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  • About Me

    Jefferson Adams

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

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     

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  • Related Articles

    Jefferson Adams
    Celiac.com 04/22/2016 - To label a beer 'gluten-free' it must contain no gluten ingredients from start to finish. But, without wheat or barley, how does a brewer create the foundation for the beer?
    One problem gluten-free beers have is that, because they are brewed without wheat and/or barley, they are technically not beers under German beer laws, whatever their legal status here. Another issue is that since purely gluten-free beers must be brewed with all gluten-free ingredients, they have been often regarded as lackluster in the taste department, especially by beer connoisseurs, gluten-free or not.
    In an effort to provide a genuine, high quality beer for those suffering from celiac disease, and get beyond the taste limitations of totally gluten-free beers, a new generation...
    Jefferson Adams
    Celiac.com 06/17/2016 - What role does individual sensitivity play in celiac disease severity and reactions to gluten?
    Researchers in Italy reported on an interesting case of a of a man with a clear diagnosis of celiac disease who nevertheless drank gluten-containing beer, with no physical symptoms, and no clinical issues.
    The research team included Fabiana Zingone, Ilaria Russo, Angelo Massari, and Carolina Ciacci. They are variously affiliated with the Department of Medicine and Surgery, and the Department of Clinical Pathology and Transfusion Medicine at AOU San Giovanni di Dio e Ruggi D'Aragona in Salerno, Italy.
    The team found that a 4-week period of drinking gluten-containing beer did not provoke significant changes in the intestinal mucosa of this patient with celiac disease...
    Jefferson Adams
    Germans Brewing Beer with New Gluten-free Barley
    Celiac.com 07/15/2016 - Germans are particular about their beer. Since the 14th century, they have had a beer purity law, called Reinheitsgebot. That law says that beer must be made with wheat or barley, if it is to be called beer.
    That means that many gluten-free beers brewed without wheat or barley cannot be considered beer in Germany. Now, German brewers are using special "ultra-low" gluten Australian barley to brew the first gluten-free beer that conforms to the strict requirements of the law.
    The barley is called "Kebari" barley, and was developed by Csiro, an Australian government scientific research agency, which used conventional breeding to reduce the gluten levels to 10,000 times less than regular barley, which more than meets the World Health Organisation's recommendation...
    Jefferson Adams
    Celiac.com 07/29/2016 - There's a great little story by Open Original Shared Link about his visit to the Zatec brewery in the Czech Republic. Officially known as Zatecky Pivovar, but called Zatec, the brewery offers both an interesting war history, and a great dark beer that just happens to be gluten-free.
    Zatec makes both their main brand, the light 11° pilsner, and another brand called Celia Dark. The company used to make a dark beer called Xantho, but now sells only Celia Dark as their main dark beer because, says Martin Kec, managing director, "no one can tell the difference."
    Most gluten-free beers are made with non-barley grains, such as sorghum, which is naturally gluten-free. The problem is that many of these beverages cannot be considered beer under German law, and many ...
    Jefferson Adams
    More Brewing Classes Teaching the Art of Gluten-Free Beers
    Celiac.com 12/23/2016 - As gluten-free beers gain in popularity, it's not unusual that more beer schools are offering lessons in the art of gluten-free brewing.
    From just a few products ten or so years ago, there are now dozens and dozens of commercially available gluten-free beers. Taking note of the trend, more beer schools are beginning to tailor new classes on the art of crafting fine gluten-free beers.
    This summer, for example, students at a beer school run by Edmund's Oast pressed into three new classes, including one aimed at drinkers with celiac disease and gluten-intolerance. Taught in summer 2016, Oast's class, "Gluten-be-Gone!" covers gluten-free beers and other brewed options for celiac sufferers.
    In addition to making gluten-free beers from ingredients rice, sorghum...
    Jefferson Adams
    Carlsberg Launches Two Gluten-free Czech Beers in UK
    Celiac.com 12/02/2016 - Plenty of folks commenting on our story about Žatecky Pivovar, a storied Czech brewery that crafts gluten-free beers, thought the beer sounded like a good idea.
    The fans include the folks at beer giant Carlsberg, which has announced that Carlsberg UK is teaming up with premier Czech brewer Žatecky Pivovar to offer gluten-free Czech lager Celia in the UK.
    The Carlsberg UK is introducing Celia Organic, a 4.5% ABV beer made with 100% Saaz hops and Moravian malt, and Celia Dark, a 5.7% ABV dark lager made with 100% Saaz hops and Toffee Bavarian malt plus sand-filtered water from the Žatecky foothills. The beers are produced at Žatecky Pivovar, which dates from 1801, and is housed walled town of Žateck in the north of the country. It is one of several microb...
    Jefferson Adams
    Sufferfest, San Francisco's Gluten-Removed Beer of Champions
    Celiac.com 12/30/2016 - The San Francisco Bay area is home to a rich heritage of running and athletics, including more than a few folks who like to do extreme things. Whether it’s a swim to Alcatraz and back, ultra-long distance running, zany single speed mountain biking, or a combination of all three, San Francisco has it all. And now it has a gluten-removed beer for those folks.
    For all the people who think a muddy six mile hike is best done twice, and at a jog, there is now a beer for you. For anyone who likes to push their body to the extreme and then sit down with friends and revel in the suffering, there is Sufferfest. Sufferfest beer was created by lifelong athlete, and gluten-intolerance sufferer Caitlin Landesberg to capture the feeling of accomplishment and comradery that f...
    Jefferson Adams
    Somebody Finally Tested Celiac Reactions to Gluten-free, Gluten-removed, and Regular Beers
    Celiac.com 02/28/2017 - A number of commercial brewers are opting to use enzymatic digestion, or hydrolysis, for treating gluten-containing foods and beverages to make them safe for people with gluten sensitivity, including those with celiac disease. However, some have questioned whether the process is safe for all people with celiac disease, as some celiacs complain that they experience gluten sensitivity when they drink these beers.
    Currently, there are no validated testing methods for quantifying levels of hydrolyzed or fermented gluten peptides in foods and beverages that might be harmful to celiac patients. This makes it difficult to determine the safety of hydrolyzed products for people with celiac disease.
    Some researchers finally tested the clinical response by celiac...
    Jefferson Adams
    Say Hello to Ireland's First Gluten-free Stout
    Celiac.com 04/07/2017 - If watching all those pints of Guinness being downed on St. Patrick's Day left you wishing that someone, somewhere in Ireland, would brew a tasty gluten-free stout, your wish has come true.
    The people at the 9 White Deer brewery have heard your whispered wishes and responded with Stag Saor. Ireland's first gluten-free stout, a beer that puts a fresh twist on the Emerald Isle's long stout-brewing tradition.
    Now, a gluten-free stout was not always part of the plan. Less than a year after found the 9 White Deer microbrewery, co-founder, Don O'Leary was diagnosed with a gluten intolerance. Rather than view this development as a setback, however, O'Leary and his partners used it as fuel to drive their business.
    Working with his partner, the former marine engineer, ...
    Jefferson Adams
    Can a New Malting Technique Turn Witkop Teff into Great Gluten-free Beer?
    Celiac.com 07/28/2017 - It's no secret that nearly all traditionally brewed beers contain barley. The flavor and body barley imparts on traditional beers is partly responsible for their rich, full taste.
    Finding alternatives to barley that are suitable for brewing gluten-free beer has been a challenge. One solution has been to brew beers with traditional barley ingredients, and then use a combination of enzyme action and filtration to render a final product that test below 20ppm gluten required for gluten-free products.
    However, that solution is problematic, partly because some countries, like Canada, do not consider such beers to be gluten-free.
    That may be set to change, a team reported recently in the Journal of Agricultural and Food Chemistry that beers made with Witkop teff...

