People with celiac disease and gluten intolerance must avoid foods that contain wheat, barley, rye, and their derivatives. Avoiding gluten limits food choices, making dining out and grocery shopping ...

Gluten is the name for proteins found in wheat, barley, and rye. Gluten is also added to foods as a thickening agent or to provide texture and flavor. Gluten gives bread its chewy texture. But the ...

FDA requests information to explore whether current gluten labeling rules adequately protect consumers, with implications for ...

Gluten is a protein found in wheat and other grains, and while most people can tolerate it well, those with celiac disease or a gluten sensitivity should avoid it. Although it is common in foods like ...

Gluten-free food options are everywhere — from sandwich shops to local bakeries to supermarket shelves. But is the (oftentimes) higher price tag worth it? The label tends to give products a health ...

The holidays are just around the corner, and some of us, trying to be mindful of the environment, might resort to biodegradable tableware instead of plastic. But beware: the natural ingredients used ...