• Ads by Google:

  • 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.

  • Popular Contributors

  • Ads by Google:

  • Who's Online   5 Members, 0 Anonymous, 425 Guests (See full list)

  • Related Articles

    Wendy Cohan
    Before I went gluten-free, cous-cous salad was one of my all-time favorites, and I made it often. Cous-Cous is not a grain itself, but a tiny grain-like semolina pasta common in the Middle-Eastern/North African countries, and of course it contains gluten. Now I have re-created three salad recipes using a naturally gluten-free grain called Quinoa (pronounced “keenwa”). This unique grain, or seed, which was a staple food of the Incas in South America due to its stellar nutritional profile, comes in two varieties – plain, and the earthier “Inca Red”.
    These lively whole-grain salads are easy to prepare for guests, potlucks, and picnics. They keep well, and can be ready in minutes. I usually make the Middle-Eastern version, but sometimes a meal like grilled lamb-chops or herb-roasted chicken works better with the Mediterranean version. The Mediterranean version is also great to make in the summer when fresh herbs and local tomatoes are in season. When fresh corn is in season, I love to make the version with corn and beans, highlighted by red onion and a zip of lime.
    You simply toss all ingredients together with the quinoa, then with the dressing. Taste and adjust seasoning. Chill salad in refrigerator briefly. Salad can be “refreshed” the next day by adding a small amount of fresh lemon juice or vinegar, and lightly tossing. Enjoy the taste of a wholesome nutritious grain that is safe for anyone with gluten sensitivity, yet easily available in your natural foods market.
    Quinoa is very adaptable, and you may find yourself coming up with new versions. I’ve tasted quinoa salads with edemame, and bay shrimp, or nori, ginger and dark sesame oil. I can even imagine a quinoa salad with winter squash, walnuts, chopped parsley and sweet onions, and diced apples, using apple cider vinegar and walnut oil. You’ll come up with the best results by making use of locally grown fruits and vegetables in season. Now I can’t wait for those summer tomatoes and corn from my garden!
    Cook ¾ cup prepared quinoa in 1 ½ cup water, ½ tsp. salt, and 1 TBSP. olive oil until thin ring around seed is visible and grain is tender but not mushy. Drain off any excess water thoroughly. Gently fluff with fork and allow to cool briefly while assembling remaining ingredients. Combine quinoa with the remaining ingredients in whichever recipe you choose.
    Middle-Eastern Style:
    ½ cup each:
    Thinly sliced quartered carrots
    Dried (Zante) currants
    Sliced green onions/scallions
    Finely chopped parsley
    Sliced almonds, lightly toasted
    Dressing:
    2 TBSP. Apple Cider Vinegar
    1 TBSP. freshly squeezed lemon juice or orange juice
    ¼ cup canola or walnut oil, or light, mild tasting olive oil
    1 clove garlic, finely minced or use a garlic press
    1 TBSP. honey
    1/8 teaspoon curry powder + 1/8 teaspoon cloves
    ¼ tsp sea salt
    Mediterranean Style:
    1/2 cup each:
    Thinly sliced diced seeded cucumbers
    Chopped kalamata olives
    Sliced green onions/scallions or red onion
    Diced tomatoes, or halved cherry tomatoes
    Crumbled sheep-feta cheese (optional)
    Pine nuts, toasted (optional garnish)
    Dressing:
    2 TBSP. Red Wine Vinegar
    1 TBSP. freshly squeezed lemon juice
    ¼ cup olive oil
    2 teaspoons honey
    1 teaspoon g.f. Dijon mustard
    1 clove garlic, finely minced, or use a garlic press
    ¼ teaspoon dried Italian seasoning, or pinch each ½ teaspoon garam masala, or dried marjoram & oregano
    ¼ teaspoon sea salt
    Dash freshly ground black pepper
    South of the Border Style:
    ¾ cup canned or fresh cooked small red beans or black beans
    ¾ cup frozen sweet white corn kernels, or an equivalent amount of freshly grilled sweet corn kernels cut off the cob
    ¼ cup finely diced red onion
    ¼ cup finely chopped cilantro (or substitute fresh basil in season)
    ½ cup diced fresh tomato (optional)
    Dressing:
    ¼ cup each freshly squeezed lime juice
    1/3 cup extra-virgin olive oil
    ¼ teaspoon cumin
    ½ teaspoon sea salt
    ¼ teaspoon black pepper
    Sprinkle of crushed red pepper flakes (to taste, optional)
    Finely chopped parsley, mint & parsley, or parsley & basil


