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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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    SUMMERTIME PEAR BUTTERNUT SOUP (GLUTEN-FREE)


    Jefferson Adams

    Celiac.com 09/20/2016 - Pears freshen up this fall classic and make it perfect for summer or the early days of fall. Served warm or chilled, this soup makes a great focal point of a light dinner.


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    Ingredients:

    • 4 tablespoons butter
    • 4 cups chicken broth
    • 4 ripe pears, peeled, quartered and cored
    • 2½ pounds butternut squash, peeled, seeded and cut into 2-inch chunks
    • 2 medium tomatoes, cored and quartered
    • 1 large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly
    • 2 cloves garlic, crushed
    • 2 tablespoons extra-virgin olive oil
    • ½ teaspoon salt
    • 1 sprig rosemary
    • Freshly ground pepper, to taste
    • 1 tablespoon thinly sliced fresh chives, or scallion greens
    • Heavy cream

    Directions:
    In a 4-quart saucepan melt the butter over medium-high heat, add the leeks and garlic, and sweat them a bit.

    Add squash, tomatoes, and pears, and sweat them a bit. Add salt.

    Pour in just enough stock to cover the main ingredients.

    Add sprig of rosemary, and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes.

    Remove rosemary.

    Puree with immersion blender. Or carefully blend in small batches.

    Add a touch of cream and season, to taste.

    Top with fresh pepper, and sliced fresh chives, or scallion greens, and serve warm or chilled.


    Image Caption: Perfect hot or cold, this butternut squash soup delivers. Photo: CC--Ruth Hartnup
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  • Related Articles

    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.

    Jefferson Adams
    Celiac.com 02/24/2015 - I've posted recipes for chicken and beef broth lately, and now it's time for what may be the healthiest of all broths, fish broth.
    Naturally gluten-free fish broth offers a delicious way to promote gut health, and recovery from illness.
    Ideally, fish broth is made from the bones of sole or turbot. Unfortunately, it's hard to get whole sole fish in America. However, you can make a great broth using any non-oily fish, such as snapper, rock fish, or lingcod. Ask your fish merchant to save the carcasses for you.
    Avoid using oily fish such as salmon for making broth, mainly because oily fish will make the broth turn rancid during the long cooking process.
    Be sure to use the heads as well as the bodies, as the heads are especially rich in iodine and fat-soluble vitamins. Use the broth any time you make seafood-based stews, soups, or chowders.
    Ingredients:
    3 or 5 whole carcasses, including heads, of non-oily fish such as sole, turbot, rockfish or snapper about 3 quarts cold filtered water 2 or 3 sprigs fresh thyme 2 or 3 sprigs parsley 2 onions, coarsely chopped ¼ cup dry sake, white wine or vermouth â…“ cup vinegar Sea salt to taste Directions:
    Melt butter in a large stainless steel pot.
    Add the vegetables and cook very gently, about 30 minutes, until they are soft.
    Add wine and bring to a boil. Add the fish carcasses and cover with cold, filtered water. Add vinegar.
    Bring to a boil and skim off the scum and impurities as they rise to the top. Tie herbs together and add to the pot.
    Reduce heat, cover and simmer for at least 4 hours or as long as 24 hours. I usually cook it for about 12-24 hours.
    Remove carcasses with tongs or a slotted spoon and strain the liquid into pint-sized storage containers for refrigerator or freezer.
    Chill well in the refrigerator and remove any congealed fat before transferring to the freezer for long-term storage.

    Jefferson Adams
    Celiac.com 10/27/2015 - Soup season looms large, and this curry chicken soup will surely foot the bill. Chicken, rice, onions, celery and carrots anchor this delightful soup that gets a tangy zing from the addition of some tart apples.
    Ingredients:
    1½ pounds boneless, skinless chicken thighs, trimmed of visible fat 2½ cups chicken stock 2½ cups water 1 large onion, chopped 2 medium Yukon Gold potatoes, parboiled chunks 2 ribs celery, chopped 2 carrots, chopped 2 tablespoons butter 1½ tablespoons yellow curry powder, to taste 1 tablespoon olive oil 2 bay leaves 1½ teaspoons kosher salt â…“ cup uncooked basmati rice 2 tart apples, cored, peeled, and chopped ¼ cup heavy whipping cream ½ cup plain yogurt as garnish 1½ tablespoons minced chives as garnish Directions:
    Parboil, rinse and dry potatoes in advance.
    Heat butter and olive oil on medium high heat in a large stock pot.
    Add the onions, celery, and carrots. Cook for 5 minutes until just starting to soften.
    Add the bay leaves. Add the curry powder and mix to coat.
    Add the chicken thighs and potato chunks, and stir to coat with the curry mixture.
    Add the stock, water and salt to the pot.
    Bring to a simmer for about 20 minutes.
    Remove the chicken pieces from the pot.
    When the chicken is cooked through, remove from pot and place on a cutting board and allow to cool to the touch.
    Add the rice and the chopped apples to the soup.
    Return to a high simmer for about 15 minutes, until the rice is cooked through.
    While the apples and rice are cooking in the soup, shred the chicken, discarding any tough bits.
    Once the rice and apples in the soup are cooked, add the chicken back to the pot. Heat for 5 minutes more.
    Then stir in the cream. Serve warm with toasted gluten-free bread.

  • 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). 
    From their data, the team noted that any abnormal cognitive functions they saw in adults with newly diagnosed celiac disease did not seem not to be a result of the disease itself. 
    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:
    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.

    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.” 
    Label Insight’s clients include food and beverage giants such as Unilever, Ben & Jerry's, Lipton and Hellman’s. Label Insight technology has helped the Food and Drug Administration (FDA) build the sector’s very first scientifically accurate database of food ingredients, health attributes and claims.
    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.
     
    The research team included Åsa Torinsson Naluai, Ladan Saadat Vafa, Audur H. Gudjonsdottir, Henrik Arnell, Lars Browaldh, and Daniel Agardh. They are variously affiliated with the Institute of Biomedicine, Department of Microbiology & Immunology, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden; the Institute of Clinical Sciences, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden; the Department of Pediatric Gastroenterology, Hepatology and Nutrition, Karolinska University Hospital and Division of Pediatrics, CLINTEC, Karolinska Institute, Stockholm, Sweden; the Department of Clinical Science and Education, Karolinska Institute, Sodersjukhuset, Stockholm, Sweden; the Department of Mathematical Sciences, Chalmers University of Technology, Gothenburg, Sweden; the Diabetes & Celiac Disease Unit, Department of Clinical Sciences, Lund University, Malmö, Sweden; and with the Nathan S Kline Institute in the U.S.A.
    First, the team used liquid chromatography-tandem mass spectrometry (LC/MS) to analyze amino acid levels in fasting plasma samples from 141 children with celiac disease and 129 non-celiac disease controls. They then crafted a general linear model using age and experimental effects as covariates to compare amino acid levels between children with celiac disease and non-celiac control subjects.
    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