Around 1 in 10 Australians say they follow a gluten-free diet. Not everyone who follows a gluten-free diet has an underlying condition. But if you experience nausea, bloating or stomach pain after ...

Credit: Getty Images Our easy-to-read fact sheet describes the differences between celiac disease and gluten intolerance. Our easy-to-read fact sheets provide clinicians with reliable information to ...

Gluten — the protein found in grains like rye, wheat, and barley — gets a bad rap. But the truth is, gluten can be a healthy part of most diets. While there isn't enough research to suggest that ...

GLUTEN DESERVES AN apology. In the past decade, the protein complex has gained a notorious reputation in the world of nutrition. Gluten has been blamed for everything from GI problems to unexplained ...

†Antibody testing is only accurate if the person's diet contains gluten for at least 1–6 months (varies by source) prior to testing. The amount of time is based on current practice and has not been ...

A gluten intolerance is the body’s inability to digest or break down the gluten protein found in wheat and certain other grains. Also known as a gluten sensitivity, gluten intolerance can range from a ...

Some research has identified possible benefits of a gluten-free diet for people without a gluten-related condition, but other studies have not found any benefits. There may even be some downsides to ...

If you’re a chronic stomachache survivor like me, you likely have heard of all the troubling digestive conditions out there. From Celiac disease and gluten intolerance to irritable bowel syndrome (IBS ...

When Kara Mansfield learned she had celiac disease, nearly 20 years ago, she was discouraged not so much because it meant ridding her diet of foods such as wheat bread and pasta but because the ...

We’re debunking the myths about this ubiquitous carb.

If you follow a gluten-free diet, it can be hard to know which restaurants cater for you, so we checked out the BK menu for ...

Expert Rev Gastroenterol Hepatol. 2012;6(1):43-55. Improving Gluten Strength Gluten is important to the baking industry because it provides elasticity and shape to dough by forming a network of ...