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      Frequently Asked Questions About Celiac Disease   04/24/2018

      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 is Celiac Disease and the Gluten-Free Diet? 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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    CAN A GLUTEN-FREE DIET MAKE YOU HEALTHIER, MORE ALERT?


    Jefferson Adams

    Celiac.com 12/17/2015 - A landmark study shows that a gluten-free diet lessens fatigue, raises energy levels, and promotes healthier bodies.


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    Photo: CC--Allan AjifoFunded by the university, the British government and Genius Foods, and conducted by Aberdeen University's Rowett Institute of Nutrition and Health, the 'Going Gluten Free' study is the largest of its kind conducted to date in the UK.

    For the study, researchers asked 64 adult women and 31 adult men, to adopt a gluten-free diet for three weeks and then to return to their 'normal' diet for the same period.

    The average study participant was 38 years old, with a BMI of 24.8. In general, those who followed a gluten-free diet a more fiber and less salt, which lowered both cholesterol and glucose levels in the blood.

    Study subjects also reported a reduction in stomach cramps and higher energy levels during the gluten-free spell. Moreover, vitamin B12 and folate remained stable during the gluten-fee period, suggesting participants were not taking in fewer vitamins.

    So, basically, even for people without celiac disease or gluten-intolerance, eating gluten-free can be part of a healthy diet.

    It's not just celebrities like Gwyneth Paltrow and Novak Djokovic who have adopted a gluten-free diet, but millions of regular folks with no history or indication of celiac disease. This study suggests those folks may all be reaping some health benefits as a result.

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    Image Caption: Photo: CC--Allan Ajifo
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    Elevated cholesterol and subsequent arterial disease will decrease perfusion to the brain, as well as to the rest of the body. But what if you eat 3 gluten free steaks per day, with gluten free tots and a gluten free ice cream desert. Yeah. This article is bunk.

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    I totally agree with kwixote - there is no corelation to intelligence shown here at all. Not only that - but just saying celebrities eating gluten free must be reaping some health benefits - pffft! If you ate gluten free products and nothing else you'd certainly not be very healthy.

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    PEDIATRICS Vol. 108 No. 2 August 2001, p. e21
    Kieslich M, Errazuriz G, Posselt HG, Moeller-Hartmann W, Zanella F, Boehles H.
    Departments of Pediatrics, Johann Wolfgang Goethe University, Frankfurt/Main, Germany.
    Celiac.com 08/24/2001 - It is well known that celiac disease causes destruction of the villi in the small intestine that results in malabsorption of nutrients in affected individuals. There is solid evidence that additional neurological complications can result, such as epilepsy, possibly associated with occipital calcifications or folate deficiency and cerebellar ataxia. An increase in brain white-matter lesions has been reported in patients with Crohn disease and ulcerative colitis, but until now, not in patients with celiac disease. A recent study published in the August 2, 2001 issue of Pediatrics has now demonstrated a similar increase of these lesions in patients with celiac disease.
    The study was carried out by Dr. Kieslich and colleagues of the Departments of Pediatrics, Johann Wolfgang Goethe University, Frankfurt/Main, Germany, on 75 biopsy-proven celiac disease patients who were on a gluten-free diet. Most of the patients in the study were between 2.8 and 24.2 years old, and the mean age was 11.6 years. All of the patients underwent prospectively clinical neurological examinations, laboratory investigations, electroencephalography, computed tomography, and magnetic resonance imaging. According to the study the mean period of gluten exposure was 2.4 years, although it was likely longer as recent studies have shown that many celiacs are asymptomatic for many years before damage occurs that is severe enough to cause obvious symptoms.
    The researchers found that ten of the patients had neurological manifestations such as febrile seizures, single generalized seizures, mild ataxia, and muscular hypotonia with retarded motor development, although no folate deficiencies were found. Further, the hippocampal regions appeared normal, and no cerebral calcifications were found, however, the MRI results showed unilateral and bilateral T2-hyperintensive white-matter lesions in 15 patients (20%). According to the research, there does not appear to be a relationship between these lesions and dietary compliance or neurological or electroencephalographic abnormalities.
    The researchers conclude that focal white-matter lesions in the brain may represent an extra-intestinal manifestation of celiac disease. They theorize that the lesions may be the result of a decreased blood supply caused by the constriction or obstruction of blood vessels due to inflammation, or caused by the destruction of the nerve fiber due to inflammation. Further, children with white-matter lesions, even if they do not have intestinal symptoms, should be tested for celiac disease. Last, more research needs to be done on people celiac disease of all ages to develop a proper predictive value, and to discover the exact cause of the lesions.

