The Irish Pharmacy Union (IPU) says that new cuts to health benefits by the Irish health service (HSE) mean that many gluten-free products will no longer be reimbursed by the government, including products purchased by patients with medical cards, and those receiving long-term illness benefits.

Gluten-free products that will no longer be covered include baking powder, breads, cornflakes, flour, muesli, pasta, pizza and porridge.

People with celiac disease must eat gluten-free foods to avoid suffering from significant health problems. The IPU says this means that celiac patients, who rely on gluten-free products to maintain their health, will no longer receive financial support to help them cover the cost of these products.

The HSE announced the controversial €130 million in cuts last spring, but made no mention that gluten-free products would be removed from the list of free items.

The HSE announcement said only that 'certain products including' glucosamine, the obesity drug Orlistat, and Omega-3 Triglycerides to protect against heart disease, would be removed from the list of reimbursable products.

In confirming the elimination of reimbursements for gluten-free products, an HSE spokesperson said that the agency was choosing to cut products for which there was 'doubt about their clinical efficacy.'

What do you think? Are gluten-free products medically questionable for people with celiac disease? Let us know your thoughts by commenting below.

Source:

• Open Original Shared Link

Celiac.com 10/17/2012 - This article originally appeared in the Winter 2012 edition of Celiac.com's Journal of Gluten-Sensitivity.

It’s estimated that of the 3 million Americans with celiac disease, an autoimmune disease triggered by exposure to gluten-a protein component of wheat, barley, and rye-only 3% have been diagnosed. The good news for celiac patients who have been diagnosed is that the treatment for their condition is simple and doesn’t require the ingestion of drugs--a gluten-free diet. Unfortunately, celiac patients must deal with several challenges in maintaining a diet free of gluten, specifically the expenses involved. Compared with “regular” gluten-containing foods, gluten-free alternatives are more expensive. In fact, a study has indicated that gluten-free foods cost more than double their gluten-containing counterparts.

In a study by the Dalhousie Medical School at Dalhousie University in Halifax, Nova Scotia, prices were compared between food products labeled as “gluten-free” with comparable gluten-containing food products at two large-sized chain grocery stores. Unit prices of the food items in dollars per 100 grams were calculated for this purpose. According to the study, all the 56 gluten-free products were more expensive than their corresponding products. The average unit price for gluten-free products was found to be $1.71, compared with $0.61 for the gluten-containing products. This means that gluten-free products were 242% more expensive than gluten-containing items.

Fortunately, celiac patients can receive tax deductions for certain expenses related with their gluten-free diet. To receive these benefits, celiacs must provide a doctor’s note confirming their celiac diagnosis and save their receipts for all their gluten-free foods and other products they purchase. The difference between the prices of gluten-free items compared to those of regular items is tax-deductible. Products that don’t have a gluten-containing counterpart, such as xanthan gum and sorghum flour, are totally tax-deductible. Shipping costs for online orders of gluten-free items are also tax-deductible. In order to file your claim, you should fill out a 1049 schedule A for medical deductions. For more information, contact a qualified accountant.

There are other ways to avoid spending loads of money on gluten-free foods. For instance, stay away from gluten-free processed and “junk” foods such as snack foods and desserts made with refined carbohydrates and sugar and lacking nutrients. Not only will you save money, but you’ll safeguard your health. I recommend making meals comprised of nutritious, naturally gluten-free whole foods at home such as fruits, vegetables, dairy products, poultry, fish, meats, nuts and seeds, and eggs. These foods are packed with vital nutrients and don’t carry any additional costs. Make sure that no gluten has been added to such foods and they are safe from cross-contamination.

Another way to save money is to make your own gluten-free mixes yourself, such as the ones I recommend on my gluten-free website. Instead of buying expensive commercial gluten-free baking mixes, you can create your own gluten-free flour mixes for a variety of foods such as pancakes, pizza, rolls, and muffins and store them conveniently in your refrigerator or freezer. I also recommend purchasing gluten-free ingredients in bulk online, as many websites offer great deals. These are just a few of the ways to save money on the gluten-free diet.

