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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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    SWORDFISH OR TUNA, GINGER OR GARLIC: COOKING "OUTSIDE THE BOX€� FOR THOSE WITH FOOD INTOLERANCE


    Wendy Cohan

    Celiac.com 01/25/2009 - It’s a brand new year with a brand new vibe.  I’m excited to be launching a new year of education and advocacy on behalf of the gluten-free community, beginning with an upcoming speaking engagement.  On February 10th, I’ll have the opportunity to speak with and hold a gluten-free cooking demonstration for chefs-in-training at the Western Culinary Institute, in Portland, Oregon.  They may be a challenging audience, as I attempt to encourage them to think “outside the box” of more is better when it comes to exotic ingredients.  The trend of the past decade seemed to be “vertical food”, with a sauce, a base, a main ingredient, another sauce, topped by two or three garnishes.  While dishes resembling food-as-art may tickle the taste-buds, they are a minefield for those with food allergies and sensitivities.


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    The incidence of food allergies, which were once rare, has increased 18% in recent years and the numbers of people affected continue to grow. [The top eight food allergens are:  dairy (cow’s milk), eggs, peanuts, tree nuts (almonds, pecans, walnuts, hazelnuts etc.), wheat, soy, fish, and shellfish – and corn is another top allergen]     Food allergies seldom come individually - chances are that the person allergic to peanuts is also allergic to eggs or dairy, or both.  So, what’s can a foodie with food allergies to do?  Forgo attending family events, parties, and other social engagements, or worse, bring their own food in an attractive Tupper-ware container?   Sadly, these are options that many of the food-allergic have to consider.

    Handling a life with food allergies is a challenge for adults, and must be especially difficult for parents of kids with multiple food allergies, who bear the responsibility of safe-guarding their children's health.  It may surprise you to know that four million American children have food allergies - that’s a sizable portion of future consumers for any business to consider.   

    Food sensitivities are also a big issue with many adults.  Lactose intolerance and gluten intolerance are problems for many people, and finding safe, healthy and interesting food choices is not easy.

    Here’s a story that illustrates how we’ve had to adapt.  Recently we spent a ski weekend in Bend, Oregon.  I baked my own gluten-free bread, and brought along other treats to keep in our hotel room.  I asked the maitre de at our hotel to check with the chef about the preparation of foods in the breakfast buffet, so I would know what, if anything, I could eat.  Mostly I made do with tea, fresh fruit, and my home-made gluten-free challah bread.  Lunch was a no-brainer – there wouldn’t be much that I could safely eat at the ski resort, so I brought along some gluten-free Larabars – (ingredients:  dates, almonds, dried apples, cinnamon) and we planned an early dinner.  Later that evening, in a popular Bend landmark, I was happy to see a few choices I thought I could eat, with a few modifications.  When my entree of seared Ahi tuna arrived, my son commented, “Mom, you must be an expert on that dish by now – I’ve seen you order it in a dozen restaurants!”  He was right.  Plain seared Ahi tuna, coated only in sesame seeds, served on greens, with a rosette of pickled ginger and wasabi, is my restaurant stand-by.  I love Japanese food, but this popular dish is often served at seafood restaurants and sidewalk cafes too.  With a side of green salad, or maybe the vegetable of the day, I’m set.

    I do wish there were more offerings to choose from, and it’s a shame that there aren’t.  Very fresh seasonal ingredients, simply prepared, are truly wonderful and full of flavor that doesn’t need to be covered up by crusts, sauces, or heavy spices.  A glance at the top eight is evidence that allergies to fruits, vegetables, or fresh herbs are less common than allergies to high protein foods.  So, why not use them in abundance? 

    Here’s another story that illustrates my point.  While in Costa Rica a few years ago, my family had many wonderful meals.  The food was always very fresh, and naturally gluten and dairy free.  I never needed to check with the staff – I only needed to read the menu like anyone else.  But we all agree that the very best meal we had was the night we drove down a rutted dirt road to a shack on the beach, where the sun was just beginning to set.  The place looked deserted, with no lights and no customers.  I asked my husband, “are you sure this is the place?”  He said he’d followed the directions he’d been given.  My mind began to spin some of the scary scenarios I’d seen in movies.   As soon as our car pulled to a stop, we were surrounded by the ubiquitous barking dogs found in every village in Central America.  A screen door slammed shut, and a slightly built man came up to the car.  My husband rolled the window down and said in Spanish that we’d heard that this was a great place to eat. 

