Churches tackle gluten-free issues with communion hosts

Many churches are promoting and offering gluten-free communion hosts for parishioners who have celiac disease or are gluten-sensitive, although Catholic churches follow Vatican doctrine requiring hosts be made of wheat. There are low-gluten hosts that meet Catholic criteria, but because some celiac patients or other gluten-sensitive members still cannot eat them, parishes are being pushed to address the issue.  http://www.chicagotribune.com/news/local/ct-x-gluten-free-hosts-0111-20120118,0,4919671.story

Patient learns to live with gluten sensitivity

Dana Scarton learned two years ago that she has gluten sensitivity. Although not an autoimmune condition like celiac disease, the sensitivity makes people who eat foods containing gluten seriously ill. She says the sacrifices she makes in her diet "aren't that great" and the most difficult part was figuring out what was causing her symptoms. "Life without gluten is a small price to pay for good health and serenity," she writes.
http://www.washingtonian.com/articles/people/22277.html

Celiacs find gluten-free options make holidays easier

Celiac disease patient Barbara Johnson says rules of a gluten-free diet include eating “plain meat, plain vegetables, plain fruits.” She says, however, holidays do not have to be boring thanks to an abundance of gluten-free food products, including candy and pie crusts, on the market for making favorite treats.
http://romenews-tribune.com/view/full_story/16829919/article-Healthy-and-happy-on-a-gluten-free-diet-?instance=news_page_secondary_local

Gluten-free dining is challenge at home, in restaurants

People on a gluten-free diet have a lot to worry about when eating in restaurants or at dinner parties, including cross-contamination of food in the kitchen and hidden gluten in recipes. While it is getting easier for gluten-free followers to dine out and grocers are stocking shelves with more gluten-free foods, people with celiac disease or those who are gluten intolerant still face big challenges in determining which foods are safe to eat.
http://www.montrealgazette.com/health/hidden+ingredient+Gluten/5717154/story.html

Food companies, athletes push gluten-free diet into mainstream

Crowds at the Gluten Free Expo in Sandy, Utah, are a testament to the increasing and seemingly recession-proof interest in gluten-free foods, going well beyond a treatment for celiac disease. While researchers continue to study who may be gluten intolerant or have celiac disease, food and beverage manufacturers are making and promoting more gluten-free products and athletes are pushing the diet to mainstream consumers. http://www.nytimes.com/2011/11/27/magazine/Should-We-All-Go-Gluten-Free.html?_r=1

Dietitian says going gluten-free is a full-time proposition

In the year since registered dietitian Kristin Sousek was diagnosed with celiac disease, she says she has found going gluten-free requires a complete commitment to "eliminating all grain allergens all the time." Sousek says she avoids processed foods and uses a separate set of cooking utensils and dishes because it only takes a small amount of gluten to trigger a reaction.  http://www.argusleader.com/article/20111207/LIFE/312070001/Avoiding-gluten-takes-commitment

Are You Allergic to Your "Natural" Makeup?

New research shows that the gluten in cosmetics can put vulnerable people, such as those suffering from celiac disease—an autoimmune digestive disease that affects at least 3 million Americans— at risk.
Gluten-free brands like AfterGlow Cosmetics andJuice Beauty are certainly great options.
http://shine.yahoo.com/channel/beauty/are-you-allergic-to-your-quot-natural-quot-makeup-2608457/