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    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

    Alexander R. Shikhman, MD, PhD, FACR
    The Connection between Gluten Intolerance and Sjogren’s Syndrome
    Celiac.com 08/17/2018 - Mucosal dryness is among the top non-gastrointestinal complaints of patients with gluten intolerance and celiac disease.
    Prolonged eye dryness, itching and chronic inflammation of the eye lids (blepharitis), mouth dryness, excessive thirst, frequent yeast infections, skin dryness and vaginal dryness in women may represent clinical symptoms of Sjogren’s syndrome. Named after Swedish ophthalmologist Henrik Sjögren, Sjogren’s syndrome is one the most common (and one of the most commonly underdiagnosed) rheumatic/autoimmune diseases. The disease most frequently affects women (10 women for every man) and usually appears in women around and after menopause. However, the disease can affect either gender at any age.
    In addition to mucosal and skin dryness, Sjogren’s syndrome can cause joint pain and stiffness, damage to peripheral nerves leading to numbness and tingling of fingers and toes, fatigue, brain fog, inflammation of blood vessels, hair loss, poor food digestion due to pancreatic damage and various problems with the cardiac muscle and its conduction system causing arrythmia and myocarditis. Patients suffering from Sjogren’s syndrome quite frequently deal with recurring yeast infections, chronic periodontal disease, recurring canker sores and poor dental health.
    The diagnosis of Sjogren’s syndrome is based on:
    Demonstration of mucosal dryness upon physical examination Specific blood tests (positive anti-SSA/Ro and anti-SSB/La antibodies, elevated levels of serum immunoglobulin G) Ultrasound imaging of salivary glands On rare occasions, a diagnosis of Sjogren’s syndrome requires confirmation through a small salivary gland biopsy or special nuclear medicine studies.
    It is well documented that patients with gluten intolerance and celiac disease have an increased risk of Sjogren’s syndrome. Similarly, patients with Sjogren’s syndrome are characterized by the increased prevalence of gluten intolerance and celiac disease.
    The connection between Sjogren’s syndrome and gluten intolerance is not a coincidental one: there are well-studied molecular mechanisms explaining this link. In the late 1980s/early 1990s genetic studies in Sjogren’s patients demonstrated an increased presence of the class II major histocompatibility complex protein HLA DQ2. Furthermore, HLA DQ2 positivity was found to be associated with increased titers of Sjogren’s specific anti-SSA/Ro and anti-SSB/La antibodies. The link between gluten and Sjogren’s syndrome became obvious in the mid to late 1990s when it was discovered that HLA-DQ2 binds to deamidated gluten peptides and presents them to mucosal CD4+ T cells thus initiating a chain of events eventually leading to autoimmune responses.
    The second set of data came from the discovery of BM180 protein. This protein regulates tear secretion in the lacrimal acinar cells. Suprisingly, amino acid sequence of BM180 has a similarity with alpha-gliadin and, therefore, can attract inflammatory cells activated by gluten thus contributing to the development of eye dryness.
    The actual prevalence of gluten intolerance in Sjogren’s patients based on published data varies from 20% to 40% depending on the criteria used to define gluten intolerance. The data from our clinic (Institute for Specialized Medicine) indicate that gluten intolerance can affect almost half of patients with Sjogren’s syndrome. Additionally, our data show that one third of patients with gluten intolerance have evidence of mucosal dryness and Sjogren’s syndrome.
    The frequency of documented celiac disease in patients with Sjogren’s syndrome is in the vicinity of 5%.
    The following is a patient case history from our clinic:
    A 28 year old woman was seen in our clinic due to her complaints of long-standing irritable bowel syndrome and recent onset of eye dryness. Her initial presentation included abdominal pain, bloating and irregular bowel movements. She was seen by several gastroenterologists and underwent several upper endoscopies and colonoscopies with mucosal biopsies which were non-diagnostic. Her lab test results showed positive IgG anti-gliadin antibodies and she was told that “this is a common finding among healthy people, and is not indicative of any illnesses.” She was seen by her ophthalmologist and prescribed with contact lenses which she could not wear due to significant eye discomfort and irritation. Further eye examination showed that she had diminished tear production and was referred to our clinic to rule out Sjogren’s syndrome. Upon physical examination in our clinic the patient not only demonstrated profound eye dryness but also showed evidence of dry mouth, fissured tongue and patchy areas of thrush as well as very dry skin. A sonographic evaluation of her major salivary glands was suspicious for moderately advanced Sjogren’s syndrome. Her laboratory test results showed: positive anti-SSA/Ro antibodies, elevated serum immunoglobulin G, low neutrophil count as well as low levels of vitamin D and ferritin (a serum marker of iron storage state). Also, the patient was found to have positive serum IgG and salivary IgA anti-gliadin antibodies as well as positive HLA DQ2 (a molecular marker associated with gluten intolerance).
