WHAT IS CELIAC DISEASE?
Celiac disease is an autoimmune condition that affects around 1.4% of the population (91.2 million people worldwide, and 3.9 million in the U.S.A.). People with celiac disease suffer an autoimmune reaction when they consume wheat, rye or barley. The immune reaction is triggered by certain proteins in the wheat, rye, or barley, and, left untreated, causes damage to the small, finger-like structures, called villi, that line the gut. The damage occurs as shortening and villous flattening in the lamina propria and crypt regions of the intestines. The damage to these villi then leads to numerous other issues that commonly plague people with untreated celiac disease, including poor nutritional uptake, fatigue, and myriad other problems.
Celiac disease mostly affects people of Northern European descent, but recent studies show that it also affects large numbers of people in Italy, China, Iran, India, and numerous other places thought to have few or no cases.
Celiac disease is most often uncovered because people experience symptoms that lead them to get tests for antibodies to gluten. If these tests are positive, then the people usually get biopsy confirmation of their celiac disease. Once they adopt a gluten-free diet, they usually see gut healing, and major improvements in their symptoms.
CLASSIC CELIAC DISEASE SYMPTOMS
Symptoms of celiac disease can range from the classic features, such as diarrhea, upset stomach, bloating, gas, weight loss, and malnutrition, among others.
LESS OBVIOUS SYMPTOMS
Celiac disease can often less obvious symptoms, such fatigue, vitamin and nutrient deficiencies, anemia, to name a few. Often, these symptoms are regarded as less obvious because they are not gastrointestinal in nature. You got that right, it is not uncommon for people with celiac disease to have few or no gastrointestinal symptoms. That makes spotting and connecting these seemingly unrelated and unclear celiac symptoms so important.
Currently, most people diagnosed with celiac disease do not show symptoms, but are diagnosed on the basis of referral for elevated risk factors.
CELIAC DISEASE VS. GLUTEN INTOLERANCE
Gluten intolerance is a generic term for people who have some sort of sensitivity to gluten. These people may or may not have celiac disease. Researchers generally agree that there is a condition called non-celiac gluten sensitivity. That term has largely replaced the term gluten-intolerance. What’s the difference between celiac disease and non-celiac gluten-sensitivity?
CELIAC DISEASE VS. NON-CELIAC GLUTEN SENSITIVITY (NCGS)
Gluten triggers symptoms and immune reactions in people with celiac disease. Gluten can also trigger symptoms in some people with NCGS, but the similarities largely end there.
There are four main differences between celiac disease and non-celiac gluten sensitivity:
No Hereditary Link in NCGS
Researchers know for certain that genetic heredity plays a major role in celiac disease. If a first-degree relative has celiac disease, then you have a statistically higher risk of carrying genetic markers DQ2 and/or DQ8, and of developing celiac disease yourself. NCGS is not known to be hereditary. Some research has shown certain genetic associations, such as some NCGS patients, but there is no proof that NCGS is hereditary.
No Connection with Celiac-related Disorders
Unlike celiac disease, NCGS is so far not associated with malabsorption, nutritional deficiencies, or a higher risk of autoimmune disorders or intestinal malignancies.
No Immunological or Serological Markers
People with celiac disease nearly always test positive for antibodies to gluten proteins. Researchers have, as yet, identified no such antobodies or serologic markers for NCGS. That means that, unlike with celiac disease, there are no telltale screening tests that can point to NCGS.
Absence of Celiac Disease or Wheat Allergy
Doctors diagnose NCGS only by excluding both celiac disease, an IgE-mediated allergy to wheat, and by the noting ongoing adverse symptoms associated with gluten consumption.
WHAT ABOUT IRRITABLE BOWEL SYNDROME (IBS) AND IRRITABLE BOWEL DISEASE (IBD)?
IBS and IBD are usually diagnosed in part by ruling out celiac disease. Many patients with irritable bowel syndrome are sensitive to gluten. Many experience celiac disease-like symptoms in reaction to wheat. However, patients with IBS generally show no gut damage, and do not test positive for antibodies to gliadin and other proteins as do people with celiac disease. Some IBS patients also suffer from NCGS.
To add more confusion, many cases of IBS are, in fact, celiac disease in disguise.
That said, people with IBS generally react to more than just wheat. People with NCGS generally react to wheat and not to other things, but that’s not always the case. Doctors generally try to rule out celiac disease before making a diagnosis of IBS or NCGS.
Crohn’s Disease and celiac disease share many common symptoms, though causes are different. In Crohn’s disease, the immune system can cause disruption anywhere along the gastrointestinal tract, and a diagnosis of Crohn’s disease typically requires more diagnostic testing than does a celiac diagnosis.
Crohn’s treatment consists of changes to diet and possible surgery. Up to 10% of Crohn's patients can have both of conditions, which suggests a genetic connection, and researchers continue to examine that connection.
Is There a Connection Between Celiac Disease, Non-Celiac Gluten Sensitivity and Irritable Bowel Syndrome?
Large Number of Irritable Bowel Syndrome Patients Sensitive To Gluten
Some IBD Patients also Suffer from Non-Celiac Gluten Sensitivity
Many Cases of IBS and Fibromyalgia Actually Celiac Disease in Disguise
CELIAC DISEASE DIAGNOSIS
Diagnosis of celiac disease can be difficult.
Perhaps because celiac disease presents clinically in such a variety of ways, proper diagnosis often takes years. A positive serological test for antibodies against tissue transglutaminase is considered a very strong diagnostic indicator, and a duodenal biopsy revealing villous atrophy is still considered by many to be the diagnostic gold standard.
But this idea is being questioned; some think the biopsy is unnecessary in the face of clear serological tests and obvious symptoms. Also, researchers are developing accurate and reliable ways to test for celiac disease even when patients are already avoiding wheat. In the past, patients needed to be consuming wheat to get an accurate test result.
Celiac disease can have numerous vague, or confusing symptoms that can make diagnosis difficult.
Celiac disease is commonly misdiagnosed by doctors.
Read a Personal Story About Celiac Disease Diagnosis from the Founder of Celiac.com
Currently, testing and biopsy still form the cornerstone of celiac diagnosis.
There are several serologic (blood) tests available that screen for celiac disease antibodies, but the most commonly used is called a tTG-IgA test. If blood test results suggest celiac disease, your physician will recommend a biopsy of your small intestine to confirm the diagnosis.
Testing is fairly simple and involves screening the patients blood for antigliadin (AGA) and endomysium antibodies (EmA), and/or doing a biopsy on the areas of the intestines mentioned above, which is still the standard for a formal diagnosis. Also, it is now possible to test people for celiac disease without making them concume wheat products.
Until recently, biopsy confirmation of a positive gluten antibody test was the gold standard for celiac diagnosis. It still is, but things are changing fairly quickly. Children can now be accurately diagnosed for celiac disease without biopsy. Diagnosis based on level of TGA-IgA 10-fold or more the ULN, a positive result from the EMA tests in a second blood sample, and the presence of at least 1 symptom could avoid risks and costs of endoscopy for more than half the children with celiac disease worldwide.
WHY A GLUTEN-FREE DIET?
Currently the only effective, medically approved treatment for celiac disease is a strict gluten-free diet. Following a gluten-free diet relieves symptoms, promotes gut healing, and prevents nearly all celiac-related complications.
A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives. This is a difficult task as there are many hidden sources of gluten found in the ingredients of many processed foods. Still, with effort, most people with celiac disease manage to make the transition. The vast majority of celiac disease patients who follow a gluten-free diet see symptom relief and experience gut healing within two years.
For these reasons, a gluten-free diet remains the only effective, medically proven treatment for celiac disease.
WHAT ABOUT ENZYMES, VACCINES, ETC.?
There is currently no enzyme or vaccine that can replace a gluten-free diet for people with celiac disease.
There are enzyme supplements currently available, such as AN-PEP, Latiglutetenase, GluteGuard, and KumaMax, which may help to mitigate accidental gluten ingestion by celiacs. KumaMax, has been shown to survive the stomach, and to break down gluten in the small intestine. Latiglutenase, formerly known as ALV003, is an enzyme therapy designed to be taken with meals. GluteGuard has been shown to significantly protect celiac patients from the serious symptoms they would normally experience after gluten ingestion. There are other enzymes, including those based on papaya enzymes.
Additionally, there are many celiac disease drugs, enzymes, and therapies in various stages of development by pharmaceutical companies, including at least one vaccine that has received financial backing. At some point in the not too distant future there will likely be new treatments available for those who seek an alternative to a lifelong gluten-free diet.
For now though, there are no products on the market that can take the place of a gluten-free diet. Any enzyme or other treatment for celiac disease is intended to be used in conjunction with a gluten-free diet, not as a replacement.
The most common disorders associated with celiac disease are thyroid disease and Type 1 Diabetes, however, celiac disease is associated with many other conditions, including but not limited to the following autoimmune conditions:
Type 1 Diabetes Mellitus: 2.4-16.4%
Multiple Sclerosis (MS): 11%
Hashimoto’s thyroiditis: 4-6%
Autoimmune hepatitis: 6-15%
Addison disease: 6%
Sjögren’s syndrome: 2-15%
Idiopathic dilated cardiomyopathy: 5.7%
IgA Nephropathy (Berger’s Disease): 3.6%
Other celiac co-morditities include:
Crohn’s Disease; Inflammatory Bowel Disease
Irritable Bowel Syndrome (IBS)
Primary Biliary Cirrhosis
Primary Sclerosing Cholangitis
Ulcerative Colitis; Inflammatory Bowel Disease
Non-Hodgkin lymphoma (intestinal and extra-intestinal, T- and B-cell types)
Small intestinal adenocarcinoma
Papillary thyroid cancer
CELIAC DISEASE REFERENCES:
Global Prevalence of Celiac Disease: Systematic Review and Meta-analysis. Clinical Gastroenterology and Hepatology 2018;16:823–836
Celiac Disease Center, Columbia University
Gluten Intolerance Group
National Institutes of Health
U.S. National Library of Medicine
University of Chicago Celiac Disease Center
Celiac.com 10/17/2018 - In the interviews I conducted last year, the Celiac.com viewers shared with me some disturbing stories about how others either sabotaged their gluten-free diet or how their gluten-free requirements are continually scrutinized and doubted. Here are a few examples:
A co-worker at my office ate a gluten-containing burrito and thought it would be funny to cross-contaminate my work space. With his gluten-coated hands, he touched my phone, desk, pencils, pens, etc. while I was not at my desk. I came back and was contaminated. I had to take several days off of work from being so sick.
The waiter at a restaurant where I was eating dinner asked me if I was really “a celiac” or if I was avoiding gluten as a “fad dieter.” He told me the food was gluten-free when he served it, only to come up to me after I ate the dinner and admit there was “a little” gluten in it.
My cleaning people were eating Lorna Doones (gluten-containing cookies) while cleaning my gluten-free kitchen, cross-contaminating literally everything in it. When I noticed I exclaimed, “I am allergic to gluten, please put your cookies in this plastic bag and wash your hands.” They chided, “You have insulted our food. We are hungry and we will eat anything we want to, when we want to.”
At a family dinner, Aunt Suzie insisted that I try her special holiday fruit bread. In front of everyone around the table, she brushed off my protests and insisted that I over exaggerated my food sensitivities saying, “a little bit wouldn’t hurt you.”
These are but a few of an exhaustive list of situations that we regularly contend with. What can possibly be the rationale for any of this conduct? I’m providing some recent headlines that may impact the attitudes of those we interact with and would like to hear what you think influence this behavior (see questions below).
Recently, the New York Times published an article entitled, “The Myth of Big, Bad Gluten.” The title alone casts doubt on the severity of gluten exposure for those with CD (Myth, 2015)
In his political campaign, Senator Ted Cruz stated that if elected President, he would not provide gluten-free meals to the military, in order to direct spending toward combat fortification (Wellness, 2/18/16).
