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    • Scott Adams

      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes

  • Jefferson Adams
    Celiac.com 04/04/2018 - Meal kits are a growing business segment, and an increasingly popular part of dinner for many busy working people. Meal kits typically include the ingredients necessary to make a complete meal, delivered to your door on a regular basis. For example, a company called  gFoodNow offers a variety of Gluten-Free Mealkits starting a only $6.99 per serving.  
    Another company called Green Chef has now included gluten-free meal options. Business Insider’s Connie Chen recently tried Green Chef’s meal offerings, and wrote about her experience for the magazine.
    In the interest of transparency, Business Insider openly declares that it has an affiliate partnerships with Green Chef, which provides them with revenue. As such, their review should be taken with a grain of salt.  That said, the idea of a reliable, good quality meal kit that is gluten-free, easy to prepare and tasty to eat will likely interest more than a few people with celiac disease.
    The meals Chen tried for one week included Orange Dijon Chicken, Hawaij-Rubbed Steak, and Red Lentil Tikka Masala. Each kit came with a recipe card that listed all meal ingredients, including known allergens, as well as the basic tools required to prepare each meal. 
    The meals can be prepared with simple kitchen tools, including a knife, pot, measuring cup, sauté pan, baking sheet, oil, salt, and pepper.
    In addition to offering gluten-free meal kits, Green Chef offers six more two-person meal kits at the following price points:
    Omnivore, $11.99/meal Carnivore, $13.49/meal Gluten-free, $13.49/meal Vegan, $11.99/meal Paleo, $14.99/meal Vegetarian, $10.49/meal Keto, $14.99/meal Chen did not try the gluten-free meal kits, but instead tried the omnivore kits. We have yet to try Green Chef, but look forward to reaching out to the company. If you have tried Green Chef’s gluten-free meals, we would love to hear about your experience.
    Meantime, you can browse all of Green Chef’s meal plans here.
    You can read Connie Chen's report for Business Insider here.

    Jefferson Adams
    Celiac.com 04/03/2018 - A gluten-free diet is crucial to avoiding problems associated with celiac disease. However, many gluten-free foods come with drawbacks that are important to understand.
    Also, not all gluten-free food is created equal, not all gluten-free foods are healthy, and simply going gluten-free may not resolve all of your issues. Here are some things to keep in mind about a gluten-free diet:
    Gluten-Free food is more expensive than food made with wheat flour. In fact, gluten-free substitutes are about twice as expensive as standard foods. They are more costly to make, and they sell in lower volume, which pushes up retail prices. Like many of their non-gluten-free counterparts, gluten-free foods can be highly processed. Processed foods can promote inflammation, which is one of the things that people with celiac disease are trying to avoid. Gluten-Free does not automatically mean nutritious. In fact, gluten-free food is generally less nutritious than similarly processed foods made with wheat flour. Foods that are naturally gluten-free will generally be healthier than gluten-free substitutes. That may seem obvious, but if you look at the gluten-free food aisle in your local store, you will see many highly processed foods that are not any better than their gluten-containing counterparts in terms of general nutrition. Gluten-free foods are often higher in carbohydrates and calories than their non-gluten-free counterparts. Gluten-Free food is higher in salt than its non-gluten-free counterparts. Recent products tests show that most gluten-free snacks tested are far saltier than their non-gluten-free alternatives. Of 106 products surveyed, researchers found that many gluten-free snacks have up to five times more salt than non-gluten-free counterparts.  Gluten-Free food is higher in fat than its non-gluten-free counterparts. Gluten-Free food is higher in sugar than its non-gluten-free counterparts. Gluten-Free ingredients don’t always mean gluten-free food. The news is riddled with stories about gluten contamination in restaurants, pizza joints, etc., that claim to use gluten-free ingredients. Examples of companies that rolled out gluten-free pizza only to be met with complaints by people with celiac disease include: California Pizza Kitchen, Domino’s pizza, and Papa John’s, among others. The longer you avoid gluten, the more sensitive you may become. For many people with celiac disease, the longer they avoid gluten, the more sensitive they become. This can mean stronger, more lengthy reactions to seemingly minor gluten ingestion, so be careful. A gluten-free diet will not reverse osteoporosis, or iron and calcium deficiency. If your celiac disease progressed for a long time before your diagnosis, then the odds are much more likely that you have suffered from osteoporosis, iron and calcium deficiency. A gluten-free diet alone will not reverse osteoporosis, or calcium deficiency. In such cases, you will need to consult your doctor for proper treatment. Osteoporosis is especially problematic in women with celiac disease.

    Jefferson Adams
    Celiac.com 04/02/2018 - Exactly how hard is it for people with celiac disease to faithfully follow a gluten-free diet? Anyone who’s ever tried to completely avoid gluten for any length of time likely has a story to tell about accidental gluten consumption, and the consequences that follow. It’s not at all uncommon for gluten-free celiacs to be exposed to low levels of gluten that can trigger symptoms and cause persistent intestinal histologic damage.
    To gain an understanding of gluten consumption across a wide population of celiac patients, a team of researchers recently set out to determine how much gluten people eat when they are trying to follow a gluten-free diet. 
    The team included Jack A Syage, Ciarán P Kelly, Matthew A Dickason, Angel Cebolla Ramirez, Francisco Leon, Remedios Dominguez, and Jennifer A Sealey-Voyksner. They are variously affiliated with ImmunogenX in Newport Beach, CA, the Beth Israel Deaconess Medical Center at Harvard Medical School in Boston MA, and with Biomedal in Seville, Spain.
    The team began by analyzing data from previous clinical studies. That meta-analysis focused on data from a clinical study of gluten in stool and urine in celiac patients, a second study on non-celiac populations; and an analysis of data from trials for the investigational therapeutic latiglutenase. 
    As part of the stool and urine studies the team included controlled gluten challenges. They then applied a calibration factor that allowed normal ingestion of gluten to be computed from the urine and stool measurements. They determined gluten consumption by estimating how much gluten was eliminated from patients’ diets due to a trial effect that resulted in improved histology, even in the placebo group.
    Using the stool test, the team estimated the average inadvertent exposure to gluten by celiac disease individuals on a GFD to be about 150–400 mg/d, while they estimated the median exposure to be about 100–150 mg/d. Using the urine test, those numbers showed an average exposure of about 300–400 mg/d, with a median of about 150 mg/d. 
    Meanwhile, data analyses showed that celiac patients with moderate to severe symptoms showed that patients ingested substantially more than 200 mg/d of gluten.
    The data indicate that many gluten-free celiacs regularly consume enough gluten to trigger symptoms and perpetuate gut damage.
    The American Journal of Clinical Nutrition, Volume 107, Issue 2, 1 February 2018

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    Celiac.com 04/01/2018 - We believe food has the power to change people, planet and community health. Join our green food revolution. Together we explore how food decisions affect people, planet and community.
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    To create the most admired food company by creating local food system and driving the  food revolution.
    Our Mission:
    To accelerate the world's transition to sustainable food consumption. By Planning Meals. By Reducing food waste.  Gluten-Free Mealkit Choices:
    American Green Goddess Quinoa Bowl Chopped MealKit French Quinoa Bowl Chopped MealKit Italian Buckwheat Bowl Chopped Mealkit  Asian Buckwheat Bowl Chopped MealKit Mexican Wild Rice Burrito Bowl Chopped Mealkit Visit our Web site for more details.

    Jefferson Adams
    Celiac.com 03/31/2018 - If you’re gluten-free and need chocolate chip cookies, and you need them in a hurry, then this recipe for flourless chocolate chip cookies is your new best friend. Just toss some white beans, almond, peanut or sunflower butter together with a few other simple ingredients, toss them on a parchment covered baking sheet, and violá, gluten-free chocolate chip satisfaction.
    1.33 ounce 70-85% dark chocolate bar, broken 1 can white beans (drained, rinsed) ⅓ cup almond butter, peanut butter or sunflower seed butter 2 tablespoons honey or maple syrup 1½ tablespoons vanilla extract ¼ teaspoon sea salt ¼ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon xanthan gum Instructions:
    Heat oven to 350F.  
    Use a food processor to blend all ingredients except chocolate.  
    Take care to blend all of the white beans thoroughly, until smooth.  
    Transfer to a mixing bowl and stir in dark chocolate pieces.  
    Spoon dough onto baking sheets lined with parchment paper.  
    Bake for 20-25 minutes, until golden brown.
    Makes 12 regular cookies or 24 mini cookies.

    Jefferson Adams
    Celiac.com 03/30/2018 - The latest Gluten-Free Food Market Report offers a comprehensive global market evaluation, including enabling technologies, key trends, market drivers, challenges, standardization, regulatory landscape, opportunities, future road map, value chain, ecosystem player profiles and strategies. The report also includes global gluten-free investment forecasts from 2017 to 2022.
    The report covers top gluten-free manufacturers, including General Mills, Hain Celestial Group, Dr. Schar, Freedom Foods, Gruma, Kellogg, Kraft Heinz, Doves Farm, Amy’s Kitchen, Blue Diamond Growers, Enjoy Life Foods, Boulder Brands, and Bob’s Red Mill.
    The report focuses on the global market for gluten-free food products, especially in North America, China, Europe, Southeast Asia, Japan, India. 
    The report is divided into sections based on manufacturers, regions, type and application, and covers the categories of bakery, confectionery, cereals and snacks. It is targeted at supermarkets and hypermarkets, convenience stores, speciality stores, online retailers, other relevant retailers.
    The report offers analyses of the global Gluten-Free Food market and its commercial landscape, along with insights into the Gluten-Free Food production processes, major issues, and solutions that may help manufacturers to mitigate product development risk.
    It is designed to provide readers with a comprehensive understanding of the most relevant forces driving and restraining the gluten-free food market and their projected impact.
    Readers of the report will gain potentially valuable information about the market strategies being embraced by major gluten-free businesses, along with projected directions in the gluten-free food market.
    Anyone curious about the report may request a sample.

