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Jan.30, 2013

Polyneuropathy Patients With Celiac Disease Are Not Copper Deficient, New Research Shows

Posted by , under Related Diseases

The cause of neurological conditions in individuals with Celiac Disease remains unknown. Although previous studies cited copper deficiency as a possible culprit, doctors from the Department of Neurology at St. Luke’s-Roosevelt Hospital at Columbia University have recently ruled it out.

After identifying 18 individuals with both Celiac Disease and peripheral neuropathy, the group of specialists at Columbia reviewed their medical history and assessed their serum copper levels.

Of the 18 patients, 16 had normal copper levels and 2 had mild hypercupremia, but none had a full copper deficiency.

Copper plays a key role in the  development and maintenance of the nervous system. Possible symptoms of a copper deficiency include anemia or a low white blood cell count. Doctors wanted to study the link to Celiac Disease after they observed no improvement in celiac neuropathy following vitamin therapy.

“Just as it is important to know what factors might be relevant to the etiology of neuropathy in CD, we believe it is also important to establish which are not,” doctors who worked on the study reported in the Journal of Clinical Neuromuscular Disease.

To learn more:, Copper Levels in Patients With Celiac Neuropathy.pdf

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Jan.29, 2013

Make the Switch to a Gluten-Free Diet

Posted by , under In the News

So you’ve made the decision to go gluten-free to improve your health because you were diagnosed by your doctor with celiac disease or a sensitivity to gluten. This means you now have to exclude wheat, rye and barley – as well as any derivatives of those grains -  from your diet and figure out the myriad of foods you may have never known contained gluten.

You also need to worry about cross contamination as for some people even the smallest crumb from a stray crouton on your starter salad can set off an intestinal nightmare.  Become an expert label reader at the super market so you don’t accidentally buy something that was processed at a plant that also processes gluten to avoid potential illness.

But don’t worry!  Going gluten-free can be amazing for your health and isn’t as complicated as it sounds.

Read more about making the cheapest adjustment now at:

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Jan.25, 2013

Are You Ready for Some Football?

Posted by , under In the News

Sports fans unite!  The super bowl is fast approaching and that means figuring out the best gluten-free bites to please your rowdy friends and family.

This year try something special like baked sweet potato fries or fontina cheese fondue with gluten-free crackers.  Even the most discerning of sports fans won’t help but love cornmeal crusted  calamari or gluten-free cornbread dipped in home made chili.

Who are you rooting for in the game?  Read more:

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Jan.24, 2013

Babies Born During Summer Months Face Increased Risk For Developing Celiac Disease, Experts Say.

Posted by , under Related Diseases

Expecting  parents often cite genetics and diet when it comes to their baby’s risk for Celiac Disease. But experts in Sweden say something else may be a determining factor.

Out of a recent study of over 350,000 Swedish babies, those born in the summer season faced a small increased risk of later developing CD.

The increased risk was minor (less than 2 percent), but doctors found that children born in the summer months are likely to be introduced to gluten during the winter season, when viral infections are more frequent.

Another concern is the low level of vitamin D that pregnant women were exposed to during their baby’s main fetal development during the winter. Summer babies also lack exposure to sunlight during the time of gluten introduction in the winter.

Because the increased risk for CD is so small, doctors say there is no reason for parents expecting this summer to be concerned. But it’s important to keep factors like viral infections and exposure to sunlight in mind, no matter what season you’re expecting.

Read more about the study now at:

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Jan.23, 2013

Are Food Allergies a Disability?

Posted by , under In the News

Schools, restaurant, businesses, and other official institutions may be at risk for violating the American Disabilities Act if they don’t accommodate people with food allergies, sensitivities and intolerances. And a recent ruling by the Justice Department is forcing these institutions to take a close look at how they provide food.

While most people with food allergies wouldn’t necessarily say they have a disability, they do agree that at institutions such as universities where a meal plan is required for students, then the appropriate meals should be served to those who are at high risk for becoming sick due to allergies.

What do you think? Read more about the topic and post your comments below:

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Jan.22, 2013

Study Looks at Rise in Celiac Disease Diagnosis Rates in Young Children

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A new study from Sweden looks at the rise in Celiac Disease diagnosis rates in children under 2 years of age.  The researchers looked at 475 children and found that kids who experienced three or more parental reported infections, regardless of the type of infection during their first 6 months, were much more likely to then be diagnosed with Celiac Disease later in life.

The study – which was published in the journal BMC Pediatrics –  also showed that children were affected at a higher rate if their parents introduced large amounts of gluten into their diet soon after they ended breast feeding.

Read more about the study now at:

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Jan.18, 2013

Gluten-Free Bread: Make it at Home

Posted by , under In the News

Does baking gluten-free bread seem like a daunting adventure? Well, the good news is that it isn’t really that difficult and with just a little help, you can make gluten-free bread at home that tastes great!  It’s important to note that if this is your first venture into the world of gluten-free baking, you may notice subtle  differences in texture and ingredients, but the process is not difficult and can be extremely fun.

However there are a few things to know in order to make your perfect gluten-free bread: The first is that you don’t have to knead.  Kneading the gluten is the reason for kneading at all so you can forget that step. Also, it’s often easiest with gluten-free flours to userapid rise yeast. Most gluten-free breads rise within 50 minutes, so no need for multiple punch downs of dough.

Read more about the right steps to making delicious gluten-free bread here:

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Jan.17, 2013

New App Leads Consumers to Gluten-Free Dining Destinations

Posted by , under In the News

TravelSite has launched a new gluten-free dining app for both iPhone and Android.  Users can now access the site’s thousands of gluten-free dining reviews on the go and find a tasty gluten-free meal wherever they may be.

The app will allow users to save “must try” restaurants in areas they visit and will send an alert when they are in close proximity to the establishment.

Check out the new app and read more here:

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Jan.16, 2013

Colleges & Universities Advance Gluten-Free Initiatives

Posted by , under Gluten-Free Diet, In the News

Universities are now taking extra steps to ensure that students have appropriate access to gluten-free food.  Some schools are creating whole dining hall sections open to all students and labeling those items as gluten-free so students can choose whether they want to partake.

At other schools, the process is a little bit lengthier and students with food allergies have access to a special refrigerator that they are given a key to or students work with a school nutritionist to determine which dining hall foods are safe and possibly pre-order special meals.

Whether a student has Celiac Disease or has been advised to go on a gluten-free diet to alleviate other health concerns, it’s wonderful that schools are taking the diagnosis seriously and providing fair access to food that helps keep students active, healthy and ready to learn.

Read more:

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Jan.15, 2013

Can Gluten Affect Your Eyesight?

Posted by , under Celiac Disease Information, Gluten-Free Diet, In the News, Related Diseases

New research signals that undiagnosed Celiac Disease and gluten intolerance may play a role in the development of glaucoma, a slowly progressing eye disease that damages the eyes optic nerve and can cause blindness sometimes due to hypoperfusion or inadequate circulation.

Gluten is known to cause hypoperfusion in the brain, which could concurrently affect eye vessels and contribute to eye disease.  Food sensitivities in general can also affect eye health.

Read more about the relationship between gluten and glaucoma here:

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