It is unfortunate that gluten-free foods are more expensive than “regular” food items, especially to such an extraordinary degree, however savvy gluten-free dieters can through tax deductions and smart shopping choices cut down on their expenses. Perhaps in the future we will see a decrease in gluten-free food pricing, but one thing is for sure-we should consider ourselves lucky that we have found an answer to our health problems. Even if the gluten-free diet is expensive, at least it’s the road to greater health and quality of life.

A group of researchers, led by Joseph A. Murray, MD, AGAF, of Mayo Clinic, confirms that assessment in a new study. The study appears in Clinical Gastroenterology and Hepatology, and shows that follow-up care for patients with celiac disease is often poor and inconsistent.

For their study, researchers collected data on 122 patients diagnosed with celiac disease between 1996 and 2006 in Olmsted County, MN. The patients were 70 percent women, and averaged 42 years of age.

The researchers then calculated the rates at which patients were given follow-up exams from six months to five years after celiac disease diagnosis.

Of the 113 patients the study followed for more than four years, only 35 percent received follow-up analyses that met AGA guidelines. The other patients did not receive medical follow-up that met "even the most lax interpretation of current guidelines,” said Dr. Murray.

The researchers used the Kaplan-Meier method to estimate event rates at 1 and 5 years. They classified patients according to categories of follow-up procedures recommended by the American Gastroenterological Association (AGA).

The study shows that even with widespread circulation of follow-up recommendations, plenty of patients are not getting proper follow-up for celiac disease.

According to Dr. Murray, gastroenterologists with the expertise in celiac disease need to encourage active follow-up of celiac patients and improve their overall quality of medical care.

Basically, says Dr. Murray, celiac disease "should not be different from other chronic conditions for which medical follow up is a given such as liver disease, inflammatory bowel disease or even gastroesophageal reflux disease."

Anecdotally, many patients with celiac disease feel that they must manage celiac disease on their own,” Murray adds, pointing out that it is important for doctors and patients to understand the need for proper medical follow-up of celiac disease.

The authors note that, since gastroenterologists are leading the way in the detection of celiac disease, and since it is a chronic condition, with possible long-term complications, improved communication between gastroenterologists and patients can help to ensure that patients get important follow-up care, and thus improve outcomes in celiac disease.

What are your thoughts? Do you feel that you've gotten adequate follow-up care for your celiac disease? Share your comments below.

Source:

• Open Original Shared Link

Celiac.com 08/30/2012 - Rates of Open Original Shared Link, and not just in the United States, with diseases like type 1 diabetes, celiac disease and lupus being diagnosed in increasingly higher numbers.

Rates of type 1 diabetes, for example, rose 23%, from 2001 to 2009, according to the American Diabetes Association, with a similar increase reported in Finland.

Epidemiologists in Norway have been arguing that the rising rates are are the result of a genuine "biological change of the disease," not the result of better diagnostics. They are concerned about higher rates of autoimmunity in urban areas compared to their rural counterparts.

Swedish and German researchers concur that Open Original Shared Link.

Meanwhile, celiac disease also seems to be on the rise in the United States, with recent population-based data suggest a sharp increase in rates over the last several decades.

As science has helped eliminate worms from our bodies, once a common intestinal parasite, the incidence of inflammatory bowel disease (IBD) has gone from 1 in 10,000 people to one in 200.

Open Original Shared Link.

According to a new study published in the journal Arthritis & Rheumatism, there was a Open Original Shared Link over the period from 1995 to 2006. Of those with the condition, half were African American. In fact, blacks suffer end-stage renal disease at rates six to seven times greater than whites.

Dr. Frederick Miller of the National Institute of Environmental Health Sciences agrees with Ladd. He also believes that the surge in autoimmune disease diagnosis likely has an environmental component.

So, what does all this mean? At the moment, there is no clear answer. Numerous researchers are busy studying the more than 80 different types of autoimmune disease, and struggling to find causes and develop treatments.

According to Dr. Miller, research offers the best way to fight rising rates of autoimmune disease, by helping to understand the genetic and environmental risk factors. This will help doctors spot those at risk for developing any given disease after certain environmental exposures, and perhaps to minimize those exposures and prevent the disease from developing in the first place.

