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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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    SHAKE SHACK NOW OFFERS BELLYRITE FOODS GLUTEN-FREE BUNS


    Jefferson Adams

    Celiac.com 01/12/2017 - Good gluten-free news for burger fans, especially those with celiac disease.


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    Popular burger franchise Shake Shack has announced that they will be offering gluten-free buns in all locations, except stadiums and ballparks, for just $1 extra.

    The company made the announcement via Twitter.

    We got gluten-free buns, hun! You can now snag your burger with a gluten-free bun at all Shacks 'cept stadiums & ballparks. pic.twitter.com/5ZtrCAlmJi

    — SHAKE SHACK (@shakeshack) December 19, 2016

    The buns are made by BellyRite Foods Inc., and taste similar to their Martin's potato rolls currently served on all Shake Shack burgers.

    So, if you're gluten-free and craving Shake Shack, you can jump in line with everyone else.

    This is just another example of popular restaurants trying to make their food available for gluten-free eaters.

    Been to Shake Shack? Tried a gluten-free bun? Let us know how it went.


    Image Caption: Burger chain Shake Shack now serves gluten-free buns. Photo: CC--Montgomery County Planning Commission.
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    So the buns will be made by a conventional baking company? Shared equipment or no? Chance of cross contamination? Based on the two times we tried to get bun-less burgers at a Shake Shack and the staff was COMPLETELY CLUELESS I'd say they need to do extensive employee training before they think of offering gluten-free buns or the buns will just an empty gesture.

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    I thought the same thing as the other commenter. The buns are pointless unless the staff has been trained to avoid cross-contamination and enforce it. I usually avoid places like this and Red Robin who claim to be gluten free but have no training in place.

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    Who cares! gluten-free restaurants are a dime a dozen. All I want to know is, is this a celiac safe gluten free restaurant? Will I get sick if I go there? Were you glutened after eating at Shake Shack and now have foggy brain? I hope you feel better soon and and expand on this article.

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    Guest Shelley Steiner

    Posted

    The Big Orange in Little Rock serves gluten-free buns by a local gluten-free bakery, Dempsey Bakery. It's nice to have a real sit down burger. I'd try the Shake Shake if the was one in the state.

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    Who cares! gluten-free restaurants are a dime a dozen. All I want to know is, is this a celiac safe gluten free restaurant? Will I get sick if I go there? Were you glutened after eating at Shake Shack and now have foggy brain? I hope you feel better soon and and expand on this article.

    I'm not sure why there is such cynicism when a major restaurant chain now offers a gluten-free option. Most celiacs are happy to hear about more choices.

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    To the admin, I think the point of the frustrated commenters is that we need more information in your article about whether the buns are made on separate equipment and whether Shake Shack is providing sufficient staff training before we can get excited about a new dining-out option.

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    To the admin, I think the point of the frustrated commenters is that we need more information in your article about whether the buns are made on separate equipment and whether Shake Shack is providing sufficient staff training before we can get excited about a new dining-out option.

    They buns used are legally gluten-free in the USA, feel free to contact the company for further details.

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    I think it's reasonable to trust that the buns, as delivered from the bakery, will be gluten-free. The bigger issue is whether the restaurant staff will understand how things need to be served to avoid cross-contamination. For those who are just eating gluten-free for fad reasons, it doesn't matter; for those who are celiac or otherwise medically need to eat gluten-free, it's crucial. It would be helpful to know what kind of training (if any) the staff is getting; places like Shake Shack tend to be high-turnover, low-wage places, so to trust them to do the right thing without explicit training is problematic, to put it mildly.

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    So the buns will be made by a conventional baking company? Shared equipment or no? Chance of cross contamination? Based on the two times we tried to get bun-less burgers at a Shake Shack and the staff was COMPLETELY CLUELESS I'd say they need to do extensive employee training before they think of offering gluten-free buns or the buns will just an empty gesture.

    Hi Mark, The gluten free buns served up at Shake Shack are actually made in a completely gluten free and allergen friendly facility by a company called Bellyrite Foods Inc. Their facility is a dedicated gluten free/allergen friendly facility.

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    So the buns will be made by a conventional baking company? Shared equipment or no? Chance of cross contamination? Based on the two times we tried to get bun-less burgers at a Shake Shack and the staff was COMPLETELY CLUELESS I'd say they need to do extensive employee training before they think of offering gluten-free buns or the buns will just an empty gesture.

    Bellyrite individually wraps every bun to prevent cross contamination for storing and shipping purposes, and to guarantee our product. Once the product leaves the Bellyrite facility it is then down to the company that is using the bun to ensure and inform its customers on how the bun is presented to the end user, and whether there could be cross contamination involved in their food preparation processes. Hope this helps!

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    Firstly thank you for spreading the celiac news, very much appreciate the hard work that you guys put in. Just wanted to point out that the gluten free buns at Shake Shack are not made by Martin's but by a new company called Bellyrite Foods Inc! Just want to keep you well informed and accurate!

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    Firstly thank you for spreading the celiac news, very much appreciate the hard work that you guys put in. Just wanted to point out that the gluten free buns at Shake Shack are not made by Martin's but by a new company called Bellyrite Foods Inc! Just want to keep you well informed and accurate!

    We updated this article...thank you!

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    Guest Jefferson Adams

    Posted

    Firstly thank you for spreading the celiac news, very much appreciate the hard work that you guys put in. Just wanted to point out that the gluten free buns at Shake Shack are not made by Martin's but by a new company called Bellyrite Foods Inc! Just want to keep you well informed and accurate!

    Thanks for the tip! I'll make sure we make the change!

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    The hamburger WITH a gluten-free bun at Shake Shack in Winter Park, FL gets a 5 star rating from me. They even put the gluten-free items in a separate bag for take out! Really delicious hamburgers! Try them. What I'd like to know is how do you reach Bellyrite to order buns? I'd love to have them for my own use. So very delicious!

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    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.
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    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
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    NO SYMPTOMS
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    CELIAC DISEASE VS. NON-CELIAC GLUTEN SENSITIVITY (NCGS)
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    There are four main differences between celiac disease and non-celiac gluten sensitivity:
    No Hereditary Link in NCGS
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    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
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    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. 

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    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
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    BIOPSY
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    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