Business Insider.com called Tom Brady’s gluten, dairy free diet “insane” (Brady, 2017).
Michael Pollen is quoted as saying that the gluten-free diet was “social contagion.” Further, he says, “There are a lot of people that hear from their friends, ‘I got off gluten and I sleep better, the sex is better, and I’m happier,’ and then they try it and they feel better too. [It’s] the power of suggestion” (Pollan, 2014).
Jimmy Kimmel said, “Some people can’t eat gluten for medical reasons… that I get. It annoys me, but that I get,” and proceeded to interview people following a gluten-free diet, asking them “what is gluten.” Most interviewed did not know what gluten is. (ABC News, 2018).
Do headlines like this enable others to malign those of us making our dietary needs known? Do these esteemed people talking about gluten cast doubt on what we need to survive?
Humans are highly influenced by others when it comes to social eating behavior. Higgs (2015) asserts that people follow “eating norms” (p. 39) in order to be liked. Roth, et al. (2000) found that people consumed similar amounts of food when eating together. Batista and Lima (2013) discovered that people consumed more nutritious food when eating with strangers than when eating with familiar associates. These studies indicate that we are hypersensitive of what others think about what we eat. One can surmise that celebrity quips could also influence food-related behaviors.
Part of solving a social problem is identifying the root cause of it, so please weigh in by answering the following questions:
How do you handle scrutiny or sabotage of others toward your dietary requirements?
Please speculate on what cultural, religious or media influences you suppose contribute to a rationalization for the sabotage and/or scrutiny from others when we state we are observing a gluten-free diet? Are people emulating something they heard in church, seen on TV, or read online?
We welcome your answers below.
ABC. (2018). Retrived from https://abcnews.go.com/Health/video/jimmy-kimmel-asks-what-is-gluten-23655461
Batista, M. T., Lima. M. L. (2013). Who’s eating what with me? Indirect social influence on ambivalent food consumption. Psicologia: Reflexano e Critica, 26(1), 113-121.
Brady. (2017). Retrieved from https://www.businessinsider.com/tom-brady-gisele-bundchen-have-an-insane-diet-2017-2
Higgs, S. (2015). Social norms and their influence on eating behaviors. Appetite 86, 38-44.
Myth. (2015). Retrieved from https://www.nytimes.com/2015/07/05/opinion/sunday/the-myth-of-big-bad-gluten.html
Pollan, M. (2014). Retrieved from https://www.huffingtonpost.com/2014/05/14/michael-pollan-gluten-free_n_5319357.html
Roth, D. A., Herman, C. P., Polivy, J., & Pliner, P. (2000). Self-presentational conflict in social eating situations: A normative perspective. Appetite, 26, 165-171.
Wellness. (2016). Retrieved from https://www.huffingtonpost.com/entry/ted-cruz-gluten-free-military-political-corectness_us_56c606c3e4b08ffac127f09f
Celiac.com 10/16/2018 - Apparently, local St. Louis radio station Z1077 hosts a show called “Dirty Little Secret.” Recently, a woman caller to the show drew ire from listeners after she claimed that she worked at a local bakery, and that she routinely lied to customers about the gluten-free status of baked goods.
The woman said she often told customers that there was no gluten in baked goods that were not gluten-free, according to local tv station KTVI.
Apparently the woman thought this was funny. However, for people who cannot eat gluten because they have celiac disease, telling people that food is gluten-free when it is not is about as funny as telling a diabetic that food is sugar-free when it is not. Now, of course, eating gluten is not as immediately dangerous for most celiacs as sugar is for diabetics, but the basic analogy holds.
That’s because many people with celiac disease suffer horrible symptoms when they accidentally eat gluten, including extreme intestinal pain, bloating, diarrhea, and other problems. Some people experience more extreme reactions that leave them in emergency rooms.
As part of a story on the “joke” segment, KTVI interviewed celiac sufferer Dana Smith, who found the punchline to be less than funny. “It’s absolutely dangerous, somebody could get very sick,” said Smith.
KTVI also interviewed at least one doctor, Dr. Reuben Aymerich of SSM St. Clare Hospital, who pointed out that, while celiac disease is “not like diabetes where you can reduce the amount of sugar intake and make up for it later, it’s thought you need to be 100 percent compliant if you can.”
For her part, Smith sought to use the incident as a teaching moment. She alerted the folks at Z1077 and tried to point out how serious being gluten-free is for many people. Mary Michaels, owner of Gluten Free at Last Bakery in Maryville, Illinois, says it’s time people became more respectful.
“I wouldn’t make fun of you if you had diabetes or a heart condition it’s kind of like that,” Michals said.
We will likely never know if the radio station caller was telling the truth, or just putting listeners on. The Z1077 morning team did post a follow-up comment, which stated that they take celiac disease seriously, and that they did not intend to offend anyone. One host said his mom has celiac disease.
It’s good to see a positive response from the radio station. Their prank was short-sighted, and the caller deserved to be called out on her poor behavior. Hopefully, they have learned their lesson and will avoid such foolishness in the future. Let us know your thoughts below.
Celiac.com 10/15/2018 - If you’re on a gluten-free diet for medical reasons, then you’re probably already cautious about eating out. A new study tells us exactly why people with celiac disease and other gluten-sensitive conditions have reason to be very careful about eating out.
According to the latest research, one in three foods sold as "gluten-free" in U.S. restaurants actually contain trace levels of gluten.
This is partly due to the fact that the gluten-free diet has become popular with many non-celiacs and others who have no medical need for the diet. That has led many restaurants to offer gluten-free foods to their customers, says study author Dr. Benjamin Lebwohl, of Columbia University's Celiac Disease Center.
But, if this research is any indication, too many restaurants don’t do a good job with gluten-free. For the study, more than 800 investigators set out to assess the true gluten content of dishes listed as "gluten-free" on menus. Armed with portable gluten sensors, they tested for gluten levels that met or exceeded 20 parts per million, the standard cutoff for any gluten-free claim.
Based on more than 5,600 gluten tests over 18 months, the investigators determined that 27 percent of gluten-free breakfast meals actually contained gluten. At dinner time, this figure hit 34 percent. The rise could reflect a steady increase in gluten contamination risk as the day unfolds, the researchers said.
Off course, the risk is not all equal. Some restaurants are riskier than others. Unsurprisingly, the biggest culprit seems to be restaurants that offer gluten-free pastas and pizzas. Nearly half of the pizza and pasta dishes from those establishments contained gluten, according to the study.
Why is that? Well, as most folks with celiac disease know all too well, kitchens aren’t really set up to segregate gluten, and "sharing an oven with gluten-containing pizza is a prime setting for cross-contamination," says Lebwohl. Also, too many restaurants use the same water to cook gluten-free pasta as they do for regular pasta, which contaminates the gluten-free pasta and defeats the purpose.
Moreover, although the U.S. Food and Drug Administration regulates gluten-free labels on packaged food products, there is currently no federal oversight of gluten-free claims in restaurants.
The results of the study will be presented today at a meeting of the American College of Gastroenterology, in Philadelphia. Research presented at meetings is usually considered preliminary until published in a peer-reviewed medical journal.
In the absence of federal enforcement at the restaurant level, the burden for making sure food is gluten-free falls to the person doing the ordering. So, gluten-free eaters beware!
These results are probably not surprising to many of you. Do you have celiac disease? Do you eat in restaurants? Do you avoid restaurants? Do you have special tactics? Feel free to share your thoughts below.
Read more at UPI.com
Celiac.com 10/13/2018 - Two important principles sort of collided in my brain the other day. One was the recent recommendation to increase our intake of whole grains based on the new food pyramid from the USDA. The other was our interest in time-saving prepared foods to make dishes that are at least partially homemade.
About the same time these two ideas were melding in my brain, I realized how many wonderful new gluten-free cereals and crackers are now on the market. I wondered if we could boost our whole grain intake by using ready-made gluten-free cereals or crackers in home cooking. While not all of the cereals and crackers are truly “whole” grain, most are only partially refined and still quite nutritious.
So, here’s my idea: One of my favorite desserts is a fruit crisp. You can make it any time of the year, using fruits in season (in my case, fruits that have sat on the kitchen counter past their prime, yet are still edible). In the fall it might be apples. Winter is perfect for pears. I like stone fruits during summer, such as peaches, plums, or cherries. Or, if you’re really desperate just open a can of whatever fruit appeals to you.
Revving Up Your Home Cooking with Ready-Made Cereals
Here’s where the new cereals come in. Prepare the fruit filling according to any fruit crisp recipe or use the recipe I provide here. For the topping, I like to toss Nutty Rice or the new Nutty Flax cereal from Enjoy Life Foods with maple syrup (or honey, brown rice syrup, or agave nectar). Add ground cinnamon to taste and then sprinkle it over the prepared fruit. Spray with cooking spray and bake at 350°F until the fruit is done and the topping is browned.
Sometimes to speed things up, I microwave the covered fruit filling for 5-10 minutes on high, then uncover it, add the topping, and bake at 350°F for 15-20 minutes or until the fruit is soft and the topping is crisp and nicely browned. I particularly like the Nutty Flax cereal because it uses both flax and sorghum for a nutritious combination. Add extra spices such as 1/8 teaspoon each of nutmeg, allspice, or cloves for even more flavor.
I also like to use the granola from Enjoy Life Foods as the topping for these fruit crisps. It’s already sweetened and flavored, available in Cinnamon Crunch, Very Berry Crunch, and Cranapple Crunch. All it needs is a little oil. Of course, if you prefer, you can toss it with a little extra cinnamon plus some maple syrup (or honey, brown rice syrup, or agave nectar) to heighten the sweetness. Add extra spices such as 1/8 teaspoon each of nutmeg, allspice, or cloves for even more flavor. Sprinkle over filling and spray with cooking spray.
You can also add about ½ cup of this granola to your favorite bran muffins, cookies, or quick breads. The granola supplies a nice crunch and additional flavor and nutrients. Depending on your recipe, you may need to add more liquid to compensate for the cereal.
Quinoa cereals by Altiplano Gold are packaged in individual serving packets, making them especially easy to incorporate into our baking. They come in three flavors––Organic Oaxacan Chocolate, Spiced Apple Raisin, and Chai Almond––and just need boiled water to make a hot cereal. Quinoa is a powerhouse of nutrients so I like to use the cereals in additional ways as well.
Using the same concept for the fruit crisp above, I just sprinkle the Spiced Apple Raisin or Chai Almond dry cereal on the prepared fruit filling. Since the cereal is already sweetened and flavored, it only needs a little cooking spray. Bake at 350°F for 15-20 minutes. If your fruit needs additional cooking time (such as apples) try the microwave method I discuss above.
You can add ½ cup of the Chocolate flavor to a batch of chocolate brownies or chocolate cookies for added fiber and nutrients. Depending on the recipe, you may need to add a little extra liquid to compensate for the cereal which counts as a dry ingredient.
Creative Uses of Crackers in Home Cooking
New crackers by the whimsical name of Mary’s Gone Crackers are chock-full of fiber and nutrients. They come in Original and Caraway flavors and are a nutritious treat by themselves. I also take them with me on trips because they travel so well.
One creative way to use these crackers and appease your sweet tooth is to dip the whole Original-flavor cracker halfway into melted chocolate. Ideally, let the chocolate-dipped crackers cool on waxed paper (if you can wait that long) or else just pop them into your mouth as you dip them. You can also place a few crackers on a microwave-safe plate, top each with a few gluten-free chocolate chips and microwave on low power until the chips soften. Let them cool slightly so the chocolate doesn’t burn your mouth. These crackers also work great with dips and spreads.
Aside from dipping in chocolate, these crackers have additional uses in baking. For example, finely crush the Original or Caraway flavor crackers in your food processor and use them as the base for a crumb crust for a quiche or savory tart. The Original flavor would also work great as a replacement for the pretzels typically used for the crust in a margarita pie. Just follow your crumb crust recipe and substitute the ground crackers for the crackers or pretzels.
