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      Frequently Asked Questions About Celiac Disease   04/07/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    CAN LACTIC ACID BACTERIA IMPROVE THE THERAPEUTIC BENEFITS OF GLUTEN-FREE BREAD?


    Jefferson Adams

    Celiac.com 02/22/2013 - Scientists estimate that about 1% of the global population has celiac disease. For those who suffer, following a gluten-free diet is the only treatment available. Among doctors such treatment is known as 'medical nutritional therapy (MNT).'


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    Photo: CC--foonusRecently, researchers have paid more attention to sourdough lactic acid bacteria as a way to improve the therapeutic benefits of gluten-free bread and baked goods for people on a gluten-free diet due to celiac disease.

    A team of researchers recently set out to assess use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread.

    The research team included Elke K Arendt, Alice Moroni and Emanuele Zannini. They are variously affiliated with the School of Food and Nutritional Sciences at University College Cork, Western Road, and the National Food Biotechnology Centre at University College Cork, in Cork, Ireland.

    More and more, consumers are demanding higher quality gluten-free bread, clean labels and natural products. Still, replacing gluten in bread presents significant technological challenges due to the low baking performance of gluten free products (gluten-free).

    Sourdough has been used since ancient times to improve quality, nutritional properties and shelf life of traditional breads, sourdough fermentation may offer a better solution for commercial production of gluten-free breads.

    In a recent issue of Microbial Cell Factories, the research team highlights how sourdough lactic acid bacteria can be an efficient cell factory for delivering functional biomolecules and food ingredients to enhance the quality of gluten free bread.

    Source:



    Image Caption: Photo: CC--foonus
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  • Related Articles

    Paul Smith
    This article originally appeared in the Fall 2009 edition of Journal of Gluten Sensitivity.
    Celiac.com 10/30/2009 - The major concern in producing gluten and allergen-free foods is always that of cross contamination. In my view, the only safe way to produce gluten-free meals and products is in a rigorously controlled and totally gluten-free environment where all ingredients are strictly gluten-free and all benches, utensils and equipment, etc. are dedicated and remain in a totally gluten-free condition at all times. It must always be remembered that gluten-free should mean “ totally and absolutely gluten-free,” and that there should always be an uncompromising zero tolerance for any form of gluten contamination, no matter how slight.
    In my view the same approach should be adopted for anaphylaxis inducing ingredients like peanuts, eggs, sesame seeds, shellfish and crustaceans: that it is best to exclude them entirely to eliminate the risk of accidental contamination. Any other approach requires extremely alert and well informed operators in combination with elaborate cleaning and testing protocols; all of which are prone to mistakes and failure.
    It is my view, that many people are too cavalier in their approach to the matter of gluten contamination, taking the attitude that “a little won’t hurt.” Many manufacturers, particularly restaurants, small bakers and pizza makers etc., for example, are often asked about making gluten-free products and see this as a means of expanding their businesses. Something many of them attempt without properly trained staff and without fully understanding the implications and risks of undertaking such a project. However, there are also many worthy exceptions to this comment: the difficulty is in finding them.
    In flour and bakery situations gluten is always present and is often used as an ingredient. Typical suburban bakeries tend to have flour and hence gluten everywhere. Flour and gluten are insidious and can float in the air for many hours after use and can be dislodged by banging doors and draughts. Benches, tins, trays, dough rollers, dough dividers, bread slicers, utensils, belt ovens etc., are often contaminated with gluten and many of these items are difficult to clean thoroughly. Bakeries are inherently difficult to keep clean and maintain in a gluten-free state.
    Deep fryers are also fraught with difficulty. For example, potato chips which are gluten-free by definition, can easily be contaminated with gluten from the gluten residues left in the deep fryer by cooking such products as crumbed calamari, veal schnitzel, chicken schnitzel, spring rolls, battered fish and the like in the same deep fryer. The only way to produce gluten-free potato chips is by having and maintaining an exclusively gluten-free deep fryer where only gluten-free batters and crumbs etc., are used. Extreme care must also be taken with bench surfaces and all utensils, aprons, towels etc., used and in washing hands.
    Other contentious areas are colorings, flavorings, salad dressings, thickeners, gravies, sauces, for both savory and dessert applications, as these often introduce gluten contamination to otherwise gluten-free meals and foods. If already applied to a meal these can never be fully removed by attempting to scrape them off. The meal should always be totally replaced with a sauce or whatever free meal or course.
    In my view, the consumer’s safety and well being should always be paramount: the consumer should not be imposed upon and they should be given an informed choice as to what they consume at any time. This is the basis upon which we run our business. Avoidance of all the above problems requires well trained and aware staff working under well informed and aware management in a clean and well controlled environment.

    Jefferson Adams
    Celiac.com 09/15/2010 - Until the present study, no clinical research had been published regarding the relative effects of clinical and psychosocial variables on outcome in celiac disease.
    A team of researchers examined psychosocial factors that may influence disease activity in celiac patients, such as relationships among demographics, psychosocial factors, and disease activity with health-related quality of life (HRQOL), health care utilization, and symptoms.
    The research team included Spencer D. Dorn, Lincoln Hernandez, Maria T. Minaya, Carolyn B. Morris, Yuming Hu, Suzanne Lewis, Jane Leserman, Shrikant I. Bangdiwala, Peter H. R. Green and Douglas A. Drossman of the Center for Functional GI and Motility Disorders at the University of North Carolina, Chapel Hill, USA.
    The team enrolled 101 adult patients with celiac disease with the goal of charting any relationships among demographics, psychosocial factors, and disease activity with health-related quality of life (HRQOL), health care utilization, and symptoms. All patients were newly referred to a tertiary care center with biopsy-proven celiac disease.
    The team examined: (a) demographic factors and diet status; ( disease measures (Marsh score, tissue transglutaminase antibody (tTG) level, weight change and additional blood studies); and © Psychosocial status (psychological distress, life stress, abuse history, and coping). They then conducted multivariate analyses to predict HRQOL, daily function, self-reported health, number of physician visits, and GI symptoms, such as pain and diarrhea.
    They found that patients with psychological distress and poor coping skills suffered from impaired HRQOL and daily function.
    Patients who reported poorer health generally showed poorer coping, longer symptom duration, lower education, and greater weight loss. Patients with poorer coping, abnormal tTG levels, and milder Marsh classification generally had more physician visits.
    Patients with higher psychological distress and greater weight loss also showed higher pain scores. Patients with greater psychological distress and poorer coping also showed higher rates of diarrhea.
    Their results show that among patients at celiac disease referral centers, psychosocial factors have a greater impact on health status and GI symptoms than does disease activity. Such factors should be considered as part of the patient's treatment and prognosis.
    Source:

    Dig Dis Sci. 2010 Jul 30. DOI: 10.1007/s10620-010-1342-y

    Jefferson Adams
    Celiac.com 07/09/2012 - These handy tips will help you to better navigate the challenges of gluten-free living in both dorm rooms and shared housing. Having the right tools, and adopting some wise practices will help you eat gluten-free week-in and week-out, without breaking your bank account, or risking gluten exposure.
    Having a few tools can help your efforts come together much more easily, and keep your eating consistent over the semester.
    Helpful tools:
    Rice Cooker Small Crock Pot Microwave Blender Fridge/freezer (even a miniature one will come in handy) Resealable freezer bags Sharpie permanent marker Shop wisely by making lists
    What's the old saying? Proper prior preparation prevents poor performance? Nowhere is this more true than with a gluten-free diet. Planning your meals in advance can save you time, money, stress, and, of yes, the pain of an adverse reaction to gluten. This practice starts with shopping, and shopping starts with planning.
    Make lists and use them. Check out Asian, Mexican, and other ethnic markets in your area. They often have good, gluten-free food at reasonable prices.
    Cook your food in advance
    You can make the most of your smart shopping practices by planning and preparing your meals in advance.
    Consider spending one day each week, or at least a good block of time, cooking and prepping food. Just a few hours of gluten-free cooking can prepare you to sail smoothly through the week ahead. Use all the tools at your disposal. Use your crockpot, use your rice cooker, your freezer bags, and your markers.
    Keep your own shelf and label your foods
    Package and label the food you make, then store it in your fridge or freezer. By packaging and labeling food, your housemates are less likely to "accidentally" eat it. If they do, you'll likely be on top of the situation.
    Keep gluten-free dry goods on hand
    Having a drawer full of gluten-free food that does not require a fridge or freezer is also helpful. Good items to have include microwaveable rice, gluten-free pretzels, crackers, chips tuna fish, fruit snacks, and beef jerky.
    Gluten-free Condiments
    Keep a collection of spices and sauces to help keep your snacks from getting boring. Good things to keep on hand include honey, gluten-free tamari, mayonnaise, ketchup, mustard, and hot sauce.
    Cover the Basics
    Make sure you keep simple items that are rich in protein and carbohydrates on hand, so that you won’t go hungry and will always have gluten-free food available.
    Avoid the Dining Hall
    Unless your dining hall is one of the more progressive campus dining halls that offer a variety of good, reliable gluten-free foods, you should avoid it.
    Some good foods to prepare in advance or keep on hand include:
    Fried rice - Frying rice is a good way to use leftover food, and it's easy to pack and take with you to campus. Try it with lots of veggies, meat, eggs, and any other items that seem tasty.
    Grilled or roasted chicken, or other meats cut into small slices - These are great items to add to your fried rice, or to your pasta sauce.
    Stews, soups or casseroles - Stews, soups and casseroles freeze easily and age well. They can be prepackaged and frozen ahead of time. They can be easily thawed in the bag by placing them in the microwave, or in lukewarm water.
    Sauces - Making sauces in advance and freezing them can cut your food prep time during the week. They can give you plenty of room for adjustment and broaden your options. Ideas include: Pasta sauce, pizza sauce, sweet and sour sauce, teriyaki sauce,
    Pizza - Use your favorite gluten-free pizza crust to make gluten-free pizza. Then place it in individual bags, label and freeze. If you have hungry roommates with boundary issues, consider numbering the bags to keep track of them.
    French toast - Making French toast with your favorite gluten-free bread is a great way to have a quick, reliable breakfast ready to go.
    Fruit - cutting up fruit and putting it in bags for the week ahead is a great way to be ready to make quick breakfast smoothies, or to have a great fruit salad ready to go.
    Yogurt and kefir are also good to have on hand. They are excellent for making fruit smoothies, or for giving you much needed protein and fat with that fruit smoothie.
    Dessert items - Chocolate chip cookies, brownies, and cakes are a great way to enjoy dessert when you want it without being forced to choose from the often dismal gluten-free selection at the local coffee shop, or the over-priced frozen section of your local grocery store.
    Lastly, compile a list of reliable local eateries where you can get good, safe gluten-free food when you are in a pinch, or need to dine on the spur of the moment.

    Jefferson Adams
    Celiac.com 03/31/2015 - Here is Celiac.com's list of Gluten-free and Gluten-safe Candy for Easter 2015.
    Below the list of SAFE candy, you will find a list of UNSAFE, NON–gluten–free candies, along with a partial list of major candy makers with links to their company websites.
    Please keep in mind that this list is not complete, or definitive, and should only be used as a guideline.
    Before eating any candy on the list, be sure to read labels, check manufacturer’s information, and gauge your purchases according to your own sensitivity levels, or those of your children.
    Check manufacturer websites for official information on any specific products.
    For a comprehensive list of gluten-free candy and manufacturers, see Celiac.com’s Gluten-free and Gluten-safe Halloween Candy.
     
    A
    Almond Joy Eggs Andes Creme de Menthe Thins B
    Baby Ruth original and fun size Bazooka Big Mix (contains bubble gum, bubble gum filled candy, candy chews, and bubble gum filled lollipops) Bazooka Ring Pops Bazooka Push Pops Bazooka Baby Bottle Pops Bit•O•Honey Big Blow bubblegum Bubbly lollipop and gum Butterfinger bar, original and fun size C
    Cadbury Caramel Eggs Cadbury Caramello Bunnies Cadbury Creme Eggs Cadbury Dairy Milk Chocolate Bunny Cadbury Dairy Milk Buttons Chicks Cadbury Easter Egg Trail Pack Cadbury Egg Heads Cadbury hollow milk chocolate egg filled with Cadbury mini-eggs Cadbury Mini Caramel Eggs Cadbury Mini Chocolate Eggs Cadbury Mini Crème Eggs Cadbury Mini Daim Eggs Cadbury Mini Eggs Cadbury Orange Creme Eggs Carousel Bubble Gum Eggs Carousel Easter Egg Surprise Lollipops Charms Blow Pops and Blow Pop Minis Cry Baby Eggs D
    Dairy Good Easter bunnies (chocolate flavored, foil-wrapped) Dairy Good Easter eggs (chocolate eggs) Dairy Good Chocolate and White Chocolate Crosses Disney Princess plastic eggs with candy and stickers inside Dove Chocolates Dove Chocolate Eggs Dove Fairy Bunny hollow milk chocolate Dove Solid Chocolate Bunnies, milk chocolate Ingredients Dove Solid Chocolate Bunnies, dark chocolate Dove Truffle Eggs Dubble Bubble Eggs (egg-shaped bubble gum) and Speckled Bubble Gum E
    Easter Bunny Egg-head family filled with Power Candy F
    Farley’s Kiddie Mix—contains Now & Laters, Jawbreakers, Super Bubble bubble gum, Tootsie Roll Midgees, Sassy Tarts and Smarties Florida Natural Healthy Treats fruit snacks eggs Frankford Marshmallow Chicks and Bunnies G
    Gimbal’s candies H
    Haribo Gold-Bears Heath milk chocolate English toffee bar and snack size - contains almonds Hershey’s Milk Chocolate Bunnies, Springtime Flowers, and Crosses Hershey’s milk chocolate hollow egg with candy-coated milk chocolate eggs inside Hershey’s candy-coated milk chocolate eggs Hershey’s Solid Milk Chocolate Speedy Bunny and Princess Bunny Hershey’s milk chocolate hollow Bunny Hershey’s milk chocolate eggs Hershey’s Special Dark chocolate eggs Hershey’s Marshmallow Eggs Hershey’s Blisschocolate candy Hershey’s Bliss milk chocolate eggs with a meltaway center Hershey’s Bliss dark chocolate eggs Hershey’s Bliss Hollow Milk Chocolate Bunny Hershey’s Kisses Hershey’s Kisses filled with Caramel Hershey’s Kisses with Almond Hershey's Nuggets (Milk Chocolate, Milk Chocolate with Almonds, Milk Chocolate with Toffee and Almonds, Special Dark, Special Dark with Almonds), Hershey's Skor Toffee Bars Hot Tamales J
    Jelly Beans—Top gluten-free brands include: Jelly Belly Jelly Beans Just Born Jelly Beans Just Born Marshmallow Treats  K
    Kellogg’s Spongebob Squarepants fruit flavored snacks Kinder Surprise Eggs L
    Lemon Delight; Lime Delight; Mystery Flavored Marshmallow Chicks; Orange Delight; Party Cake; Sour Watermelon; and Sweet Lemonade Flavored Marshmallow Chicks
    Lifesaver hard candies—Original and Pastels Lifesaver Eggsortment (including jellybeans, gummies and pops) Lifesaver Gummies—Original, and Bunnies and Eggs M
    Melster Chocolate Flavored Marshmallow Bunnies M&M’s—Original, Peanut, Speck-tacular Eggs, and Bunny Mix M&M’s Easter Pastel Colored Coconut M&M’s Mike and Ike Berry Blast Mike & Ike Jelly Beans Mike and Ike Lemonade Blends Mike and Ike Original Mike and Ike Zours Mounds Eggs N
    Nestle’s Nest Eggs (EXCEPT Crunch Nest Eggs) Nestle’s milk chocolate Nest Eggs Nestle’s creamy caramel Nest Eggs Nestle’s Butterfinger chocolate Nest Eggs Nestle’s Butterfinger Creme Eggs P
    Palmer Holiday Candy Palmer’s Bunny Bites foil-wrapped eggs—all flavors Palmer’s Baby Binks hollow milk chocolate bunny Palmer’s Bunnyettes (milk chocolate) Palmer’s Butter Cream Flavored eggs Palmer’s Carrot Patch Pete Palmer’s Fudge Filled Big Ears Palmer’s Hollow Bunnies Palmer’s Little Beauty milk chocolate bunny Palmer’s Milk Chocolate Flavored and premium milk chocolate eggs Palmer’s Peanut Butter Filled chocolate eggs Palmer Poppin’ Rockin’ Egg (hollow egg filled with Pop Rocks) Palmer’s Soft Caramel Cups Palmer’s Super Sports Balls Peeps Chocolate Dipped Marshmallow Chicks Peeps Chocolate Mousse Flavored Marshmallow Chicks Peeps Chocolate Covered Marshmallow Chicks Peeps Chocolate Mousse Flavored Marshmallow Bunnies Peeps Decorated Marshmallow Eggs Peeps Large Marshmallow Bunny Peeps Marshmallow Bunnies—Yellow, lavender, pink, orange, green, blue, and white Peeps Mystery Flavored Marshmallow Bunnies Peeps Original Marshmallow Chicks—Yellow, white, orange, green, pink, blue, and lavender Peeps Flavored Chicks, including:Blue Raspberry; Bubble Gum; Peeps milk chocolate covered marshmallow PEZ candy Pixy Stix Green Grass (Wonka) Giant Pixy Stix (Wonka) Pop Rocks in plastic egg PLASTIC EGGS WITH ASSORTED CANDY
    Bee Flowers and Fairies Egg Hunt (contains Smarties, Super Bubble bubble gum, Taffy Werks, Jelly Bean Werks, and Lemonheads) Bee Sport Ball Eggs (contains Smarties, Super Bubble bubble gum, Taffy Werks, Jelly Bean Werks, and Lemonheads) Bee Noah’s Ark Easter Egg Hunt (contains Smarties, Super Bubble bubble gum, Taffy Werks, Jelly Bean Werks, and Lemonheads) Bug Collector Candy Filled Egg Hunt (contains Ferrara Pan jellybeans, Tropical Chewy Lemonhead and Friends, Chewy Lemonhead and Friends, Jaw Busters) Peace and Love Egg Hunt (contains Ferrara Pan jellybeans, Red Hots, Tropical Chewy Lemonhead and Friends, Chewy Lemonhead and Friends, Jaw Busters) Dress Up Candy Filled Egg Hunt (contains Ferrara Pan jellybeans, Tropical Chewy Lemonhead and Friends, Chewy Lemonhead and Friends, Jaw Busters) Farm Friends Candy Filled Egg Hunt (contains Ferrara Pan jellybeans, Tropical Chewy Lemonhead and Friends, Chewy Lemonhead and Friends, Jaw Busters) Game Time Candy Filled Egg Hunt (contains Ferrara Pan jellybeans, Tropical Chewy Lemonhead and Friends, Chewy Lemonhead and Friends, Jaw Busters) Glow in the Dark Egg Hunt (contains Ferrara Pan jellybeans, Red Hots, Tropical Chewy Lemonhead and Friends, Chewy Lemonhead and Friends, Jaw Busters) Mmmm…Cupcakes Egg Hunt (contains Ferrara Pan jellybeans, Red Hots, Tropical Chewy Lemonhead and Friends, Chewy Lemonhead and Friends, Jaw Busters) Nighttime Candy Filled Egg Hunt (contains Ferrara Pan jellybeans, Tropical Chewy Lemonhead and Friends, Chewy Lemonhead and Friends, Jaw Busters) Outdoor Adventure Candy Filled Egg Hunt (contains Ferrara Pan jellybeans, Tropical Chewy Lemonhead and Friends, Chewy Lemonhead and Friends, Jaw Busters) Pet Shop Candy Filled Egg Hunt (contains Ferrara Pan jellybeans, Tropical Chewy Lemonhead and Friends, Chewy Lemonhead and Friends, Jaw Busters) Rainforest Candy Filled Egg Hunt (contains Ferrara Pan jellybeans, Tropical Chewy Lemonhead and Friends, Chewy Lemonhead and Friends, Jaw Busters) Speedster Cars Candy Filled Egg Hunt (contains Ferrara Pan jellybeans, Tropical Chewy Lemonhead and Friends, Chewy Lemonhead and Friends, Jaw Busters) R
    Reese’s Peanut ButterChocolate candy Reese’s Easter Assortment Eggs (including peanut butter eggs, white peanut butter eggs, and miniatures)—EXCEPT the foil-wrapped mini eggs, which contain gluten Reese’s Peanut Butter Cup miniatures Reese’s Pieces Pastel Eggs Reese’s Peanut Butter Eggs—large and small size, EXCEPT the foil-wrapped mini eggs, which contain gluten Reese’s Reester Bunny—large size only! Mini-sized unsafe Ring pops Russel Stover Pectin Jelly Beans  S
    See’s Candies—See’s candies do not contain gluten Sixlets Skittles eggs and fun-size Smarties candy rolls Snickers mini’s Sour Patch Bunnies Spree Jelly Beans—Cherry, Lemon and Green Apple Surf Sweets Jelly Beans Starburst fruit chews—All Original and Easter-themed Starburst candy, including jelly beans and special Easter candy packages Starburst Jellybeans—original, tropical, and red fruits Swedish Fish Eggs soft and chewy candy Sunny Seed Drops chocolate covered sunflower seeds T
    Teenee Beanee Jelly Beans—including Americana Medley, Country Retreat, and Island Breeze flavored packages Easter-themed Tootsie Roll candy, including Dubble Bubble Easter egg-shaped bubble gum, Tootsie Pops, Charms Blow Pops and Charms Candy Carnival products W
    Wonka Giant Chewy Nerds Jelly Beans Wonka Everlasting Gobstopper Eggbreakers Wonka Fun Dip Wonka Giant Pixy Stix Wonka Hoppin’ Nerds Wonka Runts Freckled Eggs Wonka Egg Hunt with a Golden Egg (contains Nerds, Laffy Taffy, and SweeTarts) Wonka Egg Hunt Zero Gravity (contains Nerds, Laffy Taffy, and SweeTarts) Wonka Egg Hunt Hard 2 Find (contains Nerds, Runts, and SweeTarts) Y
    York Peppermint Patties Z
    Zachary real chocolate Marshmallow Eggs Zachary solid milk chocolate Bunnies Zipperz Lollipops WARNING! THESE UNSAFE CANDIES CONTAIN OR MAY CONTAIN GLUTEN:
    A
    AIRHEADS
    Airheads Candies are “Manufactured in a facility that processes wheat flour.” Airheads Xtremes Rolls contains wheat flour ANNABELLE’S
    Abba Zabba—Contains: peanuts, soybean oil and soy lecithin, wheat/gluten Big Hunk—Made in a facility that uses peanuts, tree nuts and wheat Look—Contains wheat/gluten Rocky Road, Rocky Road Mint, Rocky Road Dark—Contain wheat/gluten U-No—Contains wheat/gluten AMERICAN LICORICE CO.
    Sour Punch Sticks, Twists, Bits, Bites, Straws—Contains wheat/gluten Red Vines—all varieties contain wheat/gluten, including Black, Natural and Fruit Vines B
    BRACH'S
    All Brach's candy should be considered NOT gluten–free! Please be careful, as I have seen Brach's candies included on gluten-free safe lists! C
    Child’s Play Easter Mix—Made in a facility that uses peanuts, tree nuts and wheat Chick Feed sunflower seeds “May contain wheat, peanuts, and tree nuts.” F
    Ferrero Rocher candy—Contains wheat/gluten Frankford Cookies and Creme Eggs—Contains wheat/gluten Frankford Crispy Eggs (milk chocolate flavored)—Contains wheat/gluten, and made in a facility that uses peanuts and wheat. Frankford solid milk chocolate bunny—Made in a facility that uses peanuts and wheat H
    HARIBO
    Black Licorice Wheels Brixx Fruity Pasta Konfekt and Pontefract Cakes Red Licorice Wheels Sour S’ghetti HERSHEY
    Hershey’s miniatures—Label states: “May contain wheat.” Hershey’s Cookies ‘n’ Creme egg—Contains wheat/gluten Hershey’s Bliss (Milk Chocolate, Milk Chocolate with Almonds, Milk Chocolate with Meltaway Center, White Chocolate with Meltaway Center, Milk Chocolate with Raspberry Meltaway Center, Dark Chocolate) – No gluten ingredients, but not on Hershey’s official gluten-free list Hershey's Good & Plenty Hershey’s Mr. Goodbar fun size K
    Kit Kat Bunny Ears and Kit Kat minis—Contains wheat/gluten L
    Lindt Chocolate — Lindt US website states that they “cannot guarantee that Lindt chocolate is gluten free.” M
    Mayfair Kid’s Play basket stuffers (including Fuit Chews, Teaberry Gumballs, Spout Bubble Log, Atomic Fireballs, Super Bubble bubble gum, Easter Pops, Jawbreakers, Airheads, Lemonhead, and Smarties—Made in a facility that uses peanuts, tree nuts and wheat Mighty Malts Speckled Malted Milk Eggs —Contains wheat/gluten Milky Way minis—Contains wheat/gluten Milky Way Bunnies—Contains wheat/gluten N
    NESTLE
    Butterfinger Crisp or Butterfinger Stixx—Contain wheat/gluten Crunch—Contains wheat/gluten Nestle Butterfinger Egg with pieces in chocolate—Contains wheat/gluten Nestle Crunch Nest Eggs—Contains wheat/gluten Hundred Grand Bar—Contains wheat/gluten P
    PAAS eggs—Contains wheat/gluten Palmer’s Double Crisp chocolate candy (including Bunnies, Bunnyettes, Pops, Chick a Dees, Bunny Munny and Eggs)—Contain wheat/gluten Palmer’s Lil’ Crispy chocolate bunny—Contains wheat/gluten Palmer’s My Little Bunny—Contains wheat/gluten Palmer’s Cookies ‘n Creme Eggs—Contains wheat/gluten Palmer’s Crispy Peanut Butter flavored eggs—Contains wheat/gluten Palmer’s Eggbert Double Crisp—Contains wheat/gluten Palmer’s Quax hollow milk flavored candy duck (“The Yummy Ducky”) Peter Rabbit real milk chocolate bunny—Made in a facility that uses peanuts, tree nuts and wheat Peter Rabbit hollow milk chocolate bunny—Made in a facility that uses peanuts, tree nuts and wheat R
    Reese’s milk chocolate and peanut butter eggs (mini eggs foil-wrapped individually)—Contains wheat/gluten Reese’s mini-Reester Bunnies—Contains wheat/gluten Russell Stover chocolate candy—Made in a facility that uses peanuts, tree nuts and wheat S
    Snickers Eggs—Label states: May contain tree nuts, egg, and wheat. Snickers Creme Sports Eggs—Label states: May contain tree nuts, egg, and wheat. SpongeBob Squarepants Eggs plastic egg with sour candy and stickers—Made in a facility that uses peanuts, tree nuts and wheat SpongeBob Squarepants gummy Krabby Patties—Made in a facility that processes peanuts, tree nuts and wheat SweetTart Gummy Bunnies (Wonka)—Contains wheat/gluten T
    Trolli Gummi Bunnies—Made in a facility that processes peanuts, tree nuts and wheat Twix—Contains wheat/gluten Twizzlerscandy—Contains wheat/gluten Twizzlers Tweeters—Contains wheat/gluten Twizzlers Rainbow Twists—Contains wheat/gluten Twizzlers Strawberry Mini Bars—Contains wheat/gluten Twizted Strawberry Blast pull-n-peel candy—Contains wheat/gluten W
    Whitman’s Sampler—Made in a facility that processes peanuts, tree nuts and wheat Whoppers Robin Eggs, including mini-Robbin Eggs—Contains wheat/gluten Wonka’s Eggs—Made in a facility that processes peanuts, tree nuts and wheat Wonka Easter Nerds Rope—Made in a facility that processes peanuts, tree nuts and wheat Wonka Mix-Ups (including SweeTart chews, Laffy Taffy, SweeTarts, and Nerds)—Made in a facility that processes peanuts, tree nuts and wheat Wonka Oompas and the Wonka Bar are NOT gluten–free. CANDY MANUFACTURERS
    Here is a partial list of major candy manufacturers and how to contact them:
    Adams & Brooks – 213-749-3226 American Licorice Co. – 866-442-2783 BEE International – 619-710-1800 Ferrara Candy Company – 888-247-9855 Ferrero Rocher – 732-764-9300 FLIX – 847-647-1370 Gimbal’s Fine Candies – 888-841-9373 Goetze’s Candy Company – 410-342-2010 Hershey's – 800–468–1714. Here's a link to Hershey's official gluten-free list. Impact Confections – 303-626-2222 Jelly Belly – 800–522–3267 Just Born – 888–645–3453. Here's a link to Just Born Gluten-free FAQs Kraft Foods – 877-535-5666 Mars Chocolate – 800–627–7852 Necco – 781–485–4800 Nestle USA – 800–225–2270 Palmer – 610 372-8971 Pearson's – 800–328–6507 PEZ – 203.795.0531 Pop Rocks – 770-399-1776 Tootsie Roll – 773–838–3400 Additional information and lists of gluten-free safe and unsafe candies can be found at:
    About.com Celiaccentral.com Celiacfamily.com DivineCaroline.com Surefoodliving.com Foodallergyfeast Medpedia Glutenfreefacts

  • Recent Articles

    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

    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