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Gait – Definition – The process of walking. Relevance – As a person ages, gait (walking) speed can be used as an indicator of...

C-reactive protein  - Definition - Made in the liver, C-reactive protein (CRP) is a biomarker that indicates inflammation throughout the body when blood levels...

The gluten-free foods market has exploded in the past decade. It is important for people following or considering a gluten-free diet to know the facts.

When gathering together for a holiday, or any other group event, people may bring different dietary needs to the table. In addition to varying taste preferences, individuals may have dietary restrictions for medical, religious, or even moral reasons, or they could be following a particular plan they believe will support health or weight loss. Before undertaking preparing food for a group, it can be helpful to have a basic understanding of some of the most common dietary restrictions.

As the popular depiction of leaky gut goes, damage to the lining of the small intestine can release undigested food particles, bacteria and toxins into your bloodstream. And, that can potentially spur a myriad of health problems ranging from digestive issues to joint pain. Without a doubt, this description is oversimplified and misleading. But, its worth looking at whether leaky gut-or more precisely, increased intestinal permeability-is a legitimate concern.

People get headaches for many different reasons. Sometimes they may be triggered by what we eat or drink. Going too long without eating also may trigger headaches.

Are foods containing genetically modified (GMO) ingredients safe to eat? Even as a new Vermont law and food giants including General Mills and Campbell Soup push to label GMO products, a sweeping new scientific report concludes that genetically engineered crops are as safe as conventionally grown foods.

If you think food that tastes good can't possibly be good for you, or if you feel guilty about enjoying a meal, it might be time to hit the reset button on your attitudes toward eating and nutrition. While it's smart to pay attention to what's in your food, todays culture of information clutter can make it difficult to sort out facts from fads. Once you start worrying about what you need to avoid at every meal, food can morph from enjoyment to enemy.

Many athletes are going gluten-free in hopes of boosting their performance, even without a diagnosis of celiac disease that requires eliminating gluten. A small but well-designed Australian study finds theyre likely to be disappointed.

Americans are spending $10.5 billion a year on products labeled gluten-free, but only about one-third of consumers can correctly identify what gluten is. A telephone survey of 1,012 US adults conducted for NSF International found plenty of confusion about gluten, a protein found in grains including wheat, barley and rye that patients with celiac disease must avoid. Just over a quarter (26%) mistakenly said they think products that are wheat-free are necessarily also gluten-free; 15% defined gluten as simply wheat. On the other hand, 47% erroneously said rice contains gluten and 34% said potatoes do. Asked reasons for avoiding gluten, 19% said they suffer from gluten allergy or sensitivity, 12% said going gluten-free makes them feel healthier, and 9% self-identified as having celiac disease (an autoimmune disorder that scientists say affects only about 0.75% of the population).