    Dr. Vikki Petersen D.C, C.C.N
    Celiac.com 03/29/2018 - Fatigue is the most common symptom plaguing a majority of patients. Trouble sleeping, weight issues, PMS, headaches, fertility or libido issues, and achy joints are also very common and can all be affected by hormonal imbalance that continues after gluten has been removed from the diet.  The trouble with trying to resolve such symptoms is that the root cause can vary. If every patient with fatigue had a thyroid problem, it would be easy to correct because we would know exactly where to look. 
    If you're gluten intolerant you may have suffered from some of the complaints listed above prior to discovering your celiac disease or gluten sensitivity. But perhaps now, despite your gluten-free diet, some of these same symptoms continue to plague you.  If so, read on.
    Let's review the list of symptoms and add a few more:
    Fatigue Trouble sleeping Weight trouble PMS Migraines Infertility or miscarriage Achy joints or muscles Allergies Light headedness Frequent illness Asthma While the list is long, believe it or not, there is a common cause to all of them.  I'm not saying it's the only cause, but what I do wish to discuss is the reason why someone can be found gluten intolerant, successfully institute a gluten-free diet, yet continue to suffer from many of the above symptoms.
    There are two glands in your body called the adrenal glands. They sit atop each of your kidneys and they are the masters of multi-tasking! If I asked you if one part of your body was responsible for:
    Giving you energy, maintaining your weight, keeping your immune system strong, maintaining stable mood, anti-aging, controlling sleep quality, assisting with hormonal balance, keeping allergies at bay and more…what would you say? 
    You might think to yourself that if there was one type of body part responsible for all those things then you had better start treating it well! You'd be very right in your analysis.
    As you've probably guessed the aforementioned adrenal glands are responsible for that very long list and, unfortunately, those very same adrenal glands tend to be quite stressed in the gluten intolerant individual.
    Why? Because adrenal glands are sensitive to, and get very stressed with, unstable blood sugar. Stable blood sugar comes from eating healthy food that your body finds nourishing. As you well know if you're gluten intolerant, gluten, for you, is a poison. Therefore years of eating gluten created unstable blood sugar and thereby put a tremendous strain on your adrenal glands.
    Because of the many, many jobs that the adrenal glands do, simply removing gluten as a stressor is typically insufficient to restore them to normal function. They need to be 're-set' with a nutritional and dietary program, to restore their good health. This explains why many who are gluten intolerant continue to suffer with the symptoms mentioned above.
    Therefore, even if your gluten intolerance has been diagnosed and you've instituted a strict gluten-free diet, if you haven't also found a clinician who understands and specializes in restoring health and function to the adrenal glands, you may very well continue to suffer with symptoms associated with adrenal stress.
    The good news is that the treatment to normalize adrenal function is not at all difficult. It is a completely natural program, when done correctly, involving no dangerous drugs or surgery. There are lab tests to determine the level of adrenal malfunction occurring but these are functional specialized lab tests rather than traditional ones. I mention this because I want to ensure that there is no confusion created when I mention adrenal function lab testing.
    The adrenal glands can become diseased but the disease isn't common. If you ask your traditional doctor to test for adrenal malfunction he or she will test for adrenal disease – once again a rare occurrence – and will likely pronounce your adrenal glands 'fine'. What I am discussing is malfunction vs. disease, two very different conditions. While adrenal gland disease is rare, adrenal gland malfunction is extremely common. It is this latter condition that we are discussing here. 
    This is an important distinction because I want to make sure that if you are suffering from adrenal fatigue that you aren't given a 'clean bill of health' incorrectly. Unfortunately this happens often. If it took you a while to receive a diagnosis of gluten intolerance then you will understand this phenomenon. Sadly this area of health is fraught with misunderstanding and it is the patient who suffers, often unnecessarily.
    If you need any help finding a clinician to help you, feel free to contact me. Normalizing adrenal function is one of our areas of expertise and patients visit us for treatment, at our destination clinic, from across the country, as well as internationally. If we cannot find a clinician close to you that specializes in this then we are more than happy to see you here. The good news is that the treatment is natural and inexpensive.
    I look forward to hearing from you.

    Jefferson Adams
    Celiac.com 03/28/2018 - Compliance with a gluten-free diet is difficult at all ages, but particularly for teenagers due to social, cultural, economic, and practical pressures. 
    A team of researchers recently set out to assess the rates and determining factors of non-adherence to a gluten-free diet, along with the nutritional status of children and adolescents with celiac disease in a tertiary Brazilian referral center.
    The research team included Maraci Rodrigues, Glauce Hiromi Yonaminez, and Carla Aline Satiro. They are variously affiliated with the Department of Gastroenterology, Hospital das Clínicas, School of Medicine, University of Sao Paulo (SMUSP), Av. Dr Eneas de Carvalho Aguiar, 255, 05403-000, Sao Paulo, Brazil, and the Department of Pediatric, Instituto da Criança, Division of Nutrition, Hospital das Clínicas, School of Medicine, University of Sao Paulo in Sao Paulo, Brazil.
    The team’s cross-sectional and retrospective study included patients under 20 years of age, with biopsy-confirmed celiac disease, followed regularly at the Department of Pediatrics, Division of Gastroenterology, Hospital das Clínicas, University of Sao Paulo, School of Medicine, Sao Paulo, Brazil, were surveyed using a questionnaire and serologic test applied between November 2011 and February 2012. 
    The team reviewed patient charts to collect the anthropometric data along with the results of the serologic test performed both at the time of diagnosis, and after at least 1 year of a gluten-free diet. They assessed 35 patients aged between 2.4 and 19.9 years. Average patient age at diagnosis was 5.4 years. Nearly 70% of the patients were women, nearly 90% had classical celiac disease, while just over 50% had other celiac-associated conditions. Despite dietary guidance, one in five patients reported deviating from the gluten-free diet. 
    After five years of gluten-free diet, most children achieved normal height and weight, while some of the children gained an excessive amount of weight, especially in the first two years of gluten-free eating.  Most deviation from gluten-free eating was intentional, and occurred at parties and other social gatherings.
    In addition to teaching self-management skills, factors that promote knowledge and tools to manage celiac disease among independent children and adolescents include more choices and easier access of low cost gluten-free foods, and increased family discussions about the benefits of eating gluten-free diet. 
    Helping kids and adolescents with celiac disease to effectively manage their condition by closely following a gluten-free diet is crucial, and parents have an important role to play in reinforcing information from doctors and health care professionals.
    BMC Gastroenterol. 2018; 18: 15. doi: 10.1186/s12876-018-0740-z

    Jefferson Adams
    Celiac.com 03/27/2018 - If you've never made polenta before, or if you’re not very experienced with it, it can seem a bit foreign and even intimidating. Fear not, polenta is easy, easy, easy. Remember, polenta is just coarsely ground cornmeal. If you can make grits, or oatmeal, or cream of rice cereal, then you can make polenta. Make this quick and easy polenta for lunch or dinner, and you’re sure to have some happy eaters.
    1 cup dried polenta 2 cups chicken broth 1½ cups half-and-half 2-ounces grated Parmesan or Romano cheese 2 tablespoons unsalted butter 12 ounces of mixed cherry and grape tomatoes 10 large basil leaves Extra-virgin olive oil Salt to taste Freshly ground black pepper Crushed red pepper flakes Directions:
    Position an oven rack 4 to 6 inches from a hot broiler
    Line a rimmed quarter-baking sheet with aluminum foil, then place the tomatoes on it and drizzle them with oil. Season lightly with salt and pepper. 
    Broil for 6 minutes, until some of them are charred and have burst. Use the large-holed side of a box grater or a Microplane grater to grate the cheese.
    Meanwhile, combine the broth and half-and-half in a medium saucepan over medium-high heat. 
    Bring to a light boil, then gradually stir in the polenta;
    Reduce heat to medium and cook for 5 minutes, stirring, until thick.
    Turn off the heat, then stir in the butter and most of the grated Parmesan or Romano, until well mixed. 
    Taste and add salt as desired, keeping in mind that more cheese will be added at the end.
    Cut the basil leaves into thin ribbons—do this right before serving, to prevent bruising the leaves.
    Divide the polenta among individual, shallow bowls or plates, 
    Spoon polenta into bowls, and top each with some basil ribbons, roasted tomatoes and their juices, a light sprinkling of crushed red pepper flakes, and the remaining cheese. 
    Add a splash of olive oil, and serve warm.

    Jefferson Adams
    Celiac.com 03/26/2018 - Researchers are making serious headway in understanding critical aspects of celiac disease and other autoimmune conditions. However, despite numerous studies showing links between gut microbiota and immune diseases, researchers still don’t know very much about role of gut microbiota in autoimmunity.  One team of researchers recently found that translocation of a gut pathobiont, Enterococcus gallinarum, to the liver and other systemic tissues triggers autoimmune responses in a genetic background predisposing to autoimmunity. What does that mean, exactly, and what else did they find?
    First of all, it’s important to understand that a pathobiont is any potentially disease-causing organism which, normally, lives in symbiosis with its host. So, these are organisms that normally cause no problems at all, but which, under certain circumstances, can cause disease.
    The research team included S. Manfredo Vieira, M. Hiltensperger, V. Kumar, D. Zegarra-Ruiz, C. Dehner, N. Khan, F. R. C. Costa, E. Tiniakou, T. Greiling, W. Ruff, A. Barbieri, C. Kriegel, S. S. Mehta, J. R. Knight, D. Jain, A. L. Goodman, and M. A. Kriegel.
    They are variously affiliated with the Department of Immunobiology, the Department of Medicine, and the Department of Pathology, the Yale Center for Genome Analysis, the Department of Microbial Pathogenesis and Microbial Sciences Institute at the Yale School of Medicine in New Haven, CT, USA, the Department of Biochemistry and Immunology, Ribeirao Preto Medical School, Ribeirao Preto, SP, Brazil, the Department of Medicine, Johns Hopkins University School of Medicine, Baltimore, MD, USA, and the Department of Dermatology, Oregon Health and Science University, Portland, OR, USA.
    The team’s study data for this model showed that antibiotic treatment prevented mortality, suppressed growth of E. gallinarum in tissues, and eliminated pathogenic autoantibodies and T cells, while Hepatocyte–E. gallinarum cocultures induced autoimmune-promoting factors. Pathobiont translocation in monocolonized and autoimmune-prone mice induced autoantibodies and caused mortality, which could be prevented by an intramuscular vaccine targeting the pathobiont. 
    Liver biopsies of autoimmune patients yielded E. gallinarum–specific DNA, while cocultures with human hepatocytes replicated the murine findings, which means that similar processes likely occur in susceptible humans. 
    This study shows that a gut pathobiont can change locations and can promote autoimmunity in people with a genetic predisposition. This is an important revelation that will help researchers to better understand the mechanisms that trigger celiac disease, and may lead to better diagnosis and treatment options in the future.

