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      Frequently Asked Questions About Celiac Disease   04/07/2018

      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 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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    GLUTEN FREE MOTHER'S DAY


    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?


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    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.


    Image Caption: No Mother's Day is complete without eggs benedict! Photo: CC-cowbite
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  • Related Articles

    Jules Shepard
    This recipe calls for my Nearly Normal All Purpose Flour™.  You can find the recipe for this flour in mycookbook, Nearly Normal Cooking for Gluten-Free Eating or in various media links on my website, or you can also this truly all purpose flourready-made at my site. It produces amazing results in all your gluten-free baking.

    Sweet Potato Bundt Cake

    The leaves are nearly gone, but sweet potatoes and pumpkins are still calling to me from my kitchen!  I decided to experiment with sweet potato cake – something I haven’t tried yet (I love challenges!). This one is light, mild and oh so yummy! I offer two possible glazes, but it’s nice on its own too. Enjoy!

    Ingredients:
    2 ¼ cup Nearly Normal All Purpose Flour™
    1 tablespoon gluten-free baking powder
    ½ teaspoon guar gum (optional)
    1 cup granulated sugar
    ¼ cup brown sugar
    1 package gluten-free vanilla instant pudding dry mix (3.4 oz)
    Dash of salt
    1 teaspoon cinnamon
    ½ teaspoon nutmeg
    1 teaspoon cardamom (or 2 ½ teaspoons pumpkin pie spice in lieu of the 3 separate spices)
    2 teaspoons gluten-free vanilla extract
    ¼ cup vanilla yogurt (soy or dairy)
    4 eggs or egg replacer equivalent
    ½ softened butter or Earth Balance Buttery Sticks (vegan alternative)
    2 tablespoons ground flax seeds or flax seed meal
    ¼ cup boiling water
    1 large cooked, peeled and mashed sweet potato (approx. 1 cup)
    Directions:
    Preheat oven to 325 F static or convection setting.

    Boil ¼ cup of water and add flax seed meal. Stir and set aside. Cook, peel and mash the sweet potato and set aside.

    In a large mixing bowl, stir the eggs or egg replacer until well mixed. To the eggs, add all dry ingredients, yogurt, vanilla and softened butter or Buttery Sticks. Mix well then stir in the slightly cooled flax seed meal and the mashed sweet potato last.

    Butter or oil a bundt pan and dust with Nearly Normal All Purpose Flour™ or corn starch. Pour the well-mixed batter into the pan and smooth out the top with a rubber spatula. Bake in preheated static oven for approximately 50 minutes or convection oven for approximately 35 minutes. The cake is done when a cake tester inserted into the center comes out clean. Let the cake sit in the pan until slightly cooled, then invert onto a serving plate.

    Glazes:

    Lemon Glaze:
    1 cup sifted powdered sugar
    1 teaspoon finely shredded lemon peel
    3 teaspoons milk
    1 teaspoon lemon juice
    Mix all the ingredients together until smooth. Drizzle over top of the cake.

    Honey-Orange Glaze:
    ½ cup honey
    1 teaspoon finely shredded orange peel
    ½ cup orange juice (with or without pulp)
    Combine ingredients in a small saucepan over medium-high heat. Stir until boiling and remove from heat. Let sit until slightly cooled, then drizzle over the cake.

    The finished Sweet Potato Bundt Cake (Gluten-Free)



