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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 VEGETABLE SOUP (GLUTEN-FREE)


    Jefferson Adams

    Celiac.com 07/08/2015 - I love soup, and I especially love a light, fresh tasty summer soup. This recipe for vegetable soup comes together quickly, and makes a perfect anchor to to a light, nutritious summer meal. I like to serve it with cooked brown rice, which I add to the soup.


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    Photo: CC--Yvonne BrettnichIngredients:

    • 4 ears of fresh corn, removed from the cob
    • 2 tablespoons olive oil
    • 1 medium onion
    • 1 clove garlic, sliced thin
    • 2 cans chicken broth
    • 2 large fresh zucchini
    • 8 ounces fresh green beans
    • 1 can diced tomatoes in juice
    • Coarse salt
    • ground pepper

    Directions:
    Filly husk and clean the corn of any corn silk.

    Trim the tip off each ear of corn.

    Get a wide bowl, and one at a time, stand each cob on its end, and gently slice downward with a sharp knife to release the kernels.

    Toss out the cobs, and set the kernels aside.

    In a stock pot, heat oil to medium hot. Add onion, and stir in salt and pepper.

    Continue to stir, while cooking about 3-5 minutes, until onion is clear.

    Add broth and 2 cups water; bring to a boil.

    Add zucchini, green beans, corn, and tomatoes with juice.

    Simmer 10-12 minutes until vegetables are cooked, but somewhat crisp, to taste.

    Season with salt and pepper.

    Serve with cooked brown rice, as desired.



    Image Caption: The finished vegetable soup. Photo: CC--Yvonne Brettnich
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    Guest LauraTX

    Posted

    While the recipe looks good, the picture is definitely not that soup. Also, be cautious buying chicken broth in a can as many brands are not gluten free. Look for the Kitchen Basics brand in the square containers.

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    admin
    This recipe comes to us from Kimberly Dungan.
    In large stockpot add the following:
    2-3 teaspoon Cumin
    ½ teaspoon Herb Pepper seasoning
    ½ teaspoon Allspice
    5-6 Cloves
    Dash of garlic (to taste)
    Dash of parsley
    1-2 teaspoon Cinnamon
    1 teaspoon Sesame seeds (optional)
    Salt & Pepper to taste
    1 teaspoon Dry mustard (or 1-2 teaspoon Prepared mustard)
    1-2 cans Chicken Broth (Swansons has a Fat Free, low sodium version)
    3 stalks Celery, chopped
    3-4 Carrots, grated or chopped
    5-6 Potatoes, peeled & cubed (optional: leave skin on)
    ¼ - ½ Onion, chopped
    2 lbs. Ham, cubed
    1 Bag Green Split Peas
    Cover ingredients with water, plus two inches extra, and bring to a boil. Cook on medium for 3-4 hours (or low for 5-6 hours). Serve.

    admin
    This recipe comes to us from Dennis Dendinger.
    Juice Ingredients:
    ½ bushel ripe tomatoes
    1 bunch celery-sliced kind of thin
    2 large onions- chopped
    Directions:
    Boil together until everything is well cooked. Drain and take the juice, I use a Foley food mill.
    Boil the juice and add:
    1 cup sugar
    ½ cup butter
    1 teaspoon salt
    ½ teaspoon pepper
    Mix 1 cup cornstarch with water and stir in.
    I get 8-12 quarts per batch. Season to taste. Every batch I have made has turned out well. I use the soup as soup or a base for casseroles or chili.
    Optional: Can and seal.


    Jefferson Adams
    Practically no one doesn't like chicken soup. Nearly every culture on the planet features some kind of chicken soup as part of its cuisine. Chicken soup is delicious, nutritious staple. It is mildly isotonic,  and a good source of electrolytes, making it great for getting over colds. It features a nice balance of protein, fat, and carbohydrates. So, chicken soup is healthy, chicken soup is delicious, chicken soup is a winner!
    Some of the best chicken soup I've had has also been some of the simplest to prepare. This recipe uses a whole chicken and makes a whole bunch of soup, about eight to twelve servings, depending on how hungry you are. For those tempted to cut the recipe in half, I point out that the soup freezes well, and that if you've got a big enough pot, and you're going to simmer a pot for five hours, then just go for it, and make a big batch.
    For those who like pasta with their soup, no problem. Just whip up a quick batch of gluten-free noodles, and add them to a bowl of warm soup. You can do the same with rice, for an extra-hearty meal.
     
    Ingredients:
    1 whole chicken (about 3 pounds)
    1 large onion, cut in half
    2 slices of fresh ginger root
    3 cloves of garlic, cut in half
    3 small potatoes, diced
    4 carrots, cut in half
    4 celery stalks, cut in half
    ½  to 1 teaspoon chicken bouillon, optional to taste
    ½  teaspoon thyme, chopped
    1 Bay leaf
    salt and pepper to taste
    water to cover ingredients
    1 green onion to garnish, finely chopped, optional
    1 lemon to garnish, optional
    To Prepare:
    Wash the chicken thoroughly. Place the chicken, carrots, celery, onion, garlic, bay leaf and ginger root slices in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones, skimming off and discarding foam as it collects on top.
    When the chicken is falling off the bone, remove from heat. Using a ladle or a cup, transfer the broth through a strainer and into a second pot or large container.
    Pick the meat off of the bones and set aside. Slice the carrots, celery, onion, and any large chunks of chicken.
    Remove the garlic cloves, bay leaf, and ginger slices and discard. Season the broth with salt, pepper and chicken bouillon as desired for taste.
    Return the chicken, carrots, celery and onion to the pot, stir together to mix. Dish into bowls, garnish with a dash of green onion and serve with lemon wedge on the side.


  • 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.
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    Celiac disease patients had similar cognitive performance and anxiety, but no significant differences in depression scores compared with disease controls.
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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. 
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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. 
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    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.
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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.
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    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