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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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    KOSHER GLUTEN-FREE CANDY AND SWEETS FOR PASSOVER


    Jefferson Adams

    Celiac.com 04/03/2015 - This list will help you find gluten-free candy and confections that are kosher for Passover.


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    You can order kosher candy from a number of online purveyors, including onlykoshercandy.com. and candyfavorites.com.

    You can order L’Chaim chocolate bars and other kosher confections from addictiveconfections.com.

    Gluten-free Kosher Candy Items Include:

    BOSTON FRUIT SLICES—All products

    Kosher Gluten-free Candy and Sweets for PassoverILLINOIS NUT 8 CANDY/RAISING THE CANDY BAR:

    • Passover Chocolate Frogs
    • Passover Chocolate Locust
    • Passover Chocolate Kos Miriam
    • Passover Chocolate Mousse Cup
    • Passover Green Frogs
    • Passover White Baking Bar
    • Wild beasts

    MANISCHEWITZ:

    • Caramel Cashew Patties
    • Dark Chocolate Almond Bark
    • Dark Chocolate Macaroons
    • Dark Chocolate Covered Marshmallows with Nuts
    • Dark Chocolate Covered Potato Chips
    • Dark Chocolate Seder Plate
    • Hazelnut Truffles
    • Fruit Slices Gift Pack
    • Magic Max Cotton Candy
    • Milk Chocolate Almond Butter Cups
    • Milk Chocolate Frolic Bears
    • Milk Chocolate Lollycones
    • Mini Marshmallows
    • Peppermint Patties
    • Raspberry Jell Bars
    • Tender Coconut Patties
    • Toasted Coconut Marshmallows
    • Ultimate Triple Chocolate Macaroons
    • Viennese Crunch
    • White Marshmallows

    PASKEZ:

    • Assorted Ball Pops
    • Assorted Hazelnut Truffles
    • Camille Bloch Torino Swiss Milk Chocolate
    • Camille Bloch Torino Filled Dairy Chocolate
    • Camille Bloch Torino Filled Pareve Chocolate
    • Camille Bloch Torino Swiss Milk White Chocolate
    • Camille Bloch Ragusa Jubile Dairy Chocolate
    • Camille Bloch Torino Swiss Dark Parve Chocolate
    • Chocolate Seder Plate
    • Chocolate Bonbenniere
    • Chocolate Bon Bons
    • Chocolate Chips
    • Cocoa Powder
    • Creme De Menthe Chocolate
    • Fruit Leathers
    • Fruit Taffy
    • Gummys and Sours—ALL
    • Truffle Chocolates—ALL

    Image Caption: Photo: CC--Jeremy Noble
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  • Related Articles