    Jules Shepard
    I'm always looking for quick, healthy snacks and breakfasts that I can eat and run, chasing after two small kids as I do each morning! Granola bars seem like the perfect solution, but are off-limits for the gluten-free set. Most contain forbidden grains, or at least oats which are not certified gluten-free.
    I decided to be deprived no longer and invented my own, packed with deliciousness and nutrition in every gluten-free bite! These are great bars for everyone, as they are easily modifiable to fit nearly any diet. In addition to being gluten-free, they are also egg and dairy-free and vegan. I've even offered alternatives below for low-glycemic, oat-free and nut-free diets. Feel free to substitute what you have on hand and to your tastes. Adding more dried fruits will increase the sugars, so if you are watching your sugar intake, simply reduce the fruit content and be sure not to use any dried fruits with added sugars, like cranberries.
    I like to make my own dried fruit using a dehydrator on loan from a friend, but you can find many dried fruits (often already chopped – bonus!) in your local organic market or grocery store. Check ingredient labels to be sure there are not any added glutens, as some manufacturers will roll dried fruits in wheat flour to keep them from sticking together.
    Enjoy this healthy treat!
    Gluten-Free Granola Bars
    Ingredients:
    3 cups gluten-free rolled oats or rice flakes (Shiloh Farms)
    1 cup Jules' Nearly Normal All Purpose Flour* or certified gluten-free oat flour
    ¼ cup flax seeds (pulverized) or flax seed meal
    1 tablespoon. cinnamon
    ½ cup chopped dried apples
    ½ cup chopped dried bananas
    ¼ cup chopped dates
    3/4 cup raisins, boiled (see directions below)
    1 cup chopped walnuts (optional)
    ½ cup chopped figs
    ½ cup agave nectar, honey or maple syrup
    ¼ cup sunflower nut butter or “natural” peanut, almond or cashew butter
    1 cup unsweetened applesauce
    ¾ cup unsweetened apple juice or cider

    *My all purpose flour may be made athome according to directions found in my books, Nearly NormalCooking for Gluten-Free Eating and The First Year: CeliacDisease and Living Gluten-Free, as well as in various media linkson my website. It may also be purchased pre-mixed from my website.
    Directions:
    Preheat oven to 375 F.
    Line a jelly roll baking pan withaluminum foil (preferably the “release” kind)
    Blend the flax seeds (if using seedsinstead of flax seed meal) in a food processor or blender until fine.
    In a large mixing bowl, stir togetherthis flax seed meal, the 1 cup Jules' Nearly Normal All Purpose Flour,the 3 cups of oats, cinnamon, and fruits and nuts of your choice (insimilar proportions to those listed above). When fully combined,stir in the agave nectar, applesauce, nut butter and juice, mixingwith a large wooden spoon until totally incorporated. The mixtureshould be wet enough to press together for baking.
    Pack the mixture into the bottom of theprepared baking pan and press down with the back of a rubber spatulaor large wooden spoon. Bake for 30 minutes, or until the edges beginto brown slightly.
    Remove from oven and cut into barsbefore cooled. Once fully cooled, remove from pan by lifting thefoil edges out and gently removing all the bars while still on top ofthe foil.
    Makes approximately 21 bars, but theywon't last long! My kids even liked these healthy snacks!

    Connie Sarros
    This article originally appeared in the Winter 2003 edition of Celiac.com's JournalofGluten-Sensitivity.
    Celiac.com 01/27/2012 - Wheat is the most popular grain in the United States and is found in a multitude of products.  We are taught from young that milk helps our bones grow strong.  So what do people do who cannot safely consume these products?  They eat very well!
    “No Gluten” means avoiding all wheat, rye, barley, malt, kamut, spelt, triticale, graham flour, and contaminated oats.  But that won’t stop anyone who loves chocolate chip cookies from finding an alternative way to make them!  On a gluten-free diet, combinations of substitute flours are used (see Table 1).
    Once you have the magic combination of gluten-free flours, add a little more flavoring, a little more leavening, and voila!  You have wonderful chocolate chip cookies!
    But how do you make those cookies if you are also allergic to dairy products?  Do not despair.  There are viable alternatives to all ingredients.  Allergies to dairy products may be a reaction to the lactose in dairy products (the natural sugar in milk), to casein (milk protein), or to both.
    Lactose is often used in breads, cakes, cereals, cooking mixes, prepared meats and fish, and in soups.  Tuna fish often contains sulfites and has lactose in the broth.  It is even found in some medications.  Read labels constantly for hidden lactose.  Some lactose-sensitive people may tolerate un-pasteurized yogurt because yogurt cultures produce the enzyme lactase, which breaks down lactose into a simpler, more readily-digestible form.  This also applies to buttermilk and some cheeses.
    Casein is the protein found in milk.  Fortunately, cow’s milk is one of the easier ingredients to substitute in cooking; use equal amounts of soy milk, rice milk, coconut milk, water, or fruit juices.  Read labels—beware of products labeled “Dairy Free”, like Cool Whip, which often contain casein (milk protein).  Some non-dairy cheese substitutes made from soybeans and almonds may still contain casein to give them a more authentic texture.  Casein is also used as a binder in products like hot dogs, pepperoni, salami and sausage.  Milk protein increases production of mucus-aggravating conditions, such as asthma, bronchitis and sinusitis.  It acts as an irritant to our immune systems, contributing to allergies and autoimmune diseases. 
    Let’s get back to our chocolate chip cookies.  What do we use instead of the butter and milk?  Here are some substitutions that I often use:

