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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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    SPAGHETTI WITH BACON, EGGS, AND SWISS CHARD (GLUTEN-FREE)


    Jefferson Adams

    Celiac.com 05/17/2016 - If you're like me and you love that Italian classic, pasta carbonara, but you're struck with little pangs from the nutrition-minded side of you, then this recipe is for you.


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    This more nutritious version of classic pasta carbonara marries bacon, eggs, and Parmesan cheese with Swiss chard for a hearty, tasty entree. Easy and quick to make, this recipe is sure to delight.

    Ingredients:

    • 12 ounces spaghetti
    • 1 bunch Swiss chard or Spinach
    • 8 slices bacon, chopped
    • 2 tablespoons olive oil
    • 4 large eggs
    • ½ cup grated Parmesan cheese
    • Kosher salt
    • Ground black pepper
    • ½ cup flat leaf parsley, chopped

    Directions:
    I like to start by cooking the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer bacon to a paper towel–lined plate, and break into pieces when cool.

    Cook the pasta according to package directions, adding the chard during the last 3 minutes of cooking.

    Reserve ½ cup of the cooking water, and drain the pasta and chard, and return them to the now empty pot.

    Wipe out the skillet and heat the oil over medium heat.

    Crack the eggs into the skillet and cook 2-3 minutes until done, but a bit runny.

    Toss the pasta and chard with the reserved pasta water, Parmesan cheese, ¼ teaspoon salt, and ¼ teaspoon pepper, and fold in the bacon.

    Divide among bowls and top with the eggs.

    Season the eggs with salt and pepper and top with additional Parmesan and a bit of chopped parsley.


    Image Caption: A bit of Swiss chard makes a nutritous addition to pasta carbonara. Photo: CC--Leesean
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    Guest Ralph

    Posted

    Another delicious recipe, but it really does need that creamy carbonara sauce.

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    admin
    This recipe comes to us from Robin Moore (Can also be chicken parmesan, shrimp parmesan, veal, etc...).
     
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    2 cups bread crumbs. Make breadcrumbs, either grate the fresh bread, whirl it in a blender, or toast it in the oven a while and then put it in a blender if you need bread crumbs that dont stick together. In this recipe, either way works, just break up the clumps and spread them out. I prefer Food for Lifes Brown Rice, fruit-sweetened bread for this.
    Ingredients:
    One peeled eggplant: I recommend slicing it lengthwise and then slicing the long slices into strips as they are more maneuverable in a pan than round slices 1 cup Sliced Mushrooms, I like the brown Crimini type Red bell peppers - slice into rings Parmesan Cheese Line a deep-dish pan with tinfoil and spray Pam into it. Put down a thin layer of crumbs and parmesan, I dont really measure, just enough to cover the bottom with crumbs and then shake some Parmesan out. Then I put a layer of eggplant, topped with mushroom and red pepper slices, and then another layer of crumbs and Parmesan, and so forth until the pan is filled. End with a layer of crumbs and Parmesan. Then pour sauce over it.
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    Either a can of tomato paste and 4 cans of water to thin it, or a couple of cans of diced tomatoes in juice. Either will work, and the amount varies depending on how big a pan you are using. Normally this will cover a 9x12 inch pan that is 3 inches deep.
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    admin
    This recipe comes to us from Tom and Angie Schneider.
    10# Lean ground beef, browned and drained
    6 - 29 oz. cans (174 oz.) Hunts Tomato Sauce
    4 - 12 oz. cans (48 oz.) Hunts Tomato Paste
    1 - 28 oz. can Hunts Whole Tomatoes
    1 oz. Fresh Oregano, Rosemary, Savory, Thyme
    2 small onions
    6 stalks celery
    1 tsp. minced garlic
    ¾ tablespoon sugar
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    admin

    This recipe comes to us from Dawn Baumgartner.
    Prepare the following: Put sugar in water and add yeast, set aside: 2 teaspoons sugar 1 cup lukewarm water 2 ¼ teaspoons Red Star rapid rising dry yeast (1 packet) Prepare the following: Whisk 6 ingredients below together and set aside: 1 cup rice flour ½ cup tapioca flour 1 ½ teaspoons xanthan gum 1 tablespoon minced onion 1 teaspoon fennel seed ½ teaspoon salt Mix egg and olive oil together (below) and then add the sugar, yeast water mixture from above: 1 egg 1 tablespoon olive oil Add the flour mix and beat on high for 2 minutes. Grease a 10 by 15 jelly roll an or a 9 by 15 flat cake pan with vegetable oil spray. Pour the dough into pan and spread (it doesnt really pour - just so you know--get out your favorite Pampered Chef spatula or one that doesnt stick to everything). Pour 2 tablespoons olive oil over dough and a dash of onion salt (optional) and the 2 tablespoons parmesan cheese (I generally use more than 2 tablespoons parmesan cheese). Cover and let rise 20-25 minutes - Heat oven to 400F - bake for 20-25 minutes.

    Heather Demeritte
    You smell the enticing aroma of garlic and oregano. You are ready to dig into the hot meatballs saturated in thick and chunky Maranar sauce. But wait! You realize meatballs are on your "Do Not Eat or Regret It Later List." Don't despair. You can still enjoy this Italian dish. Roll up your sleeves, take off your rings, and prepare to get messy with this this simple and flavorful recipe!
    Ingredients:
    1 pound ground turkey or lean beef
    1 teaspoon dried onion flakes
    1 teaspoon garlic powder
    1 teaspoon basil
    1 teaspoon oregano
    1 teaspoon salt
    1 tablespoon gluten-free soy sauce
    1 tablespoon oil
    1 cup of marinara sauce
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    Combine turkey with onion, garlic, basil, oregano, parsley and salt in a medium bowl.
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    Move the pan around for about 5 minutes to brown all sides until no longer pink inside. Check to see if it is done by cutting one open.
    Pour marinara sauce over the meatballs and simmer on medium low for 15 minutes.Tips:Serve this over warm rice pasta with a side of salad of fresh mixed greens drizzled with Italian dressing.

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    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?  
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    Connie Sarros
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    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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    Source:
    fdfworld.com

    Jefferson Adams
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    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764