• Ads by Google:

  • About Me

    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

  • Popular Contributors

  • Ads by Google:

  • Who's Online   3 Members, 0 Anonymous, 235 Guests (See full list)

  • Related Articles

    Scott Adams
    This recipe comes to us from Anne Barfield.
    2 pounds top sirloin, cut into 1-inch cubes
    1 Tab salt, or to taste
    ½ Tsp. pepper
    3 cloves garlic
    1 Tab oil
    1 medium onion, chopped
    1 bell pepper, chopped
    2 med.-large tomatoes, diced
    2 medium potatoes, cut into about ¾ inch cubes
    ½ cup tomato sauce
    corn tortillas
    salsa
    Heat a large, heavy, deep pan over medium heat. Add cubes of meat and season with salt, pepper and garlic. Cover and cook, stirring occasionally, until meat is about three-quarters cooked. Pour off and reserve the accumulated juices. Add oil to the pan, and then add onion, bell pepper, tomatoes and potatoes. Cook, stirring frequently, until onion begins to brown. Add tomato sauce and reserved meat juices and simmer over low to medium heat for approximately 15 minutes, or until potatoes are cooked through.
    Serve with fresh corn tortillas and salsa, if desired.

    Jefferson Adams
    Before outdoor grilling becomes a casualty of summer's end, I thought I'd offer up one more great gluten-free grilling recipe, with two delicious sauces.
    Grilled fish is one of my favorite treats. I like to make it in the summer, as it's easy to prepare. For this recipe, I prefer swordfish, although halibut, cod, sea bass, trout,
    Mahi-mahi, red snapper, or any other favorite will do. Basically, this recipe will work with any white fish that will hold up to grilling.
    To make this recipe, first prepare the avocado salsa verde. Next, prepare the beurre blanc. Lastly, grill your favorite white fish. When fish is done, top sauce or salsa of choice, and serve with rice and your favorite steamed vegetables.
    Note: You may also pan fry, or even bake the fish as you like. Just make the beurre blanc sauce is warm.

    Beurre Blanc Sauce
    Ingredients:
    1 to 2 shallots, chopped fine
    1 cup white wine
    2 ounces lemon juice
    1 tablespoon heavy cream
    12 tablespoons (6 ounces) cold unsalted butter, cubed
    Salt and white pepper, to taste
    Directions
    Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
    Add the cream to the reduction. Once the liquid begins to bubble, reduce the heat to low.
    Add the butter, one cube at a time, whisking first on the heat and then off the heat.
    Keep whisking butter into the mixture until it becomes rich and creamy sauce. Add  salt and white pepper to taste. Serve beurre blanc right away, or keep in a thermos and serve later.
    A slightly healthier, though equally delicious option for fish is Avocado salsa verde. I've even been so bold as to make them both and let the quests work it out.
    Salsa Verde
    Ingredients:
    3-4 ripe avocados
    Juice of 1/2 lemon or 1 lime
    ¼ cup cilantro, chopped
    2 cans Herdez salsa verde (7 ounces)
    Salsa Directions:
    Slice avocados into a large bowl.
    Add juice 1 lemon or 2 lime.
    Lightly mash and fold avocados
    Add Herdez salsa verde.
    Fold in cilantro.
    Mix with a fork.


    Jefferson Adams
    This recipe features chilaquiles in a green sauce. It comes together quickly and will be a big hit with any lovers of Mexican food. Chilaquiles verde makes a wonderful dish for a special brunch.
    I find that it works best to make the salsa verde ahead of time and let it stand a bit before making the chilaquiles.
    Ingredients:
    1 dozen corn tortillas, best stale, or dried out a bit, cut into wedges
    1½ to 2 cups gluten-free salsa verde (see recipe below)
    Corn oil
    Salt
    Garnishes:
    Cotija cheese or queso fresco
    Crema Mexicana or creme fraiche
    Cilantro, chopped
    Red onion, chopped
    Radish, sliced
    Avocado, sliced or roughly chopped
    Nopalitos
    To Make Salsa Verde:
    Ingredients:
    1 pound tomatillos
    1 jalapeño, seeds and stems removed
    2 cloves garlic
    Directions:
    Remove the husks from one pound of tomatillos, and put them in a large saucepan. Cover with water by an inch. Add one jalapeño, stems and seeds removed. Add two cloves garlic. Bring to a boil.
    Cook for about five minutes until tomatillos have changed color and are cooked through. Use slotted spoon to remove tomatillos, jalapeño and garlic to a blender. Add a cup of the cooking liquid. Blend until completely puréed. Add salt to taste.

    Chilaquiles Verde
    Directions:
    In a large sauté pan, coat pan generously with corn oil, (â…› inch), heat on medium high to high. When the oil is quite hot, add the tortillas, fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. Wipe pan clean of any browned bits of tortillas.
    Add 2 tablespoons oil to pan, bring to high heat again. Add the salsa verde and cook for several minutes. Then add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Let cook for a few minutes more until sauce becomes dry and sticks to the tortillas.
    Remove from heat. Serve chilaquiles with garnishes and fried eggs and beans or nopalitos. Note: You may also scramble the eggs into the chilaquiles right at the end of cooking as you like.
    Note: If you are using fresh tortillas, cut them up and put them in a warm oven for a few minutes first to dry them out a bit, then fry them.

    Jefferson Adams
    This southwestern-style mixed bean salad is a big hit at potlucks and picnics. It’s easy to make, easy to transport, and can even be made a day or two ahead of time. This recipe is flexible. You can add or subtract ingredients according to your tastes.
    1 small can black beans, rinsed and drained 1 small can kidney beans, drained 1 small can canellini beans, drained and rinsed 1 green bell pepper, chopped 1 red bell pepper, chopped 1 clove garlic, crushed 1 small can corn, drained 1 small red onion, chopped 3 tablespoons olive oil 3 tablespoons red wine vinegar 1 tablespoons fresh lime juice 1 tablespoon lemon juice 1½ tablespoons white sugar, to taste 1 tablespoon salt ¼ cup chopped fresh cilantro ½ tablespoon ground cumin ½ tablespoon garlic powder ¼ teaspoon chili powder ½ tablespoon ground black pepper 1 dash hot pepper sauce Directions:
    In a large bowl, combine beans, bell peppers, corn, and red onion.
    In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
    Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

  • Recent Articles

    Advertising Banner-Ads
    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.

    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.