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      Frequently Asked Questions About Celiac Disease   04/07/2018

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


    Tina Turbin

    Celiac.com 12/22/2014 - Is your child sneaking a bite here and there off his or her needed gluten-free diet? You should know not only for the health of your child but to also ensure there are no other issues you need to help address, such as an allergy to nuts or dairy which can cause other issues. As a parent we need to stay on top of things to get to the bottom of any “unresolved” issues in their little bodies. If your child has been diagnosed with celiac disease, it’s critical that he or she follows a diet 100% free of gluten. Alarmingly, according to Celiac.com, 43% of celiacs cheat on their gluten-free diet, and 13% cheat 20-40 times per year or more for various reasons.


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    Photo: CC--SaxOne of the reasons children may cheat on their diet is because they don’t have substitutes for their favorite gluten-containing foods. Have a talk with your child about the gluten-containing meals, snacks, and desserts he or she craves and misses and make sure there are plenty of gluten-free versions of these foods available at all times, especially over the holidays.

    Another reason celiac children may cheat on their diet is because eating gluten doesn’t make them feel sick. It’s important to sit down with your celiac child and have a heart-to-heart talk about how even though your child doesn’t feel sick, gluten is still wreaking havoc on the villi of the intestines which in turn can lead to very serious health conditions such as infertility and gastrointestinal cancer. You may want to include your child’s doctor or nutritionist in this discussion.

    Lastly, get your child excited and proud to be gluten-free. Have your celiac child join a local celiac children’s group to stay motivated and feel “normal” and connected to others with the same dietary restrictions. Pick out special gluten-free recipes to make for dinner or dessert. Attend a gluten-free cooking class together. There are many ways to his or her celiac pride.

    Your child won’t be tempted to cheat when you make this recipe!

    Gluten-Free Chocolate Chip Cookies

    This is the original Toll House recipe, halved because I don’t want to make so many cookies. These are really delicious!

    Ingredients:

    • A heaping 1 ¾ cup rice flour or gluten-free flour mix
    • ½ teaspoon xanthan gum
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 stick shortening, Earth Balance, or butter
    • ½ cup brown sugar
    • ¼ cup white sugar
    • 1 teaspoon vanilla
    • 1 egg
    • ½ package gluten-free chocolate chips
    • Nuts (optional)

    Directions:

    1. Preheat oven to 375F degrees. Mix sugars and shortening or butter until creamy.
    2. Beat in egg, then dry ingredients except chocolate chips and nuts, if using.
    3. Once smooth, add chips and nuts and roll into balls.
    4. Flatten slightly.
    5. Bake 8-10 minutes.
    6. Let cool on cookie sheets.
    7. Remove and eat or store in an airtight container.
    8. Enjoy!

     NOTE: You may replace the egg with egg replacer or applesauce to make them vegan.

    Resources:


    Image Caption: Photo: CC--Sax
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    I was diagnosed 25 years ago at age 40 and did NOT want to have to be gluten-free. I went 90 days almost gluten-free (didn't watch some small stuff) and my DR did a second colonoscopy. While still in my twilight sleep he showed me both videos of my intestines. The first was HORRIBLE, inflamed, red, black and blue and leisons. 90 days later was just a clear blue image! I told my Dr. that was the BEST thing he could have done for me! To see the rotten intestine vs the no longer infected in 90 days. I think of that frequently. Try it with your kids. They will be shocked.

