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  3. When I was diagnosed five years ago, my GI told me that everything looked good on my scope. My biopsies revealed a Marsh Stage IIIB. Turns out his scope was not able to visually see the villi. My new GI has the latest and greatest scope. We could actually see the healthy villi during a repeat endoscopy. My biopsies confirmed no signs of celiac disease. Great news indeed! I think you have to wait for the biopsies.
  4. GI doc said he didn't see much damage and that he'd contact me monday with the biopsy results. He then told me that according to my "titers" I do have celiac disease. How? I thought the biopsy was the end all be all....
  5. I associated my needles feeling and some other issues with malabsorbtion of B-vitamins and Magnesium. It always spiked after a exposure and upping my dosing lessened the severity. It could have also been my gluten ataxia both correspond along the same time lines, but some of the ataxia symptoms linger for a month or so. If it is direct correlation to your antibodies and a form of ataxia it might take a little over 6 weeks (I have D issues that start to resolve after week 6) to clear as your antibodies go back down to normal. My suggestion and I am not a doctor is try try supplementing and double checking your diet. Perhaps talk with your doctor for a medical opinion. If it does not improve any over 6 weeks consider finding a specialist or getting further testing done checking for other complications, nerve damage, brain damage, thyroid, etc.
  6. It is my understanding that once children go 100% gluten-free they bounce back fairly quickly. But I am not a doctor.
  7. Hi, I’ve posted in these forums once, in the main question area and got a lot of good advice. My 6 yr old son had very antibody positive blood work a few weeks ago after a rapid decline and “failure to thrive.” Other lab work showed malnutrition. He went gluten free for two weeks at the recommendation of our PCP and then we saw the pediatric GI specialist last week who wanted an endoscopy ASAP. He had my son go back on gluten for a few days prior and said 2 weeks of gluten feee wouldn’t be enough time for all the damage to heal so we should still see signs of celiac in the EGD. I was worried we wouldn’t. Today was the EGD (endoscopy) and the biopsies...and without the biopsies back yet, he told us what he visualized was consistent with celiac. Lots of inflammation was found throughout the duodenum. My son lost another 3 lbs and we are so anxious to get these results... I guess they also run a test to see if there are any other foods he should avoid (like lactose)... and what we can do to heal his gut so he can start digesting. They also are testing for pernicious anemia right now and B12 levels. Anyone else’s children have abnormally low Alk Phosphatase levels? I know it’s seen with malnutrition and a few other conditions. Did anyone see improvement in those numbers after gluten free. Any advice or help with these beginning stages would be so so so appreciated. Thank you!
  8. So in response to some odd symptoms my doc did a celiac test. Results are as follows: Endomysial Antibody IgA Negative t-Transglutaminase (tTG) IgA <2 Immunoglobulin A, Qn, Serum <5 t-Transglutaminase (tTG) IgG 18 HLA-DQA1 and HLADQB1 Zero variants detected. Biopsy Negative. So the doc says I have celiac. I'm new to all of this. Are those results indeed in line with a celiac diagnosis? Thanks in advance for any help!
  9. Hello! I have celiac disease and have been following the gluten-free diet for a year. Early in my diagnosis, I found that whenever I was exposed to gluten I'd have pins and needles or buzzing in different parts in my body but it would resolve in a few days / weeks. Then, one day, my nerves really started acting up. I had a lot of pain in my leg, tingling, buzzing, and twitching muscles all over. It would get better and then get worse. I think I was being regularly exposed to gluten by my fish monger who I recently found out was using the same cloth gloves / cutting board for cutting up fillets (which I was eating 1-2 times a week) as he was for making breaded crab cakes. It's been about a month since I stopped eating the fish and the twitching hasn't stopped. Has anyone gone through something similar? Did your twitching / nerve symptoms ever go away? Thanks in advance
  10. And that's how the gluten free cookie should crumble! Dawg gone it just for some money you were willing to give up your soul.
