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      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
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    CELIAC DISEASE RATES SKYROCKET: UP 400% IN LAST 50 YEARS


    Jefferson Adams

    Celiac.com 07/09/2009 - Rates of celiac disease are four times higher today than they were just fifty years ago, according to the results of a new study by scientists at the Mayo clinic. In addition, the study showed that people with undiagnosed celiac disease died at rates four times higher than non-celiacs over the 45 year follow-up period.


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    Celiac disease is an immune system reaction to gluten in the diet which, left untreated, celiac disease causes damage to the lining of the digestive tract and leaves sufferers at risk for various cancers and other associated conditions. When people with celiac disease eat wheat, barley or rye, a protein called gluten triggers an immune system attack, which damages the villi in the small intestine.Villi are finger-like folds in the intestine that increase surface area for nutrient absorption.

    Celiac disease symptoms may include diarrhea, abdominal discomfort, weight loss, anemia, unexplained infertility, loss of teeth or even premature or severe osteoporosis, among others.

    Joseph Murray, M.D., the Mayo Clinic gastroenterologist who led the study says celiac disease "now affects about one in a hundred people. We also have shown that undiagnosed or 'silent' celiac disease may have a significant impact on survival. The increasing prevalence, combined with the mortality impact, suggests celiac disease could be a significant public health issue."

    So, celiac disease is striking a higher than ever portion of the population, yet doctors don't yet fully understand the reasons for this reality.

    A team of Mayo Clinic scientists team performed celiac disease antibody tests on blood samples gathered at Wyoming's Warren Air Force Base (AFB) between 1948 and 1954. They then compared those blood test results with results from two recently collected groups from Olmsted County, Minn. Tests for the first group were matched by age to those from the Warren AFB group at the time of the blood draw, while the second group was matched by birth years.

    Researchers found that young people today are 4.5 times more likely to have celiac disease than young people were in the 1950s, while those whose birth years matched the Warren AFB participants were four times more likely to have celiac disease.

    Celiac disease was once thought to be rare, and many physicians still regard it as so, but, according to Dr. Murray, that is no longer the case.
    "Celiac disease is unusual, but it's no longer rare," he says.

    Dr. Murray adds: "Something has changed in our environment to make it much more common. Until recently, the standard approach to finding celiac disease has been to wait for people to complain of symptoms and to come to the doctor for investigation. This study suggests that we may need to consider looking for celiac disease in the general population, more like we do in testing for cholesterol or blood pressure."

    For Dr. Murray, the findings underscore the importance of raising awareness of celiac disease, both among physicians and patients. He adds that some studies "have suggested that for every person who has been diagnosed with celiac disease, there are likely 30 who have it, but are not diagnosed. And given the nearly quadrupled mortality risk for silent celiac disease we have shown in our study, getting more patients and health professionals to consider the possibility of celiac disease is important."

    One interesting point not touched on in the study is the increase in the gluten content of commercial varieties of wheat now being grown compared to gluten levels of 50 years ago. Additionally, people are eating more wheat and gluten than ever before.

    (http://www.mayoclinic.org/bio/13032852.html)
    Gastroenterology, July 2009;137(1)pp 373-374


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    Guest Gloria Brown

    Posted

    Excellent idea to have people screened for Celiac as part of a normal health regimen–especially if the possibility for developing it is determined by DNA.

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    Guest Maliboo

    Posted

    Genetic engineering has robbed us of our daily bread!

    Rice (alone) has significantly contributed to keeping entire civilizations alive for centuries. Asian civilizations were built on fish and rice. Between Asia and Africa, genetic strains of Oryza sativa and Oryza glaberrima were domesticated anywhere between 9000 and 14,000 years ago, but in archeological research, the grain dates back to approximately 8000 BC. Although the exact history of rice continues to be debated, there is no question it has remained a stable and important food source for over half the world.

    Now, because of Big Ag and corporate greed basing unsubstantiated claims that rice must now be adulterated and genetically altered in order to produce sufficient supplies for the world's ever-growing populations, rice faces a questionable future just as many other poisoned crops have faced.

    Bill Gates starts off his article with, “Today, more people are living healthy, productive lives than ever before.” Really? There is little question that several diseases including obesity, cancer, celiac disease, psychological disorders, Alzheimer's, and many others are growing exponentially due in part to the chemical engineering and hybridizing of our food supplies while all involved from the engineers, seed producers, bakers, ranchers, butchers, grocers, and every handler in between increase their profits.