    Based on a combination of clinical history, physical findings and laboratory test results, the patient was diagnosed with gluten intolerance and Sjogren’s syndrome. In addition to the aforementioned tests, the patient underwent food intolerance testing based on serum IgG4 antibodies which showed not only gluten but also cow’s casein intolerance. Her treatment options included a traditional route of therapy based on drugs or an integrative approach based on dietary modifications and food supplements. She opted for the integrative approach and started a gluten-free and dairy-free diet as well as iron glycinate, vitamin D, specific probiotics and digestive enzymes.
    After the first month on the diet and supplements, she reported a remarkable improvement of her irritable bowel symptoms and in three months, she started noticing an improvement of the dryness. Laboratory tests performed six months after initiation of the therapy showed normalization of the IgG level, disappearance of anti-SSA/Ro antibodies and a slightly suppressed neutrophil count. Through following the prescribed diet and supplements she is now symptom free.
    Why do we need to treat Sjogren’s syndrome? Left untreated, Sjogren’s syndrome can cause debilitating dryness affecting gastrointestinal and respiratory tracts. Clinically, this manifests as difficulty in swallowing solid foods, heartburn, malabsorption of nutrients and minerals, bloating, weight loss, chronic sinus infections and prolonged dry cough. Sjogren’s syndrome also significantly increases the risk for malignancies affecting lymphatic nodules, known as lymphomas.
    Therapy for Sjogren’s syndrome is based on the treatment of mucosal dryness and the autoimmune component of the disease. In addition, patients affected by Sjogren’s syndrome need to have regular screenings for malignancies (specifically lymphomas) and premalignant conditions.
    Traditional therapy for Sjogren’s syndrome (treatment of dryness):
    Cyclosporin (brand name Restasis) eye drops and artificial tears for dry eyes. Numoisyn lozenges and liquid, as well as Caphosol for mouth dryness and mucositis. Cevimeline (brand name Evoxac) and pilocarpine (brand name Salagen) for systemic dryness therapy. Treatment of autoimmune disturbances:
    Hydroxychloroquin (brand name Plaquenil). Leflunomide (brand name Arava). Severe autoimmune conditions associated with Sjogren’s syndrome are treated with the biologic drug rituximab (brand name Rituxan). Integrative therapy for Sjogren’s syndrome. Ear acupuncture (auricular therapy) and body acupuncture to stimulate tear and saliva production. Elimination diet based on individual food-intolerance profiles. Oral probiotics (for example, BLIS K12) and intestinal probiotics. Digestive enzymes. Fish and krill oils. Black currant seed oil. Cordyceps sinensis in combination with wormwood extract to treat the autoimmune component of Sjogren’s syndrome. Zinc and elderberry lozenges. N-acetyl-L-cysteine and glutathione. Our extensive clinical experience demonstrate that early cases of Sjogren’s syndrome can be completely reversed (by both clinical and laboratory criteria) by the strict gluten-free and elimination diet. The advanced cases cannot be reversed; however, even in advanced cases the gluten-free and elimination diet can slow the progression of the disease.
    If you’re concerned that dryness may represent Sjogren’s syndrome, see a rheumatologist for further evaluation and management of your condition.
    References:
    Alvarez-Celorio MD, Angeles-Angeles A, Kraus A. Primary Sjögren’s Syndrome and Celiac Disease: Causal Association or Serendipity? J Clin Rheumatol. 2000 Aug;6(4):194-7. Asrani AC, Lumsden AJ, Kumar R, Laurie GW. Gene cloning of BM180, a lacrimal gland enriched basement membrane protein with a role in stimulated secretion. Adv Exp Med Biol. 1998;438:49-54. Feuerstein J. Reversal of premature ovarian failure in a patient with Sjögren syndrome using an elimination diet protocol. J Altern Complement Med. 2010 Jul;16(7):807-9. Iltanen S, Collin P, Korpela M, Holm K, Partanen J, Polvi A, Mäki M. Celiac disease and markers of celiac disease latency in patients with primary Sjögren’s syndrome. Am J Gastroenterol. 1999 Apr;94(4):1042-6. Lemon S, Imbesi S., Shikhman A.R. Salivary gland imaging in Sjogren’s syndrome. Future Rheumatology, 2007 2(1):83-92. Roblin X, Helluwaert F, Bonaz B. Celiac disease must be evaluated in patients with Sjögren syndrome. Arch Intern Med. 2004 Nov 22;164(21):2387. Teppo AM, Maury CP. Antibodies to gliadin, gluten and reticulin glycoprotein in rheumatic diseases: elevated levels in Sjögren’s syndrome. Clin Exp Immunol. 1984 Jul;57(1):73-8.

