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    Scott Adams' Story of His Diagnosis of Celiac Disease


    Scott Adams

    Like many people with celiac disease, I spent a lot of years and money to go through many tests and misdiagnoses before doctors finally found my problem. Because of the large variety of symptoms associated with celiac disease, diagnosis can be very difficult. Most medical doctors are taught to look for classic symptoms and often make a wrong diagnosis, or no diagnosis at all.


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    During my doctor visits my diet was never discussed, even though most of my symptoms were digestive in nature. My symptoms included abdominal pain, especially in the middle-right section while sleeping, bloating, and diarrhea (off and on over a period of several years). A simple (and free!) exclusionary diet would have quickly revealed my problem. An exclusionary diet involves eliminating wheat, rye, oats, barley, dairy products, soy and eggs for several weeks, and recording any reaction as one slowly adds these foods back to their diet.

    It took two years for the doctors to discover that I had celiac disease. During that time I was misdiagnosed with Irritable Bowel Syndrome (IBS), told that I could have cancer or a strange form of Leukemia, treated for a non-existent ulcer with a variety of antibiotics that made me very ill, and was examined for a possible kidney problem. I also underwent many unnecessary and expensive tests including CAT Scans, thyroid tests, tests for bacterial infections and parasites, ultrasound scans, and gall bladder tests. Luckily I ended up reading something about celiac disease in a book on nutrition, which led me to ask my doctor to test me for it. I was finally diagnosed via a biopsy of my small intestine (which is not as bad as it sounds). Although the biopsy is still considered the gold standard of diagnosis, there are also several blood tests for celiac disease.

    I decided to create this Website to help others avoid a similar ordeal. I also want to provide people who know they have the problem with information which will improve their quality of life, and broaden their culinary horizons. To do this, I have compiled information from a large variety of sources including medical journals, books, doctors, scientists and the Celiac Listserv News Group, and posted it all right here. Please remember that I am not a doctor, and none of this information should be considered expert medical advice....enjoy! - Scott Adams


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    Guest Catherine

    Posted

    Hi there. I guess you've heard this time and time again, but your site is great! I too went through many, many years of mis-diagnosis - almost died. Turns out that at least 2/3 of my family have it also. Thanks for the site and the help. I'm still fighting symptoms and yes, I'm completely gluten-free but the docs say it may be possible that I have Celiac as a secondary disease.....but they still can't figure out the first.

     

    Thanks again and wish me luck. I need a diagnosis and soon.

     

    Catherine

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    Thank you so, so much for this incredibly helpful website! I was just diagnoses with celiac disease a few weeks ago, and as a newbie I'm relying heavily on your lists of safe vs. unsafe ingredients. Thank you, thank you, thank you!! :-)

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    Guest Jane Claflin

    Posted

    Dear website, I have been severely ill since 1998-99. They diagnosed me with a brain disorder called Arnold Chiari Malformation 1. I had three major brain surgeries for the pain. I have suffered all these years and no answer from any gastro doctors or surgeons. Walked into my new GP other day and she said have you heard about celiac sprue. I am floored and thanking God I have finally received and answer from heaven!!! All these years of being bedridden are fixing to be gone and I can live a normal life!This website has given me my life back and one simple word of advice by a doctor after hundreds of them had written me off as crazy. No more pain!!!! Thank you Jesus and Scott for giving me my life back im 48 years old and spend 7-8 years in bed with debilitating pain. There are no words to describe how I feel right now. My sister has same problems too they will be floored to know there is an answer now. Thank You from all my heart, Jane in Texas!!!

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    Guest BackCheck48

    Posted

    Thanks for the site bro! found tons of info that has really helped food wise. I think i have it easy. No symptoms, regular blood work showed low iron and some other stuff so a scope was ordered and I was confirmed as a celiac. (my sister has it and the doc was on the ball so he had the biopsy done) funny thing was that I felt fine, I have always had tons of energy and am never tired. I've been gluten free for about 10 days and I feel even better. I traded my Guinness for jack and coke!!

     

    'take the shortest route to the puck and arrive in ill humor.'

