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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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    PAN-FRIED GLUTEN-FREE NOODLES


    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.


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    Photo: CC--Helen PenjamIngredients:

    • 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.



    Image Caption: Photo: CC--Helen Penjam
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    The recipe doesn't tell what to do with the chicken or prawns. I cooked mine by stir-frying it in the same wok/skillet until it was nearly done, then removing it and setting it aside. I wish I had then given the spinach a minute in the wok and removed it, because it wasn't fully done at the end.

     

    I added the cooked chicken back into the wok at the same time as I added the eggs and spinach.

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    Guest Jefferson

    Posted

    The recipe doesn't tell what to do with the chicken or prawns. I cooked mine by stir-frying it in the same wok/skillet until it was nearly done, then removing it and setting it aside. I wish I had then given the spinach a minute in the wok and removed it, because it wasn't fully done at the end.

     

    I added the cooked chicken back into the wok at the same time as I added the eggs and spinach.

    Thanks for your comment. You nailed it! I'll make sure those steps are added. It's a case of being too familiar with the recipe, and forgetting to include an obvious step.

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    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.

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

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


    Jefferson Adams
    Celiac.com 05/23/2013 - Mention fresh spring rolls to any number of people who've enjoyed the pleasures of Vietnamese cuisine, and you'll likely hear words of joyful praise in reply.
    The fresh spring roll possesses a certain pull over those who love them, and rarely fail to make an appearance when I'm doing the ordering.
    Some like to eat them with peanut sauce, but I prefer them with this very simple dipping sauce of vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes.
    This recipe makes 4 spring rolls, and yields 8 pieces, enough for 4-6 people as an appetizer. Scale as needed. Also, add thin slices of cooked meat, or substitute for shrimp as desired.
    Ingredients:
    ¼ cup white vinegar ¼ cup fish sauce (get a brand that's gluten-free, just: Water, Anchovy, salt and sugar) 2 tablespoons white sugar 2 tablespoons lime juice 2 clove garlic, minced â…“ teaspoon red pepper flakes 2 ounces rice vermicelli 1-2 ounces pork or beef, cooked and thinly sliced (optional) 8 large shrimp, peeled and deveined (optional) 4 rice wrappers (8.5 inch diameter) 3 lettuce leaves, chopped 4 tablespoons finely chopped fresh mint leaves 4 tablespoons finely chopped cilantro 4 teaspoons finely chopped Thai basil Directions:
    First, make the dipping sauce. In a small glass, wood or plastic bowl, gently stir or whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes. Set aside.
    Soak rice vermicelli in a bowl of room temperature water for 1 hour.
    Cook shrimp in boiling water until curled and pink, about 1 minute. Remove the shrimp and drain. Keep water to cook the vermicelli later.
    Slice each shrimp in half lengthwise.
    Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander.
    Immediately rinse the vermicelli under cold water, and stir make sure the noodles separate.
    To make the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften.
    Place wrapper on a flat work surface. A cutting board or large plate will work well.
    Place 4 shrimp halves lengthwise down the middle of the wrapper, followed by ¼ of the chopped lettuce, ½ ounce of soft, well-drained vermicelli, and ¼ each of the mint, cilantro, and Thai basil.
    Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll like a thin burrito.
    Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

  • Recent Articles

    Jefferson Adams
    Celiac.com 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
    The research team included G Longarini, P Richly, MP Temprano, AF Costa, H Vázquez, ML Moreno, S Niveloni, P López, E Smecuol, R Mazure, A González, E Mauriño, and JC Bai. They are variously associated with the Small Bowel Section, Department of Medicine, Dr. C. Bonorino Udaondo Gastroenterology Hospital; Neurocience Cognitive and Traslational Institute (INECO), Favaloro Fundation, CONICET, Buenos Aires; the Brain Health Center (CESAL), Quilmes, Argentina; the Research Council, MSAL, CABA; and with the Research Institute, School of Medicine, Universidad del Salvador.
    The team enrolled fifty adults with symptoms and indications of celiac disease in a prospective cohort without regard to the final diagnosis.  At baseline, all individuals underwent cognitive functional and psychological evaluation. The team then compared celiac disease patients with subjects without celiac disease, and with healthy controls matched by sex, age, and education.
    Celiac disease patients had similar cognitive performance and anxiety, but no significant differences in depression scores compared with disease controls.
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    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
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    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:
    fdfworld.com

    Jefferson Adams
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    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.
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    Source:
    cnbc.com