></span><span id="goog_1744675545"></span><br />FuWayehttp://www.blogger.com/profile/16504592960576484609noreply@blogger.com0tag:blogger.com,1999:blog-4902316677341832186.post-80648425909892354922012-08-17T22:10:00.000-07:002012-08-17T22:10:38.859-07:00Study finds most people with celiac disease are white<span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #222222; display: inline !important; float: none; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Researchers who studied about 7,800 people found that 35 had celiac disease, and just six were not white, according to a report in The American Journal of Gastroenterology. About 1% of non-Hispanic whites -- or 2 million people -- in the U.S. have celiac disease, and many are not aware of it. Study author Dr. James Everhart of the National Institute of Diabetes and Digestive and Kidney Diseases said the data "confirmed the clinical suspicion that this is largely a condition found among non-Hispanic whites in this country."<a href="http://www.reuters.com/article/2012/08/14/us-celiac-disease-idUSBRE87D0ZY20120814" target="_blank">http://www.reuters.com/article/2012/08/14/us-celiac-disease-idUSBRE87D0ZY20120814</a></span>FuWayehttp://www.blogger.com/profile/16504592960576484609noreply@blogger.com0tag:blogger.com,1999:blog-4902316677341832186.post-39103362305539977722012-08-15T13:39:00.000-07:002012-08-15T13:39:58.907-07:00Awareness, testing lead to more celiac diagnoses, doctors say<span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #222222; display: inline !important; float: none; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Both the prevalence and the diagnosis rate of celiac disease are up, though millions of Americans have undiagnosed celiac disease, experts say. Gastroenterologist Dr. James Wood of Altru Health System in Grand Forks, N.D., said there likely is a genetic component to celiac disease that combines with environmental factors to trigger a gluten reaction. Celiac symptoms can be attributed to many conditions, and people should avoid self-diagnosis, says Dr. Alberto Rubio-Tapia, an assistant professor of medicine at the Mayo Clinic in Rochester, Minn.<span class="Apple-converted-space"> <a href="http://www.grandforksherald.com/event/article/id/242694/" target="_blank">http://www.grandforksherald.com/event/article/id/242694/</a></span></span>FuWayehttp://www.blogger.com/profile/16504592960576484609noreply@blogger.com0tag:blogger.com,1999:blog-4902316677341832186.post-44049789987073554502012-08-10T13:22:00.003-07:002012-08-10T15:10:11.913-07:00Should you be eating a gluten-free diet? Dietitian recommends resources for gluten-free living<span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #222222; display: inline !important; float: none; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">According to research published in The American Journal of Gastroenterology, many people who have celiac disease don't know it. For those who have been diagnosed, there are various products and resources, including books and mobile applications, available to ease the transition to gluten-free living, writes Boston University registered dietitian Joan Salge Blake.<a href="http://www.boston.com/lifestyle/health/blog/nutrition/2012/08/should_you_be_eating_a_gluten-.html" target="_blank">http://www.boston.com/lifestyle/health/blog/nutrition/2012/08/should_you_be_eating_a_gluten-.html</a></span>FuWayehttp://www.blogger.com/profile/16504592960576484609noreply@blogger.com0tag:blogger.com,1999:blog-4902316677341832186.post-7594868942819038332012-08-08T07:05:00.003-07:002012-08-08T07:05:37.965-07:00New England celiac group offers support, raises awareness<span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #222222; display: inline !important; float: none; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Healthy Villi is a support and advocacy group for New England’s celiac patient community, meeting monthly to offer members tips on foods, restaurants and shopping, and to share their experience of living gluten-free. The group is raising awareness of celiac disease and is planning a gluten-free expo in October featuring 85 vendors plus educational workshops.<span class="Apple-converted-space"> <a href="http://www.boston.com/news/local/massachusetts/articles/2012/08/05/south_shore_options_for_gluten_free_eating_are_expanding/" target="_blank">http://www.boston.com/news/local/massachusetts/articles/2012/08/05/south_shore_options_for_gluten_free_eating_are_expanding/</a></span></span>FuWayehttp://www.blogger.com/profile/16504592960576484609noreply@blogger.com0tag:blogger.com,1999:blog-4902316677341832186.post-81310063238322174082012-08-08T07:04:00.001-07:002012-08-08T07:04:49.129-07:00Grains explained: Not all flours are created equal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTXfdfbSDK7N_-EVKi0hx7Sgfv1jBlxkz6aFcZcMwRm2N_StcpBFjcLAq8VOy_0y0tvIoVV4RNT9EzMpvr9wNQKUCHd3IYpqqg2ANZX7pROMFbUcfBpwSdy5q3AgrzdFxnROhH69yG2KP/s1600/flour_gallery.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTXfdfbSDK7N_-EVKi0hx7Sgfv1jBlxkz6aFcZcMwRm2N_StcpBFjcLAq8VOy_0y0tvIoVV4RNT9EzMpvr9wNQKUCHd3IYpqqg2ANZX7pROMFbUcfBpwSdy5q3AgrzdFxnROhH69yG2KP/s320/flour_gallery.jpg" width="320" /></a></div>
