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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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    ZESTY HONEY LEMON BBQ CHICKEN (GLUTEN-FREE)


    Jefferson Adams

    Celiac.com 07/04/2013 - Summer is getting ready to give a sharp elbow to spring, and that means it's time to fire up the old grill and get some meat sizzling.


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    Photo: CC-- Michael W. MayChicken is one of my favorite things to do on the grill, and this tasty, easy to make, honey lemon chicken delivers big, rich flavor that is sure to please.

    I like to cook up a whole bunch at one time and pop the leftovers in the fridge for a lunch or picnic treat. This recipe works well for chicken breasts, and also makes a delicious kebab.

    Ingredients:

    Marinade:

    • 1 chicken--about 4 pounds, cut into 10 pieces, rinsed and patted dry
    • ½ cup freshly squeezed lemon juice
    • â…“ cup honey
    • â…“ cup olive oil
    • â…“ cup gluten-free red pepper hot sauce ( I use Liberty Brand)
    • â…“ cup gluten-free Dijon mustard (I use Amy's)
    • 1 tablespoon grated lemon zest

    Glaze:

    • ½ stick of butter
    • â…“ cup honey
    • â…“ cup freshly squeezed lemon juice
    • â…“ cup gluten-free BBQ sauce
    • 1 tablespoon grated lemon zest
    • 2 tablespoons Dijon mustard

    Grill:

    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon lemon pepper

    Directions:

    1. Mix the lemon juice, olive oil, hot sauce, mustard, and lemon zest together in a large bowl. Add the chicken and toss to combine. Cover with plastic wrap and let marinate for at least 1 hour and up to overnight in the refrigerator.
    2. Before grilling, make sure chicken is at room temperature.
    3. Heat the grill to medium flame.
    4. Remove chicken from the marinade and pat dry.
    5. Dust chicken with onion powered, garlic powder, and lemon pepper.
    6. Place chicken on grill for 5 minutes on each side, then reduce heat to medium-low and close the lid of the grill.
    7. Cook another 20-25 minutes, until chicken is fully cooked.
    8. While the chicken cooks, melt butter, and whisk in the honey, lemon juice, BBQ sauce, zest, and mustard.
    9. Put some of the glaze into a small bowl for serving.
    10. Brush the tops of the chicken pieces with glaze, then turn the chicken over, and cook for 2 minutes.
    11. Brush other side of the chicken with glaze and turn it again. Cook for about 2 more minutes, until glaze sets up.
    12. Remove the chicken from grill, and serve with a small side of glaze.

    Image Caption: Photo: CC-- Michael W. May
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    admin

    This recipes comes to us from Amber Lee.
    2 cups water
    2 tablespoons butter or margarine
    1 tablespoon chicken bouillon (or 3 cubes)
    ½ teaspoon onion powder
    ½ teaspoon salt
    dash of sage
    dash of thyme
    dash of pepper
    Heat ingredients in a saucepan. Whisk together 2T cornstarch + ¼ C cold water in a small bowl Add to cornstarch/water to saucepan. Boil 1 minute to thicken. Makes 2 cups.

    Amie  Valpone

    This recipe makes an outstanding gluten-free and vegetarian main dish that is very hearty!

    Gluten-Free and Vegetarian
    Ingredients: 1 cup sesame seeds 1 large bunch of fresh kale, finely chopped 2 tsp. olive oil 1/2 cup Vidallia onion, diced 2 cloves garlic, peeled and minced 1 Tbsp. dried thyme 1/4 tsp. chili powder 2 cups cooked quinoa (about 1 cup uncooked quinoa) 1 cup Greek plain yogurt 2 large eggs, lightly beaten ¾ tsp. sea salt ½ tsp. freshly ground white pepper Instructions: Preheat oven to 350 degrees F. Coat an 8 x 8-inch baking dish with cooking spray, then coat with sesame seeds. Fill a large bowl with ice and water; set aside. Bring a large pot of water to a boil. Add kale; blanch until bright green, approximately 8-10 seconds. Transfer hot spinach to the ice bath to cool for 30 seconds, remove and drain water. Set aside kale on a paper towel. Heat olive oil in a medium skillet. Add Vidallia onion, garlic, thyme and chili powder; sauté until translucent, approximately 8-10 minutes. Remove from heat; transfer to a medium-sized bowl. Add kale, cooked quinoa, yogurt, eggs, sea salt and pepper to the onion mixture; mix well to combine. Transfer quinoa mixture into the prepared baking dish and place in the oven. Bake until set and golden brown, approximately 60 minutes. Remove from oven. Slice and serve warm or at room temperature with a dollop of Greek plain yogurt for dipping, if desired. Enjoy!

    Jefferson Adams
    Want to make an easy romantic dinner that will fill the house with wonderful aromas? Try this recipe for steamed fresh lobster.
    Ingredients:
    2 large onions, quartered 4 shallots, quartered 8 cloves garlic, peeled and chopped 2 lemons, quartered 2 oranges, quartered 6 stalks celery, quartered with leaves 4 tablespoons black pepper 4 tablespoons seasoned salt 2 fresh live lobsters or 4 (6 ounce) lobster tails ½ cup butter, melted Directions:
    Pour about 1 inch of water in the bottom of a large pot. Add all ingredients except lobster and butter. Bring to a boil.
    Add the salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the rack and cover the pot.
    Cover and steam for 8 minutes. Keep covered and do not lift the lid!
    While the lobster is steaming, set the table, pour a glass of white wine, and light a few candles. Serve with melted butter for dipping.

