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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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    MONTE CRISTO SANDWICHES (GLUTEN-FREE)


    Destiny Stone

    Traditionally a French recipe, this gluten-free recipe can be eaten for breakfast, lunch, dinner or as a finger food for any event. The yummy possibilities are endless. Baking time is 30 minutes, but preparation time is very minimal, and the results are so worth it!


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    Ingredients

    • 2 cups gluten-free pancake mix
    • ½  cup butter
    • 2/3 cup + 2 tablespoons Milk
    • 2 cups mozzarella cheese - shredded
    • 12 slices gluten-free ham - thinly sliced 
    • 12 slices gluten-free turkey - thinly sliced 
    • 3/4  cup strawberry fruit spread (or fruit spread of your choice)
    • 1/4 cup powdered sugar - to sprinkle on top
    Directions:
    1. Heat oven to 375 degrees F.
    2. Lightly grease an 8-by-8-inch square baking dish.
    3. Mix the pancake mix and the butter with a fork until the mixture resembles coarse crumbs, add the milk, and stir with a fork.
    4. Put half the mixture in the bottom of your baking pan, then sprinkle on 1 cup mozzarella, 1/2 of the thinly sliced ham, then 1/2 of the thinly sliced turkey.
    5. Spread strawberry fruit spread on top spreading to within 1/2 inch of the edge, then layer the last half of the ham, then the last half of the turkey, then sprinkle on 1 cup mozzarella.
    6. Spread the rest of the baking mix on top, and bake for 30 minutes.
    7. When nicely browned remove from the oven and sprinkle with powdered sugar.
    8. Allow to sit for 5 to 10 minutes before cutting and serving.
    9. Cut into wedges and enjoy.


    Image Caption: Gluten-Free Monte Cristo Sandwich (photo coutesy of kimberlykv)
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    Recommended Comments

    Guest Hallie

    Posted

    These looked so outstanding that I decided to make them this morning. And they were excellent, however, the pancake mix that I use has no powdered egg in it, and so, to make sure sure of a tender and not-too- dry product (pancakes usually have egg in them), I made the following changes

     

    To the 2 cups of pancake mix (which I make according to the book "Gluten Free Quick & easy"), I added

     

    only 4 T of butter, melted

    2 large eggs

    1 t vanilla extract

    1 C 1% milk

    2 t of lemon juice (helps rising, and gives a tad of buttermilk flavor to the mix)

     

    I also used all ham (I had no turkey on hand), lots of mozzarella, and chose cherry preserves because I thought it would go best with the ham.

     

    Then of course the powdered sugar on top. This was super delicious! Thanks for the idea. This recipe is very adapatable.

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    Guest Mandy

    Posted

    This turned out terrible for me. I made it exactly as the recipe reads. I used Circle of Life Pancake mix. It wasn't done after 45 minutes. There was liquid bubbled up and made the bottom soggy...we only ate a little bit and threw the rest out. Very disappointed.

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    Guest Destiny

    Posted

    Hi Mandy,

     

    I am sorry to hear you had a bad experience with this recipe. I recommend using a pancake mix that you know works. I also have had very bad luck with pancake mixes that did not cook at all, and I too had to throw out very promising pancakes that just wouldn't cook. Hallie seems to have had a good experience, maybe read her suggestions....

     

    ~Destiny

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    Guest Arnold

    Posted

    Haven't tried this, but we were just in Disneyland and asked the Chef at the Blue Bayou ahead of time if they could fix a gluten-free Monte Cristo for my son's for lunch. They did and it was delicious (rated by my son as the best gluten-free meal he has ever had). I had to keep my wife from kissing the Chef.

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    Guest Kenzie

    Posted

    Haven't tried this, but we were just in Disneyland and asked the Chef at the Blue Bayou ahead of time if they could fix a gluten-free Monte Cristo for my son's for lunch. They did and it was delicious (rated by my son as the best gluten-free meal he has ever had). I had to keep my wife from kissing the Chef.

    Thank you so much! My mother is gluten-free and we were fretting about what she was going to eat when we go there this summer.

