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"People with celiac disease are accustomed to being on the lookout for gluten in their food, but they should also be aware of the gluten lurking in their cosmetics and toiletries.."
But let's be very clear about why. As the report says,
"Gluten can't be absorbed through the skin, but people may accidentally ingest small quantities of lotion, lipstick, or other products if they have the product on their hands or use it around their mouth."
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MillerP shared this post on Twitter. (November 1, 2011 1:44 PM) |
GlutenFreeScoop
"In patients with celiac disease, the consumption of gluten, a protein found in wheat, barley, and rye, triggers antibodies that attack the small intestine. The attacking cells destroy villi, fingerlike protrusions in the small intestine that perform the essential task of absorbing nutrients for use in the bloodstream.
The loss of villi can also lead to symptoms that include fatigue, joint pain, headaches, and unexplained elevation of liver enzymes. Celiac disease has been linked to osteoporosis, infertility, and neurological conditions."
Two Brothers Prairie Path Beer made from barley is gluten free (<5ppm).
"In my experience growing up with undiagnosed celiac disease, I had to deal with several symptoms that my doctors had no answers for. One of the most frustrating of these was my skin troubles—dermatitis herpetiformis. After my experiences with misdiagnoses, and finally more recently, learning how to effectively get rid of dermatitis herpetiformis, I encourage parents to be particularly watchful for signs of dermatitis herpetiformis in their children, and I have some useful advice for those—children and adults—who have already been diagnosed with this annoying and sometimes quite troublesome rash." 
Chicago families hit the ice to raise funds for celiac research. More than 400 people are expected to attend this year's Skate for Celiac event on Sunday to raise funds for the University of Chicago Celiac...
Supermarket News (blog)The Evolving Science Behind Gluten-FreeSupermarket News (blog)by Jeff Wells in Refresh There are those who say the gluten-free craze is a bubble waiting to burst, while others claim the highly lucrative industry still has...
Corvallis Ciderhouse Taps Growing Market for these Gluten-Free, Orchard ...KLCC FM Public RadioIt's especially popular with the growing ranks of gluten-free folks. Back in the day, most people thought of cider as sweet, non-alcoholic bubbly.
Left untreated, celiac disease can result in serious complications.
Gluten-free: going beyond the label - On commonly purchased food items, it is no surprise to see a label that says “gluten-free.” As items from gluten-free bread to gluten-free humus become widely available, it is easy to roll yours...
Feel better without gluten? You're not aloneFort Wayne Journal GazetteGluten – a protein found in wheat, barley and rye – is today's ingredient non grata.
"Most kids with celiac disease and their parents participating in the study said that they welcomed mass screening for celiac disease, but suggested that it should be done earlier in life."
An off-work father with gluten intolerant children walked out of a supermarket with $2000 worth of topline organic products just before Christmas.
"An Irish mathematician has helped crack complex codes about our immune system which may ultimately lead to better treatments for Crohn's, coeliac disease, diabetes and rheumatoid arthritis"
"The key discovery is that cells react randomly rather than having a pre-determined uniform response to disease. The team studied B cells from mice, the fundamental elements of immune defences capable of making antibodies." 
Intolerance to wheat protein on the rise. For those struggling to go glutenfree, life can be fraught with tension, nutritional and otherwise.
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Well, the internet is abuzz with the announcement of a new offering gluten free crust from Domino's Pizza. As reported widely, the crust is certified gluten free, but the preparation environment is not guaranteed to prevent cross-contamination. In fact, it seems like the preparation environment is almost guaranteed to cause cross-contamination.
I can't decide if this is a false start, a sign of ignorance, or a step in the right direction on the part of Domino's. Let's hope that it is not ignorance. A huge compnay like Domino's should know better than to go to market with a new crust without doing its research. I am willing to rule out ignorance.