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  • Related Articles

    Destiny Stone
    Celiac.com 03/29/2010 - For many cultures, Easter represents the most important religious feast of the year. In biblical terms, it represents a celebration of Christ being resurrected. Yet, for those of us unable to digest gluten, it is yet another holiday reminding us of all the foods we can't eat.  Many of us that are gluten sensitive, myself included, spend so much time focused on the foods we can't eat, that it's easy to lose sight of all the wonderful foods still available to us. The fact is,  most of our favorite foods are still safe to eat with a little modification of course.
    Being gluten-free doesn't mean that you can't enjoy a holiday meal with your family and friends. If you are going to be a guest for the holiday, make sure your host knows about your food sensitivities, and understands how to accommodate your needs. If they can accommodate you-great! If not, make sure to bring your own gluten-free foods to be sure that you don't go hungry, and to avoid the temptation of eating something you might regret later. You may want to consider hosting Easter brunch at your house this year. Cooking the meal yourself assures that your meal will be gluten-free and eliminates the possibility of cross contamination.
    Whether you are making Easter brunch or Passover dinner, it's all supposed to be fun. That's why I put together a list of links that are all geared toward making it the best gluten-free Easter ever! The following links are a compilation of gluten-free recipes and prepared foods designed to make your holiday easy and fun. Some of the following links will take you out of  Celiac.com and into another site. You may want to bookmark this list so you can reference it easily as needed. Dig in and enjoy!
    Passover wouldn't be complete without matzoh. That's why the first recipe I've included is for gluten-free matzoh. The nice thing about the following matzoh recipe is that it's not only Kosher, it's also gluten, corn, sugar, dairy, and egg free! So even if you have many food restrictions, this is one recipe that is safe for almost everyone. Just add the matzoh to your favorite soup recipe, chicken or mock-chicken and you are ready to celebrate!
    Gluten-Free Matzoh Of course no Rosh Hashanah  is complete without Challah. The following recipe is gluten-free and has an option to be dairy-free as well.
    Gluten-Free Challah with a Dairy-Free Option Most meat in its pure form is gluten-free. However, during processing many meats are injected with gluten ingredients. The following links will help you determine which meats are gluten-free. Although, it is always a good idea to contact the manufacturer to verify that their meat is indeed gluten-free.
    Gluten-Free Turkeys Gluten-Free Hams The following are some  links  that will take you to easy and/or already prepared foods for Easter and Passover.
    Gluten-Free Breads:
    Gluten-Free Breads Gluten-Free Frozen Bread & Rolls Gluten-Free Baking Ingredients Gluten-Free Gravy:
     
    Easy Gluten-free Gravy Mixes Gluten-Free Desserts:
     
     
    Linzertorte Frozen Desserts Frozen Pies Easter Candy:
    It is so tempting to sample all of the yummy Easter candy out there, but don't forget that many Easter Candies are NOT gluten-free. During Passover and Easter, there are so many opportunities to go to parties with friends and family where there is a plethora of Easter snacks and candy; even office events will put your sweet tooth to the test. I recommend avoiding the temptation to sample Easter candy that may contain gluten, by bringing your own gluten-free candy to social events. Bringing gluten-free Easter candy to share with others will make it easier on you when it comes to sampling, because you can sample the candy you brought while also sharing with others. Informing your friends of your gluten-free candy requirements is also an option, it  might even make a good  conversation topic. The following is a list of gluten-free Easter candy. Please remember to check with the manufacturer if you have any questions.
     
     
    Gluten-free Candy Easter Candy Safe/Unsafe List As a newbie to the gluten-free community, I also have many other dietary restrictions. That's why finding gluten-free food is only half the battle for me. I also need to find food that fits all my other dietary requirements. Here is a site that I came across while looking for gluten-free, vegan recipes. These recipes all sound really amazing and I can't wait to try as many as possible! I must emphasize however, that I could not possibly try all of these recipes. So it is up to you to try the recipes that sound good to you and decide for yourself if you like them or not. I know first-hand how frustrating it is to spend time and money trying out a new, yummy sounding recipe, only to follow the recipe exactly as it is written, and discover that it tastes so bad I end up going to bed hungry. Rather than going to bed hungry, I recommend trying a few recipes before your holiday meal as a trial run. If you try a recipe before your holiday event, you will  have an opportunity to decide if you like the recipe and to modify the recipe to fit your taste buds if necessary.
     
     
    Destiny's Gluten-Free/Vegetarian/Vegan/Other Dietary Alternatives  
    Gluten-Free Easter Eggs:

    The following recipe is great for those with dye sensitivities or anyone looking for a natural, healthy alternative to Easter egg dyes. Most Easter coloring kits require vinegar. Be sure to use gluten-free vinegar.
     
