Articles
Newer gluten-free foods have more flavor, healthful ingredients
July 14th, 2008 by Sahar Hafeez
Anyone who ate gluten-free food five or 10 years ago might understandably opt to avoid such food forever after. In the old days, "we used to joke that when you got the food, you didn't know if you were supposed to eat the box or the contents," says Dr. Alessio Fasano, medical director of the Center for Celiac Research at the University of Maryland.
The taste and texture were pretty bad, agrees Scott Mandell, chief executive and co-founder of Enjoy Life Natural Brands, which makes gluten-free and allergy-friendly foods. "They gave a very gluten-free taste, which means kind of a mealy...
Going gluten-free -- for many reasons
July 14th, 2008 by Sahar Hafeez
At the Whole Foods Market in El Segundo, two women stand scanning a refrigerator case filled with packages of gluten-free food -- carrot cake, rice flour bread, scones, ginger cookies, pecan pie and chocolate chip muffins.
Judy Beckett, a retired educator, was diagnosed with celiac disease two years ago: Her gut cannot tolerate gluten, and switching to these foods has improved her digestion and quality of life. Claudia Lopez, a housekeeper and mother of four, is looking for gluten-free food for herself and her family. She recently switched to it at the urging of a health expert she heard on Spanish...