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      Frequently Asked Questions About Celiac Disease   04/07/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    AN EVOLUTIONARY EXPLANATION FOR GLUTEN INTOLERANCE


    Gryphon Myers

    Celiac.com 07/04/2012 - It is becoming increasingly clear that celiac disease (or some form of gluten sensitivity) affects many more people in the world than estimates from the past few decades suggested. In the 1950s, celiac disease was estimated as affecting 1 in 8000 individuals worldwide, while today that number has grown to 1 in 100. Seeking to explain why this sizable portion of our population cannot tolerate gluten, Professor David Sanders, who is a Consultant Gastroenterologist at the Royal Hallamshire Hospital and University of Sheffield, looks to evolution for answers.


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    monkey_eating_bread-CC_Curtis_Palmer1.jpgIt is hard to think of a world without bread, as even Ancient Romans harvested grain. But wheat is actually a new food for us: it was only widely introduced into the human diet roughly ten thousand years ago, which is a very small percentage (0.4%) of the 2.5 million years our species has walked the planet.

    So what were we eating that other 99.6% of our life as a species? We ate things that are edible raw, without the need for processing or refinement (which wheat is not). Our ability to process grains to an edible form was a technological development that did not occur until a relatively recent chapter in our history.

    In a sense, then, our ingenuity is ahead of our biology. As Dr. Sanders says, “... it makes sense that our bodies are still adapting to this food, and more specifically, the gluten it contains.” After millions of years of what is essentially gluten-free dieting, our bodies might be ill-equipped to process gluten, as it is still a relatively foreign substance.

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    Guest Heather Twist

    Posted

    The problem with this article is that wheat really has not been in the diet of MOST people for 10,000 years. A relatively few people have had it that long, but for most of the world ... it's only been around for say, 100 to 200 years. Since the time of sailing ships.

     

    Wheat was altered when the "new world" was colonized, and "winter wheat" was bred. Wheat became the main crop for America, and then later, corn. America changed the entire world cuisine, contributing peppers, corn, squash, and beans. Wheat, on the other hand, came to the Americas, and was altered for the climate. It turned out to be a good fit, and "waves of amber grain" became our symbol.

     

    Wheat these days is exported pretty much everywhere, and has become the "main starch" in many cultures. Unfortunately, yes, most humans are not adapted for it. It's a highly problematic food, since it acts as a drug on many people (addictive) and also ellicits an immune reaction.

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    Guest gryphon

    Posted

    The problem with this article is that wheat really has not been in the diet of MOST people for 10,000 years. A relatively few people have had it that long, but for most of the world ... it's only been around for say, 100 to 200 years. Since the time of sailing ships.

     

    Wheat was altered when the "new world" was colonized, and "winter wheat" was bred. Wheat became the main crop for America, and then later, corn. America changed the entire world cuisine, contributing peppers, corn, squash, and beans. Wheat, on the other hand, came to the Americas, and was altered for the climate. It turned out to be a good fit, and "waves of amber grain" became our symbol.

     

    Wheat these days is exported pretty much everywhere, and has become the "main starch" in many cultures. Unfortunately, yes, most humans are not adapted for it. It's a highly problematic food, since it acts as a drug on many people (addictive) and also ellicits an immune reaction.

    I agree.

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    Guest Peter Olins

    Posted

    Almost everything that we eat is the result of domestication, not just wheat (seafood is an exception). As omnivores we are well adapted to being opportunistic in our diet (unlike, say, sheep).

     

    We have almost no idea about the true worldwide prevalence of celiac disease in 1950, since accurate diagnostics are a relatively recent invention.

     

    Apart from the issues for celiacs, I disagree that wheat (or other grains) is a "highly problematic food": grains are arguably the key to the current state of development of our civilization, since they permitted transportation and storage of an energy-dense food, which was vital for the development of cities.

     

    As far as evolution goes, there is a current hypothesis that the high prevalence of a harmful disease like celiac disease is actually the result of a POSITIVE selection advantage conferred by celiac disease-related genes, as a result of greater resistance to gut pathogens.

