By Sayer Ji Fibromyalgia, like most modern-day ‘syndromes,’ is considered ‘idiopathic’ – a fancy word for “we don’t know,” and often times used as an excuse for not looking deeper into the root causes of the patient’s suffering. Conventional treatment is palliative at best, and…
Introducing high doses of gluten from four months of age into infants’ diets could prevent them from developing coeliac disease, a study has found. These results from the Enquiring About Tolerance (EAT) Study, published today in JAMA Pediatrics, by researchers from King’s College London, Guy’s…
In recent years, the number of people affected by coeliac disease, wheat allergy or gluten or wheat sensitivity has risen sharply. But why is this the case? Could it be that modern wheat varieties contain more immunoreactive protein than in the past? Results from a…
By Lisa Egan For several years now, gluten has been the subject of much debate, discussion, and disagreement. Grocery stores and restaurants now offer a plethora of gluten-free products and meals. You might have friends or family members who avoid gluten. Perhaps you follow a gluten-free…
By Mae Chan A new study has found gluten-free products are often not as healthy as their conventional counterparts. A gluten-free, casein-free diet may lead to improvements in behavior and many physiological symptoms. Why is there so much attention now being put upon gluten sensitivities?…
By Lisa Egan Take a look at some headlines that have been flooding the internet [recently]: Gluten-Free Diets May Be Tied to an Increased Risk of Type 2 Diabetes Going Gluten Free May Raise Your Risk of Type 2 Diabetes Downside to Gluten-Free Diets: Diabetes…
By Brandon Turbeville According to a new report in the journal Epidemiology, people who eat a gluten-free diet may actually be at higher risk for exposure to arsenic and mercury. This is quite concerning considering the growing popularity of the gluten-free diet with a quarter…
By Jake Van Der Borne By now, you’ve likely noticed that grocery stores and restaurants are offering a plethora of gluten-free products and meals. You might have friends or family members who avoid gluten. Maybe you follow a gluten-free diet, or have been paying closer attention to…
By Melinda Cafferty Food corporations and grocery chains are rolling out the carpet to meet the consumer demand for more choices. This means that the average consumer looking at just one shelf for one particular type of food will drown in a sea of choices. Everyone…
By Jeffrey Green The latest fad diet to impact market shelf products is the “gluten free” diet, based off of a diet recommended for those who suffer from celiac disease. Essentially, a large amount of carbs such as breads and grains are cut from the…
By NaturalHealth365 Gluten is the general term for the proteins found in wheat, barley, rye, and triticale. It acts as a glue to maintain the shape of food and can be found in numerous food products such as breads, baked goods, cereals, pastas, soups, sauces,…
By Makia Freeman Gluten-free food is now very common and available, whether you are in a restaurant, cafe or grocery store. Although there are definitely people who suffer from celiac disease and other diseases triggered by gluten, the entire gluten-free movement has left many health…
By Dr. William Davis, Wheat Belly Blog The New York Times ran a silly piece entitled The Myth of Big, Bad Gluten by journalist Moises Velasquez-Manoff, yet another defense of the “eat more healthy whole grain” status quo. I enjoy reading most pieces from the…
By Heather Callaghan The modern day gluten-free mania and marketing is creating a backlash. People who are sick of it fall back on “inconclusive” studies or dismiss gluten concerns altogether. Unfortunately, gluten-free fare is often filled with junk ingredients, which creates more distrust. Many trending diets…
by Daisy Luther Over the past couple of years, I had the unpleasant experience of having bloodwork done to confirm that I am gluten intolerant, only to have it come back and say, “Nope, you’re just crazy.” The same thing happened to my good friend…
by Dr. Victor Marchione Gluten doesn’t make me sick, but the misconceptions about it and the “gluten-free” craze sure make me feel uneasy. Look, I understand that you or someone you know may have irritable bowel syndrome (IBS) or celiac disease; and, in that case,…
by Daisy Luther According to some experts, wheat is more like the staff of death than the staff of life these days. Due to genetic modifications of wheat over the past century (go HERE to learn how scientists “fixed” wheat during the ’60s), the grain…
by Sayer Ji Could gluten’s toxicity extend to the nervous system, producing symptoms identical to classical Parkinson’s disease? A new case study adds to a growing body of research indicating that wheat’s neurotoxicity is greatly underestimated. A remarkable new case report describing the dramatic recovery…
by Sayer Ji As far back as 1954, reports of the full or partial resolution of schizophrenia following a gluten-free diet began to surface in the medical literature. We covered this remarkable pattern of associations in a previous article titled, “60 Years of Research Links…
by Dr. Kelly Brogan, M.D. There are few anxiety triggers as provocative as the primal desire to conceive. To experience that drive, and to be thwarted by seemingly uncontrollable and unidentifiable factors is maddening. Many patients end up in my office because they feel they…
