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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
  • 0

    EASY MIXED-BERRY JAM (GLUTEN-FREE)


    Jefferson Adams

    I call this an “easy” jam, because I bypass the traditional canning process. Since I started dabbling with different fruit combinations, the jams I make are never in my kitchen long enough to need sealing.


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    This is a great recipe to play around with. I’ve had a lot of fun adding spices, even some port or wine to compliment the flavors of the fruit. Always a thoughtful gift or kitchen staple, find a canning method that works for you if you wish to preserve your jam for long periods of time.

    Ingredients:
    3 6-ounce containers fresh raspberries
    3 6-ounce containers fresh blackberries
    1 ½ cups sugar
    2 tablespoons lemon juice
    2 teaspoons lemon zest
    Clean jars washed in hot water

    Directions:
    Place a small saucer in the freezer for testing.

    Combine with raspberries and blackberries in a large bowl. Mix in sugar, lemon juice and zest. Let stand at room temperature for 2 hours, stirring occasionally.

    Heat a large saucepan over medium-high heat and bring fruit mixture to a boil. Mash berries until it becomes a thick puree. Reduce heat to medium and bring to a gentle boil. Stir frequently as jam begins to thicken. Cook for 20-25 minutes.

    Remove from heat to test jam. Drop a spoonful on the chilled saucer and place in the freezer for 1 minute. Gently push the edge of the jam with your finger. If it has gelled, the surface will wrinkle slightly. Cook for 3-5 minutes longer if jam is still too runny. Repeat test.

    Ladle jam into jars and let cool. Will last for 6-8 weeks in the refrigerator.


    Image Caption: The finished easy mixed-berry jam. Photo: CC-Pinot & Dita
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    Guest Angie Halten

    Posted

    This one looks like a good one. I will have to file this recipe away until berry season comes along.

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  • Related Articles

    Jefferson Adams
    Make the best holiday turkey ever with this turkey brine recipe. Any knowledgeable chef will tell you that brining is the key to roasting a moist, flavorful bird. Brining a turkey is easy. With a big clean bucket, a big stock pot, some broth, some herbs and some salt, and you've got the basics for a good brine. Some recipes add fruit juices or other exotic components, but this brine is simple, easy, and guaranteed to produce a tasty, juicy turkey that yields pan drippings that will make a delicious gravy. This brine will work for any type of poultry. This recipe makes two gallons, enough brine for a 12 to 20 pound turkey.
    Ingredients:
    1 gallon vegetable broth
    1 cup sea salt
    6-7 fresh Juniper berries
    1 small bunch fresh rosemary, or 1 tablespoon crushed dried rosemary
    1 small bunch of fresh sage or 1 tablespoon dried sage
    1 small bunch of fresh thyme or 1 tablespoon dried thyme
    1 small bunch fresh savory or 1 tablespoon dried savory
    1 gallon ice water
    Preparation:
    In a large stock pot, combine the vegetable broth, sea salt, juniper berries, rosemary, sage, thyme, and savory. Bring to a boil, and stir well to dissolve salt. Remove from heat, and let cool to room temperature.
    When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
    Wash and dry the turkey, and remove the innards. Place the turkey, breast down, into the brine. Make sure to fill the bird's cavity. Place the bucket in the refrigerator overnight.
    Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
    Cook the turkey as desired reserving the drippings for gravy.
    Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
    The Huffington Post offers an excellent Turkey Preparation Guide with handy turkey Dos and Dont's to help you roast the best possible turkey.


