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    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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  • Related Articles

    Jefferson Adams
    For anyone looking to turn a culinary corner into slightly more exotic fare, consider this wonderful Brazilian-style Fish Stew. This is an easy version of a common Brazilian dish that never fails to please, even among people who don't usual enjoy fish. It's not only tasty, it's easy to make, healthy, nutritious and yummy.
    This recipe combines fresh fish, coconut milk, lime juice, peppers, onions and garlic in a cumin-infused broth. The recipe makes enough to feed 8-10 people, making it excellent for larger gatherings. Cut the recipe in half for smaller groups or families. 
    Ingredients:
    2½ pounds tilapia, cod, snapper, or similar fish fillets, cut into chunks
    3 tablespoons olive oil
    3 onions, chopped
    5 large bell peppers, sliced
    2 can diced tomatoes, drained (16 ounces)
    2 cans coconut milk (16 ounces)
    5 tablespoons lime juice
    1½ tablespoon ground cumin
    1½ tablespoon paprika
    3 cloves of garlic, minced
    1½ teaspoons salt
    1½ teaspoons ground black pepper
    1 bunch fresh cilantro, chopped (optional)
    Directions:
    Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat.
    Place into a non-metal container, cover and refrigerate at least 30 minutes, up to 24 hours.
    Once fish is marinated, heat the olive oil in a large soup pot over medium heat. Add onions and cook until clear.
    Reduce heat to low. Add bell peppers, fish chunks, and tomatoes to the pot in alternating layers. Pour the coconut milk over the ingredients. Cover the pot and simmer 15 to 20 minutes, stirring occasionally.
    Stir in the cilantro and cook another 5 to 10 minutes until fish is fully cooked and flaky.
    Serve with warm rice, hot corn tortillas, or both.


    Jefferson Adams
    "Platano" is a Spanish word for the fruit we Americans know as the plantain. The plantain is a heartier older cousin of the sweet, commercial banana, and a fruit I think is underused here in America. Firmer plantains are commonly used for savory dishes, but as they ripen, they become sweeter. When that happens, they become perfect for desserts and other sweet dishes.
    Look in the dessert section of the menu restaurants across central and South American restaurants,  and you will find fried plantains, or platanos fritos.
    This version of plantains is quite versatile. I’ve served it as a simple dessert, but it pairs well many breakfast and lunch staples. If you’re able, make extra honey butter to reserve; it's a great spread that complements the plantains beautifully.
    Ingredients:
    3-5 small ripe plantains
    2 tablespoons room-temperature butter, plus 2 tablespoons for frying
    1 tablespoon vegetable oil
    2 tablespoons honey
    Cinnamon for sprinkling
    Directions:
    Mix 2 tablespoons softened butter with honey. Refrigerate until firm enough to spread.
    Cut ends from plantains. Slice skin lengthwise and peel. Cut in ¼ inch slices and set aside.
    Heat the remaining butter and vegetable oil in a large skillet. Arrange plantain slices in single layer and heat for 3-5 minutes per side or until golden brown.
    Sprinkle with cinnamon and serve warm with chilled honey butter.


    Jefferson Adams
    Celiac.com 08/07/2013 - Marinated chicken hearts are a common menu item in many bars in South America, especially in Brazil. But they don't get much plate time in the States. This recipe is meant to help change that.
    Try these delicious little gems for your next BBQ, tailgate, or friendly cookout. They go great with a nice cold beer, and put a nice spin on the whole 'meat on a stick' tradition.
    Ingredients:
    2 to 3 pounds of chicken hearts ½ cup of hot water 1 lemon 3-4 cloves garlic, crushed ½ teaspoon fresh ginger 2 teaspoons kosher sea salt 1 teaspoon freshly ground black pepper ½ teaspoon paprika 1 tablespoon olive oil for basting dash smoked sea salt, optional Lemon wedges as garnish  Directions:
    Wash and drain the chicken hearts.
    Add one teaspoon of sea salt to the crushed garlic to make a paste. Add hot water to get a sauce. Let cool slightly.
    Add lemon juice and a tablespoon of olive oil.
    Add the chicken hearts to the lemon/garlic sauce and marinate for an hour.
    Put the wooden sticks in a pot with cold water and let it absorb more water (cold not to burn).
    Put 5 or 6 hearts on each stick and then return them to the marinade for another 15 minutes. Remove and drip dry. Coat with salt, pepper and paprika.
    Baste the grill with a bit of olive oil and put the skewers on at medium-high flame.
    Roll hearts often so that they are nicely browned, but not burned.
    Serve with lemon wedges. Note: I like to give them a light dusting of smoke sea salt after they come off the grill, then hit them with the lemon.

    Jefferson Adams
    Celiac.com 01/01/2015 - I've been trying to eat more quinoa lately, and this recipe is easy to make, and delivers a tasty, nutritious dish that compliments most any entrée.
    Ingredients:
    2 cups chicken broth 2 carrots, chopped 1 cup quinoa, rinsed 1 tablespoon vegetable oil 2 cloves garlic, minced ½ cup chopped onion ¾ cup slivered almonds ⅓ cup chopped fresh Italian parsley Directions:
    Heat oil in a saucepan over medium-high heat.
    Sauté onion in oil for 5 minutes, until translucent. Add garlic and carrot, and cook 3 minutes more.
    Stir in quinoa and chicken broth, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.
    In a bowl, toss quinoa together with almonds and parsley. Serve hot or at room temperature.

  • Recent Articles

    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! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    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

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.