News — Celiac's Disease

   New speculation and research is saying if you are not gluten free or wheat intolerant do not REMOVE it competely from your diet you with make yourself intolerant sooner than later. I run into people all the time that think it is a good idea to eat gluten free.  Your body becomes protective and sensitive to any degree of wheat. We find people complain about stomach issues and as celiac's disease becomes more press, everyone thinks that is what they have.  More than likely they are "bleach wheat" intolerant.  Flour acts like a "glue in the stomach" which causes...

 Many people turn to flourless recipes for relief from gluten-related ailments and annoyances. Whether they have a serious gluten allergy, like Celiac disease, a gluten intolerance, or some other diagnosis made worse by gluten consumption (such as Gout or Autism), they seek out flourless recipes in an attempt to improve their health and general well-being. But if health is of key concern, then gluten-free isn't always enough! Plenty of gluten free products are still chock-full of refined ingredients. So that pre-blended gluten-free flour mix you're purchasing may contain cornstarch, white rice flour, tapioca flour, and potato starch--all refined carbohydrates, which...

The SDSU Collegian posted a great article on eating gluten free and why you should not follow the gluten free diet if you are not a celiac. Thanks for a great and informative article Collegian Lifestyle Editor, Katherine Clayton.

Simple blood test helps bring celiac disease out of the shadows Posted December 20, 2012, 11:22 am Patrick J. Skerrett, Executive Editor, Harvard Health What happens when the body rejects a protein found in many foods? Ask anyone with celiac disease. This increasingly common condition—it’s grown four-fold since the 1950s—causes a host of aggravating and potentially disabling symptoms such as gas, bloating, diarrhea, cramps, fatigue, weight loss, and more. But it’s also a trickster, causing subtle changes that may not be identified as stemming from celiac disease. Take the case of a 22-year-old woman described in today’s New England Journal...