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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
  • 0

    GRILLED SALMON WITH HONEY GINGER GLAZE (GLUTEN-FREE)


    Jefferson Adams

    This glazed version is one of my many favorite ways to enjoy salmon. The glaze offers just the right blend of honey, ginger, and soy, along with a tiny zing from the hot sauce, to produce grilled salmon that is sure to please. Glaze can be prepared ahead of time, as needed. Great for barbeques and cookouts!


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    Photo: CC--Stephen GumIngredients:

    • 4 salmon fillets, about 1 pound
    • ½ cup soy sauce
    • ¼ cup honey
    • ¼ cup water
    • ¼ cup olive oil
    • 1 teaspoon fresh ginger, shredded
    • dash of lemon pepper
    • dash of garlic powder
    • dash of onion powder
    • dash of salt
    • 1 teaspoon Sriracha hot sauce

    Directions:
    Season salmon fillets with lemon pepper, garlic powder, and salt.

    In a small bowl, mix soy sauce, hot sauce, honey, ginger, water, and olive oil until honey dissolves.

    Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

    Heat grill to medium-high. Lightly oil grill grate.

    Remove the filets to a plate and discard the marinade.

    Place salmon skin up on a hot grill, about 475 degrees Fahrenheit. Sear to capture the juices, then flip to skin-side down. Cook salmon about 3 minutes per side, or until the fat begins to seep from the seams. Plate and serve with rice and vegetables.


    Image Caption: The finished grilled salmon. Photo: CC--Stephen Gum
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  • Related Articles

    Destiny Stone
    Summer is upon us and that usually means lots of barbecues and fun social gatherings involving food. Being on a gluten-free diet doesn't mean you have to give up your favorite All-American foods. The following recipe is for All-American gluten-free hamburgers. The recipe is easy and the results are delicious. Try it for yourself!
    Gluten-Free Classic All  American Hamburgers (makes 4 1/4 lb. Patties)
    Ingredients:

    4 gluten-free hamburger buns 1 lb. lean ground beef or ground chuck (use grass-fed beef if available) 2 tbsp. gluten-free Worcestershire sauce  1 tbsp. potato starch 3/4 tsp. salt (or to taste) 1 tsp. black pepper (or to taste) Toppings:
    Leaf lettuce Sliced tomatoes Sliced red onion Pickles Cheddar cheese (or cheese substitute) Gluten-free Ketchup Gluten-free Mustard Gluten-Free Mayonnaise
    *Before you begin, you can also substitute beef with gluten-free ground turkey.
    Combine all hamburger ingredients in a mixing bowl, you can use your hands but make sure they are clean. Cover and let sit in refrigerator at least 30 minutes and up to four hours. When ready to cook, divide the meat into four equal parts and form into 1/2 inch thick patties. Grill over high heat (450°-500°), about 3-4 minutes on each side, rotating 45° halfway through. Place the cheese slices on the burgers when they have about 30 seconds left on the grill.
    Pull the burgers off the grill and let sit for about a minute. Build your hamburger with your favorite condiments and toppings and enjoy! For a complete meal, serve with a side salad, and gluten-free french fries.Gluten-free buns are everywhere, and there are some really good options available. Buying gluten-free buns is as easy as getting online and placing an order.

    Happy Eating!


    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 07/30/2013 - Few things answer the siren call of the BBQ grill better than steak. The grill loves steak. Steak loves the grill.
    Whenever and wherever steak and BBQ sing their sizzling love song, good things are about to happen. Hungry eaters are about to smile. Appetites are about to be vanquished with love and good food.
    This simple recipe will help you write your own little verse of that special love song. It is easy to make, and delivers juicy, delicious kebabs that will have your diners laying on the praise and asking for more.
    Ingredients:
    1 pound of cubed beef tri-tip
    3 tablespoons olive oil
    1½ tablespoon soy sauce
    1½ tablespoon Worcestershire sauce
    3-4 cloves garlic, minced
    1 tablespoon parsley, chopped
    1 tablespoon fresh thyme, chopped
    1 medium onion, cut into medium-sized chunks
    8-10 brown mushrooms, cleaned, de-stemed and cut into wedges
    10-12 small potatoes, boiled
    salt and pepper to taste
    Directions:
    Rinse and boil potatoes until tender, but not mushy.
    Cut 1 pound of beef tri-tip into cubes.
    Mix 3 tablespoons olive oil with soy sauce, Worcestershire sauce, minced garlic, chopped parsley, thyme, salt and pepper.
    Skewer pieces of onion, mushroom and boiled potato between chunks of meat. Top with salt and pepper. Grill and serve.