  11. Celiac.com 10/17/2018 - In the interviews I conducted last year, the Celiac.com viewers shared with me some disturbing stories about how others either sabotaged their gluten-free diet or how their gluten-free requirements are continually scrutinized and doubted. Here are a few examples: A co-worker at my office ate a gluten-containing burrito and thought it would be funny to cross-contaminate my work space. With his gluten-coated hands, he touched my phone, desk, pencils, pens, etc. while I was not at my desk. I came back and was contaminated. I had to take several days off of work from being so sick. The waiter at a restaurant where I was eating dinner asked me if I was really “a celiac” or if I was avoiding gluten as a “fad dieter.” He told me the food was gluten-free when he served it, only to come up to me after I ate the dinner and admit there was “a little” gluten in it. My cleaning people were eating Lorna Doones (gluten-containing cookies) while cleaning my gluten-free kitchen, cross-contaminating literally everything in it. When I noticed I exclaimed, “I am allergic to gluten, please put your cookies in this plastic bag and wash your hands.” They chided, “You have insulted our food. We are hungry and we will eat anything we want to, when we want to.” At a family dinner, Aunt Suzie insisted that I try her special holiday fruit bread. In front of everyone around the table, she brushed off my protests and insisted that I over exaggerated my food sensitivities saying, “a little bit wouldn’t hurt you.” These are but a few of an exhaustive list of situations that we regularly contend with. What can possibly be the rationale for any of this conduct? I’m providing some recent headlines that may impact the attitudes of those we interact with and would like to hear what you think influence this behavior (see questions below). Recently, the New York Times published an article entitled, “The Myth of Big, Bad Gluten.” The title alone casts doubt on the severity of gluten exposure for those with CD (Myth, 2015) In his political campaign, Senator Ted Cruz stated that if elected President, he would not provide gluten-free meals to the military, in order to direct spending toward combat fortification (Wellness, 2/18/16). Business Insider.com called Tom Brady’s gluten, dairy free diet “insane” (Brady, 2017). Michael Pollen is quoted as saying that the gluten-free diet was “social contagion.” Further, he says, “There are a lot of people that hear from their friends, ‘I got off gluten and I sleep better, the sex is better, and I’m happier,’ and then they try it and they feel better too. [It’s] the power of suggestion” (Pollan, 2014). Jimmy Kimmel said, “Some people can’t eat gluten for medical reasons… that I get. It annoys me, but that I get,” and proceeded to interview people following a gluten-free diet, asking them “what is gluten.” Most interviewed did not know what gluten is. (ABC News, 2018). Do headlines like this enable others to malign those of us making our dietary needs known? Do these esteemed people talking about gluten cast doubt on what we need to survive? Humans are highly influenced by others when it comes to social eating behavior. Higgs (2015) asserts that people follow “eating norms” (p. 39) in order to be liked. Roth, et al. (2000) found that people consumed similar amounts of food when eating together. Batista and Lima (2013) discovered that people consumed more nutritious food when eating with strangers than when eating with familiar associates. These studies indicate that we are hypersensitive of what others think about what we eat. One can surmise that celebrity quips could also influence food-related behaviors. Part of solving a social problem is identifying the root cause of it, so please weigh in by answering the following questions: How do you handle scrutiny or sabotage of others toward your dietary requirements? Please speculate on what cultural, religious or media influences you suppose contribute to a rationalization for the sabotage and/or scrutiny from others when we state we are observing a gluten-free diet? Are people emulating something they heard in church, seen on TV, or read online? We welcome your answers below. References: ABC. (2018). Retrived from https://abcnews.go.com/Health/video/jimmy-kimmel-asks-what-is-gluten-23655461 Batista, M. T., Lima. M. L. (2013). Who’s eating what with me? Indirect social influence on ambivalent food consumption. Psicologia: Reflexano e Critica, 26(1), 113-121. Brady. (2017). Retrieved from https://www.businessinsider.com/tom-brady-gisele-bundchen-have-an-insane-diet-2017-2 Higgs, S. (2015). Social norms and their influence on eating behaviors. Appetite 86, 38-44. Myth. (2015). Retrieved from https://www.nytimes.com/2015/07/05/opinion/sunday/the-myth-of-big-bad-gluten.html Pollan, M. (2014). Retrieved from https://www.huffingtonpost.com/2014/05/14/michael-pollan-gluten-free_n_5319357.html Roth, D. A., Herman, C. P., Polivy, J., & Pliner, P. (2000). Self-presentational conflict in social eating situations: A normative perspective. Appetite, 26, 165-171. Wellness. (2016). Retrieved from https://www.huffingtonpost.com/entry/ted-cruz-gluten-free-military-political-corectness_us_56c606c3e4b08ffac127f09f
  12. cyclinglady

    Calorie intake needs help

    Try cooking meals in batches on your days off. Keep in the frig or freeze small portions. Planning meals makes it so much easier on a tight schedule. I know this seems like lame advice, but it is true. I found this You Tuber (no personal connection, just selected one with many views). Of course, modify for gluten free and your other food intolerances. You can pack some great lunches too. Happy meal prepping or You Tube surfing!
