Celiac disease is an autoimmune condition wherein your immune system overreacts and attacks its own gut (small intestines) tissues whenever you eat gluten rich food. Gluten is a binder protein found in wheat, barley, and rye. These grains are common ingredients when making pasta, pizza, cereal, cakes, bread and even beer! (Harvard … Read more
What is Gluten? According to Selvi Rajagopal, M.D., M.P.H., Assistant Professor of Medicine at The Johns Hopkins University School of Medicine, “gluten is a protein found in the wheat plant and some other grains.” The most widely consumed grain that contains gluten is by far wheat. Rye, barley, and triticale are additional … Read more
One traditional comfort food is pasta. There is a recipe for every occasion—from lasagna to alfredo to spaghetti and everything in between—and they are a weekly staple in many homes. However, people who are intolerant to gluten may not always be able to consume pasta manufactured from wheat. That is why gluten-free … Read more
Flour is a common ingredient in food production, including pastries, desserts and noodles. It is a structure-forming thickener in different food preparation—commercial flours made from white or wheat flour. Gluten-free flour is a term used for flours that contain non-gluten components. This type of flour available in the market came in different … Read more
What Exactly Is Gluten? Gluten refers to the proteins found in grains such as wheat, rye, and barley. Gluten, according to the Celiac Disease Foundation, acts as a glue that holds foods together and helps them maintain their shape. It can be found in a wide variety of foods, including some that … Read more
You may feel crampy, bloated, and gassy after eating gluten if you’re sensitive to gluten. The symptoms of coeliac/celiac disease, on the other hand, can be significantly more severe. A gluten test kit for the home can help you determine whether or not gluten is the primary source of your symptoms, even … Read more