Consumer Reports lays down the facts about Gluten

CR survey finds 63% of Americans believe a gluten-free diet would improve physical or mental health—but cutting gluten isn’t always more nutritious or better for most people

Yonkers, NY – Gluten, a protein found in wheat, barley, and rye, has become the latest dietary villain, blamed for everything from forgetfulness to joint pain to weight gain. But Consumer Reports (CR) is shedding light on common misconceptions about going gluten-free.

The report points out that a gluten-free claim doesn’t mean the product is necessarily more nutritious, it may actually be less so; that consumers may increase their exposure to arsenic by going gluten-free, and a gluten-free diet might cause weight gain—not weight loss. And, most gluten-free foods cost more than their regular counterparts. [Read more]

FDA defines “Gluten-Free” for Food Labeling

Washington, D.C. – Celiac disease is a serious health issue that can lead to critical complications if not treated.

While there is no cure for celiac disease (CD), there is one way to manage it – following a gluten-free diet. The only choice for the up to three million Americans living with CD is to adhere strictly to a gluten-free diet, avoiding proteins that occur naturally in wheat, rye, barley and cross-bred hybrids of these grains.

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