    The gentleman led us into a gazebo, lit some candles, and seated us at a rickety table.  He did not hand us any menus.  Our host told us that he had caught two kinds of fish that day – swordfish and tuna.  He said we could have them prepared with either ginger or garlic.  He did not describe the method of preparation or what else came with the meal.    Since we were rapidly being devoured by mosquitoes, we chose our options quickly.  A few minutes later we were handed a can of “Deep-Woods OFF” Mosquito repellant, with a smile, and our host/fisherman, and presumably chef, left to prepare our dinner.

    In about twenty minutes, he arrived bearing four large platters of steaming hot grilled fish, well-coated with our seasonings of choice and garnished by fresh grilled vegetables and greens, warm home-made corn tortillas, salsa, and rice.  Nothing else.  It was the freshest, most deliciously prepared meal I had ever eaten.  And I think it cost about twelve dollars for the four of us.

    So, I’m going to talk with these aspiring chefs about the importance of including simply prepared but still delicious foods on their menus.    I may never tire of seared tuna, but it may not be someone else’s cup of tea.  Reasonable choices should be part of any menu, and can be, with a conscious effort.  At my husband’s Christmas party, I was pleasantly surprised by a buffet I could actually eat.  The menu consisted of three types of small kabobs:  plain grilled vegetables, grilled shrimp still in the shell, and grilled chicken, a huge tray of freshly prepared sushi, with ginger and sauces on the side, and another huge tray of Vietnamese salad rolls in rice paper wrappers.   I asked first about marinades, avoided any dipping sauces, and was just fine.  It was fun to be able to partake of the beautiful buffet, and I went out of my way to personally thank the catering crew. 

    Some of the worst food from a nutritional stand-point, and certainly the worst from the perspective of someone with food allergies, has been served in the cafeterias of hospitals where I’ve worked or visited patients.. In these institutions dedicated to promoting health, nearly every entrée is breaded, sauced, cheese-coated, or poached in a pool of milk.  Thanks goodness for the salad bar.  Even the soups are suspect, as they are usually mass-produced, or made from a dry mix containing ingredients that the food-allergic cannot tolerate.  Surely our institutions and hospitals can do better.

    Whether these future chefs work in a food service, or an up-and-coming tapas bar, I’m hoping to inspire them to use their creativity in a different way, to offer the freshest, healthiest food possible, and minimize the number of sauces and extraneous ingredients in at least a portion of the dishes they develop.   I’ll also talk about the growing epidemic of gluten-intolerance in this country and the possible impacts it will have on the food industry.  In fact, I think I’ve found the topic for my next article!


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    Guest JoAnn Andrus

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    A good cook who uses fresh foods doesn't have to add gravies and sauces. I wonder.....

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    Inspiring -- Hope for the sad-but-true. My husband and I also had a similar experience in Costa Rica. We traveled there fortified with our usual bag of meal/snack gluten free foods, but found the simplest roadside restaurants fed us quite well with grilled plantain, fresh fish, and other items with local ingredients. We came home healthy after eating out most every day.

    Let's keep praising the mindful chefs and educating the others!

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    Guest L E Finney

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    Cudos for challenging the chefs! I am just beginning to learn about gluten free, as I have family members recently identified as gluten intolerant. Keep up the good work.

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    Guest Michelle

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    Way to go, Wendy! I'll be rooting for you during your presentation! I bet some of those chef-students are gluten intolerant themselves and don't even know it!

