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Jefferson Adams

Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.

He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.

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 Articles by this Author


Photo: CC--Cody Jung

Celiac disease is associated with numerous chronic conditions, such as anemia and malabsorption of some critical vitamins. Changes in the gastrointestinal tract, rates of gastric emptying, and gastric pH are responsible for impaired vitamin and mineral absorption.

Intestinal CYP3A4 levels may also be disrupted, which may have implications in first-pass metabolism for some drugs that are substrates for this drug metabolizing enzyme.



Photo: CC--Quinn Dombrowski

A recent issue of JAMA, the US Preventive Services Task Force (USPSTF) critically examines screening for celiac disease in asymptomatic adults, adolescents, and children.

Celiac disease exhibits a broad spectrum of symptoms, from subtle or no symptoms to severe malabsorption. Celiac diagnoses have increased significantly over the past few decades, in part because of greater awareness, but possibly because of an actual increase in disease rates. Researchers estimate current rates of celiac disease at 0.71% among US adults, and 0.76% among US children.



Photo: CC--Mike Mozart

The fallout continues from General Mills' recall of nearly 2 million boxes of Gluten Free Cheerios and Honey Nut Cheerios in 2015, which occurred after workers at a California plant accidentally loaded gluten-free oat flour into trucks that had been holding wheat flour, which contains gluten, and which then contaminated batches of "gluten-free" cereal produced with the grain from those trucks.

In comments to the U.S. Ninth Circuit court, plaintiffs representing a proposed class of consumers claimed that a lower court had erred in dismissing their lawsuit on the grounds that the company's recall program made the claims baseless.



Some celiac patients experience villous atrophy, even on a gluten-free diet. Why? Photo: CC-- Jon Bunting

Despite sticking to a gluten-free diet, some celiac patients endure persistent duodenal damage; a condition associated with adverse outcomes.

A team of researchers recently set out to determine the prevalence and clinical risk factors for persistent villus atrophy among symptomatic celiac disease patients.

The team conducted a nested cross-sectional analysis on coeliac disease patients with self-reported moderate or severe symptoms, who were all following a gluten-free diet, and who underwent protocol-mandated duodenal biopsy upon enrollment in the CeliAction clinical trial.



Photo: CC--TheMonnie

More people than ever are following a gluten-free diet, but does the diet carry health risks that could cause harm in the long run? That's a very possible scenario, according to a report published in the journal Epidemiology.

The report presents strong data to suggest that numerous gluten-free food staples contain high levels of toxic metals, which means that many gluten-free eaters could face higher risks for cancer and other chronic illnesses.



Chicken Cordon Bleu gets the gluten-free treatment in this great recipe. Photo: CC--Yvette Tan

Chicken Cordon Bleu is one of those time-honored recipes that live in nearly every great cook's repetoire.

This recipe uses oatmeal and amaranth to create a lovely breading for chicken breasts stuffed with ham and cheese. They are low calorie, reasonably healthy, and certainly delicious.



Photo: CC--Pw95

Even though gluten-free diets are more popular than ever, researchers still don't have much good data on gluten intake and long-term health.A team of researchers recently set out to assess three large cohort studies, the Nurses' Health Study (NHS, n=69,276), the NHSII (n=88,610), and the Health Professionals Follow-Up Study (HPFS, n=41,908), and to estimate gluten intake using a validated food-frequency questionnaire collected every 2-4 years.



Photo: CC--Yuri Samoilov

Is a reovirus infection a prime cause of celiac disease? Researchers have suspected that viral infections may play a major role in celiac disease by causing a pathological response that triggers T helper 1 (TH1) immunity against dietary gluten.

A team of researchers recently set out to test this hypothesis and to gain insights into mechanisms underlying virus-induced loss of tolerance to dietary antigens. To do so, they developed a viral infection model that makes use of two reovirus strains that infect the intestine, but which differ in their immunopathological outcomes.



Tiny Sibling Revelry Brewery looks to make a mark on gluten-free beer. Photo: CC--DCJohn

Sibling Revelry Brewery (say that three times fast), is a tiny northeastern Ohio company dedicated to brewing quality brews in small batches.

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

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



Are autoimmune disease tied to increased dmentia risk? Photo: CC--A Syn

A team of researchers recently set out to determine whether hospital admission for autoimmune disease is associated with an elevated risk of future admission for dementia.

The research team included Clare J Wotton, and Michael J Goldacre, both affiliated with the Unit of Health-Care Epidemiology, Nuffield Department of Population Health, University of Oxford, Oxford, UK.



