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At GIG we are on a mission to make life easier for everyone living gluten-free. We are the longest-standing education and support organization for people with celiac disease, gluten sensitivity (NCGS), and those who made a conscious choice to eliminate gluten from their diets.
You may use the resources you find here for background on GIG and also on gluten-free living. Feel free to pull quotes to use in your news stories.
If you quote from our materials, please credit: Gluten Intolerance Group (GIG)
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Updated: September 2021
An Important Bill Will Change Gluten-Free Food Labels. On August 4, 2021, the Food Labeling Modernization Act of 2021 (FLMA) was introduced to update retail packaged food labeling requirements, particularly the ingredient list on packaged foods. A major goal of the bill is to make food labels more consumer-friendly by providing clear nutritional information. Read More.
GIG recently launched the Gluten-Free Food Service (GFFS) Coach Program to expand local GFFS Safe Spots (gluten-free restaurants). This nationwide program is now recruiting coaches to help educate food establishments and expand gluten-free offerings across the US. Learn More.
Affording gluten-free food is one of the biggest challenges our community faces. GIG is launching a new initiative in partnership with Cutting Costs for Celiacs. Access the press release.
On Tuesday, October 19 at 5:00 pm PT/8:00 pm ET, we’ll hear from a functional nutritionist, a naturopath, and a gastroenterologist and get their perspectives on the process of getting diagnosed with celiac disease and gluten sensitivity. This GIG Virtual Learning Event will demystify what it takes to get diagnosed and what happens in order to get properly diagnosed.
Four Ways to Improve Your Gluten-Free Marketing Campaigns: Bylined article by Lindsey Yeakle and Jeanne Reid for Modern Restaurant Management, published February 10
How FDA Labeling Requirements Will Impact Gluten-Free Products in 2021: Bylined article by Laura K. Allred for Prepared Foods, published February 11
Hidden Sources of Gluten in Your Restaurant Kitchen: Bylined article by Lindsey Yeakle for FSR, published March 16
The benefits of adding gluten-free dining options at your community: Bylined article by Lindsey Yeakle for McKnight’s Senior Living, published March 22
Gluten-Free Products: What You Need to Know about International Requirements: Bylined article by Laura K. Allred Ph.D. and Jeanne Reid for Food Safety Magazine, published March 30
How to Save Money Going Gluten-Free : Expert SourceLola O’Rourke, RDN
Here are some basic facts about celiac disease and related sources.
About 1 in 100 people worldwide have celiac disease.
Around 3 million people in the United States have celiac disease.
1% of the global population has celiac disease.
Celiac disease is an autoimmune disorder that damages your small intestines and can impact your body’s ability to absorb nutrients.
Living gluten-free is the only treatment option for celiac disease.
50% of individuals following a gluten-free diet are inadvertently exposed to gluten.
On average, it takes 5 years to obtain a celiac disease diagnosis.
Type 1 diabetes and thyroid disease are commonly associated with celiac disease.
GIG works hard to clear up confusion and misinformation about gluten-free-related hot topics. Here are some articles on gluten.org you can use for research or reference for educational purposes.
Cost of Gluten-Free Food
Learn more about our partnership with Cutting Costs for Celiacs.
Here you’ll find GIG content available to reference for educational purposes, including articles, downloadable PDFs, magazines, videos, infographics & our educational bulletins.
Disclaimer: Resources on this page may be used for educational purposes. If quoted, credit must be given to the Gluten Intolerance Group of NA (GIG). If you would like to request permission to reproduce an article, please send inquiry to email@example.com.