This two part video series from Boston Children’s Hospital provides a lot of great tips on how to create a gluten-free home. Each of the videos features a different family explaining what they have done to adapt to this lifestyle and how it works for them.
In this video Dr. Vikki Petersen talks about a 2013 study published in BMC Gastroenterology that focused on patients with non-responsive celiac disease. The study talks about the possible benefits of a temporary more restrictive diet for patients who are non-responsive to a standard gluten-free diet.
In short… by default, I would say yes. But it’s a little more complicated than that. Studies suggest that about 95% of gluten intolerance patients can tolerate oats. Technically, there is no gluten in oats. In fact, oats are more like rice than wheat, and rice is one of the few things allowed on the
Despite what you may have read on many inaccurate or vague websites, gluten is not a protein itself and it is possible to have a poor response to gluten and yet still test negative for celiac disease. Understanding what gluten is, where it is found, how it can cause damage within the body and how to avoid it is an important step in mastering the gluten-free lifestyle.
Some people with celiac disease don’t seem to heal on a gluten-free diet. In the past, a good percentage of these individuals may have been diagnosed as having refractory celiac disease. We now know why many of these people weren’t healing. Recent research found that many gluten-free grains were still cross-contaminated with gluten. For these
A small but frustrating percentage of people with celiac disease can’t seem to get better despite maintaining a vigilant gluten-free diet. In the past, these people were diagnosed with refractory celiac disease (RCD). Today they will be diagnosed with non-responsive celiac disease (NRCD), and a smaller subset of these individuals will be diagnosed with refractory
If you have celiac disease and you don’t strictly adhere to a gluten-free diet, you greatly increase your risk for two serious cancers falling under lymphoproliferative malignancy (LPM): non-Hodgkin’s lymphoma and T-cell lymphoma. We’ve known that celiac disease and cancer have a strong association, but the evidence is becoming more specific and more compelling. Recent
We now have an official standard: let’s make the most of it. All products wearing the gluten-free label must contain less than 20 ppm gluten by August 1st, 2014. This law covers all foods regulated by the FDA, including vitamin, mineral and herbal supplements. Read on to learn why I feel some recent research may suggest the standard should have been set to a lower amount of gluten.
This video features pediatric dietician Lara Field, from the University of Chicago’s Celiac Disease Center. She discusses why it is important to council families together, and who else should be informed of special dietary needs. She also discusses gluten-free menus, eating gluten-free at college dining halls, choosing healthy food options and carefully reading labels.