    Jefferson Adams
    Celiac.com 03/12/2015 - What to do with leftover corned beef and cabbage? Why, prepare an amazing brunch feast that will have your guests smiling.
    Making this corned beef hash Benedict is a simple matter of quickly combining a few ingredients.
    Ingredients:
    4 medium potatoes, boiled firm and cubed or roughly mashed 2 cups corned beef 2 tablespoons butter ¾ cup onions, cooked, reserved from corned beef ¾ cup cabbage, cooked, reserved from corned beef ½ cup red or yellow bell pepper, diced salt and pepper 8 eggs, poached Hollandaise sauce, see recipe below Directions:
    First, make your Hollandaise sauce using the recipe below.
    Next, start with fully cooked corned beef and cabbage.
    In a skillet cook chopped onion, a diced yellow bell pepper in olive oil until they start to brown.
    Add the boiled potatoes and cook, stirring until brown.
    Add in 2 cups of chopped up corned beef, and some salt and pepper. Cook until hot.
    In a separate skillet with a fitted lid, toss the cabbage with ½ cup of the reserved cooking liquid from the corned beef.
    Cover and cook until softened.
    Once done, reserve 1 tablespoon of the liquid, and drain the rest away.
    Either add the cabbage and remaining liquid to the corned beef hash, or serve on the side.
    Spoon onto a plate and top with poached, or over-easy egg and hollandaise sauce.
    Gluen-Free Hollandaise Sauce Recipe
    Ingredients:
    4 egg yolks 1 tablespoon freshly squeezed lemon juice ½ cup unsalted butter, melted (1 stick) Pinch cayenne Pinch salt Directions:
    Melt butter and put aside.
    Whisk egg yolks and lemon juice together in a glass or steel bowl, until the mixture thickens and doubles in volume.
    Place the bowl over a saucepan containing barely simmering water (or use a double boiler). If using using saucepan method, be sure to keep the bottom of the bowl out of the water. You just want the heat from the hot water.
    Continue to whisk rapidly. Be careful not to let the mixture get too hot or the eggs will scramble. Slowly add the melted butter and keep whisking until the sauce is thickens more and doubles again in volume.
    Remove from heat, whisk in cayenne and salt. Spoon over eggs, veggies, or whatever you like.
    If you need to, you can cover the pot and keep it in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water and stir to desired consistency before serving.

  • Recent Articles

    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.

    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.” 
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    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

    admin
    WHAT IS CELIAC DISEASE?
    Celiac disease is an autoimmune condition that affects around 1% of the population. People with celiac disease suffer an autoimmune reaction when they consume wheat, rye or barley. The immune reaction is triggered by certain proteins in the wheat, rye, or barley, and, left untreated, causes damage to the small, finger-like structures, called villi, that line the gut. The damage occurs as shortening and villous flattening in the lamina propria and crypt regions of the intestines. The damage to these villi then leads to numerous other issues that commonly plague people with untreated celiac disease, including poor nutritional uptake, fatigue, and myriad other problems.
    Celiac disease mostly affects people of Northern European descent, but recent studies show that it also affects large numbers of people in Italy, China, Iran, India, and numerous other places thought to have few or no cases.
    Celiac disease is most often uncovered because people experience symptoms that lead them to get tests for antibodies to gluten. If these tests are positive, then the people usually get biopsy confirmation of their celiac disease. Once they adopt a gluten-free diet, they usually see gut healing, and major improvements in their symptoms. 
    CLASSIC CELIAC DISEASE SYMPTOMS
    Symptoms of celiac disease can range from the classic features, such as diarrhea, upset stomach, bloating, gas, weight loss, and malnutrition, among others.
    LESS OBVIOUS SYMPTOMS
    Celiac disease can often less obvious symptoms, such fatigue, vitamin and nutrient deficiencies, anemia, to name a few. Often, these symptoms are regarded as less obvious because they are not gastrointestinal in nature. You got that right, it is not uncommon for people with celiac disease to have few or no gastrointestinal symptoms. That makes spotting and connecting these seemingly unrelated and unclear celiac symptoms so important.
    NO SYMPTOMS
    Currently, most people diagnosed with celiac disease do not show symptoms, but are diagnosed on the basis of referral for elevated risk factors. 

