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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 AMAZING POWER OF COCONUT FLOUR!


    Jennifer Nyce


    • Journal of Gluten Sensitivity Summer 2013 Issue


    Celiac.com 03/17/2017 - Want a super healthy gluten-free alternative to grain flour that is packed with natural fiber and protein, and tastes great? There is power in coconut flour! The amazing benefits of coconut products are astonishing and coconut flour is so versatile. It can be used to cook or bake or even to thicken sauces and gravies!


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    Coconut flour is naturally gluten-free and considered hypoallergenic. It contains the highest amount of dietary fiber found in any flour! According to the Livestrong article by Jane Jester Hebert, one quarter cup of coconut flour is equal to about 14g of fiber! An adequate amount of fiber is essential in a healthy diet to promote a healthy digestive tract. It also lowers your risk of heart disease and diabetes, and helps you to maintain a healthy weight. Coconut flour is rich in lauric acid which promotes good skin health and manganese which is an essential trace mineral used in the body for energy production. It is also low in carbohydrates and low on the glycemic index making it a great choice for diabetics and people wanting to maintain a healthy blood sugar level. Coconut flour is a good source of coconut oil which also has amazing benefits such as being antiviral, antifungal, antimicrobial, antibacterial and antiparasitic.

    Coconut products are so healing that according to a Natural News article by Megan Rostollan, the Pacific Islanders are calling coconut the "Tree of Life" and believe it can heal almost any illness. She goes on to say that, "In many traditional cultures around the world the coconut has been used to heal: abscesses, asthma, baldness, bronchitis, bruises, burns, colds, constipation, cough, dropsy, dysentery, earache, fever, flu, gingivitis, gonorrhea, irregular or painful menstruation, jaundice, kidney stones, lice, malnutrition, nausea, rash, scabies, scurvy, skin infections, sore throat, swelling, syphilis, toothache, tuberculosis, tumors, typhoid, ulcers, upset stomach, weakness, and wounds." (1)

    What is coconut flour, you may be wondering? Coconut flour is the natural byproduct in coconut milk production. The coconut meat left over is dried at a low temperature and then ground up to make soft powdery flour, similar to wheat flour in texture; however, it does require special techniques in order to yield success. For example, you cannot substitute the same amount of coconut flour for wheat flour. Coconut flour is super absorbent and can produce a very dry end result when not properly paired with the right amount of liquid or binder such as eggs. When starting out with coconut flour it is best to strictly follow a tried and true recipe to yield good results. Above is a favorite shared by Megan Rostollan!

    As you can see, with the vast and amazing benefits of coconut flour and coconut products, and being naturally gluten-free, you can definitely indulge and, "have your cake and eat it too!"

    Lemon-Coconut Pound Cake by Megan Rostollan

    Ingredients:

    • 3/4 c. organic coconut flour
    • 1 tsp aluminum free baking powder
    • 3 tbsp xylitol, divided
    • 1/2 tsp sea salt
    • 6 pastured eggs
    • 8-10 tbsp organic butter, softened
    • 3 droppers full of liquid stevia
    • 2 organic lemons (juice and zest)

    Directions:
    Preheat oven to 350 degrees F.

    Grease an 8X4 loaf pan and set aside.

    Sift together dry ingredients (2 tbsp xylitol). Zest and juice lemons. Whisk together eggs, butter, lemon juice, stevia, and zest. Combine wet and dry ingredients, whisking until smooth (batter will become quite thick - if too thick to combine well, add a little water). Spread in pre-prepared pan with hands or spoon as needed, sprinkle with remaining xylitol and bake for 40 minutes.

    References:


    Image Caption: Image: CC--bobistravelling
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    admin

    makes 1½ pounds dough You will probably find many uses for this good, user-friendly dough. Recipe from Wendy Warks Living Healthy with Celiac Disease (AnAffect, 1998). Wendy uses this for pretzels, breadsticks, cinnamon rolls, and pizza crust. Use it as a substitution for wheat flour dough in your favorite recipes.
    2 teaspoons unflavored dry gelatin
    2¼ teaspoons active dry yeast
    2/3 cup warm water (105F-115F)
    2 tablespoons sugar
    2½ cups Wendy Wark's Gluten-Free Flour Mix
    2½ teaspoons xanthan gum
    ¼ cup instant non-fat dry milk powder
    ½ teaspoon salt
    3 tablespoons vegetable oil
    2 eggs
    Combine gelatin, yeast, water, and sugar together in a 2-cup glass measure. Let stand for 5 minutes, or until foamy. In the bowl of a stand mixer, add flour mix, xanthan gum, milk powder, and salt. Mix briefly, then add oil and eggs, followed by yeast mixture. Beat on high speed for 2 minutes, using the paddle attachment until a soft dough forms. Use dough in your favorite recipe.
    Karen Robertson

