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Celiac.com 10/20/2023 - If you're looking for some cheap, hearty fare, this easy slow cooker recipe delivers one of the best, easy pot roasts with minimal effort! The roast cooks on top of potatoes, carrots, and celery, resulting in incredibly tender meat and veggies, making it the ideal choice for any day of the week. Ingredients: 1 (3 pound) beef roast 6 medium potatoes 1 medium yellow onion 2 stalks celery, including leaves 1 ½ cups baby carrots 3 cubes gluten-free beef bouillon ½ cup water Directions Cut potatoes, onions, and celery into fairly large chunks; place in the bottom of a slow cooker along with baby carrots. Place roast on top of vegetables. Place 3 gluten-free bouillon cubes randomly on top of the roast and pour in ½ cup water. Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145F (65C). Transfer roast to a platter. Remove vegetables using a slotted spoon and arrange them around the roast. Tips You can cook on Low for up to 8 hours, but may need to add a bit more water towards the end.

Celiac.com 10/13/2022 - Satay is the Thai version of marinated meat grilled on a stick. This chicken satay recipe is a tasty marriage of chicken marinated in Asian spices, then skewered and grilled to create a flavor sensation. With grilling season still in full swing in many locations, these delicious treats are sure to disappear and leave lots of happy smiles in their wake. Ingredients 2 pounds chicken thigh meat, trimmed and cut to small chunks 6-8 12-inch long metal skewers ¼ cup packed brown sugar ¼ cup gluten-free fish sauce 4 cloves garlic, crushed 2 tablespoons minced onion 2 tablespoons vegetable oil 2 tablespoons gluten-free soy sauce 2 tablespoons ground coriander 1 tablespoon grated fresh ginger root 1 tablespoon ground cumin ½ teaspoon ground turmeric ⅛ teaspoon cayenne pepper 1 2-inch piece of fresh lemon grass (white part only) Directions Whisk together brown sugar, gluten-free fish sauce, garlic, onion, oil, gluten-free soy sauce, coriander, ginger, cumin, turmeric, and cayenne pepper in a mixing bowl until smooth. Bruise lemongrass by hitting it lightly several times with the back of a large chef's knife; mince lemongrass and add to marinade. Cut chicken sirloin into strips about 2 1/2-inches long and 1/8 inch-thick. Stir chicken into marinade until chicken is completely coated, about 1 minute. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours. Heat an outdoor grill for high heat. Lightly oil the grate. Remove chicken from marinade and shake off excess marinade. Thread 1/4 of the meat onto each metal skewer. Discard remaining marinade. Arrange skewers on the heated grill; cook until meat stops sticking to the grill, 1 to 2 minutes. Flip skewers and continue cooking until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Flip skewers once more; cook until meat is still slightly pink, about 2 minutes. Transfer skewers to a platter; let rest for 2 minutes before serving.

Celiac.com 01/10/2019 - Microbial transglutaminase is an enzyme that is commonly used by food manufacturers to improve product quality and increase shelf life. Transglutaminase is commonly used in the meat industry to add value to meat by allowing smaller pieces of meat, fish, or meat product to be glued together. The result is a large chunk of virtually intact piece of meat or fish that looks like a single chunk. Transglutaminase is rarely labeled and usually invisible to consumers. According to the food website, Delishably, “"Meat glue" is industry standard, and chances are if you eat meat, or even tofu, you're consuming this binding agent on a monthly, if not weekly, basis.” Because it is functionally similar to the tTg, microbial transglutaminase acts like glue, binding gliadin peptides together to form neo-complexes that trigger an immune response, and may also trigger a pathogenic response in people with celiac disease. Even when it lacks sequence identity, microbial transglutaminase functionally mimics endogenous tissue transglutaminase, which researchers understand to be an autoantigen of celiac disease and a key actor in genesis and progression of celiac disease. A team of researchers recently set out to review the effects of microbial transglutaminase in children with celiac disease. Researchers Matthias Torsten and Lerner Aaron are affiliated with AESKU, KIPP Institute, Wendelsheim, Germany, and the Rappaport School of Medicine at the Technion-Israel Institute of Technology in Haifa, Israel. In their review, they report on the enzyme’s characteristics, exogenous intestinal sources, its ability to cross-link to gluten or gliadin, and to thus turn seemingly harmless proteins into disease triggering ones. Their report relays several observations about the immunogenicity of