Celiac.com 07/09/2014 - Does the blood pressure medication Benicar (Olmesartan medoxomil) trigger celiac-like gut symptoms?

The law firm Levin, Papantonio has filed a lawsuit claiming just that, on behalf of a Texas man who allegedly developed a rare gastrointestinal condition known as sprue-like enteropathy while taking Benicar.

According to the complaint, Benicar caused the plaintiff to suffer severe gastrointestinal symptoms, including chronic diarrhea, weight loss, malnutrition, and dehydration. These symptoms are commonly associated with a rare sprue-like enteropathy.

The lawsuit comes as Benicar faces scrutiny following a Mayo Clinic study linking the popular drug to rare sprue-like enteropathy in users.

The connection between Benicar and the sprue-like enteropathy symptoms was first noted by Mayo Clinic gastroenterologist, Dr. Joseph Murray, after he observed two patients taking Benicar experience relief from symptoms thought to be associated with Celiac disease. Upon discontinuing the use of Benicar, the gastrointestinal symptoms vanished.

Dr. Murray then conducted a three-year study of 22 people who experienced celiac-like symptoms while taking Benicar. He found that 14 of those patients had symptoms so severe that hospitalization was required.

Moreover, none of the 22 original patients responded to a gluten-free diet, and none showed any detectable levels of tissue transglutaminase in the blood, which would point to celiac disease.

After discontinuing the Benicar treatments, the intestinal symptoms disappeared in each of the 22 patients, and they all regained lost weight.

In 2013, in keeping with Dr. Murray’s findings, the U.S. Food and Drug Administration changed Benicar’s label to include a warning that the drug may trigger sprue-like enteropathy and symptoms similar to celiac disease.

If you think you may have suffered adverse effects from Benicar, check with your doctor, and possibly with a lawyer.

Sources:

• Open Original Shared Link
• Open Original Shared Link
• Open Original Shared Link

Celiac.com 06/25/2014 - Chefs can be instrumental in guaranteeing a gluten-free dining experience for people with celiac disease. However, otherwise competent and well-meaning chefs can get some basic things wrong about gluten-free food for people with celiac disease, including:

1) The Culprits are Wheat, Rye and Barley
Did you know that, in addition to avoiding anything made with wheat, or wheat flour, people with celiac disease can’t eat anything made with rye or barley?

In a 2012 quiz, fewer than half of the chefs at a major culinary event could name a grain, other than wheat, that was harmful to people with celiac disease. So, it’s rye and barley, in addition to wheat. Got it?

2) Cross-contamination is a Real Problem
The tiniest amounts of gluten, anything over 20 parts per million, can cause real and serious problems for people with celiac disease.

Eating gluten causes things like stomach cramps, nausea, dizziness, diarrhea and vomiting, and other unpleasantness for people with celiac disease. No chef wants a patron to leave feeling like that. That’s why it’s so important for any chef or cook offering gluten-free food owes it to it’s patrons with celiac disease to get gluten-free right.

3) Gluten-free Ingredients Don’t Guarantee Gluten-free Food
Once chefs master the basics about what is or is not gluten-free, the next step is to avoid cross-contamination when preparing, cooking and serving gluten-free food.

Do you cook gluten-free pasta in the same pot of water as regular pasta? Do you make gluten-free pizza in the same prep area or oven as regular pizza? Do you thicken soup, or sauce, or gravy with flour? Do you put croutons on salads? Do you cook regular and gluten-free foods in the same oven or grill? Do you use the same water to boil regular and gluten-free pasta?

If so, you are adding gluten to otherwise gluten-free food. That’s a big no-no!

4) Best Practices for Guaranteeing Gluten-free Food
Practices like those listed above are part of the cross-contamination problem faced by so many people with celiac disease. Remember, there’s no such thing as ‘a little gluten’ to people with celiac disease. To make sure you get it right, know the culprits wheat, barley and rye, be vigilant and watch for cross-contamination. Also, be sure to design and adopt a list of best practices for your particular kitchen that will guarantee a gluten-free dining experience for your patrons with celiac disease.

By all means, please feel free to share your ideas about what chefs get wrong, and/or can do to ensure a safe gluten-free dining experience for people with celiac disease.

Celiac.com 06/19/2014 - Congratulations, you’ve begun to eat gluten-free! However, just because a product is gluten-free doesn't mean that it is automatically healthier than gluten-containing counterpart.

So, before you go patting yourself on the back for embracing gluten-free food, keep in minds that many gluten-free products are no healthier than their gluten-containing counterparts. Like many regular commercial products, many gluten-free foods are hiding one or more of these dirty secrets in plain sight on their labels.

