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Gluten Sensitivity: Should You Go Gluten-Free? First Things First: What is Gluten? The proteins found in wheat are collectively called “gluten”. Gluten is found in many foods to act as a binder, even in some unexpected foods. Foods such as soups, soy sauce, condiments, and prepared foods can contain gluten. Why are there foods […]
Read moreBy Tamara Duker Freuman Copyright 2015 U.S. News & World Report The increased popularity of gluten-free diets has been accompanied by well-publicized debates as to whether widespread gluten intolerance is a real “thing” or just a fad. As a clinician, I leave the in-fighting to my colleagues in the research world and choose to focus […]
Read moreTasty Gluten-Free Recipes For Any Celiac Disease Sufferer For the enthusiastic sports fans, the start of the Fall season only means one thing: It’s Football Season! Let the tailgating begin. No one wants to be left out of these popular game day favorites. At Granite Peaks Gastroenterology, we’re happy to pass along these gluten-free recipes […]
Read moreAccording to the Calorie Control Council, “the average American may consume more than 4,500 calories and 229 grams of fat from snacking and feasting.” The following are some tips to help decrease the caloric increase, according to Toby Amidor, from US News: Turkey: “Smaller birds are usually more tender than larger birds in which could […]
Read moreAn estimated 3 million Americans are living with Celiac Disease, and 83% don’t even know they have the disease. That’s a staggering statistic, especially with all of the noise on the market promoting gluten-free foods and beverages. According to an article from Food Navigator, “Mintel, which has one of the broadest definitions [of gluten-free], pegs […]
Read moreBy J. David Schmidt, MD UPDATED 10/9/2018 Celiac disease is an autoimmune digestive disease that damages the villi of the small intestine and interferes with absorption of nutrients from food. The consumption of gluten aggravates the small intestine creating chronic inflammation. Gluten is found primarily in wheat, barley, rye, and in foods such as […]
Read moreThe Food and Drug Administration announced early August, 2013 that gluten free labels on food products are required to have only trace amounts of gluten. A gluten-free diet has exploded in popularity in recent years, creating a billion dollar market for food products that cater to the diet. However, not all ‘Gluten-Free’ foods were true, […]
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