<span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #222222; display: inline !important; float: none; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Consumers have more types of flour to choose from for baking and each has a different nutrition profile, with varied fiber and gluten content, says registered dietitian Roberta Larson Duyff. There is enriched hard wheat for bread and soft wheat for cakes and pastries; nonwheat options such as almond meal, peanut, rice and soy flours; and ethnic flours such as fufu, teff and cassava.<span class="Apple-converted-space"> <a href="http://www.foodandnutritionmag.org/flour-power" target="_blank">http://www.foodandnutritionmag.org/flour-power</a></span></span>FuWayehttp://www.blogger.com/profile/16504592960576484609noreply@blogger.com0tag:blogger.com,1999:blog-4902316677341832186.post-54527626829547287692012-08-03T08:47:00.000-07:002012-08-03T10:16:54.371-07:00Study says 1% of U.S. adults have celiac disease<span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #222222; display: inline !important; float: none; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Celiac disease is four times more common now than it was 50 years ago, and it affects about 1% of the U.S. adult population, Mayo Clinic researchers reported in The American Journal of Gastroenterology. While the increase in celiac patients could come from people eating more processed wheat products, study author Dr. Joseph Murray said cross-breeding of wheat to create hardier plants also may have made gluten more of a problem for people. </span><a href="http://health.usnews.com/health-news/news/articles/2012/07/31/is-your-problem-gluten-or-faddish-eating" target="_blank">http://health.usnews.com/health-news/news/articles/2012/07/31/is-your-problem-gluten-or-faddish-eating</a><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #222222; display: inline !important; float: none; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-converted-space"> </span></span>FuWayehttp://www.blogger.com/profile/16504592960576484609noreply@blogger.com0tag:blogger.com,1999:blog-4902316677341832186.post-47193370508024552892012-08-02T11:35:00.001-07:002012-08-02T11:35:06.600-07:00Retailers expand gluten-free offerings<span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #222222; display: inline !important; float: none; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">More mainstream grocery stores and retailers are carrying a variety of gluten-free products. In Minnesota, Target stores with grocery departments can offer hundreds of items. Sales are up from 30% to 50% at Cub Foods stores, and the chain's website helps consumers create shopping lists of gluten-free items. </span><a href="http://minnesota.publicradio.org/display/web/2012/07/29/business/gluten-food-companies/" target="_blank">http://minnesota.publicradio.org/display/web/2012/07/29/business/gluten-food-companies/</a>FuWayehttp://www.blogger.com/profile/16504592960576484609noreply@blogger.com0tag:blogger.com,1999:blog-4902316677341832186.post-33664658889727334102012-07-27T09:26:00.000-07:002012-07-27T09:26:00.451-07:00Researchers study sorghum as gluten-free wheat alternative<span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #222222; display: inline !important; float: none; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Researchers at Kansas State University are studying six varieties of sorghum to determine whether any could be used as a wheat alternative in gluten-free foods. They said using sorghum would require different processing approaches to ensure foods are comparable in flavor and texture to those containing wheat, but the research has already yielded sorghum-based ice cream cones, waffles and more. <a href="http://www.celiac.com/articles/22989/1/Research-with-Sorghum-Could-Yield-Better-Gluten-Free-Food/Page1.html" target="_blank">http://www.celiac.com/articles/22989/1/Research-with-Sorghum-Could-Yield-Better-Gluten-Free-Food/Page1.html</a></span>FuWayehttp://www.blogger.com/profile/16504592960576484609noreply@blogger.com0tag:blogger.com,1999:blog-4902316677341832186.post-56847059246830708192012-06-27T13:53:00.001-07:002012-06-27T13:53:01.021-07:00Study gives thumbs-up to gluten-free pasta made from banana flour<span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #222222; display: inline !important; float: none; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">A study found the taste of gluten-free pasta made using green banana flour was preferred over that of regular whole-wheat pasta, University of Brazil researchers said. The banana pasta had a significantly lower fat content, and taste testers who compared the two said there was a difference in appearance, flavor, aroma and quality.