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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.

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  • Related Articles

    Jefferson Adams
    The High Price of Gluten-free Food
    Celiac.com 02/20/2014 - There's a new study confirming the high price of gluten-free foods that is making waves beyond the shores of the UK, where it was conducted.
    The study, by the food info app canieatit.co.uk, found that about 12 million consumers in Britain bought gluten-free products in the past year, a rise of 120 per cent in just five years.
    The study also found that people who cut gluten from their diet pay double or triple for gluten-free versions of ordinary food.
    Source:
    Open Original Shared Link
    Scott Adams
    How Are Concerns About Covid-19 Food Shortage and Lockdowns Affecting Celiacs?
    Celiac.com 06/29/2020 - Coronavirus Disease 2019 (Covid-19) has killed nearly a half a million people globally, and over 120,000 here in the United States. People with celiac disease have to eat gluten-free in order to avoid negative health consequences.
    The pandemic fallout has included home lockdowns, food shortages, and disruptions. How concerned and/or anxious are people with celiac disease about the lockdowns and the possible shortages of gluten-free food?
    A team of researchers recently set out to to evaluate the perception of this in celiac disease patients who require a lifelong gluten-free diet as a therapy. The research team included Monica Siniscalchi, Fabiana Zingone, Edoardo Vincenzo Savarino, Anna D'Odorico, and Carolina Ciaccia. They are variously affiliated w...
    Scott Adams
    Rising Gluten-free Food Costs Squeeze Shoppers and Manufacturers
    Celiac.com 07/27/2021 - Rising costs for gluten-free wholesale ingredients, like rice flour, are driving up prices and leading manufacturers to look for solutions. The solution for some, might lie in changing recipes.
    Rising prices for gluten-free ingredients
    Buyers who already pay premium prices for gluten-free foods could find themselves squeezed a bit more, and rising prices for gluten-free bulk ingredients are driving up manufacturing prices.
    Gluten-free shoppers already pay more for food than non-gluten-free shoppers, but that reality could fast be compounded by rising costs and logistical difficulties.
    For example, the wholesale price of rice flour, a key ingredient in numerous gluten-free products, like bread and cakes is up more than twenty-five percent...
    Jefferson Adams
    Gluten-Free Shoppers Report Food Scarcity and Soaring Prices
    01/05/2022 - Gluten-free shoppers in numerous countries have struggled to keep their favorite products on the table, and even successful shopping has meant higher prices over the past six months, according to new research.
    Nearly ninety percent of almost two-thousand gluten-free shoppers surveyed by Coeliac UK reported fewer gluten-free foods available in the past six months. Even more of those respondents reported price increases on on the majority of gluten-free products.
    There are several reasons for this, including stockpiling, inflation, labor shortages, and supply chain disruptions. Helen North, director of fundraising and commercial services for Coeliac UK, called on supermarket chains “to ensure they keep prioritizing product ranges and aisle space for what is a su...

  • Recent Activity

    1. DebD5
      - DebD5 replied to StevieP.'s topic in Related Issues & Disorders
      2

      Fodzyme

      I went on an elimination diet last summer. I’m reacting to so many different things but a main thing is night shades. I can handle some lectins. I suggest keeping a good journal for symptoms. It can take up to three days to feel a reaction. I leaned that from the dietician I saw.
    2. DebD5
      - DebD5 replied to Bebygirl01's topic in Related Issues & Disorders
      22

      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      Wow! I’m so grateful to read this and I’ll try it. I’m a celiac since 1996. I’ve been so horribly sick this last year and doctors can’t figure it out. Constant muscle aches, basically all the symptoms you posted. Plus I can’t eat night shades and majority of lectins. It’s unbearable. Have an appointment with a GI celiac specialist but not until the end of Ma...
    3. Terrance Donald
      - Terrance Donald replied to Terrance Donald's topic in Gluten-Free Restaurants
      3

      Looking For Gluten Free Seafood Restaurant in Ohio (Springdale Area)

      Thanks @Scott Adams for this information. I also found some options as well. One of them is also offering gluten free seafood menu with alot of options as well: https://pappadeauxmenu.com/
    4. Beverley Ann Johnson
      - Beverley Ann Johnson replied to FayeBr's topic in Related Issues & Disorders
      3

      Immediate Reaction

      HI, yes I get this reaction if I eat gluten by mistake or if I eat high fodmap foods as well. I become nauseous, vomit then it hits the muscles, my legs sometimes give out. It takes a while to feel "normal" again.
    5. Scott Adams
      - Scott Adams replied to thejayland10's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      3

      IGA and TTG IGA Levels

      The first step would be to re-examine your diet to see if hidden gluten is the cause. Eating out would be the number one source of contamination, even if restaurants offer gluten-free menus and options.
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