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  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

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    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
    When I was in Italy, a while back, one of the delicious, reliable gluten-free staples was the local minestrone soup. A well-prepared minestrone is a simple, rich, delicious concoction of stock, vegetables, beans, and herbs. But, it tastes like the stuff culinary dreams are made of. Never once did the local versions of this timeless Italian classic fail to disappoint. On my return to the U.S., I resolved to find the best minestrone recipe I could find, and to master that recipe to the best of my abilities. Behold the fruits of my odyssey.
    This classic Italian soup has seen numerous variations and spins from chefs around the world. This simple, easy version is a delicious, easy to make, and extremely healthy, featuring tomatoes, beans and fresh vegetables.
    Minestrone is best when prepared a day in advance and refrigerated overnight to allow the flavors to marry. For those who enjoy noodles in their minestrone, simply boil up some of your favorite gluten-free pasta and add to the soup as you like.
    Ingredients:
    4 tablespoons olive oil
    2 leeks, sliced
    4 carrots, chopped
    2 zucchini, thinly sliced
    8 ounces green beans, cut into 1 inch pieces
    4 stalks celery, thinly sliced
    6 leaves of Napa cabbage, roughly chopped
    3 quarts chicken or vegetable stock
    2 pounds chopped Roma tomatoes
    2 tablespoon chopped fresh thyme
    2 cans of canellini, or white beans, with liquid (15 ounces each)
    ½ cup red wine (optional)
    salt and ground black pepper to taste
    Directions:
    Heat olive oil in a large soup pot, over medium heat. Add leeks, carrots, zucchini, green beans, and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.
    Stir in the stock, cabbage, tomatoes, thyme and canned beans with liquid. Bring to a boil, cover, reduce heat to low, and simmer for about 30 minutes.
    If desired add red wine at this point. Simmer for an additional 15 to 20 minutes. Remove from heat, and allow to cool to serving temperature. Season with salt and pepper to taste. Serve with grated Peccorino Romano cheese and a sprinkle of chopped fresh Italian parsley.


    Jefferson Adams
    Cioppino is a classic seafood stew developed by Italian fishermen in San Francisco's North Beach area during the late 19th century. Cioppino is a variation on traditional fish soups and stews of southern Italy. It is commonly made from the catch of the day, which in San Francisco usually means a mix of Dungeness crab, clams, shrimp, scallops, squid, mussels and fish. Cooked in a broth of fresh tomatoes, garlic, and white wine, cioppino has become a famous San Francisco delicacy.
    Made famous at Fisherman's Wharf eateries like Scoma's, Alioto's and Grotto #9, cioppino is a dish that keeps people coming back. However, you don't have to make it all the way to San Francisco to enjoy this hearty, robust and memorable dish. Fall is a great time to make cioppino. Dungeness crab season is just around the corner, and the dish scales well to serve large numbers of guests.
    If you can get good quality fresh fish and seafood, then you can make cioppino, with or without the crab. I like to wait until crab season and go all the way! This recipe is makes enough to serve about 8 to 10 people.
    Ingredients:
    1/4 cup olive oil
    2 onions, chopped
    4 cloves garlic, minced
    ½ cup fresh Italian parsley, chopped
    2 teaspoons dried basil
    1 teaspoon dried oregano
    1 teaspoon dried thyme
    1 (28 ounce) can crushed tomatoes
    1 (8 ounce) can tomato sauce
    1 quart chicken broth (gluten-free)
    ½ cup water
    1 pinch paprika
    1 pinch cayenne pepper
    1 cup white wine
    25 Manilla clams, fresh, cleaned
    25 mussels, fresh, cleaned and de-bearded
    25 shrimp, fresh, cleaned and deveined
    18 scallops, fresh, rinsed
    1½ pounds cod, halibut, or other whitefish fillets, cubed
    2 whole Dungeness crabs, cleaned and cracked
    Or, if adding just meat, about 2 pounds of cooked Dungeness crabmeat
    salt and pepper to taste
    Directions:
    In a large pot over medium heat, heat the olive oil, and saute the onion, garlic until tender. Add parsley, and stir briefly until soft. Add salt and pepper, basil, oregano, thyme, tomatoes, tomato sauce, chicken broth, water, paprika, cayenne pepper.
    Stir well, lower heat, and simmer 30 to 45 minutes, adding wine a little at a time.
    About 15 minutes before serving, add crab. After 5 minutes, add clams, mussels, prawns, scallops, and fish.
    Increase heat a bit and stir gently. When the mussels open, the prawns and crab turn pink, and the cod is flaky, the seafood is done, and your cioppino is ready to serve.
    I like to serve it with fresh, gluten-free bread.


    Jefferson Adams
    If you're looking to make a delicious, romantic pass dish that your loved one won't soon forget, look no further.
    This easy recipe marries shrimp, pasta, butter, garlic and a few other simple ingredients to create a rich, tasty scampi dish that will have diners calling out for more.
    Ingredients:
    8 ounces gluten-free pasta (I use Schar spaghetti) 12 large shrimp - peeled, deveined, and tails removed 1 tablespoon butter, divided 1 tablespoon olive oil, divided ½ cup chopped red bell pepper 2 cloves garlic, sliced ¼ cup dry white wine (such as Chardonnay) ¼ cup fresh heavy cream 1 teaspoon lemon juice 2 tablespoons clam juice 1 ½ tablespoons chopped fresh parsley 1 teaspoon sea salt Directions:
    Fill a large pot with lightly salted water, cook pasta until al dente, or slightly tender to the bite.
    Reserve ⅓ cup of the pasta cooking water, and drain pasta well in a colander set in the sink.
    Melt ½ tablespoon of butter and 1 tablespoon of olive oil together in a large skillet over medium heat, and cook and stir the red pepper and garlic until the peppers have softened, about 5-7 minutes.
    Stir in the shrimp, and cook and stir until the shrimp are opaque and orange, about 5 minutes. Remove the shrimp to a bowl and set aside, leaving the peppers and garlic in the skillet.
    Stir the wine, lemon juice, and clam juice into the skillet, and bring to a boil over medium heat. Mix in 1 more tablespoon of butter and 1 tablespoon of olive oil, and return the shrimp to the skillet. Stir in reserved pasta cooking water, cream, parsley, and sea salt.
    Add the cooked linguine, and shrimp and toss together with sauce. Simmer the mixture over medium-low heat for 3-4 minutes to let the pasta absorb some of the sauce, and serve hot.

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

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    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    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.