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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 SPRING PARTIES AND BARBECUES


    Destiny Stone

    Celiac.com 04/06/2010 - Spring has officially sprung. The long spring day's pave the way for beautiful spring flowers, gorgeous weather, spring cleaning,  and spring BBQ's! BBQ's are just as much fun for gluten-free diets as they are for everyone else. We can still enjoy grilling our food on the barbie, and washing it down with a cold one. Although there are some things you will want to know about gluten-free BBQing before you get too excited.


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    Gluten-Free BBQ:
    If you use your BBQ grill for grilling gluten buns and gluten marinated meats, you will want to consider buying a new BBQ grill and dedicating it to your gluten-free foods only. However, if you share a grill with gluten containing foods and a dedicated BBQ grill is not an option, you will need to clean your grill thoroughly before each use and grill your gluten-free food before the grill is contaminated with gluten buns, meats, sauce drippings, etc. If you are a guest at a BBQ, and grilling your food on a clean grill first is not an option, or if you aren't sure if the grill is really clean, you might want to try using aluminum foil as a buffer between your food and the grill. Grilling your food on clean aluminum foil will keep the grill from contaminating your food. You will also want to make sure your food is not touched by any of the grill utensils that have touched gluten.

    Gluten-Free Spring Parties and Barbecues*Reminder: Always make sureyour work surfaces, utensils, pans and tools are free of gluten. Alwaysread product labels carefully. Manufacturers can change productformulations, and ingredients without notice. If you have doubt, do notbuy or use a product before contacting the manufacturer for absoluteverification that the product is definitely gluten-free.

    If you don't have time to make your own marinade, there are gluten-free marinade options available.  If you do make your own BBQ sauce, be sure to use gluten-free ingredients. Here are some gluten-free sauces and ingredients to help you on your way.

    *Tip: Not all spices are created equal. While most spices are naturally gluten-free,  many spices have gluten added as a filler ingredient. Make sure your spices are gluten-free and check with the manufacturer if you have any doubts.

    Gluten Free Finger Foods:
    No BBQ is satisfying without finger foods. Make sure to bring your own finger foods to a BBQ & it's  always good to bring extra to share. Whenever I have taken gluten-free snacks to a party, my gluten-free snacks get eaten up before any of the other snacks. Whether it is the novelty of the gluten-free  snacks, I don't know. So if you want to enjoy the  snacks you bring-bring extra because everyone seems to love gluten-free snacks. There are many salty snacking options, but don't forget that healthy choices like celery and carrot sticks are naturally gluten-free, and they make a wonderful finger food.
    Vegan Gluten-Free Garlic Hummus Dip

    Ingredients:
    1 can (16 ounces) gluten free chick peas or garbanzo beans¼ liquid from the can
    3 tablespoons fresh squeezed lemon juice
    1 ½ tablespoons tahini
    5cloves garlic, crushed
    ½ teaspoon Himalayan salt
    2 tablespoons extra virgin olive oil
    SERVES 5 -10

    Preparation:
    Drain chickpeas and reserve 1/4 of a cup of the liquid. Place all ingredients in a blender and blend on low until smooth. This is a  basic recipe, but you can add your favorite  spices to  make whatever variation strikes your fancy.

    Gluten-Free Alcohol:
    What BBQ is complete without a cold beer or blended margarita to wash down all the yummy grub? While beer is typically made with wheat or barley and is therefore not gluten-free, in these modern times, we have more options than our celiac/gluten intolerant relatives ever drempt of. Today, we can find beer brewed with rice, sorghum, millet and other gluten-free grains. Sampling gluten-free beers before a BBQ or event will allow you to decide which beers you like so you know what to bring to the BBQ. I have included links below  to gluten-free beers world-wide, though many of the following beers can be found at your local grocery store. (Please note, not all beers on the following list are certified gluten-free. Some are from a dedicated facility, but all are gluten-free).

