• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Member Statistics

    72,293
    Total Members
    3,093
    Most Online
    Sde15
    Newest Member
    Sde15
    Joined
  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   04/24/2018

      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 is Celiac Disease and the Gluten-Free Diet? 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
  • 0

    REALLY GOOD GLUTEN-FREE CASHEW CHICKEN


    Jefferson Adams

    Cashew chicken is one of my favorite Asian dishes, but it's almost always made with Hoisin sauce, which usually includes wheat flour, so I usually avoid the temptation to order it when I'm out.


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    Photo: CC--DanakochanSo, recently, just as I was recalling my love of cashew chicken, I remembered the gluten-free hoisin sauce in my refrigerator, and I was off to the races.

    This recipe for cashew chicken is easy to make, and delivers a tasty dish that will please most eaters, and help you to liven up your dinner repertoire.

    Ingredients:
    1 pounds boneless, skinless chicken breast, cut into bite size strips, about 1-inch x ¼-inch each.
    1 tablespoon cornstarch
    2 tablespoons vegetable oil, such as safflower
    5 slices ginger
    6 cloves garlic, minced
    8 scallions, white and green parts separated, each cut into 1-inch pieces
    ½ red bell pepper, sliced
    1 stalk of celery, sliced
    ½ tablespoon gluten-free hoisin sauce (I use Premier brand)
    ½ tablespoon gluten-free oyster sauce
    1 teaspoon gluten-free soy sauce
    1 teaspoon teaspoon rice vinegar
    3 tablespoons water
    3 dashes white pepper powder
    ½ teaspoon sugar
    â…› teaspoon sesame oil
    ¾ cup toasted raw cashews
    ¼-½ teaspoon crushed red pepper flakes
    Salt to taste

    White rice, for serving (optional)

    Directions:
    In a medium bowl, toss chicken with cornstarch until chicken is coated; season with ¾ teaspoon salt and ¼ teaspoon pepper.

    Heat a tablespoon oil in a sauté pan over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.

    Add remaining oil and chicken to skillet along with the garlic, ginger, and white parts of scallions.

    Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.

    Add sesame oil, celery, red peppers, oyster sauce, hoisin sauce, soy sauce, pepper and water, and cook, tossing, until chicken is cooked through, about 1 minutes or so. Remove from heat.

    Stir in scallion greens and cashews. Serve immediately over white rice, if desired.


    Image Caption: The finished cashew chicken. Photo: CC--Danakochan
    0


    User Feedback

    Recommended Comments

    Nice looking recipe, but good luck locating cashews that are not made in a wheat factory. Ate some once by accident (did not see processed in factory that also handles wheat) - very sick for days then other related issues for weeks. Same thing happened in a reliable Indian restaurant where I have safely eaten gluten-free for years...ordered a dish with cashews...big mistake. Still searching when I find any safe cashews I will try this recipe. Peanuts are another wheat factory and machine processing issue. BJs is great as it has almonds, cashews, and pecans gluten-free...and Blue Diamond is safe but not Emerald's stuff (reacted to these once when I grabbed them thinking they were Diamonds). Whole Food ironically is the worst as just about all their packaged nuts, dry fruit and chocolate is made in wheat factories...some of Trader Joe's stuff is safe

    Share this comment


    Link to comment
    Share on other sites
    Nice looking recipe, but good luck locating cashews that are not made in a wheat factory. Ate some once by accident (did not see processed in factory that also handles wheat) - very sick for days then other related issues for weeks. Same thing happened in a reliable Indian restaurant where I have safely eaten gluten-free for years...ordered a dish with cashews...big mistake. Still searching when I find any safe cashews I will try this recipe. Peanuts are another wheat factory and machine processing issue. BJs is great as it has almonds, cashews, and pecans gluten-free...and Blue Diamond is safe but not Emerald's stuff (reacted to these once when I grabbed them thinking they were Diamonds). Whole Food ironically is the worst as just about all their packaged nuts, dry fruit and chocolate is made in wheat factories...some of Trader Joe's stuff is safe

    Gut reactions are not a valid way of determining contamination. How do you know it wasn't something else you ate, or that you don't just have additional food intolerance...like to nuts?

    Share this comment


    Link to comment
    Share on other sites

    This looks great. Where have you found gluten-free oyster sauce? I haven't been able to find it since my diagnosis.

