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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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    BAKED PESTO CHICKEN (GLUTEN-FREE)


    Jefferson Adams

    Celiac.com 04/30/2015 - This recipe for basil chicken is easy to make, and sure to please. Take some chicken, smear it with basil pesto, bake it until done, top it with tomatoes and Swiss cheese, pop it in the broiler and bang! you've got dinner.


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    You can substitute mozzarella for Swiss cheese, and you can also cook it on the grill in stead of baking.

    Photo: CC--Nathan WalkerIngredients:

    • 4-6 boneless skinless chicken breast halves
    • ¾ cup basil pesto (recipe below)
    • ¾ cup Swiss cheese, shredded
    • 3-4 Roma tomatoes, sliced
    • Salt and pepper to taste

    Directions:
    Heat oven to 400 degrees F.

    Line baking sheet with heavy-duty foil. Spray with oil.

    Place chicken in medium bowl.

    Add pesto and toss until chicken is well-coated.

    Place chicken on baking sheet.

    Bake for 20-25 minutes or until chicken is no longer pink in center.

    Remove from oven; top with tomatoes and Swiss cheese.

    Switch to the broiler for 3-5 minutes or until cheese is melted.

    Remove from oven. Sprinkle with salt and pepper. Serve with rice or gluten-free pasta.

     

    Fresh Basil Pesto Recipe

    Ingredients:

    • 2 cups packed fresh basil leaves
    • 2 cloves garlic
    • ¼ cup pine nuts
    • ¼ cup extra-virgin olive oil, divided
    • Kosher salt and freshly ground black pepper, to taste
    • ½ cup freshly grated Romano cheese

    Directions:
    Combine the basil, garlic, and pine nuts in a food processor and blend until coarsely chopped.

    Add ½ cup of olive oil and process until fully blended and smooth. Add salt and pepper to taste.

    If you're serving it right away, then add all the remaining oil and blend until smooth. Pour the pesto into a large bowl and stir in the cheese.

    If you intend to store pesto a few days, or if you want to freeze it, then put it into an air-tight container and drizzle remaining oil over the top.

    If refrigerating, then add cheese before serving.

    You can freeze pesto for up to 3 months. Just thaw it our, mix in cheese, and serve.


    Image Caption: Baked pesto chicken invites. Photo: CC--Nathan Walker
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    admin
    This recipe comes to us from Ann Sokolowski.
    The following is a gluten-free recipe for Panforte, a wonderful Italian fruitcake from Sienna which dates back five hundred years! It must be good if it has lasted that long, right? The dried fruit mixture is predominately figs and dates, but a combination with other fruits works well, too. Note the use of the rice crackers. Typically, a special rice wafer is used to top it, but this is usually only found in certain specialty stores.
    Makes: 14 servings
    Prep: 30 minutes
    Bake: at 375 for 35 minutes
    Stand: 24 hours
    For Preparing pan:
    Nonstick vegetable cooking spray
    (preferably butter-flavored)
    1 package (3.5 ounces) thin crunchy unflavored rice crackers, pulsed in
    food processor until uniformly fine
    Panforte:
    1 ¼ cups blanched whole almonds
    ¾ cups plus 2 tablespoons walnuts
    2/3 cup toasted whole hazelnuts (see Note)
    ½ cup dried figs or mixed dried fruit bits such as raisins, apples,
    peaches, plums
    ½ cup diced pitted dates
    1 cup finely diced candied citron
    1/3 cup granulated sugar
    2 tablespoons unsweetened Dutch process cocoa powder
    1 ½ teaspoons ground cinnamon
    ¼ teaspoon ground nutmeg or ground mace
    ¼ teaspoon salt
    ¼ teaspoon black or white pepper
    ¾ cup light honey
    ½ cup rice-cracker crumbs (from preparing pan)
    Topping: 2 tablespoons confectioners sugar
    Heat oven to 375 degrees. Coat bottom and sides of 10 inch spring form pan with cooking spray. Measure out and reserve ½ cup rice-cracker crumbs. Use remaining crumbs to thickly coat bottom and sides of prepared pan. Panforte: Pulse almonds, walnuts in processor until finely chopped. Transfer to bowl. Pulse hazelnuts in processor until coarsely chopped. Add to bowl. Process figs and dates in processor until finely ground. Add to bowl of nuts along with citron. Mix the sugar, cocoa, cinnamon, nutmeg, salt, and pepper in small saucepan, pressing out lumps. Blend in honey. Cook over medium-low heat, stirring until sugar dissolves, about 10 minutes; dont let boil. Pour hot honey mixture over fruits and nuts; mix well. Scoop into prepared pan. With buttered hands, pat firmly into pan, pushing to edge; smooth top. Scatter reserved ½ cup cracker crumbs over top; press in. Bake in 375 degrees over 35 minutes; Panforte will feel soft. Cool in pan on rack 10 minutes. Run thin-bladed spatula around edge to loosen. Remove pan side. Carefully slide spatula underneath the Panforte to separate from pan bottom, but do not lift off pan bottom. Cool Panforte on pan bottom on wire rack to room temperature. Slide off pan bottom onto large square of heavy-duty foil. Topping: Sift sugar over panforte. Wrap in foil; let season at least 24 hours. If desired, dust top with more confectioners sugar and sprinkle ground nuts around edge. Note: Spread hazelnuts in 9 inch pie pan. bake in 375 oven 10 minutes. Rub briskly in clean kitchen towel to remove most of brown skins.

