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

Celiac disease is a hereditary autoimmune intestinal disorder that affects both children and adults. When an individual with this disorder consumes gluten (proteins found in the grains wheat, barley and rye), an immune reaction is triggered in the small intestine. Tiny finger-like projections or villi in the 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

All types of wheat including spelt, kamut, einkorn, emmer, farro and durum, as well as barley, rye and triticale contain gluten. In addition to baked products, cereals and pastas made from these grains, here are some examples of gluten-containing items that must be avoided. Items to Avoid Bulgur Couscous Fr Read Article

Historically, oats were restricted from the gluten-free diet because it was thought that their avenin prolamin caused intestinal damage similar to that caused by the proteins in wheat, rye and barley. However, the main reason for reactions to oats is that they frequently are contaminated with gluten-containin Read Article