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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
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    GRILLED GARLIC AND BLACK PEPPER PRAWNS (GLUTEN-FREE)


    Jefferson Adams


    • Garlic and black pepper make a lively seasoning for grilled prawns.


    Celiac.com 06/10/2017 - Grilling season is nearly upon us once again, and once again, the call of cooking outside begins to beckon.


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    While there's no dearth of good things to throw on the grill, this recipe for grilled garlic prawns with black pepper is a great place to start.

    Ingredients:

    • 1 pound large prawns, peeled, deveined
    • 2 teaspoons paprika, plus more for garnish
    • 3 garlic cloves, minced
    • 1 tablespoon coarsely ground pepper
    • 1 tablespoon fresh lime juice
    • 2 tablespoons vegetable oil, plus more for grill
    • Kosher salt
    • Lime wedges and paprika as garnish

    Preparation:
    Whisk paprika, garlic, pepper, lime juice, and 2 tablespoons oil in a large bowl.

    Add prawns and toss until well-coated.

    Add salt and mix a bit more.

    Skewer 5-6 shrimp at a time onto double skewers, until all shrimp are ready to grill.

    Prepare a grill for medium-high heat; clean grates well, then oil the grill lightly.

    Grill prawns, turning once, until cooked through and lightly charred, about 2-3 minutes each side.

    Serve with lime wedges and paprika.


    Image Caption: Garlic and black pepper add great flavor to grilled prawns. Photo: CC-- Whologwhy
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    Guest sc'Que?

    Posted

    I'd wager that you'll get better results by marinating and grilling those prawns SHELL-ON. Diners need to better appreciate the origin of their food, and serving them whole a great way to do that. Also, peeling a prawn is certainly not a difficult task.

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  • Related Articles

    admin
    This recipe comes to us from "ksymonds84" in the Gluten-Free Forum.
    Ingredients:
    2 racks of baby back ribs
    1/3 cup of McCormick’s Grill Mates Barbeque
    1 bottle of gluten-free beer
    Gluten-free barbeque sauce
    Directions:
    Remove the casing on the back side of ribs. Pour the bottle of beer in a large jelly roll pan. Add the ribs to the pan and sprinkle them with McCormick's. Cover tightly in foil and bake in the oven at 200F degrees for 4½ hours (up to 6 hours depending on size of ribs--we used small ones). Next, lightly coat the ribs with Gluten-Free Barbeque sauce and grill them on medium heat for 15 minutes. The ribs should fall off the bone and be very yummy!


    Destiny Stone
    As the old saying goes, "the best way to a man's heart, is through his stomach." Anyone that has a special man in their life, knows this to be true. Father's Day is a perfect opportunity to tell your dad, grandfather, uncle or special man in your life, that you love them by making them a special Father's Day meal that they won't forget. Even if your dad is a gluten eater, the following gluten-free recipe ideas for BBQ ribs, baked beans, french bread, avocado & tomato salad and berry cobbler, will fool even the most dedicated gluten eater into thinking they are eating the real thing. For those dads that enjoy cooking, making plans to prepare the Gluten-Free Father's Day meal together is an excellent opportunity to spend more time with the special man in your life and to help him learn more about gluten-free cooking.
    Even if it is physically impossible to share a meal with your father, you can still do something special for him. Make him a special card, or send a special gift. For those father's that are gluten-sensitive, a gift certificate for gluten-free food is a wonderful and thoughtful way express your love and gratitude.