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    Celiac.com 01/11/2005 - Pizza crust is an essential item in the gluten-free kitchen, especially for families with celiac children. This class demonstrates how to make an excellent pizza crust with a variation on the recipe for focaccia bread. Alternative flours will be used and their health benefits detailed.
    This recipe is adapted from Bette Hagmans first book The Gluten-Free Gourmet. Healthy flours and the tricks I have learned over the years are part of this revised recipe. You may use brown rice flour if you cant find the amaranth, buckwheat, or teff flour, although the health benefits of these alternative flours make them well worth the search.
    This recipe makes two 13-inch pizzas, or four 10-inch pizzas.
    Ingredients:
    1½ cups brown rice flour
    ½ cup amaranth, buckwheat, or teff flour
    2 cups tapioca flour
    2/3 cup instant non-fat dry milk powder (dairy-free: 2/3 cup ground almond meal)
    3 teaspoons xanthan gum
    1 teaspoon salt
    2 tablespoons active dry yeast
    1 tablespoon sugar
    1½ cups water (105-115F.) or less
    3 tablespoons olive oil
    4 egg whites at room temperature (egg-free: see "flaxseed" in tips section)
    Olive oil for spreading pizza dough
    Grease two 13-inch pizza pans, using organic shortening. In the bowl of a stand mixer, combine the flours, milk powder, xanthan gum, salt, yeast, and sugar. In a measuring cup, combine the water and 3 tablespoons olive oil. Add olive oil-water mixture to dry ingredients, then egg whites, mixing well after each addition. Beat on high speed for 4 minutes.
    Divide dough into two (or four) equal portions. Place each portion on a prepared pizza pan. Cover your hand with a clean plastic bag. Drizzle about a tablespoon of olive oil over your hand and one portion of dough. Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings. Repeat process for second portion of dough. Let dough rise for about 20 minutes. Preheat oven to 400?F. Bake pizza crusts for 7 minutes (until lightly golden) and remove from oven. At this point you can either cool the crusts, wrapping and freezing them for future use, or you can spread tomato sauce on the crust and top with your favorite toppings.
    Focaccia Bread
    While infinite versions exist, my preference for focaccia bread is a flat, round, chewy, bread brushed with olive oil, rubbed with garlic and sprinkled with rosemary. Follow the same instructions as above though you may want to allow the dough to rise another 15 minutes or so before baking the bread. You may want to bake the bread longer for a more golden crust. Another topping variation is olive oil, sliced shallots, and chopped green or black olives.
    Plain focaccia bread is also good served with a tapenade or dip.
    Reprinted with permission from:
    Cooking Gluten-Free! A Food Lovers Collection of Chef and Family
    Recipes Without Gluten or Wheat by Karen Robertson

    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

    Connie Sarros
    This article originally appeared in the Winter 2004 edition of Celiac.com's Journal of Gluten-Sensitivity.
    Celiac.com 09/25/2014 - Every year, life seems to get more hectic.  There is never enough time to get the things done on the ever-growing “to-do” list, let alone find time to relax.  Then you are diagnosed with celiac disease and suddenly realize you can no longer stop at Subway for a hoagie sandwich on your way home.  You get a sinking feeling in the pit of your stomach as you acknowledge that you will have to actually cook most of your own meals at home!  
    There is no need to panic.  There are many shortcuts that can help you get in and out of the kitchen faster.  Here are just a few:
    Make a list of all the items you buy at the grocery store.  Make your list very specific, organized by aisles at the store.  Print off multiple copies.  As you run out of things during the week, put a check mark next to the item on your list.  When it is time to go shopping, most of your list will already be done. Keep a “basic pantry.”  These are items you should always have on hand.  Not only does this include spices, household cleaners, paper products, and canned goods, but a back-up pantry meal is always good to stock as well.  This can be anything from cans of beans for a bean salad, gluten-free pork and beans or a can of tuna fish, to gluten-free spaghetti and gluten-free spaghetti sauce. Make extras.  If you are making soup, chili, spaghetti sauce, marinated chicken breasts, cookie dough, etc., make two or three times the quantity you need; freeze the extra portions so you have meals that just need to be popped into the microwave on the days you don’t have time to cook. Use disposable foil cookware for those really messy recipes.  Also, dish out dinners in the kitchen, from pot to plate; that way, you won’t have serving dishes to wash. Soak whole potatoes in hot water before baking them—they will cook much faster.  When potatoes need peeling, peel them after they are cooked when they are cool enough to handle and the skins will slip right off. Use leftovers to make a different meal.  Open a bag of ready-to-use lettuce and top it with last night’s leftover corn, taco filling, diced tomatoes, and sprinkle with gluten-free cheddar cheese.  Or top the salad with thin slices of the leftover roast beef, diced leftover asparagus spears…you get the idea.  You can also chop leftovers into bite-sized pieces and place them in a resealable freezer bag, and the next time you have leftovers toss them in.  When the bag is full, open a large can of gluten-free chicken or beef broth, add the contents of the bag, and voila—you have Recycled Soup! Save the crusts.  If you can’t get the kids to eat their crusts, trim them from their bread and store them in a resealable freezer bag (gluten-free bread is too expensive to buy and too time-consuming to make to throw out the crusts!).  When the bag is full, let the crusts dry out for 24 hours, then run them through a food processor or blender, adding spices like dried parsley, garlic powder, paprika, and/or Italian seasoning, and make breadcrumbs. Use a crock pot.  There are many meals that can be made in crock-pots, such as the recipe that follows.  Cut up your leftover veggies and meat from the night before.  You can also cut up potatoes ahead of time and soak them in cold water in the refrigerator.  In the morning, layer everything in the crock pot, add some liquid (gluten-free barbecue sauce, gluten-free spaghetti sauce, tomato sauce, gluten-free broth, or salsa), turn the temperature to low or slow cook, and eight hours later your meal is ready. With a little practice and planning, you can enjoy healthy, quick, gluten-free meals.  Planning ahead is the key to saving time.  Plan your meals for the week, including how you are going to use up the leftovers.  There definitely is time for “life after cooking” on a gluten-free diet.  You can find more quick meal ideas in my book, Wheat-free Gluten-free Cookbook for Kids and Busy Adults.
     