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    Guest Mary Thorpe

    Posted

    I knew this and was hoping to learn something new, that perhaps celiac disease confers a selective advantage, as the last commenter, Peter, suggested or something like the heterozygote advantage conferred by the cystic fibrosis and sickle cell anemia genes.

     

    I would remind the Peter about GMO salmon!

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    Why not just admit we've totally screwed with our food sources and engineered seed enough to mutate everything?

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    Could it be posible that the reason for the high prevalence of celiac disease at the present time compared to the past century is due to the fact that in the past, (i.e. 1950s), wheat, (and other gluten containing cereals) were only in bread, cereals, pasta, cakes etc., whereas nowadays it's in almost every processed/prepared food that we eat? The only way to avoid it seems to be to go back to a fresh food diet.

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    Almost everything that we eat is the result of domestication, not just wheat (seafood is an exception). As omnivores we are well adapted to being opportunistic in our diet (unlike, say, sheep).

     

    We have almost no idea about the true worldwide prevalence of celiac disease in 1950, since accurate diagnostics are a relatively recent invention.

     

    Apart from the issues for celiacs, I disagree that wheat (or other grains) is a "highly problematic food": grains are arguably the key to the current state of development of our civilization, since they permitted transportation and storage of an energy-dense food, which was vital for the development of cities.

     

    As far as evolution goes, there is a current hypothesis that the high prevalence of a harmful disease like celiac disease is actually the result of a POSITIVE selection advantage conferred by celiac disease-related genes, as a result of greater resistance to gut pathogens.

    Has anyone studied the hypothesis that the GMO wheat that we are eating is killing our gut bacteria cause indigestion problems and might be the cause of celiac disease? My thoughts are that if the wheat is designed to resist insects (contain insecticide), we may be ingesting man-made chemicals that kill natural bacteria found in our stomachs and therefore can no longer tolerate wheat as our body's natural defense system creates a warning that something is not right... hence celiac disease, stomach problems, indigestion, etc.

     

    Has anyone researched this theory?

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    Guest frazere@gmail.com

    Posted

    Mr. Myers it seems, makes some reasonable points, but his lifelong commitment to vegetarianism should be reason enough to disqualify him from making any statement on the evolutionary diet.

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    Guest gryphon

    Posted

    Mr. Myers it seems, makes some reasonable points, but his lifelong commitment to vegetarianism should be reason enough to disqualify him from making any statement on the evolutionary diet.

    Just to clarify, these are the thoughts/findings of someone else... I just summarized.

     

    Even so, vegetarianism doesn't figure into this... we're talking about processed foods here. Since our earliest years, we could eat both vegetation and meat. The versatility of our diet is evidenced by our dentition. We have canines, incisors and molars: we essentially have the choice of eating whatever we want. Thus, meat and vegetables are equally "correct" for a human diet.

     

    Processed foods, on the other hand, were NOT available when we evolved. These are the foods that the research calls into question.

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    Guest fed up!

    Posted

    Has anyone studied the hypothesis that the GMO wheat that we are eating is killing our gut bacteria cause indigestion problems and might be the cause of celiac disease? My thoughts are that if the wheat is designed to resist insects (contain insecticide), we may be ingesting man-made chemicals that kill natural bacteria found in our stomachs and therefore can no longer tolerate wheat as our body's natural defense system creates a warning that something is not right... hence celiac disease, stomach problems, indigestion, etc.

     

    Has anyone researched this theory?

    There is no such thing as GMO wheat! Do a little research and you'll find out the changes that occurred with wheat was done with hybridization - natural process using two varieties of wheat.

