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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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    CINN-A-BUNS (GLUTEN-FREE)


    admin

    This recipe comes to us from Nina.


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    Makes 18 - 20 buns.

    Use the bread/roll recipe below, adding more flour (a little at time) in order to make the dough more workable. Then, roll the dough out on a floured board with floured saran wrap on the top. Make a large rectangle (approx. 14 x 20). Then lift the saran wrap, dot the dough w/butter and sprinkle w/a lot of cinnamon/sugar and raisons. Then, carefully roll it up the long way (It will be challenging) . Place the seam on the bottom. With a very sharp knife or non-flavored dental floss, cut slices approximately ¾ wide. Place the pinwheels on a buttered cookie tray. When the come out of the oven, I top them with a confectioner sugar glaze. Quite Yummy (easily freezable)!

    BREAD / ROLL RECIPE

    1. ½ cup warm water
    2 teaspoon sugar
    4 teaspoon dry yeast
    In a small bowl mix the water and sugar, add the yeast then let it stand while you make up the rest.

    2. Wet ingredients
    1 ½ cups of warm water
    4 eggs
    4 tablespoons oil
    1 teaspoon lemon juice
    Mix the above wet ingredients in a bowl and beat well.

    3. dry ingredients
    2 cups tapioca flour (I use tapioca starch)
    2 cups rice flour (OR 1 ¾ rice flour & ¼ soy flour)
    2/3 cup powdered milk
    4 teaspoon xanthan gum
    1 ½ teaspoon salt
    ¼ cup sugar

    Add the wet ingredients to the dry, and add the yeast mixture last. Beat well (by hand) for 2 min. (Add a bit more tapioca flour if needed.) The dough will still be quite sticky. Allow to rise once in a warm place until doubled ( about ½ hour). Put in a well greased bread pan and bake 350 for 25 min or so. * * * You can also make delicious buns. Either spoon onto greased cookie sheet OR form each roll into a ball and flatten a bit. Allow to rise till double, then place on a greased pan. You can make these into sandwich rolls or burger buns, or even hot dog buns if shaped that way. Brush tops with egg yolk for a glaze (optional: sprinkle w/sesame or poppy seeds)


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    admin
    This recipe comes to us from: Jane Conrad.
    Preheat oven to 400 degrees.
    Ingredients:
    ¾ cup rice flour
    ¼ cup potato starch
    ½ cup tapioca starch
    2 teaspoon baking powder
    ½ teaspoon xanthan gum
    ½ teaspoon salt
    1 tablespoon sugar
    Mix above ingredients. In a separate bowl mix the following:
    2 eggs
    1/3 cup oil
    ½ cup milk
    Mix wet ingredients with dry ingredients. Spray cookie sheet with Pam and then spray inside of muffin rings. Put 2 very large spoonfuls of batter in each, make sure the rings arent to close to each other. Sprinkle with sesame seeds. and bake immediately for approx. 13-15 minutes, should get nice and golden brown on top. Should get 5 buns out of it. You can double the recipe and make a bigger batch, if you use them often. Dont undercook or they will fall when cooling. Take out of muffin rings and let cool completely.
    Variation: add 1 cup grated cheddar cheese for a lovely cheese bun. For hot dogs: add ¼ - ½ teaspoon more of the xanthan gum to the batter, and on greased cookie sheet, spoon batter in an oblong shape, about 5 inches long (all depends on how big you want them), sprinkle sesame seeds, and bake immediately. Let cool completely, wrap individually in saran wrap, and place in a freezer bag and freeze. Take out whenever you need one. When their thawed Usually microwave one for about 15-20 seconds, not to much, just to warm them up.

