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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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    CATHOLICISM AND CELIAC DISEASE- PART 2 - SACRAMENTAL HOPE


    Melissa Blanco

    Celiac.com 01/06/2010 - I’ve always loved the season of Advent—the beauty of a new beginning—of celebrating the birth of Jesus.  Each Sunday of December, as I watch another candle burning within the Advent wreath, I am reminded of those early years in my youth when I anticipated Christmas by observing the candles on the wreath; two purples, a pink, and lastly, another purple.  As children, we always knew, when the final purple candle was lit, Christmas would soon arrive.


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    As I sat in my Church pew this Christmas Eve, I marveled at the large trees lit by white lights, amid a backdrop of fresh poinsettias, along with the smell of incense accompanying our Parish Priest to the altar.  I joined the Children’s Choir in singing the beautiful Christmas Carols I still remember brilliantly from my Catholic School days—“Silent Night,” “Away in a Manger,” and “We Three Kings.”  I found my eyes filling with tears thinking of family members who live far away, loved ones who have gone before us, and those of our military who are celebrating the holidays away from their spouses and children.  I smiled watching youth from the Faith Formation program convene on the Altar dressed as Mary and Joseph, angels, shepherds, and the three wise men, one of which had a very impressive beard attached to his innocent face.

    After publishing my article titled, Catholicism and Celiac Disease, I was amazed and humbled by the number of responses received from celiac sufferers and their family members.  I realized that my first article was just that—a first article—because a second one became necessary in order to pass on information which so many other Catholic celiacs deserve the opportunity to hear.  What began as a very personal and profound journey for me has become a chance to help others who are finding peace amid a life altering diagnosis.

    The Benedictine Sisters of Perpetual Adoration, in an effort to help Catholics with celiac disease, have developed a low gluten communion host which still satisfies the Code of Cannon Law stating that Eucharist hosts must be made of water and wheat.  Their website states, “Our low gluten bread is made with wheat starch and water.  The gluten content is 0.01%.  It is made, stored, and shipped in a dedicated gluten-free environment.”  The Benedictine Sisters have served over 2,000 Catholics with gluten intolerance, and because of the extremely low gluten content, it appears to be perfectly safe for most celiacs.  Their website contains a link to their low gluten host order form.

    Many Priests, Parishes, and Diocese are now accepting the substitution of traditional Eucharist with these low gluten hosts, developed by the Benedictine Sisters.  I advise anyone desiring to receive Eucharist through both the Body and Blood of Christ to speak with your Pastor, and share your diagnosis to find if this option is possible in your Parish.  What an amazing opportunity for Catholic Celiacs.  I thank those who commented on my first article—noting that their bodies tolerated the low gluten host, and their Priests were open to offering this special host at Holy Communion.

    If the low gluten host is not an option for your weekly sacrament, please remember some other important advice I was given, Jesus knows your body and what is in your heart.  Partaking of Communion through the Blood of Christ is still a full participation of the Holy Sacrament.

    This spring I will proudly stand behind my son as he receives his First Holy Communion.  I am once again reminded of that day long ago when I received the Sacrament for the first time.  I pray that he will always find the comfort I have in the love surrounding him each week when he attends Mass.

    Helpful websites for Catholics with Celiac Disease:
    Benedictine Sisters of Perpetual Adoration : www.benedictinesisters.org
    Catholic Celiac Society: www.catholicceliacs.org


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    Guest Rosemary

    Posted

    That's great news. Many members of my family have left the church because we were excluded from receiving communion using alternative unleavened breads, and we felt like pariahs, turned away. Of course, I think the rigidity of canon law in this regard is uncharitable, to say the least, especially since there's no specification in sacred scripture that the communion bread has to be made of wheat. Bravo to the Benedictine sisters for finding a solution that may be workable!

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    While this may be fine for some Celiacs who don't follow a strict avoidance, I found that myself and others had adverse reactions to the "gluten free" host.

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    At the risk of sounding like Bill Mahar in the film "Religulous", why in the world would anyone who wants to go totally gluten free give in and say "okay, for the sake of the Sacrament...well .01% is good enough for me--hit me with that level of gluten and hopefully the priestly blessing will bypass my innate immunity not to mention the zonulin over-release and lead me closer to the Sacrament of Extreme Unction as a result."

    I mean come on, all this Nunsense of low gluten wafers is a lot like Mother Mary Encroacher hitting you with a pointer or smacking your fingers with a giant metal ring--the ultimate effect is the same. They entice you with the phrase "low gluten" but they know in their hearts they're out to hurt you. No MALE who ever went through Parochial School could or would ever write this article, because it is a bunch of bunk and every Catholic male knows it!!

