• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Member Statistics

    71,819
    Total Members
    3,093
    Most Online
    Debbie1234
    Newest Member
    Debbie1234
    Joined
  • Announcements

    • admin

      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
  • 0

    WILL FICKLE FAD DIETERS KILL GLUTEN-FREE FOOD DEMAND?


    Jefferson Adams

    Celiac.com 12/12/2014 - Are celebrity claims of weight loss and improved health on a gluten-free diet driving people without celiac disease to temporarily inflate the market for gluten-free foods? Is that market headed for a downtrun if these people go back to gluten?


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    Photo: Wikimedia Commons--Roland ScheicherThe market for gluten-free food has definitely gotten a boost from people looking to gluten-free food to help them lose weight or to improve their health, even though there is no good science to support such claims. More than half of the 90-plus million Americans who follow a gluten-free diet believe the diet to be “healthier” and more than one-quarter do so to lose weight. So what happens if these reasons are not borne out by science, or by experience? Will the market for gluten-free products begin to shrink?

    Fassano thinks this is a possibility, saying that people who embrace “junk” reasons for following a gluten-free diet will likely not follow the diet for a lifetime. He explained that people without celiac disease or gluten-intolerance will only loose weight or become healthier if “they cut out pizza and donuts or other unhealthy foods made with gluten.”

    There’s currently no hard evidence of a downturn in the demand for gluten-free food, but the high percentage of people eating and buying gluten-free for incorrect or whimsical reasons certainly has industry analysts a bit concerned. If a significant portion of those people switch back to gluten-containing foods, the market could see swift shrinkage, and many gluten-free products and offerings might disappear.

    Certainly, people with celiac disease have benefitted from the explosion in gluten-free products, but has the gluten-free diet become too associated with fad dieters and celebrity health claims? Could reduced gluten-free demand have a negative impact on product options for people with celiac disease?

    Source:


    Image Caption: Photo: Wikimedia Commons--Roland Scheicher
    0


    User Feedback

    Recommended Comments

    Guest Caroleeberhardt@msn.com

    Posted

    This is my fear. What happens when the "Me Too" crowd decide on another fad and will that leave the gluten free market devoid of the choices that have popped up in the past couple of years?

    Share this comment


    Link to comment
    Share on other sites

    While I've welcomed the broader choices and better quality of gluten free food, this has been a concern of mine for years. I don't want to return to the days when I couldn't eat in restaurants, mushy gluten-free pasta and pasty bread!

    Share this comment


    Link to comment
    Share on other sites
    Guest Eileen Dueck

    Posted

    I am celiac and don't mind the increased products stating gluten free. However, I find many of them are not actually gluten free and it has caused me many problems. I still have to stay with the things I am assured of. They are allowed to put some gluten in and still call it gluten free by the FDA. That is the big problem.

    Share this comment


    Link to comment
    Share on other sites

    I have Celiac, and I'm allergic to corn, sulfites and have to avoid soy because of my thyroid. Many gluten free food products are loaded with my allergens. So, I don't have many products to choose from, as it is. I would hate to lose what few I can eat. I've already discovered that stores in my area are no longer selling some of the gluten-free food products that are safe for me. Others are putting what few they do sell, in with the regular gluten containing products, and the gluten-free ones are hard to find. I think the gluten-free diet is already rapidly losing it's luster. Not good news for celiacs, for sure.

    Share this comment


    Link to comment
    Share on other sites

    When I was diagnosed with diabetes the low carb craze was in full swing. So it was easy to control my blood sugar at first, lots of options. Then the craze died, the options faded. Now also diagnosed with celiac disease, I'm enjoying those popular options, though combining them with a low carb diet can be challenging. I actually gained weight my first year of gluten free because, aside from losing the absorption issues, I went hog wild on cookies and things I wasn't eating even in glutened form. Now I'm back on track. But I don't expect the options to last.