<span class="Apple-converted-space"> <a href="http://www.upi.com/Health_News/2012/06/24/Banana-flour-touted-for-gluten-free-pasta/UPI-78681340583738/" target="_blank">http://www.upi.com/Health_News/2012/06/24/Banana-flour-touted-for-gluten-free-pasta/UPI-78681340583738/</a></span></span>FuWayehttp://www.blogger.com/profile/16504592960576484609noreply@blogger.com0tag:blogger.com,1999:blog-4902316677341832186.post-61691787502265347492012-06-08T10:29:00.000-07:002012-06-08T10:29:02.505-07:00Study: Gluten is culprit in many nonresponsive celiac cases<span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #222222; display: inline !important; float: none; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">A U.K. study of 100 patients with nonresponsive celiac disease found 45% had not entirely eliminated gluten from their diets. More than half of those were consuming gluten accidentally, and 47% were not consistently following a gluten-free diet. Twelve percent had microscopic colitis, 9% had bacterial overgrowth in the small bowel and 9% had refractory celiac disease<a href="http://www.celiac.com/articles/22914/1/Most-Cases-of-Non-Responsive-Celiac-Disease-Due-to-Ongoing-Gluten-Consumption/Page1.html" target="_blank">http://www.celiac.com/articles/22914/1/Most-Cases-of-Non-Responsive-Celiac-Disease-Due-to-Ongoing-Gluten-Consumption/Page1.html</a></span>FuWayehttp://www.blogger.com/profile/16504592960576484609noreply@blogger.com0tag:blogger.com,1999:blog-4902316677341832186.post-4121192081589393942012-06-06T21:38:00.004-07:002012-06-06T21:38:37.892-07:00"Gluten-free" doesn't necessarily mean healthy<span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #222222; display: inline !important; float: none; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">The incidence of gluten-related disorders has risen significantly in the last half-century, and so has the amount of gluten in foods, according to a study in the journal BMC Medicine. But eating a gluten-free diet in the absence of a gluten-related disorder can deprive the body of needed nutrients, says Joanne Slavin, a professor in the University of Minnesota Department of Food Science and Nutrition. "A lot of those [gluten-free] products are absolutely full of fat, full of calories, full of sugar," she says.http://health.usnews.com/health-news/articles/2012/06/01/making-sense-of-the-gluten-free-food-frenzy</span>FuWayehttp://www.blogger.com/profile/16504592960576484609noreply@blogger.com0tag:blogger.com,1999:blog-4902316677341832186.post-21782997014886057392012-05-30T11:14:00.002-07:002012-05-30T11:14:16.103-07:00Study: BMI rises among celiac patients eating gluten free<span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #222222; display: inline !important; float: none; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">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.<a href="http://www.celiac.com/articles/22909/1/Higher-Body-Mass-Index-and-Lower-Risk-of-Obesity-in-Celiac-Disease-Patients-on-a-Gluten-free-Diet/Page1.html" target="_blank">http://www.celiac.com/articles/22909/1/Higher-Body-Mass-Index-and-Lower-Risk-of-Obesity-in-Celiac-Disease-Patients-on-a-Gluten-free-Diet/Page1.html</a></span>FuWayehttp://www.blogger.com/profile/16504592960576484609noreply@blogger.com0tag:blogger.com,1999:blog-4902316677341832186.post-62973862328297619892012-05-30T11:06:00.002-07:002012-05-30T11:06:59.735-07:00How one chef goes gluten-free<span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #222222; display: inline !important; float: none; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">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.<a href="http://www.timesunion.com/living/article/Gluten-free-guru-3580535.php" target="_blank">http://www.timesunion.com/living/article/Gluten-free-guru-3580535.php</a></span>FuWayehttp://www.blogger.com/profile/16504592960576484609noreply@blogger.com0tag:blogger.com,1999:blog-4902316677341832186.post-19796187457180673992012-05-27T10:12:00.003-07:002012-05-27T10:12:37.773-07:00Celiac groups react to Domino's gluten-free pizza crust<span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #222222; display: inline !important; float: none; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">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.<span class="Apple-converted-space"> </span></span><a href="http://r.smartbrief.com/resp/dFnoBZlszKCdlWwACicPdyBVIVbO?format=standard" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #1155cc; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" target="_blank">PizzaMarketplace.com</a><span style="background-color: #fffffe; color: #666666; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-converted-space"> </span>(5/22),<span class="Apple-converted-space"> </span></span><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #222222; display: inline !important; float: none; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span><a href="http://r.smartbrief.com/resp/dFnoBZlszKCdlWwBCicPdyBVRYqz?format=standard" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #1155cc; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" target="_blank">The Wall Street Journal/Health Blog</a><span style="background-color: #fffffe; color: #666666; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-converted-space"> <a href="http://www.pizzamarketplace.com/article/194857/NFCA-suspends-gluten-free-designation-after-Domino-s-backlash" target="_blank">http://www.pizzamarketplace.com/article/194857/NFCA-suspends-gluten-free-designation-after-Domino-s-backlash</a>;</span></span><br />
