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    • Scott Adams

      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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    GlutenTox Home Test Kits for Food and Drinks


    Advertising Product-Review


    • The kits are perfect for home or professional use, and it's clear that GlutenTox test kits will continue to be a great choice for those who demand a highly sensitive test for gluten.


    Celiac.com 04/06/2018 - There is a good reason why GlutenTox Home test kits have been around for so long—they work really well—and, like this Web site, have withstood the test of time. 


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    In addition to the GlutenTox Home test kit, they also make a “GlutenTox Pro” kit which is designed for food manufacturers, restaurants, food retailers, etc., to be able to quickly test foods, ingredients, batches, surfaces, etc.

    I decided to test my daughter's hot breakfast cereal, which is a pre-packaged oatmeal mixture that is sold at Costco. She loves it, but my concern is the “manufactured in a facility that also processes wheat” disclaimer on the label, and the fact that the oats are not certified gluten-free.

    The testing process took only a few minutes to carry out, and I was fully expecting to be the bearer of bad news and have to tell my daughter that it contains gluten. I was, however, quite surprised to find that the cereal tested gluten-free down to 5 parts per million.

    The fact that GlutenTox test kits, both the “Home” and “Pro” versions, can test down to 5 parts per million is amazing—this is as accurate as modern professional labs! The kits are perfect for home or professional use, and it's clear that GlutenTox test kits will continue to be a great choice for those who demand a highly sensitive test for gluten.

    For more info visit their site.


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  • Related Articles

    Scott Adams

    By Vijay Kumar, PhD., IMMCO Diagnostics, Inc. - IMMTEST@AOL.COM
    The genetic markers associated with celiac disease are:
    HLA DQalpha *0501 HLA DQbeta *0201 More than 90% of patients with celiac disease have these markers. Negative tests for these markers in conjunction with negative serum antibody tests suggest an absence of celiac disease. However, positive tests for the genetic markers do not necessarily mean that the patient has celiac disease. In conclusion, genetic markers can be used as a test to exclude celiac disease as a diagnosis.

    Jefferson Adams
    Celiac.com 02/27/2009 - A simple, reliable low-cost home screening test for celiac disease recently made its Canadian debut.
    According to health officials, about 1% of the population, or one out of every 100 Americans suffers from celiac disease. Currently, that total number of Americans with celiac disease stands somewhere near 3 million. Sadly, upwards of 97% of those affected remain undiagnosed.
    For people with celiac disease, eating gluten—a protein found in wheat, rye and barley—causes damage to the lining of the small intestine, preventing the uptake of nutrients.
    Delayed diagnosis can put people at risk for certain types of cancer and many other associated conditions, including infertility. Early diagnosis of celiac disease is actually quite easy and carries many advantages.
    Still, the average time for a correct diagnosis of celiac disease is 10 years from the first onset of symptoms. That figure is 12 years for Canadians, according to a 2007 survey of the 5000 member Canadian Celiac Association. Checking for celiac disease involves a simple blood test and usually a biopsy to follow up on positive results. Until now, that blood test was available solely through a doctor. Often, believing celiac to be rare, doctors are reluctant to order the blood test without overwhelming evidence. This can be problematical, as most people being diagnosed these days do not have classical symptoms, and are often asymptomatic. Numerous people have been forced to visit multiple doctors before confirming their diagnosis.
    Recently, the Finnish firm AniBiotech developed a unique, patient-friendly celiac disease test kit that can be used to provide quick, accurate results at home. Marketed in Canada by 2G Pharma, the Biocard™ Celiac Test Kit works by metering gluten antibody levels from a tiny fingertip blood sample, and is the currently the only point-of-care celiac disease test kit approved by Health Canada.
    The test tells users with a high degree of accuracy that they are either negative, developing celiac disease, or already have celiac disease. In the last two cases, the specially formulated Canadian kit encourages people to consult a physician for confirmation, which usually involves a biopsy of the small bowel.
    The Biocard™ Celiac Test Kit is currently available in Canada at London Drugs, Rexall Pharma Plus, and other major Canadian retail chains. More information can be found at www.celiachometest.com.
    The test kit is currently awaiting approval for U.S. distribution.