    Jefferson Adams
    Want to shock and delight the kids with a little Halloween culinary gore? These bloody baked rats are just the ticket! They are basically creatively shaped meatloaf with a twist. They're easy to make, and sure to draw some excitement at the dinner table.
    Ingredients:
    1 pound ground beef ½ cup crushed Rice Chex cereal â…“ onion, chopped 1 egg, beaten ½ cup cubed Swiss cheese (1 cube per rat) 2 (10 ounce) cans tomato sauce ½ cup white sugar ½ teaspoon paprika ¼ teaspoon dried thyme ¼ teaspoon celery salt ¼ teaspoon black pepper 1½ tablespoons Worcestershire sauce 1 or two uncooked gluten-free spaghetti noodles, broken into 1-inch pieces ½ carrot, cut into â…›-inch thick slices, OR round ends of one brown mushroom cut to â…›-inch thick 1 tablespoon frozen green peas Directions:
    Heat the oven to 350 degrees F (175 degrees C).
    In a large bowl, combine the ground beef, onion, egg, crushed Rice Chex, paprika, celery salt, thyme, and pepper.
    Use your hands to mix until well blended.
    Measure out â…“ cupfuls of the meat mixture and mold around a cube of cheese like a meatball. I like to put the cheese more toward the front and tell the kids it’s rats brains, but use your own judgement.
    Shape into a point at one end with a longer body that comes to an oval at the fat end.
    Place each ''rat'' into a shallow baking dish, and continue with the remaining meat.
    In a medium bowl, stir together the tomato sauce, sugar and Worcestershire sauce, and pour over the rats in the baking dish.
    Cover the dish and bake for 25 minutes at 350 degrees F (175 degrees C.)
    Uncover the dish and continue to bake for another 5-10 minutes.
    Baste rats with sauce from time to time to form a glaze.
    Use a spatula to move each rat onto a plated bed of rice.
    Insert pieces of uncooked spaghetti into the rounded end of the rats to make tails. Press peas into the pointy end to make eyes.
    Use spaghetti pieces to anchor carrot or mushroom slices to make ears. Be careful to remove them, or to make sure no one eats them by accident, especially small children.
    Spoon tomato sauce over rats and serve over rice.
    Source:
    This recipe comes from Angela O. via Allrecipes: Halloween Bloody Baked Rats. In addition to adapting it to be gluten-free, I have taken some liberties with spices, cut down the sugar, and substituted Swiss cheese for cheddar. Enjoy!

  • Recent Articles

    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. 
    That’s where the story takes a dangerous turn….about 3:15am. I awoke to the TV blaring loudly, along with the lights shining brightly. Our power was back on! I proceeded to walk throughout the house turning everything off at exactly the same time our neighbor, who was told to evacuate our street, saw me through our window, assuming I knew that our hillside was ablaze with flames. Flames that were shooting 50 feet into the air. I went back to bed and fell fast asleep. The fire department was assured we had left because our house was dark and quiet again. Two hours had passed.  I suddenly awoke to screams coming from a family member yelling, “fire, fire, fire”! Flames were shooting straight up into the sky, just blocks from our house. We lived on a private drive with only one way in and one way out.  The entrance to our street was full of smoke and the fire fighters were doing their best to save our neighbors homes. We literally had enough time to grab our dogs, pile into the car, and speed to safety. As we were coming down our street, fire trucks passed us with sirens blaring, and I wondered if I would ever see my house and our possessions ever again. Where do we go? Who do we turn to? Are shelters a safe option? 
    When our daughter was almost three years old, we left the West Coast and relocated to Northern Illinois. A place where severe weather is a common occurrence. Since the age of two, I noticed that my daughter appeared gaunt, had an incredibly distended belly, along with gas, stomach pain, low weight, slow growth, unusual looking stool, and a dislike for pizza, hotdog buns, crackers, Toast, etc. The phone call from our doctor overwhelmed me.  She was diagnosed with Celiac Disease. I broke down into tears sobbing. What am I going to feed my child? Gluten is everywhere.
    After being scoped at Children's Hospital of Chicago, and my daughters Celiac Disease officially confirmed, I worried about her getting all the nutrients her under nourished body so desperately needed. I already knew she had a peanut allergy from blood tests, but just assumed she would be safe with other nuts. I was so horribly wrong. After feeding her a small bite of a pistachio, which she immediately spit out, nuts would become her enemy. Her anaphylactic reaction came within minutes of taking a bite of that pistachio. She was complaining of horrible stomach cramps when the vomiting set in. She then went limp and starting welting. We called 911.
    Now we never leave home without our Epipens and our gluten free food supplies. We analyze every food label. We are hyper vigilant about cross contamination. We are constantly looking for welts and praying for no stomach pain. We are always prepared and on guard. It's just what we do now. Anything to protect our child, our love...like so many other parents out there have to do every moment of ever day!  
    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.
    That is when I knew we had to be prepared. No more winging it. We couldn’t take a chance like that ever again. We were “lucky” one too many times. We were very fortunate that we did not lose our home to the Los Angeles wildfire, and only had minimal damage from the severe storm which hit our home in Illinois.
      
    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

    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