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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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    PERUVIAN HERITAGE GRAINS PROVIDE MORE GLUTEN-FREE OPTIONS


    Heather Curtis

    Celiac.com 10/26/2009 - With the ever-increasing awareness of celiac disease comes an expanding market of gluten-free options.  The days of lengthy supermarket trips spent pouring over labels has given way to the tiny oasis of the “gluten-free” section is many grocery stores. 


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    While this section is still limited in many respects, the food production industry as a whole has become aware of the need to cater to the expanding gluten-free community.  Gluten-free snacks, prepackaged meals, and baking supplies are no longer elusive, and the variety is continually expanding.  While rice, potato, and corn flours are common strongholds in a Celiac’s kitchen, there is now a new wave of flavorful flours from Peru making their way into the United States.

    Many Peruvian heritage grains, dating back to pre-Incan times, have been found to be naturally gluten-free and incredibly nutritious.  The first wave of these grains and flours to hit the U.S. market come to us from Zocalo Gourmet.  Marching to shelves are kaniwa, mesquite, purple corn, and sweet potato flours.  Each has a distinct flavor and “personality” that is sure to delight any gluten-free baker and reinvigorate their favorite recipes. 

    Kaniwa is a species of goosefoot, closely related to quinoa.  This tiny grain is packed with protein and has an Earthy taste that lends itself well to breads, pancakes, and muffins.   

    Mesquite is also protein rich and imparts a warm, sweet, slightly smoky taste on foods while enhancing the flavors of cinnamon, chocolate, caramel, and coffee.  Adding mesquite flour to your favorite recipes will transform their flavor and put a completely new spin on your old favorites.

    Purple Corn can be used in any recipe calling for traditional corn meal or flour while providing an antioxidant boost. Although similar in nutrition to yellow corn, purple corn contains substantial amounts of phenolics and anthocyanins, among other phytochemicals, which gives the corn its vibrant color. Its main colorant is cianidin-3-b-glucosa which is a known antioxidant. The high anthocianin content does not degrade with heat exposure.
    Sweet Potato is a velvety flour that holds moisture well, imparts a subtle sweetness on baked goods, and is incredibly versatile. 

    With these flours come more complete flavor and nutritional profiles for the gluten intolerant.  To learn more about these flours and how they can be used check out:
    http://www.zocalogourmet.com/products/floursgrains2.html
    and
    http://zocalogourmet.blogspot.com/ 

     


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    Guest Heather

    Posted

    Maybe you should taste the flours before trying to describe them.

    I have developed over 30 recipes with these grains, I'm not sure what gave you the impression that I haven't tried them.

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    It is always great to hear about new gluten-free products so I went on the Zocalo site to make a purchase. They don't sell directly so I went to the distributor sites which had web sites listed and I couldn't find the products on the distributor sites! Looks like it's not going to be easy buying these flours - any suggestions?

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    I have developed over 30 recipes with these grains, I'm not sure what gave you the impression that I haven't tried them.

    I have just looked through these recipes, I cant wait to try something. Now I just have to find a place that sells all of these products. I live in Canada, not to sure if I can get them. I already buy amaranthe and quinoa, really love these grains.

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    Guest Gluten Free Baker

    Posted

    How can we purchase these flours? The website you linked to doesn't seem to sell them directly to consumers.

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    Guest Peter Felker

    Posted

    How can we purchase these flours? The website you linked to doesn't seem to sell them directly to consumers.

    Yes indeed this is very interesting.

