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      Frequently Asked Questions About Celiac Disease   04/07/2018

      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 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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    REALLY GOOD QUICK TWO BEAN CHILI (GLUTEN-FREE)


    Jefferson Adams

    In my house, the chilly appearance of fall means stews, soups and chilies simmering on the stove. Fall is when I love making dishes that not only help to warm the house, but also fill it with delicious aromas that tease my nose until dinner time.


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    Chili is one of my favorite things to make in fall. Below is a recipe for a rich, delicious chili that will delight your nose as it cooks, and delight yourself, friends and family when it's time to eat. It is easy to make, keeps well in the fridge or freezer, and makes a great main dish, or a great side for a game day or the family visit pot-luck.

    The finished two bean chili. Photo: CC--Jamie PatraIngredients:
    2 pounds extra-lean ground beef
    1 teaspoon butter
    1 large white onion, chopped
    2 garlic cloves, chopped
    1 can (4.5 ounces) mild green chili peppers, chopped
    1 habanero pepper, halved and seeded (optional)
    2 (15 ounce) cans red kidney beans, drained
    1 (15 ounce) can pinto beans, drained
    1 (15 ounce) can tomato sauce
    1 (28-ounce) can crushed tomatoes
    1 tablespoon chili powder
    1 teaspoon ground cumin
    ½ teaspoon ground oregano
    2 teaspoons salt
    ½ teaspoon garlic powder
    3-4 drops of of hot red pepper sauce, to taste (Louisiana Brand or other gluten-free brand)

    Note: If you use fresh, dry beans, be sure to clean them and soak them overnight before cooking.

    Directions:
    In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.

    Melt butter in a skillet over medium heat. Sauté the onions and garlic about 3-5 minutes, until onions are clear, adding green chills and habanero during last 2 minutes.

    Remove the onions, garlic and peppers from the heat and add them to the pot with the ground beef, and set the heat to medium. Add habanero halves.

    Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary.

    Cover, reduce heat to low, and simmer for 2-3 hours, stirring occasionally.

    When it's done, remove the habanero pieces and discard. Serve chili with buttered gluten-free cornbread or other favorite gluten-free bread.


    Image Caption: The finished two bean chili. Photo: CC--Jamie Patra
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    admin
    This recipe comes to us from Sally Lopez.
    1 cup glutinous rice flour
    1 cup white rice flour
    ¼ cup tapioca flour
    ¼ cup brown rice flour
    ¼ cup corn flour (yellow ground flour from the Middle Eastern Store)
    *If you dont keep corn flour on hand, add something else! I dont consider the flour mix critical -- whatever you like and works for you.
    1 Teaspoon salt
    a little sugar
    1 heaping teaspoon baking powder
    1 ½ Teaspoon oil or shortening
    ¼-½ cup water as needed
    Mix all together minus the water. Add the water a little at a time until the dough holds together. Make a bunch of little balls using a teaspoon Load up the tortilla maker with one of the little balls. The machine will squash the little ball into a perfect circle and cook it. Cooking time is about 15-30 seconds for doughy pancakes that roll up easily. Cool longer if wish to brown and then re-heat in the microwave to make pliable again. Cooking a minute or longer makes a flatbread cracker that doesnt bend (but is still good slathered with butter). If wish crepes for dinner, add more sugar. Can add xanthan gum if you are lucky enough to have it on hand. Im experimenting with adding an egg and making pancakes. If you boil the water, you get perfect pancakes for Peking Duck (which you can sometimes get from carryout in Virginia!) or other Chinese food. You could also fry them and make egg rolls.

    Destiny Stone
    What can I say, I love churros. I miss going being able to indulge in the warm delight of fresh churros. It is amazing that so many foods can be converted easily to gluten-free, and lucky for me, this is one of them. Traditional Churros from Spain are not made with cinnamon, but I love cinnamon  churros. However, I am also including the more traditional way of eating churros, a recipe for chocolate dipping sauce.
    Churro Ingredients:

    1 cup water 3 eggs ½ cup butter or butter substitute ¼ teaspoon salt 1 cup gluten-free all-purpose flour vegetable or olive oil
    ¼ cup sugar ⅓ teaspoon ground cinnamon Directions:
    Prepare to fry the churros by heating oil in a pan (1 to 1&½ inches) to 360 degrees F. To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour.
    Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.  Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture. Spoon mixture into cake decorators' tube with large star tip ( the kind use to decorate cakes). Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. (Mix Sugar and the optional cinnamon); roll churros in sugar or put churros and sugar mix in medium sterile paper bag and shake.