    Science  09 Mar 2018: Vol. 359, Issue 6380, pp. 1156-1161. DOI: 10.1126/science.aar7201

    Jefferson Adams
    Celiac.com 03/24/2018 - This fresh twist on traditional pancakes should bring more than a few smiles of appreciation to your hungry eaters. If you have your own recipe for gluten-free pancake mix, then feel free to use it. I generally use Bob’s Red Mill Gluten-Free Pancake Mix prepared with buttermilk in place of regular milk. In this case, we toss in some cream cheese for extra richness.
    2 cups Bob’s Red Mill or other Gluten-Free Pancake Mix 8 ounces fresh strawberries, hulled and halved 4 ounces cream cheese, softened 2 large eggs ¾ cup strawberry preserves 2½ cups quality buttermilk 1 tablespoon granulated sugar 1½ teaspoons vanilla extract ½ teaspoon finely grated lemon zest 3 tablespoon butter  Confectioners’ sugar for garnish, as desired Directions:
    In medium bowl, microwave preserves on high 1 minute or until melted. Stir in strawberries; set aside. 
    In large bowl, whisk pancake mix, baking powder and salt.
    In another large bowl, with mixer on low speed, beat buttermilk, eggs, granulated sugar, vanilla and zest until combined. Add cream cheese in chunks. 
    Beat until cream cheese is well mix, but still a bit lumpy.
    Add buttermilk mixture to bowl with dry ingredients. If batter is too dry, add buttermilk as needed. If to wet, add more dry mix.
    Stir gently until lightly mixed. It’s okay if it’s a bit lumpy.
    Grease a 12-inch skillet with 1 tablespoon of butter on medium heat. 
    When pan is hot and foam from butter subsides, add batter by heaping quarter-cupfuls. 
    Cook 2 to 3 minutes or until bubbles begin to appear and edges are set. Turn and cook another 2 minutes or until bottom is golden brown. 
    If desired, transfer cooked pancakes to baking sheet in 225°F oven to keep warm. 
    Cook remaining batter in batches, adding more butter as needed. 
    Serve pancakes topped with strawberry mixture and dusting of confectioners’ sugar.

    Yvonne (Vonnie) Mostat
    Celiac.com 03/23/2018 - I should probably add severe dermatitis herpetiformis to that title. It was numerous doctors' guessing games, a medical misadventure, and years of improper eating that led to my arrival at "severe". I often wonder why 'misadventure' was the legal term they used to describe a doctor giving me a neuroleptic drug for "spots". After all, there was no adventure in what occurred and the only thing that was 'missed' was the correct diagnosis. But my tale is one of a beginner's trials. I described my medical 'misadventure' in a previous issue. Perhaps this article could be called "The Perils of Pauline" if my name was Pauline.
    When I was diagnosed with celiac disease and severe dermatitis herpetiformis (DH) I was told that the diet was very difficult to follow and I would have to be vigilant or Dapsone might not stand in the gap as my savior from the itching, I was told that I would suffer abdominal pain, outbreaks of sores, anemia, and, (big swallow) horrible bowel disorders.
    About ten years ago I submitted an article about celiac disease and DH to a magazine. I was told that nobody wants to hear about 'bowels'. Thank goodness times have changed and we now have our own magazine. I can use terms like "flattened villi", "flatulence" and "stools", and know that you understand the need to discuss these issues.
    Early in this process, I left my dermatologist's office with a prescription for Dapsone to treat the attack of sores on my scalp, my arms, and thighs, and a slip of paper directing me to see the dietitian at our local hospital. I was told to avoid "wheat", which meant avoiding bread and bread products. "Duh!" I went home, had a bowl of Campbell's Mushroom Soup and thought "I can do this. I am a nurse after all. It won't be long before these sores have cleared up, I can gain weight, my nails will grow again, and I will stop this blessed itching" (Why do we say "blessed" when we mean a swear word?)
    I was on such high doses of Dapsone and the sores cleared up but what a price my body paid! We continued using the same toaster. (Goodness what is a crumb after all?) The more I traversed this "adventure" the more I found flour, or to be precise GLUTEN in almost everything I ate, liked, or touched.
    I visited the dietitian at our hospital after weeks of waiting, and she was curious to see the sores on my scalp, never having seen dermatitis herpetiformis before! Her file on celiac disease was smaller than the one that I had started to develop. I am embarrassed to say, as a nurse and writer, that I did not search the Internet for help during those first months. The dietitian was my only resource. I did not know anyone with celiac disease. And dermatitis herpetiformis was something I did not want to tell anyone about. It sounded contagious to me.
    Some of the 'shockers' to me, the person who thought the gluten free diet was going to be a piece of cake were simple things and stupid things. Some of the words I was frequently saying were "I just did not think gluten would be in that!" and "I did not think to read that!" and, "Who would have thought?" Certainly not me!
    That first Christmas someone bought us a bottle of Irish Cream Liqueur, a thing we seldom imbibe. Again, not thinking, I used it in coffee for a drink after Christmas dinner and "wondered" why I had diarrhea the next day and why DH spots appeared on my scalp.
    Food surprises: Oh my, such a lot of them. McDonald's French fries are not French fries. They are reconstituted flours, lard and "some" incidental potato products. My favorite, Costco fries, were hardly fries at all. They contained a lot of flour, which I suppose gave them the crunchy texture that I loved and paid dearly for afterward. I found out that most sausages contained toasted bread crumbs, as did sausage meat. Processed hamburger patties, big surprise, also contained toasted bread crumbs. I finally found that one can get sausages labeled gluten free, with that wonderful little "Wheat Sign" that I was learning to look for. Milk shakes? Oh, come on! Milk and ice cream... right? Not necessarily because not all ice creams are the same, some actually contain wheat germ or other grains used as fillers. This is similar to the way they use fillers in our medications, not only our pills but our liquid medications, our cough syrups, and pain liquids. Some indicate that they are made on machines that use wheat products and are not carefully cleaned before they begin another batch of medications. It is the same with those lovely sour lemon candies I love. They are coated with this lovely lemony powder. I can eat a bag of them without much thought. That is, thought was suspended until I was awake all night with abdominal pain and suffered the next day with diarrhea, and the next week with DH spots and the itch. Oh boy the itch! It is not a normal itch you know. It is not one that you just scratch for a bit and forget it. You HAVE to scratch it until it draws blood, and then scratch the scab until you have a burning pain like no other. Thankfully we found a Corticosteroid liquid called "Scalpacin". It is an over the counter liquid.
    I was forced to get serious about this search for traces of gluten, but why do they make the product analysis writing so small? Picture me pulling things out of the freezer department of the supermarket and trying to read the product analysis. I cannot leave the door open because the hairs in my nose will freeze and I'm afraid that the department manager will become annoyed, so I end up opening the freezer doors again and again, searching for something I can eat.
    I discovered, like most serious long-term celiacs, that quick, pre-made dinners are something you might as well ignore when shopping. And those wonderful rotisserie chickens - so nice and warm and "fatty" - have to be taken out of the warmer and the label has to be read because most of them seem to contain MSG and other unknowns. Acronyms - initials that scared me because I could not remember which ones were on my "Danger List". Eventually I printed off and laminated a sheet of "OKAY TO GO" and 'DANGER LIST" and took it with me when we shopped. (These lists are available at www.celiac.com.) Spices contain flour to prevent them from sticking, and who knew that baking powder would contain flour, and icing sugar? I was giving away most of my baking products cupboard to my grown daughters. Of course they did not mind and my husband was slowly learning to eat gluten free. Really, he was better for it. I kept telling him that. I seldom made cakes and pies in the beginning. Then, I had so many gluten free baking disasters because I was so used to baking with a "dash of this, and a dash of that", and you cannot do that with celiac baking or you will have a flop. I dug so many cakes out of the pan and threw them in the garbage. The first loaf of bread I tried to make in our break maker, the loaf actually went down instead of rising, and my husband ended up digging it out of the pan with a screw driver!
    We rarely went to restaurants. I was embarrassed at having to give the waiter the third degree about the menu. And so many of the chain restaurants have large tins of pre-made products and the waiters, so time oriented out of necessity, cannot read every label. I now find, to their credit, that a lot of these chain restaurants have a book listing ingredients of each of their menu items. They are great, IF waiters will take the time to read them. A waiter in Hawaii, after grilling him (not the steak) about the "au jus" in the dish, finally came back to our table with my meal. My husband asked him again if he had checked that the meal was gluten free. Although he said it was safe, it became clear that he had not checked. It was that little hesitation that should have "clued us". I would not have spent the next three days of my holiday dastardly sick if I had handled it differently.
    My family physician has told me to emphasize that gluten "is poison to me, and I get very ill from it". He went on to say, "That will scare them because they will be thinking you will be rolling on the floor in the restaurant". Eventually we found one restaurant in our area, a small family owned business where everything was made by the chef/owner, that was safe for me to eat. The chef even came out to see if everything was okay. I was so delighted I wrote an article in our local newspaper about the restaurant and sent information to the Vancouver Chapter of the Canadian Celiac Association because they welcome new information about restaurants and new bakeries offering gluten free baked goods, new information regarding retail grocery stores offering new gluten free products, etc.
    I have learned to avoid caramel because even though I'm told it is not made with flour, it often has other forms of gluten in it that manufacturers are sneaky and not listing, like malt! A big shocker for me was the John Frieda shampoos. I just loved it when the hair lightener products by John Frieda came out.. They had blonde hair lighteners, burgundy hair colors, caramel, and chocolate brown. Oh my, the colors were endless and lovely. I bought the blonde hair products, the anti-frizz, the shine products and sprays. My cupboard was full of John Frieda blonde hair products for the wonderfully expensive streaks in my hair. Why oh why was my hair itching so badly? And the sores, and the blood! Why it was Wheat Germ Oil! And my scalp was alive once again.
    But I had a bigger problem. By this time, my wonderful Dapsone was becoming a danger to me. I had always been told by my dermatologist to assist the DH to dry up by going {5-4-3-2-1 with the Dapsone pills. And if that did not work, doing it again along with yet another prescription pill Prednisone! Out came his trusty prescription pad for Prednisone, {5-4-3-2-1 of Dapsone and Prednisone.
    I was not told however, of the potential side effects of Prednisone, like aching joints and mood swings. But Dapsone is one of the drugs that can cause methemaglobinemia, a blood disorder where the oxygen is taken out of the blood and your oxygen saturation can drop dangerously into the low 80's. I learned this after two hospital admissions into the ICU this year. They used Methane Blue (a potentially lethal mixture if not used correctly) to clean my blood. The oxygen is hidden behind a door somewhere and the Methane Blue helps open those trap doors and releases the oxygen into the blood again. That is how the internist described it to my husband who was sitting terrified in the other room. I had an infusion of two units of whole blood and a four day stay to monitor my oxygen saturation levels and was told I could never use Dapsone again.
    What??!! Dapsone was my life-line; I could never live without Dapsone! Three days without that "stuff" and the dreaded spots were back. I was referred again to a dermatologist, now fifteen years after my diagnosis, and he prescribed Cimetidine, a medication used for stomach disorders. Who would have known? But it works - three times a day that is. Another dratted pill! We purchased a SAT machine (It measures the oxygen saturation of hemoglobin) online from the U.S.A. for $38.00. It is a very good deal. Twice a week we check my SAT levels and if they are 92-93 I consider it okay to continue my Dapsone.
    I have been told if my SAT levels drop below 89 I should go to the Emergency Department because these small machines are not totally accurate. But this little guy has checked out with my physician's SAT machine and the hospital's machine every time; It's a real winner, and a life saver for me! IF you are afflicted with dermatitis herpetiformis and have to take Dapsone regularly you may want to consider purchasing one of these machines. A few shots of Zylocaine for pain, coupled with the Dapsone, and you could be in trouble. Zylocaine, in combination with a few other drugs, can cause Methemaglobinemia.
    I have just listed "some" of the things that surprised (shocked) me when I was a new gluten checker. I am sure you can write in and tell us your "shocking" stories.

