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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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    DOWN HOME RED BEANS AND RICE (GLUTEN-FREE)


    Jefferson Adams

    I've been on a bit of a southern food kick lately, making things like fried catfish, blackened snapper, and the like. This recipe for red beans and rice makes for a nice meal on its own, or in combination with any of your southern favorites. It goes great with your favorite gluten-free cornbread.


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    Photo: Wikimedia Commons--Arnold GatilaoIngredients:

    • 6 cups gluten-free chicken stock
    • 4 cups water
    • ¼ cup white wine
    • 4 cups cooked white rice
    • 1 pound dried red beans, rinsed and sorted
    • 1 pound smoked ham hocks
    • ½ pound smoked sausage, split lengthwise and cut in 1-inch pieces
    • ¼ cup chopped ham
    • 3 tablespoons bacon grease
    • 1½ cups chopped yellow onions
    • 1 cup chopped celery
    • ¾ cup chopped red bell peppers
    • 4 bay leaves
    • 3 tablespoons chopped fresh flat leaf parsley
    • 3 teaspoons fresh thyme
    • 3 tablespoons chopped garlic
    • ½ teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • ¼ cup chopped green onion as garnish, as desired
    • Pinch ground cayenne pepper

    Directions:
    Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

    In a large pot, heat the bacon grease over medium-high heat.

    Add the ham, and stir as it cooks for 1 minute or so.

    Add the onions, celery and bell peppers.

    Season with the salt, pepper, and cayenne.

    Add wine and cook, stirring for about 5 minutes, or until the vegetables get soft.

    Add the bay leaves, parsley, thyme, sausage, and ham hocks,

    Stir and cook until sausage and ham hocks are brown, about 5 minutes.

    Add the garlic and cook for about 1 minute.

    Add the beans and stock or water, stir well, and bring to a boil.

    Reduce heat and simmer, uncovered, stirring occasionally, for a couple of hours, or until the beans become tender and start to thicken.

    Add water as needed to keep the beans from getting too thick.

    Use a slotted spoon or strainer to remove about ¼ of the beans from the pot and place into a bowl.

    Use a potato masher or a large spoon to mash the beans in the bowl.

    Return mashed beans to pot, and continue to cook until the beans are tender and creamy, 15 to 20 minutes.

    Remove the pot from the heat. Take out and discard the bay leaves.

    Serve in spoonfuls over white rice and garnish with green onions.


    Image Caption: Photo: Wikimedia Commons--Arnold Gatilao
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    That sounds fabulous. We make beans and rice. Sometimes with black beans and sometimes with red beans. We always use canned beans to simplify the process. And red pepper flakes instead of cayenne, more than a tablespoon full.

