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      Frequently Asked Questions About Celiac Disease   04/07/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    GLUTEN-FREE COMMUNION WAFERS NOT HOLY, SAYS CATHOLIC DIOCESE IN OHIO


    Jefferson Adams

    Celiac.com 08/09/2012 - Among many gluten-free catholics, there's been a good deal of excitement lately about low-gluten and gluten-free communion wafers for Mass in the Catholic church.


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    Photo: CC--fradaveccsHowever, much of that excitement seems to have been misplaced, at least in Ohio. That's because the Catholic Diocese of Columbus recently said that gluten-free wafers don’t meet Vatican standards because they don’t contain wheat.

    For Catholics, consecrated bread and wine are the literal body and blood of Jesus, and the sacrament of Holy Eucharist is “the heart and the summit of the Church’s life,” according to its catechism.

    Because Jesus ate wheat bread with his apostles before his Crucifixion, church law requires the host to be wheat and only wheat, said Deacon Martin Davies, director of the Office for Divine Worship at the Diocese of Columbus. Without wheat, the wafers cannot be consecrated and used in Mass, so no gluten-free wafers.

    In 1995, the Vatican said low-gluten hosts are valid if they hold enough gluten to make bread. Worshippers wanting the low-gluten option were required to present a medical certificate and obtain a bishop’s approval.

    The policy was loosened in 2003 to eliminate the medical-certificate requirement and to allow pastors to grant approval. The Vatican also said that Catholics with celiac disease could receive Communion via wine only.

    However, for faithful catholics with celiac disease and gluten intolerance who want to participate more fully, the low-gluten version, which some say tastes terrible, remains the only communion wafer option.

    U.S. Catholic bishops have approved two manufacturers of low-gluten wafers. One is the Benedictine Sisters of Perpetual Adoration in Missouri; the order’s website says it has provided hosts for more than 2,000 celiac sufferers. The other is Parish Crossroads in Indiana, which provides low-gluten hosts made in Germany.

    The low-gluten wafers made by the Benedictine Sisters contain less than 100 parts per million, says Mary Kay Sharrett, a clinical dietitian at Nationwide Children’s Hospital. She said the amount of gluten in one of the hosts is 0.004 milligrams and that researchers have found it takes about 10 milligrams per day to start a reaction.

    The U.S. Food and Drug Administration has proposed a rule that says products could be labeled gluten-free if the gluten content is less than 20 parts per million.

    Source:


    Image Caption: Photo: CC--fradaveccs
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    Guest Sandra

    Posted

    The researchers are obviously not talking about those Celiacs for whom even a crumb can cause horrible pain and diarrhea. Even worse, the silent damage that is done to the body even without having a noticeable "reaction". Once again, the Catholic Church is showing extreme lack of compassion for its parishioners in favor of archaic dogma.

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    Guest Elizabeth D

    Posted

    This is a pretty good article on this topic. The low-gluten hosts from the Benedictine Sisters have become a common presence in the parishes near me. Some parishes order their own, and some celiac parishioners buy their own low-gluten hosts and bring a host to church to give to the priest before Mass, usually in its own separate pyx (a little gold-plated box--your priest can explain). Catholics do have to be VERY careful not to use the wheat-free, completely gluten-free hosts. Receiving the Precious Blood (after the consecration it is NOT wine) from the cup may also be an option for celiac disease Catholics. Ask the priest before Mass. Jesus is truly present body, blood, soul and divinity, in either "kind" of the Eucharist.

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    Guest Geoffrey

    Posted

    The researchers are obviously not talking about those Celiacs for whom even a crumb can cause horrible pain and diarrhea. Even worse, the silent damage that is done to the body even without having a noticeable "reaction". Once again, the Catholic Church is showing extreme lack of compassion for its parishioners in favor of archaic dogma.

    No, the Church is not "showing extreme lack of compassion…" The purpose of Holy Communion is to receive the grace of Jesus Christ through the reception of His Body, Blood, Soul, and Divinity, which brings one into greater union with Him. To receive this grace, it's not about quantity. One only need receive even the tiniest piece of a Consecrated Host, OR (here's the important part for this) the smallest drop - or sip - from the chalice. The Church has made it clear people with this affliction can receive from the chalice, just as one without celiac could receive all the grace needed from just the Sacred Host. Alcoholics regularly receive only the Consecrated Host, and they receive the full grace intended.

