May is National Celiac Disease Awareness Month and eating to stay healthy is easier than ever.
According to The American College of Allergy, Asthma and Immunology, many commonly held beliefs about allergies are just not true.
In order to be labeled gluten free, a product must have less than 20 parts per million of gluten, a level low enough that it won’t cause a health reaction for most people with celiac.
Been diagnosed with celiac disease or gluten-intolerance? Avoid that pesky little protein at these Philly restaurants.
A growing number of everyday products, like lipstick and toothpaste, are gluten free. Is the trend hype, or can it be helpful?
How important is the gluten-free diet for people on it?
Cooking during the hot summer months isn’t always fun, and online food delivery sites and apps make ordering out easier than ever. But those online orders can add up, and so can the calories.
If you are needing a well-deserved break from the kitchen, here are some great places to eat kosher around town.
It’s become popular and profitable to sell products that are labeled gluten free, even when they’re not. And for some, it’s dangerous to their health. Now the FDA is preparing for stricter labeling, and that’s a relief for people who are allergic to gluten.
As many as two million Americans suffer from celiac disease — they’re unable to digest gluten, which is found in bread, pasta, beer, and other common foods.