    Applesauce (may replace up to ¾ of the butter in a recipe.) Coconut Butter (Use ¾ cup coconut butter for each 1 cup of butter called for in a recipe.) Coconut Milk Lactaid Milk (The lactase enzyme has been added to milk to convert 99% of the lactose into an easily-digestible sugar.  While many lactose-intolerant people are able to safely consume this milk, it contains casein and is not suitable for those on a casein-free diet.) Milk-free Margarine (Fleischmann’s makes a milk-free, gluten-free margarine.  Milk-free margarine may burn if heated too high over direct heat.) Non-Dairy Yogurt Nut Butter Oil (Use ¾ cup corn, vegetable or olive oil for each cup of butter called for in a recipe.) Rice Milk Soymilk (Each brand of soymilk reacts differently.  Some will give an un-wanted color to your dish; others cannot be heated to a high temperature.  When substituting soymilk for cream, add a little vegetable oil to achieve the right consistency.  Read labels carefully, as some commercial soymilk products are not gluten-free.) Vegetable Shortening When in doubt about the diary-free status of a product, the Kosher symbols found on some packages may also be used as a guide:
    UD:  Contains diary KD:  The product has milk protein. DE:  The product was produced on equipment shared with dairy products. Pareve  (or Parve):  The product is “neutral”, which means no animal ingredients.  The majority of Parve products are dairy-free.  However, Jewish law states that if the product has less than 1/5% dairy by volume, they may take special measures to allow for the product to be labeled Pareve. Now we just have to search for safe chocolate chips for our cookies.  Many of the darker chocolates do not contain diary or gluten, for example, “Now” brand carob chips contain no dairy or gluten.Eureka!  You have successfully converted your chocolate chip recipe!  Eat and enjoy!  The important thing to remember is that there are always good, viable substitutions available.  The more diet restrictions you have, the more innovative you have to be with your cooking.  There is almost nothing you cannot eat—you just have to learn to make it a little differently—enjoy!
    Table 1

    Almond flour Amaranth flour Brown rice flour Buckwheat flour Chestnut flour Corn flour Fava bean flour Flax Seed Flour Garbanzo bean flour (Chickpea flour) Lentil flour Mung bean flour Pea flour Potato flour Potato starch flour Pure Cornmeal Sorghum flour Sweet potato flour Sweet rice flour Tapioca flour White bean flour White rice flour

    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!
    For 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

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    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. 
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    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

