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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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    GLUTEN-FREE FOODS ARE IMPROVING


    Destiny Stone

    Celiac.com 05/10/2010 - Celiac is a genetic autoimmune disease which affects 1 in 100 people worldwide, making it one of the most common food intolerance's in the world. Celiac disease is triggered by the ingestion of gluten proteins, and for those sensitive to gluten, digestion of gluten grains results in an immunological response in the small intestine, destroying mature absorptive epithelial cells on the surface of the small intestine, and creating side effects ranging from severe illnesses, to no obvious symptoms what-so-ever. Regardless of your symptoms, if left untreated, celiac disease can be life-threatening.


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    There is no medication to cure or alleviate celiac disease, and the only cure is complete gluten abstinence for life. Avoiding gluten, means avoiding wheat, rye and barley; which when entirely avoided can lead to recovery from celiac disease symptoms, and result in significant improvement of the intestinal mucosa and its absorptive functions.

    There is great controversy among most people who are gluten sensitive over the current market  for gluten-free products, especially breads and cereals. Most people who avoid gluten agree that gluten-free bread leaves much to be desired. Most gluten-free breads are dry, bland, and can only be tolerated when toasted and covered with lots of jam. However, Healthgrain, a European Union project  is working hard to strengthen the scientific formulas for a new generation of cereals and breads for those looking for healthy, tasty gluten-free options.

    New methods are being created  by Healthgrain, and conducted by the research team of Professor Elke Arendt, University College Cork, Ireland and the team of Professor Jan Delcour, KU Leuven, Belgium, to improve the overall quality of gluten-free products. One new method Healthgrain is exploring is the use of special Lactic acid bacteria. Lactic acid bacteria has innate properties such as anti fungal activity, which  has been shown to improve the quality and shelf-life of gluten-free breads.

    Texture is another big complaint most gluten-free people have when it comes to gluten-free products. Healthgrain has been experimenting with the effect different enzymes such as transglutaminase, glucose oxidase and protease play on the texture of gluten-free cereals. The enzymes showed that they in fact have an essential role in improving the construction of gluten-free bread, although the enzymes also showed varying reactions to the array of different gluten-free breads.

    Another technique introduced to improve  gluten-free products is something called, 'high pressure processing' (HP).  The impact of HP on the major polymers found in gluten-free flours, were also investigated by Healthgrain. The results of the impact of HP on gluten-free grains reveled that starch gelatinisation and protein network formation occurred at pressures greater than 350 MPa. However a weakening of protein structures  was discovered at lower pressures. Adding HP treated gluten-free batters to bread showed an improvement in volume and decreased staling with pressure less than 200 MPa.

    We live in a great time to be gluten-free and the scientific studies of the Healthgrain project offers more hope to gluten-free folks looking for more gluten-free products that don't taste gluten-free.

    Source:

     


    Image Caption: Improved gluten-free breads (photo courtesy of Jimee, Jackie, Tom & Asha)
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  • Related Articles

    Jefferson Adams
    Celiac.com 01/20/2012 - Candi Smithson says her 2-year-old son, Preston, has severe allergies that present him from eating certain breads and dairy items, among other things. Celiac disease prevents Preston from eating anything containing gluten, a protein found in wheat, rye and barley.
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    Smithson claims that the local pizza Hut in Muskogee, Oklahoma discriminated against her by asking her and her son to leave the restaurant. Smithson told reporters that she was in Muskogee as part of a home-schooling group to see replicas of the Niña and Pinta ships, which had been cruising the Arkansas River in recent weeks. Smithson, another parent and four children, including Preston, stopped at Pizza Hut to have lunch.
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    She brought that food with her into Pizza Hut, where she planned to order pizza for the other kids. But before the group could place an order, Smithson said a waitress told her that she could not be in the store with the McDonald's items.
    Smithson told reporters that she explained the situation, but that the waitress remained unmoved.
    “I explained why I was bringing in the food, but she said it didn't matter,” Smithson said. Smithson then asked to speak to the manager. She says that the manager, who was reportedly unavailable for comment, was also unsympathetic to the situation.
    According to Smithson, the manager basically said, "We can't have this food in here, so we're going to have to ask you to leave,'” Smithson said. “I was really shocked ... we bring food into restaurants all the time, and this has never happened before.”
    Smithson told reporters that Pizza Hut had no signs indicating a no-outside-food policy, and added that the restaurant lost out on five paying customers by demanding the hamburger and fries be discarded.
    Indeed, a Pizza Hut official, who spoke to reporters on the condition he remain unnamed, says he knows of no company policies that would prevent paying customers from eating outside food in a Pizza Hut restaurant.
    According to reporters, calls to Pizza Hut's corporate offices seeking comment on this story went unreturned.
    Smithson says the actions of the Pizza Hut manager violated her son's rights as a person living with a disability. She claims food allergies that interfere with “major life activities” are considered disabilities.
    Marca Bristo, who helped craft the original Americans with Disabilities Act during the late 1980s, agrees with Smithson. Bristo served as chairman of the National Council on Disability, a position she was appointed to by former President Bill Clinton.
    Bristo said the Americans with Disabilities Act, enacted in 1990, was amended in 2008 to broaden what are considered “major life activities.” She said the changes were necessary because “the courts had narrowed the definition of the law” up to that point.
    Eating is listed as major life activity in the amended act, which went into effect Jan. 1, 2009.
    When asked about Candi Smithson's ordeal, Birsto said, “I do think she is right to challenge this." There are some ambiguities in the law, but, basically, Bristo says, "…if a food allergy affects life activities, it's got to be considered a disability and should fall under the act.”
    Still, Smithson insists she's not looking for money. “I just want the policies changed,” she told reporters. “That way, when he gets older, he won't have to deal with things like this.”
    Has anything like this happened to you or anyone you know?  Should restaurants be flexible when paying customers need to bring in outside food for reasons concerning allergies or food sensitivities? Let us know your thoughts.
    The story was originally reported by NewsOk.com.
    Source:

    http://newsok.com/oklahoma-mother-says-muskogee-pizza-hut-discriminated-against-son/article/3627995