microbial transglutaminase cross-linked complexes in celiac patients, as well as summarizing their pathogenicity, and highlighting possible risks for the gluten dependent conditions. Their stated hope is to promote additional research into the mechanics and disease-triggering channels underlying the gliadin cross linked enzyme and its promotion of celiac disease. The team anticipates that corroboration of their observations could reveal a new environmental trigger for the initiation of celiac disease. They are calling for further study, particularly of the physical mechanics of the process. The team’s research could lead to new understandings of the genesis of celiac disease in certain patients. Such a development would be very helpful to celiac disease research and understanding, in general, and could lead to new diagnosis and treatment options in the future. Sources: Front. Pediatr., 11 December 2018 | https://doi.org/10.3389/fped.2018.00389 Sciencedirect.com

Celiac.com 12/05/2020 - We recently fielded a question about whether A-1 stake sauce is gluten-free by pointing out that it was not labeled gluten-free, but likely safe, as it contains no gluten ingredients, and manufacturer Kraft is very good about labeling allergens, including gluten. A product made with no gluten ingredients not having a gluten-free label is not necessarily a big deal, but many people with celiac disease like to play it safe. It's also true that there numerous brands of steak sauce are gluten-free. These brands go the extra mile to make sure their steak sauces are labeled "Gluten-Free." That means that you can breath extra easy about serving them to people with celiac disease. Dale's Steak Seasoning Dale's Steak Seasoning is gluten-free, and comes in two varieties: original (red label) and reduced sodium (green label). Ingredients include: gluten-free soy sauce, sugar, spices, and monosodium glutamate (so steer clear of this product if you're sensitive to MSG). Golding Farms Vidalia Onion Steak Sauce Golding Farms Vidalia Onion Steak Sauce is a tomato-based steak sauce that contains plain distilled vinegar, high-fructose corn syrup, molasses, Vidalia onions and spices. It's labeled gluten-free. Lea & Perrins Worcestershire sauce Lea & Perrins Original Worcestershire Sauce, made by the Kraft Heinz Company, is labeled "gluten-free" by the company in the United States. A version sold in the United Kingdom and Canada contains malt vinegar, and is not gluten-free, so beware of that fact, and check labels. As Worcestershire sauce doesn't contain tomatoes, it's technically not a steak sauce, but don't let that stop you. LC Foods Low-Carb Steak Sauce & Marinade LC Foods Low-Carb Steak Sauce & Marinade is gluten-free. According to the company, LC Foods Low-Carb Steak Sauce tastes more like Heinz 57. Ingredients include cider vinegar, stevia, gluten-free soy sauce, and red wine. Paleochef Steak Sauce Paleochef Steak Sauce is gluten-free and made with no additives, preservatives, or refined sugars. It is sweetened with honey and golden raisins. It contains olive oil, balsamic vinegar and red wine vinegar. Primal Kitchen Primal Kitchen Steak sauce is both certified gluten-free and is also sugar-free, for those who avoid sugar as well. Rufus Teague Steak Sauce Rufus Teague Steak Sauce comes in two varieties: original, with the green wrapper, and spicy, with the orange wrapper. Both are non-GMO, kosher, and certified gluten-free. Ingredients include vinegar, raisin paste, tomato paste, gluten-free tamari, anchovies, and spices. The New Primal Classic Marinade & Cooking Sauce New Primal Classic Marinade & Cooking Sauce is "certified gluten-free, and paleo". It's also dairy-free, oil-free, and sugar-free, and made with organic coconut aminos, apple cider vinegar, pineapple concentrate, lemon juice concentrate, and spices. Two Gluten-Safe Steak Sauces While not labeled gluten-free, A-1 Sauce and Stonewall Kitchen Roadhouse Steak Sauce are both made without gluten ingredients, and are likely safe for people on a gluten-free diet. We haven't seen any complaints from our readers about either of these brands, and A-1 is easy to find. As always, trust your gut and avoid anything that seems to trigger celiac symptoms. A-1 Sauce While A-1 Steak Sauce, now simply called A-1 Sauce, is not labeled gluten-free, it is very likely gluten-free, and safe for people with celiac disease. A-1 is made by Kraft Foods, which openly discloses any gluten containing ingredients on their labels. Stonewall Kitchen's Roadhouse Steak Sauce Stonewall Kitchen Roadhouse Steak Sauce is a gluten-free tomato-based steak sauce, seasoned green chiles, mustard, raisins, and molasses. It contains red wine vinegar and balsamic vinegar. The company label says it is made with "non-gluten ingredients."

