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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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    HOMEMADE GLUTEN-FREE RANCH STYLE BEANS


    Jefferson Adams

    I am a person who loves Ranch Style Beans. I love them as a side with BBQ, I love them with Mexican dishes. I know that some people say that Ranch Style Beans are safe for people with celiac disease, but I also know that plenty of folks prefer to make their own food, just to be sure.


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    Below is a recipe for a homemade version of Ranch Style brand beans that is sure to please even the pickiest bean lovers. These beans go great with rice and make a fine side anytime you barbecue or grill.

    Photo: CC--benchiladaIngredients:
    1 pound dry pinto beans
    5 cups cold water
    2 teaspoons gluten-free chicken bouillon
    4 ounces ham hocks
    6 ancho chiles, stems and seeds removed
    4 cloves of garlic, minced
    1 medium onion, chopped
    ¼ cup tomato puree (add in the last 30 minutes of cooking)
    ¼ teaspoon liquid smoke
    1 ½ tablespoons brown sugar, divided
    ½ teaspoons red chili powder
    ½ teaspoon paprika
    1 teaspoon apple cider vinegar
    1 teaspoon black pepper
    1 teaspoon cumin
    ½ teaspoon oregano
    1 cup of water
    1 teaspoon seasoning salt (add in the last 30 minutes of cooking)


    Directions:
    Soak the beans covered in water overnight.

    Drain and rinse the soaked beans.

    Heat a cast-iron skillet to medium high, cook the anchos on each side for a couple of minutes, until they start to bubble and pop, turn off the heat and fill the skillet with warm water. Let chilis soak until soft and re-hydrated, which should happen after half an hour or so.

    In the same pot you use for the beans, heat up a teaspoon of canola oil and cook the onions for ten minutes on medium. Add the garlic and cook for another minute.

    Toss cooked onions and garlic in a blender and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and hydrated ancho chilis. Puree until smooth.

    Add the pinto beans and broth to the pot and stir in the chili puree. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for two and a half hours, stirring occasionally.

    When you're satisfied that the beans are done, salt and pepper to taste.

    Feeds four to six.


    Image Caption: Photo: CC--benchilada
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    The recipe calls for tomatoes and chile puree but only lists tomatoe puree in the ingredients. I'm confused.

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    Guest Jefferson

    Posted

    Judy--The recipe says: Toss cooked onions and garlic in a blender and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and hydrated ancho chiles. Puree until smooth.

     

    That is the "chili puree."

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    admin
    This recipe comes to us from Karen.
    2 cup rice flour
    ½ tablespoon paprika
    ¼ tablespoon cayenne
    2 tablespoon white sesame seeds
    1 quart cold soda water
    4 single chicken breasts-cut into strips
    Salt to taste
    In a bowl, mix together the flour, paprika, cayenne and sesame seeds. Whisk in the soda until a pancake batter consistency is achieved. Dip the chicken fingers individually in the batter and fry until golden brown, about 5 minutes. Season with salt.

    Jefferson Adams
    Fried chicken is undeniably one of my very favorite things to eat. It is also one of the things I did away with when I adopted a gluten-free diet. However, when I discovered the joys of breading and frying with crushed gluten-free Rice Chex cereal recently, I went a bit nuts and began to test the results on all of my old, and long-missed favorites.
    For my money, chicken, like fish, tastes best when soaked in brine for a spell, then marinated in buttermilk.
    This recipe marinates the chicken overnight, then fries it up in oil, and finishes it in the oven for a crispy texture.
    The recipe makes 6-8 servings, and goes great with mashed potatoes, corn on the cob, beans, cole slaw, or any other side dish you care to serve.
    Ingredients:
    1½ tablespoons salt - for brine
    1 quart of water - for brine
    3 eggs
    1 cup hot red pepper sauce
    1 cup of rice flour
    3 pound chicken, cut into 8 pieces
    1 quart buttermilk
    2 cups Rice Chex, finely crushed
    1 tablespoon kosher salt
    1 tablespoon freshly ground black pepper
    1 tablespoon garlic powder
    1 tablespoon ground oregano
    1 tablespoon paprika
    1 tablespoon thyme,
    1 tablespoon cayenne pepper,
    1 tablespoon ground parsley
    Vegetable oil or vegetable shortening
    Directions:
    In a large bowl, dissolve 1½ tablespoons of salt in 1 quart of water. Add cut chick pieces to the salt water.
    Marinate for 30 minutes at room temperature, or in the refrigerator for one hour.
    Remove chicken from salt water, and dry lightly on paper towel.
    Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
    Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than halfway with oil.
    In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup).
    Season the chicken with mixture of salt, garlic powder, oregano, paprika, thyme, black pepper, cayenne pepper, and ground parsley.
    Dredge each piece in rice flour.
    Dip the seasoned chicken in the egg, and then coat well in the Rice Chex.
    Place the chicken in the preheated oil a few pieces at a time, and fry the chicken about 3-5 minutes, until the coating is a light golden brown. Chicken will brown further in the oven. Be sure not to crowd the pieces.
    Allow the oil to return to 360 degrees F before frying the next batch.
    As the pieces finish, remove each piece from the oil and place on a paper towel to dry a bit. Once all the chicken pieces are fried and dry, place pieces on a metal baking rack set on a sheet pan.
    Bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.
    Note: Dark meat takes longer than white meat, so check pieces separately with a fork. Make sure the juices run clear.


    Jefferson Adams
    When I was growing up, meatloaf was one of the dishes that made a regular appearance at our table. The rich, tomato-based sauce complimented the meatloaf, and was sure to bring smiles to the family table.
    Taking a meatloaf sandwich to school the next day was something of a rite of passage, and a delicious one at that.
    Here's a simple recipe for a meatloaf that is easy to make, easy on the wallet, and sure to please kids and adults alike.
    Ingredients:
    1½ pounds ground beef 1 egg 1 onion, chopped 1 cup milk 1 cup dried gluten-free bread crumbs 2 tablespoons brown sugar 2 tablespoons gluten-free mustard (I use Annie's, made with apple cider vinegar) ½ cup ketchup salt and pepper to taste Directions:
    Preheat oven to 350 degrees F (175 degrees C).
    Note: To make the bread crumbs, I like to toast up any older Udi's gluten-free bread that may still be in my fridge.
    In a large bowl, combine the beef, egg, onion, milk and gluten-free bread OR gluten-free cracker crumbs.
    Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan.
    In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
    Bake at 350 degrees F (175 degrees C) for 1 hour.
    I like to serve it with roasted vegetables, fresh salad and toasted gluten-free bread with butter. However, mashed potatoes and gluten-free gravy make a nice side as well.

    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.

  • 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. 
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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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    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.
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    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.
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    Now the major airlines are taking note and introducing stringent requirements for service animals.
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    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.
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    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