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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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    JOVIAL FOODS GLUTEN-FREE ORGANIC BROWN RICE PENNE RIGATE PASTA


    Dyani Barber

    I recently tried Jovial Foods' Gluten-Free Organic Brown Rice Penne Rigate Pasta and was looking forward making my Grandmother's baked ziti dish using this penne rigate pasta.  Since I am super sensitive to gluten, I love the fact that Jovial Foods make their pasta in a dedicated gluten free facility and that it is also certified gluten-free.  


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    I cooked the pasta just a few minutes under the required time on the packaging, since it would also be baked after.  When I sampled the pasta by itself, I was very pleased by the taste and texture.  After my tasting of Jovial Foods gluten free pasta, I had high hopes that my Grandmother's dish would finally turn out—not only for those that are gluten free in my family— but one that I can serve to those that are not on a gluten-free diet. 

    When I took the dish from the oven it looked beautiful!  When I scooped out each serving, the pasta held its shape remarkably well, and everyone was excited to dig in.  Jovial's Brown Rice Penne Rigate was a success and sadly we didn't have any left overs, but I know I will be making this dish with Jovial's pasta again soon.

    For more information visit their site: www.jovialfoods.com.


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    I have been using Jovial pasta for almost a year - the BEST pasta ever. Their cappallinni (sp) is wonderful for meat balls and gravy and especially for shrimp scampi. I LOVE it!

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    admin
    I just discovered a whole new world in gluten free grocery shopping!  Zeer.com (www.zeer.com) is an easy-to-use Web site that offers a service, called Zeer Select, to those on a gluten-free diet.  Zeer Select is a database of over 30,000 mainstream products, each with its own gluten-free safety status.  I’m talking about easy-to-find items that you can locate in a “regular” grocery store.  I was able to simply search for the gluten-free status of a product by category, product name, or UPC code.  If I searched for products which turned out not to be gluten-free it would recommend a similar product that was gluten-free.
    One of my favorite features of Zeer.com was how each product was assigned a gluten-free safety status and symbol.  The safety levels are based on the ingredients as well as the manufacturers’ statements.  Not only are the products assigned their own gluten-free safety status, but the questionable or “not safe” ingredients are highlighted with links that further explain why particular ingredients are not considered gluten-free.
    Each item also included detailed product information, including its ingredients and nutritional facts (and not just its gluten-free status).  This is another great feature for those who are watching things like their sodium or carbohydrate intake, or those who might be looking for food items with extra fiber. 
    On top of all this, Zeer.com includes the manufacturer contact information in case you have any questions or concerns and need to speak directly to the company about the product. They are also continuously updating their site by adding or updating around 500 new products each week, and I appreciated that they list the date on which each product was last updated¬, knowing this really built up my confidence in this web site. 
    Whether you are new to a gluten-free diet or feel like your options are limited, I would highly recommend Zeer.com to help you prepare your next gluten-free shopping list!


    Destiny Stone
    Finding affordable, gluten-free skin care products can be a chore. But, thanks to Joelle's Cosmetics' one-stop gluten-free skin care shop, the world of cosmetics has been revolutionized, and shopping for gorgeous gluten-free make-up has never been easier or more affordable.
    There are just too many amazing products, so I'm not sure where to start! Joelle's 14-Piece Deluxe Gluten-Free Make-up Kit is a perfect starter kit. It comes equipped with everything; including a stylish, self-contained organizer with interior zipper pouches (perfect for travel), a 7-piece professional vegan brush set with luxuriously soft brushes, and dazzling mineral make-up including: silky foundations (liquid or mineral), glamorous mineral eye colors and satiny finishing powders.
    I've looked everywhere for gluten-free liquid foundation, so when I found out that Joelle's makes it I was so excited, and I was not disappointed. When I finished my home make-over, using Joelle's step by step instructions for professional mineral application, I really looked like a new, improved me! Any unwanted blemishes and lines disappeared with the final stroke of the mineral veil and I was left with soft, flawless skin and gorgeous all-day coverage.
    For more information on Joelle's gluten-free makeup & other skin care products go to: http://www.mymineralglitters.com/joellecosmetics.html
     
     
    Note: Articles that appearin the "Gluten-Free Product Reviews" section of this site are paid advertisements. For more information about this seeour Advertising Page.

