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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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    KARO CORN SYRUP IS GLUTEN-FREE AND ALLERGEN-FRIENDLY


    Jen Cafferty

    Karo corn syrup is gluten-free.  There was some confusion about Karo since it contains caramel coloring.  A few of my readers were concerned about the coloring and here is what the manufacturer of Karo Syrup has to say.


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    "All Karo Syrup products are free of gluten, soy, milk, egg, peanut and tree nuts. The syrup production facility does not contain ingredients with these allergens, so cross contamination is not an issue. While some caramel colorings do contain wheat products, the caramel coloring used in the dark corn syrup and brown sugar flavored corn syrup is gluten free.  The caramel coloring is derived from burnt sugar."

    Try this recipe for Cranberry Glazed Pork Tenderloin or Turkey Breast

    Karo Corn Syrup is Gluten-free and Allergen-friendlyIngredients:
    1  Turkey Breast or Pork Tenderloin
    1 cup Karo Corn Syrup with real Brown Sugar
    1 bag (12 ounces) fresh or frozen cranberries
    1/4 cup sugar
    2 tablespoons orange juice concentrate
    2 tablespoons gluten-free soy sauce
    1/2 teaspoon cinnamon
     

    Directions:
    Prepare and bake pork tenderloin or turkey breast according to package. 
    While the meat is baking, combine the remaining ingredients in a medium saucepan over medium heat. Simmer for 5 to 7 minutes, stirring occasionally.  Cool before serving.

    Spoon the glaze over the pork or turkey and serve warm.  This is delicious served with a baked sweet potato.

     


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    It might be gluten-free and soy free, but to say this is a product that should be in our cupboards when we are discussing health, is totally false. It is a known fact that sugar creates inflammation and inflammation creates disease. We can not substitute with products that move us toward other symptoms over time. Getting sugar out of our lives should be a priority.

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    Guest Harold Blumer

    Posted

    A great many of us who are gluten sensitive are also sensitive to many other foods... corn in particular... It is disappointing every time I pick up a gluten free product in the store only to find it has corn in it. Must tell you a story about corn... I am more chemically sensitive than food sensitive. I'm told the first step in the processing of commercial corn is to soak it in a warm water solution containing sulfur dioxide to retard bacterial contamination while the corn is softened for its many potential uses... I get horrible chemical reactions from the sulfur in the corn that I don't get from organically processed corn.... The bottom line is that I find it disappointing to see a notoriously allergenic product pushed as a substitute for gluten...

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    A great many of us who are gluten sensitive are also sensitive to many other foods... corn in particular... It is disappointing every time I pick up a gluten free product in the store only to find it has corn in it. Must tell you a story about corn... I am more chemically sensitive than food sensitive. I'm told the first step in the processing of commercial corn is to soak it in a warm water solution containing sulfur dioxide to retard bacterial contamination while the corn is softened for its many potential uses... I get horrible chemical reactions from the sulfur in the corn that I don't get from organically processed corn.... The bottom line is that I find it disappointing to see a notoriously allergenic product pushed as a substitute for gluten...

    Who is pushing Karo as a gluten substitute? The author is just pointing out that it is gluten-free and can be used by those with celiac disease.

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    Guest Leigh Falzarano

    Posted

    I'm glad to know that the coloring in Karo comes from burnt sugar. I am trying desperately to gain weight and I need all the calories I can get. This info was valuable for me. It may not suit everyone's needs but it suited mine. THANKS!

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    Guest Jen Cafferty

    Posted

    Who is pushing Karo as a gluten substitute? The author is just pointing out that it is gluten-free and can be used by those with celiac disease.

    Thanks Admin! I am definitely not promoting corn syrup as a healthy option for anyone. Personally I don't eat corn. But, there are many folks out there that use corn syrup and need to know that Karo is gluten-free. As Leigh commented, she uses it and was happy to have the information. I hope readers can understand that this site isn't just for promoting healthy eating but understanding what is safe on a gluten-free diet.