    Gluten-Free Fathers Day Meal

    Studies show that the number one most popular meal for men is BBQribs. Julia Child provided the following rib recipe and it is naturally gluten-free. In fact, all of the following recipes are all naturally gluten-free, but be sure to use only gluten-free ingredients and spices. 
    BBQ Ribs Baked Beans French Bread Avocado Tomato Salad Berry Cobbler
    Julia Child's Broiled or Barbecued Spare Ribs (Gluten-Free)
    Serving Size : 6
    3 whole spare ribs -- making 12 sets of 3-rib portions Salt and spice marinade - (Either 1 ½ T. salt and 1 tsp of your own spice Marinate or use the following):
    Spice Marinade-
    1 1/2 T. salt 1/2 tsp. Ground allspice 1/2 tsp. finely ground pepper Special house BBQ sauce -
    1/2 cup fresh peanut oil 1/2 cup wheat-free soy sauce 1/2 cup honey 1 tsp thyme or sage 1 tsp paprika 1/4 tsp. cayenne pepper or chili powder -- or to taste 2 Tbs distilled vinegar
    Directions
    1. Trimming the ribs. Remove the membrane from the under side of the ribs. Slash between every 2 or 3 ribs at the large side to make for easy cutting into portions after cooking.
    2. Preliminary salt & spice marinade. Mix the spices & salt in a small bowl; rub the mixture into both sides of the ribs. Cover and refrigerate. Leave at least 1/2 hour, but overnight is more effective.
    3. Special house BBQ sauce. Mix the ingredients for the sauce in a bowl, and paint a coating on both sides of the ribs. Set the ribs, curved side down, in a roasting pan or pans. Reserve the rest of the sauce.
    *Ahead-of-time note: The recipe may be prepared a day in advance to this point. Cover ribs and sauce, and refrigerate them.
    4. Pre-barbecue roasting - 40 minutes a 375 F. Baste both sides lightly with another coat of sauce, and roast 20 min. on each side in the preheated oven - this starts the cooking and eliminates some of the excess fat.
    *Ahead-of-time note: May be done somewhat in advance; let cool, then over and refrigerate.
    5. Final cooking. Either on the barbecue. Have your coals just right - a hot gray, not a burning red. Basting the ribs with the sauce, turn them over the coals for 15-20 minutes, until a nice crusty brown.
    Or
    5.Broil under the broiler. Instead of finishing on the BBQ, turn the ribs under a moderate broiler for 15 - 20 min. basting frequently with the sauce.Beans are inexpensive and full of healthy proteins, and they go very well with ribs. The following recipe can be modified to be made vegetarian, just leave out the bacon.

    Baked Beans Gluten-Free
    Ingredients
    1 pound bacon
    2 (28 ounce) cans baked beans
    1 (12 ounce) bottle chili sauce
    1 large sweet onion, chopped
    2 cups packed brown sugar

    To Cook-
    1.Preheat oven to 350 degrees F (175 degrees C).
    2.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
    3.In a large bowl combine beans, chili sauce, onion, brown sugar and bacon. Pour into a 9x13 inch casserole dish.
    4.Bake in preheated oven for 45 minutes to 1 hour. French bread is something that most gluten-sensitive suffers live without. However, the following recipe will leave your dad wondering if your diet has changed to include gluten. This gluten-free french bread is soft on the inside and crunchy on the outside, just the way french bread should be.

    French Bread (Gluten-Free)
    *Makes 2 loaves. (The left overs freeze very well).
    Ingredients
    2 cups white rice flour 1 cup tapioca flour 3 teaspoons xanthan gum 1 1/3 teaspoon  salt 2 teaspoons egg substitute (optional) 2 tablespoons sugar  1 ½ cups lukewarm water 2 tablespoons fast rise yeast 2 tablespoons butter or butter substitute, melted 3 egg whites, beaten slightly 1 teaspoon distilled vinegar melted butter or substitute for brushing (optional)
    Directions
    1) In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used).Blend with mixer on low.
    2) In a small bowl dissolve the sugar in the water, and add yeast.
    3) Wait until the mixture foams slightly, then blend into the dry ingredients.
    4) Add the butter, egg whites, and vinegar. Beat on high for 3 minutes.
    5) To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans.
    6) Slash diagonally every few inches. If desired, brush with melted butter.
    7) Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.
    8) Preheat oven to 400 degrees. Bake for 40 to 45 minutes.
    9) Remove from pan to cool. No meal is complete without a healthy salad  to accompany it.  This avocado and tomato salad is naturally gluten-free and is the perfect compliment to any meal, especially this one. It's very easy to make and it only takes 10 minutes to prepare. For best flavor chill for one-hour prior to serving.

    Avocado & Tomato Salad (Gluten-Free)
    Ingredients
    4 Large tomatoes, chopped 4 Avocados, peeled, pitted and diced into large pieces to avoid mushing your avocado 1 Red onion, thinly sliced 1/3 Teaspoon ground black pepper, or to taste 1 bottle (8ounces) balsamic vinaigrette salad dressing
    Preparation
    In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over the mixture.
    *Note-To blend spices, cover and chill for at least one hour before serving.
    Gluten-Free Dessert
    There are many wonderful gluten-free dessert ideas available. The following berry cobbler recipe is gluten-free and can be served with gluten-free vanilla ice cream for a delicious dessert that can be finished off for breakfast.
    Gluten-Free Berry Cobbler Recipe Happy Father's Day!

