People with celiac disease develop intestinal damage and painful symptoms if they eat even a little gluten, a protein found in foods made from wheat, rye, or barley.

Celiac disease is hard on kids, who feel the stigma of being unlike other children. Kids with celiac disease may have difficulty relating to others and often feel bad about themselves. But the researchers found that negative self-perceptions of kids still new to the dietary restrictions improved when they went to the gluten-free camp.

Read the full article by Bill Hendrick, published Feb. 15, 2010: http://www.webmd.com/digestive-disorders/celiac-disease/news/20100212/gluten-free-camp-helps-celiac-disease-kids?src=RSS_PUBLIC.

Millet, teff and sorghum are quickly becoming known as the best way to add whole grains and nutrition to a gluten free diet. It was once common for foods manufactured for a gluten free diet to be made of white rice and sugar. Luckily, the winds of change are blowing, bringing with them a host of new options for people with celiac disease.

Read the full post by Marissa Carter, published Feb 10, 2010: nutrition.suite101.com/article.cfm/more-gluten-free-whole-grains.

“What North Carolina did enforcing gluten-free claims is say, ‘We’re going to take the health of North Carolinians seriously,” said Alice Bast, executive director of the National Foundation for Celiac Awareness, a nonprofit based outside Philadelphia. “I have to applaud North Carolina.”

Enforcement of gluten-free claims on food products is rare because federal officials have yet to define the term “gluten-free.” The Federal Drug Administration was supposed to have a definition by 2008 but the process has dragged on. Without a government definition, those with celiac disease have to rely on food companies to be honest about the contents of their products, test the products regularly, and prevent cross-contamination. ”Without the FDA having their final ruling, companies can do whatever they want,” says Cynthia Kupper, executive director of the Gluten Intolerance Group, a company based in Washington state that certifies food companies’ gluten-free claims.

Read the full article, by Andrea Weigl, published February 1, 2010: www.newsobserver.com/life/food/story/314548.html.

Glutino offers a wide array of products, ranging from baking mixes to snacks. For example, bread options include cinnamon, cheese, corn and bagels, just to name a few; snacks include pretzels, cookies and breakfast bars. Please visit our website for a comprehensive list: http://www.glutino.com.

Regardless of prevalence, treatment for celiac disease is always the same: a gluten-free diet for life. Sounds simple enough, but those who live by this strict standard quickly realize that gluten lurks in a number of foods, and even trace amounts of gluten can cause a reaction.

Read the full article by Jennifer Sygo, a dietitian in private practice at Cleveland Clinic Canada (clevelandclinic.ca), published January 28, 2010: www.timescolonist.com/health/When+gluten+punishment/2495861/story.html.

It worked for John Libonati who launched www.glutenfreeworks.com. ”I lost seven pounds right away and 25 pounds over the next two and a half months,” he said. His girlfriend Rose Miller also cut out gluten and dropped seven pounds. But neither has been diagnosed with Celiac Disease.

Registered dietician Emily Rubin of Jefferson University Hospital says in some cases going gluten free can mean eating healthier because people may be eating more fruits and vegetables and no preservatives. But as a diet overall, Rubin said, “I would not recommend a gluten-free diet if you need to lose weight.” Here’s why: In order to make some bread and starches gluten-free without killing the taste, many food-makers add in extra fat and sugar and gluten free products have less fiber.

Read the full article by Ali Gorman, R.N. & Cheryl Mettendorf, published January 21, 2010: abclocal.go.com/wpvi/story?section=news/health&id=7232753.

The supplier maintains that, unlike other formulations for gluten-free bakery that are composed of multiple flours and starches, its cassava flour can simply replace wheat flour and makes ingredient inventory and label declaration less time consuming.

Carter Foss, technical sales director at AKFP, said that the product, a year in development, has demonstrated in internal tests that it can provide the taste, texture, crumb and baking characteristics equivalent to wheat flour.

The global market for gluten-free food and drink products has grown exponentially in the past five years with a raft of new products hitting the market, and clear leaders are starting to emerge in what was once a niche.

On the consumer side, demand has been fuelled by greater diagnosis of coeliac disease, sufferers of which must avoid gluten in everything they eat. The disease currently affects an average of one in 300 people in Europe, one in 200 in Germany and one in 100 in the UK.

Manufacturers have been quick to seize upon the opportunity, bringing a raft of gluten-free products to market ranging from cereals and pasta to cookies, crackers, snacks and bread.

Read the full article by Jane Byrne, published 14-Jan-2010: www.foodnavigator-usa.com/Science-Nutrition/New-cassava-based-flour-boost-for-gluten-free-bakers-says-AKFP.

Restaurant owners deal with an assortment of problems, but the last thing they want to hear is somebody became ill after eating at their establishment. After all, a trip to the emergency room isn’t the best way to end a dining experience. For people with celiac disease, also known as celiac sprue, that’s a real possibility.

First diagnosed in World War II, people with celiac are allergic to gluten, a protein most commonly found in wheat, flour, barley and oats. In recent years, restaurants have started offering gluten-free menus for patrons. It’s a trend that first developed in the Northeast and West and is now beginning to trickle South.

Approximately 10 years ago, Outback Steakhouse and the Gluten Intolerance Group formed a partnership to identify gluten-free menu items so individuals with Celiac could dine out without worrying about a reaction. “The Outback/Carrabba’s/Bonefish chain has been the leading edge in the South,” said Jeannie Tyler, who runs the Ocala/Marion Gluten Free Group in Florida, which meets the second Tuesday of every month at the Ocala Regional Medical Center. “People can go out and not have to worry about getting sick.”National trend of gluten-free menus reaches Marion County restaurants

Read the full article “National trend of gluten-free menus reaches Marion County restaurants” by Jeff Brooks for the Ocala Business Journal, published December 28, 2009: www.ocala.com/article/20091228/OBIZ/912289972/-1/news?Title=National-trend-of-gluten-free-menus-reaches-Marion-County-restaurants.

Give them a try and see if you concur with their motto: “Gluten Free Has Never Tasted So Good”!

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