Celiac.com 09/15/2010 - Until the present study, no clinical research had been published regarding the relative effects of clinical and psychosocial variables on outcome in celiac disease.

A team of researchers examined psychosocial factors that may influence disease activity in celiac patients, such as relationships among demographics, psychosocial factors, and disease activity with health-related quality of life (HRQOL), health care utilization, and symptoms.

The research team included Spencer D. Dorn, Lincoln Hernandez, Maria T. Minaya, Carolyn B. Morris, Yuming Hu, Suzanne Lewis, Jane Leserman, Shrikant I. Bangdiwala, Peter H. R. Green and Douglas A. Drossman of the Center for Functional GI and Motility Disorders at the University of North Carolina, Chapel Hill, USA.

The team enrolled 101 adult patients with celiac disease with the goal of charting any relationships among demographics, psychosocial factors, and disease activity with health-related quality of life (HRQOL), health care utilization, and symptoms. All patients were newly referred to a tertiary care center with biopsy-proven celiac disease.

The team examined: (a) demographic factors and diet status; ( disease measures (Marsh score, tissue transglutaminase antibody (tTG) level, weight change and additional blood studies); and © Psychosocial status (psychological distress, life stress, abuse history, and coping). They then conducted multivariate analyses to predict HRQOL, daily function, self-reported health, number of physician visits, and GI symptoms, such as pain and diarrhea.

They found that patients with psychological distress and poor coping skills suffered from impaired HRQOL and daily function.

Patients who reported poorer health generally showed poorer coping, longer symptom duration, lower education, and greater weight loss. Patients with poorer coping, abnormal tTG levels, and milder Marsh classification generally had more physician visits.

Patients with higher psychological distress and greater weight loss also showed higher pain scores. Patients with greater psychological distress and poorer coping also showed higher rates of diarrhea.

Their results show that among patients at celiac disease referral centers, psychosocial factors have a greater impact on health status and GI symptoms than does disease activity. Such factors should be considered as part of the patient's treatment and prognosis.

Source:

• Open Original Shared Link
  

Celiac.com 09/02/2010 - About a quarter of people who suffer from celiac disease or gluten intolerance spend a decade or more complaining to doctors before receiving an accurate diagnosis, according to a poll conducted by Coeliac UK.

According to the poll, nearly 25 percent of sufferers consulted doctors about their symptoms for over a decade, while eleven percent of people with celiac disease sought help from doctors for over 20 years before receiving a proper diagnosis.

People with gluten intolerance and celiac disease often suffer from persistent diarrhea, bloating and abdominal pain that is triggered by the body's immune system fighting gluten as a foreign invader. Women are twice to three times more likely to develop celiac disease than men.

The poll also revealed that nearly 60 percent of the nearly 1,600 poll respondents had also been mistakenly diagnosed with anaemia, without even a follow-up test. Almost six in 10 were misdiagnosed with irritable bowel syndrome.

Women being to there times more likely to develop celiac disease than men, coupled with 60 percent general misdiagnosis for irritable bowel syndrome means that women are likely being disproportionately misdiagnosed with irritable bowel syndrome.

Doctors also commonly misdiagnosed gluten intolerance and celiac disease as anxiety and depression, gastroenteritis, gallstones, ulcers, ME or chronic fatigue syndrome and appendicitis. Many patients reported being accused of being hypochondriacs.

Not surprisingly perhaps, one in three respondents rated their GP's knowledge about the disease as poor or very poor.

Coeliac UK's CEO Sarah Sleet said guidelines from the National Institute for Health and Clinical Excellence (Nice) should be pushing up rates for celiac diagnosis.

'But with around 500,000 people currently undiagnosed in the UK there is still a long way to go and it will be another 30 years at the current rate of progress before we crack the problem,' she said.

As celiac disease runs in families, the Nice guidelines also encourage screening for blood relatives, yet nearly 8 out of 10 people polled said this had not occurred in their families.

Why do people with gluten intolerance and celiac disease have to wait ten or twenty years or more to get properly diagnosed?

