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  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

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  • Related Articles

    Scott Adams
    Looking for some great gluten-free breakfast ideas? This recipe will satisfy the whole family!
    This recipe comes to us from Shirley Braden.
    Ingredients:

    8 eggs ½ cup half-and-half 1 cup shredded cheddar cheese 1 cup finely chopped cooked ham ¼ cup minced green pepper ¼ cup minced onion ¼ teaspoon parsley (optional)
    Directions:
    Beat eggs and half and half until light and fluffy. Stir in the cheese, ham, green pepper, onion and parsley. Pour into a greased 9" square baking dish. Bake at 400F degrees for 25 minutes or until set.


    Jefferson Adams
    Celiac.com 07/30/2013 - Few things answer the siren call of the BBQ grill better than steak. The grill loves steak. Steak loves the grill.
    Whenever and wherever steak and BBQ sing their sizzling love song, good things are about to happen. Hungry eaters are about to smile. Appetites are about to be vanquished with love and good food.
    This simple recipe will help you write your own little verse of that special love song. It is easy to make, and delivers juicy, delicious kebabs that will have your diners laying on the praise and asking for more.
    Ingredients:
    1 pound of cubed beef tri-tip
    3 tablespoons olive oil
    1½ tablespoon soy sauce
    1½ tablespoon Worcestershire sauce
    3-4 cloves garlic, minced
    1 tablespoon parsley, chopped
    1 tablespoon fresh thyme, chopped
    1 medium onion, cut into medium-sized chunks
    8-10 brown mushrooms, cleaned, de-stemed and cut into wedges
    10-12 small potatoes, boiled
    salt and pepper to taste
    Directions:
    Rinse and boil potatoes until tender, but not mushy.
    Cut 1 pound of beef tri-tip into cubes.
    Mix 3 tablespoons olive oil with soy sauce, Worcestershire sauce, minced garlic, chopped parsley, thyme, salt and pepper.
    Skewer pieces of onion, mushroom and boiled potato between chunks of meat. Top with salt and pepper. Grill and serve.

    Jefferson Adams
    Celiac.com 11/05/2014 - Beer can chicken is one of those simple, no fuss grilling options that never fails to draw a smile from guests.
    It’s easy to prepare, easy to cook, and plenty tasty when it’s done right.
    Ingredients:
    1 whole chicken (about 3 pounds) ½ cup brown sugar 3 tablespoons paprika 3 teaspoons dry mustard 1 tablespoons chili powder 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons lemon pepper 1 teaspoon kosher salt ½ teaspoon ground black pepper ½ (12 fluid ounce) can gluten-free beer (If your gluten-free beer comes in a bottle, rinse an empty soda can and fill it half way with gluten-free beer) Directions:
    Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C).
    Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a bowl.
    Rinse chicken under cold running water.
    Discard giblets and neck from chicken; drain and pat dry.
    Sprinkle 1 teaspoon of the seasoning mix into the cavity of the chicken.
    Rub the remaining seasoning mix over the entire surface of the chicken.
    Place the half-full can of beer in a small oven-proof baking dish.
    Fit whole chicken over the can of beer with the legs on the bottom; keep upright.
    Place the chicken, standing on the can, and in the center of the baking dish, directly on the heated grill.
    Close the lid grill the chicken until the juices run clear, about 1 hour 15 minutes, or until an oven thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C).
    Remove the chicken from the grill and remove and discard the beer can.
    Cover the chicken with aluminum foil, and rest it in a warm area for 10 minutes before slicing.

    Jefferson Adams
    Celiac.com 12/31/2014 - This recipes combines thinly sliced potatoes, Gruyere and Parmesan cheeses and cream with a few herbs and spices to deliver a tasty variation on traditional scalloped potatoes. It will help to fill the house with warmth and delicious aromas on a cold day, and goes great as a side to most diner entrees.
    Ingredients:
    2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices 1½ cups heavy cream 1¼ cup grated Gruyere cheese, plus more for broiling ½ cup grated Parmesan, plus more for broiling ½ tablespoon butter 2 bay leaves 2 sprigs fresh thyme, plus more to finish 3 garlic cloves, chopped ½ teaspoon onion powder Kosher salt and freshly ground black pepper Directions:
    Heat the oven to 350 degrees F.
    Wash and slice potatoes and put into a large bowl.
    In a saucepan, heat the cream with the bay leaves, thyme, garlic, and some salt and pepper.
    While the cream heats up, use butter to grease a casserole dish.
    Use a fork or slotted spoon to remove the bay leaves and thyme.
    Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes.
    Add Gruyere and Parmesan and mix into the potatoes. Season with a little bit of salt and pepper. Toss gently to mix.
    Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in.
    Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top.
    Top with some Parmesan, a bit of Gruyere, and fresh thyme leaves.
    Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 25-30 minutes until potatoes are bubbling and tender.
    Put under the broiler and broil on high until the top is browned, about 2 minutes. Serve hot.

  • Recent Articles

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
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    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
    Ingredients:
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
    Purée all ingredients together in a blender.
    Cover and refrigerate for at least 1 hour. 
    Adjust seasoning with salt and pepper, as desired. 
    Serve is a bowl with tortilla chips and guacamole.