So, let's assume that Domino's is trying to do the right thing. Why would they launch this product without providing training to its franchises and without attempting to prevent cross-contamination? Let's be honest, no mainstream restaurant can guarantee to avoid cross-contamination. But a little training and preparation can go a long way. Gluten free pizza can be offered in a restaurant, as Z Pizza and others have shown. Domino's is risking a false start in launching a gluten free crust in this manner. I am not going to order this crust! Why risk it? Now that Domino's has planted that seed of doubt and distrust in my mind, it has a lot of work to remove it. Thus the false start.
If Domino's acts quickly, by training its employees, defining procedures to fight against cross-contamination, and publicizing these changes, then I may be willing to give them a second chance.
Otherwise, false start! "Whether a customer suffers from celiac disease or has non-celiac gluten sensitivity, the GREAT Kitchens program addresses customer needs with this new credentialing system that focuses on a restaurant’s ability to consistently provide a gluten-free meal. The credentialing system includes:
* Green Designation – This designation is for restaurants with robust gluten-free protocols that meet the needs of diners with celiac disease and non-celiac gluten sensitivity. They have comprehensive training of wait staff, managers and kitchen staff, have verified the gluten-free status of incoming ingredients and have instituted strict cross-contamination controls. Current restaurants that are Green credentialed are Bar Ferdinand in Philadelphia and Berghoff Restaurant & Catering Group in Chicago
* Amber Designation – This level requires ingredient verification and basic training of wait staff and managers. Kitchen practices may vary with this designation, level one of the tier system, meaning those with celiac disease and non-celiac gluten sensitivity should ask questions and exercise judgment when dining at an establishment with an Amber Designation. Currently, the Green Sage Café in Asheville North Carolina is credentialed at this level." 
The book "Wheat Belly" never passed the sniff test for me. There was always something highly suspicious about it. I read as much as I could stand and essentially dropped it. I simply didn't have the time to do a thorough debunking. This blog post from "No Gluten, No Problem" isn't exactly a thorough debunking but it certainly points up some of the highly dubious practices of the book's author.
"This book can and should be better. We, the gluten-free community, deserve as much. It does an injustice to the very legitimate case against wheat and gluten, and it is insulting to us, the readers. Sadly, Wheat Belly looks polished from a distance, but upon closer inspection it goes belly up. Sections of the book amount to propaganda, fallacies, and unsubstantiated claims. For me, Wheat Belly is a bust." 
Can Open Conformation Tissue Transglutaminase Help to Test Celiac? Current, testing for anti tissue-transglutaminase antibodies is the standard of celiac disease blood testing.
Recently diagnosed celiacs have it better, Florida Times-Union (blog)
It's been a little more than a year since I was diagnosed with celiac disease, a condition that causes damage to the small intestine when afflicted people...
Due to an apparent link between the two ailments, those with liver disease are advised to be evaluated for Celiac disease, and vice versa.
A gluten-free diet is more than just a trendy food movement. (What exactly is a gluten-free diet?
New Universal Gluten-free Symbol for European Food Packaging - Coeliac UK, Britain's leading celiac disease organization has finalized an agreement for all European countries to use a single universal...
Chicagoist's Beer of the Week: Goose Island's "Queen-OA Gluten Free Ale"Chicagoist "For those who don't know, gluten is a protein found in wheat, barley, rye and oats that is harmful to individuals with Celiac disease, an autoimmune..." Get in the car! We're going to Goose Island!
As the days counted down to Dorothy Lane Market's inaugural Celebrate Gluten Free fair last October, CA Diltz was having doubts. "I was wondering, what if nobody comes?"
These two videos are nice introductions to reading gluten free labels. The first video reflects just how far ahead the UK is of the US. It is important to note that the statements regarding cosmetics have come in to question. While the statements in the video would seem to be sound reasoning, a recent study has suggested that the situation may be more complex. In short, it probably is important to be aware of gluten in cosmetics.
"A number of cases have led researchers to suspect a connection between eosinophilic esophagitis and celiac disease in children.
... This study found higher rates of eosinophilic esophagitis in patients with celiac disease than in the general population. The researchers advise doctors to consider the possibility of eosinophilic esophagitis for celiac disease patients who suffer ongoing esophageal problems." |
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