     

    But at least doctors will start listening when you suggest the problem is gluten. I ended up overnight in a cardiac unit because the ER docs simply couldn't hear me when I told them that vomiting from being massively glutened caused my sudden catastrophic drop in blood pressure. IV fluids brought me right back, but no, I had to wait 24 hours in the hospital before they concluded that I really didn't have arrhythmia. At least I got a really thorough heatl screening for the price of my copay!

    Share this comment


    Link to comment
    Share on other sites

    I am a fan of the gluten free products but, gained weight adding back (even though gluten-free) bread, pasta, pizza etc. While the flours used in making the aforementioned products are gluten-free they are high in the Glycemic Index, high in carbs, and spike blood sugar. I am now using the gluten-free products on a rare occasion and have lost the weight. I have a thyroid issue and need to be gluten-free so this is not a fad for me. I did fine without all the gluten-free foods on the market and can do it again. They are a great convenience and taste good but the price is too high health wise.

    Share this comment


    Link to comment
    Share on other sites
    Guest R. Borg

    Posted

    Fads come and go, but this one has the potential to make things worse for the celiac disease community. I worry about cross contamination and products manufactured in a non-dedicated facility. Once those who can eat gluten tire of being gluten-free (can't run out to McDonald's for a burger), major food producers will cut back on their products. Perhaps that will better for all of us, as most of the processed foods, gluten-free or not, are not healthy.

    Share this comment


    Link to comment
    Share on other sites

    Yes, I believe there's already been a "downturn" in gluten-free products. Already Sprouts have shrunk their gluten-free aisle's down to 1. They used to have about 3 or 4. My last 3 or 4 shopping trips there I noticed this, and I'm sick about it. I tell them what I can't find anymore, and corporate doesn't care. The cashiers do, but corporate does not.

    Share this comment


    Link to comment
    Share on other sites


    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoticons maximum are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • Popular Contributors

  • Ads by Google:

  • Who's Online   8 Members, 1 Anonymous, 349 Guests (See full list)

  • 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 01/14/2010 - Most people with celiac disease will tell you that faithfully maintaining a gluten-free diet can be very challenging, especially for those who enjoy dining out or in the homes of friends.
    "Going to restaurants or dinner at a friend's house can pose dangers to a person with celiac disease," says said Dr. Ali Keshavarzian, vice chairman of medicine and gastroenterologist at Rush University Medical Center. "It can really impact a person's quality of life."
    For most people, maintaining a gluten-free diet will stop symptoms, heal existing intestinal damage, and prevent further damage, along with potentially preventing numerous associated conditions, such as diabetes. But setting up and sticking to a gluten-free diet can be a challenge.
    A team of Gastroenterologists at Rush have designed a new study to determine if mind and body techniques could help people with celiac disease adhere to the very strict diet.
    "Eating even a small amount of gluten can damage the small intestine," says Dr. Ali Keshavarzian, vice chairman of medicine and gastroenterologist at Rush. "The damage will occur in anyone with the disease, including people without noticeable symptoms."
    Hidden sources of gluten are sometimes additives such as modified food starch, preservatives and stabilizers made with wheat. Also, numerous corn and rice products made in factories that also make wheat products can be contaminated with wheat gluten.
    "The purpose of this study is to determine whether participation in one of two mind/body courses can help patients cope with the restricted diet," says Keshavarzian. "It can be very hard and stressful for people with celiac disease to stick to a gluten-free diet."
    Healing existing intestinal damage and preventing further damage means that people with celiac disease must go on a lifelong gluten-free diet. Patients must be trained by health professionals on how to understand safe and unsafe ingredient on food labels, and to spot foods containing gluten in order to make safer, more effective choices when grocery shopping or eating out.
    People with celiac disease or gluten intolerance usually begin to feel better within days of starting a gluten-free diet.
    The small intestine usually heals in three- to six-months in children, but can take several years in adults. A healed intestine means a person now has healthy intestinal villi that can properly absorb nutrients from food into the blood.
    Patients enrolled in the study on Celiac disease and mind/body techniques at Rush will be randomly assigned to two course assignments for eight weeks.
    To be eligible for the study, patients must be over 18 years of age, have received a diagnosis of celiac disease in the past four weeks or within two weeks of starting a gluten-free diet, and have not previously attempted a gluten-free diet.
    Source: ScienceDaily (Jan. 11, 2010)