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    Sooooo what's the difference between ham and gluten-free ham? What's the difference between turkey and gluten-free turkey?

     

    The answer is there is no difference. Gluten is found in wheat.

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    Sooooo what's the difference between ham and gluten-free ham? What's the difference between turkey and gluten-free turkey?

     

    The answer is there is no difference. Gluten is found in wheat.

    Actually, there is a huge difference between ham and gluten-free ham. A lot of glazes and flavorings contain gluten, and the meat itself may contain questionable ingredients or has been cross-contaminated. Do a little research before you think you know everything.

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    admin
    This recipe comes to us from Mary Thorpe.
    Ingredients:
    3 cups grated cheese
    4 - 6 slices of gluten-free bread
    2 cups milk or 1 & ½ cup milk and ½ cup wine or vermouth
    3 eggs, beaten
    ½ teaspoon salt
    ½ teaspoon Worcestershire sauce
    ½ teaspoon thyme 
    ½ teaspoon dry mustard
    Pepper
    Directions:
    Layer the cheese and gluten-free bread in an oiled baking dish, starting with the bread. Pour over it the milk or milk mixture.
    Beat, with the eggs, the salt and remaining ingredients and pour this over the bread mixture also. 
    Let stand for 30 minutes.  Bake at 350 F 1 hour in a pan of hot water.
    This dish sounds so very easy and homey, but is truly elegant.  When you take it out of the oven, you yourself won’t believe how simply it was made. In a deep dish it has the appearance of a soufflé; in a shallow dish it resembles a quiche.
    It is great for supper with soup and/or salad.


    Destiny Stone
    June 22nd is deemed National Eclair Day. I grew up eating home-madeeclairs, and I sure miss them now that I am gluten-free. This is not  atricky recipe to pull off, but it is time consuming. However, if you can pull it off, you willnot regret the time you spent trying.
    French Style Custard Filled Eclairs (Gluten-Free)
    Ingredients - Dough for eclairs

    1/2 cup milk 1/2 cup water 1 stick butter - cut into 8 pieces 1 teaspoon sugar 1/8 teaspoon salt 1 cup gluten-free flour 1/2 teaspoon xanthan gum 3 large eggs Ingredients - Vanilla Custard Filling
    1 cup milk 1 cup half & half Large (moist) vanilla bean scraped, or teaspoon vanilla 5 egg yolks 1/3 cup sugar 1/4 cup cornstarch 2 tablespoons butter cut into pieces Ingredients - Chocolate Glaze
    1 cup cream 8-9 oz. Gluten-free semisweet or bittersweet chocolate chips 1 tablespoon butter 1 teaspoon light corn syrup (or agave) Directions – For the Dough
    In a good size saucepan heat the milk, water, sugar, salt and butter.  Bring to a light boil. While that heats up, mix the flour with the xanthan gum. As soon as it boils add the flour all at once and stir with a wooden spoon like crazy, and keep stirring until the dough comes together and is shiny. The bottom of the pan will develop a crust, but keep stirring over low heat for about a minute more. Dump the ball of dough into a large bowl or stand mixer.  Let it sit for no more than 5 minutes to cool slightly. Add the eggs while mixing on medium speed one at a time, incorporating the egg fully before adding another one. The dough will look like it is falling apart but by the time you finish it will look fine.  Keep mixing for about another 30 seconds after the last egg is added until the dough comes together. It will look shiny and sticky, but won't form a ball. If you can pipe, use a 1/2 inch tip and pipe the dough onto parchment or silpat covered baking sheets into little logs for eclairs. Depending on how big you want to make them, you can get anywhere from 4 of each to 6 of each. Immediately place in a 375 degree oven and leave it until they are nice and brown. That should take about 25 minutes, but check after 15 minutes. Remove them from the oven and slice a little slit into each one to let the steam escape and place it back in the oven which is now turned off, but still warm. Leave them in there for another 30 minutes to continue drying. Remove and let the eclairs cool. Once cool, use a serrated knife and slice the tops off so that they can be filled.  Remove the inner dough until you have a nice little cavity to fill with pastry cream. Leave them out to dry a little bit while you prepare the pastry cream.
    Directions - Pastry Cream
    Heat up the milk and half & half until warm and add the vanilla and the beans. Turn the heat off and cover. Leave it for about 15 minutes to infuse the milk with vanilla. Prepare two bowls, one slightly bigger than the other. In the larger one add some ice and set the smaller bowl on the ice. It should be large enough to hold the pastry cream mixture. Add to that bowl, a mesh strainer which you will use to push the cream through to eliminate any lumps. In the meantime, mix the sugar and cornstarch together and add the egg yolks and mix with a whisk until smooth. Add some of the hot vanilla milk to the sugar/egg mixture to temper the eggs and warm them up.  Then add that to the warm vanilla milk and turn the heat up to medium. Keep whisking the mixture until it comes to a boil. Simmer at a low boil for a minute or two and remove from the heat.  Immediately turn the pastry cream into the mesh strainer and stir and push it through into the bowl that is sitting on the ice. Once all the pastry cream is in the bowl, stir to cool the mixture a bit. Remove the bowl from the ice and add the butter and whisk to incorporate as it melts. Then return the bowl to the ice and let it sit for about 15 minutes, stirring often until the pastry cream is chilled. Using a small spoon, fill each eclair as much as you like and place the top back on. Line them up on a wire rack on the baking sheet for the chocolate topping.
    Directions - Chocolate Topping
    Place the chocolate in a bowl and heat the cream in a small saucepan until it simmers to a low boil. Pour that over the chocolate and leave it alone for a minute. Then begin stirring until the cream and chocolate are totally smooth. Add the butter and the light corn syrup and stir until incorporated. Let the mixture sit for a minute or two until still warm but not hot. Using a spoon pour chocolate over each pastry. Let them set for a few minutes. Refrigerate. Leave out for a short time before serving for best flavor. They taste even better the second day. Bon Appetit!

