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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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    CALL TO UNITE ALL CELIAC SUPPORT GROUPS IN THE UNITED STATES OF AMERICA


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    The University Of Maryland Center For Celiac Research (CFCR) was established as an impartial, non-profit organization to improve the lifestyle of Celiacs through scientific research. As many of you know, we are presently conducting a nationwide six center serological study to determine the prevalence of Celiac Disease in the United States.

    Scott Adams’ call for "... a conference among the different Celiac organizations to reach an agreement on what is safe and what is not?" sound like a reasonable approach to at least beginning the discussions essential to resolving this very difficult problem. Ann Whelan, in her May-June issue of "Gluten-free Living" enclosed an insert entitled "Time to Act...Unite Now". Maybe this single issue is a good place to start.

    We at the CFCR would like to offer our impartial auspices in putting together such a "Celiac Food Forum". Inviting food scientists, dieticians, nutritionists, support group leaders and interested Celiacs from the United States, Canada and other countries to discuss in open forum these very important issues.

    Please let us know if you think we may be of service by responding to Bob Levy, CFCR Volunteer, via his e-mail address "bobolevy@erols.com" or by calling him at 410-486-0292.

    Dr. Alessio Fasano and Dr. Karoly Horvath, Co-Medical Directors - University Of Maryland Center For Celiac Research.



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    admin
    Nutritionist Melissa Diane Smith, author of Going Against the Grain, has written a new book, Gluten Free Throughout the Year: A Two-Year, Month-to-Month Guide for Healthy Eating. I’m happy that today we at Celiac.com have the exclusive first interview with Melissa about her book.
    Scott: Hi Melissa, thank you for stopping by to answer my questions about your new book. I think this is a book that will interest many Celiac.com readers and we’re delighted to have you here.
    Melissa: I am delighted to be here. I really admire the work you do on this site and I’m thrilled to have Celiac.com be the first place to begin spreading the word about my new book.
    Q: Let’s start with this question: What was your primary goal in writing Gluten Free Throughout the Year?
    A: My primary goal was to help people learn how to eat gluten free and healthy so that they can experience improved health and protect themselves against disease.
    If you stop and think about it, improving and protecting our health is the reason all of us began eating gluten free in the first place. We all know that it’s quite a challenge to go from the diet that most of us were used to eating, to avoiding all sources of gluten in our diet. Because of that, many of us focus on gluten free and nothing else, either not knowing or just plain ignoring basic rules of nutrition that could keep us healthy. By doing that, we often end up getting brand new health problems, including unintended weight gain or blood-sugar- or insulin-related health problems such as diabetes or prediabetes. Many people think “Eating gluten free is so hard, I can’t make any more improvements to my diet.” But in my book, I wanted to show people that it’s not as difficult as they think. You can live the gluten-free lifestyle you’re currently living and gradually learn how to make better food choices that are very tasty and that keep you healthier over the long term.

    Q: You have organized the information in your book in an interesting way. Can you tell our readers about the format in the book and how that came to be?

