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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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    JAMBALAYA (GLUTEN-FREE & ALLERGEN-FREE)


    Kristen Campbell

    Since I can remember, my mom has been making massive pots of jambalaya.  Of course, this is a dietary staple to most native New Orleanians, but my mom’s was always the best around.  The warm, mouthwatering flavors still impress me every time.  I have slightly altered mom’s recipe along the way, weeding out any ingredients containing gluten or dairy.  And since I usually opt to leave out peeled shrimp as well, this dish is free of all of the “Big Eight” most common food allergens (soy, dairy, wheat, nuts, peanuts, eggs, fish, shellfish).  For parties, this dish is always a hit, or whenever you’re looking for a big, easy dish to last through the week.


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    For those of you who can handle dairy, you can sub the 1/3 cup of olive oil with one stick (1/2 cup) of butter.  The richer the butter, the better, a goat’s milk butter is supreme!  And for the sausage, stay away from Italian sausage, as it won’t taste right.  Any other Andoullie or spicy sausages will work, as will type such as pork, chicken, turkey.

    Serves: 8+
    Prep Time: 15 minutes
    Bake Time: 90 minutes

    Ingredients:

    • 1.5 lbs. raw chicken, cut up into bite-size pieces
    • 1 lb. spicy sausage (Applegate Farms Fire Roasted Red Pepper is gluten free, and delicious)
    • 1 cup uncooked white rice
    • 10 oz. French onion soup (gluten free)
    • 10 oz. beef broth (gluten free)
    • 8 oz. tomato sauce
    • 1/3 cup olive oil
    • Tony Chachere’s Original Seasoning, sprinkle a bit on before baking, then sprinkle on to taste once served

    Directions:
    Mix all raw ingredients together in a large oven safe pot.  Cook in the oven for 90 minutes at 350F degrees, stirring every 20 to 30 minutes.  Once there are 20 minutes left, try tasting it, depending on how quickly your oven cooks, it could require about 10 more or less minutes.  Also, once you take it out of the oven, allow it to cool for about 30 minutes before serving, it will continue to cook in the pot. 

    And, one more thing, laissez les bon temps roulez!


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  • Related Articles

    Jules Shepard
    For a traditional green bean casserole, Funyuns are gluten free and can be used as a topper to replace fried onions or you can fry up your own onions with Jules Gluten Free All Purpose Flour and your favorite recipe. For a slightly healthier version, try these baked (“fried”) onions.
    Fried Onions

    Ingredients:
    1 medium onion, sliced thinly
    1/3 cup Jules Gluten Free™ All Purpose Flour*
    ¼ tsp. sea salt
    Nonstick cooking spray
    Directions:
    Preheat oven to 475 F. Spray a baking sheet with cooking spray and set aside.
    Combine the chopped onions and dry ingredients in a large bowl, tossing until totally coated with flour. Pour out onto baking sheet and separate the onion ring slices so they are not touching each other too much. Bake for 15-20 minutes, tossing one or two times while cooking to golden brown. Remove when cooked and set aside while you are making the casserole.
    Green Bean Casserole
    With a few substitutions, you can still enjoy your favorite Thanksgiving day casseroles, like green bean casserole. Progresso Cream of Mushroom Soup and Health Valley Organic Cream of Mushroom Soup are two gluten-free options. For a dairy-free option, Imagine Foods has a mushroom soup that is both gluten free and dairy free.
    Ingredients:
    1 pound green beans, canned or fresh, rinsed, trimmed and halved
    2 Tbs. unsalted butter or non-dairy substitute (e.g. Earth Balance® Buttery Sticks)
    2 large portabella mushrooms, sliced
    ½ tsp. freshly ground black pepper
    ½ tsp. garlic powder
    ¼ tsp. ground nutmeg
    1/3 cup dairy or non-dairy sour cream
    2 Tbs. Jules Gluten Free All Purpose Flour*
    2 cups cream of mushroom soup
    1 fried onion, thinly sliced (see recipe above)
    *See my bio (top-right)
    Directions:
    Preheat oven to 400 F. If using fresh beans, boil in lightly salted water for 5 minutes, then rinse with cold water and drain. If using canned beans, rinse and set aside.
    In a large saucepan, melt the butter and toss in sliced mushrooms and pepper. Stir over medium heat for 5 minutes, then add spices and flour, stirring to coat. Cook an additional minute then add the sour cream and soup and lower the heat to medium-low.
    Cook while the mixture thickens, approximately 5-8 minutes more. Remove from heat and stir in half of the fried onions and all of the drained beans. Pour mixture into a large casserole and cook for 10 minutes, or until bubbly. Sprinkle the remaining onions on top and bake for an additional 5 minutes. Serve warm.