    Chocolate Dipping Sauce Ingredients:
    4 ounces gluten-free dark chocolate, chopped 2 cups milk or milk substitute 1 Tablespoon arrowroot 4 Tablespoon sugar Directions:
    Place the chocolate and half the milk in a pan and heat, stirring until the chocolate has melted.
    Dissolve the arrowroot in the remaining milk and whisk into the chocolate with the sugar.
    Cook on low heat, whisking constantly, until the chocolate thickens, about five minutes.
    Add extra arrowroot if it doesn't start to thicken after 5 minutes.
    Remove and whisk smooth.
    Pour and server in cups or bowls for dunking churros.
    Do not pour over churros, but use the mix for dunking churros.
    Serve warm.

    Amie  Valpone
    Gluten-Free
    Serves 4
    Ingredients
    1 cup cashews 1 cup arugula, chopped 1 cup fresh spinach
    1 tsp. balsamic vinegar 1 Tbsp. lime zest 2 Tbsp. freshly squeezed lime juice 1/3 cup fresh parsley, chopped 2 ripe avocados, peeled, pitted and cored 1/4 tsp. paprika 1/4 tsp. sea salt 1/4 tsp. freshly ground white pepper Fresh cilantro, to garnish 8 slices gluten-free bread, toasted 1 lb. sliced chicken, sliced into 1/4 inch pieces Directions
    Combine all ingredients (except bread and chicken) in a food processor; process until smooth. Transfer to a serving bowl, spread atop a piece of gluten-free toast with a few slices of chicken. Remaining guacamole can be served at room temperature or chilled with gluten-free crackers, pretzels or crudites. Enjoy!

  • Recent Articles

    Jefferson Adams
    Celiac.com 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
    The research team included G Longarini, P Richly, MP Temprano, AF Costa, H Vázquez, ML Moreno, S Niveloni, P López, E Smecuol, R Mazure, A González, E Mauriño, and JC Bai. They are variously associated with the Small Bowel Section, Department of Medicine, Dr. C. Bonorino Udaondo Gastroenterology Hospital; Neurocience Cognitive and Traslational Institute (INECO), Favaloro Fundation, CONICET, Buenos Aires; the Brain Health Center (CESAL), Quilmes, Argentina; the Research Council, MSAL, CABA; and with the Research Institute, School of Medicine, Universidad del Salvador.
    The team enrolled fifty adults with symptoms and indications of celiac disease in a prospective cohort without regard to the final diagnosis.  At baseline, all individuals underwent cognitive functional and psychological evaluation. The team then compared celiac disease patients with subjects without celiac disease, and with healthy controls matched by sex, age, and education.
    Celiac disease patients had similar cognitive performance and anxiety, but no significant differences in depression scores compared with disease controls.
    A total of thirty-three subjects were diagnosed with celiac disease. Compared with the 26 healthy control subjects, the 17 celiac disease subjects, and the 17 disease control subjects, who mostly had irritable bowel syndrome, showed impaired cognitive performance (P=0.02 and P=0.04, respectively), functional impairment (P<0.01), and higher depression (P<0.01). 
    From their data, the team noted that any abnormal cognitive functions they saw in adults with newly diagnosed celiac disease did not seem not to be a result of the disease itself. 
    Their results indicate that cognitive dysfunction in celiac patients could be related to long-term symptoms from chronic disease, in general.
    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
    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.
    Due to personal health reasons and restrictions, I find that I need to retire. My husband and I can no longer travel the country speaking at conferences and to support groups (which we dearly loved to do) nor can I commit to writing more books, articles, or menus. Consequently, I will no longer be contributing articles to the Journal of Gluten Sensitivity. 
    My following books will still be available at Amazon.com:
    Gluten-free Cooking for Dummies Student's Vegetarian Cookbook for Dummies Wheat-free Gluten-free Dessert Cookbook Wheat-free Gluten-free Reduced Calorie Cookbook Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version) My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.

