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  • 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.

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  • Related Articles

    Scott Adams
    This recipe comes to us from Phyllis Chinn.
    1 tablespoon potato starch
    1 teaspoon chili powder
    1 teaspoon paprika
    ¾ teaspoon salt
    ¾ teaspoon minced onion
    ½ teaspoon cumin
    ¼ teaspoon cayenne pepper
    ¼ teaspoon garlic powder
    ¼ teaspoon sugar
    1/8 teaspoon pepper
    Combine all ingredients in a small bowl. Add spices and seasonings and ¾ cup water to 1 pound browned ground meat. Bring to boil, cook 7-10 min., stirring occasionally. Makes filling for 12 tacos (about 3 Tbsp) each.

    Scott Adams
    This recipe comes to us from Diane Wilson.
    2 large chicken breast halves, cooked and shredded
    2 Tablespoons lime juice
    1 medium onion, chopped
    1 medium red pepper, sliced
    2 teaspoons chili powder
    1 teaspoon salt
    1/8 teaspoon cumin
    2 tablespoons vegetable oil
    4 oz. Monterey Jack cheese with jalapeno peppers
    2 tablespoons chopped dry cilantro
    gluten-free flour or corn tortillas
    In large bowl, toss shredded cooked chicken with lime juice. In large skillet, sauté onion, red pepper, chili powder, cumin, and salt in oil 3 minutes until onion is translucent. Add chicken. Cook 2 minutes to heat through, stirring occasionally. Stir in Monterey Jack cheese and cilantro until cheese is melted. Serve in warm gluten-free corn tortillas.

    Scott Adams
    This recipe comes to us from Valeri Wells.
    Ingredients:
    6 chicken hindquarters
    2 cans gluten-free tomato sauce
    Chili powder (one or two heaping tablespoons)
    Salt
    Jumbo hard corn taco shells
    Lettuce, chopped
    Fresh tomatoes, chopped
    Grated cheddar or jack cheese
    Directions:
    Cook chicken in crock pot with tomato sauce, salt & chili powder on low for about 8 hours or high for 4 hours. Gently lift out chicken pieces onto a large platter. With tongs, remove skin, bones & joint cartilage. You may want to break apart the larger pieces of meat with a fork.
    Put chicken meat in an appropriate sized dish & add enough of the cooking liquid to almost cover the meat. Heat taco shells in 350F oven for 5 minutes. Fill with meat, lettuce, tomatoes. Top with cheese and season with your favorite taco sauce or salsa. Serve with refried beans.

    Jefferson Adams
    I love enchiladas. I love cheese enchiladas, chicken enchiladas, beef enchiladas. I love green enchiladas, I love red enchiladas. I love them rolled, I love them stacked.
    The key to great enchiladas lies in the sauce, and good enchilada sauce can be a labor of love. One shortcut is to use enchilada sauce from a can.
    The problem with many store-bought sauces is that they are made with wheat flour, and thus contain gluten. Many recipes also use flour to thicken the sauce. There are ways around that, of course, but I've experimented over the last months and found a great way to make delicious, authentic, and fairly quick enchilada sauce with no flour.
    Here's a recipe for a tasty, delicious red chili enchiladas that will have your family and friends wondering how you came to master the art of Mexican cooking so handily.
    These enchiladas are prepared in the stacked style common to New Mexico and west Texas. The process saves time and produces delicious enchiladas. In New Mexico and west Texas, it is common to serve them topped with a fried egg. This recipe follows that tradition, but the enchiladas are also delicious without the egg, and served with Mexican-style rice and refried beans.
    Ingredients:
    6 large eggs 15 ounces of Enchilada sauce (See recipe below) 4 tablespoons vegetable oil, separated 2 tablespoons lard or butter, separated 1 ½ pounds skinless boneless chicken breast 2 teaspoons cumin powder 1 teaspoons garlic powder 1 teaspoon Mexican Spice Blend (See recipe below) 12 corn tortillas 1 ½ cups grated cheddar cheese (6 ounces) 1 ½ cups grated Monterey Jack cheese (6 ounces) 1 cup canned corn, drained 5 canned whole green chiles, seeded and coarsely chopped 2 cups stewed tomatoes, drained and chopped ½ medium yellow onion, diced 1 teaspoon rice flour Salt and pepper Directions:
    Coat large sauté pan with oil. Season chicken with salt, pepper, and brown over medium heat for about 7 minutes on each side or until no longer pink. Season with garlic powder and Mexican spices, and remove chicken to a platter, allow to cool. Sauté onion and garlic in chicken drippings until tender. Add corn, green chilies and stewed tomatoes. Stir well to combine, and sauté 1 minute. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to sauté pan with corn, green chilies, tomatoes and onions. Dust the mixture with rice flour to help set. Sauté 1 minute until mixed. Preheat the oven to 350 degrees and lightly grease a large baking dish. In a skillet, heat 1 tablespoon oil to medium heat. Cook each tortilla for about 30 seconds on each side (or until soft). Keep warm in a towel or a warmer. Divide chicken, green chili corn, tomato and onion mixture into four equal parts. Divide the cheese into four equal parts. To assemble the enchiladas, first coat the bottom of the baking dish with enchilada sauce. Next, take up to three tortillas and arrange them so the bottom of the baking dish is covered. Next add ¼ of the grated cheeses, and add ¼ of the chicken, corn, green chili, tomato and onion mixture. Add another tortilla, and add same amount of sauce, cheese, and chicken, corn, green chili, tomato and onion mixture. Add a third tortilla, and again top with sauce, cheese, chicken, corn, green chili, tomato and onion mixture. Repeat until you have four stacks. Bake enchiladas in the oven for 15 minutes or until cheese is melted and bubbling. While enchiladas are cooking, heat the remaining tablespoon of lard or oil in the cast-iron skillet and then fry the eggs two at a time (or however many will fit). To serve, place an enchilada stack on a plate and top with a fried egg.  
    Mexican Spice Blend
    Ingredients:
    2 tablespoons ground chili powder
    3 teaspoons ground cumin
    1 teaspoon ground paprika
    ½ teaspoon dried oregano
    ½ teaspoon garlic powder
    ½ teaspoon onion powder
    ½ teaspoon dried red pepper flakes
    Mix together and place in a jar for use as needed.
     
    Authentic Red Enchilada Sauce
    Ingredients:
    6 medium dried ancho chiles, dried
    4 medium guajillo chiles, dried
    4 cloves garlic, unpeeled
    ½ tsp black pepper
    ½ tsp ground cumin
    2 cups chicken broth
    1 teaspoon salt
    Juice of ¼ to ½ fresh lime
    Pinch of sugar, as needed
    Directions:
    Heat a heavy skillet or griddle over medium. Tear the chillies into flat pieces and, few at a time, press them against the hot surface with a metal spatula, flip them over and press again; you will see them blister and change color.
    Soak chilies in hot water for at least an hour, preferably 2 -3 hours. Reserve a cup of the soaking water.
    Roast the garlic in the pan for about 15 minutes, turning regularly, until almost blackened, and soft inside. Remove from the pan, allow to cool and then peel.
    Remove the stems from the chiles and puree in a blender with all the other ingredients, except the lime juice and sugar.
    The sauce will be thick. I like a thicker enchilada sauce, but if you like, you can make the sauce thinner by adding a bit of the water from the soaked chilies, as you like. Add sugar as desired. I also like to add a couple squeezes of fresh lime juice for a bit of extra tartness.
    You can place any extra sauce in a jar and keep it in the fridge for many weeks.

  • 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.

    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.