    Jefferson Adams
    Celiac.com 03/22/2018 - If you haven’t already heard about Kidfresh, you probably will. In case you’re not familiar, Kidfresh is basically a conspiracy between parents pediatric nutritionists and top chefs to slip hidden vegetables and extra nutrition into tasty frozen meals for kids.
    Kidfresh offers a line of children's favorites reinvented and enriched with hidden vegetables, and wholesome ingredients, without any artificial flavors, colors, or preservatives. The Kidfresh line of frozen meals is nationally distributed and available in over 10,000 stores.
    Founded by Matt Cohen and Gilles Deloux, two fathers looking to create better, more nutritious frozen meal choices for children. Kidfresh looks to offer convenient, tasty meal options for busy parents, while delivering more nutritious, healthier products than leading brands. Kidfresh grew from a single concept store in New York City to become a nationwide brand, now available in over 10,000 grocery stores across the country. 
    The reason you’ll likely be hearing more about Kidfresh in the near future is that they are launching a new line of gluten-free and organic products. Beginning in spring 2018 Kidfresh will introduce a new Gluten Free White Mac 'n Cheese, to be followed by several new certified organic items, including a Wagon Wheels Mac 'n Cheese.
    "We're so excited to introduce these new products," says co-founder Matt Cohen. "Kidfresh moms have asked us about Gluten Free options and we've worked hard to develop the best tasting White Mac 'n Cheese out there. Getting into organic is also strategic for Kidfresh, broadening our appeal towards Millennials that are more focused on organic ingredients."
    So keep your eye out for Kidfresh products, and be sure to let us know how you think they are doing in the gluten-free department. 
    Read more at PRNewswire.com.

    Jefferson Adams
    Celiac.com 03/21/2018 - Many people with celiac disease suffer from non-gastrointestinal symptoms. Here are 15 non-gastrointestinal symptoms that can make celiac disease difficult to diagnose. If the general public knows anything about celiac disease, it is likely that eating wheat can cause stomach problems in people with the condition. And that’s often true, classical celiac symptoms include abdominal bloating and pain, chronic diarrhea and/or constipation, and vomiting. 
    Young children are more likely to show classic signs of celiac disease, including growth problems (failure to thrive, chronic diarrhea/constipation, recurring abdominal bloating and pain, fatigue, and irritability.
    Older children and adults tend to have symptoms that are not entirely gastrointestinal in nature. 
    So, depending on age, and other factors, celiac disease affects different people differently. In fact, there are more than 200 signs and symptoms of celiac disease. Some patients have several, some just a few. Many report non-gastrointestinal symptoms. And many people with celiac disease never show any symptoms at all. 
    Yet, both people with vague symptoms and those with no symptoms still face a higher risk of developing complications associated with celiac disease, as well as for celiac-associated conditions.
    Recent research has demonstrated that only a third of adult patients diagnosed with celiac disease experience diarrhea. Weight loss is also not a common sign. In fact, far more patients diagnosed these days are over weight.
    We’ve covered the most common physical complaints of people with celiac disease, but here is a list of fifteen common non-gastrointestinal symptoms that can make celiac disease hard to diagnose:
    1) ANEMIA—The most common non-gastrointestinal problem faced by people with celiac disease is anemia. About one in three celiacs (34%) suffer from anemia.
    Anemia and Celiac Disease Is Celiac Disease Worse In People With Anemia? Celiac Disease and Iron Deficiency Linked in Caucasians, But Not Non-Caucasians 2) BLOATING—20% of celiacs complained of bloating prior to diagnosis.
    3) DERMATITIS HERPETIFORMIS, PSORIASIS & other skin conditions—Many people with celiac disease suffer from dermatitis herpetiformis, psoriasis, or other skin conditions.
    Dermatitis Herpetiformis: Skin Condition Associated with Celiac DiseaseSkin Problems and Celiac Disease Five Common Skin Conditions Associated With Celiac Disease Psoriasis and Celiac Disease 4) ATAXIA, NERVE DISEASE, NEUROPATHY—Many people with celiac disease suffer from ataxia, nerve disease, or neuropathy, especially peripheral neuropathy.
    Peripheral Neuropathy
    5) CRYPTOGENIC HYPERTRANSAMINASEMIA—nearly one-third (29%) of people with celiac disease, have what is called cryptogenic hypertransaminasemia, also known as celiac hepatitis.
    6) THYROID DISEASE—Thyroid disorders are common in people with celiac disease.
    Thyroid & Pancreatic Disorders and Celiac Disease Should Patients with Autoimmune Thyroid Disease Be Screened for Celiac Disease? 7) JOINT PAIN—Joint pain is a common complaint of many people with celiac disease, possibly due to associated inflammation.
    8) DENTAL ENAMEL DEFECTS—Researchers have recently linked dental enamel defects with celiac disease. In the future, dentists may play an important role in helping to diagnose celiac disease, especially in patients with non-classical or vague symptoms, by noting dental enamel defects common in people with celiac disease.
    Dental Enamel Defects Indicate Adult Celiac Disease Distinct Tooth Enamel Defects Can Help Reveal Celiac Disease
    9) UNEXPLAINED INFERTILITY, RECURRENT MISCARRIAGE—Women who suffer from unexplained infertility an/or recurrent miscarriage have a much higher risk of celiac disease. 
    10) OSTEOPENIA/OSTEOPOROSIS—A full 52% of patients with celiac disease suffer from osteopenia/osteoporosis.  Osteoporosis is a more serious bone density problem. Many people with celiac disease suffer from low bone density. 
    Osteoporosis, Osteomalacia, Bone Density and Celiac Disease
    11) PSORIASIS—Many people with celiac disease also have psoriasis. It’s also true that many people with psoriasis claim to find that a gluten-free diet can help their symptoms to improve.
    12) PSYCHIATRIC DISORDERS—Many people with celiac disease suffer from psychiatric disorders such as anxiety and depression. In some cases, especially in those without classic symptoms, these psychiatric disorders can be among the few symptoms, and can make celiac disease difficult to diagnose.
    13) CANKER SORES (Aphthous Stomatitis)—People with celiac disease have much higher rates of canker sores. In fact, nearly 20% of people with symptomatic celiac disease had canker sores as one of their symptoms. In many cases, these canker sores are recurrent, and can be one of the few or only signs of celiac disease.
    14) FATIGUE—Many people with celiac disease report recurrent fatigue as one of their symptoms. Sometimes, fatigue can be one of the few or only symptoms, making celiac disease difficult to diagnose.
    15) WEIGHT GAIN—Classic celiac disease patients commonly suffered weight loss or low body weight. That has changed. These days, it is much more common for people with celiac disease to be overweight.
    Screening Versus Symptoms: Does Detection Method Affect Body Mass For Celiacs on a Gluten-Free Diet? How can I be overweight with Celiac ?
    Celiac.com Cureceliacdisease.org

    Jefferson Adams
    Celiac.com 03/20/2018 - Juicy, delicious scallops get the cold-weather treatment with this delightfully simple recipe. These lightly spiced scallops are a perfect way to celebrate the approach of spring, while winter still digs in for a fight.  They go great with your favorite white wine, and are sure to leave your diners smiling. Butternut squash and warm spices make a base for fresh sea scallops in this tasty gluten-free entree .
    12 medium sea scallops 1 package butternut squash 1 tablespoon butter 1 pinch cayenne pepper ½ teaspoon ground ginger, separated ½ teaspoon ground coriander ¼ teaspoon ground cinnamon 2 tablespoon quality cooking oil salt pepper Directions:
    Bring salted water to a boil in a covered stockpot. Add squash; cook 13 to 15 minutes or until very tender. Drain well. 
    Transfer to food processor along with butter, cayenne, ⅛ teaspoon ground ginger, and ⅛ teaspoon salt.
    While squash cooks, pat scallops dry with paper towels. In small shallow bowl, combine coriander, cinnamon, ¼ teaspoon ginger, and ¼ teaspoon black pepper. 
    Sprinkle scallops with ¼ teaspoon salt to season both sides. Press 1 side of each scallop into spice mixture; set aside, spice sides up.
    In 12-inch skillet, heat oil on medium-high to a point just below smoking. 
    Add scallops, spice sides down. Cook 2 to 3 minutes or until browned. Turn over; cook 2 minutes or until golden brown and opaque in center. Remove from heat.
    Purée squash until smooth. Divide between serving plates, and top with scallops. 
    Garnish with chives. Grab your favorite wine or gluten-free beer, and dig in.