How long did you have to wait? How did your doctor do with diagnosis? Slow diagnosis? Misdiagnosis? Tell us and we'll be sure to include some of your responses in a follow-up article.

Source:

• Open Original Shared Link

Celiac.com 08/30/2010 - If it hasn't started yet, school's just around the corner for millions of gluten-free kids. That means a gluten-free plan for breakfast every morning, and for gluten-free lunches, and in-school and after-school snacks.

Dana Korn, author of Open Original Shared Link, makes some excellent suggestions for getting an early handle on any gluten-free challenges or resources that may await your child at school. Open Original Shared Link

• Empower Your Child: Encourage even young children to understand their diet, the importance of following it, and to have the confidence to mention it to adults and other kids as needed.
• Provide Written Instructions: Provide the teachers, principal, school nurse, dietitian, or any food preparer, with clear, concise written materials explaining celiac disease and your child's diet. Include lists of Open Original Shared Link and Open Original Shared Link.
• Make sure everyone in the school food loop knows the importance of your child remaining gluten-free. Help to make them aware of any alternative snacks or food you may have packed, along with a Open Original Shared Link.
  

Evaluate the School's Gluten-free Options

If you feel comfortable with the personnel's ability to provide a gluten-free diet, give them the chance to do so. If you're not comfortable, or if it doesn't work out, you can always pack a lunch.

The Open Original Shared Link offers lunch suggestions for days when children can't eat cafeteria food. Online, the blog Open Original Shared Link offers up some excellent gluten-free food recipes for school day meals.

Talk to Lunchtime Supervisors

Provide Teacher with Gluten-free Treats

For information on children's legal rights to reduced-cost school lunches, see section 504 of Kids with Celiac Disease.

Gluten-free Lunch Tips

Consider keeping bread separate from sandwich ingredients. Include spreads on the side.

Last, find Open Original Shared Link and information on Open Original Shared Link, along with gluten-free back-to-school resources, tips and food ideas at:

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

That's because, even hospitals can make mistakes. Let's face it, if they can occasionally amputate the wrong limb, remove the wrong organ, or give the wrong drugs, they can accidentally slip an item containing gluten into a gluten-free meal.

That's exactly what happened to Don MacMillan, a 68-year old Canadian man whose recovery from gall-bladder surgery was marked by a hospital mix-up that sent him a standard meal instead of the gluten-free meal he required and requested. 

Still weak, three days after surgery, and hungry from three days of intravenous and liquid nutrition, MacMillan was looking forward to eating his first solid food. Still, he didn’t want to take any chances.

He was suspicious of the hospital's lunch of chicken à la king and a cookie. Fortunately for MacMillan, he was both suspicious and vocal.

‘You sure what I’m being fed is gluten free?’ he asked the assistant.

She answered that it was, but MacMillan asked her to please double-check. After checking in with the kitchen, she admitted that they had made an error: the meal was not, in fact, gluten-free.

“She told me it was OK, but I just didn’t trust her ... so I asked her to verify," MacMillan added.

Quintin Wight, spokesman for the Ottawa chapter of the Canadian Celiac Association, said what happened to MacMillan occurs more frequently in hospitals and nursing homes than is reported.

“I sympathize with him greatly because this is a situation that we’ve heard about on and off over many years,” said Wight.

“I’m not sure how it arises in the hospitals because the dietitians certainly know what gluten-free food is, but it doesn’t seem to get to the kitchen staff. These are organizations that should know better," he added.

No one needs extra dietary or immune challenges when recovering from surgery. People who plan a hospital stay, and who require and request a gluten-free meal due to celiac disease or other conditions, can do themselves a big favor by taking steps to confirm the gluten-free status before eating the meal provided.

Rule of thumb: Just because the meal is labelled gluten-free, doesn't mean it is gluten-free. When it comes to special meals in the hospital, trust, but verify.

