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      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
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    REALLY GOOD GLUTEN-FREE LASAGNA


    Jefferson Adams

    Lasagna has long been one of my favorite dishes. I can still remember the joy and anticipation that filled me as my mom pulled a large pan of lasagna out of the oven, and the torture of waiting for it to cool until my brother and I could dig in.


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    Once I went gluten-free, lasagna was one of those dishes that seemed to fall by the wayside. I rarely made it myself, and never ordered it out, as I couldn't eat the rich, egg noodles that anchored the dish.

    The finished gluten-free lasagna. Photo: CC--xtarantRecently, I began to miss lasagna, and decided to come up with a good, solid recipe for gluten-free lasagna to broaden my usual offerings of gluten-free pasta.

    Below is a recipe that foots the bill. A rich, delicious gluten-free lasagna that uses pork and beef, along with sour cream, ricotta, mozzarella and Romano cheeses to deliver a hearty, flavor-filled meal.

    Ingredients:
    1 package gluten-free lasagna noodles (8 ounce)
    ½ pound ground pork sausage, mild
    ½ pound ground beef
    ½ pound ground veal (optional)
    2 cloves garlic, minced
    1 medium onion, diced
    1 can diced tomatoes (28 ounce)
    1 can tomato paste (6 ounce)
    2 teaspoons dried parsley
    1 teaspoon dried basil
    1 teaspoon dried oregano
    1 pinch white sugar
    8 ounces sour cream
    8 ounces of ricotta cheese
    3 eggs, lightly beaten
    1¼ pounds shredded mozzarella cheese, divided
    1 cup grated pecorino Romano cheese
    2 teaspoons salt
    ½ teaspoon ground black pepper

    Makes 1 - 9x13 inch pan

    Directions:
    Heat oven to 375 degrees F (190 degrees C).

    In boiling water topped with a bit of olive oil, cook lasagna noodles to a firm al dente, according to instructions. Remember that the noodles will cook more in the oven later, so do not overcook them. I like to add a splash of olive oil to the noodles, so they don't stick.

    *Note: I prefer BiAglut noodles, but you can use whatever kind you prefer.

    Heat a large skillet to medium-high and cook the onions until clear.

    Add sausage, ground beef, and garlic cook until the meat is crumbly, evenly browned. Drain off excess grease.

    Stir in the diced tomatoes, tomato paste, parsley, basil, oregano, and sugar.

    Increase heat and bring to a boil, then reduce the heat to low, and simmer for about 20-30 minutes, stirring occasionally, until the sauce is thickened.

    In a large bowl, mix together the eggs, sour cream, ricotta, Romano cheese, salt, black pepper, and half of the mozzarella cheese.

    To assemble the lasagna, spread a thin layer of the cooked sauce evenly over the bottom of a 9x13 inch baking pan. Cover with â…“ of the lasagna noodles, â…“ of the remaining cooked sauce, â…“ of the sour cream mixture. Repeat this layering 2 more times.

    Sprinkle the remaining mozzarella cheese evenly over top of the lasagna.

    Bake about 30 minutes at 375 degrees F (190 degrees C) until the sauce is bubbly and the cheese is melted and golden brown.


    Image Caption: The finished gluten-free lasagna. Photo: CC--xtarant
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    Guest Martha

    Posted

    Made this for the high school track team! They all LOVED it and the gluten-free kids were so happy. Thank you!

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    Very tasty recipe! This was my first attempt at lasagna and the family loved it.

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    Guest Jessica

    Posted

    This is always a HIT, even among our skeptical family and friends. We also have an egg allergy in our family and substitute with 1 and a half flax eggs and 2/3 c butternut squash. No one would ever know!

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    admin
    This recipe comes to us from Mireille Cote in Canada.
    ANTIPASTO
    10 small cans gluten-free tuna (packed in water)
    4 cup mini whole corn
    1 cauliflower
    5 lb. carrots
    5 whole celery
    5 jars 12 oz marinated small onions
    5 lb. red bell peppers
    5 lb. yellow and orange peppers (5 lb. all together)
    2 jars 12 oz big pitted green olives
    1quart stuffed olives
    3 jars black pitted olives
    2 jars or cans 12 oz spiced black olives
    1quart sweet pickles
    5 cup 10 oz mushrooms
    2 big cans artichokes (not marinated)
    ½ lb. green beans
    3 cup chickpeas
    SAUCE
    ½ cup olive oil
    2 cup ketchup
    1quart hot salsa *
    5 cup vinegar
    8 cans 6 oz tomato paste
    Put vinegar and oil in a BIG pot, (the best thing is to borrow one from a restaurant) Bring to boil and add all veggies but bell peppers, olives, mushrooms. Boil 10 min. Add bell peppers. Boil 10 min. Add olives and mushrooms. Let rest w/o cooking. Add tuna. Mix well. Put ketchup, salsa and tomato paste in an other pan. Boil 10 min. Add to veg. mix. Put in sterilized jars. Put the jars in pan with boiling water. The water must be 1 inch over the jars. Let boil 15 min. In an other one, put ketchup, tomato paste & salsa. Boil 10 min. *I called Old el Paso and they assured me their Salsa is gluten-free.
    Excellent on rice crackers. Always have something when guests arrive.

