In Focus: Gluten-Free

Investigate carefully before going gluten free

Author: 
Judi Adams
06/14/2012

Wheat has long been a major contributor of nutrients to the American diet through consumption of bread, rolls, cereal and pasta.

Grains contribute more than 70 percent of the folic acid/folate; 50 percent of the iron and 39 to 60 percent of the three major B vitamins, and many other nutrients.Read more

Research Update: Consensus on Celiac Disease and Gluten Related Terms

Author: 
The Gluten Free RD
03/06/2012

Rachael Begun, The Gluten-Free RD, highlights consensus within the scientific community on definitions related to celiac disease.  Click here to link to the information.

Avoiding Gluten Is Getting Easier, But For Many People Doing So May Not Be Smart

Author: 
The Washington Post
11/07/2011

Washington Post columnist Carolyn Butler examines gluten-free facts versus the latest health-fad hype. Butler interviews Gary Kaplan of the Kaplan Center for Integrative Medicine in McLean, VA who sees a growing number of people having problems digesting gluten.  This number includes children with wheat allergies to an estimated 1% of Americans who have celiac disease.  New research has also identified some with less serious gluten sensitivities who don’t test positive for a wheat allergy and who don’t meet the full criteria for having celiac disease.Read more

Avoiding Gluten Is Getting Easier, But For Many People Doing So May Not Be Smart

11/07/2011
The Washington Post

Washington Post columnist Carolyn Butler examines gluten-free facts versus the latest health-fad hype. Butler interviews Gary Kaplan of the Kaplan Center for Integrative Medicine in McLean, VA who sees a growing number of people having problems digesting gluten.  This number includes children with wheat allergies to an estimated 1% of Americans who have celiac disease.  New research has also identified some with less serious gluten sensitivities who don’t test positive for a wheat allergy and who don’t meet the full criteria for having celiac disease.Read more

In the Kitchen

Gluten-free bread keeps best in the refrigerator or freezer.  Put individual slices in a ziplock bag and reheat in the microwave for 15-20 seconds.

Tips for Dining Out

Always carry emergency food such as dried fruit and nuts.

Is There Evidence to Support the Claim that a Gluten-Free Diet Should Be Used for Weight Loss?

11/01/2011
Journal of the American Dietetic Association

It seems to be the latest rage, with many celebrities promoting the gluten-free lifestyle, a multitude of books being published, and countless numbers of articles appearing in the press about the supposed benefits of a gluten-free diet. Searching the Internet for information on “gluten-free diet and weight loss” returns over five million hits.Read more

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