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    "Partaking of Communion through the Blood of Christ is still a full participation of the Holy Sacrament"...what about the fact that (in most cases) many people (people that have gluten on their lips) have already put their mouth to the cup...not to mention backwash...it seems to me that there is potentially even more gluten in the cup than there is in a low-gluten host.

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    Guest Zloduska

    Posted

    I was raised Catholic, now I want none of it, and this whole issue and article reinforces my choices and shows what a bunch of BS all this ritualistic crap really is. Go on and kill yourself faster in the name of Christ then, if you have no faith in modern medicine.

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    Guest Jeff Kelly

    Posted

    I observe the low ratings given the comments by males to this, who suffered the most as a gender in Roman Catholicism, and thus this is not only unsurprising but predictable.

    I also observe that the esteemed Dr. Fasano somehow takes the "politically correct position on this"--as a Catholic from the seat of Catholicism, Italy. His science is over the top and ASTONISHING--but I find his willingness to compromise his scientific principles---which he knows to be a scientifically unacceptable compromise---to be frustrating.

    Yes--the analogy would be for a Nun to tell a boy in her class:"I'm just going to rap your fingers with this pointer once--as opposed to five hundred times." They truly have convinced themselves this is a whole lot better, since they have to live under Canon Law and have no other choice in the matter because Canon Law has no compromise on the wheat content nor does the church compromise on the fact the wheat MUST contain gluten.

    That women are so adoring of this idea merely reflects women supporting women--in this case within Catholicism, which has always been taken to extremes.

    "Low gluten hosts." George Carlin would say "They should call themselves the "Sisters of Perpetual Compromise"!!"You can'

    t beat the game!!" Good God Almighty!!!

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    admin
    Celiac.com 03/30/2005 - The original one-stop shop on the Internet for wheat and gluten-free foods has underwritten a new Public Radio program on celiac disease called Gut Reaction. The one-hour program was produced by Richard L. Paul of rlpaulproductions, LLC, many Public Radio stations across the USA have already aired it, including WAMU in Washington, DC, WILL-FM in Champaign/Urbana, IL, WBE in Chicago, IL, WCPN-FM in Cleveland, OH, seventeen stations on the Minnesota Public Radio Network, and it is scheduled to air on many more stations in the future--including next weekend on WFUV in New York City. Several stations who aired it got such an overwhelmingly positive listener response that they have decided to air it multiple times.
    The touching documentary details the difficult real-life stories of several individuals who, after suffering for many years with severe, unexplained health problems, were finally diagnosed with celiac disease. Unfortunately their stories are not unique, and resemble many of those who have been affected by the disease. According to Scott Adams, Founder of The Gluten-Free Mall® and Celiac.com: We underwrote Gut Reaction with the aim of getting the word out about celiac disease to millions of people across the USA, including to those who are unaware that they have it--a full 1-in-133 Americans have celiac disease, but only 1-in-4,700 are ever diagnosed--which is not an acceptable ratio. Hopefully this program will have a positive impact on those who hear it, and will ultimately lead to the diagnosis and treatment of many people. It is also our hope that the program will lead to a better understanding of the disease among those who dont have it, so that it will be easier for those with it to maintain its only acceptable medical treatment--a 100% gluten-free diet for life.
    Mr. Adams emphasizes that: We believe that Public Radio is the perfect vehicle to deliver this important message about celiac disease to people across the USA, because its function is public service and education via quality, educational programming--and Gut Reaction is just that. He continues: You can help us to get Gut Reaction aired in your community by going to Celiac.com and following the steps listed there to contact the programming director at your local Public Radio station. He explained that Public Radio programming is decided on a station by station basis, and each stations program director decides which shows get aired on their station--so each person who contacts them can have a huge influence on which programs get chosen.
    About The Gluten-Free Mall®, Your Special Diet Superstore®:
    Since 1998 The Gluten-Free Mall® has provided online shopping for wheat and gluten-free foods for those on special diets due to celiac disease, wheat allergy or other health reasons, via their Internet site: www.glutenfreemall.com.