    admin

    This recipe comes to us from Sara Nagy.
    Ingredients:
    2 cups cubed leftover turkey or chicken
    8+ oz. cooked gluten-free spaghetti noodles broken in half (Dont overcook them, theyll cook more in the casserole)
    1 Can Progresso Cream of Mushroom Soup (verify gluten-free)
    8 - 16 oz. sautéed mushrooms
    1 cup grated parmesan cheese
    Directions:
    Cook the spaghetti noodles. Sauté the mushrooms, add the chicken or turkey to warm through, add the soup and the sherry. Stir in about ¾ of the parmesan cheese and the noodles.
    Pour into a buttered casserole dish and top with the rest of the cheese. Bake at 325F, uncovered for about 35 minutes. This is a comfort dish!

    Jefferson Adams
    I admit that I hated Brussels sprouts as a kid, and even into my early adult years. Then, I chanced upon an Italian restaurant in San Francisco called Vivande Porta Via, where the chef sautéed his sprouts in a pan and then finished them in the oven. When the chef came out to see how everything was, he was crestfallen that I had left his sprouts untouched, and prodded me to try them. I did, and the rest, as they say, is history. I coaxed the recipe out of the chef, and never looked back. I make these delicious stouts on a regular basis. They make an excellent side dish for the holidays. Properly cooked Brussels sprouts should be caramelized and slightly black or burnt looking. This recipe makes enough sprouts to serve about eight to ten people.
    Ingredients:
    2 pounds Brussels sprouts, halved, ends trimmed and yellow leaves removed
    2 garlic cloves, minced
    ¼ cup of white wine
    2 strips quality bacon, cooked
    3 tablespoons olive oil
    1 teaspoon kosher salt
    ½ teaspoon freshly ground black pepper

    Preparation:
    In a frying pan, cook bacon until brown and set aside.
    Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large bowl, and stir to coat.
    Heat pan to medium. Add garlic to pan and stir to prevent garlic from burning. When garlic is cooked, add brussels sprouts, flat side down to start. As sprouts begin to brown, flip them over and stir. When sprouts are lightly browned, add white wine and simmer 3-4 more minutes.
    Preheat oven to 400 degrees F (205 degrees C).
    Place cast iron pan on center oven rack, or, if necessary, transfer to baking sheet. Crumble bacon over the sprouts, and mix.
    Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.


    Jefferson Adams
    Celiac.com 01/10/2014 - Meatballs are another of those many culinary delights I kind of left behind upon going gluten-free, especially at restaurants. I have craved them from time to time ever since, but had yet to satisfy that craving until I came upon this recipe that uses Rice Chex in place of bread crumbs. 
    These simple, easy to make meatballs of beef, pork and other seasonings go a long way toward delivering that satisfaction. They can be made ahead of time, and even frozen. They go great with your favorite pasta and sauce.
    When I have these around at lunchtime, I like to slice them and put them onto toasted gluten-free bread and top them with sauce and Parmesan or Romano and mozzarella cheese and pop them under the broiler for a yummy meatball sandwich.
    Ingredients:
    ½ pound lean ground beef ½ pound ground pork 1 medium onion, minced 2 cloves garlic, minced ½ teaspoon sea salt ¼ teaspoon garlic powder ½ teaspoon onion powder 1 teaspoon dried basil leaves 1 teaspoon dried thyme ¾ teaspoon dried oregano ¾ teaspoon crushed red pepper flakes 1 dash red pepper sauce, as desired, to taste 1½ tablespoons Worcestershire sauce â…“ cup ricotta cheese ½ cup grated Romano cheese ½ cup seasoned finely crushed Rice Chex Directions:
    Heat oven to 400 degrees F (200 degrees C).
    In a mixing bowl, blend beef, salt, onion, garlic, garlic powder, onion powder, basil, thyme, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well.
    Add the ricotta and Parmesan cheeses, and crushed Rice Chex. Mix until evenly blended, then form into 1½-inch meatballs, and place onto a baking sheet.
    The fast way is to bake them until no longer pink in the center, 20 to 25 minutes.
    Sometimes, though, I like to pop them into a crock pot with my favorite sauce, and slow cook them a few hours.
    Either way, serve with your favorite pasta and sauce, or as a sandwich, sliced on toasted gluten-free bread, with sauce and melted mozzarella.

  • Recent Articles

    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. 
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    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.
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    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.
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    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.
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    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