Nonresponsive Celiac Disease Less Common than Thought

There are many scary manifestations of celiac disease / gluten intolerance that I’m thankful not to have personal experience with. Gluten ataxia, for example, is something I can only read about during the day, with the lights on, when I’m not alone.

Another is non-responsive celiac disease, also called refractory celiac disease. These are cases of celiac disease in which the symptoms do not disappear despite the adoption of a gluten-free diet. To think of cutting out all those foods, training oneself to ask all those questions — and then not feeling any better! I can only begin to imagine how incredibly frustrating it must be.

Interestingly and (I think) hopefully, a new study  indicates that non-responsive celiac disease may be far less common than we previously believed.
Continue reading “Nonresponsive Celiac Disease Less Common than Thought”

New Research Indicates that a Gluten-Free Diet May Help Alleviate Diabetic Symptoms

By Zach

Dealing with a serious health condition is complex, as people with celiac disease know, but there’s usually some kind of compromise or solution. Diabetes is definitely one of America’s most urgent and wide spread of these issues. Though the politics of diabetes are controversial, there’s hardly any room for debate about the direct correlation between unhealthy diets and diabetes. Certainly heredity plays a significant factor, but it’s not an end-all-be-all fate.

The direness of diabetes hasn’t always been an epidemic in America. Just over the last ten years diabetes in teens age 12 to 19 have rapidly increased, which is unfortunate for many reasons, but also because symptoms are more difficult to treat in children.

Based on Americans’ overconsumption of processed ingredients and fast foods over the last decade, it’s no wonder there’s been an influx of diabetes and harshness of diabetic symptoms. Researches and experts have been trying to find ways to alleviate diabetic symptoms and they may have found a new prospect, a gluten-free diet.

Continue reading “New Research Indicates that a Gluten-Free Diet May Help Alleviate Diabetic Symptoms”

Back to the Basics: Navigating the Word “Gluten”

By Bridget

When my doctor first told me to cut wheat out of my diet, I couldn’t even remember the word “gluten,” let alone know exactly what it meant. Months were spent in the trial and error period, searching for resources both at the library and online. My local library had about 3 books with anything to do with gluten, one of which was a recipe book, calling for ingredient substitutes like arrowroot and xanthan gum. Not exactly something I already had in my pantry.

Although our social community is becoming increasingly aware and accepting of gluten intolerance and allergies, many people are still hearing the words “gluten” and “celiac” for the first time (probably having written the diet off as a fad of 2011 and 2012). For those readers who are new to this website, or for those who have friends and family members who need an introduction to the diet, here is a back to basics cheat sheet filled with things I know now that I desperately wish I’d known then. Continue reading “Back to the Basics: Navigating the Word “Gluten””

Give Me A Break: Break Me Off A Piece of That Kit’s Organic Bar

By Zach

When has CLIF Bar ever let anyone down or led them astray with an unfulfilled craving or unsatisfied energy boost? Well, I’m sure there are a select few who consumed one and the high grams of sugar either upset their sensitive teeth or someone was involved in a competitive sports game and didn’t have enough energy to make that winning point, but for the most part CLIF Bars are an active man’s (and woman’s) best friend.

It’s a good thing because CLIF Bar has designed and launched a new branch of snack bars this summer called Kit’s Organic™, which are being marketed for their simple, organic ingredients such as fruits, nuts and coconut. The good news is, these delicious snack bars can now be purchased nationwide at your local, natural food stores and select grocery stores. Possibly even better, it was brought to our attention that you might also be able to request a photo and product sample upon request so visit their site and contact them for further inquiries.

Kit’s Organic bars will be soy-free, gluten-free and dairy-free as well as available in four flavors: Berry Almond, Cashew, Chocolate Almond Coconut and Peanut Butter. This list might seem like a given, but what you won’t find in any CLIF Bar or Kit’s Organic bar is: trans fat, partially hydrogenated oils, high fructose corn syrup, artificial sweeteners, artificial flavors, preservatives, or contents derived from GMOs. To boot, these goodies have 200 or less calories, no additional sugar, contains low glycemic and a favorable source of fiber.

Continue reading “Give Me A Break: Break Me Off A Piece of That Kit’s Organic Bar”

Head Hurts? Gluten Could be the Culprit

Last month’s study by the Neurological Institute at Columbia University Medical Center was not the first to link migraines to celiac disease and gluten sensitivity – but it is certainly one of the biggest and the most recent, and so even though we’re a little late to report it I wanted to take a minute to go over what happened in the current study, and how it fits into everything else we know.

In short: if you have a problem with gluten, there’s a good chance you also have a problem with headaches. Sound right?
Continue reading “Head Hurts? Gluten Could be the Culprit”