  13. Ennis_TX

    Calorie intake needs help

    I have a ton of issues and make nut butters and eat them, it is very dense calorie wise (190-220 calories for 2tbsp). I blend into shakes, mix with coconut and almond flour for nut meal porridge. I do mostly soft foods for ease of digestion. I also use vegan protein powders in my shakes/porridge. I used to use a blendtec or a food processor but invested in a stone mill 4-5 years ago. Some nuts can be made into butters easy like pecan, macadamia, walnuts. Just light roast if raw 270-300F for 18-20 mins then process until smooth in 8-16oz batches and store in a jar. Nuts.com might be good for you. I use other sources as I have issues with peanuts, corn also which they often have CC with. Avocados are also a nice source of healthy fats and calorie dense...very versatile from spreads, spoon, shakes, and even make nicecream and mousse out of them. I follow a keto based diet myself, but do not eat much meat or egg yolks (issues with breaking them down) so I live on egg whites, nuts, seeds, avocados ,and leafy green veggies.
  14. Perfect Advice. 100% agree with cyclinglady
  15. Hey everyone! I have a very fast metabolism, I'm gluten free, dairy free, and mostly egg free... I work long hours, as most of us do, but I find it incredibly difficult to get an appropriate amount of calories and nutrients when work is busy. Then of course I'm exhausted when I get home and make food that isn't very nutritious. I've tried protein bars and shakes, but it's just not enough. In fact, I hate how they make me feel full, so I end up eating less than I actually want to. What would you recommend? I live in a small, remote town, so any suggestions you may have needs to be available through the mail. Amazon would be best, because not every company offers to deliver to certain towns. Last but not least, I'd prefer a liquid supplement. I can't eat fast, so something that I could drink throughout the day would be best. Thanks in advance!
  16. I agree. Make sure you keep eating gluten until after the endoscopy. Yes, I'm sure she's probably swamped but do try to get clarification on whether she's going to refer you to a GI. If your insurance does not require a referral then you could go ahead & make an appt. yourself. I hope you & your home are okay. If you're talking about Michael, I'm about 200 mi east of that area & will be eternally thankful it did not track this way.
  17. The gold standard is still an endoscopy to confirm. She should refer you to a gastro. Good luck.
  18. Last week
  19. Your doctor does appear to be correct, if these are your blood test results, so be sure to discuss them in more detail with her. Before starting a gluten-free diet it is possible that she may want you to undergo an endoscopy to confirm the diagnosis, so be sure not to go gluten-free until directed by your doctor. On a positive note, if this is the source of your various health issues you should see a big improvement of your symptoms once you do go gluten-free.
  20. Lectins are proteins that every plant makes. Gluten is a storage protein. It's a long chain of amino acids that are strung together and then collapsed in a ball. This long string gets broken up into fragments at certain points. Certain sequences in the chain can then activate the immune system. Lectins are proteins and there may be a wide class of different types. Lectins can be used by a plant to make holes in there own cells to allow nutrients into the cell. Lectins (or some Lectins) have health benefits, as well as gluten. Both can be problematic to some people though.