    Jefferson Adams
    Celiac.com 03/19/2018 - Celiac disease can sometimes have vague or atypical symptoms, which can delay or prevent proper diagnosis. For elderly celiac patients, such delays may prevent them from adopting a gluten free diet that can dramatically improve their quality of life.
    A team of researchers recently set out to review the occurrence, clinical features, diagnosis and management in celiac patients detected later in life. The research team included P Collin, A Vilppula, L Luostarinen, GKT Holmes, and K Kaukinen. They are variously affiliated with the Department of Gastroenterology and Alimentary Tract Surgery, Tampere University Hospital, Tampere, Finland; the University of Tampere, Tampere, Finland; the Department of Clinical Neurophysiology, Neuroscience, HUS Medical Imaging Centre, University of Helsinki, Helsinki University Hospital, Helsinki, Finland; the Päijät-Häme Central Hospital, Lahti, Finland; the Department of Gastroenterology, the Royal Derby Hospital, Derby, UK; and with the Department of Medicine, Faculty of Medicine and Life-Sciences, Tampere University Hospital, University of Tampere, Tampere, Finland.
    The research team conducted a review of manuscripts concerning celiac disease in the elderly, and derived subgroups of elderly patients from celiac disease articles.
    The team found that one in four patients diagnosed with celiac disease are aged 60 years or over, and one if five patients are 65 years or over. About 4% of celiac patients are diagnosed at 80 years or above.  Around 60% of cases in the elderly remain undetected, mainly due to an non-gastrointestinal symptoms, or the absence of classical symptoms. Common symptoms in these people include: tiredness, indigestion, reduced appetite. 
    The sooner elderly patients are diagnosed, the sooner they can begin to follow a gluten free diet, which leads to the resolution of symptoms and improvement in quality of life in over 90% of patients.
    It is not uncommon for elderly people to suffer from celiac disease, and to be diagnosed with later in life. It is also not uncommon for diagnosis to take years. This study shows that it is important do diagnose elderly people quickly and accurately, so they may begin to enjoy the full benefits of a gluten-free diet.
    Aliment Pharmacol Ther. 2018 Mar;47(5):563-572. doi: 10.1111/apt.14490. Epub 2018 Jan 11.

    Jefferson Adams
    Celiac.com 03/17/2018 - If you’re looking for a dish that is easy, elegant, tasty, and also happens to be gluten-free, then look no further than this simple cheese ball. This easy to make cheese ball needs just a coupe of hours in the fridge and bag, you’re ready to knock’em for a loop. Just grab your favorite gluten-free crackers, or gluten-free bread, and maybe a glass of your favorite wine or champagne, and you are ready to roll. 
    8 ounces brick cream cheese, softened 1 cup crumbled feta cheese 3 tablespoon finely chopped fresh dill 2 teaspoons lemon juice Directions:
    With mixer, beat cream cheese, feta cheese, dill, and lemon juice. 
    By 2-tablespoon portions, scoop and roll into balls. Roll until coated with finely chopped fresh dill.
    Refrigerate cheese balls for a couple of hours, and as long as 2 days. 
    Let stand 15 minutes at room temperature before serving. 
    Serve with your favorite gluten-free crackers, or toasted gluten-free bread, especially sourdough.