Source:

• Open Original Shared Link

Start-Up:
To begin, it is important to take take inventory of celiac contamination requirements. Will your gluten-free business also sell gluten-containing foods? If so, cross contamination will be an issue. If your company will be solely a gluten-free accommodating business, it will make your challenges fewer, but there are other important factors to consider such as contamination, suppliers and certifications. Before you begin your journey into providing gluten-free products, it is important to Open Original Shared Link

Contamination & Cross-Contamination:
Cross-contamination occurs when a gluten-free product comes into contact with other gluten based products. Cross contamination can occur in a variety of ways, but it usually begins where food is prepared and packaged, such as with the supplier or the manufacturer. However, cross-contamination can occur from other sources as well. If you plan to sell gluten containing pizza and gluten-free pizza, for example, then you will have an entirely new set of concerns. If you make the pizza dough in-house, there is a very good chance that gluten flour will permeate in the air for hours after using, coating your surfaces and creating a health hazard for the gluten-free folks. And if you bake the gluten and non-gluten pizza's in the same oven, then you will also need to take that into consideration, as that is also a source of cross-contamination and can render your gluten-free pizza inedible  for sensitive celiacs. If your gluten-free food is stored in the same place as the gluten-containing food, you may have also a health hazard on your hands. Basically, it's a good rule of thumb to follow the celiac guidelines set for keeping a Open Original Shared Link. There are many considerations to take into account when supplying gluten-free food and while keeping a pristine business will be your best friend, sometimes even that isn't enough.

Suppliers:
Suppliers are a very important factor when starting a gluten-free business. It is important to research the product sources before using an ingredient source. If an ingredient source is contaminated by gluten, then your products could also be contaminated by gluten. So if you are looking to buy gluten-free rice flour for example, the reliability of your rice flour to be gluten-free will depend greatly on your supplier. It is important to carefully research the product supplier before using them. There is nothing worse than buying large quantities of food labeled “gluten-free” that actually contain gluten. Remember, it is up to a product's manufacturer to guarantee that their products are gluten-free. They must research their ingredient suppliers, and follow-up with them periodically, as sources and ingredients can change at anytime without notice. 

Gluten-Free Certification:
If you plan to operate a gluten-free business then getting your products Open Original Shared Link is the best way to go. Not all gluten-free certifications are created equal. There are various gluten-free labels ranging from legitimate to not so legitimate, so it is important to research the most reliable, and best gluten-free label for your products. Getting your product 'gluten-free' certified will put your consumers at ease and increase your sales. It will also put you at ease knowing that you are providing the best gluten-free product you possibly can.

Celiac.com 07/21/2010 - Naturally gluten-free foods have long held the assumption that they are supposed to be gluten-free. However, a new study has found that many naturally occurring gluten-free foods are in fact not gluten-free.

Gluten is a protein found in wheat, rye and barley, and people with gluten sensitivities know to avoid those grains. However,  a new study lead by celiac disease nutrition consultant, Tricia Thompson, proves that many naturally gluten-free grains, seeds and flours found in your local supermarket are definitely not gluten-free.

Tricia and her team of researchers evaluated 22 naturally gluten-free seeds, flours and grains that were not labeled as being “gluten-free”. They tested the products using the Food and Drug Administration (FDA) standards for acceptable gluten levels of 20 parts contaminant per million parts product. Trish and her researchers found that 7 of the 22 products tested, would not pass the FDA standards, including millet grain and flour, buckwheat flour, and sorghum flour.

Currently the FDA does not mandate that companies labeling their products as “gluten-free” actually test for acceptable gluten levels in their products. Although, under the new proposed FDA gluten-free regulations, the FDA would be able to inspect foods labeled “gluten-free” for validity of the gluten-free claim.

Unfortunately the scope of this study is not vast enough to determine exactly which products to watch out for, but Tricia and her  colleagues agree that more research is needed in this area. Meanwhile Tricia recommends that people with celiac disease and gluten sensitivities only purchase grains, flours and seeds labeled as “gluten-free”, as these products are more likely to be tested for acceptable FDA levels of gluten.