In the mean time, people with celiac disease and other autoimmune conditions can only continue their own treatments, and perhaps find some small solace in knowing that they are not alone, and that science is working to provide answers.

Source:

• Open Original Shared Link

Celiac.com 08/21/2012 - So you’ve been diagnosed with celiac disease and have studied up on the gluten-free diet, stocked your kitchen with gluten-free foods, and learned how to cook gluten-free. Well done! But what do you do when you have to leave your house every day to go to work? It’s going to take some planning and adjusting, but soon you’ll find that staying gluten-free at work will come easily.

An important part of staying gluten-free is educating yourself. Become well-versed in the gluten-free diet yourself by consulting qualified professionals and reading up on the subject in print and online resources. Many books and websites have a lot of practical tips to offer that can give you ideas on how to stay gluten-free at work. I recommend bringing materials to work to share with your boss and coworkers so that they will understand your new dietary restrictions and not try to dissuade you from maintaining a gluten-free diet.

Bring your own lunch from home whenever possible. An important part of the gluten-free diet is learning how to cook gluten-free. There are so many gluten-free recipes available, and for free, that you should be able to make a gluten-free version of anything you’re craving. Cooking your own gluten-free food is the best and easiest way to ensure that your food is 100% safe, and over time, as you become more skilled and creative, you’ll probably prefer your own food over others’.

In case you have to eat out, make sure you take all precautions to avoid cross-contamination. You can use various apps and gluten-free websites to find restaurants in your area with gluten-free options. Clear communication with your server and cooks is vital when it comes to avoiding accidental ingestion of gluten. Bring gluten-free snacks along just in case the restaurant isn’t able to satisfy your needs.

Stock up on gluten-free snacks at work in case you’re ever tempted to take a bite of a gluten-containing snack when your blood sugar gets low or when others are snacking. When there are birthday parties or other food-filled events, bring your own gluten-free cake and goodies, and bring enough to share! If you bring in a gluten-free cake for your coworkers, it may be such a hit that they’ll order or make gluten-free cakes to accommodate your dietary needs. With the increasing quality of gluten-free foods and the health benefits of the gluten-free diet, don’t be surprised if you inspire a colleague or two to go gluten-free with you.

Sometimes it’s hard being alone with dietary restrictions, and celiacs can feel cut off from their gluten-eating friends and coworkers. Connecting with gluten-free individuals outside of work can help give you a sense of camaraderie and support in case you’re missing out on these in the workplace. Join the local chapter of a national celiac support group and attend meetings and events regularly, and join gluten-free social media websites such as Gling.com and GlutenFreeFacebook.com to make gluten-free friends.

With some planning and practice, while maintaining open communication with those around you about your condition, staying gluten-free at work doesn’t have to be hard. As long as you bring your own gluten-free food with you and become a pro at dining out gluten-free, you can avoid cross-contamination and eliminate the temptation to stray from the gluten-free diet.

Resources:

• EatingWell: Gluten Free Diet Guidelines Open Original Shared Link
• Gluten Free Mom: Gluten Free Dining Out and Travel Open Original Shared Link

The measure includes specific controls for gluten-free foods. The end result will be a group of gluten-free controls and guidelines that will help to eliminate the risk of gluten contamination in grains, packaging materials, and bakery products, across the entire product manufacturing chain.

Once developed, these gluten-free controls and guidelines will be adaptable and transferrable to other producers and manufacturers across the Canada.

The CCA's mission is to promote awareness of celiac disease and gluten intolerance, along with offering advice and information to manufacturers and distributors of gluten-free foods. ExcelGrains Canada is a farm food safety program for grain farmers managed by the Canada Grains Council.

Member of Parliament Ron Cannan of Kelowna-Lake Country is a strong supporter of the measure. He says that food safety is one of the government's priorities, and that the investment "will help provide consumers with the gluten-free foods they need and boost consumer confidence in Canadian food."

Thanking the government for passing the measure, Jim McCarthy, Executive Director of the CCA, noted how important it is for "government and industry to work together to ensure that foods labeled 'gluten-free' truly are safe for the consumers who need them."

He added that the measure will help the three million or so Canadians who suffer from celiac disease and gluten intolerance to more easily and safely access a 100% gluten-free diet.

