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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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    EASY ASIAN-STYLE SEAFOOD STEW (GLUTEN-FREE)


    Jefferson Adams

    Celiac.com 04/16/2015 - In my travels through southeast Asia, I have eaten many a fish or seafood stew. This recipe tries to evoke those flavors.


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    Simply sauté some fish or seafood in a pan, add some broth, and stir in a purée of great ingredients like garlic, basil, mint, cilantro and lemongrass, with fish sauce, sugar and a few other things, and you get a yummy stew with a nice spicy zing.

    The basil, mint and cilantro give the sauce a verdant green hue.

    Photo: CC-- Kat Ter HaarSauce Ingredients:

    • 1 cup basil leaves
    • 1½ cups cilantro
    • â…“ chopped fresh mint leaves
    • 3 garlic cloves
    • 2-2½-inch chunk of fresh ginger, peeled, sliced
    • 4-inch long piece of lemongrass, the tender, center part
    • 1 tablespoon gluten-free fish sauce (I use Squid brand)
    • 1 tablespoon sugar
    • 1 teaspoon salt

    Stew Ingredients:

    • ¾ pound firm white fish, cut into chunks
    • ½ pound fresh squid, cut into rings
    • ½ pound shrimp, cleaned and deveined

    Directions:
    First, make the green sauce by putting the garlic, basil, mint, cilantro, lemongrass, ginger, chilies, fish sauce, sugar and salt into a blender or food processor and mixing into a paste.

    Add cold water as needed, but you want the mixture to be pretty thick and pasty.

    Next, heat oil in a deep sauté pan.

    Season fish chunks with salt and pepper and add to the hot oil.

    Cook fish for about a minute on first side. Increase heat and turn fish to cook other side for about 1 minute more.

    Add broth and half of the paste mixture.

    Cover and cook for a couple minutes longer, until fish is fully cooked.

    Add remaining sauce and stir gently until dissolved.

    Add more broth, salt, or water to taste.

    Serve over white rice with a side of steamed vegetables for a lean, healthy, delicious meal.



    Image Caption: Photo: CC-- Kat Ter Haar
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    admin

    This recipe comes to us from Ellen Switkes.
    3 lbs. fish - salmon, white fish, etc (use 2 or 3 kinds of fish, both fatty and lean, salmon makes pink fish balls, whitefish from the east coast is traditional, here in California I use cod and salmon.)
    3 large onions
    1 egg
    3 teaspoons salt (or more)
    ¼ cup potato starch
    lots of pepper
    Stock:
    Place fish skin/bones/head in a large pot with water to cover, add 2 carrots sliced thin and one onion sliced thin. Boil. Process all ingredients in food processor. Form fish balls either small or large as you like, drop into boiling stock and simmer for 2 hours. Remove fish balls to bowl, reduce stock, strain over fish and refrigerate. I like it when the stock gels a bit. Serve cold with horseradish.

    Jefferson Adams
    Celiac.com 08/13/2013 - These Thai-style beef and chicken skewers are a big hit at parties and barbecues. They taste great with peanut sauce, and will deliver big flavor and lots of smiles every time I make them.
    That said, this dish carries a peanut alert! Because of this, I always check ahead before bringing the more traditional version with peanuts and peanut sauce in any group situations. Depending on the situation, I will bring the substitute dipping sauce along with the peanut sauce, or just drop the peanuts altogether, as needed.
    That said, these are easy to make, delicious, and always a crowd-pleaser. Enjoy!
    Chicken Satay
    Ingredients:
    1 pound skinless, boneless chicken, cut into strips ½ cup canned coconut milk 2 teaspoons ground coriander 1½ teaspoon yellow curry powder 1½ teaspoon fish sauce ½ teaspoon chili oil 1½ tablespoon chopped fresh cilantro 2 tablespoon chopped unsalted peanuts 1 dozen wooden skewers, soaked in water for 20 minutes 1¼ cup gluten-free Thai peanut sauce In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
    Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Throw out marinade.
    Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are.
    Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce, or substitute sauce below, for dipping.
    Beef Satay
    Ingredients:
    1 pound flank steak, sliced thin 2 tablespoons each lime juice and fish sauce 1 tablespoon each sugar and hot chili sauce 3 tablespoons cilantro Directions:
    Mix lime juice, fish sauce, sugar, hot chili sauce, and cilantro.
    Add thin slices of flank steak, cover and marinate up to 12 hours in refrigerator.
    Skewer and grill beef for 2 to 3 minutes per side, until no longer pink.
    Serve with cilantro and peanuts, jasmine rice, and peanut sauce for dipping.
    Peanut Sauce
    Ingredients:
    1 can regular coconut milk (13.5-ounce--NOT reduced fat) ¼ cup Thai red curry paste ¾ cup unsweetened pure creamy peanut butter (peanuts only, no other ingredients) 1½ teaspoons salt ¾ cup sugar ½ cup water 2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, rice or anything other kind of vinegar) Directions:
    Put ingredients into a medium sauce pan on medium heat and whisk until it comes to a very gentle boil.
    Reduce heat to low, and simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
    Take the pot off the heat, allow sauce to cool to about room temperature, and serve with satay.

