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    • Scott Adams

      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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    Looking for a Good Gluten-Free Meal Kit?


    Jefferson Adams


    • Meal kits typically include the ingredients necessary to make a complete meal, delivered to your door on a regular basis.


    Celiac.com 04/04/2018 - Meal kits are a growing business segment, and an increasingly popular part of dinner for many busy working people. Meal kits typically include the ingredients necessary to make a complete meal, delivered to your door on a regular basis. For example, a company called  gFoodNow offers a variety of Gluten-Free Mealkits starting a only $6.99 per serving.  


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    Another company called Green Chef has now included gluten-free meal options. Business Insider’s Connie Chen recently tried Green Chef’s meal offerings, and wrote about her experience for the magazine.

    In the interest of transparency, Business Insider openly declares that it has an affiliate partnerships with Green Chef, which provides them with revenue. As such, their review should be taken with a grain of salt.  That said, the idea of a reliable, good quality meal kit that is gluten-free, easy to prepare and tasty to eat will likely interest more than a few people with celiac disease.

    The meals Chen tried for one week included Orange Dijon Chicken, Hawaij-Rubbed Steak, and Red Lentil Tikka Masala. Each kit came with a recipe card that listed all meal ingredients, including known allergens, as well as the basic tools required to prepare each meal. 

    The meals can be prepared with simple kitchen tools, including a knife, pot, measuring cup, sauté pan, baking sheet, oil, salt, and pepper.

    In addition to offering gluten-free meal kits, Green Chef offers six more two-person meal kits at the following price points:

     

    • Omnivore, $11.99/meal
    • Carnivore, $13.49/meal
    • Gluten-free, $13.49/meal
    • Vegan, $11.99/meal
    • Paleo, $14.99/meal
    • Vegetarian, $10.49/meal
    • Keto, $14.99/meal

    Chen did not try the gluten-free meal kits, but instead tried the omnivore kits. We have yet to try Green Chef, but look forward to reaching out to the company. If you have tried Green Chef’s gluten-free meals, we would love to hear about your experience.

    Meantime, you can browse all of Green Chef’s meal plans here.
    You can read Connie Chen's report for Business Insider here.


    Image Caption: Image: CC--coastaltexasbarbecuetrail
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    Advertising Product-Review
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    Jefferson Adams
    Celiac.com 08/24/2017 - Despite the proliferation of gluten-free and other alternative dining options at many colleges across America, students on some campuses are feeling left behind.
    While many schools have worked to create dedicated gluten- and allergen-free dining space, a number of colleges and university seem to be lagging. For students on many campuses, the gluten-free revolution can't come fast enough.
    Recent stories about gluten-free dining halls have become common. Kent State and Cornell establishing the countries first certified gluten-free college eatery in the U.Michaela Abel, a senior with celiac disease was forced to cancel her meal plan during her sophomore year due to a lack of gluten-free options at Seattle U's main cafeteria, Cherry Street Market.
    For Abel, eating gluten-free is a necessity, not a choice. The school does attempt to offer gluten-free options, but at the end of the day, couldn't maintain consistent gluten-free conditions, which meant Abel got sick a lot, and eventually had to cancel her meal plan. Abel says she is fortunate to have a friend who offered her the use of a kitchen.
    Meal purveyor Bon Appetit caters six different campus eateries, and says all locations are set up to offer meals and snacks that meet a range of dietary needs, including at least one vegan, vegetarian, or gluten-free option at all locations.
    Seattle University really doesn't try to hide their problem. Jay Payne, the General Manager of Bon Appetit at Seattle U, admits that conditions in on-campus kitchens sometimes make it difficult to ensure that food is not cross-contaminated. They are basically saying that it is difficult, so they haven't done it. Beyond that, those in charge largely offered up platitudes about how managers must take training modules that include gluten-free protocols.
    But, if the University fails to provide a suitable environment in which to employ those protocols, how are the students supposed to benefit? What some schools seem to get better than others is that providing gluten-free dining solutions to students is an issue of addressing disabilities, not catering to a dietary fad.
    The schools making the most progress seem to be the schools that understand the importance of the issue, and dedicating resources to solving it.
    Is access to gluten-free food a factor in choosing a college for you, a family member or a friend?