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    Jules Shepard
    This recipe may be prepared using a mixer and oven or in a bread machine. This loaf is light and airy, yet substantial enough to use as sandwich bread (however, if you want a denser loaf, simply add 1/4 cup dry milk powder to the dry ingredients).
    The recipe boasts the addition of flax seed meal and flax seeds which contribute a large amount of dietary fiber and other beneficial nutritional properties like high omega 3.  The simple addition of two tablespoons of flax seed meal to this bread also adds four grams of dietary fiber and three grams of protein.  As an alternative, you can simply use 2 eggs in place of the flax seed and water mixture, and you will add the dry yeast to the dough at the final mixing step.
    When using a bread machine, always be sure to add all liquid ingredients to the pan first, followed by the dry ingredients. I recommend sifting all dry ingredients (except yeast) together in a bowl first, then pouring it into the bread machine pan. If the dough seems too thick, gradually add more yogurt, one quarter cup at a time, until the dough is still thick, but able to be smoothed with a spatula. Be sure to check the bread with a spatula throughout the mixing process to ensure that all the dry ingredients have been incorporated. Smooth the top with a rubber spatula and when done mixing, sprinkle any desired toppings on top of the loaf. Select either the gluten-free bread setting on your machine, or the quickest bake setting like a light crust 1 ½ pound loaf. Remove the pan from the machine when finished baking (internal temperature should be between 205-210F).
    When making with a mixer and oven, follow the specific directions outlined below.

    Ingredients:
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    ½ cup very hot water
    1 tsp. granulated cane sugar
    1 Tablespoon rapid rise or bread machine yeast
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    ½ teaspoon baking soda
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    2 Tablespoons honey
    1 teaspoon apple cider vinegar
    1 ½ cup vanilla yogurt (dairy or soy)
    1 Tablespoon flax seeds
    Toppings of choice (coarse sea salt, sesame seeds, flax seeds, etc.)

    (* I cannot predict how this recipe will work with any other flour mixture but my own.  The mix recipe may be found in media links on my website and in my book, Nearly Normal Cooking for Gluten-Free Eating, or pre-mixed from my website.)Directions:
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    Scoop the dough into a greased bread pan (use a dark metal pan if you like a darker crust on your bread; lighter, shiny metal or glass if you like a light crust). Smooth the top, sprinkle with any toppings, then cover with a sheet of wax paper sprayed with cooking oil. Sit the covered dough for 30 minutes in a warm place like an oven warming drawer or even in your oven with the light on.
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    Jules Shepard
    Celiac.com 01/18/2009 - This recipe was born of my new year's desire to experiment with new grains and flavors to achieve more nutritious results in my baking.
    I was speaking to a support group last Friday night and one of the audience questions was about this very topic: the concern that gluten-free baking often produces less healthy results. I completely agree.
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    Multi-Grain Confetti Gluten-Free Muffins
    These muffins are aptly named, as they include a host of alternative gluten-free grains and flours, and when broken open, look like a big new year's party! A beautiful, aromatic and healthy muffin - what a great way to start the year off right! If you don't happen to have any of these other grains on hand, simply use the same measurement of my Nearly Normal All Purpose Flour.*
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    Finished Multi-Grain Confetti Gluten-Free Muffins



    Jules Shepard
    I am always searching for breakfast recipes good enough to serve to overnight guests and easy enough to make just for my family in a morning rush.  This breakfast cake fits the bill, and also pleases my picky (especially in the morning!) kids.
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    Gluten-Free Coffee Cake
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    Destiny Stone
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    3 tablespoons fresh squeezed lemon juice
    1 ½ tablespoons tahini
    5cloves garlic, crushed
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    2 tablespoons extra virgin olive oil
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    Gluten-Free Alcohol:
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    Tammy Rhodes
    Celiac.com 04/24/2018 - Did you know in 2017 alone, the United States had OVER TENS OF THOUSANDS of people evacuate their homes due to natural disasters such as fires, floods, hurricanes, tornadoes and tsunamis? Most evacuation sites are not equipped to feed your family the safe gluten free foods that are required to stay healthy.  Are you prepared in case of an emergency? Do you have your Gluten Free Emergency Food Bag ready to grab and go?  
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    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). 
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    Their results indicate that cognitive dysfunction in celiac patients could be related to long-term symptoms from chronic disease, in general.
    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
    Due to personal health reasons and restrictions, I find that I need to retire. My husband and I can no longer travel the country speaking at conferences and to support groups (which we dearly loved to do) nor can I commit to writing more books, articles, or menus. Consequently, I will no longer be contributing articles to the Journal of Gluten Sensitivity. 
    My following books will still be available at Amazon.com:
    Gluten-free Cooking for Dummies Student's Vegetarian Cookbook for Dummies Wheat-free Gluten-free Dessert Cookbook Wheat-free Gluten-free Reduced Calorie Cookbook Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version) My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.

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

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