    admin

    Pediatrics 2004;113:1672-1676.
    Celiac.com 07/12/2004 – According to Dr. Nathaniel Zelnik and colleagues from the Technion-Israel Institute of Technology, in Haifa, Israel, the spectrum of neurological disorders among those with celiac disease are greater than previously thought. The researchers studied 111 responses to questionnaires that probed for the presence of neurological disorders and symptoms, and reviewed the respondents medical records. Those who reported neurological symptoms underwent neurological examination and brain imaging or electroencephalogram, and the results were compared with that of 211 matched controls.
    The researchers found that 57 out of 111 (51.4%) of those with celiac disease also developed neurological disorders, compared with only 42 (19.9%) control patients. The neurological manifestations included hypotonia, developmental delay, learning disorders and ADHD, headache, and cerebellar ataxia. Epileptic disorders were also slightly more common among patients with celiac disease. The prevalence of tic disorders between the two groups did not differ. The effects of a gluten-free diet did differ among the various neurological disorders found by the researchers. Dr. Zelnik concludes that the therapeutic benefit of the gluten-free diet was demonstrated only in patients with transient infantile hypotonia and migraine headache.

    Wendy Cohan
    Celiac.com 09/13/2008 - In the last two decades, research has begun to focus on gluten’s effects on the brain, including associations with Autism Spectrum Disorder (ASD) and Attention Deficit Hyperactivity Disorder (ADHD).  Celiac disease itself occurs no more frequently in children with ASD than in neurologically normal children, but it appears there are other reasons to consider excluding gluten from the diet. “Mal-digestion of dietary proteins, particularly casein (from cow’s milk) and gluten-containing foods, produces small peptides (amino acid sequences) that may function as opioids”.   This is what is known as “The Peptide Theory”, also called “The Opioid Excess Theory”.  What this means is that incomplete digestion of specific foods allows the remaining small protein fragments, called peptides, to pass through the gut wall into the bloodstream.   Peptides are tiny, but children affected by dietary peptides often have what is termed a “leaky gut”, or a gut that is in some way damaged and unable to fully perform its protective function. In children (and adults) with ASD, gluten breaks down into a peptide called gliado-morphin, and casein breaks down into a peptide called caso-morphin. Eventually these peptides are thought to bind to opioid receptors in the brain, where they are perceived by the body as morphine-like substances.  It is this morphine-like or narcotic-like effect that causes many of the typical behaviors associated with ASD.  These behaviors can include sensory problems, lack of eye contact, self-stimulation, and altered pain threshold, among others.  Repeated exposure to gluten and casein causes a condition similar to opiate addiction - children with this condition often crave the very thing that is causing their problems; consequently, sudden, complete elimination of gluten and casein from the diet can cause withdrawal symptoms.  The discovery of caso-morphin and gliado-morphin in the urine of autism patients may be strong supporting evidence for the peptide theory.
    Many parents and practitioners believe in also excluding “excitotoxins” such as dyes, food-additives, MSG, and sweeteners containing aspartame from a child’s diet (Excito-toxins are also suspected to play a role in Attention Deficit Disorder (ADD) and ADHD). Complete allergy testing, as well as testing for Candida (systemic fungal overload) is also recommended.  A good time to do this is after your child has improved somewhat and is stabilized on a gluten-and-casein-free diet.  You will know when your child is ready to move on to the next level.  Careful treatment by a clinician skilled in working with special-needs children is essential, and certain types of body work such as IMT (Integrated Manual Therapy) can be important in tackling these challenges.  Patience is important – it may take only a few days for milk-derived peptides to leave the body, but gluten-derived peptides can persist for several more months.  Discuss keeping a food diary, and appropriate timelines for an individual child’s response to a special diet, with your practitioner.
    For those skeptical of altering a child’s diet to effect positive behavioral and neurological changes, there are some small clinical studies (and more needed) and thousands of anecdotal reports from grateful parents whose children have demonstrated spectacular and lasting changes from a gluten and-casein-free diet.  That is not to say that the diet is completely “curative”, or that an unrestricted diet that includes gluten and casein “causes” Autism (which may be due to a variety of factors).  Here is a thoughtful passage from Marilyn LeBreton’s book, “Diet Intervention and Autism” :  “I knew I had to give the diet a go…..It seemed the most sensible route of treatment to try with him (her young son “Jack”).  It did not involve giving him drugs, nor did it involve very intensive behavioral treatments…”  In another passage she writes, “I knew about the (Gluten-free/Casein-free) diet for six months before I implemented it with my own son…I now bitterly regret these wasted months.”