    A: The chapters in the book are organized in a month-to-month format and cover seasonal topics or common issues that gluten-free eaters run into. The chapters are short, easy to read, and packed with practical tips. With this format, people who don’t have much time can quickly grasp the main concepts that are covered and how to apply them in their gluten-free life.
    That format came to me in large part because after the publication of my Going Against the Grain book in 2002, I held in-person Going Against the Grain Group monthly support meetings for six and a half years. From those meetings, I came to understand the issues and seasonal topics most people had questions about and wanted the most help with at various times of year. I also came to understand that people couldn’t learn everything about nutrition all at once. People need time to learn how to eat gluten free and to improve their diet in other ways. They need time to learn helpful nutrition information, to have it soak into their minds, to learn how to choose tasty but higher-quality gluten-free foods, and how to combine gluten-free foods in simple yet delicious ways.
    Because we’re all busy, most of us learn in bits and pieces, and what we learn first is usually based on what is most timely, applicable or helpful to us right now. So, the book is organized as a handbook to help you eat better no matter what time of year it is. You can flip to the March chapter (“Spring-Clean Your Diet”), to July (“Eating Out in Restaurants”), to September (“Gluten-Free School Days!”), to December (“How to Have a Healthier Holiday Season”), depending on the information you need at the time.
    Q: In your book you indicated that consumers seem to know how to manage their symptoms of gluten sensitivity, regardless of the fact that most doctors are still clueless. Why do you think doctors are so behind times with this vastly growing epidemic?
    A: Many doctors are so busy in their everyday practices that they simply don’t have time to stay up to date on the latest research. Most doctors who now practice medicine were taught in medical school that the only gluten-related disease was celiac disease and that it was very rare and only showed itself with severe gastrointestinal symptoms, such as diarrhea, malabsorption and weight loss. That’s what doctors look for, if they’re looking for gluten-related illness at all. We now know that all of that “information” is out of date.

    We also know that gluten sensitivity is a bona fide medical condition that affects far more people than celiac disease and provokes an astounding array of symptoms, but most people with non-celiac gluten sensitivity simply aren’t diagnosed with it and needlessly suffer from unwanted, uncomfortable symptoms. Without adequate help from doctors who understand gluten sensitivity, more and more people who were told they didn’t have celiac disease started taking matters into their own hands and began taking gluten out of their diets to relieve and eradicate their symptoms. Going gluten free helped many people when modern medicine didn’t and couldn’t. When people go a bit further and eat gluten free and healthy, they can take their health to a whole new level.
    Q: In your book you suggest that a gluten free diet can be harmful if done incorrectly. What do you mean by this?
    A:  Far too many people who avoid gluten for their health eat foods that are made with disease-causing processed ingredients, including refined flours (such as white rice flour), refined sugars (such as sugar or evaporated cane juice), and refined fats (such as soybean oil, corn oil, and partially hydrogenated oil). Refined flours, sugars and fats don’t cause illness in the same way that gluten does, but they interfere with healthy blood sugar metabolism and fatty acid metabolism and set the stage for degenerative diseases to develop and worsen over time. Overall, many people who eat gluten free are so focused on avoiding gluten that they often don’t concentrate on selecting healthy sources of carbohydrates, fat, and protein, and foods rich in vitamins and minerals. That takes its toll on health in the long term in a different way than what gluten was doing to them.
    Earlier this spring many people saw Jamie Oliver’s Food Revolution TV show, which focused on teaching people that they need to avoid junky processed foods and eat more fresh foods, especially more vegetables, to lose weight and improve their health. Well, we need a food revolution in the gluten-free community. We need to realize that we are not immune to the negative health effects of junky processed foods, even if those foods are gluten free, and we need to bring more fresh, nutritious, whole foods into our diets. That’s what my book is all about.