    Jefferson Adams
    Fall means apples. Go into the stores now, and you will find a good variety of delicious apples to choose from. Baked apples are one of the easiest, tastiest, gluten-free treats to make during the holidays. I prefer Granny Smiths or Pippins, as their tartness combines well with the sweetness of the filling, and they hold their shape well. But, I've had success with Golden Delicious and Jonathans. I recommend serving these delicious treats with a big helping of vanilla ice cream. Make as many apples as you have people to serve. Scale stuffing accordingly.
    Ingredients:
    4 large tart baking apples, such as Granny Smith, Golden Delicious, Pippin, Jonathan, Jona-Gold, or Rome Beauty
    ¼ cup brown sugar
    1 teaspoon cinnamon
    ¼ cup chopped pecans, and/or almonds, walnuts, macadamia nuts, pumpkin seeds, etc.
    ¼ cup currants or chopped raisins
    1 tablespoon butter
    1 tablespoon vanilla
    1 lemon, cut into four wedges
    ¾ cup boiling water
    Preparation:
    Preheat oven to 375°F.
    Wash apples. Remove cores to ½ inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring knife to first cut out the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about ¾-inch to an inch wide.
    In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture.
    As evenly as possible, drizzle vanilla in equal parts onto the stuffing mixture. Squeeze juice from one lemon wedge over the mixture, and top off with ¼ tablespoon of butter.
    Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but firm. Do not overcook, as this will yield mushy apples. Remove from the oven and baste the apples several times with the pan juices.
    Serve warm with vanilla ice cream on the side.


    Jefferson Adams
    Salmon season is nearly upon us here in northern California, so those blessed to live here, or somewhere else where good salmon is available can look forward to a summer of delicious fish.
    Good salmon is one of this treats that can stand on its own merits with little or no adornment. In summer, I like to put salmon steak or fillet on the grill with a few good veggies. It's an easy dish to make, and one that pairs nicely with rice for a lean, nutritious meal. Here's a delicious way to grill salmon:
    Ingredients:
    1½ pounds salmon steaks or fillets
    ½ teaspoon fresh ground ginger
    2 cloves fresh garlic, minced
    â…“ cup gluten-free soy sauce
    â…“ cup orange juice
    ¼ cup honey
    2 green onions, chopped
    Directions:
    1. In a glass dish, or a large resealable plastic bag, mix ginger, garlic, soy sauce, orange juice, honey, and green onion.
    2. Place fresh salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for about 30 minutes.
      
    3. Heat barbecue, or outdoor grill to medium heat.
      
    4. Remove salmon from marinade, drain excess. Toss out remaining marinade.
    5. Grill salmon on a lightly oiled grill for 12 to 15 minutes for each inch of thickness, or until the fish flakes easily with a fork.


    Jefferson Adams
    Shepherd's pie is one of my favorite comfort foods. It brings together meat, potatoes cheese and veggies for a simple, satisfying meal that will also help to warm up the house on a cool day.
    Here is a recipe for a delicious, gluten-free shepherd's pie that is quick, easy to make, and sure to please most meat and potato lovers.
    Ingredients:
    1½ pounds lean ground beef 6 large potatoes, peeled and cubed 1 medium onion, chopped ¼ cup shredded sharp cheddar cheese 4 carrots, peeled and chopped 1 (14.5 oz) can Fire Roasted Diced Tomatoes, drained 1 tablespoon vegetable oil 1 cup frozen peas, thawed ½ cup whole milk 1 cup gluten-free chicken or beef broth 1 teaspoon chopped fresh or dry rosemary 1 teaspoon chopped fresh or dry thyme 1 tablespoon chopped Italian parsley 1 tablespoon balsamic vinegar 1 tablespoon tomato paste 2 tablespoons potato flour (other other gluten-free flour) 4 tablespoons butter, unsalted 2 tablespoons sour cream Directions:
    Heat oven to 375°F.
    In a large pot of salted water, boil potatoes and cook until tender, about 20 minutes.
    Drain potatoes and mash with butter, milk and sour cream. Season with salt and pepper to taste; set aside.
    Heat oil in a large sauté pan over medium-high heat. Add the onions, carrots, and beef. Cook until browned, 8 to 10 minutes.
    Drain away the fat and add the broth, vinegar, tomato paste, diced tomatoes, and herbs. Simmer about 10 minutes, strain away any excess liquid, mix in the flour, and then add the peas. Mix well.
    Pour the mixture into a large glass baking dish.
    Spread potatoes over the meat mixture, then crosshatch the top with a fork. Top with cheddar cheese.
    Bake until golden brown on top, 30 to 35 minutes.

  • Recent Articles

    Jefferson Adams
    Celiac.com 04/25/2018 - A team of Yale University researchers discovered that bacteria in the small intestine can travel to other organs and trigger an autoimmune response. In this case, they looked at Enterococcus gallinarum, which can travel beyond the gut to the spleen, lymph nodes, and liver. The research could be helpful for treating type 1 diabetes, lupus, and celiac disease.
    In autoimmune diseases, such as type 1 diabetes, lupus, and celiac disease, the body’s immune system mistakenly attacks healthy cells and tissues. Autoimmune disease affects nearly 24 million people in the United States. 
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    They also found that the response can be countered by using antibiotics or vaccines to suppress the autoimmune reaction and prevent the bacterium from growing. The researchers were able to duplicate this mechanism using cultured human liver cells, and they also found the bacteria E. gallinarum in the livers of people with autoimmune disease.
    The team found that administering an antibiotic or vaccine to target E. gallinarum suppressed the autoimmune reaction in the mice and prevented the bacterium from growing. "When we blocked the pathway leading to inflammation," says senior study author Martin Kriegel, "we could reverse the effect of this bug on autoimmunity."
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    This study indicates that gut bacteria may be the key to treating chronic autoimmune conditions such as systemic lupus and autoimmune liver disease. Numerous autoimmune conditions have been linked to gut bacteria.
    Read the full study in Science.

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

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