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  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

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  • Related Articles

    Jefferson Adams
    Celiac.com 04/07/2015 - This dip is full of zesty bacon and cheese flavor that is sure to put smiles on the faces of your hungriest snackers.
    Ingredients:
    12 slices quality smoked bacon, cooked, chopped 1 cup (8 ounces) cream cheese ¾ cup shredded Cheddar cheese ¾ cup shredded Swiss cheese ½ cup mayonnaise 1½ tablespoons Dijon mustard 1 tablespoon horseradish, prepared 4 scallions, chopped Directions:
    In a mixing bowl, whip the cream cheese with an electric mixer.
    Fold in and lightly mix the mayonnaise, Dijon mustard, horseradish, cheddar cheese, bacon and scallions.
    Serve hot or cold.
    To heat, place in an oven proof container and bake at 400°F for 10 minutes or until bubbly and warm.

    Jefferson Adams
    Celiac.com 06/16/2015 - A cool fresh green salad is one of my favorite things to eat on a hot day. If I'm lucky enough to have leftover chicken wings in the fridge, then I make this tasty little treat.
    You can make the wings according to these recipes, or use your own.
    The basic idea is to marry chicken wings with fresh crisp lettuce, and some blue cheese dressing, and have a culinary blast!
    Ingredients:
    10-12 Buffalo chicken wings, cooked and cold Lettuce Tomato Cucumber Other salad ingredients of choice blues cheese dressing Koser salt black pepper to taste Directions:
    Make a fresh green salad with ingredients of choice.
    Top with cold buffalo-style chicken wings. Or, you may remmove them meat from the wings first, if you like.
    Add blue cheese dressing.
    Enjoy!

    Jefferson Adams
    Celiac.com 07/02/2015 - Grilled asparagus is an easy, delicious vegetable that grills up quickly, and tastes great with a minimum of condiments.
    This recipe makes for a yummy departure from standard grilled asparagus. The secret is in the soy wasabi dipping sauce. This asparagus recipe is sure to make a splash at your next barbecue or backyard party.
    Ingredients:
    1½ pounds fresh asparagus 1 tablespoon olive oil 1 cup Kewpie Japanese mayonnaise (Miracle Whip will work) 3 tablespoons gluten-free soy sauce 1 tablespoon sugar 2-3 teaspoons wasabi paste, to taste 1½ tablespoons lemon juice 1 lemon, cut into wedges, for serving dash of Kosher salt Instructions:
    Trim asparagus ends and discard.
    Heat grill to medium-high heat.
    Brush asparagus with olive oil and sprinkle with salt.
    Grill for about 5 minutes, turning as needed, until tender.
    Remove to a plate when done. Serve with lemon wedges.
    In a small bowl, mix together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste.
    Serve asparagus on small plates with with fresh lemon wedges and a dollop of dipping sauce.

    Jefferson Adams
    Celiac.com 07/21/2015 - This summer vegetable medley is just an assortment of my favorite vegetables, seasoned and grilled. They make a great addition to any grilled meat or fish, and are always popular at cookouts.
    Ingredients:
    2 tablespoons olive oil 1 pound fresh brown mushrooms tops, cleaned, stem removed 1 red bell pepper, cored and sliced into wide slices 1 yellow bell pepper, cored and sliced into wide slices 1 orange bell pepper, cored and sliced into wide slices 6 fresh green zucchinis, sliced ¼-inch thick, lengthwise 6 fresh yellow zucchinis, sliced ¼-inch thick, lengthwise 3 tablespoons grill seasoning (recipe below) Directions:
    In a mixing bowl, toss vegetables with oil until well-coated.
    Add grill seasoning, and toss again, making sure vegetables are well-coated with seasoning.
    Using tongs, place vegetables on a medium hot grill.
    Cook until vegetables are well-seared, but tender. Be sure to flip them midway through to cook each side.
    Serve with rice and fish or meat of choice.
    Gluten-Free Grill Seasoning
    Ingredients:
    3 tablespoons fresh coarse ground black pepper 1 tablespoon kosher salt 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon ground coriander 1 teaspoon crushed red pepper flakes 2 teaspoons ground paprika 2 teaspoons ground cumin Directions:
    Mix all ingredients together well and store in an airtight container.
    Use it for anything you're grilling or when you're looking for a grilled taste.
    Vary ingredients as desired, keeping basic ingredient ratios in mind.

  • Recent Articles

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years
    between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its coeliac disease, a sensitivity to the
    protein, or any other reason, it can be really hard to find suitable places to eat out. When
    you’re on holiday in a new and unknown environment, this can be near impossible.
    As awareness of coeliac disease grows around the world, however, more and more cities
    are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the
    list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the
    top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of
    gluten-free fare, with 240 coeliac-safe eateries throughout this huge city.
    The super hip city of Portland also ranks highly on this list, with the capital of counterculture
    rich in gluten-free cuisine, with San Francisco and Denver also included.
    Outside of the states, several prominent European capitals also rank very highly on the list,
    including Prague, the picturesque and historic capital of the Czech Republic, which boasts
    the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge
    330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their
    variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this
    list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe
    eateries.
    The full top ten gluten-free cities are shown in the graphic below:

     

    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.

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    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! 
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    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