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      Frequently Asked Questions About Celiac Disease   04/24/2018

      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 is Celiac Disease and the Gluten-Free Diet? 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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    Quinoa Soup (Gluten-Free & Dairy-Free)


    Amie  Valpone

    This wonderful soup can be served with your favorite meal, or as a stand-alone snack. This vegan and chilled soup is perfect for a Spring day!


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    Quinoa Soup (Gluten-Free & Dairy-Free)Ingredients:

    •     2 cloves garlic, minced
    •     2 cups green beans, trimmed and steamed
    •     1 cup fresh baby spinach
    •     1 cup quinoa, cooked
    •     Juice of 1 large orange
    •     1 tsp. ground cumin
    •     1 tsp. chili powder
    •     1 Tbsp. freshly ground orange zest
    •     1 large heirloom tomato, diced
    •     1 zucchini, sliced
    •     1 very ripe avocado, peeled and pitted
    •     ½ tsp. red pepper flakes
    •     1/4 cup fresh basil, chopped
    •     2 Tbsp. Barlean’s Flax Seeds
    •     Pinch of sea salt and freshly ground pepper

    Directions:
    Combine all ingredients in a food processor; pulse until mixture forms a smooth consistency.  Transfer to a large bowl. Place into the refrigerator, covered for 1 hour to chill.  Serve cool or at room temperature.  Enjoy!



    Image Caption: The soup being mixed in the food processor.
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  • Related Articles

    Jefferson Adams
    The warmer months provide a steady demand for light, easy salads. Quinoa is one of those great foods that taste great warm or cold and holds up well against the other unique flavors in this salad.  This great summertime salad offers a fresh and tangy alternative to more traditional pasta salads, with just a hint of sophistication. It's a great dish for picnics, potlucks and your own kitchen table.
    Ingredients:
    1 cup quinoa
    3 large celery stalks, thinly sliced
    1 pint cherry tomatoes, halved
    3-4 radishes, thinly sliced
    ½ red onion, diced
    ¼ cup fresh dill, chopped
    1 cup crumbled feta cheese
    ¼ cup balsamic vinegar
    ½ cup olive oil
    2 cups water
    Salt and pepper to taste
    Directions:
    Bring a pot of salted water to a boil and add quinoa. Cook until fluffy, about 12-15 minutes and transfer to a serving bowl. Stir in celery, tomatoes, radishes, and onions.
    In a small bowl, whisk together oil and vinegar. Pour over salad toss lightly to coat. Fold in cheese and season with salt and pepper. Garnish with a sprinkle of dill.


    Jefferson Adams
    Like the peach and the tomato, the cherry is another fruit that is nearly synonymous with summer. I can remember the summer joys of buying fresh-picked cherries from a roadside stand, and also going to visit my grandmother, where we picked cherries from the very generous tree in her back yard.
    More recently, I was visiting family in Sonoma when a neighbor invited us over to help lighten his cherry tree. Memories like these that are all stirred up when I use cherries in dishes. This recipe uses sour cherries, lemon juice, sugar and yogurt to create a memorable and refreshing summer soup.
    Ingredients:
    1¼ pound fresh sour red pie cherries, pitted
    (use ¼ pound to make ¼ cup juice)
    ¼ cup of fresh cherry juice
    1½ teaspoons cornstarch
    ½ cup cold water
    1 tablespoon white sugar
    2 tablespoons lemon juice
    1 cup whole milk yogurt
    dollop of sour cream or yogurt
    chopped chives as garnish
    Directions:
    Wash and pit 1¼ pound of cherries. Juice ¼ pound of cherries, or enough to make ¼ cup of fresh cherry juice.
    In a small saucepan, combine cornstarch, cold water, and fresh cherry juice.
    Mix well, and heat to boiling, and boil for 5 minutes, stirring constantly.
    Add sugar and lemon juice. Mix well and remove from heat.
    Transfer to a bowl and place in refrigerator to chill.
    Chop remaining cherries.
    When liquid cools, blend in yogurt and add the chopped cherries.
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    Jefferson Adams
    The great bluegrass crooner Lester Flatt sang of the joys of homegrown tomatoes. Add sweet, homegrown corn to that and you've got the makings of a culinary match made in summer-time heaven. This chilled soup turns ripe, summer tomatoes and delicious sweet corn into a simple, yet exotic and refreshing soup that is sure to leave your family or guests wanting more.
    Ingredients:
    6 large heirloom tomatoes, juiced
    1 large avocado, peeled, pitted and diced
    1 cup fresh corn kernels
    3 tomatoes, diced
    ⅓ cup chopped fresh cilantro
    2 tablespoon fresh lemon juice
    salt and pepper to taste
    Directions:
    Using a juicer, extract juice from the 6 large tomatoes.
    In a medium bowl combine the tomato juice, avocado, corn, diced tomatoes, cilantro, and lemon juice.
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    Chill well and serve.


