Articles

Does ingesting trace amounts of gluten here and there really make a difference?

by Tom Malterre | 4 comments

Can I eat just a little gluten?

What do you think when someone on the plane coughs a few seats behind you? Are you thinking "Well, I am probably going to get whatever that is." Our immune systems can respond to very minute particles in the air. Read more about Does ingesting trace amounts of gluten here and there really make a difference?

What's the difference between celiac disease, gluten sensitivity, and gluten intolerance?

by Tom Malterre

Are there different reactions to gluten?

Everyone responds differently to ingesting gluten and wheat. Approximately .04% of the U.S. population react with a full-blown IgE-mediated wheat allergy, displaying classic symptoms of itching, swelling, and difficulty breathing. Read more about What's the difference between celiac disease, gluten sensitivity, and gluten intolerance?

How common are gluten sensitivity, gluten intolerance, and celiac disease?

by Tom Malterre

How many have reactions to gluten?

Many organizations say the prevalence of celiac disease is anywhere between 1 in 100 to 1 in 300 (one of the more commonly cited studies estimates 1 in every 133 people has celiac disease), though the total number of people reacting to gluten is much higher when you include the incidences of glut Read more about How common are gluten sensitivity, gluten intolerance, and celiac disease?

How does my body react to gluten if I'm sensitive to it?

by Tom Malterre | 1 comments

What does gluten do to me?

Gluten can cause a multitude of reactions in the human body. Science is finally showing what we have known for a long time in clinical practice. Many of the responses to gluten are not found in the intestinal tract. Read more about How does my body react to gluten if I'm sensitive to it?

What is gluten? Where is it found?

by Tom Malterre

What exactly is gluten?

Gluten is a composite of proteins, joined with starch, that is found in wheat, spelt, kamut, barley, and rye. Gluten is what gives the chewy structure to bread and holds noodles together during cooking instead of them turning to mush. Read more about What is gluten? Where is it found?

Articles

Can I eat just a little gluten?

Are there different reactions to gluten?

How many have reactions to gluten?

What does gluten do to me?

What exactly is gluten?

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