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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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    GLUTEN-FREE FOOD CERTIFICATION PROGRAM BY THE GLUTEN INTOLERANCE GROUP


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    Celiac.com 09/01/2005 - The Gluten Intolerance Group® is pleased to announce our gluten-free food certification program, the Gluten Free Certification Organization (GFCO), the first program of its kind in the world! This new independent food processing inspection program will verify that food products meet the highest standards for gluten-free ingredients and a safe processing environment. Food products meeting these high standards will receive our gluten-free certification mark, allowing gluten-free consumers to easily identify foods that are free of gluten and possible cross-contamination from gluten.

    Key elements of the GFCO process include:

    • Ingredients review, down to the original supplier
    • Onsite inspections by experienced, trained independent (third party) Field Inspection Agents
    • Product and ingredient testing using scientifically AOAC approved testing methods
    • GFCO certification mark located on product packages for easy identification


    Gluten-free you can easily see
    Products labeled with the gluten-free certification mark allow consumers to easily identify products that have been independently verified to meet the highest standards for gluten-free ingredients and safe processing environment.

    First major food companies to adopt GFCO supervision and labeling Enjoy Life Foods and PureFit Nutrition Bar are the first food manufacturers to join the GFCO supervision program. These pioneering companies will display the gluten-free certification mark on their food products in the near future.

    GFCO maintains a system of independent verification through plant visits to assure that there have been no changes that might compromise its gluten-free status. GFCO certification uses the highest standards for gluten-free ingredients and safe processing environment, and cannot be altered or compromised. The GFCO certification standards exceed the requirements of current government laws and regulations. The voluntary participation of companies in this program will ensure public confidence in the gluten-free status of their products.

    The GFCO was developed in cooperation with the Food Services, Inc., a subsidiary of the Orthodox Union (the "OU"), the worlds largest and oldest kosher certification agency. The OUs nearly 500 field representatives, proficient in modern food production techniques and chemical and biological processes, will conduct plant inspections and product reviews for the GFCO. Like the Good Housekeeping Seal of Approval, the logo, one of the worlds best-known trademarks, instills confidence in the purchaser that the product has passed inspection and meets high quality standards. For more information visit: http://www.oukosher.org.

    The Gluten-Free Certification Organizations (GFCO) mission is to provide an independent service to supervise gluten-free food production according to a consistent, defined, science-based standard, that is confirmed by field inspections, in order to achieve heightened consumer confidence and safety. GFCO is governed by an independent volunteer board that includes physicians, food scientists and consumers. For more information visit: http://www.gfco.org, or call 206-246-6652.

    The Gluten Intolerance Group® (GIG)s mission is to increase awareness by providing accurate, up-to-date information, education and support for those with gluten intolerance, celiac disease/dermatitis herpetiformis, their families, health care professionals and the general public. GIGs volunteers, staff, and Board are knowledgeable, and our materials and resources are credible. GIGs Medical Advisory Board approves all education materials. For more information visit: http://www.gluten.net.


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    Guest Doris Hansen

    Posted

    I have a wheat intolerance, so anything that is marked properly is a great help, there are too many things out at the stores that are improperly marked and are dangerous! Shoppers need to know.

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    Guest Helen Kobrin

    Posted

    We are working on trying to get our products certified as gluten free, this article had all the information that I was looking for. Thank you so much.

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    Guest Ellie

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    I am interested in starting up a gluten free business venture, can anyone tell me what steps I need to take in order to get certified? Any advice/help would be greatly appreciated!