    Q: What do you think is the biggest mistake people make when initiating a gluten-free diet?
    A: The biggest mistake by far is trying to eat what most people in the United States eat but just make it gluten free. The United States is the fattest nation on Earth. We shouldn’t want to emulate the Standard American Diet, appropriately abbreviated SAD, with all its pizza, pasta, bread, baked goods, desserts and snack foods. It’s not a healthy diet. It spikes blood sugar levels, which spikes insulin levels, which sets off a cascade of events to occur in the body that promote unhealthy weight gain and numerous heart disease risk factors to develop. You can switch to pizza, pasta, bread, baked goods, desserts and snack foods that are all gluten free. By doing that, your immune system won’t be reacting to gluten. But, unfortunately, gluten-free versions of those foods still are high in blood-sugar-spiking carbohydrates, wreak havoc on blood sugar and hormonal systems in the body, and set off that same cascade of events to occur that lead in time to insulin-related conditions, including weight gain, type 2 diabetes, heart-disease risk factors, and more.
    It’s great that we have so many gluten-free food options available today, and we can have substitutes for wheat-based foods occasionally. But all of us really need to cut down on grain products and sweets, select those that we eat more carefully, and eat more lower-carbohydrate, nutrient-rich, fresh vegetables and fruits. That is the answer to long-term weight control and good health that many people, including those who eat gluten free, miss.
    Q: What are some of the main issues and topics you cover in your book?
    A: Everything from gluten-free traveling and gluten-free parties, to the difference between lactose intolerance and a milk allergy, to the little-known troubles that people have with corn. I of course also cover the various seasons, such as in the chapters, Enjoying the Juicy Fruits of Summer and Celebrating Autumn’s Bounty. And I have a recipe or two at the end of every chapter.
    Q: Could you give us a little taste of some of the practical information you offer in your book? For example, we're getting to that time of year when people have outdoor picnics but some of us who eat gluten free get stuck as to what we can take on picnics. Can you name a few suggestions from your book?
    A: Sure. For a quick brown-bag type picnic, you can make sandwiches with meat leftovers or gluten-free deli meat on gluten-free bread, organic corn tortillas, or a lower-carbohydrate, grain-free tortilla substitute that is just now coming to market. Throw in some veggie sticks and fruit for a quick, well-balanced meal.
    Picnics also are a great time to use salads as main dishes, side dishes or desserts. You can make a main-dish salad with greens, assorted vegetables, nuts or seeds, and chilled cooked steak, chicken or fish. You can fix a nutrient-rich side dish using quinoa in place of couscous to make tabouli or iodine-rich Sea Tangle Kelp Noodles in place of rice pasta to make pasta salad. Or make the recipe in the book for Greek Potato Salad made with olive oil and lemon juice instead of soybean oil-based mayonnaise. For dessert, you can prepare a colorful assorted fruit salad such as blueberries, raspberries and sliced strawberries.
    Finally, you don’t have to take a big assortment of pre-made food. Sometimes the best picnics of all are spreads of finger food to nibble on, such as slices of cold pot roast or roast chicken or meat kabob pieces, garlic-stuffed olives, guacamole or salsa with organic blue corn chips or Mexican-style flax crackers, assorted nuts, and red or green grapes. These foods are fun to grab as needed in between good conversation or throwing a Frisbee or football back and forth.
    Q: Would you say the recipes in your book are different in any way from recipes in other books? And could you name a few of your recipes?
    A: My recipes are as no-fuss as possible and they’re also as nutritious as possible.
    Contrary to what many people think, eating food that is good for you does not need to involve a lot of work or deprivation. In fact, when you do it right, simply prepared food actually has a gourmet taste. My grandfather was a Greek chef and I love good, tasty food. A few of the recipes in the book are Dairy-Free Brown Rice Pudding, Almond Pancakes, Chestnut Stuffing, Pink Rice Pilaf with Roasted Asparagus and Mushrooms, and Chicken and Strawberry Salad with Cilantro-Lime Dressing. I even have the recipe for Quinoa Pancakes with Peanut Sauce that Dr. Rodney Ford, his wife Chris, and I shared at a local restaurant when they visited my hometown last year. In my recipes, common food allergens are avoided as much as possible, and the book mentions convenient, healthy, gluten-free food products to try by name.

    Scott: Your book is really unique, and informative. I loved the recipes and can't wait to try them! Thank you for stopping by and answering my questions, Melissa.
    Melissa: It was my pleasure. Thank you for having me.