Source:

• Open Original Shared Link

Celiac.com 06/08/2010 - Paul Seelig of Durham, owner of Great Specialty Products; a bread company that claimed to manufacture gluten-free bread which actually contained gluten and made many people sick, is now facing additional indictments for false murder implications.

Selling, 48, is facing nine felony fraud charges for selling gluten contaminated bread which he claimed was gluten-free. People began complaining about Seelig's bread products after getting sick from them, which led state state officials to close Seelig's business in January, and arrest Seelig on criminal charges in February.

In March, State School Board member Kathy Taft was raped and left for dead. She later died, and almost two months after that Jason K. Williford was charged with Kathy Taft's rape and murder. Prosecutors said that Seelig volunteered information about Taft's killer to barter for reducing or dismissing  his felony charges. Seelig implicated a  former co-worker who was entirely innocent, and had no connection  to Taft's murder.

On Monday, Seelig was expected to plead guilty to his felony charges and accept a plea deal, but he refused. Instead, Wake Superior Court Judge Donald Stephens arraigned Seelig on felony charges, is seeking additional indictments against Seelig for false murder accusations, and at the prosecutors request raised Seelig's bond to 750,000.

Sources:

• Open Original Shared Link
• Open Original Shared Link

Celiac.com 05/27/2010 - People don't generally think that the food they feed their pets not only affects their pets, but also impacts their lives as well. Going gluten-free in my house also meant going gluten-free for my pets. Your pets can't tell you if something is wrong. Just like my doctors had no idea that my problems were related to gluten, my veterinarian certainly would never suggest that my dog is gluten-intolerant! It is up to us as pet owners to realize that reoccurring health problems in our pets, could be an indication of  food intolerance's.

Deciding to put my pets on a gluten-free diet was not a hard decision to make. My two year old lab/mix, Maya was constantly getting eye infections, which my vet disregarded as environmental allergies. The problem was she had allergies year round and was getting eye infections once a month-which we treated with antibiotics, and benadryl. My vet did not recommend dietary changes for my dog, but I took charge and decided to try a gluten-free diet anyway.

Since putting Maya on a gluten-free diet, she has not had a single eye infection. She still has mild seasonal allergies, but nothing like she had when she was eating gluten-based dog food. Through my research I found that the first ingredient in dog and cat  food should be meat-which makes sense since they are carnivores. However, most pet food I found (including my previous “grain-free”pet food) listed the first ingredients as a grain; either oats, wheat, barley or rice.

I recently had my cat tested for parasites. The results were that he had parasites from grain based foods. The vet told me that the parasites were harmless, but as long as I fed my cat grain-based foods, he would continue to test positive for intestinal mites. I switched his food to gluten-free immediately following his vet visit.  Since switching to a gluten-free/grain-free food for my pets, I have seen a huge improvement in all my pets overall health an well-being.

Aside from the obvious health benefits for my pets, gluten-free food is also better for you. Now that my pets are all eating gluten-free diets, I no longer have to worry so much about possible cross-contamination from touching their food. I can now get slobbery kisses from my dogs worry free. I also no longer worry about washing my dog and cats food dishes in the same sink or with the same sponge as I use for my other dishes.

Research  is the most important thing to do when looking for a gluten-free pet food.  There are quite a few grain-free options on the market, but be careful, 'grain-free' does not necessarily mean 'gluten-free'; contacting the manufacturer can help to dispel any concerns. Most commercial pet stores do not carry gluten-free pet food options. I found more gluten-free options at the mom and pop pet store I usually frequent. I did a lot of Internet research and talked to my local pet store endlessly to find the right product for my pets. However, you may need to special order your pet food through your pet store, or online. It is also important to introduce new foods to your pets gradually. It is always advised to mix your old food with the new food when first introduced. Ask your veterinarian what the best practice is for introducing new foods to your pets.

 It is also important to find out about product recalls, so as to avoid buying products that have been contaminated. The following link for the FDA  has current and updated information regarding product recalls for pet food and pet food products.

