Before making changes to your diet, it’s a good idea to speak to your doctor or a qualified dietitian to make sure you don’t miss out on important nutrients.
Articles on Gluten intolerance
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Ingredients, manufacturing, transportation and marketing factor into higher prices for allergen-free products.
What’s the difference between gluten-free and gluten-reduced? And why does the country of production make a difference?
It may seem as though everyone has food intolerances these days, but there could be a few factors at play.
The Catholic Church prohibits the use of gluten-free bread for Communion. The reasons lie in the challenges faced by the Catholic Church in the past.
Most people eat about a kilo of wheat a week but for others it can cause painful health concerns. So why not isolate the parts of wheat that cause problems, and remove them from future crops.
CSIRO conducted a nationwide survey to quantify the number of Australians avoiding wheat and to ask them why.
Gluten is a protein found in the grains wheat, rye and barley. For people with the autoimmune condition coeliac disease, eating foods that contain gluten can damage the lining of the intestines. Over time…
Gluten intolerance covers a range of gut problems caused by ingesting proteins found in wheat, barley, rye and in some cases, oats. The three main groups affected are those with a direct sensitivity to…
Inflammatory bowel disease is a group of inflammatory conditions of the colon and small intestine that can cause life-threatening complications and may require surgery. Luckily, current therapies offer…
Top contributors
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Postdoctoral research fellow, CSIRO
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Professor Emerita of Religious Studies, College of the Holy Cross
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Professor and ARC Australian Laureate Fellow, The University of Western Australia
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Associate Professor and Reader in Applied Health and Therapeutics, University of Nottingham
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Senior Lecturer in Pharmaceutical Sciences, RMIT University
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Lecturer, Dietitian and Bioethicist, Queensland University of Technology
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Professor of Applied Biochemistry, University of Nottingham
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Senior Lecturer in Pharmacology, UNSW
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Associate Professor in Microbiology and Fermentation Technology, Federation University Australia
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Senior Lecturer in Microbiology and Fermentation Technology, Federation University Australia
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
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Associate Dean, School of Business and Law, Edith Cowan University
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Associate Lecturer, Nutrition and Dietetics, University of Wollongong
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Professor, School of Medical, Indigenous and Health Sciences. Advanced Accredited Practising Dietitian, University of Wollongong