Trending Topics in Celiac Disease

Many conventional brands actually have a hidden source of gluten in the ingredients list!

A new article published in the Journal of Pediatric Gastroenterology and Nutrition highlights the benefits of culinary medicine in the pediatric gastroenterology population. Culinary medicine combines medical education, nutrition, and cooking skills to help patients manage and treat disease. While the role of nutrition in managing and preventing chronic disease is well understood, the true value…

Researchers from the University of California Davis may have found a way to make wheat safer for those with celiac disease and improve the overall quality of gluten-free bread.  Wheat contains proteins called gliadins and glutenins that are important for making dough strong and elastic, but they also contain certain parts (called epitopes) that can…

Doctoral student Adriana Carrieri from the behavioral nutrition program at Teacher’s College Columbia University is the latest recipient of the Celiac Disease Foundation’s Rising Villus Student Research Award for her research on how young adults with celiac disease navigate the transition from high school to college. This period is often filled with new freedoms and…

Snacking often gets a bad reputation because many people associate it with low nutrient, ultra-processed foods. However, snacking can be an essential part of a healthy diet. Our dietitian, Meghan Donnelly, encourages people to see snacking as an opportunity to fuel their bodies with nutrient-dense, delicious foods. Think of snacks as mini meals that can…