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    Get help in our celiac / gluten-free forum.

  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

  • Related Articles

    Scott Adams
    Appl Environ Microbiol. 2004 Feb;70(2):1088-1096 Celiac.com 02/26/2004 - Please note that the sourdough bread used in this study is not your garden-variety sourdough bread, and as far as I know it is not commercially available. Even though this study had very promising results, it was conducted on a relatively small number of people, and larger studies need to be carried out...

    Jefferson Adams
    Celiac.com 04/19/2012 - A team of researchers examined the effect of corn, rice and amaranth gluten-free sourdoughs on the release of nitric oxide (NO) and synthesis of pro-inflammatory cytokines by duodenal mucosa biopsies of eight celiac disease patients.
    The research team included Maria Calasso, Olimpia Vincentini, Francesco Valitutti, Cristina Felli, Marco Gobbetti and Raffaella...

    Jefferson Adams
    Celiac.com 12/28/2012 - Sourdough bread is made by a long fermentation of dough using naturally occurring yeasts and lactobacilli. Compared with regular breads, sourdough usually has a sour taste due to the lactic acid produced by the lactobacilli.
    Sourdough fermentation helps improve bread quality by prolonging shelf life, increasing loaf volume, delaying staling, as well...

    Jefferson Adams
    Celiac.com 12/27/2012 - Making sourdough 'starter' is the first step in the traditional fermentation process for sourdough bread. You begin the process by “growing” strains of lactobacillus bacteria and yeast together in what bakers call the 'starter.' When the 'starter' is added to flour, the organisms produce enzymes that break down the gluten protein in the flour in a process cal...

  • Forum Discussions

    Sometimes if I get glutened enough I get orange brown stool. Not fully orange but not fully brown... a couple of times I’ve had full on staterrhea but not often.
    Since the cerebellum is damaged w gluten ataxia you can also have slurred speech. I have it plus wobbly legs and lack of coordination. And the cerebellum is also the gatekeeper for stimuli that are incoming so if there is damage you will have...
    We mostly do our own immediate family thing for holiday meals. Christmas time is different. My spouse's family know I prefer to go before dinner, while most are having appetizers and drinks. They have learned to flip their night for ...
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