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.
A round-up of important stories from the American Council on Science and Health.
For some, "gluten free" has become a mantra, as well as a trendy diet. But this food subset has always been a necessity those allergic to the gluten protein. However, there's now hope of a bread breakthrough as advances in genetically engineered wheat are moving towards human trials.
Every new diet promises amazing results better sleep, weight loss, and overall rejuvenation. But as with most diet fads, even after an initial weight loss, the pounds creep back up. Gluten-free and paleo diets are no exception to this. In fact, unless you have a gluten sensitivity, you are losing valuable nutrients by jumping on the bandwagon. Watch more Friday Fad Day segments here.
Here is ACSH's official list of this year's top 10 scares
Watch the latest in health news: the gluten-free diet fad is growing, but few are aware of the dangers; more and more women opting for mastectomies after breast cancer is detected, but why? And drug giant Merck is putting out $1 billion to fund its new cardiovascular drug.. will it work?
A small number of Americans perhaps one in fourteen have celiac disease or gluten sensitivity. In the case of celiac disease, the only way to manage the condition is to consume a gluten-free diet. However, the gluten-
About three million Americans less than one percent of the population have celiac disease, an autoimmune digestive disorder in which the consumption of gluten destroys the lining of the small intestine, impairing the
The gluten-free craze is going strong, as about one-third of Americans report trying to avoid gluten, a protein found in wheat, barley and rye. Yet, only about two to three million Americans have celiac
Gluten-free diets are all the rage now, as we here at ACSH have discussed, but many of the people choosing this diet don t even know what gluten is. Jimmy Kimmel proves this point on a recent episode of his show. Some of the answers will shock you. In light of Jimmy Kimmel segment, we took the liberty of answering correctly his questions about gluten in this video.
CSH gives a big shoutout to Julia Llewellyn Smith, for her brilliant commentary in The Guardian on the latest (and certainly not last) diet fad du jour gluten free (fill in the blank). Ms. Smith, who sounds exactly like an ACSH staffer, takes no prisoners in her scathing look at the overwhelmingly silly trend to rid the planet of a wheat-based protein called gluten, which could easily read cyanide to the average reader who doesn t understand what this is really all about marketing.
The three million people in the United States who have celiac disease can now rest easy when deciding what food products to buy. The FDA has just issued a rule defining the characteristics necessary to classify a food as gluten-free, without gluten, free of gluten, and no gluten.