    Share this comment


    Link to comment
    Share on other sites
    Gut reactions are not a valid way of determining contamination. How do you know it wasn't something else you ate, or that you don't just have additional food intolerance...like to nuts?

    Trust me. I can eat all kinds of nuts so long as not processed on shared equipment or in a factory that simply also handles nuts. GI and immune symptoms tell me it had to be wheat. I ate at a reliable restaurant but knowing what happened with contaminated cashews before I should have not elected a dish with cashews. The owner is very knowledgeable about gluten-free and when I mentioned it he checked, and the cashews were processed in a wheat factory.

     

    Wheat contamination is vert common with nuts. For example Blue Diamon almonds are clean as are ones I eat all the time BJs brand. while I had issues with Emerald and sure enough processed in a wheat factory. I have yet to find a brand of cashews that is not processed in a wheat factory.

    Share this comment


    Link to comment
    Share on other sites


    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoticons maximum are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • Popular Contributors

  • Ads by Google:

  • Who's Online   9 Members, 1 Anonymous, 723 Guests (See full list)

  • Related Articles

    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
    Celiac.com 05/15/2013 - Lemon chicken may be one of those Americanized Chinese dishes, like sweet and sour pork, and chow mein that have become a staple at nearly every Chinese restaurant in the country. Still, I love it. However, being gluten free, I have to be careful when dining out. Even if the restaurant doesn't use flour outright, there's always the possibility of cross contamination.
    One way I've resolved this tension is by learning how to make a delicious gluten-free Chinese-style lemon chicken using a corn-starch-based batter.
    In this delicious recipe, chicken is battered in egg and corn starch, then cooked until it's crispy and golden on the outside, tender on the inside. It is then covered with a sweet, tangy lemon sauce.
    The taste will rival your favorite Chinese restaurant, and have your eating team trading high-fives. Serve it over rice, and garnish with a nice steamed vegetable, like broccoli.
    Chicken Ingredients:
    8 boneless, skinless chicken breast halves, cut in chunks or short strips ½ cup cornstarch ½ cup green onions, sliced ½ teaspoon salt â…› teaspoon black pepper ¼ cup water 4 egg yolks 2 cups cooking oil Lemon Sauce Ingredients:
    1½ cup water ½ cup lemon juice 3½ tablespoons light brown sugar 3 tablespoons cornstarch 3 tablespoons honey 2 teaspoons gluten-free chicken bouillon ½ teaspoon ground ginger, or more if desired Preparation:
    To make the batter, combine the cornstarch, salt, and pepper in a shallow dish. Beat the egg yolks with the water until combined. Add the egg mixture to the cornstarch and blend until smooth.
    Heat the oil in a large wok or skillet.
    Dip the chicken pieces into the egg mixture, until well-coated. Cook in the hot oil until golden brown, turning as needed. Remove with a slotted spoon and drain on paper towels.
    To make the sauce, combine all the ingredients in a saucepan. Cook over medium heat, stirring, about 5 minutes until sauce boils and the brown sugar and bouillon granules are fully dissolved.
    Place the chicken in a serving dish, top evenly with sauce, and top with the sliced green onions.

    Jefferson Adams
    Soba is a Japanese classic. These noodles were originally made with pure buckwheat, which is naturally gluten-free. These days, you can still find pure buckwheat soba noodles at many Asian grocers, or online.
    This version marries gluten-free pure buckwheat noodles, steak, snow peas, and a few other simple ingredients to deliver dish that pays homage to soba's traditional roots.
    Ingredients:
    1 package (8.8 ounces) soba (Japanese buckwheat noodles) 1 pound skirt steak, cut to fit in skillet 1 pound snow peas, stem ends removed 2 large shallots, thinly sliced and separated into rings 6 garlic cloves, coarsely chopped 2 scallions, finely chopped 1/4 cup chopped cilantro 1 teaspoon finely grated lime zest, plus 2 tablespoons fresh lime juice Kosher salt and ground pepper 1 teaspoon honey 2 tablespoons gluten-free soy sauce NOTE: Cook steak rare to medium-rare for this dish. Do not cook steak beyond medium-rare.
    Directions:
    Add 1 teaspoon of salt to a pot of boiling water.
    Add noodles and cook until al dente. Rinse in cold water, drain, and set aside.
    Heat a large skillet over medium-high. Season steak with salt and pepper. Cook (in batches if necessary), turning once, until medium-rare, 2 to 6 minutes per side.
    Transfer steak to a cutting board, and loosely tent with aluminum foil. Reserve pan juices in skillet.
    Add garlic, shallot, and toss with juices, cook bout 1 minute.
    Add soy sauce, lime zest, lime juice, honey, and 2 tablespoons water, as needed. Cook another minute, stirring well.
    Add snow peas to skillet, and cook on medium-high heat, tossing occasionally, until tender, but crisp, 2 to 3 minutes.
    Add noodles. Cook until warmed through, about 20 seconds. Transfer to serving bowls.
    Slice steak and arrange over the top of the noodles, and add any pan juices. Top with cilantro, and serve.