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    Guest Gabrielle

    Posted

    Come on now! It's about what is in your heart...your faith in God and in His son......to say that the gluten free hosts don't "meet Vatican standards" is hog wash! I receive gluten-free bread every time it's offered at my church and feel good about it...

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    Guest Jasmine

    Posted

    How Christian is it to deny holy communion to those who are gluten intolerant? It isn't at all Christian. It's bigoted and hypocritical and mean.

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    Guest Sonya Coover

    Posted

    Wow, this truly leaves me speechless for a moment! What if something that was administered by Jesus were found to be a poison with today's science and knowledge would the catholic authorities still take the same stand? Really, I'm glad I'm not Catholic but feel for my brothers and sisters that are!

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    The wine is an issue too. The priest puts a piece of the host in the chalice.

    And if you happen to get the cup with no piece of host, then people who have just ate gluten have their lips on the chalice. So either way the wine has gluten.

    It's enough gluten to make me sick.

    I'm also concerned the Vatican is telling people with celiac disease to ingest something that is harmful to their health. Doesn't that seem wrong? Even if it's such a small amount, people with celiac know gluten is harmful to their bodies.

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    No, the Church is not "showing extreme lack of compassion…" The purpose of Holy Communion is to receive the grace of Jesus Christ through the reception of His Body, Blood, Soul, and Divinity, which brings one into greater union with Him. To receive this grace, it's not about quantity. One only need receive even the tiniest piece of a Consecrated Host, OR (here's the important part for this) the smallest drop - or sip - from the chalice. The Church has made it clear people with this affliction can receive from the chalice, just as one without celiac could receive all the grace needed from just the Sacred Host. Alcoholics regularly receive only the Consecrated Host, and they receive the full grace intended.

    Geoffrey, are you celiac? Because you seem to know theory but not fact, and the fact is very few priests know the Vatican rules and even fewer understand cross contamination. If the priest practices intinction, then the wine isn't safe, either. Also, very few parishes offer the cup to the congregation and when they do, I don't want to drink from a cup that someone with a mouth full of wheat has drunk from.

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    Guest Pamela

    Posted

    I cannot receive communion at church, even the smallest trace has gluten. The wine becomes contaminated with everyone drinking from it with the host in there mouth. The government standards don't work for me. There are a lot of products marked gluten free that I cannot eat because they have small amounts of gluten and I get sick. I don't think Jesus would exclude anyone from receiving. He didn't say only people without celiac do this in memory of me!

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    Once again people are mistaking humans for the Divine. The Pope does not tell the Holy Spirit what to do. My option is communion by intent -- it is an option sanctioned by the Church. While receiving the Body and Blood of Christ is important, Christ always made clear his care and concern for the ill. Christ will not abandon those wish to believe but who cannot abide by human misinterpretation of His divine will.

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    Shannon you are right the Bible never says wheat. That is why so many people are leaving the Catholic religion. I would never be able to take the host. I do let the priest no before mass that I can not take the host and he brings me down the wine.

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    Guest Zloduska

    Posted

    No, the Church is not "showing extreme lack of compassion…" The purpose of Holy Communion is to receive the grace of Jesus Christ through the reception of His Body, Blood, Soul, and Divinity, which brings one into greater union with Him. To receive this grace, it's not about quantity. One only need receive even the tiniest piece of a Consecrated Host, OR (here's the important part for this) the smallest drop - or sip - from the chalice. The Church has made it clear people with this affliction can receive from the chalice, just as one without celiac could receive all the grace needed from just the Sacred Host. Alcoholics regularly receive only the Consecrated Host, and they receive the full grace intended.

    What [you] clearly [do] not understand is that for someone with severe celiac disease, ANY quantity of gluten causes horrible consequences! With all the compassion you have NOT shown to those with genetic autoimmune disorders.

