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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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    PAD THAI (GLUTEN-FREE)


    Amie  Valpone

    Pad Thai is the perfect Asian dish to make when you want to add a slightly spicy and tangy taste to your dinner.


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    Gluten-Free, Dairy-Free and Vegetarian

    Serves 4

    Gluten-Free Pad ThaiIngredients:

    • 4 Tbsp. organic almond butter
    • 1 Tbsp. honey
    • 1/3 cup San J gluten free soy sauce
    • 1/3 cup freshly squeezed orange juice
    • 1/2 tsp. red pepper flakes
    • 1 small sweet onion, chopped
    • 1 clove garlic, minced
    • 2 Tbsp. sesame oil
    • 1 tsp. chili powder
    • 2 cups bean sprouts
    • 8 oz.  rice noodles
    • 1 small bunch scallions, chopped
    • 1 tsp. fresh ginger, grated
    • 2 Tbsp. ground flax seeds
    • 1 Tbsp. cashews, crushed
    • 1/6 tsp. orange zest
    • 1 Tbsp. fresh basil, finely chopped
    • Lime wedges, for serving

    Directions:

    • Prepare rice noodles, drain and set aside.
    • In a medium sized mixing bowl combine almond butter, honey, gluten free soy sauce, orange juice, and red pepper flakes. Set aside.
    • In wok, stir fry garlic in 1 Tbsp. oil for 1 minute or until lightly browned.  Add remaining oil and onions; cook for another 2 minutes.
    • Add peanut butter mixture, chili powder, bean sprouts, and noodles.  Continue to mix until sauce thickens.
    • Transfer to serving dishes.
    • Serve warm with a sprinkle of fresh ginger, scallions, ground flax seeds, cashews, orange zest and fresh basil.  Garnish with lime wedges.
    • Enjoy.


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    Guest G. Hlopak

    Posted

    This isn't bad, but it needs improvement from ones I have had in the restaurants. I added too much peanut butter (heaping tbsp scoops), I added some chicken broth to compensate. This toned it down a bit as far as the peanut buttery-ness goes and also adding chicken broth would allow this recipe to serve more people. I tried it finished without the chicken broth, then decided on it afterwards. It needs to be a bit spicier though I think. I added a bit of sriracha while cooking chicken, I added that too. I also added some egg when I added the chicken broth to it and did not have any bean sprouts, which was a bummer, however I don't know how much extra flavor bean sprouts alone would help things here. Every thing else I had. I would recommend the chicken and the egg. I give it a six and a half rounded to a seven and I gave it a four star hear because 3 would be a downgrade from my initial rating. I'll have to let you know next time how it goes with all of the ingredients. Thanks for the recipe.

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    admin

    This recipe comes to us from Carrie Faith.
    1 pound sirloin tips, cut in serving-size pieces
    2 tablespoons oil
    1 chopped yellow onion
    5 chopped green onions
    3 cloves garlic, minced
    dash pepper
    1 cup broth
    2 cans (14.5 ounces) stewed tomatoes
    2 large green bell peppers, sliced in rings
    1 red pepper, sliced in rings
    2 tablespoons cornstarch
    ¼ cup cold water
    1-2 tablespoons VH lite soy sauce
    Cook oil, garlic and meat on high heat for 5 minutes. Add yellow onion. Cook until meat is done. Put all ingredients (expect cornstarch) in a large pot or wok. Cook until peppers are soft. Add cornstarch slowly. Cook until thick.

    admin
    This recipe comes to us from "GRUMP 1" in the Gluten-Free Forum.
    You can either use chicken pieces or half-chickens (I used chicken breast).
    Ingredients:
    Enough chicken for all
    Olive oil
    Small bottle of gluten-free "Praline Syrup" (about a ½ cup-usually found near bulk coffee section of store-- I used Almond )
    ½ cup of favorite gluten-free whiskey
    Handful of chopped pecans
    Onion slices
    Salt & pepper
    Directions:
    Preheat your oven to 375F. Wash and pat dry the chicken, and place skin side up in roasting pan(s). If making 2 pans of chicken, you may need to double recipe. Drizzle generous amounts of oil over and around chicken. If using onions, put 2 or 3 'rings' on top of each half-chicken. Combine Praline syrup and whiskey and pour over chicken pieces. Sprinkle with pecans, salt and pepper and cover tightly with aluminum foil. Bake for about 40-45 minutes, then remove the foil and put back in oven for about 10 minutes (this will cause flames in your oven, just a warning. But it was not bad). Just burning off the alcohol. This should brown the chicken.
    Alternate:
    Now, we used to serve it just like that, placed on a mound of grilled onions - But, another great way is to drain off the juice from the chicken pans (and run through a strainer), and use it like you would if you had made a roast -- you know - turn that juice into a kind of 'gravy', by adding either cornstarch or flour, and bringing it back to a boil, and then spoon over chicken. It is such a good dish and your whole house will smell like heaven! If you prefer to leave out the booze you can and it is almost as good without it!


    Jefferson Adams
    Celiac.com 03/11/2014 - Here's an easy to make recipe for Thai-style chicken that combines three sauces, onions, peppers, garlic, and, of course, plenty of basil.
    If you like chicken, and you like basil, and you're open to Asian-style dishes, you will likely enjoy this tasty chicken dish. I like to serve it over rice, and I sometimes pair it with a nice Thai-style vegetable curry.
    Ingredients:
    1 pound boneless skinless chicken breast halves, sliced ¼-inch thick 2 small red bell peppers, cut into ¼-inch-wide strips 1 tablespoon cornstarch 1 cup fresh basil leaves, lightly chopped 1 small onion, halved and cut into ¼-inch-thick wedges 1 teaspoon chopped garlic 1 teaspoon red pepper flakes coconut oil, for stir-fying cilantro springs for garnish salt and pepper to taste  Sauce 1
    2 tablespoons gluten-free fish sauce 2 teaspoons sugar 2 tablespoons gluten-free soy sauce Sauce 2
    2 tablespoons gluten-free oyster sauce (Lee Kum Kee - Choy Sun) 4 tablespoons water 1 teaspoon chili paste Sauce 3
    1 teaspoon cornstarch 2 tablespoons water Directions:
    Rinse chicken pieces and pat dry with paper towels.
    In a medium bowl, mix cornstarch, salt and pepper. Toss in chicken strips and toss until well-coated with cornstarch.
    Heat oil in wok. Stir-fry onions and peppers until soft. Remove and keep warm.
    Add oil to wok as needed and stir-fry chicken, garlic, and pepper flakes until chicken is done.
    Add sauces in order, stirring each time to fully coat. Add cooked vegetables back and stir to coat.
    Add basil, stirring just until hot-crisp, and beginning to wilt.
    Garnish with cilantro and serve immediately over rice.

    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.
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    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