Open-capsule budesonide is a promising treatment for managing refractory celiac disease. Photo: CC--Petteri Sulonen

Refractory celiac disease (RCD) is a rare manifestation of celiac disease that is difficult to treat, and often results in death from enteropathy-associated T-cell lymphoma.Doctors looking to treat RCD have found very limited success with a number of immunosuppressive medications (IMs), including azathioprine, systemic corticosteroids, or regular budesonide. A team of researchers at the Mayo Clinic recently set out to assess open-capsule budesonide (OB) treatment on RCD patients, including those who saw no improvement with previous IM treatments.

Shrimp and vegetables make a great stir-fry meal. Photo: CC--Mike Mozart

Want a quick, tasty stir-fry that is almost certain to please? This recipe combines tender, juicy shrimp with sesame oil, spices, vegetables, and teriyaki sauce, to make a delightful gluten-free meal. Shrimp, sesame oil, spices and and vegetables make a great stir-fry meal.

Two parents in face charges that their son died because they fed him an alternative gluten-free diet. Photo: CC--Dr Les (Leszek - Leslie) Sachs

After their seven-month-old baby died weighing less than 10 pounds, a mother and father in Beveren, Belgium, are standing trial on charges that they starved the child by negligently providing an alternative gluten-free diet, with no medical supervision.

The couple, who ran a natural food store, put their son Lucas on an alternative gluten-free, lactose-free diet, which included quinoa milk, despite doctors describing it as unsuitable for developing infants.

Would it resemble this strain of amaranth? Photo: CC--@withcuriosity

Anyone eager to try Whurple, the purple strain of gluten-free wheat reported by the State Collegian, will have to wait quite a while.

It seems that the Collegian's report of the development by a Kansas State agriculture student was, in fact, merely a thinly disguised April Fool's Day joke.

Image: CC--liz west

Did you know that now, according to Beyond Celiac 83% of those with celiac disease are misdiagnosed or undiagnosed? Did you know that the average time a person waits to be correctly diagnosed, according to Daniel Lefler, M.D., M.S, of the Celiac Center at Beth Israel Deaconness Medical Center is still six to 10 years?

Image: CC--zooey

Researchers understand pretty well that celiac disease is driven in part by an accumulation of immune cells in the duodenal mucosa as a consequence of both adaptive and innate immune responses to undigested gliadin peptides.

Mast cells are innate immune cells that produce a majority of co-stimulatory signals and inflammatory mediators in the intestinal mucosa. A team of researchers recently set out to evaluate the role of mast cells in the development of celiac disease.

Photo: CC--J. Wynia

Want a great gluten-free entree that's tasty and easy to make? Made with ingredients you likely have laying around in your kitchen, these honey-glazed garlic pork chops are just the thing. Toss them on the grill, baste, and you've got the makings of a solid meal.

Photo: CC--Travis Wise

A number of studies have indicated that kids with celiac disease face an increased risk for mood disorders, anxiety and behavioral disorders, ADHD, ASD, and intellectual disability. A new study by a team of researchers in Sweden puts it more precisely. They put the increased risk for psychiatric disorders in children with celiac disease at 1.4-fold over kids without celiac disease.

The research team assessed the risk of any type of childhood psychiatric disorders, including psychosis, mood, anxiety, and eating disorders, psychoactive substance misuse, behavioral disorder, ADHD, ASD, and intellectual disability, in children aged 18 and younger, along with their siblings.

Photo: CC--Owwe

For all the talk of studies touting evidence for non-celiac gluten sensitivity, the actual data don't stack up very well, according to an recent assessment by two researchers, whose results appear in Clinical Gastroenterology and Hepatology.

In an effort to determine the accuracy of using a double-blind, placebo-controlled study to confirm diagnosis of non-celiac gluten sensitivity in patients who respond to a gluten-free diet, researchers Javier Molina-Infante, and Antonio Carroccio recently set out to assess data on a series of such studies. Both researchers are affiliated with the Department of Gastroenterology, Hospital Universitario San Pedro de Alcantara in Caceres, Spain.

The global market for gluten-free flours is set to soar by 2027. Photo: CC--InSapphoWeTrust

Currently, a gluten-free diet is the only treatment recommended for people with celiac disease, or other medical sensitivities to gluten, especially those who show symptoms of gluten intolerance, such as vomiting and chronic diarrhea.

