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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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    MULTI BLEND GLUTEN-FREE FLOUR (WENDY WARK'S GLUTEN-FREE FLOUR MIX)


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    When I started eating gluten-free food I discovered a flour mix in a book called Living Healthy with Celiac Disease, Wendy Wark (AnAffect, 1998). In addition to the standard gluten-free flour mix of tapioca starch flour, potato starch flour and rice flour she added cornstarch and sweet rice flour. The addition of these two flours make a huge difference in the texture, flavor, and moisture content in gluten-free baking. I couldnt understand why more people werent using this superior flour mix so I made it my mission to distribute this recipe around. (If you cant tolerate corn, just substitute the cornstarch with equal parts of sweet rice flour and tapioca starch flour.)

    While Wendy gave me permission to use the flour mix and many of her recipes I failed to tell her I was naming the flour mix after her in my book. She has since told me that she found it on the internet and doesnt know the source of the recipe, she doesnt feel that she should take credit for the mix.

    Recently Authentic Foods decided to mix these flours in their factory and sell it as the Multi Blend Gluten-Free Flour, now available at The Gluten-Free Mall.

    Multi Blend Gluten-Free Flour (Wendy Warks Gluten-Free Flour Mix)

    1 cup brown rice flour (requires refrigeration)
    1¼ cup white rice flour
    ¼ cup potato starch flour
    2/3 cup tapioca starch flour
    ¾ cup sweet rice flour
    1/3 cup cornstarch
    2 teaspoons xanthan or guar gum

    I often use only brown rice flour in the mix as it is healthier and better tasting. I buy at least 5 pounds every time I order (from manufacturers that sell a lot of brown rice flour). I keep it refrigerated and highly recommend it over white rice flour. This flour mix is the basis of many of my sweets, breadsticks, tortillas, waffles etc. I also like to use pure buckwheat, amaranth, and quinoa flour to increase the flavor and healthfulness of certain items. It is important to buy these alternative flours from pure, gluten-free sources. Pure in the sense that they are grown in fields that are not adjacent to wheat fields and that they are processed in a 100% gluten-free environment from the field to your table.

    Triple this flour mix recipe and keep it on hand for all of your baking needs. Once you have the flour mix together you are ready for about a months worth of gluten-free baking.

    The Multi Blend Gluten-Free Flour mix is used cup for cup in recipes such as tortillas, pancakes/waffles, and cookies. If you plan to use this flour mix for cakes, sweet breads or brownies add an additional ½ teaspoon of xanthan gum per cup flour mix. I dont use this flour mix for bread, pizza crust, breadsticks, etc. as they require specific flour combinations for the best results (see Cooking Gluten-Free! A Food Lovers Collection of Chef and Family Recipes Without Gluten or Wheat Celiac Publishing, 2002).


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    I was interested in finding out the proportions needed to mix my own flour (having bought so many types) and this article included that

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    Thank you.

    I wish it were easier to find ancient grains incorporated into gluten free mixes. They are so healthy! (Amaranth, Quinoa, etc.)

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    Guest susan

    Posted

    Thank you SO much for this! I just used this flour blend to bake a cake from one of my grandmother's recipes (she used wheat flour). I had attempted it before using the traditional gluten free flour substitution of brown rice flour, potato starch, tapioca starch and xanthan gum and it came out gritty and crumbly.

    This was moist and not gritty at all and tasted just like her real cake! I'm going to use this in everything that I bake from now on!

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    Thank you SO much for this! I just used this flour blend to bake a cake from one of my grandmother's recipes (she used wheat flour). I had attempted it before using the traditional gluten free flour substitution of brown rice flour, potato starch, tapioca starch and xanthan gum and it came out gritty and crumbly.

    This was moist and not gritty at all and tasted just like her real cake! I'm going to use this in everything that I bake from now on!

    Wow! I am glad your cake turned out so well. I am about to attempt something similar and I was wondering. . .did you use all brown rice flour or did you include the white rice flour?

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    Thank you for printing this! I found this recipe on another website a few months ago and lost the recipe, and couldn't find the website again! This is just in time for the holiday baking! Thanks so much!

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    Guest Joan Kelly

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    Was browsing the net and stumbled upon your site. So much interesting and valuable info here, also am grateful for the useful links. Thanks for sharing.

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    Guest Marilyn

    Posted

    I was interested in finding out the proportions needed to mix my own flour (having bought so many types) and this article included that

    I have used many flour mixes over the years! This is the best that I have found! Thanks!

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    Thank you for a recipe with ingredients that I don't have to trot around the globe to find. I am going to try this for my dessert catering business.

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    I used this recipe on bread and it worked great. I just doubled the zantham gum, and used sorghum flour instead of sweet rice. It was the most tasteful bread we've has since diagnosis. Love this recipe for all baking needs!

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    Guest Diana

    Posted

    Thanks for posting this I read about the Wendy Wark mix in a book but they never showed the recipe. I can't find brown rice flour at my local market so I used millet flour and it worked out well. I have also used all white rice flour in the mix with very good results.