    Jefferson Adams
    Celiac.com 03/12/2009 - The latest antihuman tissue transglutaminase (tTG) IgA tests are reported to spot celiac disease with nearly 100% sensitivity and specificity. Also, a new generation of deamidated gliadin peptide (α-DGP) antibody tests is alleged to have sensitivity levels on par with the tTG IgA tests. However, in actual practice, sensitivity and specificity for these tests are often lower than claimed for trial conditions.
    A team of Columbia University researchers recently evaluated sensitivities and specificities of four commercial IgA tTG kits, along with three commercial deamidated gliadin peptide (α-DGP) kits. The team evaluated the results for four tTG IgA assays: A—Inova (Hu red blood cell); B—Binding site (rHu Ag); C—Eurospital (rHu Ag), D—Immco (rHu Ag) and three Inova α-DGP assays, E—α-DGP-IgA, F—α-DGP-IgG, and G—α-DGP-IgA+G.
    The research team was made up of Afzal J. Naiyer, MD; Lincoln Hernandez, MD; Edward J. Ciaccio, PhD; Konstantinos Papadakis, MD; John S. Manavalan, MD; Govind Bhagat, MD; Peter H. R. Green, MD, all associated with the Department of Medicine and Pathology, Columbia University, New York, NY.
    The team used blood samples from four different groups of celiac disease patients and controls: Group 1 consisting of 28 patients with active celiac disease; Group 2 consisting of 54 celiac patients following a gluten-free diet; Group 3 consisting of 40 healthy controls; Group 4 consisting of 57 disease controls—17 with Crohn's disease, and 40 with chronic hepatitis. In each case, the researchers used the manufacturer's own cut-off values. They found that sensitivities and specificities of different kits ranged from 71.4% to 96.4% and 87.5% to 100%, respectively.
    Compared with disease controls, sensitivity for Group 1 stayed the same, while specificity fell. All tests showed higher sensitivities for higher patient villous atrophy. The study showed that overall sensitivity was 90% or less, which is below figures reported in the literature.
    Recombinant and red blood cell antigen-based tTG assays performed similarly, while the α-DGP tests showed lower values. The bottom line was that a number of factors can influence the sensitivity and specificity for these test, and that doctors should keep these facts in mind when evaluating patients.
    Journal of Clinical Gastroenterology: Volume 43 (3) March 2009, pp 225-232


