What if you had a dietary intolerance to apples, broccoli, tomatoes, avocados, cauliflower, bread or garlic? Many people do. If you suffer gastrointestinal (GI) symptoms such as gas, bloating, cramping, diarrhea and sometimes constipation, you’re not alone. Millions have these symptoms and often blame gluten, but other factors could be causing their discomfort. One possible culprit: FODMAPs.
When my doctor first suggested I try an elimination diet, I scoffed at the idea. It was autumn of 2014, and I’d experienced months of extremely unpleasant digestive symptoms resulting in weight loss, exhaustion, and daily discomfort. My blood work was normal, and a physical exam revealed nothing unusual. My primary care physician suggested that my symptoms may be the result of a food allergy or non-celiac gluten sensitivity.
A new study found “whole grain” labels on cereal, bread, and crackers can be confusing for people trying to make smarter food choices. To have a “whole grain” label, only 51 percent of a product has to contain whole grains. Experts found people often made the wrong decision about which product was healthier when looking at whole grain labeling.
Celiac Disease is a serious autoimmune disorder affecting 1 in 100 Americans. It causes people’s immune systems to act up whenever they eat gluten. Gluten is a protein found predominately in wheat, barley, rye, oat and even in surprising foods, like soy sauce.
Chef Kate Jacoby discusses her amazing vegan dishes and wine pairings at Vedge Restaurant. Dr. Burkhart addresses the nutritional benefits of each. Vedge was selected as one of Wine Enthusiasts top 100 restaurants of the year!
Weight gain on a gluten-free diet is frustrating. Myself and Lori Welsted, RD (dietitian from the University of Chicago Celiac Center) discuss possible reasons and solutions for weight gain on a gluten-free diet. Hint: It isn’t always too many calories!
A quarterly magazine aimed at “Gluten Free Foodies”. In an article titled “Gut Insticts”Dr. Burkhart is interviewed along with Dr. Fasano and many other doctors, regarding the reasons for the explosion of the gluten-free diet.
Max Sports and Fitness Magazine – The Truth About Grains
Dr. Burkhart was interviewed recently for an article about the controversy surrounding including grains in your diet. Should you or should you not exclude grains from your diet? Is there room for compromise between the two extremes?
An article discussing a study published in the New England Journal of Medicine which evaluated how a child’s genes may influence their risk of developing celiac disease in the future. Although the information doesn’t change how celiac disease is diagnosed today-it is very important. These findings may pave the way for for a new tool to predict the risk of developing celiac disease. More studies and longer follow up are needed but this is an exciting starting point!
In this video segment, Dr. Burkhart was asked to discuss the nutritional value of the gluten-free diet and whether or not it is a “healthy” choice for people without celiac disease or gluten sensitivity.
Dr. Burkhart gave a presentation titled ” The Gluten Conundrum-Separating Fact from Fiction” to help clarify what is truth and what is” internet lore” regarding information relating to the gluten-free diet.
Dr. Burkhart is interviewed on the topic of Celiac Disease and Gluten Sensitivity in a show discussing the affects of food allergies and autoimmune conditions on a persons day to day life.
Dr. Burkhart was interviewed by the San Francisco Chronicle in regards to a gluten sensitivity/celiac disease and new research addressing testing patients already on a gluten free diet.
An article on the National Foundation for Celiac Awareness website discussing important points for celiac patients to consider before, during or after pregnancy.