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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?  
    I have already lived through two natural disasters. Neither of which I ever want to experience again, but they taught me a very valuable lesson, which is why I created a Gluten Free Emergency Food Bag (see link below). Here’s my story. If you’ve ever lived in or visited the Los Angeles area, you’re probably familiar with the Santa Ana winds and how bitter sweet they are. Sweet for cleaning the air and leaving the skies a brilliant crystal blue, and bitter for the power outages and potential brush fires that might ensue.  It was one of those bitter nights where the Santa Ana winds were howling, and we had subsequently lost our power. We had to drive over an hour just to find a restaurant so we could eat dinner. I remember vividly seeing the glow of a brush fire on the upper hillside of the San Gabriel Mountains, a good distance from our neighborhood. I really didn’t think much of it, given that it seemed so far from where we lived, and I was hungry! After we ate, we headed back home to a very dark house and called it a night. 
    That’s where the story takes a dangerous turn….about 3:15am. I awoke to the TV blaring loudly, along with the lights shining brightly. Our power was back on! I proceeded to walk throughout the house turning everything off at exactly the same time our neighbor, who was told to evacuate our street, saw me through our window, assuming I knew that our hillside was ablaze with flames. Flames that were shooting 50 feet into the air. I went back to bed and fell fast asleep. The fire department was assured we had left because our house was dark and quiet again. Two hours had passed.  I suddenly awoke to screams coming from a family member yelling, “fire, fire, fire”! Flames were shooting straight up into the sky, just blocks from our house. We lived on a private drive with only one way in and one way out.  The entrance to our street was full of smoke and the fire fighters were doing their best to save our neighbors homes. We literally had enough time to grab our dogs, pile into the car, and speed to safety. As we were coming down our street, fire trucks passed us with sirens blaring, and I wondered if I would ever see my house and our possessions ever again. Where do we go? Who do we turn to? Are shelters a safe option? 
    When our daughter was almost three years old, we left the West Coast and relocated to Northern Illinois. A place where severe weather is a common occurrence. Since the age of two, I noticed that my daughter appeared gaunt, had an incredibly distended belly, along with gas, stomach pain, low weight, slow growth, unusual looking stool, and a dislike for pizza, hotdog buns, crackers, Toast, etc. The phone call from our doctor overwhelmed me.  She was diagnosed with Celiac Disease. I broke down into tears sobbing. What am I going to feed my child? Gluten is everywhere.
    After being scoped at Children's Hospital of Chicago, and my daughters Celiac Disease officially confirmed, I worried about her getting all the nutrients her under nourished body so desperately needed. I already knew she had a peanut allergy from blood tests, but just assumed she would be safe with other nuts. I was so horribly wrong. After feeding her a small bite of a pistachio, which she immediately spit out, nuts would become her enemy. Her anaphylactic reaction came within minutes of taking a bite of that pistachio. She was complaining of horrible stomach cramps when the vomiting set in. She then went limp and starting welting. We called 911.
    Now we never leave home without our Epipens and our gluten free food supplies. We analyze every food label. We are hyper vigilant about cross contamination. We are constantly looking for welts and praying for no stomach pain. We are always prepared and on guard. It's just what we do now. Anything to protect our child, our love...like so many other parents out there have to do every moment of ever day!  
    Then, my second brush with a natural disaster happened, without any notice, leaving us once again scrambling to find a safe place to shelter. It was a warm and muggy summer morning, and my husband was away on a business trip leaving my young daughter and me to enjoy our summer day. Our Severe Weather Alert Radio was going off, again, as I continued getting our daughter ready for gymnastics.  Having gotten used to the (what seemed to be daily) “Severe Thunderstorm warning,” I didn’t pay much attention to it. I continued downstairs with my daughter and our dog, when I caught a glimpse out the window of an incredibly black looking cloud. By the time I got downstairs, I saw the cover to our grill literally shoot straight up into the air. Because we didn’t have a fenced in yard, I quickly ran outside and chased the cover, when subsequently, I saw my neighbor’s lawn furniture blow pass me. I quickly realized I made a big mistake going outside. As I ran back inside, I heard debris hitting the front of our home.  Our dog was the first one to the basement door! As we sat huddled in the dark corner of our basement, I was once again thinking where are we going to go if our house is destroyed. I was not prepared, and I should have been. I should have learned my lesson the first time. Once the storm passed, we quickly realized we were without power and most of our trees were destroyed. We were lucky that our house had minimal damage, but that wasn’t true for most of the area surrounding us.  We were without power for five days. We lost most of our food - our gluten free food.
    That is when I knew we had to be prepared. No more winging it. We couldn’t take a chance like that ever again. We were “lucky” one too many times. We were very fortunate that we did not lose our home to the Los Angeles wildfire, and only had minimal damage from the severe storm which hit our home in Illinois.
      
