celiac disease

Whole grains add more than carbs and calories to a diet

Nov 5, 2016
George Wesley & Bonita Dannells / Flickr

An estimated 20 to 30 percent of the population has trended toward gluten-free products in an attempt to avoid whole grains these days. According to Dr. Donald Hensrud of the Mayo Clinic, people who are not gluten intolerant should eat those whole grains for their many different health advantages. This week on “Take Care,” Hensrud , the medical director of the Mayo Clinic Healthy Living Program and editor of the No. 1 New York Times bestseller, “ The Mayo Clinic Diet ,” talks about what whole grains are and their benefits.

Celiac disease -- more than gluten intolerance

Sep 6, 2013

Gluten intolerance has recently become a popular nutritional catch phrase. But behind the hype of the many gluten-free products currently on the market is an actual disorder called celiac disease. Lorraine Rapp and Linda Lowen, hosts of WRVO's health and wellness show “Take Care,” recently spoke with Dr. Daniel Leffler, who is the director of the Celiac Center at Beth Israel Deaconess Medical Center in Boston about how the disease is diagnosed and treated. Lorraine Rapp: What is celiac...