    **Note: Here's an alternative to peanut sauce for dipping.
    Peanut-free Dipping Sauce
    1 cup sugar ½ cup water ½ cup white vinegar 2 tablespoons garlic, finely chopped 2 tablespoons gluten-free fish sauce 1½ teaspoons chili sauce 2 tablespoons lime juice Directions:
    Mix sugar water and vinegar in a small saucepan. Boil for 5 minutes.
    Lower heat. Stir in garlic, fish sauce and chili sauce. Simmer for 2 minutes.
    Remove from heat. Cool and add lime juice and shredded carrot. Serve.

    Jefferson Adams
    Celiac.com 09/24/2013 - Here's a quick, tasty way to enjoy Thai-style coconut curry on the barbecue. I like to prepare the marinade a day ahead of time, and let the pork marinate overnight, but they're pretty good with just a 30-minute soak before grilling. This is a great way to use up any extra pork chops.
    Ingredients:
    1 pound pork loin or pork tenderloin, cubed ¼ cup coconut milk 1 tablespoon each Thai curry paste 1 tablespoon lime juice 1 tablespoon fish sauce 1 tablespoon sugar 3 tablespoons peanut butter ½ teaspoon red chili sauce ¼ cup cilantro, minced 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon lemongrass powder 1 teaspoon curry powder ½ teaspoon salt ½ teaspoon white pepper lime wedges as garnish Directions:
    Puree coconut milk, curry paste, lime juice, peanut butter, sugar and salt.
    Marinate cubed pork loin in ¼ of the sauce.
    Skewer pork cubes 3 or 4 to a stick and coat meat generously with dry spices.
    Grill, basting with ¼ or less of the sauce.
    Garnish with cilantro and lime wedges, and serve with the rest of the sauce, either alone as snacks, or with jasmine rice and vegetables for a full meal.

    Jefferson Adams
    Celiac.com 02/03/2015 - Want to crush it at your next big party this year? This fried chicken recipe will help you kick any party into high gear. From Manhattan to San Francisco, and points beyond, Korean fried chicken is all the rage in the food world.
    This fried chicken is first marinated in ginger, garlic and soy sauce, then coated in potato starch and fried until golden brown and crisp. It will have your guests begging for more and pestering you for the recipe.
    Ingredients:
    4 pounds chicken wings (about 2 kg), washed and drained 1½ teaspoon salt 1 teaspoon ground black pepper 1 teaspoon minced ginger 1 cup potato starch 4 cloves garlic, minced 3 to 4 large dried red chili peppers, seeded, cut crosswise into …“ inch pieces (as desired) ½ cup gluten-free soy sauce ½ cup rice syrup or corn syrup 1 tablespoon cider vinegar 1 tablespoon gluten-free mustard 1 tablespoon brown sugar 1 tablespoon sesame seeds Lard or vegetable oil for frying Marinade Ingredients:
    2 tablespoons fresh ginger, minced 4-5 cloves garlic, minced 1½ cups soy sauce Directions:
    First, marinate the chicken in a refrigerated bowl for at least 4 hours, and up to 24 hours in advance.
    Next, begin by making the sauce by heating a large non-stick skillet or wok over medium high heat. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper.
    Stir with a wooden spoon until fragrant for about 30 seconds.
    Add soy sauce, rice syrup, vinegar, and mustard sauce (optional). Stir with a wooden spoon and let it bubble for a few minutes.
    Add the brown sugar and continue stirring. Remove from the heat. Set aside.
    Remove chicken from the marinade, and pat dry with paper towels. You may trim and chop the chicken before marinating if you wish. I usually marinate before trimming.
    Cut off the tip of each wing and chop the wing in half.
    When you’re finished, you’ll have about 30 to 36 pieces.
    Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand.
    Put ½ cup potato starch in a bowl.
    One at a time, dip wings in the potato starch to coat. Add the additional potato starch as needed, and top off potato starch, if you come up short and still have a few pieces to do.
    Squeeze each wing to press the coating to it tightly.
    To fry the chicken, put 4 cups of cooking oil in a frying pan or pot and heat it on high heat. You want the oil hot, but not smoky.
    Test the oil’s heat level by dipping a test wing into it. If the oil bubbles, it’s hot enough to start frying.
    Gently add the coated wings one by one into the hot oil and cook for about 10-12 minutes, turning a few times.
    Transfer the cooked wings from the oil to a paper towel-lined wire rack.
    Lower the heat on the oil to prevent smoking, and let the wings cool for a few minutes.
    Raise the heat and fry the wings again for another 12 to 15 minutes until they all are golden brown and crunchy.
    When the chicken is done, reheat the sauce until it bubbles. Add the hot chicken and mix well with a wooden spoon until well-coated.
    Remove from the heat and transfer the coated chicken to a large plate. Sprinkle with sesame seeds and serve immediately.
    Note: This chicken travels well and stays crunchy, so don’t hesitate to take it to a potluck. Just be sure to make enough!