• Open Original Shared Link

• Open Original Shared Link

Hairball Medicine
I was using a fur ball gel for my cat. The gel requires me to administer it by putting a big glob on my cats paw, so he can lick it off. After reading the ingredients more carefully, I realized that I was putting a big glob of glutenous gel directly on my cat, and incidentally, on myself. If you use a fur-ball gel or any supplements that require you to get them on your hands, you will want to make sure they are gluten-free, or at least clean your hands thoroughly after using. Of course, if you are anything like me and you don't want to get gluten anywhere on your body, use a paper towel. Paper towels have been a blessing for me. I often use paper towels to create a barrier between me and possible gluten contamination. Simply put the hair ball gel on a bunched up paper towel and apply the gel to your pet-the gluten glob never has to touch your skin. There is also  a hairball gel capsule that you can give to your pets (mine refuses to eat them, but many pets like them), which doesn't involve you getting messy with a glutenous gel. Also, brushing your pet regularly will reduce the likelihood of them getting fur-balls. So find the right brush for your pet and try to incorporate brushing into your daily routine.

Shampoos and Soaps
Many pet shampoos and soaps, like people shampoos and soaps, contain gluten. Try to find a shampoo or soap that doesn't have any gluten ingredients if possible.  I use a tea-tree castile soap on my pets. Castile is naturally gluten-free and  is a gentle alternative to some of the harsh pet shampoos and soaps with unpronounceable ingredients I usually find on the market. If you can't use a gluten-free shampoo, make sure to rinse your pets very well and wash your hands thoroughly after bathing your pet.

Toothpaste
Most veterinarians recommend brushing your pets teeth at least three times per week. If you cannot brush their teeth for any reason, you should get their teeth cleaned professionally 1-2 times per year. Professional cleanings are much more expensive than brushing at home, so yes, I brush my pets teeth. Many pet toothpaste gels contain gluten. Obviously, finding a gluten-free toothpaste is ideal, however if that is not an option make sure to wash your hands thoroughly after coming into contact with any gluten containing products.

Gluten-Free Quick Check:

• Use gluten-free pet food
• Use a gluten-free toothpaste
• Make homemade gluten-free pet treats
• Use a gluten-free hairball gel
• Wash your hands often
  

Memorial Day is fast approaching. Once known as, "Decoration Day", Memorial Day commemorates the men and women who have died while serving their Country during military service. Not only is Memorial Day a day of remembrance, it is also a day to spend quality time with your family and loved ones. Most Memorial Day activities center around a picnic, BBQ, or sporting events, so get ready to have a gluten-free Memorial Day!

If you are gluten sensitive, you will want to make sure your are included in the festivities by preparing gluten-free foods you can eat and share with others. Many of your favorite picnic and BBQ foods are naturally gluten-free, but the condiments and preparation of the dish is what can render your meal inedible. Remember to use gluten-free sauces for your marinades, and avoid using condiments that have been dipped into by gluten laden utensils, as cross contaminates are readily found in jars of mayonnaise and mustard. Keep yourself safe this year and make sure to have your own condiments when going to a group event. Many gluten sensitive people use squeeze tops for their condiments to avoid the proverbial "gluten contaminated knife in the condiments" routine. Included are some Memorial Day tips and recipes, but with a gluten-free twist.

• Open Original Shared Link

Hot Dogs are generally not gluten-free. The fillers they pump into hot dogs usually contain gluten or a sub-ingredient of gluten, such as caramel color, artificial colors or flavors, and even some spices. If you are a hot dog lover, don't despair, there are gluten-free hot dogs on the market. The link below is for all natural gluten-free buffalo hot dogs-check it out!Open Original Shared Link

• Open Original Shared Link

Don't forget the buns! Being gluten-free doesn't mean you can't enjoy a bun like everyone else-just make sure your buns are gluten-free. You may want to abstain from grilling your buns on the BBQ if there are gluten products on the grill. Try toasting your buns in a clean toaster oven, or putting your buns on a piece of aluminum foil to avoid contamination. There are even some gluten-free buns on the market that are good enough to eat without toasting. 

