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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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    WILL COLORADO'S QUEST FOR MILLET SALES MEAN BETTER GLUTEN-FREE BEER?


    Jefferson Adams

    Celiac.com 05/04/2011 - Agriculture officials in Colorado looking to increase millet sales are turning to beer-brewers for help. At present, millet makes up just a fraction of the cereal grains sold in the U.S. Each year, America produces just $50 million worth of millet, compared to several billion dollars worth of wheat, according to the U.S. Department of Agriculture.


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    Millet represents an opportunity to increase revenue for rural Colorado businesses, according to Timothy Larsen, senior international marketing specialist for the state agriculture department. He adds that agriculture needs to nurture numerous niche markets in order to expand.

    Colorado produces about 60 percent of all millet produced in the U.S. production, about 200,000 acres of millet. The millet can be rotated with wheat, which grows on about 2 million acres. Commonly used as birdseed, Colorado agriculture officials have been promoting millet's gluten-free qualities, and working with Colorado State University to develop recipes using millet.

    Hoping to create an entirely new business sector officials are asking the Colorado Malting Co. to ship malted samples to Colorado-based brewers so they can experiment with millet-based beers. The company is currently preparing about 6,000 pounds of millet from the Fort Morgan area — 2,000 pounds each of three varieties — for commercial brewers this spring.

    The company recently finished malting golden German millet, which, according to co-owner Jason Cody, yielded some impressive nutty flavors.

    Pedro Gonzalez, co-founder of gluten-free beer company New Planet Beer, said he's eager to see if the brewers his company works with can find a recipe that appeals to customers the way some millet-based imports do. New Planet's existing beers primarily use sorghum, corn and brown rice, along with ingredients such as raspberry puree and molasses to add flavor.

    Because people's taste-buds are geared toward malted barley, and the gluten, and the proteins that make beer thick and full-bodied, working without barley can be a challenge.

    "When you choose not to have barley or wheat in your beer, then you lose those qualities, says Gonzalez."

    Being able to use Colorado-grown millet will help New Planet meet its company mission of being environmentally responsible by using ingredients that don't have to be shipped far, Gonzalez said.

    Among the establishments scheduled to participate in the millet-beer experiment are Eddyline Restaurant and Brewing Co., in Buena Vista, Pagosa Brewing Co. in Pagosa Springs. Eddyline head brewer Scott Kimball won't promise his customers a millet beer until he knows how it tastes. Pagosa Springs head brewer Tony Simmons says malted millet presents "an opportunity where if we have a gluten-free beer that actually tastes good, let's try it," adding that he's done some home-brewing with millet, and that he's "a big fan."

    The project is being made possible in part by a $42,000 USDA grant to help Colorado's millet industry market itself, domestically and overseas.

    Source:


    Image Caption: Photo: CC-Claus Rebler
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    Guest scQue814

    Posted

    Umm... guys, if you're crop-rotating millet with wheat, you are going to have the same cross-contamination issues that oats currently have. This means that your target "niche" demographic won't be able to buy your products because they will probably be contaminated. Let's think this through a bit. Perhaps some pre-emptive political canvassing is in order?

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    Guest rick

    Posted

    For my taste Red Bridge, which is made from sorghum is far and away the best tasting beer. There needs to be more development in this area..

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    Guest Lynne

    Posted

    Umm... guys, if you're crop-rotating millet with wheat, you are going to have the same cross-contamination issues that oats currently have. This means that your target "niche" demographic won't be able to buy your products because they will probably be contaminated. Let's think this through a bit. Perhaps some pre-emptive political canvassing is in order?

    Yeah, how do we get word out to the breweries that cross-contamination is a huge issue?

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    Guest frank fleischmann

    Posted

    Interesting on how many brewers there are for gluten free beer. The trouble is the availability in many areas.

