• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Member Statistics

    72,027
    Total Members
    3,093
    Most Online
    chrissy-b
    Newest Member
    chrissy-b
    Joined
  • Announcements

    • admin

      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
  • 0

    DID YOU KNOW? (WINTER 2013)


    Yvonne (Vonnie) Mostat


    • Journal of Gluten Sensitivity Winter 2013 Issue


    Celiac.com 07/22/2017 - In 1978 Virginia Slims' magazine advertising spouted "You've Come A Long Way Baby". Well, in 2011 "WE" celiac/DH people can express those same words when talking about how far we have travelled since I was diagnosed as a brittle celiac/DH person 16 years ago. If the people with peanut allergies can become well known, so can celiac people!


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    DID YOU KNOW: That 16 years ago gluten free foods were difficult to find, and upon finding the small frost-bitten white-gummy loaf of bread, which was even more expensive than it is today, one had to scrape it off the roof of your mouth with your tongue and chew!

    I also remember trying to make a gluten free loaf of bread in our bread maker and having it turn out smaller than when it went in. My husband had to get it out of the container with a screw driver! Now we buy a bread mix which is gluten free, good, and when sliced thin tastes like the real thing!

    You are the consumer. You have a right to ask questions. Don't go back to a restaurant or store that has "claimed" to have gluten free food or baking if you have suffered with an outbreak of dermatitis herpetiformis or abdominal pain after eating their food. I find that, with dermatitis herpetiformis, I know within the first 24 hours if I have ingested gluten. I was unaware, as a new celiac, that "Wheat Free" and "Gluten Free" do not mean the same thing. I now watch for the logo on boxes; the picture of wheat with a line crossing it out, meaning there is definitely no gluten in that product.

    I wanted to have my very first '"DID YOU KNOW" Column to be centered around my favorite subject - food! I am hoping that readers will feel free to write to me at the 'Journal of Gluten Sensitivity' and offer your suggestions with regard to products you have come across in your search for "yummy" gluten free foods. I would also welcome hearing about restaurants and chain grocery stores that you want to recommend to fellow celiac people. Networking is the best way to glean information.

    I also appreciate being corrected. When you provide me with information we all benefit. I want to hear from you, care of the magazine, about titles you would like to see covered. I have files on "The FDA'S Labeling Proposal", " current statistics", "cross-contamination" and web sites that won't grab you and suck you under}. I also have files on "dermatitis herpetiformis - helpful information I learned the hard way", " information about connective tissue disease", "dental care", "myths and facts"," current news/current events"," vitamins and minerals for the celiac", "other diseases that can affect the person with celiac disease", and my favorite, "names of gluten free products that taste like the real thing". They are out there. { And I don't get a kick-back" on products I tell you are too good to pass up!}

    DID YOU KNOW? That Domino's Pizza were not the first Pizza Chain to advertise that they have a gluten free pizza crust? As far back as March 12, 2008, according to the Pizza Pizza www.pizzapizza.ca web site, they were the first Canadian pizza chain that advertised that their 50 Greater Toronto area restaurant locations offered a gluten free crust and numerous gluten free toppings as a pilot project. Big problem! As of November 6, 2012 they opened their 13th location in Montreal. Too far away for dine-in, and too far for their take-out service!

    Domino's Pizza's based in Ann Arbor, Michigan, indicated it was the first national delivery chain to provide the choice of gluten free crusts with its pizzas. According to the PMQ Pizza Magazine, Pizza Hut, part of Yum! Brands (YUM) was the largest pizza seller in the U.S., followed by Domino's and Papa John's (PZA) at number three. All told, the magazine says pizza in 2010 was a 35 billion business in the 50 states. BUT, "Did You Know" that Domino's indicate that "Gluten avoiders should be aware that the crust will be prepared in the same kitchen as the regular gluten-containing crusts, so some risk of gluten exposure will remain."

    Even so, the NFCA said it was happy to have Domino's "on board". As of Friday, May 12, 2012 Domino's pizza was still waiting for the U.S. Food and Drug Administration to resolve the issue of safe threshold levels of gluten for food labeling.

    "Happy Joe's Pizza", chain-store pizza restaurants have a small size gluten-free pizza crust that is very good according to my U.S. relatives who are also gluten intolerant.

