Chef Damian Cardone in Glenwood Springs, Colorado has been serving his patrons extra gluten despite their order requests. Self admittedly he thinks that gluten sensitivity is BS and has decided that he is going to feed his paying patrons gluten. The following quote was taken from his facebook page earlier this month… “Gluten free is[…]
Monthly Archives: March 2011
A canker sore is a small painful ulcer in the lining of the mouth. It can also occur in the GI tract. Canker sores are pretty common and when they are found repeatedly only in the mouth, the condition is called Recurrent Aphthous Stomatitis (RAS). These canker sores can be associated with conditions that affect[…]
Dr. Jaffe is the founder of EAB Laboratory, the most advanced lab in the world specializing in helping physicians identify food allergies in patients. Dr. Jaffe’s Bio: Russell Jaffe, MD PhD Dr. Jaffe received his MD degree from the Boston University School of Medicine in 1972. He completed his residency training in Clinical Pathology[…]
A recent study found that an elimination diet protocol was able to reverse ovarian failure and vastly improve symptoms associated with autoimmune Sjogren’s syndrome. The diet was gluten, dairy, and sugar free. The diet was for four months. The patients menstrual cycle normalized, her hormone levels normalized, and her inflammatory markers normalized… the restoration of[…]
A new study in the journal Cephalgia studied the link between migraine headaches and food allergies. The study demonstrated that allergic food elimination greatly reduced intensity, frequency, and duration of migraine headaches in patients. The concept that food may trigger some symptoms creates an increasing pressure on the health care system to investigate possible causal[…]
Dr. Ron Hoggan and Dr. Peter Osborne discuss all things gluten in the extensive one on one special Gluten Free Society Interview…
A new research study used and electronic tongue device to help detect gluten in various foods. The results were… the system also allowed distinguishing “Gluten-free” and “Gluten-containing” foodstuffs (15 foods, including breads, flours, baby milked flours, cookies and breakfast cereals) with an overall sensitivity and specificity greater than 83%, using the signals of only 4[…]
Corn is commonly used as a “gluten free” substitute grain. Did you know that research as early as the 70’s finds that patients with gluten sensitivity have problems with the gluten in corn? In this 1978 Study, corn antibodies were found in patients with celiac disease, crohn’s disease, and ulcerative colitis (see table 1). “It[…]
Unfortunately, today most people do not understand the difference between gluten sensitivity and celiac disease. As a matter of fact, this is one of the reasons why so many patients fail to get properly diagnosed. Lab tests have traditionally focused on diagnosing celiac disease. This has created a proverbial No Man’s Land for those patients[…]
Ian went on a downward spiral from a motivated health conscience athlete to a sickly person diagnosed with inflammatory bowel disease. Food was his enemy. He was addicted to gluten and dairy. Before finding this out, he spent thousands of dollars and visited several specialty doctors to no avail. Within 2 weeks of following the[…]