• 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

    71,818
    Total Members
    3,093
    Most Online
    Diane D.
    Newest Member
    Diane D.
    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

    GENERAL MILLS PULLS PLUG ON GLUTEN-FREE CHEX OATMEAL


    Jefferson Adams

    Celiac.com 09/02/2015 - Cereal maker General Mills is pulling the plug on its Gluten Free Chex Oatmeal.


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    Image: Wikimedia Commons--General Mills, Inc.A spokesperson for General Mills confirmed that the product has been discontinued due to low sales. The company says it will make its final shipments of the gluten-free oatmeal in October.

    This constitutes an ignoble end for a brand that made its official debut last year.

    Chex Gluten Free Oatmeal was available in original, apple cinnamon and maple brown sugar flavors, and made without artificial flavors, colors, preservatives or high fructose corn syrup.

    The decision to discontinue Gluten Free Chex Oatmeal comes amid controversy regarding General Mills methods of sorting oats for its new gluten-free Cheerios.

    What do you think? Are you sad? Or are there too many good gluten-free choices to worry? Share your thoughts below.


    Image Caption: Chex Gluten Free Oatmeal will be discontinued. Image: Wikimedia Commons--General Mills, Inc.
    0


    User Feedback



    Recommended Comments

    It just seems that every "good" gluten-free product is canned due to low sales. Well if the product was advertised as much as the non gluten-free it might sell better. My husband loves oatmeal so when the gluten-free came out he was so happy as he truly had missed it. Shame.

    Share this comment


    Link to comment
    Share on other sites
    Guest JD Smith

    Posted

    I tried the Chex gluten-free instant oatmeal and it was a bit too sweet for my tastes. Natures Path makes a better one, but it's a little more expensive. Bob's Red Mill Makes an excellent gluten-free oatmeal for the stove top.

    Share this comment


    Link to comment
    Share on other sites

    I love Chess gluten free oatmeal, it's the only oatmeal I like I'm sad to see this go when this first came out I was very happy I found a great gluten free breakfast that doesn't hurt my tummy I'm sad now.

    Share this comment


    Link to comment
    Share on other sites

    We are a family of 4; 3 of which are biopsy confirmed celiacs. My husband passed his genes to both kids.

    That said, my home is 100% gluten free.

    My family has absolutely no issues with plain old Quaker oats.

    We consume it often enough that it would show up on tests if it caused issues. All 3 of their annual tests are repeatedly undetectable for gluten antibody. We test every year to primarily check kids' compliance with friends & social events. That said, we trust Quaker, and won't spent the extra $$ just because it's labeled gluten free.

    Share this comment


    Link to comment
    Share on other sites
    Guest sc'Que?

    Posted

    "People who don't LIKE Chex Oatmeal have NEVER TRIED Chex Oatmeal."

     

    No, seriously... I had no idea this even existed! For me, two reasons:

    1.) If it's not stocked in the gluten-free section of the store, then I'm not going to see it. (There's only so many hours in a day to devote to reading labels!)

    2.) The local economy where I live has been crippling my ability to shop for groceries with any degree of regularity. Can't consider seeking out new products when I'm struggling to keep the brands I trust in my pantry.

    Share this comment


    Link to comment
    Share on other sites
    Guest Pete Bentley

    Posted

    Bottom line is advertising. Period. No advertising, no sales...ask Kellogs about their "unadvertised " Gluten-Free Rice Crispies, that they no longer make...

    Share this comment


    Link to comment
    Share on other sites

    This is an example of poor marketing and poor product placement in stores. I loved this product, but sometimes had to really look for it in stores, as it would be put in the oddest places!!! It was also NEVER in the gluten free section of the store!!

    Share this comment


    Link to comment
    Share on other sites
    It just seems that every "good" gluten-free product is canned due to low sales. Well if the product was advertised as much as the non gluten-free it might sell better. My husband loves oatmeal so when the gluten-free came out he was so happy as he truly had missed it. Shame.

    I agree with you. In my area it is very difficult to find gluten-free items in the store. I love this gluten-free oatmeal, its so much better than the outrageously priced ones, but each time I go to the supermarket this item is in a DIFFERENT place. Never in the gluten-free section and not easy to see that it is gluten-free. I will totally miss it. I would run out and buy a huge supply but I bet the shelves are already empty of it. Sigh

    Share this comment


    Link to comment
    Share on other sites

    I'd buy a case if I could, I love it so much. I buy it every time I go to the grocery store. I'm extremely disappointed that its being discontinued!