    Jefferson Adams
    Celiac.com 05/02/2009 - Jesse James, the low-key celebrity biker and husband of star Sondra Bullock, led a gluten-free rally to survive yet another Donald Trump challenge on the Celebrity Apprentice recently.
    The second task of the night on the April 19th show was to devise a new dish along with a marketing campaign for the Schwan's frozen food LiveSmart line. Facing possible elimination of a team-member, the team led by Jesse James rallied with a gluten free noodle dish to stay alive for the May 10th final.
    The challenge to create and market Schwan's new dish saw Jesse James running the show at Athena. Jesse chose to keep teammate Melissa with him and put colleagues Brande and Annie to work in the kitchen. Jesse led the charge with a with the turkey meatball and gluten-free pasta suggested by team member and poker champ Annie Duke, leaving himself just enough room to put it on her had it failed.
    The meal features meatballs made with ground turkey breast meat and a touch of pork, and seasoned with onion, mushroom, garlic, spinach, basil. The meatballs are served up on a bed of Quinoa rotelle pasta and topped with a classic tomato basil sauce. A serving of tender 100% Grade A broccoli completes the meal.
    Now, Jesse's reticence regarding marketing nearly saw the team's effort fail, but the meal was solid and the execution went well. So when it came time to make a cut, Trump looked to the opposition's Herschel Walker, who had twice failed in his managerial duties.
    Check out the gluten-free Triple Play Turkey Meatballs and Pasta Dinner featured on the Celebrity Apprentice.
    Sources:

    Schwan's Examiner.com Zap2it Popwatch

    Jefferson Adams
    Celiac.com 08/14/2013 - Online restaurant food service GrubHub's analysis of 20,000+ restaurants in more than 500 US cities also shows that gluten-free takeout orders are up 60% from April 2012.
    Diners in Seattle, Portland and Eugene, Oregon make the most requests for gluten-free food. They are followed by San Jose, Chicago, Raleigh, Denver, Minneapolis, Los Angeles and Albany. This data is based on a year-over-year (April/May 2012 and April/May 2013) comparison of orders described as "gluten-free".
    Other interesting data points: More than 4% of GrubHub restaurants now offer gluten-free options, though that percentage gets as high as 18% in some cities. Pizzas, salads, burgers, wraps and sandwiches are the most popular gluten-free menu items.
    The cities with the highest percentage of member restaurants offering gluten-free food are: Detroit, with 18% of restaurants featuring a gluten-free item, followed by Stamford, CT (15%), Eugene, OR (12%), Albany, NY (11%), Phoenix, AZ (10%), Lansing, MI (9%), Denver, CO and Seattle, WA (8%), Ann Arbor, MI and Providence, RI (7%).
    With takeout orders for gluten-free food seeing such a strong rise, look for more restaurants and eateries to put gluten-free items on their menu. Be vigilant, and enjoy!
    Source:
    http://www.foodnavigator-usa.com/Trends/Gluten-free/Gluten-free-takeout-orders-up-60-YoY-while-4-of-US-restaurants-now-offer-gluten-free-options-says-GrubHub

    Jefferson Adams
    Celiac.com 10/11/2013 - World No.1 tennis player Novak Djokovic credits a gluten-free diet with strong improvement in his performance and his success on the court.
    Now, word comes that Djokovic has got his pet dog eating gluten-free, as well. In 'Serve To Win', Djokovic's book about his gluten-free diet, he writes of a marked improvement in his health and well-being since he discovered his intolerance to gluten, and began eating gluten-free.
    According to Djokovic, he has even put his dog, Pierre, on a gluten-free diet, and the dog has also become more healthy.
    Dogs can, in fact, react to gluten in pet food. You can read more about that in an earlier article, Gluten and Toxins in Pet Foods: Are they Poisoning Your Pets?
    The article discusses gluten in pet foods, and the questionable role in canine diets.
    So, maybe Djokovic is making a sensible choice and his dog is reaping the benefits of a gluten-free canine diet. What do you think? Is it crazy to put a dog on a gluten-free diet, or could it be good for the dog? Share your comments below.
    Source:
    http://www.aninews.in/newsdetail6/story128099/-039-diet-obsessed-039-djokovic-puts-pet-dog-on-gluten-free-regime-for-fitness-.html

  • Recent Articles

    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.
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    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?  
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    Then, my second brush with a natural disaster happened, without any notice, leaving us once again scrambling to find a safe place to shelter. It was a warm and muggy summer morning, and my husband was away on a business trip leaving my young daughter and me to enjoy our summer day. Our Severe Weather Alert Radio was going off, again, as I continued getting our daughter ready for gymnastics.  Having gotten used to the (what seemed to be daily) “Severe Thunderstorm warning,” I didn’t pay much attention to it. I continued downstairs with my daughter and our dog, when I caught a glimpse out the window of an incredibly black looking cloud. By the time I got downstairs, I saw the cover to our grill literally shoot straight up into the air. Because we didn’t have a fenced in yard, I quickly ran outside and chased the cover, when subsequently, I saw my neighbor’s lawn furniture blow pass me. I quickly realized I made a big mistake going outside. As I ran back inside, I heard debris hitting the front of our home.  Our dog was the first one to the basement door! As we sat huddled in the dark corner of our basement, I was once again thinking where are we going to go if our house is destroyed. I was not prepared, and I should have been. I should have learned my lesson the first time. Once the storm passed, we quickly realized we were without power and most of our trees were destroyed. We were lucky that our house had minimal damage, but that wasn’t true for most of the area surrounding us.  We were without power for five days. We lost most of our food - our gluten free food.
    That is when I knew we had to be prepared. No more winging it. We couldn’t take a chance like that ever again. We were “lucky” one too many times. We were very fortunate that we did not lose our home to the Los Angeles wildfire, and only had minimal damage from the severe storm which hit our home in Illinois.
      
