Anyone who gives up gluten, either by choice or medical necessity, will inevitably feel a twinge of regret bidding adieu to bread, pasta or pastries. But for some, the greatest hardship may be saying no to beer — especially at times like Super Bowl Sunday, when having a cold one in hand is part of many people's game day tradition.
So it's no small thing that a growing number of brewers are offering gluten-free beers that are both tasty and satisfying.
Originally published on Mon January 14, 2013 7:06 am
Why would the Defense Advanced Research Projects Agency — the people who helped bring the world stealth fighters and GPS — fund research into man-made proteins that could make it easier for some Americans to eat pizza?
That's what we wondered when we read that the Pentagon's gee-whiz research arm provided support for work on a drug to treat celiac disease, a condition that interferes with the digestion of gluten in wheat and other foods.
Many a college student lives off of microwavable meals – but some do it not by choice but because they're worried school food might make them sick.
They may have celiac disease, a digestive ailment caused by gluten, or life-threatening allergies to foods like peanuts — both are on the rise. But even as more people become aware of the issues, schools and institutions may lag behind.
Allergies are on the rise these days, especially in children. Nearly half of all kids are now allergic to something, be it food, animals, or plants. Federal health officials say that rate is two to five times higher than it was 30 years ago.
And as researchers are trying to understand why, they're increasingly looking at kids who grow up on farms.