     

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    Guest Wendy

    Posted

    Whether you choose to call it GMO or hybridization, the results are the same. The issue Fed Up did not address is that prior to the 1970s, most wheat farmers held back part of their crop yield as seed wheat for the following season. The large conglomerates that developed the newer strains of wheat to be more drought resistant and produce higher yields convinced farmers it was in their best interest to sell all of their harvest and purchase hybrid/GMO seed wheat from the various seed (chemical) companies who developed them in the first place. What this "new seed" did was contain more gluten than the "old wheat," and there is more than just random conjecture that the alarming increase in gluten intolerance and celiacs is directly related to the higher gluten content in the "new" wheat. My cousin was diagnosed with the disorder in the 1960s and no one knew of it. There were no gluten-free products to be purchased off grocery or health food shelves. Now - gluten free is all the rage. Problem is, research is showing that wheat gluten - because it is in virtually everything we purchase when it doesn't need to be - is causing more and more people, myself included, to be gluten intolerant. Physicians and researchers are linking more and more modern-day disorders and allergies to gluten - including ADHD, NOS auto-immune/connective tissue disorders, and even some believe depression and other chemical imbalance disorders as well. With all of the artificial food we consume these days in the name of convenience - it would be difficult to place all of the blame on gluten. But given that there are so many problems cropping up surrounding gluten, combined with the consumption of petroleum-based, artificial foods - it's a wonder our livers and our guts have not exploded. As for me - I love wheat flour in most of its forms, but I have become virtually gluten free because I just feel better. A moment on the lips is not worth a week's worth of joint pain and diarrhea.

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    Guest Trying

    Posted

    The problem with this article is that wheat really has not been in the diet of MOST people for 10,000 years. A relatively few people have had it that long, but for most of the world ... it's only been around for say, 100 to 200 years. Since the time of sailing ships.

     

    Wheat was altered when the "new world" was colonized, and "winter wheat" was bred. Wheat became the main crop for America, and then later, corn. America changed the entire world cuisine, contributing peppers, corn, squash, and beans. Wheat, on the other hand, came to the Americas, and was altered for the climate. It turned out to be a good fit, and "waves of amber grain" became our symbol.

     

    Wheat these days is exported pretty much everywhere, and has become the "main starch" in many cultures. Unfortunately, yes, most humans are not adapted for it. It's a highly problematic food, since it acts as a drug on many people (addictive) and also ellicits an immune reaction.

    Not trying to be a jerk here, but you seem to underestimate the length of time that humans have been navigating the oceans and seas - by a LOT. Tobacco and "new world" plant remains found in urns and amphorae in the Mediterranean etc.

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    Guest frazer

    Posted

    Just to clarify, these are the thoughts/findings of someone else... I just summarized.

     

    Even so, vegetarianism doesn't figure into this... we're talking about processed foods here. Since our earliest years, we could eat both vegetation and meat. The versatility of our diet is evidenced by our dentition. We have canines, incisors and molars: we essentially have the choice of eating whatever we want. Thus, meat and vegetables are equally "correct" for a human diet.

     

    Processed foods, on the other hand, were NOT available when we evolved. These are the foods that the research calls into question.

    The author points to "meat and vegetables are equally "correct" for a human diet." WRONG meat and vegetables are not equally correct. Without meat the lack of vital sustaining nutrients is amplified and less than optimal. B-12 comes quickly to mind. Processed foods are of another nature all together and are not part of the author's vegetarianism.

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    Roy Jamron
    This article appeared in the Summer 2008 edition of Celiac.com's Scott-Free Newsletter.
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    Sources:
    [1] Immunol Lett. 2008 May 22.
    Adjuvant effect of Lactobacillus casei in a mouse model of gluten sensitivity.
    D'Arienzo R, Maurano F, Luongo D, Mazzarella G, Stefanile R, Troncone R, Auricchio S, Ricca E, David C, Rossi M.
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    [2] The FASEB Journal. 2008;22:320.10. Meeting Abstracts - April 2008.
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    https://www.celiac.com/articles/21476/
    [4] Arch Dis Child. 2008 Jun;93(6):512-7. Epub 2008 Mar 13.
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    Zipitis CS, Akobeng AK.
    http://adc.bmj.com/cgi/content/full/93/6/512
    [5] Diabetologia. 2008 Jun 12. [Epub ahead of print]
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    Mohr SB, Garland CF, Gorham ED, Garland FC.
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    Jefferson Adams
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    AJHG - 2010, 04 May. doi:10.1016/j.ajhg.2010.05.004

