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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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    Sibling Revelry Seeks Gluten-free Beer Harmony


    Jefferson Adams

    Celiac.com 04/14/2017 - Sibling Revelry Brewery (say that three times fast), is a tiny northeastern Ohio company dedicated to brewing quality brews in small batches.


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    The company's name may not roll off the tongue easily, but their gluten-free beer tastes good enough that brewmaster Pete Velez is planning a second batch.

    Called Em Sav Saison, the limited-release beer is the company's first gluten-free brew. Described as having "aromas of sweet spice and Chardonnay that leads to a bright fruity body with a dry, semi-tart finish," it comes in at 5.8 percent alcohol, with 35 International Bittering Units.

    To get a deep, rich, full-bodied flavor, the Mr. Velez uses millet, buckwheat and sorghum for grain, along with Magnum, Arianna and Calista hops, and tops it off with a Belgian Saison yeast.

    Velez was motivated partly by the fact that his wife is gluten-free, and partly by the drive to develop a distinct and original identity. "No one around here is really doing gluten-free beer," he says, "it's a niche market…something we can use to differentiate ourselves in the ever-crowding beer market."

    People with celiac disease can have diverse reactions to gluten consumption, with some experiencing mild discomfort that passes fairly quickly, while others experience debilitating effects that can last days.

    Em Sav Saison is brewed using "100 percent gluten-free ingredients," says Velez, who points out that the beer has tested below 10 parts per million total gluten, well below the 20ppm threshold set by the FDA for products labeled "gluten-free." However, the tests were not official and certified to meet federal standards. As such, he does note that the product could contain trace amounts of gluten.

    At the moment, Velez seems to be testing the water, with an eye toward expanding as his business grows. If he grows enough to begin distributing, he says he will have to engage an officially certified lab to test the product so it can be labeled and sold as gluten-free.

    Until then, if you find yourself in the Cleveland Ohio, look up Sibling Revelry Brewery and give gluten-free Em Sav Saison a try. If you do, please be sure to let us know how you like it.

    Visit the Sibling Revelry website.

    Source:


    Image Caption: Tiny Sibling Revelry Brewery looks to make a mark on gluten-free beer. Photo: CC--DCJohn
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  • Related Articles

    Jefferson Adams
    Celiac.com 12/23/2016 - As gluten-free beers gain in popularity, it's not unusual that more beer schools are offering lessons in the art of gluten-free brewing.
    From just a few products ten or so years ago, there are now dozens and dozens of commercially available gluten-free beers. Taking note of the trend, more beer schools are beginning to tailor new classes on the art of crafting fine gluten-free beers.
    This summer, for example, students at a beer school run by Edmund's Oast pressed into three new classes, including one aimed at drinkers with celiac disease and gluten-intolerance. Taught in summer 2016, Oast's class, "Gluten-be-Gone!" covers gluten-free beers and other brewed options for celiac sufferers.
    In addition to making gluten-free beers from ingredients rice, sorghum, and honey, brewers have experimented with various enzyme treatments, and other processes, to remove gluten from beer.
    "It's cool to offer up a beer school class that appeals to folks that can't really attend any of the other ones," Charleston Beer Exchange manager Brandon Plyler says. The class costs $45.
    If you are interested in learning to brew gluten-free beer, keep your eyes open for local classes, and be sure to share your information in our comments section.
    Know about any gluten-free brewing classes near you? Let us know in the comments below.

