Study: Gluten-free diets don’t entirely protect consumers from gluten

Gluten-free food products have skyrocketed in popularity during recent years, preferred in part by consumers seeking health benefits from gluten-free diets. But there’s also another very important component to the buyer base for gluten-free goods: people with gluten intolerances, wheat allergies and celiac disease.

Celiac disease is an autoimmune disorder, and those who suffer from […]

Science shows non-celiac wheat sensitivity is a real thing

A new study may explain why people who do not have celiac disease or a wheat allergy still experience gastrointestinal and other uncomfortable symptoms after ingesting wheat and related cereals. The findings suggest that these individuals have a weakened intestinal barrier, which leads to a body-wide inflammatory immune response.

“Our study shows that the symptoms […]

National GMO labeling bill signed into law

Soon all food packages sold in the U.S. will have to have the proper labeling if the product has been made with genetically modified organisms, or GMOs. This bill was signed into law by President Obama late last week and will requires most food packages to carry a text label, a symbol or an electronic […]

Infographic: How much do you know about gluten?

Researchers explore protein linked to gluten sensitivity

While only about 1% of Americans have tested positive for celiac disease, another 6% are estimated to be sensitive to gluten — the stretchy protein that makes wheat bread fluffy and pie crusts crisp. Why those without the disease still have adverse reactions when ingesting gluten has been a question researchers have been trying to […]

Examining gluten-related disorders

Many are unaware there are actually three different gluten-related disorders, as they are commonly used interchangeably. These disorders include celiac disease, wheat allergy, and non-celiac gluten sensitivity.

To understand the differences among these disorders, it’s important to first understand that gluten is a general name for a protein composite found in wheat, barley, and rye. […]

What does “gluten-free” mean?

One in 100 people worldwide are affected by celiac disease, an autoimmune disorder where the ingestion of gluten leads to damage in the small intestine, according to the Celiac Disease Foundation.

But, as CBS reported in 2012, as little as a decade ago, “virtually no one in the U.S. seemed to have a problem eating […]

U.S. FDA defines “gluten-free”

For people with celiac disease, knowing whether a food contains gluten or not is vital.

Today the U.S. Food and Drug Administration (FDA) published new regulations that define gluten-free in part as a food product that contains less than 20 parts per million of gluten. About 3 million Americans have celiac disease, a condition that […]

Food allergies, other food-related issues may fall under disability law

Severe food allergies and intolerances such as celiac disease may constitute a disability, following a settlement between the U.S. Justice Department and a Massachusetts college.

The decision, which came after a student at the college went to the government about the lack of gluten-free options at the school, may make businesses and colleges more vulnerable […]

Food allergies vs. food intolerances: What’s the difference?

People have issues with food. Some have allergies, some have intolerances, and some people just really don’t like peanuts. But without proper diagnosis, things can get muddled. So, in honor of Food Allergy Awareness Week, here’s a crash course in food allergies and intolerances, and how they’re different. For definitions of specific terms, check out […]