Researchers study sorghum as gluten-free wheat alternative

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. http://www.celiac.com/articles/22989/1/Research-with-Sorghum-Could-Yield-Better-Gluten-Free-Food/Page1.html

Study gives thumbs-up to gluten-free pasta made from banana flour

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. http://www.upi.com/Health_News/2012/06/24/Banana-flour-touted-for-gluten-free-pasta/UPI-78681340583738/

Study: Gluten is culprit in many nonresponsive celiac cases

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 diseasehttp://www.celiac.com/articles/22914/1/Most-Cases-of-Non-Responsive-Celiac-Disease-Due-to-Ongoing-Gluten-Consumption/Page1.html

"Gluten-free" doesn't necessarily mean healthy

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

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.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

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.http://www.timesunion.com/living/article/Gluten-free-guru-3580535.php

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. PizzaMarketplace.com (5/22), The Wall Street Journal/Health Blog  http://www.pizzamarketplace.com/article/194857/NFCA-suspends-gluten-free-designation-after-Domino-s-backlash;
http://blogs.wsj.com/health/2012/05/17/restaurant-claims-prompt-push-for-standardized-gluten-free-labeling/