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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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    THE ULTIMATE CHALLENGE


    Jennifer Nyce


    • Journal of Gluten Sensitivity Spring 2013 Issue


    Celiac.com 06/08/2017 - After thirty three years of a self indulgent relationship with food, my life hit rock bottom and took an unexpected turn, for what momentarily seems to be the worst. As spontaneous and adventurous as I am, I decided to challenge myself and make my already horrid situation, even worse. Or, as you will come to see, surprisingly better.


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    To start, when I say self indulgent, I mean I allowed myself to have whatever delicious and comforting food I wanted, whenever I wanted. This was never anywhere close to an eating disorder, but I most certainly had a seductive sweet tooth and I definitely experienced emotional eating. A bowl of ice cream always made a bad day turn good, despite my lactose intolerance issue.

    When I was forced into this drastic change in my life and my world was flipped upside-down, it challenged me emotionally, physically, and spiritually. My health was crashing. I couldn't regulate my blood sugar. I was diagnosed with a stress induced hiatal hernia. I had constant and burning indigestion. My emotions were all over the place and my faith in who I was and what I believed in was tested.

    Courage I never knew I had slowly came out of the depths of my soul and spilled over into all the areas of my life. I wanted to press on, conquer, and show how strong I am. I decided to challenge myself even further. I decided for the fun of it, to go refined sugar and gluten-free. I wanted to see if I had it in me to exhibit extreme self control under my extreme circumstances. I ultimately wanted to stretch my faith in God and the power residing within me; that which sustains me. Now to some that may sound silly or easy to eliminate a few ingredients, but to my fellow sweet tooth and carb lovers, you know the kind of uphill battle I was committed to taking on.

    My way of eliminating these things was very simple. I just stopped eating them. I didn't wean myself off of them. To me that would be a tease. I can have a crumb but not the cake? Silly, right? To make matters worse, both sugar and gluten are challenging in themselves to eliminate, as they are in EVERYTHING, but putting them together to eliminate and trying to find something to eat seemed nearly impossible.

    I had to get creative. I already knew all about eating healthy and the gluten-free diet because my six year old has been gluten-free for the past five years. I know what products to avoid. However, going gluten-free after eating gluten filled food for thirty three years was tough, and even though I knew better by raising my daughter gluten-free, I always found excuses for my own eating habits. I do believe taste buds get accustomed to unhealthy food. But I reasoned in my eye opening feat, that if taste buds can get accustomed to unhealthy food, then I guess taste buds can get accustomed to healthy food.

    I have to say that the first and fourth weeks were the most difficult. Week one, I had to keep telling myself no! No one wants to hear the word "no" all day long. Weeks two and three were pretty easy. I was into my routine of making healthy meals, trying new recipes, and baking yummy things without sugar or gluten! I have to say, the cake I made the other day was seriously the best cake I ever ate! Week four was the true test of my willpower. I had rampant cravings. For some reason it seemed like everyone kept forgetting that I was now gluten and sugar free and kept offering me bad things! Smells drove me crazy. I couldn't really be around anyone who was eating things I couldn't. Since then, I have to admit, it's been pretty smooth sailing.

    Despite the difficulty and temptations of week four, I began to notice something amazing. My hair and nails were longer than I can ever remember. For thirty three years I've been trying to grow my hair long and it was always thin and would never grow past my shoulders. Looking in the mirror at this long beautiful hair gave me some kind of warm smile inside and urgency to share my good news. I noticed other changes too. My bloating and stomach aches were gone. This was another chronic condition of mine that has been with me for so long that I actually came to accept it as "normal." Horray! I no longer feel like I'm ten pounds heavier than my scale says! Now mind you, I'm a very tiny and petite girl, and with the realization that gluten must have been stunting my hair and nails growth, I can only imagine what other things might have been stunted? You get the picture.

    Going gluten and refined sugar free was one of the best decisions I have ever made. It changed me in ways I could never have imagined and it opened my eyes to a whole new way of living and optimizing my health. Experiencing firsthand the kind of care and dedication that I give to my daughter and her health makes me feel like a whole new woman!


    Image Caption: Image: CC--Donnie Ray Jones
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    Guest Michael

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    In my opinion, most of us in the U.S. on the Standard American (Roman) Diet (SAD) are raised to be brainwashed, ignorant drug addicts. As a psychiatrist has written, flour (meaning wheat flour) is a drug. Cane sugar is definitely a drug, more addictive than heroine, according to some rodent studies. Doctor/nutritionists have stated that everyone has a sweet tooth. I got a diagnosis of reactive hypoglycemia in 1980, and had to quit sugar, alcohol and starches. It took me 6 months. A year later, I was still symptomatic, and had to start reading labels and eliminating all hidden sugar. For two weeks, I felt like I was dying. When I was diagnosed in 2007 with celiac disease (my education, memories and my nurse mother's notes show that I was perhaps celiac since birth) and casein intolerance, I went totally gluten-free and dairy-free at once, and it was no problem. Kudos to you for going totally gluten and sugar free at once, though.