    Share this comment


    Link to comment
    Share on other sites
    Guest heather

    Posted

    I'm not sad at all. In trying to do the best thing for my health (beyond just eating gluten-free because of celiac), I avoid brands like Chex that use preservatives and extra sugar, etc. Whenever possible, I opt for brands that are non-GMO and organic, in addition to being certified Gluten-free. Any Chex product would be something I only eat in a pinch when I couldn't get something better.

    Share this comment


    Link to comment
    Share on other sites

    They didn't need to offer the several choices. The plain was great and I have bought and used it since it came out. Now I will have to go looking for specialty oatmeal elsewhere. Shame on you General Mills. Just cut back to the plain gluten-free oatmeal.

    Share this comment


    Link to comment
    Share on other sites

    This product is not handled correctly in the stores. I had to search for it. If it was displayed with all the other Chex gluten-free cereals it would be seen and bought.

    Share this comment


    Link to comment
    Share on other sites
    Guest HarryLeroy

    Posted

    I tried it a few times and don't believe it was entirely gluten-free. I'm not celiac, but when I ate it I had the cooks 2-step not too soon after.

    Share this comment


    Link to comment
    Share on other sites
    Guest Kathleen

    Posted

    It would be really wonderful if it was offered up here in Ontario, Canada! We have very few options for this type of product. In fact, we only get two of their cereals, the rice and the corn. Other brands also are very expensive, and choice is very limited.

     

    Share this comment


    Link to comment
    Share on other sites
    Guest HarryLeroy

    Posted

    I do have to add that I have tried the new gluten-free Cheerios without any problems at all. Both the regular Cheerios and Honey and Nut Cheerios are something I yearned for and now they are back. But make sure you buy the boxes that say gluten-free, because there could be some older boxes in circulation.

    Share this comment


    Link to comment
    Share on other sites
    Guest Elizabeth

    Posted

    The low sales were due to poor marketing and product placement. I first learned about this from a coupon on the back of Rice Chex, and have been watching retail stores for it ever since. The only place I ever found it was Grocery Outlet, and then only the pre-flavored instant oatmeal packets (which are great for what they are but I really would have used regular oats more). I'm frustrated that they are giving up on the product after not even bothering to market it properly. Of course the sales are low if you don't bother selling it!

    Share this comment


    Link to comment
    Share on other sites

    I have been using this oatmeal to make over night oatmeal--oatmeal and yogurt mixed at night and then eaten cold in the morning. Very disappointed to see it taken off the market. I have always had to hunt for it even before this.

    Share this comment


    Link to comment
    Share on other sites
    Guest Nancy Bell

    Posted

    I am always suspicious of how the oats are stored and if they have been contaminated. I just cannot take the chance and do not use anything with oats in it.

    Share this comment


    Link to comment
    Share on other sites

    Don't trust General Mills. Had bad reactions, twice [a year apart] to gluten-free Chex when it first came out a few years ago. Fool me once, shame on you; fool me twice, shame on me. Anything General Mills produces in the gluten-free world is suspect - - and their factory-side "cleaning" of oats is unreliably inconsistent [ see Sept 1st gluten-free Watchdog report: https://www.glutenfreewatchdog.org/news/gluten-free-cheerios-updated-position-statement/ ]. Bottom line, any amount of gluten above 0 ppm really ain't "gluten-free" -- stop kidding yourself! To those sensitive folk, like me, with DH, we know . . . And we suffer the consequences. General Mills is just trying to profiteer (and not lose market share) from a growing "fad" (as their marketing department perceives it) -- but without any real care, consideration, or understanding of what it takes to safely feed true celiacs.

    Share this comment


    Link to comment
    Share on other sites

    I tried this oatmeal and I got a gluten reaction. Be cautious of General Mills in regard to oatmeal.

    I've been ok with Cinnamon Chex but cautious... if they can't test one product to be gluten free who is to say the other products are.

    Share this comment


    Link to comment
    Share on other sites
    Guest Alan Corbin

    Posted

    Too bad about gluten-free CHEX going off market but "business is business". The CHEX was very convenient for a quick, tasty microwave snack. The price is $3.69 for a 6 pack and I'd wait for a BOGO --a very good deal. Hopefully my local stores will have a clearance sale. There's always Bob's Red Mill gluten-free Rolled Oats that's a good product.

