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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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    GLORIOUS GLUTEN-FREE SAINT PATRICK'S DAY!


    Jefferson Adams

    Celiac.com 03/14/2014 - The time is here again to celebrate all things green, all things Irish, and all things gluten-free!


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    Photo: Wikimedia Commons--Andreas F. BorchertFor a truly glorious gluten-free St. Patty's Day, be sure to see some of our classic recipes from previous years, such as our recipes for corned beef and cabbage, gluten-free Irish soda bread.

    Also, be sure to check out our recipe for delicious gluten-free lamb stew.

    For those serving corned beef, you should know that most commercial corned beef is gluten-free. Here, once again is our annual list of gluten-free.

    Remember, there are many other brands not listed here that are also gluten free. As always, be sure to check the ingredients on the package, including those for any extra seasonings.

    Some brand labels list natural flavorings, which usually do not contain gluten. Still, if you're not sure, ask your butcher, check the manufacturer's website, or look for a brand that is reliably gluten-free.

    The labels or websites for the following brands state that their products as 'gluten-free':

    • Brookfield Farms
    • Colorado Premium - all corned beef products
    • Cook's
    • Freirich - all corned beef
    • Giant Eagle
    • Grobbel's Gourmet corned beef briskets
    • Hormel
    • Libby's Canned Meats (Corned Beef and Corned Beef Hash)
    • Market Day: Corned Beef Brisket
    • Mosey's corned beef
    • Nathan's corned beef
    • Safeway, Butchers Cut bulk-wrapped corned beef brisket, corn beef brisket, vac-packed cooked corn beef
    • Thuman’s cooked corn beef brisket, first cut corned beef (cooked and raw), top round corned beef (cooked), cap and capless corned beef
    • Wegmans corned beef brisket

    Image Caption: Photo: Wikimedia Commons--Andreas F. Borchert
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    admin
    Gluten-Free Flours
    Celiac.com 01/11/2005 - Gluten-free flours are generally used in combination with one another. There is not one stand alone gluten-free flour that you can use successfully in baked goods. Be sure to know the procedures your flour manufacturers use, cross contamination at the factory can cause diet compliance issues for the gluten intolerant.
    Arrowroot Flour can be used cup for cup in place of cornstarch if you are allergic to corn.
    Bean Flour is a light flour made from garbanzo and broad beans. To cut the bitter taste of beans, replace white sugar with brown or maple sugar in the recipe(or replace some of the bean flour with sorghum).
    Brown Rice Flour is milled from unpolished brown rice and has a higher nutrient value than white rice flour. Since this flour contains bran it has a shorter shelf life and should be refrigerated. As with white rice flour, it is best to combine brown rice flour with several other flours to avoid the grainy texture. Ener-G Foods and Bobs Red Mill produce a finer, lighter brown rice flour that works well with dense cakes such as pound cake.
    Cornstarch is similar in usage to sweet rice flour for thickening sauces. Best when used in combination with other flours.
    Guar Gum, a binding agent, can be used in place of xanthan gum for corn sensitive individuals. Use half as much guar gum to replace xanthan gum. Guar gum contains fiber and can irritate very sensitive intestines.
    Nut Flours are high in protein and, used in small portions, enhances the taste of homemade pasta, puddings, pizza crust, bread, and cookies. Finely ground nut meal added to a recipe also increases the protein content and allows for a better rise. Ground almond meal can replace dry milk powder in most recipes as a dairy-free alternative.
    Potato Flour has a strong potato taste and is rarely used in gluten-free cooking.
    Potato Starch Flour is used in combination with other flours, rarely used by itself.
    Sorghum Flour a relatively new flour that cuts the bitterness of bean flour and is excellent in bean flour mixes.
    Soy Flour is high in protein and fat with a nutty flavor. Best when used in small quantities in combination with other flours. Soy flour has a short shelf life.
    Sweet Rice Flour is made from glutinous rice (it does not contain the gluten fraction that is prohibited to the gluten intolerant). Often used as a thickening agent. Sweet rice flour is becoming more common in gluten-free baking for tender pies and cakes. It has the ability to smooth the gritty taste (that is common in gluten-free baked goods) when combined with other flours, see Multi Blend recipe.
    Tapicoa Starch Flour is a light, velvety flour from the cassava root. It lightens gluten-free baked goods and gives them a texture more like that of wheat flour baked goods. It is especially good in pizza crusts where it is used in equal parts with either white rice flour or brown rice flour.
    White Rice Flour is milled from polished white rice, best to combine with several other flours to avoid the grainy texture rice flour alone imparts. Try to buy the finest texture of white rice flour possible.
    Xanthan Gum is our substitute for gluten, it holds things together. See usage information on Multi Blend recipe page. Xanthan gum is derived from bacteria in corn sugar, the corn sensitive person should use guar gum (using half as much guar gum to replace xanthan gum).
    Alternative Flours
    The national patient support groups agree that the following flours are fine for the gluten intolerant providing you can find a pure source (grown in dedicated fields and processed on dedicated equipment). These flours greatly improve the taste of gluten-free baked goods. To incorporate into your favorite recipe, replace up to 50% of the flour in a recipe with an alternative flour and use the Multi Blend mix for the balance. Pizza crust and bread proportions dont follow this rule.
    Amaranth a whole grain from the time of the Aztecs- it is high in protein and contains more calcium, fiber, magnesium, Vitamin A and Vitamin C than most grains. Amaranth has a flavor similar to graham crackers without the sweetness.
    Buckwheat is the seed of a plant related to rhubarb, it is high in fiber, protein, magnesium and B vitamins. Dark buckwheat flour turns baked goods purple, I only use light buckwheat flour.
    Millet a small, round grain that is a major food source in Asia, North Africa and India.
    I havent used millet and dont know much about the grain.
    Quinoa (keen-wah) A staple food of the Incas. Quinoa is a complete protein with all 8 amino acids, quinoa contains a fair amount of calcium and iron.
    Teff an ancient grain from Ethiopia, now grown in Idaho. Teff is always a whole grain flour since it is difficult to sift or separate. High in protein, B vitamins, calcium, and iron.

