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      Frequently Asked Questions About Celiac Disease   04/24/2018

      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 is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    FENNEL ROASTED SALMON (GLUTEN-FREE)


    Jefferson Adams

    I’m a big fan of just about any “one-pot” meal. A good one-pot meal is easy to make and brimming with flavor. The flavors in this simple dish come together seamlessly. The roasted vegetables and herbs infuse the flaky salmon. This recipe serves four, but can easily be adjusted to accommodate more or fewer people. Add this to your repertoire for quick entertaining or classic, at-home comfort.


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    Ingredients:
    4 6-8 ounce salmon fillets, skin removed
    2 fennel bulbs, cut into ½-inch wedges
    1 pound small pearl onions, peeled
    6 cloves garlic
    2 cups cherry tomatoes
    2 tablespoons olive oil
    2 teaspoons fresh lemon juice
    3 sprigs each fresh thyme and rosemary
    1 teaspoon each salt and pepper, plus more to taste

    Directions:
    Preheat oven to 400° F.

    Place fennel, onions, garlic, tomatoes, and herbs in a baking dish. Season with 1 teaspoon of salt and pepper and coat in olive oil. Roast for 15 minutes.

    Rinse and pat dry salmon fillets. Remove baking dish from the oven and place salmon in the center, cover with vegetables. Drizzle with lemon juice and return to oven for 10-12 more minutes.

    Serve with herbs or fennel fronds as a garnish.


    Image Caption: The finished fennel roasted salmon. Photo: CC-AmySelleck
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    admin

    1 pound ground beef
    2 tablespoons taco mix
    1 cup water
    2 gluten-free pizza crusts
    2 cups salsa
    2 cup coarsely crushed tortilla chips
    2 cup (8 oz) shredded cheddar cheese
    2 medium tomatoes, chopped
    1 cup shredded lettuce
    1 cup gluten-free refried beans
    Brown ground beef, drain. Stir in taco seasoning and water. Simmer uncovered for 10 minutes and set aside. Place crusts on un-greased pizza pans. Combine beans and salsa; spread over crusts. Top with beef mixture, chips and cheese. Bake at 350F for 13-16 minutes or until cheese is melted. Cut and sprinkle with tomatoes and lettuce.

    Jefferson Adams
    Garlic mashed potatoes are a wonderful variation on the classic turkey side dish. This classic recipe blends potatoes with roasted garlic, butter and milk. It's a yummy, easy to prepare variation on classic mashed potatoes, and it not only please your guests, it will fill your house with the scent of roasted garlic! This recipe will make enough for about 8 servings, so scale accordingly.
    Ingredients:
    1 large head garlic
    1 tablespoon olive oil
    2 pounds potatoes, peeled and quartered*
    4 tablespoons butter, softened
    ½ cup milk
    1 teaspoon of salt
    ¼ cup fresh chives (optional)
    salt and pepper to taste
    Preparation:
    Preheat oven to 350 degrees F (175 degrees C).
    Slice off the pointed end of the garlic bulb, just enough to expose the garlic cloves. Drizzle olive oil over the clove, and wrap in aluminum foil. Bake at 350 degrees for 1 hour.
    On the stove, add 1 teaspoon of salt to a large pot of water, and bring to a boil.
    Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop the potatoes. Stir in butter, milk, salt and pepper to taste.
    Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Mash potatoes to desired consistency, fold in chives and serve.
    *Note: You can make this recipe with thin-skinned potatoes and leave the skins on, if desired.


    Jefferson Adams
    Simply put, this dish is yummy! It’s also an easy way of breaking the ice with okra for anyone who’s yet to try. I love this recipe because it’s such a great base. It’s delicious over rice or with sausage, shrimp, or pork chops. Okra has great texture, absolutely perfect with the soft tomatoes and peppers.
    Ingredients:
    3 cups okra, chopped into ½-inch pieces
    2 cups tomatoes, peeled and chopped
    1 red bell pepper, chopped
    4 slices bacon, chopped
    1 yellow onion, diced
    3 cloves garlic, chopped
    A pinch of red pepper flakes
    Salt and pepper, about a teaspoon each
    Directions:
    Add bacon to a large, heated skillet and cook until crisp. Transfer to a towel and add onions to skillet. Sauté until translucent. Add garlic and cook for another minute longer.
    Add okra, tomatoes, and peppers and let simmer for 15-20 minutes. Finish with bacon and pepper flakes and serve.