The investment is part of the Canadian Integrated Food Safety Initiative, through which, the Canadian government helps organizations develop national, government-recognized on-farm and/or post-farm hazard analysis and critical control points (HACCP) or HACCP-based food safety systems.

I am 15 years old and was diagnosed with celiac disease almost two years ago.  After many years of stomach pains and rheumatoid arthritis I was relieved to finally have an answer.  Even today I still remember the shock that comes with the realization that you will never have another bite of "normal" food again.  After coping with the different emotional struggles that accompany a life changing diagnosis, I still had some difficulties. Most of these had to do with my friends.  Over time I have learned how to handle the awkward social encounters pertaining to my celiac disease.  

Here are some of the most common:

• Refusal:  I had some friends that flat out refused to eat in front of me, in order to not make me "feel bad.". Although I am flattered that they would sacrifice something for me, this reaction made me feel uncomfortable.  I feel the best way to handle this situation is to be prepared if possible.  If you know that for example, your class is having a party, bring some gluten free cookies.  This will help you avoid an awkward conversation as well as make you feel more comfortable and less alone.
• Insensitive jokes:  I also found that some of my friends make rude comments about my incapability to eat their food. I urge you to remember that this is a reaction due to a combination of ignorance and not knowing what to say.  I usually use humor or sarcasm to lighten the situation.  If someone continues to be rude after talking to them, it gives me a hint that I probably shouldn't be friends with them.  A true friends will except with or with out celiac disease. 
• Embarrassment:  When I was first diagnosed with celiac disease I was afraid to tell my friends and eat in front of them.  I was really nervous about bringing my "different" food to school. My mom ended up taking me on a one on one shopping trip to find the best tasting gluten free food we could find (It was really fun.) When I faced my insecurity and ate at school, I was shocked to find that my friends loved the food. I think that because I felt so confident about the food my mom bought me, my friends were more interested in trying it.  Also, just remember your friends care about you and want to help you.
• Carelessness:  One of the largest problems I have experienced is a friend exposingme to gluten by accident.  For example, a friend drinking out of my water bottle, or sticking their "glutenized" hand in my pretzel bag.  Usually I see them and resolve the situation, but it is still important to talk to your friends about accidentally exposing you to gluten.  Most friends are very understanding, but everyone is human and therefore makes mistakes.
• Baking:  Soon after I was diagnosed with celiac disease, a boy asked me to the school dance by giving me a homemade gluten free pretzel.  It was really sweet and I felt really bad that I couldn't eat it. Because he was not aware of cross contamination, I could not be sure he took the proper baking precautions.  I someone bakes you gluten free food, politely except it but explain to them that you can't eat it.  Cross contamination is not something to mess around with, and must be taken seriously.  Friends will understand.
• Disbelief:  Because of my celiac disease and arthritis I missed a lot of school this past year.  I had some friends the refused to believe my reaction to gluten was actually bad.  I found this problem sorted itself out over time.  As a beginner I sometimes messed up my diet, and got violently sick in front of my friends. Eventually all of my peers believed me, I just needed to be patient and understanding with them.

Although living with celiac disease is hard, I find that it is a part of my identity that I have learned to like.  After going through embarrassing situations, my confidence has increased and my friendships have strengthened.  When dealing with your friends remember to be patient and know that everyone makes mistakes.  As a teenager these situations can be embarrassing, so remember that you are special and your illness is not something to be ashamed of.  I can honestly say that I am proud to be gluten free!

Celiac.com 08/08/2012 - In the UK, people with celiac disease get their gluten-free food subsidized by the government as part of their national health care. This includes items like gluten-free pizzas.

This practice works in much the same way that insurance companies in America cover drug prescriptions for their members. Those members with a doctor's prescription pay a reduced cost or no cost at all on certain items. In the UK, everyone is insured by the National Health Service (NHS). There, people with celiac disease and certain other conditions get prescriptions that allow them to obtain gluten-free food at a reduced cost.

In a recent story, BBC news claims that, as part of this service, the NHS is spending £17 (about $26) on each gluten-free pizza it supplies. That amount would equal four times the original base price of the pizza, since they originally cost less than £4.50 (about $6) each.