    Jefferson Adams
    Celiac.com 10/16/2014 - For those lucky enough to have traveled in Lao, Thailand, Cambodia, and Vietnam, these lettuce wraps might seem familiar. Variations on lettuce cups are fairly common in the cuisine of those countries.
    These lettuce cups are easy to make, barbecue friendly, and are usually a big hit with party guests.
    These are made with pork, but I’ve seen variations using chicken, beef, or even fish.
    Ingredients:
    16-20 Boston Bibb or butter lettuce leaves 1 pound pork loin, cut into small chunks 1 package of rice vermicelli, softened and drained 8-10 bunch green onions, chopped 4 sprigs fresh mint 1 tablespoon cooking oil 1 large onion, chopped 2 cloves fresh garlic, minced ¼ cup gluten-free hoisin sauce 1 tablespoon gluten-free soy sauce 1 tablespoon rice vinegar 1 dash red chile pepper sauce (Sriracha or similar) 2 teaspoons sesame oil Directions:
    Place rice vermicelli in boiling water. Cook to al dente, about 3 minutes. Remove from heat, rinse in cold water and
    Rinse whole lettuce leaves and pat dry. Set aside.
    Heat a large skillet over medium-high heat.
    Cook and stir pork and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes.
    Drain and discard grease; transfer pork to a bowl. Cook and stir onion in the same skillet until slightly tender, 5 to 10 minutes.
    Stir hoisin sauce, garlic, soy sauce, vinegar, and chile sauce into onions.
    Add water, green onions, sesame oil, and cooked pork; cook and stir until the onions just begin to soften, about 2 minutes.
    Place meat in a bowl and serve with cold, cooked vermicelli, and lettuce.
    To eat, place a small amount of noodles, meat, and scallions, mint, as desired, and wrap in lettuce like a small burrito.

  • Recent Articles

    Jefferson Adams
    Celiac.com 04/26/2018 - Emily Dickson is one of Canada’s top athletes. As a world-class competitor in the biathlon, the event that combines cross-country skiing with shooting marksmanship, Emily Dickson was familiar with a demanding routine of training and competition. After discovering she had celiac disease, Dickson is using her diagnosis and gluten-free diet a fuel to help her get her mojo back.
    Just a few years ago, Dickson dominated her peers nationally and won a gold medal at Canada Games for both pursuit and team relay. She also won silver in the sprint and bronze in the individual race. But just as she was set to reach her peak, Dickson found herself in an agonizing battle. She was suffering a mysterious loss of strength and endurance, which itself caused huge anxiety for Dickson. As a result of these physical and mental pressures, Dickson slipped from her perch as one of Canada's most promising young biathletes.
    Eventually, in September 2016, she was diagnosed with celiac disease. Before the diagnosis, Dickson said, she had “a lot of fatigue, I just felt tired in training all the time and I wasn't responding to my training and I wasn't recovering well and I had a few things going on, but nothing that pointed to celiac.”
    It took a little over a year for Dickson to eliminate gluten, and begin to heal her body. She still hasn’t fully recovered, which makes competing more of a challenge, but, she says improving steadily, and expects to be fully recovered in the next few months. Dickson’s diagnosis was prompted when her older sister Kate tested positive for celiac, which carries a hereditary component. "Once we figured out it was celiac and we looked at all the symptoms it all made sense,” said Dickson.
    Dickson’s own positive test proved to be both a revelation and a catalyst for her own goals as an athlete. Armed with there new diagnosis, a gluten-free diet, and a body that is steadily healing, Dickson is looking to reap the benefits of improved strength, recovery and endurance to ramp up her training and competition results.
    Keep your eyes open for the 20-year-old native of Burns Lake, British Columbia. Next season, she will be competing internationally, making a big jump to the senior ranks, and hopefully a regular next on the IBU Cup tour.
    Read more at princegeorgecitizen.com