The crackers have very little sugar, but the Original flavor will work as a crumb crust for a sweet dessert as well. Again, just follow your favorite recipe which will probably call for melted butter or margarine plus sugar. Press the mixture into a pie plate and bake at 350°F for 10 minutes to set the crust. Fill it with a no-bake pudding, custard, or fresh fruit.
The crushed crackers can also be added to breads and muffins for a fiber and nutrient boost. Depending on how much you add (I recommend starting with ½ cup) you may need to add more liquid to the recipe.
I’ve just given you some quick ideas for ways to get more grains into your diet and streamline your cooking at the same time. Here is an easy version of the Apple Crisp I discuss in this article. I bet you can think of some other opportunities to make our gluten-free diet even healthier with wholesome cereals and crackers.
Carol Fenster’s Amazing Apple Crisp
You may use pears or peaches in place of the apples in this easy home-style dessert. If you prefer more topping, you can double the topping ingredients. This dish is only moderately sweet; you may use additional amounts of sweetener if you wish. Cereals by Enjoy Life Foods and Altiplano Gold work especially well in this recipe. The nutrient content of this dish will vary depending on the type of fruit and cereals used.
3 cups sliced apples (Gala, Granny Smith, or your choice)
2 Tablespoons juice (apple, orange)
2 Tablespoons maple syrup (or more to taste)
½ teaspoon cornstarch
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup ready-made cereal
¼ cup gluten-free flour blend of choice
¼ cup finely chopped nuts
2 Tablespoons maple syrup (or more to taste)
2 Tablespoons soft butter or margarine
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon salt
1. Preheat oven to 375F. Toss all filling ingredients in 8 x 8-inch greased pan.
2. In small bowl, combine topping ingredients. Sprinkle over apple mixture. Cover with foil; bake 25 minutes. Uncover; bake another 15 minutes or until topping is crisp. Top with vanilla ice cream or whipped cream, if desired. Serves 6.
Celiac.com 10/12/2018 - Snack giant Nestlé has announced the debut of a new line of gluten-free snack bars called "Yes!"
The bars are made with combinations of fruits, vegetables, and nuts, and will contain no artificial sweeteners, flavors, colors or preservatives. Some bars do contain added sugar, but those made with fruits and vegetables do not.
The bars come in five flavors: Delicious Beetroot & Apple; Lively Lemon, Quinoa & Chilli; Tempting Sea Salt Dark Choc & Almond; Sumptuous Cranberry & Dark Choc; Delightful Coffee; and Dark Choc & Cherry.
Yes! bars will be available in UK and Ireland. All Yes! bars are suitable for vegetarians, while the fruit and vegetable versions are vegan-friendly.
No word yet on whether Nestlé plans to bring Yes! bars to the U.S. any time soon.
Celiac.com 10/12/2018 - Ever since I read the study about how caricain enzymes can break down specific gliadin peptides in celiacs on a gluten challenge, I've been hoping for a chance to try out Glutagen's GluteGuard enzymes. The tablets contain Caricain, which is an enzyme that is found in the skin of an unripe papaya fruit. According to the company, GluteGuard can help people manage their gluten-free diet better by supporting "gluten digestion" whenever they may encounter cross-contamination.
Celiac.com's standard disclaimer about enzymes: If you have celiac disease AVOID ALL GLUTEN, and do not misuse these in a way that would cause you to knowingly eat gluten, or be less vigilant about your gluten-free diet.
Glutagen advises that the supplement is not a treatment or cure for celiac disease, and it is essential that people with celiac disease maintain a strict gluten free diet.
My GluteGuard Trial
As soon as my sample bottle arrived I began taking them as per the directions on the bottle: One GluteGuard tablet before each meal, and I did this before every meal over a two week period. My goal was to see if I noticed any difference while taking them, in comparison to how I felt before.
The first thing I noticed was that my digestion was suddenly kicked into overdrive, which means I had firmer stools, and shorter times in the bathroom. I was surprised to find my digestion improve so much, even when I knew that my diet was not in any way contaminated by gluten (at least as far as I know!), which was an added bonus.
I normally eat out 1-2 times per week, and I like to believe that I am very careful whenever I do this. However, a recent study has shown that 9 out 10 people are exposed to gluten when attempting to eat gluten-free in a restaurant. I would not call myself a "super sensitive celiac," but I did not notice any difference between eating out vs. eating at home, and more importantly, I had no issues after eating out five times during my trial period.
I would recommend GluteGuard to anyone who wishes to improve their digestion, as it definitely improved mine, regardless of whether or not I was ever cross-contaminated during my trial of the product. For those on a gluten-free diet who do continue to eat out, or those who must do so when they travel, definitely consider this product as it may help prevent the very negative effects of cross-contamination.
Visit their site for more information.
Celiac.com 10/11/2018 - Halloween is upon us once again, and that means it’s time for Celiac.com’s Safe Gluten-Free Halloween Candy list for 2018. This year, we’ve added candies to both the SAFE Gluten-Free Halloween Candy list, and to our UNSAFE Non-Gluten-Free Halloween Candy list. We’ve also added more manufacturer contact information to make getting answers to gluten-free questions easier.
Taken together, we think it’s the best, most comprehensive and most up-to-date list of safe, gluten-free Halloween candies, and other candies to watch out for.
Below our SAFE, GLUTEN-FREE Halloween candy list, you will find a list of UNSAFE, NON–GLUTEN–FREE candies, along with a partial list of major candy makers, links to their company websites, and other resources.
As always, Celiac.com strives to make the Safe Gluten-Free Halloween Candy List as comprehensive as possible, please keep in mind that the list is by no means complete, or definitive, and should only be used as a guideline.
Before eating any candy on the list, always read labels, check manufacturer information, and choose according to your own sensitivity levels, or those of your children. Feel free to comment below if you see any issues, or if you'd like us to take note of any information you may have about a product.
Lastly, manufacturer information can change. That means that a product this is safely gluten-free at one point may suddenly be made with gluten ingredients. The opposite is also true, as many manufacturers are doing what they can to make products gluten-free when possible. That means it’s important to read labels, and check manufacturer websites for information on changes to any specific products.
As always, Celiac.com wishes you and your loved ones a safe and happy gluten-free Halloween 2018!
Gluten-Free Halloween Candy 2018:
3 Musketeers fun size
3 Musketeers Mint with dark chocolate
Act II Popcorn Balls
Adams & Brooks Fun Pops Scooby Doo
Ingredients free of: peanuts, tree nuts, egg, milk, wheat/gluten, soy
Albert's Gummy Eyeballs
Albert's Iced Halloween pops (lollipops)
Alien Pop, Baseball Pop, Basketball Pop, Boo Pop, Carousel Pop, ColorBlaster Pop, Football Pop, Happy Heart Pop, Hoppin' Pop, Lickin' Lips Pop, Lolliday Pop, Lollinotes, Pop—A—Bear, Soccer Pop, Alien Glow Pop, Buggin' Glow Pop, Burstin Bits, and Ghostly Glow Pop
Almond Joy — All Except ALMOND JOY PIECES Candy
Almond Joy fun size bars
Altoids (except for Altoids Smalls Peppermint)
Amanda's Own Confections Chocolate shapes and chocolate lollipops
Annie's Organic Bunny Fruit snacks
Andes mints and candies
Alter Eco Dark Twist Chocolate Bar
Alter Eco Dark Truffle with Mint Filling
Alter Eco Organic Salted Caramel Chocolate Truffle
Alter Eco Organic Sea Salt Chocolate Truffle
Alter Eco Salted Burnt Caramel Chocolate Bar
Amella Agave Caramels
Amella Carmel Bar with Roasted Almonds
Amella Chocolate Fudge Caramels
Amella Gingerbread Caramels
Amella Gray Sea Salt, Milk Caramel
Amella Gray Sea Salt, Dark Caramel
Amella Naked Honey Gray Sea Salt Caramels
Amella Naked Honey Salted Chocolate Caramels
Amella Naked Honey Lavender Caramels
Amella Naked Honey Vanilla Caramels
Amella Naked Candy Cane
Amella Peppermint Caramels
Amella Roasted Almond Caramels
Amella Siracha Original Spicy Caramels
Amella Vegan Sea Salt Caramels
Amella Â Walnut Fudge Caramels
Angell Crisp Candy Bar
Dark Angell Candy Bar
Snow Angell Candy Bar
Applehead, Grapehead, Cherryhead
Baby Ruth original and fun size
Barrels of Candy
Bazooka Big Mix (includes bubble gum, bubble gum filled candy, candy chews, and bubble gum filled lollipops)
Bazooka Ring Pops
Bazooka Push Pops
Bazooka Baby Bottle Pops
Betty Crocker Fruit by the Foot Wicked Webs Berry Wave mini feet
Betty Crocker Halloween fruit flavored snacks, including Fruit Gushers, Fruit Roll–ups, and Mini Rolls
Big Blow bubblegum
Black Forest Gummy Tarantulas
Black Forest Gummy Fun Bugs Juicy Oozers
Black Forest Organic Berry Medley Organic Fruit Snacks
Black Forest Organic Caramel Hard Candy
Black Forest Organic Fruit Chews
Black Forest Organic Gummy Bears
Black Forest Organic Gummy Cherries
Black Forest Organic Gummy Cola
Black Forest Organic Gummy Exotic Fruits
Black Forest Organic Gummy Soda
Black Forest Organic Gummy Tea
Black Forest Organic Gummy Worms
Black Forest Organic Halloween Mix
Black Forest Organic Lollipops
Black Forest Organic Mixed Fruit Hard Candy
Black Forest Organic Sour Heads Little Monsters
Black Forest Organic Sour Watermelon
Black Forest Organic Sour Heads
Brookside Dark Chocolate Acai and Blueberry Flavors
Brookside Dark Chocolate Blood Orange and Peach Flavors
Brookside Dark Chocolate Chardonnay Grape and Peach Flavors
Brookside Dark Chocolate Covered Almonds
Brookside Dark Chocolate Covered Blueberries
Brookside Dark Chocolate Covered Cranberries
Brookside Dark Chocolate Fruit & Nut Bar Blueberry with AÃ§ai Flavor and Other Natural Flavors
Brookside Dark Chocolate Fruit & Nut Bar Cherry with Pomegranate Flavor and Other Natural Flavors
Brookside Dark Chocolate Fruit & Nut Bar Cranberry with Blackberry Flavor and Other Natural Flavors
Brookside Dark Chocolate Goji and Raspberry Flavors
Brookside Dark Chocolate Mango and Mangosteen Flavors
Brookside Dark Chocolate Merlot Grape and Black Current Flavors
Brookside Dark Chocolate Pomegranate Flavor
Brookside Milk Chocolate Covered Almonds
Bubbly lollipop and gum
Buckleberry Foods Chocolate Almond Butter Cups
Buckleberry Foods Chocolate Mint Truffles
Butterfinger bar, original and fun size