    Jefferson Adams
    I’m hard pressed to find any food that isn’t made better by adding melted cheese. Gratins are a great way to serve up a variety of vegetable and traditional gratins, which typically contain breadcrumbs and flour, are easily adaptable to better suit a gluten-free diet. I love dishes that encourage variation.
    I use sharp cheddar and Parmesan because the saltiness mingles with the sweet tomatoes, and melts into bites of dichotomous perfection. Experiment with different cheeses to explore different flavor combinations. A more sophisticated version might include smoked Gouda or creamy butternut squash.
    Ingredients:
    4 medium zucchinis, sliced into ¼-inch thick half-moons
    5 plum tomatoes, chopped and seeded
    1 medium onion, diced
    4 cloves garlic, chopped
    2 large eggs beaten
    3 tablespoons butter
    1 tablespoon light brown sugar
    1 ½ tablespoon fresh chopped thyme
    1 ½ tablespoon fresh chopped rosemary
    2 teaspoons salt
    2 teaspoons pepper
    ¾ cup cream
    ½ cup grated sharp white cheddar cheese, divided
    ½ cup Parmesan cheese, divided
    Directions:
    Preheat oven to 375° F and butter a large baking dish.
    Melt butter in a large pan. Sauté onions until they become translucent, 3-5 minutes. Add garlic and cook for another minute. Add zucchini and tomatoes and continue to cook until vegetables soften and incorporate with onions and garlic. Fold in thyme, rosemary, salt and pepper. Gently pour vegetables into the baking dish and set aside.
    In a medium bowl, whisk together eggs, brown sugar and cream. Stir in remaining salt and pepper. Pour half the mixture over vegetables and sprinkle with half of each cheese. Repeat with remaining mixture and cheese.
    Bake for 30-40 minutes until gratin is a golden brown cheese is well melted.


    Jefferson Adams
    This is a wonderfully sweet way to prepare scallops. The integrity of the scallops is well-maintained by giving them a light sear on each side, allowing them to hold their own against the tangy citrus sauce. This is a dish that utilizes both the juice and the zest of the fruit along with the savory aroma of the cider and coriander which work synchronously to create powerful dimension in the mouth. Because the quinoa cooks on its own, this recipe does not take long and makes for a beautiful presentation.
    Ingredients:
    1 ½ pounds sea scallops
    4 tangerines
    2 oranges
    1 small lemon
    1 cup quinoa, rinsed
    2 ¼ cups water
    2 tablespoons apple cider vinegar
    1 ½ teaspoons toasted coriander seeds, crushed
    3 tablespoons melted butter
    2 tablespoons sugar
    1 tablespoon olive oil
    1 tablespoon fresh chives, chopped
    1 ½ teaspoon salt
    1 teaspoon pepper
    Preparation:
    Season water with ½ teaspoon salt in a medium saucepan and add quinoa. Bring to a rapid boil and then reduce heat to low and simmer, uncovered until the water is fully absorbed, up to 15 minutes. Fluff with a fork.
    While quinoa is cooking, grate 1 teaspoon of orange and lemon zest. Juice all the fruits into a bowl. Heat sugar in a skillet over medium heat until it turns a tawny-amber color. Remove from heat and whisk in vinegar, juices, zest and coriander. Return to heat and bring to a boil. Cook until sauce thickens and becomes syrupy, 8-10 minutes. Remove from heat and whisk in butter. Keep warm.
    Heat olive oil in a large skillet. Sprinkle scallops with remaining salt and pepper. Add scallops to skillet and sear first side until golden in color, about 4 minutes. Flip once and cook the other side for 2-3 more minutes.
    Serve scallops over a bed of quinoa and finish with a drizzle of the warm citrus sauce.


  • Recent Articles

    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.
    The team enrolled fifty adults with symptoms and indications of celiac disease in a prospective cohort without regard to the final diagnosis.  At baseline, all individuals underwent cognitive functional and psychological evaluation. The team then compared celiac disease patients with subjects without celiac disease, and with healthy controls matched by sex, age, and education.
    Celiac disease patients had similar cognitive performance and anxiety, but no significant differences in depression scores compared with disease controls.
    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). 
    From their data, the team noted that any abnormal cognitive functions they saw in adults with newly diagnosed celiac disease did not seem not to be a result of the disease itself. 
    Their results indicate that cognitive dysfunction in celiac patients could be related to long-term symptoms from chronic disease, in general.
    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:
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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. 
    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