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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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    CRISPY GLUTEN-FREE COCONUT SHRIMP


    Jefferson Adams

    Celiac.com 07/16/2015 - Crispy coconut shrimp is a very popular dish these days. It’s easy enough in theory, to make, but also easy to get wrong. And even most places that do it right don’t do it gluten-free. To do it right, all the ingredients must be fresh. To do it right, and gluten-free, well, that’s what this recipe is about. This recipe does crispy coconut shrimp right…and gluten-free.


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    Photo: CC--Elsie HuiIngredients:

    • 1½ cups sweetened shredded coconut
    • 1 cup crushed Rice Chex Cereal
    • 2 large egg whites
    • 1.50 lb. medium shrimp, peeled, deveined, washed and patted dry
    • 4 cups vegetable oil
    • ½ cup plain yogurt
    • 1 tablespoon freshly squeezed lime juice
    • 1 tsp. Dijon mustard
    • ¼ teaspoon curry powder, to taste
    • Lime wedges, for serving
    • Coarse salt
    • Ground pepper

    Directions:
    In a food processor, pulse together coconut and Rice Chex cereal until coconut is in smallish pieces.

    Transfer to a shallow bowl, scatter a handful over a baking sheet. Set aside.

    In another shallow bowl, lightly beat the egg whites.

    Toss shrimp with 1 teaspoon salt and ¼ teaspoon pepper.

    Working in batches, dip shrimp in egg whites to coat completely.

    Remove shrimps from whites, dredge in coconut mixture, and transfer to a large plate.

    In a large, deep heavy-bottom pan, heat oil over medium heat until 350 degrees on a deep-fry thermometer.

    Cook the shrimp in small batches until golden brown, 2 to 4 minutes.

    Use a slotted spoon to transfer shrimp to paper towels to drain.

    Return oil to 350 degrees. Repeat with remaining shrimp.

    For the yogurt curry sauce: In a small bowl, whisk together yogurt, lime juice, mustard, and curry powder.

    Serve shrimp with yogurt curry sauce, or with sweet and sour sauce below.
    Garnish with lime wedges, as desired.

    Gluten-Free Sweet and Sour Sauce

    Ingredients:

    • 1½ teaspoons cornstarch
    • ¼ cup distilled white vinegar
    • 2 teaspoons vegetable oil
    • ¼ cup unsweetened pineapple juice
    • 2 tablespoons ketchup
    • 3 tablespoons brown sugar
    • salt to taste

    Directions:
    In a small saucepan over a medium-low heat, whisk together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt.

    Whisk constantly until the mixture is heated through. Adjust sweetness to taste.



    Image Caption: Photo: CC--Elsie Hui
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    admin
    In addition to being gluten-free, this recipe is also soy, dairy and nightshade-free.
    Ingredients:
    1 tablespoon sesame oil
    1 tablespoon lime juice
    10 spigs fresh cilantro, minced
    4 tablespoons sweetened coconut
    1 mango, seeded, peeled and chopped
    1 can baby corn, cut into chunks
    ½ cup pea pods
    1 cup baby shrimp
    1 fresh garlic clove, minced
    1 teaspoon fresh grated ginger
    kosher or sea salt to taste
    8 spring roll wrappers (rice or tapioca-up to you)
    Directions:
    In a large mixing bowl add all ingredients, stir well. Set aside
    Turn on tap (water) to warm temp and let run, and use your favorite cutting board to assemble rolls. Hold 1 wrap under running water, making sure you get front and back, hold under for about 30 seconds, until it starts to soften, then place flat on cutting board surface. Spoon filling across middle about 2 inches thick, then wrap sides over, bottom up and fold over.
    Repeat.
    Serves 4.

    Jefferson Adams
    There is so much to love about this southeast Asian desert. It’s creamy and sweet and it tastes great warm or cold. It’s also simple to put together and one of those meals that just tastes like summer. I’m a sucker for mangoes, but if you already have them on hand, sweet oranges, or juicy satsumas make a fine substitute. Toasted coconut makes a nice topping for a bit of tasty texture.
    Ingredients:
    1 cup rice
    1 14-ounce can coconut milk
    1 cup fresh mango chunks
    ½ cup mango juice
    ½ cup water
    1 tablespoon butter
    1 tablespoon olive oil
    1 pinch of salt
    Directions:
    Heat olive oil in a large saucepan over high heat. Add rice and stir until well-coated. Slowly add coconut milk, mango juice, water and salt and bring to a boil.
    Cover rice and reduce heat to low. Allow to simmer about 15-20 minutes, until liquid is absorbed.
    Remove from heat and fluff with a fork. Stir in butter and mango pieces. Serve immediately.


    Jefferson Adams
    As a kid, shrimp was one of my perpetual favorite foods. If something had shrimp in it, I'd probably eat try it. Shrimp is the reason I first tried gumbo, teriyaki, scampi, fried rice and coconut curry.
    I think that the vast majority of my exposure to international cuisine came out of my love for the lowly, bottom-dwelling, water bug that is the shrimp. I still one them to this day. This recipe grabs them hot off the grill and tosses them into a pile of rice noodles in a delicious Southeast-Asian inspired sauce. This is a great way to dip your culinary toes in Asian waters without breaking the bank or freaking out the taste buds of more timid eaters.
    Ingredients:
    14 ounces flat rice noodles
    ½ cup fresh lime juice
    â…“ cup fish sauce
    ½ cup packed light brown sugar
    2 cloves garlic, finely chopped
    1 to 2 teaspoons Asian chili sauce (such as Sriracha)
    1 pound medium-large shrimp, peeled and deveined
    1 medium bunch asparagus, trimmed
    5 ounces Shiitake mushrooms, trimmed
    1 medium carrot, shredded
    ½ cup fresh cilantro
    Directions:
    Bring a large pot of water to a boil.
    Add the noodles and cook as the label directs; drain and rinse with cold water.
    Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a medium bowl. Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate 10 minutes at room temperature. Toss the noodles with the remaining marinade.
    Heat a grill or grill pan to medium-high. Grill the shrimp, asparagus and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side. Halve the mushrooms and cut the asparagus into pieces. Stir in the noodles and cook another minute or two, stirring well with a wooden spoon to prevent sticking.
    Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro.


  • 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. 
    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

    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.
    Now the major airlines are taking note and introducing stringent requirements for service animals.
    Delta was the first to strike. As reported by the New York Times on January 19: “Effective March 1, Delta, the second largest US airline by passenger traffic, said it will require passengers seeking to fly with pets to present additional documents outlining the passenger’s need for the animal and proof of its training and vaccinations, 48 hours prior to the flight.… This comes in response to what the carrier said was a 150 percent increase in service and support animals — pets, often dogs, that accompany people with disabilities — carried onboard since 2015.… Delta said that it flies some 700 service animals a day. Among them, customers have attempted to fly with comfort turkeys, gliding possums, snakes, spiders, and other unusual pets.”
    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