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    Celiac.com 05/25/2004 - On April 27, 2004, for the first time, individuals with Celiac Disease testified before a Congressional Committee.
    Lisa Murphy, and her son, Colin, represented the ACTF before the House Appropriations Subcommittee on Labor, HHS, and Education. They did an outstanding job outlining what celiac disease is, who it affects, the need for NIDDK to develop a research plan for celiac disease, as well as the need for greater physician and patient education (The Murphy family, of Chappaqua, NY, was featured in a Feb. 2004 Parents magazine article about celiac disease).
    The Labor-HHS Subcommittee determines how much money NIH receives each year. Having individuals with Celiac Disease provide information about the disease is critical to securing funding for research.
    After hearing the testimony, Subcommittee Chairman, Ralph Regula (R-OH), asked if food labels were a problem for celiacs. Not missing a beat, Lisa offered an emphatic, Yes, then highlighted problems she has encountered. Rep. Nita Lowey (D-NY), sponsor of H.R. 3684, the Food Allergen Labeling and Consumer Protection Act, and member of the Subcommittee, explained the bill was drafted to help individuals like Lisa, and Colin.
    The celiac community has waited a very long time for this incredible opportunity.
    The American Celiac Task Force is grateful to the entire Murphy family for graciously agreeing toshare their story, and for helping to make this historic day possible.
    Allison Herwitt
    Co-Chair, Legislative Project
    American Celiac Task Force