According to the BBC, once manufacturing, handling and delivery fees were added, the bill for the NHS had risen to £34 (over fifty bucks) for two pizzas.

Without acknowledging the actual cost per pizza, Stuart Lakin, head of medicines management at NHS Rotherham, said that the NHS was making efforts to minimize wholesaler delivery charges on the pizzas by switching patients from brands that attract additional charges. He added that costs for all gluten-free products was down from £274,611 in 2009/10 to just £177,153 in 2011/12.

Moreover, he noted, only patients with clinically diagnosed celiac disease are eligible for prescriptions for gluten-free products.

Health Secretary Andrew Lansley pointed out that prescriptions encouraged celiac sufferers to more strictly follow gluten-free diets, but admitted that the practice is ‘under ongoing review.'

What do you think? Should gluten-free food be treated like medicine for people with celiac disease, and be covered under insurance plans like prescription drugs?

Is $26 dollars too much to pay for a gluten-free pizza?

Source:

• BBC News

Celiac.com 07/27/2012 - In my work as a celiac advocate and researcher, I've promoted taking daily vitamin supplements for better health for quite some time, but now with a study published in the American Journal of Clinical Nutrition confirming this I am pushing it even more. 

Telomeres are considered to be the "key" to anti-aging. As you age, your telomeres get shorter and shorter. Lengthening your telomeres will lead to a longer, healthier life. The study in the Journal of Clinical Nutrition shows that multivitamin use can lengthen one's telomeres. This can be accomplished by specific vitamins such as B12, C and E due to the fact that they are antioxidants. This means they fight damaging effects of oxidant (radicals) and even can repair damage which already has been received by the cells. 

It's important for one to take B12, C and E regularly and to also get these in your daily diet. Grass-fed beef, salmon, tuna and milk all contain B12. You can get your vitamin C from foods such as strawberries, grapefruit, green bell peppers, etc. Vitamin E is found in broccoli, almonds and many other sources.

It's probably easier to just take a multivitamin, but be careful of ones containing iron. Iron has been shown to have a shortening effect on telomeres.  Just adding something as simple as a multivitamin can boost your life span and make you feel great!

Resources:

• Xu et al. “Multivitamin use and telomere length in women,” Am J Clin Nutr (March 11, 2009).
• L.A. Times: Can taking a multivitamin extend life? Open Original Shared Link
• Life Extension: Longer telomeres associated with multivitamin use
• Open Original Shared Link

Recently, the Pictou County Celiac Support Group in Pictou County, Nova Scotia sought to help tip that balance with a $500 donation to the local food bank. The donation will help to ensure that the food bank will have gluten-free food available for people who need it.

After being diagnosed with the disease 10 years ago, Kim McInnis of Trenton went on to found the Pictou County Celiac Support Group. She notes that more and more people are diagnosed with celiac disease each day, and that she plans to work with the food bank to help volunteers make the right selection of foods for the bank.

"If I lost my job tomorrow and had to go to the food bank," says McGinnis, "I don't think there is anything I can eat there right now. We just want to help people get the food they need."

Eliminating gluten may seem easy enough to people who do not have celiac disease, but to those learning about it for the first time, the process of eating right and getting the proper foods can be overwhelming, McGinnis says.

Food bank director, Tom Foley, said signs will be placed in the food bank to let people know that gluten-free products are available and it will also be updating its database to determine how many of its clients need such foods.

In addition to the recent donation, the Pictou County Celiac Support Group will also be hosting its annual walk on May 27 from 1-3 p.m. at the Parkdale track.

Source:

• Open Original Shared Link

Having a few tools can help your efforts come together much more easily, and keep your eating consistent over the semester.

Helpful tools:

• Rice Cooker
• Small Crock Pot
• Microwave
• Blender
• Fridge/freezer (even a miniature one will come in handy)
• Resealable freezer bags
• Sharpie permanent marker

Shop wisely by making lists
What's the old saying? Proper prior preparation prevents poor performance? Nowhere is this more true than with a gluten-free diet. Planning your meals in advance can save you time, money, stress, and, of yes, the pain of an adverse reaction to gluten. This practice starts with shopping, and shopping starts with planning.

