Celiac.com 01/20/2017 - A team of researchers recently investigated trends in the prevalence of diagnosed celiac disease, undiagnosed celiac disease, and people without celiac disease avoiding gluten (PWAG) in the civilian non-institutionalized US population from 2009 to 2014.
The research team included Rok Seon Choung, MD, PhD, Aynur Unalp-Arida, MD, PhD, Constance E. Ruhl, MD, PhD, Tricia L. Brantner, BS, James E. Everhart, MD, and Joseph A. Murray, MD.
They are variously affiliated with the Division of Gastroenterology and Hepatology, Mayo Clinic, Rochester, MN; the Department of Health and Human Services, National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, Bethesda, MD; Social & Scientific Systems, Inc., Silver Spring, MD; and with...

Celiac.com 11/09/2018 - Adjusting to the obvious guidelines of a gluten-free diet is challenging and often overwhelming.  You soon learn that what is gluten-free today may not be gluten-free tomorrow—mainly because companies can change their recipes, suppliers, or production methods.  As if that weren’t bad enough, you begin to realize that gluten is ‘hidden’ in foods.  How is one to keep up to date with all of this?
Don’t despair, as there are many avenues of help available to you.  Thanks in large part to Andrea Lavario and her Task Force, congress will soon be requiring companies to list ingredients that heretofore have been disguised under auspicious names such as  ‘vegetable protein’ and ‘food starch’ (see Autumn 2004 Journal of Gluten Sensitivity, pg. 1).  There are also a ...

Celiac.com 12/13/2019 - I wanted to add some new revelations I've had about cross contamination, including how not to go crazy worrying about it, and what I believe to be the number one way to prevent getting sick from it.
There are a lot of posts on Facebook in the Celiac Groups about cross-contamination—let's talk about what it is and why it's bad for those with celiac disease.
Cross-contamination is Our Worst Enemy
For someone with celiac disease, cross-contamination is our worst enemy. We all know that we can't have gluten—no bread, pasta, etc. We all know that even the slightest amount of gluten can hurt us.
Studies have shown that 1/64th of a piece of bread has enough gluten to cause autoimmune problems in celiacs. The FDA has set 20 parts per million (pp...

Celiac.com 11/29/2021 - For anyone who has ever been confused about the labelling of gluten and other tops allergens, help may be on the way in the form of a comprehensive food labeling bill recently introduced in the United States Congress.
The bill would make it easier to require labeling for additional food allergens in the future.
FLMA Offers Major Progress on Gluten Labeling
Under the Food Labeling Modernization Act (FLMA), introduced in the House and Senate on August 3 as HR 4917 and S 2594, respectively, regulators could add new allergens more easily, and gluten-containing grains would need to be declared. The bill improves food labeling laws, ingredients lists on packaged foods, and front-of-package food labeling and nutrition claims.
The new bill ...