    Jefferson Adams
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    J. Agric. Food Chem., 2013, 61 (6), pp 1155–1159. DOI: 10.1021/jf305122s

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    The research team included Åsa Torinsson Naluai, Ladan Saadat Vafa, Audur H. Gudjonsdottir, Henrik Arnell, Lars Browaldh, and Daniel Agardh. They are variously affiliated with the Institute of Biomedicine, Department of Microbiology & Immunology, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden; the Institute of Clinical Sciences, Sahlgrenska Academy at the University of Gothenburg, Gothenburg, Sweden; the Department of Pediatric Gastroenterology, Hepatology and Nutrition, Karolinska University Hospital and Division of Pediatrics, CLINTEC, Karolinska Institute, Stockholm, Sweden; the Department of Clinical Science and Education, Karolinska Institute, Sodersjukhuset, Stockholm, Sweden; the Department of Mathematical Sciences, Chalmers University of Technology, Gothenburg, Sweden; the Diabetes & Celiac Disease Unit, Department of Clinical Sciences, Lund University, Malmö, Sweden; and with the Nathan S Kline Institute in the U.S.A.
    First, the team used liquid chromatography-tandem mass spectrometry (LC/MS) to analyze amino acid levels in fasting plasma samples from 141 children with celiac disease and 129 non-celiac disease controls. They then crafted a general linear model using age and experimental effects as covariates to compare amino acid levels between children with celiac disease and non-celiac control subjects.
    Compared with the control group, seven out of twenty-three children with celiac disease showed elevated levels of the the following amino acids: tryptophan; taurine; glutamic acid; proline; ornithine; alanine; and methionine.
    The significance of the individual amino acids do not survive multiple correction, however, multivariate analyses of the amino acid profile showed significantly altered amino acid levels in children with celiac disease overall and after correction for age, sex and experimental effects.
    This study shows that amino acids can influence inflammation and may play a role in the development of celiac disease.
    Source:
    PLoS One. 2018; 13(3): e0193764. doi: & 10.1371/journal.pone.0193764

    Jefferson Adams
    Celiac.com 04/18/2018 - To the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service animals.
    If you’ve flown anywhere lately, you may have seen them. People flying with their designated “emotional support” animals. We’re not talking genuine service animals, like seeing eye dogs, or hearing ear dogs, or even the Belgian Malinois that alerts its owner when there is gluten in food that may trigger her celiac disease.
    Now, to be honest, some of those animals in question do perform a genuine service for those who need emotional support dogs, like veterans with PTSD.
    However, many of these animals are not service animals at all. Many of these animals perform no actual service to their owners, and are nothing more than thinly disguised pets. Many lack proper training, and some have caused serious problems for the airlines and for other passengers.
    Now the major airlines are taking note and introducing stringent requirements for service animals.
    Delta was the first to strike. As reported by the New York Times on January 19: “Effective March 1, Delta, the second largest US airline by passenger traffic, said it will require passengers seeking to fly with pets to present additional documents outlining the passenger’s need for the animal and proof of its training and vaccinations, 48 hours prior to the flight.… This comes in response to what the carrier said was a 150 percent increase in service and support animals — pets, often dogs, that accompany people with disabilities — carried onboard since 2015.… Delta said that it flies some 700 service animals a day. Among them, customers have attempted to fly with comfort turkeys, gliding possums, snakes, spiders, and other unusual pets.”
    Fresh from an unsavory incident with an “emotional support” peacock incident, United Airlines has followed Delta’s lead and set stricter rules for emotional support animals. United’s rules also took effect March 1, 2018.
    So, to the relief of many bewildered passengers and crew, no more comfort turkeys, geese, possums or other questionable pets will be flying on Delta or United without meeting the airlines' strict new requirements for service and emotional support animals.
    Source:
    cnbc.com