Celiac.com 11/06/2020 - Discussion of Celiac Disease and gluten intolerance often centers on symptoms, gluten-containing foods to avoid, and medical treatments. But did you ever wonder why gluten negatively affects us? And did you ever think that there just might be a single cause for a multitude of modern diseases? A Very Brief Human Dietary History Thanks to modern archeology, we know that humans have inhabited this big blue ball for more than two million years—and we know both the types of foods consumed by our ancestors and the means used to obtain them. For the overwhelming majority of that time, our subsistence method has been that of the hunter gatherer. Only within the last ten thousand years, at most, have humans consumed the gluten-containing products of agriculture, transitioning from what is sometimes called the Paleolithic, or hunter gatherer, period to the Neolithic, or farming and ranching, period (That’s ten thousand years if your genes happen to be from the Fertile Crescent in the Middle East. That number shrinks to about one or two thousand if you are of northern European descent—and even much less than that if your genes are from African, the Americas, or another origin that has recently shifted to Neolithic food production and consumption). So what does this mean? It means that humans have been consuming agriculture-derived foods at most for one half of one per cent of our time here on earth. It means that grains (gluten-containing or not) aren’t natural food for human beings and that, not surprisingly, there are negative health consequences for consuming, in volume, anything outside our natural range of foods. But wouldn’t humans have consumed wild grains, at least in times of scarcity? First, the idea that hunter gatherers frequently experienced scarcity is exaggerated. The idea is based on studies of modern hunter gatherers who have been forced to the fringes of habitable land by modernity. More recent evidence shows that our ancestors did not live that way. In fact, science has not only shown a general abundance of food among pre-modern hunter gatherers, it has also revealed that, in contrast to our own, these people lived lives of comparative leisure. Second, all grains are tiny grass seeds that require quite a bit of labor in order to extract minimal energy. Wild grains were even smaller and less energy dense than today’s grains. Given the abundance of game, fruit, nuts, and other food sources during the Paleolithic, it would take a lot of work for relatively little reward, even if these wild grains were considered a desirable food. One would have to be rather desperate to even try to rely upon grains as a primary food source. (This may be exactly what happened 10,000 years ago, perhaps due to widespread population growth or famine, leading our ancestors to abandon the Garden of Eden and pick up the plow). But haven’t we evolved since the adoption of agriculture to tolerate gluten-containing grains? Well, obviously the subscribers to this newsletter haven’t! While it’s clear that celiacs and the gluten intolerant should abstain entirely from consuming gluten-containing foods, frankly the concept that any human ought to consume any grain in any form, gluten-containing or not, is debatable. No doubt some adaptation has occurred for those populations who have been exposed to the products of agriculture long enough—but who knows how long it would take to develop full tolerance? And at what price in terms of numbers of years and numbers of human lives? It may be true that some grains such as rice may be less harmful to human health, but it is clear both that human adaptation to cereals has been partial at best, and the best diet for all human beings is still one that most closely mimics what we’ve been eating for millennia, the hunter gatherer or “paleo” diet. So what did our ancestral diet look like? While humans have consumed a remarkably wide range of foods as hunter gatherers, there are some constants. First, although it may make some of our vegetarian friends uncomfortable, humans have always been omnivores and therefore meat eaters. Science has shown that the enlargement of the human brain was consequent with increased carnivory. And while there is some debate as to which vegetables (and how much) were consumed by our ancestors, it is clear that until very recently we never consumed modern staples such as corn (which is really a grain not a vegetable) or legumes (including peanuts!). There is also considerable debate about whether tubers are paleo since they require cooking, which came on the scene relatively late. But very few Paleolithic dietary experts will deny that leafy green vegetables are a safe and healthy bet. Fruits were, by and large, only consumed in season and, unlike most modern examples, were always high in fiber and low in sugar. True nuts were also available only in season. Now comes a shocker: Dairy was very rarely