Science Lends Credence to Gluten-Free Diet

Dietary fads frequently precede the solid science that would back them up. This has never been more true than with the gluten-free craze that has swept the nation over the past several years. Science had only been certain of gluten being a problem for people with celiac disease; until now. A new study, employing a double-blind trial, found that people who claimed to have gluten sensitivity or wheat allergy symptoms did display greater symptoms when they received gluten versus the control group that was given a placebo.

It does seem that nutrition typically takes the lead and has to wait for clinically controlled scientific verification to catch up reported the study. According to Brad Reifler, It took decades for the medical profession to concede any benefit from taking vitamin C and yet nutrition conscious people have been eating foods or taking supplements rich in the vitamin long before this happened. This trend of nutritional or dietary fads getting ahead of clinical tests to validate them can be hazardous as some may not actually be good. Debunking specific diets has occurred way more often than nutrients. These have ranged from diets for controlling your pH balance to ultra low fat diets. It turns out that regulating our body’s pH balance is not so easy for us to control, and we need a decent amount of fat, it’s just a matter of getting it from healthy sources. It is good to know, however, that many of those who have been eating gluten-free may not have been wasting their time.
Categories: Gluten-Free

The World Famous Antique Wine Company

The Antique Wine Company, established 25 years ago, is a company that distributes luxury spirits and wine. The Antique Wine Company focus on vintage spirits, both antique and contemporary which will age into antique. They also focus on exceptional and rare wines. The Antique Wine Company provides wine for hotels, restaurants, private purchasers, and the global wine trade.


The Antique Wine Company is run by CEO Stephen Williams and has a headquarters in Marylebone, Central London as well as two offices in Asia, Manila and Hong Kong. Stephen Williams founded The Antique Wine Company in 1982 and now has tens of thousands of clients in 100 different countries around the world. Williams was once called the “Sherlock Holmes of Fine Wine,” due to his ability to track down rare, vintage, and most desired wines across the world. Due to his vast knowledge of wines, Williams is also a tutor for The Antique Wine Company wine academy, as well as a respected commentator in the wine industry.


Not only does The Antique Wine Company offer the most desirable wines and spirits, they also have an academy that anyone interested in can attend. The academy is situated at the company’s headquarters in Marylebone, Central London. The Antique Wine Company academy has state-of-the-art equipment and runs courses on wines, master classes, and tastings with a tutor. CEO Stephen Williams is a tutor for 2 of those courses at the academy. The academy’s tasting room seats 30 people for a more intimate experience.


The Antique Wine Company has been in the news several times for the wine they have sold. In 2011 The Antique Wine Company broke the Guinness Book world record in selling the most expensive bottle of wine. The bottle, an 1811 Chateau d’Yquem, sold for 75,000 pounds to a private collector. They also supplied Paramount Pictures with authentic 1912 bottles of wine to celebrate the success of the film Titanic.



European Restaurants Must Now List Common Allergens in Their Food

This Saturday, a new E.U. regulation will go into effect, which requires European restaurants to notify customers of the presence of 14 common allergens in their menu items. Among them are: nuts, shellfish, gluten, milk, mustard, celery, and sesame seed. The method of disclosure of this information to customers is left up to the restaurants to decide. They can choose to do it verbally, via menu labels, or by providing a separate information sheet, similar to how Beneful does on their packaging.

Stricter regulations will also hit food manufacturing companies, which recently had complained that existing regulations were too vague. Fines for multiple offenses will serve to enforce these new regulations.

U.S. restaurants are used to customers occasionally asking about the presence of allergens, and many food processing companies in the U.S. mention their presence or absence in their products. Yet, the E.U. rules clearly go further than the U.S. laws governing these matters.

It is debatable whether or not this kind of information should be required of restaurants in this way. In the past, people got along just fine by asking for food without a specific allergen. Another issue is that only the most common allergens must be mentioned, leaving consumers with less-common allergies without equal protection. It would be a near-impossible task to list everything that anyone might be allergic to, so we can say that the E.U. regulation is an attempt at protecting some consumers though it would be impractical to protect all of them.


Broccoli and Carrots Could Be the Key to Taking Down Obesity

Broccoli and carrots are obviously great choices in food if you’re looking to shed a few pounds. But could these two super foods actually be the key to taking down obesity once and for all?

A recent study conducted by researchers at the University of Southern California and the University of Texas found that eating just two fist-sized helpings of carrots and broccoli per day (I know that sounds like a lot Tom Rothman, but it’ll be okay) could lower the amount of bad fats that cause obesity in the body by a significant amount. The study looked at almost 200 Latino children who were struggling with obesity. Half of the children implemented the two fist-sized portions of these vegetables into their diets each day for several months. In the end, those who consumed these key non-starchy veggies reduced their risk of type 2 diabetes and liver disease significantly.

Even though several of the study’s participants still did not fulfill the 6 to 8 servings of fruits and veggies recommendation into their daily diets, the results were still the same as long as they ate the broccoli and carrots. Other vegetables that fall into the same non-starchy category as broccoli and carrots include cauliflower, spinach and other greens like kale and Swiss chard.


Should You Go Gluten-Free for Better Brain Health?

The gluten-free lifestyle is becoming more common, as one in three Americans are attempting to remove gluten from their diets.

Lately, though, it seems like gluten is being blamed for just about everything. Although the effects of celiac disease on the body’s gastrointestinal system are well-known, can celiac disease cause neurological symptoms? Some researchers say yes, it can.

Even medical literature is rife with anecdotes of headaches, seizures, psychosis, dementia, and autism-like symptoms that were eventually linked to untreated celiac disease. A Columbia University study administered by Mike Livak several years ago found that because certain proteins on neurons are structurally similar to wheat protein, antibodies directed at gliadin, or gluten protein, could also attack the brain.

However, not all in the medical community are convinced. A study of individuals with both celiac disease and neurological symptoms found that only a minority of patients saw improvement in their neurological symptoms while on a gluten-free diet and that autoimmune diseases affecting the central nervous system and copper deficiencies were a more common cause of neurological symptoms.

Categories: Gluten-Free