     

    Cordially,

    MEF

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    Guest naomi putticvk

    Posted

    After reading your story Scott I am convinced hat I now have an answer to my problems. I have suffered bloating pain in my right side and intermittent diarrhea for many years now. I am also lactose intolerant and so follow to the best of my ability that kind of diet, so when I next see my doctor in ten days time I will ask him to test me for it. Once again thank you Naomi Switzerland. PS Will keep you up to date on final diagnosis

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    Guest JCarter

    Posted

    Thanks for the website. I have been having progressively worsening symptoms over the past few years that have been escalating over the past few months. I never would have considered celiac disease. Interestingly, when I feel truly terrible I will stay on a clear liquid diet and perk right up - then fall into the same eating patterns and feel terrible. I have had diagnostic tests that to date have been negative. I have an appointment with a GI specialist today and will surely ask him to test me for celiac disease - I am miserable!

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    Guest Charline

    Posted

    Dear Scott,

    I love your site and all your helpful info. I am a mother of a newly diagnosed 8 year old celiac sufferer. I however feel confused even though I trust his gastroenterologist from Children's. So I was hoping you might help me if you could find the time to respond to my question. My son had problems since he was a baby with some type of intolerance but no allergies. Severe reflux as well. Constipation with bleeding off and, and stomach pain after eating which led me to seek a specialist. One antibody was 14 (supposed to be <4) and biopsy showed high lymphocytes, immune cell presence, BUT NO DAMAGE to the VILLI in his small intestine. This is why I am confused. I know he has some autoimmune disorder as I have several (not celiac though) but I want to be 100% sure this is the correct diagnosis before I put him on this diet for the rest of his life. I am sorry for imposing on you but I have dealt with so many doctors with my own health problems. Even hearing I was looking for something to be wrong when I had 3 miscarriages! This was a top doctor from a renowned university. IF, you can find the time to briefly guide me in this difficult diagnosis I would be so greatly thankful. Again, your site is so helpful and I plan on ordering plenty of food soon! Keep up the great work and best to you and your progress!

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    This is an amazing site. I needed to know different recipes and what foods my daughter needs to avoid. She has just gone through so much and had a biopsy yesterday. She is only 8 years old and has lost 6 lbs. and always has chronic stomach pains and loose bowel movements. We should find out the results in a few weeks but she has started today on a wheat free diet. She loves banana bread and was sad she couldn't eat it anymore until we found this site. She loves the new banana bread more than the old type with wheat in it.

    Thank you very much for all this much needed incredible information for a parent learning to care for her child.

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    Guest Rachel

    Posted

    I have found this website very informative and helpful. I was diagnosed with celiac disease right before Christmas. I have been misdiagnosed with IBS for 10 years and finally my body gave up and I lost 30 lbs within 2 months. My new doctor finally took me serious and diagnosed me through blood tests and small intestine biopsy. I am eating gluten free and still having weight loss and still waking up sick every single day, hopefully they help soon. You website gave me a lot of new information. Thank you!

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    Guest Vivian, PT

    Posted

    Dear Scott,

    I love your site and all your helpful info. I am a mother of a newly diagnosed 8 year old celiac sufferer. I however feel confused even though I trust his gastroenterologist from Children's. So I was hoping you might help me if you could find the time to respond to my question. My son had problems since he was a baby with some type of intolerance but no allergies. Severe reflux as well. Constipation with bleeding off and, and stomach pain after eating which led me to seek a specialist. One antibody was 14 (supposed to be <4) and biopsy showed high lymphocytes, immune cell presence, BUT NO DAMAGE to the VILLI in his small intestine. This is why I am confused. I know he has some autoimmune disorder as I have several (not celiac though) but I want to be 100% sure this is the correct diagnosis before I put him on this diet for the rest of his life. I am sorry for imposing on you but I have dealt with so many doctors with my own health problems. Even hearing I was looking for something to be wrong when I had 3 miscarriages! This was a top doctor from a renowned university. IF, you can find the time to briefly guide me in this difficult diagnosis I would be so greatly thankful. Again, your site is so helpful and I plan on ordering plenty of food soon! Keep up the great work and best to you and your progress!

    It is a common misconception that celiac disease is only confined to the small intestines but it is not based on the seminar I attended in the past. If he's already having problems with digestion, most likely he's starting to have the signs and symptoms of gluten sensitivity. Celiac disease is the end stage of gluten sensitivity. There are also manual therapy techniques available and the one I use is called integrative manual therapy along with NAET (Nambudripad's Allergy Elimination Technique) which could help detect where the problem is coming from. Hope this helps answer some of your questions.

