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    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.


    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
    ⅓ 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
    Celiac.com 11/02/2012 - Risotto is a classic Italian rice dish, traditionally prepared with a starchy, short-grained rice called arborio rice. I came to love risotto, because it's one of the reliable gluten-free dishes you can find almost everywhere in Italy.
    With a few simple ingredients and about thirty minutes in the kitchen, the result will surprise and delight even the most picky eaters, and will make for a nice twist on the familiar macaroni and cheese.
    The procedure for making risotto involves stirring hot stock into the uncooked rice a ladleful at a time and cooking slowly as the stock is absorbed.
    This method of cooking the rice is, in fact, called the risotto method, and releases the starches in the rice to create a rich, creamy, risotto that is sure to please.
    This simple risotto recipe is made with butter and parmesan cheese. You can make endless variations by adding ingredients, such as mushrooms, seafood, lemon, etc.
    Ingredients:
    1 quart chicken stock
    1½ cups arborio rice
    ½ cup white wine
    1 medium shallot, chopped (about ½ cup)
    3 tablespoons of butter, unsalted
    ⅓ cup grated Parmesan cheese
    1½ tablespoon Italian parsley, chopped
    1 tablespoon olive oil
    Salt and pepper, to taste

    Directions:
    Heat stock to a simmer in a medium saucepan, then reduce heat to low, so the stock just stays hot, but does not cook or boil.
    Use a large, heavy-bottomed saucepan, and heat the oil and 1 tablespoon of the butter over medium heat.
    As the butter melts, add the chopped shallot, and cook for 2-3 minutes, stirring until shallots are slightly clear.
    Add the rice to the pot and stir it quickly with a wooden spoon or heat-proof spatula until all of the rice is well coated.
    Being careful not to let the rice get brown, cook for another minute or so, until the rice smells slightly nutty.
    Add the wine, and continue to stir and cook until the rice completely absorbs the liquid.
    When the rice looks dry, add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed.
    When the rice looks to be nearly dry, add another ladle of stock and repeat the process.
    It's very important to keep stirring the rice while cooking, especially while the hot stock gets absorbed, to keep it from burning, and to add the next ladle of stock as soon as the rice is nearly dry.
    One ladle at a time, keep adding hot stock and stirring the rice until the liquid is absorbed. As it cooks, the rice will become creamy as the starches begin to escape.
    Keep adding stock, one ladle at a time, for 20-30 minutes or until the grains become tender, but still firm to the bite. They should not be crunchy.
    If you run out of stock and the risotto still isn't done, you can finish the cooking with hot water. Just add the water one ladle at a time, the same way you added the stock, and keep stirring until it is absorbed.
    Stir in the remaining 2 tablespoon butter, the parmesan cheese and the parsley, and season to taste with salt.
    Risotto turns glutinous if held for too long, you should serve it right away.
    When risotto is cooked properly, it will make a soft, creamy mound on a dinner plate. It should not be runny, and it should not be stiff or glue-like.

    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 ⅓ 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

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
    Ingredients:
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
    Purée all ingredients together in a blender.
    Cover and refrigerate for at least 1 hour. 
    Adjust seasoning with salt and pepper, as desired. 
    Serve is a bowl with tortilla chips and guacamole.