Cadbury Adams Swedish Fish
Cadbury Adams Sour Patch Kids and Sour Patch Extreme
Candy Checkers (made for Target)
Caramel Apple Pops (made by Tootsie Roll)
Carmit Caramel clusters
Carmit Gold Coins
Carmit Raisin Clusters
Cary's Of Oregon Coconut Toffee Bites
Cary's Of Oregon Dark Chocolate Almond Toffee
Cary's Of Oregon Dark Chocolate Coconut Toffee
Cary's Of Oregon Dark Chocolate Espresso Toffee
Cary's Of Oregon Dark Chocolate Hazelnut Toffee
Cary's Of Oregon Milk Chocolate Coconut Toffee
Cary's Of Oregon Milk Chocolate Vanilla Toffee
Cary's Of Oregon Milk Chocolate Almond Toffee
Cary's Of Oregon Milk Chocolate Chai Toffee
Cary's Of Oregon Toffee Bites
Cella's Milk Chocolate Covered Cherries
Cella's Dark Chocolate Covered Cherries
Charleston Chew original and fun size
Charms Blow Pops and Blow Pop Minis—may contain milk or soy
Charms Sour Balls
Charms Super Blow Pops
Charms Candy Carnival Package—Blow Pops, Sugar Babies, Zip a Dee mini pops, Sugar Daddy, Pops, Sugar Mama Caramel, Tear Jerkers sour bubble gum, Blow Pop Bubble Gum—may contain milk or soy
Charms Fluffy Stuff Spider Web cotton candy
Chewy Atomic Fireballs
Chewy Lemonheads and Friends
Chocxo 37% Milk Chocolate Coconut and Almond Snaps
Chocxo 37% Milk Chocolate Hazelnut Butter Cups
Chocxo 37% Milk Chocolate Peanut Butter Cups
Chocxo 37% Milk Chocolate Salted Peanut Snaps
Chocxo 70% Dark Chocolate Hazelnut Butter Cups
Chocxo 70% Dark Chocolate Peanut Butter Cups
Chocxo Double Dark Hazelnut Quinoa Cup
Chupa Chups Fruit Lollipops
Circus Peanuts by Spangler
Cliff—Fruit Rope, all flavors "gluten-free"
Coastal Bay Confections Candy Corn, Mellocreme Pumpkins, Autumn Mix
Colombina Scary Eyeballs bubblegum
Colombina Fizzy Pops
Comix Mix Candy Sticks—Tom and Jerry, Flintstones, Scooby
Doo, Teenage Mutant Ninja Turtles, Popeye
Cracker Jack caramel coated popcorn and peanuts
Crispy Cat Mint Coconut Candy Bar
Crispy Cat Toasted Almond Candy Bar
Crispy Cat Chocolate Marshmallow Candy Bar
CVS Brand Candy Bracelet with Pendant
Dagoba Products—All Daggoba Chocolate products are gluten-free
Disney Halloween Candy Mix—jelly beans, gummies, candy bracelets and characters from Cars, Tinkerbell and Toy Story
Dots Gumdrops—including Candy Corn Dots, Ghost Dots, and Bat Dots
Dove pieces—Dark Chocolate, Milk Chocolate, Peanut Butter Milk Chocolate, Caramel Milk Chocolate
Dream Almond Dark Chocolate Bar
Dream Creamysweet Chocolate Bar
Dream Pure Dark Dark Chocolate Bar
Dream Raspberry Dark Chocolate Bar
Dream Rice Crunch Chocolate Bar
Dubble Bubble bubblegum
Dum Dum Chewy Pops
Dum Dum Lollipops (including Shrek Pops)
Enstrom Cappucino-Tiremisu Truffle
Enstrom Cinnamon Truffle
Enstrom Dark Chocolate Almond Belle
Enstrom Dark Chocolate Almond Toffee
Enstrom Dark Chocolate Almond Toffee Petites
Enstrom Dark Chocolate Butter Toffee
Enstrom Dark Chocolate Denver Mint
Enstrom Dark Chocolate Espresso Belle
Enstrom Dark Chocolate Espresso Toffee
Enstrom Dark Chocolate Peanut Toffee
Enstrom Dark Chocolate Peppermint Belle
Enstrom Dark Chocolate Toffee Crumbs
Enstrom Limoncello Truffle
Enstrom Milk Chocolate Almond Toffee
Enstrom Milk Chocolate Almond Toffee Petites
Enstrom Milk Chocolate Butter Toffee
Enstrom Milk Chocolate Denver Mint
Enstrom Milk Chocolate Espresso Toffee
Enstrom Milk Chocolate Mint Melt away
Enstrom Milk Chocolate Peanut Toffee
Enstrom Milk Chocolate Toffee Belle
Enstrom Milk Chocolate Toffee Crumbs
Enstrom Mint Melt away Truffle
Enstrom Mixed Almond Toffee Petites
Enstrom Peppermint Cookie Belle
Enstrom Peppermint Truffle
Enstrom Pumpkin Pie Spice Truffle
Enstrom Sugar Free Milk Chocolate Almond Toffee
Farley's Kiddie Mix — Smarties, SweetTarts, Now and Later, Jaw Breakers, Super Bubble and Lolli—pops
Ferrara Pan Caramels
Ferrara Pan Lemonhead & Friends candy mix—including Applehead, Cherryhead, Grapehead, Chewy Lemonhead & Friends, Chewy Atomic Fireball, and Red Hots
FLIX Spooky Lip Pops Lollipops, Angry Birds Lollipops, Gummy Boo Bands, Monsters, Inc. Character Candies, Lollipops and Marshmallow Eyeballs
Florida's Natural Healthy Treats Nuggets, Sour String, Fruit Stiks
Fright Fingers Popcorn Kit
Frankford's Bugs Gummy Candy
Frankford's Gummy Body Parts
Frankford's Marshmallow Pals
Fun Dip Sour
Game Night boxes of candy game pieces (includes Operation, Sorry!, Monopoly, Life, and Clue)
Gimbal's Fine Candies Jelly Beans, Sour Lovers, Cherry Lovers, Cinnamon Lovers, Licorice Scotties
Goldenberg's peanut chews
Go Max Go Buccaneer Candy Bar
Go Max Go Cleo's Candy Bar
Go Max Go Mahalo Candy Bar
Go Max Go Snap! Candy Bar
Go Max Go Thumbs Up Candy Bar
Go Max Go Twilight Candy Bar
Go Picnic Sea Salt Caramel Lollipops
Go Picnic Orbites Dark Chocolate and Tangerine
Grave Gummies (Yummy Gummies)
Greenbriar Skull and Bones Fruit Hard Candy, Spooky Lollipop Rings, Grave Gummies
Gummy Brush Paint Shop
Gummy Pirate Choppers
Harrison's Original Fruit Slices
Harrison's Original Fruit Smiles
Heath milk chocolate English toffee bar and snack size — contains almonds
Hershey's Air Delight
Hershey’s - Baking Bars
Hershey’s Semi Sweet Baking Bar
Hershey’s Unsweetened Baking Bar
Hershey’s and Reese's - Baking Chips
Hershey’s Butterscotch Chips
Hershey’s Cinnamon Baking Chips
Mini Kisses Milk Chocolates
Hershey’s Milk Chocolate Chips
Hershey’s Semi-Sweet Chocolate Mini Chips
Hershey’s Mint Chocolate Chips
Hershey’s Premier White Chips
Hershey’s Semi-Sweet Chocolate Baking Chips
Hershey’s Special Dark Mildly Sweet Dark Chocolate Chips
Hershey’s Sugar Free Semi-Sweet Baking Chips
Reese’s Peanut Butter Baking Chips
Hershey’s - Cocoa
Hershey’s Special Dark Cocoa
Hershey’s Hugs Candy
Hershey’s Kisses Milk Chocolate Filled with Caramel
Hershey’s Kisses Milk Chocolate Filled with Cherry Cordial Crème
Hershey’s Kisses Filled with Vanilla Crème
Hershey’s Kisses Dark Chocolate Filled with Mint Truffle
Hershey’s Kisses Pumpkin Spice Flavored Candies
Hershey’s Kisses Carrot Cake Flavores Candies
Hershey’s Kisses Meltaway Milk Chocolates
Hershey’s Kisses Milk Chocolate
Hershey’s Kisses Special Dark Mildly Sweet Chocolate
Hershey’s Kisses Deluxe Chocolates
Hershey’s Nuggets Milk Chocolates
Hershey’s Nuggets Milk Chocolate with Almonds
Hershey’s Nuggets Special Dark Chocolate with Almonds
Hershey’s Nuggets Extra Creamy Milk Chocolate with Toffee and Almonds
Hershey’s Milk Chocolate Bar (1.55oz only)
Hershey’s Milk Chocolate Bar with Almonds (1.45oz only)
Hershey’s Milk Duds – All
Hershey’s Spreads – All Except Hershey’s Chocolate Spread with Snacksters Graham Dippers
Hershey’s and Reese's Toppings
Hot Tamales Spray
Hubba Bubba Gum
Humphrey Popcorn Balls
Ice Cream Dipper (Blue Raspberry, Strawberry)
Jelly Belly beans—gluten–free, dairy–free
Jolly Rancher hard candy and Doubles Candy
Jolly Rancher Hard Candy Stix, Lollipops and Fruit Chews
Just Born Jelly Beans
Just Born marshmallow treats
Justin's Nut Butters dark chocolate peanut butter cups
Justin's Nut Butters milk chocolate peanut butter cups
Justin's Nut Butters white chocolate peanut butter cups
Justin's Nut Butters mini dark chocolate peanut butter cups
Justin's Nut Butters mini milk chocolate peanut butter cups
KatySweet Chocolate Dipped Strawberries
KatySweet Pecan Fudge
KatySweet Plain Fudge
KatySweet Raspberry Lemon Almond Bark
KatySweet Walnut Fudge
Kellogg's Spongebob Squarepants fruit flavored snacks
Kenny's Green Apple Rings
Kenny's Gummi Bears
Kenny's Peach Rings
Kenny's Sour Gummi Bears
Kenny's Sour Gummi Worms
Kenny's Sour Neon Gummi Worms
Kenny's Watermelon Rings
Kinder Surprise Eggs
Kraft Jet–Puffed Boo Mallows and Ghost Mallows
Kraft Swedish Fish
Kraft Sour Patch Kids and Sour Patch Extreme
Laffy Taffy Plain, Stretchy & Tangy and Rope
Lemonheads & Friends Conversation Hearts
Tropical Chewy Lemonhead
Chewy Lemonhead & Friends
Berry Chewy Lemonhead
LifeSavers Gummies including Big Ring Gummies, Sweet 'n' Sour, and Scary Assortment
Lily's Sweets 40% Original Creamy Milk Chocolate Bar
Lily's Sweets 40% Salted Almond Creamy Milk Chocolate Bar
Lily's Sweets 55% Almond Dark Chocolate Bar
Lily's Sweets 55% Coconut Chocolate Bar
Lily's Sweets 55% Crispy Rice Dark Chocolate Bar
Lily's Sweets 55% Dark Chocolate Bar with Cinnamon
Lily's Sweets 55% Original Dark Chocolate Bar
Lily's Sweets 70% Original Dark Chocolate Bar
Lily's Sweets 70% Blood Orange Chocolate Bar
Lily's Sweets 70% Candy Cane Chocolate Bar
Lily's Sweets 70% Chipotle Chocolate Bar
Lily's Sweets 70% Sea Salt Chocolate Bar
Lily's Sweets Creamy Milk and Hazelnut Chocolate Bar
Lily's Sweets Milk and Gingerbread Chocolate Bar
Lily's Sweets Original Double Chocolate Crunch Bar
Lily's Sweets Sour Cherry Double Chocolate Crunch Bar
Lollipop Paint Shop
Lovely Bananas Foster
Lovely Black Licorice
Lovely Caramel Apple
Lovely Chocolate Peppermint
Lovely Chocolate Cherry
Lovely Chewy Original Caramels
Lovely Chocolate Swirl Caramels
Lovely Fudgee Roll
Lovely Fudgee Roll Raspberry
Lovely Fruit Chews
Lovely Halloween Cherry Licorice
Lovely Halloween Juicy Chew
Lovely Hula Chew
Lovely Juicy Chew Original
Lovely Juicy Chew Tropical
Lovely Pumpkin Spice
Lovely Salted Caramel
Lovely Super fruit Chews
M&M's—original, peanut, peanut butter
Manischewitz Fruit Slices
Mars M&M's—except pretzel M&M's
Mars Dove chocolate products (all flavors EXCEPT for milk chocolate cinnamon graham/cookies and cream, and some holiday varieties, such as milk chocolate truffles)
Mars Munch Nut bar
Mars Snickers, Snickers Dark bars, fun size and mini's—may contain almonds
Marvel Heroes Candy Sticks (Hulk, Spiderman, Wolverine)
Melster Chocolate Covered Marshmallow
Melster Peanut Butter Kisses
Melster Compound-Coated Marshmallow
Melster Chocolate-Covered Creme Drops
Melster Compound Coated Creme Drops
Melster Salt Water Taffy
Melster Peanut Butter Kisses
Melster Circus Peanuts
Melster Sanded Marshmallow
Melster Coconut Toasties
Milky Way Midnight Bar (not the original Milky Way Bar)
Milky Way Caramel Bar
Mike and Ike
Mike and Ike Spray
Mini Sour Dudes Straws
Monstaz Pops (jack–o–lantern lollipops)
Monster Hunt plastic monster eggs filled with candy bones, skulls and pumpkins (made for Target)
Mounds Bars – All
Mounds dark chocolate fun size bars
Necco's Sky Bar 4 in 1 chocolate bar
Necco Mary Janes
Necco Mary Jane Peanut Butter Kisses—does contain peanuts
Necco Sweethearts Conversation Hearts (available for Valentine's Day only)
Necco Canada Mint & Wintergreen Lozenges
Necco Haviland Thin Mints and Candy Stix
Necco Clark Bars
Necco Haviland Peppermint & Wintergreen Patties
Necco Candy Eggs
Necco Talking Pumpkins (available at Halloween only)
Necco Squirrel Nut Caramels and Squirrel Nut Zippers
Necco Banana Split and Mint Julep Chews
Nestle Milk Chocolate fun size bars
Nestle Baby Ruth
Nestle Butterfinger (NOT Butterfinger Crisp or Butterfinger Stixx)
Nestle Goobers—does contain peanuts
Nestle Nips (both regular and sugar–free)
Nestle Oh Henry!