    Jefferson Adams
    Celiac.com 04/25/2018 - A team of Yale University researchers discovered that bacteria in the small intestine can travel to other organs and trigger an autoimmune response. In this case, they looked at Enterococcus gallinarum, which can travel beyond the gut to the spleen, lymph nodes, and liver. The research could be helpful for treating type 1 diabetes, lupus, and celiac disease.
    In autoimmune diseases, such as type 1 diabetes, lupus, and celiac disease, the body’s immune system mistakenly attacks healthy cells and tissues. Autoimmune disease affects nearly 24 million people in the United States. 
    In their study, a team of Yale University researchers discovered that bacteria in the small intestine can travel to other organs and trigger an autoimmune response. In this case, they looked at Enterococcus gallinarum, which can travel beyond the gut to the spleen, lymph nodes, and liver. They found that E. gallinarum triggered an autoimmune response in the mice when it traveled beyond the gut.
    They also found that the response can be countered by using antibiotics or vaccines to suppress the autoimmune reaction and prevent the bacterium from growing. The researchers were able to duplicate this mechanism using cultured human liver cells, and they also found the bacteria E. gallinarum in the livers of people with autoimmune disease.
    The team found that administering an antibiotic or vaccine to target E. gallinarum suppressed the autoimmune reaction in the mice and prevented the bacterium from growing. "When we blocked the pathway leading to inflammation," says senior study author Martin Kriegel, "we could reverse the effect of this bug on autoimmunity."
    Team research team plans to further investigate the biological mechanisms that are associated with E. gallinarum, along with the potential implications for systemic lupus and autoimmune liver disease.
    This study indicates that gut bacteria may be the key to treating chronic autoimmune conditions such as systemic lupus and autoimmune liver disease. Numerous autoimmune conditions have been linked to gut bacteria.
    Read the full study in Science.

