A gluten allergy, celiac disease or gluten sensitivity makes many regular breakfast cereals off limits.

Although some breakfast cereals have no added gluten or wheat, they may be made in the safe factory that makes other gluten-infested foods.  If you have celiac disease or have a sensitive gluten allergy, this risk is not worth taking.

So what can you have for breakfast instead?

Irritable bowel syndrome often has celiac disease as the root cause.  The cure is simple in this case. Too bad many doctors don’t realize this.

In this article, we will look at what irritable bowel syndrome is, how it is sometimes connected to celiac disease, and how a gluten-free diet may help.

Celiac disease and thyroid disease are more linked than you might think.  If you have one, look out for the other.

There are two types of thyroid disease: Hashimoto’s disease (hypothyroidism) and Grave’s disease (hyperthyroidism).

Both are autoimmune diseases.  Celiac disease is also an autoimmune condition.

Celiac disease may be involved in both hypothyroidism and hyperthyroidism.

Gluten allergy can really cramp your style when you need to eat out.

I find most restaurant food pretty risky (with some exceptions), even when the staff try very hard to make sure my meal is gluten-free.

Each time I have to go out for lunch, I weigh the risk versus benefit of exposing myself to potential gluten contamination in the food.

I just pulled a package of Fisherman’s Friends out of my desk drawer, and suddenly had a moment of doubt.  What if they contain wheat in some shape or form?

There is no ingredients on the package, because it comes in a paper and foil package, originally housed in a larger box with many other packs.  No doubt, the ingredients are one the larger box, but that box is in the store, and I am at my desk, far far away.

Talking about a bread allergy is not really accurate. Bread is made of a variety of ingredients. If you are "allergic to bread" then you are surely allergic to other foods made up of some of the same ingredients.

Also, consider that bread is made of flour (ignoring the type of flour for now) and realize that by grinding the grain into tiny particles, the food oxidizes, making it rather toxic to your body.

The gluten-free diet is becoming ever more popular, and with good reason.  As more and more people discover they have a gluten allergy or are celiac, the idea of completely eliminating gluten from the diet is gaining ground.

Should everyone go gluten-free?  This is debatable. 

Certainly, anyone with celiac must avoid all gluten, in all forms, at all times.

Gluten free bread in a bread maker – its tasty, convenient, and eventually cheaper than buying gluten free bread. It really helps reduce the cost of your gluten-free diet.

Here is my challenge:

• Make bread within 15 minutes (and let the bread maker do the rest.
• Have consistently great consistency
• Have it rise properly into a beautifully shaped loaf.

I’ve been making gluten free bread for a few weeks now, this is I think the fourth loaf.  It tastes great, and it is really fantastic to have absolutely fresh bread – you can’t beat bread, still hot from the oven (or in this case the bread maker) slathered with butter that melts right into the bread! 

The previous bread making exercises were all successful, and my my gluten-free diet was well satisfied..  I kept forgetting to take a picture of the finished product, so this time I’ve included one and so I may as well write about the experience.

Gluten allergy cases are on the rise, or at least people are more aware of the negative health effects gluten can have.

Is this a good or bad thing?

Its a mixture of both. 

The good news is that those who have been suffering from gluten allergy symptoms for years are finally discovering the cause of the problem, due to an increased awareness of what to look for, and even that something and common as wheat might be a major source of trouble.