Will Everyone Please Eat Gluten? Please? Because You Are Literally Killing Me, Kind Of

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. 
 
Will Everyone Please Eat Gluten? Please? Because You Are Literally Killing Me, Kind Of

12 Ways to Eat Gluten-Free on the Road

With millions of Americans dealing with gluten intolerance or celiac disease, Karen Broussard saw a need and started the website GlutenFreeTravelSite.com. 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. http://www.thedailymeal.com/12-ways-eat-gluten-free-road

Chefs find economical ways to go gluten-free

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.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

Celiac disease diagnosis sends baker in a new direction

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 companyhttp://www.pjstar.com/news/x326766270/Baker-goes-gluten-free-for-an-improved-life

Gene testing can bring clarity to gluten disorders, expert says

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.http://www.celiac.com/articles/23019/1/The-Celiac-Disease-Confusion/Page1.html

Neb. woman turns celiac diagnosis into career path

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. http://journalstar.com/lifestyles/food-and-cooking/eyeing-a-gluten-free-revolution/article_5d28a402-2dfc-5ce4-89ae-7da3bd4cbbfb.html?comment_form=true

Canadian Government Grant Will Help Companies Develop GF Products

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. http://www.celiac.com/articles/22964/1/Canadian-Government-Grant-Will-Help-Companies-Develop-Gluten-free-Products--/Page1.html