A company called MediCAREtourism, a division of an Oman-based travel and hospitality company called Travel Point LLC, is introducing medical packages, including, stem cell treatments, to foreign travelers visiting destinations in Asia and the far east (Korea, Malaysia, and Singapore).

Stem cell treatments are a type of intervention strategy that introduces new cells into damaged tissue in order to treat disease or injury. Many medical researchers believe that stem cell treatments have the potential to change the face of human disease with minimal risk of rejection and side effects.

Medical researchers anticipate that adult and embryonic stem cells will soon be able to treat cancer, Type 1 diabetes mellitus, Parkinson's disease, Huntington's disease, Celiac Disease, cardiac failure, muscle damage and neurological disorders, liver cirrhosis and most importantly spinal injuries/paralytic cases from road accidents.

Stem cell treatment is one of the fastest growing medical medical services in the world today, and provides many people with tremendous benefits, says Mr. Aslam Sayed Mohamed, Manager for MediCAREtourism, said.

Travel Point is teaming up with Ming Medical Services of Malaysia to offer the stem cell packages, along with free medical consultation and general health checkups for all of their passengers traveling to Thailand & Malaysia.

The health checkups will be held at accredited hospitals like Paulo Memorial Hospital in Bangkok (Thailand), Prince Court Medical Centre in Kuala Lumpur (Malaysia) and Sime Darby Medical Centre Ara Damansara in Selangor (Malaysia).

This means that, in addition to free medical consultation, and general health checks, Travel Point customers traveling in Asia and the Far East can choose very affordable stem cell therapy packages to Malaysia and Thailand.

Commenting on the importance of these treatment options, Dr. Sean NG, Managing Director, Ming Medical Services says stem cell treatments can give "100% cure to ailments like Vitiligo, Aging, Diabetes, Diabetic Ulcers, Autism, Cosmetic Abnormalities and end stage heart diseases."

In a Open Original Shared Link, Anthonia Akitunde notes that what was once regarded as an option only for the rich, medical tourism is becoming more and more popular among regular people. She cites estimates by Patients Beyond Borders, which produces guidebooks on medical travel, that in 2012, 600,000 people traveled abroad for treatment -- a number anticipated to grow 15 to 20 percent annually as boomers age.

Source:

• Open Original Shared Link

Celiac.com 07/02/2012 - Dismal results on a simple, four-question quiz show that most chefs and restaurateurs lack the most fundamental knowledge of gluten-free facts and protocols; a reality that could leave many gluten-free diners at risk of gluten contamination.

The quiz was administrated at the National Restaurant Association Show in Chicago by the National Foundation for Celiac Awareness (NFCA), a non-profit organization that promotes awareness of celiac disease and gluten sensitivity.

Even though a large number of chefs and restaurateurs said they offered gluten-free options at their restaurants, less than 4 percent responded correctly to the gluten questionnaire.

People with celiac disease or gluten-intolerance must avoid gluten from wheat, rye and barley, but fewer than half of the chefs could name a grain, other than wheat, that contained harmful gluten.

The results showed that the chefs were both poorly informed, and unaware, said Alice Bast, founder and president of NFCA.

In addition to asking chefs to name all three grains that trigger a reaction in people with celiac disease, the quiz asked what kind of oats are safe for those people. There were two other questions, one that asked chefs to identify a possible gluten-containing product (Worchestershire sauce) from a short list of foods and products, and another that asked if it was true that celiac disease was triggered by glucose (false).

The results point to the need for more celiac disease and gluten-sensitivity training and awareness in the food industry, especially since the number of establishments seeking to offer gluten-free options for their patrons continues to grow.

Source:

• Open Original Shared Link

Celiac.com 06/25/2012 - If you have received a celiac disease diagnosis while taking heart pressure medication, it turns out you might not actually have celiac disease. An investigation led by Dr. Joseph Murray has shown that certain blood pressure medication can cause symptoms not unlike those commonly attributed to celiac disease, and going off the drug can stop the symptoms.

Between 2008 and 2011, 22 patients on the blood pressure medication olmesartan (sold as Benicar) exhibited clear symptoms of celiac disease: intestinal inflammation and abnormalities, chronic diarrhea and weight loss (median weight loss of 39 pounds). One of the patients lost an astounding 125 pounds, and fourteen of the patients exhibited symptoms so severe as to require hospitalization.