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    Kenneth Fine, MD
    Organizations that embrace the Goodness of service, the Intelligence of scientific know-how, the Excitement of new discovery, and the Truth in what they say and do maintain a lasting place in this world. I am therefore privileged to announce that on April 1st, 2011 EnteroLab.com and my non-profit Intestinal Health Institute celebrated our 11th Anniversary.  It was in April 2000 that my formal academic medical career officially took on a full-time Public Health Service mission that continues to exist and work today “For Your Health, Happiness, and Hope.” EnteroLab.com, the world’s first online intestinal health clinical laboratory, was the offspring of my previous 11 years of academic research at Baylor University Medical Center in Dallas (1989-2000). During the 1990’s, my formal research studies of intestinal physiology, celiac disease, and microscopic colitis gave way to a new understanding of Non-Celiac Gluten Sensitivity and how it adversely affects the health of many millions of both symptomatic and asymptomatic individuals. Since starting EnteroLab.com in 2000, our understanding and experience of this field has continued to expand, as we more fully appreciate what now appears to be a raging epidemic of gluten sensitivity.
    Because the constant of my academic medical profession has been that as an educator, and the main Mission of the Intestinal Health Institute is one of public health education, we are holding a weekend health conference in Dallas, Texas on November 3-6, 2011 at the Westin Galleria. This conference is called “The Gluten Truth meets The Circle of Life: A Tale of Two Hemispheres” (see http://GlutenTruth.org for full conference itinerary, a brochure, and registration instructions).  This conference will help explain how and why most people affected by gluten today do not have celiac disease, what we can do about these health ailments, and how to optimize a gluten-free diet and our overall health pursuits for optimal health outcomes. The price to attend this 3.5-day conference is an astoundingly low $269 which covers all lectures, entertainment events and gluten-free conference meals. We are also offering a buddy special: bring one or more people with you to the conference and you both/all save 10% on conference admission.
    The conference will feature a keynote address by my former mentor and world famous gastrointestinal researcher Dr. John Fordtran, whose original discovery of microscopic colitis (which affects 5% of celiacs), and whose assignment to me in 1989 to follow a path of research on that disease, eventually led to my discovery in 1999 of non-celiac gluten sensitivity as an important cause of multifaceted illness, as well as how to diagnose it using stool testing. Dr. Fordtran and I, in back-to-back lectures, will re-trace this interesting chronological path – beginning with a historical account by Dr. Fordtran of the events leading up to and following his original discovery and description of microscopic colitis in 1979, and ending with the account of my research discovering how celiac disease and microscopic colitis were inter-related, which, in turn, unlocked the mechanism of how gluten induces illness in so many non-celiac patients/people.
    The conference will also feature an unprecedented historic account of how, in 1950, Willem Karel Dicke, MD, PhD, a Dutch Pediatrician, discovered how gluten was the cause of celiac disease; this account at our conference will be given by none other than his son Dr. Karel Dicke, a distinguished physician in the Dallas metroplex. Furthermore, Dr. Willem Dicke's celiac researching successors from The Netherlands, Drs. Chris Mulder and Gerd Bouma will be speaking and enlightening us with their extensive experience with celiac disease, non-celiac gluten sensitivity, microscopic colitis, refractory sprue, and preservation of Dr. Dicke's legacy in Holland. We are also pleased to have Alice Bast, the founder and Director of the National Foundation for Celiac Awareness present her experience on how her celiac disease turned into a life of award-winning public service, a presentation that will serve to ignite your own passion and purpose… not only for your own health, but for the health of society at large. And finally, an incredible person and practitioner, Dr. Gary Berman will enlighten you with a unique account of how you can learn to tap into your own intuition and higher self to pave the way for a more successful, healthful life.
    I will also be giving lectures relating to the namesake of the conference: “The Gluten Truth” and “The Circle of Life”, and our Nurse-Clinical Manager, Phyllis Zermeno, BSN, and the head of our Research and Development Laboratory, Dr. Frederick Ogunji (both officers in our nonprofit organization) will be relating their unique experiences in their important roles in the organizations, as well as hosting a Health Professionals Open-Mic, exposing you to additional unique professional health experience by the health professionals in attendance.
    In addition to this fantastic educational line-up, and a completely gluten-free healthful menu (with additional catering to other food sensitivity and Kosher-food needs), the conference will also feature some creative entertainment opportunities for both you and I. There will be a talent show on Friday November 4th, when you will have the opportunity to have the Mic and Stage for a few precious minutes to show case your talent, followed on Saturday night by a banquet dinner, celiac disease-Release Party, and Live Concert featuring me and my All-Star Rock n' Blues band, The Tennessee Texans. The title and theme of the show is “Rock n’ Blues for Goodness’ Sake.” My new celiac disease release, “Memphis Rising”, representing my 7th celiac disease release, was recorded in Memphis, TN (the birthplace of Rock and Roll and home of the Blues) with an all-Memphis musician studio line-up. My musical pursuits not only provide entertainment for the conference, but more generally, help me to be the creative, service-oriented, spiritual, and well rounded health professional I have come to be… and happier, and healthier as well. Being happier and healthier personally stimulates me to lead you to a life of the same, because the best part of Goodness is to share it and give it away! You will hear this and more in my songs at the concert, and at my lecture presentations at the conference. Please go to http://GlutenTruth.org for the full story.
    On a final note, I would like to congratulate the expert staff at Celiac.com for their understanding of The Gluten Truth, i.e., that there is more to gluten-related illness than the just the 1% of gluten-sensitive individuals affected by celiac disease. Scott Adams and this website, having served the gluten-sensitive community since 1995, deserve a standing ovation. You may stand and clap now!  Thank you.
    Read About Our New Fall Weekend Conference Entitled  “The Gluten Truth meets the Circle of Life” at http://GlutenTruth.org

    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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    "It's another way we can welcome people to the table," said Glenn Catley, senior pastor of Asbury United Methodist Church in Salisbury, UK.
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    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.
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    Source:
    http://www.delmarvanow.com/apps/pbcs.dll/article?AID=/20120331/LIFESTYLE/203310341/Area-churches-adopt-gluten-free-options-altar?odyssey=nav%7Chead

    Jefferson Adams
    Celiac.com 09/12/2013 - The most recent industry report by Research and Markets offers a comprehensive analysis of key players in the gluten-free product industry, major gluten-free product types and their sales channels, with commentary on developments and trends.
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    Over the last ten years, as millions of Americans have stopped consuming products containing gluten from wheat, barley, or rye, the market for gluten-free foods and other products has shifted, and many products once regarded as specialty or niche products are now regarded as regular grocery items.
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    The also report projects increased demand countries such as U.K., Italy, U.S., Spain, Germany, Australia, Brazil, Canada, and India, among others.
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    Jefferson Adams
    Celiac.com 11/27/2013 - After dropping 10 pounds over the summer, Miami Heat shooting guard Ray Allen is touting the benefits of his gluten-free, Paleo diet.
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    He adds that he's "always prided myself in coming back in great shape, burning myself out conditioning-wise, running the treadmill, riding my bike, finding different ways to push…never have I added the nutrition part of this."
    Even though he is seems to be benefiting from his diet, Allen clearly still misses some favorite foods. "I haven’t had a pizza at all this year, so I miss it," he said. "This past week, I just added pancakes back into my routine because I can’t go through a season without carbs."
    Hopefully, those are gluten-free pancakes!
    At any rate, it's interesting to see gluten-free diets get such praise from professional athletes. It will be interesting to see what the science has to say about the situation, once we can get some solid data. What do you think? Can avoiding gluten improve athletic performance? Or is there something else going on? Share your commons below.
    Source:
    http://www.examiner.com/article/miami-heat-guard-ray-allen-lost-10-lbs-on-gluten-free-paleo-diet

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    Celiac.com 04/26/2018 - Emily Dickson is one of Canada’s top athletes. As a world-class competitor in the biathlon, the event that combines cross-country skiing with shooting marksmanship, Emily Dickson was familiar with a demanding routine of training and competition. After discovering she had celiac disease, Dickson is using her diagnosis and gluten-free diet a fuel to help her get her mojo back.
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    Read the full study in Science.