  • Recent Articles

    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

    admin
    WHAT IS CELIAC DISEASE?
    Celiac disease is an autoimmune condition that affects around 1% of the population. People with celiac disease suffer an autoimmune reaction when they consume wheat, rye or barley. The immune reaction is triggered by certain proteins in the wheat, rye, or barley, and, left untreated, causes damage to the small, finger-like structures, called villi, that line the gut. The damage occurs as shortening and villous flattening in the lamina propria and crypt regions of the intestines. The damage to these villi then leads to numerous other issues that commonly plague people with untreated celiac disease, including poor nutritional uptake, fatigue, and myriad other problems.
    Celiac disease mostly affects people of Northern European descent, but recent studies show that it also affects large numbers of people in Italy, China, Iran, India, and numerous other places thought to have few or no cases.
    Celiac disease is most often uncovered because people experience symptoms that lead them to get tests for antibodies to gluten. If these tests are positive, then the people usually get biopsy confirmation of their celiac disease. Once they adopt a gluten-free diet, they usually see gut healing, and major improvements in their symptoms. 
    CLASSIC CELIAC DISEASE SYMPTOMS
    Symptoms of celiac disease can range from the classic features, such as diarrhea, upset stomach, bloating, gas, weight loss, and malnutrition, among others.
    LESS OBVIOUS SYMPTOMS
    Celiac disease can often less obvious symptoms, such fatigue, vitamin and nutrient deficiencies, anemia, to name a few. Often, these symptoms are regarded as less obvious because they are not gastrointestinal in nature. You got that right, it is not uncommon for people with celiac disease to have few or no gastrointestinal symptoms. That makes spotting and connecting these seemingly unrelated and unclear celiac symptoms so important.
    NO SYMPTOMS
    Currently, most people diagnosed with celiac disease do not show symptoms, but are diagnosed on the basis of referral for elevated risk factors. 

    CELIAC DISEASE VS. GLUTEN INTOLERANCE
    Gluten intolerance is a generic term for people who have some sort of sensitivity to gluten. These people may or may not have celiac disease. Researchers generally agree that there is a condition called non-celiac gluten sensitivity. That term has largely replaced the term gluten-intolerance. What’s the difference between celiac disease and non-celiac gluten-sensitivity? 
    CELIAC DISEASE VS. NON-CELIAC GLUTEN SENSITIVITY (NCGS)
    Gluten triggers symptoms and immune reactions in people with celiac disease. Gluten can also trigger symptoms in some people with NCGS, but the similarities largely end there.