    Jefferson Adams
    Celiac.com 02/28/2013 - An entry in the Patient Journey section of the British Medical Journal highlights the confusion around non-celiac gluten sensitivity (doi:10.1136/bmj.e7982).
    In the entry, a person without celiac disease describes how, after years of unexplained health problems, a chance conversation on an internet forum led him to try a gluten-exclusion diet.
    He claims he saw dramatic results: “Within a week of excluding gluten and lactose from my diet, all my symptoms had dramatically improved in just the same way as when I previously starved myself.”
    After accidentally eating gluten the symptoms returned “within hours.” Such dramatic relief of symptoms led him to seek out what he calls “proper diagnosis.”
    This, in turn, led him to Kamran Rostami, whose account of the condition supplements the patient’s story. Rostami says that the patient, like others had "negative immunoallergy tests to wheat and negative coeliac serology; normal endoscopy and biopsy; symptoms that can overlap with coeliac disease, irritable bowel syndrome, and wheat allergy.” Symptoms resolved on a gluten-free diet. Since there are no biomarkers, gluten sensitivity is the ultimate diagnosis of exclusion.
    However, these facts, along with the lack of a disease mechanism have left some clinicians unconvinced.
    Some, like Luca Elli are calling for aspects of gluten sensitivity clarified before doctors start “treating” people for this new “disease” (doi:10.1136/bmj.e7360).
    Elli asks some logical questions, such as "Is gluten sensitivity different from irritable bowel syndrome, or is it simply a variant that benefits from a common therapeutic approach?"
    To get an answer, many clinicians are looking to published literature (doi:10.1136/bmj.e7907). For example, a few randomized trials suggest that non-celiac gluten-sensitivity is a real condition, affecting 6% of nearly 6000 people tested in a Maryland clinic.
    A multi-center trial is currently recruiting people without celiac disease, but with gluten sensitivity for a challenge with gluten or placebo.
    Meanwhile, clinicians are advising that patients who have had celiac disease excluded through blood tests and duodenal biopsy be told that they may suffer from a newly recognized clinical condition which is not yet fully understood.
    In related news, a letter published this week by David Unsworth and colleagues describes an “explosion of requests” for serological testing since 2007, particularly from primary care physicians (doi:10.1136/bmj.e8120). They note that NICE guidance in 2009 has done little to reduce the requests.
    They also point out that, as the number of people being tested has risen, the rates of confirmed celiac disease has fallen to just over 1%, which is no better than rates achieved by random screening.
    They call for more targeted testing, limited to groups in whom detection rates are highest: children with failure to thrive, family history, or type 1 diabetes, and adults attending diabetes and gastroenterology clinics.
    However, such advice would seem to ignore cases like those described in the Patient Journey, cases where people with negative blood tests and biopsies benefit from a gluten-free diet.
    What do you think? Is non-celiac gluten-sensitivity a real condition? Do you or anyone you know come up negative on blood tests and biopsies, but suffer from gluten-sensitivity? How should doctors proceed? Share your comments below.
    Source:
    BMJ 2012; 345. doi.org/10.1136/bmj.e8450

