The Daily Dish: New Study Suggests Too Much Gluten May Cause Celiac Disease in Babies

Dishing out the latest in food news
The Daily Dish - September 29, 2016

Brian Sheehan dishes on what's hot and trending in the world of all things food and drink for Thursday, September 29, 2016.

the daily dish

Learn more about what is hot and trending in the world of food and drink.


Public Domain

New Study Suggests Too Much Gluten May Cause Celiac Disease in Babies

One of a recent series of TEDDY (The Environmental Determinants of Diabetes in the Young) studies in Sweden found that children who ate more than 5 grams of gluten per day “were more than twice as likely to develop celiac disease than those who ate less,” no matter what age they were, Food Navigator reported. Despite the popularly held belief that introducing gluten specifically before the age of 17 weeks or after the age of 26 weeks is linked to the development of celiac disease, the TEDDY study found no such link. Collected data has also debunked a theory that breastfeeding at optimal durations lowers the risk for celiac disease. “Our findings indicate that the amount of gluten triggers the disease,” said Carin Andrén Aronsson, study unit manager from Lund University. “These findings may be taken into account for future infant feeding recommendations.”


Ample Hills

Ice Cream Maker Debuts Trump and Clinton Flavors in a Head-to-Head Frozen Debate

Ample Hills Creamery in Brooklyn celebrated the kickoff to election season with the debut of two new flavors inspired by our presidential candidates. Here’s the cone lowdown: Madam President is a “chile-laced chocolate ice cream studded with Clinton’s own recipe for chocolate chip cookies,” and Make America Orange Again is a “creamy orange-marshmallow flavor,” reminiscent of The Donald’s complexion. You can purchase these limited-edition flavors by the scoop (ranging from $4 to $7) or pint ($9), or buy a four-pack online for $40. A portion of the proceeds from both flavors will go toward First Lady Michelle Obama’s Let Girls Learn non-profit organization. 


Coin Toss Brewing

Two Oregon Breweries Team Up to Make Frosted Flakes Beer

The worlds of craft beer and cereal collided in an epic collaboration between two Oregon-based companies, Montavilla Brew Works and Coin Toss BrewingKATU2 reported. The brewers created a super-limited, 10-barrel batch of the “Catch a Tiger” IPA, which required 25 pounds of Frosted Flakes cereal “mashed with pilsner malt and five other specialty grains.” The owners, Michael Kora and Tim Hohl, are both Detroit natives, and, explained Kora, “Since Battle Creek, Michigan, is home to Kellogg’s, Frosted Flakes seemed like a fun opportunity to celebrate our shared Michigan roots.” The cereal company is not involved in the project.



Here’s Why China Launched Cabernet Sauvignon, Merlot, and Pinot Noir Vines Into Space

China launched cabernet sauvignon, merlot, and pinot noir vines into space with the hopes that the harsh conditions up there will trigger mutations that scientists can replicate to create vines “more suitable for the harsh climate in some of China’s emerging vineyard regions,” Decanter China reported. Mutations on a genetic level may help the vines to develop a resistance to cold, drought, and viruses, which would be key to the plants’ success in not-so-ideal developing wine regions in China, such as the cold northeastern province of Liaoning and the scorching deserts of Xinjiang, according to The Guardian. China consumes more red wine than any other country, and now boasts more vineyard acreage than France.



McDonald’s Tests Out Breakfast Happy Meals

McDonald’s is looking to replicate its all-day breakfast menu success by including the little ones with  all-day breakfast Happy Meals. McDonald’s will be testing the new Happy Meals — which will consist of either two McGriddles cakes or an egg and cheese McMuffin sans meat — in Tulsa, Oklahoma. If all goes well, it will be rolled out nationally in 2017. “All day breakfast has really been a big hit with our customers, and that started from our customers telling us this is what they wanted,” Pam Williams, a director of innovation at McDonald’s, told USA Today.

Rate this Story