Would you like to loose weight? The gluten free diet is becoming a very popular way to loose weight in Hollywood. 

The high protein diet and low carbohydrate diet have been two of the most successful diets to loose weight since some years ago. But it seems that it's not necessary to eliminate all kinds of carbohydrates or grains from your diet, just avoiding the ones with gluten is enough. 

I'm not celiac but I'm following a gluten-free and diary-free diet for 2 years, and I have lost 8 kilos. My daughters, that have the same diet because one of them have celiac disease, haven't loose a single gramme, they have grown as normal for their age. 

But not only it's good for loosing weight, it's also good for health. In our family, we are nearly never sick now. Before gluten-free diet I often suffered of back aches, digestive problems, itches, eyes infections, etc, and I got a rhinopharyngite at least every 2 months. Since I have a gluten-free diet, I have never had any more of these diseases. My only remaining problem is my dust and pollen hay fever allergy. 

In this article at GlutenFreeSociety.com you will find out why the gluten free diet is recommended when loosing weight. 

 

 

New research shows that you can develop celiac disease at any age -- even if you previously tested negative for this autoimmune intestinal disorder. 

During the past 30 years, there has been a fivefold increase in the prevalence of celiac disease, and a lot of these cases occurred in elderly people, according to a study published in the Annals of Medicine.

"This has been such an unexpected result," says study researcher Alessio Fasano, MD, director of the University of Maryland's School of Medicine Center for Celiac Research and their Mucosal Biology Research Center in Baltimore. "Our impression was always that this disease began in childhood, and went under the radar screen and surfaced later on with symptoms."

Read the article on WebMD

You can read on Celiac.com five simple questions can help you determine if your child needs a gluten-free diet, according to the a recent Danish study that aims to improve celiac disease diagnosis in children.

Gastroenterology Service Children Hospital Dr. Orlando Alassia of our city was involved, along with other health facilities in other provinces-the first multicenter study was conducted in the country on celiac disease, which allowed to obtain data on the prevalence of this pathology in children younger than 16 years.

Of the 2219 samples were included in the study, for children between 3 and 16 years, 430 were contributed by the Alassia. "We did a check on blood samples from patients who entered the operating room, and above this, was analyzed with a determination of transglutaminase. All determinations were centralized in a laboratory in Buenos Aires. Of all the samples yielded the following results: 29 were positive (although 7 patients had previous diagnosis, why did not need to ask bowel biopsy). Of these samples were 22 biopsies in patients. We found a prevalence of 1.26%, ie 1 in 79, with a predominance of females, "said the professional.

And he stressed: "This is a before and after: no country in the determination of prevalence of celiac disease. Data are completely different in Latin America and also in the rest of the world. "

Read the original article on minietasingluten.com

A study using frozen blood samples taken from Air Force recruits 50 years ago has found that intolerance of wheat gluten, a debilitating digestive condition, is four times more common today than it was in the 1950’s.

The findings contradict the conventional wisdom that the sharp increase in diagnoses of wheat gluten intolerance has come about because of greater awareness and detection. It now seems likely that dramatic changes in the American diet have played a role.

Read the original article.

For the first time, researchers have shown that B. lactis probiotic bacteria are capable of shielding epithelial cells from cellular damage caused by gliadin exposure, and that they may play a valuable role in as a dietary supplement to guard against any silent damage associated with accidental gluten-contamination in celiac disease.

Read the original article on Celiac.com.

In nutrition we all know that we need diversity, that we have to eat food that give us carbohydrates, proteins, calcium, vitamins, fibre, etc. So in order to acquire the carbohydrates we eat cereals: bread, pasta, pizzas, biscuits,… but, do you have ever thought that all that is based on the same cereal: wheat?

Our children often complain about their stomach ache, but we don’t use to pay too much attention. In this article I explain my experience with my daughter’s frequently complaints and how they disappeared.