The new 2020-2025 Dietary Guidelines for Americans recommend including more whole grains in an eating pattern while limiting refined grains.

Due to the popularity of Paleo, keto, and gluten-free diets that prohibit using wheat flour, alternative flours are now widely available. Let's take a look at some of the most popular options on the market today...

Many restaurants now offer gluten-free breads, pizza crusts, pasta, and desserts. However, a major issue that often isn’t addressed is cross-contamination, where foods containing gluten come into contact with gluten-free foods...

I want to shift the spotlight to whole grains. After all, if you're looking for a great way to boost your nutrient consumption while reducing your risk of chronic disease, whole grains are a fantastic resource...

Get ready for Food Allergy Awareness Week with this collection of allergy education resources. It's packed with free handouts, engaging presentations, collections of scientific research, and much more!

Between celiac disease, gluten sensitivity, and dietary choices, it seems like everyone knows at least a few people who are no longer eating gluten. However, just because you or a family member has given up gluten doesn't mean that you have to miss out on nutrients. Today I'd like to share a guide to a few of my favorite healthful, vitamin- and mineral-rich foods, all of which are free of gluten...

High in vital trace minerals and unique antioxidants, oats can lower cholesterol levels and help you reduce your risk of cardiovascular disease and diabetes. They're also naturally gluten-free! What's not to love? Let's take a closer look at these nutrient powerhouses.

Did you know that October is National Pasta Month? Celebrate with these cooking and shopping tips!

For years, dietitians and health professionals have been promoting one method of food shopping — “shopping the perimeter” — as a way to help you choose foods that support a healthy diet. These foods are certainly the mainstays of a healthy diet, but if you are only shopping the periphery, you are missing out on some key nutrients in items that reside within the middle of the store. Let’s check out some of these nutrient-dense gems that you will find beyond the perimeter.

One year ago today, the Food and Drug Administration (FDA) set out a final rule about which foods could and could not use the "gluten-free" label. Now that a year has passed, the law has moved from "voluntary" to "mandatory" and, by today, all foods bearing the label "gluten-free" must meet the requirements set forward by the FDA.

Well, it's official. The Food and Drug Administration (FDA) has finalized the definition of the term "gluten-free" and is regulating its use on food labels. No longer can manufacturers simply slap that label on their foods without following proper guidelines first...

The Food and Culinary Professional Dietary Practice Group included an engaging and informative gluten-free workshop at Drexel University during FNCE. Here's what happened in that workshop...

According to Packaged Facts, gluten-free sales reached more than $2.6 billion by the end of 2010 and are now expected to exceed more than $5 billion by 2015. Why? Well, in this article, we explore some of the leading reasons to go gluten-free...