    Jefferson Adams
    Can a Gluten-Free Diet Normalize Vitamin D Levels for Celiac Patients?
    Celiac.com 08/16/2018 - What is the significance of vitamin D serum levels in adult celiac patients? A pair of researchers recently set out to assess the value and significance of 25(OH) and 1,25(OH) vitamin D serum levels in adult celiac patients through a comprehensive review of medical literature.
    Researchers included F Zingone and C Ciacci are affiliated with the Gastroenterology Unit, Department of Surgery, Oncology and Gastroenterology, University of Padua, Padua, Italy; and the Celiac Center, AOU San Giovanni di Dio e Ruggi di Aragona, University of Salerno, Department of Medicine and Surgery, Salerno, Italy. 
    Within the wide spectrum of symptoms and alteration of systems that characterizes celiac disease, several studies indicate a low-level of vitamin D, therefore recent guidelines suggest its evaluation at the time of diagnosis. This review examines the data from existing studies in which vitamin D has been assessed in celiac patients. 
    Our review indicates that most of the studies on vitamin D in adult celiac disease report a 25 (OH) vitamin D deficiency at diagnosis that disappears when the patient goes on a gluten-free diet, independently of any supplementation. Instead, the researchers found that levels of calcitriol, the active 1,25 (OH) form of vitamin D, fell within the normal range at the time of celiac diagnosis. 
    Basically, their study strongly suggests that people with celiac disease can recover normal vitamin D levels through a gluten-free diet, without requiring any supplementation.
    Source:
    Dig Liver Dis. 2018 Aug;50(8):757-760. doi: 10.1016/j.dld.2018.04.005. Epub 2018 Apr 13.  

    Jefferson Adams
    Could Gluten-Free Food Be Hurting Your Dog?
    Celiac.com 08/15/2018 - Grain-free food has been linked to heart disease in dogs. A canine cardiovascular disease that has historically been seen in just a few breeds is becoming more common in other breeds, and one possible culprit is grain-free dog food. 
    The disease in question is called canine dilated cardiomyopathy (DCM), and often results in congestive heart failure. DCM is historically common in large dogs such as Great Danes, Newfoundlands, Irish Wolfhounds, Saint Bernards and Doberman Pinschers, though it is also affects some Cocker Spaniels.  Numerous cases of DCM have been reported in smaller dogs, whose primary source of nutrition was food containing peas, lentils, other legume seeds or potatoes as main ingredients. These reported atypical DCM cases included Golden and Labrador Retrievers, a Whippet, a Shih Tzu, a Bulldog and Miniature Schnauzers, as well as mixed breeds. 
    As a result, the U.S. Food and Drug Administration's Center for Veterinary Medicine, along with a group of veterinary diagnostic laboratories, is investigating the possible link between DCM and pet foods containing seeds or potatoes as main ingredients. The good news is that in cases where the dog suffers no genetic component, and the disease is caught early, simple veterinary treatment and dietary change may improve heart function.
    According to Nutritional Outlook, an industry publication for makers of dietary supplements and healthy foods and beverages, there is a growing market for “free from” foods for dogs, especially gluten-free and grain-free formulations. In 2017, about one in five dog foods launched was gluten-free. So, do dogs really need to eat grain-free or gluten-free food? Probably not, according to PetMD, which notes that many pet owners are simply projecting their own food biases when choosing dog food.
    Genetically, dogs are well adapted to easily digest grains and other carbohydrates. Also, beef and dairy remain the most common allergens for dogs, so even dogs with allergies are unlikely to need to need grain-free food. 
    So, the take away here seems to be that most dogs don’t need grain-free or gluten-free food, and that it might actually be bad for the dog, not good, as the owner might imagine.
    Stay tuned for more on the FDA’s investigation and any findings they make.
    Read more at Bizjournals.com
     

    Jefferson Adams
    Did You Miss the Gluten-Free Fireworks This Past Fourth of July?
