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celiac

GLUTEN-FREE (GF) IS A CATCHY FAD that has become more popular over the last few years. You've probably seen many different
I wasn't doing my kids any favours by handling everything, and I knew I had to let the kids take some of the responsibility. Even though they were only 6 and 7 then, I started to share everything I knew and everything I did in the name of safe eating for Celiacs and allergies, and as time passed, they started to take over for themselves.
The gut is like a highway junction to every part of the body. The mucosal lining of the gastrointestinal tract (GIT) gives direct access to the blood stream which carries nutrients, oxygen, toxins, waste products, and inflammatory markers to the whole body. So when there is trouble in the gut, you can have health issues throughout your body.
One of the great pleasures of travel is, of course, the different food options that are available at different destinations. But for those travelling with food restrictions -- allergies, gluten-free, vegetarian, vegan or religious boundaries -- it requires some definite pre-planning.
Cooking is a survival skill. Children that know their way around a kitchen know how to fend for themselves. Skills such as working as a team, following directions, measuring and math and organization are all important aspects of cooking.
#GlutenFreeProblems? I have them too. For seven years, I have been on a gluten-free diet thanks to years of health issues and finally, a diagnosis of celiac disease. Though there are a lot of people who now require a gluten-free diet, there are still many people who just won't understand the weird things we go through.
The term 'gluten-free' may lead some consumers to think they are getting an overall healthier option, according to new research
We were jazzed to have Dr. William Davis, multi-yearNew York Times best-selling author of Wheat Belly come by the kitchen on his recent media blitz in support of his upcoming North American tour. In this exclusive interview, I ask the ever-friendly, eloquent and passionate doctor some tough questions.
Why has gluten become the new food villain? Haven't we eaten gluten for thousands of years without any problems? To answer this question we must pick on a particular grain: Wheat.
Gluten-free awareness is great as are the increasing number of "free from" products and restaurant menu choices. But gluten-free diets for those not diagnosed with celiac disease or gluten sensitivity are mostly hype -- until proven not.
Nothing will make you realize how many foods have gluten in them like being told you are not allowed to eat any of them ever
For a lot of people, one look at an aisles-worth of flour and flour alternatives is enough to have them turning their cart around and heading straight for the pre-made bakery goods or a fruit tray. Never fear! We've got them all listed for you in a neat little infographic.
If you're like us, you most look forward to the sweets at the end of a meal. Dessert makes everything better, even if it's
A large part of the population suffers from side effects connected to the consumption of wheat. The result has been a strong physical reaction by many to these new forms of wheat including weight gain. Once you cut out wheat your blood sugar stops spiking, your appetite is reduced and thus you lose weight. Easy formula, but challenging to maintain.
Did you know there are at least 17 "other" names for eggs, 12 for milk and eight for peanuts that are commonly used in food labels? Effective August 4, all Canadian food labels have to clearly indicate if the product contains one of the most common food allergens or gluten. And even better -- the labels have to disclose common names of the allergen, like milk, eggs, soy, etc. Can you hear that? That's the collective sigh of relief from food allergy sufferers and people with gluten intolerances!