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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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    STUDY CONFIRMS CELIAC DISEASE IN SCHOOL CHILDREN OF JORDAN


    Destiny Stone

    Celiac.com 02/12/2010 - A recent study to research thepredominance of celiac disease in healthy school children in IrbidCity, Jordan was conducted using ELISA, a common serological test forthe presence of EmA antibodies which are associated with celiacdisease.

    Serum samplesfrom the children were analyzed for the presence of IgA anti-tissuetransglutaminase antibodies (tTG). Samples that tested positive fortTG, were then analyzed for IgA anti-endomysium antibodies (EmA).Positive EmA results indicated the presence of celiac in thechildren.

    Using 868 boys &1,117 girls ages 5.5 to 9.5, the study measured the positiveserology of the children's weight and height, Body Mass Index (BMI)as well as blood samples from the children to determine theprevalence of celiac disease.

    The researchers found that 16 of the 1,985 children tested, had positive EmAantibodies, and were also positive for celiac disease. The resultsfurther indicated that both boys and girls with positive EmAantibodies also showed significant height reduction compared tochildren without the presence of the antibodies. However, only boyswith positive antibodies showed significant weight reduction.

    The studyconfirmed that celiac disease is widespread among Jordanschool children. It also concluded that children with celiac diseaseare prone to lower height, weight and BMI compared to children withnegative EmA antibody results.


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    admin

    Gregory M. Glenn is in the USDA-ARS Bioproduct Chemistry and Engineering Research Unit. Celiac.com 09/29/2004 - Those lightweight, polystyrene containers that some restaurants give you for carrying home leftovers or take-out meals are known in the foodservice industry as clamshells. Their hinged-lid construction indeed resembles the architecture nature uses for clams, oysters, and other familiar bivalves.
    Every year, billions of these clamshells and other foodservice containers made from petroleum-based foams end up in already overstuffed landfills. Slow to decompose, they become yet another environmental burden.
    But the containers, along with other disposable foodservice items such as plates, bowls, and cups, can also be manufactured with biodegradable ingredients.
    ARS plant physiologist Gregory M. Glenn is working with EarthShell Corp., the California-based innovators of potato-starch-based foam products such as burger boxes, to create environmentally friendly disposables made with starch from wheat, the worlds most widely planted grain. His wheat-starch-based prototypes are sturdy, attractive, convenient to use, and just as leakproof as their polystyrene counterparts. Glenn is with the Bioproduct Chemistry and Engineering Research Unit at ARSs Western Regional Research Center in Albany, California.
    Why use wheat starch in packaging? Because it offers manufacturers of foodservice products another choice among starches when theyre buying raw materials. That purchasing flexibility can help keep their prices competitive with the polystyrene products. Another important cost savings: The machinery already used to make EarthShells potato-starch-based containers is suitable for the wheat-starch products as well. That sidesteps the need for costly retooling at manufacturing plants.
    The machines are presses or molds that work something like giant waffle irons, explains Glenn. First, a wheat-starch batter is poured onto the heated mold, which is then closed and locked. Moisture in the batter generates steam that, in turn, causes the batter to foam, expand, and fill the mold. The steam is vented and, when the baking is finished, the mold is opened, the product is removed, and the cycle starts again. This whole process takes less than a minute.
    A water-resistant coating, added later, helps the container keep its strength and shape when its filled with a hot, juicy cheeseburger or creamy pasta alfredo leftovers, for example. But once the container hits the backyard compost pile or municipal landfill, it biodegrades in only a few weeks.
    Perhaps having our ready-to-eat meal packed for us in a guilt-free throwaway container, such as a wheat-starch-based clamshell, will make eating those foods even more enjoyable.—By Marcia Wood, Agricultural Research Service Information Staff.
    This research is part of Quality and Utilization of Agricultural Products, an ARS National Program (#306) described on the World Wide Web at www.nps.ars.usda.gov.
    Gregory M. Glenn is in the USDA-ARS Bioproduct Chemistry and Engineering Research Unit, Western Regional Research Center, 800 Buchanan St., Albany, CA 94710; phone (510) 559-5677, fax (510) 559-5818.
    Wheat—A New Option for Carry-Out Containers was published in the September 2004 issue of Agricultural Research magazine.
    Additional comments by USDA Plant Physiologist Gregory Glenn on 9/20/2004:
    Due to a current market shortage of wheat starch, the containers will be made of corn starch. However, you bring up a very valid concern and at some point the containers may be made of wheat starch. We are very sensitive to the concerns that Celiac sufferers have regarding wheat-based products. I spoke with Dr. Bassi of MGP Ingredients. MGP is a major supplier of wheat starch. Dr. Bassi is very aware of the concerns about Celiac disease and serves on an international committee that addresses this concern. Dr. Bassi can be reached at MGP Ingredients at 800-255-0302. Let me summarize our conversation. Wheat allergens are comprised of protein or wheat gluten. The starch component itself is safe and would only be a risk if contaminated by gluten. Dr. Bassi explained that current food regulations specify that gluten levels below 200 ppm can be labeled gluten free and are deemed safe for consumption by the general public. Wheat starch produced by MGP has a protein level of 5 to 30 ppm which is well below the required 200 ppm level. Our wheat starch containers are only about 50% wheat starch and they have a film or coating on the container that provides moisture resistance.
    It would also act as a barrier between the food product and the wheat starch. Thus, a food product would not come into direct contact with the wheat starch. As I mentioned earlier, the containers are currently being made of corn starch. However, the containers would be safe, even for those with wheat allergens, if the containers were made of wheat starch.