    Melanie Weir
    Celiac.com 01/30/2012 - Over the last decade, many companies are adding labels to their products like: "gluten-free," "low gluten," "no gluten," "no gluten ingredients used," "naturally gluten-free" and "celiac friendly."  To many celiacs and individuals with gluten intolerance, the idea of companies labeling products without gluten is refreshing.  To experts on celiac disease and gluten intolerance, the gluten labeling currently happening in the United States is frightening. 
    United States versus Other Countries' Gluten Free Labeling Laws
    Many countries diligently regulate gluten-free labeling.  A few months ago, an exchange student from Italy stopped by our Gluten Free Specialty Market and told me that she was horrified by the gluten-free labeling laws in the United States.  For the first time in her life, she was being contaminated by products that weren’t safe for her to eat.  After purchasing bakery products that were manufactured in a non-dedicated gluten-free environment, she became deathly ill for more than a week and told me she was only just starting to feel like she could travel more than a few steps from the nearest restroom.  “I’m afraid to eat anywhere,” she told me, “Every time I eat out in this country, I get sick.  I can’t wait to be home where I don’t have to worry like this.”
    This is not the first or even the 100th time I’ve heard a story like this.  For 4 years, I have heard story after story of individuals eating what appeared to be a ‘gluten-free’ product and getting violently ill.  So what does gluten-free mean?
    What Does Gluten Free Mean?
    According to the FDA, as of September 2011, gluten-free labeled products should (a) not include ingredients from gluten or gluten derivatives and ( maintain a status of less than 20ppm of gluten for all gluten-free labeled products.  For more information about the FDA’s Gluten Free Food Labeling Request, go to:
    http://www.fda.gov/Food/LabelingNutrition/FoodAllergensLabeling/GuidanceComplianceRegulatoryInformation/ucm111487.htm#q9
    Though many companies try to follow the FDA's current gluten-free recommendation, mistakes are often made.  In food manufacturing, companies are driven by supply and demand.  Right now, the supply of gluten-free product options is low and the demand for gluten-free products is high.  For this reason, companies are jumping on the band wagon trying to produce options to fill the demand.  Some companies are started by an individual that is gluten intolerant, gluten allergic or has celiac disease.  Other companies are producing gluten-free products solely for profit.  While companies do their best to provide gluten-free products to the public, they often don’t understand what gluten-free actually means.
    Common Mistakes Made by Product Manufacturers
    While product manufacturers are trying to produce safe products, mistakes are often made.  Most mistakes occur due to lack of education regarding what "gluten-free" really means and what it takes to prevent cross-contamination.
    The Product is Gluten Free Enough for Me 
    Many gluten free products are created by individuals that have celiac disease, gluten intolerance or a gluten allergy.  Many of these products are made to be safe enough for the individual that made the product.  This is a problem because, experts like Dr. Alessio Fasano from the Stanford Celiac Center, estimate that only 1% of the population diagnosed with celiac disease is aware that they are being contaminated.  In other words, contamination may be affecting the health of an individual with celiac, even when they are not experiencing blatant symptoms. 
    Example 1:
    A brownie company produced their product in a facility that also produced regular gluten products.  The company is asked if they test their products for gluten, and they answer, "no, we don’t need to.  If the product wasn’t gluten-free someone would have let us know by now.  We’ve been in business for 4 years."
    Example 2:
    A pie company reports that their product is "celiac safe," and the company reports that they use a flour that tests above the safe range of 20ppm and the pies are made in a facility that produces gluten.  Research presented by the Celiac Sprue Association has shown that facilities that use gluten flours generally create products that contain gluten.
    Heterogeneous Mixtures Versus Homogeneous Mixtures
    This problem sometimes happens when gluten-free companies are trying to keep the price down on their products.  Flours produced in facilities that produce gluten are often times cheaper than flours produced in dedicated facilities and tested on import and export.  Companies often believe that when you mix one flour that’s above 20ppm with another flour that’s non-detectable at 5 or 10ppm, then the outcome of the flour blend will be below 20ppm.  This is not true because flour mixtures are not homogenous, they are heterogenous.  In other words, if you have a chocolate chip size morsel of gluten in one bag of flour, even if you mix it with a another flour that doesn’t have any gluten in it, the morsel of gluten still exists.  Therefore, the flour is not gluten-free.
    Example 1:
    Customers were reporting contamination after consuming a specific product from a gluten-free bakery.  The facility was visited and it was found that both flours and corn meal were being made in facilities that produce gluten.  Additionally, those facilities had reported that their flours routinely test above the safety zone of 20ppm.  When the bakery was questioned about the flours, it was reported that they knew that some of their flours were above 20ppm but they didn’t use very much of them in the flour blend so it shouldn’t matter.
    If a Product Contains Gluten, it Contains Gluten
    If you put gluten in a product, it contains gluten.  If your tests show results below 20ppm, they (1) might be read or performed inaccurately, (2) multiple samples could result in discrepancies (in other words, some samples may show higher than 20ppm and others lower).
    Example:
    A barbecue sauce has gluten as an ingredient and states "gluten free*" on their product label.  At the bottom of the label the product states: "*tested below 20ppm for gluten."  Though the end product might test as non-detectable, the product still contains gluten and should not be labeled gluten free.
    Manufacturer Produces Gluten, but the Product has "No Gluten Ingredients Used" on the Label
    Many manufacturers produce both gluten-containing and non-gluten containing products in their facilities.  When a product is produced on machinery that produces gluten or in a facility that has flour dust in the air, the product should be tested for its gluten status before it is labeled gluten-free.
    Example 1:
    A clam chowder company labels it’s product as gluten-free and reports that the soup is gluten-free.  Then later reports that wheat flour is used in other soups they make and that there is no allergen sterilization that occurs between the soup with wheat flour and the clam chowder without wheat flour.  The company does not test for gluten status, but decides to label their soups as gluten free anyway.  It is very possible that the soup will not test below 20ppm.
    Example 2:
    A flour company produces flours that appear to be gluten-free, but the flours are made in a facility that produces gluten-containing flours and are produced on equipment  with gluten and exposed to gluten flour dust from the air.  To cut back on the amount of gluten in their product, the company throws away the initial batches of flour and only keeps later batches.  The later batches on average test around 30-35ppm.  The flour is not labeled as gluten-free, nor does it state on the label made in a facility that produces gluten.
    Labeling Mishaps
    Lawyers often recommend that products not be recalled even when a gluten-free labeled product is determined to contain gluten. 
    Example 1:
    Wellshire Farms products were sold with a gluten-free label despite having tests showing a ppm reading far above 20ppm.
    Example 2:
    A chocolate fitness bar was certified to be below 20ppm.  The ingredients changed and wheat starch was added instead of corn starch.  The starch was listed on the ingredients as “starch” and the product was labeled as “gluten-free” and noted to be tested below 20ppm. 
    The Product is "Naturally Gluten-Free"
    Oftentimes, companies report that their product is gluten-free, because they use naturally gluten-free ingredients.  The problem with this statement is that even a naturally gluten-free ingredient can become contaminated with gluten through production, storage or shipment.
    Example 1:
    A chia beverage company reports on their label that their product is naturally gluten-free.  When informed that chia is often cross-contaminated with gluten, the company stated that "our chia tests at 30ppm, but since chia is naturally gluten-free they can still place gluten-free on their label."
    Example 2:
    To protect their consumers, Kettle Cuisine soups tests "naturally gluten-free" ingredients before using them in their manufactured products.  More than once their cumin and coriander tested above 20ppm, and Morjoram tested above 5ppm.  As a side note the company reports that they have had no problems with their current supplier of organic spices.  So far, the organic spices have been consistently testing below 5ppm.  Like many companies attempting the safest standards possible for their customers, Kettle cuisine requires that both the ingredients going into their product and the final product test below 5ppm.  This allows even the most sensitive of gluten reactors to feel safe consuming their products.
    Many gluten-free product manufacturers regularly test their ingredients for gluten status.  Naturally gluten-free products that should always be double checked for their parts per million (ppm) status include: vinegar, chia seed, hemp seed, oats, buckwheat, spices, produce stored with flour, flours or grains made in a facility producing gluten, B vitamins, E vitamins, modified food starch (should be listed as wheat if from wheat, but this doesn’t always happen).
    Offering Safe Gluten-Free Options to the Community
    At the Gluten Free Specialty Market in Sacramento, California we work hard to educate the community and manufacturing companies regarding the need for safe products.  Local companies often ask us for information on how to provide safe gluten-free options.  Nachez, a dairy free and vegan Nacho cheese sauce, contacted us last year while setting up the manufacturing of their cheese sauce.  After speaking with us, it was decided that the product would be produced by a company that regularly batch tests the product to be below 20ppm.  It is very empowering to feel like we, as a market, are activists for the health and wellness of our customers.
    In the past four years we have learned vast amounts of information on the manufacturing of gluten-free products throughout the United States.  In 2012, we hope to press local legislators to help us do this by creating a gluten-free labeling standard for California.  We hope that if the FDA doesn’t pass a gluten-free labeling law in the next year, California will pass a state law to help protect us.  In the meantime, we continue to drill gluten-free manufacturers on their products and do our best to provide the safest gluten-free options to our customers.