Shish kabobs are an all-time favorite at any Memorial Day event. Shish kabobs are easy to make and gluten-free; just make sure to use gluten-free soy sauce and marinades for your kabobs. Here are some ideas for home made, low-fat, gluten-free Shish kabobs.

Gluten-Free Citrus Tarragon Chicken Kabobs

• 1 lemon, zested, then juiced, remainder discarded
• 1 orange zested, then Juiced, remainder discarded
• 1 lime, zested, then juiced, remainder discarded
• 4 cloves fresh garlic, minced 
• 1 tablespoon fresh tarragon leaves
• 1/4 cup gluten-free soy sauce
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound boneless, skinless gluten-free chicken breasts, cut into 1-inch cubes (use free-range, organic chicken without fillers if possible).

Gluten-Free Veggie Kabobs

• Bell peppers
• Onions
• Cherry tomatoes
• Mushrooms
• Italian squash
• Zuchinni
• Sweet potato chunks
• Tofu

All of the above veggie kabob ideas are optional. Use foods that you like to grill. Make sure your veggies are chunked big enough to hold up well on kabob skewer.

Gluten-Free Balsamic Vinaigrette (for veggie marinade)

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and pepper to taste

To Make Kabobs:

1. Thoroughly mix together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
2. Cut vegetables into bite-size pieces.
3. Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.
4. Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until it's cooked throughout.

Gluten-Free Salads and Side Dishes:
Salads are always a welcome gluten-free side dish, capable of complimenting any meal. To make your Memorial Day BBQ complete, here are some ideas for gluten-free side dishes. These side-dishes are gluten-free, easy and sure to be crowd pleasers-even for the gluten eating folks.

• Open Original Shared Link
• Open Original Shared Link

Don't forget the gluten-free chips and snacks!

• Open Original Shared Link
• Open Original Shared Link

Being gluten-free doesn't  mean you can't enjoy a cold beer on Memorial day like everyone else. There are many beer companies that now make gluten-free options. There are quite a few really amazing gluten-free beers on the market, so you shouldn't have to settle for a gluten-free beer you don't like, though you may have to sample many gluten-free beers before you find one that suits your tastes. However, finding a market that carries your favorite gluten-free beer is another issue all together. You may want to discuss options with your favorite grocery store. Many stores will offer to carry products for you if they know you will buy them regularly. The following list of beers are some of the top sellers and can be found at many specialty stores, grocery stores, and liquor stores.

Gluten-Free Beers:

• Greens Gluten-Free Beer
• Redbridge Gluten-Free Beer
• New Grist Gluten-Free Beer

Gluten-Free desserts are certainly not sparse. Although, finding gluten-free, sugar-free, egg-free, dairy/casein-free, corn-free desserts are a bit trickier. Pecan pie is an all American favorite, and no Memorial Day should be without pecan pie. The following pecan pie recipe is raw, and requires no cooking, and contains almost none of the usual food allergens-unless of course you are allergic to pecans.

Gluten-Free, Dairy/Casein-Free, Egg-Free, Corn-Free, Sugar-Free Pecan Pie

Ingredients:

• 2 cups raw almonds, soaked and drained
• 35 pitted dates, soaked for 1 hour and drained
• 1 tablespoon fresh squeezed lime juice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 2 cups raw pecans, soaked and drained
• pinch salt
• Olive oil, to grease your pan

To Make:
Note: If you are not familiar with the process of soaking nuts, please review the following information before attempting this recipe.

• Open Original Shared Link

After soaking and drying the pecans complete the recipe as follows:

1. Combine the almonds and 10 of the dates in a food processor, and process until they are coarsely ground and clumping together. Grease the bottom of a 9-inch square brownie pan or a pie plate with a little cold-pressed olive oil to keep the pie from sticking to the plate. Press the almond-and-date mixture evenly into the bottom of brownie pan and up the sides to form a crust. Set aside.
2. Combine the remaining dates, the fresh lime juice, cinnamon, salt, and vanilla in a blender or small food processor, and process until the mixture has a smooth, uniform consistency. Spread the date filling evenly over the crust. Arrange the raw pecans on top of the date mixture and press lightly. Cut the pie into 2-inch squares and serve.