Nestle Raisinets—made on equipment that processes peanuts
Nestle Toll House morsels and chunks (only if labeled gluten-free)
Nestle Wonka Pixy Stix
Nestle Wonka Laffy Taffy
Nestle Wonka Lik–M–Aid Fun Dip
Nestle Wonka Spree
Nik—L—Nip wax bottles with juice
Now and Later
Operation Gummy Candy
Palmer Peanut Butter Cups—does contain peanuts
Payday Candy – All
Pearson's Bun candy—maple and roasted peanuts
Pearson's Mint Patties,
Pearson's Nut Goodies
Pearson's Salted Nut Rolls
Peeps Jack–O–Lanterns, Marshmallow Pumpkins, Marshmallow Ghosts, Marshmallow Tombstones, Chocolate Mousse Cats, Milk Chocolate Covered Pumpkins, Dark Chocolate Covered Pumpkins, and Milk Chocolate Dipped Orange Chicks—"Gluten Free"
Pez candy—All PEZ products are "Gluten Free"
Popcorn Expressions Kettle Corn Snack Bags
Pure Fun Halloween Pure Pops
Rain Blo Bubble Gum Eyes of Terror
Razzles candy gum
Red Bird Assorted Puffs
Red Bird Dark Chocolate Peppermint Mini
Red Bird Cinnamon Puffs
Red Bird Cinnamon Sticks
Red Bird Citrus Puffs
Red Bird Cream Penny Sticks
Red Bird Lemon minis
Red Bird Lemon Sticks
Red Bird Peppermint Puffs
Red Bird Peppermint Sticks
Reese's Fast Break candy bars and snack size
Reese’s Nutrageous Bar
Reese's Peanut Butter Cups snack size and miniatures—Except Reese's Peanut Butter Cup Unwrapped Minis and Seasonal Shaped Items
Reese’s Peanut Butter Cups – All Except Reese’s Peanut Butter Cup Unwrapped Minis and Seasonal Shaped Items
Reese’s Pieces Candy - All Except Reese’s Pieces Eggs
Reese’s Spreads – All Except Reese’s Spreads with Snacksters Graham Dippers
Reese's Select Peanut Butter Cremes
Reese's Select Clusters
Riviera Spooky Candy Rings
Rolo Caramels in Milk Chocolate Candies – All Except Rolo Minis
Rolo chocolate covered caramels—Except ROLO Minis
Russell Stover Salt Water Taffy
Russell Stover Candy Corn Taffy
Russell Stover Caramel Apple Taffy
Scharffen Berger Products – All Except Scharffen Berger Cocoa Powder
Skeleton Pops (lollipops)
Skittles includes Original, Sour, Wild Berry, Fizzl'd Fruits, and Crazy Core, including fun—size
Smarties—(the small pastel–colored candies sold in rolls and made by Ce De). Also Candy Money, Candy Necklace, Easter Smarties, Giant Smarties, Giant Smarties Pops, Love Hearts, Mega Smarties, Smarties in a Pouch, Tropical Smarties, Smarties Double Lollies, Smarties Mega Lollies, Smarties Parties, Smarties Pops, and X—TREME Sour Smarties. Manufacturer states: These products contains NO: gluten, milk, egg, fish, crustacean shellfish, tree nuts, wheat, peanuts, or soy. (US only, NOT gluten-free in Canada).
Skor Toffee Bars - All
Snickers Bars (all flavors)
Snickers Fudge bar
So Delicious Dairy Free Coconut Milk Candy Corn
So Delicious Dairy Free Coconut Milk Peppermint Star
Spooky Candy Rings (eyeballs, Frankenstein heads and other shapes on rings)
Starburst Fruit Chews and fun—size
Starburst Gummibursts and Sour Gummibursts
Stonyfield Organic Mixed Berry Fruit Snacks
Stonyfield Organic Strawberry Fruit Snacks
Sugar Daddy Caramel Pops
Sugar Mama Caramels
Super Bubble bubble gum
Surf Sweets Gummy Worms
Surf Sweets Gummy Swirls
Surf Sweets Gummy Bears
Surf SweetsFruity Bears
Surf Sweets Jelly Beans
Surf Sweets Sour Worms
Surf Sweets Sour Berry Bears
Sweet's All American Mint Taffy
Sweet's Apple Fruit Sours
Sweet's Banana Taffy
Sweet's Black Licorice Taffy
Sweet's Blue Raspberry Taffy
Sweet's Bubble Gum Taffy
Sweet's Buttered Popcorn Taffy
Sweet's Candy Cane Taffy
Sweet's Candy Corn
Sweet's Candy Corn Taffy
Sweet's Caramel Apple Taffy
Sweet's Caramel Taffy
Sweet's Cherry Cola Taffy
Sweet's Cherry Fruit Sours
Sweet's Cherry Hearts
Sweet's Cherry Taffy
Sweet's Chocolate Bridge Mix
Sweet's Chocolate Cinnamon Bears
Sweet's Chocolate Hazelnut taffy
Sweet's Chocolate Peanut Clusters
Sweet's Chocolate Peanuts
Sweet's Chocolate Raisins
Sweet's Chocolate Taffy
Sweet's Chocolate Wonder Mints
Sweet's Cinnamon Bears
Sweet's Cinnamon Bunnies
Sweet's Cinnamon Hearts
Sweet's Cinnamon Lips
Sweet's Cinnamon Santa's
Sweet's Cinnamon Squares
Sweet's Cinnamon Taffy
Sweet's Cookie Dough Taffy
Sweet's Cotton Candy Taffy
Sweet's Egg Nog Taffy
Sweet's Fruit Slices
Sweet's Fruit Sours
Sweet's Grape Fruit Sours
Sweet's Guava Taffy
Sweet's Gum Drops
Sweet's Holiday Trees
Sweet's Honey Taffy
Sweet's Hot Shots
Sweet's Huckleberry Taffy
Sweet's Jelly Beans
Sweet's Jelly Beans
Sweet's Key Lime Taffy
Sweet's Key lime Taffy
Sweet's Lemon Fruit Sours
Sweet's Marshmallow Bears
Sweet's Natural Fish
Sweet's Natural Lemonade rings
Sweet's Natural Nummy Bears
Sweet's Natural Sour Worms
Sweet's Neapolitan Taffy
Sweet's Orange Dark chocolate Jewels
Sweet's Orange Milk chocolate Jewels
Sweet's Orange Slices
Sweet's Orange Slices
Sweet's Orange Sticks
Sweet's Orange/Vanilla Taffy
Sweet's Peach Taffy
Sweet's Peanut Clusters (available in both milk and dark chocolate)
Sweet's Peppermint Taffy
Sweet's Pink Grapefruit Sours
Sweet's Raspberry Dark Chocolate Jewels
Sweet's Raspberry Milk Chocolate Jewels
Sweet's Raspberry Sticks
Sweet's Raspberry Taffy
Sweet's Red and Green fruit Sours
Sweet's Red Licorice Taffy
Sweet's Root Beer Taffy
Sweet's Rum Taffy
Sweet's S'more's Taffy
Sweet's Scandinavian Swimmers
Sweet's Sour Bunnies
Sweet's Sour Stars
Sweet's Sour Stars
Sweet's Strawberry and Banana Taffy
Sweet's Strawberry and CrÃ¨me Taffy
Sweet's Strawberry Taffy
Sweet's Sugar free Cinnamon Bear cubbies
Sweet's Sweet's Candy Pebbles
Sweet's Vanilla Taffy
Sweet's Watermelon Taffy
Sweet's Wild berry Taffy
Sweet's Wonder mints
Sweethearts conversation hearts Forbidden Fruits (candy packaging of The Twilight Saga, New Moon the movie)
Sweet's Candy Corn Taffy
Tasty Brand Fruit Gummies- Citrus Splash
Tasty Brand Fruit Gummies- Smoothie
Tasty Brand Fruit Gummies- Super fruit
Tasty Brand Organic Fruit Snacks- Citrus Splash
Tasty Brand Organic Fruit Snacks- Mixed Fruit
Tasty Brand Organic Fruit Snacks- Scary Berry
Tasty Brand Organic Fruit Snacks- Smoothie
Tasty Brand Organic Fruit Snacks- Spooky
Tasty Brand Organic Fruit Snacks- Super fruit
Tasty Brand Organic Fruit Snacks- Wild Berry
Tootsie Caramel Apple Pops
Tootsie Pops—original and mini
Tootsie Fruit Rolls
Tootsie Peppermint Pops
Tootsie Rolls Midgies and snack bars
Topps — Baby Bottle Pop, Ring Pops, Push Pops, Ring Pop Gummies, Bazooka Gum, Bazooka Gum Nuggets
Trader Joe's Citrus Gum Drops
Trader Joe's Mango Taffy
Trader Joe's Sour Gummies
Transformers Candy Mix—gummy shields, fruit chews, candy shields, gum rocks
Tropical Stormz Pops
TruJoy Fruit Chews
TruJoy Organic Choco Chews
TruSweet Jelly Beans
TruSweet Gummy Bears
TruSweet Fruity Hearts
TruSweet Fruity Bears
TruSweet Gummy Worms
TruSweet Sour Worms
TruSweet Sour Berry Bears
TruSweet Watermelon Rings
TruSweet Peach Rings
TruSweet Spring Mix Jelly Beans
TruSweet Spooky Spiders
TruSweet Organic Fruity Bears
TruSweet Organic Fruity Hearts
TruSweet Organic Jelly Beans
TruSweet Organic Peach Rings
TruSweet Organic Watermelon Rings
Twist and Glow, Twist and Glow Heart, Twist and Glow Pumpkin
Two Moms in the Raw Gluten Free Almond Butter Cacao Truffles
Two Moms in the Raw Almond Butter Cayenne Truffles
Two Moms in the Raw Almond Butter Green Tea Vanilla Truffles
Unreal Halloween Treats
Unreal Dark Chocolate Almond Butter Cups
Unreal Dark Chocolate Peanut Butter Cups
Unreal Dark Chocolate Peanut Butter Cups with Coconut
Unreal Dark Chocolate Peanut Butter Cups with Crispy Quinoa
Unreal Milk Chocolate Peanut Butter Cups
Unreal Milk Chocolate Peanut Butter Cups with Crispy Quinoa
Vosges Haut Chocolate Bacon Dark Chocolate Bar
Vosges Haut Chocolate Coconut & Cherry Caramel Bar
Vosges Haut Chocolate Crispy Carrot Bar
Warheads Extreme Sour hard candy and Sour QBZ chewy cubes
Warheads Sour Chewy Cubes
Warheads Super Sour Spray, Sour Dippers, Double Drops
Welches Fruit Snacks—All flavors
Wild Ophelia Peanut Butter Banana Cup
Wild Ophelia Peanut Butter and Cherry Cup
Wild Ophelia Peanut Butter and Toasted Coconut Cup
Wild Ophelia Peanut Butter and Smoked Salt Cup
Wonka Chocolate Laffy Taffy
Wonka Giant Chewy Nerds Jelly Beans
Wonka Giant Pixy Stix
Wonka Gobstopper Everlasting
Wonka Gobstopper Chewy
Wonka Fruit Tart Chews
Wonka Fun Dip and Fun Dip Sour
Wonka Laffy Taffy Ropes
Wonka Monster Mix–Ups—SweetTarts Skulls and Bones, Spooky Nerds, Howlin' Laffy Taffy
Wonka Nerds—carry a cross contamination warning on the Spooky Nerds orange and fruit punch flavors
Wonka Pixy Stix
Wrigley’s Creme Savers
X–scream Mouth Morphers Fruit Gushers
York Peppermint Patties - All Except York Pieces Candy, York Minis, and York Shapes (5 oz.)s
YumEarth Organic Fruit Snacks
YumEarth Gummy Fruits
Zed Candy Skulls and Bones
With all these selections, finding some good, gluten–free candy should be a snap. As always, be sure to read labels, as some ingredients can vary.