    Jefferson Adams
    In my house, fall and winter cooking means lots of stews, soups and casseroles. Beef stew is one of my true favorites, and one that I can almost never order at a restaurant, because it almost always contains wheat, either as a thickener, or to dredge the meat for browning.
    Beef stew is a dish that goes well by itself, or which can be served over rice or gluten-free noodles for a heartier meal. Here is a recipe that will deliver a delicious gluten-free stew that will keep your hungry eaters coming back for more.
    Ingredients:
    2 pounds stew beef
    2 tablespoons vegetable oil
    2 cups water
    1 tablespoon Worcestershire sauce
    1 gluten-free beef bouillon cube (I often use Celifibr's Vegetarian)
    5 tablespoons Just Like Lipton's Gluten-Free Soup Mix (Recipe below)
    3 whole cloves garlic, peeled
    2 bay leaves
    1 large onion, sliced
    1 teaspoon salt
    1 teaspoon sugar
    1 teaspoon pepper
    ½ teaspoon paprika
    ¼ teaspoon ground allspice
    4-5 large carrots, sliced
    3-4 potatoes, cubed
    3 celery stalks, chopped
    2 tablespoons cornstarch
    Directions:
    Heat oil in a large stew pot. Stir in meat and cook lightly until meat browns. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, soup mix, bouillon cube, and allspice.
    Cover and simmer on low heat for 1½ hours. Remove bay leaves and garlic cloves.
    Add potatoes, carrots and celery. Cover and cook another 30 to 40 minutes.
    To thicken gravy, get a large bowl, and mix ¼ cup water and the cornstarch until smooth. Slowly whisk in 2 cups of liquid from the stew pot. Slowly stir mixture into the stew pot. Stir and cook until it reaches desired thickness.
    Gluten-free Dry Onion Soup Mix
    Ingredients:
    1½ cups dried minced onion
    ¼ cup beef bouillon powder (gluten-free)
    2½ tablespoons onion powder
    ½ teaspoon crushed celery seed
    ½ teaspoon sugar
    Directions:
    Combine all ingredients and store in an airtight container. About 5 tablespoons equals a single 1¼-ounce package of Lipton's mix.

    Jefferson Adams
    Celiac.com 10/10/2013 - I don't often eat venison, but when I do, I like to make this rich, delicious venison stew. It's easy to make, tastes delicious and keeps the house warm and smelling wonderful all day long.
    Ingredients:
    2 pounds venison stew meat 8 small potatoes, peeled and quartered 4-5 carrots, cut into 1 inch pieces 2-3 celery stalks, chopped 3 onions, chopped 3 cloves garlic, minced 1 tablespoon Worcestershire sauce 2 tablespoons vegetable oil 2 tablespoons dried basil 2 tablespoons dried thyme 2 teaspoon dried oregano 2 bay leaves ¼ cup red wine 4 cups gluten-free beef stock or beef bouillon (I use HerbOx in water) ¼ cup gluten-free flour Salt and black pepper to taste Venison rub, recipe follows 1 tablespoon salt ¼ cup gluten-free flour ¼ cup water Venison Rub:
    2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Directions:
    Coat meat in venison rub mixed with a bit of gluten-free flour.
    In a skillet, deeply brown the coated meat in oil.
    Add onions, garlic, and sauté until clear.
    Add Worcestershire sauce, bay leaves, oregano, salt, pepper, oregano, basil, thyme, red wine and broth.
    Simmer, covered, for about 2 hours.
    When meat is tender, add potatoes, celery and carrots; simmer 30 minutes or so, until tender. Remove bay leaves.
    Combine flour and water. Stir slowly into the stew, a little at a time, until desired thickness is reached.
    Remove from stove, spoon into bowls and serve with gluten-free bread, and your favorite red wine or gluten-free beer.

