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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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    FRIED PORK OR CHICKEN CUTLET (GLUTEN-FREE)


    Jefferson Adams

    Anyone who has given up gluten has favorite dishes that they've had to give up, and which are difficult if not impossible to replace.


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    The finished pork katsu curry: Photo--Jefferson AdamsFor me the list includes numerous dishes of the breaded and fried nature. I'm talking about dishes like fried chicken, fried catfish and chicken Parmesan. Bread crumbs, especially Japanese-style panko breadcrumbs, are one of the things for which I've not been able to find a suitable substitute.

    The Japanese make a popular dish called Tonkatsu, which is a pork or chicken cutlet, breaded and fried in hot oil. The dish is often served with a curry gravy and rice for a hearty meal. It is also one of my favorites and one I had given up on after going gluten-free. Until now.

    This method of preparation is highly versatile and works well for veal, fish, chicken, shrimp, etc. The Rice Chex and Rice Krispies are both gluten-free, make for an exceptional coating that cooks well and delivers a golden brown coating that is crisp and delicious.

    Ingredients:
    2 boneless pork chops or chicken breasts, strips, or chunks
    4 cups of Rice Chex or Rice Krispies cereal, pulverized
    2 eggs, beaten
    1/2 cup of frying oil like canola - I like a good high-temp oil like peanut oil, if no one is allergic.

    Preparation:
    Beat two eggs in a bowl.

    Take a plastic bag and a rolling pin or other suitable object, crush the Rice Chex or Rice Krispies into small bits and powder.

    Transfer crushed cereal to a larger bowl.

    Heat oil to medium-high in a frying pan.

    Dunk meat first in egg, then roll and coat in crushed cereal. REPEAT a second time. Dunking and coating twice will ensure a good coating.

    Place meat in hot oil and cook until golden brown. When golden brown on the bottom side, turn cutlet over and cook until crispy.

    Remove from heat and place on paper towel to dry.

    You can serve the resulting meat with potatoes and gravy for a chicken-fried steak-style cutlet, or with rice and curry sauce for a more Asian flare. You could also serve it with pasta and tomato sauce and cheese for a delicious chicken, veal or pork Parmesan.

    This coating also makes a great batter for gluten-free chicken nuggets that the kids will love.


    Image Caption: The finished pork katsu curry: Photo--Jefferson Adams
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    Guest Montie Vogt

    Posted

    Thank you Jefferson! I was just looking at a half empty box of Rice Chex this afternoon - left over from making gluten-free Chex mix for a New Year's party. Wondering what to do with it - then opened my email. Will be making Chicken Parmesan tomorrow - formerly one of my favorite dishes!

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    admin
    Ingredients:
    1 teaspoon oil
    1 pound pork tenderloins, cut into ¼" slices
    ¼ teaspoon salt, if desired
    1/8 teaspoon pepper
    2 ripe plums, pitted, sliced
    1 large apple, unpeeled, sliced
    ½ cup apple cider or apple juice
    2 tablespoons brown sugar
    2 tablespoons cornstarch
    1 tablespoon water
    Directions:
    Heat oil in large skillet over medium-high heat until hot. Add pork; sprinkle with salt and pepper. Cook 5 to 7 minutes or until pork is tender and no longer pink. Add plums, apples and apple cider. Cover, simmer 10 minutes or until fruit is tender. Meanwhile, in small bowl combine remaining ingredients; add to skillet. Cook over medium heat until mixture is thickened and bubbly, stirring constantly; boil 1 minute. 4 (1-cup ) servings.


    Jules Shepard
    Like any casserole, this one is flexible. I've given you a good guideline for correct proportions, but add more or less salmon or tuna; more or less pasta; more or less peas – you get the picture. It will work and be delicious, regardless.
    Lately I've been using canned salmon instead of tuna in this traditional recipe – Costco even carries wild Alaskan Sockeye Salmon (boneless) in the can, which boasts 410mg Omega 3s per serving! So this casserole is not only delicious, but it's a deliciously healthy one-dish meal the whole family will enjoy! Obviously, if you have leftover grilled salmon from the night before, it goes without saying (though I'll say it anyway, just in case!) that re-purposing those leftovers in this casserole would be the very best option!
    I've also experimented with every dairy-free cheese and soup out there, and I can say with every confidence that the dairy in traditional casseroles like this one will not be missed if you choose to use my dairy-free suggestions.
    Enjoy this super easy casserole today, and love this casserole tomorrow for leftovers!
    Ingredients:

    16 ounces gluten-free pasta spirals or penne (Le Veneziane Corn Penne; Tinkyáda Brown Rice Pasta Spirals; Ancient Harvest Corn-Quinoa Pagodas) – use more or less depending on whether you like your casseroles more “noodley” 32 ounces cream of mushroom soup (Imagine Creamy Portobello Mushroom Soup is dairy- and gluten-free)  29-32 ounces canned tuna or salmon, drained (be sure to remove bones if your brand contains bones) 16 ounces frozen or canned peas 7-8 ounces cheddar dairy or non-dairy cheese (Daiya Cheddar Style Shreds or Galaxy Nutritional Foods Veggie or Rice Shreds)
    Directions:Prepare noodles according to package directions. Drain and set aside. If using frozen peas, prepare according to package directions; if using canned peas, drain.
    Preheat oven to 350° F.
    In a large bowl, stir together soup, tuna or salmon, peas and cheese. Add drained pasta and stir to combine. Pour into a 2-quart casserole. Bake for 30 minutes, or until bubbly.


