Category Archives: Gluten-free

Toast to wine

Posted on August 24, 2011 by Dr. Davis

Thank goodness: Wine is a safe haven for those of use who wish to be wheat- and gluten-free. We all know that single-ingredient foods that occur in nature are wheat- and gluten-free: cucumbers, olives, basil, cranberries, etc. It’s when humans … Continue reading →

Posted in Gluten-free | 55 Comments

Got that warm feeling?

Posted on August 16, 2011 by Dr. Davis

A condition called cerebellar ataxia is one manifestation of wheat’s effect on the human brain. This illness usually affects adults, average age of onset 48 years, though children can be affected, too. Symptoms consist of incoordination, falling . . . … Continue reading →

Posted in Gluten-free, Neurologic consequences of gluten | 17 Comments

The Holy Grail: Gluten-free . . . but low-carb

Posted on August 8, 2011 by Dr. Davis

Thanks to the inventiveness of food manufacturers and people with celiac disease, there is no shortage of foods and recipes devoted to the gluten-free concept. Gluten-free cookies, pretzels, pizza, etc., all marketed to the gluten-free community. Problem: The cornstarch, potato … Continue reading →

Posted in Gluten-free, Low-carb diets | 17 Comments

Jelly beans are gluten-free

Posted on August 3, 2011 by Dr. Davis

Yeah, you knew that already. Most jelly beans are made of corn syrup, sucrose, corn starch, food coloring, and flavorings. So, if jelly beans are gluten-free, you should eat lots of them. Right? You should eat them for breakfast, lunch, … Continue reading →

Posted in Carbohydrates, Gluten-free, Low-carb diets | 3 Comments