    admin
    Celiac.com 08/05/2013 - People with celiac disease can now have confidence in the meaning of a "gluten-free" label on foods.
    The Food and Drug Administration (FDA) has issued a final rule that defines what characteristics a food has to have to bear a label that proclaims it "gluten- free." The rule also holds foods labeled "without gluten," "free of gluten," and "no gluten" to the same standard.
    This rule has been eagerly awaited by advocates for people with celiac disease, who face potentially life-threatening illnesses if they eat the gluten found in breads, cakes, cereals, pastas and many other foods.
    As one of the criteria for using the claim "gluten-free," FDA is setting a gluten limit of less than 20 ppm (parts per million) in foods that carry this label. This is the lowest level that can be consistently detected in foods using valid scientific analytical tools. Also, most people with celiac disease can tolerate foods with very small amounts of gluten. This level is consistent with those set by other countries and international bodies that set food safety standards.
    "This standard 'gluten-free' definition will eliminate uncertainty about how food producers label their products and will assure people with celiac disease that foods labeled 'gluten-free' meet a clear standard established and enforced by FDA," says Michael R. Taylor, J.D., deputy FDA commissioner for foods and veterinary medicine.
    Andrea Levario, executive director of the American Celiac Disease Alliance, notes that there is no cure for celiac disease and the only way to manage the disease is dietary—not eating gluten. Without a legal definition of "gluten-free," these consumers could never really be sure if their body would tolerate a food with that label, she adds.
    "This is a tool that has been desperately needed," Levario says. "It keeps food safe for this population, gives them the tools they need to manage their health, and obviously has long-term benefits for them."
    "Without proper food labeling regulation, celiac patients cannot know what the words 'gluten free' mean when they see them on a food label," says Allessio Fasano, M.D., director of the Center for Celiac Research at MassGeneral Hospital for Children, visiting professor of pediatrics at Harvard Medical School and member of the American Celiac Disease Alliance.
    What Is Gluten?
    Gluten means the proteins that occur naturally in wheat, rye, barley, and crossbreeds of these grains.
    As many as 3 million people in the United States have celiac disease. It occurs when the body's natural defense system reacts to gluten by attacking the lining of the small intestine. Without a healthy intestinal lining, the body cannot absorb the nutrients it needs. Delayed growth and nutrient deficiencies can result and may lead to conditions such as anemia (a lower than normal number of red blood cells) and osteoporosis, a disease in which bones become fragile and more likely to break. Other serious health problems may include diabetes, autoimmune thyroid disease and intestinal cancers.
    Before the rule there were no federal standards or definitions for the food industry to use in labeling products "gluten-free." An estimated 5 percent of foods currently labeled "gluten-free" contain 20 ppm or more of gluten.
    How Does FDA Define 'Gluten-Free'?
    In addition to limiting the unavoidable presence of gluten to less than 20 ppm, FDA will allow manufacturers to label a food "gluten-free" if the food does not contain any of the following:
    An ingredient that is any type of wheat, rye, barley, or crossbreeds of these grains; An ingredient derived from these grains and that has not been processed to remove gluten; An ingredient derived from these grains and that has been processed to remove gluten, if it results in the food containing 20 or more parts per million (ppm) gluten. Foods such as bottled spring water, fruits and vegetables, and eggs can also be labeled "gluten-free" if they inherently don't have any gluten.
    The regulation will be published Aug. 5, 2013 in the Federal Register, and manufacturers have one year from the publication date to bring their labels into compliance. Taylor says he believes many foods labeled "gluten free" may be able to meet the new federal definition already. However, he adds, "We encourage the food industry to come into compliance with the rule as soon as possible."
    Under the new rule, a food label that bears the claim "gluten-free," as well as the claims "free of gluten," "without gluten," and "no gluten," but fails to meet the requirements of the rule would be considered misbranded and subject to regulatory action by FDA.
    Those who need to know with certainty that a food is gluten-free are heralding the arrival of this definition. "This is a huge victory for people with celiac disease," says Levario. "In fact, that's the understatement of the year."
    Says Taylor, "FDA's 'gluten-free' definition will help people make food choices with confidence."
    This article appears on FDA's Consumer Updates page, which features the latest on all FDA-regulated products.
    Source: August 2, 2013 - http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm363069.htm