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    Kit Kellison
    Celiac.com 09/08/2016 - I'm going to discuss a topic that I'm sure will be fraught with controversy. However, as someone who has watched the difficulty that so many new patients have in navigating their diets on gluten-free and celiac forums for the past twelve years, I believe it's time to consider a new model for approaching the gluten-free diet.
    A gluten-free diet is essential to the celiac patient, but it disrupts the metabolism in profound ways that, until now, we have ignored because there is absolutely no other option for those of us who can't digest gluten. It is worth noting that there are other situations where we may find ourselves drastically reducing carbohydrates in order to realize health benefits. (Bear with me here, I'm going to tie it all together soon!) Changing the diet to limit or eliminate one's intake of grains and starch is a common response to many of the following situations:
    People who have celiac disease, non-celiac gluten sensitivity or wheat allergy. Diabetics who seek to stabilize blood sugar. People with small intestinal bacterial overgrowth (SIBO) who need to limit all di- and polysaccharides (most starches and sugars) per the SCD or GAPS diets. People on the FODMAP (Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyols) diet for fructose, lactose and fructans intolerance. Many celiac patients report benefits of this diet when symptoms don't resolve after treating celiac disease. People starting the Paleo diet or the autoimmune protocol diet (AIP) are instructed to stop eating grains and processed foods. People eating a very low-carb diet (below 40 grams per day) in an effort to shed excess body weight. People with epilepsy and certain other neurological disturbances who benefit from a reduction in carbohydrates in order to promote ketosis (see Gut and Psychology Syndrome diet, or "GAPS diet"). People who are fighting metabolic syndrome and insulin resistance. The thing that all these situations have in common is the need to make a significant dietary reduction of grains and starch. While the standard American diet consists of 300-400 or more grams of carbs a day, some diets restrict carb intake to less than 20-40 grams. A significant carb reduction of any kind can cause a huge strain on our well-being by causing a dip in thyroid function.
    Paleo diet authors generally recommend a maximum of 100-150 grams of carbs in order to stabilize blood sugar, a decrease in carbs of at least 50% for most people.
    Even those of us who are merely cutting out gluten because of a celiac diagnosis can have a very difficult time adjusting to the new diet. Unfortunately, little is mentioned about the down side of making such a huge, if necessary, change in eating habits.
    About a third of us feel so lousy after cutting down on our carbohydrate intake that we seriously consider turning our backs on our new diets. The strain of staying on track can be overwhelming.
    Twelve years ago, as a newly-diagnosed celiac patient, I experienced sleep disturbances, anxiety so high I couldn't relax, hyper-vigilance, an absolutely crushing brain-fog as well as general malaise. I had been sent out into the world beyond my doctor's office with no more than a celiac disease diagnosis and the advice that I now need to stop eating gluten.
    And stop I did.
    I had been ill for so long prior to my diagnosis that I would have given up all food if I thought it would make me feel better. I was so distrustful of every processed food I had grown accustomed to that for the first two weeks I ate little more than broiled chicken breasts, steamed broccoli and rice. The whole process of shopping, cooking and eating sometimes became psychologically overwhelming. I was afraid I'd starve to death if I left the house for more than half an hour so I always kept a gluten-free protein bar in my purse to prevent all-out panic.
    There may be more than one process at work here.
    Why do I feel so awful?
    A couple of small studies point to a problem low-carbers have in maintaining production and uptake of the thyroid hormone triiodothyronine (often referred to as T3). T3 is the most active form of thyroid hormone. Every cell in the body needs it for oxygen uptake. A sudden reduction in carbohydrate intake can lead to a dip in T3 availability that can lead to cognitive problems, depression, anxiety, fatigue, weight gain, constipation, heart palpitations and a laundry list of other hypothyroidism related symptoms and complications.
    Although this can happen to anyone reducing carbohydrates, most people will eventually bounce back if they are getting over 100 grams of carbs a day. However, for those very-low carbers who stay under 20 daily grams, they can expect to deal with a sluggish thyroid until their carb intake increases to maintenance levels.
    Gluten Withdrawal is Real
    It also appears that some of us are quite sensitive to the opioids in the grains we most commonly eat. Every grain has it's own opioid, but they differ from each other. Even cutting out wheat or gluten while maintaining a high carb intake can give us symptoms that mirror drug withdrawal, so obviously, it's not just about carb reduction.
    Although the amount of opioids in wheat is quite small, we all have opioid receptors in our brains that have the potential to become quite dependent on our little wheat-driven drug rush. I think anyone who has quelled their hunger or anxiety with a piece of bread and butter and felt that "ahhhhhh" response can relate. The enormous (if temporary) sense of satisfaction that comes with sitting down to a bowl of pasta may be due to the presence of the opioids in the semolina wheat grains that were used to make that delicious fettucine alfredo.
    "Gluten withdrawal," has a real biochemical basis; you wouldn't expect someone to kick Ativan or Vicodin in one fell swoop. In fact, it's downright dangerous. Perhaps we shouldn't be asking it of people who must give up their usual grains.
    People who kick an addictive drug have been helped mightily by the use of a drug called "low-dose naltrexone (LDN). It has been suggested that, by the same mechanism, it can prevent some of the problems created by the discontinuation of grains. I, for one, would love to see some research on this.
    Most Americans are familiar with the concept of filling up on a Chinese buffet only to feel hungry ten minutes later. Most Asian recipes use rice as a base of the main dish, so we are getting plenty of carbs. But why do we still feel hungry soon afterward even though our belts are still too tight?
    I remember back when my family lived in a great little neighborhood in Pennsylvania. Norristown, like most Philadelphia suburbs, was comprised of small storefronts and lots of nearly identical, charming brick row houses. We lived in a cute little twin number next door to a big Asian family with whom we soon became acquainted. One of the kids brought over a very generous house-warming gift of wonton soup. The first time I slurped from Ahn Nguyen's golden liquid luxury, replete with beautifully folded floating dumplings, I thought I'd died and gone to heaven. She sent many delicious treats over during the time we lived next to them and I can't think of those wonderful dishes these many years later without my mouth watering.
    Although it couldn't come close, I tried to pay some of our debt to them by inviting the family of seven over to a big dinner of spaghetti, meatballs (complete with homemade marinara), fresh grated Parmesan and garlic bread and a big green salad (obviously, this was a time previous to my celiac diagnosis.) Ahn and her family all seemed to enjoy the meal, but she confessed to me afterward that she needed to go home for a bowl of rice in order to feel full. This after she had eaten two big plates of spaghetti!
    Clearly, her discomfort wasn't a matter of getting enough starch.
    My best guess is that she missed the specific opioids in rice that she had likely consumed at every meal. I can't help but wonder now whether some Tinkyada rice pasta would have done the trick for her. Perhaps the opioids in the wheat-based food helped somewhat but they just couldn't satisfy her craving for that tiny amount of rice opioid; that narcotic-like substance on which her brain and body had come to depend.
    The Role of Ketones
    Another possible mechanism at work might be the unusual difficulty that some people have in converting fatty acids into ketones. When human beings don't have enough sugar or starch available from our diet to convert into glucose, we really feel it in fatigue and mental sluggishness. We may become uncommonly irritable as well. Luckily, our bodies have the marvelous adaptive ability to convert fatty acids to ketone bodies. These ketone bodies may be converted from either dietary fatty acids or from our own fat stores. Ketones are the only known source outside of glucose that lend energy to our brains and bodies.
    Unfortunately, about 14% of the population (including me) has an APOe4 gene variant that makes our livers less efficient at getting energy from fat; we have a harder time producing ketone bodies than everyone else when our glucose stores suddenly plummet. Note that this gene is also associated with a marked increase in the risk of Alzheimer's disease. Some researchers believe that this is due to the difficulty in making ketones, which may protect the brain from insulin resistance.
    For those of us with APOe4, it may just be that much more difficult to achieve a fat-adapted state that will allow the production of ketone bodies. Those of us with APOe4 and everyone who has a harder time going low-carb may just need a little more time in the adaptation process to get our livers to change their stubborn ways. It can't be healthy, while waiting for ketones to kick in, for our brains and bodies to be starved of energy.
    Is it possible that there is one answer to all of these problems? Could a much more gradual transition from high carb to low carb or gluten-free put less strain on body systems?
    I propose that we examine the possibility that cold turkey isn't the best way to cut back on either gluten or carbs. What evidence do we have that the best way is the hard way?
    Yes, for some of us, wheat or gluten is absolute poison and we want to be rid of it as soon as possible. But will taking a week or two to wean off of it really have any lasting negative impact on our overall health? For those who don't have severe digestive symptoms at the point of a celiac or NCGS diagnosis, a strategy of careful withdrawal should be considered.
    So, let's say you have just been diagnosed with celiac disease. Or diabetes, or metabolic syndrome, or hypoglycemia or SIBO, or epilepsy or you simply want to drop excess weight on the Atkins diet. You've been told, or have figured out on your own, that cutting down on carbs or cutting out gluten is your next step back to health. How do you go about it?
    Should you simply throw out all the crackers? Toss all your mixes, breads, flours and pastas? File all your cupcakes, cookies and brownies to the round file?
    Well, yes and no.
    Get rid of everything but your last loaf of bread and put that in the freezer. It will help to get those slices apart later if you can stagger the slices inside the wrapper or even put a square of wax paper between them. This also works well for people on a gluten free diet who are cutting carbs. In that case, use gluten-free bread.
    If you feel significant distress when cutting carbs or grains, let your head tell you when to eat that slice of bread. When you get dizzy, foggy and irritable, that's the time. Just try to spread them apart as much as possible without suffering overly for it. Trust me on this, in a couple of weeks it will all be over!
    Those who don't experience discomfort may still benefit by following this guideline:
    Days 1-3: two slices of bread maximum Days 4-6: one slice of bread daily; you may want to eat 1/2 slice twice a day Days 7-14: 1/2 slice of bread per day, maximum After day 14, quit eating it altogether When it's time to have your slice of bread, take a piece out of the freezer, put it in the toaster or thaw it in the microwave for 10 seconds and eat it with a big slab of good butter. Kerry Gold is my favorite butter. It's from grass-fed cows so it has lots of healthy omega-3 fatty acids. If this is your last loaf of real bread, you might as well make it count! Consider this as the long goodbye and the first step in the mourning process.
    Spread those slices out for as long as you can stand it, but don't let yourself suffer for long.
    Pretty soon, one slice a day will keep all those annoying withdrawal symptoms completely at bay. After that point, you only need to eat a half a slice at a time. You may soon go a day or two without noticing any problems; at that point, you're home free, and you need never eat it again. Throw the rest out or leave it out for your family, if you have an gluten-eaters in the household.
    Clearly, this whole subject needs a lot more research. I'd like to see more study on exactly what happens to thyroid levels during carb restriction. I'd like to know what it does to our blood sugar, our livers and our brains when we make huge lifestyle changes such as these. I'd like to know how we vary in our ability to produce ketones and how many of us function optimally on ketones in the absence of glucose. We should also know what happens to our microbiome, the bacterial colony that lives mainly in our guts when we change our diets. I think we are just now scratching the surface in learning how food interacts with our bodies.
    Yes, there is a lot to learn and some are making strides in discovering how food helps and hurts our health. In the meantime, we are wise to tread carefully, even when making a necessary lifestyle upgrade.
    References:
    Decline in T3 after low carb diet: Ullrich IH, Peters PJ, Albrink MJ. Journal of the American College of Nutrition [1985, 4(4):451-459] http://dev.europepmc.org/abstract/MED/3900181/ GAPS diet: http://www.gapsdiet.com/ FODMAPS diet: http://stanfordhospital.org/digestivehealth/nutrition/DH-Low-FODMAP-Diet-Handout.pdf Atkins diet: http://www.atkins.com/Home.aspx Paleo diet: http://robbwolf.com/what-is-the-paleo-diet/