    Amy Leger
    Celiac.com 10/29/2008 - Equality.  That’s all any parent wants for his or her child.  In this case I’m talking about food at school.  Are you completely frustrated that you can’t get a gluten-free lunch for your child at school?   According to a recent survey by the American Celiac Disease Alliance, many parents of celiac children may feel the same way.  The survey conducted during the summer of 2008, found of 2,200 respondents, 90% had to regularly pack gluten-free lunches for their celiac child. I used to be one of them and was stuck feeling like I was banging my head against a wall trying to get a few hot lunches for my child.  That goal of equality saw me through a journey — years in the making — that would eventually pay off.
    Just before my celiac daughter’s kindergarten year began, I thought I covered all my bases.  I talked to the school nurse, Emma’s teacher, and the head of the cafeteria about her condition and her diet.  I found there was very little she could have at school except beef tacos, which she loved.  Eventually that one menu item, which made my daughter feel just like the rest of the kids, vanished; a near tragedy for her, sheer frustration for me.  I would ask myself “Why do the schools have to serve up so much food with gluten?” I also didn’t feel like I was taken seriously by the cafeteria employees.  I housed some small gluten-free food items in the freezer at school in case of emergency.  That expensive food was thrown away, with no one even realizing they did it.  That told me, they weren’t paying attention.  And I was done.  It seemed as though Emma was destined for cold lunches until she graduated from high school.  
    Honestly, school lunches may not be the perfect meals for our children, but suddenly many parents feel an urgency to feed them school food when their celiac child starts to feel left out.
    The good news is: times may be changing.  Sherri Knutson, Student Nutrition Services Coordinator for the Rochester, Minnesota School District, and her staff have developed a monthly gluten-free, menu for students.   “We’re making it come together…to meet the needs of the student,” Knutson said.  It is more like students!  As many as 20 children every day order from this menu which actually mirrors the “regular” monthly menu, including gluten-free chicken nuggets, spaghetti and hamburgers WITH a bun.  Knutson says they started slow in 2004, offering only a few gluten-free options each week and then expanded from there.
    Offering the menu comes at a cost – to the district.  Officials with the US Department of Agriculture (USDA), which oversees the school lunch program, say schools cannot charge parents more for specialized, expensive diets.  A regular school lunch in that district costs $2.05, but the gluten-free lunch costs about double.  Knutson’s district essentially “eats” the cost.  “Cost is not one of the factors that should impact [implementing this diet in schools].”  But she admits they look into finding ways to cut costs, like baking their own gluten-free goodies.
    Now word is spreading about this groundbreaking menu.  Knutson says she is getting calls from school districts across the country asking her how she does it.  Her answer is simple, start small and do what you can.  She also asks parents to be understanding and patient; accommodating the gluten-free diet is very new for most school districts. 
    My conversation with Knutson was enlightening and empowering, but back at home I was struggling with my own district.  There were times in the last four years, where I wondered if the district even cared about my daughter’s health and nutrition needs.  After months of many unanswered emails and phone calls with my district nutrition department in late 2007 and early 2008, I finally called my school board member to get some attention.  That one phone call got the ball rolling.  In the six months since, I have had several meetings with key employees in the district and school.  My district also appointed a coordinator for specialized diets who works directly with schools that have special food requirements for certain students.  In October of 2008, I saw a first draft if it’s two-week, gluten-free menu.  The nutritionist I work with tells me it is just the beginning.  I am so pleased and proud of them for finally taking some much-needed action.
    It is amazing how far you can come with a lot of work, tenacity and passion for equality.  If you are in the same situation that I was, I urge you to take action.  If your school cook won’t help you, go to the district nutrition director, if they won’t help you go to the superintendent, if they won’t help you go to the school board, and if they won’t help you, contact the education department in your state.  That group may oversee statewide compliance of USDA rules.  I was able to get this done without a 504 plan for my child.  Simply put, a 504 plan is detailed paperwork which gets you the needed accommodations for your child and their diet.  You may need to create a 504 plan to push along the lunch changes for your child.  Watch for much more on this important issue in upcoming posts.
    I cannot guarantee you will get drastic changes in lunch offerings from your district, so if you are still in a slump, check out the American Celiac Disease Alliance.  Serving specialized diets in school is a hot topic right now and the ACDA is trying to advocate for all of us.  Your child has a right to eat school food.  And this is one food fight – worth getting in on!
    *For much more information on the Rochester, MN School District’s Gluten Free menu, see this article I wrote for FoodService Director Magazine in September 2008.


    Jefferson Adams
    Celiac.com 05/04/2009 - In the rush to vaccinate people in the wake of the latest outbreak of H1N1 "Swine" flu virus, a number of people with celiac disease and gluten intolerance have asked about the gluten-free status of drugs given for the treatment of swine flu.
    The Centers for Disease Control and Prevention (CDC) website has a page dedicated to antiviral medicines and swine influenza. That website contains the following information:
    To treat H1N1/swine flu, or prevent the flu in people one year of age or older who have been exposed to the virus, the CDC recommends oseltamivir (Tamiflu®). When contacted, Roche representatives stated that all Roche products, including Tamiflu, are gluten-free.
    To treat H1N1/swine flu infection in people 7 years of age and older, or to prevent infection in people 5 years and older, the CDC recommends zanamivir (Relenza®). When contacted, GSK representatives stated that gluten is not one of the active or inactive ingredients in Relenza, but that GSK cannot guarantee that the product is free from potential cross-contamination.
    Please be aware that this information applies only to products available in the U.S. For drugs obtained internationally, contact the manufacturers directly.
    Resources:
    Zanamivir (Relenza)
    Glaxo Smith Kline
    (888) 825-5249
    Oseltamivir (Tamiflu)
    Roche Pharmaceuticals
    (800) 526-6367
    Source: Nancy Lapid, About.com Guide to Celiac Disease