    Jefferson Adams
    Celiac.com 02/06/2015 - Australia is home to some of the most stringent gluten-free product standards in the world. Under current standards, all “gluten free" products sold in Australia must contain about three parts or fewer per million.
    The food industry would like the standard set at 20 parts per million, which would bring Australia into line with the United States, and the EU.
    Moreover, Coeliac Australia, a major celiac advocacy group, has suggested that Australia’s strict standards are becoming unworkable, as improved tests permit detection of smaller and smaller amounts of the gluten protein. The group has signaled an openness to the industry plan to lower the standards to 20ppm gluten content.
    Such a move would allow a much wider range of products to be sold in Australia as “gluten-free, ” but would potentially impact hundreds of thousands of Australians who suffer from celiac disease and gluten-sensitivity, many of whom who fear it will save money for manufacturers while triggering severe illnesses in their population.
    The push to change the definition of "gluten free” is being driven by the food and grocery council, which includes major grocery chain Coles.
    Coles happens to be one of Coeliac Australia’s biggest sponsors.
    However, in the face of vociferous opposition to such changes, Coeliac Australia has backtracked from its initial support, and has announced that it will now review its position.
    What do you think? Is Australia’s gluten-free standard too tough? Will it be better to change the standard to match that of the U.S. and the E.U.? Or would it be better to change American and European standards to match Australia. Share your thoughts below.
    Read more at SMH.com.