    Gryphon Myers
    Celiac.com 03/18/2013 - People are wary (for good reason) of products that are derived from gluten-containing ingredients, and few products have received quite as much heat as beer. Gluten-removed beers are almost always tested to under 20ppm gluten to allay the concerns of celiacs, but the reliability of such tests is often challenged. Can we really trust the results of gluten tests performed on beer?
    As Tricia Thompson, MS, RD writes on her blog, Gluten-Free Dietitian, the current standard for testing gluten content in foods is a sandwich ELISA test. The R5 and omega-gliadin versions of the test are the most widely used, and both have been validated in collaborative trials.
    While sandwich ELISA tests are reliable for detecting gluten in heated and non-heated food items, they are notoriously unreliable for detecting hydrolyzed gluten. Many see this as reason not to trust gluten-removed beers: the fermentation process hydrolyzes gluten in beer, so sandwich ELISA tests cannot accurately quantify their gluten content. If the test is unreliable, it's hard to believe that a once gluten-containing substance is safe for consumption by celiacs.
    However, the sandwich R5 ELISA's weaknesses are well documented and widely known. Most of these brewers are using an entirely different test that was specifically designed to detect partial gluten fragments (peptides) that may still be harmful to the gluten-sensitive. The competitive R5 ELISA is the standard test used to detect these peptides, and although it has not been validated yet, many published studies have found the competitive R5 ELISA to be a reliable indicator of hydrolyzed gluten.
    A recent article published on Medical Daily titled “Gluten-Free Beer? Common Gluten Detection Method is Inaccurate” addresses the issue of ELISA testing on beer, and claims that current testing procedures are inaccurate. This is only half true, and unfortunately, articles like these only serve to confuse the public about an already confusing issue.
    The article seems well-meaning enough; after all, there's nothing wrong with taking a precautionary stance when one's health is on the line. However, the cited study clearly states that they are using the sandwich R5 ELISA. It has already been established that the sandwich R5 ELISA is unreliable for testing beer, and for this reason, most companies do not use it when testing for hydrolyzed gluten. This makes the article's title highly misleading, as the inaccuracy of the sandwich R5 ELISA for detecting gluten in beer is, in most cases, irrelevant.
    Another point that the article fails to address is that it is not entirely clear just how toxic these gluten peptides are for gluten-sensitive individuals. The toxicity of the 33 mer peptide and numerous others have been demonstrated, but aside from that, it's possible that at least some of the peptides detected by the Competitive R5 ELISA are not toxic to celiacs.
    One should always err on the side of safety, but it is important to be as precise as possible with the scientific terminology to avoid needless (perhaps inadvertent) fear mongering, as that is one thing the celiac community does not need more of.
    Parts of this article appeared in “Common Misunderstandings of Gluten-Free Alcoholic Beverages,” from the Winter 2012 issue of The Journal of Gluten Sensitivity.
    Sources:
    http://www.glutenfreedietitian.com/newsletter/2012/08/06/standards-for-testing-food-for-gluten-issues-that-need-addressing/ http://www.glutenfreedietitian.com/newsletter/2012/07/24/beer-why-it-is-so-hard-to-assess-fermented-and-hydrolyzed-products-for-gluten/ http://www.ncbi.nlm.nih.gov/pubmed/19763549 http://www.ncbi.nlm.nih.gov/pubmed/22649922 http://www.medicaldaily.com/articles/14181/20130301/gluten-free-beer-common-detection-method-inaccurate.htm

  • Recent Articles

    Jefferson Adams
    Celiac.com 05/26/2018 - If you haven’t tried a savory pancake, then you’ve been missing out. In many places in the world, savory pancakes are more common than the sweet pancakes. They make a great lunch or dinner twist. This gluten-free version combines scallions and peas, but feel free to add or subtract veggies at will. Serve pancakes them warm with butter for a delicious twist on lunch or dinner.
    Ingredients:
    3 large eggs 1 cup cottage cheese ½ stick salted butter, melted ¼ cup all-purpose gluten-free flour 2 tablespoons vegetable oil plus more for skillet 1 cup shelled fresh or frozen peas, thawed 4 scallions, thinly sliced, plus more for serving 1 teaspoon kosher salt plus more, as desired Directions:
    If using fresh peas, blanch the peas about 3 minutes in a small saucepan of boiling salted water until tender, about 3 minutes (don’t cook frozen peas). Drain well.
    In a blender, add eggs, cottage cheese, flour, 2 tablespoons oil, and 1 teaspoon salt, and purée until smooth. 
    Transfer batter to a medium bowl and stir in peas and scallions. 
    Batter should be thick but pourable; stir in water by tablespoonfuls if too thick.
    Heat a lightly oiled large nonstick skillet over medium heat. 
    Working in batches, add batter to skillet by ¼-cupfuls to form 3-inch-4-inch rounds. 
    Cook pancakes about 3 minutes, until bubbles form on top. 
    Flip and cook until pancakes are browned on bottom and the centers are just cooked through, about 2 minutes longer.
    Serve pancakes drizzled with butter and topped with scallions.
    Inspired by bonappetit.com.

