Gluten-free diets are all the rage among some celebrity circles right now. They supposedly assume that avoiding gluten will help them stay slender or lose weight. However, there is no evidence to suggest that eliminating gluten from your diet causes weight loss.

Also, many products that are labeled gluten-free are high in sugar, fat, and salt. It pays to read the label.

The message seems to be that avoiding gluten if you don’t have Celiac disease is not only unnecessary but it could potentially backfire if your ultimate goal in doing so is to lose weight or improve your health.

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“We’re excited to give our customers what they’ve been asking for by expanding our range of gluten-free products and making them easier to find in our stores,” said Denise Webster, food scientist at Fresh & Easy.

Read the full article published January 28, 2010: www.csnews.com/csn/news/article_display.jsp?vnu_content_id=1004063434.

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.

1. Gluten-free food is tasteless and unsatisfying
2. Gluten-free food is expensive
3. Gluten-free cooking is very time-consuming.

These myths can be deterrents to better health and make you question your commitment. These top three myths are easily debunked because they don’t take the reality of naturally gluten-free foods that everyone already eats and enjoys into consideration. With so many people already eating gluten-free and experiencing thriving health, don’t let a few misconceptions stand in your way.

Read the full article by Liz Schau from the Tampa Gluten Free Examiner, published January 24, 10:45 AM: www.examiner.com/x-30099-Tampa-Gluten-Free-Examiner~y2010m1d24-Top-5-glutenfree-myths-debunked.

“We understand that our guests have individual dietary needs, and as part of our ‘Have It Your Way’ brand promise, Burger King Corp. offers menu items for individuals with gluten sensitivity,” said Cindy Syracuse, senior director of cultural marketing for Burger King Corp. “With our Gluten-Sensitive list, we’re making it easier for our guests to identify these choices.”

Read the full post by Molly Gise, published January 6th, 2010: www.nrn.com/article.aspx?menu_id=1368&id=377922.

The number of study participants was small, but the news is nevertheless encouraging! Read the full post from foodconsumer.org, published Sunday Jan 10, 2010: www.foodconsumer.org/newsite/Nutrition/Diet/gluten-free_vegan_diet_helps_rheumatoid_arthritis

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.

Thanks to the fine folks at The Gluten Free Raleigh Blog (glutenfreeraleigh.blogspot.com) for compiling and maintaining this useful list.