If you’ve been following my blog for a while, you’re more than likely aware of my dietary restrictions. I’ve been intolerant to gluten and dairy for about four years now, and these intolerances are as annoying and inconvenient as ever. When I first found out about my intolerances, I learned I was unable to consume … More Can you become un-intolerant to foods?
Most of us have tried granola at some point on our lives. My question, though, is whether or not the granola we’ve tried is actually tasty. I’ve had several variations of granola, however, I’ve struggled finding one that really gets me going. They’re all pretty similar, typically consisting of nuts, raisins, and granola itself. Then … More Looking for a unique twist on granola? Check out Bakery on Main
An article from EMBO, re-sourced by Eurekalert, offers some potentially promising news for those of us who are intolerant to gluten, or, more seriously, celiac. Celiac disease, an autoimmune disorder that can seriously damage the intestinal system, can appear in genetically pre-disposed people, however, it is triggered via environmental factors, the article explains. “When people … More A solution for gluten?
An article from the University of Copenhagen proposes a question I’m certain many of us have once pondered; is going gluten-free really better? More and more folks are choosing to cut wheat out of their diets, yet many aren’t allergic or intolerant to gluten. Perhaps some do so in hopes of bettering their overall health … More Is no-gluten really better?
A study from a new Journal of Human Nutrition and Dietetics has explored how the expansion of the gluten-free food industry in terms of available options has impacted persons diagnosed with celiac disease. The study surveyed 17 celiac adults in Canada and found that participants referred to the booming gluten-free industry as a “double-edged sword.” Why? Despite … More Have ‘gluten-free’ options made things worse for celiacs?