Make lists and use them. Check out Asian, Mexican, and other ethnic markets in your area. They often have good, gluten-free food at reasonable prices.

Cook your food in advance
You can make the most of your smart shopping practices by planning and preparing your meals in advance.

Consider spending one day each week, or at least a good block of time, cooking and prepping food. Just a few hours of gluten-free cooking can prepare you to sail smoothly through the week ahead. Use all the tools at your disposal. Use your crockpot, use your rice cooker, your freezer bags, and your markers.

Keep your own shelf and label your foods
Package and label the food you make, then store it in your fridge or freezer. By packaging and labeling food, your housemates are less likely to "accidentally" eat it. If they do, you'll likely be on top of the situation.

Keep gluten-free dry goods on hand
Having a drawer full of gluten-free food that does not require a fridge or freezer is also helpful. Good items to have include microwaveable rice, gluten-free pretzels, crackers, chips tuna fish, fruit snacks, and beef jerky.

Gluten-free Condiments
Keep a collection of spices and sauces to help keep your snacks from getting boring. Good things to keep on hand include honey, gluten-free tamari, mayonnaise, ketchup, mustard, and hot sauce.

Cover the Basics
Make sure you keep simple items that are rich in protein and carbohydrates on hand, so that you won’t go hungry and will always have gluten-free food available.

Avoid the Dining Hall
Unless your dining hall is one of the more progressive campus dining halls that offer a variety of good, reliable gluten-free foods, you should avoid it.

Some good foods to prepare in advance or keep on hand include:
Fried rice - Frying rice is a good way to use leftover food, and it's easy to pack and take with you to campus. Try it with lots of veggies, meat, eggs, and any other items that seem tasty.

Grilled or roasted chicken, or other meats cut into small slices - These are great items to add to your fried rice, or to your pasta sauce.

Stews, soups or casseroles - Stews, soups and casseroles freeze easily and age well. They can be prepackaged and frozen ahead of time. They can be easily thawed in the bag by placing them in the microwave, or in lukewarm water.

Sauces - Making sauces in advance and freezing them can cut your food prep time during the week. They can give you plenty of room for adjustment and broaden your options. Ideas include: Pasta sauce, pizza sauce, sweet and sour sauce, teriyaki sauce,

Pizza - Use your favorite gluten-free pizza crust to make gluten-free pizza. Then place it in individual bags, label and freeze. If you have hungry roommates with boundary issues, consider numbering the bags to keep track of them.

French toast - Making French toast with your favorite gluten-free bread is a great way to have a quick, reliable breakfast ready to go.

Fruit - cutting up fruit and putting it in bags for the week ahead is a great way to be ready to make quick breakfast smoothies, or to have a great fruit salad ready to go.

Yogurt and kefir are also good to have on hand. They are excellent for making fruit smoothies, or for giving you much needed protein and fat with that fruit smoothie.

Dessert items - Chocolate chip cookies, brownies, and cakes are a great way to enjoy dessert when you want it without being forced to choose from the often dismal gluten-free selection at the local coffee shop, or the over-priced frozen section of your local grocery store.

Lastly, compile a list of reliable local eateries where you can get good, safe gluten-free food when you are in a pinch, or need to dine on the spur of the moment.

Diners also want less salt and fat, and more spice in their food, although they are open to bite-sized dessert options.

Restaurant owners say business is good these days as more people are choosing to spend any extra dollars on food and beverages.

According to the 2012 Restaurant Industry Forecast by the National Restaurant Association, total restaurant industry sales are expected to reach a record $632 billion in 2012, a 3.5 percent increase from 2011.

Nearly three out of four people who dine out are looking to maker healthier restaurant choices than they did just two years ago, said the industry forecast.

Most restaurants surveyed said customers are in fact ordering the healthier items on the menu. That includes shunning that full slice of cheesecake for a bite-sized version that offers less total fat and sugar.

In December, the National Restaurant Association released the results of their "What's Hot in 2012" survey, which revealed that consumers have become more aware of where their meat, fish, fruit, vegetables and even alcoholic beverages are being produced. Nearly three-quarters of those surveyed said they're more likely to visit a restaurant that offers locally produced food items.

Source:

• Open Original Shared Link