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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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    South Beach Diet Doctor: Go Gluten-Free


    Jefferson Adams

    Celiac.com 10/31/2011 - Dr. Arthur Agatston, the doctor who created the bestselling South Beach Diet, is now claiming that many of the non-weight-loss benefits claimed by people following his diet are due to the elimination of gluten.


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    Agatston says that “the South Beach gluten solution is to eliminate all wheat products, rye, barley. That means you can't drink beer for about a month."

    Photo: CC--tabula_electronicaFor the first two weeks of the diet, dieters eat only lean protein, nuts, beans and plenty of vegetables, and consume no wheat, barley or rye products. For some people, giving up gluten has caused more than weight loss. Some people have claimed extra energy, elimination of acid reflux, or even clearing of psoriasis after going gluten-free.

    Agatston points to Novak Djokovic as a famous example of someone who has benefited from eliminating gluten from his diet.

    “Djokavic turned around his career. He was always great but he would fade in the fourth and fight set until he went off gluten,” said Agatston.

    This year Djokovic went on a huge winning streak that resulted in victories at Wimbledon and the US Open.

    Dr. Agatston's own nurse practitioner Clarissa Gregory noticed a dramatic difference in her acid reflux after just a few days of gluten elimination.

    Gregory admits to being skeptical when Agatston first encouraged her to give up gluten for a few weeks. However, she said she felt so bad at the time that she gave it a try, "and literally within two days, it was unbelievable."

     In what Dr. Agatston sees as another gluten-related success, he tells the story of a patient “…who went on phase one primarily for weight loss had horrible psoriasis and was about to go on a very toxic medication to clear it , and on the first phase of the diet which is wheat free her psoriasis completely disappeared.” 

    The rapidly rising number of gluten-free breads, pastas and other products now on the market make it easier than ever to enjoy a delicious, nutritious gluten-free diet.

    Agatston adds that avoiding items made with white rice and sugar is a good way to avoid gaining unwanted weight during the transition.

    Lastly, Agatston notes that gluten intolerance affects many children. He advises parents of children with stomach issues, skin problems or allergies, to talk with their pediatrician about how a gluten free trial might help symptoms improve.


    Image Caption: Photo: CC--tabula_electronica
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    Guest Jaishni

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    Great post! Finding tasty, nutritious alternatives used to be very difficult. I've personally experienced the benefits of starting my days with a balanced gluten free breakfast. More energy and less drag!

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    Guest Barbara Perkins

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    Hi...I am 72...have spent my whole life with stomach pain, fatigue, bowel disturbances, several other symptoms; several diagnoses...my grandson was diagnosed with celiac so I decided to try the SB diet and within days symptoms started to disappear...grateful...thank you.

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    Great post! Finding tasty, nutritious alternatives used to be very difficult. I've personally experienced the benefits of starting my days with a balanced gluten free breakfast. More energy and less drag!

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    Guest Ume2011

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    Great post! Finding tasty, nutritious alternatives used to be very difficult. I've personally experienced the benefits of starting my days with a balanced gluten free breakfast. More energy and less drag!

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  • Related Articles

    Scott Adams
    Celiac.com 08/10/2001 - The Celiac Sprue Association, under the new leadership of Mary Schluckebier, has recently taken an important step towards eliminating the lingering confusion surrounding its position on gluten-free foods. According to Janet Rinehart, the CSAs "Basics for a Celiac Diet" guidelines have recently been revised to include the following key changes:
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    The CSAs new version of their "Celiac Disease Self-Management Chart for the Clinical Diet" advocates:
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    Scott Adams
    By Janet Y. Rinehart, Houston, TX
    Houston Celiac-Sprue Support Group
    Celiacs Helping Celiacs
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    From material printed in the Vancouver Chapter Celiac News, June 1999, and Calgary Celiac News, 4th Edition 2000, and from Janet Rinehart:
    MORE SPECIFICALLY -- from Red Star Yeast 12/19/00 per Glenna Vance (800) 423-5422.
    Bread makers Red Star has tested as creating satisfactory gluten-free bread are as follows:
    THE BREAD MAN
    Model # TR3000 "Dreamachine"
    Model #TR2200, "Ultimate
    Call toll free (800) 233- 9054 for more information as to where to acquire this in your area.
    TOASTMASTER
    Model # 1142, 1145, 1172X, 1183N.
    Their toll-free number is (800) 947-3744.
    ZOJIRUSHI, Model #V20
    Call (800) 733-6270 directly.
    This listing is not all-inclusive. Other brands may make satisfactory gluten-free loaves. Follow the guidelines, consult other people in your support group who bake bread, make your choice, and enjoy freshly baked bread.
    I asked her about rapid rise yeast because CSA does not recommend using rapid rise yeast. Glenna, who has presented at previous CSA conferences, said that their "Quick Rise Yeast" contains only ascorbic acid (vitamin C) and sorbitan monostearate. This latter ingredient acts as an emulsifier, not glutamate. It coats the yeast cells and protects them from damage from oxygen. It also assists in re-hydration of the yeast. It contains no gluten. Sorbitan monostearate is on the GRAS (generally recognized as safe) list of the FDA, and is not considered an allergen.
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    Scott Adams

