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    Charlize Theron Calls "BS� on Gluten-free Diet Fadists


    Jefferson Adams

    Celiac.com 08/29/2014 - Well, we haven’t had a good gluten-free celebrity dustup in a while, so I’m happy to report that the most recent shots have been fired by actor Charlize Theron, who called ‘b$#@@#$$’ on the non-celiac gluten-free diet fad in Hollywood.


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    Photo: Wikimedia Commons--Gage SkidmoreTalk show host Chelsea Handler asked Theron about her thoughts on the gluten-free cupcakes Handler sent her last Christmas.

    That prompt was enough for Theron to share her true feelings about both the cupcakes, and the whole (we assume she means ‘fad’) “gluten free” issue in general.

    “I just think that if you are gonna send a gift, let it be enjoyable. Why send me a very cupcake with no sugar in it? What’s the use? There’s no use. It tastes like cardboard! And this was the ultimate test,

    Not only did the cupcakes taste “like cardboard,” but Theron found few takers when she tried to pawn them off; even to a bunch of ‘fashion people,’ who ‘love skinny stuff…even they couldn’t eat it.”

    Nor would her cleaning ladies. Nor, according to Theron, would her dogs. “My dogs wouldn’t even eat it. I couldn’t get rid of the goddamned cupcakes in my kitchen.”

    Theron went on to say that she thinks “the gluten-free thing is b$#@@#$$. I’m sorry, that’s just me. I don’t believe it and I think studies now recently just proved that it is b$#@@#$$. But I actually do think it’s b$#@@#$$.”

    So, whether you agree with her or not, Theron has officially put her Hollywood friends on notice about their fad gluten-free diets, and clearly stated what so many Americans have felt for some time: For people without celiac disease, a gluten-free diet is “b$#@@#$$.”

    With the most recent and comprehensive studies now casting serious doubt over the existence of non-celiac gluten sensitivity, what do you think? Is Theron onto something, or is she being way too dramatic? Share your thoughts below.

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    Guest andrea

    Posted

    Stop giving airtime to people who have obviously not done their research and/ or do not know how to read and interpret scientific studies. See expert researcher Dr. Alessio Fasano or Dr. Perlmutter or Dr. Tom O'Brian's work...

     

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    Guest Jonathan

    Posted

    Fad or not, celiac or not, gluten sensitive or not, I am dumbfounded as to why the gluten-free haters care so much about what complete strangers eat. Their message: "if you do not conform to what I believe you should do, then you are stupid", or in their words, you are BS. My message: Worry about yourself and keep your nose out of my food pantry.

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    Guest Josef Rosenfeld

    Posted

    It doesn't matter to me what people do. If they want to be gluten free because it makes them feel good - so what. If they aren't celiac and want to get others to do as they do, so what - if people cannot make up their own minds.....and need to follow a celebrity to give their lives meaning....well, I feel sorry for them, but so what!

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    I have stayed away from gluten for almost 5 years now and I can't believe what I was going through before that. It doesn't matter what people say, when something bothers you, it is for your comfort and health to stay away from it. I'll be pissed if someone gave me a dairy free ice cream and I'd say lactose free is BS. But I helped my cousin find out he is lactose intolerant and he thanks me every day.

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    Guest GoBanana

    Posted

    I have to agree in a way--when I want a baked good, I want it to taste real. I don't want it sweetened with fruit juice or agave (or worse, raisins/dates!). I want it to taste decadent. Not "gluten free." I'm not doing this to lose weight or get rid of sugar. I'm gluten free because gluten makes my bowels bleed.

     

    I also have a tendency to roll my eyes when I see any of the following words used in the same sentence as "gluten": Naturopath, chiropractor, brain fog, leaky gut. The first two are not people who should be diagnosing your celiac disease. The last two are not real medical diagnoses/symptoms. I'm so tired of people self-diagnosing with gluten sensitivity because, "I get confused when I eat gluten."

     

    Stuff like that just makes it harder for the rest of us, because people think that nothing bad will happen if we eat gluten, or that we're making it up/crazy. Or they get it in their heads that it's like lactose intolerance. And bazillions of people who have lactose intolerance go on and eat dairy. Soooo ...

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    Guest Judith

    Posted

    Whereas I have no doubt she has friends that are vegetarian and she probably lauds them and supports their diet as a means to help the Earth. I know I certainly get a lot less attentive care at restaurants for my medically diagnosed coeliac than my vegetarian friends do for their chosen diet. Wait staff go out of their way to make suggestions or offer ways to make dishes vegetarian for them when their diet is purely voluntary. Whereas I get rolled eyes and sounds of exasperation when I ask if a particular dish could possibly be made without including the crumb topping. So sorry my wishing to avoid a week of hellish symptoms is disturbing your mental calm, uncaring wait staff! As my spouse says, the best thing would be is if people with this attitude could develop the problem themselves, temporarily, just to see what we go through and begin to understand and start treating others with respect.