All of the patients were diagnosed with celiac disease based on symptoms and intestinal biopsy results, but gluten-free diet caused no improvement in any of the patients. Furthermore, their blood tests came back with results that did not match up with a celiac disease diagnosis.

After taking the patients off olmesartan, all of their symptoms showed dramatic improvement. Eighteen of the 22 had subsequent intestinal biopsies, which revealed improvement in that area as well. It would seem then, that the medication causes celiac-like symptoms.

Some in the medical community have questioned the causal relationship of olmesartan to the symptoms though. As Dr. Franz Messerli of St. Luke's-Roosevelt Hospital, New York argues, “Only re-exposure [to the drug] can confirm the GI side effects were indeed due to olmesartan.”

The sample size has also been called into question by Dr. Henry Black of NYU-Langone Medical Center, who claims that the side effects are highly uncommon and that he uses the drug all the time with no adverse effects. Some have even proposed that the reaction is the result of a drug allergy rather than symptoms related to the mechanism of the drug itself.

The conclusion one can draw from Dr. Murray's findings and subsequent criticisms, is that it is highly likely that olmesartan can cause celiac-like symptoms, but it is not entirely clear how often or why. Those who take it and experience such symptoms (or have gotten a celiac diagnosis while on the drug) should discuss switching to another medication with their doctors. It is still unclear if these symptoms are specific to olmesartan, or can be caused by the entire ARB family of drugs.

As Dr. Murray says, "it's really an awareness issue. We want doctors to be aware of this issue, so if they see a patient who is having this type of syndrome — they think about medications as a possible association."

Sources:

• Open Original Shared Link

• Open Original Shared Link

Celiac.com 06/22/2012 - More and more, manufacturers are putting gluten-free labels on nonfood items such as vitamins and creams, lotions and other products absorbed by the skin.

Recently, there's been a an increase of nearly 50% in body care products labeled "gluten-free" and certified as gluten-free, according to Cynthia Kupper, executive director of the Gluten Intolerance Group of North America.

Kupper was a featured speaker at “The Gluten Free Movement Within Specialty Foods" webinar hosted by The National Association of Specialty Food Trade.

Many people who are gluten-sensitive suffer adverse reactions when using products that contain wheat and gluten. “If I were to wash my hands in wheat germ oil, they’d turn red and get itchy and blotchy,” says C.A. Diltz, who heads up gluten-free programs at Dorothy Lane Market here and is gluten sensitive herself.

Diltz likes gluten-free health and beauty brand Keys and its all-natural moisturizer, shampoo and antibiotic hand soap to avoid skin irritation and problems related to accidental ingestion.

This is a welcome development for many people with celiac disease or gluten-intolerance, as Open Original Shared Link and many people who avoid gluten are sensitive to gluten in products that are applied to the skin.

Prescription medication can also be problematic, since fillers may contain wheat and/or gluten. To that end, the Open Original Shared Link to determine which drugs contain gluten, and whether many of these can be reformulated to be gluten-free.

Next month, a compounding pharmacist from Clark’s pharmacy, Huber Heights, Ohio, will address the issue at DLM’s Gluten-Free Food Lover’s Club support group meeting.

At that same meeting, pharmacist Robyn Crow will help answer the question: “Are Allergen-Free Compounded Prescriptions Best For You?”

Source:

• Open Original Shared Link

The product is designed to create softer breads that will stay fresh longer, and which look and feel much more like regular wheat-based breads. According to Solanic manager for gluten-free, Paul Hart, the protein could bring the shelf-life for gluten-free bread products up to one-week.

The company also claims that their protein also boasts a favorable amino acid profile that may help boost the nutritional value of products in which it is included.

Solanic's protein isolates have been on the European market since 2008 and in the US market since 2009.

The company is working to develop a gluten-free bread prototype by October 2012, and to develop cake prototypes thereafter.

Stay tuned to see if the company's efforts help to put better gluten-free baked goods on store shelves in the near future.

