While a tiny number of people have coeliac disease, many others suffer with gluten-related digestive problems. Some researchers believe mass-produced food is to blame. Prominent UK columnist, Joanna Blythman, raises some cogent questions.... [Fascinating read! Ed...]
Consumer demand for products gluten-free products is rising rapidly. Health-conscious Americans were first to avoid it in significant numbers. Sales of gluten-free food and drink there have surged from $5.4 billion to $8.8 billion over the past two years, according to Mintel. They are set...
Plant scientist Sanjaya Rajaram, born in India and a citizen of Mexico, will be honoured as the 2014 World Food Prize Laureate for his scientific research that led to an increase in world wheat production—by more than 200 million tons—building upon the successes of the...
It sounds like an unfolding epidemic: A decade ago, virtually no one in the US seemed to have a problem eating gluten in bread and other foods. Now, millions do.
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Celiac disease is an autoimmune disease in which the ingestion of gluten induces enteropathy, or inflammation of the gut, in genetically susceptible individuals. This destruction of the gut means that nutrients cannot be absorbed, leading to a variety of clinical symptoms: anemia due to the...