    Jefferson Adams
    Celiac.com 03/22/2018 - If you haven’t already heard about Kidfresh, you probably will. In case you’re not familiar, Kidfresh is basically a conspiracy between parents pediatric nutritionists and top chefs to slip hidden vegetables and extra nutrition into tasty frozen meals for kids.
    Kidfresh offers a line of children's favorites reinvented and enriched with hidden vegetables, and wholesome ingredients, without any artificial flavors, colors, or preservatives. The Kidfresh line of frozen meals is nationally distributed and available in over 10,000 stores.
    Founded by Matt Cohen and Gilles Deloux, two fathers looking to create better, more nutritious frozen meal choices for children. Kidfresh looks to offer convenient, tasty meal options for busy parents, while delivering more nutritious, healthier products than leading brands. Kidfresh grew from a single concept store in New York City to become a nationwide brand, now available in over 10,000 grocery stores across the country. 
    The reason you’ll likely be hearing more about Kidfresh in the near future is that they are launching a new line of gluten-free and organic products. Beginning in spring 2018 Kidfresh will introduce a new Gluten Free White Mac 'n Cheese, to be followed by several new certified organic items, including a Wagon Wheels Mac 'n Cheese.
    "We're so excited to introduce these new products," says co-founder Matt Cohen. "Kidfresh moms have asked us about Gluten Free options and we've worked hard to develop the best tasting White Mac 'n Cheese out there. Getting into organic is also strategic for Kidfresh, broadening our appeal towards Millennials that are more focused on organic ingredients."
    So keep your eye out for Kidfresh products, and be sure to let us know how you think they are doing in the gluten-free department. 
    Read more at PRNewswire.com.

  • Recent Articles

    Jefferson Adams
    Celiac.com 05/21/2018 - Just a year ago, Starbucks debuted their Canadian bacon, egg and cheddar cheese gluten-free sandwich. During that year, the company basked in praise from customers with celiac disease and gluten-sensitivity for their commitment to delivering a safe gluten-free alternative to it’s standard breakfast offerings.
    But that commitment came to an ignoble end recently as Starbucks admitted that their gluten-free sandwich was plagued by  “low sales,” and was simply not sustainable from a company perspective. The sandwich may not have sold well, but it was much-loved by those who came to rely on it.
    With the end of that sandwich came the complaints. Customers on social media were anything but quiet, as seen in numerous posts, tweets and comments pointing out the callous and tone-deaf nature of the announcement which took place in the middle of national Celiac Disease Awareness Month. More than a few posts threatened to dump Starbucks altogether.
    A few of the choice tweets include the following:  
    “If I’m going to get coffee and can’t eat anything might as well be DD. #celiac so your eggbites won’t work for me,” tweeted @NotPerryMason. “They’re discontinuing my @Starbucks gluten-free sandwich which is super sad, but will save me money because I won’t have a reason to go to Starbucks and drop $50 a week,” tweeted @nwillard229. Starbucks is not giving up on gluten-free entirely, though. The company will still offer several items for customers who prefer gluten-free foods, including Sous Vide Egg Bites, a Marshmallow Dream Bar and Siggi’s yogurt.
    Stay tuned to learn more about Starbucks gluten-free foods going forward.

    Jefferson Adams
    Celiac.com 05/19/2018 - Looking for a nutritious, delicious meal that is both satisfying and gluten-free? This tasty quinoa salad is just the thing for you. Easy to make and easy to transport to work. This salad of quinoa and vegetables gets a rich depth from chicken broth, and a delicious tang from red wine vinegar. Just pop it in a container, seal and take it to work or school. Make the quinoa a day or two ahead as needed. Add or subtract veggies as you like.
    Ingredients:
    1 cup red quinoa, rinsed well ½ cup water ½ cup chicken broth 2 radishes, thinly sliced 1 small bunch fresh pea sprouts 1 small Persian cucumber, diced 1 small avocado, ripe, sliced into chunks Cherry or grape tomatoes Fresh sunflower seeds 2 tablespoons red wine vinegar  Kosher salt, freshly ground pepper Directions:
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    Dish into bowls.
    Top with veggies, salt and pepper, and sunflower seeds. 
    Splash with red wine vinegar and enjoy!