    As one small example, anyone who has experienced celiac disease or gluten sensitivities, or knows anyone with this surprise attack, knows that their only alternative is to eliminate wheat, barley, rye, along with any gluten containing product from their diet. As hard as they try, gluten hides in just about everything and when parts per million (ppm) matter to a healthy gut, it is nearly impossible to totally eliminate gluten. When these grain crops were contaminated by corporate science for profit, there was little thought given to the fact that the process would reduce necessary enzymes and nutrients while increasing gluten 4x or 5x the limit that most human systems could digest. Celiac is more complicated than one without experience or extensive research would imagine. It is published that those afflicted with celiac live shorter lives. There can be as many as 400 symptoms including liver disease and cancer. There are alternatives such as quinoa, almond flour, tapioca, and sorghum, (corn is nearly all GMO), but an important nutritional alternative for a sufferer of celiac at this time is rice. 

    Plain ole white rice is a great source of niacin, magnesium, manganese, phosphorus, folic acid, iron, thiamine, and selenium. Who knows what ill fated engineering may do to reduce these nutrients and possibly turn the grain into yet another mass-produced, poisoned product of our diet. 

    When the time comes that adulterated rice causes even more ill side effects and disease, don't worry, Big Pharma may have a pill for that. These crops are not scientifically altered for the benefit of mankind. They are altered for the profits of a few. 

    According to Ricepedia, "Today, people can visit the only remaining rice plantation in South Carolina that still has the original winnowing barn and rice mill from the mid-19th century at the historic Mansfield Plantation in Georgetown, South Carolina. The predominant strain of rice in the Carolinas was from Africa and was known as "Carolina Gold." The cultivar has been preserved and there are current attempts to reintroduce it as a commercially grown crop."

    I will stick with Carolina Gold rice and continue every small effort to advise the Bill Gates of the world to LEAVE RICE ALONE! 

    https://www.foreignaffairs.com/articles/2018-04-10/gene-editing-good?cid=int-lea&pgtype=hpg

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  • Related Articles

    Jefferson Adams
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    Jefferson Adams
    Celiac.com 01/16/2012 - Should there be mass screening for celiac disease? Currently, there is no consensus among scientists or among public policy makers in favor of mass screening for celiac disease as a public health intervention. Advocacy for mass celiac disease screening remains somewhat controversial.
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    http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3229548/

    Jefferson Adams
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    Digestive and Liver Disease

    Jefferson Adams
    Celiac.com 04/22/2014 - Blood tests are highly valuable for diagnosing celiac disease. However, their role in gauging mucosal healing in celiac children who have adopted gluten-free diets is unclear.
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    Tammy Rhodes
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    In 2017 alone, FEMA (Federal Emergency Management Agency) had 137 natural disasters declared within the United States. According to FEMA, around 50% of the United States population isn’t prepared for a natural disaster. These disasters can happen anywhere, anytime and some without notice. It’s hard enough being a parent, let alone being a parent of a gluten free family member. Now, add a natural disaster on top of that. Are you prepared?
    You can find my Gluten Free Emergency Food Bags and other useful products at www.allergynavigator.com.  

    Jefferson Adams
    Celiac.com 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
    The research team included G Longarini, P Richly, MP Temprano, AF Costa, H Vázquez, ML Moreno, S Niveloni, P López, E Smecuol, R Mazure, A González, E Mauriño, and JC Bai. They are variously associated with the Small Bowel Section, Department of Medicine, Dr. C. Bonorino Udaondo Gastroenterology Hospital; Neurocience Cognitive and Traslational Institute (INECO), Favaloro Fundation, CONICET, Buenos Aires; the Brain Health Center (CESAL), Quilmes, Argentina; the Research Council, MSAL, CABA; and with the Research Institute, School of Medicine, Universidad del Salvador.
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    Celiac disease patients had similar cognitive performance and anxiety, but no significant differences in depression scores compared with disease controls.
    A total of thirty-three subjects were diagnosed with celiac disease. Compared with the 26 healthy control subjects, the 17 celiac disease subjects, and the 17 disease control subjects, who mostly had irritable bowel syndrome, showed impaired cognitive performance (P=0.02 and P=0.04, respectively), functional impairment (P<0.01), and higher depression (P<0.01). 
    From their data, the team noted that any abnormal cognitive functions they saw in adults with newly diagnosed celiac disease did not seem not to be a result of the disease itself. 
    Their results indicate that cognitive dysfunction in celiac patients could be related to long-term symptoms from chronic disease, in general.
    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
    Due to personal health reasons and restrictions, I find that I need to retire. My husband and I can no longer travel the country speaking at conferences and to support groups (which we dearly loved to do) nor can I commit to writing more books, articles, or menus. Consequently, I will no longer be contributing articles to the Journal of Gluten Sensitivity. 
    My following books will still be available at Amazon.com:
    Gluten-free Cooking for Dummies Student's Vegetarian Cookbook for Dummies Wheat-free Gluten-free Dessert Cookbook Wheat-free Gluten-free Reduced Calorie Cookbook Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version) My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.