Shining Light on Vitamin D, Celiac Disease and Bone Health
Readers, “fortify” yourselves. I’m about to tell you something about your health…
Make No Bones Without It — Calcium is Critical on a Gluten-Free Diet
Step on a scale. Go ahead, I won’t peek. Would you be…
Fatigue and Anemia…Is it Celiac Disease?
In honor of Nutrition Month, I’d like to discuss the 23 feet…
The Gluten-Free Diet: Don’t Forget About NUTRITION!
Whether you’ve just started or have been on a gluten-free diet for…
Watch for Gluten in Candy and Keep Your Valentine’s Day Sweet
From chocolate-drizzled strawberries to colorful conversation hearts, we all want to share…
What is Malt & is it Gluten Free?
This is the second in an ongoing series of posts examining the…
Is Vinegar Gluten-Free?
If you have celiac disease or gluten sensitivity and had the great…
Gluten-Free Holiday Baking Tips
The holidays are upon us and ‘tis the season for spreading good…
Eating Out Safely on a Gluten-Free Diet
Almost every person with celiac disease or gluten sensitivity has one or…
Gluten Makes a Bad Housemate…
How to Avoid Cross-Contact in Your Kitchen
You know how hard it was to give up gluten-laden items like…
Gluten Free: The Definitive Resource Guide
In an easy-to-read format, Shelley’s book is jam-packed with practical information about the gluten-free diet. Whether you are a consumer, health professional, chef, food manufacturer or anyone else who needs accurate information about this complex diet…
What is Gluten?
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.
What Items Contain Gluten?
All types of wheat including spelt, kamut, einkorn, emmer, farro and durum,…
Do Oats Contain Gluten?
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-containing grains during seeding, growing, harvest, storage, transportation and milling.
What Can I Eat on a Gluten-Free Diet?
A wide variety of naturally gluten-free foods such as fruits, vegetables, nuts, seeds, legumes (dried beans, lentils, peas, soybeans), eggs, plain meat, poultry, fish, seafood, yogurt and cheese can be included in a gluten-free diet.
Consultation with a Registered Dietitian
Due to the complexities of the gluten-free diet, consultation with an expert registered dietitian (RD) is highly recommended. After completing a thorough nutritional assessment, s/he will address any nutritional concerns and will work with the individual to learn how to successfully adapt to the gluten-free lifestyle.
Gluten-Free Links
This section includes web links for North American celiac organizations; gluten-free labeling regulations in the U.S. and Canada; articles written by Shelley Case in Allergic Living Magazine and other publications; as well as and additional helpful resources about celiac disease, gluten sensitivity and the gluten-free diet.
Gluten-Free News
Read the latest news about celiac disease, gluten sensitivity and the gluten-free diet. Learn about upcoming conferences, meetings, webinars and other events including Shelley’s presentations, interviews and travels.