    Jefferson Adams
    Celiac.com 02/22/2013 - Scientists estimate that about 1% of the global population has celiac disease. For those who suffer, following a gluten-free diet is the only treatment available. Among doctors such treatment is known as 'medical nutritional therapy (MNT).'
    Recently, researchers have paid more attention to sourdough lactic acid bacteria as a way to improve the therapeutic benefits of gluten-free bread and baked goods for people on a gluten-free diet due to celiac disease.
    A team of researchers recently set out to assess use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread.
    The research team included Elke K Arendt, Alice Moroni and Emanuele Zannini. They are variously affiliated with the School of Food and Nutritional Sciences at University College Cork, Western Road, and the National Food Biotechnology Centre at University College Cork, in Cork, Ireland.
    More and more, consumers are demanding higher quality gluten-free bread, clean labels and natural products. Still, replacing gluten in bread presents significant technological challenges due to the low baking performance of gluten free products (gluten-free).
    Sourdough has been used since ancient times to improve quality, nutritional properties and shelf life of traditional breads, sourdough fermentation may offer a better solution for commercial production of gluten-free breads.
    In a recent issue of Microbial Cell Factories, the research team highlights how sourdough lactic acid bacteria can be an efficient cell factory for delivering functional biomolecules and food ingredients to enhance the quality of gluten free bread.
    Source:
    Microbial Cell Factories 2011, 10(Suppl 1):S15. doi:10.1186/1475-2859-10-S1-S15

    Nicole Vela
    Celiac.com 07/29/2014 - Food costs are rising and eating healthy and gluten-free on a budget is becoming more challenging. If you experience sticker shock while buying some of your favorite foods check out these easy ways to save money on organic and gluten-free food.
    Use coupons. Yes there are a lot of coupons on healthy foods. Here are two sites I use frequently:
    Common Kindness is a printable website that comes out with coupons for whole foods and organic products. There are typically 75 or more coupons at any given time. Choose to browse page by page, or narrow your search by category or brand. Mambo Sprouts is a website for natural and organic products. The printable coupon section of the website offers you savings on about 30 different products at any given time. They also have coupon books they mail out usually during the spring and the fall to your home. The books are full of healthy, organic and gluten-free coupons. Shop store brands and at stores that label their gluten-free foods. We have Aldi’s stores in the Midwest. Aldi’s was one of the first stores to realize the need for gluten free labels on their brand and have recently introduced a line of gluten free baking products, organic foods and carry many other gluten-free foods like corn flour, granola bars, tortilla chips and of course produce. Triumph Dining offers the Gluten-free Grocery guide and app that helps you find over 44,000 brand-name and store-brand gluten-free products at grocery stores across the U.S. There are a lot of big brands that make gluten-free food being able to find the products can you save you a lot of money.
    Start a garden and grow your own food. I recommend putting in a raised bed or doing a few container plants if you live in an apartment.Look for items that have a high yield, grow well in your area and can be frozen easily. We have had a lot of luck with bell peppers, squash and sugar snap peas. Start small while you learn the ropes and add more year by year.
    These are just a few of the ways I cut cost on my grocery bill. Please share some of your favorite ways.

  • Recent Articles

    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

    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