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    Guest regina

    Posted

    How is it BS? If it works for those with celiac, why would it not effect those without it in some way. It goes to show her ignorance to the issue.

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    Guest melissa

    Posted

    I don't have celiac but wheat as well as dairy and eggs closes my throat. I am at risk for anaphylaxis! So I don't think is BS as long as you have a medical reason to be on it.

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    Celebrities on a talk show are hardly a good source of medical information, but she has a right to not like gluten-free baked goods and be vocal about it.

    I've explained what changes a person goes through after a diagnosis, and the process of just getting the diagnosis. Many listened just long enough to say they'd rather not find out.

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    She is spot on and stinging the stupid! I love it !!

    Every human being is ever so slightly bio-chemically individual and at the same time dramatically bio-chemically similar. If eating bread gives you the farts and as tummy ache .... then don't eat bread .... duh dummy!

    The hype associated with gluten is generated by money hungry assholes who would just as soon sell you air if you would buy it ... and yes, some of you are just gullible to buy air. How sad.

    Tequila gives me heart burn ... I don't drink it for that reason. Cumin gives me heart burn ... I avoid dishes with cumin ... DUH.

    even the slightest amount of rum gives me a head ache ?? so I don't drink rum drinks ... and at the same time Crown Royal ... even a little too much doesn't even give me a headache.

    We all have sensitivities to chemicals we ingest .... so figure out what yours are and avoid the. Whatever you do .... DO NOT fall prey to the jerks that simply want to jam it into to your .... you know what.

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    Guest willie

    Posted

    Stick to acting. Obviously cupcakes prove it all

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    Guest Greg Powers

    Posted

    Do you even have celiac disease Jefferson Adams. Never once does this actress mention celiac disease and says if ANYONE CANNOT EAT GLUTEN that they will be told to leave her house. As a celiac, I did not find this funny at all or even helpful to those who have CELIAC DISEASE. Your article is basically complementing the Genius of this NO TALENT ACTRESS. Telling people to leave her house when she never even mentions celiac to me is discriminatory.

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    She is spot on and stinging the stupid! I love it !!

    Every human being is ever so slightly bio-chemically individual and at the same time dramatically bio-chemically similar. If eating bread gives you the farts and as tummy ache .... then don't eat bread .... duh dummy!

    The hype associated with gluten is generated by money hungry assholes who would just as soon sell you air if you would buy it ... and yes, some of you are just gullible to buy air. How sad.

    Tequila gives me heart burn ... I don't drink it for that reason. Cumin gives me heart burn ... I avoid dishes with cumin ... DUH.

    even the slightest amount of rum gives me a head ache ?? so I don't drink rum drinks ... and at the same time Crown Royal ... even a little too much doesn't even give me a headache.

    We all have sensitivities to chemicals we ingest .... so figure out what yours are and avoid the. Whatever you do .... DO NOT fall prey to the jerks that simply want to jam it into to your .... you know what.

    "The hype associated with gluten is generated by money hungry a**holes"

     

    Are you serious? That remark has about as much depth as if said by a child. For me, diagnosed with celiac disease 15 years ago, I am grateful for the "money hungry a**holes", as you put it, because it was absolutely a hell trying to find food to eat safely that wouldn't continue to kill me from inside. I am grateful for whatever movement that helps gluten free products become more mainstream, because it means I can have a normal life. The last thing I want to read is some self-important self-righteous nincompoop saying anything negative about gluten free diets or products, that could in any way be part of a larger push against the success of gluten free product manufacturers, who have changed my life for the better. People like you are not helping, you are the problem. It's like politics today, why do you have to care what other people are doing with a gluten free diet, whether or not they have celiac disease? Just mind your own business, please.

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    Guest justmyopinion

    Posted

    She is spot on and stinging the stupid! I love it !!

    Every human being is ever so slightly bio-chemically individual and at the same time dramatically bio-chemically similar. If eating bread gives you the farts and as tummy ache .... then don't eat bread .... duh dummy!

    The hype associated with gluten is generated by money hungry assholes who would just as soon sell you air if you would buy it ... and yes, some of you are just gullible to buy air. How sad.