    Jefferson Adams
    Fresh, homemade cranberry sauce is too simple to ever go with the stuff in the can. The few extra steps beyond cranking the can opener go a long way. Ginger and raisins add depth to this crowd-pleaser, enough to drizzle over all your Thanksgiving favorites.
    Ingredients:
    1 pound fresh cranberries
    2-inch piece fresh ginger, peeled and grated
    1 cup golden raisins
    1 cup sugar
    ½ orange, juiced
    ¼ cup apple cider vinegar
    2 cinnamon sticks
    1 pinch nutmeg
    Directions:
    In a large saucepan, bring sugar and water to a boil. Add cranberries, bring to a boil, and then reduce to simmer. Add raisins, ginger, orange juice, cider vinegar, cinnamon sticks and nutmeg. Cook for 15-20 minutes, until cranberries are softened and sauce is thick. Let cool, remove cinnamon sticks and serve.


    Jefferson Adams
    Once again St. Patrick's Day is upon us, and that means it's time for everyone to get their Irish on. In addition to coloring your favorite gluten-free beer to a rich Irish green, eating tasty Irish dishes is a great way to celebrate.>
    This year, we've got a recipe for the easiest, tastiest Irish-style lamb stew ever. We have another recipe for Fried Irish Cabbage with Bacon, which makes a great side dish for the stew. And we've also got a recipe for sinful, decadent frosted gluten-free brownies made with Irish Cream liqueur.
    First, the stew. If you are looking for a departure from the standard corned beef and cabbage, this recipe for lamb stew will do the trick. This stew is tender, savory and delicious, and will set those Irish eyes to smiling every time.
    Irish-style Lamb Stew
    Ingredients:
    2 cups gluten-free beef stock ½ cup dry white wine 1 pound cubed lamb meat 4-6 brown mushrooms, quartered 1 large onion, halved and sliced 1 pound baking potatoes, peeled and sliced 1 carrot, peeled and sliced 1 large stalk celery, sliced 2 tablespoons chopped fresh flat parsley salt and pepper to taste Directions:
    Place layers of lamb meat, onion, potatoes, carrot, mushroom and celery in an oven-safe pot or casserole dish. As you build each layer, season with parsley, salt and pepper. Pour in the beef stock and the wine and cover tightly.
    Bake for 1½ to 2 hours in an oven preheated to 325 degrees F (165 degrees C).
    Bake until vegetables and meat are nice and tender. Divide into bowls and garnish with additional parsley. Serve.
    Corned Beef (Gluten-Free)
    For those who do plan to make corned beef, you should know that most commercial corned beef is gluten free. Some brands that are specifically labeled 'gluten free,' or which the manufacturers' websites claim to be gluten-free, include:
    Brookfield Farms Colorado Premium - all corned beef products Cook's Freirich - all corned beef Giant Eagle Grobbel's Gourmet corned beef briskets Hormel Libby's Canned Meats (Corned Beef and Corned Beef Hash) Market Day: Corned Beef Brisket Mosey's corned beef Nathan's corned beef Safeway, Butchers cut bulk-wrapped corned beef brisket, corn beef brisket, vac-packed cooked corn beef Thuman’s cooked corn beef brisket, first cut corned beef (cooked and raw), top round corned beef (cooked), cap and capless corned beef Wegmans corned beef brisket. There are other brands not listed that are also gluten free. Be sure to check the ingredients on the package, including any extra seasonings. Some labels may list natural flavorings, which rarely contain gluten.
    Still, if you're not sure, try to check the manufacturer's website, or maybe check with your butcher to find a brand you can be sure is gluten-free.
    Gluten-Free Corned Beef Recipe
    Ingredients:
