August 14th, 2012 by John Libonati
Weight loss, fad, miracle cure…there is an enormous amount of misinformation concerning the gluten-free diet in the news, on the internet and even in the medical community.
One of the worst ideas being perpetuated is that following a gluten-free diet can somehow be bad for you.
Dr. Stefano Guandalini, Founder and Medical Director of Columbia University’s Celiac Disease Center, answers the important question – Could following a gluten-free diet lead to other diseases?
August 3rd, 2012 by Natalie Pronio
Dana Vollmer has Celiac Disease and a Gold Medal in the 100 Butterfly. Photo: EPA
Celebrities and athletes living gluten-free are casting a much-needed light on the lifestyle changes that accompany a gluten-free diet. With their openness about their symptoms, dietary changes and more, athletes and celebrities in the spotlight are proving that celiac disease and gluten sensitivity are more prevalent than is currently known, that these conditions affects all kinds of people, and that abiding by a gluten-free diet does not stop them from living the life they love.
Dana Vollmer, U.S. swimmer and 2012 Olympian recently brought home a gold medal and set a world record in (more…)
July 3rd, 2012 by Jennifer Harris
I just received an email from the Celiac Disease Research Center at Columbia University regarding a study showing a possible association between a blood pressure medication and villous atrophy. The blood pressure medication is called olmesartan and it is also known as Benicar, Benicar HCT, Azor, and Olmetec.
According to this article, the three-year study was conducted by the Mayo Clinic in Rochester, Minnesota and it included 22 patients who had symptoms of celiac disease, but antibody blood tests did not support that diagnosis. During this study patients improved with discontinuation of the drug, while a gluten-free diet had had no impact on their (more…)
June 18th, 2012 by John Libonati
There is no cure for celiac disease. But, there may soon be a new therapy to go along with a gluten-free diet.
A Phase II medical research study to test a potential therapy for people with celiac disease is underway and signing up participants at CeliacTrial.com.
Alessio Fasano, MD. Co-founder of Alba Therapeutics
The investigational drug, Larazotide Acetate, was developed by Alba Therapeutics. It passed Phase I trials and is now being studied to determine how effective it is in different doses and whether side effects develop. Alba Therapeutics was co-founded by celiac disease researcher, Dr. Alessio Fasano, director of the Celiac Disease Center at the University of Maryland.1
The therapy is based on Dr. Fasano’s discovery that tight junctions between cells in the intestine can be opened or closed and that gluten relaxes these junctions. It is this process that leads to gluten improperly crossing into the body, thereby eliciting an immune reaction that leads to inflammation and damage characteristic of celiac disease.
“The reality is that the paracellular space is a gate, not a wall or fence. And if material gets through that space – even if it is only 1 to 5% of what normally travels through the cell – it could be associated with disease.”
-Alessio Fasano, MD1
Dr. Fasano discovered the potentially therapeutic utility of down-regulating intestinal permeability of celiac disease.1 In other words, he discovered that (more…)
June 7th, 2012 by John Libonati
It is wonderful to see individual states supporting celiac disease awareness. This April, Alaska became the latest to pass a resolution recognizing May as Celiac Awareness Month. Governor Sean Parnell and Senator Cathy Giessel are applauded for their efforts to advance celiac disease awareness.
Gov. Parnell & Sen. Giessel with the Celiac Awareness Month Resolution
(Juneau) – A resolution to proclaim May 2012 as Celiac Disease Awareness Month, SCR 16, was signed by the governor, Sean Parnell, today.
Sen. Cathy Giessel, R-Anchorage, an advanced nurse practitioner, sponsored SCR 16 after being approached by a constituent of hers, Brandy Wendler, also a nurse practitioner, who was diagnosed 4 years ago. Together, they wanted to bring greater public awareness to a disease that is much more common than many realize, and often goes undiagnosed. Mrs. Wendler reported, “Statistics tell us that 1 in 133 people have Celiac Disease, which is three million Americans, yet 97% of them do not know it.” May is also (more…)
June 1st, 2012 by Kristen Beals
Chefs and Restaurateurs Flunk Gluten-Free Quiz at NRA Show
Ambler, Pa. (PRWEB) May 22, 2012
Chefs and restaurateurs lack a fundamental understanding of gluten-free protocols, and it’s a threat to those with gluten-related disorders, according to the National Foundation for Celiac Awareness (NFCA), the non-profit organization dedicated to raising awareness and improving the lives of those of celiac disease and non-celiac gluten sensitivity.
“When most people dine out, they expect a meal that’s safe to eat. Individuals with gluten-related disorders don’t have that luxury,” said Alice Bast, founder and president of NFCA.
Earlier this month, NFCA quizzed chefs and restaurateurs on the floor of the National Restaurant Association Show, an international gathering of professionals in the foodservice industry, and the results were alarming. Many of the chefs and restaurateurs said they have gluten-free options at their restaurants, yet less than four percent of them responded correctly to four questions regarding gluten (see “Survey Questions” below). (more…)
May 30th, 2012 by Lisa Jennings
Chevys' Guac My Way guacamole is part of its new gluten-free menu. Instead of chips, the dish is served with corn tortillas.
Chevys Fresh Mex this week became the latest restaurant chain to launch a gluten-free menu in its company-owned locations.
Chevys’ launch follows the debut earlier this month of Domino’s Pizza’s new gluten-free crust and Chuck E. Cheese’s test of new gluten-free products, including a pizza and a cupcake.
The new menus, which cater to those with gluten-related disorders, have also raised controversy over whether restaurants can accurately label a menu item “gluten free” if there is a risk of cross contamination.
May 22nd, 2012 by John Libonati
Is Food That Contains Gluten Really Gluten-Free?
Domino’s Pizza recently announced it would offer gluten-free pizza for gluten sensitive customers. Domino’s made it clear that the pizzas used a gluten-free crust, but are manufactured using the same equipment as the other gluten-containing foods and are not safe for people with celiac disease.
Domino’s worked with the National Foundation for Celiac Awareness (NFCA) and received the NFCA’s new, and now suspended, “Amber Designation.” This designation was to tell people that although the ingredients are gluten-free, the product cannot claim that cross contamination does not occur. The “Amber Designation” differed from the NFCA’s existing “Green Designation,” which tells the customer that the product is tested to less than 10 parts per million of gluten. “Amber” was basically a caution sign.
What Did Gluten-Free Watchdog Organizations Say?
May 14th, 2012 by Kristen Beals
(Editor’s Note: A follow up on Domino’s Pizza Offers Gluten-Free Pizza…Sort Of)
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 10th, 2012 by Jennifer Harris
Photo credit: Celiac Disease Awareness Month
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…)
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