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      Frequently Asked Questions About Celiac Disease   04/24/2018

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


    Robert Lanterman

    Celiac.com 10/29/2014 - At the age of eighteen I started to see a naturopath in order to find ways to combat my anxiety without switching to a bunch of shady medications. In my experience, people had rarely ever talked about food intolerances in relation to neurochemistry. Despite my skepticism or the skepticism of the people around me, what choice did I have but to try whatever it took? My anxiety levels were unmanageable, and I found myself ruining a lot of my relationships because I was too afraid of all the possible outcomes to make decisive choices in the majority of social situations, which led to me letting a lot of people down when they were counting on me. I had to find a way to gain some self-control, and I had reached a place in life where counseling wasn’t enough anymore.


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    Photo: CC--AdamKRThis naturopath, actually recommended by my counselor, suggested I take a blood test, which upon receiving the results showed that I had several chemical imbalances that were made worse by different kinds of food I was eating. This was a completely new concept to me. Of course as crazy as the concept was, it scientifically held up with the blood test. My parents and I were willing to do what it took to fix my chemical levels and make my anxiety more manageable without getting me too doped up. That said, two of the things I completely cut out of my diet from then on were gluten and dairy, as eating them negatively affected my chemical balances more so than most other foods did. Now, going gluten-free is hard. But taking dairy away with it felt extremely limiting at first as it required almost a complete 180 in my diet. After all, gluten and dairy were a part of just about every meal I had eaten up to that point, and I’m sure most of you readers can relate. Regardless, doing it made me feel better physically - I was no longer exhausted all of the time, I was having healthier bowel movements, and my anxiety levels decreased greatly. People commonly ask me, “what do you even eat?” and you may be wondering the same thing. So here are five awesome food brands that offer great gluten- and dairy-free options that I have thoroughly enjoyed over the years!

    1. Namaste - Namaste is a fairly small brand that has been growing over the past fourteen years that makes great-tasting food without wheat, gluten, corn, soy, potato, dairy, peanuts, or tree nuts. That’s right, they have your allergies basically covered. If I had to recommend anything from them, it would be their taco pasta dinner, made of brown rice pasta, which is probably my favorite gluten-free, dairy free food ever. Of course, they have a lot of other great products such as brownies, waffles & pancakes, and pizza crust. It’s a bit more expensive, as most foods with specialized purposes like this are, but if you can afford, you can’t go wrong with Namaste.

    2. So Delicious Dairy Free - “If you’re trying to keep dairy and gluten-free, are you ever in the right place” boasts So Delicious on their website. Most of the So Delicious products are made with alternate kinds of milk, such as almond milk, coconut milk, soy, cashew, etc. If you love ice cream and yogurt like I do, So Delicious is one of the best-tasting options you could try. They have a great list of common ingredients they use, with a description of each one that you can find here.

    3. Annie’s Gluten-free - This one you have to carefully navigate around, because some of their products do have milk and wheat ingredients. But if you do your research, Annie’s is one of the best sources for gluten/dairy free snacks available right now. For instance, go to their website and look for their vegan and gluten-free combination snacks! I’m a fan of their assortment of Bunny Grahams myself.

    4. Lucy’s Gluten-free Cookies - Not only are they gluten-free, but, like Namaste, Lucy’s have no peanuts or tree nuts. They are also all vegan, contain 0g of Trans Fat and 0mg of Cholesterol, are all natural and non-GMO. My mom would surprise me when I would visit her at home in my college years, and they would typically be gone within a couple of hours. I would recommend any of their products - they’re all very tasty!

    5. Food Should Taste Good - Oh man, this one’s a goodie. Primarily known for their popular Multigrain Chips, FSTG is a non-GMO committed chip company that specializes in no wheat and completely vegan products. Their multi-grain chips are delicious - I had a lot of friends eating mine who weren’t gluten-free, dairy-free, vegan, or caring about GMOs. They are just that good. The best part about this is the different types of chips they have, not just the Multi-Grain. They’ve expanded to all different kinds of types and flavors. Some of these are tortilla made blue corn and sweet potato chips (which I’ve been known to partake in upon multiple occasions), kettle cooked barbeque flavored chips, a variety of brown rice crackers, and pesto flavored pita puffs.

    Despite what people say, going gluten- and dairy- free has a lot of great benefits in my opinion, and it’s great that people work hard to give us products like these that fit the diet but still taste delicious! I think that at least cutting back on gluten will have some great health benefits for most people, and some have argued that it can even help with athletics. If you’re interested, it’s something I would highly recommend looking into as I attribute part of who I am today - a college graduate working a full-time job and managing stress comparatively well - to these dietary changes I made four years ago.



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    Lucy's are not good cookies because of the garbanzo and other weird flours. I recommend staying away from all gluten free baked goods made with garbanzo, pea, fava and other odd flours. It gives a really gross flavor!

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    Agree with Anne above, I also dislike very much baked goods with garbanzo flour. However I love garbanzo beans themselves, in traditional Mediterranean dishes.

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    Thank you for this article. Two brands I'd like to share with readers are Kinnikinnick (sp?) and New Grains. K. is out of Canada, I believe, and I don't believe we've tasted a product of theirs we didn't like. New Grains is in UT & is in stores in that state + ID, but is available via Amazon & a few specialty stores. Just none near me :( . (disclaimer: my husband is related to New Grains' owner. We just met them this summer & had never heard of their bakery before.) New Grains is more than delicious! They provided gluten-free foods at our family reunion & I was amazed & wanted 2nds, 3rds... (not all their products are dairy free, but it's worth the look.) We have tried what must be hundreds of products in the past nearly 10 yrs & someone always doesn't like a certain bread or dessert (7 in my family), but everyone *loved* their products. Only complaint: a child said the sugar cookies were too sweet. I agree there could've been less frosting, but still delicious. We have enjoyed Bob's Red Mill brownies much more than Namaste's, or even made from scratch (mixing our own flours or using ready made gluten-free flour) versus the Namaste brownies. We do like Namaste's 'Perfect Flour Blend,' though. If you are more into less crunchy cookies, do try New Grains. Lucy's favorite of ours: mint chocolate. Schar's ready made-sealed in pouch breads are good, too, like their baguettes.

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    Jefferson Adams
    Celiac.com 04/09/2011 - A Durham, North Carolina man is currently on trial for fraud after being accused of deliberately selling bread labeled gluten-free that contained gluten, and which sickened more than two dozen people with food allergies.
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    Newsobserver

    Betty Wedman-St Louis, PhD, RD
    This article originally appeared in the Autumn 2010 edition of Celiac.com's Journal of Gluten-Sensitivity.
    Celiac.com 05/09/2011 - Living with celiac disease and diabetes can be a challenge, but it is not impossible.  You can travel the world, eat out and enjoy life but assertiveness is important to maintaining good blood glucose management and digestive health.
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    Jefferson Adams
    Celiac.com 12/23/2011 - A research team recently sought to figure out the basic level of awareness of celiac disease and gluten sensitivity among the general public and trained and untrained chefs, and to compare dining habits of people with celiac disease and gluten-sensitivity to those of the general public.
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    Tammy Rhodes
    Celiac.com 04/24/2018 - Did you know in 2017 alone, the United States had OVER TENS OF THOUSANDS of people evacuate their homes due to natural disasters such as fires, floods, hurricanes, tornadoes and tsunamis? Most evacuation sites are not equipped to feed your family the safe gluten free foods that are required to stay healthy.  Are you prepared in case of an emergency? Do you have your Gluten Free Emergency Food Bag ready to grab and go?  
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    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.
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    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:
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    Jefferson Adams
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    "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