    Tequila gives me heart burn ... I don't drink it for that reason. Cumin gives me heart burn ... I avoid dishes with cumin ... DUH.

    even the slightest amount of rum gives me a head ache ?? so I don't drink rum drinks ... and at the same time Crown Royal ... even a little too much doesn't even give me a headache.

    We all have sensitivities to chemicals we ingest .... so figure out what yours are and avoid the. Whatever you do .... DO NOT fall prey to the jerks that simply want to jam it into to your .... you know what.

    Agree with some of the above writers that people should worry about themselves and not what others think or eat. I have a celiac diagnosis based on biopsies, however, I do NOT have the two main celiac genes, DQ2 and DQ8. If celiac depends on the gold standard biopsy then why are people so "protective" of the term celiac when it comes to the genes. Seriously. I am not the only one I know with six positive biopsies and lacking those genes. Sure, many/most people on GFD probably didn't have the proper medical tests to get the diagnosis but common sense says if you have a problem (any problem - neuro, gi, respiratory, derm ...) when you eat gluten, and you feel much better when you don't eat it, your body is telling you something. You shouldn't be eating gluten. Quit getting tied up in the terms celiac, non-celiac, gluten intolerant. None can have gluten, period. Support each other's right and decision to remove gluten. It only benefits everyone when we have more food options due to demand. Enjoy it.

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    Find it interesting that she talks about a gluten-free cupcake not containing sugar. She obviously doesn't know what gluten is. Because of celiac, I eat gluten free for my health but bake delicious desserts and yes, they contain sugar. Gluten-free isn't a fad if it makes you feel better. She needs to get a life and choose a different soap box. If she doesn't want the gluten-free cupcakes, throw them away and buy a Twinkie. For one, I'm thankful that more restaurants are mindful of my needs and take precautions so I can again eat out.

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    Guest Michelle

    Posted

    I have celiac disease and have been on a gluten-free diet for about 10 years. Everything I cook is gluten free; when I have guests I serve them gluten-free food; when I take food to an event it is gluten-free. I even baked my daughter's wedding cake - gluten free red velvet. Nobody knows it's gluten-free unless I tell them. My food does not taste like "cardboard". Gluten free food can be delicious and manufacturers, bakers, cooks chefs, etc. are getting better and better at making gluten-free foods. So I think Charlize and Chelsea pretty much don't know what they are doing or talking about.

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    I think her friend needs to discover a better gluten-free baker. When I was diagnosed with celiac and had to go gluten-free, I discovered Namaste cake mixes. I brought the first carrot cake to work (I didn't want to leave that much cake at home with just hubby and me). Following that, several of my co-workers asked me if I would bake one for their birthday.

     

    Knowing the artificial environment of Hollywood, Theron may be very tired of trendy diets of the week. If her friends are still doing a GFD in a couple of years, she'll find out it's not a trend but a way of life for some.

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    Guest hilaire

    Posted

    I have to agree in a way--when I want a baked good, I want it to taste real. I don't want it sweetened with fruit juice or agave (or worse, raisins/dates!). I want it to taste decadent. Not "gluten free." I'm not doing this to lose weight or get rid of sugar. I'm gluten free because gluten makes my bowels bleed.

     

    I also have a tendency to roll my eyes when I see any of the following words used in the same sentence as "gluten": Naturopath, chiropractor, brain fog, leaky gut. The first two are not people who should be diagnosing your celiac disease. The last two are not real medical diagnoses/symptoms. I'm so tired of people self-diagnosing with gluten sensitivity because, "I get confused when I eat gluten."

     

    Stuff like that just makes it harder for the rest of us, because people think that nothing bad will happen if we eat gluten, or that we're making it up/crazy. Or they get it in their heads that it's like lactose intolerance. And bazillions of people who have lactose intolerance go on and eat dairy. Soooo ...

    While there may be mitigating causes, non-Celiac gluten intolerance is real. My grandmother has celiac. Her sister has it. One of her niece/nephews has it. My sister and I display symptoms, but serum test negative. Leaky gut is also an actual occurrence. Brain fog, which yes sounds like bunk, is a neurological symptom in response to a systemic immune response (interleukin and cytokines). I've been gluten-free for 3+ years. All it takes is a tiny amount to trigger a migraine, lethargy, and the same kind of dopey feeling you get when you are sick and can't really concentrate on anything. I'm a medicinal chemist (scientist). While a lot of the naturopaths are BS, there are some truths buries in there. Gluten pathology has been shown to be highly idiopathic. A biologist friend said that in the gut, if it isn't IgA, it's likely IgM that is mediating the immune response. In a way, one could think of non-celiac GI as an atypical allergy. A true allergy is IgE mediated.