    Jefferson Adams
    Celiac.com 12/02/2016 - Plenty of folks commenting on our story about Žatecky Pivovar, a storied Czech brewery that crafts gluten-free beers, thought the beer sounded like a good idea.
    The fans include the folks at beer giant Carlsberg, which has announced that Carlsberg UK is teaming up with premier Czech brewer Žatecky Pivovar to offer gluten-free Czech lager Celia in the UK.
    The Carlsberg UK is introducing Celia Organic, a 4.5% ABV beer made with 100% Saaz hops and Moravian malt, and Celia Dark, a 5.7% ABV dark lager made with 100% Saaz hops and Toffee Bavarian malt plus sand-filtered water from the Žatec foothills. The beers are produced at Žatecky Pivovar, which dates from 1801, and is housed walled town of Žatec in the north of the country. It is one of several microbreweries co-owned by the Carlsberg Group around the world.
    Both beers are brewed using a patented de-glutenisation process while a silicon filtration technique means the brews are also suitable for vegans. A natural carbonation process gives the beers a light mouth feel with a full, rich taste you’d expect from a premium Czech beer.
    Interestingly, for Carlsberg UK, the gluten-free aspect of Celia beers seems to be an added feature, rather than a primary one. Says Liam Newton, Carlsberg UK’s vice president for marketing, the fact that Celia beers "are brewed to be gluten-free gives the brand an added point of difference – particularly relevant given current consumer trends, which is why we are delighted that Celia will be joining our beer portfolio."
    Newton adds that "Celia Organic and Celia Dark are quality Czech beers, loved by beer drinkers for their exceptional flavor and ability to perfectly complement good food."
    Celia will join Carlsberg UK’s existing premium portfolio, which includes the Backyard Brewery range imported from Sweden, Carlsberg’s Herefordshire craft cider Bad Apple, Belgian Abbey beer Grimbergen and Spanish beer Mahou.
    Read more at: BarMagazine.co.uk.

    Jefferson Adams
    Celiac.com 02/28/2017 - A number of commercial brewers are opting to use enzymatic digestion, or hydrolysis, for treating gluten-containing foods and beverages to make them safe for people with gluten sensitivity, including those with celiac disease. However, some have questioned whether the process is safe for all people with celiac disease, as some celiacs complain that they experience gluten sensitivity when they drink these beers.
    Currently, there are no validated testing methods for quantifying levels of hydrolyzed or fermented gluten peptides in foods and beverages that might be harmful to celiac patients. This makes it difficult to determine the safety of hydrolyzed products for people with celiac disease.
    Some researchers finally tested the clinical response by celiac patients to gluten-free beer, gluten-removed beer, and conventional beer. They also tested a non-celiac control group. Their main goal was to determine if sera from active celiac patients can serve as an effective detection tool for residual celiac-reactive proteins in gluten-removed beer.
    The research team included Laura K Allred;  Katherine Lesko; Diane McKiernan; Cynthia Kupper; and Stefano Guandalini. Their study used an ELISA-based method to determine whether serum antibody binding of residual peptides in a fermented barley-based product is greater among active-celiac disease patients than a normal control group, using commercial beers as a test case.
    The team first gathered sera from 31 active-celiac disease patients and 29 non-celiac control subjects, then assessed the binding of proteins from barley, rice, traditional beer, gluten-free beer, and enzymatically treated (gluten-removed) traditional beer. None of the 29 non-celiac control subjects reacted to all three barley-based samples (barley extract, traditional beer, and gluten-removed beer), while 2 of 31 active-celiac disease patients (6.4%) responded to all three samples. In the ELISA, none of the subjects' sera bound to proteins in the naturally gluten-free beer.
    Eleven active celiac patients showed immunoglobulin A (IgA) or immunoglobulin G (IgG) binding to a barley extract, compared to only one non-celiac control subject. Of the seven active celiac patients who had an IgA binding response to barley, four also responded to traditional beer, while two of these also responded to the gluten-removed beer. None of the sera from non-celiac control subjects bound to all three beer samples.
    Breaking down the results, only 11 of the 31 active celiac disease patients even reacted to barley. Only 4 of those 11 reacted to traditional beer; a mere 12%. Of those, only two celiacs reacted to gluten-removed beer, or about 6% of the test group.
    So, interestingly, while this study indicates that the vast majority of people with celiac disease seem to tolerate both traditional and gluten-free beers, it also indicates that there are residual peptides in the gluten-removed beer that may trigger reactions in a minority of celiacs.
    This particular study was small and highly regional, so very little can be projected to the larger celiac population. Clearly more study is warranted to more accurately determine the exact nature of the risk for celiacs who drink gluten-removed beer.
    This isn't the last we'll hear about the safety of gluten-removed beer. Stay tuned for more on this and other gluten-free stories.
    Read more about gluten-free and gluten-removed beers.
    Source:
    Journal of AOAC International. DOI: https://doi.org/10.5740/jaoacint.16-0184

    Jefferson Adams
    Celiac.com 04/07/2017 - If watching all those pints of Guinness being downed on St. Patrick's Day left you wishing that someone, somewhere in Ireland, would brew a tasty gluten-free stout, your wish has come true.
    The people at the 9 White Deer brewery have heard your whispered wishes and responded with Stag Saor. Ireland's first gluten-free stout, a beer that puts a fresh twist on the Emerald Isle's long stout-brewing tradition.
    Now, a gluten-free stout was not always part of the plan. Less than a year after found the 9 White Deer microbrewery, co-founder, Don O'Leary was diagnosed with a gluten intolerance. Rather than view this development as a setback, however, O'Leary and his partners used it as fuel to drive their business.
    Working with his partner, the former marine engineer, Gordon Lucey , O'Leary set about creating the company's first gluten-free brew. O'Leary says that developing Stag Saor "changed everything for the business." Their market research taught them that, while Ireland has a fairly high percentage of people with celiac disease, it has a relatively paltry number of gluten-free beers.
    Saor launched in 2015 and received a bronze medal at the 2016 Blás na hEireann awards, winning against traditional beers in a blind taste test.
    Offered a preview sip of the new stout, writer Kevin Kennedy, calls the beer "top quality... as good as if not better, than any bottled stout I've had in the past."
    The 9 White Deer brewery draws its name from a 6th Century fable, in which angels told the famous Irish Saint, Gobnait, that she would establish an Abbey and a church on a site where she found 9 White Deer. The sight is just down the road from the brewery, which now employs eight people, in Ballyvourney, Co. Cork.
    Source: Newstalk.com

  • Recent Articles

    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.

    Jefferson Adams
    Celiac.com 05/19/2018 - Looking for a nutritious, delicious meal that is both satisfying and gluten-free? This tasty quinoa salad is just the thing for you. Easy to make and easy to transport to work. This salad of quinoa and vegetables gets a rich depth from chicken broth, and a delicious tang from red wine vinegar. Just pop it in a container, seal and take it to work or school. Make the quinoa a day or two ahead as needed. Add or subtract veggies as you like.
    Ingredients:
    1 cup red quinoa, rinsed well ½ cup water ½ cup chicken broth 2 radishes, thinly sliced 1 small bunch fresh pea sprouts 1 small Persian cucumber, diced 1 small avocado, ripe, sliced into chunks Cherry or grape tomatoes Fresh sunflower seeds 2 tablespoons red wine vinegar  Kosher salt, freshly ground pepper Directions:
    Simmer quinoa in water and chicken broth until tender.
    Dish into bowls.
    Top with veggies, salt and pepper, and sunflower seeds. 
    Splash with red wine vinegar and enjoy!

    Jefferson Adams
    Celiac.com 05/18/2018 - Across the country, colleges and universities are rethinking the way they provide food services for students with food allergies and food intolerance. In some cases, that means major renovations. In other cases, it means creating completely new dining and food halls. To document both their commitment and execution of gluten-free and allergen-free dining, these new food halls are frequently turning to auditing and accreditation firms, such as Kitchens with Confidence.
    The latest major player to make the leap to allergen-free dining is Syracuse University. The university’s Food Services recently earned an official gluten-free certification from Kitchens with Confidence for four of the University’s dining centers, with the fifth soon to follow.
    To earn the gluten-free certification from Kitchens with Confidence, food services must pass a 41 point audit process that includes 200 control check points. The food service must also agree to get any new food item approved in advance, and to submit to monthly testing of prep surfaces, to furnish quarterly reports, and to provide information on any staffing changes, recalls or incident reports. Kitchens with Confidence representatives also conduct annual inspections of each dining center.
    Syracuse students and guests eating at Ernie Davis, Shaw, Graham and Sadler dining centers can now choose safe, reliable gluten-free food from a certified gluten-free food center. The fifth dining center, Brockway, is currently undergoing renovations scheduled for completion by fall, when Brockway will also receive its certification.
    Syracuse Food Services has offered a gluten-free foods in its dining centers for years. According to Jamie Cyr, director of Auxiliary Services, the university believes that the independent Gluten-Free Certification from Kitchens with Confidence will help ease the anxiety for parents and students.”
    Syracuse is understandably proud of their accomplishment. According to Mark Tewksbury, director of residence dining operations, “campus dining centers serve 11,000 meals per day and our food is made fresh daily. Making sure that it is nutritious, delicious and safe for all students is a top priority.”
    Look for more colleges and universities to follow in the footsteps of Syracuse and others that have made safe, reliable food available for their students with food allergies or sensitivities.
    Read more.

    Zyana Morris
    Celiac.com 05/17/2018 - Celiac disease is not one of the most deadly diseases out there, but it can put you through a lot of misery. Also known as coeliac, celiac disease is an inherited immune disorder. What happens is that your body’s immune system overreacts to gluten and damages the small intestine. People who suffer from the disease cannot digest gluten, a protein found in grain such as rye, barley, and wheat. 
    While it may not sound like a severe complication at first, coeliac can be unpleasant to deal with. What’s worse is it would lower your body’s capacity to absorb minerals and vitamins. Naturally, the condition would cause nutritional deficiencies. The key problem that diagnosing celiac is difficult and takes take longer than usual. Surprisingly, the condition has over 200 identified symptoms.
    More than three million people suffer from the coeliac disease in the United States alone. Even though diagnosis is complicated, there are symptoms that can help you identify the condition during the early stages to minimize the damage. 
    Here is how you can recognize the main symptoms of celiac disease:
    Diarrhea
    In various studies conducted over years, the most prominent symptom of celiac disease is chronic diarrhea.
    People suffering from the condition would experience loose watery stools that can last for up to four weeks after they stop taking gluten. Diarrhea can also be a symptom of food poisoning and other conditions, which is why it makes it difficult to diagnose coeliac. In certain cases, celiac disease can take up to four years to establish a sound diagnosis.
    Vomiting
    Another prominent symptom is vomiting.  
    When accompanied by diarrhea, vomiting can be a painful experience that would leave you exhausted. It also results in malnutrition and the patient experiences weight loss (not in a good way though). If you experience uncontrolled vomiting, report the matter to a physician to manage the condition.
    Bloating
    Since coeliac disease damages the small intestine, bloating is another common system. This is due to inflammation of the digestive tract. In a study with more than a 1,000 participants, almost 73% of the people reported bloating after ingesting gluten. 
    Bloating can be managed by eliminating gluten from the diet which is why a gluten-free diet is necessary for people suffering from celiac disease.
    Fatigue
    Constant feeling of tiredness and low energy levels is another common symptom associated with celiac disease. If you experience a lack of energy after in taking gluten, then you need to consult a physician to diagnose the condition. Now fatigue can also result from inefficient thyroid function, infections, and depression (a symptom of the coeliac disease). However, almost 51% of celiac patients suffer from fatigue in a study.
    Itchy Rash
    Now the chances of getting a rash after eating gluten are slim, but the symptom has been associated with celiac disease in the past. The condition can cause dermatitis herpetiformis, which causes a blistering skin rash that occurs around the buttocks, knees, and elbows. 
    A study found out that almost 17% of patients suffering from celiac disease might develop dermatitis herpetiformis due to lack of right treatment. Make sure you schedule an online appointment with your dermatologist or visit the nearest healthcare facility to prevent worsening of symptoms.
    Even with such common symptoms, diagnosing the condition is imperative for a quick recovery and to mitigate the long-term risks associated with celiac disease. 
    Sources:
    ncbi.nlm.nih.gov  Celiac.com ncbi.nlm.nih.gov  mendfamily.com