Find the latest articles on food allergies and sensitivities to help you have a meaningful conversation with your doctor. Topics ranging from Gluten & Schizophrenia, Problems with Pollen, and much more.

What is Celiac Disease?

Celiac disease is a genetic autoimmune disorder that occurs when the body reacts abnormally to gluten, a protein found in wheat, rye and barley. When people with celiac disease eat foods that contain gluten, an immune-mediated toxic reaction causes damage to their small intestine, as well as other systems in the body. Celiac disease affects about 1 in 133 people, an estimated 3 million Americans. Approximately 85 percent of these are thought to be undiagnosed. For more information on Celiac Disease, please read What is Celiac Disease?

Non-Celiac-Gluten-Sensitivity

For years, many people reported having celiac-like symptoms—abdominal pain, fatigue, foggy mind, joint pain, tingling of the extremities, even depression— but they repeatedly tested negative for celiac disease and responded positively to the gluten-free diet. Now...more

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Fortify & Enrich

Many conventional processed foods are fortified. Gluten-free processed foods are not. Does it matter?

After I switched my family to a gluten-free diet, I noticed that the processed foods we had given up were fortified and enriched, while our gluten-free equivalents were not. Despite their healthier diets, my children were not getting these micro-doses of extra vitamins and minerals throughout the day that kids on typical diets get. Given my children’s problems with malabsorption, they were missing out on nutrients they very much needed. Fortified and enriched products help those eating processed foods get important vitamins and minerals. For people on gluten-free or dairy-free diets, the lack of fortification or enrichment in equivalent products can be an issue.

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