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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

  • Related Articles

    Jefferson Adams
    Butter and fresh tarragon were once my go-to dressing for carrots, but my flaring sweet tooth recently pulled me in a slightly different direction. This recipe turned out to be just sweet enough to rival dessert. This is a great dish to serve when you have guests, especially if you can get your hands on rainbow carrots.
    Ingredients:
    1 pound carrots cut into 1-inch pieces
    2 tablespoons maple syrup or honey
    1 tablespoon butter
    1 tablespoon lemon juice
    ½ cup freshly chopped parsley
    Pepper to taste
    Directions:
    Salt a medium pot of boiling water and cook carrots for 5-6 minutes until tender-crisp and drain.
    Add carrots to a medium saucepan and heat with syrup, butter, and lemon juice.
    Cook until carrots are well-coated, about another 5 minutes. Season with pepper and parsley and serve immediately.


    Jefferson Adams
    Celiac.com 08/07/2014 - I’ve been interested in do-it-yourself frozen fruit pops lately, and this recipe has me really excited. If you love pineapple, and you love coconut, this recipe will deliver cool, delicious, summertime treats.
    Ingredients:
    Milk and flesh of 2 fresh, whole coconuts ⅓ cup canned coconut milk ⅓ cup sugar 1 whole small pineapple, peeled and cored Kosher salt Directions:
    Special equipment: four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticks
    Open the fresh coconuts. Pour the liquid into a blender.
    Scrape out the coconut flesh and add to blender.
    Add canned coconut milk.
    Blend well for about 30 seconds.
    Add the coconut mixture to a medium saucepan.
    Add sugar and a pinch of salt.
    Cook the coconut mixture, sugar and a pinch of salt over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes.
    Let cool completely at room temperature, at least 30 minutes.
    Meanwhile, roughly chop ¾ of the pineapple half. This should yield about 3 cups of chopped pineapple.
    Cut the remaining pineapple into small pieces; about the size of a large corn kernel.
    Purée the cooled coconut milk mixture and roughly chopped pineapple in a blender until completely smooth, scraping down the sides partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout. Stir in the remaining pineapple pieces.
    Pour the mixture into the molds, leaving space at the top for the mixture to expand.
    Insert the sticks. Freeze until solid, 5 hours to overnight. Remove from mold, and enjoy immediately.

    Melissa Reed
    Celiac.com 08/26/2014 - Entertaining for a celebration? Try this quick gluten-free dip to go with veggies, gluten-free bread or gluten-free crackers!
    To make the quick gluten-free veggie dip you need:
    1 large bell pepper, any color 1 cup frozen spinach, thawed and drained well 1 tablespoon fresh sweet red onion, chopped super fine ½ cup sour cream 1 cup cottage cheese, small curd Red pepper flakes or cayenne pepper, to taste 1 teaspoon lemon juice Pinch of salt and pepper, to taste Kale, baby greens or mint and a platter Your favorite dipping selections Directions:
    Wash Bell pepper, slice ¼ off top. Clean out seeds and rinse. Set aside. Next in a blender add the spinach, red onion, sour cream and blend just until smooth. Pour into a bowl. Mix in cottage cheese and lemon juice. Season the mixture with red pepper flakes or cayenne, then the salt and pepper. Put the dip into the bell pepper. Place kale, baby greens or mint on platter. Put the bell pepper filled with dip in the center. Arrange dipping selections around bell pepper. Serve immediately and enjoy!

    Jefferson Adams
    Celiac.com 11/12/2014 - Jicama is one of the unsung wonders of a great many Mexican dishes and salsas. In this recipe, jicama serves as the center piece for a tasty, refreshing appetizer.
    Ingredients:
    1 jicama, peeled and diced into bite-sized chunks ½ tablespoon chili powder, or to taste 2 tablespoons fresh lime juice dash of kosher salt Directions:
    Place peeled jicama pieces in a medium bowl and mix with lime juice.
    Sprinkle with chili powder, mix a bit more, and arrange the jicama on a platter.
    Serve immediately. Use toothpicks or small forks.

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  • Forum Discussions

    Funny thing about me and vitamin D, I hardly go outside, and my building live in has a single window with heavy wooden blinds I never open.  I hardly have a chance to produce it naturally.   I hear you on the sugars, I once thought my excessive erythritol intake was my reason for my loose stools and cut out all sugar alcohols for a 7 day savory cleanse then after went 2 weeks using stevia and monk fruit instead. Had no effect on my BMs.  I spike glucose to any carbs or sugars so I do not ea
    My understanding is not this. My understanding is that the antibodies are there, under the skin and iodine can aggravate the antibodies. The antibodies sit there under the skin, sort of like dormant plants in winter, if iodine intake is high enough (depending on the individual & the # of antibodies remaining under the skin) then it "triggers" the rash to flare.
    That's a lot of vitamin D! In term time I basically produce rabbit pellets 😂 unless I go heavy on the polyols. I practically self-medicate with sugar-free sweets… The UK supplement market is quite different to the North American one, I think. For now I'm going to hold off on supplements till I know what's going on (hopefully not celiac disease…) and I can talk to my psychiatrist. Thank you for all the info!
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