    admin

    This recipe is a sampling from a new cookbook tentatively titled The Gluten-Free Baker by Roben Ryberg, scheduled for publication in the spring of 1999.
    Roben Ryberg: This dough is great fun to work with. My kids like to play with the scraps. This dough is quite soft, and so are the biscuits.
    Ingredients:
    1/3 cup shortening
    ½ cup potato starch
    ¾ cup cornstarch
    1 ¾ teaspoon xanthan gum
    1 tablespoon baking powder
    ¼ teaspoon baking soda
    1 tablespoon sugar
    ¾ cup milk
    ½ teaspoon salt
    Directions:
    Preheat oven to 375 . In medium bowl, blend all ingredients. Mix very well to remove any lumps. Dough will be quite soft and a bit sticky. Roll or pat our dough on a lightly floured (cornstarch) surface. Dough should be about ½ inch thick. Cut out biscuits with 2 ½ inch cookie cutters. An inverted glass will also do the job. Place biscuits on lightly-greased baking sheet. Bake for 12-15 minutes, until lightly browned.
    Makes 6-8 large biscuits.

    admin
    This recipe comes to us from the Denver Metro Chapter of CSA/USAs High Altitude Gluten-Free Cookbook.
    gluten-free All Purpose Flour mixture:
    4 cup brown rice flour
    1 ½ cup Sweet rice flour (at Asian markets)
    1 cup tapioca starch flour
    1 cup Rice polish (Ener-g food at health food stores)
    1 tablespoon of Guar gum (health food stores)
    Whisk all ingredients together. Make large batches and store in Ziploc bags in freezer.
    Sandwich Buns/Pizza Shells/Cinnamon Rolls
    2 teaspoon sugar
    1 ¾ c. lukewarm water
    3 large eggs
    ¼ c. butter or margarine (not low fat substitute)
    1 ¼ c. water (yes, an other l ¼c of water)
    1 tsp. gluten-free vinegar (I use Heinz)
    1/3 c. sugar, less the 2 tsp. above
    1 ½ teaspoon salt
    2/3 cup nonfat dry milk
    2 cups rice flour (can be white or brown or ½ and ½)
    2 cups tapioca flour
    3 ½ teaspoon xanthan gum
    2 package active dry yeast (1 ½T)
    Dissolve the 2 teaspoon sugar in the 1 ¾c. lukewarm water. Sprinkle yeast on the top and let sit 10 min. until bubbly. Melt butter. Add 1 ¼c. cool water and vinegar. Sift together dry ingredients. Stir the yeast mixture and the water/butter/vinegar mixture into the dry ingredients, then add eggs and beat 2 min. with mixer on high speed.
    SANDWICH BUNS The recipe says 12-14) Place English muffin rings, 4 aluminum tins, tuna cans, etc. on a baking sheet and coat inside well with a nonstick spray. Fill half of them.
    PIZZA SHELLS(makes 2 14 shells) Place mound of dough on greased cookie sheet or pizza pan. Sprinkle with tapioca flour, cover fingertips with flour, and gently par the dough out to desired size using the flat of your hand.
    CINNAMON ROLLS: Proceed as for buns, but put only a small amount of dough in ring, top mixture of brown sugar, cinnamon, nuts and currants or raisins (0r ½ c. sugar and 2 teaspoon cinnamon) repeat layers.
    Allow dough to rise double in a warm place. Can take as long as 1 ½ hr.
    Bake buns or rolls at 350F for 30 min. or until lightly browned and a toothpick inserted comes out clean. Cool on a rack. Swirl cinnamon rolls with icing if desired. Cut the buns in 2 . Seal in zip bags and freeze.
    Bake unfilled pizza shells at 400 8 min. just until they begin to brown. Seal surface lightly with olive oil, fill with topping, bake 10 min. additional. Or freeze baked shells for future use, fill unthawed shells with desired topping, bake at 400F for 10-12 min.