    Celiac.com 08/14/2018 - Occasionally, Celiac.com learns of an amusing gluten-free story after the fact. Such is the case of the “Gluten-Free Fireworks.” 
    We recently learned about a funny little event that happened leading up to Fourth of July celebrations in the town of Springdale in Northwest Arkansas. It seems that a sign advertising "Gluten Free Fireworks" popped up near a fireworks stand on interstate 49 in Springdale. 
    In case you missed the recent dose of Fourth of July humor, in an effort to attract customers and provide a bit of holiday levity, Pinnacle Fireworks put up a sign advertising "gluten-free fireworks.” 
    The small company is owned by Adam Keeley and his father. "A lot of the people that come in want to crack a joke right along with you," Keeley said. "Every now and then, you will get someone that comes in and says so fireworks are supposed to be gluten-free right? Have I been buying fireworks that have gluten? So then I say no, no they are gluten-free. It's just a little fun."
    Keeley said that their stand saw a steady flow of customers in the week leading up to the Fourth. In addition to selling “gluten-free” fireworks, each fireworks package sold by Pinnacle features a QR code. The code can be scanned with a smartphone. The link leads to a video showing what the fireworks look like.
    We at Celiac.com hope you and your family had a safe, enjoyable, and, yes, gluten-free Fourth of July. Stay tuned for more on gluten-free fireworks and other zany, tongue-in-cheek stories.
    Read more at kark.com
     

    Jefferson Adams
    Stress-Related Disorders Associated with Higher Risk for Autoimmune Disease
    Celiac.com 08/13/2018 - It’s not uncommon for people to have psychiatric reactions to stressful life events, and these reactions may trigger some immune dysfunction. Researchers don’t yet know whether such reactions increase overall risk of autoimmune disease.
    Are psychiatric reactions induced by trauma or other life stressors associated with subsequent risk of autoimmune disease? Are stress-related disorders significantly associated with risk of subsequent autoimmune disease?
    A team of researchers recently set out to determine whether there is an association between stress-related disorders and subsequent autoimmune disease. The research team included Huan Song, MD, PhD; Fang Fang, MD, PhD; Gunnar Tomasson, MD, PhD; Filip K. Arnberg, PhD; David Mataix-Cols, PhD; Lorena Fernández de la Cruz, PhD; Catarina Almqvist, MD, PhD; Katja Fall, MD, PhD; Unnur A. Valdimarsdóttir, PhD.
    They are variously affiliated with the Center of Public Health Sciences, Faculty of Medicine, University of Iceland, Reykjavík, Iceland; the Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden; the Department of Epidemiology and Biostatistics, Faculty of Medicine, University of Iceland, Reykjavík, Iceland; the Department of Rheumatology, University Hospital, Reykjavík, Iceland; the Centre for Rheumatology Research, University Hospital, Reykjavík, Iceland; the National Centre for Disaster Psychiatry, Department of Neuroscience, Psychiatry, Uppsala University, Uppsala, Sweden; the Stress Research Institute, Stockholm University, Stockholm, Sweden; the Centre for Psychiatry Research, Department of Clinical Neuroscience, Karolinska Institutet, Stockholm, Sweden; the Stockholm Health Care Services, Stockholm County Council, Stockholm, Sweden; the Astrid Lindgren Children’s Hospital, Karolinska University Hospital, Stockholm, Sweden; the Clinical Epidemiology and Biostatistics, School of Medical Sciences, Örebro University, Örebro, Sweden; the Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden; and the Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, Massachusetts.
    The team conducted a Swedish register-based retrospective cohort study that included 106, 464 patients with stress-related disorders, 1,064 ,640 matched unexposed individuals, and 126 ,652 full siblings to determine whether a clinical diagnosis of stress-related disorders was significantly associated with an increased risk of autoimmune disease.
    The team identified stress-related disorder and autoimmune diseases using the National Patient Register. They used Cox model to estimate hazard ratios (HRs) with 95% CIs of 41 autoimmune diseases beyond 1 year after the diagnosis of stress-related disorders, controlling for multiple risk factors.
    The data showed that being diagnosed with a stress-related disorder, such as post-traumatic stress disorder, acute stress reaction, adjustment disorder, and other stress reactions, was significantly associated with an increased risk of autoimmune disease, compared with matched unexposed individuals. The team is calling for further studies to better understand the associations and the underlying factors.
    Source:
    JAMA. 2018;319(23):2388-2400. doi:10.1001/jama.2018.7028