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    Guest Kathleen

    Posted

    I gained 10 pounds and had severe abdominal bloating this spring. I've had intermittent problems with diarrhea and constipation over the years. My doctor had a CT scan that showed an enlarged ovary so I was given an internal ultrasound. I had a hemorrhagic cyst but it was not the problem. My doctor sent me to a gastroenterology specialist and he suggested an upper endoscopy, looking for ulcers or polyps. He also did a stomach and intestinal biopsy. The biopsy came back positive for Celiac. I am having blood work done today to confirm and check my gluten levels. I am 50 years old and although I am glad I have a diagnosis, I am having a hard time with the complete change of lifestyle. I have always loved to cook and bake and now I have to modify everything. I often travel with my husband, and this can now be a problem when I travel to places like Africa. I am grateful for this website. I would like to see something on how to adjust to the radical changes one has to make, especially someone my age! Thank you.

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    Guest Sally Dellas

    Posted

    I have found this website very informative and helpful. I was diagnosed with celiac disease right before Christmas. I have been misdiagnosed with IBS for 10 years and finally my body gave up and I lost 30 lbs within 2 months. My new doctor finally took me serious and diagnosed me through blood tests and small intestine biopsy. I am eating gluten free and still having weight loss and still waking up sick every single day, hopefully they help soon. You website gave me a lot of new information. Thank you!

    Hi Rachel,

    Hope you are feeling better by now as it's been over four months since your post. It took me several months before I was finally gluten free. I didn't realize that things like soy sauce and root beer and modified food starch contained gluten.

    Little by little, I discovered all the things that were causing me trouble.

    It sure feels good not to feel bad!

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    Guest Sally Dellas

    Posted

    Hi Kathleen,

    I was 68 when I finally got diagnosed six years ago. I never was too crazy about pasta, bread, and pastries, so I don't miss that, except for some good French or Italian bread now and then.

    Actually, the gluten free diet is a really healthy one, as you can't eat much processed food. Lots of fresh fruits and veggies, brown rice and corn, lean meat, chicken and fish, and dairy products if you don't happen to be lactose intolerant. And even if you are, there are lactose free products or the pills you can take with dairy foods. I happen to LOVE Mexican food, so I'm in luck if I have to eat out. Just make sure there is no wheat in the tortillas or sauces.

    As far as baking goes, I was really getting into turning out piles of Christmas cookies and treats for the family when I" had to go gluten-free, so there went the baking. However, the web is a great source of gluten-free recipes. I make a great lemon sponge cake that is a good substitute for the angel food cake I always loved. And if you live near a Trader Joe's, they have a good gluten-free ginger snap cookie and also reasonably priced mixes for brownies and maybe cookies. I also miss stuffing. I bought some self-rising corn meal and make cornbread, which I then use as the base for the traditional stuffing with onions. celery, sage. etc. It works for me!

    Best of luck to you, and drop me a line and let me know how you're doing.

     

    Regards,

    Sally

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    I thank you so much for this website. I think it's terrific information for people with celiac disease

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    Guest Cathi

    Posted

    Any hope of adding information about those who are gluten free, corn free, soy free and need to be low carbohydrate diet also. It is so hard to find bread recipes or tortilla recipes that would fit this bill. Rice flour and all the starches are really high in carbohydrates.

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    Guest Gabrielle

    Posted

    My friend had stomach problems for over 20 years! The doctors didn't know what was wrong with her. They wrongly diagnosed her for IBS. I now found this website and she has been tested for Celiac two days ago. The results should come in today. Wish her luck!

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    Guest Linda

    Posted

    Thank you for your website and all the comments are helpful also.. I was diagnosed about 20 months ago and have been following gluten-free diet always! I must admit, if I didn't actually get so sick shortly thereafter it would likely be much more difficult to follow. But the thought of what it is to come immediately is probably even more powerful than the long term. I almost died and am grateful to be alive. I do worry terribly about the lack of nutrients since my intestine has not healed and I can receive none. It scares me I must admit and I fear I have had it for years and could be refractory. If you have any suggestions I am open for any and all ideas. Thank you for helping others like yourself!

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    Guest Anna Mae Schroeder

    Posted

    It is most interesting to read what people have to relate about their gluten sensitivity.

    But some folks do not read labels, or know exactly what ingredients contain wheat. It would be good to instruct readers about what ingredients are taboo. THANKS SO MUCH for this site!

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    Guest Cathy

    Posted

    Hi Scott, I contacted you in 1998 after receiving my diagnosis of being a celiac regarding gluten-free food and flours. I have been an avid reader since, and abstain from anything that could possibly have any gluten containing ingredients. I have regained my health after being diagnosed with IBS, gastroenteritis, duodenitis, anxiety, depression, had breast lumps removed, hysterectomy for massive bleeding, lipomas, and reactive arthritis reaction to antibiotics, lower back disc surgery ..... never did any physicians (even after colonoscopy for diarrhea) suggest celiac! Finally had diagnosis and it is truly amazing that I feel better than I have in my whole life since abstaining from gluten since 1998! The reason this is not better known is because there is no drug to advertise as a treatment, therefore no money to be made in pharma or medical world. Just imagine the evening commercials for a drug for celiac: " do you suffer from ...... ask your doctor if xxx is right for you!" All that is needed is abstaining from what is basically poison to your body. It's like NOT sprinkling a little ant poison on your food every day! Thanks so much! Cathy from CO

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    Guest kennedymoore

    Posted

    I gained 10 pounds and had severe abdominal bloating this spring. I've had intermittent problems with diarrhea and constipation over the years. My doctor had a CT scan that showed an enlarged ovary so I was given an internal ultrasound. I had a hemorrhagic cyst but it was not the problem. My doctor sent me to a gastroenterology specialist and he suggested an upper endoscopy, looking for ulcers or polyps. He also did a stomach and intestinal biopsy. The biopsy came back positive for Celiac. I am having blood work done today to confirm and check my gluten levels. I am 50 years old and although I am glad I have a diagnosis, I am having a hard time with the complete change of lifestyle. I have always loved to cook and bake and now I have to modify everything. I often travel with my husband, and this can now be a problem when I travel to places like Africa. I am grateful for this website. I would like to see something on how to adjust to the radical changes one has to make, especially someone my age! Thank you.

    I am 47 started suffering terribly in 1993 and was just diagnosed in 2010. I am always interested in what people actually mean when they say adjust to the changes after diagnosis. Changing my diet was easy. As I figured it out I chose vegetables, fish, shrimp, bake, broil, steam, grill. What was difficult was handling the emotional side of all of the suffering I had endured. I needed a safe place to just talk. I needed someone to hear me about, not think I was crazy. I wanted to understand how all of these doctors could have failed me. I saw several psychiatrist who just offered me medication - wrong answer. Saw 3-4 therapist who basically thought I should get over it - wrong answer. The only comfort was God, my faith and my Bible. The celiac disease support groups help with food choices and lifestyle changes, but I have not been able to identify an emotional healing celiac support group in the United States. I met an addiction therapist who really understands the emotional toll suffering causes. Through treating celiac patients he has come to understand the need for emotional healing. The more we heal emotionally the better we are able to adjust to a new found opportunity for improved health. He is in the process of creating an emotional healing support group for celiacs. I hope that since 2009 you have received the emotional support that we all need and some help with lifestyle changes.

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    Your site says that ALL wines are safe for celiac. Then why do ALL other sites say that some do contain gluten?

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    Your site says that ALL wines are safe for celiac. Then why do ALL other sites say that some do contain gluten?

    We are aware of the claim, the problem is that none have ever tested positive for gluten, and I challenge the other sites to produce such a test. Winemakers don't want gluten in their wine...would be a big mess.

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    Hi Kathleen,

    I was 68 when I finally got diagnosed six years ago. I never was too crazy about pasta, bread, and pastries, so I don't miss that, except for some good French or Italian bread now and then.

    Actually, the gluten free diet is a really healthy one, as you can't eat much processed food. Lots of fresh fruits and veggies, brown rice and corn, lean meat, chicken and fish, and dairy products if you don't happen to be lactose intolerant. And even if you are, there are lactose free products or the pills you can take with dairy foods. I happen to LOVE Mexican food, so I'm in luck if I have to eat out. Just make sure there is no wheat in the tortillas or sauces.

    As far as baking goes, I was really getting into turning out piles of Christmas cookies and treats for the family when I" had to go gluten-free, so there went the baking. However, the web is a great source of gluten-free recipes. I make a great lemon sponge cake that is a good substitute for the angel food cake I always loved. And if you live near a Trader Joe's, they have a good gluten-free ginger snap cookie and also reasonably priced mixes for brownies and maybe cookies. I also miss stuffing. I bought some self-rising corn meal and make cornbread, which I then use as the base for the traditional stuffing with onions. celery, sage. etc. It works for me!

    Best of luck to you, and drop me a line and let me know how you're doing.

     

    Regards,

    Sally

    Any chance on posting the recipe for the sponge cake? I loved to make elaborate cakes before I was diagnosed about 6 months ago. I'm still learning how to live with this!

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    Scott Adams
    (Celiac.com 08/13/2000) Because celiac disease has emerged as a public health problem, Swedish researchers conducted a study to analyze the trends in the occurrence of symptomatic celiac disease in Swedish children from 1973 to 1997, and to explore any temporal relationship to changes in infant dietary patterns. The researchers established a population-based prospective incidence register of celiac disease in 1991, and collected data retrospective date from 1973. A total of 2,151 cases met their diagnostic criteria, and were used in the study.
    In addition the researchers collected national data on an annual basis regarding the duration of breastfeeding and intake of gluten-containing cereals and recommendations on when and how to introduce gluten to the diets of infants. The incidence of celiac disease in children below 2 years of age increased fourfold (200-240 cases per 100,000 person years) between 1985 and 1987, followed in 1995 by a sharp decline to the previous level (50-60 cases per 100,000 person years). A pattern like this one is quite unique for a chronic disease of immunological pathogenesis, which suggests that prevention could be possible.
    This study demonstrates that the celiac disease epidemic is in part the result of a change in three factors within the area of infant feeding, including the amount of gluten given, the age of gluten introduction, and whether breastfeeding was ongoing or not when it was introduced. There may also be additional factors involved, and the search for them should be intensified.
    Ivarsson A, Persson LA, Nystrom L, et al
    Acta Paediatr. 2000 Feb;89(2):165-71

    Jefferson Adams
    Celiac.com 07/30/2007 - A study published in the journal Clinical Gastroenterology and Hepatology suggests that a newly proposed system of classifying duodenal pathology on celiac disease provides an improved inter-observation than the less Marsh-Oberhuber classification, and offers an advance towards making a simpler, better, more valid diagnosis of celiac disease. Celiac disease is presently classified according to the Marsh-Oberhuber system of classifying duodenal lesions.
    Recently, a more elementary method has been suggested. That method is based on three villous morphologies—non-atrophic, atrophic with villous crypto ratio <3:1, and atrophic, villi idnetectable—combined with intraepithelial counts of >25/100 enterocytes.
    The study team chose a group of sixty people to be part of the study. Of the 60 patients the team studied, 46 were female and 14 were male. The average age was 28.2 years with a mean range of 1-78 years. 10 people had celiac disease, 13 had celiac disease with normal villi, but a pathological increase in epithelial lymphocytes >25/100 & hyperplastic crypts. 37 patients had celiac disease with villous aptrophy.
    Patients were given biopsies, with at least 4 biopsies were taken from the second part of the duodenum. Biopsies were fixed in formalin and processed according to standard procedures, with cuts at six levels, and stained with hematoxylin resin. The slides were sent randomly to 6 pathologists who were blind to one another.
    The results showed that this new method of classification yielded better inter-observer agreement and more accurate diagnosis that the more difficult Marsh-Oberhuber system.
    Clinical Gastroenterology and Hepatology 2007;5:838–843
    health writer who lives in San Francisco and is a frequent author of articles for Celiac.com.

