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    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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    Jefferson Adams
    For many years now, every winter I've made this vegetable bacon soup that is so rich and hearty it resembles a stew. Savory bacon, chunky vegetables, beans, Parmesan rind and chard deliver big, bold flavors. This recipe owes a debt of gratitude to Ina Garten, The Barefoot Contessa's, Winter Minestrone recipe for the inspired addition of pesto.
    Ingredients:
    Olive oil 6 cups chicken stock 24 ounces canned or boxed chopped tomatoes 8 ounces fresh chard, stalk removed, chopped 15-ounce can navy beans, drained and rinsed 4 ounces pancetta, or quality bacon ½-inch-diced 3-4 carrots, diced 3 stalks celery, diced 1 large yellow onion, chopped 2 cups peeled butternut squash, diced into ½-inch cubes 5 cloves minced garlic 1 bay leaf 2 tablespoons pesto 2 teaspoons chopped fresh thyme leaves ½ cup dry white wine 1 ounce piece Parmesan cheese rind 1 fresh rosemary sprig Kosher salt and freshly ground black pepper Freshly grated Parmesan cheese, as desired Directions:
    In a large, heavy soup pot, heat 2 tablespoons of olive oil over medium heat
    Add pancetta and cook over medium-low heat until lightly browned.
    Add shallots, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for about ten minutes, until the vegetables begin to soften.
    Add Parmesan cheese rind, tomatoes, 6 cups of the chicken stock, the bay leaf, rosemary sprig, 1 tablespoon salt, and 1½ teaspoons pepper.
    Bring pot to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
    Discard the bay leaf and rosemary sprig.
    Add the beans and heat until simmering.
    The soup should be nice and thick. If it’s too thick, add more chicken stock. If you want it thicker, let it cook a bit longer.
    Add the chard and cook until the leaves are tender. Stir in the white wine and the pesto.
    Salt as needed.
    Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.

    Jefferson Adams
    Celiac.com 12/10/2014 - Creamy tomato soup is a comfort food classic that goes great with a gluten-free grilled cheese sandwich. Alas, some canned versions contain wheat flour.
    This gluten-free tomato soup recipe delivers a rich, creamy tomato soup that will warm your body and make your stomach sing with joy. Perfect for a cold day.
    Ingredients:
    1 (28-ounce) can whole peeled tomatoes in their juices (I use San Marzano) 2 cups chicken broth 1 tablespoon olive oil 1 tablespoon unsalted butter 1 medium sweet onion, chopped 2 bay leaves ½ teaspoon chopped fresh thyme ½ cup basil, cut to thin ribbons ½ cup heavy cream Directions:
    Heat oil and butter in a medium saucepan over medium heat.
    Once butter foams, add onion and a big pinch of salt and fresh ground pepper.
    Cook, stirring occasionally, until onion is completely soft and just beginning to brown, about 12-15 minutes.
    Add broth, tomatoes and juices to the saucepan and stir to crush up tomatoes. Add bay leaves and heat until bubbly.
    When soup bubbles, season with a little salt and pepper, add thyme and basil, and simmer gently until tomatoes begin to break apart, about 10 minutes, stirring occasionally.
    Remove from heat, discard bay leaves, and allow soup to cool slightly.
    Carefully purée soup in a blender until smooth. Be careful. If you don't have an immersion blender, you may have to do this in batches. I always cover the top with a towel, just to be safe.
    Return soup to the stove over low heat and stir in cream. Taste and adjust seasoning as desired.
    Serve with salad, or vegetables, and your favorite gluten-free grilled cheese sandwich for a delicious meal.