    admin
    WHAT IS CELIAC DISEASE?
    Celiac disease is an autoimmune condition that affects around 1% of the population. People with celiac disease suffer an autoimmune reaction when they consume wheat, rye or barley. The immune reaction is triggered by certain proteins in the wheat, rye, or barley, and, left untreated, causes damage to the small, finger-like structures, called villi, that line the gut. The damage occurs as shortening and villous flattening in the lamina propria and crypt regions of the intestines. The damage to these villi then leads to numerous other issues that commonly plague people with untreated celiac disease, including poor nutritional uptake, fatigue, and myriad other problems.
    Celiac disease mostly affects people of Northern European descent, but recent studies show that it also affects large numbers of people in Italy, China, Iran, India, and numerous other places thought to have few or no cases.
    Celiac disease is most often uncovered because people experience symptoms that lead them to get tests for antibodies to gluten. If these tests are positive, then the people usually get biopsy confirmation of their celiac disease. Once they adopt a gluten-free diet, they usually see gut healing, and major improvements in their symptoms. 
    CLASSIC CELIAC DISEASE SYMPTOMS
    Symptoms of celiac disease can range from the classic features, such as diarrhea, upset stomach, bloating, gas, weight loss, and malnutrition, among others.
    LESS OBVIOUS SYMPTOMS
    Celiac disease can often less obvious symptoms, such fatigue, vitamin and nutrient deficiencies, anemia, to name a few. Often, these symptoms are regarded as less obvious because they are not gastrointestinal in nature. You got that right, it is not uncommon for people with celiac disease to have few or no gastrointestinal symptoms. That makes spotting and connecting these seemingly unrelated and unclear celiac symptoms so important.
    NO SYMPTOMS
    Currently, most people diagnosed with celiac disease do not show symptoms, but are diagnosed on the basis of referral for elevated risk factors. 

    CELIAC DISEASE VS. GLUTEN INTOLERANCE
    Gluten intolerance is a generic term for people who have some sort of sensitivity to gluten. These people may or may not have celiac disease. Researchers generally agree that there is a condition called non-celiac gluten sensitivity. That term has largely replaced the term gluten-intolerance. What’s the difference between celiac disease and non-celiac gluten-sensitivity? 
    CELIAC DISEASE VS. NON-CELIAC GLUTEN SENSITIVITY (NCGS)
    Gluten triggers symptoms and immune reactions in people with celiac disease. Gluten can also trigger symptoms in some people with NCGS, but the similarities largely end there.

    There are four main differences between celiac disease and non-celiac gluten sensitivity:
    No Hereditary Link in NCGS
    Researchers know for certain that genetic heredity plays a major role in celiac disease. If a first-degree relative has celiac disease, then you have a statistically higher risk of carrying genetic markers DQ2 and/or DQ8, and of developing celiac disease yourself. NCGS is not known to be hereditary. Some research has shown certain genetic associations, such as some NCGS patients, but there is no proof that NCGS is hereditary. No Connection with Celiac-related Disorders
    Unlike celiac disease, NCGS is so far not associated with malabsorption, nutritional deficiencies, or a higher risk of autoimmune disorders or intestinal malignancies. No Immunological or Serological Markers
    People with celiac disease nearly always test positive for antibodies to gluten proteins. Researchers have, as yet, identified no such antobodies or serologic markers for NCGS. That means that, unlike with celiac disease, there are no telltale screening tests that can point to NCGS. Absence of Celiac Disease or Wheat Allergy
    Doctors diagnose NCGS only by excluding both celiac disease, an IgE-mediated allergy to wheat, and by the noting ongoing adverse symptoms associated with gluten consumption. WHAT ABOUT IRRITABLE BOWEL SYNDROME (IBS) AND IRRITABLE BOWEL DISEASE (IBD)?
    IBS and IBD are usually diagnosed in part by ruling out celiac disease. Many patients with irritable bowel syndrome are sensitive to gluten. Many experience celiac disease-like symptoms in reaction to wheat. However, patients with IBS generally show no gut damage, and do not test positive for antibodies to gliadin and other proteins as do people with celiac disease. Some IBS patients also suffer from NCGS.