    Lisa Cantkier
    Celiac.com 10/04/2016 - I have been following a gluten-free diet since being medically diagnosed with celiac disease as a toddler. My food choices have certainly evolved over the years. Many life experiences have influenced this evolution, including the loss of loved ones to cancer, experiencing my own health struggles resulting from celiac disease, and many surprising things I have learned from studying holistic nutrition.
    If I had to put everything I have learned over the years into one sentence, it would be, "Every bite matters." Those are words I live by now. After all, an overwhelming number of health experts agree that over 90% of our immune system exists within our gastrointestinal tract, so what we eat means more than ever. As a celiac with specific nutritional requirements, and being someone at risk of various deficiencies, this mantra can literally make or break me. I am always searching for new ways to maximize the potential of my food choices.
    Here are some of my favourite ways to turn everyday eating into meals that pack a greater nutritional punch.
    Avoid pre-packaged foods, particularly with long ingredient lists. Virtually all packaged foods contain preservatives, among other unhealthy things we can live without. The words "packaged" and "preservative" go hand in hand. That means you are getting unwanted ingredients in your food. Also, avoid products that contain ingredient names that look unfamiliar to you. Unfamiliar ingredients usually equate with unhealthy additives, preservatives and chemicals. Try to avoid processed/refined foods, and foods that are high in sugar and high on the glycemic index. Instead, select local, in season, whole foods. Choose organic when possible. When you choose foods that are organic, you are not only helping the eco-system in many ways, you are also helping your gut in more ways than you'd think. Organic foods are clean and free from harmful chemicals, pesticides, genetically modified processes, antibiotics and anything that is unnatural—from start to finished product. I find organic foods taste significantly better as well. Wipe out white rice, refined flours and crusts. For example, make your own gluten-free flours by grinding mineral-rich seeds such as sunflower seeds or pumpkin seeds. Bake homemade pizza and lasagna with a layered eggplant base (you'll need to cook the eggplant first). Replace nutrient poor, refined white rice with nutrient-dense quinoa. Make a wrap with seaweed or collard greens. Kick sugar to the curb. Use natural sweeteners lower on the glycemic index, such as stevia or organic coconut palm sugar to replace refined table sugar that has been stripped of its minerals and nutritional value. Although maple syrup and honey are not considered low glycemic, they certainly have more minerals and health benefits than white, refined table sugar. Organic honey is preferable. Pick quality protein and heart healthy omega 3 fats. Adding lean, quality protein and heart healthy omega 3 rich fats to your meals and snacks will help you absorb nutrients better, and help balance your blood sugar levels, which is good for you in the short-term and long-term. Reach for raw. Increase your intake of raw, nutrient-rich vegetables (especially cruciferous and sea vegetable varieties) and fruit in a wide range of colours to receive the benefits of an assortment of vitamins. Grab more green, such as kale, broccoli and spinach. Try juicing to conveniently get more veggies into your diet. Make your meals super. Add super-foods rich in antioxidants such as chia seeds, hemp hearts, flax seeds, gogi berries and other kinds of berries to cereals, stews, soups and sauces. A variety of colors will ensure you are consuming a variety of vitamins. Be mindful of your B's. Iron and B-vitamin deficiencies are extremely common among celiacs, even those who follow a gluten-free diet. Try to eat foods high in these nutrients. Foods high in B-vitamins include leafy greens, beans, eggs, fish, nuts and poultry. Foods high in iron include red meat, poultry, squash, pumpkin seeds, beans and various nuts. Savour the Season. Now that Spring is here, there is no reason why you can't visit your local farmer's market or farm for fresh, in season produce. Imagine the goodness lost when produce is packaged, shipped, sitting on store shelves and even cooked. Those steps, not to mention the time involved strip plant based foods of their nutritional value, and they leave a significant footprint on the environment. Consider creating your own veggie garden so you can take advantage of food that goes from soil to plate. Now that I've got you thinking differently, instead of reaching for what's inside the box, think outside the box and experiment with healthy whole foods. You might not love everything you introduce to your palate, however, you won't know until you try. One thing is certain—your gut will thank you.