    Jefferson Adams
    Celiac.com 11/04/2011 - For many folks, fall means changing leaves, crisp weather, football, and beer. Or just crisp weather and beer. Fortunately, for those with gluten sensitivities, the explosion of diagnoses for celiac disease and gluten-intolerance has given rise to an explosion of gluten-free products, including a number of gluten-free beers.
    "People are becoming more knowledgeable of the symptoms in which gluten can cause on one's health," said New Planet Beer Marketing Director Danielle Quatrochi, "so people are being diagnosed sooner and more often than before. There's also been a lot of press around the benefits of a gluten-free diet, opening the door for companies to add gluten-free options to their product mix."
    Gluten-free beers have often lacked depth compared to their wheat and barley-infused cousins, and sorghum, a key grain in many gluten-free beer recipes, imparts a distinctly tart flavor. Some gluten-free brewers try to offset the tartness of the millets by using various malts. Others use corn, rice and sugars in place of sorghum.
    Writer Harold Swaney, together with is wife, Erin, and good friend, Kit Hansen, recently set out to do some taste assessments of gluten-free beers. He gathered all the gluten-free beers from all the breweries he could find. In total, they tasted twelve beers by seven brewers.
    The trio tasted Toleration Ale, Redbridge Gluten Free Sorghum Beer, New Planet's Off the Grid Pale Ale, 3R Raspberry Ale, and Tread Lightly Ale, St Peter's Sorghum Beer, Bard's Sorghum Malt Beer, New Grist Beer, and Green's Gluten Free Dubbel Dark Ale, Tripel Blonde Ale, and Amber Ale.
    First up was Redbridge, by Anheuser-Busch. Redbridge is a gluten-free version of a basic American-style lager, made from sorghum, hops, gluten-free yeast. Swaney writes that Redbridge "a clean beer with solid body and nice, subtle finish; the lack of a real sorghum bitter finish." The trio gave Redbridge a thumbs up.
    Next came New Grist, Lakewood Brewery's offering of sorghum, hops, rice and gluten-free yeast grown on molasses. All three tasters were unimpressed. Swaney wrote that New Grist has a "very light body and is eminently forgettable," with one taster comparing it to a "very light, carbonated sake."
    After New Grist came Bards Sorghum Malt Beer, which is brewed from sorghum, yeast and hops.
    Swaney writes that Bards is "strong up front, with notes of caramel and fruit. But, unlike most gluten-free beers that have a distinctly bitter finish, Bards has really no finish. Overall with a solid malt backbone and a nice body." He calls Bards a "respectable gluten-free beer."
    Next came three beers brewed by Green's. All three use millet, buckwheat, rice, sorghum, hops and yeast.
    Of Green's Dubbel Dark Ale, Swaney writes that it has "a slight sorghum finish, but it is sweet up front and passes nicely for a Belgian-style dubbel." Of the Tripel Blonde Ale has notes "fruit up front and…the characteristic mouthfeel of a true tripel."  Swaney reserves his highest accolades for Green's Amber Ale, a medium-bodied ale with "notes of caramel," very little sorghum finish, that he calls "the most balanced of the three."
    The group next sampled Toleration from Nick Stafford's Hambleton Ales in England, which is crafted from Challenger, Liberty and Cascade hops, top-fermenting yeast and specially prepared sugars. Swaney wrote that Toleration "didn't taste much like beer. More like a slightly hoppy barleywine. It had an aroma of dates and figs and was very sweet, but it had almost no carbonation."  His wife, Erin, "compared it to a port."
    Next up was New Planet's Off the Grid Pale Ale, 3R Raspberry Ale, and Tread Lightly Ale. All three are made with sorghum, hops and yeast. The Pale Ale adds brown rice extract and molasses, 3R Raspberry Ale adds corn extract, natural Oregon raspberry puree, and orange peel, while Tread Lightly Ale adds corn extract, and orange peel.
    Among the New Planet offerings, Swaney had the highest regard for Off the Grid Pale Ale. He commended its "malty backbone and hoppy finish." saying that it was "hard to tell it was a gluten-free beer." Swaney says his friend, Kit, who had not tasted a real beer for four years, was "blown away by how much it reminded him of a true pale ale."
    Swaney characterizes Tread Lightly Ale as "a very light beer with a distinct sorghum finish," while the 3R Raspberry Ale is a very carbonated, light ale that evokes a raspberry cider.
    St. Peters, which is made with Sorghum, hops, water. Swaney notes that folks who like European lagers will like this beer. "It starts very bitter, with a distinct grassy aroma," he says, noting that St. Peter's is "definitely a beer that paired well with food."
    Read Harold Swaney's full article at Herald.net.


