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Should You Go Gluten-free? The Benefits Of A Gluten-free Diet

Should You Go Gluten-free? The Benefits Of A Gluten-free Diet

Ever wondered about the benefits of a gluten-free diet? We give what is a popular trend for some and a necessity for others, an evidence-based overview Wondering about the benefits of gluten-free foods? And whether you should make a fairly big change to your diet? Gluten-free options are becoming more and more mainstream in restaurants and supermarkets, which is great news for people with coeliac disease and for those diagnosed with another form of gluten intolerance. But can going gluten-free…

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Celiac Disease Goes Undiagnosed In 90% Of Cases, Canadian Researchers Find

Celiac Disease Goes Undiagnosed In 90% Of Cases, Canadian Researchers Find

Detection complicated by popularity of gluten-free diet among many who don’t have illness Celiac disease is common but mostly goes undiagnosed, say Canadian nutrition researchers who studied the blood work of nearly 3,000 people. For those with celiac disease, eating gluten triggers an immune reaction in the small intestine that, over time, causes signs of damage that can be measured in the blood. Symptoms such as abdominal pain, bloating, gas, diarrhea, anemia and weight loss can result. Ahmed El-Sohemy, a…

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A Seismic Shift in How People Eat

A Seismic Shift in How People Eat

By HANS TAPARIA and PAMELA KOCH      NOV. 6, 2015 IT’S easy to make fun of people in big cities for their obsession with gluten, or chia seeds, or cleanses. But urbanites are not the only ones turning away from the products created by big food companies. Eating habits are changing across the country and food companies are struggling to keep up. General Mills will drop all artificial colors and flavors from its cereals. Perdue, Tyson and Foster Farm…

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Sensitive to Gluten? Traditional Sourdough Offers a Unique Solution to Bread Woes

Sensitive to Gluten? Traditional Sourdough Offers a Unique Solution to Bread Woes

By Carolanne Wright       Contributing Writer for Wake Up World Jack Bezian of Bezian’s Bakery in Santa Monica, California, has an eye-catching sign behind his loaves of bread, stating: “Roman soldiers had only sourdough bread to get protein.” But this is only part of the story. For those who suffer from gluten intolerance or celiac disease, Jack’s naturally fermented bread is surprisingly easy to digest. Interestingly, several studies have also found true sourdough to be well tolerated by…

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What Everyone Should Know About Inflammation: A Cardiologist Explains

What Everyone Should Know About Inflammation: A Cardiologist Explains

BY DR. JOEL KAHN    JULY 8, 2013  Regular readers of MindBodyGreen are aware that a process in our bodies called inflammation is involved in many aspects of human health and disease. For example, you may have read that a breakfast of Egg McMuffins, sleep apnea, obesity and ultra-exercise are inflammatory, while turmeric, meditation and the Mediterranean diet are anti-inflammatory, and so on. Lost in the search for vitality and longevity is an understanding of what inflammation is and what…

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Sensitive to gluten? Traditional sourdough offers a unique solution to bread woes

Sensitive to gluten? Traditional sourdough offers a unique solution to bread woes

Wednesday, November 06, 2013      Carolanne Wright (NaturalNews) Jack Bezian of Bezian’s Bakery in Santa Monica, California, has an eye-catching sign behind his loaves of bread, stating: “Roman soldiers had only sourdough bread to get protein.” But this is only part of the story. For those who suffer from gluten intolerance or celiac disease, Jack’s naturally fermented bread is surprisingly easy to digest. Interestingly, several studies have also found true sourdough to be well tolerated by individuals sensitive to…

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Your "Gluten Intolerance" May Actually Be From Something Else in Wheat

Your "Gluten Intolerance" May Actually Be From Something Else in Wheat

Sarah Zhang Oh gluten, the least trendy protein of our time. As gluten-free has transcended science and exploded into diet fad, scientists increasingly suspect that gluten intolerance—apart from actual celiac disease—doesn’t exist at all. The true culprit could be a group of carbohydrates, including one in wheat called fructan. A new story from NPR’s Eliza Barclay does an impressive job of summarizing the recent history of gluten research, which you can be forgiven for finding confusing. In fact, Peter Gibson,…

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Has the Gluten Health Mystery Been Solved?

Has the Gluten Health Mystery Been Solved?

By Tom Philpott   Wed Feb. 12, 2014 Washington State University’s agriculture research and extension facility in Mount Vernon, about an hour due north along the Puget Sound from Seattle, looks at first glance like any recently built academic edifice: that is to say, boring and austere. On the outside, it’s surrounded by test plots of wheat and other grains, as well as greenhouses, shrouded in the Pacific Northwest’s classic gray skies and mist. Inside, professors and grad students shuffle through…

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