Source:

• Open Original Shared Link

Celiac.com 06/06/2012 - Celiac disease is an autoimmune disease caused by a reaction to the component of wheat, barley, and rye called gluten and can affect the entire body. Dermatitis herpetiformis (DH) is a blistering and extremely itchy skin rash. It’s usually symmetrical in shape and is most commonly located on the elbows, knees, buttocks, and upper back. It’s common for people with DH to have rashes appear in the same spot, and they can either be consistent or come and go.

It is hard enough being a young adult, having celiac disease is the icing on the cake, and having Dermatitis Herpetiformis is the cherry on top. So how is it that I have been able to so easily make the transition from eating gluten on a daily basis to being 100% gluten-free for over six years now? Simple: by getting educated.

When I was first diagnosed it was very hard for me. I didn’t know what had gluten in it, what body products to use, etc. My mother Tina Turbin, founder of GlutenFreeHelp.info, gave me some great advice. She told me to do my own research. So I set off to get a real understanding of celiac disease and DH. I was going to have to live with them both my whole life so I felt it couldn’t hurt knowing more about them.

This was the best advice anyone could have ever given me. With the broad knowledge of celiac disease and DH available these days, I was able to read so much information and get a real grasp of the subjects. I finally was able to easily know which products would have gluten in them and what the gluten actually did internally to my body.

I really made being gluten-free a priority in my life. I made sure this priority was known among my family and friends as well. They all were more than willing to help. Now, whether going out for brunch with friends or traveling, the people I surround myself with are always picking places where I will have an easy time following my gluten-free diet. Just yesterday, a friend of mine let me know she picked a place for us to eat that would prepare any of their pasta dishes with gluten-free pasta.

So, my advice to you is this: First, do your own research. There are so many people out there with great advice and so much information to share. The more we join up with others, the easier it will be. Secondly, inform the people you are surrounded with of your dietary needs. Too many people think being gluten-free is just a fad when in reality celiac disease and DH are extremely important and should not be made fun of.

Last, enjoy life. Living gluten-free can actually be quite fun. The food is delicious and the health benefits are outstanding. Being gluten-free doesn’t have to cause you stress. In fact, by following these guidelines, gluten-free living can become quite rewarding.

According to Paul Hetherington, a 20 year veteran of the Baking Association of Canada, the plunge is driven by numerous factors, including recent dietary shifts away from wheat and toward gluten-free diets by people who are not adverse to gluten.

One example, major Canadian baked goods manufacturer, Maple Leaf Foods Inc., recently reported first quarter adjusted earnings of just 11¢ per share, down from 18¢ last year, and well below the 16.8¢ predicted by analysts.

Maple Leaf president and CEO, Michael McCain, says that the decline was due to a 73% drop in adjusted first quarter earnings by the company's Bakery Products Group, which fell from $12.2-million in 2011 to $3.3-million this year.

McCain said that his company is experiencing a fate shared across the industry as “fundamental bread consumption is down.”

Maple Leaf’s net earnings decreased to $800,000 compared with $10.5 million last year, as the company’s adjusted operated earnings dropped 20% to $40.5 million.

To counter the trend, Maple Leaf plans marketing initiatives to grow sales and to focus on the health benefits of bread and target growth categories, such as English muffins and bagels, he said. The company also expects to benefit from lower commodity costs, including wheat, to improve margins later in the year.

Source:

• Open Original Shared Link

Today’s students are bringing their more sophisticated palates and health-related concerns to campuses and schools are stepping up to accommodate them.

Driven by these new consumer demands, and more creative management, more and more campus dining halls are beginning to resemble restaurants, featuring selections that reflect world cuisine and emerging food trends.

Students are "becoming more sophisticated customers," says Joe Wojtowicz, general manager of Sodexo, Inc.'s Crossroads dining room at Concordia University Chicago in River Forest.

These days, it's common for students to press staff about food options, especially questions about celiac disease, gluten-intolerance, food allergies and vegetarian preferences.

More and more are moving to accommodate dietary restrictions like vegetarian, Kosher or halal, or putting gluten-free or lactose-free choices on their menus.

From higher quality ingredients, such as free-range eggs, humanely raised meats, and fresh, locally produced produce, dining halls are increasingly offering more exotic options like Cuban, Chinese, or Thai dishes.

“It’s not just spaghetti for Italian and tacos for Mexican,” said Rachel Warner, marketing director for the National Association of College and University Food Services.