Many gluten-free products, especially baked goods, are made with high amounts of sugar, salt, refined ingredients, fillers, fats, and even gluten contamination. Here are a few common offenders:

1. Sugar—Many gluten-free products are high in sugar. In fact, many gluten-free foods contain more sugar than their gluten-containing counterparts.
2. Salt—To make up for what they lack in flavor, many gluten-free foods contain as much or more salt than their gluten-containing counterparts.
3. Refined ingredients—Just like many regular commercial food products, many gluten-free products are contain highly processed ingredients.
4. Preservatives—Just like many regular food products. Many gluten-free products contain preservatives.
5. Fats—Because gluten-free flours don’t bind with fats the same way as wheat flour does, many gluten-free products, especially baked goods, include vegetable oils or other refined fats to try to mimic their gluten-containing counterparts. This can make them no better in terms of nutrition.
6. Gluten Contamination—In a recent test of grocery products claiming to be gluten-free, a number of products actually showed levels of gluten that were above the federally allowed maximum of 20 parts per million.

Check the label, especially with prepared, processed or refined foods. Meantime, I’ll be thinking up a list of examples to go with these categories. Share your own examples or comments below.

Celiac.com 06/17/2014 - Ever notice how much our social lives are based around food? Or how much food is all around us? I took my son to a local children’s exhibit today with shops and about twenty different restaurants, cafes and bakeries we had to walk by. Do I feel bad always having to say no? Of course I do. What mom wouldn’t? There may have been some safe choices but I try to do my research ahead of time when I can call the places to see what their cross contamination procedures are.

We don’t ever get a day off from food allergies. It is constant. I think one of the best things you can do on a gluten free diet is to inform others,actively campaign for yourself and share information. Not only does this help out the gluten-free community but it also can make your life easier.

Here are a few ways you can do this.

If you go to restaurants where you have a chatty server or have the opportunity to speak with the manager or owner talk to them about cross contamination and what you expect when dining out. Inform them about kitchen and staff training for their establishments, the Open Original Shared Link and Open Original Shared Link by the Gluten Intolerance Group are both excellent programs. I think a lot of restaurant owners aren’t aware of how serious the risks are and how the tiniest crumb can make us sick.

I am not a big fan of grocery shopping in general and really don’t want to have to go to several stores a week to get what I need. I am pretty picky on my gluten-free bread and pizzas, I hate to spend money on a product I am not going to like. I frequently put in request at my supermarket customer service counter for them to carry certain brands. Guess what it works and the stores want you to do it. The gluten-free market exploded over the past few years, most big grocery stores don’t already know the favorites of the consumers.

Educate your friends and family. Thanks to social media we have the opportunity to spread information like never before. There are a ton of great infographics on symptoms and gluten-free foods and safety. For me one of the hardest things is how social eating is.Getting invited over for dinner is tough. My friends have good intentions but just aren’t aware of all the foods that may contain gluten and how to properly handle food prep. I know I can be somewhat shy when it comes to this. It is hard to explain to people why spices may contain gluten or that barbecue sauce. It can make you seem overly picky and I don’t like to be a burden. If that is the way you feel hey I get it. But don’t be nice and just eat food without questioning. It’s not worth it. If you don’t feel comfortable enough to explain everything to someone, I normally bring my own food or eat beforehand. A lot of times I try to just keep things simple and suggest we meet for coffee or for a walk.

Unfortunately there are going to be people that don’t food sensitivities seriously. Food allergies are being made fun of in the media too often. Always remember to put your health first.

I hope that you find what I have shared helpful. Please feel free to share some of the ways you inform others and help the gluten-free community.

Celiac.com 06/13/2014 - As the number of students eating gluten-free continues to rise, colleges and universities are scrambling to keep up with an increasing demand for gluten-free options.

The latest news comes from the University of Wisconsin, where the Net Nutrition program enables students with food allergies to more easily navigate the cafeteria.

The program allows people to screen for allergens and food intolerance, and offers an easy way to subtract menu items a person cannot have, she said. UW’s dining halls have incorporated gluten-free items such as pizza, pasta, deserts and various baked goods, while Union South has also incorporated gluten-free options at its restaurants.

The result has been a dramatic increase in the number of gluten-free UW student food options.

Still, for best results, students need to get involved, says Barbara Kautz, faculty adviser for the Gluten-Free Badgers student organization. Katz calls student self-advocacy the most important factor in making gluten-free options available on campus.

That means that interested UW students should call ahead if they plan to attend UW-hosted events that serve food. Once alerted, food services will be sure to provide a gluten-free option, Katz says.

Kautz says she is pushing to have gluten-tolerance status included in the admission paperwork UW collects for each student.

