• 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

    71,799
    Total Members
    3,093
    Most Online
    Jane Erasmus
    Newest Member
    Jane Erasmus
    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

    CAN GLUTEN-FREE SAVE THE ECONOMY?


    Jefferson Adams

    Celiac.com 02/12/2009 - At a time when nearly every sector of the economy is suffering, the market for gluten-free foods is strong and promises to grow at 15%-25% well into the next decade, according to market research company Mintel.


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    Nielsen Co., reports that the gluten-free products sector increased 20% in the 12-month period ending June 14, to $1.75 billion from $1.46 billion the year before. The overall market for food-allergy and intolerance products will approach $4 billion in 2009 according to New York research firm Packaged Facts. Since 2004, food retailers have added nearly 2500 new gluten free products to their shelves. In 2008 alone, retailers added more than 728 new gluten free products.

    It’s not just people with food allergy, celiac disease and gluten intolerance hitting the checkout stand. Mintel estimates that nearly 10% of shoppers currently purchase gluten free foods, and Cynthia Kupper, executive director of the non-profit Gluten Intolerance Group of North America (gluten.net) says that 15% to 25% of shoppers are interested in purchasing gluten free foods—numbers far greater than the 1% of shoppers with celiac disease and gluten intolerance.

    As restaurateurs and food purveyors at all levels look to stave off the effects of the recession, a number of them seem to be taking these numbers to heart. More and more of them are looking to see how incorporating gluten-free products into their lineup can help set them apart from the competition and bring in coveted consumer dollars.

    Starbucks
    At a time when Starbucks is making a concerted effort to save $400 million by brewing decaf after noon only by request, the coffee giant has admitted it is looking at offering a selection of gluten-free snacks as a way to strengthen sales and help its bottom line.

    In fact, according to Starbucks "Ideas in Action Blog," Starbucks is soliciting advice from customers in the form of an informal online survey. Among the questions Starbucks is asking: "What specific gluten-free products would you like to see in our stores?" And: "The ingredient costs of gluten-free products tend to be higher, so would you understand if we charged more for the gluten-free version?"

    With budget cutbacks touching so many Americans, and thus so many of its own customers, Starbucks, like numerous other vendors, is looking to maintain price premiums as a way to shore up their revenues. The idea is that certain specialty items still fetch a premium even in a recession. Gluten-free products are emerging as a strong contender in that arena.

    Certainly, with gluten-free food numbers looking strong and growing through into the next decade, and Starbucks' reputation for visionary business action, the two look to be a logical union. If Starbucks can pull it off, it would be a major boost for the presence of gluten-free foods in mainstream markets.

    Pizzeria Uno
    One major chain that has moved from the gluten-free trial phase and into the full-fledged roll out phase with lightening speed is the Uno pizzeria chain.

    The Pizzeria Uno chain recently found their limited-market trials of gluten-free pizza to be such a resounding success that they are pulling out the stops and moving with all haste to offer gluten-free pizza options at every one of their 200 restaurants nationwide.

    Pizzeria Uno clearly understands the strength of the demand and is looking to place itself at the vanguard of commercial dining establishments offering gluten-free food.

    If Uno's efforts to introduce gluten-free pizza to America are successful, they just might be changing the face of the pizza world forever. No word if they plan to add any one of the numerous and wonderful gluten-free beers to their menu! Stay tuned.

    Some other examples include:

    • General Mills recently announced in that it had reformulated Rice Chex to be gluten-free.
    • Nestlé recently debuted BOOST Kid Essentials Drink a digestion-friendly, lactose free, gluten free drink that does not contain high-fructose corn syrup.
    • Anheuser-Busch introduced Redbridge, a gluten-free beer made from sorghum that the company describes as: “a rich, full-bodied lager brewed from sorghum for a well-balanced, moderately hopped taste.”
    • Hotel chain Four Seasons has announced that Executive Chef Robert Gerstenecker is implementing gluten-free baked goods for afternoon tea.
    With these and other developments on the gluten-free food front, it’s clear that gluten-free products are playing a role in the efforts of a number of companies to stave off the effects of recession. Only time will tell how big that role is, and what effects gluten-free will have on the bottom lines of the companies that jump on board.


    0


    User Feedback

    Recommended Comments

    Guest rita kaminski

    Posted

    I wish that all restaurants/fast food places would cater to us a little more and pizzas with dairy free cheese would be good too for those with dairy intolerance.

    Share this comment


    Link to comment
    Share on other sites
    Guest David Creagh

    Posted

    The UNO's in Gurnee, IL now has both gluten-free pizza and Redbridge beer. WOW, to be able to go out and have beer and pizza again! It's great.

    Share this comment


    Link to comment
    Share on other sites
    Guest J. Badley

    Posted

    I had been thinking how nice it would be for a good, reasonably-priced national gluten-free/casein-free restaurant chain to be formed. A gluten-free/casein-free fast-food chain would be great, too.

    Share this comment


    Link to comment
    Share on other sites
    Guest Mary Kretzmann

    Posted

    Great article and great trend! I am glad to see some of these products going gluten free!

    Share this comment


    Link to comment
    Share on other sites


    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   8 Members, 1 Anonymous, 1,298 Guests (See full list)

  • Related Articles

    Jefferson Adams
    Celiac.com 02/10/2011 - Like a lot of people, Lenord Dorr loves beer.  In fact, Lenord Dorr loves beer so much, he opened his own homebrew store. Unlike most people, though, who love beer and open beer-brewing shops, Lenord Dorr also has celiac disease.
    Now, in general, loving beer and brewing beer does not jibe well with having celiac disease, since people with celiac disease have bad reactions to the wheat, and barley so central to the brewing process.
    For Dorr, however, celiac disease and the love of beer and brewing is driving spark behind his own homebrew store.
    "In 2001, I got sick with celiac, and gluten-free beers were just not available," said Dorr. "So I started brewing my own beers."
    Ultimately, Dorr said, brewing gluten-free beers became a passion that "grew into my own business."
    Dorr's shop offers the beginners through the professional brewer a complete range of ingredients and equipment for making wine or beer. Everything from Colorado grains, specialty sugars, malt extracts, and the equipment needed to magically turn those ingredients into a favorite brew.
    Of course, Dorr offers plenty of ingredients to make gluten-free beers.
    "There are more brewers than I thought," Dorr said. "There are a lot out there and many more who want to be."
    Dorr and his wife, Rebecca, opened the doors to the Homebrew Connection just after Thanksgiving, and they have since sold 14 new beer-brewing kits.
    "We'll have 14 new brewers after Christmas. That's exciting," Dorr said.
    The Homebrew Connection is located just off Main Street at 20 S. Nevada Avenue in Montrose, Colorado. Store hours are 10 a.m. to 6 p.m. Tuesday through Friday and 10 a.m. to 5 p.m. Saturday.
    Link: www.thehomebrewconnection.com


    Wendy Cohan
    Celiac.com 04/01/2011 - On March 10th, Chef Damian Cardone boasted on Facebook that he delights in feeding diners who specifically requested gluten-free meals a variety of gluten-filled dishes instead. He states on his Facebook page that he does not believe in gluten intolerance and that it’s “all in their disturbed little heads.” Clearly, chef Cardone did not attend a reputable institution of culinary arts, where classes in food allergies are now standard, and guest lecturers who are specialists in celiac disease and gluten intolerance are frequently invited to speak to students. Hopefully in the future, dining will be safer, gluten-free guests will be accommodated with creativity and courtesy, and uneducated, malicious food workers like Mr. Cardone will be unable to find employment in the food industry.
    I am also very surprised by Mr. Cardone’s naiveté, in assuming none of the diners who ate at his establishment would take legal action, and that there would be no repercussion. We are a litigious society, and I certainly hope that once word gets out in the gluten-free community, and make no mistake—it will—that legal action will be taken. I must also assume that Mr. Cardone is not aware of the current correctional institutional residence of a certain bread baker in North Carolina, who also knowingly sold gluten-containing items marketed as “gluten-free” to unsuspecting consumers. When these consumers became ill, they reported this to health authorities, who investigated. Their investigation quickly led to charges, and the conviction of the criminal involved. Most criminals are not very intelligent, and that’s why they are eventually caught, so I hope that Mr. Cardone keeps this in mind. If for no other reason than to save his own skin, this Colorado “Chef” should immediately give up any participation in the food preparation industry. His behavior is not intelligent, and he is not worthy of diners’ trust. This brings up another interesting line of thought regarding food service.
    Does Mr. Cardone break any other rules? Does he wash his hands after using the bathroom, blowing his nose, or touching raw meat? Does he believe in food-borne illnesses such as Salmonella, E. coli outbreaks, or Clostridium? Does he feed soft cheeses to pregnant women, who may suffer miscarriage due to Listeriosis?
    People can, and do, die from complications related to celiac disease, which now affects an estimated 1 in 100 people in the U.S. Non-celiac gluten intolerance may affect up to 12% of the population. That means that on a night when he plated 100 dinners, not uncommon for a mid-size restaurant, that 12 of those dinners had the potential to cause a negative reaction in the consumer. Mr. Cardone is apparently unaware that most reactions to gluten are not, in fact, gastrointestinal. Neurological reactions to gluten far outnumber gastrointestinal reactions. Neurological reactions can include: contributing to abnormal behaviors in children with Autism Spectrum Disorder, foggy or disturbed thinking, ataxia (disturbances in gait and coordination), tremors, exacerbating and triggering MS symptoms, muscle weakness, fatigue, depression, bipolar disorder, and even schizophrenia. I personally know and have helped to treat gluten-intolerant patients with all of these disorders. So, Mr. Cardone was partially right. For many patients, it is “all in their heads”, but that doesn’t mean that the symptoms aren’t real, and that they are not caused by ingesting gluten. In fact, Mr. Cardone’s disturbed behavior may be caused by consuming a diet filled with gluten. Perhaps he deserves our compassion, and he needs a medical checkup—Pronto!
    I am a foodie—a former prep, pantry, line-cook, and pastry chef. I have spent years working at many of the finer dining establishments in Boulder and Steamboat Springs, Colorado. Does Mr. Cardone think that I would willingly have given up making and eating my own gluten-filled homemade croissants, danish, challah, bagels, black forest cake, salmon-en-croute, beef wellington, spanakopita, and baklava if I didn’t have to? Celiac disease nearly killed me, and it caused me over a decade of severe pain, none of which was located in my gastro-intestinal tract. In my restaurant days, I had what I thought was “a cast-iron stomach”, never once experiencing a bout of diarrhea, bloating, indigestion, heartburn, or gas related to my dietary intake. But, eventually my health deteriorated, and eventually I was diagnosed with celiac disease, and all of my extra-gastrointestinal symptoms have subsided on a 100% gluten-free diet. It scares me to think that anyone would deliberately sabotage my health by substituting foods containing gluten for my specially requested gluten-free meal. I certainly hope there aren’t any copycats out there, who are stupid enough to engage in such risky and criminal behavior. Intentionally inflicting harm on anyone is a crime.
    When dining out, I call ahead, I speak politely to my waitperson and often ask them to communicate with the chef, I eat what I’m served without complaint, I give verbal thanks, and I tip extraordinarily well when my request for a safe, gluten-free meal is accommodated. But Mr. Cardone does not want guests like me in his restaurant. That is his loss, but it is not and never will be his right, to purposefully inflict pain and suffering on other human beings, people who are paying him money to serve them safe food. He is guilty of so many crimes it’s difficult to fathom, and I certainly hope that his days of freedom to continue poisoning diners will end soon.
    Luckily, the gluten-free community has many other options, and gluten-free diners will learn to avoid any establishment in which Mr. Cardone has any affiliation. Even though Mr. Cardone does not deserve any compassion, I would never wish for him, or anyone, to be diagnosed with celiac disease. It’s just too painful…
    Author's Note:
    Thank you to Chad Hines for spreading the word about this occurrence. Mr. Cardone live in Glenwood Springs, Colorado, where he works as a private chef, and also at the Italian restaurant "Florindo's" in Glenwood Springs, Colorado.