    Destiny Stone
    Celiac.com 03/12/2010 - According to the National Institutes of Health, approximately 3 million Americans suffer from celiac disease. Characterized by small intestinal inflammation, intestinal injury and intolerance to gluten, celiac is  a genetic T-cell mediated auto-immune disease. Those diagnosed with celiac disease know that the only cure is an entirely gluten-free diet for life.  When left untreated, celiac can manifest into life-threatening illnesses such as, heart disease, osteoporosis, and cancer. However, modern science is now presenting us with an alternative to suffering needlessly, and it comes in the shape of a little non-assuming pill called Larazotide Acetate.
    While celiac disease affects 1 in 133 people, those numbers do not take into account the thousands of other people who are impacted from gluten intolerance and gluten related allergies. Gluten comes in many disguises but can be found primarily in wheat, rye, and barley. Since the Food and Drug Administration has not yet mandated gluten disclosures on labels, many foods are contaminated with hidden gluten. People that suffer from the inability to digest gluten are extremely limited when it comes to dining, and often find themselves eating alone or bringing their own gluten-free food to social events.
    Eating a microscopic amount of gluten, for many gluten sensitive sufferers,  frequently leads to varying degrees of sicknesses including, diarrhea, vomiting, rashes, and insomnia. Some people are more sensitive than others, and those most sensitive to gluten cannot eat at many restaurants due to the chance of cross contamination. Much like a peanut allergy, those gluten sensitive can  get sick from eating gluten-free food that was cooked in the same kitchen as gluten food by means of contamination, or simply from receiving a kiss from a loved one that has traces of gluten on their mouth.
    With so many unsavory reactions to food, the medical community has been attempting to devise a drug for celiacs that allows them to safely digest gluten. A new drug called Larazotide Acetate, has been called 'revolutionary' to the celiac and gluten sensitive community, and may be what celiacs need to live a more normal life. While it is not a cure, Larazotide Acetate has been proven in clinical trials to greatly reduce the negative reactions celiacs have with gluten. Clinical test patients displayed a decrease  in  intestinal damage, from 50% to 15%, when ingesting gluten after taking Larazotide Acetate.
    Larazotide Acetate may very well be the new breakthrough drug of the decade. It offers celiacs and others with gluten sensitivities, the freedom to eat out at restaurants, or go to a friends house for dinner without the physiological and emotional stress that can accrue from worrying about, and getting sick from gluten contaminated food.
    Source:

    http://calgary.ctv.ca/servlet/an/local/CTVNews/20100305/edm_gluten_100305/20100305/?hub=CalgaryHome

    Jefferson Adams
    Celiac.com 05/07/2015 - Are chefs are improving their awareness of gluten-related disorders? That's one of the questions addressed in a new 10-year follow-up study in the UK.
    The study was conducted by a team of researchers headed by I. Aziz of the Department of Gastroenterology in Royal Hallamshire Hospital at Sheffield Teaching Hospitals in Sheffield, UK. The team also included M.A. Karajeh, J. Zilkha, E. Tubman, C. Fowles, and D.S. Sanders.
    The team set out to measure any changes in awareness of gluten-related disorders among the general public, and among chefs. To do so, they compared results from face-to-face questionnaires on celiac disease and gluten sensitivity on the general public and chefs based in Sheffield, UK. The survey was conducted in 2003, and repeated in 2013. They compared the results from the 265 chefs in 2013 against results from the 322 chefs in 2003.
    Whereas in 2003 the public were significantly more aware of gluten-related disorders than chefs, by 2013, rates of awareness in the groups were about equal. The 2003 group was 85% male, with a mean age 37.6 years old. The second group was younger at 27.1 years, on average, and more evenly mixed, with 38% women.
    Overall, the results showed a significant increase in chefs' awareness of gluten-related disorders from the years 2003 to 2013. Awareness of celiac disease had risen from a dismal 17.1% in 2003 to a respectable 78.1% in 2013 (adjusted odds ratio (AOR) of 12.5; 95% CI 7.9-19.6). For Gluten Sensitivity, awareness had climbed from a mere 9.3% in 2003 to 87.5% in 2013 (AOR 65.7; 95% CI 35.4-122; P<0.001).
    The survey also showed that 44% of the public and 40% of chefs (P=0.28) properly recognized the official gluten-free symbol.
    There has been a marked increase in both the public's and chefs' awareness of gluten-related disorders. Hopefully, this awareness will translate into better, safer gluten free offerings for people with celiac disease and gluten-sensitivity.
    Find further reading, including hard numbers from the survey, in the European Journal of Gastroenterology and Hepatology.
    Source:
    Eur J Gastroenterol Hepatol. 2014 Nov;26(11):1228-33. doi: 10.1097/MEG.0000000000000166.

  • 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. 
    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

    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