    Jefferson Adams
    Celiac.com 11/05/2014 - Beer can chicken is one of those simple, no fuss grilling options that never fails to draw a smile from guests.
    It’s easy to prepare, easy to cook, and plenty tasty when it’s done right.
    Ingredients:
    1 whole chicken (about 3 pounds) ½ cup brown sugar 3 tablespoons paprika 3 teaspoons dry mustard 1 tablespoons chili powder 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons lemon pepper 1 teaspoon kosher salt ½ teaspoon ground black pepper ½ (12 fluid ounce) can gluten-free beer (If your gluten-free beer comes in a bottle, rinse an empty soda can and fill it half way with gluten-free beer) Directions:
    Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C).
    Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a bowl.
    Rinse chicken under cold running water.
    Discard giblets and neck from chicken; drain and pat dry.
    Sprinkle 1 teaspoon of the seasoning mix into the cavity of the chicken.
    Rub the remaining seasoning mix over the entire surface of the chicken.
    Place the half-full can of beer in a small oven-proof baking dish.
    Fit whole chicken over the can of beer with the legs on the bottom; keep upright.
    Place the chicken, standing on the can, and in the center of the baking dish, directly on the heated grill.
    Close the lid grill the chicken until the juices run clear, about 1 hour 15 minutes, or until an oven thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C).
    Remove the chicken from the grill and remove and discard the beer can.
    Cover the chicken with aluminum foil, and rest it in a warm area for 10 minutes before slicing.

  • Recent Articles

    Jefferson Adams
    Celiac.com 04/26/2018 - Emily Dickson is one of Canada’s top athletes. As a world-class competitor in the biathlon, the event that combines cross-country skiing with shooting marksmanship, Emily Dickson was familiar with a demanding routine of training and competition. After discovering she had celiac disease, Dickson is using her diagnosis and gluten-free diet a fuel to help her get her mojo back.
    Just a few years ago, Dickson dominated her peers nationally and won a gold medal at Canada Games for both pursuit and team relay. She also won silver in the sprint and bronze in the individual race. But just as she was set to reach her peak, Dickson found herself in an agonizing battle. She was suffering a mysterious loss of strength and endurance, which itself caused huge anxiety for Dickson. As a result of these physical and mental pressures, Dickson slipped from her perch as one of Canada's most promising young biathletes.
    Eventually, in September 2016, she was diagnosed with celiac disease. Before the diagnosis, Dickson said, she had “a lot of fatigue, I just felt tired in training all the time and I wasn't responding to my training and I wasn't recovering well and I had a few things going on, but nothing that pointed to celiac.”
    It took a little over a year for Dickson to eliminate gluten, and begin to heal her body. She still hasn’t fully recovered, which makes competing more of a challenge, but, she says improving steadily, and expects to be fully recovered in the next few months. Dickson’s diagnosis was prompted when her older sister Kate tested positive for celiac, which carries a hereditary component. "Once we figured out it was celiac and we looked at all the symptoms it all made sense,” said Dickson.
    Dickson’s own positive test proved to be both a revelation and a catalyst for her own goals as an athlete. Armed with there new diagnosis, a gluten-free diet, and a body that is steadily healing, Dickson is looking to reap the benefits of improved strength, recovery and endurance to ramp up her training and competition results.
    Keep your eyes open for the 20-year-old native of Burns Lake, British Columbia. Next season, she will be competing internationally, making a big jump to the senior ranks, and hopefully a regular next on the IBU Cup tour.
    Read more at princegeorgecitizen.com

    Jefferson Adams
    Celiac.com 04/25/2018 - A team of Yale University researchers discovered that bacteria in the small intestine can travel to other organs and trigger an autoimmune response. In this case, they looked at Enterococcus gallinarum, which can travel beyond the gut to the spleen, lymph nodes, and liver. The research could be helpful for treating type 1 diabetes, lupus, and celiac disease.
    In autoimmune diseases, such as type 1 diabetes, lupus, and celiac disease, the body’s immune system mistakenly attacks healthy cells and tissues. Autoimmune disease affects nearly 24 million people in the United States. 
    In their study, a team of Yale University researchers discovered that bacteria in the small intestine can travel to other organs and trigger an autoimmune response. In this case, they looked at Enterococcus gallinarum, which can travel beyond the gut to the spleen, lymph nodes, and liver. They found that E. gallinarum triggered an autoimmune response in the mice when it traveled beyond the gut.
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    This study indicates that gut bacteria may be the key to treating chronic autoimmune conditions such as systemic lupus and autoimmune liver disease. Numerous autoimmune conditions have been linked to gut bacteria.
    Read the full study in Science.