<span style="background-color: #fffffe; color: #666666; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-converted-space"><a href="http://blogs.wsj.com/health/2012/05/17/restaurant-claims-prompt-push-for-standardized-gluten-free-labeling/" target="_blank">http://blogs.wsj.com/health/2012/05/17/restaurant-claims-prompt-push-for-standardized-gluten-free-labeling/</a></span></span>FuWayehttp://www.blogger.com/profile/16504592960576484609noreply@blogger.com0tag:blogger.com,1999:blog-4902316677341832186.post-40986964844457181122012-05-23T07:50:00.000-07:002012-05-23T07:50:17.198-07:00Brewer removes "gluten" from beer label to market nationwide<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4MfeCxUtio8hCBeSrYn2-6UFx1f7J7_7A8VJA4_AirQtHyOZUGUrz4QQThS1znZAyI5MQzm-nE_gIznfs_fm-VSRAEYgCIEfkxg3hzUAyU0f38drXa0OyBlR2Cfy2PKB-83wTTTj0zMDZ/s1600/GlutenFree-beer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4MfeCxUtio8hCBeSrYn2-6UFx1f7J7_7A8VJA4_AirQtHyOZUGUrz4QQThS1znZAyI5MQzm-nE_gIznfs_fm-VSRAEYgCIEfkxg3hzUAyU0f38drXa0OyBlR2Cfy2PKB-83wTTTj0zMDZ/s320/GlutenFree-beer.jpg" width="320" /></a></div>
<span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #222222; display: inline !important; float: none; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">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.<span class="Apple-converted-space"> <a href="http://www.washingtonpost.com/blogs/all-we-can-eat/post/gluten-free-omission-beer-to-go-nationwide/2012/05/18/gIQAdFMWZU_blog.html" target="_blank">http://www.washingtonpost.com/blogs/all-we-can-eat/post/gluten-free-omission-beer-to-go-nationwide/2012/05/18/gIQAdFMWZU_blog.html</a></span></span>FuWayehttp://www.blogger.com/profile/16504592960576484609noreply@blogger.com0tag:blogger.com,1999:blog-4902316677341832186.post-53854831281490248572012-05-23T07:48:00.002-07:002012-05-23T07:48:19.479-07:00Tips for cooks on preparing gluten-free meals<span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #222222; display: inline !important; float: none; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">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 <a href="http://www.epicurious.com/articlesguides/blogs/editor/2012/05/how-to-cook-gluten-free.html" target="_blank">http://www.epicurious.com/articlesguides/blogs/editor/2012/05/how-to-cook-gluten-free.html</a>before beginning dinner and asking guests or family members who must avoid gluten to help in preparing the meal.</span>FuWayehttp://www.blogger.com/profile/16504592960576484609noreply@blogger.com0tag:blogger.com,1999:blog-4902316677341832186.post-54590559840651341232012-05-16T11:47:00.002-07:002012-05-16T11:47:37.986-07:00Organizations help restaurants serve patrons with celiac disease<span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #222222; display: inline !important; float: none; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">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.<a href="http://www2.oanow.com/news/2012/may/11/sikes-gluten-free-not-fad-ar-3776100/" target="_blank">http://www2.oanow.com/news/2012/may/11/sikes-gluten-free-not-fad-ar-3776100/</a></span>FuWayehttp://www.blogger.com/profile/16504592960576484609noreply@blogger.com0tag:blogger.com,1999:blog-4902316677341832186.post-3692273544359856132012-05-10T21:53:00.001-07:002012-05-10T21:53:37.336-07:00Domino's gluten-free pizza crust is not for celiac patients<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCO8W5yrp7Mb_KHDFLhOuIiBMo0Km61Dn9CpxGvTTtk0kJwO3v8b0CKpCC0p6HGGKdPr5WOgOTBbfuTsh5j_jLJ4dOfDXXBLjvYsRd4wEIBxAuWqNw7jMTJqK7uwX3z43SDAqtLyzTnn9/s1600/domino's_gluten-free.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCO8W5yrp7Mb_KHDFLhOuIiBMo0Km61Dn9CpxGvTTtk0kJwO3v8b0CKpCC0p6HGGKdPr5WOgOTBbfuTsh5j_jLJ4dOfDXXBLjvYsRd4wEIBxAuWqNw7jMTJqK7uwX3z43SDAqtLyzTnn9/s320/domino's_gluten-free.jpg" width="320" /></a></div>
<span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #fffffe; color: #222222; display: inline !important; float: none; font-family: Arial; font-size: 12px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">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.<a href="http://bottomline.msnbc.msn.com/_news/2012/05/07/11577621-plain-pepperoni-or-gluten-free-dominos-rolls-out-new-crust" target="_blank">http://bottomline.msnbc.msn.com/_news/2012/05/07/11577621-plain-pepperoni-or-gluten-free-dominos-rolls-out-new-crust</a></span>FuWayehttp://www.blogger.com/profile/16504592960576484609noreply@blogger.com0