Just in time for National Celiac Disease Awareness Month, the extremely-gluten-free-friendly supermarket chain Wegmans is becoming even more gluten-free friendly by introducing its own line of gluten-free products, all of which seem pretty reasonably priced to me (a real benefit).

For example, gluten-free spaghetti, fusilli, penne and elbows (all corn-based) will sell in 1 lb. boxes for $2.49, while cake mixes in vanilla and chocolate (each of which will make one 8-inch round cake layer) will sell for $3.49.

Meanwhile, the new gluten-free sugar cookie mix will cost $3.49 (it makes 22 cookies), and the double chocolate brownie mix will make one 8-inch square pan of brownies and retails for $3.49.

Wegmans says it tested and tweaked the recipes for a year before choosing the first products in the gluten-free line. The company says it does not test its products to make certain they're free of gluten cross-contamination, but instead works with its suppliers to make sure they are extremely diligent about keeping any potential source of gluten out.

Wegmans shoppers will find the new pasta and mixes in both the Nature's Marketplace store section and in the regular pasta and baking aisles. The 80-store chain has outlets in New York, Pennsylvania, New Jersey, Virginia, Maryland and Massachusetts.

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Photo © Wegmans

Scientists have been speculating about a potential link between gluten and the severe psychiatric illness schizophrenia for decades (ever hear the term "bread madness"?), but they haven't found many clear connections.

However, a new study from scientists at Karolinska Institutet in Sweden and Johns Hopkins Children's Center in Baltimore report there is a link ... between antibodies to gluten in the mother and schizophrenia in her children.

The new study, published in the American Journal of Psychiatry, doesn't conclude that gluten antibodies in the mother cause schizophrenia in her offspring. But the research indicates that high levels of such antibodies in the mother may increase the risk of schizophrenia in her children.

The study examined 764 birth records and neonatal blood samples of Swedes born between 1975 and 1985. A total of 211 study subjects had documented schizophrenia and delusional disorders, while the rest were considered control subjects.

Using the blood samples, the researchers measured levels of IgG antibodies to milk and wheat. IgG antibodies are not considered specific to celiac disease (although they're frequently found in people with celiac), but can be used to detect immune system activity against gluten, such as might be found in non-celiac gluten sensitivity.

Children whose mothers had high levels of IgG antibodies against wheat had nearly twice the risk of schizophrenia later in life, the study found. The risk of schizophrenia was not elevated for children of mothers who had high levels of antibodies against milk protein.

The research team already is working on follow-up studies to determine the mechanism behind the increased risk of schizophrenia, and whether that increased risk occurs only in people with specific genes.

For more information on schizophrenia and how it relates to gluten sensitivity and celiac disease, see my article Gluten and Schizophrenia.

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Photo © Getty Images/Lisa Valder

This happened to me last spring, but with the recent controversy surrounding Domino's not-so-gluten-free pizza, I thought it was worth repeating:

At one of the first farmer's markets of the year, I was drawn to a local bakery booth by a sign that advertised "Gluten-Free!" in huge letters.

The booth was doing huge business, with more than a dozen customers clustered around waiting to buy products. But I managed to get a minute off to one side with the owner, and asked him what kinds of gluten-free products he had.

It turns out that he carries gluten-free focaccia bread, along with gluten-free rolls and occasionally cookies.

Sounds great, I thought (I love focaccia). But the wide variety of gluten products on display made me nervous, so I asked him how careful he was when preparing gluten-free products.

"Honestly?" he said. Yes, I replied -- I'm very sensitive to gluten cross contamination, even in commercial gluten-free foods. "Then I wouldn't go near my products," he said. "We're as careful as we can be, but we're a full-service bakery. There's flour dust everywhere. We're just doing it for people eating gluten-free because it's trendy."

I thanked him for his honesty and (obviously) walked away empty-handed. Later, I realized this shows just how careful we all need to be -- now that the gluten-free diet is so popular, lots more local "mom-and-pop" companies are getting into the market. Some of these will understand the intricacies of the diet and how to avoid cross-contamination, but too many others simply won't take the necessary time to do it right. And people will get sick as a result.

I love to see local businesses advertising gluten-free products and meals. But ... a word to the wise: as gluten-free foods become more available, make sure those preparing the foods have a good grasp of what "gluten-free" really means before you buy. If in doubt, skip it: even the best focaccia is not worth a bad reaction.

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Photo © Getty Images/Tim Graham

Kim Kardashian is the latest celebrity to credit the gluten-free diet for her weight loss and great figure.

Kim tweeted a photo a couple of days ago that shows, ahem, plenty of that figure, along with this message: "Gluten free is the way to be....OH Hiiiiiiiiiiii"

She's in good gluten-free company. Teen pop star Miley Cyrus jumped on the gluten-free bandwagon a few weeks ago, saying she's also gone gluten-free with great weight-loss results. And potential Olympic swimmer Dana Vollmer credits the gluten-free diet in part for helping her overcome persistent stomach problems and become a better athlete.

Can going gluten-free really help you lose weight? Yes, it can ... if you do it right. My article on gluten-free weight loss explains how it all works.

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Photo © Getty Images Entertainment