    admin

    This recipe comes to us from Becky Ilog. Ingredients:
    2 packages of active dry yeast
    1 and one half cups of water at 110F
    1 teaspoon brown sugar
    Dash salt
    2 cups brown rice flour
    1 cup tapioca starch
    1 cup potato starch
    4 teaspoons xanthan gum
    1 Tablespoon baking soda
    ½ cup warm water
    1 cup real butter, melted
    Toppings (See below)
    Directions:
    Mix first 4 ingredients in a large bowl. Let rest for 5 minutes.
    Mix rice flour, tapioca flour, potato starch, xanthan gum in a medium bowl. Put half the flour mixture into the yeast mixture. Mix with a hand electric mixer on low speed until all ingredients mixed in. Add the other half of the flour. Mix with the mixer until well combined. Do not over beat.
    Grease a bowl with Crisco or a few teaspoons of vegetable oil. Transfer the dough to this bowl and turn dough over so that it is greased on all sides. Cover with a damp towel. Let rise in a warm place for 1 hour.
    Grease a large cookie sheet. Preheat oven to 550F. Mix baking soda and ½ cup warm water in a shallow pan (a round cake pan works well).
    Divide dough into 8 equal pieces. Gently roll each into a rope with your hands and/or on waxed paper. The dough is fragile and will come apart easily so rest the parts that are not between your hands on the waxed paper so that it is supported. Shape the rope into a pretzel shape. If parts of the dough feel dry, put a few drops of the baking soda water on your hands. Dip each pretzel in the baking soda/water, then lay them on the greased cookie sheet.
    Bake 7-8 minutes. They will be a faint tan but not brown. Remove cookie sheet from oven when done. Dip each pretzel in the melted butter and place on a plate. Sprinkle generously with topping. Eat immediately.
    Toppings: For salted pretzels, use sea salt, Kosher salt or pretzel salt. For cinnamon sugar pretzels, use ½ cup of sugar and 1 teaspoon of cinnamon mixed together. For Parmesan pretzels, sprinkle with a mixture of ¼ cup of parmesan cheese and 1 teaspoon of garlic salt.

  • Recent Articles

    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

    admin
    WHAT IS CELIAC DISEASE?
    Celiac disease is an autoimmune condition that affects around 1% of the population. People with celiac disease suffer an autoimmune reaction when they consume wheat, rye or barley. The immune reaction is triggered by certain proteins in the wheat, rye, or barley, and, left untreated, causes damage to the small, finger-like structures, called villi, that line the gut. The damage occurs as shortening and villous flattening in the lamina propria and crypt regions of the intestines. The damage to these villi then leads to numerous other issues that commonly plague people with untreated celiac disease, including poor nutritional uptake, fatigue, and myriad other problems.
    Celiac disease mostly affects people of Northern European descent, but recent studies show that it also affects large numbers of people in Italy, China, Iran, India, and numerous other places thought to have few or no cases.
    Celiac disease is most often uncovered because people experience symptoms that lead them to get tests for antibodies to gluten. If these tests are positive, then the people usually get biopsy confirmation of their celiac disease. Once they adopt a gluten-free diet, they usually see gut healing, and major improvements in their symptoms. 
    CLASSIC CELIAC DISEASE SYMPTOMS
    Symptoms of celiac disease can range from the classic features, such as diarrhea, upset stomach, bloating, gas, weight loss, and malnutrition, among others.
    LESS OBVIOUS SYMPTOMS
    Celiac disease can often less obvious symptoms, such fatigue, vitamin and nutrient deficiencies, anemia, to name a few. Often, these symptoms are regarded as less obvious because they are not gastrointestinal in nature. You got that right, it is not uncommon for people with celiac disease to have few or no gastrointestinal symptoms. That makes spotting and connecting these seemingly unrelated and unclear celiac symptoms so important.
    NO SYMPTOMS
    Currently, most people diagnosed with celiac disease do not show symptoms, but are diagnosed on the basis of referral for elevated risk factors. 

    CELIAC DISEASE VS. GLUTEN INTOLERANCE
    Gluten intolerance is a generic term for people who have some sort of sensitivity to gluten. These people may or may not have celiac disease. Researchers generally agree that there is a condition called non-celiac gluten sensitivity. That term has largely replaced the term gluten-intolerance. What’s the difference between celiac disease and non-celiac gluten-sensitivity? 
    CELIAC DISEASE VS. NON-CELIAC GLUTEN SENSITIVITY (NCGS)
    Gluten triggers symptoms and immune reactions in people with celiac disease. Gluten can also trigger symptoms in some people with NCGS, but the similarities largely end there.