    Dr. Ron Hoggan, Ed.D.
    Celiac.com 06/15/2018 - There seems to be widespread agreement in the published medical research reports that stuttering is driven by abnormalities in the brain. Sometimes these are the result of brain injuries resulting from a stroke. Other types of brain injuries can also result in stuttering. Patients with Parkinson’s disease who were treated with stimulation of the subthalamic nucleus, an area of the brain that regulates some motor functions, experienced a return or worsening of stuttering that improved when the stimulation was turned off (1). Similarly, stroke has also been reported in association with acquired stuttering (2). While there are some reports of psychological mechanisms underlying stuttering, a majority of reports seem to favor altered brain morphology and/or function as the root of stuttering (3). Reports of structural differences between the brain hemispheres that are absent in those who do not stutter are also common (4). About 5% of children stutter, beginning sometime around age 3, during the phase of speech acquisition. However, about 75% of these cases resolve without intervention, before reaching their teens (5). Some cases of aphasia, a loss of speech production or understanding, have been reported in association with damage or changes to one or more of the language centers of the brain (6). Stuttering may sometimes arise from changes or damage to these same language centers (7). Thus, many stutterers have abnormalities in the same regions of the brain similar to those seen in aphasia.
    So how, you may ask, is all this related to gluten? As a starting point, one report from the medical literature identifies a patient who developed aphasia after admission for severe diarrhea. By the time celiac disease was diagnosed, he had completely lost his faculty of speech. However, his speech and normal bowel function gradually returned after beginning a gluten free diet (8). This finding was so controversial at the time of publication (1988) that the authors chose to remain anonymous. Nonetheless, it is a valuable clue that suggests gluten as a factor in compromised speech production. At about the same time (late 1980’s) reports of connections between untreated celiac disease and seizures/epilepsy were emerging in the medical literature (9).
    With the advent of the Internet a whole new field of anecdotal information was emerging, connecting a variety of neurological symptoms to celiac disease. While many medical practitioners and researchers were casting aspersions on these assertions, a select few chose to explore such claims using scientific research designs and methods. While connections between stuttering and gluten consumption seem to have been overlooked by the medical research community, there is a rich literature on the Internet that cries out for more structured investigation of this connection. Conversely, perhaps a publication bias of the peer review process excludes work that explores this connection.
    Whatever the reason that stuttering has not been reported in the medical literature in association with gluten ingestion, a number of personal disclosures and comments suggesting a connection between gluten and stuttering can be found on the Internet. Abid Hussain, in an article about food allergy and stuttering said: “The most common food allergy prevalent in stutterers is that of gluten which has been found to aggravate the stutter” (10). Similarly, Craig Forsythe posted an article that includes five cases of self-reporting individuals who believe that their stuttering is or was connected to gluten, one of whom also experiences stuttering from foods containing yeast (11). The same site contains one report of a stutterer who has had no relief despite following a gluten free diet for 20 years (11). Another stutterer, Jay88, reports the complete disappearance of her/his stammer on a gluten free diet (12). Doubtless there are many more such anecdotes to be found on the Internet* but we have to question them, exercising more skepticism than we might when reading similar claims in a peer reviewed scientific or medical journal.
    There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
    Celiac.com 06/14/2018 - Refractory celiac disease type II (RCDII) is a rare complication of celiac disease that has high death rates. To diagnose RCDII, doctors identify a clonal population of phenotypically aberrant intraepithelial lymphocytes (IELs). 
    However, researchers really don’t have much data regarding the frequency and significance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. Such data could provide useful comparison information for patients with RCDII, among other things.
    To that end, a research team recently set out to try to get some information about the frequency and importance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. The research team included Shafinaz Hussein, Tatyana Gindin, Stephen M Lagana, Carolina Arguelles-Grande, Suneeta Krishnareddy, Bachir Alobeid, Suzanne K Lewis, Mahesh M Mansukhani, Peter H R Green, and Govind Bhagat.
    They are variously affiliated with the Department of Pathology and Cell Biology, and the Department of Medicine at the Celiac Disease Center, New York Presbyterian Hospital/Columbia University Medical Center, New York, USA. Their team analyzed results of TCR-GR analyses performed on SB biopsies at our institution over a 3-year period, which were obtained from eight active celiac disease, 172 celiac disease on gluten-free diet, 33 RCDI, and three RCDII patients and 14 patients without celiac disease. 
    Clonal TCR-GRs are not infrequent in cases lacking features of RCDII, while PCPs are frequent in all disease phases. TCR-GR results should be assessed in conjunction with immunophenotypic, histological and clinical findings for appropriate diagnosis and classification of RCD.
    The team divided the TCR-GR patterns into clonal, polyclonal and prominent clonal peaks (PCPs), and correlated these patterns with clinical and pathological features. In all, they detected clonal TCR-GR products in biopsies from 67% of patients with RCDII, 17% of patients with RCDI and 6% of patients with gluten-free diet. They found PCPs in all disease phases, but saw no significant difference in the TCR-GR patterns between the non-RCDII disease categories (p=0.39). 
    They also noted a higher frequency of surface CD3(−) IELs in cases with clonal TCR-GR, but the PCP pattern showed no associations with any clinical or pathological feature. 
    Repeat biopsy showed that the clonal or PCP pattern persisted for up to 2 years with no evidence of RCDII. The study indicates that better understanding of clonal T cell receptor gene rearrangements may help researchers improve refractory celiac diagnosis. 
    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023