**WARNING! THESE UNSAFE CANDIES CONTAIN OR MAY CONTAIN GLUTEN:
Packaging states that Airheads are: "Manufactured in a facility that processes wheat flour."
Airheads.com FAQs state that: "Airheads do not contain gluten; however, they are processed in a facility that uses wheat flour, so the company does not guarantee that Airheads are gluten-free.
Airheads Xtremes Rolls contains wheat flour
Contain gluten as wheat maltodextrin
Abba Zabba—contains: peanuts, soybean oil and soy lecithin, wheat/gluten
Big Hunk—Package statement: "made in a facility that uses milk, egg, tree nuts, wheat and peanuts"
Look—Contains: milk, peanuts, soy lecithin, eggs, wheat/gluten
Rocky Road, Rocky Road Mint, Rocky Road Dark—Contain wheat/gluten
Uno—Contains: milk, almonds, soy lecithin, wheat/gluten
AMERICAN LICORICE CO.
Sour Punch Sticks, Twists, Bits, Bites, Straws—contains wheat/gluten
Red Vines—all varieties and flavors contain wheat/gluten
Zombee Bloody Bites (glow in the dark plastic fangs with oozing candy blood bags)
Zombee Candy Corn (in a tall tube with plastic pumpkin lid)
Package statement: "Made in a facility that also processes milk, wheat, peanuts, tree nuts."
All Brach's candy should be considered NOT gluten–free! Please be careful, as I have seen Brach's candies included on gluten-free safe lists!
Brach's Candy Corn, Brach's Jelly Bean Nougats, and Brach's Halloween Mellowcremes ARE all processed in a facility that processes wheat.
Sour Patch Xploderz
Chuckles Ju Jubes
Candy Corn, Autumn Mix, Candy Pumpkins
Ingredients free of: wheat/gluten, milk, tree nuts, peanuts
Package statement: "This product was packaged in a facility where other products containing peanuts, tree nuts, milk, wheat, soy and egg are also packaged."
Milk chocolate cinnamon graham/cookies and cream, and some holiday varieties, such as milk chocolate truffles
FARLEY'S AND SATHERS
Harvest Mix and Candy Corn—This product is made by Brach's. All Brach's candies are considered to contain gluten. See Brach's listings.
Heide candies—Jujyfruits, Jujubes, Red Raspberry Dollars, Red Hot Dollars Wild Cherry, Heide Gummi Bears
Super Bubble and Super Bubble Blast
Trolli Gummi Bears, Trolli Sour Brite (Frite) Crawlers
"Packaged on equipment that packages products containing traces of milk, wheat, egg, peanuts, tree nuts and/or soy protein."
Ferrero Rocher Chocolates
Bag of Boogers Gummies — "Manufactured in a facility that processes gluten (wheat), milk, egg, peanuts, tree nuts and soy."
Frankford Fun Size Mix (Peanut Butter, Caramel and Crispy Chocolate Covered Candies) Crispy Candies
SpongeBob Gummy Krabby Patties
Goetze's Caramel Creams, Cow Tales—Contain wheat flour, milk, and soy
Bears (the package now says: Dextrose - wheat or corn)
Black Licorice Wheels
Konfekt and Pontefract Cakes
Red Licorice Wheels
Hershey Snack Sized Bars — ALL
Kit Kat—contains wheat
Reese's Peanut Butter Pumpkins
Whoppers—contains barley malt and wheat flour
Hershey's Bliss (Milk Chocolate, Milk Chocolate with Almonds, Milk Chocolate with Meltaway Center, White Chocolate with Meltaway Center, Milk Chocolate with Raspberry Meltaway Center, Dark Chocolate)—No gluten ingredients, but not on Hershey's official gluten-free list.
Hershey's Special Dark Bar (note that this is confusing, since several other Special Dark products are considered gluten-free, so make sure you know what you're buying)
Hershey's Cookies 'N' Creme Bar
Hershey's Milk Chocolate Drops
Hershey's Miniatures (any flavor, including flavors that are considered gluten-free in larger sizes)
Hershey's Extra Dark Chocolate
Hershey's Kisses that do not appear on the gluten-free list above
Hershey's Good & Plenty
Hershey's Mr. Goodbar fun size
Hershey's Twizzlers, Flavored Twists
Warheads Sour Twists—contain wheat/gluten, milk
Warheads Sour Jelly Beans—made in facility shared with wheat, peanuts, milk, egg and soy
Warheads Sour Candy Canes—contain soy; made in facility shared with wheat, peanuts, tree nuts, milk, egg, and soy
Warheads Sour Coolers—contains oat fiber
MARS and WRIGLEY
Mars Combos (a snack mix)
M&M White Chocolate, Mint and M&M Coconut flavors—Check individual packages to be sure
M&M Pretzel flavor and some M&M seasonal flavors
Milky Way—contains barley malt
Butterfinger Crisp or Butterfinger Stixx—contains wheat flour
Butterfinger Giant Bar
Crunch—contains barley malt
Hundred Grand Bar—contains barley malt
Kit Kat Bar
100 Grand Bar—contains barley malt
Sweetarts—Contain both maltodextrin and dextrin, which can be made from wheat and barley, and are not listed on Nestle’s gluten-free candy list)
Wonka Bar (all flavors)
Wonka Oompas and the Wonka Bar are NOT gluten–free.
Wonka Oompas and the Wonka Bar are NOT gluten–free.
Organic Dark Chocolate & Milk Chocolate Peanut Butter Cups (Made on equipment that processes products containing peanuts, tree nuts, milk, wheat, soybean and egg products.)
Palmer Bag of Boo's fudge bars
Palmer Tricky Treats (mix of Googley Eyes, Boneheads, and Pumpkin Patch chocolate candies)
Palmer Trick or Treat Mix
Palmer Peppermint Patties
RUSSELL STOVER'S—Russell Stover's products are produced on equipment that also processes peanuts, tree nuts, eggs and wheat gluten.
York Pieces, York Minis and York Shapes
Wonka Chewy Runts
Wonka Chewy Spree
Wonka Giant and Mini Chewy SweeTarts
Wonka Runts Chewy
Wonka Sweetarts (regular)
Wonka Sweetarts Chew
Wonka Sweetarts Chewy Twists
Wonka Sweetarts Giant Chewy
Wonka Sweetarts Mini Chewy
Wonka Sweetarts Gummy Bugs—contains wheat/gluten
Wonka Sweetarts Rope—contains wheat/gluten
Wonka Sweetarts Shockers
Wonka Tart N Tinys
Wonka Tart N Tinys Chew
Wonka SweetTarts Boo Bag Mix
Additional information and lists of gluten-free safe and unsafe Halloween candies can be found at:
Gluten Intolerance Group
Here is a partial list of major candy manufacturers and how to contact them:
Adams & Brooks
American Licorice Co.
Ferrara Candy Company
Gimbal's Fine Candies
Goetze's Candy Company
Hershey's. Here's a link to Hershey's official gluten-free list.
Just Born. Here's a link to Just Born Gluten-free FAQs
Justin’s Nut Butters products are certified gluten-free by the Gluten-Free Certification Organization, which requires products to have less than 10 parts per million of gluten in them.
Tootsie Roll —Tootsie Roll Industries, which also makes Charms products, says that, as of fall 2018, all of the company's confections are considered gluten-free except Andes cookies. "Tootsie does not use wheat, barley, rye, oats, triticale, spelt, or any of their components, either as ingredients or as part of the manufacturing process. Corn and soy products are used during the manufacturing process," the company says.
Celiac.com 10/10/2018 - The Technical University in Vienna has announced a new remedy for celiac disease symptoms that they say can “alleviate or even completely eliminate the symptoms of celiac disease.” It should be available commercially in only a few years.
Because most current efforts to treat celiac disease affect the immune system, possible side effects must therefore be fully assessed. This means years of study, and a long approval process. However, the TU Wien research team worked in collaboration with the industrial partner Sciotech Diagnostic Technologies GmbH to create a different approach. Their team based its approach for a celiac disease treatment on using only the part of the antibody that binds to gluten, which allowed them to create a product that works extremely well, but does not rely on triggering an immune response.
Instead of a drug that works on the immune system, TU Wien created a simple medical product that directly attacks the gluten molecules to render them harmless. This makes the approval process much simpler, meaning that the product should be available in ordinary pharmacies as early as 2021.
According to Professor Oliver Spadiut, head of the Integrated Bioprocess Development Research Group at TU Wien, “bodies produce antibodies that fit intruding antigens precisely, like a key to a lock. This immune response makes these antigens harmless.” He goes on to say that “If a new antibody fragment is found and produced that docks to and blocks the invading gluten molecule without triggering the immune system, the symptoms of celiac disease can be suppressed."
The goal of their research project was to produce a complex of two such antibody fragments that envelop the gluten molecule at a molecular level, so that it can no longer have any further effects in the intestines. The result is a groundbreaking treatment for celiac disease and gluten intolerance.
The process is complicated, and requires the team to re-program certain bacteria so that they produce exactly the desired antibody fragment. The full process took a while to iron out, but, says Spadiut, it “can be easily reproduced, can be scaled up to industrial application and delivers a very good yield of the desired product."
This is very exciting news. Aside from efforts toward an outright vaccine, this is the first news of a potential treatment that can negate the effects of gluten without affecting the immune system itself. If all goes well, Spadiut says, the product “will be available in ordinary pharmacies in a few years.”
Stay tuned for news about ongoing developments of this interesting treatment for celiac disease.
Read: Additional scientific information
Celiac.com 10/09/2018 - Remember that time George Clooney handcuffed himself to David Letterman, and Tom Waits showed up and stole the show and then spun into that wild riff on gluten, and everybody had a good laugh? We do.
Tom Waits has long been a favorite, but when he shows up on David Letterman, fun times are guaranteed for all. Even when Waits pokes some of his chronic hipster brand fun at gluten.
In case you missed it, it’s one of those great moments of television that just keeps on giving, and we can take the jokes.
At well over half a million views and counting on one YouTube channel alone, the episode continues to please. The fun starts at 5:27:
Get more on Tom Waits, including the latest Tom Waits news, album and concert information at: Tomwaits.com.