    There are four main differences between celiac disease and non-celiac gluten sensitivity:
    No Hereditary Link in NCGS
    Researchers know for certain that genetic heredity plays a major role in celiac disease. If a first-degree relative has celiac disease, then you have a statistically higher risk of carrying genetic markers DQ2 and/or DQ8, and of developing celiac disease yourself. NCGS is not known to be hereditary. Some research has shown certain genetic associations, such as some NCGS patients, but there is no proof that NCGS is hereditary. No Connection with Celiac-related Disorders
    Unlike celiac disease, NCGS is so far not associated with malabsorption, nutritional deficiencies, or a higher risk of autoimmune disorders or intestinal malignancies. No Immunological or Serological Markers
    People with celiac disease nearly always test positive for antibodies to gluten proteins. Researchers have, as yet, identified no such antobodies or serologic markers for NCGS. That means that, unlike with celiac disease, there are no telltale screening tests that can point to NCGS. Absence of Celiac Disease or Wheat Allergy
    Doctors diagnose NCGS only by excluding both celiac disease, an IgE-mediated allergy to wheat, and by the noting ongoing adverse symptoms associated with gluten consumption. WHAT ABOUT IRRITABLE BOWEL SYNDROME (IBS) AND IRRITABLE BOWEL DISEASE (IBD)?
    IBS and IBD are usually diagnosed in part by ruling out celiac disease. Many patients with irritable bowel syndrome are sensitive to gluten. Many experience celiac disease-like symptoms in reaction to wheat. However, patients with IBS generally show no gut damage, and do not test positive for antibodies to gliadin and other proteins as do people with celiac disease. Some IBS patients also suffer from NCGS.

    To add more confusion, many cases of IBS are, in fact, celiac disease in disguise.

    That said, people with IBS generally react to more than just wheat. People with NCGS generally react to wheat and not to other things, but that’s not always the case. Doctors generally try to rule out celiac disease before making a diagnosis of IBS or NCGS. 
    Crohn’s Disease and celiac disease share many common symptoms, though causes are different.  In Crohn’s disease, the immune system can cause disruption anywhere along the gastrointestinal tract, and a diagnosis of Crohn’s disease typically requires more diagnostic testing than does a celiac diagnosis.  
    Crohn’s treatment consists of changes to diet and possible surgery.  Up to 10% of Crohn's patients can have both of conditions, which suggests a genetic connection, and researchers continue to examine that connection.
    Is There a Connection Between Celiac Disease, Non-Celiac Gluten Sensitivity and Irritable Bowel Syndrome? Large Number of Irritable Bowel Syndrome Patients Sensitive To Gluten Some IBD Patients also Suffer from Non-Celiac Gluten Sensitivity Many Cases of IBS and Fibromyalgia Actually Celiac Disease in Disguise CELIAC DISEASE DIAGNOSIS
    Diagnosis of celiac disease can be difficult. 

    Perhaps because celiac disease presents clinically in such a variety of ways, proper diagnosis often takes years. A positive serological test for antibodies against tissue transglutaminase is considered a very strong diagnostic indicator, and a duodenal biopsy revealing villous atrophy is still considered by many to be the diagnostic gold standard. 
    But this idea is being questioned; some think the biopsy is unnecessary in the face of clear serological tests and obvious symptoms. Also, researchers are developing accurate and reliable ways to test for celiac disease even when patients are already avoiding wheat. In the past, patients needed to be consuming wheat to get an accurate test result. 
    Celiac disease can have numerous vague, or confusing symptoms that can make diagnosis difficult.  Celiac disease is commonly misdiagnosed by doctors. Read a Personal Story About Celiac Disease Diagnosis from the Founder of Celiac.com Currently, testing and biopsy still form the cornerstone of celiac diagnosis.
    TESTING
    There are several serologic (blood) tests available that screen for celiac disease antibodies, but the most commonly used is called a tTG-IgA test. If blood test results suggest celiac disease, your physician will recommend a biopsy of your small intestine to confirm the diagnosis.
    Testing is fairly simple and involves screening the patients blood for antigliadin (AGA) and endomysium antibodies (EmA), and/or doing a biopsy on the areas of the intestines mentioned above, which is still the standard for a formal diagnosis. Also, it is now possible to test people for celiac disease without making them concume wheat products.