Celiac.com 06/12/2014 - Here are five things people with celiac disease need regular folks to know about celiac disease:

1. We are NOT on a Fad Diet—Celiac disease is not some vague, make-believe condition. Celiac disease is a potentially serious immune disorder that, if left untreated, can lead to a very deadly types of stomach, intestinal, and other cancers. Just because a bunch of people seem to think that gluten is the new high fructose corn syrup, doesn’t mean that I’m one of them. Remember, for people with celiac disease, gluten is no joke, and avoiding gluten is the only way to stay healthy.
2. We Won’t Be Getting Over It—Currently, there is no cure for celiac disease, and the only treatment is a gluten-free diet. That’s the only way to avoid the gut damage, lower risks for other types of auto-immune conditions, and minimize the risk of various types of cancer associated with celiac disease.
3. Celiac Disease is a Serious Condition—Since the effects of untreated celiac disease unfold slowly over time, it’s tempting for some people to look at celiac disease as a minor inconvenience. However, it’s important to understand that celiac disease is a potentially serious autoimmune disorder that, if left untreated, can leave people susceptible to other autoimmune conditions, and to deadly types of stomach, intestinal, and other cancers. 
4. A ‘Little Gluten’ Might Hurt Me—There’s no such thing as ‘a little gluten’ to people with celiac disease. Gut damage happens with as little as 20 parts of gluten per million. That is a microscopic amount. A 'gluten-free' diet means no gluten. Period.
5. When in Doubt, Ask—If you’re not sure if I can safely eat a certain ingredient, or a certain food, just ask. Figuring out what is or is not gluten-free can be tricky, even for me. So, it's best to ask if you're not positive.

Can you think of others?

Myth #1: Rice contains gluten, and people with celiac disease and gluten-intolerance shouldn’t eat it.

Status: FALSE.

People with celiac disease and gluten-intolerance have adverse immune reactions to gluten proteins in wheat, rye and barley.

Rice does contain gluten, just not the kind that causes adverse reactions in people with celiac disease and gluten-intolerance. Plain rice is fine for people with celiac disease.

Myth #2: A little gluten is okay for people with celiac disease and gluten-intolerance to eat.

Status: MOSTLY FALSE.
Gluten levels above 20 parts per million can cause adverse immune reactions and chronic damage in people with celiac disease.

Current medical research defines gluten-levels below 20 parts per million as safe for people with celiac disease, and the FDA and other official organizations use that standard in labeling, those levels are so close to zero as to be “gluten-free.”

The tiniest crumbs of bread far exceed 20ppm, so eating “a little” gluten is only possible by eating “gluten-free” food. In fact, the only properly recognized treatment for celiac disease is a gluten-free diet.

Myth #3: Food made with gluten-free ingredients is safe for people with celiac disease.

Status: FALSE
Just because food is made with gluten-free ingredients, it is not necessarily safe for people with celiac disease. Case in point, Domino’s Pizza recently introduced gluten-free pizza crusts. However, these pizzas are prepared in the same areas and ovens as Domino’s regular pizzas, and are likely contaminated with gluten from wheat flour. These pizzas are not safe for people with celiac disease. There are many similar cases in the restaurant world. Contamination is a serious issue for some celiacs, so buyers be aware and be wary.

Myth #4: Celiac disease is a food allergy.

Status: FALSE
Celiac disease is not a food allergy or an intolerance, it is an autoimmune disease. People with celiac disease suffer damage to the lining of the small intestine when they eat wheat, rye or barley. They also face higher risks for many other auto-immune conditions.

Myth #5: Celiac disease only affects people of European ancestry

Status: FALSE
Celiac disease is more common in people of northern European ancestry, but it affects all ethnic groups and is found in southern Asia, the Middle East, North Africa and South America.

Myth #6: Celiac disease is a children’s condition

Status: FALSE
Celiac disease can develop at any age. In fact, celiac disease is most commonly diagnosed in people aged 40-60 years old.

Myth #7: Celiac disease can be painful, but isn't life-threatening.

It’s true that classic celiac disease symptoms, like stomach pain, bone pain, fatigue, headaches, skin rash, and digestive issues, won’t kill patients outright. However, undiagnosed or untreated, celiac disease can trigger other autoimmune disorders, and leave patients at much greater risk of developing certain types of deadly cancer.

"Operators recognize that a growing number of customers have health-related dietary restrictions, and they are revamping their menus to include choices for them, as well as for those who simply want more healthful choices,” said SpenDifference president and CEO Maryanne Rose.

Currently, 55 percent of restaurants surveyed serve gluten-free menu items. According to the new survey, the majority of those businesses will be expanding that selection in the coming year.

The survey supports projections that indicate that the demand for gluten-free menu items “will be with us for a long time," said Rose.