    Share this comment


    Link to comment
    Share on other sites

    I tried this stuff once, but couldn't even finish it. I'm surprised they found room for oats in there amongst all the sugar.

    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   5 Members, 1 Anonymous, 312 Guests (See full list)

  • Related Articles

    Jefferson Adams
    Celiac.com 09/04/2013 - Just in, this little gem from thedailymeal.com: News that one in three Americans are avoiding or reducing gluten in their diets seems to have gotten through to major American dough manufacturer Pillsbury, which says it will be releasing a line of refrigerated gluten-free items, including pie and pastry dough, chocolate chip cookie dough, and thin crust pizza.
    Pillsbury will make these allergen-free items available at mass scale in local and chain grocers this month. Among other groups, these products are likely aimed at regaining many of the folks who love Pillsbury's croissants and biscuits, but who are now gluten-free.
    Additionally, the company is also partnering with chef Cat Cora, and Gluten-free advocate Danna Korn to develop gluten-free recipes that highlight Pillsbury's products.
    When asked by reporters for The Daily Meal if she had any plans to release a gluten-free cookbook, Cora said, “Maybe I will! She says her media team is always on the lookout for vegan and gluten-free recipe opportunities and that she hasn't seen many gluten-free cookbooks out there.
    Check in with celiac.com for more news on Pilsbury's gluten-free efforts, and on Cat Cora's potential gluten-free cookbook.

    Jefferson Adams
    Celiac.com 02/25/2015 - General Mills has announced that original Cheerios, Honey Nut Cheerios and three other Cheerios varieties will undergo formula changes, including a switch to gluten-free oats, and will be released as a gluten-free cereal.
    The move by the food and cereal giant mirrors a similar recipe change that successfully boosted sales for its Chex brand, which has been gluten-free since 2010.
    The company will likely begin selling gluten-free versions in July, says Jim Murphy, president of Big G Cereals, General Mills' ready-to-eat cereal division.
    Apparently, General Mills felt that that could no longer ignore the skyrocketing sales of gluten-free foods, and the slow decline of foods that contain gluten, including breakfast cereals.
    "People are actually walking away from cereal because they are avoiding gluten," says Murphy, a development that, at a time when cereal sales, including Cheerios, are already weak, the company can ill afford.
    Meanwhile, unit sales growth of food with a gluten-free claim on its packaging grew 10.6% in 2014 compared to the previous year, and gluten-free sales, especially among breakfast cereals are expected to continue double-digit growth through at least 2018.

    Jefferson Adams
    Celiac.com 03/06/2015 - The Kellogg Co. has announced the launch of Eggo Gluten Free Waffles in both original and cinnamon flavors.
    Coming on the heels of General Mill’s move to take Cheerios gluten-free, the announcement marks the latest move by major cereal manufacturers into the realm of gluten-free products.
    Eggo Gluten Free Waffles are available nationwide in the frozen food aisle of grocery stores.
    The gluten-free waffles contain eight vitamins and minerals and are considered an excellent source of calcium and iron, with 25% daily value of each. They also contain 15 grams of whole grains per 70-gram serving.
    Kellogg's is taking special care to make their new gluten-free waffles "delicious and wholesome," and to avoid the pitfall of gluten-free products which "…sometimes sacrifice taste and texture compared with their original versions," said AnneMarie Suarez-Davis, vice-president of marketing and innovation for Kellogg’s Frozen Foods.
    For more information, check out Kelloggs.com.
     

    Jefferson Adams
    Celiac.com 07/06/2015 - In what is basically a response to falling cereal sales and rising gluten-free demand, General Mills has announced plans to add Lucky Charms to its stable of gluten-free cereals.
    The release is part of a $712 million capital investment that will include five gluten-free Cheerios varieties this summer, and gluten-free Lucky Charms later this year.
    Kendall Powell, chief executive of General Mills, said about 30% of consumers were interested in gluten-free foods, and that taking a number of popular cereals gluten-free was part of a plan to draw those people back to the cereal aisle.
    The company projects that the addition of gluten-free Cheerios and Lucky Charms will help push gluten-free products to half of total cereal sales and 17% of total category sales.
    General Mills has been testing the gluten-free market since debuting Gluten-free Rice Chex in 2008. Time will tell if gluten-free versions of popular General Mills cereals will be enough to boost slumping cereal sales and improve the company's outlook.
    In the meantime, gluten-free eaters are once again the beneficiaries. What do you think about gluten-free Lucky Charms? Magically delicious gluten-free news? 

  • 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