    The ACDA (American Celiac Disease Alliance) firmly believes that the standard adopted by the FDA must be substantiated by evidence-based research, with limits established through double-blind, randomized trials. Research conducted in 2007 supports setting the gluten-free standard at the proposed level. There are few studies assessing toxicity and safety of gluten exposure and none published thus far which demonstrate safe levels for individuals with celiac disease. [ACDA comments on FDA's labeling proposal.]

    Does this make sense to you? We should be aware if the crust will be prepared in the same kitchen as the regular gluten-containing crusts, so some risk of gluten exposure will remain. This reminds me of ordering a Caesar salad, minus the croutons, in a well-known restaurant chain. After considerable questioning I found out that the waiter just took the croutons out of the Caesar salad! I am extremely sensitive to just a few crumbs of gluten. What is the use of our family buying two toasters to avoid cross-contamination only to have a waiter scoop out the croutons before serving me?

    "Oats serve as a prime example in support of the FDA position in the U.S.A." {ACDA comments on the FDA's labeling proposal}. "Oats does not contain the gliadin protein and should be safe for celiac consumers. However, grain standards for the United States allow a set percentage of foreign grains to be present in packages of single name grains. By definition, then, oats may contain up to 25 percent of wild oats and other grains for which standards have been established under the United States Grain Standards Act. Research has shown, and the FDA acknowledges, that regular oats pose a risk to celiac consumers due to cross-contamination."

    I was blown away when I read on the American Celiac Disease Alliance site that given the manner in which grain crops are rotated in the U.S., it is likely that similar contamination issues will arise with regard to other inherently gluten free grains. In fact, a recent study found that among 22 samples of inherently gluten-free grains, seeds and flour, seven (22%) exceeded the proposed FDA standard of

    Additionally, the FDA itself has found that "qualifying language is confusing to consumers". {You can say that again!} "This approach eliminates the need for consumers to differentiate among products that are inherently gluten-free foods and those which are not. It will also eliminate the use of other statements on products such as 'made with gluten-free ingredients,' which can be misleading. Finally, it will, in our view, simplify the education process for patients and the public at large." (ACDA comments on FDA labeling proposal)

    Cross-Contamination will be attacked in a later column.

    The ACDA implored the FDA to consider the following: "It takes an individual, on average, six years of being ill, of bouncing from doctor to doctor before being properly diagnosed with celiac disease. Gluten-free foods do not undergo years of safety testing before going on the market like medications. Each and every day, celiac consumers are placed at risk when trying to determine if the foods intended to maintain their health are safe. They have only the clarity and accuracy of the labeling on which to rely. It is a heavy burden, but one that will be eased dramatically with the completion of this rule making."

    An excellent web site entitled 'The Celiac Scene, Guides for the Gluten Free' has a seemingly limitless number of chain restaurants throughout Canada and the United States that have a gluten free menu. Some of their gluten free menus are small, but growing. The site even has maps that are updated regularly. You can press on the MAP Icon to find out where to locate the celiac endorsed restaurants and chains throughout North America. I was really happy to find the "Celiac Scene" web site! It is owned, operated and maintained by people with celiac disease themselves. Still, it states: "Consider them a guide, not a guarantee." This seems reasonable given the number of restaurant chains that are listed and the recalls that happen regularly.

    In December 2011 there was a recall of the Metro Grocers' irresistible gluten free Honey-Nut O's cereal and Apple Cinnamon O's cereal because of gluten.

    On a happier note Loblaws and President's choice have produced a new "Recipes to Riches" cookie product. The product labeling indicates that the product is gluten free. To assure this claim, the product has been made under strict processing conditions. Every precaution has been taken to ensure that no gluten containing ingredients are included and all possible cross contamination is eliminated. Another great boxed mix is King Arthur Scones and cookie Mix, available in the United States and Canada. Follow the directions and they will be gone the first day! King Arthur also has a box flour, sold in the U.S.A. and Canada. You can substitute this flour in your regular recipes, use smaller pans, reduce your cooking time and you won't be digging them out of your muffin tins!