    Jefferson Adams
    In my house, summertime means fresh vegetables and great salads. Salads are a quick and easy way to add splash to just about any meal, and to add extra nutrients to your diet. They are packed with fiber, vitamins and minerals, and can brighten your palate, along with your meal.
    Here's an easy recipe for one of my favorite, delicious summertime salads. It is quick, easy and very flexible. It can be made as is, or adapted to your favorite vegetables, or to what you have on hand. However you make it, it's sure to help keep you and your guests happy and healthy and smiling all summer long.
    Ingredients:
    Red leaf or green leaf lettuce Heirloom tomato wedges Organic carrot, shredded Red bell peppers, sliced thin Avocado, peeled and sliced Sunflower seeds, roasted Cucumber, peeled and sliced Cilantro, in small sprigs (as desired) Directions:
    Rinse lettuce and pat dry with a paper towel or spin it in a salad spinner.
    Tear lettuce into pieces of desired size and toss into a large salad bowl or individual serving bowls.
    Place desired quantities of other fresh ingredients into the bowl(s). Top with sunflower seeds. I've found that adding some cilantro sprigs to my salad really makes it pop with flavor. If you don't like cilantro, feel free to skip it.
    In fact, you can feel free to add and subtract any ingredients at will. Add your favorites, or skip what you don't like. This particular salad offers numerous variations, all delicious.
    Serve with honey-mustard dressing on the side.
    Honey-Mustard Vinaigrette Salad Dressing
    Ingredients:
    1 cup olive oil 1 clove garlic, peeled & sliced in half 1 tablespoon dijon mustard 1 tablespoon honey 3 tablespoons white wine vinegar salt pepper Directions:
    Rub the sides of a bowl with garlic, then discard. In the bowl whisk together mustard, honey and vinegar. Slowly whisk in the olive oil. Season with salt and pepper. Scale recipe as needed.

  • Recent Articles

    Jefferson Adams
    Celiac.com 05/25/2018 - People with celiac disease need to follow a lifelong gluten-free diet. However, once their guts have healed, they can still be sensitive to gluten. Sometimes even more sensitive than they were before they went gluten-free. Accidental ingestion of gluten can trigger symptoms in celiac patients, such as pain in the gut and diarrhea, and can also cause intestinal damage. 
    A new drug being developed by a company called Amgen eases the effects of people with celiac disease on a gluten-free diet. Researchers working on the drug have announced that their proof-of-concept study shows AMG 714, an anti-IL-15 monoclonal antibody, potentially protects celiac patients from inadvertent gluten exposure by blocking interleukin 15, an important mediator of celiac disease, and leads to fewer symptoms following gluten exposure.
    The drug is intended for people with celiac disease who are following a gluten-free diet, and is designed to protect against modest gluten contamination, not to permit consumption of large amounts of gluten, like bread or pasta.
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    Read more at ScienceDaily.com

    Jefferson Adams
    Celiac.com 05/24/2018 - England is facing some hard questions about gluten-free food prescriptions for people with celiac disease. Under England’s National Health Plan, people with celiac disease are eligible for gluten-free foods as part of their medical treatment. 
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    "Gluten free prescribing is clearly in a state of flux at the moment, with an apparent rapid reduction in prescribing nationally," say the researchers. Their data analysis revealed that after a steady increase in prescriptions between 1998 and 2010, the prescription rate for gluten free foods has both fallen, and become more variable, in recent years. Not only is there tremendous variation in gluten free prescribing, say the researchers, “this variation appears to exist largely without good reason…”
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    Read more about this research in the online journal BMJ Open.