    Dyani Barber
    I was very surprised when I received a care package of Hail Merry's gluten-free blonde macaroons.  I absolutely love coconut and have always had bit of a sweet tooth, but in the past I haven't always had the best of luck with gluten-free macaroons.  Usually, I find macaroons to be way too sweet, high in fat and calories or the texture is just wrong.  Despite the charming packaging that contained these macaroons, I still had my doubts – but who am I kidding?  I love coconut! 
    When I took my first bite I noticed that the texture of these macaroons was soft, slightly chewy, but not overly sweet – I guess they read my mind about my usual complaints about most macaroons – they tasted great.  I found the size of each macaroon (just short of the size of a golf ball) was just the perfect size to get satisfaction for a sweet tooth like me, but the best part is that they only have 70 calories and 5.5 grams of fat each!  How can this be? 
    Upon further reading of their packaging I noticed that Hail Merry didn't cut any corners when they developed these little bites of goodness!  The ingredient list is short , wholesome and surprisingly these macaroons are not only raw and vegan, but are only lightly sweetened with maple syrup.  I must also mention that shredded coconut has twice the fiber of oats, and that coconut oil is known to contribute to healthier hair, skin and can help aid proper digestion. 
    I absolutely loved the taste of these macaroons with their real coconut flavor and texture!  These macaroons give a "junk food" taste with the quality and nutrition that you wouldn't expect from such a nice little treat – in my book they are definitely worth trying!
    Visit their site at: www.hailmerry.com



     

    Note:Articles thatappearin the "Gluten-Free Food & SpecialtyProduct Companies" section ofthis site are paid advertisements. Formoreinformation about this seeour AdvertisingPage.

    Dyani Barber
    I just tried Kay's Naturals Gluten-free Almond Delight Protein Puffs and I have to say that they were not a disappointment. 
    With only 115 calories, 12 grams of protein and 2.5 grams of fat (no trans fats) per serving, I was a bit skeptical, but this crunchy snack kept me satisfied between meals--guilt free!  I love that it is made with real almond meal and almond butter because I just despise any artificial flavorings.  These little puffs are packaged in individual serving sized bags, which are not only convenient but they help keep the flavors and textures fresh. 
    To find out more visit shop.kaysnaturals.com.


     
     
    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.

    admin
    I recently tried Crunchmaster's Cheezy Crisps, which are little triangle-shaped gluten-free cheese-flavored rice crackers, and I must say that it was hard to put them down! This is the type of snack where one serving size may as well just be "one box" because it is that difficult to stop eating them.
    The first thing you notice when you put one in your mouth is the taste of real cheddar cheese, which always goes great with crackers. They taste almost like you are eating a piece of baked cheddar cheese, which reminds me of the fact that the crackers are baked and not fried, so they are healthier than some alternative cheese snacks that are on the market. I also like the fact that they use 100% whole grain corn and brown rice flour as the base of these crackers, and there is 22g of whole grain per serving (which means that I almost had 88g of fiber!).
    Overall I think these crackers would be a good addition to any party, or just to have around for your kids or yourself--just make sure you don't eat the whole box!
    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.

    Advertising Product-Review
    I tried out a new app called “Gluten Free Bartender.”  This app is designed to make life easier for people to find gluten-free drinks. The “Drinks” section opens by default, and in it you will find categories: beers, champagne, ciders, liquors, mixers, wine coolers, wines, and miscellaneous.
    What I really liked about the app was the ability to view categories by brand, or by recipes that can be made using a particular brand.  You can also easily add items and recipes to a “Favorites” list. Another nice feature is the ability to see dated gluten-free information about the product which comes directly from the manufacturer, including contact information.
    Visit their site for more info.

     
    Review written by Scott Adams.

    Advertising Product-Review
    If you are someone who likes getting a surprise in the mailbox on a regular basis, a delivery of new gluten-free products from Send Me Gluten Free is definitely something you should try. 
    Each month a variety of gluten-free items will arrive on your doorstep in a bright orange box.  The ability to try different products and compare them is a smart idea.  For example, in the box I received, there were bar/granola products from three different companies, and two bags of chips (lentil and apple), along with personal care products and coupons which could be used on future purchases. 
    For more information visit:  www.sendmeglutenfree.com


  • Recent Articles

    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.” 
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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.
    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

    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.
    However, many of these animals are not service animals at all. Many of these animals perform no actual service to their owners, and are nothing more than thinly disguised pets. Many lack proper training, and some have caused serious problems for the airlines and for other passengers.
    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