    CELIAC DISEASE VS. GLUTEN INTOLERANCE
    Gluten intolerance is a generic term for people who have some sort of sensitivity to gluten. These people may or may not have celiac disease. Researchers generally agree that there is a condition called non-celiac gluten sensitivity. That term has largely replaced the term gluten-intolerance. What’s the difference between celiac disease and non-celiac gluten-sensitivity? 
    CELIAC DISEASE VS. NON-CELIAC GLUTEN SENSITIVITY (NCGS)
    Gluten triggers symptoms and immune reactions in people with celiac disease. Gluten can also trigger symptoms in some people with NCGS, but the similarities largely end there.

    There are four main differences between celiac disease and non-celiac gluten sensitivity:
    No Hereditary Link in NCGS
    Researchers know for certain that genetic heredity plays a major role in celiac disease. If a first-degree relative has celiac disease, then you have a statistically higher risk of carrying genetic markers DQ2 and/or DQ8, and of developing celiac disease yourself. NCGS is not known to be hereditary. Some research has shown certain genetic associations, such as some NCGS patients, but there is no proof that NCGS is hereditary. No Connection with Celiac-related Disorders
    Unlike celiac disease, NCGS is so far not associated with malabsorption, nutritional deficiencies, or a higher risk of autoimmune disorders or intestinal malignancies. No Immunological or Serological Markers
    People with celiac disease nearly always test positive for antibodies to gluten proteins. Researchers have, as yet, identified no such antobodies or serologic markers for NCGS. That means that, unlike with celiac disease, there are no telltale screening tests that can point to NCGS. Absence of Celiac Disease or Wheat Allergy
    Doctors diagnose NCGS only by excluding both celiac disease, an IgE-mediated allergy to wheat, and by the noting ongoing adverse symptoms associated with gluten consumption. WHAT ABOUT IRRITABLE BOWEL SYNDROME (IBS) AND IRRITABLE BOWEL DISEASE (IBD)?
    IBS and IBD are usually diagnosed in part by ruling out celiac disease. Many patients with irritable bowel syndrome are sensitive to gluten. Many experience celiac disease-like symptoms in reaction to wheat. However, patients with IBS generally show no gut damage, and do not test positive for antibodies to gliadin and other proteins as do people with celiac disease. Some IBS patients also suffer from NCGS.

    To add more confusion, many cases of IBS are, in fact, celiac disease in disguise.

    That said, people with IBS generally react to more than just wheat. People with NCGS generally react to wheat and not to other things, but that’s not always the case. Doctors generally try to rule out celiac disease before making a diagnosis of IBS or NCGS. 
    Crohn’s Disease and celiac disease share many common symptoms, though causes are different.  In Crohn’s disease, the immune system can cause disruption anywhere along the gastrointestinal tract, and a diagnosis of Crohn’s disease typically requires more diagnostic testing than does a celiac diagnosis.  
    Crohn’s treatment consists of changes to diet and possible surgery.  Up to 10% of Crohn's patients can have both of conditions, which suggests a genetic connection, and researchers continue to examine that connection.
    Is There a Connection Between Celiac Disease, Non-Celiac Gluten Sensitivity and Irritable Bowel Syndrome? Large Number of Irritable Bowel Syndrome Patients Sensitive To Gluten Some IBD Patients also Suffer from Non-Celiac Gluten Sensitivity Many Cases of IBS and Fibromyalgia Actually Celiac Disease in Disguise CELIAC DISEASE DIAGNOSIS
    Diagnosis of celiac disease can be difficult. 

    Perhaps because celiac disease presents clinically in such a variety of ways, proper diagnosis often takes years. A positive serological test for antibodies against tissue transglutaminase is considered a very strong diagnostic indicator, and a duodenal biopsy revealing villous atrophy is still considered by many to be the diagnostic gold standard. 
    But this idea is being questioned; some think the biopsy is unnecessary in the face of clear serological tests and obvious symptoms. Also, researchers are developing accurate and reliable ways to test for celiac disease even when patients are already avoiding wheat. In the past, patients needed to be consuming wheat to get an accurate test result. 
    Celiac disease can have numerous vague, or confusing symptoms that can make diagnosis difficult.  Celiac disease is commonly misdiagnosed by doctors. Read a Personal Story About Celiac Disease Diagnosis from the Founder of Celiac.com Currently, testing and biopsy still form the cornerstone of celiac diagnosis.
    TESTING
    There are several serologic (blood) tests available that screen for celiac disease antibodies, but the most commonly used is called a tTG-IgA test. If blood test results suggest celiac disease, your physician will recommend a biopsy of your small intestine to confirm the diagnosis.
    Testing is fairly simple and involves screening the patients blood for antigliadin (AGA) and endomysium antibodies (EmA), and/or doing a biopsy on the areas of the intestines mentioned above, which is still the standard for a formal diagnosis. Also, it is now possible to test people for celiac disease without making them concume wheat products.

