• Ads by Google:

  • 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.

  • Popular Contributors

  • Ads by Google:

  • Who's Online   2 Members, 0 Anonymous, 277 Guests (See full list)

  • Related Articles

    Jefferson Adams
    Sweet and spicy join hands and dance in this no-fuss marinade that goes great on a variety of meat. This recipe yields 2 cups and lasts about 5 days in the refrigerator. Typically, the longer you marinate, the deeper the flavor, but even 30 minutes is enough for this sauce develop a unique tang. The colors and fragrance make for a nice presentation if using a finishing sauce.
    Ingredients:
    1 12-ounce jar peach preserves, or your own
    1 cup sweet red chili sauce, Thai Kitchen brand is gluten-free
    2 teaspoons fresh lime juice
    1 tablespoon fresh chopped mint
    Preparation:
    Combine preserves, chili sauce and lime juice in a medium bowl.  Stir in chopped mint.
    Use a marinade for chicken or pork tenderloin, doubles as a sauce for grilled salmon or smoked sausage.


    Amie  Valpone
    A fun soup to enjoy when the weather starts gettin' a bit cool. Topped with a bit of cilantro, this soup will have your taste buds yearnin' for more in no time! Bon Appetit.
    Ingredients
    3 large sweet potatoes 1 Tbsp. extra virgin olive oil 1 large Vidallia onion, chopped 1 clove garlic, minced 1 Tbsp. balsamic vinegar
    3 cups low sodium vegetable broth 2 cups Greek plain yogurt 1 tsp. all spice 1 tsp. chili powder ½ cup cashew butter 1/4 tsp. sea salt Topping: 1/3 cup fresh cilantro
    Directions
    Prick sweet potatoes with a fork to create air pockets. Place into the microwave for 10 minutes. Set aside. In a large saucepan, heat oil.  Add onion and cook until they begin to brown, approximately 3 minutes. Add garlic; stir for 2 minutes.  Add balsamic vinegar, all-spice, chili powder, and sea salt.  Cook for 10-15 minutes. Peel sweet potatoes and chop into small chunks.  Place into a food processor along with the vegetable broth, Greek yogurt and cashew butter; puree until smooth.  Add the puree to the pot and mix well. Transfer to serving bowls; garnish with cilantro.

    Jefferson Adams
    I recently took my wife out for dinner at one of our favorite little French restaurants. Among the many delicious foods we ate was a butter lettuce salad. It was one of the simplest, most delicious salads I've ever had, so I took some notes and then set out to recreate it at home.
    Salad ingredients:
    Butter leaf lettuce
    Apple, thinly sliced
    Goat cheese, crumbled
    Candied walnuts
    Mandarin orange slices
    Salt and pepper to taste
    Dressing ingredients:
    2 tablespoons Dijon mustard
    2 tablespoons fresh lemon juice
    2 tablespoons honey
    1 garlic clove, finely chopped
    ½ cup extra virgin olive oil
    ¼ cup champagne vinegar
    ½ teaspoon salt
    ½ teaspoon freshly ground black pepper
    Dressing directions:
    Whisk together the garlic, mustard, vinegar, lemon juice, honey, salt, and pepper
    In a large bowl, whisk together all of the ingredients except the olive oil. Once the ingredients are well-mixed, slowly whisk in the olive oil until the dressing is emulsified.
    In place of a whisk, I sometimes like to use a blender or a food processor and simply pureé all of the ingredients until smooth. Either way makes a good dressing.
    Salad directions:
    Thoroughly wash and dry the lettuce leaves. If the leaves are large, tear them into large pieces and place into a bowl. If the leaves are small enough, you may use them whole. Toss the leaves with a bit of the dressing.
    Cut slices from a nice, sweet, crisp apple, such as a Braeburn or a Fuji apple, and add four slices to each bowl.
    Crumble goat cheese over the lettuce and apples.
    Add a few candied walnuts and a few skies of mandarin orange.
    Serve.

    Mica Adams
    Celiac.com 12/18/2014 - Clam chowder has always been one of Mica's favorite soups. This is Mica's newest gluten-free creation, and perfect for a cold winter day! 
    Ingredients:
    ¼ cup gluten-free flour blend 2 cups chopped leeks ½ cup half and half 4 cups of clam juice 1 Tablespoon thyme 2 bay leaves 1 can of whole baby clams 2 cubed potatoes 2 slices bacon salt & pepper ½ cup diced celery tablespoon butter Directions:
    Dice the bacon, cube the potatoes, and chop the leeks and celery.
    Melt butter in pan and fry diced bacon for 10-15 minutes until it is lightly browned. Add celery and leeks to the bacon and continue cooking until soft.
    Add gluten-free flour blend, clam juice, salt & pepper, bay leaves and thyme, and stir well and allow to thicken for 10-15 minutes, then add the can of clams and continue to stir.
    Add potatoes and cook another 15-20 minutes until the potatoes are soft, then add half & half and stir. Let simmer for several more minutes and server.


  • Recent Articles

    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.

    Advertising Banner-Ads
    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! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    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.