    There are four main differences between celiac disease and non-celiac gluten sensitivity:
    No Hereditary Link in NCGS
    Researchers know for certain that genetic heredity plays a major role in celiac disease. If a first-degree relative has celiac disease, then you have a statistically higher risk of carrying genetic markers DQ2 and/or DQ8, and of developing celiac disease yourself. NCGS is not known to be hereditary. Some research has shown certain genetic associations, such as some NCGS patients, but there is no proof that NCGS is hereditary. No Connection with Celiac-related Disorders
    Unlike celiac disease, NCGS is so far not associated with malabsorption, nutritional deficiencies, or a higher risk of autoimmune disorders or intestinal malignancies. No Immunological or Serological Markers
    People with celiac disease nearly always test positive for antibodies to gluten proteins. Researchers have, as yet, identified no such antobodies or serologic markers for NCGS. That means that, unlike with celiac disease, there are no telltale screening tests that can point to NCGS. Absence of Celiac Disease or Wheat Allergy
    Doctors diagnose NCGS only by excluding both celiac disease, an IgE-mediated allergy to wheat, and by the noting ongoing adverse symptoms associated with gluten consumption. WHAT ABOUT IRRITABLE BOWEL SYNDROME (IBS) AND IRRITABLE BOWEL DISEASE (IBD)?
    IBS and IBD are usually diagnosed in part by ruling out celiac disease. Many patients with irritable bowel syndrome are sensitive to gluten. Many experience celiac disease-like symptoms in reaction to wheat. However, patients with IBS generally show no gut damage, and do not test positive for antibodies to gliadin and other proteins as do people with celiac disease. Some IBS patients also suffer from NCGS.

    To add more confusion, many cases of IBS are, in fact, celiac disease in disguise.

    That said, people with IBS generally react to more than just wheat. People with NCGS generally react to wheat and not to other things, but that’s not always the case. Doctors generally try to rule out celiac disease before making a diagnosis of IBS or NCGS. 
    Crohn’s Disease and celiac disease share many common symptoms, though causes are different.  In Crohn’s disease, the immune system can cause disruption anywhere along the gastrointestinal tract, and a diagnosis of Crohn’s disease typically requires more diagnostic testing than does a celiac diagnosis.  
    Crohn’s treatment consists of changes to diet and possible surgery.  Up to 10% of Crohn's patients can have both of conditions, which suggests a genetic connection, and researchers continue to examine that connection.
    Is There a Connection Between Celiac Disease, Non-Celiac Gluten Sensitivity and Irritable Bowel Syndrome? Large Number of Irritable Bowel Syndrome Patients Sensitive To Gluten Some IBD Patients also Suffer from Non-Celiac Gluten Sensitivity Many Cases of IBS and Fibromyalgia Actually Celiac Disease in Disguise CELIAC DISEASE DIAGNOSIS
    Diagnosis of celiac disease can be difficult. 

    Perhaps because celiac disease presents clinically in such a variety of ways, proper diagnosis often takes years. A positive serological test for antibodies against tissue transglutaminase is considered a very strong diagnostic indicator, and a duodenal biopsy revealing villous atrophy is still considered by many to be the diagnostic gold standard. 
    But this idea is being questioned; some think the biopsy is unnecessary in the face of clear serological tests and obvious symptoms. Also, researchers are developing accurate and reliable ways to test for celiac disease even when patients are already avoiding wheat. In the past, patients needed to be consuming wheat to get an accurate test result. 
    Celiac disease can have numerous vague, or confusing symptoms that can make diagnosis difficult.  Celiac disease is commonly misdiagnosed by doctors. Read a Personal Story About Celiac Disease Diagnosis from the Founder of Celiac.com Currently, testing and biopsy still form the cornerstone of celiac diagnosis.
    TESTING
    There are several serologic (blood) tests available that screen for celiac disease antibodies, but the most commonly used is called a tTG-IgA test. If blood test results suggest celiac disease, your physician will recommend a biopsy of your small intestine to confirm the diagnosis.
    Testing is fairly simple and involves screening the patients blood for antigliadin (AGA) and endomysium antibodies (EmA), and/or doing a biopsy on the areas of the intestines mentioned above, which is still the standard for a formal diagnosis. Also, it is now possible to test people for celiac disease without making them concume wheat products.

    BIOPSY
    Until recently, biopsy confirmation of a positive gluten antibody test was the gold standard for celiac diagnosis. It still is, but things are changing fairly quickly. Children can now be accurately diagnosed for celiac disease without biopsy. Diagnosis based on level of TGA-IgA 10-fold or more the ULN, a positive result from the EMA tests in a second blood sample, and the presence of at least 1 symptom could avoid risks and costs of endoscopy for more than half the children with celiac disease worldwide.

