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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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    SAVORY LENTIL SOUP (GLUTEN-FREE)


    Jefferson Adams

    Celiac.com 01/21/2014 - A solid, tasty lentil soup recipe is another must for any good kitchen, especially during those chilly winter months.


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    This simple, easy recipe delivers a rich, tasty soup that is big on lentil flavor. Freeze leftovers for the next cold day!

    Photo: CC--beautifulcatayaIngredients:

    • 2 quarts chicken or vegetable broth
    • 1 pound lentils, picked and rinsed
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1 leek, white part only, washed and sliced into julienned strips
    • ½ cup finely chopped shallots
    • ½ cup finely chopped carrot
    • ½ cup finely chopped celery
    • 1 cup peeled and chopped tomatoes
    • 2 teaspoons kosher salt
    • ½ teaspoon freshly ground coriander
    • ½ teaspoon freshly ground cumin
    • ½ teaspoon freshly ground pepper

    Directions:
    Heat olive oil in a large stock pot and set over medium heat.

    Once oil is hot, add the onion, carrot, leeks, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.

    Add the lentils, tomatoes, broth, coriander, cumin and pepper and stir to combine. Increase the heat to high and bring just to a boil.

    Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.

    Transfer in small batches to a blender, and purée some or all to your preferred consistency. Serve immediately.


    Image Caption: The finished lentil soup. Photo: CC--beautifulcataya
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    admin
    This recipe comes to us from Chris Hansen.
    Makes about 2 cups
    Ingredients:
    1 cup gluten-free buttermilk
    1 cup gluten-free mayonnaise
    ¾ teaspoon salt
    ½ teaspoon onion powder
    ¼ teaspoon garlic powder
    1 tablespoon dried parsley
    ½ teaspoon dried marjoram
    ½ teaspoon dried thyme
    ½ teaspoon cider vinegar
    Pepper to taste
    Directions:
    In a bowl, whisk the mayo and the buttermilk together until smooth. Add the remaining ingredients, crushing the herbs in your hands before adding, and mix well. Season with pepper and additional salt to taste. Refrigerate for a couple of hours to let the flavors blend.
    You can make a dip with the same seasonings--just use sour cream instead of the buttermilk in the original recipe.
    If youre "really" organized, you can make up little baggies of just the dry ingredients ahead of time and tape the recipe to the bag...then all you have to do is measure out the mayo, buttermilk, and vinegar.
    To use fresh herbs instead, mince the herbs finely, and use 3 times as much (e.g. 3 tablespoons fresh parsley, 1 ½ teaspoons fresh marjoram and thyme).
    Optional: Additional herbs like a tablespoon or so of fresh basil.

    Jefferson Adams
    Falling in love with this sophisticated version of a true classic has helped me to leave the days of canned tomato soups behind. The added sausage and mushrooms gives this soup substance, and help to marry the herbs and fresh tomatoes to create flavor that is at once hearty and elegant. This dish goes great with a grilled cheese sandwich made with gluten-free bread and any bold, salty cheese.
    Ingredients:
    6 large tomatoes, chopped with juices reserved
    2 tablespoons tomato paste
    ½ pound cremini mushrooms, sliced
    1 pound spicy Italian sausage
    1 small onion, diced
    ½ cup red bell pepper, diced
    ½ cup green bell pepper, diced
    1 ½ tablespoons garlic, minced
    2 tablespoons olive oil
    3 cups chicken stock
    1 tablespoon dried marjoram
    1 tablespoon dried oregano
    1 bay leaf
    Salt and pepper to taste
    Directions:
    Heat olive oil in a large pot over medium heat. Add sausage and break up into small pieces with a wooden spoon. Stir occasionally until cooked.
    Add mushrooms, onions, and peppers and cook for another 8 minutes or until vegetables begin to caramelize. Add garlic and tomato paste and cook for another minute.
    Add tomatoes and their juices, chicken stock and herbs. Increase the heat to medium-high and bring to a boil. Reduce heat to low and let simmer for 20-30 minutes. Remove and discard bay leaf before serving.


    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.