    Jefferson Adams
    Celiac.com 01/04/2010 - The practice of using antibody testing to diagnose celiac disease has led to an explosion in the number of cases detected among children, coupled with a rise in median age at diagnosis, a new study suggests.
    European studies have shown that celiac disease is a multi-system disorder, affecting 0.3% to 1.0% of all children. A team of researchers recently set out to examine the impact of serological testing on childhood celiac disease in North America The research team consisted of Kelly E. McGowan, BHSc, Derek A. Castiglione and J. Decker Butzner, MD with the Department of Pediatrics, University of Calgary, Calgary, Canada.
    Serological testing makes it easier to spot children with atypical or extra-intestinal symptoms or with conditions associated with celiac disease. Serological testing has resulted in a huge increase in celiac disease cases; it has tripled incidence levels, quadrupled diagnosis age, and brought about a greater understanding of the wide variety of presentations of celiac disease in North America.
    Younger children are more likely to develop classic celiac disease, whereas older children seem more likely to show atypical presentations.
    The goal of the study was to determine the effects of immunoglobulin A endomysial antibody testing on the incidence and clinical presentation of childhood celiac disease.
    Researchers compared the incidence and clinical presentation of celiac disease in two groups of patients. Both groups were under a pretesting group of patients under 18 years of age in 1990–1996  and compared with a testing group of  patients under 18 years of age in 2000–2006.
    Average age at diagnosis was 2 years (95% confidence interval: 2–4 years) in the pretest group (N = 36), compared with 9 years (95% confidence interval: 8–10 years) in the test group (N = 199; P < .001); female/male ratios (1.6:1) were similar (P = .982).
    Incidence of celiac disease increased from 2.0 cases per 100,000 children in the pretest group to 7.3 cases per 100,000 children in the test group (P = .0256).
    Frequency of classic celiac disease decreased from 67% in the pretest group to 19% (test group; P < .001), but the incidence of classic celiac disease did not change (0.8 vs 1.6 cases per 100000; P = .154).
    In the test group, researchers uncovered 13 previously unnoticed clinical presentations in 98 children, including 35 with family history, 18 with abdominal pain, and 14 with type 1 diabetes mellitus.
    The frequency of Marsh IIIc lesions decreased from 64% in the pretest group to 44% in the test group (P = .0403).
    In the test group, classic celiac disease was most common, making up 67% of cases in young children under 3 years, whereas atypical gastrointestinal and silent presentations were more common in older children.
    Overall, the contribution of serological testing to the diagnosis of celiac disease has been enormous. Antibody testing for celiac disease has tripled the incidence of celiac disease and quadrupled the average age at diagnosis, thus offering millions of children a higher quality of health.
    Source: Pediatrics, December 2009.


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    They are variously affiliated with the Center of Public Health Sciences, Faculty of Medicine, University of Iceland, Reykjavík, Iceland; the Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden; the Department of Epidemiology and Biostatistics, Faculty of Medicine, University of Iceland, Reykjavík, Iceland; the Department of Rheumatology, University Hospital, Reykjavík, Iceland; the Centre for Rheumatology Research, University Hospital, Reykjavík, Iceland; the National Centre for Disaster Psychiatry, Department of Neuroscience, Psychiatry, Uppsala University, Uppsala, Sweden; the Stress Research Institute, Stockholm University, Stockholm, Sweden; the Centre for Psychiatry Research, Department of Clinical Neuroscience, Karolinska Institutet, Stockholm, Sweden; the Stockholm Health Care Services, Stockholm County Council, Stockholm, Sweden; the Astrid Lindgren Children’s Hospital, Karolinska University Hospital, Stockholm, Sweden; the Clinical Epidemiology and Biostatistics, School of Medical Sciences, Örebro University, Örebro, Sweden; the Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden; and the Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, Massachusetts.
    The team conducted a Swedish register-based retrospective cohort study that included 106, 464 patients with stress-related disorders, 1,064 ,640 matched unexposed individuals, and 126 ,652 full siblings to determine whether a clinical diagnosis of stress-related disorders was significantly associated with an increased risk of autoimmune disease.
    The team identified stress-related disorder and autoimmune diseases using the National Patient Register. They used Cox model to estimate hazard ratios (HRs) with 95% CIs of 41 autoimmune diseases beyond 1 year after the diagnosis of stress-related disorders, controlling for multiple risk factors.
    The data showed that being diagnosed with a stress-related disorder, such as post-traumatic stress disorder, acute stress reaction, adjustment disorder, and other stress reactions, was significantly associated with an increased risk of autoimmune disease, compared with matched unexposed individuals. The team is calling for further studies to better understand the associations and the underlying factors.
    Source:
    JAMA. 2018;319(23):2388-2400. doi:10.1001/jama.2018.7028  

    Jefferson Adams
    Gluten-Free Bacon-Wrapped Chicken Breasts
    Celiac.com 08/11/2018 - Need a quick, easy, reliable gluten-free dish that will satisfy everyone and leave the cook with plenty of time to relax? This recipe is sure to do the trick. Best of all, it's super easy. Just grab some chicken breasts, season them, hit them with a sprig of rosemary, wrap some bacon around them, and chuck them on the grill and call it dinner. Okay, you can add some rice and veggies.
    Ingredients:
    4 skinless, boneless chicken breast halves 4 thick slices bacon 4 teaspoons garlic powder 4 small sprigs fresh rosemary salt and pepper to taste Directions:
    Heat an outdoor grill to medium-high heat, and lightly oil the grate.
    Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. 
    Place a rosemary sprig on each chicken breast. 
    Wrap the bacon around the chicken and the rosemary. 
    Hold bacon in place with a toothpick or extra rosemary stem.
    Cook the chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. 
    Keep an eye out for any grill flare ups from the bacon grease. 
    Remove the toothpicks and serve with steamed rice and your favorite vegetables for a winning meal.