  • Recent Activity

    1. Dora77
      - Dora77 replied to Dora77's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Energy drink can has stains - potential gluten?

      It wasnt really eye catching, but they were small stains which looked like dried out liquid. I dont know if it was normal or shouldve been just completely clean. But if someone didnt pay attention, it wouldnt be noticeable.
    2. RMJ
      - RMJ replied to Dora77's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Energy drink can has stains - potential gluten?

      If there were stains or particles on a drink can in an area that would either contact the drink or my lips, I would wash that can whether or not I had celiac disease.
    3. Bebygirl01
      - Bebygirl01 replied to Bebygirl01's topic in Food Intolerance & Leaky Gut
      3

      Not Just Wheat, Barley and Rye Glutens that make us sick

      You are on the money, but I should also add that Italian, French and other countries research shows exactly what I have said. Our FDA is behind the ball when it comes to this research and I am hopeful that Kennedy can straighten this out soon, albeit he is giving the food companies too long to just remove food dyes from our foods when in fact they have to...
    4. Dora77
      - Dora77 posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Energy drink can has stains - potential gluten?

      There were small spots (stains) on the drinking area at the top of the energy drinks can from the store that looked as the same color as milk — maybe oat milk (Hafermilch) or a wheat-based drink (Weizendrink), but I’m not sure what it was. There were also some particles that looked like either flour or dust, but not many. Could it have been a gluten-containing dri...
    5. Scott Adams
      - Scott Adams replied to Bebygirl01's topic in Food Intolerance & Leaky Gut
      3

      Not Just Wheat, Barley and Rye Glutens that make us sick

      This is such an important discussion! While corn gluten (zein) is structurally different from wheat gluten, emerging research suggests some celiac and gluten-sensitive individuals may still react to it, whether due to cross-reactivity, inflammation, or other factors. For those with non-responsive celiac disease or ongoing symptoms, eliminating corn—especially p...
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