    Jefferson Adams
    Sure, lots of the meals I make are variations on meals that traditionally contain gluten. However, I also make many that just happen to be gluten-free. Here's one of my favorites.
    Grilled pork chops are an old stand-by. Cheap, easy to prepare, and delicious. I serve this version with steamed fresh broccoli and carrots, along with mashed white sweet potatoes. The result is a quick, delicious summertime meal that is easy on the budget and leaves plenty of calories for wine or a nice dessert.
    Ingredients:
    3-4 Pork chops
    12-16 broccoli or broccoli spears (3-4 per chop)
    3-4 white sweet potatoes (cubed)
    ¼ cup butter
    Splash of milk
    Splash of Balsamic vinegar
    Directions:
    Place pork chops on a hot grill (475-500 degrees)
    After 1 minute or so, rotate chop 90-degrees.
    Making sure chop is well-seared, after 1 more minute or so, flip chop. Repeat the process, rotating the chop 90-degrees again after about 1 minute.
    For thicker shops, use longer sear times.
    When chop is done, remove to a plate and let rest five minutes.
    White Sweet Potatoes and Carrots:
    Just before the putting the chops on the grill, place sweet potatoes and carrots on separate sides of a large steamer pot with hot water.
    While chops cook, steam sweet potatoes until soft enough to easily slide a fork though.
    Remove carrots when tender, but firm.
    Place carrots in a dish with a bit of butter, and cover.
    Place in a large bowl. Do not rinse.
    Broccoli:
    While chops are resting, and before mashing sweet potatoes, place broccoli into steamer and cover.
    Mash sweet potatoes.
    Add butter and/or a splash of milk.
    Salt and pepper to taste.
    Place sweet potatoes on plates next to chops.
    Remove broccoli when tender to fork.
    Place on plates with chops.
    Splash broccoli with aged balsamic vinegar.
    Serves: 3-4 persons
    Note: By 'white sweet potato," I do NOT mean the red-fleshed, orange-skinned tuber that Americans call a "Yam." I mean the white-fleshed, paler-skinned version that often appears alongside the at the market, both of which, according to botanists are actually sweet potatoes, not yams. Sweet potatoes are low-glycemic, which makes them ideal for diabetics. They also taste really good mashed with butter, salt and pepper.
    And, yes, if you're feeling particularly potato-ish, you can use good old regular potatoes instead.


    Jefferson Adams
    Celiac.com 05/07/2013 - Pork chops are one of my reliable standbys, one of my go-to dishes when I need to make a delicious dinner in a pinch. Any way you care to make them, I'm usually happy to eat a pork chop.
    Recently, I decided I needed a bit more splash in my recipe mix, so I looked around that put a new spin on an old favorite. The result made me smile.
    It's spring, so apricots and peaches will soon be appearing at a stores near you. Yes, this recipe can be made with peaches, just use less peach than you would apricot, but otherwise, prepare the same way.
    This recipe serves four, so scale accordingly.
    Ingredients:
    4 boneless pork chops (1-1½ inches thick) 4 fresh apricots or 1 peach, pitted and cut into wedges 1 tablespoon olive oil 1 tablespoon butter 2 tablespoons honey 1 tablespoon water 1 tablespoons gluten-free brown mustard (I use Amy's) 4 cloves garlic, minced 2 teaspoons chopped fresh Italian parsley Salt and black pepper to taste Directions:
    Rinse and dry pork chops, and then season them on both sides with salt and black pepper.
    Heat olive oil in a large skillet over medium-high heat, and sear the chops about 5 minutes per side, until well browned.
    Remove chops to a plate for a moment.
    Keeping the juices in the pan, add apricots and allow them to sear briefly, then whisk in garlic, honey, mustard, and water.
    Add chops back to the pan. Make sure they're flat on the bottom, so they cook evenly.
    Reduce heat to a simmer, and cook covered, until the pork is cooked through; about 7-8 more minutes. Turn once at 3½-4 minutes, and stir as needed.
    Sprinkle with parsley, and serve chops topped with the cooked apricots and pan juices. I like to serve them with rice and vegetables for a delicious dinner.
    The pork chops pair nicely with a dry white wine or a gluten-free hard apple cider.

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    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?  
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    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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    A total of thirty-three subjects were diagnosed with celiac disease. Compared with the 26 healthy control subjects, the 17 celiac disease subjects, and the 17 disease control subjects, who mostly had irritable bowel syndrome, showed impaired cognitive performance (P=0.02 and P=0.04, respectively), functional impairment (P<0.01), and higher depression (P<0.01). 
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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.
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    My following books will still be available at Amazon.com:
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    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. 
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    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.
     
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    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