Gluten-Free  Quick Check:

• Use a clean BBQ grill or use aluminum foil
• Use gluten-free condiments
• Make sure your meat is gluten-free
• Avoid cross contamination
• Prepare enough gluten-free food to share

Happy Memorial Day!

First, it’s not uncommon to gain weight when you cut gluten out of your diet. Many celiac patients are thin and sickly-looking before their celiac diagnosis, as the damage caused to small intestine prevents the absorption of food. After being on a gluten-free diet for some time, when the intestines have begun to heal, the nutrients and calories in foods get absorbed better. Even though you may not be consuming any more calories now than in your gluten-eating days, it's likely that you're going to gain some weight. In fact, studies have shown an increased risk for obesity for gluten-free dieters. However, some people actually lose weight, as the changes to your diet may cause a decrease in caloric intake. Watching your caloric intake and regular exercise can help deal with any weight gain you may experience.

Patients who are newly diagnosed with celiac disease often find that they have nutritional deficiencies, and what’s worse, gluten-free products are often low in B vitamins, calcium, vitamin D, iron, zinc, magnesium, and fiber and aren’t fortified in these nutrients. When Swedish researchers studied adult celiac patients who had been gluten-free for ten years, they found that half of them had vitamin deficiencies, including low levels of vitamin B-6 or folate, or both, and high levels of homocysteine, a risk factor for heart attacks, vascular disease, and strokes. Before the study, all the patients had biopsies to prove their intestines were in healthy condition, so these vitamin deficiencies could not be explained by malabsorption. Italian researchers have found similar deficiencies in gluten-free adolescents. I recommend that at your annual check-up, you should ask your doctor whether your vitamin status needs to be measured and whether you should be taking folic acid and vitamin supplements.

Another thing to watch out for is increased cholesterol levels. For the first part of my life, when I was eating gluten-containing foods, doctors were amazed by my low cholesterol levels. The reason for this was that my intestines weren’t absorbing the cholesterol in my food. Now I need to pay attention to my cholesterol levels just like other people. This means checking food nutrition labels for not only gluten but also fat and cholesterol content, selecting low-fat, low- low-cholesterol foods. Watch out for packaged gluten-free products, which often have more fat than the gluten-containing foods they substitute, especially gluten-free cookies, crackers, and cakes. The American Heart Association recommends eating high-fiber foods to help lower cholesterol.

Other side effects of a gluten-free diet include constipation, gassiness, and diarrhea. When you replace the bread and pasta in your diet with only processed white rice, you reduce the fiber in your diet, which may cause constipation. On the other hand, adding foods rich in fiber, such as quinoa, in large amounts and too quickly, can cause gassiness and diarrhea.

 I was diagnosed with celiac disease many years ago, and since then I have adopted a healthy, gluten-free lifestyle. This was initially quite a challenge, but now I’m reaping the benefits of this new way of life. As a celiac advocate I stay connected to the celiac community and keep abreast of the latest research. This is the first and fundamental step I recommend to celiac patients as they adjust to and manage their gluten-free diet—stay informed.

Celiac.com 05/10/2010 - Celiac is a genetic autoimmune disease which affects 1 in 100 people worldwide, making it one of the most common food intolerance's in the world. Celiac disease is triggered by the ingestion of gluten proteins, and for those sensitive to gluten, digestion of gluten grains results in an immunological response in the small intestine, destroying mature absorptive epithelial cells on the surface of the small intestine, and creating side effects ranging from severe illnesses, to no obvious symptoms what-so-ever. Regardless of your symptoms, if left untreated, celiac disease can be life-threatening.

There is no medication to cure or alleviate celiac disease, and the only cure is complete gluten abstinence for life. Avoiding gluten, means avoiding wheat, rye and barley; which when entirely avoided can lead to recovery from celiac disease symptoms, and result in significant improvement of the intestinal mucosa and its absorptive functions.