    Connie Sarros
    Five-Minute Healthy Breakfasts
    Celiac.com 08/10/2018 - You’ve heard for years that it’s wise to start your day with a healthy breakfast.  Eating food first thing in the morning gets your metabolism revved so you have energy throughout the day.  There’s also the issue of incorporating healthy foods into your first meal of the day.  Ideally, every meal should include fiber and foods from a variety of food groups.  But the reality is that most people don’t have time in the morning to create an involved meal.  You’re busy getting ready for work, packing the kids’ lunches and trying to get everyone out of the door on time.  
    Don’t fret.  The task of preparing a healthy breakfast just got easier.  You can make 5-minute breakfasts and, with a little bit of planning, you can sneak fiber into those meals without spending a lot of extra time with preparation.  An ideal breakfast will include whole grains (from gluten-free cereals, breads, muffins, or uncontaminated oats), a low-fat dairy item (1% milk, low-fat yogurt, or low-fat cheese), and a source of protein (such as peanut butter or eggs).  Adding fruit is a plus.  
    If you can tolerate uncontaminated oats, make a bowl of oatmeal and add a little extra fiber by stirring in chopped walnuts and dried cranberries.  If you like scrambled eggs, toss some fresh spinach (sliced into thin strips), 1 chopped canned artichoke heart, two tablespoons crumbled feta cheese, and a dash of Italian seasoning to the egg as it cooks.  
    If you have time on weekends to make healthy gluten-free pancakes (which  means that you added perhaps flax seed meal or shredded apples or something that qualifies as fiber to the batter), then freeze the pancakes between sheets of wax paper, place them in a freezer bag, and freeze so they’ll be handy on busy weekday mornings.  If you don’t have time to make them prior to need, you can always use commercial frozen gluten-free pancakes.  In a bowl, mix together a few raisins, half of a chopped pear or apple, a few dashes of cinnamon and a couple of tablespoons of chopped walnuts.  Spoon this mixture down the centers of two toasted (or microwaved) pancakes, drizzle each with 1 teaspoon of pancake or maple syrup, then fold in the sides of the pancakes to make two breakfast sandwiches.
    Brown rice is brown because the bran layer is still on the rice, and the bran layer is the part that’s so high in fiber.  White rice is much lower in fiber and has less nutritional value.  Brown rice isn’t just for dinner anymore.  It offers a nice breakfast alternative from traditional hot cereals.  The next time you make brown rice for dinner, make a little extra and save some for breakfast the next morning.  In the A.M., mix the rice (about 1 cup) with a few chopped pecans, a few raisins, 1/2 cup milk, 3 tablespoons pancake syrup, a dash each of vanilla and cinnamon, then microwave the mixture for 1 minute, stirring once after 30 seconds.  Let it sit for 30 seconds to thicken before eating.  Or stir together 1 cup cooked brown rice, 1/4 teaspoon cinnamon, 1/2 navel orange diced, some chopped dates, dried cranberries, and shredded coconut; heat this in the microwave and then top it off with 1/2 cup low-fat vanilla yogurt.
    Just a note about using the microwave—it’s not an exact science.  Different ovens have different power levels so what cooks in 30 seconds in one person’s microwave may take 45 seconds in someone else’s unit.  Unless you want the food to splatter all over the sides of the oven, you’ll need to cover any liquids or soft foods with waxed paper.  
    There will be days when you don’t have time to sit down at the table and enjoy a leisurely breakfast.  On these days, make a “grab-and-go” breakfast that you can take with you.  Gluten-free wraps keep for several weeks in the refrigerator and they make great fill-and-go containers on busy mornings.  Spread a wrap with peanut butter, sprinkle some fortified gluten-free dry cereal on top, then drizzle with a teaspoon of pancake syrup; roll up the wrap and you have the perfect dashboard dining breakfast to eat on the way to work.  Or scramble an egg, spoon it down the center of the wrap, and then top it off with a little salsa and pepper-jack cheese before rolling it up. If you only have three minutes before you have to leave the house, spoon some low-fat cottage cheese into a cup, stir in a dash of cinnamon, top with a little low-fat gluten-free granola or fortified dry gluten-free cereal, sprinkle berries or chopped peaches over the top, grab a spoon, and you’re ready to go!
    Smoothies can be made in literally one minute.  Toss some frozen raspberries into a blender, add a 12-ounce container of low-fat lemon yogurt, a little milk, and two teaspoons of vanilla; blend, then pour the mixture into a large plastic cup.
    If you oversleep, don’t panic.  Have some back-up foods on hand that you can grab and eat en route to work, like a gluten-free protein bar and a banana, or a bag of nuts and dried fruit, or flax seed crackers with a handful of cheese cubes, or toss some gluten-free granola over a container of yogurt and grab a spoon to take along.
    All of the above suggestions can be made in five minutes or less.  Take the time to start your day off with a healthy breakfast—you deserve to do that for yourself and for your family.
    Apple English Muffins by Connie Sarros
    This recipe is from my newly-released book Student’s Vegetarian Cookbook for Dummies.  While this isn’t a gluten-free cookbook, most of the recipes are naturally gluten-free or can very easily be converted to gluten-free.  
    Preparation time:  4 minutes.  Cooking time:  30 seconds.  Yield:  1 serving
    Ingredients:
    1 tablespoon peanut butter  1 gluten-free English muffin, toasted  1/8 large apple, peeled, cored and sliced thin ½ teaspoon butter  ¾ teaspoon brown sugar 1/8 teaspoon cinnamon Directions:
    Spread peanut butter on one toasted English muffin half.  Lay the apple slices on top. In a small microwave safe bowl, heat the butter in the microwave on high for 15 seconds.  Stir in the brown sugar and cinnamon then nuke for another 15 seconds.  Stir until smooth.  (If necessary, pop it back into the microwave until the brown sugar melts).   Drizzle the cinnamon mixture over the apple slices then place the second half of the English muffin on top. Note:  If you’re out of apples, use a pear, ripe peach or nectarine, mango, or even a banana.

