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    • Scott Adams

      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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    One in Three Americans Now Avoiding Gluten


    Jefferson Adams

    Celiac.com 04/05/2013 - One in three adults want to avoid or cut down on gluten in their diets, says a survey from the consumer research firm, NPD Group. NDP began asking consumers about gluten-free issues in 2009, and the responses for their January 2013 survey show the highest level of interest in gluten-free diets so far.


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    Photo: CC--kabelphotoNDP's chief industry analyst, Harry Balzer, said in a recent press release that avoiding gluten is the "health issue of the day," and compared the current efforts to avoid or reduce dietary gluten to efforts a generation ago to avoid fat, cholesterol, sugar and sodium.

    Specifically, Balzer said: a "generation ago, health was about avoiding fat, cholesterol, sugar and sodium in our diet. While those desires still exist for many, they no longer are growing concerns…Today, increasingly more of us want to avoid gluten in our diet and right now it is nearly 30 percent of the adult population...and it’s growing."

    Gluten-free foods are now a $4.2 billion a year industry, and interest has extended to the restaurant industry as well.

    NPD found that 200 million restaurant visits in the past year included a gluten-free order. “The number of U.S. adults who say they are cutting down on or avoiding gluten is too large for restaurant operators to ignore,” said Bonnie Riggs, a restaurant industry analyst for NDP, in the same release.

    Currently, some three million Americans have been diagnosed with celiac disease, which is now is four times more common than it was 50 years ago.

    While the rise in diagnosis and awareness of gluten-intolerance and celiac disease continues to fuel popularity of gluten-free diets, the supposed health benefits of eliminating gluten are also a factor.

    It is certainly true that some of this gluten-free diet trend has been triggered by pop culture and media celebrities, many of whom are not eating gluten-free out of medical necessity.

    Still, it's likely that the gluten-free trend will continue into the foreseeable future, at least. 

    Source:


    Image Caption: Photo: CC--kabelphoto
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    The proliferation of gluten-free products and gluten-free restaurant menus is great for me, a confirmed celiac since 2006. Gluten awareness was just taking off and there were few decent products and hardly any restaurants with gluten-free menus. I wonder if this popularity takes away the seriousness of the whole issue, with some people considering gluten-free just a fad and not a health issue. I have actually been asked in a restaurant with a gluten-free menu how gluten-free I was since my salad had been prepared on a non gluten-free board. Luckily, this time I was asked - how many other times has contamination happened and someone just shrugged it off? I find it better to say I am allergic - somehow that word seems to set off a bit of concern.

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    Great idea to mention allergic to those who do not understand how serious celiac disease is!

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    Guest Beverly

    Posted

    I found this article very interesting! More people need to take us seriously. I don't eat out because of my sensitivity to gluten and many other foods.

     

    Thank you for writing it.

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    I find it very hard to eat out. People don't realize when you have a gluten allergy it is most often not the only one, I am also allergic to MSG and lactose intolerant.