    By Kelly Rohlfs Celiac.com 09/29/2004 - The Childrens Digestive Health and Nutrition Foundation (CDHNF) with the North American Society for Pediatric Gastroenterology, Hepatology and Nutrition (NASPGHAN) announced the launch of a new educational campaign on Celiac Disease, one of the most common genetic digestive conditions possibly affecting as many as three million Americans (up to 1 percent). Since it has been proven that early detection and intervention can prevent long-term consequences, CDHNF and NASPGHAN are focusing on accurate and timely diagnosis and treatment in children.
    We plan to raise greater awareness about celiac disease and urge physicians to add it to their screening checklist, said Alessio Fasano M.D., chair of the CDHNF Celiac Disease Campaign, NIH Consensus speaker and director of the Mucosal Biology Research Center for the University of Maryland School of Medicine Center for Celiac Research. We now have the information we need on how to diagnose and treat this disease and we need to start applying that knowledge into practice.
    To help spread the word, the campaign will include physician materials such as a celiac disease physician CME slide set, a nationwide Grand Rounds program, and a soon-to-be released NASPGHAN Clinical Practice Guideline on the Evaluation and Management of Celiac Disease in Children, in the fall of 2004. In addition, a new web site http://www.celiachealth.org will provide resources for the medical professional community and the general public.
    They have put together a comprehensive slide set (Acrobat and PowerPoint) available on their website http://www.celiacfacts.org. Although somewhat specific for pediatricians and pediatric gastroenterologists, the material is applicable to all stages and ages of celiac disease. Topics include: Definition, Associated Conditions, Clinical Manifestations and Complications, Diagnosis, Epidemiology, Pathogenesis, Prevention, and Treatment.

    Jefferson Adams
    Celiac.com 06/11/2012 - For many religious individuals, eating sacramental bread at the altar to commemorate the Last Supper of Jesus Christ is a cornerstone of religious practice.
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    However, with celiac disease and gluten-intolerance on the rise, and with awareness of both of these condition also on the rise, many churches are moving to make accommodations for these people.
    Led by a few churches at the vanguard, more and more churches are making moves to accommodate the growing numbers of people with gluten-intolerance by offering gluten-free variations on the traditional loaf of bread or communion wafer.
    "It's another way we can welcome people to the table," said Glenn Catley, senior pastor of Asbury United Methodist Church in Salisbury, UK.
    The church's annual meeting has offered a gluten-free bread for years, he said. But it wasn't until about a year ago that the church began doing the same during its Communion.
    In addition to the wheat or pita bread available at most of the serving stations, parishioners may also opt for rice cakes. Dietary accommodation is something of a tradition in the Methodist church, Catley noted.
    Among Protestants, offering gluten-free bread for communion seems to pose little, if any, religious consternation, the bread and the wine merely represent the body and blood of Christ.
    To Roman Catholics, however, who believe that the bread and wine, with the priest's blessing, are actually transformed into the savior's body and blood, the adoption of completely gluten-free offerings has caused issues.
    That is because church doctrine requires bread made from unleavened wheat, as they believe Jesus used at the Last Supper.
    Even though church advocates downplay any controversy, and note that parishioners may still receive the full sacrament by drinking the wine, efforts are being made to provide a full sacrament to those with celiac disease or gluten-intolerance.
    To that end, nuns at the Benedictine Sisters of Perpetual Adoration in Clyde, Missouri have created an extremely low-gluten wafer that is now being offered by numerous Catholic churches.
    Source:
    http://www.delmarvanow.com/apps/pbcs.dll/article?AID=/20120331/LIFESTYLE/203310341/Area-churches-adopt-gluten-free-options-altar?odyssey=nav%7Chead

  • 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.
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    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