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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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    PASTA AND CHEESE - FANCY MAC & CHEESE (GLUTEN-FREE)


    admin

    Preheat oven to 350 -375F.


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    Cook until just al dente, 2 oz pasta per person. If using spaghetti, break into half lengths prior to cooking. Drain pasta.

    Chop 1 onion, sauté until golden in butter or olive oil. If desired, chop some garlic and one or more chilies or banana peppers, add to pan after onion is golden and continue to sauté. Also if desired, slice about a half cup fresh mushrooms, add to pan after onion is golden and continue to sauté until nicely browned.

    For each person, grate 1 to 2 oz sharp cheddar cheese. Other cheeses may be used as desired, and more is better than less. Have on hand about an ounce of cream cheese per person, cut into small chunks.

    Grease well with butter a casserole of an appropriate size. Start layering in casserole--a thin layer of pasta, layer of sautéed vegetables, layer of grated cheese and a few chunks of cream cheese, sprinkle with black pepper, cayenne, and nutmeg (very small amount of nutmeg). Keep layering, holding back some cheese and ending with a layer of pasta. Put the last of the cheese, including some cream cheese, on top of the last pasta layer. If desired, top with sliced tomato and/or grated Romano along with the other cheeses. Dot with butter.

    Put uncovered casserole in oven. Bake about 40 minutes, until top layer of cheese is melted and top cream cheese chunks are golden brown and butter in casserole is bubbly.

    Serve piping hot.


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    admin

    5-6 cups cubed and dehydrated Food For Life Rice Almond Bread
    2 Tbs. olive oil
    3 cups chopped celery (or 1-2 Tbs. celery seed)
    2 cups chopped onions
    1 tsp. salt
    1-2 tsp. cilantro
    1-2 tsp. thyme
    1-2 tsp. sage
    black pepper
    1-2 Cups gluten-free Chicken Broth
    Prepare 1 to 2 cups gluten-free chicken broth. Prepare Food For Life Rice Almond Bread as follows: Cut into ½ cubes and put in food dehydrator for 8 hours (or put on cookie sheet and in oven on the lowest temperature for about 2-3 hours). Sauté chopped celery & onions in 2 TBS oil in large frying pan over medium heat until soft. Add spices & pepper as desired to taste. Pour in chicken broth & simmer over low heat for 15-20 min. Stir in bread until fully saturated in sauce & seasonings. Place in 400°F oven for 40-50 min, covering as needed with aluminum foil, until done. If you want to cook the stuffing inside the turkey add only 1 cup of Chicken broth.

    admin
    This recipe is a classic that is perfect for a cold Winter's day. There is nothing like good old fashioned chicken noodle soup to warm up your day!
    Ingredients:
    2 cups gluten-free flour, plus extra (I used Better Batter from the Gluten-free Mall)
    3/4 tsp salt
    3 eggs, plus 1 egg yolk
    10 cups chicken stock (or a mixture of stock and broth)
    1 tsp dried thyme
    3 ribs celery sliced
    3 carrots peeled and sliced
    1 large onion chopped
    1 dried bay leaf
    1 bunch parsley
    2 TB flat-leaf parsley (for garnish, optional)
    1 3 to 3 1/2 lb. chicken (organic works best)
    Directions:
    1. In a large pot, combine stock, celery, carrots, onions, bay leaf and chicken. Bring to a boil; reduce heat to medium and simmer for 1 hour to 1 hour and a half.
    Add parsley after 30 min.
    2. Make the noodles: Mix eggs, egg yolk, salt and 1TB water. Place flour into a large bowl, make a well in the center, pour egg mixture into the well. Mix with a fork to form a stiff dough. Add a little more water if necessary. Then place dough on a lightly floured surface and knead until smooth (Dough will be stiff, but not too stiff to roll out). Divide dough into two portions. Roll each portion separately on a lightly-floured surface to 1/16" thickness and then cut into noodles 1/4" wide.
    3. Put chicken on a plate to cool. Strain soup through a fine strainer into a large pot; put celery and carrots into a bowl. Discard remaining solids. Remove and discard chicken skin and bones.
    Cut chicken into pieces.
    4. Bring liquid to a boil again. Shake excess flour off noodles and add to boiling liquid. Cook until tender, 10 to 15 min. Add chicken and reserved carrots and celery. Salt and pepper to taste.
    Garnish with flat-leaf parsley if desired.


    Jefferson Adams
    The slogan appears to be true: California has the happiest cows, so says a recent article about our state’s dairy farms. A well-seasoned farmer will tell you: the happier the cow, the better the milk. Chefs and farmers alike attest that milk is great for braising meat.  In this recipe, milk is used to add tremendous flavor to pork shoulder. This recipe yields a great base that can be dressed up with a number of different sides and the leftovers make incredible sandwiches.
    Ingredients:
    3 pounds pork shoulder, trimmed
    1 quart whole milk
    1 large yellow onion, roughly chopped
    2 tablespoons vegetable oil
    6 sage leaves
    6 sprigs fresh thyme
    2 teaspoons each salt and pepper
    Directions:
    Season pork with salt and pepper. Heat vegetable oil in a large stockpot or Dutch oven. Add pork, turning to brown on all sides, about 15 minutes. Drain excess oil, leaving about 2 tablespoons in the pot.
    Reduce heat to medium and add milk, onions, herbs and simmer. Cook pork uncovered for 2 hours, turning once after the first hour. Remove and cut into large chunks. Serve with your favorite sides.


  • Recent Articles

    Jefferson Adams
    Celiac.com 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
    The research team included G Longarini, P Richly, MP Temprano, AF Costa, H Vázquez, ML Moreno, S Niveloni, P López, E Smecuol, R Mazure, A González, E Mauriño, and JC Bai. They are variously associated with the Small Bowel Section, Department of Medicine, Dr. C. Bonorino Udaondo Gastroenterology Hospital; Neurocience Cognitive and Traslational Institute (INECO), Favaloro Fundation, CONICET, Buenos Aires; the Brain Health Center (CESAL), Quilmes, Argentina; the Research Council, MSAL, CABA; and with the Research Institute, School of Medicine, Universidad del Salvador.
    The team enrolled fifty adults with symptoms and indications of celiac disease in a prospective cohort without regard to the final diagnosis.  At baseline, all individuals underwent cognitive functional and psychological evaluation. The team then compared celiac disease patients with subjects without celiac disease, and with healthy controls matched by sex, age, and education.
    Celiac disease patients had similar cognitive performance and anxiety, but no significant differences in depression scores compared with disease controls.
    A total of thirty-three subjects were diagnosed with celiac disease. Compared with the 26 healthy control subjects, the 17 celiac disease subjects, and the 17 disease control subjects, who mostly had irritable bowel syndrome, showed impaired cognitive performance (P=0.02 and P=0.04, respectively), functional impairment (P<0.01), and higher depression (P<0.01). 
    From their data, the team noted that any abnormal cognitive functions they saw in adults with newly diagnosed celiac disease did not seem not to be a result of the disease itself. 
    Their results indicate that cognitive dysfunction in celiac patients could be related to long-term symptoms from chronic disease, in general.
    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
    Due to personal health reasons and restrictions, I find that I need to retire. My husband and I can no longer travel the country speaking at conferences and to support groups (which we dearly loved to do) nor can I commit to writing more books, articles, or menus. Consequently, I will no longer be contributing articles to the Journal of Gluten Sensitivity. 
    My following books will still be available at Amazon.com:
    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. 
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    "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.
     
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    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.
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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.
    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.
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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.
    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