    Dr. Ron Hoggan, Ed.D.
    Celiac.com 02/14/2017 - In 1999, Loren Cordain, the renowned professor of Exercise Physiology at Colorado State University who has since popularized the Paleodiet, published an extensive exploration of why our cultivation and consumption of cereal grains has been disastrous for the human race, resulting in many autoimmune, nutrient deficiency, and other modern diseases (1). Previously, in 1987, the famous physiologist, Jared Diamond characterized humanity's shift to agriculture as "The Worst Mistake in the History of the Human Race" (2). A year later, medical doctor and professor of Anthropology, S. Boyd Eaton and colleagues suggested a mismatch between the human genome and our current agricultural diet/lifestyle (3). And more than a decade prior to that, gastroenterologist, Walter L. Voegtlin, M.D., self published a book apparently asserting, based on his treatments and observations of patients, that dietary avoidance of cereal grains and sugars, offset by increased consumption of meats and animal fats, is an effective treatment regimen for a variety of intestinal ailments including Crohn's disease, colitis, irritable bowel syndrome, and indigestion (4). Each of these perspectives was informed by a different but solidly scientific approach to human health. The academic field of each of these authors varied from Exercise Physiology to Physiology, to Gastroenterology, to Anthropology. Yet each of these specialist researchers arrived at the very similar conclusion that cereal grains are not healthful foods for humans. Their strident declarations to that effect leave little room for doubt. Dr. Cordain acknowledges that the roots of some of his thinking lie with Dr. Eaton and his colleagues. Nonetheless, there is a convergence here, of ideas and insights drawn from separate bodies of data and investigative approaches. While there is some overlap between these scientific disciplines, they all lead to a clear indictment of cereal grains as little more than a starvation food for humans. These scientists point to myriad signs of illness that arise more commonly when populations make the transition to eating diets dominated by grains, especially when the grains are refined and when they are combined with sugar.
    One critic of this paradigm is the evolutionary biologist, Dr. Marlene Zuk of the University of California at Riverside. According to Alison George at New Scientist, Zuk asserts that the 10,000 years that humans have been cultivating and consuming cereal grains is an adequate time period for humans to evolve an adaptation to these foods (5). But surely this is a Eurocentric view. Simply because some Europeans have been cultivating and consuming cereal grains for ten or more thousands of years does not mean that the entire world's population, or even all Europeans, would or could have adapted to consuming these foods.
    Let's look back to see what we currently know about our human roots and how those early humans spread all over the world. A group thought to number about 200 humans left Africa sometime between 85,000 and 70,000 years ago, during a glacial maximum that lowered worldwide sea levels by about 300 feet below current levels. The enormous glaciers of the time so depleted the oceanic barriers we see today, that these bodies of water were made navigable even with very primitive flotation devices.
    The progeny of this relatively small group of early modern people multiplied and went on to parent almost all of today's non-African people of the world with some 1% to 4% of today's human, non-African genes having been derived from the Neanderthal branch of the hominid tree (6). This predominantly early modern human group's progeny would quickly find its way to Australia, the South Pacific, across Asia, to China, east to the Americas and west across India, finally arriving in Europe, where they would supplant the long-time Neanderthal residents who had survived some of Europe's harsh and inhospitable glaciations but apparently could not survive having our forebears as neighbors.
    While specific paths and dates for exiting Africa, and worldwide patterns and timing of human distribution remain controversial, most experts now accept that indigenous Australians had arrived there at least 60,000 years ago (6). A similarly recent finding places people in the Americas by at least 55,000 years ago, long prior to the date at which the Bering Land Bridge was thought to be available for human movement from Siberia into the Americas (8). This newer, admittedly controversial date raises the likely possibility that people arrived in the Americas, from Asia, by boats or rafts on which they followed the shoreline east to what is now Alaska, then south of the glaciated wastelands of much of what is now Canada. (Or perhaps they arrived by some other means that we have not yet imagined.) But only a small portion of these early Americans would eat wheat, rye, oats, or barley before the last 200 years or so, especially those living on the Great American Plains, or in the frigid north, the dense jungles or places that were otherwise isolated from the encroaching wave of "immigrants" from Europe and beyond. And none of those aboriginal peoples of the Americas were eating these grains prior to 1492. The epidemics of autoimmunity and obesity that may be seen among indigenous Americans are clear reflections of their recent shift to the gastronomic wonders of foods derived from these European grains.
    Further, even among Europeans, grain cultivation and consumption had not uniformly spread across most of Europe until, at most, less than half of the 10,000 years that Zuk says would be sufficient for human adaptation. In Britain, for instance, grain farming was only getting under way about 4,000 years ago, and availability of grains varied according to local geographies and economies. Also, in parts of Scandanavia, wheat bread was a rare treat until after World War II. Some Europeans are thought to have been cultivating grains for even longer than the 10,000 years ago suggested by Cordain, but the evidence is contradictory and accompanied by a range of expert opinions. Further, the health consequences of this nutritional path are consistently seen in the skeletal remains of those early farmers, many of which can now be seen reflected among indigenous peoples of the Americas, as they assimilate our grain and sugar dominated diet. Adaptation to eating grains is not a gentle, joyful process. Early farmers may have produced many more children than their hunting and gathering neighbors, but their lives were shorter, their bodies were less robust, with substantial reductions in stature, and they experienced widespread infectious diseases and ailments driven by nutritional deficiencies.
    By the time grains became a cash crop for many European farmers, cereals were disproportionately consumed by affluent urbanites. Those who were large consumers of cereal grains did not include all Europeans, even where yields were prodigious. In more remote, northerly, or mountainous areas, cereal grains, or foods made from them, were likely a rare treat rather than a daily staple.
    Jared Diamond points out, that in addition to "..... malnutrition, starvation, and epidemic diseases, farming helped bring another curse upon humanity: deep class divisions." He goes on to argue that only with farming and the storage and accumulation of food can Kings "and other social parasites grow fat on food seized from others". He also presents evidence that farming led to inequality between men and women. Conversely, contemporary hunter-gatherers have repeatedly been shown to be quite egalitarian, both regarding gender and political leadership (9).
    Roger Lewin is another critic of the health impact of European grain cultivation on humans. He points out that even in the very heart of the Fertile Crescent, where agriculture got its start, there was not a uniform adoption of farming. One agricultural center at Abu Hureyra, experienced two cycles of abandonment, one at 8,100 B.C.E., lasting about 500 years, and another at 5,000 B.C.E. These periods when agriculture at this locale was abandoned are "thought to be related to climatic change that became less and less conducive to agriculture" (10).
    Lewin also harkens to Mark Nathan Cohen's collation of "physical anthropological data that appear to show increasingly poor nutritional status coincident with the beginnings of agriculture.... " (10) suggesting, again, that grains were a starvation food.
    Eaton et al also approach grain cultivation from an anthropological perspective, suggesting that increased dietary protein and fats from animal/meat sources likely gave rise to increased stature of earlier humans, along with providing the necessary fatty acids for building larger brains, and allowing smaller gut sizes over the past 2.5 million years. It seems reasonable to assume that if it took our pre-historic ancestors that long to adapt to eating meats and animal fats, the very irregular adaptation period of between less than one hundred years and about 10,000 years that various world populations have been cultivating and consuming wheat, rye, barley and oats would be insufficient to allow full adaptation to eating these immune sensitizing cereal grains.
    Dr. Zuk's perspective might be tempered a bit if she considers that Europeans and their descendants do not comprise the entirety of the world's populations. There are several Asian populations that are not insignificant when compared with European populations and their progeny, including the residents of China, India, Pakistan, and South-East Asia. Even among those of us who appear quite European, there may be a mixture of genes derived from peoples of any of the other five populated continents. The approximately 10,000 year maximum period since humans began to cultivate cereal grains would have little adaptive impact on populations that have only been exposed to these grains for a period of somewhere between four or five centuries and seven or eight decades, as is the case among the indigenous people of the Americas, Australia, New Zealand, and much of Asia (6).
    Even if all humans had been cultivating and consuming cereal grains for the 10,000 years since this practice was first begun in the Middle East, the high frequency of intestinal, autoimmune, and other diseases that can be mitigated by a gluten free diet, even among descendants of Europeans, leaves little room to doubt that Dr. Zuk's projected adaptation simply has not occurred. The current prevalence of celiac disease and non-celiac gluten sensitivity identifies, at a bare minimum, between 7% and 12% of the American population that has not adapted to cereal grain consumption. While a few research projects suggest that molecular mimicry and the opioids from cereal grains contribute to autoimmunity, obesity, type 2 diabetes and cardio-vascular disease, current research does not provide any clear sense of how many cases or to what degree these health conditions are driven by gluten consumption. We know that foods derived from cereal grains are often laced with refined sugar, but the insulin stimulating properties of gluten alone are such that their role in these conditions cannot, reasonably, be denied. I feel vindicated by these many experts who decry the folly in humanity's embrace of the European grains. I wonder how long it will take for this information to filter into, and be acknowledged by, those who claim that science has led them to advocate cereal grain consumption for everyone without celiac disease and, more recently, non celiac gluten sensitivity?
    Sources:
    Cordain, Loren. Simopoulos AP (ed): Evolutionary Aspects of Nutrition and Health. Diet, Exercise, Genetics and Chronic Disease. World Rev Nutr Diet. Basel, Karger, 1999, vol 84, pp 19–73 http://thepaleodiet.com/wp-content/uploads/2012/08/Cerealgrainhumanitydoublesword.pdf Jared Diamond, "The Worst Mistake in the History of the Human Race," Discover Magazine, May 1987, pp. 64-66. http://www.ditext.com/diamond/mistake.html Eaton SB, Konner M, Shostak M. Stone agers in the fast lane: chronic degenerative diseases in evolutionary perspective. Am J Med. 1988 Apr;84(4):739-49. Voegtlin, Walter L. (1975). The stone age diet: Based on in-depth studies of human ecology and the diet of man. Vantage Press. ISBN 0-533-01314-3 George, A. " The Paleo Diet Is a Paleo Fantasy" New Scientist. April 7, 2013. http://www.slate.com/articles/health_and_science/new_scientist/2013/04/marlene_zuk_s_paleofantasy_book_diets_and_exercise_based_on_ancient_humans.single.html Oppenheimer, Stephen. The Real Eve: Modern Man's Journey Out of Africa. Basic Books, NY, NY. 2004 Fagan, Brian. Cro-Magnon: How the Ice Age Gave Birth to the First Modern Humans. Bloomsbury Press, New York. 2011 http://www.utep.edu/leb/Pleistnm/sites/pendejocave.htm Brody, Hugh. The Other Side of Eden: Hunters, Farmers and the Shaping of the World. Douglas 7 McIntyre Ltd., Vancouver, B.C., Canada. 2000 Lewin, Roger. A Revolution of Ideas in Agricultural Origins. Science. vol 240, May 20, 1988