    Jefferson Adams
    Celiac.com 10/24/2014 - Here are ten recipes for make-at-home Halloween treats that are guaranteed to put smiles on the faces of your young ones, and help you to breath a sigh of gluten-free relief.
    The recipes are gluten-free, or easily modified to be gluten-free. Remember to double-check ingredients, such as caramel (I use Kraft caramels without any issues).
    Also, many of these recipes list ingredients that acre fat-free, sugar-free, low-fat, and/or low sugar. I always ignore such instructions and include full-fat, full-sugar alternatives, but prepare according to your own tastes.
    Top Ten Gluten-free Halloween Treats:
    Caramel Apples - http://www.realsimple.com/food-recipes/browse-all-recipes/caramel-apples Caramel Corn - http://www.foodnetwork.com/recipes/paula-deen/grandma-pauls-caramel-corn-recipe.html Roasted Pumpkin Seeds - http://www.tasteofhome.com/recipes/roasted-pumpkin-seeds Garlic Pumpkin Seeds - http://www.tasteofhome.com/recipes/garlic-pumpkin-seeds Strawberry Chocolate Ghosts - http://www.tasteofhome.com/recipes/strawberry-ghosts Butterscotch Pumpkin Mousse - http://www.tasteofhome.com/recipes/butterscotch-pumpkin-mousse Scary Halloween Apple Teeth Treats - http://allrecipes.com/Recipe/Halloween-Fruit-Apple-Teeth-Treats/Detail.aspx?evt19=1 Spooky Halloween Brain Dip - http://allrecipes.com/Recipe/Halloween-Brain-Dip/Detail.aspx?evt19=1 Two-Layer Halloween Fudge - http://www.crazyforcrust.com/2013/10/halloween-fudge/ Ghoulish Deviled Eyeballs - http://allrecipes.com/Recipe/Halloween-Eye-of-Newt/Detail.aspx?evt19=1  

    Jefferson Adams
    Celiac.com 03/02/2015 - Officials at UCLA Ronald Reagan Medical Center have warned 179 people that a fairly routine endoscopy procedure may have left them exposed to a drug-resistant 'super-bug' that infected seven patients, and may have contributed to two deaths. The possible exposures occurred at the UCLA Ronald Reagan Medical Center, between October and January, in patients who underwent a procedure in which a specialized endoscope is inserted down the throat to diagnose and treat pancreatic and bile duct diseases.
    Officials said in an official statement that hospital staff had been sterilizing the scopes according to the manufacturer's standards, but was now using "a decontamination process that goes above and beyond manufacturer and national standards."
    Meanwhile, hospitals across the United States have reported exposures from the same type of medical equipment in recent years, and the U.S. Food and Drug Administration (FDA) has said it was working with other government agencies and manufacturers of the scopes to minimize risks to patients.
    The FDA says recent medical publications and adverse event reports associated multidrug-resistant bacterial infections in patients who have undergone ERCP with reprocessed duodenoscopes, "even when manufacturer reprocessing instructions are followed correctly."
    The multidrug-resistant bacterial infections include carbapenem-resistant Enterobacteriaceae (CRE) such as Klebsiella species and Escherichia coli.
    The FDA says that from January 2013 through December 2014, they received 75 medical device reports involving about 135 patients related to possible microbial transmission from reprocessed duodenoscopes. "It is possible that not all cases have been reported to the FDA," the agency says.
    Given the fact that celiac disease diagnosis and follow up care require the use of endoscopy, this news is particularly disturbing to those in the celiac community.
    Source:
    Medscape.com.