    Jefferson Adams
    Celiac.com 04/18/2018 - To the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service animals.
    If you’ve flown anywhere lately, you may have seen them. People flying with their designated “emotional support” animals. We’re not talking genuine service animals, like seeing eye dogs, or hearing ear dogs, or even the Belgian Malinois that alerts its owner when there is gluten in food that may trigger her celiac disease.
    Now, to be honest, some of those animals in question do perform a genuine service for those who need emotional support dogs, like veterans with PTSD.
    However, many of these animals are not service animals at all. Many of these animals perform no actual service to their owners, and are nothing more than thinly disguised pets. Many lack proper training, and some have caused serious problems for the airlines and for other passengers.
    Now the major airlines are taking note and introducing stringent requirements for service animals.
    Delta was the first to strike. As reported by the New York Times on January 19: “Effective March 1, Delta, the second largest US airline by passenger traffic, said it will require passengers seeking to fly with pets to present additional documents outlining the passenger’s need for the animal and proof of its training and vaccinations, 48 hours prior to the flight.… This comes in response to what the carrier said was a 150 percent increase in service and support animals — pets, often dogs, that accompany people with disabilities — carried onboard since 2015.… Delta said that it flies some 700 service animals a day. Among them, customers have attempted to fly with comfort turkeys, gliding possums, snakes, spiders, and other unusual pets.”
    Fresh from an unsavory incident with an “emotional support” peacock incident, United Airlines has followed Delta’s lead and set stricter rules for emotional support animals. United’s rules also took effect March 1, 2018.
    So, to the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service and emotional support animals.
    Source:
    cnbc.com

    admin
    WHAT IS CELIAC DISEASE?
    Celiac disease is an autoimmune condition that affects around 1% of the population. People with celiac disease suffer an autoimmune reaction when they consume wheat, rye or barley. The immune reaction is triggered by certain proteins in the wheat, rye, or barley, and, left untreated, causes damage to the small, finger-like structures, called villi, that line the gut. The damage occurs as shortening and villous flattening in the lamina propria and crypt regions of the intestines. The damage to these villi then leads to numerous other issues that commonly plague people with untreated celiac disease, including poor nutritional uptake, fatigue, and myriad other problems.
    Celiac disease mostly affects people of Northern European descent, but recent studies show that it also affects large numbers of people in Italy, China, Iran, India, and numerous other places thought to have few or no cases.
    Celiac disease is most often uncovered because people experience symptoms that lead them to get tests for antibodies to gluten. If these tests are positive, then the people usually get biopsy confirmation of their celiac disease. Once they adopt a gluten-free diet, they usually see gut healing, and major improvements in their symptoms. 
    CLASSIC CELIAC DISEASE SYMPTOMS
    Symptoms of celiac disease can range from the classic features, such as diarrhea, upset stomach, bloating, gas, weight loss, and malnutrition, among others.
    LESS OBVIOUS SYMPTOMS
    Celiac disease can often less obvious symptoms, such fatigue, vitamin and nutrient deficiencies, anemia, to name a few. Often, these symptoms are regarded as less obvious because they are not gastrointestinal in nature. You got that right, it is not uncommon for people with celiac disease to have few or no gastrointestinal symptoms. That makes spotting and connecting these seemingly unrelated and unclear celiac symptoms so important.
    NO SYMPTOMS
    Currently, most people diagnosed with celiac disease do not show symptoms, but are diagnosed on the basis of referral for elevated risk factors. 

    CELIAC DISEASE VS. GLUTEN INTOLERANCE
    Gluten intolerance is a generic term for people who have some sort of sensitivity to gluten. These people may or may not have celiac disease. Researchers generally agree that there is a condition called non-celiac gluten sensitivity. That term has largely replaced the term gluten-intolerance. What’s the difference between celiac disease and non-celiac gluten-sensitivity? 
    CELIAC DISEASE VS. NON-CELIAC GLUTEN SENSITIVITY (NCGS)
    Gluten triggers symptoms and immune reactions in people with celiac disease. Gluten can also trigger symptoms in some people with NCGS, but the similarities largely end there.