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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 11/01/2010 - American Key Food Products (AKFP) has announced a patent application for the production process for a gluten-free cassava flour. The company also announced that it has begun initial production of this new gluten-free flour at its manufacturing facility in Brazil.
    Gluten is the protein found in wheat, rye, and barley. Gluten provides the structural elasticity in kneaded dough products, permits leavening, and supports the crumb structure and chewy texture of traditional baked goods.
    In the last few years, a number of manufacturers have produced gluten-free flour and starch products for gluten-free baking. However, creating baked goods without gluten is challenging, and the resulting baked goods can often be dry, crumbly, or gummy products.
    Cassava, or tapioca flour, has been one of the more promising ingredients for gluten-free baking. However, most traditional cassava flours have a coarse texture, similar to corn meal.
    According to AKFP technical sales director Carter Foss,  the company has spent more than a year developing the flour to have baking characteristics that closely mimic wheat flour in structure, texture and taste.
    The result of the AKFP process, which uses the complete root, is a fine, soft flour that contains both protein and fiber. The patent application covers various aspects of the manufacturing process, including particular milling and drying procedures, as well as the resulting flour itself.
    “During the processing of it, we have to get the physical characteristics made correctly or the flour fails. It over-bakes and turns to dust,” Foss said.
    Foss says that AKFP cassava flour can replace combinations of flours, starches and hydrocolloids in gluten-free baked goods, allowing for a simpler ingredient statement.
    After the pilot runs are completed at its new Brazilian facility, AKFP intends to have continuous production on line by the beginning of 2011.
    Source:

    http://www.foodnavigator-usa.com/Financial-Industry/AKFP-applies-for-patent-for-gluten-free-cassava-flour

    Gini Warner
    Celiac.com 11/20/2012 - Gluten-free diets are making headlines and trimming waistlines. For those with celiac disease, gluten–free living is prescribed to ensure proper nutrient absorption, but just about everyone can benefit from eliminating gluten from their diet. While going gluten free may sound difficult, the benefits such as increased energy and a smaller belt size are well worth the effort.
    Cutting gluten from your diet is not synonymous with cutting taste. There are so many delicious gluten-free substitutes, one of which is garbanzo bean flour. Garbanzo bean flour, also know as chickpea flour, gram flour and besan is made from grinding dried chickpeas to a fine flour that can be used by itself or blended with other flours. Garbanzo bean flour is an excellent substitute for the gluten-containing flours that are used for baking, such as wheat flour. It can also be used to thicken soups, sauces or gravies.
    Garbanzo bean flour is high in protein and low in fat. It is a good source of dietary fiber and iron and is completely grain-free. Garbanzo bean flour contains no cholesterol, sodium or saturated fat. Wheat flour, in contrast, contains 190 mg of sodium, less fiber, no vitamin C and less iron. Garbanzo bean flour is inexpensive, under $3.00 for 22 ounces and recipes required less garbanzo bean flour, 7/8 cup replace one cup of wheat flour. Garbanzo bean flour is easily found in most markets, but you can make your own at home by grinding dried chickpeas in a food processor and coffee/spice blender.
    As an experienced clinical nutritionist, I work with people who have a wide variety of health issues. My specialties include the gluten-free diet and weight loss. Over the past 20 years, I have seen significant health improvement in my clients after only one week on the gluten-free diet and continued changes for the better as they embrace a gluten-free lifestyle.
    Gluten-free living has changed my life and it can improve yours. The gluten-free diet can help with weight management; it can elevate your energy levels, improve your attention and speed up your digestion. Whatever your motivation is for going gluten free - whether you have celiac disease, gluten intolerance or a desire to live a healthier, stronger life, my book, The Gluten-Free Edge, will help you to achieve your goal. It’s an easy-to-read guide to living without gluten that includes 200 delicious gluten-free recipes. This book will also help you with social situations and teach you the key to reading food labels. You will learn how to look for gluten-free products both at restaurants and in your supermarket. The Gluten-Free Edge is equipped with all of the information you need to get through the world without gluten.

    admin
    Celiac.com 10/30/2014 - I have always been a fan of Steve Rice and his Authentic Foods line of gluten-free products. Recently I had the opportunity to try out his new Steve's Gluten-Free Bread Flour Blend, and I must say that I'm very excited about this amazing new flour blend, and the many possibilities that if offers.
    When Steve told me that he had been working for 20 years to perfect this mix, I knew that I was in for something very special, and my experiences with it were amazing.
    In the past I have tried many products billed as all purpose gluten-free flour mixes, but none are quite like this one. The directions are straightforward, and I only needed my own yeast packet, sugar, egg, butter and oil to make the mix.

    I new something magical was happening at the point where you first begin to mix everything together...see below:

    I know that Steve recommends using a mixer, but I don't have one. However, after mixing and kneading it for only a few minutes by hand it came together with the look and feel of a real gluten bread dough...it was very easy to work with, and in a very short time it looked like this:

    I used the dough to make the outstanding pizza below, which had a spongy, delicate crust. When making it I found that I could easily pick up the dough and work with it to form the gluten-free pizza crust.

    My wife used the remaining dough to make a cake, which came out light and fluffy, and it held together extremely well:

    Be sure to give this great new product a try. I'm sure that you too will be blown away by how great it is, and how many things you will be able to make with it using Steve's many recipes offered on his Web site.

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    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.” 
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    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.
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    fdfworld.com

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    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.
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    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

    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