    Jules Shepard
    In the spirit of all things Irish this month, I thought I'd experiment with a twist on an old favorite – Angel Food Cake.
    IrishCream Liqueur may be made at home or purchased as a manufacturedproduct.  It does contain whiskey derived from gluten-containinggrains, but the distillation process removes all gluten, and (lucky forus) renders the drink gluten-free. 
    There are several brandsavailable, but only some that are willing to state that they aregluten-free.  Bailey's Irish Cream is not one of them.  Despite thefact that there should be no gluten-containing ingredients whatsoeverin Irish cream, Bailey's is unwilling to make any statement that it isgluten-free (despite my repeated attempts to get information from themon the gluten-free status of their product).  In stark contrast toBailey's corporate policy, St. Brendan's Irish Cream clearly states onits website that it is gluten-free. 
    Whileit is unlikely that brands such as Bailey's contain any gluten (infact, they state that their whiskey is triple-distilled!), there is noreason to patronize a brand that refuses to take the time to determinewhether or not their product contains gluten.  Reward companies whichacknowledge the importance of their gluten-free consumers; go directlyto brands like St. Brendan's if you want to purchase Irish CreamLiqueur.  I have also posted a homemade recipe for Irish Cream Liqueurbelow the cake recipe, if you'd like to go head-first into the Irishspirit!
    You can make this cake as written, or feel free tosubstitute orange or lemon juice for the Irish Cream Liqueur and losethe cocoa if you don't want that either. This recipe is a greatfoundation for whatever taste you're seeking, any time of year!
    Angel Food Cake - Irish Style
    Ingredients:
    6 eggs, separated
    1 cup granulated cane sugar
    ½ cup confectioners sugar
    1 ¼ cup Jules' Nearly Normal gluten-free All Purpose Flour
    2 tablespoons cocoa (optional)
    3 tablespoons Irish Cream Liqueur
    ¼ cup boiling water
    Directions:
    Preheat the oven to 300 F convection or 325 F static.
    Sift the All Purpose Flour, cocoa and confectioners sugar together in a small bowl and set aside.
    Separatethe eggs, beating the whites until stiff peaks form, then set that bowlaside. In another bowl, beat the yolks and the granulated sugar untillight. Add the boiling water and Bailey's next, beating until blended.Finally, stir in the flour-confectioners sugar mixture untilincorporated.
    Fold the beaten whites into the other mixture bygently stirring with a rubber spatula. When mixed, pour into anungreased 10-inch tube or spring form pan. Bake for 30 minutes, thenincrease the heat to 325 F convection or 350 F static and bake foranother 20-25 minutes, or until a cake tester comes out clean. Invertthe pan and allow to cool before removing the cake by sliding a knifearound the outside of the cake to release the cake from the sides.
    Glaze (optional):
    8 oz. cream cheese (can use fat free or Tofutti Better than Cream Cheese)
    1 cup confectioners’ sugar
    ½ cup heavy cream (can use half & half, but use less than ½ cup or use Soyatoo Soy Whip)
    Chocolate shavings (optional)
    Whipthe cream cheese and sugar until smooth, then slowly stir in the creamto make spread-able consistency. Drizzle over cake and sprinklechocolate shavings on top.
    Recipe for homemade Irish Cream Liqueur
    Ingredients:
    1 ¼ cup Irish whiskey or bourbon
    1 can (14 oz.) sweetened condensed milk
    4 eggs
    2 tablespoons gluten-free vanilla extract
    2 tablespoons chocolate syrup
    ½ teaspoon almond extract
    1 tablespoon powdered instant coffee or espresso
    Directions:
    Ina blender, blend all the ingredients at low speed until smooth.Refrigerate in a tightly-sealed bottle for up to one month.  Shake orstir before serving over ice or in recipes. 