There is great controversy among most people who are gluten sensitive over the current market  for gluten-free products, especially breads and cereals. Most people who avoid gluten agree that gluten-free bread leaves much to be desired. Most gluten-free breads are dry, bland, and can only be tolerated when toasted and covered with lots of jam. However, Healthgrain, a European Union project  is working hard to strengthen the scientific formulas for a new generation of cereals and breads for those looking for healthy, tasty gluten-free options.

New methods are being created  by Healthgrain, and conducted by the research team of Professor Elke Arendt, University College Cork, Ireland and the team of Professor Jan Delcour, KU Leuven, Belgium, to improve the overall quality of gluten-free products. One new method Healthgrain is exploring is the use of special Lactic acid bacteria. Lactic acid bacteria has innate properties such as anti fungal activity, which  has been shown to improve the quality and shelf-life of gluten-free breads.

Texture is another big complaint most gluten-free people have when it comes to gluten-free products. Healthgrain has been experimenting with the effect different enzymes such as transglutaminase, glucose oxidase and protease play on the texture of gluten-free cereals. The enzymes showed that they in fact have an essential role in improving the construction of gluten-free bread, although the enzymes also showed varying reactions to the array of different gluten-free breads.

Another technique introduced to improve  gluten-free products is something called, 'high pressure processing' (HP).  The impact of HP on the major polymers found in gluten-free flours, were also investigated by Healthgrain. The results of the impact of HP on gluten-free grains reveled that starch gelatinisation and protein network formation occurred at pressures greater than 350 MPa. However a weakening of protein structures  was discovered at lower pressures. Adding HP treated gluten-free batters to bread showed an improvement in volume and decreased staling with pressure less than 200 MPa.

We live in a great time to be gluten-free and the scientific studies of the Healthgrain project offers more hope to gluten-free folks looking for more gluten-free products that don't taste gluten-free.

Source:

• Open Original Shared Link

Celiac.com 05/03/2010 - Place a single tiny droplet of food coloring on a solid surface, a small plate will do nicely. Don't move it or touch it. What happens? Usually nothing.

Do the same thing in a saucer of water and now what happens? The color spreads and permeates the water.

This similar to the effects of eating a tiny amount of food restricted from your Celiac diet.  I follow The Specific Carbohydrate Diet and it demands scrupulous attention to the kind of food I use and what is in it.

The reason is that minuscule amounts of what we consider "The Undigestibles," feed bad gut bacteria, strengthen them, allow them to multiply and subdue friendly bacteria, all at the expense of a compromised digestive system.

There are ways to determine food ingredients. We have all become more conscious of labels in recent years. Some tell us what is not in the product. I think for most of us celiacs, the magic words are "gluten-free."  The Specific Carbohydrate Diet contingent is very fond of  "free of starch, fillers, gluten and sugar." It's the favorite label of newcomers but not those in the know.

That is because by US law, 2% of ingredients do NOT have to be disclosed on the label and are welcomed into our bodies by a gleeful band of bad bacteria creating a cause for celebration, feasting  and procreation.

Few commercial foods are approved for Specific Carbohydrate Diet and there are even problems with those that are. Ingredients and processing methods of store bought commercial foods are subject to change at any time and without notification.
Periodically we contact companies requesting a document by regular mail or fax on company letterhead and signed by a living being. Email is not acceptable, neither is telephone validation.

Does this sound reasonable?

My own experience leads me to believe it is easier to have the Vatican approve a divorce than to squeeze a response  even from certain juice companies whose products have been approved for years, something I attempted  the last week in April 2010.

Company number one agreed to send the letter. It  hasn't arrived yet.  Company number two looped me from Consumer Support to their nutritionist and I wound up in the legal department with assurance that they would get back to me (something like, "The check is in the mail?"). No word.

These two products were chosen because of their wide availability in North America and even in a few other countries.

What do I do? I have a very effective juicer! The fruit goes in with no additives and out comes juice with no additives, just as it should be. (we always dilute juice as in pure form it has too much natural sugar).

It's my two percent solution.