    To add more confusion, many cases of IBS are, in fact, celiac disease in disguise.

    That said, people with IBS generally react to more than just wheat. People with NCGS generally react to wheat and not to other things, but that’s not always the case. Doctors generally try to rule out celiac disease before making a diagnosis of IBS or NCGS. 
    Crohn’s Disease and celiac disease share many common symptoms, though causes are different.  In Crohn’s disease, the immune system can cause disruption anywhere along the gastrointestinal tract, and a diagnosis of Crohn’s disease typically requires more diagnostic testing than does a celiac diagnosis.  
    Crohn’s treatment consists of changes to diet and possible surgery.  Up to 10% of Crohn's patients can have both of conditions, which suggests a genetic connection, and researchers continue to examine that connection.
    Is There a Connection Between Celiac Disease, Non-Celiac Gluten Sensitivity and Irritable Bowel Syndrome? Large Number of Irritable Bowel Syndrome Patients Sensitive To Gluten Some IBD Patients also Suffer from Non-Celiac Gluten Sensitivity Many Cases of IBS and Fibromyalgia Actually Celiac Disease in Disguise CELIAC DISEASE DIAGNOSIS
    Diagnosis of celiac disease can be difficult. 

    Perhaps because celiac disease presents clinically in such a variety of ways, proper diagnosis often takes years. A positive serological test for antibodies against tissue transglutaminase is considered a very strong diagnostic indicator, and a duodenal biopsy revealing villous atrophy is still considered by many to be the diagnostic gold standard. 
    But this idea is being questioned; some think the biopsy is unnecessary in the face of clear serological tests and obvious symptoms. Also, researchers are developing accurate and reliable ways to test for celiac disease even when patients are already avoiding wheat. In the past, patients needed to be consuming wheat to get an accurate test result. 
    Celiac disease can have numerous vague, or confusing symptoms that can make diagnosis difficult.  Celiac disease is commonly misdiagnosed by doctors. Read a Personal Story About Celiac Disease Diagnosis from the Founder of Celiac.com Currently, testing and biopsy still form the cornerstone of celiac diagnosis.
    TESTING
    There are several serologic (blood) tests available that screen for celiac disease antibodies, but the most commonly used is called a tTG-IgA test. If blood test results suggest celiac disease, your physician will recommend a biopsy of your small intestine to confirm the diagnosis.
    Testing is fairly simple and involves screening the patients blood for antigliadin (AGA) and endomysium antibodies (EmA), and/or doing a biopsy on the areas of the intestines mentioned above, which is still the standard for a formal diagnosis. Also, it is now possible to test people for celiac disease without making them concume wheat products.

    BIOPSY
    Until recently, biopsy confirmation of a positive gluten antibody test was the gold standard for celiac diagnosis. It still is, but things are changing fairly quickly. Children can now be accurately diagnosed for celiac disease without biopsy. Diagnosis based on level of TGA-IgA 10-fold or more the ULN, a positive result from the EMA tests in a second blood sample, and the presence of at least 1 symptom could avoid risks and costs of endoscopy for more than half the children with celiac disease worldwide.

    WHY A GLUTEN-FREE DIET?
    Currently the only effective, medically approved treatment for celiac disease is a strict gluten-free diet. Following a gluten-free diet relieves symptoms, promotes gut healing, and prevents nearly all celiac-related complications. 
    A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives. This is a difficult task as there are many hidden sources of gluten found in the ingredients of many processed foods. Still, with effort, most people with celiac disease manage to make the transition. The vast majority of celiac disease patients who follow a gluten-free diet see symptom relief and experience gut healing within two years.
    For these reasons, a gluten-free diet remains the only effective, medically proven treatment for celiac disease.
    WHAT ABOUT ENZYMES, VACCINES, ETC.?
    There is currently no enzyme or vaccine that can replace a gluten-free diet for people with celiac disease.
    There are enzyme supplements currently available, such as AN-PEP, Latiglutetenase, GluteGuard, and KumaMax, which may help to mitigate accidental gluten ingestion by celiacs. KumaMax, has been shown to survive the stomach, and to break down gluten in the small intestine. Latiglutenase, formerly known as ALV003, is an enzyme therapy designed to be taken with meals. GluteGuard has been shown to significantly protect celiac patients from the serious symptoms they would normally experience after gluten ingestion. There are other enzymes, including those based on papaya enzymes.

