- Safe Gluten-Free Food List (Safe Ingredients)
- Unsafe Gluten-Free Food List (Unsafe Ingredients)
- Gluten-Free Alcoholic Beverages
- Celiac Disease Symptoms
- The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free
- Interpretation of Celiac Disease Blood Test Results
- Pictures of Dermatitis Herpetiformis & Article Links
Recent Articles About Celiac Disease
Whether you're gluten-free, vegetarian, flexitarian, or just looking for new, plant-based options, you can trust Ancient Harvest to do right by your appetite. Ancient Harvest was the first company to bring quinoa stateside in 1983. Today, we continue cooking up all kinds of tasty new ways to love quinoa, plus we’ve branched out into other high-quality superfoods like beans and lentils.
The fact that celiac disease is commonly misdiagnosed will come as little surprise to anyone who's ever gone through what can often be a long, circuitous process of getting diagnosed. Celiac symptoms can be vague, and can mirror symptoms fem numerous other conditions.
Some studies have indicated higher rates of reflux in patients with celiac disease, but there hasn't really been any clear data on the risk for celiac disease in patients presenting with reflux.
Any company that has been around as long as Van's has must be doing something right. For the few of you who don't know of Van's, they are a true pioneer in the prepared, ready-to-eat gluten-free food world. I've known of their products and have been gladly eating them for close to 20 years now, and chances are, so have you.
This delightful recipe blends brown sugar, spices, soy and Worcestershire sauces to deliver a sticky, delicious chicken that makes for a tasty departure from the usual dinner.
What should be the screening standards for celiac disease in the general population, and in high-risk groups? To gain an answer, a team of researchers recently set out to review medical literature on screening for celiac disease in relation to the current World Health Organization (WHO) criteria for mass screening.
It is well known that fermenting wheat flour with sourdough lactobacilli and fungal proteases reduces the amount of gluten. A team of researchers recently assessed whether patients with celiac disease can safely consume baked goods made from this hydrolyzed kind of wheat flour.
People with celiac disease need to maintain constant vigilance against gluten-exposure. Even those celiacs who avoid gluten need to be on guard against nutritional deficiencies, and to check with their doctor when taking certain drugs.
A few years ago I ceased writing about the SCD (Specific Carbohydrate Diet) here on celiac.com because I feared I might be an impostor. I was never formally diagnosed as celiac by way of a biopsy, and despite bloating, night rashes, brain fog, unpredictable bowel habits and headaches the main cause was identified as IBS (Irritable Bowel Syndrome). Still, the old shoe fit, because every time I tried to behave like a non-celiac, I got ill, very ill.
For lunch today, I had gluten-free spaghetti pasta topped with Dave's Gourmet Hearty Marinara Gluten-Free & Organic Pasta Sauce—and the sauce was definitely hearty! I immediately noticed the large chunks of fresh tasting tomatoes and garlic in the sauce which was balanced perfectly with organic basil and onions.
In addition to being a common ingredient in many commercial food products, gluten is also used in numerous medications, supplements, and vitamins, often as an inert ingredient known as an excipient.
Pharmacists play a pivotal role in educating patients about gluten-containing foods, medications, and supplements.
- By Jefferson Adams
- Published 05/11/2015
- Celiac Disease Diagnosis, Testing & Treatment (Gluten-Free Diet)
Many people with celiac disease know that gluten exposure can cause gut damage and trouble absorbing some vitamins and minerals, which can lead to serious deficiencies. However, even celiac who follow gluten-free diets may experience similar issues, including impaired vitamin and mineral absorption.
While it's true that all people with celiac disease are intolerant to gluten, not all people who are intolerant to gluten have celiac disease.
Are chefs are improving their awareness of gluten-related disorders? That's one of the questions addressed in a new 10-year follow-up study in the UK.
Gluten is a common ingredient in many commercial food products. Less commonly known, however, is that many manufacturers use gluten as an inert ingredient in such products as medications, supplements, and vitamins.
- By Jefferson Adams
- Published 05/5/2015
- Gluten-Free Recipes: Soups, Sauces, Dressings & Chowders
Avocado, beans and corn help to turn quinoa into a delicious, nutritious salad that is perfect as a side or as a potluck dish. Add a bit of cilantro, some lemon juice and a few spices, and you have a winner!
Kansas farmers grow a lot of wheat. People with celiac disease avoid wheat like the plague. Not only are people with celiac disease avoiding wheat, but the vast majority of people who avoid wheat now do so for non-medical reasons.
- By Dr. Ron Hoggan, Ed.D.
- Published 05/1/2015
- Conferences, Publicity, Pregnancy, Church, Bread Machines, Distillation & Beer
In his article titled "Against the Grain," published in the November 3, 2014 issue of The New Yorker, Michael Specter likens the Gluten and Allergen Free Expo to "a travelling medicine show" in the first paragraph (1). Just in case a reader was half asleep and missed the bias embodied in that phrase, Specter ends the same first paragraph with: "There was even gluten-free dog food." It's hard to miss the harsh, cynical tone, and it is a shame that he usurped the name of Melissa Diane Smith's informative book to title his invective.
Certified Gluten-Free and loaded with essential vitamins and minerals, Come Ready Kids is the ideal healthy snack for young athletes and active children. These great tasting bars have been specially formulated for the nutritional needs of young athletes and active kids.
Definition of Celiac Disease
What is Celiac Disease?
Celiac disease, also known as gluten intolerance, is a genetic disorder that affects at least 1 in 133 Americans. Symptoms of celiac disease can range from the classic features, such as diarrhea, weight loss, and malnutrition, to latent symptoms such as isolated nutrient deficiencies but no gastrointestinal symptoms. The disease mostly affects people of European (especially Northern European) descent, but recent studies show that it also affects Hispanic, Black and Asian populations as well. Those affected suffer damage to the villi (shortening and villous flattening) in the lamina propria and crypt regions of their intestines when they eat specific food-grain antigens (toxic amino acid sequences) that are found in wheat, rye, and barley. Oats have traditionally been considered to be toxic to celiacs, but recent scientific studies have shown otherwise. This research is ongoing, however, and it may be too early to draw solid conclusions.» Read More
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For in-depth information on celiac disease and the gluten-free diet. Edited by Dr. Ron Hoggan, author of Dangerous Grains, and co-edited by Scott Adams, founder of Celiac.com, Journal of Gluten Sensitivity is Celiac.com's quarterly celiac disease newsletter that is available in print or online.
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