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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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    CORN CHOWDER (GLUTEN-FREE)


    Jefferson Adams

    Soups make wonderful lunches and double as light dinners. They’re also a great way to introduce almost any meal. This recipe calls for the soup to be partially blended which creates a creamy texture while still maintaining a rustic quality.


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    You could easily blend the entire pot with a hand-held blender or in batches depending on the size of your blender or food processor. Whatever your preference, never bring your soup to a boil; nothing ruins the flavor quicker. Whether served warm in the winter or chilled in the summertime, make it a point to stock up on corn to try this is an always-tasty, go-to chowder.

    Ingredients:
    3-4 large ears of corn
    5 cups milk
    2 large Russet potatoes, diced
    1 medium onions, diced
    3 celery stalks, diced
    5 slices bacon, chopped
    1 ½ tablespoons butter
    2 teaspoons salt
    1 teaspoon pepper

    Directions:
    Remove kernels from ears and set aside, reserving the cobs.

    Cook bacon in a large soup or stock pot over medium heat until they begin to crisp, stirring occasionally, about 10-12 minutes. Leave bacon in pot along with about 2 tablespoons of fat. Add onion and celery and cook until tender and slightly browned, stirring occasionally for an additional 10-12 minutes.

    Add milk, potatoes and cobs to the pot. Gently simmer while covered until potatoes become tender, 12-15 minutes. Remove and discard cobs and add kernels to the soup along with salt and pepper.

    Simmer 5-7 minutes longer until kernels soften slightly. Remove from heat and separate about half the solids from the soup and puree in a blender until smooth. Return to soup and add butter. Heat over low until butter is melted and incorporated.


    Image Caption: The finished gluten-free corn chowder. Photo:CC-stu_spivak
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  • Related Articles

    Jefferson Adams
    The versatility of green beans to adapt to different flavors makes them an incredible side that compliments almost any meal. This is a beautiful dish that blends ease with elegance. The nuttiness of the almonds contrasts tartness of the cherries and because the beans are blanched, they cook to crisp perfection. This salad makes for an incredible bite.
    Cherries are high in iron and antioxidants and their flavor lends this dish to be enjoyed by even the pickiest of veggie-phobes.
    Ingredients:
    1 ½ pounds green beans
    1/3 cup minced shallots
    2 tbsp chopped mint
    1/3 cup dried cherries
    ½ cup toasted slivered almonds
    1/3 cup extra virgin olive oil   
    3 tbsp plus 2 tsp red wine vinegar
    1 ½ tsp kosher salt
    1 tsp sugar
    Preparation:
    Cherry vinaigrette can be made up to one day ahead. Keep covered and chilled; bring to room temperature before re-whisking to serve.
    In a small bowl, whisk together olive oil, shallots, red wine vinegar, mint, salt and sugar. Stir in cherries and set aside.
    While a large pot of water comes to a boil, fill a large bowl with ice water and set aside. Add beans to boiling water and let cook until tender and crisp, no more than 5 minutes. Drain and transfer beans to the ice bath to cool. Drain once more.
    Toss cooled beans with the cherry vinaigrette and almonds. Sprinkle with black pepper and serve on a platter.


    Jefferson Adams
    This fast and delightfully fresh salad is a staple in my kitchen throughout the year, but particularly during the summer months I know affectionately as "tomato-heaven." You can mix it up by using cherry or plum tomatoes, or whatever tomatoes rate handy. The dressing offers a nice balance of tart and sweet; it’s a good one to keep on hand. Feel free to omit the chili flakes if you’re not a fan, or even substitute with a little dill.
    Ingredients:
    3 large tomatoes
    1 large cucumber
    2 bell peppers, red or yellow
    1 red onion
    1 cup crumbled feta cheese
    ½ cup red whine vinegar
    1 tablespoon Dijon mustard
    1 tablespoon honey
    ½ cup olive oil
    1 teaspoon red chili flakes
    Salt and pepper to taste
    Directions:
    Dice all vegetables into similar size and mix together in a large bowl.
    For the dressing, combine vinegar, mustard and honey. Slowly whisk in olive oil. Pour over vegetables and sprinkle with chili flakes.
    Top with cheese, taste and season with salt and pepper if desired.


    Jefferson Adams
    Celiac.com 12/20/2013 - A good winter vegetable soup recipe is a must, especially for those really cold days when you need a good hot pot on the stove to warm things up and raise spirits with the aroma of good food.
    This winter vegetable soup does the trick nicely. It features tasty seasonal vegetables like squash, turnip, carry, chard and apple to deliver a rich, hearty soup. I like to add rice to mine for an extra hearty kick.
    Ingredients:
    4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well 3 medium carrots, cut into cubes 3 medium shallots, finely chopped 3 celery stalks, cut on the bias into ½-inch-thick pieces 1 quart canned chicken stock 1 cup water 1 sweet potato, peeled and cut into cubes 1 Russet potato, cut into cubes 1 pound Swiss chard, stems trimmed, leaves coarsely chopped 1 cup peeled, cored and coarsely chopped Granny Smith apple 1 cup peeled and coarsely chopped turnip 1 cup peeled and chopped butternut squash 2 tablespoons extra-virgin olive oil 1 cup coarsely chopped onion 2 garlic cloves, crushed 2 tablespoons thinly sliced fresh dill 1 ounce piece Parmesan cheese rind Kosher salt and freshly ground pepper Directions:
    Heat oil in a large saucepan on medium-high heat.
    Add first leeks, then shallots and celery, and sauté until translucent.
    Add apple, turnip, squash, carrot, potato and sweet potato; season with salt, then sauté 5 minutes.
    Add stock, and Parmesan rind.
    Bring to a boil and simmer, stirring occasionally, about 30 minutes or until vegetables are tender.
    Add salt and pepper to taste. Cool slightly.
    Carefully pureé in a blender. Salt and pepper to taste. Serve hot.

    Katie Zapotoczny

    1 Tbsp. butter
    1 tsp. cumin
    1/2 cup chopped onions
    1 Tbsp. crushed garlic
    1 Tbsp. chili powder (optional)
    1 can (14.5 oz.) diced tomatoes with crushed chili peppers (rinsed and drained)
    1 can (15 oz.) black beans (rinsed and drained)
    2 cups gluten free chicken broth
    2 16-oz. cans pumpkin
    Fresh cilantro
    Sour cream or plain yogurt
    Fresh lime
    Heat the butter in a large pot over medium heat. Stir in the cumin, onions, garlic, and chili powder (if using) and cook 2-3 minutes. Add the tomatoes, and bring to a simmer. Partially cover the pot, and stir occasionally until slightly thickened (about 5 minutes). Stir in the black beans, chicken broth, and pumpkin. Simmer over medium high heat, for a few minutes. Then reduce the heat to low, and simmer, covered, for about 10 minutes or until thoroughly heated.
    Use an immersion blender to blend the soup until smooth. Or, transfer the soup to a blender, and blend in batches. Ladle into bowls, and garnish with the cilantro, sour cream or yogurt, and a squeeze of lime juice.

  • 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). 
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    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:
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    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.” 
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    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.
     
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    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