    Tammy Rhodes
    Celiac.com 04/24/2018 - Did you know in 2017 alone, the United States had OVER TENS OF THOUSANDS of people evacuate their homes due to natural disasters such as fires, floods, hurricanes, tornadoes and tsunamis? Most evacuation sites are not equipped to feed your family the safe gluten free foods that are required to stay healthy.  Are you prepared in case of an emergency? Do you have your Gluten Free Emergency Food Bag ready to grab and go?  
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    Then, my second brush with a natural disaster happened, without any notice, leaving us once again scrambling to find a safe place to shelter. It was a warm and muggy summer morning, and my husband was away on a business trip leaving my young daughter and me to enjoy our summer day. Our Severe Weather Alert Radio was going off, again, as I continued getting our daughter ready for gymnastics.  Having gotten used to the (what seemed to be daily) “Severe Thunderstorm warning,” I didn’t pay much attention to it. I continued downstairs with my daughter and our dog, when I caught a glimpse out the window of an incredibly black looking cloud. By the time I got downstairs, I saw the cover to our grill literally shoot straight up into the air. Because we didn’t have a fenced in yard, I quickly ran outside and chased the cover, when subsequently, I saw my neighbor’s lawn furniture blow pass me. I quickly realized I made a big mistake going outside. As I ran back inside, I heard debris hitting the front of our home.  Our dog was the first one to the basement door! As we sat huddled in the dark corner of our basement, I was once again thinking where are we going to go if our house is destroyed. I was not prepared, and I should have been. I should have learned my lesson the first time. Once the storm passed, we quickly realized we were without power and most of our trees were destroyed. We were lucky that our house had minimal damage, but that wasn’t true for most of the area surrounding us.  We were without power for five days. We lost most of our food - our gluten free food.
    That is when I knew we had to be prepared. No more winging it. We couldn’t take a chance like that ever again. We were “lucky” one too many times. We were very fortunate that we did not lose our home to the Los Angeles wildfire, and only had minimal damage from the severe storm which hit our home in Illinois.
      
    In 2017 alone, FEMA (Federal Emergency Management Agency) had 137 natural disasters declared within the United States. According to FEMA, around 50% of the United States population isn’t prepared for a natural disaster. These disasters can happen anywhere, anytime and some without notice. It’s hard enough being a parent, let alone being a parent of a gluten free family member. Now, add a natural disaster on top of that. Are you prepared?
    You can find my Gluten Free Emergency Food Bags and other useful products at www.allergynavigator.com.  

    Jefferson Adams
    Celiac.com 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
    The research team included G Longarini, P Richly, MP Temprano, AF Costa, H Vázquez, ML Moreno, S Niveloni, P López, E Smecuol, R Mazure, A González, E Mauriño, and JC Bai. They are variously associated with the Small Bowel Section, Department of Medicine, Dr. C. Bonorino Udaondo Gastroenterology Hospital; Neurocience Cognitive and Traslational Institute (INECO), Favaloro Fundation, CONICET, Buenos Aires; the Brain Health Center (CESAL), Quilmes, Argentina; the Research Council, MSAL, CABA; and with the Research Institute, School of Medicine, Universidad del Salvador.
    The team enrolled fifty adults with symptoms and indications of celiac disease in a prospective cohort without regard to the final diagnosis.  At baseline, all individuals underwent cognitive functional and psychological evaluation. The team then compared celiac disease patients with subjects without celiac disease, and with healthy controls matched by sex, age, and education.
    Celiac disease patients had similar cognitive performance and anxiety, but no significant differences in depression scores compared with disease controls.
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    From their data, the team noted that any abnormal cognitive functions they saw in adults with newly diagnosed celiac disease did not seem not to be a result of the disease itself. 
    Their results indicate that cognitive dysfunction in celiac patients could be related to long-term symptoms from chronic disease, in general.
    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
    Due to personal health reasons and restrictions, I find that I need to retire. My husband and I can no longer travel the country speaking at conferences and to support groups (which we dearly loved to do) nor can I commit to writing more books, articles, or menus. Consequently, I will no longer be contributing articles to the Journal of Gluten Sensitivity. 
    My following books will still be available at Amazon.com:
    Gluten-free Cooking for Dummies Student's Vegetarian Cookbook for Dummies Wheat-free Gluten-free Dessert Cookbook Wheat-free Gluten-free Reduced Calorie Cookbook Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version) My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.