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  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

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    Jefferson Adams
    Ham and Lima bean soup was of my father's favorite things to eat. I remember more than a few fall days with a big pot cooking on the stove all day long. I didn't care for it much as a kid, but as I got older, this thick, hearty, soup became a favorite for cold fall days. This cousin of split pea soup makes use of ham hocks, ham, and juicy, delicious Lima beans. This recipe makes enough to serve eight to ten people, so scale accordingly. The soup is excellent after a night in the refrigerator, and also freezes and reheats well.
    Ingredients:
    3 tablespoons olive oil
    12 ounces Lima beans, small, dried
    3 large onions, chopped
    3 garlic cloves, minced
    4 carrots, sliced thick
    2 quarts of chicken broth
    2 ham hocks, or 2 cups cooked ham, cubed
    1 cup water
    3 tablespoons fresh Italian parsley, chopped fine
    1 teaspoon pepper
    Directions:
    Place lima beans in a large soup pot, and add enough water to cover by 2 in.
    Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discard liquid. Rinse pot and wipe dry.
    Add olive oil to soup pot, and heat to medium-high heat. Sauté onions and garlic until clear. Stir in the broth, ham hocks, ham, carrots, water, parsley, pepper and lima beans.
    Bring ingredients to a boil. Reduce heat to low; cover and simmer for about an hour until beans are soft. Let the soup cool a bit and serve.
    Those looking for faster preparation can use canned Lima beans. Be sure to drain and rinse the beans before starting. Begin by sauteéing onions and garlic.


    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
    Like chicken? Like mushrooms? Looking for a quick, delicious meal that will put smiles on the faces at your table?
    Here is a recipe for chicken breast that relies on a few simple ingredients to deliver a tasty meal that will make for happy eaters, and leave you with plenty of time to spend doing something besides cooking. This chicken breast goes great with rice or potatoes.
    Ingredients:
    4 skinless, boneless chicken breast halves - pounded thin
    8-10 fresh brown mushrooms, sliced
    3 tablespoons unsalted butter, divided
    1 tablespoon olive oil
    2 shallots, chopped
    2 clove garlic, sliced
    ⅓ cup dry sweet white vermouth
    ½ cup chicken broth
    salt and pepper to taste
    Directions:
    Heat olive oil and butter in a large skillet over medium heat.
    Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and cook another 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
    Mix mushrooms, shallots and garlic into skillet over medium heat, and cook until tender. Stir in vermouth, and cook until heated through. Stir in broth, and cook another 5 minutes or so, until reduced and slightly thickened. Add remaining butter, and stir until melted.
    Spoon the sauce over the chicken, and serve.

    Jefferson Adams
    Celiac.com 06/05/2014 - Pork tenderloin is one of my favorites, and this recipe offers an easy, tasty meal that will keep your hungriest eaters smiling.
    Ingredients:
    2 tablespoons butter 2 large shallots, minced 2 cloves garlic, minced 1 cup minced mushrooms 1½ pounds pork tenderloin medallions 1 teaspoon potato starch, or corn starch ½ teaspoon ground black pepper ½ cup whole milk yogurt 1 tablespoon cream cheese ¼ cup dry white wine or vermouth ½ tablespoon fresh thyme Directions:
    Heat oil in a skillet over medium heat.
    Salt and pepper the pork and add to pan.
    Cook until lightly browned. Remove pork, and keep warm.
    To the skillet, add butter, shallots, thyme, and garlic. Stir and cook 2 minutes or so, until soft.
    Add mushrooms and sauté about 3 minutes. 
    Stir in wine, cook another couple of minutes, until soft.
    Whisk in yogurt and cream cheese, stirring for another 30 seconds or so.
    Whisk in potato starch or corn starch, as desired.
    Return pork to pan, reduce heat to low, and cover.
    Simmer for 5-10 minutes, stirring occasionally.
    Serve over rice.

  • Recent Articles

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years
    between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its coeliac disease, a sensitivity to the
    protein, or any other reason, it can be really hard to find suitable places to eat out. When
    you’re on holiday in a new and unknown environment, this can be near impossible.
    As awareness of coeliac disease grows around the world, however, more and more cities
    are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the
    list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the
    top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of
    gluten-free fare, with 240 coeliac-safe eateries throughout this huge city.
    The super hip city of Portland also ranks highly on this list, with the capital of counterculture
    rich in gluten-free cuisine, with San Francisco and Denver also included.
    Outside of the states, several prominent European capitals also rank very highly on the list,
    including Prague, the picturesque and historic capital of the Czech Republic, which boasts
    the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge
    330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their
    variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this
    list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe
    eateries.
    The full top ten gluten-free cities are shown in the graphic below:

     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

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    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
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    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com