    Lisa Cantkier
    Celiac.com 03/08/2017 - With summer coming soon, many parents want their child to experience summer camp. If your child has gluten intolerance (and/or other special dietary needs) the summer camp anticipation and experience itself can be anxiety provoking for you, and for your child. As a parent, it is normal to have concerns about sending your child to camp, of course, particularly when the camp is providing meals. Here are some simple tips to help you advocate for your gluten intolerant child, and keep him/her safe at camp this summer. Not only should parents be their child's advocate - parents also need to teach their child how to be a well educated self advocate. Many of these tips are also applicable to school settings, birthday parties and other social gatherings.
    Prior to each camp session, schedule a meeting with your child's supervising camp staff to discuss your child's dietary needs. Be very clear about what your child can and can't tolerate, as well as the short-term and long-term consequences of consumption of those foods. Bring copies of helpful facts and information, and even myths to educate the staff. You can also bring helpful books and/or videos to share. Any notes from your child's health professionals may be helpful as well. Let the staff know you mean business and you take your child's needs very seriously. Your child should never be turned away from a camp due to their dietary needs. That would be a conflict of the Human Rights Code!
    Request that your child's camp staff post an educational fact sheet in the camp office, staffroom, and main rooms in the camp building about his/her dietary needs and condition (e.g., celiac disease), as well as a list of foods that your child must avoid.
    Get a medical alert bracelet for your child, and list your child's condition(s) (e.g.,. celiac disease), as well as your child's dietary needs clearly (e.g., gluten intolerant). Allerbling.com is a great resource and they offer fun colors and patterns.
    Ask the camp staff if you can come into the camp one day and have a discussion with the campers about your child's condition/food intolerance. You can even find out if you can bring in props, such as products your child is and is not allowed. You might want to bring in a short video about celiac disease and the gluten-free diet.
    Find out if there will be birthdays being celebrated at camp, and then contact the parents of the birthday child the week before, and again the day before the birthday party to inform and remind them about your child's food intolerance. You could also offer to bring treats that your child is allowed.
    Send some "back up" snacks and treats for your child for camp staff to store, even if it's a package of cookies, or a cupcake – just in case there are celebrations or times when treats are given out that your child cannot have.
    Teach your child about his/her food intolerance, and teach your child to share the information with others. It is a good idea for your child to learn how to self-advocate at a young age. If your child is very young, you can teach through the use of puppets. Research shows that young children learn very well through the use of puppets.
    Many non-profit associations offer camps, support groups and educational programs for children. Gather information from trusted organizations such as the Canadian Celiac Association or the Celiac Sprue Association.
    Be positive – learn to look on the bright side, and teach your child to do so as well. There are many advantages to living gluten-free. Keeping positive and demonstrating strength will make your child stronger and better able to cope. Remind your child regularly that their differences are what make them special!