    Jefferson Adams
    Celiac.com 09/05/2014 - If you want an easy, tasty summer salad that will make a splash at your next potluck, look no further than this fresh watermelon feta salad.
    This simple recipe combines juicy watermelon, sweet onion, feta, cilantro and mint, with a dash of balsamic vinegar and olive oil to deliver a world of flavor.
    I like mint and cilantro, but you can add parsley, watercress, or whatever you like.
    Ingredients:
    Chunks of 1 seedless watermelon 1 large sweet onion ¼ cup balsamic vinegar ½ cup extra-virgin olive oil 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh cilantro, as desired 4 ounces feta cheese, crumbled 6 whole mint sprigs 1 tablespoon sunflower seeds or pine nuts Salt and pepper Directions:
    Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside.
    Peel and slice the onion into bite-sized pieces.
    In a small bowl, mix vinegar, salt, pepper until salt is dissolved.
    Slowly whisk in the olive oil, a few drops at a time. Add chopped mint, cilantro, and seasonings, to taste. Top with sunflower seeds or pine nuts, as desired.
    In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed.
    Garnish with mint sprigs.
    Serve on plates and garnish with mint leaves.

  • Recent Articles

    Jefferson Adams
    Celiac.com 04/26/2018 - Emily Dickson is one of Canada’s top athletes. As a world-class competitor in the biathlon, the event that combines cross-country skiing with shooting marksmanship, Emily Dickson was familiar with a demanding routine of training and competition. After discovering she had celiac disease, Dickson is using her diagnosis and gluten-free diet a fuel to help her get her mojo back.
    Just a few years ago, Dickson dominated her peers nationally and won a gold medal at Canada Games for both pursuit and team relay. She also won silver in the sprint and bronze in the individual race. But just as she was set to reach her peak, Dickson found herself in an agonizing battle. She was suffering a mysterious loss of strength and endurance, which itself caused huge anxiety for Dickson. As a result of these physical and mental pressures, Dickson slipped from her perch as one of Canada's most promising young biathletes.
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    Jefferson Adams
    Celiac.com 04/25/2018 - A team of Yale University researchers discovered that bacteria in the small intestine can travel to other organs and trigger an autoimmune response. In this case, they looked at Enterococcus gallinarum, which can travel beyond the gut to the spleen, lymph nodes, and liver. The research could be helpful for treating type 1 diabetes, lupus, and celiac disease.
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    Read the full study in Science.

    Tammy Rhodes
    Celiac.com 04/24/2018 - Did you know in 2017 alone, the United States had OVER TENS OF THOUSANDS of people evacuate their homes due to natural disasters such as fires, floods, hurricanes, tornadoes and tsunamis? Most evacuation sites are not equipped to feed your family the safe gluten free foods that are required to stay healthy.  Are you prepared in case of an emergency? Do you have your Gluten Free Emergency Food Bag ready to grab and go?  
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    Then, my second brush with a natural disaster happened, without any notice, leaving us once again scrambling to find a safe place to shelter. It was a warm and muggy summer morning, and my husband was away on a business trip leaving my young daughter and me to enjoy our summer day. Our Severe Weather Alert Radio was going off, again, as I continued getting our daughter ready for gymnastics.  Having gotten used to the (what seemed to be daily) “Severe Thunderstorm warning,” I didn’t pay much attention to it. I continued downstairs with my daughter and our dog, when I caught a glimpse out the window of an incredibly black looking cloud. By the time I got downstairs, I saw the cover to our grill literally shoot straight up into the air. Because we didn’t have a fenced in yard, I quickly ran outside and chased the cover, when subsequently, I saw my neighbor’s lawn furniture blow pass me. I quickly realized I made a big mistake going outside. As I ran back inside, I heard debris hitting the front of our home.  Our dog was the first one to the basement door! As we sat huddled in the dark corner of our basement, I was once again thinking where are we going to go if our house is destroyed. I was not prepared, and I should have been. I should have learned my lesson the first time. Once the storm passed, we quickly realized we were without power and most of our trees were destroyed. We were lucky that our house had minimal damage, but that wasn’t true for most of the area surrounding us.  We were without power for five days. We lost most of our food - our gluten free food.
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    You can find my Gluten Free Emergency Food Bags and other useful products at www.allergynavigator.com.  

    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.
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    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:
    Gluten-free Cooking for Dummies Student's Vegetarian Cookbook for Dummies Wheat-free Gluten-free Dessert Cookbook Wheat-free Gluten-free Reduced Calorie Cookbook Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version) My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.