    Jefferson Adams
    Celiac.com 05/23/2018 - Yes, we at Celiac.com realize that rye bread is not gluten-free, and is not suitable for consumption by people with celiac disease!  That is also true of rye bread that is low in FODMAPs.
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    A team of researchers compared low-FODMAP rye bread with regular rye bread in patients irritable bowel syndrome, to see if rye bread low FODMAPs would reduce hydrogen excretion, lower intraluminal pressure, raise colonic pH, improve transit times, and reduce IBS symptoms compared to regular rye bread. The research team included Laura Pirkola, Reijo Laatikainen, Jussi Loponen, Sanna-Maria Hongisto, Markku Hillilä, Anu Nuora, Baoru Yang, Kaisa M Linderborg, and Riitta Freese.
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    Source:
    World J Gastroenterol. 2018 Mar 21; 24(11): 1259–1268.doi:  10.3748/wjg.v24.i11.1259

    Jefferson Adams
    Celiac.com 05/22/2018 - Proteins are the building blocks of life. If scientists can figure out how to create and grow new proteins, they can create new treatments and cures to a multitude of medical, biological and even environmental conditions.
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    After making slow, but incremental progress over the years, scientists have improved their ability to decipher the complex language of protein shapes. Among other things, they’ve gained a better understanding of how then the laws of physics cause the proteins to snap into folded origami-like structures based on the ways amino acids are attracted or repelled by others many places down the chain.
    It is this new ability to decipher the complex language of protein shapes that has fueled their progress. UCSF’s DeGrado is using these new breakthroughs to search for new medicines that will be more stable, both on the shelf and in the body. He is also looking for new ways to treat Alzheimer’s disease and similar neurological conditions, which result when brain proteins fold incorrectly and create toxic deposits.
    Meanwhile, Baker’s is working on a single vaccine that would protect against all strains of the influenza virus, along with a method for breaking down the gluten proteins in wheat, which could help to generate new treatments for people with celiac disease. 
    With new computing power, look for progress on the understanding, design, and construction of brain proteins. As understanding, design and construction improve, look for brain proteins to play a major role in disease research and treatment. This is all great news for people looking to improve our understanding and treatment of celiac disease.
    Source:
    Bloomberg.com

    Jefferson Adams
    Celiac.com 05/21/2018 - Just a year ago, Starbucks debuted their Canadian bacon, egg and cheddar cheese gluten-free sandwich. During that year, the company basked in praise from customers with celiac disease and gluten-sensitivity for their commitment to delivering a safe gluten-free alternative to it’s standard breakfast offerings.
    But that commitment came to an ignoble end recently as Starbucks admitted that their gluten-free sandwich was plagued by  “low sales,” and was simply not sustainable from a company perspective. The sandwich may not have sold well, but it was much-loved by those who came to rely on it.
    With the end of that sandwich came the complaints. Customers on social media were anything but quiet, as seen in numerous posts, tweets and comments pointing out the callous and tone-deaf nature of the announcement which took place in the middle of national Celiac Disease Awareness Month. More than a few posts threatened to dump Starbucks altogether.
    A few of the choice tweets include the following:  
    “If I’m going to get coffee and can’t eat anything might as well be DD. #celiac so your eggbites won’t work for me,” tweeted @NotPerryMason. “They’re discontinuing my @Starbucks gluten-free sandwich which is super sad, but will save me money because I won’t have a reason to go to Starbucks and drop $50 a week,” tweeted @nwillard229. Starbucks is not giving up on gluten-free entirely, though. The company will still offer several items for customers who prefer gluten-free foods, including Sous Vide Egg Bites, a Marshmallow Dream Bar and Siggi’s yogurt.
    Stay tuned to learn more about Starbucks gluten-free foods going forward.