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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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    GLUTEN-FREE SESAME SHRIMP STIR-FRY


    Jefferson Adams


    • Shrimp, sesame oil, spices and and vegetables make a great stir-fry meal.


    Celiac.com 05/23/2017 - Want a quick, tasty stir-fry that is almost certain to please? This recipe combines tender, juicy shrimp with sesame oil, spices, vegetables, and teriyaki sauce, to make a delightful gluten-free meal.


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    Ingredients:

    • 2 cups water
    • 1 cup uncooked white rice
    • 1 pound medium shrimp, peeled and deveined
    • ¼ teaspoon ground ginger
    • ¼ teaspoon cayenne pepper
    • 2 cloves garlic, minced
    • 1 tablespoon sesame seeds
    • ¼ teaspoon ground black pepper
    • 2 tablespoons sesame oil
    • 1 red bell pepper, sliced into thin strips
    • 3 green onions, sliced
    • 3 tablespoons gluten-free teriyaki sauce
    • ½ pound sugar snap peas
    • 2-3 brown or Shitake mushrooms, fresh, cut to bite sized pieces
    • 2-3 stalks of asparagus, cut to bite sized pieces
    • â…› cup cornstarch
    • ¾ cup chicken broth
    • ¼ teaspoon salt

    Directions:
    Prepare rice according to directions.

    In a large plastic food storage bag, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper.

    Allow to marinate for about an hour, and up to 8 hours, in the refrigerator.

    Heat sesame oil in a large wok or skillet.

    Add red bell pepper, asparagus, mushrooms and green onions, and sauté 3 to 4 minutes, until soft.

    Add teriyaki sauce.

    Add peas and shrimp with seasoning, and sauté a few minutes, or until shrimp are opaque.

    Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils.

    Season to taste with salt.

    Serve over rice.


    Image Caption: Shrimp and vegetables make a great stir-fry meal. Photo: CC--Mike Mozart
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    Guest sc'Que?

    Posted

    In Asian cooking, sesame oil is a *FINISHING INGREDIENT*, not a fry-oil. (Literally, you add about 3 drops to the wok just before plating.) Also, "serve with rice" is not the same as "serve over rice". The Chinese tradition is to serve the rice on the side, so that the "stickiness" of the rice is not ruined by the addition of sauce--therefore the rice can still be easily eaten with chopsticks. The use of teriyaki sauce (in addition to the other ingredients) shows that this recipe is pretty much Japanese-American fusion. When will a Celiac[dot]com writer be focusing on authentic Sichuan-style cuisine? Because it really lends itself well to the gluten-free paradigm!

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    Guest Lauren

    Posted

    Most teriyaki sauce is not gluten free (because it contains soy sauce). You might want to specify gluten-free teriyaki sauce in this recipe, so new celiacs won't assume just any teriyaki sauce is okay.

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    admin
    This recipe comes to us from Valerie Wells.
    Filling:
    1 or 2 tablespoons coconut oil or other cooking oil
    1 pound ground pork
    ½ pound peeled shrimp, chopped
    ½ chopped onion
    4 to 6 cloves garlic, minced
    2 to 3 carrots, shredded or chopped
    ½ head cabbage chopped
    Sun Luck sesame oil
    gluten-free soy sauce (optional)
    Salt and pepper to taste
    Directions:
    Lightly brown pork with onions, garlic and shrimp and cook a minute or two more in hot oil. Stir in carrots and stir fry a minute more. Add in cabbage and stir fry until cabbage is wilted and soft. Season with sesame oil, soy sauce, salt and pepper to taste. Spread on large open pan or tray to cool before putting in wrappers (if you want egg rolls with eggs, stir in some scrambled eggs in the last minutes of cooking).
    Soak spring roll wraps (tapioca starch wraps available in Asian section of most grocery stores) in water until soft and pliable, about 30 to 60 seconds. Put softened wrapper on flat surface. Add one heaping tablespoon filling on wrapper close to you. Roll up one turn rolling away from you, turn lateral ends inwards and finish rolling. Let rolls rest 20 minutes before frying, which is about as long as it takes to roll all this filling if you have help. The point is, they fry up better if they have rested for a while.
    Dont fry them for Spring Rolls.
    For egg rolls fry in 1 inch oil, 1 ½ to 2 minutes on each side. If you have a deep fat fryer, you wont need to turn them. Be aware that tapioca wrappers dont cook up golden brown like wheat wrappers do. They stay pretty white looking, then suddenly blacken if over cooked, so watch them carefully. Serve with hot and sour sauce.
    Sweet, Hot and Sour Sauce
    Mix together honey, dry mustard and a bit of apple cider vinegar. How much you use of each ingredient depends on your taste. Add toasted sesame seeds
    if desired. Also be aware that this sauce gets hotter as it sits.

