Gluten-free baked goods rise to new heights

In the past decade, gluten-free baked goods have gone from dense and unappealing to light and delicious, with bakeries such as Babycakes churning out gluten-free products that rival traditional ones. "Gluten-free baking is getting better as bakers, myself included, learn more about using all the different ingredients," said Shauna James Ahern, who wrote "Gluten-Free Girl and the Chef" with husband Daniel Ahern. http://www.nytimes.com/2011/06/01/dining/gluten-free-flavor-free-no-more.html?_r=1

Few celiac patients have high liver enzyme levels

Only a small percentage of patients with celiac disease have elevated transaminase levels, which likely will respond to a gluten-free diet, according to a study American Journal of Gastroenterology. Researchers from the University of Tampere in Finland said routine testing of celiac patients for elevated liver enzymes should be re-evaluated.
http://www.nature.com/ajg/journal/vaop/ncurrent/full/ajg2011134a.html

Celiac disease is gluten intolerance, not wheat allergy

Celiac disease is not a wheat allergy but an intolerance of gluten -- a protein in wheat, rye and barley -- which causes the body's immune system to attack the lining of the small intestine, registered dietitian Barbara Quinn writes. May is National Celiac Disease Awareness Month, and people should know that celiac disease, which can be difficult to diagnose, leads to nutrient deficits and can be treated only through adopting a gluten-free diet.
http://www.montereyherald.com/food/ci_18086031?nclick_check=1

More People May Benefit From Going Gluten-Free

A study found that a gluten-free diet improved gastrointestinal and overall health for people who are related to someone with celiac disease and also have antibodies specific to the disease but exhibit no symptoms. Researchers said the findings suggest more screening is needed for at-risk populations. http://consumer.healthday.com/Article.asp?AID=652637

FDA tries for 7 years to define "gluten-free"

The FDA failed to meet a 2008 deadline for defining what it takes for a product to be labeled "gluten-free," and the agency still has not issued regulations. Foodmakers haven't waited, and some products that are labeled gluten-free may contain significant amounts of gluten, endangering consumers who have celiac disease or gluten sensitivity. "The FDA has spent years calling upon experts to have open-forum debates, town hall meetings. ... it really should be a no-brainer," said Alessio Fasano, medical director of the Center for Celiac Research at the University of Maryland School of Medicine. Some other countries, as well as the international Codex Alimentarius Commission, have set labeling standards, typically at a maximum of 20 parts per million -- the amount that can be reliably detectable.
http://wapo.st/kk0upb

Chicago sports venues find gluten-free fare is a hit

Chicago-area sports venues, including Wrigley Field, are adding gluten-free foods to their concessions menus, which are a big hit among those with celiac disease. Levy Restaurants vendors even are using separate utensils to handle the gluten-free fare to avoid cross-contamination. 
http://www.chicagonow.com/blogs/gladly-gluten-free/2011/04/cubs-hit-a-home-run-with-gluten-free-concessions.html

Grand Forks schools offer gluten-free lunch options

Public schools in Grand Forks, N.D., regularly offer students with celiac disease gluten-free choices for lunch, such as corn, rice, potatoes and beans, according to the Grand Forks Herald. Schools are joining restaurants and manufacturers in providing more options for people with celiac disease.
http://www.grandforksherald.com/event/article/id/198126/group/homepage/