I’ve got some pictures of some gluten-free food I’ve been cooking, but I’m experiencing technical issues with the camera and our home computer network! I’d like to get these photos online so you can see how terrible food can look despite being delicious. My girlfriend is particularly finicky about food and she’s an artist so
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I don’t even know when it hit, but without fail I started feeling the effects of gluten soon after leaving town for the holidays. Maybe it was some of the snacks I ate on the way, maybe it was kitchen cross-contamination or traces of wheat in something that seemed innocent and gluten-free. Whatever it was,
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I guess living gluten-free has kind of become a routine. I think of it less often then I did when I first started, and I think that is partially because I know what I can eat and I have more time to cook whole foods & mess around with recipes at home. The last meal
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Global wheat and rye prices have been doubling on an annual basis for the last few quarters, and U.S. exports of wheat and other gluten grains has shot up to all-time records. The price of food going up generally isn’t a good thing – but for Celiac sufferers, the fact that gluten-free substitutes are rising
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What is Celiac Disease? Celiac Disease is basically an intestinal condition caused by a negative auto-immune response to gluten, a protein that can be found in wheat, rye, and barley. This is distinct from an allergic reaction to wheat, but it is no less dangerous. The criteria for diagnosing Celiac is traditionally a small intestine
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