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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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    LEHIGH UNIVERSITY TOUTS NEW GLUTEN-FREE DINING OPTIONS


    Jefferson Adams

    Celiac.com 01/24/2014 - To create a gluten-free, allergen-free station in a dining hall that serves about 10,000 to 14,000 students each week, and offers a different daily menus for each meal, Lehigh University in Bethlehem went the distance. The result was Simple Servings.


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    Photo: Wikimedia Commons--matt caseyLehigh's earlier dining hall offered gluten-free cereals, soups, pastas and breads via their Your Choice station. That original station has been incorporated into Simple Servings, and Lehigh students with gluten intolerance can now experience the same range of choices as their non-sensitive counterparts.

    Joseph Kornafel, Lehigh's executive chef, says that the school has really paid attention to details, from getting the right equipment when the station was being built, to maintaining a database of allergen-free recipes,

    Lehigh has also reached out to coaches and student-athletes to make sure they understand how the system works and to always get a clean plate before taking food from the station to avoid cross-contamination.

    Purple is the color adopted to designate allergen-free items in the food industry, and Lehigh uses purple to designate all gluten-free food preparation items, including utensils, carts and cutting boards.

    All gluten-free preparation equipment is dedicated, and never leaves that station to prevent cross-contamination. All chefs working that station are specially trained, and and all ingredients are clearly labeled for each dish.

    Source:


    Image Caption: Photo: Wikimedia Commons--matt casey
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    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:
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    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
    02/01/2011 - Imagine having a dog that was specially-trained to sniff out even the tiniest amounts of gluten in food and warn you ahead of time. There are scores of people with celiac disease severe enough that the slightest trace of gluten can make them painfully ill. Hollie Scott is one of them. Scott is a University of Missouri College of Veterinary Medicine student is also lucky to have her dog Elias is a champion Beauceron and a gluten-detecter extraordinaire. The handsome Beauceron comes from a 400-year-old breed that became almost extinct serving as messenger dogs in Europe during two world wars. Even though he is just only 2 years old, Elias is the first male Beauceron to receive the title AKC Grand Champion. His full title is: GCH CH Elias Mes Yeux Vigilants RN. But Elias' regular job is working as a gluten-detection service dog for his twenty-two year old owner, Scott, a first-year student in the program.
    To become so accomplished at gluten-detection, Elias spent weeks in Slovenia undergoing intense gluten-detection training, and now he can detect and warn her away from anything containing gluten, hot or cold, in all its many forms. Teaching a dog to be alert to the scent of gluten is more challenging than other scent-detection training, precisely because gluten comes in so many forms. When it's time for Elias to do the sniff test for Scott, she places a cover with holes over the item, and the dog takes a sniff. If Elias smells gluten, he tries to pull the item away from her; if it's safe, he just looks away. To help Elias keep his edge, Scott tests him daily with known gluten-containing foods, and adds in products she hopes are gluten-free.
    Scott was diagnosed with celiac disease about two years ago after spending much time "in and out of hospitals" She's now acutely vigilant about checking labels and trying to avoid cross-contamination. "You can't drop your guard for even a minute," says Scott, who likens an attack to "a really extremely bad case of stomach flu" from which her body doesn't recover fully for nearly three weeks. That's where Elias works like a charm.


    Miranda Jade
    Celiac.com 06/06/2012 - Celiac disease is an autoimmune disease caused by a reaction to the component of wheat, barley, and rye called gluten and can affect the entire body. Dermatitis herpetiformis (DH) is a blistering and extremely itchy skin rash. It’s usually symmetrical in shape and is most commonly located on the elbows, knees, buttocks, and upper back. It’s common for people with DH to have rashes appear in the same spot, and they can either be consistent or come and go.
    It is hard enough being a young adult, having celiac disease is the icing on the cake, and having Dermatitis Herpetiformis is the cherry on top. So how is it that I have been able to so easily make the transition from eating gluten on a daily basis to being 100% gluten-free for over six years now? Simple: by getting educated.
    When I was first diagnosed it was very hard for me. I didn’t know what had gluten in it, what body products to use, etc. My mother Tina Turbin, founder of GlutenFreeHelp.info, gave me some great advice. She told me to do my own research. So I set off to get a real understanding of celiac disease and DH. I was going to have to live with them both my whole life so I felt it couldn’t hurt knowing more about them.
    This was the best advice anyone could have ever given me. With the broad knowledge of celiac disease and DH available these days, I was able to read so much information and get a real grasp of the subjects. I finally was able to easily know which products would have gluten in them and what the gluten actually did internally to my body.
    I really made being gluten-free a priority in my life. I made sure this priority was known among my family and friends as well. They all were more than willing to help. Now, whether going out for brunch with friends or traveling, the people I surround myself with are always picking places where I will have an easy time following my gluten-free diet. Just yesterday, a friend of mine let me know she picked a place for us to eat that would prepare any of their pasta dishes with gluten-free pasta.
    So, my advice to you is this: First, do your own research. There are so many people out there with great advice and so much information to share. The more we join up with others, the easier it will be. Secondly, inform the people you are surrounded with of your dietary needs. Too many people think being gluten-free is just a fad when in reality celiac disease and DH are extremely important and should not be made fun of.
    Last, enjoy life. Living gluten-free can actually be quite fun. The food is delicious and the health benefits are outstanding. Being gluten-free doesn’t have to cause you stress. In fact, by following these guidelines, gluten-free living can become quite rewarding.