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    I have celiac, and I am so grateful that gluten-free has become a fad, because it drives up the market and produces more good food available to me. Also, as a scientist, I have to remind the masses that just because the researchers did not find an explanation for NCGS on the subjects that they selected, that does not mean that NCGS does not exist. It is just scientific logic: you can prove something exists by showing it at least once, but you cant prove it does not exist just because you did not find it. When my swimming club had pot-lucks, my friends would bring quiche without crust for me, and several remarked that their stomachs felt so much better than if they had eaten it with crust (less bloated). They did not become gluten-free, nor are they fad following types. They just noticed a difference.

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    It is very simple for someone that does not struggle with health issues to make such harsh comments. I was diagnosed with celiac disease in 2008 and have been gluten-free since. People that claim this is a "Fad" and use a gluten free diet either HAVE to or choose to in order to live a healthier lifestyle. If someone is well educated on gluten they would comprehend how bad gluten is for anyone. After tasting the cupcakes and realizing how bland gluten-free products are the realization should be that eating gluten-free is very difficult and can be trying as well.

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    She is spot on and stinging the stupid! I love it !!

    Every human being is ever so slightly bio-chemically individual and at the same time dramatically bio-chemically similar. If eating bread gives you the farts and as tummy ache .... then don't eat bread .... duh dummy!

    The hype associated with gluten is generated by money hungry assholes who would just as soon sell you air if you would buy it ... and yes, some of you are just gullible to buy air. How sad.

    Tequila gives me heart burn ... I don't drink it for that reason. Cumin gives me heart burn ... I avoid dishes with cumin ... DUH.

    even the slightest amount of rum gives me a head ache ?? so I don't drink rum drinks ... and at the same time Crown Royal ... even a little too much doesn't even give me a headache.

    We all have sensitivities to chemicals we ingest .... so figure out what yours are and avoid the. Whatever you do .... DO NOT fall prey to the jerks that simply want to jam it into to your .... you know what.

    Dave, Your logic is messed up. "If eating bread gives you farts and a tummy ache, then don't eat bread". That is exactly what they are doing. That is why they are buying gluten-free. That is why there is, thankfully, a market for gluten-free products. DUH!

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    She is not a celiac so she would not understand how much it is a life saver for the ones that are. I am and thank God everyday for the doctor that found it.

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    I have to agree in a way--when I want a baked good, I want it to taste real. I don't want it sweetened with fruit juice or agave (or worse, raisins/dates!). I want it to taste decadent. Not "gluten free." I'm not doing this to lose weight or get rid of sugar. I'm gluten free because gluten makes my bowels bleed.

     

    I also have a tendency to roll my eyes when I see any of the following words used in the same sentence as "gluten": Naturopath, chiropractor, brain fog, leaky gut. The first two are not people who should be diagnosing your celiac disease. The last two are not real medical diagnoses/symptoms. I'm so tired of people self-diagnosing with gluten sensitivity because, "I get confused when I eat gluten."

     

    Stuff like that just makes it harder for the rest of us, because people think that nothing bad will happen if we eat gluten, or that we're making it up/crazy. Or they get it in their heads that it's like lactose intolerance. And bazillions of people who have lactose intolerance go on and eat dairy. Soooo ...

    "Leaky gut" is a real medical problem, otherwise known as intestinal permeability. Go to PubMed and type " intestinal permeability" and start reading. Also check "epithelial tight junction". As for "brain fog", how do you know that it is not a real symptom? I just googled "celiac brain fog" and got plenty of interesting information from WebMD, celiaccentral, and medscape.

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    Guest M. Cupschalk

    Posted

    It doesn't matter to me what people do. If they want to be gluten free because it makes them feel good - so what. If they aren't celiac and want to get others to do as they do, so what - if people cannot make up their own minds.....and need to follow a celebrity to give their lives meaning....well, I feel sorry for them, but so what!

    I totally agree. Sometimes people including celebrities don't know how to conduct themselves in a public forum. I am diagnosed celiac-gluten intolerant person and those why really have to live gluten-free do not always have tasty foods to consume. Maybe Charlize could put her millions to work and create cupcakes that don't taste like cardboard.

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    I think she has a very foul mouth actually. And, is entitled to her opinion, as we all are. I do agree that some gluten-free items taste rather foul too! But, my body is so very thankful that they exist....

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    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

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    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
    Ingredients:
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
    Purée all ingredients together in a blender.
    Cover and refrigerate for at least 1 hour. 
    Adjust seasoning with salt and pepper, as desired. 
    Serve is a bowl with tortilla chips and guacamole.