    Jefferson Adams
    Celiac.com 01/07/2014 - Anyone who ate aluminium-trayed tv dinners or school lunches in a certain era, likely knows, and possibly loves, Salisbury steak. Others may know its microwaveable descendants from the supermarket frozen aisle.
    Either way, Salisbury steak is one of those foods that evokes strong memories, and this simple, easy-to-make recipe delivers a tasty, gluten-free version of that old favorite.
    Ingredients:
    1½ pounds ground beef ½ cup crushed Rice Chex or gluten-free bread crumbs 5 tablespoons gluten-free instant onion soup mix 1 cup water ¼ cup red wine 1 egg 1 tablespoon Worcestershire sauce ½ teaspoon mustard powder ¼ teaspoon salt â…› teaspoon ground black pepper 1 tablespoon potato flour ¼ cup ketchup Directions:
    In a large bowl, mix together â…“ of the dry onion soup with ground beef, Rice Chex, egg, salt and black pepper.
    Shape into 6 oval patties. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
    In a small bowl, blend water, potato flour and remaining dry soup until smooth. Mix in ketchup, red wine, Worcestershire sauce and mustard powder. Pour over meat in skillet.
    Cover, and cook, stirring occasionally, for about 20 minutes, until sauce reduces and thickens. If necessary thicken with more potato flour, or thin with water.
    Serve with rice or mashed potatoes and a side vegetable for a full helping of gluten-free comfort food.

  • Recent Articles

    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.
    Due to personal health reasons and restrictions, I find that I need to retire. My husband and I can no longer travel the country speaking at conferences and to support groups (which we dearly loved to do) nor can I commit to writing more books, articles, or menus. Consequently, I will no longer be contributing articles to the Journal of Gluten Sensitivity. 
    My following books will still be available at Amazon.com:
    Gluten-free Cooking for Dummies Student's Vegetarian Cookbook for Dummies Wheat-free Gluten-free Dessert Cookbook Wheat-free Gluten-free Reduced Calorie Cookbook Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version) My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.

    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

    admin
    WHAT IS CELIAC DISEASE?
    Celiac disease is an autoimmune condition that affects around 1% of the population. People with celiac disease suffer an autoimmune reaction when they consume wheat, rye or barley. The immune reaction is triggered by certain proteins in the wheat, rye, or barley, and, left untreated, causes damage to the small, finger-like structures, called villi, that line the gut. The damage occurs as shortening and villous flattening in the lamina propria and crypt regions of the intestines. The damage to these villi then leads to numerous other issues that commonly plague people with untreated celiac disease, including poor nutritional uptake, fatigue, and myriad other problems.
    Celiac disease mostly affects people of Northern European descent, but recent studies show that it also affects large numbers of people in Italy, China, Iran, India, and numerous other places thought to have few or no cases.
    Celiac disease is most often uncovered because people experience symptoms that lead them to get tests for antibodies to gluten. If these tests are positive, then the people usually get biopsy confirmation of their celiac disease. Once they adopt a gluten-free diet, they usually see gut healing, and major improvements in their symptoms. 
    CLASSIC CELIAC DISEASE SYMPTOMS
    Symptoms of celiac disease can range from the classic features, such as diarrhea, upset stomach, bloating, gas, weight loss, and malnutrition, among others.
    LESS OBVIOUS SYMPTOMS
    Celiac disease can often less obvious symptoms, such fatigue, vitamin and nutrient deficiencies, anemia, to name a few. Often, these symptoms are regarded as less obvious because they are not gastrointestinal in nature. You got that right, it is not uncommon for people with celiac disease to have few or no gastrointestinal symptoms. That makes spotting and connecting these seemingly unrelated and unclear celiac symptoms so important.
    NO SYMPTOMS
    Currently, most people diagnosed with celiac disease do not show symptoms, but are diagnosed on the basis of referral for elevated risk factors. 

    CELIAC DISEASE VS. GLUTEN INTOLERANCE
    Gluten intolerance is a generic term for people who have some sort of sensitivity to gluten. These people may or may not have celiac disease. Researchers generally agree that there is a condition called non-celiac gluten sensitivity. That term has largely replaced the term gluten-intolerance. What’s the difference between celiac disease and non-celiac gluten-sensitivity? 
    CELIAC DISEASE VS. NON-CELIAC GLUTEN SENSITIVITY (NCGS)
    Gluten triggers symptoms and immune reactions in people with celiac disease. Gluten can also trigger symptoms in some people with NCGS, but the similarities largely end there.