    Miranda Jade
    Celiac.com 04/13/2012 - There is a disease that affects one in every hundred Americans and causes physical and mental agony yet once it’s diagnosed, it can be easily treated with a change in diet and without the administration of drugs. You maybe haven’t even heard of it. You would think that the sufferers of this disease would be rather lucky to have such an easy treatment option available to them, right? As a matter of fact, it turns out that this disease—celiac, or coeliac, disease—may be easy to treat, but it’s very difficult for doctors to diagnose, and for the very reason that doctors haven’t heard of it either. It’s estimated that three out of every hundred of the people with celiac disease has been diagnosed. Only three out of every hundred!
    So why is it that most celiacs suffer without diagnosis? Low awareness in this country means low awareness in the medical community about this disease. If you’re like most Americans, you probably haven’t even heard about it before you read this article. With celiac disease, a component of wheat, barley, and rye, called gluten, causes an immune reaction that attacks the intestine and can affect the entire body.
    Another reason for difficulty in diagnosing celiac disease is the fact that doctors usually miss the diagnosis because they don't realize how variable the disease can be. There are numerous gluten intolerance symptoms. People with celiac disease aren’t able to properly absorb essential nutrients because the villi, the absorptive fingers in the small intestine, have been damaged or destroyed.
    Other symptoms and problems caused by this autoimmune disease include diarrhea, fatigue, abdominal pain, bloating, gas, distention, weight loss, constipation, irritable bowel syndrome, vomiting, short stature, iron deficiency with or without anemia, failure to thrive in infancy, poor performance in school, delayed puberty, infertility, recurrent miscarriage, elevated liver enzymes, Down syndrome, Sjogren's syndrome, canker sores, arthritis, depression, osteoporosis, vitamin deficiencies, tooth discoloration and dental enamel defects, skin disorders, autism, nerve and balance problems, irritability in children, seizures, and migraines.
    Additionally, there seems to be a slightly increased risk of lymphomas and gastrointestinal cancers. Many symptoms of celiac disease look like many other diseases, sicknesses, etc so it is very deceiving. Doctors don't think of celiac disease, as it isn’t stressed in medical school or doctors are taught that the symptoms of the disease are always dramatic, which isn’t true. Doctors are, however, becoming more aware of the disease. However, it takes an average of four or more years before the correct diagnosis of celiac disease is made in the very small percentage who are correctly diagnosed at all.
    Celiac disease is easy to test for. Simple blood tests detect the disease over ninety percent of the time. The diagnosis is then confirmed by an upper endoscopy; a small, flexible tube is slipped into the mouth of the sedated patient, down his esophagus and stomach and into the first part of the small intestine, called the duodenum, where biopsies are taken and then examined for changes seen in celiac disease.
    Even simpler than testing for diagnosis is the treatment of the disease—a gluten-free diet. It is challenging and requires a lifestyle change, but with more and more gluten-free substitutes and gluten-free recipes available, adopting a gluten-free diet and gluten free cooking is easier than ever. There's research into developing a pill that would help people with celiac disease, as well.
    A few years ago I had many painful symptoms and bouncing from doctor to doctor with no diagnosis. I finally happen to fall into the hands of a doctor who very much knew about celiac disease and tested me for it. It took a lot of time and determination, and most people aren’t able to devote themselves to this degree. It’s really not right that millions of people are suffering from this disease with no diagnosis. A disease that can treated so easily yet the diagnosis for which is so elusive, when simply educating doctors in its symptoms would bring these people such relief.
    While efforts are surely being made to get the U.S. government to fund research and to raise awareness for this disease, there are some things you can do yourself besides just writing your representatives, which I highly suggest you do. If you were to send out this article to a hundred people or speak to the same number of people about this subject, chances are, you would come across a sufferer of celiac disease and you would change that person’s life. Better yet, post it on a blog or forward it to friends and have them forward it themselves. In this way, you may be able to contact many more than a hundred people. The increased awareness will lead to increase relief.


