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

Study finds most people with celiac disease are white

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."http://www.reuters.com/article/2012/08/14/us-celiac-disease-idUSBRE87D0ZY20120814

Awareness, testing lead to more celiac diagnoses, doctors say

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. http://www.grandforksherald.com/event/article/id/242694/

Should you be eating a gluten-free diet? Dietitian recommends resources for gluten-free living

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.http://www.boston.com/lifestyle/health/blog/nutrition/2012/08/should_you_be_eating_a_gluten-.html

New England celiac group offers support, raises awareness

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. http://www.boston.com/news/local/massachusetts/articles/2012/08/05/south_shore_options_for_gluten_free_eating_are_expanding/

Grains explained: Not all flours are created equal

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. http://www.foodandnutritionmag.org/flour-power

Study says 1% of U.S. adults have celiac disease

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. http://health.usnews.com/health-news/news/articles/2012/07/31/is-your-problem-gluten-or-faddish-eating

Retailers expand gluten-free offerings

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. http://minnesota.publicradio.org/display/web/2012/07/29/business/gluten-food-companies/

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