    Gluten-Free Beers

    Certified Gluten-Free Beers
    Gluten-Free Dedicated Breweries
    Distilled Alcohol:
    It is a bit easier to accommodate gluten sensitivities with mixed drinks, as all distilled alcohol is naturally gluten-free. However, most drink mixers contain gluten. For a list of gluten-free alcohol and gluten-free mixers go here:
    And for those of us looking for non-alcoholic gluten-free beverages, there are many wonderful gluten-free, non-alcoholic drinks on the market. Although, I always feel more confident making my own gluten-free beverages whenever possible. The following is a recipe for agave sweetened lemonade-perfect for a hot day!

    Gluten-Free Lemonade With Agave

    Ingredients:

    • 1/2 cup agave nectar syrup
    • 1 cup water
    • 10 leaves lemon verbena, slightly crushed in a mortar pestle
    • 8 large lemons (organic if possible)
    • enough water to suit your taste buds
    *Tip: If you are looking for a kick, you can also use this as a mixer for alcoholic beverages.

    Preparation:

    • To create the simple syrup, combine the agave and water to boil in a small saucepan
    • When the mixture has come to a boil, add the lemon verbena leaves
    • Turn off the heat and let the syrup sit on the stove top for half an hour
    • Refrigerate until cool
    • Making the lemonade: Juice the lemons as much as possible
    • Add the lemon verbena syrup to the lemon juice
    • Add water, in small batches, until the lemonade tastes the way you like to drink it
    • Serve over ice and garnish with a leaf of lemon verbena
      Serves 4

    Gluten-Free Quick Check:
    • Use a gluten-free dedicated BBQ whenever possible
    • Keep all gluten-free food separate from gluten containing food
    • Make sure your spices, dips and drinks are all gluten-free
    • Check all labels
    • Contact manufacturers whenever necessary
    • Keep your hands clean
    Enjoy!

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    Guest Stephanie Jordan

    Posted

    I really appreciate the article on the gluten free beers. I found out 5 years ago April 26 that I had celiac disease/sprue. I was on my honeymoon and found Redbridge and was able to order it from Anheiser Bush locally. I am interested to see if I can order any of the others listed and anxious to try them. I went 3 years before I was able to have a cold one on a hot sunny day with the rest of the family and friends! I truly appreciate the Thompson Clan for all their help and to the celiac foundation has improved the way I find gluten free food and other items!!

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    Jules Shepard
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    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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     J Sci Food Agric. 2013 Mar 15;93(4):924-32. doi: 10.1002/jsfa.5826.

    Jefferson Adams
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    Science Direct

    Jefferson Adams
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    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.
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    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)?
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    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

    Jefferson Adams
    Celiac.com 04/17/2018 - Could the holy grail of gluten-free food lie in special strains of wheat that lack “bad glutens” that trigger the celiac disease, but include the “good glutens” that make bread and other products chewy, spongey and delicious? Such products would include all of the good things about wheat, but none of the bad things that might trigger celiac disease.
    A team of researchers in Spain is creating strains of wheat that lack the “bad glutens” that trigger the autoimmune disorder celiac disease. The team, based at the Institute for Sustainable Agriculture in Cordoba, Spain, is making use of the new and highly effective CRISPR gene editing to eliminate the majority of the gliadins in wheat.
    Gliadins are the gluten proteins that trigger the majority of symptoms for people with celiac disease.
    As part of their efforts, the team has conducted a small study on 20 people with “gluten sensitivity.” That study showed that test subjects can tolerate bread made with this special wheat, says team member Francisco Barro. However, the team has yet to publish the results.
    Clearly, more comprehensive testing would be needed to determine if such a product is safely tolerated by people with celiac disease. Still, with these efforts, along with efforts to develop vaccines, enzymes, and other treatments making steady progress, we are living in exciting times for people with celiac disease.
    It is entirely conceivable that in the not-so-distant future we will see safe, viable treatments for celiac disease that do not require a strict gluten-free diet.
    Read more at Digitaltrends.com , and at Newscientist.com