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  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

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    Scott Adams
    Coating (for 2 pounds boneless chicken pieces, skinned):
    3 large egg whites
    1 cup cornstarch
    ¼ teaspoon cayenne
    ½ teaspoon baking soda
    Oil ½ cup plus
    Other Ingredients:
    1 ½ teaspoon salt
    White pepper
    1 tablespoon minced ginger root
    1 teaspoon minced garlic
    1 dash crushed hot red chilies
    ¼ cup chopped green onions
    1 tablespoon rice wine
    ¼ cup water
    1 teaspoon sesame oil
    Orange Sauce (mix in bowl):
    1 ½ tablespoon gluten-free soy sauce
    1 ½ tablespoon water
    5 tablespoons sugar
    5 tablespoons rice vinegar
    Directions:
    Beat egg whites until frothy. In another bowl combine the cornstarch, cayenne and baking soda. Dip the chicken in the egg whites and turn to coat–dip in cornstarch mixture and let set on rack for a few minutes until set. Fry in wok in oil at 370F until done. Remove and dry with paper towels.
    Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once. You may want to add grated zest of 1 orange to the sauce for flavor.


    Jefferson Adams
    Summertime is around the corner, and that means it's time to fire up the grill and start cooking outside.
    Recently, I was visiting a good old friend. For dinner one night, he grilled us a couple of tuna steaks encrusted with wasabi and toasted black and white sesame seeds. It was easily one of the most delicious things I've had in a long time.
    This recipe is fast, easy and as delicious as it is exotic. Stun and please your guests in a single gesture with this quick and easy recipe.
    2 sashimi grade tuna steaks, about 8 ounces each 2 teaspoons kosher salt or gluten-free soy sauce (tamari) 2 teaspoons wasabi paste (I use S&B in a tube) ⅓ cup black sesame seeds, toasted ⅓ cup white sesame seeds, toasted Directions:
    Coat tuna lightly with salt OR gluten-free soy sauce (tamari). Let rest for 30 minutes.
    Rub wasabi over entire tuna steak. Use more wasabi as needed, or desired.
    Lightly toast sesame seeds in a pan.
    Pour toasted sesame seeds onto a paper plate or into a bowl.
    Roll tuna steaks in sesame seeds until completely coated.
    Heat grill to 500 degrees F. Place on grill just long enough to sear, then flip and briefly sear second side. Remove from grill.
    Tuna steaks should be rare! If anyone asks for theirs to be well-done, threaten to send them to bed without supper!
    Serve with corn on the cob, and grilled asparagus (See below)
    Note: If you don't have a grill, then coat a frying pan with sesame oil and get it very hot. Sear each side of the tuna briefly, so it is still rare and red in the center.
    Grilled Asparagus
    Ingredients:
    1 dozen asparagus spears, washed ¼ cup olive oil 1 clove fresh garlic, minced ½ teaspoon kosher salt 1 teaspoon ground black pepper 1 wedge fresh lemon Directions:
    Place asparagus and other ingredients in a plastic bag. Close tightly and shake until asparagus is well-coated. Grill briefly and remove when done. Serve along side the tuna steaks.

    Jefferson Adams
    Celiac.com 09/17/2013 - Koreans know a thing or two about barbecue. In fact, I would put Korean barbecue right in the top four or five of my favorite styles of barbecue.
    These Korean-style barbecue skewers are easy to make and easy to cook, and they taste delicious.
    Ingredients:
    1 pound Korean-style short ribs (cut across the bone)
    ½ cup scallion, chopped
    ⅓ cup sugar
    ⅓ white wine
    3 tablespoons sesame oil
    ½ cup soy sauce
    2 crushed garlic cloves
    1 grated Asian pear
    1 dozen skewers, soaked in water
    Directions:
    Marinate thinly sliced short ribs and scallion pieces in 1/3 cup each sugar and white wine, 3 tablespoons sesame oil, 1/2 cup soy sauce, 2 crushed garlic cloves and 1 grated Asian pear.
    Skewer so the meat lies flat, avoiding the bone. Grill over medium-high heat.
    Serve with rice and kimchee.

    Jefferson Adams
    Celiac.com 03/03/2015 - You can make this with rice noodles or pure buckwheat soba noodles. The key is to cook the noodles only until they're halfway done, and then remove them from the hot water. They should be pliable, but still firm in the center. Pan-frying will finishes the cooking process. Add chicken, or shrimp, and you have the makings of a great meal.
    Ingredients:
    6-8 ounces of boneless chicken chunks, or cleaned, shelled and deveined shrimp 6 ounces gluten-free buckwheat soba, or rice noodles 2 large eggs, beaten 3 tablespoons soy sauce, more to taste 1 tablespoon grated fresh ginger 2 teaspoons rice wine or rice vinegar 1 teaspoon sesame oil 2½ tablespoons cooking oil, more as needed 5 garlic cloves, thinly sliced 2 cups washed baby spinach or Chinese broccoli leaves 1 to 2 teaspoons Sriracha or other hot sauce, as desired 1 teaspoon gluten-free fish sauce (I use Squid brand) One bunch thinly sliced scallions, both white and green part Juice of ½ lime, to taste 1 cup cilantro leaves, rinsed ¼ teaspoon kosher salt, more as needed ¼ teaspoon ground black pepper Directions:
    In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles.
    In a large pot of boiling water, cook noodles until they are halfway done. They should be soft on the outside, but firm on the inside.
    Drain well and toss with ½ tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
    In a large skillet over medium-high heat, warm the remaining 2 tablespoons of cooking oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes.
    Add half the scallion mixture and stir-fry until fragrant, about 1 minute.
    Cook the chicken or prawns by stir-frying it in the same wok/skillet until nearly done, then removing it and setting it aside.
    Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds.
    Add spinach, fish sauce, sriracha, remaining scallion mixture, salt and pepper, and continue to stir-fry until the spinach begins to wilt. Add the cooked chicken or shrimp back into the wok at the same time as the eggs. Stir until chicken/shrimp and eggs are cooked, about 1 to 2 minutes longer.
    Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.

  • Recent Articles

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years
    between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its coeliac disease, a sensitivity to the
    protein, or any other reason, it can be really hard to find suitable places to eat out. When
    you’re on holiday in a new and unknown environment, this can be near impossible.
    As awareness of coeliac disease grows around the world, however, more and more cities
    are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the
    list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the
    top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of
    gluten-free fare, with 240 coeliac-safe eateries throughout this huge city.
    The super hip city of Portland also ranks highly on this list, with the capital of counterculture
    rich in gluten-free cuisine, with San Francisco and Denver also included.
    Outside of the states, several prominent European capitals also rank very highly on the list,
    including Prague, the picturesque and historic capital of the Czech Republic, which boasts
    the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge
    330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their
    variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this
    list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe
    eateries.
    The full top ten gluten-free cities are shown in the graphic below:

     

    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! 
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    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