    Jules Shepard

    Correctly measure your flour. When measuring flour, don’t scoop from the bag with your measuring cup.  This compresses the flour.  Use a spoon to scoop flour into the measuring cup and level off with a knife. This will ensure that your flour is measured properly. Bring your ingredients to room temperature before mixing. It is particularly important for yeast recipes to bring all of your ingredients, such as eggs, to room temperature before adding them together to make bread. Yeast needs warmth to grow and if your ingredients are too cold, it may prevent full yeast growth. Make sure your loaf of bread is actually fully cooked. It is very important not to take your bread out of the oven before it is fully cooked. If the bread has a rubbery layer at the bottom, this usually means it was not fully cooked. The best way to tell if the bread is done is to take a baking thermometer and insert it all the way into the bottom of the loaf. The temperature should be approximately 210 F when it is done. Your bread will keep its shape better overcooked than undercooked, so if in doubt, keep it in the oven a bit longer! My recipes have plenty of moisture, so you shouldn’t worry too much about the bread drying out. If baking by oven method, use metal pans. I have found that glass bread pans do not work as well as metal pans in fully cooking a loaf of bread. Metal pans do not have to be fancy or expensive, and you can often even find them in your local grocery store. Rising issues. A great method for letting your yeast breads rise before baking is to turn on your oven to 200F, then turn it off when it has reached temperature. Put your un-raised bread into the warmed oven with an oiled piece of wax paper on top and let it rise according to directions. Once raised, removed the wax paper and bake according to directions. How to prevent your bread from sinking. When your bread is done cooking, turn off the oven and open the door so that the bread can cool slowly. Taking the bread out of a hot oven and quickly transferring it to a cool counter can sometimes cause the loaf to sink in. If it still sinks, it may have too much moisture in it to support itself fully. It should still taste great, but if you have your heart set on a nice crowned loaf, next time try cutting back on the liquid a bit in that recipe or adding ¼ cup of flaxseed meal to help support the bread's structure and enhance its nutritional value, all in one! Altitude and even the day's weather can affect sometimes picky yeast recipes. How to make a multi-grain loaf of bread. To make a more “whole grain” bread, take a basic recipe (for example, Jules’ Sandwich Bread recipe).  In place of the 2 cups of Jules Gluten Free All Purpose flour, add only 1 ¾ cups.  Replace the final ¼ cup with flax seed meal, buckwheat flour, gluten-free oat flour, brown rice flour, or teff flour.  These flours will add more whole grain flavor and additional fiber.  You can also add seeds (flax seeds, sesame seeds, etc.) to add crunch and fiber.  With this amount of different flours, you do not need to adjust the recipe at all.    


    Betty Wedman-St Louis, PhD, RD
    Celiac.com 12/13/2016 - Cookie exchanges are fun social occasions but let's resolve to make cookies healthier next year. They don't need to be 7 layer high fat, high sugar indulgences that contribute to many chronic diseases like diabetes, high blood pressure, cardiovascular damage and dementia. Yes, high sugar is now identified as a major contributor to dementia and even has its own classification called Type 3 diabetes. As the levels of obesity and diabetes continue to generate headlines, emphasis on reducing sugar will continue to make news. Stevia now has a global market over $300 million as a sugar substitute but it continues to lag behind other sugar substitutes in the U.S. Stevia leaf has been valued for centuries throughout South America for its sweetening properties. It is about time Americans started using a healthier sugar substitute that the Japanese have enjoyed for decades.
    Using sugar substitutes like stevia, erythritol and xylitol can modify calories without sacrificing taste. These sweetening agents are better choices than the other sugar substitutes used in sugar-free foods.
    Whole grain gluten-free flours like hemp and quinoa provide more protein, fiber, calcium and iron than whole wheat so gluten-free cookies are healthier than conventional choices. These flours impart a nutty taste to delight any appetite. Quinoa is the Andean cereal that originated in the Ecuador, Bolivia, Columbia and Peru region of South America. Quinoa and hemp are both becoming increasingly popular throughout the United States and are available in most health food stores. What was once considered "peasant food" now sells for a higher price per pound than chicken! Quinoa flakes are easy to use in cookies, yogurt or soups for added protein and nutrients.
    Butter and coconut oil add the most calories to each cookie. Don't pay any attention to all those negative comments about saturated fat content of butter and coconut oil. There is no science to demonstrate they are unhealthy. Coconut oil is made unhealthy when hydrogen is added to the oil to make non-dairy cream or whipped toppings. Theron Randolph, M.D. described it best when he stated "analytical dietetics" (what can be assessed by a machine) is not "biological dietetics" (how food is used in your body).
    Many recipes and commercially baked products contain xanthan gum to make the dough more sticky. This recipe does not use of xanthan gum because it is derived from the fungus, xanthomonas campestris (the black mold on broccoli, cauliflower or leafy greens). This fungus is grown on corn, wheat, dairy or soy to produce the powder. Since no studies have been done about sensitivities to xanthan gum produced from these foods, anyone with sensitivities to these foods should limit or avoid products that do not state the source for the production of xanthan gum. Remember, it is a thickening agent that can be present in many foods like salad dressings, ice cream, egg substitute products, etc. As a thickener, xanthan gum is a very effective laxative
    This one basic cookie recipe can provide lots of variety for health snacks throughout the coming year. Cookies can provide a quick snack so numerous options mean healthy eating for everyone.
    Chocolate Chip Quinoa Cookies
    Ingredients:
    1/4 cup coconut oil 1/2 cup butter or margarine 3/4 cup Xylitol sweetener or 3 tablespoons stevia- erythritol sweetener 2 eggs 3/4 cup brown rice flour or hemp flour 3/4 cup coconut flour 1/4 teaspoon salt 1 1/2 teaspoon baking soda 1/2 cup quinoa flakes or hemp hearts 1 cup (6 oz) chocolate baking chips 2 tablespoons water Directions:
    Cream together coconut oil, butter, sweetener and eggs. Add rest of the ingredients and mix thoroughly. Drop by teaspoons onto lightly oiled baking sheet. Press down and bake in 350 degree oven 10-12 minutes, or until browned. Makes 3 dozen.
    To make Oatmeal Spice Cookies: add 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves instead of chocolate chips.
    To make Hemp Raisin Cookies: add 1/2 cup raisins instead of chocolate chips and use hemp flour
    To make Peanut Butter Cookies: add 1 cup peanut butter to creamed mixture. Top with chocolate chip, if desired.
    Calories per cookie: 158; Protein: 3 g; Carbohydrates: 16 g; Fat: 8 g, Sodium: 69 mg.