    Additionally, there are many celiac disease drugs, enzymes, and therapies in various stages of development by pharmaceutical companies, including at least one vaccine that has received financial backing. At some point in the not too distant future there will likely be new treatments available for those who seek an alternative to a lifelong gluten-free diet. 

    For now though, there are no products on the market that can take the place of a gluten-free diet. Any enzyme or other treatment for celiac disease is intended to be used in conjunction with a gluten-free diet, not as a replacement.

    ASSOCIATED DISEASES
    The most common disorders associated with celiac disease are thyroid disease and Type 1 Diabetes, however, celiac disease is associated with many other conditions, including but not limited to the following autoimmune conditions:
    Type 1 Diabetes Mellitus: 2.4-16.4% Multiple Sclerosis (MS): 11% Hashimoto’s thyroiditis: 4-6% Autoimmune hepatitis: 6-15% Addison disease: 6% Arthritis: 1.5-7.5% Sjögren’s syndrome: 2-15% Idiopathic dilated cardiomyopathy: 5.7% IgA Nephropathy (Berger’s Disease): 3.6% Other celiac co-morditities include:
    Crohn’s Disease; Inflammatory Bowel Disease Chronic Pancreatitis Down Syndrome Irritable Bowel Syndrome (IBS) Lupus Multiple Sclerosis Primary Biliary Cirrhosis Primary Sclerosing Cholangitis Psoriasis Rheumatoid Arthritis Scleroderma Turner Syndrome Ulcerative Colitis; Inflammatory Bowel Disease Williams Syndrome Cancers:
    Non-Hodgkin lymphoma (intestinal and extra-intestinal, T- and B-cell types) Small intestinal adenocarcinoma Esophageal carcinoma Papillary thyroid cancer Melanoma CELIAC DISEASE REFERENCES:
    Celiac Disease Center, Columbia University
    Gluten Intolerance Group
    National Institutes of Health
    U.S. National Library of Medicine
    Mayo Clinic
    University of Chicago Celiac Disease Center

    Jefferson Adams
    Celiac.com 04/17/2018 - Could the holy grail of gluten-free food lie in special strains of wheat that lack “bad glutens” that trigger the celiac disease, but include the “good glutens” that make bread and other products chewy, spongey and delicious? Such products would include all of the good things about wheat, but none of the bad things that might trigger celiac disease.
    A team of researchers in Spain is creating strains of wheat that lack the “bad glutens” that trigger the autoimmune disorder celiac disease. The team, based at the Institute for Sustainable Agriculture in Cordoba, Spain, is making use of the new and highly effective CRISPR gene editing to eliminate the majority of the gliadins in wheat.
    Gliadins are the gluten proteins that trigger the majority of symptoms for people with celiac disease.
    As part of their efforts, the team has conducted a small study on 20 people with “gluten sensitivity.” That study showed that test subjects can tolerate bread made with this special wheat, says team member Francisco Barro. However, the team has yet to publish the results.
    Clearly, more comprehensive testing would be needed to determine if such a product is safely tolerated by people with celiac disease. Still, with these efforts, along with efforts to develop vaccines, enzymes, and other treatments making steady progress, we are living in exciting times for people with celiac disease.
    It is entirely conceivable that in the not-so-distant future we will see safe, viable treatments for celiac disease that do not require a strict gluten-free diet.
    Read more at Digitaltrends.com , and at Newscientist.com