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    Guest john stanczak

    Posted

    As a Catholic I very firnly believe I am receiving the actual body and blood of Christ. 28 years ago I gave up drinking alcohol and was afraid of taking the cup because I felt I would be back on booze. After 3 or 4 years I asked myself this question. If I believe the consecrated wine is the actual blood of Jesus would He allow me to go back to being an alcoholic?? From His blood ?? NO NO NO. If your faith is strong I would suggest taking just a small portion of the Host and see what happens. If no reaction take a bigger piece the next time..Jesus will work with you even if you only have a little itty bitty faith in Him.

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    Guest cheryl

    Posted

    Even the Beneditine sisters don't believe the churches attitude. They actually advertise that these low-gluten wafers are "produced in a dedicated gluten free factility" on their web site.

    Now how is it possible to bring in sufficient gluten to ensure that the end product contains .01% and also claim the facility is GLUTEN FREE?

     

    It simply is a lie!

     

    The issue is silly. God changes the host into his body. He is omnipotent. He loves every human he made and would never purposely do anything to cause suffering and DEATH! Therefore, he is perfectly willing to change that 100% gluten free wafer into his body.

    The Catholic Church is messed up on this point! I was Roman Catholic. Then I was diagnosed with celiac at the brink of death from the disease. I am not confused about the church's attitude.

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    Guest Denise

    Posted

    Come on now! It's about what is in your heart...your faith in God and in His son......to say that the gluten free hosts don't "meet Vatican standards" is hog wash! I receive gluten-free bread every time it's offered at my church and feel good about it...

    I have stopped taking communion as bread and take the Lord in my heart all the same. This is between my Lord and myself. I try to live like a good person and continue to do everything as before.

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    I am a psychotherapist who has celiac disease and who works with clients experiencing the stressors of maintaining health in a world that doesn't always understand. The stigma and the symptoms are enough to cope with for most...and this is not needed. My work requires that I maintain attitude of acceptance - and, it is this that I shall hope begins to appear in areas that are designed to be open and spiritual. Perhaps those in this region will grow in their understanding and acceptance.

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    I am a catholic super sensitive celiac sufferer who agrees that requiring the host to contain wheat is not what Jesus intended. However, I am O.K. with just receiving the sacrament in the form of wine. When I ask if we could set this up in a way that I wouldn't be cross-contaminated by others drinking from the chalice who had just received the wheat host my priest was unreceptive. I just gave up and don't go to communion. My experience was, that the priest was very interested in defending the church's stance on wheat being required in the host but not very interested in helping me receive the sacrament. Priorities?

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    What [you] clearly [do] not understand is that for someone with severe celiac disease, ANY quantity of gluten causes horrible consequences! With all the compassion you have NOT shown to those with genetic autoimmune disorders.

    I would simply agree - a drop or a crumb to someone suffering could mean continued suffering. I do not believe that this is necessary given our options of protecting and caring for anyone who is ill. Compassion, understanding and incorporating knowledge is what is particularly important in such collective understanding.

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    I am a catholic super sensitive celiac sufferer who agrees that requiring the host to contain wheat is not what Jesus intended. However, I am O.K. with just receiving the sacrament in the form of wine. When I ask if we could set this up in a way that I wouldn't be cross-contaminated by others drinking from the chalice who had just received the wheat host my priest was unreceptive. I just gave up and don't go to communion. My experience was, that the priest was very interested in defending the church's stance on wheat being required in the host but not very interested in helping me receive the sacrament. Priorities?

    Hi Susan - I am sorry to read another story of unwillingness to adapt to conditions that we experience. I hope you will continue to speak about this and not allow your voice to be quieted or dismissed. Awareness develops after priorities are challenged.

     

    Best to you!

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    Come on now! It's about what is in your heart...your faith in God and in His son......to say that the gluten free hosts don't "meet Vatican standards" is hog wash! I receive gluten-free bread every time it's offered at my church and feel good about it...

    Gabrielle - I agree with you totally! And, for all of you reading this - isn't it slightly disturbing that we are outsourcing our communion? I have nothing against Germany - but what about finding a location within the US to provide us with creating the blessed gluten-free offering? At least shipment costs would be lower, no?

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    At my parish in southern California, I bring my host from the Benedictine nuns in my own pyx. At Communion time, the ciborium with all the gluten-free pyxes is brought to a special place, and we receive them there, along with the Precious Blood in a chalice from which no one else has drunk. It's a system that works very well. Our diocese has no problem with these low-gluten-free hosts.

