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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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    BUTTERNUT SQUASH RISOTTO (GLUTEN-FREE)


    Jefferson Adams


    • Risotto gets a savory fall update from butternut squash.


    Celiac.com 12/14/2016 - If you're looking for a delicious way to serve butternut squash this season, look no further. This recipe combines butternut squash with rich, creamy risotto to deliver a dish that might just become a holiday favorite.


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    Ingredients:

    • 5 cups hot chicken stock, plus more as needed
    • 2½ cups cubed butternut squash
    • 1 cup Arborio rice
    • 3 tablespoons butter
    • ½ medium onion, minced
    • ½ cup dry white wine
    • â…“ cup grated Romano cheese
    • salt and ground black pepper to taste

    Directions:
    Place squash cubes into a steamer basket in a saucepan.

    Steam squash 10 to 15 minutes, until tender.

    When done, drain squash, and mash in a bowl with a fork.

    Melt butter in a saucepan over medium-high heat.

    Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice.

    Keep cooking and stirring about 5 minutes more, until the rice turns glossy from the butter, and the onion starts to brown on the edges.

    Pour in the white wine; cook, stirring constantly, until the wine evaporates.

    Stir in the mashed squash and about one-third of the hot chicken stock; lower the heat to medium.

    Cook and stir about 6 to 8 minutes, until the chicken stock has been absorbed by the rice.

    Add half of the remaining chicken stock, and keep stirring until stock is absorbed.

    Add the remaining stock, and continue stirring until the risotto is creamy.

    Lastly, stir in the Romano cheese, and seasoning to taste with salt and pepper.


    Image Caption: Butternut squash risotto beckons hungry eaters. Photo: CC--Tim Sackton
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  • Related Articles

    Jefferson Adams
    A good risotto is a thing of beauty, a delight to the palate, and a joy to the stomach. During my travels in Italy a few years back, risotto was one of the dishes that never let me down. I tried risottos of every conceivable type and description. One of my favorites was a mushroom risotto infused with hints of lemon. My efforts to duplicate that particular risotto have culminated in this recipe. Enjoy!
    Ingredients:
    6 cups chicken broth
    3 tablespoons butter, in small pieces
    2 tablespoons olive oil
    1 pound portabella mushrooms, thinly sliced
    1 pound porcini or crimini mushrooms, thinly sliced
    2 large shallots, chopped
    1 medium garlic clove, minced
    2 cups arborio rice or medium-grain white rice
    â…“ cup dry white wine
    3 tablespoons finely chopped chives
    2 tablespoons chopped fresh parsley
    2 tablespoons fresh Meyer lemon juice
    4 teaspoons grated Meyer lemon peel
    1 cup freshly grated Parmesan cheese
    Sea salt to taste
    Freshly ground black pepper to taste
    Directions:
    In a saucepan, warm the broth over low heat.
    In a medium stock pot or a Dutch oven, warm 2 tablespoons olive oil, over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and liquid, and set aside.
    Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute until shallots are clear, but not brown. Add garlic and cook until aromatic.
    Add rice, stir well to coat with oil. Cook about 2 minutes, until the rice turns a pale, golden color.
    Pour in wine, stirring continually until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
    Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
    Remove from heat, and stir in butter, mushrooms and mushroom liquid, parsley, chives, lemon juice, lemon peel and Parmesan. Season with salt and pepper to taste.