    Tina Turbin
    Celiac.com 05/11/2017 - As research continues to show the remarkable nutritional advantages of bone broth, it is gaining a spotlight in the nutritional world, especially in nutrient focused diets like the paleo diet, clean eating, and more. But though the attention may be new, it is actually an age old dietary staple dating back to paleo era days when utilizing every part of animals was essential. Bone broth has remained a dietary staple around the world for generations. It is an exceptionally nutrient dense broth made by simmering the bones and connective tissues of animals. It's surprisingly easy to make and the benefits offered are astounding. If you are new to this wonder food read on to find out about bone broth benefits and the real truth about all it offers!
    Top Benefits of Bone Broth
    Bone and Ligament Health. As bones are simmered in the making of bone broth, key bone health minerals such as calcium and phosphorous are infused into the broth. Additionally, the breakdown of the connective tissue used for bone broth provides a natural source of glucosamine and chondroitin which supports joint health. Gut Health. The gelatin produced from animal collagen provides a healing effect for the GI tract. People starting a gluten free or paleo diet in hopes of calming down an inflamed digestive tract may especially appreciate this benefit. Immune Health. Turns out the old wives tale of chicken soup to cure illness holds some truth. The rich mineral content and in particular the amino acids in bone broth support a healthy immune system. Women's Health. Bone broth also offers help when it comes to women's hormones. This is because poor nutrient absorption is closely tied to hormonal health. When the gut is inflamed, nutrient absorption suffers. By healing the gut, the body can better regulate hormone levels. Anti-Aging. The collagen rich gelatin found in bone broth may just be the fountain of youth. Adding to this anti-aging effect, the amino acid proline further helps to give strong and shiny hair, skin, and nails. Tips to Making Bone Broth Yourself
    Quality Matters. To avoid the chemicals conventionally raised animals are exposed to and gain maximal nutritional benefits, opt for bones from grass-fed cows and/or free range chickens. Pick the Right Parts. The bones, ligaments, and cartilage used in bone broth each offer benefits. The bones give the broth vitamins and minerals while the ligaments and cartilage provide all important collagen as they break down. Opt to include knuckles as much as possible as they are particularly collagen rich. Go Slow. The secret to bone broth is going 'low and slow.' Cooking broth in a slow cooker on a lower heat setting for a longer period of time allows the collagen, vitamins, and nutrients to best be released into your broth. Add an Acid. Be sure to add a spoonful of an acid such as apple cider vinegar to help break down the connective tissue and collagen. This is a very simple approach to adding something extremely beneficial to just about anyone's diet or health routine.

  • Recent Articles

    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

    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