    Jefferson Adams
    Celiac.com 03/11/2011 - St. Patrick's Day is once again upon us, which means it's a good time to prepare for a successful gluten-free celebration of the wearing of the green.
    One good thing for people on a gluten-free diet is that most traditional corned beef and cabbage recipes are gluten free. So, of course, are carrots and potatoes.
    If you plan of making corned beef, you should know that most commercial corned beef is gluten free. Some brands that are specifically labeled 'gluten free,' or which the makers' websites claim to be gluten-free, include:

    Brookfield Farms Colorado Premium - all corned beef products Cook's Freirich - all corned beef Giant Eagle Grobbel's Gourmet corned beef briskets Hormel Libby's Canned Meats (Corned Beef and Corned Beef Hash) Market Day: Corned Beef Brisket Mosey's corned beef Nathan's corned beef Safeway, Butchers cut bulk-wrapped corned beef brisket, corn beef brisket, vac-packed cooked corn beef Thuman’s cooked corn beef brisket, first cut corned beef (cooked and raw), top round corned beef (cooked), cap and capless corned beef Wegmans corned beef brisket. Many other brands not listed are also gluten free. Be sure to read the ingredients on the package, including those for any extra seasonings. Some labels may list natural flavorings, which rarely contain gluten. Still, if you're not sure, try to check the manufacturer's website, or maybe look for another brand.
    Gluten-Free Corned Beef Recipe
    Ingredients:
    6 pounds corned brisket of beef
    6 peppercorns, or gluten-free packaged pickling spices
    3 carrots, peeled and quartered
    3 onions, peeled and quartered
    1 medium-sized green cabbage, quartered or cut in wedges
    Melted butter (about 4 tablespoons)Directions:
    Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter.
    Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)
    Serves 6, with meat left over for additional meals.
    **
    For those who love Irish soda bread, the following soda bread recipe is a modified version of the Irish Soda Bread recipe from Easy Gluten-Free Baking by Elizabeth Barbone (2009 Lake Isle Press). This version skips caraway seeds, because I hate them. However, if you are so inclined, you can add a tablespoon with the last dry ingredients before baking.

    Amazing Gluten-free Irish Soda Bread
    Ingredients:
    Vegetable shortening for pan
    White Rice Flour for pan
    3 1/2 cups white rice flour
    1/2 cup sweet rice flour
    1/4 cup cornstarch
    1/4 cup potato starch (not potato flour)
    5 teaspoons baking powder (Gluten Free)
    1 1/2 teaspoons salt
    1 teaspoon baking soda
    1/2 teaspoon xanthan gum
    1 1/2 cups currants
    1 cup (2 sticks) butter softened
    2 large eggs
    1 cup granulated sugar
    2 cups buttermilkDirections:
    1. Preheat oven to 350 degrees and Grease and rice flour a 9 inch springform pan.
    2. In a medium bowl, whisk together the dry ingredients
    3. In a large bowl, cream together butter, eggs, and sugar until light and fluffy, about 1 minute.
    Use high speed on a handheld mixer or medium-high on a stand mixer. Stir in half of the dry ingredients. Use low speed on a handheld mixer or stand mixer for this. Stir in buttermilk until thoroughly combined. Add remaining dry ingredients and caraway seeds (if desired) and raisins.
    4. Pour batter into prepared pan and spread evenly. Bake about 1 1/2 hours or until a tester inserted in center comes out clean.
    5. Place pan on a wire rack to cool. About 5 minutes. Remove Bread from pan and allow to cool completely on rack. Makes 1 loaf.


