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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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    COARSER FLOURS MAKE BETTER GLUTEN-FREE MAIZE BREADS


    Jefferson Adams

    Celiac.com 04/26/2013 - A team of researchers recently looked at the influence of grain size on the quality of gluten-free bread formulas. Specifically, the team looked at the influence of different maize flour types and their particle sizes on the quality of two types of gluten-free bread.


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    Photo: CC--IITAThe research team included E. de la Hera, M. Talegón, P. Caballero, M. Gómez. They are affiliated with the Food Technology Area of E.T.S. Ingenierías Agrarias at Valladolid University in Palencia, Spain.

    Maize is a grains that is safe for celiacs to eat. Along with rice, maize is the most cultivated grain in the world. However, while some gluten-free breads include maize in their recipes, there is very little study data on how maize flour impacts gluten-free bread quality.

    For their study, the team looked at the influence of different maize flour types and their particle sizes on the quality of two types of gluten-free bread; one made with 80% water in the formulation, and the other made with 110% water.

    They also analyzed the microstructure of the dough and its behavior during the fermentation.

    The team found that finer flours had a lower dough development during fermentation in all cases. Among the different types of flour, those whose microstructure revealed compact particles were those which produced higher specific bread volume, especially when the particle size was greater.

    Overall, the dough with more water gave breads with higher specific volume, an effect that was more important in more compact flours. The higher volume breads were also softer and more resilient.

    This study shows that type of corn flour and mainly its particle size have a profound influence on the development of gluten-free bread dough during fermentation, and thus on the final volume and texture of the breads.

    The flours with coarser particle size are the best for making gluten-free maize-based breads.

    Still, the study notes that factors beyond flour particle size, such as the maize variety and milling process, influenced the viability of maize flour in gluten-free breads and suggest that these factors should be studied in greater depth.

    Source:


    Image Caption: Photo: CC--IITA
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    Jules Shepard
    I am always searching for breakfast recipes good enough to serve to overnight guests and easy enough to make just for my family in a morning rush.  This breakfast cake fits the bill, and also pleases my picky (especially in the morning!) kids.
    I have used some mesquite flour in this recipe because I love the subtle chocolate tones it imparts, and its added nutritional value doesn't hurt either!  However, if you are not a morning person, and are looking for simplicity, just use a full portion of my all purpose flour mixture -- it's delicious that way as well!
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    Gluten-Free Coffee Cake Ingredients:
    1/2 cup butter or Earth Balance Buttery Sticks (room temperature)
    1/2 cup packed light brown sugar
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    Streusel Topping (double if you really like your Streusel!):
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    2 Tbs. light brown sugar
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    Jefferson Adams
    Stuffing is standard fare at just about every Thanksgiving or holiday meal that involves a bird. This recipe will help those with gluten-sensitivities to keep the stuffing right there on the plate next to the turkey. Served with mashed potatoes, gluten-free gravy, and maybe a little cranberry sauce, and you've got the makings of a great gluten-free holiday!
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    3 cups celery, chopped
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    1 large or 2 medium yellow onions, chopped
    1 tablespoon fresh thyme, minced
    1 tablespoon fresh sage, minced
    1-2 teaspoons fresh rosemary, minced
    1-1½ cups gluten-free chicken broth
    ½ cup white wine
    1 egg yolk
    1 teaspoon salt
    ½ teaspoon pepper
    Bits of cooked sausage or bacon, diced chestnut, pecan, apple, cranberry, currant, or raisin (optional) *Make sure any sausage is gluten-free!
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    Stir in the rosemary, sage, and thyme, and cook another one or two minutes, until the aroma of the herbs fills the air. Add wine and continue cooking over medium heat until liquid is reduced by half. Remove from heat and allow to cool.
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    Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and coat thoroughly. Add the salt and pepper and mix.
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    Note: The stuffing is done when you can insert a toothpick into the stuffing and it comes out clean. Make sure you bake stuffing until the toothpick comes out clean.
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    Suggestion: Add finely diced cooked sausage or bacon bits to the sautéed vegetables, or toss in bits of diced chestnut, pecan, apple, cranberry, currant, or raisins.


    Connie Sarros
    This article originally appeared in the Spring 2003 edition of Celiac.com's Journal of Gluten-Sensitivity.
    Celiac.com 12/14/2011 - Finding a slice of pre-packaged gluten-free bread that is 100% enjoyable seems to be the bane of many celiacs.  So you finally decide to make your own.  You read up on baking breads; you spend money to buy the ingredients; you take the time to prepare the mixture, then you put your creation in the oven.  Oh, the wonderful aroma of bread begins to fill the air.  You wait in anticipation.  Finally, the oven timer goes off and you remove your creation, only to discover that something went terribly wrong!  Don’t despair.  Below are some of the more common problems and solutions. 
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    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.
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    Here's a recipe for gluten-free sourdough starter.
    Other helpful links:
    Celiacs Can Say Yes To Sourdough Bread Study Finds Wheat-based Sourdough Bread Started with Selected Lactobacilli is Tolerated by Celiac Disease Patients Can Sourdough Fermentation Speed Intestinal Recovery in Celiac Patients at Start of Gluten-free Diet? Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients The Art of Gluten-Free Sourdough Baking

