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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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    Konjac Angel Hair Zero Calorie Pasta & Glucomannan Powder


    Scott Adams


    • It is known as “moyu” or “juruo” in China, and “konnyaku” or “shirataki noodles” in Japan.


    Celiac.com 03/30/2018 - As most people know already, “al dente” is an Italian term that describes how pasta should be prepared—not too hard, and not too soft. Konjac Angel Hair Zero Calorie Pasta by Konjac Foods comes ready-to-eat in 8.8 ounce packages that are filled with water, so the noodles are kept wet and ready-to-eat within the package, and despite this, the Konjac noodles are still perfectly al dente—firm but not soft. 


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    Remarkably these noodles are marketed as “0 Calories,” and are free of sugar, fat, soy, and gluten. Their only ingredients are konjac glucomannan fiber, calcium hydroxide, and purified water. For those who don't know,  konjac glucomannan (KGM) is “a water-soluable dietary fiber derived from the root of the konjac plant.” It is known as “moyu” or “juruo” in China, and “konnyaku” or “shirataki noodles” in Japan.

    Besides being a great noodle choice for those on a gluten-free diet, Konjac noodles are also ideal for people on weight-loss or diabetic diets, as they are high in fiber and contain zero calories. Amazingly, the shelf life of these individual serving-sized packages is one full year at room temperature, so you can feel free to stock up on them.

    Konjac Foods also makes “Konjac Gucomannan Powder” in 500g packages. One teaspoon of the konjac powder can be added to 8 ounces of your favorite drink, including in smoothies. The dietary fiber in konjac flour is also water soluble, and according to the maker it has: “a greater potential to reduce postprandial blood glucose, insulin, and serum lipid levels than insoluble fiber.” 

    I tried both products, and found that the noodles were an excellent substitute for rice noodles in my homemade ramen. I also tried the noodles as a spaghetti replacement, and although they had a different texture than I'm used to, I really enjoyed it. The powder can be added as a fiber supplement to foods, drinks, and shakes, and I tried it in a smoothie. 

    Anyone who is dieting to lose weight, on a gluten-free or diabetic diet, or just looking for a more healthy noodle substitute (that won't spike your blood sugar) will appreciate these Konjac Foods products.  

    For more info visit their site.

    Edited by admin


    Image Caption: Konjac Angel Hair Pasta
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    Most Konsyl fiber products are gluten free!  Those with celiac disease can choose from Konsyl fiber capsules or powdered fiber supplements, like Konsyl Original, Konsyl Easy Mix or Konsyl Orange for fiber therapy. These Konsyl products are gluten-free and safe for use by those with celiac disease. Konsyl Original and Konsyl Easy Mix are all natural, gluten-free and contain no sugar or sugar substitutes, making them safe for diabetic patients as well. 
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    Jefferson Adams
    As a kid, shrimp was one of my perpetual favorite foods. If something had shrimp in it, I'd probably eat try it. Shrimp is the reason I first tried gumbo, teriyaki, scampi, fried rice and coconut curry.
    I think that the vast majority of my exposure to international cuisine came out of my love for the lowly, bottom-dwelling, water bug that is the shrimp. I still one them to this day. This recipe grabs them hot off the grill and tosses them into a pile of rice noodles in a delicious Southeast-Asian inspired sauce. This is a great way to dip your culinary toes in Asian waters without breaking the bank or freaking out the taste buds of more timid eaters.
    Ingredients:
    14 ounces flat rice noodles
    ½ cup fresh lime juice
    ⅓ cup fish sauce
    ½ cup packed light brown sugar
    2 cloves garlic, finely chopped
    1 to 2 teaspoons Asian chili sauce (such as Sriracha)
    1 pound medium-large shrimp, peeled and deveined
    1 medium bunch asparagus, trimmed
    5 ounces Shiitake mushrooms, trimmed
    1 medium carrot, shredded
    ½ cup fresh cilantro
    Directions:
    Bring a large pot of water to a boil.
    Add the noodles and cook as the label directs; drain and rinse with cold water.
    Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a medium bowl. Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate 10 minutes at room temperature. Toss the noodles with the remaining marinade.
    Heat a grill or grill pan to medium-high. Grill the shrimp, asparagus and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side. Halve the mushrooms and cut the asparagus into pieces. Stir in the noodles and cook another minute or two, stirring well with a wooden spoon to prevent sticking.
    Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro.


