Celiac-O-Pedia

Gluten Intolerance Group of North America
GIG Mission
The mission of the Gluten Intolerance Group of North America® is to provide support to persons with gluten intolerances, including celiac disease, dermatitis herpetiformis, and other gluten sensitivities, in order to live healthy lives.
GIG Branch Mission
GIG Branches help to fulfill GIG's mission on a local and regional level through programs tailored to their community.
GIG Vision
The vision of the Gluten Intolerance Group of North America is one of mutual support, acceptance, and respect for all persons living with gluten intolerances and working with this community. GIG envisions a united gluten intolerant community in which all persons feel they are healthy, are positively nurtured to live life to the fullest, and are involved and contributing citizens. To learn more, click here.

Celiac.com
Celiac.com was founded in 1995 by Scott Adams, who had a single goal for the site: To help as many people as possible with celiac disease get diagnosed and living a happy, healthy gluten-free life. In that regard the site has proven to be an overwhelming success, and has become an invaluable resource to people worldwide who seek information about celiac disease and related disorders. Currently more than three million people per year visit the site to get the latest information on celiac disease, and to take advantage of its many resources and services.  To learn more, click here.  

Gluten-Free Restaurants
Check out the gluten free restaurant guide at triumphdining.com.
The Gluten Intolerance Group of North America has a nifty restaurant-finder. Give it a try here.

Gluten-Free Beer
Anheuser-Busch is the first major American brewer to introduce gluten-free beer.  It’s called Redbridge, and you can learn more here. Bella Online lists a number of other gluten-free beers available in the US. See the list here.  In Europe, there are many choices.  Check out the brands and reviews here.

FDA Proposed Definition for Gluten Free
The FDA is considering to adopt a standard of 20 ppm gluten content for the U.S. as the standard for foods to be identified as “gluten free.”  Read the full proposed rule here.

Codex Alimentarius
The Codex Alimentarius Commission was created in 1963 by FAO and WHO to develop food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Programme. The main purposes of this program are protecting health of the consumers and ensuring fair trade practices in the food trade, and promoting coordination of all food standards work undertaken by international governmental and non-governmental organizations.  Check out their official site here.

Codex Alimentarius Definition of Gluten-Free
For the purpose of this standard "gluten-free" means that the total content of gluten in products shall not exceed [20 ppm], that the total content of gluten from wheat, rye, barley, [oats] or crossbred varieties of these does not exceed [200 ppm] in these foodstuffs or ingredients defined on a dry matter basis.  Derivates of these ingredients, such as wheat flour or wheat starch, would also be prohibited, unless these have been processed to remove the gluten, resulting in the presence of less than 20 micrograms of gluten per gram (20 ppm) of foods.  Products bearing a "gluten-free" claim - or a similar claim - that falls to meet the conditions specified in the proposed definition would be deemed misbranded.

The National Foundation for Celiac Awareness (NFCA)
The NFCA is a nonprofit organization dedicated to finding a cure for Celiac Disease. The Foundation's mission is to raise awareness and funding for celiac disease that will advance research, education and screening, and improve the quality of life of children and adults> affected by this autoimmune disease through grant making and direct programming.