    BIOPSY
    Until recently, biopsy confirmation of a positive gluten antibody test was the gold standard for celiac diagnosis. It still is, but things are changing fairly quickly. Children can now be accurately diagnosed for celiac disease without biopsy. Diagnosis based on level of TGA-IgA 10-fold or more the ULN, a positive result from the EMA tests in a second blood sample, and the presence of at least 1 symptom could avoid risks and costs of endoscopy for more than half the children with celiac disease worldwide.

    WHY A GLUTEN-FREE DIET?
    Currently the only effective, medically approved treatment for celiac disease is a strict gluten-free diet. Following a gluten-free diet relieves symptoms, promotes gut healing, and prevents nearly all celiac-related complications. 
    A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives. This is a difficult task as there are many hidden sources of gluten found in the ingredients of many processed foods. Still, with effort, most people with celiac disease manage to make the transition. The vast majority of celiac disease patients who follow a gluten-free diet see symptom relief and experience gut healing within two years.
    For these reasons, a gluten-free diet remains the only effective, medically proven treatment for celiac disease.
    WHAT ABOUT ENZYMES, VACCINES, ETC.?
    There is currently no enzyme or vaccine that can replace a gluten-free diet for people with celiac disease.
    There are enzyme supplements currently available, such as AN-PEP, Latiglutetenase, GluteGuard, and KumaMax, which may help to mitigate accidental gluten ingestion by celiacs. KumaMax, has been shown to survive the stomach, and to break down gluten in the small intestine. Latiglutenase, formerly known as ALV003, is an enzyme therapy designed to be taken with meals. GluteGuard has been shown to significantly protect celiac patients from the serious symptoms they would normally experience after gluten ingestion. There are other enzymes, including those based on papaya enzymes.

    Additionally, there are many celiac disease drugs, enzymes, and therapies in various stages of development by pharmaceutical companies, including at least one vaccine that has received financial backing. At some point in the not too distant future there will likely be new treatments available for those who seek an alternative to a lifelong gluten-free diet. 

    For now though, there are no products on the market that can take the place of a gluten-free diet. Any enzyme or other treatment for celiac disease is intended to be used in conjunction with a gluten-free diet, not as a replacement.

    ASSOCIATED DISEASES
    The most common disorders associated with celiac disease are thyroid disease and Type 1 Diabetes, however, celiac disease is associated with many other conditions, including but not limited to the following autoimmune conditions:
    Type 1 Diabetes Mellitus: 2.4-16.4% Multiple Sclerosis (MS): 11% Hashimoto’s thyroiditis: 4-6% Autoimmune hepatitis: 6-15% Addison disease: 6% Arthritis: 1.5-7.5% Sjögren’s syndrome: 2-15% Idiopathic dilated cardiomyopathy: 5.7% IgA Nephropathy (Berger’s Disease): 3.6% Other celiac co-morditities include:
    Crohn’s Disease; Inflammatory Bowel Disease Chronic Pancreatitis Down Syndrome Irritable Bowel Syndrome (IBS) Lupus Multiple Sclerosis Primary Biliary Cirrhosis Primary Sclerosing Cholangitis Psoriasis Rheumatoid Arthritis Scleroderma Turner Syndrome Ulcerative Colitis; Inflammatory Bowel Disease Williams Syndrome Cancers:
    Non-Hodgkin lymphoma (intestinal and extra-intestinal, T- and B-cell types) Small intestinal adenocarcinoma Esophageal carcinoma Papillary thyroid cancer Melanoma CELIAC DISEASE REFERENCES:
    Celiac Disease Center, Columbia University
    Gluten Intolerance Group
    National Institutes of Health
    U.S. National Library of Medicine
    Mayo Clinic
    University of Chicago Celiac Disease Center