    Dr. Ron Hoggan, Ed.D.
    Celiac.com 03/16/2018 - Celiac awareness has increased exponentially over the last decade among physicians and the general public alike. Increasing numbers of research publications and very active support groups and individuals have contributed to this growing awareness.  Knowledge of the many and varied manifestations is also growing rapidly although some individuals continue to cling to the notion that celiac disease is characterized by malabsorption and that nutrient deficiency is the dominant feature of this ailment. This misses the broader understanding of the many ways in which gluten grains negatively impact on human health. From toes to head, any and all of our human body systems may be harmed by ingesting gluten under some circumstances. Although the wide range of signs and symptoms of celiac disease is impressive, a similar, even broader range of impacts may be attributed to gluten in the context of non-celiac gluten sensitivity. Those with celiac disease only comprise a small portion of the population of people who are afflicted by non celiac gluten sensitivity. Dr. Rodney Ford has offered the all encompassing term of 'gluten syndrome' to identify everyone whose health is compromised by gluten consumption (1). 
    From Dr. Fasano's most conservative estimate that 6% of the population is afflicted by non-celiac gluten sensitivity (2), to Dr. Rodney Ford's estimate that 10% is afflicted (3), to Dr. Kenneth Fine's finding that IgG class anti-gliadin antibodies are found in about 11% of the population (4), to this writer's assertion that non-celiac gluten sensitivity includes well more than 20% of the population, the paucity of research in this area offers a wide range of estimates without a solid basis for refuting any of them. Nonetheless, it is clear that those with non-celiac gluten sensitivity outnumber those with celiac disease by a ratio of somewhere between 6 to 1 and more than 20 to 1. The gluten syndrome may therefore include from seven percent to more than twenty percent of the population. 
    The importance of these percentages and ratios is that we are seeing growth in the diagnosis of celiac disease, and in the number of people who have celiac disease (4). It has been argued that a similar trend may be seen across the spectrum of the gluten syndrome, attributing that trend to the genetic modifications that have been made to grains, and the increased consumption of these foods (5). 
    But this is just the tip of the iceberg. Dr. Fasano bases his estimate of non-celiac gluten sensitivity on those who mount an innate immune reaction to gluten grains. While there is likely some overlap between innate immune reactions and selective antibody reactions, most estimates of non-celiac gluten sensitivity are based on IgG class antibodies against one of the proteins of several protein families found in gluten. It makes eminent sense to me that when our bodies are mounting a measurable immune response against the most common food in our diets, whether the reaction is by the innate immune system or by creating selective antibodies, that food might be harmful to our health. I do not quarrel with the basis on which these sensitivities are identified. I simply argue that they are only identifying a sub-fraction of many more possible cases of non-celiac gluten sensitivity.  
    To put this issue into sharper focus, there are several protein families to be found in each of the gluten grains. In wheat, for instance, each family, glutelin, gliadin, and glutenin contains a number of individual proteins. The antibody test for gliadin ignores possible reactions to proteins in either of the other two families.  Further, IgG class antibodies are the most common and widespread class of selective antibody we produce.  But they form only one of five types of selective antibodies (known as immunoglobulins). Further, as is obvious from Dr. Fasano's conservative approach to identifying non-celiac gluten sensitivity, there are other facets of the immune system that do not involve selective antibodies, and can also be enlisted in a reaction against gluten grains.
    Thus, when we test for IgG anti-gliadin antibodies, the most common test for non-celiac gluten sensitivity, positive results are identifying reactions against only one of the several protein families found in gluten, and only one of the five possible selective antibody reactions against this single protein family. 
    It therefore seems wholly improbable that testing for reactions against a single protein family in only a single class of selective antibody would identify all or even most cases of gluten sensitivity. Admittedly, some researchers test for IgA antibodies but those investigators usually do not test for IgG antibodies. However, even with testing for both classes of selective antibodies, which most published reports on this issue have not done, it is clear that many possible immune reactions to any other protein fractions of gluten might well be overlooked, either in the form of other selective antibodies or as other immune reactions and various innate reactions against gluten grains.
     I'm sure that, by now, the reader will see that there are many possible immune reactions against this most common food, and that most of these reactions will go undetected, both in the context of standard medical testing and in most research conducted in this venue. On a more practical plane, when Dr. Curtis Dohan identified significant improvements among patients with schizophrenia patients eating a gluten-free, dairy-free diet (6), and Singh and Kay replicated their findings (7), many looked for celiac disease among patients with schizophrenia and found only a small increase.
    Dohan and Singh's publications were followed by several sloppy studies that ignored the guiding principles expressed in this pioneering work. These weak studies further undermined acceptance of the connection between gluten and schizophrenia. The net result was a growing belief that Dohan had erred and his heroic work was widely dismissed. Yet, more than twenty years after his death, one of Dohan's most vigorous critics is listed among the authors of a paper that reports an immune reaction against gluten that, while different from the reaction seen in celiac disease, is common among people with schizophrenia (8). 
    Similarly, I think that we can expect, sometime in the future, to see research that identifies immune reactions and damaging dynamics caused by gluten consumption among people with learning disabilities. There is, for instance, one newspaper report of an informal study conducted at the Nunnykirk School in Northumberland, a school that serves only children with dyslexia, a condition that is reported to afflict about 10% of children in the United Kingdom. After six months of eating a gluten free diet, more than 80% of these children improved their reading at a rate of at least twice that of normal children. Some leaped ahead, in their reading skills, by as much as 2.5 years over this six month period (9). 
    Relatedly, I had the privilege of working with Dr. Rodney Ford on a retrospective analysis of indicators of school readiness among children who had celiac disease, non-celiac gluten sensitivity (as measured by selective antibody testing) and children who showed no signs of either reaction to gluten. A large majority of those who reacted to gluten improved dramatically. There was a small but significant sub-group whose school readiness improved following a gluten free diet, and these improvements happened within 6 months of avoiding gluten (unpublished data).
    Autism, especially where normal development was curtailed after one or several years, is another condition in which excluding gluten seems to provide substantial improvements even in the absence of celiac disease. Some research in this area suggests that toxins (generated by bacteria resident in the intestines) are allowed access to the bloodstream and the brain (10). Perhaps exclusion of dietary gluten is the factor that limits access to the bloodstream through reducing zonulin production.   
    Similarly, although not as well supported, there is some evidence to suggest that gluten contributes to bi-polar disorder. Just how frequent and significant the contribution may be is still open to debate, but I have observed some evidence to support this hypothesis in my own family.  
    A range of types of epilepsy have been found in association with celiac disease, many of which are mitigated by the gluten free diet (11). 
    The manifestations of undetected non-celiac gluten sensitivity are not limited to brain function. We know that celiac disease is much more frequent in the context of other autoimmune diseases. We also know that antibody tests show even higher rates of non-celiac gluten sensitivity. Since we are only identifying a fraction of those who may be reacting to gluten, it seems reasonable to suggest that everyone with an autoimmune disease, or antibodies suggesting that an autoimmune disease is imminent, should begin a strict gluten free diet and follow it for at least one year. If there is any reduction of auto-antibodies or symptoms of autoimmunity, the diet should be continued. Although difficult in the early stages, it is an entirely benign intervention/treatment. There are no unwanted side effects or hazards. 
    There are more than 200 autoimmune and other medical conditions reported in association with gluten and are listed in Appendix D of Dangerous Grains (12). In each case, a lengthy trial of a gluten free diet would be well advised. Again, there are no negative side effects of the gluten free diet. It is an entirely benign intervention.
    A significant proportion of those who suffer from IBS, Crohn's or any of the various types of colitis have also been reported to benefit from a gluten free diet on various websites. Similarly, many people with MS and a host of other neurological diseases have been shown to benefit from a gluten free diet (13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23).  
    Even many AIDS patients are helped by a gluten free diet. It reduces their diarrhea and improves nutrient absorption (24). This is an important discovery that can be harnessed in conjunction with the improved treatments now available for this very serious illness. 
    Overweight, obesity, and weight loss are contentious issues with regard to the gluten free diet. Until quite recently, there were two reports of small studies of changes in body mass index in the USA and one report from Ireland, following institution of a gluten free diet. The two American studies showed weight loss among overweight subjects on a gluten free diet. The study from Ireland showed only weight gain among overweight subjects after following a gluten free diet. In November of 2011, another small study was published. Their conclusion states "The GFD (gluten free diet) has a beneficial effect upon the BMI (body mass index) of overweight children with celiac disease" (25), which is congruent with the earlier two American studies. I have previously suggested that the discrepancy between the findings may be due to the acceptance of wheat starch as part of the gluten free diet in the United Kingdom. However, regardless of the cause, the preponderance of evidence supports the notion that a gluten free diet can be used as an effective weight loss strategy in some cases of celiac disease. Other evidence suggests it may be a more broadly effective weight loss tool.
    Thus, my estimate of the prevalence of non-celiac gluten sensitivity includes the 6% who show signs of innate immune reactions to gluten, in addition to those who show IgG  antibodies against gluten, at about 11% of the population (although there may be some overlap between these 6% and 11% groups). My estimate also includes many of those with schizophrenia who number about 1% of the general population, and a portion of those with autism who are quickly approaching 1% of the population. I am also including 80% of the approximately 10% of the population with some degree of dyslexia. Because of overlaps between groups, and because gluten's impact is often only demonstrable through a gluten free diet, I only assert that non-celiac gluten sensitivity is a factor in more than 20% of the general population. However, I remain open to findings that will show a much greater negative impact from eating foods derived from gluten grains.  The portion of the human population that may be negatively impacted by gluten consumption can range as high as the 80% portion that produce haptaglobin 2, for which zonulin is the precursor. 
    The take away point here is that the gluten free diet may aid overall health for up to as much as 80% of the general population. In that context, my estimate that 20+% of the population is showing signs that they are variously mounting immune reactions against gluten or are otherwise harmed by gluten appears modest. The overlapping symptoms make it extremely difficult to narrow my estimate further. Nonetheless, gluten is one of the most harmful substances in our diet. Yet it is the most ubiquitous factor in our diets.    
    1. www.doctorgluten.com 
    2. Sapone A, Lammers KM, Casolaro V, Cammarota M, Giuliano MT, De Rosa M, Stefanile R, Mazzarella G, Tolone C, Russo MI, Esposito P, Ferraraccio F, Cartenì M, Riegler G, de Magistris L, Fasano A. Divergence of gut permeability and mucosal immune gene expression in two gluten-associated conditions: celiac disease and gluten sensitivity. BMC Med. 2011 Mar 9;9:23.
    3. personal communication
    4. personal communication
    5. Wheat Belly
    6. Dohan FC, Grasberger JC. Relapsed schizophrenics: earlier discharge from the hospital after cereal-free, milk-free diet. Am J Psychiatry. 1973 Jun;130(6):685-8.
    7. Singh & Kay
    8. Samaroo D, Dickerson F, Kasarda DD, Green PH, Briani C, Yolken RH, Alaedini A. Novel immune response to gluten in individuals with schizophrenia. Schizophr Res. 2010 May;118(1-3):248-55.
    9. Blair, Alexandra. Wheat-free diet gives food for thought. http://www.timesonline.co.uk/tol/news/uk/article444290.ece
    10. Sandler RH, Finegold SM, Bolte ER, Buchanan CP, Maxwell AP, Väisänen ML, Nelson MN, Wexler HM. Short-term benefit from oral vancomycin treatment of regressive-onset autism. J Child Neurol. 2000 Jul;15(7):429-35.
    11. Ribaldone DG, Astegiano M, Fagoonee S, Rizzetto M, Pellicano R. Epilepsy and celiac disease: review of literature. Panminerva Med. 2011 Dec;53(4):213-6.
    12. Braly J, Hoggan R, Dangerous Grains. Avery, New York,  2002.
    13. Hadjivassiliou M, Sanders DS, Grünewald RA, Woodroofe N, Boscolo S, Aeschlimann D. Gluten sensitivity: from gut to brain. Lancet Neurol. 2010 Mar;9(3):318-30. 
    14. Turner MR, Chohan G, Quaghebeur G, Greenhall RC, Hadjivassiliou M, Talbot K. A case of celiac disease mimicking amyotrophic lateral scl Nat Clin Pract Neurol. 2007 Oct;3(10):581-4.
    15. Hadjivassiliou M, Chattopadhyay AK, Grünewald RA, Jarratt JA, Kandler RH, Rao DG, Sanders DS, Wharton SB, Davies-Jones GA. Myopathy associated with gluten sensitivity. Muscle Nerve. 2007 Apr;35(4):443-50.
    16. Hadjivassiliou M, Grünewald RA, Kandler RH, Chattopadhyay AK, Jarratt JA, Sanders DS, Sharrack B, Wharton SB, Davies-Jones GA. Neuropathy associated with gluten sensitivity. J Neurol Neurosurg Psychiatry. 2006 Nov;77(11):1262-6. Epub 2006 Jul 11.
    17. Hadjivassiliou M, Sanders DS, Grünewald RA. Multiple sclerosis and occult gluten sensitivity. Neurology. 2005 Mar 8;64(5):933-4; author reply 933-4. 
    18. Hadjivassiliou M, Williamson CA, Woodroofe N. The immunology of gluten sensitivity: beyond the gut. Trends Immunol. 2004 Nov;25(11):578-82. Review. 
    19. Hadjivassiliou M, Sanders DS, Grünewald RA, Akil M. Gluten sensitivity masquerading as systemic lupus erythematosus. Ann Rheum Dis. 2004 Nov;63(11):1501-3.
    20. Hadjivassiliou M, Grünewald RA, Davies-Jones GA. Gluten sensitivity as a neurological illness. J Neurol Neurosurg Psychiatry. 2002 May;72(5):560-3. 
    21. Hadjivassiliou M, Grünewald RA, Lawden M, Davies-Jones GA, Powell T, Smith CM. Headache and CNS white matter abnormalities associated with gluten sensitivity. Neurology. 2001 Feb 13;56(3):385-8.
    22. Hadjivassiliou M, Grünewald RA, Davies-Jones GA.  Gluten sensitivity: a many headed hydra. BMJ. 1999 Jun 26;318(7200):1710-1. 
    23. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.
    24. Quiñones-Galvan A, Lifshitz-Guinzberg A, Ruíz-Arguelles GJ. Gluten-free diet for AIDS-associated enteropathy.  Ann Intern Med. 1990 Nov 15;113(10):806-7.
    25. Reilly NR, Aguilar K, Hassid BG, Cheng J, Defelice AR, Kazlow P, Bhagat G, Green PH. Celiac disease in normal-weight and overweight children: clinical features and growth outcomes following a gluten-free diet. J Pediatr Gastroenterol Nutr. 2011 Nov;53(5):528-31.
    26. Cheng J, Brar PS, Lee AR, Green PH. Body mass index in celiac disease: beneficial effect of a gluten-free diet. J Clin Gastroenterol. 2010 Apr;44(4):267-71.
    27. Murray JA, Watson T, Clearman B, Mitros F. Effect of a gluten-free diet on gastrointestinal symptoms in celiac disease. Am J Clin Nutr. 2004 Apr;79(4):669-73.

    Jefferson Adams
    Celiac.com 03/15/2018 - How many times have you discovered a great gluten-free beer, only to find out it’s not available where you live? Gluten-free beer is enjoying tremendous growth in terms of both brewing ingredients and strategies, and in terms of the types of beer being produced.
    There are literally dozens of gluten-free beers being brewed today that did not exist a few years ago. Still, one of the more common complaints has to do with the general lack of availability. Even locally available products might only appear in a few stores.
    Edinburgh’s Bellfield Brewery is about to change all of that, when their Bellfield IPA, and their Bohemian Pilsner become available at 54 Morrisons stores across the UK, and online. Run by a team that includes two guys with celiac disease, Bellfield started in 2015 with sole goal of making exceptional beers that just happen to be gluten-free. 
    The company has already won several major awards for its modern, gluten-free beers; not as gluten-free, but in straight up head to head competition with traditional beers. In the last year, Bellfield has won two awards in the World Beer Awards and their IPA has been consistently ranked among top ten IPAs in the UK. 
    Brewer and business development manager, Kieran Middleton, says the deal with Morrisons in England, bring Bellfield’s beers to customers, far from Edinburgh. “As a young company we are so proud to have this opportunity to supply one of the UK’s leading retailers. We set out to create “Craft Beer For All” great tasting beers, that everyone can enjoy,” he said.
    The deal will give Bellfield wide UK coverage with all the major distributors and wholesalers, including Bidfood, Matthew Clark, Pigs Ear, Amathus, Inverarity Morton, Pivovar and a number of leading online beer shops. 
    Read more at: BQlive.co.uk

    Jefferson Adams
    Celiac.com 03/14/2018 - A trademark spat that had developed into a lawsuit between an American gluten intolerance group and a well known British chef has been resolved.
    Celebrity chef Jamie Oliver recently found himself on the receiving end of a trademark infringement lawsuit filed by the Gluten Intolerance Group of North America (GIG), which had sued Oliver for allegedly infringing its trademark, a circle with the letters gluten-free.
    GIG claimed in the suit that a similar symbol used by Oliver was “likely to mislead consumers into thinking his recipes are certified gluten-free.” For reasons still unknown, the group recently asked a Washington federal court to dismiss the suit.
    GIG’s request would free Oliver and his Jamie Oliver Enterprises Ltd., from all claims in the suit alleging infringement of the circle with the letters gluten-free that GIG uses to certify products as gluten-free.
    Barring some unforeseen development, the judge in the suit is likely to grant the motion, and the whole episode will be water under the gluten-free bridge, so to speak.