    Jefferson Adams
    Celiac.com 07/01/2017 - Calgary University's Faculty of Arts and Markin Undergraduate Student Research program is designed to give recipients a leg up on research projects that can help advance their academic goals.
    For one such recipient, Karen Tang, those goals include helping individuals "to effectively self-manage celiac disease and follow a strict gluten-free diet, by teaching people evidence-based strategies." For Tang, the opportunity allows her to combine her interests of psychology and self-compassion with her desire to help chronic disease populations.
    For those coping with celiac disease, strategies such as self-compassion can be an effective tool for managing their well-being.
    Tang has been heavily involved in the pilot study for the Promotion of Optimal Well-Being, Education and Regulation for Celiac Disease (POWER-C). The study is the first program specifically designed to teach individuals evidence-based strategies for coping with celiac disease and to help them effectively manage their illness.
    Tang has spent the fall and winter committed to helping individuals with celiac disease effectively manage their illness, to enhance their health and their quality of life. For many, a strict lifestyle change comes with its own set of problems and challenges. Research indicates that approximately less than 42 per cent of individuals with celiac disease adhere strictly to a gluten-free diet.
    Tang says, "The purpose of this research is to help individuals to effectively self-manage celiac disease and follow a strict gluten-free diet, by teaching people evidence-based strategies."
    Ms. Tang presented an update on her research at a mini-symposium on April 7, 2017.
    Read More at Calgary University's UToday

