Sorry everyone, I've been missing writing about celiac disease. With the election, life, a new job, and a tween that is making me crazy, I've been remiss in keeping up with this blog.
Gluten free food boredom is a real thing. Many times, those of us with food issues like to stick to the same foods because we know they are safe and we won't get sick. I think this is both good and bad.
Eating plan for the first year being gluten free!
Expecting a baby is nerve racking and exciting time. Parents can begin to introduce solid foods at 4 to 6 months. For most, this is a very exciting time. But for those with celiac, moving to solid foods can be a time a of great concern. If a parent or sibling has celiac disease, there is a much greater chance that the child will have celiac disease. So, when is the best time to introduce gluten containing foods to at risk children?
Exocrine Pancreatic Insufficiency (EPI) and celiac disease may be common cohorts. Today we will discuss the pancreas functions, what EPI is, and what the research says about celiac and EPI.
For the most part, I often feel like celiac disease is the wild west. Science knows a lot about celiac disease. It is the only autoimmune disease with a known trigger - gluten. When gluten is removed from the diet, all is supposed to be okay. But many people diagnosed with celiac don't get to "healthy".
Get it - hole in the nutrients in our bodies!! Yes, people with celiac disease have nutritional deficiencies. Many times the deficiencies are found at diagnosis and can even lead to the investigation of celiac as the root cause. However, it was thought that once people were on a gluten free diet and the gut … Continue reading Ongoing Nutrient Deficiencies
Stem cells can cure Refractory Celiac Type 2 - but that is celiac you don't want!
Eleven rules every celiac should live by.
What does the gluten free label and certified gluten free label mean in the US? Let's find out. According to the FDA, in order for a product to be labelled gluten free it has to be lower than 20 parts per million. The rule goes on to say that the food cannot contain: An ingredient … Continue reading Certified gluten free – not 100% gluten free