Many colleges are hiring restaurant chefs, dieticians and nutritionists to oversee the dining hall operations and some are even customizing meals to meet individual student needs or preferences.

“I think that the shift in dining is really driven by the consumers. They come in with higher expectations and are increasingly savvy about the world around them and the different kinds of food,” says Warner.

More and more, this higher level of student awareness and expectation is driving camp offerings.

At DePaul University, students were asked to vote on whether a particular brand of hummus was suitable at their school.

At Northwestern University, students recently enjoyed a “cruise night” offering food of the tropics. At Loyola University Chicago, students drink hormone-free milk. Students at Northewestern University can choose from numerous kosher options.

One university in Texas offers a vegan dining hall and a Colorado school has a station dedicated to Persian cuisine.

According to Warner, “Students are coming in and they do want to have a little bit more say and more options.”

These dining hall improvements are yielding benefits not just to students, but to their communities.

In 2011, Wheaton College was ranked by the Princeton Review as having the best campus food in America. The dining services are run by Bon Appetit management company.

Raul Delgado, general manager of Wheaton College’s dining services, says “When you look at this, the farthest thing from your mind is a cafeteria…This is a restaurant. And like any restaurant, it’s open to the general public.

Esther Howerzyl, 68, who biked to Wheaton from St. Charles with a group of friends, says the food is "very organic health food and I like all the seeds, the variety of seeds.”

Do you have experience with these evolving campus dining trends, especially as they relate to gluten-free options? If so, please comment below.

Also read a related article: Open Original Shared Link.

Celiac.com 05/23/2012 - In April 2012, the National Foundation for Celiac Awareness debuted its Tiered Credentialing system, whereby restaurants can be awarded varying levels of a gluten-free designation. The system has spawned much controversy, as many sufferers of celiac disease argue that there should be no flexibility with the gluten-free term. Many argue that a food either contains gluten, or it does not: leading people to believe gluten-contaminated products are gluten-free could be harmful to celiacs.

The issue came to a head when the NFCA awarded Domino's 'gluten-free pizza with an 'amber' gluten-free designation. The controversy is in the preparation: while Domino's may use gluten-free ingredients to make the crust, no extra effort is put forth to avoid contamination (hence, their 'amber' credential rather than 'green', which would be awarded to restaurants who take more care to avoid gluten contamination). Such contamination is almost assured given the volume of gluten flour present in a typical pizza restaurant kitchen, so many have argued that an 'amber' designation is really only useful to people who are gluten-conscious, but do not suffer from any form of gluten sensitivity. 

A number of celiac disease experts have come forth to denounce Domino's crust and the NFCA's endorsement of it. The NASSCD has even gone so far as to accuse Domino's of “exploitation”, given the gluten-free diet's recent surge in popularity. 

Domino's or the NFCA might argue that their crust was never intended for those with celiac disease, and that the 'amber' designation indicates that, but as Dr. Steven Guanalini, president of NASSCD argues,“there should be no need for disclaimers. The threshold has to be set at the same level for everybody for the term gluten-free to be meaninful.”

In what may be viewed as something of a victory for the celiac community, the NFCA announced that in response to overwhelming public pressure, it is suspending use of its “amber” credential. According to their press release, they will "conduct a review to determine the most effective and clearest way to warn the community of the risk of cross-contamination and the use of the phrase 'Gluten Free'". It is still unclear what this means for Domino's.

Sources:

• Open Original Shared Link
• Open Original Shared Link

I have a big issue with what I believe to be a misleading headline in a recent joint press release by Domino's Pizza and the National Foundation for Celiac Awareness (NFCA)...here is the headline:

"Domino’s Pizza Becomes First National Pizza Delivery Chain to Offer Gluten Free Crust"

When you read the release further, starting at the 5th paragraph, which many people will never get to, it says:

"While Domino’s new Gluten Free Crust is appropriate for those with mild gluten sensitivity, Domino’s and the NFCA do not recommend it for those with celiac disease. Domino’s and the NFCA found that while the crust is certified as gluten free, current store operations at Domino’s cannot guarantee that each handcrafted pizza will be completely free from gluten."