    In 2017 alone, FEMA (Federal Emergency Management Agency) had 137 natural disasters declared within the United States. According to FEMA, around 50% of the United States population isn’t prepared for a natural disaster. These disasters can happen anywhere, anytime and some without notice. It’s hard enough being a parent, let alone being a parent of a gluten free family member. Now, add a natural disaster on top of that. Are you prepared?
    You can find my Gluten Free Emergency Food Bags and other useful products at www.allergynavigator.com.  

    Jefferson Adams
    Celiac.com 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
    The research team included G Longarini, P Richly, MP Temprano, AF Costa, H Vázquez, ML Moreno, S Niveloni, P López, E Smecuol, R Mazure, A González, E Mauriño, and JC Bai. They are variously associated with the Small Bowel Section, Department of Medicine, Dr. C. Bonorino Udaondo Gastroenterology Hospital; Neurocience Cognitive and Traslational Institute (INECO), Favaloro Fundation, CONICET, Buenos Aires; the Brain Health Center (CESAL), Quilmes, Argentina; the Research Council, MSAL, CABA; and with the Research Institute, School of Medicine, Universidad del Salvador.
    The team enrolled fifty adults with symptoms and indications of celiac disease in a prospective cohort without regard to the final diagnosis.  At baseline, all individuals underwent cognitive functional and psychological evaluation. The team then compared celiac disease patients with subjects without celiac disease, and with healthy controls matched by sex, age, and education.
    Celiac disease patients had similar cognitive performance and anxiety, but no significant differences in depression scores compared with disease controls.
    A total of thirty-three subjects were diagnosed with celiac disease. Compared with the 26 healthy control subjects, the 17 celiac disease subjects, and the 17 disease control subjects, who mostly had irritable bowel syndrome, showed impaired cognitive performance (P=0.02 and P=0.04, respectively), functional impairment (P<0.01), and higher depression (P<0.01). 
    From their data, the team noted that any abnormal cognitive functions they saw in adults with newly diagnosed celiac disease did not seem not to be a result of the disease itself. 
    Their results indicate that cognitive dysfunction in celiac patients could be related to long-term symptoms from chronic disease, in general.
    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

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

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

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