    DID YOU KNOW? That Betty Crocker now has a gluten free Bisquick? You can make pancakes, waffles, pizza base, meat pie topping, scones, and I even tried some muffins!
    Fast-food restaurants began to offer gluten-free foods as part of their regular menus as early as 2006. Each restaurant offers gluten free food based on their own criteria as there is no universal standard. {"What Fast Foods Are Gluten Free? Ehow.com }

    NOTE: "based on their own criteria as there is no universal standard". McDonald's provides food-allergy information on its website (see link in Resources) as do many other fast-food restaurants. The In-N-Out chain is the most gluten-free friendly fast-food restaurant, while McDonald's has the least number of choices that are gluten-free. Other fast food restaurants also vary in the number of gluten-free foods they offer. The Olive Garden has a separate menu for the celiac but it is slim pickings. The majority of foods offered at fast-food restaurants that are gluten-free consist of salads, ice cream products and some of the "side" dishes such as those made from potatoes. Keep in mind the "Buyer Beware" rule still applies. French fries are often coated with flour, like the wonderful Costco and McDonald's French fries, some ice creams even contain flour. If you don't ask, they won't tell you!

    Even gluten free food can vary by fast food restaurant; for example, while french fries at Sonic are gluten-free, those from McDonald's are not. You are the checker. Many of them have a black book or a binder with lists of ingredients for the products they provide. To be safe, check the allergy information first.

    THE CELIAC SCENE also has a sheet on " How to start a conversation on celiac friendly dining". It is really good, though I cannot imagine myself asking my waiter or server "Did you wash your hands/change gloves/change aprons before or in between preparing regular food?" We should, you know, and we have every right to question our server and the kitchen staff. Remember, gluten is poison to us and we can become very ill ingesting it. Questions like "Could the finished product become contaminated with gluten while waiting to be served?" and "How do servers confirm with the kitchen that the order they are collecting from them is gluten-free?" and "How do servers confirm with the customer that the order they are providing is gluten free?" and "Will my food be prepared in an area separate from the regular flow of the kitchen?" and "How do you ensure that all utensils used in preparing my food are free from traces of gluten?" There are a lot more questions on The Celiac Scene Guide for the Gluten Free, and if I can find it on the world wide web anyone can!

    DID YOU KNOW?: With regard to Domino's gluten free pizza, Yahoo Finance has a web site where you get the real story. The crust is appropriate for those with MILD gluten sensitivity, "But it is not recommended for people who have celiac disease." The NFCA says that one out of every 133 Americans has celiac disease or about 3 million Americans in all. Another 18 million have a less serious "sensitivity" to gluten, the organization says. Gluten is found in wheat, barley and rye. Celiac disease is a condition in which the immune system responds to gluten intake by damaging the small intestine. That can inhibit the absorption of various nutrients.

    GLUTEN AVOIDERS should be aware that the crust will be prepared in the same kitchen as the regular gluten-containing crusts, so some risk of gluten exposure will remain, the company said. Even so, the NFCA said it was happy to have Domino's on board. They may be "on board" but according to me they are going to sink if they do not make some rapid changes. I don't want to write any more about Domino's Pizza, and I'm sure you don't want to hear any more about it unless some big changes are made.

    Next time I'll write about excellent recipe books for the celiac. My cupboard is full! And a reminder from me, those lovely gluten free cakes on the glass covered bakery shelves - I urge you to ask how long they have been there. Some of those cakes, in certain bakeries, have been sitting in that case for a month, and the server is just using a piece of wax coated paper to box up bakery products, while passing them over the celiac baking. How do I know? My husband and I did a little checking during the summer and the lovely little banana sponge bomb was on that bakery shelf for a month.. Ick!

    Cheers! Until next time.


    Image Caption: Image: CC--TAKA@P.P.R.S
    0


    User Feedback

    Recommended Comments

    There are no comments to display.



    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoticons maximum are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • Popular Contributors

  • Ads by Google:

  • Who's Online   11 Members, 2 Anonymous, 790 Guests (See full list)

  • Related Articles

    Jayci Drew
    Celiac.com 02/08/2017 - "What if the kid you bullied at school, grew up, and turned out to be the only surgeon who could save your life?" --Lynette Mather
    If you ask any high school senior what in their life has changed the most since kindergarten, statistics show that many would answer moving from one school to another. However, the more drastic of changes are seen such as illnesses diagnosed during these critical school ages. In 2009 I was diagnosed with celiac disease, and that diagnosis has impacted my life in both positive and negative ways for my past, present, and future time at Indiana Area High School and beyond. Personally I have had to deal with bullying because of my disabilities. Bullying by definition is the use of force or coercion to abuse or intimidate others. I along with 20% of my peers nationwide in grades 9-12 (The Youth Risk Behavior Surveillance System) experience bullying in many different forms. Bullying can be teasing, hitting, leaving someone out, whispering behind backs, online harassment, shoving, remarks about race, sexuality, and disabilities. Before my diagnosis I was considered "normal" but as a result of my illness and "strange" dietary needs therefore I have been bullied. However, looking back on my experience I am happy to have dealt with the resistance because it has made me a better, more confident individual.
    I, like three million fellow Americans nationwide (National Celiac Disease), must deal with the stress of having celiac disease. I was diagnosed in 2009 after having lost my eyesight to a migraine. Celiac Disease is an often under-diagnosed autoimmune disease wherein the person cannot eat wheat, rye, barley, or oats, otherwise known as gluten, because their antibodies will attack their own system leading to other serious health issues such as cancer. Celiac Disease is spread through genes; my entire family, including my father, mother, and sister, has this disease. However, even with the growing awareness of celiac disease, there is also a growing skepticism. "Critics" of my disease claim that the gluten free diet is a fad. Many celebrities have tried to lose weight and failed to stay on this difficult diet. Restaurant chains are coming out with new gluten free menus every day to raise prices and profits, though they refuse to educate their servers about what someone with a gluten "allergy" cannot eat. While some people are sympathetic and know the outstanding facts about celiac disease, most of the population stays in the dark about this ailment. This causes frustration for people with celiac disease, like me, to have to deal with the resulting brick wall of resistance.
    In my small community it is very rare for someone to have such a disease that the public knows little about. This can cause doubt and disbelief, especially at a high school where everyone is just trying to "fit in". When I was diagnosed in 2009, I had just started ninth grade and I had also started playing two high school sports, softball and tennis. For the softball team it was a well-known fact that after every away game the softball boosters would buy each girl a twelve inch sub from a local deli to eat on the way home. Whenever my parents and I contacted the booster president to explain the situation with my disability and that I simply would like to have a salad, we were met with backlash. I did not understand at the time why a parent would refuse to supply another child with food after a physical activity when everyone else was getting a meal. This quickly made me an outcast on the softball team as the "strange girl with the made up disease", causing me to feel stressed and awful about myself over something that I could not control. I would have loved to have been able to "fit in" and eat the subs like my teammates rather than being different, especially after growing up able to eat gluten! It was a hard transition to make. I went from being able to eat the subs, donuts, pizza, and any other fast-food product to a strict dietary regime.
    After my long process through the education system, I finally got the meal I had a right to have. Unfortunately, the boosters' actions, forced us to go through the school system to "prove" I had a legitimate excuse not to eat the subs. I was distanced from other members of the team and, in subsequent years, had to deal with backlash from my teammates. They do not understand that it is not a personal choice to avoid gluten. I have a disability. I simply cannot eat it. Instead, they go back to the first year when I was eating the same foods they ate, and I get blamed for wanting to be "special" and get the more expensive food. I know that I am not alone in my struggle and that people with celiac disease around the world deal with what I deal with everyday - just like others who are bullied for being different.
    The after effects from my being bullied have shown themselves even in everyday situations. I have learned a great deal about myself and respect for other individuals' differences. I believe that if I had not been bullied I would not have the self-confidence, integrity, sense of right and wrong, or leadership skills that I have now. It has allowed me to go above and beyond in tough situations, knowing that I can overcome them. I know that even though the times are tough with my disability, and that while others may never understand mine, I can certainly understand and respect theirs. I respect and do not judge others simply based on what they can or cannot eat. I also know that just because someone does not "look" ill on the outside does not mean they are not dealing with something awful on the inside. This allows me to make friends easily and to understand others more effectively. Being bullied has also allowed me to learn new leadership skills that I use in my volunteer work. I am confident in myself that I can go forward into the world of higher education and succeed because of the values I now hold dear.
    The most drastic change I have encountered in my high school career is the diagnosis of celiac disease in 2009. This diagnosis has impacted my life in both positive and negative ways, in the past, present, and future at Indiana Area High School and beyond. I have had to deal with bullying because of my disabilities. Bullying, by definition. is the use of force or coercion to abuse or intimidate others. I along with 20% of my peers nationwide in grades 9-12 (The Youth Risk Behavior Surveillance System) experience bullying in many different forms. After dealing with the effects of my being bullied, I know that it has made me a better person. I can travel the world and make lasting relationships based on acknowledging and respecting differences in every person I encounter.

    CPT B. Donald Andrasik
    Celiac.com 06/02/2017 - Though I tried to avoid eating with locals, it seemed to come up over and over again. Military duties frequently required me to work and meet with the locals to facilitate contracts we had in place and ensure work was done properly. At various times and locations, I traveled with a small group of other soldiers among a larger population of Afghans. Many of the Afghans carried weapons, such as the AK-47, and had them slung over their shoulders. We were able to strike a chord with the locals, creating an atmosphere of camaraderie. The U.S. government was paying them to do a job; they were collecting a wage, and everyone left satisfied. At times, this relationship felt like any manager/employee relationship, and at other times it felt like we were paying the mafia to keep them from doing harm. The situation could be tough and would get tougher as our relationship with the locals became strained due to regional politics.
    An example of this strain occurred in February 2012, when a group of Afghan workers near Kabul (a few hundred miles away) were angered by the sight of Korans in a burn pile. The Koran is the religious text of Islam, which Muslims consider the word of God. An Arabic Koran is cared for in a special manner, and the sight of these sacred texts in a burn pit was enough to incite violence and riots throughout the country. Unlike the United States, where news travels instantly, news in Afghanistan travels slowly, mostly by word of mouth, and it took several days before Afghans in Kandahar heard about the incident. They began to protest, and we were all instructed to be on high alert with loaded weapons. Meanwhile, in Kabul, the riots took the lives of American soldiers. This included a friend of mine, a fellow Maryland Guardsmen and Army officer. He had been working with the Afghan National Army (ANA) in the Kabul region. Bob was a good man, and I will remember him fondly.
    Work did not stop, even with the angry protests. Along with a small group of soldiers, I found myself at the local Kandahar Transshipment Yard, roughly two miles from the main post of KAF. The group of about twelve U.S. soldiers was there, mixed with over one hundred local Afghans and Pakistanis, most of whom were working as truck drivers delivering supplies. The atmosphere was abnormally quiet as we went about our business and talked with the Afghans. They stared at us but made no ill gestures as we walked up to them. Someone nearby started yelling. There was a scuffle. Silence followed. One of the locals stepped out from his group and walked over to me. He spoke no English but reached out his hand and offered me food. This seemed intended as a gesture of friendship. I could eat it and risk a variety of potential side effects to include a gluten reaction, or I could turn it down, which may have been considered an insult in what was already shaping up to be a tense situation.
    What do you do? I did what any leader would do, and made the best of the situation in spite of my diet. I imagine anyone would. Why risk violence just to avoid eating gluten? Yet the ramifications are clear for anyone considering joining military service. They may be putting themselves in a compromising position. Those of us out there make the best of it and do not mind the selfless service when required.
    Yet even at home in our day-to-day lives, where violence is not a factor, I see celiacs and gluten-free dieters compromising their dietary standards due to social pressures. Maybe they do it to fit in, or rub elbows with a supervisor at work, or maybe just to avoid seeming difficult. We may be given a salad with croutons and quietly brush them out of the way rather than be an inconvenience. And when we do this we are not only harming ourselves but each other. The more vocal celiacs are about their diet, the easier it will be for the next celiac who will follow in their footsteps, or are seated in the same restaurant later on.
    While it may seem curt, or perhaps crass, I politely reject any food that I am not confident is gluten-free, while ensuring that the server knows I am concerned about gluten. It does not matter to me if it is at a social event, a work event, or just casual dining. While I do know some gluten-free dieters who will only eat food from their own kitchen, I am not quite so stringent and am willing to go out to eat. However, I am also known for bombarding servers and cooks with a host of questions until I'm reasonably assured that my meal will not be cross contaminated or contain gluten. Several of the vignettes I include in Gluten Free in Afghanistan tell my story of difficult times eating gluten-free, both at home and abroad.
    While war-time scenarios do not unfold too often, and are probably far from your mind while eating at a restaurant, you may want to remember the above story when your gluten-free meal comes with wheat toast on top of it, or the crouton crumbs are scattered on top of your salad. Is it likely that the person who handed it to you is heavily armed and going to be offended? If they are, I would recommend you leave the area immediately for your safety and the safety of those around you. If they are likely not armed, politely explaining why this food is not healthy for gluten-free dieters will not only benefit you, it will benefit any celiac who is there after you. Stay safe out there.
    An excerpt from his book Gluten Free in Afghanistan.

  • 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