Big Steps Made in Gluten Free Breads

Check out this article on using processed corn to make gluten free bread more like gluten-bread. From Foodnavigator-usa.com: Developing palatable gluten-free breads has been a major challenge for bakers because gluten – the protein found in wheat, rye, barley and spelt – plays a crucial role in giving bread its chewy, elastic texture. Meanwhile, demand for Read more…

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Celiac Disease Research Needs Support

Why is it that you and your doctors probably haven’t heard about celiac disease? Although the amount of research on celiac disease is growing, it depends entirely on the generosity of benefactors for its funding. Without these charitable donations, there would be no way to continue this research and the efforts to raise awareness. Out of the Read more…

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Help Your Celiac Child Avoid Cross-Contamination

I can’t insist enough the importance of teaching your child about his own condition and cross-contamination. How much your child can absorb depends on his age and maturity level. You’ll be surprised by how much a child is capable of understanding, though. Even two-year-olds can practice “reading” labels with you at the grocery store. Practice Read more…

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Gluten-free round up..product and restaurant news of the week

New gluten-free products are on the horizon, a gluten-free bakery opens at Disney in Florida and the November issue of Jezebel magazine lists local gluten-free restaurants.  It is definitely good to live in Atlanta! Jezebel magazine compiled a list of some of Atlanta’s restaurants with gluten-free menus.  They included the following: Ecco, South City Kitchen, Read more…

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Gluten: The Secret Ingredient

Gluten appears in foods and products you would not expect, such as licorice, shampoo and lipstick. It is used as a thickener in salad dressing and a filler in processed meats. Soy sauce has gluten, and so does beer. People with gluten problems become label readers who become familiar with gluten’s hiding places. “Anything with Read more…

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Probiotics: Dr. Fasano and Celiac Disease

As an author, researcher, and gluten-free advocate, I work to raise awareness for celiac disease and gluten intolerance because with increased awareness comes more research, more diagnoses, and even better treatments. I’d like to give you an example of how the work of just one researcher, Dr. Fasano of the Center for Celiac Research at the University Read more…

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