    Jefferson Adams
    Celiac.com 03/13/2018 - Transglutaminase 2 (TG2) is a common intracellular and extracellular protein with multiple modes of post-translational regulation, including an allosteric disulfide bond between Cys-370–Cyss-371 that renders the enzyme inactive in the extracellular matrix. 
    Recent studies showed that extracellular TG2 is activated, or switched on, by the redox cofactor protein thioredoxin-1 (TRX), it is unclear how TG2 is switched off. 
    A team of researchers recently set out to answer that question. The research team includes Michael C. Yi, Arek V. Melkonian, James A. Ousey, and Chaitan Khosla. They are variously affiliated with the Departments of Chemical Engineering and Chemistry, School of Medicine, and Stanford ChEM-H at Stanford University in Stanford, California.
    Their team found that TG2 oxidation by small-molecule biological oxidants, including glutathione, cystine, and hydrogen peroxide, is likely not the inactivation trigger they are looking for. 
    They found the likely trigger to be endoplasmic reticulum (ER)–resident protein 57 (ERpp57), a protein in the ER that helps proteins inside a cell to fold.  ERp57 turns on TG2 from inside the cell.  ERp57 also inactivates TG2, but does so from outside the cell. Exactly how Erp57 moves to the outside of the cell, is still not understood.
    The research team found that ERp57 co-localizes with extracellular TG2 in cultured human umbilical vein endothelial cells (HUVECs). Moreover, ERp57 oxidized TG2 with a rate constant that was 400–2000-fold higher than seen in the smmall molecule oxidants. 
    Additionally, showed a significantly highr specificity for TG2 than those of other secreted redox proteins, including protein disulfide isomerase (PDI), ERp72, TRX, and quiescin sulfhydryl oxidase 1 (QSOX1). Lastly, siRNA-mediated ERp57 knockdown in HUVECs increased TG2-catalyzed transamidation in the extracellular environment. 
    To the teams best knowledge, the disulfide bond switch in human TG2 is the first such reversible regulatory trigger to be controlled by two distinct proteins, ERp57 and TRX.
    Getting a clear picture of how this process works, including how Erp57 moves from the inside to the cell to the outside of the cell, and how to turn it on and off at will, could help to fuel new treatments for celiac disease.

    Jefferson Adams
    Celiac.com 03/12/2018 - People with celiac disease often experience nerve pain, with can lead to actual nerve damage. Sometimes, neuropathy can be one of the few physical symptoms of celiac disease. Previous studies have linked gluten sensitivity with nerve damage in the hands and feet, which can cause weakness, numbness and pain; a condition called gluten neuropathy.
    For some time, doctors have suspected that gluten may play a role in triggering neuropathy in celiac patients, and that a gluten-free diet may help to alleviate the problem.
    The study by Dr. Zis and his team included 60 people, averaging 70 years of age, who had been diagnosed with gluten neuropathy. More than half of these patients also reported neuropathy-related pain. The data showed that diet was definitely a factor in the presence and severity of neuropathy. Nearly sixty percent of the patients without pain were following a gluten-free diet, but just 21 percent of patients with pain were avoiding gluten. After adjusting for factors including age, sex and mental health, the team concluded that neuropathy patients who followed a gluten-free diet experienced 89 percent lower risk of pain.
    The team’s research supports the idea that gluten-free diet may help reduce nerve pain in some people with gluten sensitivity. The findings are important, says lead author Dr. Panagiotis Zis, of the University of Sheffield in the United Kingdom, because they indicate that “a relatively simple change in diet could help alleviate painful symptoms tied to gluten neuropathy.” 
    Dr. Zis and his colleagues plan to present their findings at the annual meeting of the American Academy of Neurology (AAN), this April in Los Angeles. 
    As research into gluten intolerance has progressed, more and more researchers have come to regard it as “a spectrum of disease as opposed to one easily defined disease," said neurologist Sami Saba, who was not involved in the new study. While just 1 percent of Americans have celiac disease, many more could conceivably have gluten sensitivity, which is “marked by immune-system antibodies to gluten in blood tests, or symptoms of gluten sensitivity even in the absence of antibodies,” Saba said.
    Dr. Zis emphasizes that the study showed a connection, but did not prove causation. It did not prove that gluten causes neuropathy in these patients. Further study is needed to confirm the team’s results, and to determine for certain that the pain relief they saw in patients was the result of a gluten-free diet.
    In the meantime, doctors should consider a gluten-free diet in patients with neuropathy, as it may help to alleviate their symptoms, and carries minimal risk.

    Amie  Valpone
    Celiac.com 03/10/2018 - There's something so fun about summertime picnics; everyone is always so excited to whip up a batch of their famous gluten-free pasta salad or cornbread.  Whether you're bringing along the red and white checker tablecloth and wicker basket or simply using a towel and a canvas tote - there's always fun to be had at a picnic.  It may be nothing fancier than a peanut butter and jelly sandwich but you're still likely to have a fabulous time with good friends and tasty food.
    After 30 years of picnics, I've seen just about every dish – the potato salad, the Jell-O mold and the deviled eggs.  But no matter how faithful you are to your picnic favorites I'll bet you'll find a few tasty options below to keep your taste buds happy this picnic season.  Here are a few of my tasty gluten-free favorites to bring along to my summertime picnic soirees.
    Fresh Mozzarella and Balsamic Peaches: Toss together 4 sliced peaches, 12 mini balls of fresh mozzarella, 2 tsp. balsamic vinegar, 1 small red onion, 2 Tbsp. rosemary, 2 Tbsp. olive oil, 1 tsp. lemon juice, sea salt and pepper.  
    Beet Salad Pitas: Peel beets and grate them in a food processor; add ½ cup pistachios, 1 Tbsp. orange zest, 2 Tbsp. orange juice, 2 Tbsp. olive oil, 1 cup Greek plain yogurt and ½ tsp. fresh parsley stuffed into gluten-free pitas.
    Avocado Hummus and Fruit Skewers: Combine 2 ripe avocados, 1 cup black beans, ½ cup cilantro, 1 cup corn, 1 pint cherry tomatoes, sea salt, pepper, 1 Tbsp. fresh lemon juice, 1/3 tsp. chili powder and ¼ tsp. cumin in a food processor; pulse until smooth.  Serve with fresh fruit skewers of apples, pineapple and jicama chunks.
    Curried Deviled Eggs: Hard boil a dozen eggs.  Slice each egg in half, remove yolks. Combine yolks with Greek plain yogurt, curry powder, Dijon mustard, lime juice, sea salt, white pepper, cilantro, red onion and diced apple; mix well.  Place a Tablespoon of mixture into each egg white half and serve.
    Sweet Potato Pesto Turkey Wraps: Combine 4 baked sweet potatoes, 8 Tbsp. olive oil, sea salt and pepper, 2 ½ cups fresh parsley, ½ cup pine nuts, 1/3 cup walnuts, 1 clove garlic, 1 tsp. lemon juice, ½ tsp. lemon zest in a food processor; pulse until smooth.  Spread atop organic slices of turkey and roll up.
    Peanut Edemame: Toss together 1 cup cooked edemame, 1 Tbsp. smooth peanut butter, 1 tsp. honey, 2 tsp. warm water, 1 tsp. sesame seeds; gently toss to combine.
    Sunshine Tea with Fresh Mint: Combine 4 cups of boiling water, 4 green tea bags, 1 freshly sliced lemon and 1/3 cup fresh mint leaves in a large pitcher. Set in the sun for 8 hours. Serve over ice.
    Bon appétit!

    Jefferson Adams
    Celiac.com 03/09/2018 - Imagine a gluten-free flour that can do all the things regular flour can do. Well, a food research team has created a highly functional, neutral-tasting chickpea flour that mimics wheat flour, but also “behaves like modified starch in some applications.” 
    The product is called "Artesa," and it has a very fine, flour-like particle size, a white color, good oil and water binding properties for products such as soup, sauces and gravies, and formulating characteristics, including elasticity and stretch that mirrors wheat gluten without added milk or egg protein, modified starch or gums. 
    The product also happens to be high in fiber and resistant starch, low in fat and has a low glycemic index. It contains more protein than rice, potato, tapioca, corn and sorghum. Chickpeas are also non-allergenic and non-GMO. 
    If Artesa works as advertised, their new flour could “significantly improve the organoleptic and nutritional profile of gluten-free pastas, baked goods, and desserts - without the use of gums and starches, claim its developers.” That means it can be used to create products that require a flour-like quality to them, such as cakes, breads, pasta and the like.  
    It may also work well as a fat and dairy replacement in soups, sauces and dressings, and to add protein and resistant starch to pizzas, beverages, baked goods and pastas. 
    After raising an initial $750,000 for artesa, parent company Nutriati followed with another $1.5m from NRV before closing its latest, $8m, funding round last year. 
    Gluten-free flour that mimics the properties of regular wheat flour has been something of a holy grail for manufacturers. Stay tuned to see how well the artesa campaign progresses, and whether it can live up to all the hype.

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    Jefferson Adams
    Celiac.com 05/19/2018 - Looking for a nutritious, delicious meal that is both satisfying and gluten-free? This tasty quinoa salad is just the thing for you. Easy to make and easy to transport to work. This salad of quinoa and vegetables gets a rich depth from chicken broth, and a delicious tang from red wine vinegar. Just pop it in a container, seal and take it to work or school. Make the quinoa a day or two ahead as needed. Add or subtract veggies as you like.
    1 cup red quinoa, rinsed well ½ cup water ½ cup chicken broth 2 radishes, thinly sliced 1 small bunch fresh pea sprouts 1 small Persian cucumber, diced 1 small avocado, ripe, sliced into chunks Cherry or grape tomatoes Fresh sunflower seeds 2 tablespoons red wine vinegar  Kosher salt, freshly ground pepper Directions:
    Simmer quinoa in water and chicken broth until tender.
    Dish into bowls.
    Top with veggies, salt and pepper, and sunflower seeds. 
    Splash with red wine vinegar and enjoy!