    Jefferson Adams
    In many Italian restaurants, sitting down to dinner means enjoying a appetizer of bruschetta: delicious toasted bread topped with chopped tomatoes, olive oil, basil, and a splash of lemon juice.
    Bruschetta is one of those simple, tasty Italian treats that can make sipping your wine while waiting for your food a true pleasure.
    When I was in Italy, bruschetta was often included as part of a prix fixe dinner combination. Being gluten-free, that meant that I had to gaze longingly (and hungrily) as others enjoyed the rich, crunchy bread and the fresh tomatoes.
    When I came home, one of the first things I did was to seek out a recipe for a delicious bruschetta that was gluten-free. Below is a recipe for a simple, delicious gluten-free bruschetta that includes avocado for a bit of a California twist.
    Ingredients:
    8 slices of gluten-free bread
    4 large heirloom tomatoes
    2 cloves fresh garlic, minced
    1 avocado
    1 cup of fresh basil, chopped
    Juice of ½ lemon
    2 tablespoons olive oil
    Salt and pepper to taste
    Directions:
    Heat oven to 375F.
    Place the 6-8 slices of Udi's Bread on a non-stick baking sheet. Brush with Olive Oil and place in the oven. Cook for approximately 3 - 5 minutes until golden brown, turning if necessary.
    Remove the toast from the oven and allow to cool on a plate.
    Meanwhile, using a large chopping surface,
    Dice the avocado and the tomatoes.
    Combine the diced avocado and tomatoes in a large mixing bowl.
    To the bowl, add chopped basil, the lemon juice, olive oil, salt and pepper, and toss until well mixed.
    Spoon the mixture over each piece of bread and serve immediately.
    Note: For this recipe, I like to use Udi's gluten-free white sandwich bread, but you are welcome to use whatever brand you prefer. The recipe also works well with multi-grain bread.

    Jefferson Adams
    If you love macaroni and cheese, then you will likely also love risotto. This recipe makes a delicious, creamy risotto that is big on cheese and packs the rich, subtle flavor of mushrooms. It makes a great addition to grilled meat, or all by itself.
    Ingredients:
    4 cups chicken broth, divided
    3 tablespoons olive oil, divided
    ¾ pound portobello mushrooms, thinly sliced
    ¾ pound white mushrooms, thinly sliced
    2 shallots, diced
    1 cup Arborio rice
    â…“ cup dry white wine
    3 tablespoons finely chopped chives
    4 tablespoons butter
    â…“ cup freshly grated Romano cheese
    sea salt and freshly ground black pepper to taste
    Directions:
    In a saucepan, warm the broth over low heat.
    Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes.
    Remove mushrooms with their liquid, and set aside.
    Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute.
    Add rice, and stir well to coat with oil, about 2 minutes.
    When the rice becomes pale and gold in color, add wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed.
    Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
    Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Add salt and pepper to taste.

    Jefferson Adams
    Celiac.com 04/03/2015 - Want to make one of the easiest, cheapest, tastiest dinners in the world? Try this brilliant pesto sauce.
    The high price of pine nuts sent me scrambling for a pesto recipe that wouldn’t break the bank. This recipe delivers an easy, rustic, yet delicious take on an Italian classic.
    Ingredients:
    ½ pound gluten-free pasta of choice (I use Schar) assorted fresh vegetables, sliced and steamed 1½ cups fresh basil leaves 6 cloves garlic, finely chopped 1 cup extra virgin olive oil sea salt and black pepper to taste ½ tablespoon butter, as desired 4 ounces grated Romano cheese, as desired Directions:
    Roughly chop basil, and put into a small bowl.
    Add garlic and stir in olive oil with a fork.
    Season with salt and pepper, to taste.
    Allow pesto to sit at room temperature for 20 minutes or so. Basically, I let it sit until the pasta and any vegetables are cooked and ready.
    Clean, cut and steam vegetables, as desired.
    Cook gluten-free pasta as per instructions until al dente. When done, strain, but do not rinse. Stir in butter, as desired.
    Drizzle pesto over pasta and vegetables. Top with grated Romano cheese.
    Traditional pestos mix the cheese into the sauce, but I find that for this version, it works better to add the cheese afterward.
    Also, feel free to get creative with how you eat the pesto. You can drizzle it on some fresh chopped tomatoes and use top toasted gluten-free bread for a nice bruschetta.

  • 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.
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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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    "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.” 
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    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