    Jefferson Adams
    Celiac.com 02/20/2015 - Most all gins and whiskeys, and many vodkas, are distilled from grain. While many people with celiac disease and gluten-intolerance can drink them with no adverse effects, many others cannot.
    These brands of gin, whiskey and vodka are made with gluten-free ingredients, and safe for people with celiac disease and wheat sensitivity.
    So anyone with celiac disease who has been missing their gin or whiskey can now happily indulge. Cheers!
    GLUTEN-FREE GIN
    Cold River Gin is distilled from potatoes. The company’s website says that, like their world-famous vodkas, their gluten-free gin is made with whole Maine potatoes and the pure water of Maine's Cold River. Cold River uses a recipe that “dates back to the early days of British gin,” and contains their own “secret blend of seven traditional botanicals that are steeped for the perfect amount of time to infuse the essential flavors.” GLUTEN-FREE WHISKEY
    Queen Jennie Whiskey, by Old Sugar Distillery is made entirely from sorghumThe idea of a whiskey made from gluten-free grains is sure to excite anyone with celiac disease who longs for a wee dram. The company’s web page says that Queen Jennie is made with 100% Wisconsin Sorghum, and is “Less sour than a bourbon and less harsh than a rye.” GLUTEN-FREE VODKA
    Corn Vodka—Deep Eddy, Nikolai, Rain, Tito’s, UV Potato Vodka—Boyd & Blair, Cirrus, Chase, Chopin, Cold River Vodka, Cracovia, Grand Teton, Karlsson’s, Luksusowa, Monopolowa, Schramm Organic, Zodiac Monopolowa is one of my favorites, and is usually available at Trader Joe’s. Cold River gluten-free vodka is triple-distilled in a copper pot still, from Maine potatoes and water from Maine's Cold River. Tito’s award winning vodka is six times distilled from corn in an old-fashioned pot still, just like fine single malt scotches and high-end French cognacs. Tito’s is certified Gluten-free.

  • Recent Articles

    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

    Jefferson Adams
    Celiac.com 04/16/2018 - A team of researchers recently set out to investigate whether alterations in the developing intestinal microbiota and immune markers precede celiac disease onset in infants with family risk for the disease.
    The research team included Marta Olivares, Alan W. Walker, Amalia Capilla, Alfonso Benítez-Páez, Francesc Palau, Julian Parkhill, Gemma Castillejo, and Yolanda Sanz. They are variously affiliated with the Microbial Ecology, Nutrition and Health Research Unit, Institute of Agrochemistry and Food Technology, National Research Council (IATA-CSIC), C/Catedrático Agustín Escardin, Paterna, Valencia, Spain; the Gut Health Group, The Rowett Institute, University of Aberdeen, Aberdeen, UK; the Genetics and Molecular Medicine Unit, Institute of Biomedicine of Valencia, National Research Council (IBV-CSIC), Valencia, Spain; the Wellcome Trust Sanger Institute, Hinxton, Cambridgeshire UK; the Hospital Universitari de Sant Joan de Reus, IISPV, URV, Tarragona, Spain; the Center for regenerative medicine, Boston university school of medicine, Boston, USA; and the Institut de Recerca Sant Joan de Déu and CIBERER, Hospital Sant Joan de Déu, Barcelona, Spain
    The team conducted a nested case-control study out as part of a larger prospective cohort study, which included healthy full-term newborns (> 200) with at least one first relative with biopsy-verified celiac disease. The present study includes 10 cases of celiac disease, along with 10 best-matched controls who did not develop the disease after 5-year follow-up.
    The team profiled fecal microbiota, as assessed by high-throughput 16S rRNA gene amplicon sequencing, along with immune parameters, at 4 and 6 months of age and related to celiac disease onset. The microbiota of infants who remained healthy showed an increase in bacterial diversity over time, especially by increases in microbiota from the Firmicutes families, those who with no increase in bacterial diversity developed celiac disease.
    Infants who subsequently developed celiac disease showed a significant reduction in sIgA levels over time, while those who remained healthy showed increases in TNF-α correlated to Bifidobacterium spp.
    Healthy children in the control group showed a greater relative abundance of Bifidobacterium longum, while children who developed celiac disease showed increased levels of Bifidobacterium breve and Enterococcus spp.
    The data from this study suggest that early changes in gut microbiota in infants with celiac disease risk could influence immune development, and thus increase risk levels for celiac disease. The team is calling for larger studies to confirm their hypothesis.
    Source:
    Microbiome. 2018; 6: 36. Published online 2018 Feb 20. doi: 10.1186/s40168-018-0415-6