    Tammy Rhodes
    Celiac.com 04/24/2018 - Did you know in 2017 alone, the United States had OVER TENS OF THOUSANDS of people evacuate their homes due to natural disasters such as fires, floods, hurricanes, tornadoes and tsunamis? Most evacuation sites are not equipped to feed your family the safe gluten free foods that are required to stay healthy.  Are you prepared in case of an emergency? Do you have your Gluten Free Emergency Food Bag ready to grab and go?  
    I have already lived through two natural disasters. Neither of which I ever want to experience again, but they taught me a very valuable lesson, which is why I created a Gluten Free Emergency Food Bag (see link below). Here’s my story. If you’ve ever lived in or visited the Los Angeles area, you’re probably familiar with the Santa Ana winds and how bitter sweet they are. Sweet for cleaning the air and leaving the skies a brilliant crystal blue, and bitter for the power outages and potential brush fires that might ensue.  It was one of those bitter nights where the Santa Ana winds were howling, and we had subsequently lost our power. We had to drive over an hour just to find a restaurant so we could eat dinner. I remember vividly seeing the glow of a brush fire on the upper hillside of the San Gabriel Mountains, a good distance from our neighborhood. I really didn’t think much of it, given that it seemed so far from where we lived, and I was hungry! After we ate, we headed back home to a very dark house and called it a night. 
    That’s where the story takes a dangerous turn….about 3:15am. I awoke to the TV blaring loudly, along with the lights shining brightly. Our power was back on! I proceeded to walk throughout the house turning everything off at exactly the same time our neighbor, who was told to evacuate our street, saw me through our window, assuming I knew that our hillside was ablaze with flames. Flames that were shooting 50 feet into the air. I went back to bed and fell fast asleep. The fire department was assured we had left because our house was dark and quiet again. Two hours had passed.  I suddenly awoke to screams coming from a family member yelling, “fire, fire, fire”! Flames were shooting straight up into the sky, just blocks from our house. We lived on a private drive with only one way in and one way out.  The entrance to our street was full of smoke and the fire fighters were doing their best to save our neighbors homes. We literally had enough time to grab our dogs, pile into the car, and speed to safety. As we were coming down our street, fire trucks passed us with sirens blaring, and I wondered if I would ever see my house and our possessions ever again. Where do we go? Who do we turn to? Are shelters a safe option? 
    When our daughter was almost three years old, we left the West Coast and relocated to Northern Illinois. A place where severe weather is a common occurrence. Since the age of two, I noticed that my daughter appeared gaunt, had an incredibly distended belly, along with gas, stomach pain, low weight, slow growth, unusual looking stool, and a dislike for pizza, hotdog buns, crackers, Toast, etc. The phone call from our doctor overwhelmed me.  She was diagnosed with Celiac Disease. I broke down into tears sobbing. What am I going to feed my child? Gluten is everywhere.
    After being scoped at Children's Hospital of Chicago, and my daughters Celiac Disease officially confirmed, I worried about her getting all the nutrients her under nourished body so desperately needed. I already knew she had a peanut allergy from blood tests, but just assumed she would be safe with other nuts. I was so horribly wrong. After feeding her a small bite of a pistachio, which she immediately spit out, nuts would become her enemy. Her anaphylactic reaction came within minutes of taking a bite of that pistachio. She was complaining of horrible stomach cramps when the vomiting set in. She then went limp and starting welting. We called 911.
    Now we never leave home without our Epipens and our gluten free food supplies. We analyze every food label. We are hyper vigilant about cross contamination. We are constantly looking for welts and praying for no stomach pain. We are always prepared and on guard. It's just what we do now. Anything to protect our child, our love...like so many other parents out there have to do every moment of ever day!  
    Then, my second brush with a natural disaster happened, without any notice, leaving us once again scrambling to find a safe place to shelter. It was a warm and muggy summer morning, and my husband was away on a business trip leaving my young daughter and me to enjoy our summer day. Our Severe Weather Alert Radio was going off, again, as I continued getting our daughter ready for gymnastics.  Having gotten used to the (what seemed to be daily) “Severe Thunderstorm warning,” I didn’t pay much attention to it. I continued downstairs with my daughter and our dog, when I caught a glimpse out the window of an incredibly black looking cloud. By the time I got downstairs, I saw the cover to our grill literally shoot straight up into the air. Because we didn’t have a fenced in yard, I quickly ran outside and chased the cover, when subsequently, I saw my neighbor’s lawn furniture blow pass me. I quickly realized I made a big mistake going outside. As I ran back inside, I heard debris hitting the front of our home.  Our dog was the first one to the basement door! As we sat huddled in the dark corner of our basement, I was once again thinking where are we going to go if our house is destroyed. I was not prepared, and I should have been. I should have learned my lesson the first time. Once the storm passed, we quickly realized we were without power and most of our trees were destroyed. We were lucky that our house had minimal damage, but that wasn’t true for most of the area surrounding us.  We were without power for five days. We lost most of our food - our gluten free food.
    That is when I knew we had to be prepared. No more winging it. We couldn’t take a chance like that ever again. We were “lucky” one too many times. We were very fortunate that we did not lose our home to the Los Angeles wildfire, and only had minimal damage from the severe storm which hit our home in Illinois.
      
    In 2017 alone, FEMA (Federal Emergency Management Agency) had 137 natural disasters declared within the United States. According to FEMA, around 50% of the United States population isn’t prepared for a natural disaster. These disasters can happen anywhere, anytime and some without notice. It’s hard enough being a parent, let alone being a parent of a gluten free family member. Now, add a natural disaster on top of that. Are you prepared?
    You can find my Gluten Free Emergency Food Bags and other useful products at www.allergynavigator.com.  

    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.
    A total of thirty-three subjects were diagnosed with celiac disease. Compared with the 26 healthy control subjects, the 17 celiac disease subjects, and the 17 disease control subjects, who mostly had irritable bowel syndrome, showed impaired cognitive performance (P=0.02 and P=0.04, respectively), functional impairment (P<0.01), and higher depression (P<0.01). 
    From their data, the team noted that any abnormal cognitive functions they saw in adults with newly diagnosed celiac disease did not seem not to be a result of the disease itself. 
    Their results indicate that cognitive dysfunction in celiac patients could be related to long-term symptoms from chronic disease, in general.
    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.
    Due to personal health reasons and restrictions, I find that I need to retire. My husband and I can no longer travel the country speaking at conferences and to support groups (which we dearly loved to do) nor can I commit to writing more books, articles, or menus. Consequently, I will no longer be contributing articles to the Journal of Gluten Sensitivity. 
    My following books will still be available at Amazon.com:
    Gluten-free Cooking for Dummies Student's Vegetarian Cookbook for Dummies Wheat-free Gluten-free Dessert Cookbook Wheat-free Gluten-free Reduced Calorie Cookbook Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version) My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.