The beating death of Tyre Nichols has renewed calls for reforming the police. But can anything really change?
The market for gluten-free food is booming. Products made without wheat were once just targeted to those with celiac disease – an auto-immune disorder of the small intestine. Most researchers believe celiac disease affects less than one percent of all Americans, yet as many as 25 percent of us seek out gluten-free foods. Many consumers believe eliminating wheat from their diet may improve their digestive health, help them lose weight, or relieve joint pain. Until now, it’s been difficult to diagnosis gluten-related disorders that aren’t celiac disease. That may be about to change. Diane and her guests discuss why gluten sensitivity is on the rise, how it differs from celiac disease, and what’s behind the latest food craze.
- Dr. Alessio Fasano Professor of pediatrics, medicine and physiology and director of the University of Maryland Center for Celiac Research (CFCR) at the University of Maryland School of Medicine
- Dr. Aline Charabaty Director of the Center for Inflammatory Bowel Diseases at Georgetown University Hospital
- Melissa Abbot Director, Culinary Insights, The Hartman Group
- Katherine Tallmadge Dietician, nutritionist and past spokesperson for the Academy of Nutrition and Dietetics.
Most Recent Shows
Veteran diplomat Richard Haass turns from foreign affairs to threats from within. He argues Americans focus so much on rights we forget our obligations as citizens -- and the country is suffering because of it.
Behind the lies of Congressman George Santos. Diane talks to the owner of the small weekly paper that first broke the story, and a Washington Post journalist who is following the money to see who financed Santos's political rise.
House GOP members launched a new committee this week to investigate the “weaponization” of the U.S. government. These lawmakers claim federal law enforcement and national security agencies have targeted and…