The Celiac Sprue Research Foundation is back on its feet and is kicking it off with what they are calling a “comeback conference” on Saturday, May 22, 2010, from 8:30am-4:30pm at Stanford University in Palo Alto, California.
The main purpose is to educate participants about recent developments in Celiac research, provide a networking opportunity for Celiacs to meet one another, and to enjoy gluten-free snacks and lunch. (more…)
May is Celiac Disease Awareness month. One in 100 people have Celiac Disease and only 3 percent are diagnosed in the United States. Part of the reason for the low rate of diagnosis is the range of symptoms of the disease.
A new video on Youtube does an excellent job of showcasing the many symptoms of Celiac Disease.
For more information about Celiac Disease visit the following websites: (more…)
The University of Chicago Celiac Disease Center celebrates its 10th Anniversary with its annual Spring Flours Benefit at the Swissôtel-Chicago at 7pm on May 14, 2010.More than 30 restaurants will showcase gourmet gluten-free tastings to what expects to be a sell-out crowd. The evening will also include a tribute to its founder, Stefano Guandalini, MD, as well as robust Live and Silent Auctions.
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…)
Magnesium is the fourth most abundant mineral in the body, providing an indication of just how important this nutrient is for the body.
Magnesium keeps us moving, thinking and behaving normally. Magnesium is a cofactor for more than 300 enzymes involved in the metabolism of food components and many products such as protein synthesis. It balances calcium in the body to maintain normal muscle and nerve function and works in concert with calcium to keep bones strong. It keeps heart rhythm steady and supports a healthy immune system. Magnesium is required for parathyroid hormone secretion, helps regulate blood sugar levels and promotes normal blood pressure.1
Studies show that magnesium deficiency is common in those with celiac disease.(more…)
Teri Whisenhunt, the owner of Mixes From The Heartland and a celiac herself, says her goal is to provide people high quality, affordable gluten-free foods. With the Gluten Free Buying Club, Mixes From The Heartland is doing just that – providing members with the largest selection of approved (under 5 parts per million of gluten) quality mixes and ingredients at affordable prices. And their shipping prices are among the best in the industry – just $10 for orders under $100 and free on orders over $100. (more…)
With less than a week to go, don’t miss the Chicago-area gluten-free event of the year. The event is going to take place this coming weekend, April 17-18 at the Wyndham Hotel in Lisle. Tickets to Saturday’s classes are already sold out, but there are still a few tickets left for Sunday’s classes.
Everyone is welcome to attend the vendor fair each day, tickets for the vendor fair are available at the door.
In a previous article, I discussed the role that wheat plays as an industrial adhesive (e.g. paints, paper mache’, and book binding-glue) in order to illustrate the point that it may not be such a good thing for us to eat. The problem is implicit in the word gluten, which literally means “glue” in Latin and in words like pastry and pasta, which derives from wheatpaste, the original concoction of wheat flour and water which made such good plaster in ancient times. What gives gluten its adhesive and difficult-to-digest qualities are the high levels of disulfide bonds it contains. These same sulfur-to-sulfur bonds are found in hair and vulcanized rubber products, which we all know are difficult to decompose and are responsible for the sulfurous odor they give off when burned.
There will be 676 million metric tons of wheat produced this year alone, making it the primary cereal of temperate regions and third most prolific cereal grass on the planet. (more…)
Celiac disease awareness is growing, but misinformation still abounds. Here are 15 celiac disease facts every doctor, patient and member of the public should know.
1. 1 in 700 - The average prevalence of celiac disease in the United States 1950. (Mayo)2. 1 in 100 – The average worldwide prevalence of celiac disease across all races today. (NIH) The average prevalence of celiac disease in the United States today. (Mayo)
3. $8,500 - The average annual estimated healthcare cost of each person with untreated celiac disease in the United States. (Cigna/Columbia Celiac Disease Center study) (more…)
Have you ever wondered how reliable the news you see on the television really is?
Now I know first hand that the media does not always get it right and can even leave out the most important news of all.
Let me tell you how …
For the last five years, I have worked to educate people about celiac disease and gluten sensitivity. I developed a website called Glutenfreeworks.com, which has helped tens of thousands get well and stay healthy living the gluten-free lifestyle.
I also edited and published the groundbreaking work, Recognizing Celiac Disease. This medical reference, authored by Cleo Libonati, RN, BSN has set the standard for identifying symptoms and their causes.
People use Glutenfreeworks.com every day to find new gluten-free recipes, how to get diagnosed for celiac disease, which restaurants serve gluten free food in their area and where to find information on local support groups. Our symptom guide, first published in Recognizing Celiac Disease, contains over 300 signs, symptoms, associated disorders and complications. From nutritional information to in-depth reviews of gluten disorders and the gluten-free diet, Glutenfreeworks.com provides medically accurate information to help patients and health professionals alike.
Last week I was given the opportunity to talk to ABC News in Philadelphia about gluten sensitivity, the gluten-free diet and how people’s lives are being affected by gluten.