    Jefferson Adams
    Celiac.com 05/07/2011 - Mother's Day is upon us once again, and what could be more special than letting your mother know how much you care by delivering up some gluten-free joy?
    In my opinion, few culinary delights pack as much joy as Eggs Benedict. Yes eggs, yes butter, yes fat. Yes, yes, yes. It's Mother's Day, so talk to the hand.
    Grab some gluten-free English muffins and some Canadian bacon, poach a few eggs, and whip up some some super-easy Hollandaise sauce, and you're on your way to a stellar Mother's Day with this great gluten-free eggs Benedict.
    Throw in a gluten-free gift basket, or some gluten-free chocolates (yes, even some sugar-free ones), and you're sure to score major points with mom!
    One great idea is to build-your-own gluten-free gift basket that includes mom's favorite gluten-free treats, including:
        * Gluten-Free Candy
        * Gluten-free Chocolate
        * Gluten-Free Cookies
        * Gluten-Free Crackers
        * Gluten-Free Desserts
        * Gluten-Free Personal Care, Lotions etc.

    Gluten-free Eggs Benedict
    Ingredients:
    8 eggs
    1 teaspoon cider vinegar
    4 English Muffins, gluten-free and well-toasted
    8 slices ham
    1 tablespoon chopped chives (garnish)
    1 teaspoon paprika (garnish)
    Hollandaise sauce (see below)Directions:
    Prepare the Super Easy Hollandaise as below and set aside, keeping warm.
    English Muffins and Bacon:
    Brown the bacon in a medium skillet over medium-high heat and toast the English muffins.
    Spread soft butter onto the toasted muffins, and top each with a slice of bacon, and one poached egg. Place 2 muffins on each plate and top with hollandaise sauce. Garnish with chopped chives and serve quickly.
    Poached Eggs:
    Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar.
    Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center.
    Remove eggs from water with a slotted spoon and drain with paper towel before placing on top of the bacon and the English muffin.
    Super Easy Hollandaise Sauce:
    3 egg yolks
    1/4 teaspoon Dijon mustard
    1 tablespoon lemon juice
    1 dash red hot pepper sauce, such as Tabasco or Trappey's
    1/2 cup butter
    Directions:
    In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
    Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot.
    Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately.
    Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.


    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. 
    Bread machines have become very popular.  While they are tooted as being time-savers, baking bread in the oven actually takes very little extra time and effort, and usually yields better results.
    The most common complaint in gluten-free bread-baking is that the top of the loaf is dark brown while the inside is still doughy.  If this is a problem for you, try lowering the oven temperature by 25 degrees the next time you bake, and set your oven rack higher.  After the loaf is partially baked, cover it with a piece of foil for the remainder of the baking time.  A sure-fire way to get the inside to bake thoroughly is to use two small loaf pans instead of one large one.  Something else that will cause your bread not to bake through is the density factor, which leads us to issue number two.
    Number two in the complaint department is that gluten-free breads are too dense and heavy.  The alternative flours are heavier than wheat flour, so “tricks” must be played with the dough to obtain lighter, wheat-like results.   The use two smaller pans to bake the bread instead of a single large pan will also help avoid this problem by giving the bread more room to expand.  You can also use a bit more leavening and sugar (the sugar-to-yeast ratio must remain the same for the bread to rise properly).  Use only fresh yeast that is dissolved in warm—not hot—liquid; if the liquid is too hot, the yeast will not rise properly.
    Another trick is to have all of the liquid ingredients at room temperature, and then whip the liquid ingredients together in a blender to incorporate more air before adding them to the flour mixture.  You can also use a little less xanthan gum, and be sure to blend the dough mixture thoroughly, and then knead it a little more.
    The issue of how much liquid to use to make your bread lighter is much more confusing.  If you are using an egg replacer, you may need to add a little more liquid to replace the liquid in eggs.  If you use extra large eggs, and your bread is too dense, try using a smaller size egg.  For a lighter loaf of bread, use slightly less liquid in the recipe; this also applies if you live at a high altitude.  When baking at very low altitudes, slightly increase the amount of liquid.  If you are not confused yet, then continue reading!
    Different gluten-free flours absorb different amounts of liquids.  Some alternative flours require that you add more liquid to your recipe to prevent the loaf from being too dry and crumbly, while others require that you reduce the amount of liquid used to enable the loaf to be lighter and less dense so that it will bake evenly all the way through.  Now “humidity” quietly enters into the picture.  If it is humid, reduce the amount of liquid.  Ultimately, only experimentation will determine exactly how much liquid will be needed for the flours you are using.
    Have you ever taken a perfect loaf of bread out of the oven, only to watch it slowly collapse as it cools?  You are not alone.  This usually indicates that the bread is not completely cooked inside.  The simplest remedy is to use two smaller baking pans instead of one large one.  Increase your oven temperature slightly, and slightly decrease the amount of liquid used.
    After experimenting and adjusting oven temperatures, amounts of liquids used, types of flours used, you finally remove the perfect of loaf bread from the oven.  You wait in anticipation for it to cool.  You get out the knife to cut your first slice—and it crumbles.  Oh, the disappointment!  The dough was too dry, resulting in a loaf that will not hold together.  First—do not throw out the crumbs!  Put them in a small freezer bag and freeze them for the day when you want to make bread dressing, croutons, a crumb topping for a casserole, or breadcrumbs to coat fish, chicken or pork chops, or for use in a meatloaf. 
    To avoid the crumbling when you make bread in the future, reduce the amount of flour mixture slightly.  Add a little more binding by increasing the amount of xanthan gum or dough enhancer.  Use milk (cow, soy or rice) in place of the water called for in the recipe.  Once the bread is baked, cool the loaf completely before slicing it with a serrated knife that has been sprayed with a gluten-free nonstick spray.
    There are many variables when baking with gluten-free flours and yeast.  The important thing to remember is that the “real” taste of bread is achievable.  All the time spent in trial and error will be worth it—enjoy!
     