    Jefferson Adams
    Can a New Gluten-Free Cricket-Flour Cookbook Turn Americans on to Eating Bugs?
    Celiac.com 08/09/2018 - Whatever one might say about crawfish, shrimp and crustaceans in general, Americans don’t typically eat bugs. Can a former Ralph Lauren marketing executive turn the world on to flour made from crickets?
    Over the last few years, Americans have been presented with a buffet of alternative proteins and meals. Robyn Shapiro’s company, Seek, has created all-purpose, gluten-free, and Paleo blended flours, which can be used cup for cup in any recipe calling for flour. 
    The company, which makes pure cricket powder for smoothies, ice creams, and other liquid-based foods, is now selling cinnamon-almond crunch cricket protein and snack bites. To get the public interested in its cricket protein and cricket flour products, Shapiro has collaborated with famous chefs to create recipes for The Cricket Cookbook. 
    The book’s cast includes La Newyorkina chef Fany Gerson, a Mexico City native known for her cricket sundaes; noted Sioux chef and cookbook author Sean Sherman; and former Noma pastry chef Ghetto Gastro member, Malcolm Livingston, among others.
    Other companies have sought to promote the benefits of insect protein, including Chapul, which makes cricket protein bars and powders, and Exo, which makes dairy- and gluten-free cricket protein bars in flavors like cocoa nut and banana bread. These companies, along with others in the business tend to aim their products at Paleo dieters by promising more protein and no dairy.
    Seek’s chef-focused approach makes it unique. By pairing with noted chefs who already use bugs and bug protein in their cooking, Shapiro is looking to make the public more comfortable and confident in using bugs to cook and bake. So far, the response has been slow, but steady. Seek has already raised nearly $13,000 from 28 backers, well on its way toward its $25,000 goal. 
    Seek’s cricket flours and other products will initially only be available via Kickstarter. If that goes well, the products will be sold on Seek’s website. Early backers will get a discount and a chance for a signed copy of the book. Seek hopes to debut their products nationwide starting in the fall. 
    Could gluten-free cricket flour and the new cookbook be the next big gluten-free Christmas gift? Stay tuned for more on this and other gluten-free stories.
    Source:
    grubstreet.com