    Miranda Jade
    This article originally appeared in the Autumn 2012 edition of Celiac.com's Journal of Gluten-Sensitivity.
    Celiac.com 11/25/2014 - As a celiac patient or relative of a celiac patient, many have come to understand the mental and physical symptoms of celiac disease directly or indirectly. Now the time has come for your infant to delve into the world of eating solid foods, most of which happen to contain gluten, especially the first baby cereals. If you’re like most mothers, it’s understandable that you would be nervous. In my gluten-free advocacy work and as a child of a celiac mother, I understand these concerns and am pleased to inform others of the fruits of celiac disease research regarding infants at risk for the disease, introducing gluten, and breastfeeding. These studies indicate that there may be a way to lower the risk of developing the disease and reveal signs to look out for in your infant to determine whether indeed she/he may be celiac.
    An important question which has been addressed in research across the globe is when to introduce solids, usually gluten-containing baby cereal. First, after guidelines were issued regarding the benefits of exclusive breastfeeding for six months, many countries, including the United States, United Kingdom, and Australia, found that the rate of food allergies and intolerances increased. In Sweden it was revealed that celiac disease rates sharply increased after the guidelines were followed, and these rates declined again after compliance with the guideline was dropped.
    The question then arose regarding the introduction of gluten before four months of age with a 2005 study published in the Journal of the American Medical Association. According to Nancy Lapid in her article titled Gluten-Free Baby? Facts About Breastfeeding, Gluten, and Celiac Disease, “the babies who ate gluten before four months of age had a five-times-higher risk of developing celiac disease in childhood compared with babies who started on gluten between four and six months. Babies who first ate gluten at age seven months or older also had a higher risk compared with babies introduced to gluten between four and six months, but the increase in risk was small.” In the end, it seems that research indicates that the optimum time to introduce gluten into your baby’s diet is between the ages of four and six months, yet carefully and in small amounts.
    Now let’s look at one of my favorite subjects, breastfeeding. As far as breastfeeding is concerned, several studies have shown risk of celiac disease to be reduced when still breastfeeding in the recommended “window” of four to six months, with an even lower risk if breastfeeding is continued for a longer period.
    Nancy Lapid shares, “If neither the baby nor the mother has confirmed celiac disease, the mother should continue to eat gluten, even if there is a history of celiac disease in the family, because there is a chance that exposure to gluten in breast milk will actually help the baby to develop a normal immune response to gluten.” If your child is diagnosed with celiac disease, you’ll need to eliminate gluten from your own diet due to the fact that gluten can be passed from your system via your breast milk to your baby.
    If you have reason to suspect that your child has a genetic predisposition to celiac disease, you’ll want to be on guard for a variety of celiac disease symptoms during the process of introducing gluten. Some common symptoms, which are visible in adults as well as in infants and young children, are gastrointestinal or bowel issues such as severe chronic diarrhea with floating voluminous stools, extreme weight loss to the point of wasting, and growth issues. Should you observe abnormal physical or mental symptoms in your baby, you may try eliminating gluten from the diet and note changes, but do make sure to consult with a pediatrician or other qualified medical practitioner before you begin making major changes to his diet.
    It’s important to note that it doesn’t necessarily indicate that introducing gluten during the optimum window will eliminate a child’s risk of developing celiac disease, but it could reduce risk or at least delay disease onset. As gluten-free awareness and research continues, however, we can assuredly look forward to more helpful information regarding reducing celiac disease in young children.