    In 2017 alone, FEMA (Federal Emergency Management Agency) had 137 natural disasters declared within the United States. According to FEMA, around 50% of the United States population isn’t prepared for a natural disaster. These disasters can happen anywhere, anytime and some without notice. It’s hard enough being a parent, let alone being a parent of a gluten free family member. Now, add a natural disaster on top of that. Are you prepared?
    You can find my Gluten Free Emergency Food Bags and other useful products at www.allergynavigator.com.  

    Jefferson Adams
    Celiac.com 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
    The research team included G Longarini, P Richly, MP Temprano, AF Costa, H Vázquez, ML Moreno, S Niveloni, P López, E Smecuol, R Mazure, A González, E Mauriño, and JC Bai. They are variously associated with the Small Bowel Section, Department of Medicine, Dr. C. Bonorino Udaondo Gastroenterology Hospital; Neurocience Cognitive and Traslational Institute (INECO), Favaloro Fundation, CONICET, Buenos Aires; the Brain Health Center (CESAL), Quilmes, Argentina; the Research Council, MSAL, CABA; and with the Research Institute, School of Medicine, Universidad del Salvador.
    The team enrolled fifty adults with symptoms and indications of celiac disease in a prospective cohort without regard to the final diagnosis.  At baseline, all individuals underwent cognitive functional and psychological evaluation. The team then compared celiac disease patients with subjects without celiac disease, and with healthy controls matched by sex, age, and education.
    Celiac disease patients had similar cognitive performance and anxiety, but no significant differences in depression scores compared with disease controls.
    A total of thirty-three subjects were diagnosed with celiac disease. Compared with the 26 healthy control subjects, the 17 celiac disease subjects, and the 17 disease control subjects, who mostly had irritable bowel syndrome, showed impaired cognitive performance (P=0.02 and P=0.04, respectively), functional impairment (P<0.01), and higher depression (P<0.01). 
    From their data, the team noted that any abnormal cognitive functions they saw in adults with newly diagnosed celiac disease did not seem not to be a result of the disease itself. 
    Their results indicate that cognitive dysfunction in celiac patients could be related to long-term symptoms from chronic disease, in general.
    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
    Due to personal health reasons and restrictions, I find that I need to retire. My husband and I can no longer travel the country speaking at conferences and to support groups (which we dearly loved to do) nor can I commit to writing more books, articles, or menus. Consequently, I will no longer be contributing articles to the Journal of Gluten Sensitivity. 
    My following books will still be available at Amazon.com:
    Gluten-free Cooking for Dummies Student's Vegetarian Cookbook for Dummies Wheat-free Gluten-free Dessert Cookbook Wheat-free Gluten-free Reduced Calorie Cookbook Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version) My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.

    Jefferson Adams
    Celiac.com 04/20/2018 - A digital media company and a label data company are teaming up to help major manufacturers target, reach and convert their desired shoppers based on dietary needs, such as gluten-free diet. The deal could bring synergy in emerging markets such as the gluten-free and allergen-free markets, which represent major growth sectors in the global food industry. 
    Under the deal, personalized digital media company Catalina will be joining forces with Label Insight. Catalina uses consumer purchases data to target shoppers on a personal base, while Label Insight works with major companies like Kellogg, Betty Crocker, and Pepsi to provide insight on food label data to government, retailers, manufacturers and app developers.
    "Brands with very specific product benefits, gluten-free for example, require precise targeting to efficiently reach and convert their desired shoppers,” says Todd Morris, President of Catalina's Go-to-Market organization, adding that “Catalina offers the only purchase-based targeting solution with this capability.” 
    Label Insight’s clients include food and beverage giants such as Unilever, Ben & Jerry's, Lipton and Hellman’s. Label Insight technology has helped the Food and Drug Administration (FDA) build the sector’s very first scientifically accurate database of food ingredients, health attributes and claims.
    Morris says the joint partnership will allow Catalina to “enhance our dataset and further increase our ability to target shoppers who are currently buying - or have shown intent to buy - in these emerging categories,” including gluten-free, allergen-free, and other free-from foods.
    The deal will likely make for easier, more precise targeting of goods to consumers, and thus provide benefits for manufacturers and retailers looking to better serve their retail food customers, especially in specialty areas like gluten-free and allergen-free foods.
    Source:
    fdfworld.com