It seems that everyone is on a special free-from diet these days. The list of unpopular ingredients to avoid includes dairy, fat, sugar, genetically-modified anything, nuts, and gluten. And for some reason, there seems to be a huge crowd of individuals who must now be gluten-free. What’s this all about?
Food intolerance and food allergy sometimes create confusion among people. Many of us don’t know how they differ in both cause and care.
Wheat breeding did not contribute to changes in celiac antigenicity in hard red spring wheat. This type of wheat is unique because it has relatively high protein content, which contributes to superior baking quality. Thus, it's in high demand in the global wheat market.
Synthetic biology is like genetic engineering on steroids. Using cutting-edge computational design, synthetic biology aims to design novel biological molecules -- or even entire metabolic systems. Here's a plan to use this new technology to develop a world-changing treatment for Celiac disease.
A new paper provides solid evidence that the cause of the apparent uptick in celiac disease cases is not due to wheat breeding. So, the search for the real cause continues.
Despite best efforts, it's very difficult to maintain a 100% gluten-free diet, something that's imperative for the health of people with celiac disease. However, an experimental new drug, designed to be taken after an accidental gluten exposure, may help keep people with celiac disease genuinely gluten-free.
Celiac disease (CD), an autoimmune disorder that is marked by damage to the lining of the small intestine, can only be treated by following a gluten free (GF) diet. Removing gluten works because gluten is the protein that the body reacts to in order to start the inflammatory response that damages the small intestine. But, that is harder than it sounds. Because maintaining a GF diet is challenging, people who have celiac disease long for therapies that may be able to help them keep gluten out of their systems. These would work, in theory, by degrading any gluten that happened to enter into their diet, either knowingly or accidentally.
Many foods in the grocery store have gluten-free labels. But are they really lacking gluten, or not? The FDA sought to find out, testing a many various types of these foods. Providing good news to celiac disease patients, they found that most foods labeled gluten free are, in fact, true to their label.
Roughly 30-40% of the population has a genetic predisposition to celiac disease. However the amount of people who actually have it is about only 1%. Beyond genetics, what makes this autoimmune disorder affect those in this group? A new study suggests it might be a viral infection – one that often goes unnoticed.
Makers of gluten-free food are well aware of two main consumer groups that buy their products: (1) Those who have to for medical reasons, and (2) those who want to because they think they're healthy. But if consumers' misconceptions are not corrected, more and more of them without gluten sensitivities will continue to falsely believe that avoiding gluten is somehow better, and smarter and healthier.
Five percent of children have food allergies. And, although they can be managed in schools over the academic year, what about when those kids go to camp? It's an important consideration as well, because a simple mixup of lunches can produce dangerous health consequences.
For someone with celiac disease, sticking to a gluten-free regimen away from home is, at best, stressful -- and it can be potentially dangerous, because it’s impossible to tell if food contains gluten. As May is Celiac Disease Awareness Month, we spotlight a cool innovation that takes the guesswork out of eating gluten free.