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    admin

    Gastroenterology, Oct 2003, Vol 125, No 4, p1105-13
    Celiac.com 10/30/2003 – It has long been known that celiac disease is caused by T-cell responses to wheat gluten-derived peptides, but the toxicity of other widely consumed grains has not been well studied. The researchers who conducted this study were aimed at determining the toxic T-cell stimulatory properties of barley hordeins, rye secalins, and oat avenins. Except for one instance, they found that there were no identical T-cell stimulatory gluten peptide matches in these grains. There were, however, similar responses found in "11 homologous sequences in hordeins, secalins, and avenins located in regions similar to those in the original gluten proteins," and seven of the 11 peptides were recognized by gluten-specific T-cell lines and/or clones from patients with celiac disease. The team discovered that key amino acids can be substituted, which will either partially or totally stop the T-cell stimulation by the gluten peptides, and that "single nucleotide substitutions in gluten genes will suffice to induce these effects."
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    Jen Cafferty
    Celiac.com 05/29/2009 - Quinoa is making a comeback as a "wonder grain." Before going gluten free, most people have never heard of quinoa. But, once you embrace the gluten-free lifestyle, you should learn more about this amazing grain.
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    Quinoa is gluten-free, high in fiber and a complete protein, meaning it has all nine amino acids. Quinoa also contains high amounts of lysine, manganese, magnesium, iron, copper and phosphorus. Due to quinoa being a complete protein, it is an excellent food choice for the gluten-free vegan.
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    Tuscan Quinoa Salad Recipe
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    2 cups cooked quinoa
    ¼ cup scallions, chopped
    2 cloves garlic,minced
    1 box cherry tomatoes, sliced in half
    ½ cup pine nuts, toasted
    ½ cup fresh parsley, chopped
    ½ cup fresh basil, chopped
    3 T olive oil
    juice from half of a lemon
    kosher salt and pepper to taste
    To Prepare
    Prepare quinoa according to recipe on package. Add remaining ingredients to quinoa. Season with salt and pepper to your liking. You may replace oil and lemon juice with Italian dressing. 


    Sources for info on quinoa:
    Quinoa Corporation
    Eden Organics
    Homegrown Harvest

    Tina Turbin
    Celiac.com 08/31/2010 - In my work as an author, researcher, and gluten-free advocate, I know how challenging the gluten-free diet can be. One of the most vital and tricky parts of the diet is learning what foods have gluten and which are "naturally" gluten-free as well as learning how to read labels. Unfortunately, these aren't always enough. Just because a grain is supposed to be "naturally" gluten-free, doesn't mean that it is. In fact, a recent study tested 22 so-called "inherently" gluten-free grains and found that over thirty percent of them had gluten.
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    This is due to the fact that, as Dr. Mercola explains, "grains and sugars are inherently pro-inflammatory and will worsen any condition that has chronic inflammation at its root – and not just inflammation in your gut, but anywhere in your body." In his experience, about 75-80% of all people benefitted from going grain-free.
    According to Grain Free Living, the health benefits of going grain-free have been proven "through the personal experience of hundreds of people worldwide who have experienced significant relief from symptoms of Crohn's disease (and many other illnesses of the digestive system) and also for chronic fatigue." The mainstream medical community has been critical of the "anecdotal evidence" from the testimonies of those who have reported an improvement in health. Clinical studies on the matter have yet to be carried out.
    A grain-free diet doesn't have to be boring. In fact, grain-free cookbooks have come out with grain-free recipes for favorite American foods such as pancakes, muffins, lasagna, cakes, and cookies. For those who have a digestive or other condition or who wish to eliminate health risks, I would recommend talking to your healthcare practitioner about a grain-free diet.
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    References:

    Thompson T, Lee A, Grace T. Gluten contamination of grains, seeds, and flours in the United States: A pilot study. J Am Diet Assoc. 2010;110:937-940.  Abstract available at: http://www.ncbi.nlm.nih.gov/pubmed/20497786 Thompson, T. Contamination of Naturally Gluten-Free Grains. Living Gluten-Free. June 1, 2010. Available at: http://www.diet.com/dietblogs/read_blog.php?title=&blid=19524
     

    Jefferson Adams
    Celiac.com 04/04/2014 - Many people looking for gluten-free grains that pack a big punch turn to ancient grains like quinoa, sorghum, and millet. Now, more and more people are expanding that list to include teff, the ancient grain that is a staple in the Ethiopian culture.
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    These facts, along with plans by the Ethiopian government to double the production of teff by next year could help feed the growing global demand for gluten-free grains.
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    Source:
    WIKIPEDIA

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    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
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    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. 
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    Source:
    fdfworld.com