    Jefferson Adams
    Celiac.com 05/25/2018 - People with celiac disease need to follow a lifelong gluten-free diet. However, once their guts have healed, they can still be sensitive to gluten. Sometimes even more sensitive than they were before they went gluten-free. Accidental ingestion of gluten can trigger symptoms in celiac patients, such as pain in the gut and diarrhea, and can also cause intestinal damage. 
    A new drug being developed by a company called Amgen eases the effects of people with celiac disease on a gluten-free diet. Researchers working on the drug have announced that their proof-of-concept study shows AMG 714, an anti-IL-15 monoclonal antibody, potentially protects celiac patients from inadvertent gluten exposure by blocking interleukin 15, an important mediator of celiac disease, and leads to fewer symptoms following gluten exposure.
    The drug is intended for people with celiac disease who are following a gluten-free diet, and is designed to protect against modest gluten contamination, not to permit consumption of large amounts of gluten, like bread or pasta.
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    Amgen hopes that AMG 714 will help celiac patients on a gluten-free diet to experience fewer or less sever gluten-triggered events.
    Findings of the team’s first phase 2 study of a biologic immune modulator in celiac disease will be presented at the upcoming Digestive Disease Week 2018. 
    Read more at ScienceDaily.com

    Jefferson Adams
    Celiac.com 05/24/2018 - England is facing some hard questions about gluten-free food prescriptions for people with celiac disease. Under England’s National Health Plan, people with celiac disease are eligible for gluten-free foods as part of their medical treatment. 
    The latest research shows that prescription practice for gluten-free foods varies widely, and often seems independent of medical factors. This news has put those prescribing practices under scrutiny.
    "Gluten free prescribing is clearly in a state of flux at the moment, with an apparent rapid reduction in prescribing nationally," say the researchers. Their data analysis revealed that after a steady increase in prescriptions between 1998 and 2010, the prescription rate for gluten free foods has both fallen, and become more variable, in recent years. Not only is there tremendous variation in gluten free prescribing, say the researchers, “this variation appears to exist largely without good reason…”
    Worse still, the research showed that those living in the most deprived areas of the country are the least likely to be prescribed gluten-free products, possibly due to a lower rate of celiac diagnosis in disadvantaged groups, say the researchers.
    But following a public consultation, the government decided earlier this year to restrict the range of gluten free products rather than banning them outright. As research data pile up and gluten-free food becomes cheaper and more ubiquitous, look for more changes to England’s gluten-free prescription program to follow. 
    Read more about this research in the online journal BMJ Open.