Celiac.com 10/08/2018 - A new population based study reveals that celiac disease is associated with a wide range of medical conditions, including liver disease, glossitis, pancreatitis, Down syndrome, and autism, according to a database study of more than 35 million people.
Moreover, people with autism have celiac disease at rates almost 20 times higher than in those without autism, reported lead investigator Daniel Karb, MD, a second-year resident at University Hospitals Case Medical Center in Cleveland. That raises the question of whether people with autism should be screened for celiac disease, and whether they might benefit form a gluten-free diet.
"If you have a patient who is autistic and they have all these unusual symptoms, you might want to screen them for celiac disease," Dr. Karb told the World Congress of Gastroenterology last year. It is known that there are unusual symptoms of celiac disease, which include anything outside the classic symptoms of malabsorption, steatorrhea, malnutrition, abdominal pain, and cramping after eating, "but this is putting numbers to it," said Dr Karb.
For their study, Karb and his fellow researchers used the Explorys database to pull health record data from 26 major integrated healthcare systems in the United States. Their search covered the period from 2012 to 2017. Of 35,854,260 people in the database, they found 83,090 with diagnosed celiac disease.
Overall, the age-adjusted prevalence of celiac disease in that group was 0.22%, which is much lower than the 1% to 2% range previously estimated.
Those numbers are not unusual, said Dr. Karb says that the researchers “don't think there are fewer people with celiac disease, just that it may be under-diagnosed.” The rates are, he says, “what you might expect when you screen asymptomatic people."
Overall, the team found a significant connection between celiac disease and 13 other autoimmune disorders, such as type 1 diabetes, Crohn's disease, and ulcerative colitis. Moreover, celiac disease is associated with every autoimmune disease the team looked at, except for primary biliary cholangitis, Dr Karb says.
This is some pretty startling study data. We knew that celiac disease was linked to other autoimmune conditions, and there has been some surprising data about gluten-free diets helping patients with autism, but these numbers are enlightening. It seems that people with autism should definitely be screened for celiac disease, and placed a gluten-free diet, if tests confirm celiac disease.
Stay tuned for more information on this important celiac disease topic.
World Congress of Gastroenterology 2017
Celiac.com 10/06/2018 - In a recent discussion of Dangerous Grains, we (Mike and Ron) began to speculate about future prospects for those who are gluten sensitive. We talked about future directions for research into how gluten impacts on human health, the growing focus on celiac disease excluding gluten sensitivity, and whether grain consumption is a factor in health problems among those who are not gluten sensitive (according to currently available testing). This inevitably led to debate about whether gluten grains are harmful to all humans. In the context of this discussion, we agreed to write this article inviting further discussion of this matter and offering some suggestions to researchers and contributors to gluten-related research. These include several of our personal concerns and a number of questions that remain unanswered.
Where is the research taking us?
Perhaps the most important lesson that current research teaches is that a great deal more research is needed if we are to fully understand this ubiquitous hazard to human physical and mental health. There are several emerging trends in the research literature that warrant our attention and further investigation.
For instance, celiac disease research has been conducted on the margins for so long that the recent, very rapid expansion of this field may have helped foster neglect of related and equally important research into non-celiac gluten sensitivity. Previous issues of the Scott-Free Newsletter have contained articles outlining the importance of extensive and appropriate testing (and subsequent dietary compliance) for those who have non-celiac gluten sensitivity as identified by a variety of tests including IgG ELISA testing for common food allergies.
Further, our growing reliance upon endomysium or tissue transglutaminase antibody testing alone risks overlooking a significant portion of the population with celiac disease. Several reports indicate that in cases where serology testing is negative but symptoms and signs suggest celiac disease, a series of jejunal biopsies should also be taken and assessed by a pathologist who is familiar with celiac disease and uses the Marsh system for evaluating intestinal biopsies.
Research into the oats question reveals that known toxic proteins in celiac disease are absent from oats. Yet one small study showed that a significant percentage of celiac patients will develop intestinal lesions characteristic of celiac disease from eating pure oats in the context of an otherwise gluten-free diet. This suggests that we have not yet identified all of the toxic proteins in gluten grains.
Some current research is also aimed at developing similar grains without the toxic proteins found in regular gluten grains. The problems associated with oats research have a clear bearing on this issue as well. If celiac patients are developing intestinal lesions from pure oats, which have repeatedly been shown to lack the known toxic proteins, then we do not yet know all the harmful proteins. Thus, genetic development of “safe” wheat is not yet possible. Still, this research may help in the identification of additional toxic proteins.
Current research has also led to a growing awareness, among the medical community and the general public, of the connections between gluten consumption and type I diabetes, epilepsy, thyroid disease, osteoporosis and a host of previously unsuspected autoimmune ailments. This is raising many questions about the potential value of a gluten-free diet as part of the treatment protocol for many of these ailments.
Current research into zonulin may be one of the most exciting areas of investigation. The work of Dr. Fasano and many others in this important area may well lead to a better understanding of the impact of gluten on schizophrenia, attention deficit disorder, autism, bi-polar disorder, and a variety of ailments that have shown improvement on a gluten-free, dairy-free diet.
Where would we like to see the research go?
Gluten research is largely overlooked by many of today’s scientists. Despite the growing body of research that discredits gluten grains as healthy foods, the widespread, erroneous assumption of their nutritional value continues to foster gluten consumption. There is a pressing need to dispel the myths that protectively shroud this issue. Our first priority is to see a clear delineation of the gluten-derived proteins and peptides that are currently known to threaten human health. The next logical step would be to initiate an extensive investigation of the various other gluten proteins and peptides in order to identify all of the harmful substances in gluten.
The relevance of gluten research reaches far beyond the concerns of academia and the individuals diagnosed with gluten sensitivity or celiac disease. We now know that many health problems could be wholly or partly the result of gluten, making this field worthy of investigation as well.
The driving force for people to pursue research of these topics might well be found in a broader awareness of the preliminary findings that connect this wide variety of health conditions to gluten consumption.
Further research into this field would reveal many aspects of our current lifestyle. For instance, why are we facing such a widespread variety and increasing rates of psychoses? And how does gluten relate to the multitude of diseases, seldom seen until the advent of agriculture? Gathering more information about gluten and its effect on both gluten sensitive and non-gluten sensitive individuals may provide a greater understanding of modern illnesses.
For instance, Dr. Hadjivassiliou’s extensive investigations of neurological diseases of unknown origin, in association with gluten sensitivity, reveal several important research concerns which include:
Does current testing identify all important immune reactions to gluten?
What other, as yet unidentified proteins are toxic to celiac patients?
How often is gluten sensitivity/celiac disease considered in the context of these related ailments?
What portion of the population is at risk of developing gluten sensitivity?
What portion of the population is at risk of developing celiac disease?
What other problems may be associated with gluten consumption?
What is the cost-benefit of our escalating consumption of gluten?
What vested interests are inhibiting the widespread recognition of health hazards associated with gluten consumption?
Concurrent with this research, we would like to see investment in the development of safe, healthy, alternative food sources. Realistically, everyone would probably be better off on a diet of fruits, vegetables, and various meats. But is this possible for the world’s overwhelming and growing population? The necessary resources, including the cost to the consumer, would be prohibitive by current standards and methods of food production. New, more efficient food sources must be found, developed, and widely adopted. These foods must be a better fit with our evolutionary adaptations. This search will require considerable investment and social resolve.
What questions should have priority?
The question on peoples’ minds is how the research will directly affect them. This means that the research will have to explain the relevance of gluten proteins to such diseases as cancer, autoimmune disorders, obesity and food addiction. Each of these food-related topics is a common concern, widely discussed, and a key topic for gluten-related research. The many applications of food addiction research will attract widespread attention and discussion. The current spotlight on dieting in the popular press reflects a great deal of personal concern, among the general public, regarding this topic. Cancer and autoimmunity have been examined in great detail and a universal cure is still a distant dream. Yet the high rate of gluten sensitivity among these patients suggests a pressing need for research. Such investigations could provide a monumental step toward finding the causes and the explanations for these widespread, devastating health problems. Since these topics have yet to be explored, mainly due to limited research funding, a shift in research focus may yield the solutions to many of these conditions that plague our society.
An important hurdle to overcome
There is a dichotomy between governmental dietary recommendations that encourage gluten grain consumption and the growing body of research that discredits grains as a healthy food for a significant portion of the population.
Unfortunately this is an area where progress is necessary for gluten research to really thrive. Since grain production, processing, and consumption constitute huge portions of various state economies, it is in the best interests of governing bodies to keep grains on everyone’s plate for many years to come. It will require a truly overwhelming body of knowledge, based on solid research proving the hazards of grains to topple the current, flawed structure of governmental dietary recommendations.
Without this vast array of research, leading to widespread recognition of the hazards of gluten, we can expect little social change. Thus, future prospects for gluten sensitive individuals may be somewhat dim. Increasing population densities may lead to escalating competition for finite food resources. Cheap and available foods derived from gluten grains will become increasingly attractive. Future generations of our families (remember that gluten sensitivity and celiac disease have a large genetic component) will be at risk. The best answer, as we see it, is to fund research aimed at the questions posed here, as well as those that arise out of these investigations. We have offered several directions that we consider important. Whether or not you agree with our priorities, we hope you agree that we need further research into the human health hazards posed by gluten grain consumption.
This article was co-written by Mike Pearson.
Celiac.com 10/05/2018 - This short quiz includes basic celiac facts, recent celiac and gluten-free news and other information that appeared in the last few months on Celiac.com. The answers are in the section below the quiz, so don't peek!
True or False?
A tainted gluten-free meal nearly killed an Australian woman.
Bifidobacterium infantis NLS super strain reduces a-Defensin-5 expression in celiac disease patients.
Vitamin A and D deficiency common in kids with newly diagnosed celiac disease.
New UK fund promotes celiac research and gluten-free food improvement.
Easy to spot tooth wear and enamel defects point to celiac disease.
Undiagnosed celiac disease more common in women and girls.
Research indicates 1.4% of humans have celiac disease.
A new urine test can spot gluten in the blood of people with celiac disease.
Women's diet during pregnancy has little impact on celiac disease risk in their infants.
Gluten-Free condoms are available for people concerned about topical exposure to gluten.
A Phoenix realtor recently advertised a house as 'gluten-free.’
Current screening methods miss significant cases of celiac disease.
A new vaccine makes it safe for people with celiac disease to safely consume gluten.
A long-distance conversation with a guru can help treat your celiac disease.
Food made with gluten-free ingredients is safe for people with celiac disease.
Celiac disease is a food allergy.
Celiac disease rarely affects people of non-European ancestry.
Celiac disease is a children’s condition.
Celiac disease can be painful, but isn't life-threatening.
A little gluten is okay for people with celiac disease and gluten-intolerance to eat.
Here are the answers for our short quiz above on basic celiac facts, recent celiac news and other information.
True or False?
A tainted gluten-free meal nearly killed an Australian woman. TRUE
Bifidobacterium infantis NLS super strain reduces a-Defensin-5 expression in celiac disease patients. TRUE
Vitamin A and D deficiency common in kids with newly diagnosed celiac disease. TRUE
New UK fund promotes celiac research and gluten-free food improvement. TRUE
Easy to spot tooth wear and enamel defects point to celiac disease. TRUE
Undiagnosed celiac disease more common in women and girls. TRUE
Research indicates 1.4% of humans have celiac disease. TRUE
A new urine test can spot gluten in the blood of people with celiac disease. TRUE
Does Diet During Pregnancy Have Any Impact on Celiac Disease Risk in Infants? TRUE
Gluten-Free condoms are available for people concerned about topical exposure to gluten. TRUE
A Phoenix realtor recently advertised a house as 'gluten-free.’ TRUE. Phoenix realtor Mike D’Elena recently advertised a house as 'gluten-free’.
