With the gluten-free food industry as booming as ever, there are new snacks popping up at the grocery store at an alarming rate. The food industry has been doing their best to answer the desires of consumers, who want their snacks to be three things: gluten-free, relatively healthy, and yummy.
The CeliAct Blog
The reality of a vaccine used to treat celiac disease has gotten even closer. Researchers working on a vaccine to protect those with celiac from gluten-exposure have successfully moved forward to the next round of clinical trials.
If you're like me and have been eating gluten-free for a long time, then you know that the gluten-free pasta section of your grocery store has, to put it lightly, grown. Gone are the days of one type of gluten-free pasta on the shelves and while it's nice to have so many options, it can frankly be confusing and overwhelming.
Addressing the gluten-status of coffee can be tricky to navigate. While coffee in its purest form is 100% gluten-free, why do so many people report experiencing adverse reactions after drinking it? We looked into this common occurrence and found three main reasons why this is potentially happening.
February is upon us, and gluten-free dieters are doing what they do whenever any food-related holiday starts to creep up: wondering what in the world is gluten-free!
Never fear! Whether you're searching for a gift for your sweetheart, picking out candy for your kids to pass out at school, or just want to indulge in some sweets at home, we've got you covered.
While roughly 40% of people in the United States have the genes that predispose them to celiac disease, the disease is only present in an estimated 1% of the population. Why are so many people genetically predisposed to develop celiac able to tolerate gluten just fine?
Winter mornings can be tough. Waking up when it's still dark out, the cold of the floor when climbing out of bed and the thought of the inevitable frosted car windshield never fail to make me want to crawl back under the covers.
It's the most wonderful time of the year! And if you're anything like me you've already hit the ground running with holiday shopping, searching for the best deals on stocking stuffers and other special gifts for your friends and loved ones. We've searched high and low to bring you some...
It's time for a confession. I am a pumpkin spice fanatic.
Of course Fall brings lots of other exciting things - cozy sweaters, football, haunted houses, Thanksgiving and more. But nothing excites me more than waiting to see what new pumpkin spice creations await us.
Scientists have discovered a new way in which celiac patients may be able to digest gluten - with the help of an enzyme extracted from carnivorous plants.
Pitcher plants, which have a cup-like shape that traps insects, could hold a solution for a new treatment for celiac disease (...)
Thanks to a new Aussie invention, gluten-free barley beer is hitting the shelves in Europe and Australia, and will soon reach the U.S.
Scientists from Australian research agency CSIRO, with co-funding from the Grains Research and Development Corporation (GRDC), have bred Kebari (...)
Halloween is my #1 favorite holiday: the costumes, the decorations, the spooky atmosphere, the fall foliage, and yes, of course, the treats.
Halloween can bring with it a lot of situations where we are faced with new products that we are unfamiliar with.
While more and more research is being done on celiac disease, there is still so much we don't know, and a lot of that pertains to risk factors.
Why do some people develop celiac while others don't? If someone is genetically predisposed for celiac, what influences whether or not they will develop the disease? What are the risk factors that influence who develops celiac?
September has done its best to hang on to summer, but over the past few days I've finally begun to feel fall creeping up. Leaves are beginning to change, evening outings require jackets, football season is upon us, and my son got his annual apple picking permission slip sent home. Fall is here!
A new study published in the journal Gut has found that wheat can cause an immune reaction in people without celiac disease, confirming that there appears to be a biological explanation for non-celiac wheat sensitivity.
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