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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 Valerie Wells. I dont define exact amounts of the ingredient because it will vary with the size of your crock pot how much you want to prepare. I made this in two crock pots last evening for a crowd. Everyone liked it and went for seconds. It makes a nice presentation with the colorful spices on the chicken. The gravy that forms is nice and light. If youre one who cant tolerate tapioca, then you will need to mix corn starch or another thickener with the broth before pouring it over the potatoes.
    Ingredients:
    Carrots
    Potatoes
    2 tablespoons tapioca pearls (or other thickener of you choice)
    ½ to 1 cup chicken broth
    Chicken pieces w/ skins on (skinless pieces would dry out with this cooking
    method)
    Turmeric
    Paprika
    Salt and pepper
    Directions:
    Peel a few carrots and cut into 1 inch chunks. Place in the bottom of crock pot. Peel potatoes, cut in quarters and place on top of carrots and salt and pepper lightly. Sprinkle on tapioca pearls. Pour on chicken broth. Liberally sprinkle chicken with spices and salt. Place on top of potatoes. Cook on low for 8 to 9 hours. To serve, remove chicken and place on serving platter. Put potatoes and carrots in separate dish.

    Scott Adams
    This excellent recipe comes to us from Jane B. This recipe is a hit at any party.
    Meatballs:
    4 lbs. lean ground beef
    1 cup water
    ½ cup gluten-free soy sauce
    Mix well with hands and form into 1 inch balls and put in baking pan with balls touching and crowded. Bake approximately 30-35 minutes at 350F, drain well.
    Sauce:
    Brown a finely diced onion in a little olive oil and add:
    2 bottles of gluten-free bbq sauce
    2 jars of apricot jam (it must be jam and should be in equal amount to bbq sauce - approximately 1 lb. 8 oz. measurements)
    Heat together on stove top then transfer to a crockpot, add meatballs and cook all day on low heat.


    Jefferson Adams
    This gluten-free version of classic beef stew is easy to make and sure to satisfy the heartiest eaters. Serve it with gluten-free cornbread, or bacon and cheese cornbread for extra smiles.
    Ingredients:
    2 pounds of beef stew meat, trimmed and cubed
    2 sweet yellow onions chopped into large pieces
    2 large potatoes
    3 large carrots
    2 celery stalks
    8 cloves of garlic, chopped
    1 tablespoon olive oil
    1 large can diced tomatoes
    ¼ cup of fresh thyme, chopped
    1 bay leaf
    1 tsp garlic powder
    10 cups of gluten-free beef stock
    1 cup red wine
    ½ teaspoon salt to taste
    ½ teaspoon black pepper to taste
    Directions:
    Add half of the olive oil to large stock pot on medium heat and brown stew meat evenly on all sides. Remove meat and add the rest of the oil and the onions to the pot. Cook onions until clear. Add garlic and cook another 30 seconds or so, stirring to avoid burning the garlic.
    Add tomatoes, seasonings, stew meat, and stock. Cover and cook on low for at least 3 hours. At that point, add the vegetables to the stew and add more beef broth if low.
    Taste and season as desired. Cover and cook on low until vegetables are tender, about 1½ - 2 hours more.


    Lois Parker
    I based this recipe on one from  UKTV Food.  This pie has a crisp golden pastry and succulent rich filling.  Pureed beans and onion thicken the sauce.  If you don't want to puree them just add them to the rest of the ingredients at the start of the slow cooking stage.
    Serves 6-8
    Ingredients:
    1 pack diced venison (c340g)
    1 pack mushrooms (c 200g)  I used chestnut
    1 bottle beer - I used Nick Stafford's Hambleton Ales GFA Gluten and Wheat Free Ale
    2 onions - chopped
    2 carrots- diced
    3 cloves garlic - squashed
    vegetable oil
    1 tsp. fresh thyme leaves or 1/4 tsp. dried
    stock / water - I used chicken as I always have that available in the freezer.
    1 small can beans -  cannellini / borlotti or gluten-free baked beans
    1 tbsp. tomato paste
    pepper
    Pastry:
    500 g gluten-free flour (40% urid (lentil), 40% tapioca, 20% cornmeal)
    250 butter
    water to bind
    egg wash for pastry top if wanted (an egg beaten with a little water, brushed on to pastry before cooking).
    Directions:
    Trim any cartilage from the venison pieces. Dry with paper towel.  This will make it spit less when you fry it.
    Cover the bottom of your pan with a thin layer of oil.  Place individual pieces of meat in this oil when hot and allow to brown.  Don't over-crowd the pan; you may need to do it in two batches.  When the meat is brown set aside in another dish.
    Put the onion and whole squashed garlic cloves in the pan and cook slowly until translucent.  Add extra oil if needed. Remove from the pan.
    Cook the carrots and mushrooms for two or three minutes then add the meat back to the pan.  Add the stock, ale, thyme, tomato paste and pepper, and also salt if you want to.  The liquid should cover the meat. Put the lid on and simmer gently for 1.5 hours, checking the levels of the liquid every half hour or so.  If it is getting dry add some water.
    Meanwhile, put the cooked onions, garlic and the can of un-drained beans in a blender and puree. This will form the thickened gravy for the pie. You can leave the onions and beans un-pureed if you prefer.
    When the meat and vegetables have cooked for the hour and a half, add the bean and onion puree.    Check for seasoning.  Cook for a few minutes, stirring, until the gravy is the texture you like.  This stew is now ready to be eaten by itself, frozen for another occasion, or used as the pie filling.  Leave to cool before making the pie.
    To make the pastry: cut the butter into the flour either by hand or in the food processor.  Add water a little at a time until the dough coheres in a slightly claggy ball.  Wrap in cling film and set aside for at least fifteen minutes for the flours to absorb the water.  If you make it ahead of time, keep it in the fridge but allow it to come to room temperature before rolling out or it will be too stiff to work.
    Roll pastry out on a floured board to fit your pie dish or dishes.  This recipe is enough for two 1 pint /  half liter pie dishes.  If you aren't sure of the fit of your dishes, measure how much stew you have and see how that much water fits into your dish.  Place a layer of pastry in the bottom of the dish and put the cooled filling in.  Dampen the top edge of the pastry and place on the top layer of pastry.  Crimp or fork the edges together.  Brush egg wash on if you want a deeper golden and shiny pastry.  Bake for 35 minutes at 170C until pastry is golden brown.
    Left over pastry can be made into jam tarts, or rolled out and frozen between greaseproof paper sheets until wanted.

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

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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! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    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.