Eve Becker


Gluten-Free Labeling in Argentina

In Argentina, gluten-free is referred to in a few different ways. Packaged foods will bear the label “sin T.A.C.C.,” which stands for “sin trigo, avena, centeno y cebada,” or “without wheat, oats, rye and barley.” The logo, a bold crossed-out wheat image with the words “sin T.A.C.C.,” is prominent on a lot of packaged foods from dulce de leche (delectable caramel sauce) to sugar packets.

Heading on a Gluten-Free Hiking Trip

This summer, a different challenge awaited us. For 14-year-olds, her camp offers an overnight camping trip. But this is no simple overnight camping trip, it involves five weeks of traveling from Wisconsin to the Pacific Northwest and back. They’re traveling by bus for five weeks, hiking each day, sleeping in tents at campsites in national parks and making their own food.

Gluten-Free Summers at the Jersey Shore

With a little bit of advanced planning, you’ll be able to safely enjoy your summer vacation. And you’ll be focusing on feeling the sand between your toes instead of worrying about safe food. Following are some trips from our recent vacation to the New Jersey shore this summer.

Pamela’s Products: Always in Good Taste

“I started Pamela’s wanting to do something for the kids who couldn’t eat wheat,” she says. “But I knew that if I didn’t make it taste good enough for everybody to eat and enjoy, what would be the point?” In those days, packaging for natural foods came in muted, earthy hues like brown and gold. Pamela shook that up with bold colors to capture the shopper’s eye. “I like pretty packaging and bright colors—that’s what attracts my attention,” she says. “I really went against the grain of natural foods back in the ’80s with picking bright colors. I wanted people who are gluten-free to feel that it was special food, that it was something more than medicinal.”

University of Chicago Celiac Disease Center Spring Flours 2018

Eve Becker, editor at Gluten Free & More magazine, visited the annual Spring Flours fundraiser at the University of Chicago Celiac Center.

The Changing Face of Celiac Disease

Stefano Guandalini, MD, is an internationally recognized expert on celiac disease who has greatly influenced the way the condition is diagnosed and treated. He founded the University of Chicago Celiac Disease Center in 2001, where he’s served as medical director, as well as section chief of Pediatric Gastroenterology, Hepatology and Nutrition at the University of Chicago Medicine. He recently transitioned from these positions to the role of professor emeritus.

Trailblazers in Gluten Free

From kidney beans to kombu seaweed, Eden Foods offers more than 400 products—most are organic and more than 65 percent are gluten-free. The company has been a pioneer in many areas—all foods have been non-GMO since 1993 and beans have been sold in BPA-free cans since 1999.

Following Hearts to Gluten-Free, Plant-Based Products

From egg-free mayonnaise to certified gluten-free breads, one thing is clear about Follow Your Heart, the vegan and gluten-free food company headquartered in Southern California. No matter the product, the leaders of the company follow their passion to create foods that meet people’s needs.

Ask the Doctor

Australian-born gastroenterologist Peter H.R. Green, MD, is one of the world’s leading experts on celiac disease. He’s the Phyllis & Ivan Seidenberg Professor of Medicine, director of the Celiac Disease Center at Columbia University and author of Celiac Disease: A Hidden Epidemic. Dr. Green sat down with GF&M’s associate editor Eve Becker at Digestive Disease Week earlier this year to talk about celiac disease and wheat sensitivity. This edited version of that interview contains additional information from Dr. Green in response to our follow-up questions.

AN-PEP Enzymes: Protection from Gluten Contamination

Over the past few years, several journal studies have indicated that AN-PEP may be effective in degrading gluten into small, harmless fragments. This new study out of Örebro University in Sweden monitored 18 gluten-sensitive participants who ate a porridge containing crumbled wheat cookies. Results showed that AN-PEP significantly lowered gluten levels in participants’ stomachs and small intestines. “These results suggest that AN-PEP can potentially be used when gluten-sensitive individuals unintentionally consume foods with a small amount of gluten, so they can feel safer with their food choices,” says researcher Julia König.



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