    There are four main differences between celiac disease and non-celiac gluten sensitivity:
    No Hereditary Link in NCGS
    Researchers know for certain that genetic heredity plays a major role in celiac disease. If a first-degree relative has celiac disease, then you have a statistically higher risk of carrying genetic markers DQ2 and/or DQ8, and of developing celiac disease yourself. NCGS is not known to be hereditary. Some research has shown certain genetic associations, such as some NCGS patients, but there is no proof that NCGS is hereditary. No Connection with Celiac-related Disorders
    Unlike celiac disease, NCGS is so far not associated with malabsorption, nutritional deficiencies, or a higher risk of autoimmune disorders or intestinal malignancies. No Immunological or Serological Markers
    People with celiac disease nearly always test positive for antibodies to gluten proteins. Researchers have, as yet, identified no such antobodies or serologic markers for NCGS. That means that, unlike with celiac disease, there are no telltale screening tests that can point to NCGS. Absence of Celiac Disease or Wheat Allergy
    Doctors diagnose NCGS only by excluding both celiac disease, an IgE-mediated allergy to wheat, and by the noting ongoing adverse symptoms associated with gluten consumption. WHAT ABOUT IRRITABLE BOWEL SYNDROME (IBS) AND IRRITABLE BOWEL DISEASE (IBD)?
    IBS and IBD are usually diagnosed in part by ruling out celiac disease. Many patients with irritable bowel syndrome are sensitive to gluten. Many experience celiac disease-like symptoms in reaction to wheat. However, patients with IBS generally show no gut damage, and do not test positive for antibodies to gliadin and other proteins as do people with celiac disease. Some IBS patients also suffer from NCGS.

    To add more confusion, many cases of IBS are, in fact, celiac disease in disguise.

    That said, people with IBS generally react to more than just wheat. People with NCGS generally react to wheat and not to other things, but that’s not always the case. Doctors generally try to rule out celiac disease before making a diagnosis of IBS or NCGS. 
    Crohn’s Disease and celiac disease share many common symptoms, though causes are different.  In Crohn’s disease, the immune system can cause disruption anywhere along the gastrointestinal tract, and a diagnosis of Crohn’s disease typically requires more diagnostic testing than does a celiac diagnosis.  
    Crohn’s treatment consists of changes to diet and possible surgery.  Up to 10% of Crohn's patients can have both of conditions, which suggests a genetic connection, and researchers continue to examine that connection.
    Is There a Connection Between Celiac Disease, Non-Celiac Gluten Sensitivity and Irritable Bowel Syndrome? Large Number of Irritable Bowel Syndrome Patients Sensitive To Gluten Some IBD Patients also Suffer from Non-Celiac Gluten Sensitivity Many Cases of IBS and Fibromyalgia Actually Celiac Disease in Disguise CELIAC DISEASE DIAGNOSIS
    Diagnosis of celiac disease can be difficult. 

    Perhaps because celiac disease presents clinically in such a variety of ways, proper diagnosis often takes years. A positive serological test for antibodies against tissue transglutaminase is considered a very strong diagnostic indicator, and a duodenal biopsy revealing villous atrophy is still considered by many to be the diagnostic gold standard. 
    But this idea is being questioned; some think the biopsy is unnecessary in the face of clear serological tests and obvious symptoms. Also, researchers are developing accurate and reliable ways to test for celiac disease even when patients are already avoiding wheat. In the past, patients needed to be consuming wheat to get an accurate test result. 
    Celiac disease can have numerous vague, or confusing symptoms that can make diagnosis difficult.  Celiac disease is commonly misdiagnosed by doctors. Read a Personal Story About Celiac Disease Diagnosis from the Founder of Celiac.com Currently, testing and biopsy still form the cornerstone of celiac diagnosis.
    TESTING
    There are several serologic (blood) tests available that screen for celiac disease antibodies, but the most commonly used is called a tTG-IgA test. If blood test results suggest celiac disease, your physician will recommend a biopsy of your small intestine to confirm the diagnosis.
    Testing is fairly simple and involves screening the patients blood for antigliadin (AGA) and endomysium antibodies (EmA), and/or doing a biopsy on the areas of the intestines mentioned above, which is still the standard for a formal diagnosis. Also, it is now possible to test people for celiac disease without making them concume wheat products.