    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.
    So, when should doctors test people for celiac disease? According to the American College of Gastroenterology's (ACG) clinical guideline on diagnosis and treatment of celiac disease, people should be tested for celiac disease if they have:
    Signs and symptoms of malabsorption, including chronic diarrhea with weight loss, steatorrhea, abdominal pain after eating, and bloating.
    Or Laboratory evidence of malabsorption, particularly in people who have a first-degree family member with a confirmed celiac disease diagnosis. This includes associated nutritional deficiencies.
    Or A personal history of an autoimmune disease, or an IgA deficiency.
    Or Biopsy-proven DH, iron-deficiency anemia refractory to oral supplementation, or hypertransaminasemia with no other origins. It's interesting to me that the above guidelines don't match up very well with the top ten physical complaints of people who have celiac disease. Those complaints are: Osteopenia/Osteoporosis; Anemia; Cryptogenic hypertransaminasemia; Diarrhea; Bloating; Aphthous stomatitis; Alternating bowel habit; Constipation; Gastroesophageal reflux disease and Recurrent miscarriages.
    What do you think? Do doctors need to have more freedom to conduct blood screens when considering the possibility of celiac disease?
    Source:
    US Pharmacist. 2014;39(12):44-48. 

  • Recent Articles

    Tammy Rhodes
    Celiac.com 04/24/2018 - Did you know in 2017 alone, the United States had OVER TENS OF THOUSANDS of people evacuate their homes due to natural disasters such as fires, floods, hurricanes, tornadoes and tsunamis? Most evacuation sites are not equipped to feed your family the safe gluten free foods that are required to stay healthy.  Are you prepared in case of an emergency? Do you have your Gluten Free Emergency Food Bag ready to grab and go?  
    I have already lived through two natural disasters. Neither of which I ever want to experience again, but they taught me a very valuable lesson, which is why I created a Gluten Free Emergency Food Bag (see link below). Here’s my story. If you’ve ever lived in or visited the Los Angeles area, you’re probably familiar with the Santa Ana winds and how bitter sweet they are. Sweet for cleaning the air and leaving the skies a brilliant crystal blue, and bitter for the power outages and potential brush fires that might ensue.  It was one of those bitter nights where the Santa Ana winds were howling, and we had subsequently lost our power. We had to drive over an hour just to find a restaurant so we could eat dinner. I remember vividly seeing the glow of a brush fire on the upper hillside of the San Gabriel Mountains, a good distance from our neighborhood. I really didn’t think much of it, given that it seemed so far from where we lived, and I was hungry! After we ate, we headed back home to a very dark house and called it a night. 
    That’s where the story takes a dangerous turn….about 3:15am. I awoke to the TV blaring loudly, along with the lights shining brightly. Our power was back on! I proceeded to walk throughout the house turning everything off at exactly the same time our neighbor, who was told to evacuate our street, saw me through our window, assuming I knew that our hillside was ablaze with flames. Flames that were shooting 50 feet into the air. I went back to bed and fell fast asleep. The fire department was assured we had left because our house was dark and quiet again. Two hours had passed.  I suddenly awoke to screams coming from a family member yelling, “fire, fire, fire”! Flames were shooting straight up into the sky, just blocks from our house. We lived on a private drive with only one way in and one way out.  The entrance to our street was full of smoke and the fire fighters were doing their best to save our neighbors homes. We literally had enough time to grab our dogs, pile into the car, and speed to safety. As we were coming down our street, fire trucks passed us with sirens blaring, and I wondered if I would ever see my house and our possessions ever again. Where do we go? Who do we turn to? Are shelters a safe option? 
    When our daughter was almost three years old, we left the West Coast and relocated to Northern Illinois. A place where severe weather is a common occurrence. Since the age of two, I noticed that my daughter appeared gaunt, had an incredibly distended belly, along with gas, stomach pain, low weight, slow growth, unusual looking stool, and a dislike for pizza, hotdog buns, crackers, Toast, etc. The phone call from our doctor overwhelmed me.  She was diagnosed with Celiac Disease. I broke down into tears sobbing. What am I going to feed my child? Gluten is everywhere.
    After being scoped at Children's Hospital of Chicago, and my daughters Celiac Disease officially confirmed, I worried about her getting all the nutrients her under nourished body so desperately needed. I already knew she had a peanut allergy from blood tests, but just assumed she would be safe with other nuts. I was so horribly wrong. After feeding her a small bite of a pistachio, which she immediately spit out, nuts would become her enemy. Her anaphylactic reaction came within minutes of taking a bite of that pistachio. She was complaining of horrible stomach cramps when the vomiting set in. She then went limp and starting welting. We called 911.
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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.
    That is when I knew we had to be prepared. No more winging it. We couldn’t take a chance like that ever again. We were “lucky” one too many times. We were very fortunate that we did not lose our home to the Los Angeles wildfire, and only had minimal damage from the severe storm which hit our home in Illinois.
      
    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.
    The team enrolled fifty adults with symptoms and indications of celiac disease in a prospective cohort without regard to the final diagnosis.  At baseline, all individuals underwent cognitive functional and psychological evaluation. The team then compared celiac disease patients with subjects without celiac disease, and with healthy controls matched by sex, age, and education.
    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

    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