Celiac disease

Three weeks until free Celiac screening October 10 at the U. of Chicago

There are 3 weeks until the free Celiac testing event at the University of Chicago, Saturday, October 10. For complete details please read here. Please call to set up an appointment as the event is expected to fill up fast.. For more info: Call The University of Chicago Celiac Disease Center at 773.702.7593. ——————– Author Information: Anne Steib, Chicago, IL ...

Read More »

Tips for a Gluten-Free Valentine

I can’t say that I’m lucky enough to have a Valentine this year (unless you count my two girlfriends that are going to binge eat chocolate with me), but I think the below tips are useful for anyone that is looking to treat their gluten-free Valentine to a special day.

Read More »

Tips for Cooking On Your Own (A College Girl’s Perspective)

Today I am going to share with you some tips for cooking for yourself, that I have turned into habits. These tips are helpful for anyone, but are particularly useful for those gluten-free college/ graduate students that are just starting to cook for themselves. Hope this helps. Take advantage of your smart phone: I love to use my iPhone notes to make weekly ...

Read More »

Tips for Overcoming Social Anxiety

1. Validate your emotional experience. Don’t tell youself that you shouldn’t feel the way you do or that how you feel is stupid.  Talking negatively to yourself will only increase your anxiety because negative self talk is not effective in changing emotions.  Say to yourself, “It’s okay that I’m nervous.  It makes sense.  Despite that, I can do this!” Approaching, not avoiding ...

Read More »

To go gluten free or not?

I’ve said this before and I’ll say it again, digestive problems can be really detrimental to your well-being. Whatever your symptoms might be, digestive health is vital to the body’s overall well-being. Make it your new year goal to figure out the cause of your discomfort and to find a solution that works for you.

Read More »

Toxic Trio Identified as the Basis of Celiac Disease

ScienceDaily (July 22, 2010) — Walter and Eliza Hall Institute scientists have identified the three protein fragments that make gluten — the main protein in wheat, rye and barley — toxic to people with coeliac disease. Their discovery opens the way for a new generation of diagnostics, treatments, prevention strategies and food tests for the millions of people worldwide with coeliac ...

Read More »