    admin
    This recipe comes to us from Nisla Whetstone.
    Filling:
    1 pound ground pork
    ½ head cabbage, thinly sliced
    4-6 carrots, grated
    1 onion, diced
    1-2 garlic cloves, minced
    salt
    pepper
    12 ounce package round gluten-free rice paper wrappers (about 30 wraps).
    Directions:
    Toss filling ingredients together and brown in a skillet or wok until cooked through. Dip one wrapper into pan of boiling water to soften. Spoon 2-3 tablespoons cooked filling onto a softened wrap. Roll one side edge of wrap over filling, tuck in top and bottom ends, and continue rolling. Place seam side down on counter. Continue filling and rolling wraps until all wraps are rolled.
    Eat spring roll as is, or for a crispy wrap, fry a few at a time in very hot oil (350-375F) until wrappers are lightly browned.

    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.


    Carla Spacher
    A crispy deep-fried egg roll which tastes like the real thing! Fill with barbecued Chinese pork and Napa cabbage (recipes provided),or your favorites, or even left-overs!
    Ingredients:
    For the Filling:
    1 Tablespoon + 1 ½ teaspoons cooking oil, divided 3 eggs, beaten 1 head Napa cabbage, finely shredded or chopped 1/2 carrot, julienne cut (matchsticks) 1 recipe Chinese Barbecue Pork*, julienne cut, (or left over chicken w/BBQ sauce) 2 shallots (green onions), thinly sliced (or 2 Tablespoon minced yellow onion) Handful of sprouts (optional) Handful of mushrooms, julienne sliced (optional) 1 Tablespoon gluten free soy sauce 1 teaspoon sugar or evaporated cane juice 3/4 teaspoon superfine sea salt For the Wrappers: 1 package Three Ladies Rice Papers, square or round Filtered water 1 7/8 cups white rice flour 4 large egg yolks 2 cups cow's milk, (or dairy-free susbsitute) 2 teaspoons sugar 1 teaspoon fine sea salt 2 quarts or more of cooking oil for deep-frying
    Instructions:
    Set your chopped cabbage in a colander; squeeze out as much excess water as you can. On medium heat, add 1 1/2 teaspoons of oil in a wok or large skillet. Pour in beaten eggs and scramble. Set aside to cool and then chop. Add 1 tablespoon of oil in the same pan and preheat. Add the carrots, and onion, if using yellow onion; cook for 2 minutes. Add cabbage and cook for 3 more minutes. Add the pork, green onions (if using), soy sauce, salt, and sugar; continue cooking until the vegetables soften, about 6 minutes. Add chopped egg and toss. Spread the mixture out onto a baking sheet and refrigerate to cool, about 1 hour. You'll find the juices will be absorbed once cooled. If not using immediately, cover once cooled and keep refrigerated. Use within 2-3 days. Add the flour to a large bowl. In a separate bowl, beat egg yolks, salt and sugar; add milk and whisk. Add the wet ingredients to the dry and whisk thoroughly; set aside. Fill a baking sheet with about 2 cups of room temperature water. Soak one rice paper in the water, right before you are about to fill one, for 5 seconds (as suggested by Three Ladies brand). Do not over soak. The paper will still appear hard, but will soften very soon. Place it on a damp tea towel. Do not use paper towels or they will stick to it. Rewet the towel as needed. If using square rice papers, place one in front of you so that it appears as a diamond shape. If using round ones, it doesn't matter. Add 3-3 1/2 tablespoons of filling close to the bottom. An ice cream scoop with spring action works well for this. Roll towards the middle and stop. Fold in the left and right corners. Then roll all the way to the top edge. When you are almost done with rolling, preheat a deep-fryer or pan filled with 2" of oil to 375°F. A deep-fryer works best, as it is difficult to keep the temperature even over the stove. However, it can be done. Note that when you add the egg rolls to the oil the temperature drops significantly, especially if the egg rolls just came out of the refrigerator. Using metal tongs, dip one at a time into the batter, shaking off excess; gently drop as many as can comfortably fit into the hot oil; turning occasionally. Deep-fry for about 7 minutes or until golden brown and crisp. They may look brown enough at 5 minutes, but they will not be crisp enough. Drain on paper towels, and serve warm with your favorite sauce. I used half of the thickened sauce from my Chinese BBQ Pork recipe* and half of my Tomato-Free Barbecue Sauce recipe*. *Visit my site for these recipes!

  • 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. 
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    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764

    Jefferson Adams
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    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