Have you noticed an increase in products that are
"gluten-free" or "allergen-friendly" at your local supermarket? Or that major
commercial brands are jumping to the free-from food fray? For example, Rice Chex now has a gluten-free version, and Anheuser-Busch has introduced a gluten-free beer (they use sorghum as the primary ingredient, instead... Read more
Recently I had the pleasure of speaking at the Hudson Valley Celiac Support Group in Poughkeepsie, NY. As you may know, Celiac disease is an auto-immune disease: "...an inflammatory condition of the small
intestine, induced by gluten. It has diverse clinical manifestations
that resemble a multi-systemic disorder rather than a primary
intestinal... Read more
Dr. Sam Ahn, research fellow at Mount Sinai Medical Center in New York presented findings from a co-authored study about consumer attitudes and response to the new food allergen labels at the American Academy of Allergy Asthma & Immunology annual conference in Philadelphia. (The study was co-authored by Dr. Scott Sicherer at Mount Sinai... Read more
The recipes in Alice Sherwood's new Allergy-Free Cookbook focus on working around four main allergens: gluten (the protein in wheat, barley, rye), eggs and egg products, nuts (tree nuts and peanuts), and dairy (milk and all dairy products). The book is an excellent primer for the beginning allergic family. She covers... Read more
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