Don't miss the University of Chicago Celiac Disease Center's latest newsletter, Impact. This issue features an overview on food intolerance and a dietitian's look at arsenic and the gluten-free diet.
Gluten-Free Living has an article about the recent study indicating it may be possible to deactivate celiac disease.
A recent study found that many gluten-free snack foods made for children are loaded with sugar. Don't miss this month's advice from Melinda Dennis on how to find products with less sugar.
Read about how scientists in Poland are trying to boost the nutritional value of GF bread by adding freeze-dried potatoes.
It is encouraging when scientists are working to create a more nutritious GF cake. Read about this on PubMed.
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