So my question is this: How can the NFCA, a national organization dedicated to supporting celiacs, actually get behind this? Domino's is obviously a big corporation that has decided it wants to cash in and profit on the new gluten-free gold rush, but they cleary don't want to spend the money that it would take to make their pizzas truely gluten-free, and safe for celiacs.

The Designations area of Open Original Shared Link begins with: "Restaurants that complete GREAT Kitchens earn a designation based on their ability to meet gluten-free needs and avoid cross-contamination with gluten."  Just below this it describes their "Green Designation" and its "Amber Designation," and describes its Amber Designation as follows: "This level requires ingredient verification and basic training of wait staff and managers. Kitchen practices may vary with this designation, level one of the tier system, meaning those with celiac disease and non-celiac gluten sensitivity should ask questions and exercise judgment when dining at an establishment with an Amber Designation. Domino's has earned this designation."  So how has Domino's met "gluten-free needs and avoid cross-contamination with gluten"?

Also, I think any celiac who Open Original Shared Link will find it a bit scary...the same ovens, pizza scoopers, topping areas, etc., as where they make their regular gluten pizzas.

I would exclude Domino's as an advertiser on Celiac.com based on this release.

Some might think that the NFCA has sold out here. I invite them to respond using the comment field below, and I invite you to respond.

• Open Original Shared Link.

Here is the original press release:

ANN ARBOR, Mich., May 7, 2012 – Domino's Pizza is responding to the needs of choice consumers, today launching a Gluten Free Crust available in all of its nearly 5,000 U.S. stores and becoming the first national pizza delivery chain to offer such a product.

Domino’s Pizza (NYSE: DPZ) consulted with the National Foundation for Celiac Awareness (NFCA) to ensure its products and team member training meet the standards of the foundation’s GREAT Kitchens Amber Designation. NFCA’s GREAT Kitchens is an official credentialing program that has expanded to include restaurants offering gluten free products with varying kitchen practices, therefore suitable for those with gluten sensitivity under the Amber Designation.

Domino’s new Gluten Free Crust provides a great-tasting option for consumers who previously could not enjoy pizza from the recognized world leader in pizza delivery because of sensitivity to gluten – a protein found in wheat, rye and barley.

“Many of our customers have asked for a gluten free crust, and Domino’s is excited to offer a product to customers with mild gluten sensitivity – as well as partner with the NFCA, which has been instrumental to our learning more about how to take this step,” said J. Patrick Doyle, Domino’s Pizza president and CEO. “The prevalence of gluten sensitivity has become a real issue with significant impact on consumer choice, and we want to be a part of the solution. Now, the whole group can enjoy Domino’s with the addition of our new Gluten Free Crust.”

While Domino’s new Gluten Free Crust is appropriate for those with mild gluten sensitivity, Domino’s and the NFCA do not recommend it for those with celiac disease. Domino’s and the NFCA found that while the crust is certified as gluten free, current store operations at Domino’s cannot guarantee that each handcrafted pizza will be completely free from gluten.

“The NFCA is thrilled that Domino’s Pizza has developed a product that will improve the quality of life for many of the estimated 18 million Americans who are gluten sensitive,” said Alice Bast, NFCA founder and president. “Not only is Domino’s Gluten Free Crust a huge win for much of the gluten free community who can now get pizza delivered to their door, it’s also delicious. Customers aren’t going to believe they’re eating a pizza made on a gluten free crust when they try it. And the variety of fresh toppings that are available is a giant leap ahead.”

In an effort to remain open and informative about Domino’s Gluten Free Crust, Domino’s has created a video on YouTube that allows customers to decide whether this product is suitable for their diet, found here: Open Original Shared Link.

“Offering Domino’s Gluten Free Crust is a big step for us, and we wanted to make sure we were doing it right,” said Doyle. “Domino’s is doing that by partnering with experts at the NFCA and by empowering the gluten sensitive community with the information they need.”

Domino’s new Gluten Free Crust is available in stores across the U.S. in a small, 10-inch size only, and prices vary by store.

Domino’s pizza made with a Gluten Free Crust is prepared in a common kitchen with the risk of gluten exposure. The National Foundation for Celiac Awareness supports the availability of Domino’s Gluten Free Crust, but cannot recommend the pizza for customers with celiac disease. Customers with gluten sensitivities should exercise judgment in consuming this pizza.