    WHY A GLUTEN-FREE DIET?
    Currently the only effective, medically approved treatment for celiac disease is a strict gluten-free diet. Following a gluten-free diet relieves symptoms, promotes gut healing, and prevents nearly all celiac-related complications. 
    A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives. This is a difficult task as there are many hidden sources of gluten found in the ingredients of many processed foods. Still, with effort, most people with celiac disease manage to make the transition. The vast majority of celiac disease patients who follow a gluten-free diet see symptom relief and experience gut healing within two years.
    For these reasons, a gluten-free diet remains the only effective, medically proven treatment for celiac disease.
    WHAT ABOUT ENZYMES, VACCINES, ETC.?
    There is currently no enzyme or vaccine that can replace a gluten-free diet for people with celiac disease.
    There are enzyme supplements currently available, such as AN-PEP, Latiglutetenase, GluteGuard, and KumaMax, which may help to mitigate accidental gluten ingestion by celiacs. KumaMax, has been shown to survive the stomach, and to break down gluten in the small intestine. Latiglutenase, formerly known as ALV003, is an enzyme therapy designed to be taken with meals. GluteGuard has been shown to significantly protect celiac patients from the serious symptoms they would normally experience after gluten ingestion. There are other enzymes, including those based on papaya enzymes.

    Additionally, there are many celiac disease drugs, enzymes, and therapies in various stages of development by pharmaceutical companies, including at least one vaccine that has received financial backing. At some point in the not too distant future there will likely be new treatments available for those who seek an alternative to a lifelong gluten-free diet. 

    For now though, there are no products on the market that can take the place of a gluten-free diet. Any enzyme or other treatment for celiac disease is intended to be used in conjunction with a gluten-free diet, not as a replacement.

    ASSOCIATED DISEASES
    The most common disorders associated with celiac disease are thyroid disease and Type 1 Diabetes, however, celiac disease is associated with many other conditions, including but not limited to the following autoimmune conditions:
    Type 1 Diabetes Mellitus: 2.4-16.4% Multiple Sclerosis (MS): 11% Hashimoto’s thyroiditis: 4-6% Autoimmune hepatitis: 6-15% Addison disease: 6% Arthritis: 1.5-7.5% Sjögren’s syndrome: 2-15% Idiopathic dilated cardiomyopathy: 5.7% IgA Nephropathy (Berger’s Disease): 3.6% Other celiac co-morditities include:
    Crohn’s Disease; Inflammatory Bowel Disease Chronic Pancreatitis Down Syndrome Irritable Bowel Syndrome (IBS) Lupus Multiple Sclerosis Primary Biliary Cirrhosis Primary Sclerosing Cholangitis Psoriasis Rheumatoid Arthritis Scleroderma Turner Syndrome Ulcerative Colitis; Inflammatory Bowel Disease Williams Syndrome Cancers:
    Non-Hodgkin lymphoma (intestinal and extra-intestinal, T- and B-cell types) Small intestinal adenocarcinoma Esophageal carcinoma Papillary thyroid cancer Melanoma CELIAC DISEASE REFERENCES:
    Celiac Disease Center, Columbia University
    Gluten Intolerance Group
    National Institutes of Health
    U.S. National Library of Medicine
    Mayo Clinic
    University of Chicago Celiac Disease Center

    Jefferson Adams
    Celiac.com 04/17/2018 - Could the holy grail of gluten-free food lie in special strains of wheat that lack “bad glutens” that trigger the celiac disease, but include the “good glutens” that make bread and other products chewy, spongey and delicious? Such products would include all of the good things about wheat, but none of the bad things that might trigger celiac disease.
    A team of researchers in Spain is creating strains of wheat that lack the “bad glutens” that trigger the autoimmune disorder celiac disease. The team, based at the Institute for Sustainable Agriculture in Cordoba, Spain, is making use of the new and highly effective CRISPR gene editing to eliminate the majority of the gliadins in wheat.
    Gliadins are the gluten proteins that trigger the majority of symptoms for people with celiac disease.
    As part of their efforts, the team has conducted a small study on 20 people with “gluten sensitivity.” That study showed that test subjects can tolerate bread made with this special wheat, says team member Francisco Barro. However, the team has yet to publish the results.
    Clearly, more comprehensive testing would be needed to determine if such a product is safely tolerated by people with celiac disease. Still, with these efforts, along with efforts to develop vaccines, enzymes, and other treatments making steady progress, we are living in exciting times for people with celiac disease.
    It is entirely conceivable that in the not-so-distant future we will see safe, viable treatments for celiac disease that do not require a strict gluten-free diet.
    Read more at Digitaltrends.com , and at Newscientist.com