    Jefferson Adams
    This is one of the best French fry spin-offs I’ve found thanks to the incredible za’atar spice blend. It’s a Middle Eastern staple consisting of sesame seeds, thyme, oregano, marjoram, sage and sometimes mint. You can find it at specialty food stores or sift together your own batch; it’s also great on meats and vegetables. Sweet rice flour is the best way to go. It gives a better crunch than a heavy breading and no clumping.
    Ingredients:
    1 1-pound eggplant
    1 cup sweet rice flour
    Juice from 1 lemon plus 1 tablespoon zest
    2 tablespoons za’atar seasoning
    1 tablespoon garlic powder
    ¼ cup sour cream
    2 tablespoons heavy cream
    1 tablespoon gluten-free hot chili sauce
    Vegetable oil for frying
    Salt and pepper to taste

    Directions
    For the crema dipping sauce, whisk together sour cream and cream. Stir in hot sauce and season with salt and pepper. Chill until ready to serve.
    Cut eggplant into ½-inch rounds, then lengthwise into ½-inch strips. Soak in a large bowl of ice water. Place a lid or plate over the top of the bowl to keep eggplant submerged. Chill for at least an hour, but up to 12.
    In a deep pot, pour vegetable oil to depth of 2 inches. Using a deep-fry thermometer, heat to 325°.
    In the meantime, whisk together rice flour, lemon zest, za’atar, garlic powder, and a pinch of salt. Drain eggplant and toss to coat.
    Working in batches, fry eggplant for 3-5 minutes, turning occasionally. Drain on a paper towel and season with lemon juice and another pinch of salt while eggplant is still hot. Serve immediately with spicy crema sauce.