The findings are included in SpenDifference's third menu price survey, which for the first time asked chain-restaurant operators about their plans to offer more healthful menu options.

Read more at: Open Original Shared Link

Celiac.com 03/28/2014 - Great news for some celiac and gluten-intolerant folks in Colorado! Legal marijuana sales began in Colorado on Jan. 1, 2014, and new shop owners have been surprised to find a strong the market for marijuana edibles. More and more, makers of these edibles are including gluten-free selections.

In some ways, it seems both natural and inevitable that the rising retail market for gluten-free good and the rising retail market for edible cannabis products should overlap.

That is what is happening now in Colorado. As marijuana retailers such to meet the demand for weed, they are also rushing to meet the demand for edible cannabis products.

This, in turn, has many manufacturers across Colorado racing to bake, inject, spray and infuse marijuana into nearly every kind of edible form, with many taking steps to include gluten-free items among their products.

Once relegated to regular marijuana ground up into cookies or brownies, the manufacture of edibles now entails bakers using concentrated extracts of THC (tetrahydrocannabinol, marijuana's active ingredient), usually suspended oil, and then incorporated into foods ranging from cookies to mints and candies, olive oil, granola bars, chocolate truffles, spaghetti sauce, and marijuana-infused sodas in flavors like sparkling peach and sarsaparilla.

Experts say edibles tend to give consumers a slightly different "high," because, instead of entering the lungs and moving directly into the bloodstream, the THC is first processed by the stomach and absorbed via the digestive system. The high takes longer to begin, is usually less intense, and longer lasting than with smoked cannabis.

All edibles sold in Colorado's marijuana retail outlets are produced in commercial facilities. Many are labeled for potency. Commercial gluten-free products must follow FDA labeling guidelines for purity.

Source:

• Open Original Shared Link

Celiac.com 03/06/2014 - Celiac disease is associated with various nutritional and reproductive issues, and increased risk of thyroid disease, kidney failure and certain cancers.

For reasons yet unknown, over the last forty years, celiac disease, gluten intolerance and irritable bowel syndrome, have climbed to epidemic proportions.

Is the rapid worldwide increase in celiac disease, gluten intolerance and irritable bowel syndrome a result of the rising use of Monsanto's glyphosate herbicide, sold as Roundup?

Yes, according to a new US peer-reviewed paper from Dr. Anthony Samsel and Dr. Stephanie Seneff. Their research indicates that glyphosate is the primary cause of an emerging epidemic of celiac disease, gluten intolerance and irritable bowel syndrome. Their review appears in the Journal of Interdisciplinary Toxicology.

According to Samsel and Seneff, glyphosate, the active ingredient in the herbicide, Roundup, "is the most important causal factor" in the global epidemic of celiac disease, gluten intolerance and irritable bowel syndrome.

Stay tuned for more detailed summary of the nature, scope, methodology, and findings of the study itself. In the meantime, read the Open Original Shared Link

Celiac.com 02/20/2014 - There's a new study confirming the high price of gluten-free foods that is making waves beyond the shores of the UK, where it was conducted.

The study, by the food info app canieatit.co.uk, found that about 12 million consumers in Britain bought gluten-free products in the past year, a rise of 120 per cent in just five years.

The study also found that people who cut gluten from their diet pay double or triple for gluten-free versions of ordinary food.

Source:

• Open Original Shared Link

That's partly because acreage for big crops such as corn and soybeans have run well over their historic levels, and prices are falling, and partly because target prices in the farm bill set higher prices for sorghum than for corn.

Until now, corn had been eating steadily into sorghum’s old base of 11.6 million acres. However, new markets in China and the growing sales of gluten-free products at home are raising demand for sorghum.

Still, corn and beans alone accounted for nearly half of all 2012 receipts, basically matching the revenues of all other program crops plus the revenue-rich fruit and vegetable market.

"We compete against corn and soybeans in the North. We compete against cotton in the South,” says Tim Lust, CEO for the National Sorghum Producers in Lubbock, Texas. He adds that losing acres can mean losing capital investment.

Thankfully, crops like sorghum have a formidable champion in Senate Agriculture Committee chair Debbie Stabenow (D-Mich.), who has worked to help strengthen specialty crops in the face of major cuts from existing commodity programs.

Says Robert Guenther, senior vice president for policy with the United Fresh Produce Association, “Stabenow has been a champion for specialty crops, fruits and vegetables since she has been in Congress. She has been a strong proponent of our issues.”

Given the success of Stabenow and her supporters, at least one of the results of the legislation signed by the president will likely be slightly better market conditions for growers of gluten-free crops.

Source:

• Open Original Shared Link