    Frank Jackson
    Celiac.com 12/17/2013 - One of the biggest hurdles for those who have celiac disease is finding a way to get enough fiber in their diets. Removing wheat from the equation also eliminates a huge amount of roughage. Wheat provides the fiber in many breads, pastas, crackers and other staples of the American diet. Replacing that fiber is crucial, since the added bulk moves the food through your digestive system and keeps you regular.
    You should be aiming to consume between 25 and 35 grams of fiber per day. Here are a few ways to ensure you’re getting enough fiber in your diet, whether you’ve been living with celiac disease your entire life or just for a few weeks.
    Bulk Up Your Food
    There are plenty of fiber-rich foods that do not contain gluten. For example, fruits and vegetables are a great, all-natural source of fiber. You can add them to soups and sauces for a flavorful kick that will also provide a few extra grams of fiber. Skip the croutons on your salad — most contain gluten anyway — and sub in raisins for a sweet, filling treat.
    Flaxseed and chia seeds are two superfoods that are naturally gluten free and contain a hefty dose of fiber. Stir them into smoothies, sprinkle on your breakfast cereal, or shake them over yogurt to give it a bit of a crunch. With several grams of fiber per serving, nuts are also a great addition to just about any main or side dish. Kidney beans or chickpeas can be stirred into soups to increase the fiber count.
    Use Supplements
    Adding a supplement to your diet can be an excellent way to make up for the fiber you’re losing by not eating wheat. You’ll want to find natural supplements that mimic the way fiber found in food breaks down in your gut. One smart option is a prebiotic, such as Prebiotin — a plant fiber that also provides good bacteria to the colon, further aiding in digestion.
    Make Adjustments
    It’s possible to increase the fiber content in your diet by making simple substitutions. Perhaps you have always eaten white rice, which is easier on your sensitive stomach than brown. Well, now’s the time to give fiber-rich brown rice another try. Since your celiac diagnosis has probably cleared up most of your GI issues, you should be able to eat brown rice now without issue. Or try fiber-laden quinoa, a rice substitute that’s rich in both fiber and protein, as well as millet or amaranth as a white rice fill-in.
    Keep a Tally
    Before your celiac diagnosis, you may not have paid any attention to your daily fiber intake. But now it’s essential to track it for at least a few weeks to make sure you’re getting enough fiber. Aim for 20 grams at first, until you get the hang of searching out non-wheat fiber sources. Eventually, you’ll want to get to 25 or more grams per day, and you may find it’s not as hard as you expected.

