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    1. Scott Adams

      Scott Adams

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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
    Are Celiac-safe Wheat Crops the Wave of the Future?
    Celiac.com 03/22/2017 - A new study published in the journal Food Chemistry shows that even the ancient varieties of wheat that have not been subject to hybridization, contain toxic epitopes that trigger adverse autoimmune response in celiac patients.
    What makes gluten toxic to people with celiac disease? Also, what is the relationship between various kinds of wheat and their celiac toxicity?
    To answer those questions, a team of researchers analyzed various kinds of wheat from several countries, all produced in the same agronomic year (2013-2014) at the Experimental Station at the Agronomic, Food and Biosystems School of Madrid.
    Their study focused on a specific set of proteins in gluten, called gliadins. Marta Rodríguez-Quijano, a researcher at the Technical University of Madrid ...
    Jefferson Adams
    Researchers Use CRISPR/Cas9 to Produce Low Gluten Wheat Strains
    Celiac.com 10/25/2017 - For people with celiac disease, eating gluten proteins from wheat, barley, and rye triggers an auto-immune response, and the accompanying physical symptoms.
    A team of researchers recently set out to engineer low-gluten wheat strains that also have low-reactivity for people with celiac disease. To meet their goals, the team designed two sgRNAs to target a conserved region adjacent to the coding sequence for the 33-mer in the -gliadin genes. They then sought to evaluate the results.
    The research team included Susana Sánchez-León, Javier Gil-Humanes, Carmen V. Ozuna, María J. Giménez, Carolina Sousa, Daniel F. Voytas, and Francisco Barro. They are variously affiliated with the Departamento de Mejora Genética Vegetal, Instituto de Agricultura Sostenible (IAS-CSIC...
    Jefferson Adams
    Can Researchers Use Gene-Editing to Make Gluten-Safe Wheat?
    Celiac.com 02/11/2019 - Researchers have shown that CRISPR-Cas9 gene-editing technology can be used to remove epitopes from gliadin protein in gluten. These molecules trigger the adverse immune response seen in people with celiac disease. However, will Europe’s strict GM rules prevent this discovery from being used to create new gluten-free products for people with celiac disease?
    Researchers at Wageningen University in the Netherlands, and at the National Institute of Agricultural Botany (NIAB) in the UK, have shown that CRISPR-Cas9 gene-editing technology can be used to remove epitopes from gliadin protein in gluten. Gluten contains an assortment glutenin and gliadin proteins. Most of these gliadins and many of the glutenins contain immunogenic epitopes that trigger an immune r...
    Jefferson Adams
    Are We on The Verge of Gluten-Free Wheat?
    Celiac.com 06/10/2019 - Gluten-free wheat is surely an oxymoron, right? How can wheat be gluten-free? Well, researchers are currently creating wheat strains that exclude the proteins that trigger immune reactions in people with celiac disease and gluten-sensitivity. The result could be the first wheat that is safe for people with celiac disease.
    The omega-1,2 gliadins are a group of wheat gluten proteins that contain immunodominant epitopes for celiac disease and also have been associated with food allergies. The research team recently set out to reduce the toxicity of gliadin proteins in wheat.
    To reduce the levels of these proteins in the flour, the team used an RNA interference plasmid, which targeted a 141 bp region at the 5′ end of an omega-1,2 gliadin gene, to genetically tra...

  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to Tanya177's topic in Coping with Celiac Disease
      4

      Worried about being isolated

      I agree with @trents and wiping down the spot you eat your lunch, and eating the food your brought from home should be safe for even sensitive celiacs. Gluten can jump on your food, so it would likely better better for you to continue eating where you prefer.
    2. Scott Adams
      - Scott Adams replied to DJBC's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Multiple symptoms and mixed provider responses

      This article might also be helpful, as you could have DH: https://www.celiac.com/celiac-disease/understanding-dermatitis-herpetiformis-the-skin-manifestation-of-celiac-disease-r6361/
    3. trents
      - trents replied to Tanya177's topic in Coping with Celiac Disease
      4

      Worried about being isolated

      I would think that as long as you keep your food on a wrapper or on a paper plate you would not be at risk for cross contamination. You may be overthinking it all which is common for those in the first year of the celiac journey. But let me ask you. Are you feeling self-conscious about having a celiac diagnosis? I notice the term "isolated" in your thread...
    4. Tanya177
      - Tanya177 replied to Tanya177's topic in Coping with Celiac Disease
      4

      Worried about being isolated

      I’m worried about cross contamination, as people don’t clear up properly. I take my own lunch in a packed lunch box with my own cutlery, plate etc and wash it all at home everyday rather than using the schools communal options. There is always crumbs or food left out for us to share on tables etc.
    5. trents
      - trents replied to Tanya177's topic in Coping with Celiac Disease
      4

      Worried about being isolated

      Welcome to the forum, @Tanya177! Help us understand why you don't eat with the other staff members at the present time. I'm assuming you already pack your own lunch rather than eating school cafeteria food. Surely there are other staffers who bring their own lunches. How would this be different if you did not have celiac disease?
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