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  • About Me

    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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    Scott Adams
    I tried these samples today and thought they were really great.  These fully prepared frozen gluten-free meatballs are fully cooked and just need to be heated for about 90 seconds in the microwave before they are ready to eat—meatballs couldn’t be easier. 
    They tasted great, and would make a perfect addition to a nice plate of gluten-free spaghetti.  The meatballs are perfectly seasoned and have a nice Italian meatball taste—probably due to the Ricotta and Romano cheeses used in the ingredients.  On top of all this these meatballs are organic, have zero grams of Trans Fat per serving, and they don’t contain any artificial ingredients or preservatives!
    More information is at: www.trebellafoods.com
     

    Note: Articles that appearin the "Gluten-Free Food & Specialty Product Companies" section ofthis site are paid advertisements. For more information about this seeour Advertising Page.


    Gryphon Myers
    Fish oil supplements provide well-established health benefits, but they are especially beneficial for celiacs because they aid in the recovery of fat levels and reduce intestinal inflammation. Eagle Therapeutics' CeliAct Fish Oil is tailored specifically to the needs of celiacs: taking CeliAct alone is great, but you really need that extra fat to heal your intestines.
    The capsules are of a decent size, but I can easily swallow two at once. I have not taken other fish oil supplements, but I know that many who do experience the dreaded “fish burp”. I am happy to say that I still have not experienced this phenomenon, but I have noticed feeling generally more focused. Placebo effect or not, I'm going to keep taking them.
    For more information, visit their site.
     
     
     
     
    Note: Articles that appear in the "Gluten-Free Food & Specialty Product Companies"  section of this site are paid advertisements. For more information about this see our Advertising Page.



    Gryphon Myers
    You may have caught my enthusiastic review of Attune Foods Erewhon Buckwheat & Hemp cereal from last year. Well, it's time I inform you that they've done it again: Attune Foods Erewhon Quinoa & Chia gluten-free cereal is a great way to add two superfoods to your diet, and makes a tasty corn flakes alternative.
    Like all their cereals, Attune Foods has done a great job of maximizing health benefits and keeping the ingredients list rich with wholesome ingredients, while still delivering a tasty product that isn't a pain to eat. This cereal is similar to corn flakes, but not quite as flaky: it's a little tougher and chewier, and holds up to milk better. Health reasons aside, I actually prefer it to corn flakes, as it doesn't turn into a mushy mess in 5 minutes!
    Attune Foods Erewhon Quinoa & Chia cereal is great for you, and should make a welcome addition to any gluten-free household's breakfast reserves. You can find it (exclusively) at Whole Foods.
    For more information, visit their website.
     
     
     
     
    Note: Articles that appear in the "Gluten-Free Food Reviews" section of this site are paid advertisements. For more information about this see our Advertising Page.

    Celiac.com Sponsor: Review
    Savory Foods has really hit a home run with their frozen Gluten-Free Licious Gourmet Herb Pizza Crust.
    Many pre-made gluten-free pizza crusts tend to lack flavor, and more importantly, they lack the correct texture and "mouth feel." Savory Foods’ pizza crust offers everything you want in an outstanding pizza crust—great texture with just the right chewiness, a perfect blend of spices and seasonings, and most importantly, you can cook it just the way you want—if you like it crispy, just cook it a little longer, if you like it more chewy, just cook it for less time.
    In my case I followed directions and let it thaw for 30 minutes, then cooked it at 425F for three minutes, then removed it from the oven and added my favorite tomato sauce, cheese and pepperoni, and finished it off in the oven for another 8 minutes—yes, I like my pizza on the chewy side!
    I love being able to add my favorite toppings to my pizzas, but don't like having to prepare a mix, so this crust offers me the perfect solution for my gluten-free pizza cravings!
    For more information visit their site.


    Review written by Scott Adams


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    Thanks for the link! I'm currently in the same headspace as my partner was when he had optic neuritis and started worrying that everything he had was a sign of MS… With my sensible head on, I really don't think that what I have is DH but it doesn't really match dyshidrotic eczema properly either 😐 Probably just some weird random histamine thing — I'm one of those atopic people with a million allergies and things but all very mild (hayfever, asthma, eczema, pollen food syndrome/oral allergy
    Does anyone know about the gluten free host in the Catholic Church and is it safe for celiacs?
    Once that IBS is there they often just write every GI issue off to that. Funny story I was diagnosed as IBS symptoms only in my early 20's he told me to figure out what I can and can't eat . The immunology Dr I saw from 2016-2018 helped fill in the blanks and connect the dots for the various confusion of why some non breaded chicken breast bothered me =, but never any made by my mom or myself (people who use meat tenderizer-gluten) A-Ha thanks Dr. The coffee that was supposedly my tremors were j
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