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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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    Scott Adams
    This recipe comes to us from Jan Ryan.
    Homemade recipe for Cream of Mushroom Sauce or Soup/Celery/Chicken* (from Sharon Larson). This is good and simple:
    In heavy saucepan, heat on medium:
    1 Tbsp. Margarine
    Add, and sauté for 1 minute:
    1 cup diced fresh mushrooms (approx. ¼ lb.)
    Remove from pan and reserve (mushrooms will now measure approx. ½ cup. Also, ½ cup of canned, drained mushroom bits can be substituted for mushrooms and margarine, if desired. If so, skip sauté step.).
    Heat, in same saucepan:
    4 Tbsp. Margarine
    ½ cup evaporated milk
    ½ cup milk (I used 2 percent to cut down on fat)
    Stir in these spices:
    ½ tsp. dried onion flakes
    1 pinch celery seed
    1 pinch garlic powder
    ¼ tsp. salt
    1/8 tsp. pepper
    Make a smooth paste of:
    2 ½ Tbsp. SWEET RICE FLOUR
    ¼ cup milk
    Add paste slowly to heating mixture. Stir constantly until thickened. Stir in reserved mushrooms and heat through. Use in casserole recipes or add 1 CUP MILK FOR SOUP. Equivalent to one can condensed cream of mushroom soup.
    *VARIATIONS: CREAM OF CELERY SAUCE OR SOUP: Substitute 1 cup diced celery for fresh mushrooms.
    CREAM OF CHICKEN SAUCE OR SOUP: Substitute 1 cup diced raw chicken for fresh mushrooms and sauté for 3 min. OR substitute ½ cup diced COOKED chicken for canned mushrooms.

    Scott Adams
    This recipe comes to us from Valda - ArtGirl in the Gluten-Free Forum.
    Ingredients:
    1 can of Amys Lentil-Vegetable Soup
    1 pound (or more) ground meat - half hamburger, half lamb
    Salt
    Dried basil
    One cup chopped carrots (about 3-4 carrots)
    One cup of potatoes, peeled and cut in small pieces (about 2 med-sized potatoes)
    Directions - Patties:
    Mix together ground lamb and ground beef (50/50)
    Into this mixture add some salt and dried basil (approx 1/8 tsp or to taste)
    Shape into small patties (I like to make my flat ovals, about 2 long)
    Fry patties until done. Drain on papertowels.
    Directions - Vegetables:
    Cook the carrots a saucepan with water. Drain.
    Cook the potatoes in another saucepan with water. Drain
    Directions - After the meat and vegetables are cooked:
    Pour the Amys lentil vegetable soup in a 10-12 frying pan.
    Stir in the carrots.
    Place the cooked meat patties in a ring around the outer edge of the pan, settling them into the soup.
    Make a well in the center of the mixture and place the cooked potatoes together in the center, stir slightly to coat the potatoes with the broth.
    Heat covered on low until all is hot.
    Serve in the pan.
    Serves 3-4. Increase meat and potatoes if you need more servings.

    Destiny Stone
    Summer is upon us and that usually means lots of barbecues and fun social gatherings involving food. Being on a gluten-free diet doesn't mean you have to give up your favorite All-American foods. The following recipe is for All-American gluten-free hamburgers. The recipe is easy and the results are delicious. Try it for yourself!
    Gluten-Free Classic All  American Hamburgers (makes 4 1/4 lb. Patties)
    Ingredients:

    4 gluten-free hamburger buns 1 lb. lean ground beef or ground chuck (use grass-fed beef if available) 2 tbsp. gluten-free Worcestershire sauce  1 tbsp. potato starch 3/4 tsp. salt (or to taste) 1 tsp. black pepper (or to taste) Toppings:
    Leaf lettuce Sliced tomatoes Sliced red onion Pickles Cheddar cheese (or cheese substitute) Gluten-free Ketchup Gluten-free Mustard Gluten-Free Mayonnaise
    *Before you begin, you can also substitute beef with gluten-free ground turkey.
    Combine all hamburger ingredients in a mixing bowl, you can use your hands but make sure they are clean. Cover and let sit in refrigerator at least 30 minutes and up to four hours. When ready to cook, divide the meat into four equal parts and form into 1/2 inch thick patties. Grill over high heat (450°-500°), about 3-4 minutes on each side, rotating 45° halfway through. Place the cheese slices on the burgers when they have about 30 seconds left on the grill.
    Pull the burgers off the grill and let sit for about a minute. Build your hamburger with your favorite condiments and toppings and enjoy! For a complete meal, serve with a side salad, and gluten-free french fries.Gluten-free buns are everywhere, and there are some really good options available. Buying gluten-free buns is as easy as getting online and placing an order.

    Happy Eating!


    Jefferson Adams
    Celiac.com 11/20/2013 - Every holiday season, I field questions about the best way to map mashed potatoes. Which method is best? Which recipe?
    This is the simplest, easiest recipe for excellent mashed potatoes, for the holidays or any time.
    Ingredients:
    3 pounds Yukon gold potatoes
    2 teaspoons salt, divided
    ⅓ cup butter
    ⅓ cup cream
    2-3 ounces Greek-style yogurt
    ½ teaspoon coarsely ground pepper
    Directions:
    Peel potatoes, and cut into 1-inch pieces. Bring potatoes, 1 tsp. salt, and cold water to cover to a boil in a large pot over medium-high heat.
    Reduce heat to medium-low, and cook 15 to 20 minutes until fork-tender; drain.
    Return potatoes to pot. Cook on medium until water evaporates.
    Add butter, next 3 ingredients, and remaining 1 tsp. salt.
    Cook 1 to 2 minutes until butter melts and the liquid boils.
    Mix and mash until smooth. Remove from heat.
    Mix as needed to achieve desired smoothness. Serve immediately.

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    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.