    Jefferson Adams
    Celiac.com 03/03/2015 - You can make this with rice noodles or pure buckwheat soba noodles. The key is to cook the noodles only until they're halfway done, and then remove them from the hot water. They should be pliable, but still firm in the center. Pan-frying will finishes the cooking process. Add chicken, or shrimp, and you have the makings of a great meal.
    Ingredients:
    6-8 ounces of boneless chicken chunks, or cleaned, shelled and deveined shrimp 6 ounces gluten-free buckwheat soba, or rice noodles 2 large eggs, beaten 3 tablespoons soy sauce, more to taste 1 tablespoon grated fresh ginger 2 teaspoons rice wine or rice vinegar 1 teaspoon sesame oil 2½ tablespoons cooking oil, more as needed 5 garlic cloves, thinly sliced 2 cups washed baby spinach or Chinese broccoli leaves 1 to 2 teaspoons Sriracha or other hot sauce, as desired 1 teaspoon gluten-free fish sauce (I use Squid brand) One bunch thinly sliced scallions, both white and green part Juice of ½ lime, to taste 1 cup cilantro leaves, rinsed ¼ teaspoon kosher salt, more as needed ¼ teaspoon ground black pepper Directions:
    In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles.
    In a large pot of boiling water, cook noodles until they are halfway done. They should be soft on the outside, but firm on the inside.
    Drain well and toss with ½ tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
    In a large skillet over medium-high heat, warm the remaining 2 tablespoons of cooking oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes.
    Add half the scallion mixture and stir-fry until fragrant, about 1 minute.
    Cook the chicken or prawns by stir-frying it in the same wok/skillet until nearly done, then removing it and setting it aside.
    Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds.
    Add spinach, fish sauce, sriracha, remaining scallion mixture, salt and pepper, and continue to stir-fry until the spinach begins to wilt. Add the cooked chicken or shrimp back into the wok at the same time as the eggs. Stir until chicken/shrimp and eggs are cooked, about 1 to 2 minutes longer.
    Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.

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    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. 
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    Source:
    Bloomberg.com

    Jefferson Adams
    Celiac.com 05/21/2018 - Just a year ago, Starbucks debuted their Canadian bacon, egg and cheddar cheese gluten-free sandwich. During that year, the company basked in praise from customers with celiac disease and gluten-sensitivity for their commitment to delivering a safe gluten-free alternative to it’s standard breakfast offerings.
    But that commitment came to an ignoble end recently as Starbucks admitted that their gluten-free sandwich was plagued by  “low sales,” and was simply not sustainable from a company perspective. The sandwich may not have sold well, but it was much-loved by those who came to rely on it.
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    Jefferson Adams
    Celiac.com 05/19/2018 - Looking for a nutritious, delicious meal that is both satisfying and gluten-free? This tasty quinoa salad is just the thing for you. Easy to make and easy to transport to work. This salad of quinoa and vegetables gets a rich depth from chicken broth, and a delicious tang from red wine vinegar. Just pop it in a container, seal and take it to work or school. Make the quinoa a day or two ahead as needed. Add or subtract veggies as you like.
    Ingredients:
    1 cup red quinoa, rinsed well ½ cup water ½ cup chicken broth 2 radishes, thinly sliced 1 small bunch fresh pea sprouts 1 small Persian cucumber, diced 1 small avocado, ripe, sliced into chunks Cherry or grape tomatoes Fresh sunflower seeds 2 tablespoons red wine vinegar  Kosher salt, freshly ground pepper Directions:
    Simmer quinoa in water and chicken broth until tender.
    Dish into bowls.
    Top with veggies, salt and pepper, and sunflower seeds. 
    Splash with red wine vinegar and enjoy!

    Jefferson Adams
    Celiac.com 05/18/2018 - Across the country, colleges and universities are rethinking the way they provide food services for students with food allergies and food intolerance. In some cases, that means major renovations. In other cases, it means creating completely new dining and food halls. To document both their commitment and execution of gluten-free and allergen-free dining, these new food halls are frequently turning to auditing and accreditation firms, such as Kitchens with Confidence.
    The latest major player to make the leap to allergen-free dining is Syracuse University. The university’s Food Services recently earned an official gluten-free certification from Kitchens with Confidence for four of the University’s dining centers, with the fifth soon to follow.
    To earn the gluten-free certification from Kitchens with Confidence, food services must pass a 41 point audit process that includes 200 control check points. The food service must also agree to get any new food item approved in advance, and to submit to monthly testing of prep surfaces, to furnish quarterly reports, and to provide information on any staffing changes, recalls or incident reports. Kitchens with Confidence representatives also conduct annual inspections of each dining center.
    Syracuse students and guests eating at Ernie Davis, Shaw, Graham and Sadler dining centers can now choose safe, reliable gluten-free food from a certified gluten-free food center. The fifth dining center, Brockway, is currently undergoing renovations scheduled for completion by fall, when Brockway will also receive its certification.
    Syracuse Food Services has offered a gluten-free foods in its dining centers for years. According to Jamie Cyr, director of Auxiliary Services, the university believes that the independent Gluten-Free Certification from Kitchens with Confidence will help ease the anxiety for parents and students.”
    Syracuse is understandably proud of their accomplishment. According to Mark Tewksbury, director of residence dining operations, “campus dining centers serve 11,000 meals per day and our food is made fresh daily. Making sure that it is nutritious, delicious and safe for all students is a top priority.”
    Look for more colleges and universities to follow in the footsteps of Syracuse and others that have made safe, reliable food available for their students with food allergies or sensitivities.
    Read more.

