By Bridget

In terms of gluten-free eating, I have always learned that it’s an all-or-nothing approach. You must cut gluten completely (meaning 100%) out of your diet to ensure that your system is working properly.

Recently, however, I read an article about gluten-free legislative action being taken in the U.K. over gluten-free labeling. Under their legislation, foods can be labeled as “gluten-free” only if they contain less than 20 mg of gluten per kg of the product. This is common practice in most food manufacturing as a safe tolerable limit for indirect and unintentional food additives. When eating processed foods, it is common practice (under our own FDA guidelines) to accept that substances can accidentally get into foods during processing, production, packaging, and storage. As such, the FDA defines minimum permissible quantities of such unintended substances.

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By Laura (The Gluten-Free Traveller)

Is a cure for celiac disease on the horizon? The University of Chicago Celiac Disease Center believes so and their goal is to find it by 2026.

For this goal to be met would mean everything to 1 in 100 Americans suffering from celiac disease but making it happen will be challenging.

“this goal requires coordinated effort, intensive research, and adequate funding.”

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By Emily

If there were such a thing as non-toxic wheat, what would it look (and taste) like? According to a recent article in the LA Times, researchers are trying to find out.

The article covers research published in the Proceedings of the National Academy of Sciences, in which scientists attempted to breed gluten-free wheat plants. The research was conducted by scientists from the Pacific Northwest, as well as from China and Germany.

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By Bridget

As most Celiacs know, oats are a questionable food item due to cross-contamination. But many may not know that the risk is deeper seeded than the process plant cross-contamination risk. Years ago, I was told by my doctor that steel cut oats were safe because they were less processed than the old-fashioned version, but that is not true. While I initially believed it was due to amount of processing (believing that steel cut were closer to their whole form), the oats could actually be contaminated due to the ground in which they’re grown, not just the plant where they’re processed!

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By Laura (The Gluten-Free Traveller)

You may be finding more and more gluten-free products on grocery store shelves these days but just wait, there are a whole lot more coming your way. U.S sales of gluten-free products are expected to exceed $6.6 billion by 2017! That’s a whole lot of gluten-free food!

The “Gluten-Free Foods and Beverages in the US” report from Packaged Facts found that the gluten-free market has been growing at a much faster rate than anticipated and will reach $4.2 billion by the end of 2012. Over the last four years, 2008-2012, there has been a 28% increase in the production of gluten-free products. 15% of overall sales were in the snack and granola bar category.

So why such a huge increase in the demand for gluten-free products?

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By Bridget

Recently one of celiac.com’s headlines read, “Does a Gluten-free Diet Protect Celiacs Against Heart Disease? Or Does it Hurt?” Obviously this question is interesting to many particularly because, as of 2010, heart disease is one of the top five leading causes of death, according to CDC statistics.

There are several studies that support both sides of the hypothesis that a gluten-free diet could either increase or reduce risk of cardiovascular problems, which leads me to my own hypothesis – it’s all about what you eat!

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By Laura (The Gluten-Free Traveller)

Last Spring we brought you news that Chuck E. Cheese was testing gluten-free options at locations in Minnesota. Today we have even more exciting news for Chuck E. Cheese fans who can’t eat gluten.

Successful initial testing and an increasing demand for gluten-free options has led the popular family pizza chain to expand their gluten-free menu nationally. Gluten-free customers across the country will now be able to enjoy individual-sized pizzas and chocolate fudge cupcakes.

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By Laura (The Gluten-Free Traveller)

Could the season in which someone is born be a factor in whether or not they develop celiac disease? Recent research suggests, possibly.

Scientists and researchers are always searching for new reasons for why the disease is triggered in some people and not others. An interesting article in the New York Times recently stated extremely eye-catching information:

“One hypothesis is that the season in which a person is born may influence the development of this digestive disorder (celiac disease)”

Some research suggests that babies born in spring and summer could be more susceptible to developing celiac disease.

But how could when we are born possibly be relevant to whether or not we develop celiac disease?

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 By Emily

Usually when a post about a malady other than celiac disease / gluten intolerance comes out on the Triumph Dining blog, it’s bad news. This time, though, there is some happy information to share with any of you who are (or who know and love) any women with celiac disease.

A comprehensive study published in the International Journal of Cancer in August took a careful look at data from almost 18,000 women diagnosed with celiac disease between 1969 and 2007 in Sweden. These women’s risk for hormone-related cancers (breast, endometrial, and ovarian) was analyzed in contrast with that of more than 88,000 women of comparable age.

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By Laura (The Gluten-Free Traveller)

William Davis, author of the popular book ‘Wheat Belly’, says that the wheat we eat nowadays is very different from the wheat we used to eat.

The wheat we find now is “an 18-inch tall plan created by genetic research in the 60s and 70s,” he told CBS This Morning. This high-yield strain of wheat was introduced to American farmers in the late 1970s and by 1985 almost all wheat farmers were growing this new strain. At the time this must have looked like a no brainer – more wheat, faster. But could this new strain be responsible for so many of the health problems we suffer from nowadays?

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