    Gluten-Free Vinegar Natural/Food Based Dyes:
    Red and Pink- pomegranate juice, raspberries, cherries, cranberries, red grape juice, and beets, red onions. (less boiling or dying produces a pink color)
    Orange – carrots, chili powder or paprika
    Yellow – turmeric, orange or lemon peels, chamomile tea, celery seed (turmeric does not need to be boiled.)
    Brown – coffee, black tea or black walnut shells
    Green – spinach or liquid chlorophyll
    Blue – blueberries, purple grape juice
    Purple – grape juice or blackberries, concentrated grape juice, violet blossoms, and hibiscus tea
    Gold - curry powder, yellow delicious apple peels, dill seeds
    Deep yellow- soak eggs in turmeric for a long time
    Teal- Soak eggs in turmeric solution for 30 minutes and then cabbage soak for 5 seconds.
    Bright Blue- Soak eggs in cabbage solution overnight (or just for a long time)
    Red/Pink-less boiling or dying produces a pink color

    Instructions:
    To begin, boil your eggs and when they are cool, store them in your refrigerator until you are ready to dye them. Alternatively, you can boil eggs with dye or cold dip, for 5 seconds up to overnight, and dry on wire wrap.
    To make each dye, bring water, vinegar, and color element to a boil, lower the heat, simmer 30 min and strain dye. Please note, you will need a separate base for each primary dye color you make.
    The rule of thumb for the dye is to use four cups of chopped fruit, vegetable or plant material to four cups of water. Add two tablespoons of vinegar. Bring to a boil and then simmer for 15 to 30 minutes (depending on how intense you want the colors).
     
    Eggs colored in natural dyes generally have a dull finish and are not glossy. If you want your eggs to look glossy,  rub them with cooking or mineral oil after they dry.
    Keep your eggs refrigerated until it's time to hide them or eat them.
    Caution: Food safety experts recommend not eating eggs that have been sitting at room temperature for more than two hours.
    Gluten-Free Quick-Check:
    Watch out for hidden gluten-ingredients,(caramel color, natural and artificial flavors or colors, etc) Keep your hands clean Host Easter brunch Make sure all of your kitchen equipment is clean and free of gluten contaminates Bring gluten-free Easter candy & snacks to share If you buy prepared meats, check with the manufacturer to make sure they are gluten-free Trust yourself. If you think something might make you sick, don't take any chances Above all else, have fun!
     
     
     
     

    Destiny Stone
    Celiac.com 04/15/2010 - Mother's day is right around the corner, and what better way to tell your mom you love her, than to make her  a lovely gluten-free brunch. Even if your mom is a gluten eater, it is still a  perfect opportunity to try out some new gluten-free recipes. Many people with gluten sensitivities are also sensitive to foods other than gluten. That is why for this special day, I am including some gluten-free recipes that are also free of most common allergens.
    Making brunch for your mom on Mother's Day doesn't have to be expensive, and a gluten-free brunch isn't hard at all. If you have a recipe that you love, but you don't know how to make it gluten-free, do an Internet search for your favorite dish and add "gluten-free” to the beginning of your search. You will be amazed at how many recipes have already been converted to gluten-free, and are on the Internet to be shared by all.
    The following recipes are gluten-free, dairy/casein-free, egg-free, nut-free, corn free, and shell-fish free-actually free of all animal products. Even if you don't need to avoid other allergens, you might find that you like  these gluten free recipes better than you expect.  Although, the following recipes can also be modified to fit your taste buds. So if a recipe calls for non-dairy margarine for example, use butter, or coconut oil if you prefer. Don't hesitate to dig in and get creative!
    The following link is for a recipe that I can't wait to try. This basic recipe can be elaborated on, and you can top with the fruit of your choice. This is an excellent idea for brunch, or wrap them up and present them as a gift.

    Vegan Gluten Free Lemon Coconut Cream Scones  The wonderful thing about the following Tofu Benedict  recipe,  is that it can be modified to suit your taste buds. If you eat meat, you can add gluten-free meat to your Benedict, or anything that you think your mom would enjoy on her special day. It's also a very easy recipe and doesn't take long to prepare.
    Gluten-Free Tofu Benedict Recipe
    Ingredients:
    1 lb. extra firm tofu 1/4 cup distilled apple cider vinegar 1/4 tsp. Himalyan salt (or table salt) 1/4 cup olive oil 4 Tbsp. gluten-free nondairy butter substitute 8 oz. nondairy gluten-free sour cream 1 tsp. gluten-free paprika 1/2 tsp. gluten-free nutmeg Pinch of gluten-free cayenne 1 Tbsp. fresh squeezed lemon juice 4 gluten-free  English muffins, toasted (or 8 slices of toast) Gluten-Free English Muffins   8 slices  tomato Preheat the oven to 450ºF. Drain the tofu, cut it into 8 slices, and arrange it in a single layer in an oiled 9”x13” baking dish.
    In a small bowl, whisk together the vinegar, salt, and olive oil and pour the mixture over the tofu. Bake the tofu for 20 minutes, basting it occasionally and turning it over after 10 minutes. Pour off any excess liquid and bake the tofu for a few more minutes—until it is brown and crispy.
    To make the hollandaise sauce, melt the butter substitute  in a small saucepan over medium heat. Stir in the nondairy sour cream, paprika, nutmeg, cayenne, and lemon juice. Make sure that the mixture is heated through but don’t allow it to boil.
    Top each English muffin half with a slice of tofu, tomato slice, and a generous spoonful of hollandaise sauce to taste.
    Serve immediately & Enjoy!
    Gluten-Free Gift Baskets
    Giving your mom a thoughtful Mother's Day gift doesn't have to be expensive. Gift baskets come in all shapes and sizes, so you don't have to spend a fortune to show your mom how much you love her.*Tip: To save money, make your own gluten-free gift basket. Purchase an inexpensive basket at your local craft store, fill it up with gluten-free goodies, wrap it with cellophane and a pretty bow and in no time, you have a customized gluten-free gift basket made especially for your mom.
    Fill your gluten-free gift basket up with gluten-free goodies; below are some ideas.

    Gluten-Free Desserts Gluten-Free Cookies Gluten-Free Crackers Gluten-Free Candy Gluten-Free Personal Care, Lotions etc. If your mom likes to cook, what better way to pamper her, than to give her the gift that keeps on giving. Below is a link of gluten-free cookbooks. Cookbooks also make a wonderful addition to your gift basket.
    Cookbooks Don't forget the chocolate! No gift basket is complete without chocolate and most moms enjoy a little chocolate on occasion. The following is a list of gluten-free chocolate treats. You will find everything from chocolate cakes and cookies, to chocolate mousse and chocolate chips. So even if you don't have time to bake her a cake, you can still give your mom some yummy gluten-free chocolate treats to enjoy on  Mother's Day.
    Gluten-Free Chocolate
    Keep your mom in style this Spring. Our celiac awareness shirts are a welcome addition to any gift basket or even by themselves.
    Celiac Awareness Shirts
    What do you get for the gluten-free mom that has everything? Try a giftvoucher for the Gluten Free Mall. Vouchers can accommodate any budgetand they also make an excellent last minute gift. So this year, thereis no excuse for not giving your mom something nice for  Mother's Day.
    Gluten-Free Gift Vouchers
    Mother's Day Ideas:
    Make gluten-free brunch Convert your favorite recipes to “gluten-free” Make your mom a gluten-free gift basket Happy Mother's Day!


    Jefferson Adams
    Celiac.com 03/23/2012 - Most parents of gluten-free children can attest to the challenges of making certain that the food the kids are eating is, in fact, gluten-free.
    Many of those parents can also be comforted by the fact that more public schools are recognizing the need for gluten-free lunches for certain children, and are making an effort to provide nutritious gluten-free alternatives for those children.
    Well, in a development that may interest all parents of gluten-free children, the BBC is reporting that schools in Northamptonshire, UK, have been to ordered to discontinue two particular "gluten-free" meals after the meals were found to contain unacceptable levels of gluten. Gluten from wheat, rye or barley triggers an immune reaction in certain people, requiring them to avoid eating food containing even trace amounts of those grains.
    Nutritionists overseeing the gluten-free meals discovered gluten in a supplier's shepherd's pie and beef Bolognese. These meals are served to gluten-free children at schools across the county.
    The BBC report says the county council has about 20 pupils registered with gluten-intolerance or celiac disease, but that no children had shown an adverse reaction.
    Unacceptably high levels of gluten were detected in a gravy powder used to make the two meals, according to the local authority contacted by the BBC.
    The report cites Councilor Andrew Grant as saying that nutritionists regularly monitor the ingredients used by companies that supply food to the schools, and that one such check found that food labeled as gluten-free in fact continued gluten.
    In many gluten-sensitive individuals, even a small amount of gluten can trigger an adverse reaction. So, even if the even if the contamination is slight, Grants notes, it is nevertheless completely unacceptable for a child with allergies to be exposed to this risk.
    According to the article, county officials wants to make certain that the problem is confined to these two particular products, so it has asked for a full investigation into the cause of the problem. 
    Are problems such as this to be expected as we transition gluten-free food into new areas, such as public schools? Are even these problems a sign that celiac disease and gluten-sensitivity awareness is increasing? Are such issues a sign that more and better gluten-free food options lie just around the corner? Let us know your thoughts.


    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.
    This 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!
    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.
    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.
    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.
    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!
    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.

  • Recent Articles

    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. 
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    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.
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    Source:
    fdfworld.com

    Jefferson Adams
    Celiac.com 04/19/2018 - Previous genome and linkage studies indicate the existence of a new disease triggering mechanism that involves amino acid metabolism and nutrient sensing signaling pathways. In an effort to determine if amino acids might play a role in the development of celiac disease, a team of researchers recently set out to investigate if plasma amino acid levels differed among children with celiac disease compared with a control group.
     
    The research team included Åsa Torinsson Naluai, Ladan Saadat Vafa, Audur H. Gudjonsdottir, Henrik Arnell, Lars Browaldh, and Daniel Agardh. They are variously affiliated with the Institute of Biomedicine, Department of Microbiology & Immunology, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden; the Institute of Clinical Sciences, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden; the Department of Pediatric Gastroenterology, Hepatology and Nutrition, Karolinska University Hospital and Division of Pediatrics, CLINTEC, Karolinska Institute, Stockholm, Sweden; the Department of Clinical Science and Education, Karolinska Institute, Sodersjukhuset, Stockholm, Sweden; the Department of Mathematical Sciences, Chalmers University of Technology, Gothenburg, Sweden; the Diabetes & Celiac Disease Unit, Department of Clinical Sciences, Lund University, Malmö, Sweden; and with the Nathan S Kline Institute in the U.S.A.
    First, the team used liquid chromatography-tandem mass spectrometry (LC/MS) to analyze amino acid levels in fasting plasma samples from 141 children with celiac disease and 129 non-celiac disease controls. They then crafted a general linear model using age and experimental effects as covariates to compare amino acid levels between children with celiac disease and non-celiac control subjects.
    Compared with the control group, seven out of twenty-three children with celiac disease showed elevated levels of the the following amino acids: tryptophan; taurine; glutamic acid; proline; ornithine; alanine; and methionine.
    The significance of the individual amino acids do not survive multiple correction, however, multivariate analyses of the amino acid profile showed significantly altered amino acid levels in children with celiac disease overall and after correction for age, sex and experimental effects.
    This study shows that amino acids can influence inflammation and may play a role in the development of celiac disease.
    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764

    Jefferson Adams
    Celiac.com 04/18/2018 - To the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service animals.
    If you’ve flown anywhere lately, you may have seen them. People flying with their designated “emotional support” animals. We’re not talking genuine service animals, like seeing eye dogs, or hearing ear dogs, or even the Belgian Malinois that alerts its owner when there is gluten in food that may trigger her celiac disease.
    Now, to be honest, some of those animals in question do perform a genuine service for those who need emotional support dogs, like veterans with PTSD.
    However, many of these animals are not service animals at all. Many of these animals perform no actual service to their owners, and are nothing more than thinly disguised pets. Many lack proper training, and some have caused serious problems for the airlines and for other passengers.
    Now the major airlines are taking note and introducing stringent requirements for service animals.
    Delta was the first to strike. As reported by the New York Times on January 19: “Effective March 1, Delta, the second largest US airline by passenger traffic, said it will require passengers seeking to fly with pets to present additional documents outlining the passenger’s need for the animal and proof of its training and vaccinations, 48 hours prior to the flight.… This comes in response to what the carrier said was a 150 percent increase in service and support animals — pets, often dogs, that accompany people with disabilities — carried onboard since 2015.… Delta said that it flies some 700 service animals a day. Among them, customers have attempted to fly with comfort turkeys, gliding possums, snakes, spiders, and other unusual pets.”
    Fresh from an unsavory incident with an “emotional support” peacock incident, United Airlines has followed Delta’s lead and set stricter rules for emotional support animals. United’s rules also took effect March 1, 2018.
    So, to the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service and emotional support animals.
    Source:
    cnbc.com

    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