    Jefferson Adams
    Celiac.com 05/23/2018 - Yes, we at Celiac.com realize that rye bread is not gluten-free, and is not suitable for consumption by people with celiac disease!  That is also true of rye bread that is low in FODMAPs.
    FODMAPs are Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. FODMAPS are molecules found in food, and can be poorly absorbed by some people. Poor FODMAP absorption can cause celiac-like symptoms in some people. FODMAPs have recently emerged as possible culprits in both celiac disease and in irritable bowel syndrome.
    In an effort to determine what, if any, irritable bowel symptoms may triggered by FODMAPs, a team of researchers recently set out to compare the effects of regular vs low-FODMAP rye bread on irritable bowel syndrome (IBS) symptoms and to study gastrointestinal conditions with SmartPill.
    A team of researchers compared low-FODMAP rye bread with regular rye bread in patients irritable bowel syndrome, to see if rye bread low FODMAPs would reduce hydrogen excretion, lower intraluminal pressure, raise colonic pH, improve transit times, and reduce IBS symptoms compared to regular rye bread. The research team included Laura Pirkola, Reijo Laatikainen, Jussi Loponen, Sanna-Maria Hongisto, Markku Hillilä, Anu Nuora, Baoru Yang, Kaisa M Linderborg, and Riitta Freese.
    They are variously affiliated with the Clinic of Gastroenterology; the Division of Nutrition, Department of Food and Environmental Sciences; the Medical Faculty, Pharmacology, Medical Nutrition Physiology, University of Helsinki in Helsinki, Finland; the University of Helsinki and Helsinki University, Hospital Jorvi in Espoo, Finland; with the Food Chemistry and Food Development, Department of Biochemistry, University of Turku inTurku, Finland; and with the Fazer Group/ Fazer Bakeries Ltd in Vantaa, Finland.
    The team wanted to see if rye bread low in FODMAPs would cause reduced hydrogen excretion, lower intraluminal pressure, higher colonic pH, improved transit times, and fewer IBS symptoms than regular rye bread. 
    To do so, they conducted a randomized, double-blind, controlled cross-over meal study. For that study, seven female IBS patients ate study breads at three consecutive meals during one day. The diet was similar for both study periods except for the FODMAP content of the bread consumed during the study day.
    The team used SmartPill, an indigestible motility capsule, to measure intraluminal pH, transit time, and pressure. Their data showed that low-FODMAP rye bread reduced colonic fermentation compared with regular rye bread. They found no differences in pH, pressure, or transit times between the breads. They also found no difference between the two in terms of conditions in the gastrointestinal tract.
    They did note that the gastric residence of SmartPill was slower than expected. SmartPill left the stomach in less than 5 h only once in 14 measurements, and therefore did not follow on par with the rye bread bolus.
    There's been a great deal of interest in FODMAPs and their potential connection to celiac disease and gluten-intolerance. Stay tuned for more information on the role of FODMAPs in celiac disease and/or irritable bowel syndrome.
    Source:
    World J Gastroenterol. 2018 Mar 21; 24(11): 1259–1268.doi:  10.3748/wjg.v24.i11.1259

    Jefferson Adams
    Celiac.com 05/22/2018 - Proteins are the building blocks of life. If scientists can figure out how to create and grow new proteins, they can create new treatments and cures to a multitude of medical, biological and even environmental conditions.
    For a couple of decades now, scientists have been searching for a biological Rosetta stone that would allow them to engineer proteins with precision, but the problem has remained dauntingly complex.  Researchers had a pretty good understanding of the very simple way that the linear chemical code carried by strands of DNA translates into strings of amino acids in proteins. 
    But, one of the main problems in protein engineering has to do with the way proteins fold into their various three-dimensional structures. Until recently, no one has been able to decipher the rules that will predict how proteins fold into those three-dimensional structures.  So even if researchers were somehow able to design a protein with the right shape for a given job, they wouldn’t know how to go about making it from protein’s building blocks, the amino acids.
    But now, scientists like William DeGrado, a chemist at the University of California, San Francisco, and David Baker, director for the Institute for Protein Design at the University of Washington, say that designing proteins will become at least as important as manipulating DNA has been in the past couple of decades.
    After making slow, but incremental progress over the years, scientists have improved their ability to decipher the complex language of protein shapes. Among other things, they’ve gained a better understanding of how then the laws of physics cause the proteins to snap into folded origami-like structures based on the ways amino acids are attracted or repelled by others many places down the chain.
    It is this new ability to decipher the complex language of protein shapes that has fueled their progress. UCSF’s DeGrado is using these new breakthroughs to search for new medicines that will be more stable, both on the shelf and in the body. He is also looking for new ways to treat Alzheimer’s disease and similar neurological conditions, which result when brain proteins fold incorrectly and create toxic deposits.
    Meanwhile, Baker’s is working on a single vaccine that would protect against all strains of the influenza virus, along with a method for breaking down the gluten proteins in wheat, which could help to generate new treatments for people with celiac disease. 
    With new computing power, look for progress on the understanding, design, and construction of brain proteins. As understanding, design and construction improve, look for brain proteins to play a major role in disease research and treatment. This is all great news for people looking to improve our understanding and treatment of celiac disease.
    Source:
    Bloomberg.com