    Zyana Morris
    Celiac.com 05/17/2018 - Celiac disease is not one of the most deadly diseases out there, but it can put you through a lot of misery. Also known as coeliac, celiac disease is an inherited immune disorder. What happens is that your body’s immune system overreacts to gluten and damages the small intestine. People who suffer from the disease cannot digest gluten, a protein found in grain such as rye, barley, and wheat. 
    While it may not sound like a severe complication at first, coeliac can be unpleasant to deal with. What’s worse is it would lower your body’s capacity to absorb minerals and vitamins. Naturally, the condition would cause nutritional deficiencies. The key problem that diagnosing celiac is difficult and takes take longer than usual. Surprisingly, the condition has over 200 identified symptoms.
    More than three million people suffer from the coeliac disease in the United States alone. Even though diagnosis is complicated, there are symptoms that can help you identify the condition during the early stages to minimize the damage. 
    Here is how you can recognize the main symptoms of celiac disease:
    Diarrhea
    In various studies conducted over years, the most prominent symptom of celiac disease is chronic diarrhea.
    People suffering from the condition would experience loose watery stools that can last for up to four weeks after they stop taking gluten. Diarrhea can also be a symptom of food poisoning and other conditions, which is why it makes it difficult to diagnose coeliac. In certain cases, celiac disease can take up to four years to establish a sound diagnosis.
    Vomiting
    Another prominent symptom is vomiting.  
    When accompanied by diarrhea, vomiting can be a painful experience that would leave you exhausted. It also results in malnutrition and the patient experiences weight loss (not in a good way though). If you experience uncontrolled vomiting, report the matter to a physician to manage the condition.
    Bloating
    Since coeliac disease damages the small intestine, bloating is another common system. This is due to inflammation of the digestive tract. In a study with more than a 1,000 participants, almost 73% of the people reported bloating after ingesting gluten. 
    Bloating can be managed by eliminating gluten from the diet which is why a gluten-free diet is necessary for people suffering from celiac disease.
    Fatigue
    Constant feeling of tiredness and low energy levels is another common symptom associated with celiac disease. If you experience a lack of energy after in taking gluten, then you need to consult a physician to diagnose the condition. Now fatigue can also result from inefficient thyroid function, infections, and depression (a symptom of the coeliac disease). However, almost 51% of celiac patients suffer from fatigue in a study.
    Itchy Rash
    Now the chances of getting a rash after eating gluten are slim, but the symptom has been associated with celiac disease in the past. The condition can cause dermatitis herpetiformis, which causes a blistering skin rash that occurs around the buttocks, knees, and elbows. 
    A study found out that almost 17% of patients suffering from celiac disease might develop dermatitis herpetiformis due to lack of right treatment. Make sure you schedule an online appointment with your dermatologist or visit the nearest healthcare facility to prevent worsening of symptoms.
    Even with such common symptoms, diagnosing the condition is imperative for a quick recovery and to mitigate the long-term risks associated with celiac disease. 
    Sources:
    ncbi.nlm.nih.gov  Celiac.com ncbi.nlm.nih.gov  mendfamily.com