    A CDC report issued in 2006 estimates 300,000 school-age U.S. children have Autism, a staggering statistic with wide educational and social implications.16  In the book, “Autism Spectrum Disorders”, Chantal Sicile-Kira relates that “with a diagnosis rate as high as 1 in 166, and in some places 1 in 150, everyone knows someone whose life is touched by autism.”  For families directly affected by Autism Spectrum Disorder, attending a support group is a very good idea.
    Gluten ataxia is a rarely diagnosed and frequently overlooked condition* responsible for a set of symptoms usually labeled “sporadic idiopathic ataxia” - meaning that symptoms arise spontaneously and sporadically, and cannot be traced to any definitive cause.   This condition usually occurs in adults and seniors and manifests in a variety of neurological symptoms:  severe headaches, lack of muscle coordination, drooping eyelids, gait and balance disturbances, drooling, numbness, tingling, and weakness in the extremities, and problems with speech and word-finding.  Usually the client is worked up for M.S., Parkinson’s, ALS, and other neurological disorders but is negative.  Repeated MRI scans cannot pinpoint the exact cause of these symptoms, which can be severe and debilitating.  Once the diagnosis “sporadic idiopathic ataxia” is given, they are offered supportive but not curative treatment.   Fortunately, some patients are able to find a neurologist who specializes in difficult diagnoses.  Often the diagnosis of gluten ataxia is only made when the patient reveals a past positive test for gluten intolerance, family history of celiac disease, or a history of gastrointestinal problems like irritable bowel syndrome or colitis.  In the case of gluten ataxia, gluten cannot be properly digested in the body, and certain protein deposits develop in the brain, causing changes that affect the neurological system.  Complete avoidance of gluten in addition to supportive physical and cognitive therapies can sometimes reverse many of the patient’s symptoms, but complete recovery is not always possible.  A very poignant and thought-provoking article on gluten ataxia was published in “Living Without”, Spring, 2007, and it is well worth reading if you or someone in your family is experiencing problems with movement, strength, or balance.
    Peripheral neuropathy, common among diabetics, can also be related to gluten intolerance.  Neuropathy results in painful or numb extremities, including the feet, so it impairs mobility and increases the risk of falls.  It is similar to the “pins and needles” feeling one gets from siftting on the knees too long, only much more intense and constant.  The pain can be so severe that it is necessary to take pain medications.  In a book unrelated to gluten intolerance, John A. Seneff  explains that the amino acid Acetyl-L-Carnitine may have protective and restorative effects on the nerves involved in this disorder.  Interestingly, patients with celiac disease and gluten intolerance often show low levels of L-Carnitine and benefit from supplementation .
    In addition to the above conditions, many gluten-sensitive individuals report mental sluggishness, “foggy thinking”, and forgetfulness.  I’m sure we all would like to find a reason for our occasional memory lapses, but in some people, gluten-sensitivity may induce cognitive symptoms that impair job performance, relationships, driving ability, and general safety - these cases require evaluation by a physician.
    Gluten sensitivity as a factor in the development of schizophrenia has been substantiated by a number of epidemiological and clinical studies.  It has also been noted that this psychiatric disorder rarely occurs in countries where wheat and other gluten grains are not often consumed.
    I believe that we will find that more and more neurological conditions are related to impaired digestion of gluten from grains, and casein from dairy products.   If you or a loved one have any neurological symptoms, especially symptoms not attributable to any other cause, it would be worthwhile to investigate gluten and or casein sensitivity with an experienced medical practitioner. In my experience, a naturopath or MD/ND is the best place to start.  Of course, it is always important to see your medical practitioner to track developmental milestones and growth patterns in infants and young children.
    * Sporadic Idiopathic Ataxia accounts for nearly 74% of all patients who have ataxia, and of that 74%, nearly 41% have positive antibodies indicating gluten sensitivity (Lieberman, The Gluten Connection, 2007.)