    BIOPSY
    Until recently, biopsy confirmation of a positive gluten antibody test was the gold standard for celiac diagnosis. It still is, but things are changing fairly quickly. Children can now be accurately diagnosed for celiac disease without biopsy. Diagnosis based on level of TGA-IgA 10-fold or more the ULN, a positive result from the EMA tests in a second blood sample, and the presence of at least 1 symptom could avoid risks and costs of endoscopy for more than half the children with celiac disease worldwide.

    WHY A GLUTEN-FREE DIET?
    Currently the only effective, medically approved treatment for celiac disease is a strict gluten-free diet. Following a gluten-free diet relieves symptoms, promotes gut healing, and prevents nearly all celiac-related complications. 
    A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives. This is a difficult task as there are many hidden sources of gluten found in the ingredients of many processed foods. Still, with effort, most people with celiac disease manage to make the transition. The vast majority of celiac disease patients who follow a gluten-free diet see symptom relief and experience gut healing within two years.
    For these reasons, a gluten-free diet remains the only effective, medically proven treatment for celiac disease.
    WHAT ABOUT ENZYMES, VACCINES, ETC.?
    There is currently no enzyme or vaccine that can replace a gluten-free diet for people with celiac disease.
    There are enzyme supplements currently available, such as AN-PEP, Latiglutetenase, GluteGuard, and KumaMax, which may help to mitigate accidental gluten ingestion by celiacs. KumaMax, has been shown to survive the stomach, and to break down gluten in the small intestine. Latiglutenase, formerly known as ALV003, is an enzyme therapy designed to be taken with meals. GluteGuard has been shown to significantly protect celiac patients from the serious symptoms they would normally experience after gluten ingestion. There are other enzymes, including those based on papaya enzymes.

    Additionally, there are many celiac disease drugs, enzymes, and therapies in various stages of development by pharmaceutical companies, including at least one vaccine that has received financial backing. At some point in the not too distant future there will likely be new treatments available for those who seek an alternative to a lifelong gluten-free diet. 

    For now though, there are no products on the market that can take the place of a gluten-free diet. Any enzyme or other treatment for celiac disease is intended to be used in conjunction with a gluten-free diet, not as a replacement.

    ASSOCIATED DISEASES
    The most common disorders associated with celiac disease are thyroid disease and Type 1 Diabetes, however, celiac disease is associated with many other conditions, including but not limited to the following autoimmune conditions:
    Type 1 Diabetes Mellitus: 2.4-16.4% Multiple Sclerosis (MS): 11% Hashimoto’s thyroiditis: 4-6% Autoimmune hepatitis: 6-15% Addison disease: 6% Arthritis: 1.5-7.5% Sjögren’s syndrome: 2-15% Idiopathic dilated cardiomyopathy: 5.7% IgA Nephropathy (Berger’s Disease): 3.6% Other celiac co-morditities include:
    Crohn’s Disease; Inflammatory Bowel Disease Chronic Pancreatitis Down Syndrome Irritable Bowel Syndrome (IBS) Lupus Multiple Sclerosis Primary Biliary Cirrhosis Primary Sclerosing Cholangitis Psoriasis Rheumatoid Arthritis Scleroderma Turner Syndrome Ulcerative Colitis; Inflammatory Bowel Disease Williams Syndrome Cancers:
    Non-Hodgkin lymphoma (intestinal and extra-intestinal, T- and B-cell types) Small intestinal adenocarcinoma Esophageal carcinoma Papillary thyroid cancer Melanoma CELIAC DISEASE REFERENCES:
    Celiac Disease Center, Columbia University
    Gluten Intolerance Group
    National Institutes of Health
    U.S. National Library of Medicine
    Mayo Clinic
    University of Chicago Celiac Disease Center