    Jefferson Adams
    Celiac.com 05/27/2014 - Here are seven common myths people have about celiac disease and gluten-free eating.
    Myth #1: Rice contains gluten, and people with celiac disease and gluten-intolerance shouldn’t eat it.
    Status: FALSE.
    People with celiac disease and gluten-intolerance have adverse immune reactions to gluten proteins in wheat, rye and barley.
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    Myth #2: A little gluten is okay for people with celiac disease and gluten-intolerance to eat.
    Status: MOSTLY FALSE.
    Gluten levels above 20 parts per million can cause adverse immune reactions and chronic damage in people with celiac disease.
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    The tiniest crumbs of bread far exceed 20ppm, so eating “a little” gluten is only possible by eating “gluten-free” food. In fact, the only properly recognized treatment for celiac disease is a gluten-free diet.
    Myth #3: Food made with gluten-free ingredients is safe for people with celiac disease.
    Status: FALSE
    Just because food is made with gluten-free ingredients, it is not necessarily safe for people with celiac disease. Case in point, Domino’s Pizza recently introduced gluten-free pizza crusts. However, these pizzas are prepared in the same areas and ovens as Domino’s regular pizzas, and are likely contaminated with gluten from wheat flour. These pizzas are not safe for people with celiac disease. There are many similar cases in the restaurant world. Contamination is a serious issue for some celiacs, so buyers be aware and be wary.
    Myth #4: Celiac disease is a food allergy.
    Status: FALSE
    Celiac disease is not a food allergy or an intolerance, it is an autoimmune disease. People with celiac disease suffer damage to the lining of the small intestine when they eat wheat, rye or barley. They also face higher risks for many other auto-immune conditions.
    Myth #5: Celiac disease only affects people of European ancestry
    Status: FALSE
    Celiac disease is more common in people of northern European ancestry, but it affects all ethnic groups and is found in southern Asia, the Middle East, North Africa and South America.
    Myth #6: Celiac disease is a children’s condition
    Status: FALSE
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    Myth #7: Celiac disease can be painful, but isn't life-threatening.
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    Jefferson Adams
    Celiac.com 01/23/2015 - This Superbowl Sunday gluten-free fans can celebrate with gluten-free Pizza Hut pizza, and, in a few lucky test markets, gluten-free Coors beer.
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    Read more in USA Today, and Money.

    Jefferson Adams
    Celiac.com 05/25/2015 - Many people who are concerned that they may have celiac disease are not sure where to begin. Many people simply stop eating gluten and call it a day, choosing to avoid what can be a long, drawn-out process of getting an official diagnosis.
    If you suffer from any of the 10 Most Common Complaints of Celiac Patients, you might want to consider the possibility of celiac disease.
    Most doctors, however eager they may be to render proper treatment, are bound by clinical treatment protocols and guidelines that limit the circumstances under which they can order blood screens for celiac disease.
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    Or A personal history of an autoimmune disease, or an IgA deficiency.
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    Source:
    US Pharmacist. 2014;39(12):44-48. 

  • Recent Articles

    Jefferson Adams
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    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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    Then, my second brush with a natural disaster happened, without any notice, leaving us once again scrambling to find a safe place to shelter. It was a warm and muggy summer morning, and my husband was away on a business trip leaving my young daughter and me to enjoy our summer day. Our Severe Weather Alert Radio was going off, again, as I continued getting our daughter ready for gymnastics.  Having gotten used to the (what seemed to be daily) “Severe Thunderstorm warning,” I didn’t pay much attention to it. I continued downstairs with my daughter and our dog, when I caught a glimpse out the window of an incredibly black looking cloud. By the time I got downstairs, I saw the cover to our grill literally shoot straight up into the air. Because we didn’t have a fenced in yard, I quickly ran outside and chased the cover, when subsequently, I saw my neighbor’s lawn furniture blow pass me. I quickly realized I made a big mistake going outside. As I ran back inside, I heard debris hitting the front of our home.  Our dog was the first one to the basement door! As we sat huddled in the dark corner of our basement, I was once again thinking where are we going to go if our house is destroyed. I was not prepared, and I should have been. I should have learned my lesson the first time. Once the storm passed, we quickly realized we were without power and most of our trees were destroyed. We were lucky that our house had minimal damage, but that wasn’t true for most of the area surrounding us.  We were without power for five days. We lost most of our food - our gluten free food.
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    In 2017 alone, FEMA (Federal Emergency Management Agency) had 137 natural disasters declared within the United States. According to FEMA, around 50% of the United States population isn’t prepared for a natural disaster. These disasters can happen anywhere, anytime and some without notice. It’s hard enough being a parent, let alone being a parent of a gluten free family member. Now, add a natural disaster on top of that. Are you prepared?
    You can find my Gluten Free Emergency Food Bags and other useful products at www.allergynavigator.com.  

    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.
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    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