consumed if ever before the Neolithic revolution. As paleo author Ray Audette put it, you try milking a wild-eyed wildebeest! Milk is something that was only sourced directly from the mother’s breast for the first few years of life—more than sufficient calcium was obtained from the diet. The paleo diet We all know that gluten is the direct cause of celiac and gluten intolerance. We know that we can avoid symptoms by simply avoiding foods and other gluten containing products. But using light shed by modern anthropological discoveries of the natural, ancestral human diet, we can now apply the paleo template and see why gluten affects us as it does. It’s not difficult to see that our newfangled Neolithic diets are causing not just celiac disease and gluten intolerance, but potentially a host of other diseases caused by dietary divergence from our evolutionary past. Resources: Books: The Paleo Diet by Dr. Loren Cordain; Neanderthin by Ray Audette; Protein Power Lifeplan by Drs. Michael and Mary Dan Eades (a very poorly titled but strong book that deserves to be read cover to cover, especially the chapter on gluten intolerance entitled “The Leaky Gut Syndrome”); The Rosedale Diet by Dr. Ron Rosedale; Dangerous Grains by James Braly and Ron Hoggan Published Research: Cordain, L., Cereal Grains: Humanity’s Double Edged Sword, World Rev Nutr Diet. 1999;84:19-73.

Celiac.com 11/22/2019 - Our son, Howard, was diagnosed with multiple, life-threatening food allergies, meaning he is allergic to almost everything but cocoa. He also reacts to airborne and contact allergens so he cannot touch play dough, ice cream, gluten, meats, peanuts, shellfish, eggs and milk. The most common question I am asked is: “Then what do you feed him?” Howard is fed foods that are rated class 3 and below, which includes rice, potatoes, beans, quinoa, and vacuum-packed tilapia fish. He must be pre-medicated daily with Xyzal for hives and rash, and Qvar inhalant to protect his lungs, all of which is much better than having a feeding tube. Since Howard is also allergic to cats, dogs, and cockroaches, his allergies restrict social encounters to places where these allergens are less likely to be present. Therefore, I used to take him to the Cortlandt Town Center, where he was given special attention by Mr. Willie who works at Walmart. He gave Howard smiley face stickers and Howard could also interact with other kids shopping with their parents. Jimmy, from the Mohegan Lake Post Office, used to let Howard play with his pigs. Mrs. Lan from Rite Aid, just spoiled him with all sorts of gifts. Although Howard was happiest during those times, he would sometimes say, “Mommy, I am sad. I want to go to school and meet friends that are not cousins.” So I tried to find him a daycare. We were rejected at every one I found because they said it would be difficult for them to monitor Howie. It saddened me each time he was rejected. One day, as I was standing in line at TD Bank in Jefferson Valley, I saw a man wearing a Mohegan Lake Fire Department T-Shirt and I asked him about a recent incident in our community. Meanwhile, Howie was clowning around with Frank, an employee of TD Bank, who asked if I had found a school for Howard yet. The fireman, Mr. Tommy Russo, asked if I had tried Tom Thumb because the fire department could respond to them in 5 minutes. He also mentioned that his wife works there and that Mrs. Brody would never turn a kid away. I drove straight from the bank to Tom Thumb and met Mrs. Brody and told her that my son wanted to go to school but no one wanted him because of his allergies. She said, “We have two kids with allergies and we have the Mohegan Lake Fire Department next door so we will be happy to take him.” She told me to inform the staff that he would be attending pre-school at Tom Thumb and to make sure we got an Action Plan from his pediatrician and allergist. After leaving Tom Thumb I went to the Mohegan Lake Fire Department and spoke to the Chief who let Howie sit and have his picture taken in the fire truck. He told me that “He’s in good hands.” Howard is now the happiest child in the world. Tom Thumb is ordering gluten free Play Dough for the entire school. They are even changing the finger paint to protect any children who might have unrecognized allergies. I would like to thank: Dr. Rodd Stein of Yorktown Pediatrics and Dr. Robert Goldman of Hudson Valley Asthma and Allergy Associates for saving our son’s life; Doctors Cox and Novak from Mt. Sinai Kravis Children’s Hospital; Dr Parvez and Lenn from Maria Fareri Childrens Hospital; Dr. Li and Dr. Hom from Westchester Medical; Mrs. Roberta Gershner, the nutritionist who is part of Howie’s team; The staff at Mrs. Green’s in Yorktown Heights; Susan Zajicek, Ingrid Smith, and Karen Miller of Three Dogs Gluten-Free Bakery who will take on the challenge of making the first birthday cake that Howard can eat. Thanks to you all. We love you.