    Jefferson Adams
    Celiac.com 05/18/2018 - Across the country, colleges and universities are rethinking the way they provide food services for students with food allergies and food intolerance. In some cases, that means major renovations. In other cases, it means creating completely new dining and food halls. To document both their commitment and execution of gluten-free and allergen-free dining, these new food halls are frequently turning to auditing and accreditation firms, such as Kitchens with Confidence.
    The latest major player to make the leap to allergen-free dining is Syracuse University. The university’s Food Services recently earned an official gluten-free certification from Kitchens with Confidence for four of the University’s dining centers, with the fifth soon to follow.
    To earn the gluten-free certification from Kitchens with Confidence, food services must pass a 41 point audit process that includes 200 control check points. The food service must also agree to get any new food item approved in advance, and to submit to monthly testing of prep surfaces, to furnish quarterly reports, and to provide information on any staffing changes, recalls or incident reports. Kitchens with Confidence representatives also conduct annual inspections of each dining center.
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    Syracuse Food Services has offered a gluten-free foods in its dining centers for years. According to Jamie Cyr, director of Auxiliary Services, the university believes that the independent Gluten-Free Certification from Kitchens with Confidence will help ease the anxiety for parents and students.”
    Syracuse is understandably proud of their accomplishment. According to Mark Tewksbury, director of residence dining operations, “campus dining centers serve 11,000 meals per day and our food is made fresh daily. Making sure that it is nutritious, delicious and safe for all students is a top priority.”
    Look for more colleges and universities to follow in the footsteps of Syracuse and others that have made safe, reliable food available for their students with food allergies or sensitivities.
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    Zyana Morris
    Celiac.com 05/17/2018 - Celiac disease is not one of the most deadly diseases out there, but it can put you through a lot of misery. Also known as coeliac, celiac disease is an inherited immune disorder. What happens is that your body’s immune system overreacts to gluten and damages the small intestine. People who suffer from the disease cannot digest gluten, a protein found in grain such as rye, barley, and wheat. 
    While it may not sound like a severe complication at first, coeliac can be unpleasant to deal with. What’s worse is it would lower your body’s capacity to absorb minerals and vitamins. Naturally, the condition would cause nutritional deficiencies. The key problem that diagnosing celiac is difficult and takes take longer than usual. Surprisingly, the condition has over 200 identified symptoms.
    More than three million people suffer from the coeliac disease in the United States alone. Even though diagnosis is complicated, there are symptoms that can help you identify the condition during the early stages to minimize the damage. 
    Here is how you can recognize the main symptoms of celiac disease:
    Diarrhea
    In various studies conducted over years, the most prominent symptom of celiac disease is chronic diarrhea.
    People suffering from the condition would experience loose watery stools that can last for up to four weeks after they stop taking gluten. Diarrhea can also be a symptom of food poisoning and other conditions, which is why it makes it difficult to diagnose coeliac. In certain cases, celiac disease can take up to four years to establish a sound diagnosis.
    Vomiting
    Another prominent symptom is vomiting.  
    When accompanied by diarrhea, vomiting can be a painful experience that would leave you exhausted. It also results in malnutrition and the patient experiences weight loss (not in a good way though). If you experience uncontrolled vomiting, report the matter to a physician to manage the condition.
    Bloating
    Since coeliac disease damages the small intestine, bloating is another common system. This is due to inflammation of the digestive tract. In a study with more than a 1,000 participants, almost 73% of the people reported bloating after ingesting gluten. 
    Bloating can be managed by eliminating gluten from the diet which is why a gluten-free diet is necessary for people suffering from celiac disease.
    Fatigue
    Constant feeling of tiredness and low energy levels is another common symptom associated with celiac disease. If you experience a lack of energy after in taking gluten, then you need to consult a physician to diagnose the condition. Now fatigue can also result from inefficient thyroid function, infections, and depression (a symptom of the coeliac disease). However, almost 51% of celiac patients suffer from fatigue in a study.
    Itchy Rash
    Now the chances of getting a rash after eating gluten are slim, but the symptom has been associated with celiac disease in the past. The condition can cause dermatitis herpetiformis, which causes a blistering skin rash that occurs around the buttocks, knees, and elbows. 
    A study found out that almost 17% of patients suffering from celiac disease might develop dermatitis herpetiformis due to lack of right treatment. Make sure you schedule an online appointment with your dermatologist or visit the nearest healthcare facility to prevent worsening of symptoms.
    Even with such common symptoms, diagnosing the condition is imperative for a quick recovery and to mitigate the long-term risks associated with celiac disease. 
    Sources:
    ncbi.nlm.nih.gov  Celiac.com ncbi.nlm.nih.gov  mendfamily.com