    There are four main differences between celiac disease and non-celiac gluten sensitivity:
    No Hereditary Link in NCGS
    Researchers know for certain that genetic heredity plays a major role in celiac disease. If a first-degree relative has celiac disease, then you have a statistically higher risk of carrying genetic markers DQ2 and/or DQ8, and of developing celiac disease yourself. NCGS is not known to be hereditary. Some research has shown certain genetic associations, such as some NCGS patients, but there is no proof that NCGS is hereditary. No Connection with Celiac-related Disorders
    Unlike celiac disease, NCGS is so far not associated with malabsorption, nutritional deficiencies, or a higher risk of autoimmune disorders or intestinal malignancies. No Immunological or Serological Markers
    People with celiac disease nearly always test positive for antibodies to gluten proteins. Researchers have, as yet, identified no such antobodies or serologic markers for NCGS. That means that, unlike with celiac disease, there are no telltale screening tests that can point to NCGS. Absence of Celiac Disease or Wheat Allergy
    Doctors diagnose NCGS only by excluding both celiac disease, an IgE-mediated allergy to wheat, and by the noting ongoing adverse symptoms associated with gluten consumption. WHAT ABOUT IRRITABLE BOWEL SYNDROME (IBS) AND IRRITABLE BOWEL DISEASE (IBD)?
    IBS and IBD are usually diagnosed in part by ruling out celiac disease. Many patients with irritable bowel syndrome are sensitive to gluten. Many experience celiac disease-like symptoms in reaction to wheat. However, patients with IBS generally show no gut damage, and do not test positive for antibodies to gliadin and other proteins as do people with celiac disease. Some IBS patients also suffer from NCGS.

    To add more confusion, many cases of IBS are, in fact, celiac disease in disguise.

    That said, people with IBS generally react to more than just wheat. People with NCGS generally react to wheat and not to other things, but that’s not always the case. Doctors generally try to rule out celiac disease before making a diagnosis of IBS or NCGS. 
    Crohn’s Disease and celiac disease share many common symptoms, though causes are different.  In Crohn’s disease, the immune system can cause disruption anywhere along the gastrointestinal tract, and a diagnosis of Crohn’s disease typically requires more diagnostic testing than does a celiac diagnosis.  
    Crohn’s treatment consists of changes to diet and possible surgery.  Up to 10% of Crohn's patients can have both of conditions, which suggests a genetic connection, and researchers continue to examine that connection.
    Is There a Connection Between Celiac Disease, Non-Celiac Gluten Sensitivity and Irritable Bowel Syndrome? Large Number of Irritable Bowel Syndrome Patients Sensitive To Gluten Some IBD Patients also Suffer from Non-Celiac Gluten Sensitivity Many Cases of IBS and Fibromyalgia Actually Celiac Disease in Disguise CELIAC DISEASE DIAGNOSIS
    Diagnosis of celiac disease can be difficult. 

    Perhaps because celiac disease presents clinically in such a variety of ways, proper diagnosis often takes years. A positive serological test for antibodies against tissue transglutaminase is considered a very strong diagnostic indicator, and a duodenal biopsy revealing villous atrophy is still considered by many to be the diagnostic gold standard. 
    But this idea is being questioned; some think the biopsy is unnecessary in the face of clear serological tests and obvious symptoms. Also, researchers are developing accurate and reliable ways to test for celiac disease even when patients are already avoiding wheat. In the past, patients needed to be consuming wheat to get an accurate test result. 
    Celiac disease can have numerous vague, or confusing symptoms that can make diagnosis difficult.  Celiac disease is commonly misdiagnosed by doctors. Read a Personal Story About Celiac Disease Diagnosis from the Founder of Celiac.com Currently, testing and biopsy still form the cornerstone of celiac diagnosis.
    TESTING
    There are several serologic (blood) tests available that screen for celiac disease antibodies, but the most commonly used is called a tTG-IgA test. If blood test results suggest celiac disease, your physician will recommend a biopsy of your small intestine to confirm the diagnosis.
    Testing is fairly simple and involves screening the patients blood for antigliadin (AGA) and endomysium antibodies (EmA), and/or doing a biopsy on the areas of the intestines mentioned above, which is still the standard for a formal diagnosis. Also, it is now possible to test people for celiac disease without making them concume wheat products.

