A group of gluten-free activists gathered in protest over the FDA dragging its feet on food label guidelines. They assembled a 15 foot high gluten-free cake (the biggest ever made) in order to demonstrate how much people’s lives with celiac disease are spent around avoiding gluten.
Dr. Peter H.R. Green, director of the Columbia University Celiac Disease Center in New York, one of the summit sponsors said, “for these patients gluten-free eating can make the difference between good and ill health: A single smidgen of gluten can set them back.”
Read all about the summit (and the cake!) here: http://abcnews.go.com/Health/Diet/gluten-free-protest/story?id=13522557
This is a great article from Trib Local that gives a couple of great recipes for gluten-free pancakes! We sure love pancakes, and these specialty caramelized apple and pear pancakes are sure to delight any palate.
The article also gives information on the Chicago gluten-free and allergen expo where Whole Food Chef Lee Tobin will teach a special class in making gluten-free pancakes.
What a great way to kick of Celiac Awareness Month! Glutenfreeda Foods has donated $30,000 worth of gluten-free rrozen food to the Omaha, Nebraska Food Banks.
“It’s serendipity” says Yvonne Gifford, Glutenfreeda Foods CEO. “We have this delicious food and wanted to do something to make a difference. We’re just delighted that we could donate it now – to garner attention for hunger here at home, and celiac disease everywhere.”
Thanks to this generous donation people will not go hungry, and awareness of Celiac Disease is being spread.
Read the whole article here!: http://www.prweb.com/releases/Glutenfreeda-Donation/Gluten-Free-Food/prweb5258694.htm
Check out this new article from Reuters on how people with Type 1 diabetes also have higher-than-average rates of other autoimmune disorders, including autoimmune thyroid disease, celiac disease, and Addison’s disease.
Doctors measured blood levels of certain “autoantibodies” that serve as markers of the conditions. Autoantibodies are immune system proteins directed against the body’s own cells. Of the 491 children in the study, 1 in 8 had antibodies related to celiac disease, and a quarter of those kids had the disease.
The American Diabetes Association recommends that children with type 1 diabetes be tested for thyroid disease and celiac disease at the time of their diabetes diagnosis. (After that, thyroid screening should be done yearly, and celiac testing if there are potential symptoms.)
Read all about the association between diabetes and celiac here: http://www.reuters.com/article/2011/04/21/us-kids-diabetes-idUSTRE73K80620110421
Exciting news out of Canada! The Ottowa Chapter of the Canadian Celiac Association will be one of the first major groups to host a conference in the brand new convention center.
The conference will host a large roster of expert speakers on Celiac disease and delegates will hear the latest on the research, possible future treatment options, and more on how to cope with the disease.
Read more about the event and some personal and fascinating stories of people who have been living with celiac for more than 30 years at: http://www.ottawacitizen.com/business/convention+centre+hosts+National+Celiac+Conference/4605683/story.html
Although we’d all like to think that gluten-free food manufactures are completely genuine, check out this ongoing case from North Carolina where a local man made more than two dozen people sick after selling them improperly labeled “gluten-free” bread.
Check out this great article from the Raleigh News & Observer about Paul Seelig and his fraudulent products that he claimed were gluten-free and made in a dedicated gluten-free facility. Prosecutors say that Seelig’s bread tested positive for gluten and caused illness among customers who suffer from celiac disease and gluten intolerance. Seelig is the owner of Great Specialty Products.
To read more about the case, please visit: http://no.vrvm.com/observer/pm_1423/contentdetail.htm?contentguid=NNjVl7s6
Check out this new study from the Journal of Gastroenterology and Hepatology about the prevalence of Celiac Disease in Northern India.
The researchers found that the prevalence of celiac disease amongst this population was 1 in 96 and say that in light of their findings that Celiac disease is more common than is recognized in India.
To read the full study, please visit: http://onlinelibrary.wiley.com/doi/10.1111/j.1440-1746.2010.06606.x/abstract
Check out the March 2011 issue of Pharmacy Business News! This great publication features an article about Celiac Disease and includes great information about the Biocard Celiac Home Test Kit!
Check it out now by download the PDFs below!
Doctors have long been working to find different causes of infertility to help their reproductively challenged patients. There are many different reasons for infertility and patients often go to extremes to fulfill their desire to have a child.
Now, doctors are finding more and more evidence linking celiac disease to some women who are unable to conceive. One sign of this condition is an inability to gain weight even when constantly eating. Even if there are no other signs or symptoms of celiac, a woman could be the victim of malnutrition and not know it, leading her to difficulties getting pregnant.
To read more about celiac disease and infertility in women, check out this great article from Clinical Advisor at:
The gluten-free market has been skyrocketing. It has experienced such growth that the race to discover the best ingredients that maintain acceptable texture, taste and mouthfeel in gluten-free products is still going strong.
So, why does it keep growing? Some suggest that it could be due to more testing and diagnosis of food allergies, especially in children. The prevalence of reported food allergy in the United States increased 18% among children under age 18 from 1997 to 2007, according to the U.S. Department of Health and Human Services. In 2007, about 3 million children under the age of 18 were reported to have a food or digestive allergy. And, new labeling requirements by the FDA in both the US and Canada have led to a stricter practice of people knowing exactly what they are putting in their bodies and what is safe for them to eat.
According to the Department of Health and Human Services, eight types of food account for more than 90% of allergic reactions. The eight types are milk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat. To create products free of allergens, manufacturers are always looking for alternative ingredients.
To read more about new innovations in gluten-free, head to: http://www.foodbusinessnews.net/News/News%20Home/Features/2011/3/Gluten%20free%20category%20steams%20ahead.aspx