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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     

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  • Related Articles

    Scott Adams
    Is Modified Food Starch Gluten-Free and Safe for Celiacs?
    Celiac.com 07/31/2020 - In the U.S., nearly all modified food starch is gluten-free and safe for people with celiac disease. Modified food starch (except for that labeled as made with wheat) is on Celiac.com's list of Safe Gluten-Free Ingredients. Modified food starch is made by treating starch with enzymes, chemicals, or processing techniques to change the structure, and make it useful as an emulsifier, thickener, or an anti-caking agent in food manufacturing.
    Modified Food Starch can go by many names, including:
    Modified Food Starch Modified Starch Food Starch Food Starch Modified Starch In the U.S., most modified food starch is generally made from corn, potato, tapioca, or waxy maize. By federal law, the single word "starch" as an ingredient...
    Scott Adams
    What People with Celiac Disease Should Know About Wheat Starch
    Celiac.com 06/02/2021 - Under the FDA’s 2013 Rule on Gluten-Free Labeling of Fermented or Hydrolyzed Foods, wheat starch is considered “an ingredient processed to remove gluten.” Wheat starch is an allowed ingredient in foods labeled gluten-free as long as its use does not result in the final food product containing 20 parts per million or more of gluten. The FDA clarified the rule to require food manufacturers to ensure that products containing fermented, hydrolyzed ingredients meet the definition of “gluten-free” before fermentation or hydrolysis. 
    While fermented foods and ingredients made using gluten-free wheat starch as a starting material can be labeled gluten-free, wheat starch itself is not considered by FDA to be a fermented or hydrolyzed food.
    What Gluten Free Pr...
    Scott Adams
    Arm & Hammer and Other Brands of Gluten-Free Baking Soda
    Celiac.com 08/14/2021 - We get a lot of questions from celiac community members wondering if certain products are gluten-free. We especially get a lot of questions about baking ingredients like baking soda.  Specifically, what brands of baking soda are gluten-free and safe for people with celiac disease?
    Baking soda is sodium bicarbonate. Per Wikipedia, "Sodium bicarbonate (IUPAC name: sodium hydrogen carbonate), commonly known as baking soda or bicarbonate of soda, is a chemical compound with the formula NaHCO3." As a general rule, baking soda does not contain gluten ingredients, and can be regarded as gluten-free and safe for people with celiac disease. 
    One thing to note is that some baking sodas are intended for cleaning, and are not food grade. Make sure the baking s...
    Jefferson Adams
    New Gluten-Free Wheat Starch Promises Superior Baking Qualities
    Celiac.com 05/24/2022 - A new gluten-free wheat starch from Sweden could help to improve gluten-free baking options for people with gluten-intolerance and celiac disease.
    Lantmännen Biorefineries has announced the launch of its new gluten-free wheat starch. Produced with wheat from Sweden's autumn wheat harvest, the company promises a gluten-free wheat starch  "with good baking properties that do not affect the final product’s taste," says Lars Franzén, head of food ingredients at Lantmännen Biorefineries. 
    Compared to other starches, wheat starch offers numerous baking advantages. It provides the proper elasticity, and helps to stabilize bread structure and texture. 
    Without wheat starch, gluten-free bakers often have to try to mirror these qualities using other i...

  • Recent Activity

    1. MichelleGrant
      - MichelleGrant posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      0

      Months of diarrhea - Testing question

      I've been gluten intolerant for as long as I can remember. I get terrible cramps and fatigue/ feel like I've got the flu. In the last 3 months I've felt increasingly unwell. I started to get very bad diarrhea after eating gluten, which would take 4-5 days to recover from with a very bland gluten-free diet. It escalated 4 weeks ago after having a...
    2. Scott Adams
      - Scott Adams replied to dfgray's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Blood Test Results(20yo): Celiac?

      Based on your test results (IgG ELISA: 106 units, IgA ELISA: 135 units, tTG: 251 units), all of which are well above the >30 units threshold for moderate to strong positive, there is a very high likelihood—as you noted—that you have celiac disease. While a biopsy was traditionally considered the gold standard for confirmation, your exceptionally elevated ant...
    3. dfgray
      - dfgray posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Blood Test Results(20yo): Celiac?

      Hi Scott, I just came across your article regarding blood tests to determine celiac disease and wanted to thank you for writing it so clearly. Today I pulled out my 20 year old test results from Immumo labs and followed along as I reread the article. I was first tested in April 2005. At the time I was told that I’m highly sensitive to gluten and m...
    4. Scott Adams
      - Scott Adams replied to CJF's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Gluten free flours

      The description of their patented technology is quite vague, so I would say beware of it until you have more information.
    5. CelluloseSick
      - CelluloseSick replied to saaa-wheat<3's topic in Food Intolerance & Leaky Gut
      76

      Anyone Here Sensitive To Fillers Such As Cellulose?

      Scott, thank you. This article is very informative and cogent. Thank you for sharing.
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