    BIOPSY
    Until recently, biopsy confirmation of a positive gluten antibody test was the gold standard for celiac diagnosis. It still is, but things are changing fairly quickly. Children can now be accurately diagnosed for celiac disease without biopsy. Diagnosis based on level of TGA-IgA 10-fold or more the ULN, a positive result from the EMA tests in a second blood sample, and the presence of at least 1 symptom could avoid risks and costs of endoscopy for more than half the children with celiac disease worldwide.

    WHY A GLUTEN-FREE DIET?
    Currently the only effective, medically approved treatment for celiac disease is a strict gluten-free diet. Following a gluten-free diet relieves symptoms, promotes gut healing, and prevents nearly all celiac-related complications. 
    A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives. This is a difficult task as there are many hidden sources of gluten found in the ingredients of many processed foods. Still, with effort, most people with celiac disease manage to make the transition. The vast majority of celiac disease patients who follow a gluten-free diet see symptom relief and experience gut healing within two years.
    For these reasons, a gluten-free diet remains the only effective, medically proven treatment for celiac disease.
    WHAT ABOUT ENZYMES, VACCINES, ETC.?
    There is currently no enzyme or vaccine that can replace a gluten-free diet for people with celiac disease.
    There are enzyme supplements currently available, such as AN-PEP, Latiglutetenase, GluteGuard, and KumaMax, which may help to mitigate accidental gluten ingestion by celiacs. KumaMax, has been shown to survive the stomach, and to break down gluten in the small intestine. Latiglutenase, formerly known as ALV003, is an enzyme therapy designed to be taken with meals. GluteGuard has been shown to significantly protect celiac patients from the serious symptoms they would normally experience after gluten ingestion. There are other enzymes, including those based on papaya enzymes.

    Additionally, there are many celiac disease drugs, enzymes, and therapies in various stages of development by pharmaceutical companies, including at least one vaccine that has received financial backing. At some point in the not too distant future there will likely be new treatments available for those who seek an alternative to a lifelong gluten-free diet. 

    For now though, there are no products on the market that can take the place of a gluten-free diet. Any enzyme or other treatment for celiac disease is intended to be used in conjunction with a gluten-free diet, not as a replacement.

    ASSOCIATED DISEASES
    The most common disorders associated with celiac disease are thyroid disease and Type 1 Diabetes, however, celiac disease is associated with many other conditions, including but not limited to the following autoimmune conditions:
    Type 1 Diabetes Mellitus: 2.4-16.4% Multiple Sclerosis (MS): 11% Hashimoto’s thyroiditis: 4-6% Autoimmune hepatitis: 6-15% Addison disease: 6% Arthritis: 1.5-7.5% Sjögren’s syndrome: 2-15% Idiopathic dilated cardiomyopathy: 5.7% IgA Nephropathy (Berger’s Disease): 3.6% Other celiac co-morditities include:
    Crohn’s Disease; Inflammatory Bowel Disease Chronic Pancreatitis Down Syndrome Irritable Bowel Syndrome (IBS) Lupus Multiple Sclerosis Primary Biliary Cirrhosis Primary Sclerosing Cholangitis Psoriasis Rheumatoid Arthritis Scleroderma Turner Syndrome Ulcerative Colitis; Inflammatory Bowel Disease Williams Syndrome Cancers:
    Non-Hodgkin lymphoma (intestinal and extra-intestinal, T- and B-cell types) Small intestinal adenocarcinoma Esophageal carcinoma Papillary thyroid cancer Melanoma CELIAC DISEASE REFERENCES:
    Celiac Disease Center, Columbia University
    Gluten Intolerance Group
    National Institutes of Health
    U.S. National Library of Medicine
    Mayo Clinic
    University of Chicago Celiac Disease Center