It seems like everyone these days has heard of gluten, along with The Top 5 Reasons Gluten Will Make You Dumber, The #1 Reason Why Your Dog Should Go Gluten Free, and Give Up Gluten – Live to 150. I’m joking of course…but in the clamor of misinformation about gluten, it’s easy to lose sight of the Read Article

Readers, “fortify” yourselves. I’m about to tell you something about your health you may not know…and it requires your action! If you read last week’s post on calcium, bone health & the gluten-free diet, you’ll recall that people with celiac disease need to take special care to monitor their i Read Article

Step on a scale. Go ahead, I won’t peek. Would you be surprised if I now told you that 1-2 percent of your body weight is from calcium? Calcium is the most abundant mineral in your body. It is found in the skeleton, teeth, blood, muscles and fluid between cells. While 99% of calcium is in your skeleton, thi Read Article

In honor of Nutrition Month, I’d like to discuss the 23 feet of narrow tubing you carry with you everywhere you go. No, not your earbuds and computer cables. Your small intestine! Segmented into three regions (duodenum, jejunum and ileum), your small intestine is the largest site of nutrient absorption in y Read Article

Whether you’ve just started or have been on a gluten-free diet for a while, you know it’s essential to read labels every time you shop. But understanding which foods/ingredients are off-limits and those that are safe can be challenging, especially if you don’t have a PhD in food science! In the quest fo Read Article

From chocolate-drizzled strawberries to colorful conversation hearts, we all want to share something sweet with our Valentines. Whether you’re giving or receiving treats, take a minute to learn more about unexpected gluten in chocolate and candy. Remember that taking care of your love’s health is Read Article

This is the second in an ongoing series of posts examining the gluten content of various ingredients. Stay tuned for more installments of our “Ingredient Academy.” Some product ingredients wear a cloak of invisibility, sneaking gluten into a range of unexpected foods. One of these covert agents is Read Article

You know how hard it was to give up gluten-laden items like bread, those buttery-divine croissants, pizza and pasta. You’ve managed to purge gluten from your diet and embark on the road to recovery. What an accomplishment! Let’s call it: Phase 1. If there were no more gluten in the world, our work would b Read Article

The phenomenon of gluten sensitivity in the absence of celiac disease is not new; it was first described in medical literature in the late 1970s. Since then, clinicians have continued to encounter patients who report adverse reactions to gluten, despite testing negative for celiac disease. This has led to fur Read Article

To a baker, “gluten” is the substance in flour that, when combined with a liquid, is responsible for creating the sticky, elastic texture of raw dough. But what exactly is gluten? In simple terms, gluten is the general name for specific protein fractions (prolamins and glutelins) in wheat, barley and rye. Read Article