    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. 
    Under the deal, personalized digital media company Catalina will be joining forces with Label Insight. Catalina uses consumer purchases data to target shoppers on a personal base, while Label Insight works with major companies like Kellogg, Betty Crocker, and Pepsi to provide insight on food label data to government, retailers, manufacturers and app developers.
    "Brands with very specific product benefits, gluten-free for example, require precise targeting to efficiently reach and convert their desired shoppers,” says Todd Morris, President of Catalina's Go-to-Market organization, adding that “Catalina offers the only purchase-based targeting solution with this capability.” 
    Label Insight’s clients include food and beverage giants such as Unilever, Ben & Jerry's, Lipton and Hellman’s. Label Insight technology has helped the Food and Drug Administration (FDA) build the sector’s very first scientifically accurate database of food ingredients, health attributes and claims.
    Morris says the joint partnership will allow Catalina to “enhance our dataset and further increase our ability to target shoppers who are currently buying - or have shown intent to buy - in these emerging categories,” including gluten-free, allergen-free, and other free-from foods.
    The deal will likely make for easier, more precise targeting of goods to consumers, and thus provide benefits for manufacturers and retailers looking to better serve their retail food customers, especially in specialty areas like gluten-free and allergen-free foods.
    Source:
    fdfworld.com

    Jefferson Adams
    Celiac.com 04/19/2018 - Previous genome and linkage studies indicate the existence of a new disease triggering mechanism that involves amino acid metabolism and nutrient sensing signaling pathways. In an effort to determine if amino acids might play a role in the development of celiac disease, a team of researchers recently set out to investigate if plasma amino acid levels differed among children with celiac disease compared with a control group.
     
    The research team included Åsa Torinsson Naluai, Ladan Saadat Vafa, Audur H. Gudjonsdottir, Henrik Arnell, Lars Browaldh, and Daniel Agardh. They are variously affiliated with the Institute of Biomedicine, Department of Microbiology & Immunology, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden; the Institute of Clinical Sciences, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden; the Department of Pediatric Gastroenterology, Hepatology and Nutrition, Karolinska University Hospital and Division of Pediatrics, CLINTEC, Karolinska Institute, Stockholm, Sweden; the Department of Clinical Science and Education, Karolinska Institute, Sodersjukhuset, Stockholm, Sweden; the Department of Mathematical Sciences, Chalmers University of Technology, Gothenburg, Sweden; the Diabetes & Celiac Disease Unit, Department of Clinical Sciences, Lund University, Malmö, Sweden; and with the Nathan S Kline Institute in the U.S.A.
    First, the team used liquid chromatography-tandem mass spectrometry (LC/MS) to analyze amino acid levels in fasting plasma samples from 141 children with celiac disease and 129 non-celiac disease controls. They then crafted a general linear model using age and experimental effects as covariates to compare amino acid levels between children with celiac disease and non-celiac control subjects.
    Compared with the control group, seven out of twenty-three children with celiac disease showed elevated levels of the the following amino acids: tryptophan; taurine; glutamic acid; proline; ornithine; alanine; and methionine.
    The significance of the individual amino acids do not survive multiple correction, however, multivariate analyses of the amino acid profile showed significantly altered amino acid levels in children with celiac disease overall and after correction for age, sex and experimental effects.
    This study shows that amino acids can influence inflammation and may play a role in the development of celiac disease.
    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764

    Jefferson Adams
    Celiac.com 04/18/2018 - To the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service animals.
    If you’ve flown anywhere lately, you may have seen them. People flying with their designated “emotional support” animals. We’re not talking genuine service animals, like seeing eye dogs, or hearing ear dogs, or even the Belgian Malinois that alerts its owner when there is gluten in food that may trigger her celiac disease.
    Now, to be honest, some of those animals in question do perform a genuine service for those who need emotional support dogs, like veterans with PTSD.
    However, many of these animals are not service animals at all. Many of these animals perform no actual service to their owners, and are nothing more than thinly disguised pets. Many lack proper training, and some have caused serious problems for the airlines and for other passengers.
    Now the major airlines are taking note and introducing stringent requirements for service animals.
    Delta was the first to strike. As reported by the New York Times on January 19: “Effective March 1, Delta, the second largest US airline by passenger traffic, said it will require passengers seeking to fly with pets to present additional documents outlining the passenger’s need for the animal and proof of its training and vaccinations, 48 hours prior to the flight.… This comes in response to what the carrier said was a 150 percent increase in service and support animals — pets, often dogs, that accompany people with disabilities — carried onboard since 2015.… Delta said that it flies some 700 service animals a day. Among them, customers have attempted to fly with comfort turkeys, gliding possums, snakes, spiders, and other unusual pets.”
    Fresh from an unsavory incident with an “emotional support” peacock incident, United Airlines has followed Delta’s lead and set stricter rules for emotional support animals. United’s rules also took effect March 1, 2018.
    So, to the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service and emotional support animals.
    Source:
    cnbc.com