Those folks may be in for a pleasant surprise, as the global market for various types of gluten-free flours looks set to takeoff over the next few years, driven in part by gluten-free flours made from amaranth, corn, maize, coconut and/or beans, among others.

Gluten-free flours offer a number of benefits, including very high protein, good texture, and, in many cases, higher nutritional value and fiber content, compared with other grains.

The season of new life and fresh starts can also bring symptoms that slow us down. Pollen counts from blooming plants, trees, and flowers can increase histamine in the body and cause sneezing, itching and watery eyes. High histamine is the sixth leading cause of health issues in people of all ages, according to the CDC.

For people who have gluten sensitivities, it is even more problematic. Research shows an 80% increase of histamine in the celiac mucosa1. How do you address such a burden on the immune system? First, let’s take a look at symptoms associated with high histamines.

Photo: CC--Matt Lavin

The Gluten Intolerance Group (GIG) is an organization that certifies gluten-free products and food services. The GIG's latest definition and requirements for the product purity protocol was published by AACC International. The purity protocol defines the way of growing, harvesting and processing oats to keep them safe from gluten contamination, GIG's CEO, Cynthia Kupper, said.

Image: Mei Shu Adams

I tried a Q Cups™ Savory Garlic & Mushroom for lunch yesterday and was pleasantly surprised. Many of the meals in a cup that I've tried are overpowering in flavor, but not Q Cups™.

The hearty texture and taste came mostly from the quinoa and shiitake mushrooms. There was a mild hint of seasonings that included chives, garlic, celery, thyme, and bay leaves.

Image: CC--Kim Knock

As research continues to show the remarkable nutritional advantages of bone broth, it is gaining a spotlight in the nutritional world, especially in nutrient focused diets like the paleo diet, clean eating, and more. But though the attention may be new, it is actually an age old dietary staple dating back to paleo era days when utilizing every part of animals was essential.

Cilantro makes a great garnish for Greek Lemon soup. Photo: CC--Homecooked by DeeDee

Leave it to the Greeks to combine the deliciousness of both chicken and lemon into a rich, amazing soup. Here is a version that is both gluten-free and sure to please. Greek lemon soup makes a rich, tangy addition to any delicious meal. Cilantro makes a great garnish for Greek Lemon soup.

Are gluten-free products still a solid bet for food retailers? Photo: CC--eatsmilesleep

For years, industry observers, health experts and even food companies have questioned the staying power of gluten-free food.

With more people than ever embracing gluten-free products and gluten-free diets, including a majority of folks who do not have celiac disease, gluten-free food has never been more popular. There have also never been more gluten-free products hitting store shelves.

Does eating a gluten-free diet increase risk for heart disease? Photo: CC--Paul Cross

Do non-celiacs who eat a gluten-free diet face a greater risk of developing coronary heart disease?

To shed some light on this question, a team of researchers recently set out to assess levels of long-term term gluten consumption in connection with the development of coronary heart disease.

For their prospective cohort study, the team looked at 64,714 women in the Nurses’ Health Study and 45,303 men in the Health Professionals Follow-up Study. None of the subjects had any history of coronary heart disease, and all completed a 131 item semiquantitative food frequency questionnaire in 1986 that was updated every four years through 2010.

Slow cook honey-garlic chicken makes an easy, tasty gluten-free meal. Photo: CC--Thebittenword

Want a great gluten-free dinner idea that's tasty and ridiculously easy to make? This recipe for honey-glazed garlic chicken is just what you've been looking for. Just toss the chicken into the slow-cooker, blend the ingredients, pour over the chicken, and turn it on. Come back later, and dinner is ready to go. Serve over rice or gluten-free pasta, and add your favorite side for a delicious dinner.

Photo: CC--pizzawhale

What do you say to someone who doesn't "get" the fact that gluten makes people sick? It's not that people are intentionally callous and uncaring. They simply don't understand that going gluten-free isn't a fad or a choice for most people. This means that all too often when it comes to eating, they are perfectly content to go their merry way and eat whatever they want and if you're with them, well, you'll figure out something to eat.

Image: CC--yamaguchi yoshiaki

Japan's ANA airline is catching some public relations heat this week after reports that a man flying from Tokyo to Australia received a banana instead of the gluten-free meal that he booked in advance.

London resident, and celiac disease sufferer, Martin Pavelka flew All Nippon Airways flight from Tokyo this week, a nine-hour flight.