    6 pounds corned brisket of beef 6 peppercorns, or gluten-free packaged pickling spices 3 carrots, peeled and quartered 3 onions, peeled and quartered 1 medium-sized green cabbage, quartered or cut in wedges Melted butter (about 4 tablespoons) Directions:
    Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter.
    Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)
    Serves 6, with meat left over for additional meals.
    Also, after a bit of tinkering, we've modified the recipe for our version of traditional Irish Soda bread.
    Irish Soda Bread
    Soda bread is one of those Irish staples that have a cherished place in the hearts on many, many people, both within and beyond Irish borders. This gluten-free version will get you about as close to authentic versions as you can get without including gluten. Please note that this version skips caraway seeds, because I hate them. However, if you are so inclined, you can add a tablespoon with the last dry ingredients before baking. Lastly, feel free to check out our earlier versions of Irish soda bread here, and in our last St. Patrick's Day article.
    Great Gluten-free Irish Soda Bread
    Ingredients:
    Vegetable shortening for pan White Rice Flour for pan 3½ cups white rice flour ½ cup sweet rice flour ¼ cup cornstarch ¼ cup potato starch (not potato flour) 5 teaspoons baking powder (Gluten Free) 1½ teaspoons salt 1 teaspoon baking soda ½ teaspoon xanthan gum ½ teaspoon nutmeg 1½ cups raisins or currants (soaked) 1 cup (2 sticks) butter softened 2 large eggs 1 cup granulated sugar 2 cups buttermilk Directions:
    Heat oven to 350 degrees F.
    Grease a 9 inch springform pan, and dust with rice flour.
    In a medium bowl, mix together the dry ingredients
    In a large bowl, use a handheld mixer on high speed (or a standing mixer on medium-high speed to mix the butter, eggs, and sugar until light and fluffy--about 1 minute.
    Stir in half of the dry ingredients. Use low speed on either type mixer for this step.
    Stir in buttermilk until thoroughly combined. Add remaining dry ingredients and caraway seeds (if desired) and raisins.
    Pour batter into prepared pan and spread evenly. Bake about 1½ hours or until a tester inserted in center comes out clean.
    Place pan on a wire rack to cool for at least 10 minutes. Remove Bread from pan and allow to cool completely on rack. Makes 1 loaf.

    Jefferson Adams
    07/01/2014 - Fair warning: This is one of those quintessentially American dishes that includes bacon, cheese and sour cream. Oh, and mayonnaise. Let's not forget the mayonnaise.
    Because of this, it is pretty much guaranteed to be a big, fat hit at your next potluck or barbecue.
    Ingredients:
    10 small white potatoes, peeled with skins on 6 slices cooked, crisp bacon, diced 4 green onions 1½ cups cheddar cheese, shredded 12 ounces sour cream ¾ cup mayonnaise 2-3 tablespoons gluten-free brown mustard (I use Annie’s) 2 tablespoons cider vinegar 2 teaspoons salt Ground pepper to taste Directions:
    Wash and peel white potatoes. Leave skins on red potatoes
    Cube and boil potatoes with salt. Drain well.
    Crumble bacon and slice onions (including tops).
    Combine sour cream, pepper, mustard and mayonnaise, vinegar, and mix into potatoes.
    Add bacon, onions and cheese, keeping some aside for topping, and toss into potatoes.
    Pour into baking dish.
    Top with reserved cheese, onions, and bacon.
    Bake at 350 F for 10-15 minutes, until cheese melts and bubbles.
    Serve hot, or refrigerate and serve cold. Tastes great either way.

  • 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! 
    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.

    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.