    Jefferson Adams
    Celiac.com 04/17/2018 - Could the holy grail of gluten-free food lie in special strains of wheat that lack “bad glutens” that trigger the celiac disease, but include the “good glutens” that make bread and other products chewy, spongey and delicious? Such products would include all of the good things about wheat, but none of the bad things that might trigger celiac disease.
    A team of researchers in Spain is creating strains of wheat that lack the “bad glutens” that trigger the autoimmune disorder celiac disease. The team, based at the Institute for Sustainable Agriculture in Cordoba, Spain, is making use of the new and highly effective CRISPR gene editing to eliminate the majority of the gliadins in wheat.
    Gliadins are the gluten proteins that trigger the majority of symptoms for people with celiac disease.
    As part of their efforts, the team has conducted a small study on 20 people with “gluten sensitivity.” That study showed that test subjects can tolerate bread made with this special wheat, says team member Francisco Barro. However, the team has yet to publish the results.
    Clearly, more comprehensive testing would be needed to determine if such a product is safely tolerated by people with celiac disease. Still, with these efforts, along with efforts to develop vaccines, enzymes, and other treatments making steady progress, we are living in exciting times for people with celiac disease.
    It is entirely conceivable that in the not-so-distant future we will see safe, viable treatments for celiac disease that do not require a strict gluten-free diet.
    Read more at Digitaltrends.com , and at Newscientist.com

    Jefferson Adams
    Celiac.com 04/16/2018 - A team of researchers recently set out to investigate whether alterations in the developing intestinal microbiota and immune markers precede celiac disease onset in infants with family risk for the disease.
    The research team included Marta Olivares, Alan W. Walker, Amalia Capilla, Alfonso Benítez-Páez, Francesc Palau, Julian Parkhill, Gemma Castillejo, and Yolanda Sanz. They are variously affiliated with the Microbial Ecology, Nutrition and Health Research Unit, Institute of Agrochemistry and Food Technology, National Research Council (IATA-CSIC), C/Catedrático Agustín Escardin, Paterna, Valencia, Spain; the Gut Health Group, The Rowett Institute, University of Aberdeen, Aberdeen, UK; the Genetics and Molecular Medicine Unit, Institute of Biomedicine of Valencia, National Research Council (IBV-CSIC), Valencia, Spain; the Wellcome Trust Sanger Institute, Hinxton, Cambridgeshire UK; the Hospital Universitari de Sant Joan de Reus, IISPV, URV, Tarragona, Spain; the Center for regenerative medicine, Boston university school of medicine, Boston, USA; and the Institut de Recerca Sant Joan de Déu and CIBERER, Hospital Sant Joan de Déu, Barcelona, Spain
    The team conducted a nested case-control study out as part of a larger prospective cohort study, which included healthy full-term newborns (> 200) with at least one first relative with biopsy-verified celiac disease. The present study includes 10 cases of celiac disease, along with 10 best-matched controls who did not develop the disease after 5-year follow-up.
    The team profiled fecal microbiota, as assessed by high-throughput 16S rRNA gene amplicon sequencing, along with immune parameters, at 4 and 6 months of age and related to celiac disease onset. The microbiota of infants who remained healthy showed an increase in bacterial diversity over time, especially by increases in microbiota from the Firmicutes families, those who with no increase in bacterial diversity developed celiac disease.
    Infants who subsequently developed celiac disease showed a significant reduction in sIgA levels over time, while those who remained healthy showed increases in TNF-α correlated to Bifidobacterium spp.
    Healthy children in the control group showed a greater relative abundance of Bifidobacterium longum, while children who developed celiac disease showed increased levels of Bifidobacterium breve and Enterococcus spp.
    The data from this study suggest that early changes in gut microbiota in infants with celiac disease risk could influence immune development, and thus increase risk levels for celiac disease. The team is calling for larger studies to confirm their hypothesis.
    Source:
    Microbiome. 2018; 6: 36. Published online 2018 Feb 20. doi: 10.1186/s40168-018-0415-6