    BIOPSY
    Until recently, biopsy confirmation of a positive gluten antibody test was the gold standard for celiac diagnosis. It still is, but things are changing fairly quickly. Children can now be accurately diagnosed for celiac disease without biopsy. Diagnosis based on level of TGA-IgA 10-fold or more the ULN, a positive result from the EMA tests in a second blood sample, and the presence of at least 1 symptom could avoid risks and costs of endoscopy for more than half the children with celiac disease worldwide.

    WHY A GLUTEN-FREE DIET?
    Currently the only effective, medically approved treatment for celiac disease is a strict gluten-free diet. Following a gluten-free diet relieves symptoms, promotes gut healing, and prevents nearly all celiac-related complications. 
    A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives. This is a difficult task as there are many hidden sources of gluten found in the ingredients of many processed foods. Still, with effort, most people with celiac disease manage to make the transition. The vast majority of celiac disease patients who follow a gluten-free diet see symptom relief and experience gut healing within two years.
    For these reasons, a gluten-free diet remains the only effective, medically proven treatment for celiac disease.
    WHAT ABOUT ENZYMES, VACCINES, ETC.?
    There is currently no enzyme or vaccine that can replace a gluten-free diet for people with celiac disease.
    There are enzyme supplements currently available, such as AN-PEP, Latiglutetenase, GluteGuard, and KumaMax, which may help to mitigate accidental gluten ingestion by celiacs. KumaMax, has been shown to survive the stomach, and to break down gluten in the small intestine. Latiglutenase, formerly known as ALV003, is an enzyme therapy designed to be taken with meals. GluteGuard has been shown to significantly protect celiac patients from the serious symptoms they would normally experience after gluten ingestion. There are other enzymes, including those based on papaya enzymes.

    Additionally, there are many celiac disease drugs, enzymes, and therapies in various stages of development by pharmaceutical companies, including at least one vaccine that has received financial backing. At some point in the not too distant future there will likely be new treatments available for those who seek an alternative to a lifelong gluten-free diet. 

    For now though, there are no products on the market that can take the place of a gluten-free diet. Any enzyme or other treatment for celiac disease is intended to be used in conjunction with a gluten-free diet, not as a replacement.

    ASSOCIATED DISEASES
    The most common disorders associated with celiac disease are thyroid disease and Type 1 Diabetes, however, celiac disease is associated with many other conditions, including but not limited to the following autoimmune conditions:
    Type 1 Diabetes Mellitus: 2.4-16.4% Multiple Sclerosis (MS): 11% Hashimoto’s thyroiditis: 4-6% Autoimmune hepatitis: 6-15% Addison disease: 6% Arthritis: 1.5-7.5% Sjögren’s syndrome: 2-15% Idiopathic dilated cardiomyopathy: 5.7% IgA Nephropathy (Berger’s Disease): 3.6% Other celiac co-morditities include:
    Crohn’s Disease; Inflammatory Bowel Disease Chronic Pancreatitis Down Syndrome Irritable Bowel Syndrome (IBS) Lupus Multiple Sclerosis Primary Biliary Cirrhosis Primary Sclerosing Cholangitis Psoriasis Rheumatoid Arthritis Scleroderma Turner Syndrome Ulcerative Colitis; Inflammatory Bowel Disease Williams Syndrome Cancers:
    Non-Hodgkin lymphoma (intestinal and extra-intestinal, T- and B-cell types) Small intestinal adenocarcinoma Esophageal carcinoma Papillary thyroid cancer Melanoma CELIAC DISEASE REFERENCES:
    Celiac Disease Center, Columbia University
    Gluten Intolerance Group
    National Institutes of Health
    U.S. National Library of Medicine
    Mayo Clinic
    University of Chicago Celiac Disease Center