  • Recent Articles

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

    Jefferson Adams
    Celiac.com 04/18/2018 - To the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service animals.
    If you’ve flown anywhere lately, you may have seen them. People flying with their designated “emotional support” animals. We’re not talking genuine service animals, like seeing eye dogs, or hearing ear dogs, or even the Belgian Malinois that alerts its owner when there is gluten in food that may trigger her celiac disease.
    Now, to be honest, some of those animals in question do perform a genuine service for those who need emotional support dogs, like veterans with PTSD.
    However, many of these animals are not service animals at all. Many of these animals perform no actual service to their owners, and are nothing more than thinly disguised pets. Many lack proper training, and some have caused serious problems for the airlines and for other passengers.
    Now the major airlines are taking note and introducing stringent requirements for service animals.
    Delta was the first to strike. As reported by the New York Times on January 19: “Effective March 1, Delta, the second largest US airline by passenger traffic, said it will require passengers seeking to fly with pets to present additional documents outlining the passenger’s need for the animal and proof of its training and vaccinations, 48 hours prior to the flight.… This comes in response to what the carrier said was a 150 percent increase in service and support animals — pets, often dogs, that accompany people with disabilities — carried onboard since 2015.… Delta said that it flies some 700 service animals a day. Among them, customers have attempted to fly with comfort turkeys, gliding possums, snakes, spiders, and other unusual pets.”
    Fresh from an unsavory incident with an “emotional support” peacock incident, United Airlines has followed Delta’s lead and set stricter rules for emotional support animals. United’s rules also took effect March 1, 2018.
    So, to the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service and emotional support animals.
    Source:
    cnbc.com

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

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

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

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

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

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

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

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

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

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

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

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

    Jefferson Adams
    Celiac.com 04/16/2018 - A team of researchers recently set out to investigate whether alterations in the developing intestinal microbiota and immune markers precede celiac disease onset in infants with family risk for the disease.
    The research team included Marta Olivares, Alan W. Walker, Amalia Capilla, Alfonso Benítez-Páez, Francesc Palau, Julian Parkhill, Gemma Castillejo, and Yolanda Sanz. They are variously affiliated with the Microbial Ecology, Nutrition and Health Research Unit, Institute of Agrochemistry and Food Technology, National Research Council (IATA-CSIC), C/Catedrático Agustín Escardin, Paterna, Valencia, Spain; the Gut Health Group, The Rowett Institute, University of Aberdeen, Aberdeen, UK; the Genetics and Molecular Medicine Unit, Institute of Biomedicine of Valencia, National Research Council (IBV-CSIC), Valencia, Spain; the Wellcome Trust Sanger Institute, Hinxton, Cambridgeshire UK; the Hospital Universitari de Sant Joan de Reus, IISPV, URV, Tarragona, Spain; the Center for regenerative medicine, Boston university school of medicine, Boston, USA; and the Institut de Recerca Sant Joan de Déu and CIBERER, Hospital Sant Joan de Déu, Barcelona, Spain
    The team conducted a nested case-control study out as part of a larger prospective cohort study, which included healthy full-term newborns (> 200) with at least one first relative with biopsy-verified celiac disease. The present study includes 10 cases of celiac disease, along with 10 best-matched controls who did not develop the disease after 5-year follow-up.
    The team profiled fecal microbiota, as assessed by high-throughput 16S rRNA gene amplicon sequencing, along with immune parameters, at 4 and 6 months of age and related to celiac disease onset. The microbiota of infants who remained healthy showed an increase in bacterial diversity over time, especially by increases in microbiota from the Firmicutes families, those who with no increase in bacterial diversity developed celiac disease.
    Infants who subsequently developed celiac disease showed a significant reduction in sIgA levels over time, while those who remained healthy showed increases in TNF-α correlated to Bifidobacterium spp.
    Healthy children in the control group showed a greater relative abundance of Bifidobacterium longum, while children who developed celiac disease showed increased levels of Bifidobacterium breve and Enterococcus spp.
    The data from this study suggest that early changes in gut microbiota in infants with celiac disease risk could influence immune development, and thus increase risk levels for celiac disease. The team is calling for larger studies to confirm their hypothesis.
    Source:
    Microbiome. 2018; 6: 36. Published online 2018 Feb 20. doi: 10.1186/s40168-018-0415-6