  • Recent Articles

    Jefferson Adams
    Celiac.com 04/26/2018 - Emily Dickson is one of Canada’s top athletes. As a world-class competitor in the biathlon, the event that combines cross-country skiing with shooting marksmanship, Emily Dickson was familiar with a demanding routine of training and competition. After discovering she had celiac disease, Dickson is using her diagnosis and gluten-free diet a fuel to help her get her mojo back.
    Just a few years ago, Dickson dominated her peers nationally and won a gold medal at Canada Games for both pursuit and team relay. She also won silver in the sprint and bronze in the individual race. But just as she was set to reach her peak, Dickson found herself in an agonizing battle. She was suffering a mysterious loss of strength and endurance, which itself caused huge anxiety for Dickson. As a result of these physical and mental pressures, Dickson slipped from her perch as one of Canada's most promising young biathletes.
    Eventually, in September 2016, she was diagnosed with celiac disease. Before the diagnosis, Dickson said, she had “a lot of fatigue, I just felt tired in training all the time and I wasn't responding to my training and I wasn't recovering well and I had a few things going on, but nothing that pointed to celiac.”
    It took a little over a year for Dickson to eliminate gluten, and begin to heal her body. She still hasn’t fully recovered, which makes competing more of a challenge, but, she says improving steadily, and expects to be fully recovered in the next few months. Dickson’s diagnosis was prompted when her older sister Kate tested positive for celiac, which carries a hereditary component. "Once we figured out it was celiac and we looked at all the symptoms it all made sense,” said Dickson.
    Dickson’s own positive test proved to be both a revelation and a catalyst for her own goals as an athlete. Armed with there new diagnosis, a gluten-free diet, and a body that is steadily healing, Dickson is looking to reap the benefits of improved strength, recovery and endurance to ramp up her training and competition results.
    Keep your eyes open for the 20-year-old native of Burns Lake, British Columbia. Next season, she will be competing internationally, making a big jump to the senior ranks, and hopefully a regular next on the IBU Cup tour.
    Read more at princegeorgecitizen.com

    Jefferson Adams
    Celiac.com 04/25/2018 - A team of Yale University researchers discovered that bacteria in the small intestine can travel to other organs and trigger an autoimmune response. In this case, they looked at Enterococcus gallinarum, which can travel beyond the gut to the spleen, lymph nodes, and liver. The research could be helpful for treating type 1 diabetes, lupus, and celiac disease.
    In autoimmune diseases, such as type 1 diabetes, lupus, and celiac disease, the body’s immune system mistakenly attacks healthy cells and tissues. Autoimmune disease affects nearly 24 million people in the United States. 
    In their study, a team of Yale University researchers discovered that bacteria in the small intestine can travel to other organs and trigger an autoimmune response. In this case, they looked at Enterococcus gallinarum, which can travel beyond the gut to the spleen, lymph nodes, and liver. They found that E. gallinarum triggered an autoimmune response in the mice when it traveled beyond the gut.
    They also found that the response can be countered by using antibiotics or vaccines to suppress the autoimmune reaction and prevent the bacterium from growing. The researchers were able to duplicate this mechanism using cultured human liver cells, and they also found the bacteria E. gallinarum in the livers of people with autoimmune disease.
    The team found that administering an antibiotic or vaccine to target E. gallinarum suppressed the autoimmune reaction in the mice and prevented the bacterium from growing. "When we blocked the pathway leading to inflammation," says senior study author Martin Kriegel, "we could reverse the effect of this bug on autoimmunity."
    Team research team plans to further investigate the biological mechanisms that are associated with E. gallinarum, along with the potential implications for systemic lupus and autoimmune liver disease.
    This study indicates that gut bacteria may be the key to treating chronic autoimmune conditions such as systemic lupus and autoimmune liver disease. Numerous autoimmune conditions have been linked to gut bacteria.
    Read the full study in Science.

    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.
    Now we never leave home without our Epipens and our gluten free food supplies. We analyze every food label. We are hyper vigilant about cross contamination. We are constantly looking for welts and praying for no stomach pain. We are always prepared and on guard. It's just what we do now. Anything to protect our child, our love...like so many other parents out there have to do every moment of ever day!  
    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.