    Jefferson Adams
    Celiac.com 11/02/2015 - People with celiac disease frequently report cognitive symptoms when they are exposed to gluten, and clinicians have documented cognitive deficits in some patients with newly diagnosed celiac disease. A team of researchers recently set out to determine whether patients with celiac disease have an increased risk of dementia.
    The research team included Benjamin Lebwohl, José A. Luchsinger, Daniel E. Freedberg, Peter H.R. Green, and Jonas F. Ludvigsson. They are variously affiliated with the Celiac Disease Center, Department of Medicine, Columbia University College of Physicians and Surgeons, New York, NY, USA; the Department of Medical Epidemiology and Biostatistics, Karolinska University Hospital and Karolinska Institute, Stockholm, Sweden; the Department of Medicine, Columbia University College of Physicians and Surgeons, New York, NY, USA; the Department of Epidemiology, Mailman School of Public Health, Columbia University Medical Center, New York, NY, USA; and the Department of Pediatrics, Örebro University Hospital, Örebro, Sweden.
    For their study, the team used a population-based database of adults aged 50 years and older with histologically proven celiac disease; that is, patients showing duodenal/jejunal villous atrophy. The database included patients from all 28 pathology departments in Sweden.
    The team compared the incidence of a subsequent dementia diagnosis to those of age- and gender-matched controls.
    In all, the team reviewed data on 8,846 patients with celiac disease, and 43,474 control subjects, with a median age of 63 years; 56% were female. Over an average follow-up time of 8.4 years, 4.3% of celiac disease patients were diagnosed with dementia, compared with 4.4% of control subjects (HR 1.07; 95% CI 0.95–1.20).
    Even though the data showed an increased risk of dementia in the first year following celiac diagnosis (HR 1.73; 95% CI 1.15–2.61), the risk did not continue through entire the follow-up period. Moreover, the increased risk was restricted to celiac patients with vascular dementia (HR 1.28; 95% CI 1.00–1.64), and was not present for Alzheimer’s dementia (HR 1.12; 95% CI 0.91–1.37).
    Overall, people with celiac disease do not show any increased risk for dementia, though subgroup analysis suggests that they may have a higher risk for vascular dementia.
    Source:
    Iospress.com

  • Recent Articles

    Tammy Rhodes
    Celiac.com 04/24/2018 - Did you know in 2017 alone, the United States had OVER TENS OF THOUSANDS of people evacuate their homes due to natural disasters such as fires, floods, hurricanes, tornadoes and tsunamis? Most evacuation sites are not equipped to feed your family the safe gluten free foods that are required to stay healthy.  Are you prepared in case of an emergency? Do you have your Gluten Free Emergency Food Bag ready to grab and go?  
    I have already lived through two natural disasters. Neither of which I ever want to experience again, but they taught me a very valuable lesson, which is why I created a Gluten Free Emergency Food Bag (see link below). Here’s my story. If you’ve ever lived in or visited the Los Angeles area, you’re probably familiar with the Santa Ana winds and how bitter sweet they are. Sweet for cleaning the air and leaving the skies a brilliant crystal blue, and bitter for the power outages and potential brush fires that might ensue.  It was one of those bitter nights where the Santa Ana winds were howling, and we had subsequently lost our power. We had to drive over an hour just to find a restaurant so we could eat dinner. I remember vividly seeing the glow of a brush fire on the upper hillside of the San Gabriel Mountains, a good distance from our neighborhood. I really didn’t think much of it, given that it seemed so far from where we lived, and I was hungry! After we ate, we headed back home to a very dark house and called it a night. 
    That’s where the story takes a dangerous turn….about 3:15am. I awoke to the TV blaring loudly, along with the lights shining brightly. Our power was back on! I proceeded to walk throughout the house turning everything off at exactly the same time our neighbor, who was told to evacuate our street, saw me through our window, assuming I knew that our hillside was ablaze with flames. Flames that were shooting 50 feet into the air. I went back to bed and fell fast asleep. The fire department was assured we had left because our house was dark and quiet again. Two hours had passed.  I suddenly awoke to screams coming from a family member yelling, “fire, fire, fire”! Flames were shooting straight up into the sky, just blocks from our house. We lived on a private drive with only one way in and one way out.  The entrance to our street was full of smoke and the fire fighters were doing their best to save our neighbors homes. We literally had enough time to grab our dogs, pile into the car, and speed to safety. As we were coming down our street, fire trucks passed us with sirens blaring, and I wondered if I would ever see my house and our possessions ever again. Where do we go? Who do we turn to? Are shelters a safe option? 
    When our daughter was almost three years old, we left the West Coast and relocated to Northern Illinois. A place where severe weather is a common occurrence. Since the age of two, I noticed that my daughter appeared gaunt, had an incredibly distended belly, along with gas, stomach pain, low weight, slow growth, unusual looking stool, and a dislike for pizza, hotdog buns, crackers, Toast, etc. The phone call from our doctor overwhelmed me.  She was diagnosed with Celiac Disease. I broke down into tears sobbing. What am I going to feed my child? Gluten is everywhere.
    After being scoped at Children's Hospital of Chicago, and my daughters Celiac Disease officially confirmed, I worried about her getting all the nutrients her under nourished body so desperately needed. I already knew she had a peanut allergy from blood tests, but just assumed she would be safe with other nuts. I was so horribly wrong. After feeding her a small bite of a pistachio, which she immediately spit out, nuts would become her enemy. Her anaphylactic reaction came within minutes of taking a bite of that pistachio. She was complaining of horrible stomach cramps when the vomiting set in. She then went limp and starting welting. We called 911.
    Now we never leave home without our Epipens and our gluten free food supplies. We analyze every food label. We are hyper vigilant about cross contamination. We are constantly looking for welts and praying for no stomach pain. We are always prepared and on guard. It's just what we do now. Anything to protect our child, our love...like so many other parents out there have to do every moment of ever day!  
    Then, my second brush with a natural disaster happened, without any notice, leaving us once again scrambling to find a safe place to shelter. It was a warm and muggy summer morning, and my husband was away on a business trip leaving my young daughter and me to enjoy our summer day. Our Severe Weather Alert Radio was going off, again, as I continued getting our daughter ready for gymnastics.  Having gotten used to the (what seemed to be daily) “Severe Thunderstorm warning,” I didn’t pay much attention to it. I continued downstairs with my daughter and our dog, when I caught a glimpse out the window of an incredibly black looking cloud. By the time I got downstairs, I saw the cover to our grill literally shoot straight up into the air. Because we didn’t have a fenced in yard, I quickly ran outside and chased the cover, when subsequently, I saw my neighbor’s lawn furniture blow pass me. I quickly realized I made a big mistake going outside. As I ran back inside, I heard debris hitting the front of our home.  Our dog was the first one to the basement door! As we sat huddled in the dark corner of our basement, I was once again thinking where are we going to go if our house is destroyed. I was not prepared, and I should have been. I should have learned my lesson the first time. Once the storm passed, we quickly realized we were without power and most of our trees were destroyed. We were lucky that our house had minimal damage, but that wasn’t true for most of the area surrounding us.  We were without power for five days. We lost most of our food - our gluten free food.
    That is when I knew we had to be prepared. No more winging it. We couldn’t take a chance like that ever again. We were “lucky” one too many times. We were very fortunate that we did not lose our home to the Los Angeles wildfire, and only had minimal damage from the severe storm which hit our home in Illinois.
      
    In 2017 alone, FEMA (Federal Emergency Management Agency) had 137 natural disasters declared within the United States. According to FEMA, around 50% of the United States population isn’t prepared for a natural disaster. These disasters can happen anywhere, anytime and some without notice. It’s hard enough being a parent, let alone being a parent of a gluten free family member. Now, add a natural disaster on top of that. Are you prepared?
    You can find my Gluten Free Emergency Food Bags and other useful products at www.allergynavigator.com.  

    Jefferson Adams
    Celiac.com 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
    The research team included G Longarini, P Richly, MP Temprano, AF Costa, H Vázquez, ML Moreno, S Niveloni, P López, E Smecuol, R Mazure, A González, E Mauriño, and JC Bai. They are variously associated with the Small Bowel Section, Department of Medicine, Dr. C. Bonorino Udaondo Gastroenterology Hospital; Neurocience Cognitive and Traslational Institute (INECO), Favaloro Fundation, CONICET, Buenos Aires; the Brain Health Center (CESAL), Quilmes, Argentina; the Research Council, MSAL, CABA; and with the Research Institute, School of Medicine, Universidad del Salvador.
    The team enrolled fifty adults with symptoms and indications of celiac disease in a prospective cohort without regard to the final diagnosis.  At baseline, all individuals underwent cognitive functional and psychological evaluation. The team then compared celiac disease patients with subjects without celiac disease, and with healthy controls matched by sex, age, and education.
    Celiac disease patients had similar cognitive performance and anxiety, but no significant differences in depression scores compared with disease controls.
    A total of thirty-three subjects were diagnosed with celiac disease. Compared with the 26 healthy control subjects, the 17 celiac disease subjects, and the 17 disease control subjects, who mostly had irritable bowel syndrome, showed impaired cognitive performance (P=0.02 and P=0.04, respectively), functional impairment (P<0.01), and higher depression (P<0.01). 
    From their data, the team noted that any abnormal cognitive functions they saw in adults with newly diagnosed celiac disease did not seem not to be a result of the disease itself. 
    Their results indicate that cognitive dysfunction in celiac patients could be related to long-term symptoms from chronic disease, in general.
    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
    Due to personal health reasons and restrictions, I find that I need to retire. My husband and I can no longer travel the country speaking at conferences and to support groups (which we dearly loved to do) nor can I commit to writing more books, articles, or menus. Consequently, I will no longer be contributing articles to the Journal of Gluten Sensitivity. 
    My following books will still be available at Amazon.com:
    Gluten-free Cooking for Dummies Student's Vegetarian Cookbook for Dummies Wheat-free Gluten-free Dessert Cookbook Wheat-free Gluten-free Reduced Calorie Cookbook Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version) My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.

    Jefferson Adams
    Celiac.com 04/20/2018 - A digital media company and a label data company are teaming up to help major manufacturers target, reach and convert their desired shoppers based on dietary needs, such as gluten-free diet. The deal could bring synergy in emerging markets such as the gluten-free and allergen-free markets, which represent major growth sectors in the global food industry. 
    Under the deal, personalized digital media company Catalina will be joining forces with Label Insight. Catalina uses consumer purchases data to target shoppers on a personal base, while Label Insight works with major companies like Kellogg, Betty Crocker, and Pepsi to provide insight on food label data to government, retailers, manufacturers and app developers.
    "Brands with very specific product benefits, gluten-free for example, require precise targeting to efficiently reach and convert their desired shoppers,” says Todd Morris, President of Catalina's Go-to-Market organization, adding that “Catalina offers the only purchase-based targeting solution with this capability.” 
    Label Insight’s clients include food and beverage giants such as Unilever, Ben & Jerry's, Lipton and Hellman’s. Label Insight technology has helped the Food and Drug Administration (FDA) build the sector’s very first scientifically accurate database of food ingredients, health attributes and claims.
    Morris says the joint partnership will allow Catalina to “enhance our dataset and further increase our ability to target shoppers who are currently buying - or have shown intent to buy - in these emerging categories,” including gluten-free, allergen-free, and other free-from foods.
    The deal will likely make for easier, more precise targeting of goods to consumers, and thus provide benefits for manufacturers and retailers looking to better serve their retail food customers, especially in specialty areas like gluten-free and allergen-free foods.
    Source:
    fdfworld.com

    Jefferson Adams
    Celiac.com 04/19/2018 - Previous genome and linkage studies indicate the existence of a new disease triggering mechanism that involves amino acid metabolism and nutrient sensing signaling pathways. In an effort to determine if amino acids might play a role in the development of celiac disease, a team of researchers recently set out to investigate if plasma amino acid levels differed among children with celiac disease compared with a control group.
     
    The research team included Åsa Torinsson Naluai, Ladan Saadat Vafa, Audur H. Gudjonsdottir, Henrik Arnell, Lars Browaldh, and Daniel Agardh. They are variously affiliated with the Institute of Biomedicine, Department of Microbiology & Immunology, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden; the Institute of Clinical Sciences, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden; the Department of Pediatric Gastroenterology, Hepatology and Nutrition, Karolinska University Hospital and Division of Pediatrics, CLINTEC, Karolinska Institute, Stockholm, Sweden; the Department of Clinical Science and Education, Karolinska Institute, Sodersjukhuset, Stockholm, Sweden; the Department of Mathematical Sciences, Chalmers University of Technology, Gothenburg, Sweden; the Diabetes & Celiac Disease Unit, Department of Clinical Sciences, Lund University, Malmö, Sweden; and with the Nathan S Kline Institute in the U.S.A.
    First, the team used liquid chromatography-tandem mass spectrometry (LC/MS) to analyze amino acid levels in fasting plasma samples from 141 children with celiac disease and 129 non-celiac disease controls. They then crafted a general linear model using age and experimental effects as covariates to compare amino acid levels between children with celiac disease and non-celiac control subjects.
    Compared with the control group, seven out of twenty-three children with celiac disease showed elevated levels of the the following amino acids: tryptophan; taurine; glutamic acid; proline; ornithine; alanine; and methionine.
    The significance of the individual amino acids do not survive multiple correction, however, multivariate analyses of the amino acid profile showed significantly altered amino acid levels in children with celiac disease overall and after correction for age, sex and experimental effects.
    This study shows that amino acids can influence inflammation and may play a role in the development of celiac disease.
    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764