    Jefferson Adams
    Celiac.com 05/16/2018 - Galectins are a family of animal lectins marked by their affinity for N-acetyllactosamine-enriched glycoconjugates. Galectins control several immune cell processes and influence both innate and adaptive immune responses. A team of researchers recently set out to assess the role of galectins, particularly galectin-1 (Gal-1), in the treatment of celiac disease.
    The research team included Victoria Sundblad, Amado A. Quintar, Luciano G. Morosi, Sonia I. Niveloni, Ana Cabanne, Edgardo Smecuol, Eduardo Mauriño, Karina V. Mariño, Julio C. Bai, Cristina A. Maldonado, and Gabriel A. Rabinovich.
    The researchers examined the role of galectins in intestinal inflammation, particularly in Crohn’s disease, ulcerative colitis, and celiac disease patients, as well as in murine models resembling these inflammatory conditions. 
    Maintaining the fine balance between host immunity and tolerance promotes gut homeostasis, and helps to prevent inflammation. To gain insight into the role of Gal-1 in celiac patients, the team demonstrated an increase in Gal-1 expression following a gluten-free diet along with an increase in the frequency of Foxp3+ cells. 
    The resolution of the inflammatory response may promote the recovery process, leading to a reversal of gut damage and a regeneration of villi. Among other things, the team’s findings support the use of Gal-1 agonists to treat severe mucosal inflammation. In addition, Gal-1 may serve as a potential biomarker to follow the progression of celiac disease treatment.
    Gut inflammation may be governed by a coordinated network of galectins and their glycosylated ligands, triggering either anti-inflammatory or pro-inflammatory responses. That network may influence the interplay between intestinal epithelial cells and the highly specialized gut immune system in physiologic and pathologic settings.
    The team’s results demonstrate that the anti-inflammatory and tolerogenic response associated with gluten-free diet in celiac patients is matched by a substantial up-regulation of Gal-1. This suggests a major role of this lectin in favoring resolution of inflammation and restoration of mucosal homeostasis. 
    This data highlights the regulated expression of galectin-1 (Gal-1), a proto-type member of the galectin family, during intestinal inflammation in untreated and treated celiac patients. Further study of this area could lead to better understanding of the mechanisms behind celiac disease, and potentially to a treatment of the disease.
    Source:
    Front. Immunol., 01 March 2018.  
    The researchers in this study are variously affiliated with the Laboratorio de Inmunopatología, Instituto de Biología y Medicina Experimental (IBYME), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina; the Centro de Microscopía Electrónica, Facultad de Ciencias Médicas, Universidad Nacional de Córdoba, Córdoba, Argentina; the Instituto de Investigaciones en Ciencias de la Salud (INICSA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina; the Laboratorio de Glicómica Funcional y Molecular, Instituto de Biología y Medicina Experimental (IBYME), Consejo de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina; the Sección Intestino Delgado, Departamento de Medicina, Hospital de Gastroenterología Dr. C. Bonorino Udaondo, Buenos Aires, Argentina; the Unidad de Patología, Hospital de Gastroenterología, Bonorino Udaondo, Buenos Aires, Argentina; the Instituto de Investigaciones, Universidad del Salvador, Buenos Aires, Argentina; and the Departamento de Química Biológica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina.