Australians are eating less grain — and farmers should be concerned about it.
Consumption of grains in Australia dipped after the Atkins Diet became popular in the 1990s, but stabilised until 2009, when the amount of grain eaten fell again. The concernin…
While eating dessert in Finikas, a tiny town on Syros in Greece, I realized that I might have made a terrible mistake. I didn’t speak Greek but I had presented the restaurant’s owner with a celiac translation card in his native tongue. Through limited Eng…
The Monash paper,1 which was previously discussed on SBM, suggested that it might be the fructans in wheat and not gluten that is responsible for symptoms in IBS sufferers who feel better on a gluten-free diet. Fructans belong to a group of short-chain ca…
A team of researchers with several members from the University of Oslo in Norway and one with Monash University in Australia has found that the familiar bloating many people experience after eating foods containing wheat may be due to sensitivity to fruct…
Here we go again with glyphosate, that ubiquitous toxin used as Round Up’s primary ingredient. It’s infamous for the ability to kill weeds, along with all those beneficial micro organisms in the soil and in your gut.
Oh, yeah, and without it, we can’t fe…
I was the ‘gluten-free’ girl in the class, the one with the ‘special’ diet. Growing up as a coeliac in the early 90s was certainly a way to build a resistance to being different from my peers. My diet was unlike anyone’s around me and, through enduring th…
If you’ve been to a restaurant in the last few years, you’ve likely seen the words gluten-free written somewhere on the menu.
But what exactly is gluten, and why can’t some people process it?
And why does it only seem to be a problem recently?
William …