     

    I think some priests and bishops just don't get it. I travel often, and the priests have been very helpful except in one place. I urge people to "shop" for a parish that meets their needs.

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    Guest GlutenFreeWorship

    Posted

    If Jesus were here, He would agree that wheat/gluten is bad for the body - EVERYbody. This is just another example of man-made doctrines that are pure blasphemy. I don't care if a HUMAN wrote down into the holy scriptures that we must eat wheat; it was misinformation from the start. Even Jewish people still consider wheat/gluten to be Kosher... and gluten free matzo is NOT Kosher for Seder. This gluten thing has turned many gentiles and semites into hypocrites! Pray for them to see the error of their ways!

     

    These are all the types of people who've lost all sight of what it really means to serve God and help our brothers and sisters. And I'd bet my soul that the Vatican takes kickbacks from the wheat industry!

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    Guest Christine Toms

    Posted

    Such middle-ages doctrine by any church is fundamentalist and dangerous hogwash. I can't think that a toxic sweet substance would be given to a diabetic or a packet of peanuts given to a fatal nut allergy sufferer. So why gluten? It's almost like advocating burning witches at the stake. I thank God this idiot isn't in my parish and recommend a gluten-free congregation goes to another church or denomination, if necessary. Perhaps contrary to popular belief, God is bigger than the Vatican.

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    As a Catholic I very firnly believe I am receiving the actual body and blood of Christ. 28 years ago I gave up drinking alcohol and was afraid of taking the cup because I felt I would be back on booze. After 3 or 4 years I asked myself this question. If I believe the consecrated wine is the actual blood of Jesus would He allow me to go back to being an alcoholic?? From His blood ?? NO NO NO. If your faith is strong I would suggest taking just a small portion of the Host and see what happens. If no reaction take a bigger piece the next time..Jesus will work with you even if you only have a little itty bitty faith in Him.

    It doesn't work that way. Would you tell someone with a severe, life-threatening peanut allergy to just try a little? NEVER! I can appreciate your personal experience and I know you are trying to be helpful but please do a little research before giving incorrect medical advice. Gluten causes more than just vommiting in celiacs. It can set off a chain of reactions and eventually lead to many cancers and autoimmune diseases. Thank you.

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    Omission Gluten-Free Lager,
    Omission uses aromatic hops to brew a refreshing and crisp beer in the traditional lager style. Alcohol is 4.6% by volume.
    Omission Gluten-Free Pale AleBold and hoppy, Omission Pale Ale is a hop-forward American Pale Ale, brewed to showcase the Cascade hop profile. Amber in color, Omission Pale Ale’s floral aroma is complimented by caramel malt body. Alcohol is 5.8% by volume.
    Their website states that, before shipping, Omission tests gluten levels in every batch both at the brewery, and at an independent lab, using the R5 Competitive ELISA gluten test, to ensure that the beers measure well below the Codex gluten-free standard of 20 ppm or less.
    Sprecher Shakparo Ale
    Sprecher's gluten free Shakparo Ale is a West African Shakparo-style beer brewed from sorghum and millet. An unfiltered, light, crisp ale with a cider or fruit highlights and a dry aftertaste.
    For the more adventurous, Sprecher also brews Mbege Ale, which is an unfiltered ale brewed with bananas, yes, bananas, in the African style. Light hints of banana remain present in the aroma and flavor of this unique offering.
    Steadfast Sorghum Pale Ale
    Steadfast brewery uses Cascade-and Columbus hops and White sorghum syrup and molasses to brew their golden amber, Indian/American-style Steadfast Sorghum Pale Ale. Alcohol is 6.8% by volume.
    Gluten-free Ciders
    Crispin Browns Lane
    Browns Lane by Crispin is a lightly sparking, crisply effervescent cider made with traditional English bittersweet cider apples sourced in the Malvern Hills of Worcestershire.
    The result is a rich cider with a dark straw color, and an aroma that evokes an almost traditional farmhouse cider bouquet. Soft, subtle natural apple sweetness up front, with a slightly dry, woody, lingering finish.
    Crispin Original Cider
    Crispin Super Premium Hard Apple Cider is naturally fermented using fresh pressed apple-juice, not apple-juice concentrate, from a premium blend of US West Coast apples, with no added malt, grape-wine, or spirit alcohol. The crisp flavor of Crispin is polished with pure apple juice, with no added sugar, colorants or sorbate or benzoate preservatives and cold filtered for crisp refreshment.
    Strongbow Cider
    Strongbow uses a traditional English recipe to brew a crisp, refreshing premium cider.
    Magners Cider
    Magners uses 17 varieties of apples and ferments their cider up to two years to deliver a full-bodied, well-rounded traditional cider.