    No-Knead Toasting Bread
    This bread slices without crumbling, is moist, and is perfect for toasting!
    Ingredients:
    3 eggs
    1 ½ Tbsp. warm water
    1 Tbsp. quick-rising gluten-free yeast
    ¾ tsp. sugar
    ¾ cup milk
    2 cups gluten-free flour mixture
    ½ tsp. gluten-free baking powder
    1 tsp. cinnamon
    ¼ tsp. salt
    ½ cup + 1 Tbsp. sugar
    ¼ tsp. cider vinegar
    2 tsp. gluten-free mayonnaise
    4 Tbsp. butter, melted
    ½ cup gluten-free flour mixture*
    1 egg
    1 Tbsp. sesame seeds
    Directions:
    Place 3 eggs in a bowl of warm water for 10 minutes.  In a small bowl, stir together the 1 ½ Tbsp. warm water, yeast, and ¾ tsp. sugar; set aside for 15 minutes.  Scald milk, then let it cool till lukewarm.  Sift together the 2 cups flour mixture, baking powder, cinnamon, salt, and sugar; set aside.  In a mixer bowl, mix together vinegar, mayonnaise, eggs and melted butter.  Add the yeast and milk and beat until smooth.  Slowly add the flour mixture, beating at low speed until blended.  With a spoon, stir in the remaining ½ cup of flour mixture.   Generously spray a loaf pan (9X5”) with gluten-free nonstick spray.  Spoon the batter into the pan.  Dip a spoon in a little gluten-free flour and use the back of the spoon to smooth the dough in the pan.  Whip the remaining egg with a few drops of warm water, then brush this egg mixture on top of the loaf.  Sprinkle loaf with sesame seeds.  Spray one side of a piece of waxed paper with gluten-free nonstick spray; cover loaf with paper, sprayed side down.  Place a bowl of very hot water on the bottom shelf of the oven.  Place the loaf pan on the shelf above the water.  Close oven door and let the dough rise for 1 hour.  Remove water and loaf pan from oven.  Preheat oven to 350F for 10 minutes.  Remove waxed paper and place bread in oven to bake for 25 to 30 minutes.  If the top of the bread is browning too quickly, cover pan with a sheet of foil until loaf is baked through.  Let baked bread sit in pan for 5 minutes, then remove bread and let it finish cooling on a wire rack.  If you are not going to be eating the bread the day you bake it, wrap it well and freeze it.  Spray a serrated knife with gluten-free nonstick spray to cut the bread.
    *Gluten-free Flour Mixture:
    The flour mixture I use is a combination of rice, potato starch, tapioca and garbanzo bean flours, cornstarch and xanthan gum.  If you are allergic to any of these products, alternative flours may be substituted.