    Debbie  Johnson
    This is the real Italian way, mostly vegetables. The pasta and beans are more of an Americanization in our Minestrone.
    Serves:  2-4
    Ingredients:
    1 cup of your favorite organic Italian red sauce
    2 cups purified Water with 2 Tblsps. Braggs Aminos or organic Chicken Soup stock
    ½ cup fresh or frozen organic String Beans
    ¼ cup organic Onion, chopped
    1 medium organic Carrot, sliced
    2 large leaves of organic Swiss Chard, cut in small pieces
    1 stalk organic Celery, sliced
    ½ medium organic Zucchini, quartered and sliced
    ½ tsp. organic Fennel Seed, crushed
    1 tsp. organic Oregano
    1 tsp. organic Thyme
    1 tsp. organic Basil
    ¼ cup organic extra virgin, cold-pressed Olive Oil
    Directions:

    Bring Water or Soup Stock to a boil. While doing that, slice vegetables and add, starting with Onion, String Beans  and Carrot, then add Celery and Swiss chard, then Zucchini.
    (Success Secret:  To save time, slice and toss in the pot the harder vegetables first, especially the ones that take longer to cook.) Cook just until vegetables are tender, remove from stove, then add the olive oil.
    Variations:
    Add ¼ cup quinoa right at the beginning before boiling stock – it should be done by the time all vegetables are added and cooked. Add ½ cup cooked garbanzo beans (lower in starch than other beans)


    Jefferson Adams
    Spaghetti with clams has long been a favorite, and during a summer trip to Italy's sunny Amalfi coast a few years back, I was lucky enough to enjoy a gluten-free version of this quick, cheap, easy Italian classic. I find the recipe works best with Schar brand gluten-free spaghetti, but feel free to substitute your favorite.
    Ingredients:
    1 pound dried Schar or other gluten-free spaghetti
    ½ cup extra-virgin olive oil
    2 shallots, thinly sliced
    5 or 6 cloves garlic, finely chopped
    2 pounds Manila clams, scrubbed clean
    ½ cup fresh Italian parsley, chopped
    10 to12 sweet cherry tomatoes
    ½ cup dry white wine
    2 tablespoons unsalted butter, diced into small cubes
    Sea salt and freshly ground black pepper
    ½ cup Parmesan or Romano cheese, grated
    Lemon, as garnish
    Directions:
    Boil 6 quarts of salted water in a large pot. Add pasta, stirring well to prevent sticking. Cook until al dente, about 8 minutes. Drain the pasta, toss lightly with a splash of olive oil, and set aside.
    Meanwhile, heat the olive oil in a large saute pan. When oil is hot, and nearly smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, stir well, so as not to burn the garlic.
    Add the clams, wine and tomatoes. Cover and simmer for 6 to 8 minutes or until clams have opened.
    Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
    Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Season to taste.
    Pour pasta into large serving bowl. Garnish with remaining parsley. Serve immediately, with lemon wedges, and grated cheese on the side.


    Jefferson Adams
    Insalata Caprese is a traditional Italian antipasta with endless room for variation. The usual emphasis on pasta and grains can make finding naturally gluten-free Italian dishes a challenge, but I’ve found the best way to start is to go straight to the garden. Utilizing vegetables and putting them at the forefront of the meal can only heighten any protein you wish to serve. This stacked version is made heartier, but not heavier, by the eggplant which makes it just as great a side as an appetizer. A fruity, medium-bodied white wine pairs delightfully with this dish and brings you’re your palate straight to the days summer.
    Ingredients:
    2 large eggplants
    1 red bell pepper
    2 medium tomatoes
    ½ cup sun-dried tomatoes cut in strips
    10-12 ounces fresh mozzarella cheese
    2 tablespoons olive oil
    4 fresh basil leaves
    1 tablespoon dried oregano
    1 teaspoon salt, divided
    ½ teaspoon pepper
    Balsamic vinegar for drizzling

    Directions:
    Slice eggplant into ½-inch thick medallions. Place the eight largest slices on a baking sheet and sprinkle with salt and pepper. Allow to sit for 30 minutes, rinse and pat dry. Refrigerate the remaining eggplant.
    While eggplants are resting, slice pepper in half lengthwise and remove seeds and ribs. Cut in half-inch strips and roast until skins are black and blistered, about 20 minutes. Place roasted peppers in a paper bag to cool. After peppers have cooled, remove charred skins.
    Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add eggplant slices a few at a time, do not crowd slices. Cook 3-4 minutes on each side or until they begin to brown. Drain on a paper towel and sprinkle with pepper, oregano, and ½ teaspoon salt while eggplant is still hot.
    Slice tomatoes and mozzarella in sizes similar to the eggplant. Sprinkle tomatoes with remaining salt.
    To assemble, arrange a tomato for the base and follow with a slice of eggplant, mozzarella, pepper strips, and a few slices of sundried tomatoes. Repeat and drizzle completed caprese with balsamic vinegar. Garnish with a basil leaf.


  • 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.
    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.

    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.
    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