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    Tammy Rhodes
    Celiac.com 04/24/2018 - Did you know in 2017 alone, the United States had OVER TENS OF THOUSANDS of people evacuate their homes due to natural disasters such as fires, floods, hurricanes, tornadoes and tsunamis? Most evacuation sites are not equipped to feed your family the safe gluten free foods that are required to stay healthy.  Are you prepared in case of an emergency? Do you have your Gluten Free Emergency Food Bag ready to grab and go?  
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    When our daughter was almost three years old, we left the West Coast and relocated to Northern Illinois. A place where severe weather is a common occurrence. Since the age of two, I noticed that my daughter appeared gaunt, had an incredibly distended belly, along with gas, stomach pain, low weight, slow growth, unusual looking stool, and a dislike for pizza, hotdog buns, crackers, Toast, etc. The phone call from our doctor overwhelmed me.  She was diagnosed with Celiac Disease. I broke down into tears sobbing. What am I going to feed my child? Gluten is everywhere.
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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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    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.

    Jefferson Adams
    Celiac.com 04/20/2018 - A digital media company and a label data company are teaming up to help major manufacturers target, reach and convert their desired shoppers based on dietary needs, such as gluten-free diet. The deal could bring synergy in emerging markets such as the gluten-free and allergen-free markets, which represent major growth sectors in the global food industry. 
    Under the deal, personalized digital media company Catalina will be joining forces with Label Insight. Catalina uses consumer purchases data to target shoppers on a personal base, while Label Insight works with major companies like Kellogg, Betty Crocker, and Pepsi to provide insight on food label data to government, retailers, manufacturers and app developers.
    "Brands with very specific product benefits, gluten-free for example, require precise targeting to efficiently reach and convert their desired shoppers,” says Todd Morris, President of Catalina's Go-to-Market organization, adding that “Catalina offers the only purchase-based targeting solution with this capability.” 
    Label Insight’s clients include food and beverage giants such as Unilever, Ben & Jerry's, Lipton and Hellman’s. Label Insight technology has helped the Food and Drug Administration (FDA) build the sector’s very first scientifically accurate database of food ingredients, health attributes and claims.
    Morris says the joint partnership will allow Catalina to “enhance our dataset and further increase our ability to target shoppers who are currently buying - or have shown intent to buy - in these emerging categories,” including gluten-free, allergen-free, and other free-from foods.
    The deal will likely make for easier, more precise targeting of goods to consumers, and thus provide benefits for manufacturers and retailers looking to better serve their retail food customers, especially in specialty areas like gluten-free and allergen-free foods.
    Source:
    fdfworld.com

    Jefferson Adams
    Celiac.com 04/19/2018 - Previous genome and linkage studies indicate the existence of a new disease triggering mechanism that involves amino acid metabolism and nutrient sensing signaling pathways. In an effort to determine if amino acids might play a role in the development of celiac disease, a team of researchers recently set out to investigate if plasma amino acid levels differed among children with celiac disease compared with a control group.
     
    The research team included Åsa Torinsson Naluai, Ladan Saadat Vafa, Audur H. Gudjonsdottir, Henrik Arnell, Lars Browaldh, and Daniel Agardh. They are variously affiliated with the Institute of Biomedicine, Department of Microbiology & Immunology, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden; the Institute of Clinical Sciences, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden; the Department of Pediatric Gastroenterology, Hepatology and Nutrition, Karolinska University Hospital and Division of Pediatrics, CLINTEC, Karolinska Institute, Stockholm, Sweden; the Department of Clinical Science and Education, Karolinska Institute, Sodersjukhuset, Stockholm, Sweden; the Department of Mathematical Sciences, Chalmers University of Technology, Gothenburg, Sweden; the Diabetes & Celiac Disease Unit, Department of Clinical Sciences, Lund University, Malmö, Sweden; and with the Nathan S Kline Institute in the U.S.A.
    First, the team used liquid chromatography-tandem mass spectrometry (LC/MS) to analyze amino acid levels in fasting plasma samples from 141 children with celiac disease and 129 non-celiac disease controls. They then crafted a general linear model using age and experimental effects as covariates to compare amino acid levels between children with celiac disease and non-celiac control subjects.
    Compared with the control group, seven out of twenty-three children with celiac disease showed elevated levels of the the following amino acids: tryptophan; taurine; glutamic acid; proline; ornithine; alanine; and methionine.
    The significance of the individual amino acids do not survive multiple correction, however, multivariate analyses of the amino acid profile showed significantly altered amino acid levels in children with celiac disease overall and after correction for age, sex and experimental effects.
    This study shows that amino acids can influence inflammation and may play a role in the development of celiac disease.
    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764