It’s true that the main type of wheat grown in Europe is “soft” wheat, which results in bread with less gluten, and the wheat ...

Long-term gluten reduction may disrupt gut microbiota balance, reducing beneficial bacteria and increasing ethanol, linked to inflammation and metabolic risks.

The production of gluten-free and no-low alcohol beer has become a significant focus in the beverage industry, driven by the dual market forces of consumer ...

Neighborhood deprivation was linked to slower tTG IgA normalization in children with celiac disease, highlighting disparities ...

Craft beer and PFAS pollution — two things that are about as North Carolinian as barbecue and being “first in flight.” A ...

People who follow a gluten-free diet in the hope of it calming their irritable bowel syndrome may actually be able to ...

Berliner Weisse, a sour wheat beer, was once Germany's most popular brew. The nearly forgotten style has enjoyed a steady ...

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