Tag Archives: Celiac disease

 Identifying celiac disease may seem simple enough. After all, there are tests your doctor can perform to determine if your body is reacting to gluten, the grain protein that those with celiac disease cannot tolerate. However, it is becoming more and more accepted that celiac disease may not always present as classic gut symptoms. Instead, celiac disease can cause and contribute to other diseases, deficiencies, ailments, and conditions. Because of this, some people with celiac disease may be diagnosed with diseases that could have been prevented or can be eliminated by a simple gluten-free diet. In other words, celiac is often considered the “root cause” of other conditions, even though it is seldom tested for in chronically-ill people. Read More »

Saturday, May 14th was an evening of fabulous food and fundraising for the University of Chicago’s Celiac Disease Center at the 10th Annual Spring Flours Benefit which was held at the Swissôtel in downtown Chicago. The center is completely funded by donations and this event it vital in keeping the center at the forefront of celiac research, education and advocacy.

The event began with a presentation of the celiac Iceberg Award to the founder of the Center, Stefano Guandalini, MD., with the help of Amy Lukas, one of the very first celiac patients in the clinic. This was followed by silent and live auction events and unlimited dinning possibilities. Read More »

The Chester County Gluten Intolerance Group’s quarterly meeting will be this Monday, May 17, in the Potter Room at Paoli Hospital.

Paoli Hospital
255 W. Lancaster Ave.
Paoli, PA 19301
Directions: http://www.mainlinehealth.org/paoli

Vendors start at 6:30, speaker at 7:15.

The featured speaker will be Nancy Dickens, registered dietician. Nancy Dickens is
recommended by the National Foundation for Celiac Awareness. Read More »

General Mills will be debuting gluten-free Bisquick and 3 flavors of gluten-free Hamburger Helper at this year’s Celiac Disease Foundation Annual Education Conference & Food Faire, which will be held in Los Angeles, Saturday, May 15th.

Once again General Mills steps up and provides the gluten-free community with a mainstream product that is gluten-free and readily available. Read More »

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. Read 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: Read 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.

Read More »

Editor’s Note:
Click here to see Part 1.
Click here to see Part 2.

WHEAT: AN EXCEPTIONALLY UNWHOLESOME GRAIN.

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. Read 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. Read More »

is making mealtimes healthy, easy and normal for gluten-free families across the country. Now people can save when shopping by joining their new .

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. Read More »