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  • Related Articles

    Scott Adams
    Gut Reaction is a one-hour radio documentary with The Gluten-Free Mall as a major underwriter, produced by Richard Paul for Public Radio with additional funding from the Celiac Sprue Association. Several stations across the USA have already aired it, and some got such a great listener response that they intend to air it again. You can help us spread the word about celiac disease in your community in a very simple way—we urge you to contact the program director of your local Public Radio station to request that they air Gut Reaction in your community. To locate the local director of your Public Radio station please click here:
    https://sgms.cpb.org/Public/PubPhoneBook.asp
    and use the info at the bottom of this article to fill in the form, which looks like this:
    SEARCH CRITERIA:
    First Name: Can be found in the list at the bottom of this article.
    Last Name: Can be found in the list at the bottom of this article.
    City: You can leave it blank if you dont know.
    State: (2 Character Postal Code): Can be found in the list at the bottom of this article.
    Entity Name: 4 digit radio call tag - Can be found in the list at the bottom of this article.
    Entity Type: Radio Station (select this).
    Once you have the contact information for the director of your Public Radio station, follow this advice from Richard Paul, the shows producer:
    Its best if you reach the program director directly and not leave a message on the listener-comment line and not send an email to the listener-comment email box.
    When you contact the program director, tell him or her that you want the station to play the show Gut Reaction. Dont have folks say You have to do this. Just, We want you to know that theres a community here that thinks this is important.
    It is vitally important to emphasize that Celiac Disease effects 1-in-133 Americans, though only 1-in-4,700 are ever diagnosed. And immediately after saying that, remind them of public radios public service mission. Tell them that it would be an enormous public service to notify the undiagnosed Celiacs in their listening audience. This point should be made strongly.
    Tell them that there will be a satellite feed of the show on January 7th and that the show is available right now via PRX (the Public Radio Exchange). Tell them that if theyre not a member of PRX, they can get the show at this web site – www.rlpaulproductions.com/interviews
    Tell them that she show is newscast compatible and that is has breaks at 20 and 40 (they will know what that means and they will consider it important).
    But EMPHASIZE the public service value of getting the word out to undiagnosed Celiacs. That will be the real drive-it-home point.
    If they ask how you found out about the show, mention how wired-together we Celiacs are -- how we share information with each other by email and so forth because doctors still know so little about the disease. You might suggest that because there is a large Celiac Community in their area, theres the chance that you could work together with the station on other get-the-word-out projects. Maybe if they have a daily talk show, people could come on and talk about celiac disease. Something like that.
    Anyway, I hope you can get folks together to get the word out.
    Thanks,
    Richard Paul
    rlpaulproductions, LLC
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    Scott Williams
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    KXCI
    Roger Greer
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    KVPR
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    KUVO
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    KVNF
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    Jim
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    Jefferson Adams
    Celiac.com 02/01/2013 - In my opinion, donuts are right up there with beer and pizza among the beloved foods I missed most after going gluten-free. That said, there has been strong progress on developing delicious gluten-free beers, and gluten-free pizza is one of the hottest, fastest growing trends among pizza retailers. So, there is some relief on those two fronts. However, the delightful donut is one food I expected never to enjoy again, after going gluten-free.
    So, imagine my surprise and delight to learn that Dunkin' Donuts is testing gluten-free donuts at limited locations in southern Florida and the Boston area.
    There is currently no official word from Dunkin' Donuts on when they plan to expand their gluten-free offerings. An official statement from the company read, in part: "…we have received very positive feedback on the new products so far. We do not yet have a timeframe for potential national distribution.”
    Meanwhile, a south Florida franchisee has said that while the test is currently limited to a few stores, the company plans to expand it in February.
    According to the National Foundation for Celiac Awareness says that Dunkin' Donuts' gluten-free products will be individually wrapped and calls them "dangerously delicious."
    Dunkin' Donuts' efforts to break into the fast growing gluten-free market puts them in league with a number of other fast food chains seeking to add gluten free items to their menus, including Wendy's, Arby's, Domino's and Chick-Fil-A.
    Will Dunkin' Donuts be successful in their efforts to roll out a gluten-free donut worthy of the Dunkin' Donuts name? Are you one of the many gluten-free eaters who would welcome a nice little donut fix? Share your comments below and stay tuned for the latest gluten-free developments

    Jefferson Adams
    Celiac.com 05/24/2013 - Gwyneth Paltrow is gluten-free and on a publicity swing as part of her role in Iron Man 3 this spring.
    In an interview in Self magazine, Oscar winner Gwyneth Paltrow spoke a bit about the benefits of eating gluten-free, and about her gluten-free cook book due out next month.
    The 40-year old actor explained how giving up gluten has changed her life for the better. For one thing, she says, she feels lighter and more relaxed. Before going gluten-free, Paltrow says she had "a lot of unexpressed anger. I made everyone else’s feelings more important than my own. I’d suck it up and then be alone in my car yelling at traffic or fighting with hangers in my closet when they got stuck together.”
    Paltrow has been derided by some for perhaps being too strict with her children's diets, by some for making her children a gluten-free diet, and by others for allowing them to break that diet.
    But the "Iron Man" star explained to Dr. Mehmet Oz, that the dietary restrictions were due to her children's allergies, rather than stern parenting style. She said that Moses, 6, "has very bad eczema and he's allergic to gluten and she [daughter Apple, 8] is allergic to cow dairy."
    She adds that, at home, she tries "to make everything gluten-free for him because the difference in his comfort is unbelievable when he's sticking to what he's meant to be eating."
    Paltrow's new cookbook, "It's All Good," details how she steers clear of processed grains when feeding her children, and goes out of her way to avoid gluten.
    Read more: NY Daily News, The Hollywood Gossip

