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The Spokesman-Review Newspaper The Spokesman-Review

Wednesday, April 24, 2019  Spokane, Washington  Est. May 19, 1883
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Stories tagged: gluten


Gluten, lactose in drugs? Study raises questions about risk

A man with celiac disease felt sicker after starting a new drug, but it wasn’t a typical side effect. It turns out the pills were mixed with gluten the patient …


WSU researchers set sights on wheat variety to combat celiac disease

A genetically modified variety of wheat with built-in enzymes to break down gluten have been produced in laboratories. Now, the researchers are hoping to refine the idea in an effort …


FDA investigating possible link between grain-free dog food and heart disease

Dog food containing potatoes, chickpeas, lentils and other legumes as main ingredients – often marketed as “grain-free” to appeal to health-conscious pet owners who are willing to pay a premium …


100 years ago in Spokane: Restaurants go gluten-free for the day

Spokane already had held a successful “meatless” day at area restaurants, and now it held a “wheatless” day. “Not only were white bread and rolls off the menus, but macaroni, …


Why the ‘gluten-free movement’ is less of a fad than we thought

There’s growing evidence that severe gluten sensitivities exist outside the realm of celiac disease. And researchers simply don’t know how many of the people following a gluten-free diet may actually …


Is your problem gluten? Or faddish eating?

It sounds like an unfolding epidemic: A decade ago, virtually no one in the U.S. seemed to have a problem eating gluten in bread and other foods. Now, millions do.


Celiac group offers support, resources

Once considered a rare condition, current statistics show celiac disease affects one in every 133 people in the United States. As diagnoses for celiac disease – or having a gluten …


Celiac group offers support, resources

Once considered a rare condition, current statistics show celiac disease affects one in every 133 people in the United States. As diagnoses for celiac disease – or having a gluten …