  • Recent Articles

    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

    admin
    WHAT IS CELIAC DISEASE?
    Celiac disease is an autoimmune condition that affects around 1% of the population. People with celiac disease suffer an autoimmune reaction when they consume wheat, rye or barley. The immune reaction is triggered by certain proteins in the wheat, rye, or barley, and, left untreated, causes damage to the small, finger-like structures, called villi, that line the gut. The damage occurs as shortening and villous flattening in the lamina propria and crypt regions of the intestines. The damage to these villi then leads to numerous other issues that commonly plague people with untreated celiac disease, including poor nutritional uptake, fatigue, and myriad other problems.
    Celiac disease mostly affects people of Northern European descent, but recent studies show that it also affects large numbers of people in Italy, China, Iran, India, and numerous other places thought to have few or no cases.
    Celiac disease is most often uncovered because people experience symptoms that lead them to get tests for antibodies to gluten. If these tests are positive, then the people usually get biopsy confirmation of their celiac disease. Once they adopt a gluten-free diet, they usually see gut healing, and major improvements in their symptoms. 
    CLASSIC CELIAC DISEASE SYMPTOMS
    Symptoms of celiac disease can range from the classic features, such as diarrhea, upset stomach, bloating, gas, weight loss, and malnutrition, among others.
    LESS OBVIOUS SYMPTOMS
    Celiac disease can often less obvious symptoms, such fatigue, vitamin and nutrient deficiencies, anemia, to name a few. Often, these symptoms are regarded as less obvious because they are not gastrointestinal in nature. You got that right, it is not uncommon for people with celiac disease to have few or no gastrointestinal symptoms. That makes spotting and connecting these seemingly unrelated and unclear celiac symptoms so important.
    NO SYMPTOMS
    Currently, most people diagnosed with celiac disease do not show symptoms, but are diagnosed on the basis of referral for elevated risk factors. 

    CELIAC DISEASE VS. GLUTEN INTOLERANCE
    Gluten intolerance is a generic term for people who have some sort of sensitivity to gluten. These people may or may not have celiac disease. Researchers generally agree that there is a condition called non-celiac gluten sensitivity. That term has largely replaced the term gluten-intolerance. What’s the difference between celiac disease and non-celiac gluten-sensitivity? 
    CELIAC DISEASE VS. NON-CELIAC GLUTEN SENSITIVITY (NCGS)
    Gluten triggers symptoms and immune reactions in people with celiac disease. Gluten can also trigger symptoms in some people with NCGS, but the similarities largely end there.

    There are four main differences between celiac disease and non-celiac gluten sensitivity:
    No Hereditary Link in NCGS
    Researchers know for certain that genetic heredity plays a major role in celiac disease. If a first-degree relative has celiac disease, then you have a statistically higher risk of carrying genetic markers DQ2 and/or DQ8, and of developing celiac disease yourself. NCGS is not known to be hereditary. Some research has shown certain genetic associations, such as some NCGS patients, but there is no proof that NCGS is hereditary. No Connection with Celiac-related Disorders
    Unlike celiac disease, NCGS is so far not associated with malabsorption, nutritional deficiencies, or a higher risk of autoimmune disorders or intestinal malignancies. No Immunological or Serological Markers
    People with celiac disease nearly always test positive for antibodies to gluten proteins. Researchers have, as yet, identified no such antobodies or serologic markers for NCGS. That means that, unlike with celiac disease, there are no telltale screening tests that can point to NCGS. Absence of Celiac Disease or Wheat Allergy
    Doctors diagnose NCGS only by excluding both celiac disease, an IgE-mediated allergy to wheat, and by the noting ongoing adverse symptoms associated with gluten consumption. WHAT ABOUT IRRITABLE BOWEL SYNDROME (IBS) AND IRRITABLE BOWEL DISEASE (IBD)?
    IBS and IBD are usually diagnosed in part by ruling out celiac disease. Many patients with irritable bowel syndrome are sensitive to gluten. Many experience celiac disease-like symptoms in reaction to wheat. However, patients with IBS generally show no gut damage, and do not test positive for antibodies to gliadin and other proteins as do people with celiac disease. Some IBS patients also suffer from NCGS.

    To add more confusion, many cases of IBS are, in fact, celiac disease in disguise.

    That said, people with IBS generally react to more than just wheat. People with NCGS generally react to wheat and not to other things, but that’s not always the case. Doctors generally try to rule out celiac disease before making a diagnosis of IBS or NCGS. 
    Crohn’s Disease and celiac disease share many common symptoms, though causes are different.  In Crohn’s disease, the immune system can cause disruption anywhere along the gastrointestinal tract, and a diagnosis of Crohn’s disease typically requires more diagnostic testing than does a celiac diagnosis.  
    Crohn’s treatment consists of changes to diet and possible surgery.  Up to 10% of Crohn's patients can have both of conditions, which suggests a genetic connection, and researchers continue to examine that connection.
    Is There a Connection Between Celiac Disease, Non-Celiac Gluten Sensitivity and Irritable Bowel Syndrome? Large Number of Irritable Bowel Syndrome Patients Sensitive To Gluten Some IBD Patients also Suffer from Non-Celiac Gluten Sensitivity Many Cases of IBS and Fibromyalgia Actually Celiac Disease in Disguise CELIAC DISEASE DIAGNOSIS
    Diagnosis of celiac disease can be difficult. 