    Jefferson Adams
    Celiac.com 01/22/2014 - With many major grocery brands struggling to generate sales growth, and with top gluten-free brands Udi's and Glutino racking up combined net sales growth of 53% last quarter, the writing is on the wall: More and more wheat based brands will be looking to break into the gluten-free market in the next three to five years.
    Boulder Brands CEO Steve Hughes told analysts on the firm's Q3 earnings call that Boulder is seeing "strong, consistent velocity in distribution builds across all channels" for gluten-free products.
    According to Hughes, 5-10% of all wheat-based product categories will be gluten-free in the next three to five years, or else they will disappear from the market.
    Again, as many wheat-based brands struggle for market share, Udi’s remains the fastest-growing brand in the conventional grocery store channel, and retailers are responding.
    Hughes said that Udi's 3rd quarter net sales were up 74% year-over-year, adding that "Glutino net sales grew 29%. Combined, our gluten-free brands increased net sales 53%." Udi's and Glutino now average nearly twenty items on retail shelves, up from about fifteen and a half just a year ago.
    Meanwhile, Hughes notes, the gluten-free pizza business has been performing“extraordinarily well.” He points out that many retailers now have three dedicated gluten-free sections, including a 4-12ft section in the ambient grocery aisles, half the full door in the frozen food aisles, and a frozen or shelf-stable rack in bakery.
    Hughes wrapped up his presentation by adding that gluten-free items are also gaining a share of the club store channel. He said that they were "...starting to get some testing of bread into the club channel, which could be very meaningful next year.”
    Hughes' presentation does imply that growth also means the pressures of competition for market share, both among gluten-free manufacturers and retailers, and between gluten-free and wheat-based manufacturers and retailers.
    All of this is basically good news for consumers of gluten-free products, as it means more and, hopefully, better quality products.
    Source:
    Food Navigator USA

  • Recent Articles

    Jefferson Adams
    Celiac.com 05/25/2018 - People with celiac disease need to follow a lifelong gluten-free diet. However, once their guts have healed, they can still be sensitive to gluten. Sometimes even more sensitive than they were before they went gluten-free. Accidental ingestion of gluten can trigger symptoms in celiac patients, such as pain in the gut and diarrhea, and can also cause intestinal damage. 
    A new drug being developed by a company called Amgen eases the effects of people with celiac disease on a gluten-free diet. Researchers working on the drug have announced that their proof-of-concept study shows AMG 714, an anti-IL-15 monoclonal antibody, potentially protects celiac patients from inadvertent gluten exposure by blocking interleukin 15, an important mediator of celiac disease, and leads to fewer symptoms following gluten exposure.
    The drug is intended for people with celiac disease who are following a gluten-free diet, and is designed to protect against modest gluten contamination, not to permit consumption of large amounts of gluten, like bread or pasta.
    AMG 714 is not designed for celiac patients to eat gluten at will, but for small, incidental contamination. Francisco Leon, MD, PhD, study director and consultant for Amgen, says that their team is looking at AMG 714 “for its potential to protect against modest contamination, not deliberately eating large amounts of gluten, like bread or pasta.” 
    Amgen hopes that AMG 714 will help celiac patients on a gluten-free diet to experience fewer or less sever gluten-triggered events.
    Findings of the team’s first phase 2 study of a biologic immune modulator in celiac disease will be presented at the upcoming Digestive Disease Week 2018. 
    Read more at ScienceDaily.com