About Domino’s Pizza®
Founded in 1960, Domino's Pizza is the recognized world leader in pizza delivery.  Domino’s is listed on the NYSE under the symbol “DPZ.”  As of the first quarter of 2012, through its global footprint primarily made up of locally-owned and operated franchises, Domino’s operated a network of 9,810 franchised and Company-owned stores in the United States and over 70 international markets.  During the first quarter of 2012, Domino’s had global retail sales of nearly $1.7 billion, comprised of over $830 million domestically and nearly $855 million internationally.  Domino's Pizza had global retail sales of over $6.9 billion in 2011, comprised of over $3.4 billion domestically and over $3.5 billion internationally. In May 2011, Pizza Today named Domino’s its “Chain of the Year” for the second straight year – making the company a three-time overall winner, and the first pizza delivery company to receive the honor in back-to-back years.  In 2011, Domino’s was ranked #1 in Forbes Magazine’s “Top 20 Franchises for the Money” list.  

Many of those parents can also be comforted by the fact that more public schools are recognizing the need for gluten-free lunches for certain children, and are making an effort to provide nutritious gluten-free alternatives for those children.

Well, in a development that may interest all parents of gluten-free children, the Open Original Shared Link that schools in Northamptonshire, UK, have been to ordered to discontinue two particular "gluten-free" meals after the meals were found to contain unacceptable levels of gluten. Gluten from wheat, rye or barley triggers an immune reaction in certain people, requiring them to avoid eating food containing even trace amounts of those grains.

Nutritionists overseeing the gluten-free meals discovered gluten in a supplier's shepherd's pie and beef Bolognese. These meals are served to gluten-free children at schools across the county.

The BBC report says the county council has about 20 pupils registered with gluten-intolerance or celiac disease, but that no children had shown an adverse reaction.

Unacceptably high levels of gluten were detected in a gravy powder used to make the two meals, according to the local authority contacted by the BBC.

The report cites Councilor Andrew Grant as saying that nutritionists regularly monitor the ingredients used by companies that supply food to the schools, and that one such check found that food labeled as gluten-free in fact continued gluten.

In many gluten-sensitive individuals, even a small amount of gluten can trigger an adverse reaction. So, even if the even if the contamination is slight, Grants notes, it is nevertheless completely unacceptable for a child with allergies to be exposed to this risk.

According to the article, county officials wants to make certain that the problem is confined to these two particular products, so it has asked for a full investigation into the cause of the problem. 

Are problems such as this to be expected as we transition gluten-free food into new areas, such as public schools? Are even these problems a sign that celiac disease and gluten-sensitivity awareness is increasing? Are such issues a sign that more and better gluten-free food options lie just around the corner? Let us know your thoughts.

Their work on establishing universal medical terms for gluten-sensitivity may serve as a guide to improve the diagnosis and treatment of gluten-related disorders. The experts have published their conclusions and recommendations in "Open Original Shared Link," which includes a diagnostic roadmap for clinicians. The new consensus appears in the journal BMC Medicine.

The conference was co-chaired by Alessio Fasano, M.D., professor of pediatrics, medicine and physiology and director of the University of Maryland Center for Celiac Research (CFCR) at the University of Maryland School of Medicine, along with Carlo Catassi, M.D., M.P.H., co-director of CFCR and professor of pediatrics at the Universita Politecnica delle Marche in Ancona, Italy, and Anna Sapone, M.D., Ph.D., of the Seconda Universita of Naples.

Gluten sensitivity, a condition causing gastrointestinal distress and other clinical symptoms, has been identified by the international panel of experts as a distinct entity on the spectrum of gluten-related disorders that includes wheat allergy and celiac disease.

“For the first time," says Dr. Catassi, "we have provided an accurate diagnostic procedure for gluten sensitivity. We have confirmed that to correctly diagnose gluten sensitivity, we need to exclude celiac disease and wheat allergy with the appropriate diagnostic tests.”

Whereas about 1 in a hundred or so people has celiac disease, Dr. Fassano estimates about "60 to 70 percent" of the people coming to his clinic for treatment actually suffer from gluten sensitivity.

Overall, an estimated six percent of people of European descent may be affected by gluten sensitivity, which would make it of the most common pathologies in the world today.