    Jefferson Adams
    Celiac.com 04/25/2014 - I'm a person who appreciates a meal that looks and tastes fancy, but which comes together quickly and easily.
    This recipe blends crème fraîche (fancy sour cream), two kinds of mustard and a few other ingredients to deliver some culinary magic. This easy salmon dish makes for an easy upscale dinner, or an easy way to just kick things up a bit in the kitchen.
    You can make this with regular sour cream in a pinch, but it's good to blend a bit of plain cream into the sour cream, as crème fraîche is less sour than most American sour cream.
    Ingredients:
    4 wild salmon fillets, 6-8 ounces each 1 cup crème fraîche, (or sour cream, in a pinch) 2 tablespoons Dijon mustard 2 tablespoon brown apple cider mustard (I use Amy's) 1 tablespoon dry white wine 2 tablespoons minced shallots 1 tablespoon minced fresh dill 2 teaspoons drained capers 1 teaspoon kosher salt ½ teaspoon pepper dash of paprika minced fresh dill for garnish Directions:
    Heat the grill to 450 degrees F.
    In a small bowl, combine both mustards, wine, shallots, dill, capers, salt, and pepper. Whisk well and whisk in the crème fraîche until blended. Pour into a small sauce pan and place on low heat. Do not boil, but allow to gently come to a low simmer, stirring occasionally, for 10 minutes or so until ready to serve fish.
    Sprinkle top of the fish generously with salt and pepper, and rub a bit of olive oil onto the skin on the bottom.
    Place fish on hot grill, skin side down. Cook fish until it the oil begins to seep from the seams. Do not overcook! Remove from grill, and plate.
    Remove the sauce from the heat. Spoon a bit of sauce over each fillet, and serve the extra on the side.
    Top with a dash of paprika and dill. Garnish with sprig of dill.
    Serve hot or at room temperature with rice on the side.

  • Recent Articles

    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.
    Now the major airlines are taking note and introducing stringent requirements for service animals.
    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

    Jefferson Adams
    Celiac.com 04/16/2018 - A team of researchers recently set out to investigate whether alterations in the developing intestinal microbiota and immune markers precede celiac disease onset in infants with family risk for the disease.
    The research team included Marta Olivares, Alan W. Walker, Amalia Capilla, Alfonso Benítez-Páez, Francesc Palau, Julian Parkhill, Gemma Castillejo, and Yolanda Sanz. They are variously affiliated with the Microbial Ecology, Nutrition and Health Research Unit, Institute of Agrochemistry and Food Technology, National Research Council (IATA-CSIC), C/Catedrático Agustín Escardin, Paterna, Valencia, Spain; the Gut Health Group, The Rowett Institute, University of Aberdeen, Aberdeen, UK; the Genetics and Molecular Medicine Unit, Institute of Biomedicine of Valencia, National Research Council (IBV-CSIC), Valencia, Spain; the Wellcome Trust Sanger Institute, Hinxton, Cambridgeshire UK; the Hospital Universitari de Sant Joan de Reus, IISPV, URV, Tarragona, Spain; the Center for regenerative medicine, Boston university school of medicine, Boston, USA; and the Institut de Recerca Sant Joan de Déu and CIBERER, Hospital Sant Joan de Déu, Barcelona, Spain
    The team conducted a nested case-control study out as part of a larger prospective cohort study, which included healthy full-term newborns (> 200) with at least one first relative with biopsy-verified celiac disease. The present study includes 10 cases of celiac disease, along with 10 best-matched controls who did not develop the disease after 5-year follow-up.
    The team profiled fecal microbiota, as assessed by high-throughput 16S rRNA gene amplicon sequencing, along with immune parameters, at 4 and 6 months of age and related to celiac disease onset. The microbiota of infants who remained healthy showed an increase in bacterial diversity over time, especially by increases in microbiota from the Firmicutes families, those who with no increase in bacterial diversity developed celiac disease.
    Infants who subsequently developed celiac disease showed a significant reduction in sIgA levels over time, while those who remained healthy showed increases in TNF-α correlated to Bifidobacterium spp.
    Healthy children in the control group showed a greater relative abundance of Bifidobacterium longum, while children who developed celiac disease showed increased levels of Bifidobacterium breve and Enterococcus spp.
    The data from this study suggest that early changes in gut microbiota in infants with celiac disease risk could influence immune development, and thus increase risk levels for celiac disease. The team is calling for larger studies to confirm their hypothesis.
    Source:
    Microbiome. 2018; 6: 36. Published online 2018 Feb 20. doi: 10.1186/s40168-018-0415-6