    Tammy Rhodes
    Celiac.com 04/24/2018 - Did you know in 2017 alone, the United States had OVER TENS OF THOUSANDS of people evacuate their homes due to natural disasters such as fires, floods, hurricanes, tornadoes and tsunamis? Most evacuation sites are not equipped to feed your family the safe gluten free foods that are required to stay healthy.  Are you prepared in case of an emergency? Do you have your Gluten Free Emergency Food Bag ready to grab and go?  
    I have already lived through two natural disasters. Neither of which I ever want to experience again, but they taught me a very valuable lesson, which is why I created a Gluten Free Emergency Food Bag (see link below). Here’s my story. If you’ve ever lived in or visited the Los Angeles area, you’re probably familiar with the Santa Ana winds and how bitter sweet they are. Sweet for cleaning the air and leaving the skies a brilliant crystal blue, and bitter for the power outages and potential brush fires that might ensue.  It was one of those bitter nights where the Santa Ana winds were howling, and we had subsequently lost our power. We had to drive over an hour just to find a restaurant so we could eat dinner. I remember vividly seeing the glow of a brush fire on the upper hillside of the San Gabriel Mountains, a good distance from our neighborhood. I really didn’t think much of it, given that it seemed so far from where we lived, and I was hungry! After we ate, we headed back home to a very dark house and called it a night. 
    That’s where the story takes a dangerous turn….about 3:15am. I awoke to the TV blaring loudly, along with the lights shining brightly. Our power was back on! I proceeded to walk throughout the house turning everything off at exactly the same time our neighbor, who was told to evacuate our street, saw me through our window, assuming I knew that our hillside was ablaze with flames. Flames that were shooting 50 feet into the air. I went back to bed and fell fast asleep. The fire department was assured we had left because our house was dark and quiet again. Two hours had passed.  I suddenly awoke to screams coming from a family member yelling, “fire, fire, fire”! Flames were shooting straight up into the sky, just blocks from our house. We lived on a private drive with only one way in and one way out.  The entrance to our street was full of smoke and the fire fighters were doing their best to save our neighbors homes. We literally had enough time to grab our dogs, pile into the car, and speed to safety. As we were coming down our street, fire trucks passed us with sirens blaring, and I wondered if I would ever see my house and our possessions ever again. Where do we go? Who do we turn to? Are shelters a safe option? 
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    Then, my second brush with a natural disaster happened, without any notice, leaving us once again scrambling to find a safe place to shelter. It was a warm and muggy summer morning, and my husband was away on a business trip leaving my young daughter and me to enjoy our summer day. Our Severe Weather Alert Radio was going off, again, as I continued getting our daughter ready for gymnastics.  Having gotten used to the (what seemed to be daily) “Severe Thunderstorm warning,” I didn’t pay much attention to it. I continued downstairs with my daughter and our dog, when I caught a glimpse out the window of an incredibly black looking cloud. By the time I got downstairs, I saw the cover to our grill literally shoot straight up into the air. Because we didn’t have a fenced in yard, I quickly ran outside and chased the cover, when subsequently, I saw my neighbor’s lawn furniture blow pass me. I quickly realized I made a big mistake going outside. As I ran back inside, I heard debris hitting the front of our home.  Our dog was the first one to the basement door! As we sat huddled in the dark corner of our basement, I was once again thinking where are we going to go if our house is destroyed. I was not prepared, and I should have been. I should have learned my lesson the first time. Once the storm passed, we quickly realized we were without power and most of our trees were destroyed. We were lucky that our house had minimal damage, but that wasn’t true for most of the area surrounding us.  We were without power for five days. We lost most of our food - our gluten free food.
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    In 2017 alone, FEMA (Federal Emergency Management Agency) had 137 natural disasters declared within the United States. According to FEMA, around 50% of the United States population isn’t prepared for a natural disaster. These disasters can happen anywhere, anytime and some without notice. It’s hard enough being a parent, let alone being a parent of a gluten free family member. Now, add a natural disaster on top of that. Are you prepared?
    You can find my Gluten Free Emergency Food Bags and other useful products at www.allergynavigator.com.  

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

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
    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.