Wheat, Gluten and Health: The Science Behind Gut Health and Food Intolerances

Wheat, Gluten and Health: The Science Behind Gut Health and Food Intolerances

 

 

Speakers: Julie Miller Jones, PhD, CNS, LN, St. Catherine University

Moderator: Judi Adams, MS, RD, Wheat Foods Council

Food allergies and sensitivities are increasingly on the public’s

mind. Gluten-free has become what fat-free was in the

early 1990s. Are the public’s concerns about wheat and gluten

warranted? What does science tell us about the incidence

and prevalence of gluten allergies and sensitivities, and how

do they relate to Celiac Disease? This session discusses the

epidemiology, physiology and dietary approaches for gluten

sensitivity, gluten allergy and Celiac Disease.

Session funded by

the Wheat Foods Council.