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  • Related Articles

    Jefferson Adams
    Celiac.com 11/09/2009 - Every year around the holidays, celiac.com likes to remind folks that, with a little of planning and a few tips, anyone with celiac disease or gluten intolerance can enjoy a safe, delicious gluten-free Thanksgiving and holiday season without fear of accidentally eating gluten.
    If you're planning to make your own gluten-free turkey dinner, here are some helpful tips to help it go smoothly:
    Start your gluten-free holiday dinner with a gluten-free turkey. Not all brands of turkey are gluten-free. Some contain gluten in their additives—so, as with everything else, check the ingredients and use our Gluten-Free Ingredient Lists or our Gluten-Free Shopping Guides to help you shop. Demand gluten-free stuffing! Accept no substitute. Don’t risk gluten-based stuffing in your turkey. Instead, try celiac.com's favorite gluten-free stuffing recipe. Make simple, delicious gluten-free gravy using either a gluten-free gravy mix, or a gluten-free gravy recipe. Remember, some bouillon cubes contain gluten, so be sure to use gluten-free bouillon cubes. Tip: Thicken your homemade gravy with either corn starch or arrowroot flour. Prepare easy, tasty gluten-free side dishes by browsing celiac.com's extensive listing of gluten-free recipes, where you will find side dishes to impress even the snootiest gourmet. Order gluten-free baking ingredients and other hard-to-find items like prepared gluten-free pies ahead of time for convenience—this will allow you to spend more time with friends and family rather than spending all of your time in the kitchen! Many excellent prepared gluten-free products can now be ordered and delivered directly to your door from places like the Gluten-Free Mall. Folks planning to eat holiday meals out, or at a friend or relative's house, might find this information helpful:
    Ali Demeritte's blog entry: The Dinner Party Drama—Two Guidelines to Assure a Pleasant Gluten-Free Experience. Danna Korn's article: Venturing Out of the House: Restaurant Realities. Aimee Eiguren's blog entry: Eating Out Gluten-Free and Without Fear. Chef Daniel Moran's article: Traveling and Eating Gluten-Free at Restaurants. Chef Daniel Moran's article: Traveling and Eating Gluten-Free Meals at Small or Moving Restaurants. Celiac.com's Best Ever Gluten-free Stuffing Recipe
    Ingredients:
    5-6 cups gluten-free bread (about 2 loaves), cut into one-inch cubes, toasted and cooled
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    3 cups celery, chopped
    1 large yellow onion, chopped
    1 tablespoon fresh thyme, finely chopped
    1 tablespoon fresh sage, finely chopped
    1-2 teaspoons fresh rosemary, finely chopped
    1-2 cups gluten-free chicken broth
    1 egg yolk
    1 teaspoon salt
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    Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully spoon two or three ounces of the chicken stock into the egg yolk, slowly, while whisking the mixture.
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    Serves six to eight people, depending on their appetite for stuffing.
    Celiac.com's Best Ever Gluten-free Pumkin Pie Recipe
    (Adapted from Libby's Original Pumpkin Pie Recipe)
    Ingredients:
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    MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
    POUR into gluten-free pie shell.
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    Jefferson Adams
    Garlic mashed potatoes are a wonderful variation on the classic turkey side dish. This classic recipe blends potatoes with roasted garlic, butter and milk. It's a yummy, easy to prepare variation on classic mashed potatoes, and it not only please your guests, it will fill your house with the scent of roasted garlic! This recipe will make enough for about 8 servings, so scale accordingly.
    Ingredients:
    1 large head garlic
    1 tablespoon olive oil
    2 pounds potatoes, peeled and quartered*
    4 tablespoons butter, softened
    ½ cup milk
    1 teaspoon of salt
    ¼ cup fresh chives (optional)
    salt and pepper to taste
    Preparation:
    Preheat oven to 350 degrees F (175 degrees C).
    Slice off the pointed end of the garlic bulb, just enough to expose the garlic cloves. Drizzle olive oil over the clove, and wrap in aluminum foil. Bake at 350 degrees for 1 hour.
    On the stove, add 1 teaspoon of salt to a large pot of water, and bring to a boil.
    Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop the potatoes. Stir in butter, milk, salt and pepper to taste.
    Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Mash potatoes to desired consistency, fold in chives and serve.
    *Note: You can make this recipe with thin-skinned potatoes and leave the skins on, if desired.


    Jefferson Adams
    Out of eggs? This easy breakfast casserole offers a tasty alternative eggs. No matter how you do it, it's easy to make, and a surefire hit at the breakfast table. All you need are some potatoes, some ham, bacon or sausage.
    Just mix the ingredients, toss into a casserole dish and pop in the oven. The result is a rich, delicious casserole that will please even picky eaters. Also, you can make this dish ahead of time and warm up to save even more time.
    Ingredients:
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    8 ounces cooked, diced ham
    1 can (18 oz) gluten-free Progresso Traditional potato, broccoli and cheese chowder OR Really Good Gluten-free Potato Leek Soup
    2 cups shredded sharp Cheddar cheese
    1½ cups grated Parmesan cheese
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    Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
    In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into baking dish dish. Sprinkle with Parmesan cheese.
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    Jefferson Adams
    Celiac.com 01/23/2014 - Wild salmon is one of the perpetual favorites at my dinner table. This recipe adds dash of Dijon mustard, pecans, parsley and Romano cheese to deliver this salmon dish that is sure to be a hit at your table.
    Ingredients:
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    Heat oven to 400 degrees F (200 degrees C).
    In a small bowl, mix butter, mustard, wine and honey. Set aside.
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    Brush each salmon fillet lightly with honey mustard mixture, then sprinkle the tops of the fillets with the Chex mixture. Top with paprika.
    Bake salmon 12 to 15 minutes until it flakes easily with a fork.
    Season with salt and pepper, and garnish with a wedge of lemon.
    Serve with rice and vegetables for a delicious meal.

  • Recent Articles

    Jefferson Adams
    Celiac.com 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
    The research team included G Longarini, P Richly, MP Temprano, AF Costa, H Vázquez, ML Moreno, S Niveloni, P López, E Smecuol, R Mazure, A González, E Mauriño, and JC Bai. They are variously associated with the Small Bowel Section, Department of Medicine, Dr. C. Bonorino Udaondo Gastroenterology Hospital; Neurocience Cognitive and Traslational Institute (INECO), Favaloro Fundation, CONICET, Buenos Aires; the Brain Health Center (CESAL), Quilmes, Argentina; the Research Council, MSAL, CABA; and with the Research Institute, School of Medicine, Universidad del Salvador.
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    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    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.
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    My following books will still be available at Amazon.com:
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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. 
    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.” 
    Label Insight’s clients include food and beverage giants such as Unilever, Ben & Jerry's, Lipton and Hellman’s. Label Insight technology has helped the Food and Drug Administration (FDA) build the sector’s very first scientifically accurate database of food ingredients, health attributes and claims.
    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