Current screening methods miss significant cases of celiac disease. TRUE
A new vaccine makes it safe for people with celiac disease to safely consume gluten. FALSE. While several such vaccines are under development, with some even undergoing clinical and human trials, no such drug has been proven to work and approved by the FDA. Hopefully the clinical tests will work and this will one day be an alternative for some people.
A long-distance conversation with a guru can help treat your celiac disease. FALSE
Food made with gluten-free ingredients is safe for people with celiac disease. FALSE. Just because food is made with gluten-free ingredients does not necessarily make it safe for people with celiac disease. Case in point, Domino’s Pizza recently introduced gluten-free pizza crusts. However, these pizzas are prepared in the same areas and ovens as Domino’s regular pizzas, and may be contaminated with gluten from wheat flour. These pizzas are not considered safe for people with celiac disease. There are many similar cases in the restaurant world. Contamination is a serious issue for some celiacs, so buyers be aware and be wary.
Celiac disease is a food allergy. FALSE. Celiac disease is not a food allergy or an intolerance, it is an autoimmune disease. People with celiac disease suffer damage to the lining of the small intestine when they eat wheat, rye or barley. They also face higher risks for many other auto-immune conditions.
Celiac disease rarely affects people of non-European ancestry. FALSE. Celiac disease is more common in people of northern European ancestry, but it affects all ethnic groups and is found in southern Asia, the Middle East, North Africa and South America.
Celiac disease is a children’s condition. FALSE. Celiac disease can develop at any age. In fact, celiac disease is most commonly diagnosed in people aged 40-60 years old.
Celiac disease can be painful, but isn't life-threatening. FALSE. It’s true that classic celiac disease symptoms, like stomach pain, bone pain, fatigue, headaches, skin rash, and digestive issues, won’t kill patients outright. However, undiagnosed or untreated, celiac disease can trigger other autoimmune disorders, and leave patients at much greater risk of developing certain types of deadly cancer.
A little gluten is okay for people with celiac disease and gluten-intolerance to eat. FALSE. Gluten levels above 20 parts per million can cause adverse immune reactions and chronic damage in people with celiac disease.
Read more about celiac disease, gluten, gluten-free and gluten intolerance facts at Celiac.com.
Celiac.com 10/04/2018 - Do a reality check. Remember, this is a choice you have to commit to. If you want to feel lousy for the rest of your life and potentially get worse as time goes on, that’s your choice—but I wouldn’t recommend it for many reasons. The goal is 100 percent. Yes, it is a process, but the ultimate goal is to be 100 percent free of gluten and any other food allergens and intolerances. This is the only way your body will heal, so let’s start the healing journey!
Did you know that, as we mentioned earlier, once the gluten intolerant body is exposed to the tiniest amount of gluten it sets off your B cells, which causes an inflammatory response that can take several months to calm down? That’s why the goal is 100 percent. For some food intolerances, such as eggs, for example, you would want to wait at least three to six months then bring them back in and retest to see how the body responds. This is a sensitive experiment, so please work with someone who specializes in this area. As far as gluten, based on what I know and have seen, there is no reason to ever go back to eating wheat.
Give it time. Healing takes time. I’ve been on my gluten free journey for more than ten years now, and I have to say I have never purposely eaten gluten but I can sure tell when I get cross-contamination. I’m one of those people who is all in—100 percent—once I make up my mind on something. I guess if you have been seriously ill for a while like I was, you will do what it takes to be healthy again. For some, that’s not the case; it takes many tries to get there and that’s okay, as long as the long-term goal is always in mind. If you are better with shorter-term goal setting, do a sixty-day challenge. Within this time frame you will notice the brain fog getting better. Your body will start adjusting to a healthy weight. In most cases, you will lose the bloating and weight around your middle, as it is typically linked to dysbiosis (overgrowth of harmful bacteria).
One of my patients who has celiac disease was overweight by at least forty pounds. She carried most of the extra weight in her midsection. She was only about twenty years old at the time and was having skin rashes, dizzy spells, and nausea. We got her off gluten and within a few months she was a new person. She lost all the extra weight and her skin cleared up. She had no more dizzy spells and now looks amazing! She is committed and can definitely tell when her body gets cross-contaminated with gluten.
Don’t be discouraged if it takes a little longer than expected to feel 100 percent. Think of peeling that onion one layer at a time. That’s the journey to wellness I tell my patients about continually. A general rule is: for every year you deal with a health issue, it takes at least a month to start healing. Because everyone is unique, it could take longer for you or it could happen a lot sooner than you think: for example, I spoke with a woman who lost seventy pounds in just a few months after going gluten free and has kept it off for years. And I had one patient who went off gluten and his headaches went away immediately! However, it happens for you, it’s worth it! For me, it took a while because I had so many layers to work through. But I will say, I was seeing a lot better and my eyes started healing within a few months. When I went back to the eye doctor he was blown away at the difference and asked what I had done. I told him I went off gluten for starters! You should have seen the confused look in his eyes. That was the beginning of my amazing journey.
Keep a food journal. You may need to keep a food journal for a week or two if you don’t have one already. It doesn’t have to be time consuming. A one-page journal example is included at the end of this book—or you can download one of many different journaling apps on your smart phone or do it online. When working with my patients, I find reviewing their journals to be a very useful tool. The key is to keep track of what you’re eating and how you feel, which is especially important for those who do not get food intolerance panels done. Journaling helps you stay in tune with what you put in our body on a daily basis. It also helps identify the foods that work for you and that offer optimal healing—I call these the medicine foods. We tie emotions into the journals because anxiety is often related to food sensitivity. To take your journal to another level, include environmental influences such as mold exposure, seasonal flare ups, body care products, cleaning products, etc. This is part of a home revamp which we will talk about below.
Stick to whole foods to heal the gut. We have options depending on how much inflammation is going on in the gut and, quite honestly, how fast we want to heal. I suggest you drop bakery goods as well as all processed foods and sugar for a while to allow your gut to heal. Eating cooked foods in addition to drinking a quality bone broth is very healing to the gut. This helps calm things down when we are inflamed. A lot of raw foods are awesome but the body has to work hard at digesting them— which isn’t a bad thing, unless you have some inflammation going on in the gut. So, take it easy on raw foods for a while. The Recipes section has some good recipes that use functional ingredients. Treat yourself to exotic organic dark chocolate that is GF. Look for 70 percent or higher. Dark chocolate is full of antioxidants. The darker the chocolate, the less sugar. Keep in mind that chocolate is on the cross-reactive list, in case you have a reaction to it. Some raw treats such as kale chips are a much better choice than potato chips or crackers. I will say when I give into chips I opt for the non-GMO ones that are either baked or cooked in coconut oil. Be on the lookout for healthy meals on your current menus or the menus of friends and family that are naturally gluten free—roasted chicken (without seasoning), baked sweet potatoes and steamed veggies, for example—and make them a staple on your new menus. Surf the internet, watch cooking shows, and browse magazines for ideas you can adapt as you see fit. Karmic Health (www.karmic-health.com) has a great resource and links page with a list of gluten free food companies, blogs, and recipe sites under Holistic Resources. We also have a recipe page.
Go through your pantry and refrigerator at home. Make a list of foods and meals already in your diet that are gluten free. Be sure to list condiments, produce, snacks, and other foods. This list will be helpful as you create menus around your new restrictions, and will give you encouragement that you’re already on the right track and have choices! We have a great video under the Media page on www.karmic-health.com with yours truly talking about optimal foods.
At the same time, clear out all foods that have gluten, wheat, wheat flour, oats, oat flour, rye, semolina, or modified food starch as an ingredient. If in doubt, throw it away. If you have family members living with you who will not go gluten free, you might consider giving the offending edibles to them to be put in another part of the house while you learn to live and think gluten free. This step becomes very important if you are dealing with celiac disease. With that being said, your toaster can be a problem if you are sharing it with someone who is not gluten free. They do have toaster bags you can purchase to protect your gluten free bread. I personally don’t have gluten in my house—it’s just my husband and myself, which is obviously a lot easier than having a large family. Do what you can to protect yourself. The same goes for pots and pans and utensils. More on this in the cross-contamination section.
The goal is to cook for the entire family without using gluten. Most of the time they won’t be able to tell the difference—and they may be surprised they actually like gluten free, healthy meals. They will feel better and the taste might pleasantly surprise them. Ideally, the whole family will join you on this journey from the beginning—at the least at home. We can’t always control how they’ll eat outside the house. In most cases, once everyone understands the importance of going gluten free and its potential for healing, they will be on board. I don’t have any gluten or cow dairy in my house and my husband is fine with it—not to mention a lot healthier because of it. He does have his cheats occasionally, but he does pay for it with a swollen belly.
Give yourself permission to eat things you may have restricted from your diet before your diagnosis, as long as you are not experiencing inflammation. Tortilla chips or cookies may not be appropriate for some people, but they are a treat in a GF diet—in small doses, of course. This becomes important with children. As soon as you can get comfortable, opt for healthier snacks. The Recipes section includes some great treats for both kids and adults, as well as a list of wonderful recipe blogs you can find on the internet. The sooner you can get to using functional ingredients, the more quickly you will heal. I see a lot of people in social media groups posting their gluten free food options, but honestly, a lot of those may be unhealthy and full of other inflammatory ingredients. Be careful.
An excerpt from Sandi Star’s book Beyond Gluten – A Healing Transition walks you through healthy steps in going gluten free.
Celiac.com 10/03/2018 - Gluten-related disorders include the full spectrum of adverse clinical symptoms and conditions triggered by eating gluten. A team of researchers recently set out to review the available medical literature concerning MDs and gluten sensitivity with and without enteropathy.
The research team included A Vinagre-Aragón, P Zis, RA Grunewald, and M Hadjivassiliou, with the Academic Department of Neurosciences, Sheffield Teaching Hospitals NHS Foundation Trust, Sheffield, South Yorkshire, UK.
Celiac disease or gluten sensitive enteropathy is the most common manifestation, but clinicians have reported a number of extra-intestinal manifestations, which may occur without enteropathy. Gluten sensitivity is another term that has been used to include all gluten-related disorders, including those where blood tests show antibodies to gluten in the absence of any enteropathy.
Gluten ataxia is the most common extra-intestinal neurological manifestation, and has been well documented. Clinicians have reported movement disorders related to gluten sensitivity.
To assess the current medical literature on movement disorders and gluten sensitivity, both with and without enteropathy, the team conducted a systematic search on the PubMed database, and included 48 articles that met the inclusion criteria into the present review.
This review demonstrates that the range of gluten related movement disorders goes beyond gluten ataxia, and shows that the majority of patients with gluten-related disorders benefit from a gluten-free diet.
Read the full review at: Nutrients. 2018 Aug 8;10(8). pii: E1034. doi: 10.3390/nu10081034.
When I was diagnosed five years ago, my GI told me that everything looked good on my scope. My biopsies revealed a Marsh Stage IIIB. Turns out his scope was not able to visually see the villi. My new GI has the latest and greatest scope. We could actually see the healthy villi during a repeat endoscopy. My biopsies confirmed no signs of celiac disease. Great news indeed!
I think you have to wait for the biopsies.
GI doc said he didn't see much damage and that he'd contact me monday with the biopsy results. He then told me that according to my "titers" I do have celiac disease. How? I thought the biopsy was the end all be all....
I associated my needles feeling and some other issues with malabsorbtion of B-vitamins and Magnesium. It always spiked after a exposure and upping my dosing lessened the severity.
It could have also been my gluten ataxia both correspond along the same time lines, but some of the ataxia symptoms linger for a month or so.
If it is direct correlation to your antibodies and a form of ataxia it might take a little over 6 weeks (I have D issues that start to resolve after week 6) to clear as your antibodies go back down to normal.
My suggestion and I am not a doctor is try try supplementing and double checking your diet. Perhaps talk with your doctor for a medical opinion. If it does not improve any over 6 weeks consider finding a specialist or getting further testing done checking for other complications, nerve damage, brain damage, thyroid, etc.