5/8/2012 9:29 PM ET (RTTNews) - Domino’s new gluten-free pizza should not be eaten by people with Celiac disease, the company said in a statement. Apparently, the first gluten-free pizza being offered by national pizza chain is designed for people with gluten sensitivity, as opposed to those with full-blown Celiac disease.
Despite the fact that the crust are gluten free, Domino’s can’t guarantee that no gluten will come into contact with the pizza, which could be dangerous for those with the gluten allergy. (more…)
May is National Celiac Disease Awareness Month, so it seems appropriate to share some medical facts about this autoimmune disease that just might shock you.
These facts come from Dr. Tom O’Bryan who is is a nationally recognized speaker and workshop leader specializing in gluten sensitivity and celiac disease. Dr. O’Bryan’s specialty is in teaching the many manifestations of gluten sensitivity and celiac disease as they occur inside and outside of the (more…)
Finding out you have Celiac Disease is a big transition. Often it’s a good one that leads to feeling great, yet initially it’s a lot of information to take in at once to understand what you need to do for your health. Much of it is because we’re been eating one way for 15, 30, 50 or more years and it can be overwhelming to to instantly unlearn everything we’ve done and change overnight. Wouldn’t life be easier if you could take a doctor or dietitian home as a portable reminder of the basics? And so the Celiac Disease Video Project was born.
See below for videos of Dr. John Snyder, Chief of the Department of Gastroenterology at CNMC in DC, Dr. Gary Kaplan, Medical Director of Kaplan Center for Integrative Medicine and Cheryl Harris, MPH, RD Registered Dietitian and Nutritionist discussing testing, diagnosis and follow-up, eating a gluten-free diet and a short segment on when it’s not Celiac. Though there are an increasing number of videos out there on people’s stories of diagnosis and ways to make a gluten-free pie, this is the first of its kind to do a run-down of the medical and diet basics by healthcare professionals. The Celiac Sprue Association has been kind enough to support the project. (more…)
Doctors are missing over 95% of people with celiac disease – over 3 million in the United States. That’s more people than autism or Type 1 Diabetes, yet celiac disease receives a fraction of the funding of these diseases. Lives are being destroyed every day, when a simple change in diet could cure them. Let’s get the word out…
The following questions and answers were developed by the Beth Israel Deaconess Medical Center at Harvard Medical School:
Q. What is it like for a person you see who is newly diagnosed with Celiac Disease? A. The gluten-free diet requires more preparation, taking food with you when you travel, making sure that you are safe in dining-out situations or when you are visiting with family or friends. So for some, it is very simple and straight forward and they are already experimenting with new grains like amaranth, buckwheat, millet, sorghum, and teff. But some people are (more…)
Over 300 symptoms have been linked to celiac disease and gluten sensitivity. How is this possible? Why do symptoms vary so much from person to person? Cheryl Harris, RD, MPH explains. The end of the video touches on why health professionals miss celiac disease so often…they were taught to look for emaciated children, when in fact anyone at any age and body mass index can be afflicted.
In 2007, Gluten Free Works published “Recognizing Celiac Disease,” the first work to present over 300 signs, symptoms, associated disorders and complications gathered from documented medical research from around the world. The book proved that researchers were finding hundreds of health problems associated with celiac disease and gluten. This list is now being used by celiac disease centers, national celiac organizations and health organizations to help identify at risk patients and determine whether patient symptoms are consistent with celiac disease.
But how can one disorder cause so many problems? Here’s a look at one way…nutritional deficiencies. (more…)
Wheat presents a special case insofar as wild and selective breeding has produced variations which include up to 6 sets of chromosomes (3 genomes worth!) capable of generating a massive number of proteins each with a distinct potentiality for antigenicity. Common bread wheat (Triticum aestivum), for instance, has over 23,788 proteins cataloged thus far. In fact, the genome for common bread wheat is actually 6.5 times larger than that of the human genome!
With up to a 50% increase in gluten content of some varieties of wheat, it is amazing that we continue to consider “glue-eating” a normal behavior, whereas wheat-avoidance is left to the “celiac” who is still perceived by the majority of health care practitioners as mounting a “freak” reaction to the consumption of something intrinsically wholesome. (more…)
The globe-spanning presence of wheat and its exalted status among secular and sacred institutions alike differentiates this food from all others presently enjoyed by humans. Yet the unparalleled rise of wheat as the very catalyst for the emergence of ancient civilization has not occurred without a great price. While wheat was the engine of civilization’s expansion and was glorified as a “necessary food,” both in the physical (staff of life) and spiritual sense (the body of Christ), those suffering from celiac disease are living testimony to the lesser known dark side of wheat. A study of celiac disease may help unlock the mystery of why modern man, who dines daily at the table of wheat, is the sickest animal yet to have arisen on this strange planet of ours.
THE CELIAC ICEBERG
Celiac disease (CD) was once considered an extremely rare affliction, limited to individuals of European origin. Today, however, a growing number of studies indicate that celiac disease is found throughout the US at a rate of up to 1 in every 133 persons, which is several orders of magnitude higher than previously estimated. (more…)
Dr. Kenneth Fine will give a lecture on Sunday, April 18th from 3:00pm – 5:00pm at Children’s Healthcare of Atlanta (at Scottish Rite) in the Main Auditorium. Dr. Fine will be addressing the members of the Atlanta Metro Celiacs, the local adult support group for people on the gluten-free diet.
The topic for Dr. Fine’s lecture is: “The Historic and Current Clash of Man vs. Gluten: Understanding the Gluten Sensitivity Epidemic”. Dr. Fine will describe some of the history and anthropology of how gluten-containing grains became our primary foodstuffs and why it has resulted in so much disease and immune reaction today. (more…)
The following questions and answers were developed by the Beth Israel Deaconess Medical Center at Harvard Medical School:
