Grains, seeds and flour, that are inherently gluten free and many of us buy to create gluten-free foods, were tested for gluten contamination. What this research found was, in my view, alarming.
NFCA appears to have pulled out all the stops to get their gluten-free message across to people in the restaurant industry: It’s time to get on board! But will restaurants bite?
Bagels and muffins — mmm sounds like a good continental breakfast. Turns out Udi’s Gluten-Free foods could put out a great spread especially with their new additions of bagels and chocolate, chocolate chip muffins! Here’s my review.
New research out today looks at the possibility that the way a baby is born may have an impact on whether they get celiac disease.
Months of planning for our celiac fundraiser in the Twin Cities all comes down to what happens between 6:00 a.m. and 1:00 p.m. the day of the event. All you wonder about before is — “Will it all work out?” And all you say after is, “Thankfully it did”! And last Saturday — it did, but there’s a lot of hard work, deliberation and, sometimes, turmoil in the process.
I’m going a little nutty over some of the service of certain restaurants with gluten-free menus. Chain restaurants are getting on the bandwagon catering to our needs — initially my response was “GREAT!” But now I’m wondering if it a bandwagon that celiacs or people with gluten sensitivities should be riding on.
There’s new research on how probiotics can help celiacs, plus Wildfire in Eden Prairie has another gluten-free wine dinner this month and we have fun news celebrating innovation in gluten-free foods!
“When will I feel better?” or “When will I be healed?” It’s a common question after a celiac diagnosis. New research explains why some people may have a harder time healing than others.
Who would have put the Vatican, Stem Cell Research and Celiac Disease together?? Apparently Dr. Alessio Fasano at the University of Maryland’s Center for Celiac Research in Baltimore– and it worked!! Why does the Vatican support stem cell research now and how it could benefit those with celiac disease?
A new allergy-free and gluten-free recipe gets some national television coverage this week!