Celiac.com 05/25/2019 - Grilling season is upon us, vegetables are in bloom. It's a perfect time make a delicious grilled steak salad. This simple steak and potato salad makes a great go-to meal for a late summer night or any time you want to eat light. Ingredients: 12 ounces ribeye or skirt steak 1 pound fingerling potatoes ¼ cup buttermilk 4 tablespoons chopped fresh chives, divided 1½ tablespoons mayonnaise 1 tablespoon sour cream or plain yogurt 1½ teaspoons lemon juice 1 teaspoon gluten-free Worcestershire sauce 1 small clove garlic, minced 4 cups arugula 3 radishes, sliced ¼ cup crumbled blue cheese 2¼ teaspoons kosher salt ½ teaspoon coarsely ground black pepper Directions: Add cold water to a large stock pot or saucepan. Stir in 2 teaspoons of salt. Add potatoes and make sure to cover with 2 inches of water. Bring to a boil over high heat, then reduce heat to medium-low and simmer about 12 to 15 minutes, until potatoes are tender when pierced with a fork. Drain, and cut potatoes in half lengthwise. In a medium bowl, whisk together buttermilk, chives, mayonnaise, sour cream, lemon juice, Worcestershire sauce and garlic. Heat grill to high. Dry the steak with paper towels, and coat with pepper and remaining ¼ teaspoon salt. Oil grill grates. Grill steak, turning once, about 6 minutes total for medium. Place steak on a cutting board, tent loosely with foil, and let rest 5-10 minutes. Slice steak across the grain. Arrange arugula, radishes, potatoes and steak in salad bowls or plates. Crumble blue cheese on top and serve with dressing on the side.

Celiac.com 08/25/2018 - Meat makes a great anchor for so many good salads. You’ve got your chicken Caesar, you’ve got your steak salad. This recipe lets you turn a corner and head into fresh territory with ground pork. This simple, easy gluten-free salad is sure to gain fans at your next food gathering. The recipe blends browned ground pork with garlic, ginger, soy sauce, chili pepper and a few other things to make some culinary magic. Ingredients: 1 pound ground pork 1 cup long-grain white rice 1 tablespoon cooking oil 3 cloves garlic, finely chopped 1 small red chili (seeded if desired), finely chopped 2½ tablespoons fresh ginger, grated 2 tablespoons gluten-free soy sauce 5 tablespoons fresh lime juice 1 tablespoon sugar 1 English or Persian cucumber, thinly sliced 2 scallions, thinly sliced 1 cup fresh cilantro ½ cup fresh mint Directions: Brown ground pork in cast-iron skillet in canola oil, 7 minutes. Toss with garlic, red chili, and 2 tablespoons grated fresh ginger. Remove from heat and toss with 2½ tablespoons lime juice and 1 gluten-free soy sauce. In a bowl, stir together 2½ tablespoons lime juice, 1 tablespoon of gluten-free soy sauce, ½ tablespoon grated ginger and sugar. Toss with cucumber and scallions, and then fold in the cilantro and mint. Serve with pork over rice.

Who would have thought that, if it is done correctly, mixing meat with fruit and vegetables would make an outstanding paleo bar snack? Before I tasted Wild Zora's Taco Pork Meat & Veggie Bar, I certainly would not have believed it. It is hard to improve upon plain old jerky, but Wild Zora has done just this by mixing it up with healthy fruits like dates, tomatoes, and apricots; and vegetables like bell peppers, onions, celery, and cilantro. The result is a jerky-fruity-vegetable tasting bar that is easy to bite, tastes wonderful, and is perfect for a healthy gluten-free diet. For more info visit their site.