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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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    WINE-BRAISED SHORT RIBS (GLUTEN-FREE)


    Jefferson Adams

    The first rule about cooking with wine to only use a bottle you would also be willing to drink. The second is to enjoy a glass while cooking. This is a dish best served on a cold night. It’s actually a fairly simple recipe; most of the cook time is spent in the oven. Amaranth flour substitutes regular flour for the roux. It's nutty and peppery, and makes a great thickener for soups, stews, and gravies.


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    The finished wine-braised short ribs. Photo: CC--thebristolkidIngredients:
    10-12 bone-in beef short ribs
    3 carrots, chopped
    2 onions, cut into wedges
    2 ribs celery, with leaves, chopped
    4-5 cloves garlic
    4 fresh bay leaves
    1 cup fresh flat-leaf parsley
    3 sprigs fresh rosemary, stems picked
    4 cups beef stock
    1 bottle good red wine
    4 tablespoons olive oil, divided
    1 teaspoon ground cloves
    1 tablespoon smoked paprika
    3 tablespoons amaranth flour
    3 tablespoons butter
    Salt and pepper

    Directions:
    Preheat over to 350 F.

    Rinse ribs and pat dry. Season with cloves, paprika, salt and pepper.

    Heat 2 teaspoons oil in a large Dutch oven over high heat. Working in two batches, brown the ribs on all sides. Remove to a plate as they finish.

    As the ribs brown, combine garlic, bay leaves, parsley, and rosemary in a food processor until roughly combined. Spoon into a small bowl and set aside.

    Pour off fat and heat the remaining olive oil. Add onions, celery, and carrots, and a pinch of salt and pepper. Cook for 7-10 minutes and remove to a plate. Add garlic and herb mixture to pot, cook for a few minutes and deglaze with wine. Reduce for 15-20 minutes, add stock and return ribs. Bring to a boil and cook covered in the oven for 2 hours. Add vegetables for the last 30 minutes of cooking time.

    Just before ribs are ready to serve, melt butter in a small pan and mix with flour to create a roux. Stir in 1 cup rib sauce and then return to pot. Reduce for another 15 minutes and serve with vegetables, mashed potatoes, or polenta.


    Image Caption: The finished wine-braised short ribs. Photo: CC--thebristolkid
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    Laurie Levene-Whitehill

    Before I was diagnosed with celiac disease my favorite dish to orderin a seafood restaurant wasFried Filet of Sole. I've tried numerous times to come up with a gluten-free version. Invariably the coating would always come off. I think I've finally come up the solution so the coating sticks.
    Ingredients:
    1 cup orange juice
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    2 tablespoons earth balance natural buttery spread
    1 small Vidalia onion cut into small pieces
    2 teapoons Mrs. Dash Tableblend
    Directions:
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    By this time the fish has absorbed the orange juice.  Pour the twocups of cereal into a gallon baggie, add the onion and the Mrs. Dash,close the top of the baggie and lightly shake for a few seconds so thecereal, onion and Mrs. Dash are thoroughly mixed.  Then take out eachpiece of fish out of the baggie with orange an put into the one withcereal and make sure that each piece is completely covered and then putinto the pan. When all the fish is in the pan put on the stove over alow flame, each side takes about 9 minutes to become a golden brown and crisp.

    When finished serve with several pieces of lemon on the side with a baked potato and salad. 

    Enjoy!

    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.
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    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:
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    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 04/10/2014 - Like many foods that travel from distant lands to America only to be reduced to a shadow of their former glory, goulash often gets a bad rap.
    Done right, goulash is rich, meaty dish with savory herbs, and a wonder to enjoy. It can also be made easily gluten-free.
    This recipe blends cubes of juicy beef with paprika, balsamic vinegar and spices to deliver a delightful gluten-free meal that will have your eaters asking for seconds.
    Ingredients:
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    Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and keep drippings in the skillet.
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    Combine paprika, caraway seeds, black pepper, marjoram, thyme, basil, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes.
    Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.
    Stir 3 cups chicken broth into beef mixture.
    Add tomato paste, garlic, vinegar, sugar, ½ teaspoon salt, and bay leaf.
    Bring stockpot to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, about 1½ to 2 hours.
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    Jefferson Adams
    I've been on a bit of a southern food kick lately, making things like fried catfish, blackened snapper, and the like. This recipe for red beans and rice makes for a nice meal on its own, or in combination with any of your southern favorites. It goes great with your favorite gluten-free cornbread.
    Ingredients:
    6 cups gluten-free chicken stock 4 cups water ¼ cup white wine 4 cups cooked white rice 1 pound dried red beans, rinsed and sorted 1 pound smoked ham hocks ½ pound smoked sausage, split lengthwise and cut in 1-inch pieces ¼ cup chopped ham 3 tablespoons bacon grease 1½ cups chopped yellow onions 1 cup chopped celery ¾ cup chopped red bell peppers 4 bay leaves 3 tablespoons chopped fresh flat leaf parsley 3 teaspoons fresh thyme 3 tablespoons chopped garlic ½ teaspoon salt ½ teaspoon freshly ground black pepper ¼ cup chopped green onion as garnish, as desired Pinch ground cayenne pepper Directions:
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    In a large pot, heat the bacon grease over medium-high heat.
    Add the ham, and stir as it cooks for 1 minute or so.
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    Add the beans and stock or water, stir well, and bring to a boil.
    Reduce heat and simmer, uncovered, stirring occasionally, for a couple of hours, or until the beans become tender and start to thicken.
    Add water as needed to keep the beans from getting too thick.
    Use a slotted spoon or strainer to remove about ¼ of the beans from the pot and place into a bowl.
    Use a potato masher or a large spoon to mash the beans in the bowl.
    Return mashed beans to pot, and continue to cook until the beans are tender and creamy, 15 to 20 minutes.
    Remove the pot from the heat. Take out and discard the bay leaves.
    Serve in spoonfuls over white rice and garnish with green onions.

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    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?  
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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.
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    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

    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