  • Recent Articles

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

    Jefferson Adams
    Celiac.com 04/19/2018 - Previous genome and linkage studies indicate the existence of a new disease triggering mechanism that involves amino acid metabolism and nutrient sensing signaling pathways. In an effort to determine if amino acids might play a role in the development of celiac disease, a team of researchers recently set out to investigate if plasma amino acid levels differed among children with celiac disease compared with a control group.
     
    The research team included Åsa Torinsson Naluai, Ladan Saadat Vafa, Audur H. Gudjonsdottir, Henrik Arnell, Lars Browaldh, and Daniel Agardh. They are variously affiliated with the Institute of Biomedicine, Department of Microbiology & Immunology, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden; the Institute of Clinical Sciences, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden; the Department of Pediatric Gastroenterology, Hepatology and Nutrition, Karolinska University Hospital and Division of Pediatrics, CLINTEC, Karolinska Institute, Stockholm, Sweden; the Department of Clinical Science and Education, Karolinska Institute, Sodersjukhuset, Stockholm, Sweden; the Department of Mathematical Sciences, Chalmers University of Technology, Gothenburg, Sweden; the Diabetes & Celiac Disease Unit, Department of Clinical Sciences, Lund University, Malmö, Sweden; and with the Nathan S Kline Institute in the U.S.A.
    First, the team used liquid chromatography-tandem mass spectrometry (LC/MS) to analyze amino acid levels in fasting plasma samples from 141 children with celiac disease and 129 non-celiac disease controls. They then crafted a general linear model using age and experimental effects as covariates to compare amino acid levels between children with celiac disease and non-celiac control subjects.
    Compared with the control group, seven out of twenty-three children with celiac disease showed elevated levels of the the following amino acids: tryptophan; taurine; glutamic acid; proline; ornithine; alanine; and methionine.
    The significance of the individual amino acids do not survive multiple correction, however, multivariate analyses of the amino acid profile showed significantly altered amino acid levels in children with celiac disease overall and after correction for age, sex and experimental effects.
    This study shows that amino acids can influence inflammation and may play a role in the development of celiac disease.
    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764

    Jefferson Adams
    Celiac.com 04/18/2018 - To the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service animals.
    If you’ve flown anywhere lately, you may have seen them. People flying with their designated “emotional support” animals. We’re not talking genuine service animals, like seeing eye dogs, or hearing ear dogs, or even the Belgian Malinois that alerts its owner when there is gluten in food that may trigger her celiac disease.
    Now, to be honest, some of those animals in question do perform a genuine service for those who need emotional support dogs, like veterans with PTSD.
    However, many of these animals are not service animals at all. Many of these animals perform no actual service to their owners, and are nothing more than thinly disguised pets. Many lack proper training, and some have caused serious problems for the airlines and for other passengers.
    Now the major airlines are taking note and introducing stringent requirements for service animals.
    Delta was the first to strike. As reported by the New York Times on January 19: “Effective March 1, Delta, the second largest US airline by passenger traffic, said it will require passengers seeking to fly with pets to present additional documents outlining the passenger’s need for the animal and proof of its training and vaccinations, 48 hours prior to the flight.… This comes in response to what the carrier said was a 150 percent increase in service and support animals — pets, often dogs, that accompany people with disabilities — carried onboard since 2015.… Delta said that it flies some 700 service animals a day. Among them, customers have attempted to fly with comfort turkeys, gliding possums, snakes, spiders, and other unusual pets.”
    Fresh from an unsavory incident with an “emotional support” peacock incident, United Airlines has followed Delta’s lead and set stricter rules for emotional support animals. United’s rules also took effect March 1, 2018.
    So, to the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service and emotional support animals.
    Source:
    cnbc.com

    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