Introduction: Gluten is a protein found in grains.  Research has shown that the gluten that is in grains of wheat, barley, rye, and oats (to a lesser degree) is toxic to many individuals.  While gluten is essential for the make-up of these 4 grains, our bodies do not need it. Is it healthful?  The protein in today’s wheat is poorly digested and can be harmful.  An estimated 95% of prepared fo...

Nutrition plays a key role in patients with celiac disease. Gluten-free diet is main therapeutic option despite of new possibilities keeping the intestinal barrier, modulation of gut microbiome or extraction of gluten from the diet. The prevention of formation the autoimmune reaction against gluten in genetically predisposed patients is the addition of small amount of gluten-rich food during br...

A growing body of evidence suggests that a majority of people with celiac disease and on a gluten-free diet can safely consume pure oats in moderate amounts; however, previous studies have indicated that the commercial oat supply in other countries, and in Canada to some extent, is contaminated with other grains. This study has confirmed that the commercial oat supply in Canada is heavily conta...

We report two patients in whom introduction of a gluten free diet for coeliac disease was associated with the development of pseudopolycythaemia.

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BACKGROUND The only treatment for coeliac disease is lifelong adherence to a rigorous gluten-free diet. The present study aimed to evaluate the influence of coeliac disease on the social aspects of daily life of individuals in the U.S.A. METHODS The present study used a self-administered survey including the standard Quality of Life questionnaire (12-item short-form) with validated disease-sp...

The prevalence of celiac disease (CD), an autoimmune enteropathy, characterized by chronic inflammation of the intestinal mucosa, atrophy of intestinal villi and several clinical manifestations has increased in recent years. Subjects affected by CD cannot tolerate gluten protein, a mixture of storage proteins contained in several cereals (wheat, rye, barley and derivatives). Gluten free-diet re...

Non-celiac gluten sensitivity is defined as a reaction to gluten in persons with a confirmed absence of allergic or autoimmune mechanisms after appropriate laboratory testing. Symptoms resemble those of irritable bowel syndrome (IBS), and may overlap with celiac disease or true wheat allergy. In a research environment, symptoms of non-celiac gluten sensitivity resolve when dietary modifications...