    Jefferson Adams
    Celiac.com 05/24/2018 - England is facing some hard questions about gluten-free food prescriptions for people with celiac disease. Under England’s National Health Plan, people with celiac disease are eligible for gluten-free foods as part of their medical treatment. 
    The latest research shows that prescription practice for gluten-free foods varies widely, and often seems independent of medical factors. This news has put those prescribing practices under scrutiny.
    "Gluten free prescribing is clearly in a state of flux at the moment, with an apparent rapid reduction in prescribing nationally," say the researchers. Their data analysis revealed that after a steady increase in prescriptions between 1998 and 2010, the prescription rate for gluten free foods has both fallen, and become more variable, in recent years. Not only is there tremendous variation in gluten free prescribing, say the researchers, “this variation appears to exist largely without good reason…”
    Worse still, the research showed that those living in the most deprived areas of the country are the least likely to be prescribed gluten-free products, possibly due to a lower rate of celiac diagnosis in disadvantaged groups, say the researchers.
    But following a public consultation, the government decided earlier this year to restrict the range of gluten free products rather than banning them outright. As research data pile up and gluten-free food becomes cheaper and more ubiquitous, look for more changes to England’s gluten-free prescription program to follow. 
    Read more about this research in the online journal BMJ Open.

    Jefferson Adams
    Celiac.com 05/23/2018 - Yes, we at Celiac.com realize that rye bread is not gluten-free, and is not suitable for consumption by people with celiac disease!  That is also true of rye bread that is low in FODMAPs.
    FODMAPs are Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. FODMAPS are molecules found in food, and can be poorly absorbed by some people. Poor FODMAP absorption can cause celiac-like symptoms in some people. FODMAPs have recently emerged as possible culprits in both celiac disease and in irritable bowel syndrome.
    In an effort to determine what, if any, irritable bowel symptoms may triggered by FODMAPs, a team of researchers recently set out to compare the effects of regular vs low-FODMAP rye bread on irritable bowel syndrome (IBS) symptoms and to study gastrointestinal conditions with SmartPill.
    A team of researchers compared low-FODMAP rye bread with regular rye bread in patients irritable bowel syndrome, to see if rye bread low FODMAPs would reduce hydrogen excretion, lower intraluminal pressure, raise colonic pH, improve transit times, and reduce IBS symptoms compared to regular rye bread. The research team included Laura Pirkola, Reijo Laatikainen, Jussi Loponen, Sanna-Maria Hongisto, Markku Hillilä, Anu Nuora, Baoru Yang, Kaisa M Linderborg, and Riitta Freese.
    They are variously affiliated with the Clinic of Gastroenterology; the Division of Nutrition, Department of Food and Environmental Sciences; the Medical Faculty, Pharmacology, Medical Nutrition Physiology, University of Helsinki in Helsinki, Finland; the University of Helsinki and Helsinki University, Hospital Jorvi in Espoo, Finland; with the Food Chemistry and Food Development, Department of Biochemistry, University of Turku inTurku, Finland; and with the Fazer Group/ Fazer Bakeries Ltd in Vantaa, Finland.
    The team wanted to see if rye bread low in FODMAPs would cause reduced hydrogen excretion, lower intraluminal pressure, higher colonic pH, improved transit times, and fewer IBS symptoms than regular rye bread. 
    To do so, they conducted a randomized, double-blind, controlled cross-over meal study. For that study, seven female IBS patients ate study breads at three consecutive meals during one day. The diet was similar for both study periods except for the FODMAP content of the bread consumed during the study day.
    The team used SmartPill, an indigestible motility capsule, to measure intraluminal pH, transit time, and pressure. Their data showed that low-FODMAP rye bread reduced colonic fermentation compared with regular rye bread. They found no differences in pH, pressure, or transit times between the breads. They also found no difference between the two in terms of conditions in the gastrointestinal tract.
    They did note that the gastric residence of SmartPill was slower than expected. SmartPill left the stomach in less than 5 h only once in 14 measurements, and therefore did not follow on par with the rye bread bolus.
    There's been a great deal of interest in FODMAPs and their potential connection to celiac disease and gluten-intolerance. Stay tuned for more information on the role of FODMAPs in celiac disease and/or irritable bowel syndrome.
    Source:
    World J Gastroenterol. 2018 Mar 21; 24(11): 1259–1268.doi:  10.3748/wjg.v24.i11.1259