    Jefferson Adams
    Celiac.com 05/18/2018 - Across the country, colleges and universities are rethinking the way they provide food services for students with food allergies and food intolerance. In some cases, that means major renovations. In other cases, it means creating completely new dining and food halls. To document both their commitment and execution of gluten-free and allergen-free dining, these new food halls are frequently turning to auditing and accreditation firms, such as Kitchens with Confidence.
    The latest major player to make the leap to allergen-free dining is Syracuse University. The university’s Food Services recently earned an official gluten-free certification from Kitchens with Confidence for four of the University’s dining centers, with the fifth soon to follow.
    To earn the gluten-free certification from Kitchens with Confidence, food services must pass a 41 point audit process that includes 200 control check points. The food service must also agree to get any new food item approved in advance, and to submit to monthly testing of prep surfaces, to furnish quarterly reports, and to provide information on any staffing changes, recalls or incident reports. Kitchens with Confidence representatives also conduct annual inspections of each dining center.
    Syracuse students and guests eating at Ernie Davis, Shaw, Graham and Sadler dining centers can now choose safe, reliable gluten-free food from a certified gluten-free food center. The fifth dining center, Brockway, is currently undergoing renovations scheduled for completion by fall, when Brockway will also receive its certification.
    Syracuse Food Services has offered a gluten-free foods in its dining centers for years. According to Jamie Cyr, director of Auxiliary Services, the university believes that the independent Gluten-Free Certification from Kitchens with Confidence will help ease the anxiety for parents and students.”
    Syracuse is understandably proud of their accomplishment. According to Mark Tewksbury, director of residence dining operations, “campus dining centers serve 11,000 meals per day and our food is made fresh daily. Making sure that it is nutritious, delicious and safe for all students is a top priority.”
    Look for more colleges and universities to follow in the footsteps of Syracuse and others that have made safe, reliable food available for their students with food allergies or sensitivities.
    Read more.

    Zyana Morris
    Celiac.com 05/17/2018 - Celiac disease is not one of the most deadly diseases out there, but it can put you through a lot of misery. Also known as coeliac, celiac disease is an inherited immune disorder. What happens is that your body’s immune system overreacts to gluten and damages the small intestine. People who suffer from the disease cannot digest gluten, a protein found in grain such as rye, barley, and wheat. 
    While it may not sound like a severe complication at first, coeliac can be unpleasant to deal with. What’s worse is it would lower your body’s capacity to absorb minerals and vitamins. Naturally, the condition would cause nutritional deficiencies. The key problem that diagnosing celiac is difficult and takes take longer than usual. Surprisingly, the condition has over 200 identified symptoms.
    More than three million people suffer from the coeliac disease in the United States alone. Even though diagnosis is complicated, there are symptoms that can help you identify the condition during the early stages to minimize the damage. 
    Here is how you can recognize the main symptoms of celiac disease:
    In various studies conducted over years, the most prominent symptom of celiac disease is chronic diarrhea.
    People suffering from the condition would experience loose watery stools that can last for up to four weeks after they stop taking gluten. Diarrhea can also be a symptom of food poisoning and other conditions, which is why it makes it difficult to diagnose coeliac. In certain cases, celiac disease can take up to four years to establish a sound diagnosis.
    Another prominent symptom is vomiting.  
    When accompanied by diarrhea, vomiting can be a painful experience that would leave you exhausted. It also results in malnutrition and the patient experiences weight loss (not in a good way though). If you experience uncontrolled vomiting, report the matter to a physician to manage the condition.
    Since coeliac disease damages the small intestine, bloating is another common system. This is due to inflammation of the digestive tract. In a study with more than a 1,000 participants, almost 73% of the people reported bloating after ingesting gluten. 
    Bloating can be managed by eliminating gluten from the diet which is why a gluten-free diet is necessary for people suffering from celiac disease.
    Constant feeling of tiredness and low energy levels is another common symptom associated with celiac disease. If you experience a lack of energy after in taking gluten, then you need to consult a physician to diagnose the condition. Now fatigue can also result from inefficient thyroid function, infections, and depression (a symptom of the coeliac disease). However, almost 51% of celiac patients suffer from fatigue in a study.
    Itchy Rash
    Now the chances of getting a rash after eating gluten are slim, but the symptom has been associated with celiac disease in the past. The condition can cause dermatitis herpetiformis, which causes a blistering skin rash that occurs around the buttocks, knees, and elbows. 
    A study found out that almost 17% of patients suffering from celiac disease might develop dermatitis herpetiformis due to lack of right treatment. Make sure you schedule an online appointment with your dermatologist or visit the nearest healthcare facility to prevent worsening of symptoms.
    Even with such common symptoms, diagnosing the condition is imperative for a quick recovery and to mitigate the long-term risks associated with celiac disease. 
    ncbi.nlm.nih.gov  Celiac.com ncbi.nlm.nih.gov  mendfamily.com

    Jefferson Adams
    Celiac.com 05/16/2018 - Galectins are a family of animal lectins marked by their affinity for N-acetyllactosamine-enriched glycoconjugates. Galectins control several immune cell processes and influence both innate and adaptive immune responses. A team of researchers recently set out to assess the role of galectins, particularly galectin-1 (Gal-1), in the treatment of celiac disease.
    The research team included Victoria Sundblad, Amado A. Quintar, Luciano G. Morosi, Sonia I. Niveloni, Ana Cabanne, Edgardo Smecuol, Eduardo Mauriño, Karina V. Mariño, Julio C. Bai, Cristina A. Maldonado, and Gabriel A. Rabinovich.
    The researchers examined the role of galectins in intestinal inflammation, particularly in Crohn’s disease, ulcerative colitis, and celiac disease patients, as well as in murine models resembling these inflammatory conditions. 
    Maintaining the fine balance between host immunity and tolerance promotes gut homeostasis, and helps to prevent inflammation. To gain insight into the role of Gal-1 in celiac patients, the team demonstrated an increase in Gal-1 expression following a gluten-free diet along with an increase in the frequency of Foxp3+ cells. 
    The resolution of the inflammatory response may promote the recovery process, leading to a reversal of gut damage and a regeneration of villi. Among other things, the team’s findings support the use of Gal-1 agonists to treat severe mucosal inflammation. In addition, Gal-1 may serve as a potential biomarker to follow the progression of celiac disease treatment.
    Gut inflammation may be governed by a coordinated network of galectins and their glycosylated ligands, triggering either anti-inflammatory or pro-inflammatory responses. That network may influence the interplay between intestinal epithelial cells and the highly specialized gut immune system in physiologic and pathologic settings.
    The team’s results demonstrate that the anti-inflammatory and tolerogenic response associated with gluten-free diet in celiac patients is matched by a substantial up-regulation of Gal-1. This suggests a major role of this lectin in favoring resolution of inflammation and restoration of mucosal homeostasis. 
    This data highlights the regulated expression of galectin-1 (Gal-1), a proto-type member of the galectin family, during intestinal inflammation in untreated and treated celiac patients. Further study of this area could lead to better understanding of the mechanisms behind celiac disease, and potentially to a treatment of the disease.
    Front. Immunol., 01 March 2018.  
    The researchers in this study are variously affiliated with the Laboratorio de Inmunopatología, Instituto de Biología y Medicina Experimental (IBYME), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina; the Centro de Microscopía Electrónica, Facultad de Ciencias Médicas, Universidad Nacional de Córdoba, Córdoba, Argentina; the Instituto de Investigaciones en Ciencias de la Salud (INICSA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina; the Laboratorio de Glicómica Funcional y Molecular, Instituto de Biología y Medicina Experimental (IBYME), Consejo de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina; the Sección Intestino Delgado, Departamento de Medicina, Hospital de Gastroenterología Dr. C. Bonorino Udaondo, Buenos Aires, Argentina; the Unidad de Patología, Hospital de Gastroenterología, Bonorino Udaondo, Buenos Aires, Argentina; the Instituto de Investigaciones, Universidad del Salvador, Buenos Aires, Argentina; and the Departamento de Química Biológica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina.

    Jefferson Adams
    Celiac.com 05/15/2018 - There is a good amount of anecdotal evidence that people with non-celiac gluten sensitivity can tolerate sourdough bread, but there is no good science to support such claims. To determine if sourdough bread help conquer wheat sensitivity, the Alberta Wheat Commission (AWC) is funding a team of researchers to see if the sourdough fermentation process can reduce or eliminate wheat components that trigger wheat sensitivity.
    The project will study the way the sourdough bread fermentation process breaks down proteins and carbohydrates in wheat flour.
    Chair of the AWC Research Committee, Terry Young, said new research suggests that wheat protein may not be the cause of gluten sensitivity in people without celiac disease. Longer fermentation, aka sourdough fermentation, is more common in Europe. Young says that reports indicate that “incidents of non-celiac sensitivity…are actually lower in Europe." He adds the current research will focus on the fermentation, but the future may include the development of wheat varieties for gluten sensitive individuals.
    The research will be led by food microbiologist at the University of Alberta, Dr. Michael Gänzle, who said the use of sourdough bread in industrial baking reduces ingredient costs and can improve the quality of bread as well.
    Dr. Gänzle wants to assess anecdotal claims that people with non-celiac wheat or gluten intolerance can tolerate sourdough bread. His team wants to “determine whether fermentation reduces or eliminates individual wheat components that are known or suspected to cause adverse effects.”
    The team readily admits that their project will not create products that are safe for people with celiac disease. They may, however, create products that are useful for people without celiac disease, but who are gluten sensitivity.
    The AWC is collaboratively funding the project with the Saskatchewan Wheat Development Commission, and the Minnesota Wheat Research Promotion Council, which will contribute $57,250, and $20,000, respectively. The research team will issue a report of its findings after the project is completed in 2021.
    Studies like this are important to shed light on the differences between celiac and non-celiac gluten sensitivity. Stay tuned for more developments in this exciting area of research.