    Perhaps because celiac disease presents clinically in such a variety of ways, proper diagnosis often takes years. A positive serological test for antibodies against tissue transglutaminase is considered a very strong diagnostic indicator, and a duodenal biopsy revealing villous atrophy is still considered by many to be the diagnostic gold standard. 
    But this idea is being questioned; some think the biopsy is unnecessary in the face of clear serological tests and obvious symptoms. Also, researchers are developing accurate and reliable ways to test for celiac disease even when patients are already avoiding wheat. In the past, patients needed to be consuming wheat to get an accurate test result. 
    Celiac disease can have numerous vague, or confusing symptoms that can make diagnosis difficult.  Celiac disease is commonly misdiagnosed by doctors. Read a Personal Story About Celiac Disease Diagnosis from the Founder of Celiac.com Currently, testing and biopsy still form the cornerstone of celiac diagnosis.
    TESTING
    There are several serologic (blood) tests available that screen for celiac disease antibodies, but the most commonly used is called a tTG-IgA test. If blood test results suggest celiac disease, your physician will recommend a biopsy of your small intestine to confirm the diagnosis.
    Testing is fairly simple and involves screening the patients blood for antigliadin (AGA) and endomysium antibodies (EmA), and/or doing a biopsy on the areas of the intestines mentioned above, which is still the standard for a formal diagnosis. Also, it is now possible to test people for celiac disease without making them concume wheat products.

    BIOPSY
    Until recently, biopsy confirmation of a positive gluten antibody test was the gold standard for celiac diagnosis. It still is, but things are changing fairly quickly. Children can now be accurately diagnosed for celiac disease without biopsy. Diagnosis based on level of TGA-IgA 10-fold or more the ULN, a positive result from the EMA tests in a second blood sample, and the presence of at least 1 symptom could avoid risks and costs of endoscopy for more than half the children with celiac disease worldwide.

    WHY A GLUTEN-FREE DIET?
    Currently the only effective, medically approved treatment for celiac disease is a strict gluten-free diet. Following a gluten-free diet relieves symptoms, promotes gut healing, and prevents nearly all celiac-related complications. 
    A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives. This is a difficult task as there are many hidden sources of gluten found in the ingredients of many processed foods. Still, with effort, most people with celiac disease manage to make the transition. The vast majority of celiac disease patients who follow a gluten-free diet see symptom relief and experience gut healing within two years.
    For these reasons, a gluten-free diet remains the only effective, medically proven treatment for celiac disease.
    WHAT ABOUT ENZYMES, VACCINES, ETC.?
    There is currently no enzyme or vaccine that can replace a gluten-free diet for people with celiac disease.
    There are enzyme supplements currently available, such as AN-PEP, Latiglutetenase, GluteGuard, and KumaMax, which may help to mitigate accidental gluten ingestion by celiacs. KumaMax, has been shown to survive the stomach, and to break down gluten in the small intestine. Latiglutenase, formerly known as ALV003, is an enzyme therapy designed to be taken with meals. GluteGuard has been shown to significantly protect celiac patients from the serious symptoms they would normally experience after gluten ingestion. There are other enzymes, including those based on papaya enzymes.

    Additionally, there are many celiac disease drugs, enzymes, and therapies in various stages of development by pharmaceutical companies, including at least one vaccine that has received financial backing. At some point in the not too distant future there will likely be new treatments available for those who seek an alternative to a lifelong gluten-free diet. 

    For now though, there are no products on the market that can take the place of a gluten-free diet. Any enzyme or other treatment for celiac disease is intended to be used in conjunction with a gluten-free diet, not as a replacement.

    ASSOCIATED DISEASES
    The most common disorders associated with celiac disease are thyroid disease and Type 1 Diabetes, however, celiac disease is associated with many other conditions, including but not limited to the following autoimmune conditions:
    Type 1 Diabetes Mellitus: 2.4-16.4% Multiple Sclerosis (MS): 11% Hashimoto’s thyroiditis: 4-6% Autoimmune hepatitis: 6-15% Addison disease: 6% Arthritis: 1.5-7.5% Sjögren’s syndrome: 2-15% Idiopathic dilated cardiomyopathy: 5.7% IgA Nephropathy (Berger’s Disease): 3.6% Other celiac co-morditities include:
    Crohn’s Disease; Inflammatory Bowel Disease Chronic Pancreatitis Down Syndrome Irritable Bowel Syndrome (IBS) Lupus Multiple Sclerosis Primary Biliary Cirrhosis Primary Sclerosing Cholangitis Psoriasis Rheumatoid Arthritis Scleroderma Turner Syndrome Ulcerative Colitis; Inflammatory Bowel Disease Williams Syndrome Cancers:
    Non-Hodgkin lymphoma (intestinal and extra-intestinal, T- and B-cell types) Small intestinal adenocarcinoma Esophageal carcinoma Papillary thyroid cancer Melanoma CELIAC DISEASE REFERENCES:
    Celiac Disease Center, Columbia University
    Gluten Intolerance Group
    National Institutes of Health
    U.S. National Library of Medicine
    Mayo Clinic
    University of Chicago Celiac Disease Center

    Jefferson Adams
    Celiac.com 04/17/2018 - Could the holy grail of gluten-free food lie in special strains of wheat that lack “bad glutens” that trigger the celiac disease, but include the “good glutens” that make bread and other products chewy, spongey and delicious? Such products would include all of the good things about wheat, but none of the bad things that might trigger celiac disease.
    A team of researchers in Spain is creating strains of wheat that lack the “bad glutens” that trigger the autoimmune disorder celiac disease. The team, based at the Institute for Sustainable Agriculture in Cordoba, Spain, is making use of the new and highly effective CRISPR gene editing to eliminate the majority of the gliadins in wheat.
    Gliadins are the gluten proteins that trigger the majority of symptoms for people with celiac disease.
    As part of their efforts, the team has conducted a small study on 20 people with “gluten sensitivity.” That study showed that test subjects can tolerate bread made with this special wheat, says team member Francisco Barro. However, the team has yet to publish the results.
    Clearly, more comprehensive testing would be needed to determine if such a product is safely tolerated by people with celiac disease. Still, with these efforts, along with efforts to develop vaccines, enzymes, and other treatments making steady progress, we are living in exciting times for people with celiac disease.
    It is entirely conceivable that in the not-so-distant future we will see safe, viable treatments for celiac disease that do not require a strict gluten-free diet.
    Read more at Digitaltrends.com , and at Newscientist.com