    Jefferson Adams
    Celiac.com 05/22/2018 - Proteins are the building blocks of life. If scientists can figure out how to create and grow new proteins, they can create new treatments and cures to a multitude of medical, biological and even environmental conditions.
    For a couple of decades now, scientists have been searching for a biological Rosetta stone that would allow them to engineer proteins with precision, but the problem has remained dauntingly complex.  Researchers had a pretty good understanding of the very simple way that the linear chemical code carried by strands of DNA translates into strings of amino acids in proteins. 
    But, one of the main problems in protein engineering has to do with the way proteins fold into their various three-dimensional structures. Until recently, no one has been able to decipher the rules that will predict how proteins fold into those three-dimensional structures.  So even if researchers were somehow able to design a protein with the right shape for a given job, they wouldn’t know how to go about making it from protein’s building blocks, the amino acids.
    But now, scientists like William DeGrado, a chemist at the University of California, San Francisco, and David Baker, director for the Institute for Protein Design at the University of Washington, say that designing proteins will become at least as important as manipulating DNA has been in the past couple of decades.
    After making slow, but incremental progress over the years, scientists have improved their ability to decipher the complex language of protein shapes. Among other things, they’ve gained a better understanding of how then the laws of physics cause the proteins to snap into folded origami-like structures based on the ways amino acids are attracted or repelled by others many places down the chain.
    It is this new ability to decipher the complex language of protein shapes that has fueled their progress. UCSF’s DeGrado is using these new breakthroughs to search for new medicines that will be more stable, both on the shelf and in the body. He is also looking for new ways to treat Alzheimer’s disease and similar neurological conditions, which result when brain proteins fold incorrectly and create toxic deposits.
    Meanwhile, Baker’s is working on a single vaccine that would protect against all strains of the influenza virus, along with a method for breaking down the gluten proteins in wheat, which could help to generate new treatments for people with celiac disease. 
    With new computing power, look for progress on the understanding, design, and construction of brain proteins. As understanding, design and construction improve, look for brain proteins to play a major role in disease research and treatment. This is all great news for people looking to improve our understanding and treatment of celiac disease.
    Source:
    Bloomberg.com

    Jefferson Adams
    Celiac.com 05/21/2018 - Just a year ago, Starbucks debuted their Canadian bacon, egg and cheddar cheese gluten-free sandwich. During that year, the company basked in praise from customers with celiac disease and gluten-sensitivity for their commitment to delivering a safe gluten-free alternative to it’s standard breakfast offerings.
    But that commitment came to an ignoble end recently as Starbucks admitted that their gluten-free sandwich was plagued by  “low sales,” and was simply not sustainable from a company perspective. The sandwich may not have sold well, but it was much-loved by those who came to rely on it.
    With the end of that sandwich came the complaints. Customers on social media were anything but quiet, as seen in numerous posts, tweets and comments pointing out the callous and tone-deaf nature of the announcement which took place in the middle of national Celiac Disease Awareness Month. More than a few posts threatened to dump Starbucks altogether.
    A few of the choice tweets include the following:  
    “If I’m going to get coffee and can’t eat anything might as well be DD. #celiac so your eggbites won’t work for me,” tweeted @NotPerryMason. “They’re discontinuing my @Starbucks gluten-free sandwich which is super sad, but will save me money because I won’t have a reason to go to Starbucks and drop $50 a week,” tweeted @nwillard229. Starbucks is not giving up on gluten-free entirely, though. The company will still offer several items for customers who prefer gluten-free foods, including Sous Vide Egg Bites, a Marshmallow Dream Bar and Siggi’s yogurt.
    Stay tuned to learn more about Starbucks gluten-free foods going forward.