Photo: CC--Emran Kassim

Researchers at Hiroshima University say they have perfected the science behind a new bread-baking recipe. Developed by Japan's National Agriculture and Food Research Organization, NARO, the method uses rice-flour to produce gluten-free bread with a similar consistency and volume to traditional wheat-flour loaves.

Now, rice-flour based gluten-free breads are old hat, but they've long had a reputation for being dry, crumbly, soulless creations that pale in comparison to even the cheapest traditional breads.



Photo: CC--Nicholas A. Tonelli

A new study shows that people living in the southern United States have less celiac disease than their Northern counterparts, regardless of race or ethnicity, socioeconomic status, or body mass index.

Rates of celiac disease vary by region, with a sharp variation between Americans living in the northern United States and Americans living in the southern part of the country. A team of researchers recently examined geographic, demographic, and clinical factors associated with prevalence of celiac disease and gluten-free diet in the United States.



This t-shirt sums up common feeling of fibromyalgia sufferers. Photo: CC--Forsaken Fotos

Fibromyalgia syndrome is a debilitating condition of unknown cause, and only treatment approaches at present offer only limited relief from symptoms. Some fibromyalgia sufferers seem to benefit from a gluten-free diet, but there's not a great amount of data on the benefits of a gluten-free diet in fibromyalgia sufferers who do not have celiac disease.



Ireland brews its first ever gluten-free stout. Photo: CC--IntangibleArts

If watching all those pints of Guinness being downed on St. Patrick's Day left you wishing that someone, somewhere in Ireland, would brew a tasty gluten-free stout, your wish has come true.

The people at the 9 White Deer brewery have heard your whispered wishes and responded with Stag Saor. Ireland's first gluten-free stout, a beer that puts a fresh twist on the Emerald Isle's long stout-brewing tradition.



Celiac disease and anorexia nervosa are connected, but how? Photo: CC--Benjamin Watson

A new study showing connections between anorexia nervosa and celiac disease, both before and after celiac diagnosis, is raising eyebrows and inviting questions. Results of the study appear in the April 3 issue of Pediatrics.

Because the two conditions share a number of symptoms, including abdominal pain, bloating, diarrhea, and underweight, doctors can have some difficulty telling them apart.



Photo: CC-- Martin Criminale

To mark the start of Coeliac Awareness Week, Coeliac Australia and Nestlé Professional have launched Gluten Free Online Training – an interactive learning resource for foodservice professionals looking to expand their understanding of gluten free food practice throughout the hospitality industry.

Under the guidance of Australian chef and author Tobie Puttock, the project will train up to 30,000 students at all TAFEs and culinary institutes in the protocols for gluten-free food preparation and service.



Photo: CC--JFCherry

From 2009 to 2014, the number of people with celiac disease in the United States held steady, while the number of undiagnosed individuals fell by about half.

Mayo Clinic researchers, reviewing information from National Health and Nutrition Examination Surveys, say the increase in diagnosis likely stems from better detection, better celiac disease awareness, and/or possibly from the rising popularity of gluten-free diets.



Photo: Andres Rueda

Massachusetts biotech firm ImmusanT has announced the successful completion of its first phase 1b trial of Nexvax2, an immunotherapy drug designed to protect celiac sufferers from the adverse effects of gluten exposure, including gastrointestinal symptoms, such as diarrhea, abdominal pain and bloating.

Nexvax2 is a drug that relies on three peptides designed to promote T cells involved in the inflammatory reaction in celiac disease to become tolerant to gluten.

The company hopes that an initial course will promote gluten-tolerance, which can then be maintained by periodic boosters of the vaccine.



Photo: CC--Mark Doliner

Global Market Insights has just released its latest report on global gluten free food markets. The report is entitled Gluten Free Food Market Size, Industry Outlook Report, Regional Analysis (U.S., Germany, UK, Italy, Russia, China, India, Japan, South Korea, Brazil, Mexico, Saudi Arabia, UAE, South Africa), Downstream Application Development Potential, Price Trends, Competitive Market Share & Forecast, 2016 – 2023.



Photo: CC--Hiroshi Yoshinaga

Imagine going to restaurants in the future and having your gluten-free food made and prepared to order using a 3D printer. That is the future envisioned by WASP, an Italian company on a mission to use 3D printing technology to solve serious problems that afflict people.

WASP is in the business of improving quality of life through 3D printing, from spinal care to architecture to athletics, including their latest effort with celiac disease.