  • Recent Articles

    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?  
    I have already lived through two natural disasters. Neither of which I ever want to experience again, but they taught me a very valuable lesson, which is why I created a Gluten Free Emergency Food Bag (see link below). Here’s my story. If you’ve ever lived in or visited the Los Angeles area, you’re probably familiar with the Santa Ana winds and how bitter sweet they are. Sweet for cleaning the air and leaving the skies a brilliant crystal blue, and bitter for the power outages and potential brush fires that might ensue.  It was one of those bitter nights where the Santa Ana winds were howling, and we had subsequently lost our power. We had to drive over an hour just to find a restaurant so we could eat dinner. I remember vividly seeing the glow of a brush fire on the upper hillside of the San Gabriel Mountains, a good distance from our neighborhood. I really didn’t think much of it, given that it seemed so far from where we lived, and I was hungry! After we ate, we headed back home to a very dark house and called it a night. 
    That’s where the story takes a dangerous turn….about 3:15am. I awoke to the TV blaring loudly, along with the lights shining brightly. Our power was back on! I proceeded to walk throughout the house turning everything off at exactly the same time our neighbor, who was told to evacuate our street, saw me through our window, assuming I knew that our hillside was ablaze with flames. Flames that were shooting 50 feet into the air. I went back to bed and fell fast asleep. The fire department was assured we had left because our house was dark and quiet again. Two hours had passed.  I suddenly awoke to screams coming from a family member yelling, “fire, fire, fire”! Flames were shooting straight up into the sky, just blocks from our house. We lived on a private drive with only one way in and one way out.  The entrance to our street was full of smoke and the fire fighters were doing their best to save our neighbors homes. We literally had enough time to grab our dogs, pile into the car, and speed to safety. As we were coming down our street, fire trucks passed us with sirens blaring, and I wondered if I would ever see my house and our possessions ever again. Where do we go? Who do we turn to? Are shelters a safe option? 
    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.
    After being scoped at Children's Hospital of Chicago, and my daughters Celiac Disease officially confirmed, I worried about her getting all the nutrients her under nourished body so desperately needed. I already knew she had a peanut allergy from blood tests, but just assumed she would be safe with other nuts. I was so horribly wrong. After feeding her a small bite of a pistachio, which she immediately spit out, nuts would become her enemy. Her anaphylactic reaction came within minutes of taking a bite of that pistachio. She was complaining of horrible stomach cramps when the vomiting set in. She then went limp and starting welting. We called 911.
    Now we never leave home without our Epipens and our gluten free food supplies. We analyze every food label. We are hyper vigilant about cross contamination. We are constantly looking for welts and praying for no stomach pain. We are always prepared and on guard. It's just what we do now. Anything to protect our child, our love...like so many other parents out there have to do every moment of ever day!  
    Then, my second brush with a natural disaster happened, without any notice, leaving us once again scrambling to find a safe place to shelter. It was a warm and muggy summer morning, and my husband was away on a business trip leaving my young daughter and me to enjoy our summer day. Our Severe Weather Alert Radio was going off, again, as I continued getting our daughter ready for gymnastics.  Having gotten used to the (what seemed to be daily) “Severe Thunderstorm warning,” I didn’t pay much attention to it. I continued downstairs with my daughter and our dog, when I caught a glimpse out the window of an incredibly black looking cloud. By the time I got downstairs, I saw the cover to our grill literally shoot straight up into the air. Because we didn’t have a fenced in yard, I quickly ran outside and chased the cover, when subsequently, I saw my neighbor’s lawn furniture blow pass me. I quickly realized I made a big mistake going outside. As I ran back inside, I heard debris hitting the front of our home.  Our dog was the first one to the basement door! As we sat huddled in the dark corner of our basement, I was once again thinking where are we going to go if our house is destroyed. I was not prepared, and I should have been. I should have learned my lesson the first time. Once the storm passed, we quickly realized we were without power and most of our trees were destroyed. We were lucky that our house had minimal damage, but that wasn’t true for most of the area surrounding us.  We were without power for five days. We lost most of our food - our gluten free food.
    That is when I knew we had to be prepared. No more winging it. We couldn’t take a chance like that ever again. We were “lucky” one too many times. We were very fortunate that we did not lose our home to the Los Angeles wildfire, and only had minimal damage from the severe storm which hit our home in Illinois.
      
    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.
    The team enrolled fifty adults with symptoms and indications of celiac disease in a prospective cohort without regard to the final diagnosis.  At baseline, all individuals underwent cognitive functional and psychological evaluation. The team then compared celiac disease patients with subjects without celiac disease, and with healthy controls matched by sex, age, and education.
    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.

    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