    Jefferson Adams
    Celiac.com 02/11/2015 - Broth is the new black. Read the food magazines and blogs and you will inevitably come upon an article about the benefits of broth. But, unlike so many health foods, broth is not an overhyped fad food.
    Broth can be digested by every body, and broth is healthy for everyone.
    For people with celiac disease or gluten-intolerance, broth can be part of a diet that promotes healing and wellness of the gut, the immune system, the bones and more.
    From baby to granny and from sickest to healthiest, broth has something for everyone.
    Ingredients:
    4 pounds beef marrow and knuckle bones 3 pounds meaty rib or neck bones 4 or more quarts cold filtered water ½ cup cider vinegar 3 onions, coarsely chopped 3 carrots, coarsely chopped 3 celery stalks, coarsely chopped several sprigs of fresh thyme, tied together 1 teaspoon dried peppercorns, crushed l bunch flat parsley, chopped Directions:
    Place the knuckle and marrow bones into a very large pot with vinegar and cover with water. Let sit for one hour.
    Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven.
    When well browned, add to the pot along with the vegetables. Pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices.
    Add this liquid to the pot. Top with water, if needed, just enough to cover the bones.
    **NOTE: Remember to keep the liquid no higher than one inch below the rim of the pot, as the volume expands slightly during cooking.
    Bring pot to a boil.
    A large amount of frothy scum will rise to the top, and it is important to remove this with a spoon or mesh skimmer. After you have skimmed, reduce heat and add the thyme and crushed peppercorns.
    Simmer stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes.
    At this point, the broth will look more like a scary brown liquid with globs of gelatinous and fatty material. It won’t even smell very good.
    However, all you need to do is to strain it properly to get a delicious and nourishing clear broth that you can use for myriad soups and stews and other dishes.
    So, remove bones with tongs or a slotted spoon, and strain the stock through a sieve or mesh strainer and into a large bowl.
    Refrigerate the bowl and, once it’s cold, remove the hardened fat from the top.
    Transfer to smaller containers, and freeze for long-term storage.

    Jefferson Adams
    Celiac.com 02/17/2015 - Homemade bone broth is a great foundation for a healthy diet, and helps to promote gut healing, and overall health.
    Simmering animal bones and marrow, feet, tendons, and ligaments in water for one or two days turns collagen into gelatin, and produces a rich complex soup of amino acids and highly absorbable minerals like calcium, magnesium, sulfur, silicon, phosphorus, along with trace minerals.
    For best results use organic pasture raised, or free-range chickens. Many commercially-raised chickens produce stock that does not gel properly.
    Ingredients:
    1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as backs, breastbones, necks and wings 2-4 chicken feet gizzards from one chicken 4 quarts cold water 2 tablespoons vinegar 1 large onion, coarsely chopped 2 carrots, peeled and coarsely chopped 3 celery stalks, with leaves, coarsely chopped 1 bunch flat parsley Directions:
    If you are using a whole chicken, cut off the wings and remove the neck, and the gizzards from the cavity.
    Cut chicken parts, including neck and wings, into several pieces.
    Place chicken or chicken pieces in a large stock pot with water, vinegar and all vegetables, except parsley.
    Let stand 30 minutes to 1 hour. Bring to a boil, and skim away any froth that rises to the top.
    Reduce heat, cover and simmer for at least 6 to 8 hours, and up to 24 hours. Longer simmering time makes richer and more flavorful broth.
    About 10 minutes before finishing the stock, add parsley. This is important, as is adds ionized minerals to the broth.
    Remove chicken carcass and any meat and bones with a slotted spoon. If using a whole chicken, let it cool and then strip the meat away.
    Keep the meat to use in other meals, such as chicken salad, casseroles, enchiladas. You can also add it to any soup you might make with the broth later on.
    Strain the stock into a large bowl and refrigerate until the fat rises to the top and hardens.
    Skim off fat and store the stock in covered containers in your refrigerator or freezer.
    Use broth liberally whenever a recipe calls for broth.

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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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    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.

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
    Ingredients:
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
    Purée all ingredients together in a blender.
    Cover and refrigerate for at least 1 hour. 
    Adjust seasoning with salt and pepper, as desired. 
    Serve is a bowl with tortilla chips and guacamole.