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    Jefferson Adams
    Celiac.com 04/25/2018 - A team of Yale University researchers discovered that bacteria in the small intestine can travel to other organs and trigger an autoimmune response. In this case, they looked at Enterococcus gallinarum, which can travel beyond the gut to the spleen, lymph nodes, and liver. The research could be helpful for treating type 1 diabetes, lupus, and celiac disease.
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    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?  
    I have already lived through two natural disasters. Neither of which I ever want to experience again, but they taught me a very valuable lesson, which is why I created a Gluten Free Emergency Food Bag (see link below). Here’s my story. If you’ve ever lived in or visited the Los Angeles area, you’re probably familiar with the Santa Ana winds and how bitter sweet they are. Sweet for cleaning the air and leaving the skies a brilliant crystal blue, and bitter for the power outages and potential brush fires that might ensue.  It was one of those bitter nights where the Santa Ana winds were howling, and we had subsequently lost our power. We had to drive over an hour just to find a restaurant so we could eat dinner. I remember vividly seeing the glow of a brush fire on the upper hillside of the San Gabriel Mountains, a good distance from our neighborhood. I really didn’t think much of it, given that it seemed so far from where we lived, and I was hungry! After we ate, we headed back home to a very dark house and called it a night. 
    That’s where the story takes a dangerous turn….about 3:15am. I awoke to the TV blaring loudly, along with the lights shining brightly. Our power was back on! I proceeded to walk throughout the house turning everything off at exactly the same time our neighbor, who was told to evacuate our street, saw me through our window, assuming I knew that our hillside was ablaze with flames. Flames that were shooting 50 feet into the air. I went back to bed and fell fast asleep. The fire department was assured we had left because our house was dark and quiet again. Two hours had passed.  I suddenly awoke to screams coming from a family member yelling, “fire, fire, fire”! Flames were shooting straight up into the sky, just blocks from our house. We lived on a private drive with only one way in and one way out.  The entrance to our street was full of smoke and the fire fighters were doing their best to save our neighbors homes. We literally had enough time to grab our dogs, pile into the car, and speed to safety. As we were coming down our street, fire trucks passed us with sirens blaring, and I wondered if I would ever see my house and our possessions ever again. Where do we go? Who do we turn to? Are shelters a safe option? 
    When our daughter was almost three years old, we left the West Coast and relocated to Northern Illinois. A place where severe weather is a common occurrence. Since the age of two, I noticed that my daughter appeared gaunt, had an incredibly distended belly, along with gas, stomach pain, low weight, slow growth, unusual looking stool, and a dislike for pizza, hotdog buns, crackers, Toast, etc. The phone call from our doctor overwhelmed me.  She was diagnosed with Celiac Disease. I broke down into tears sobbing. What am I going to feed my child? Gluten is everywhere.
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    Now we never leave home without our Epipens and our gluten free food supplies. We analyze every food label. We are hyper vigilant about cross contamination. We are constantly looking for welts and praying for no stomach pain. We are always prepared and on guard. It's just what we do now. Anything to protect our child, our love...like so many other parents out there have to do every moment of ever day!  
    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.
    A total of thirty-three subjects were diagnosed with celiac disease. Compared with the 26 healthy control subjects, the 17 celiac disease subjects, and the 17 disease control subjects, who mostly had irritable bowel syndrome, showed impaired cognitive performance (P=0.02 and P=0.04, respectively), functional impairment (P<0.01), and higher depression (P<0.01). 
    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.

    Jefferson Adams
    Celiac.com 04/20/2018 - A digital media company and a label data company are teaming up to help major manufacturers target, reach and convert their desired shoppers based on dietary needs, such as gluten-free diet. The deal could bring synergy in emerging markets such as the gluten-free and allergen-free markets, which represent major growth sectors in the global food industry. 
    Under the deal, personalized digital media company Catalina will be joining forces with Label Insight. Catalina uses consumer purchases data to target shoppers on a personal base, while Label Insight works with major companies like Kellogg, Betty Crocker, and Pepsi to provide insight on food label data to government, retailers, manufacturers and app developers.
    "Brands with very specific product benefits, gluten-free for example, require precise targeting to efficiently reach and convert their desired shoppers,” says Todd Morris, President of Catalina's Go-to-Market organization, adding that “Catalina offers the only purchase-based targeting solution with this capability.” 
    Label Insight’s clients include food and beverage giants such as Unilever, Ben & Jerry's, Lipton and Hellman’s. Label Insight technology has helped the Food and Drug Administration (FDA) build the sector’s very first scientifically accurate database of food ingredients, health attributes and claims.
    Morris says the joint partnership will allow Catalina to “enhance our dataset and further increase our ability to target shoppers who are currently buying - or have shown intent to buy - in these emerging categories,” including gluten-free, allergen-free, and other free-from foods.
    The deal will likely make for easier, more precise targeting of goods to consumers, and thus provide benefits for manufacturers and retailers looking to better serve their retail food customers, especially in specialty areas like gluten-free and allergen-free foods.
    Source:
    fdfworld.com