  21. I just received my lab results and I'm more than confused. I asked my doctor to test me for celiac because I just have been feeling like crap lately and it's random but constant, if that makes any sense. I was told when I was younger that I had IBS and was told to avoid red meat, dairy and fried foods. The problem was/is, I could eat a salad with none of the above ingredients and still get a flare up. In the last few months it seems as if my symptoms have been getting worse and new symptoms have appeared. My skin gets really itchy, but no rash. Sometimes I'm constipated but mostly loose stools, headaches are a norm lately. My back is always hurting, my foot hurts (maybe planters fasciitis), but if I avoid foods with gluten I noticed that the inflammation was almost nil. Anyway...this is why I asked the doctor to give me the test. She called me last week and the conversation went like this. "Hi Brandie, I have your test results, looks like you have celiac, do you have any questions?" Unfortunately she called while I was sitting with my grandmother in hospice, so no, my brain wasn't thinking of questions at the time and she didn't offer any advice either. I've called and left my doctor two messages now and I still haven't heard back. (Disclaimer: We did just have a MAJOR hurricane hit, so I know that I'm not a high priority and that's okay, but I still want some answers.) Here are my lab results: Immunoglobulin A, Qn, Serum: 298 Normal (Reference Range: 87-352 mg/dL) Deamidated Gliadin Abs, IgA: 11 Normal (Reference Range: 0-19 units) t-Transglutaminase (tTG) IgA: 46 High (Reference Range: 0-3 U/mL) (Negative 0-3, Weak Positive 4-10, Positive >10) Endomysial Antibody IgA: Negative Someone, please help!
  22. Celiac disease can cause other autoimmune disorders and health problems. Often the symptoms will improve or go away when someone removes gluten from their diet. People don't necessary know why this happens but there may be a number of different reasons for this. It can also be a slow process in some cases. Some people with other types of autoimmune disorders besides celiac disease can have other food sensitivities besides gltuen. On this forum it seems to me that if someone has a metal or neurological issue with gluten the chances are they also have other hidden food sensitivities besides gluten. Two diets that I would consider are the AIP diet and the Frasano diet. The AIP diet has shown to be successful in treating IBS and some other autoimmune conditions in small trials. The fasano diet is based on eliminating cross contamination. https://rootcausemedicalclinic.com/blog/a-serious-form-of-celiac-disease-is-cured-by-diet-alone/ Things like the bodies ph is also partly controlled in the stomach. Taking a teaspoon of baking soda has been shows to reduce inflammation. Apple cider vinger is lower in sodium and has the same effect. It is thought that apple cider vinegar may be helpful for diabetes (also and autoimmune related disorder) probably for the same reason. https://blog.bulletproof.com/baking-soda-combats-autoimmune-disease-study/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3074215/ For me there are other foods that I am sensitive to (alcohol, corn, grain and dairy) and I used to also have trouble not being able to sleep in the morning. I also used to have a high blood sugar level in the mornings. It is fine now, but I think I have to stay with my highly restrictive diet. It can take a long time for IGG antibodies to exit the body so any diet needs to be tried for a long period of time without cheating. Doctors aren't very aware of celiac disease and its connection to other autoimmune disorders. The same thing goes for other types of food sensitivities. In general celiac disease is thought to be the only autoimmune condition that can be treated through diet. There is starting to be a shift towards recognizing that other foods sensitivities are also important. There have been a few studies that have linked headaches to IGG antibodies which in turn are triggered by food. In some studies IBS is linked to mild food allergies (IGE antibodies) and IGG based immune response to food. It takes a while for this information to get to the doctors though. Until the doctors do catch up it would be a good idea for people to educate themselves on these things.
  23. In October, 23andMe opened up an interactive pop-up exhibition in the ... in Celiac disease, a condition in which the body reacts to eating gluten, ... View the full article
  24. Starting in March, 23andMe got the go-ahead for a breast cancer test that ... in Celiac disease, a condition in which the body reacts to eating gluten, ... View the full article
  25. I have numerous food intollerences and chemical limits so I made my own prep for the 36 hours. I used Miralax and Dulcoax with homemade vegetable broth which I strained to almost clear but slightly yellow. Also apple juice. I would drink broth for many small meals every few hours and apple juice between. I was eliminating pure liquid the day of and Dr said great clear view.
  26. Celiac.com 10/16/2018 - Apparently, local St. Louis radio station Z1077 hosts a show called “Dirty Little Secret.” Recently, a woman caller to the show drew ire from listeners after she claimed that she worked at a local bakery, and that she routinely lied to customers about the gluten-free status of baked goods. The woman said she often told customers that there was no gluten in baked goods that were not gluten-free, according to local tv station KTVI. Apparently the woman thought this was funny. However, for people who cannot eat gluten because they have celiac disease, telling people that food is gluten-free when it is not is about as funny as telling a diabetic that food is sugar-free when it is not. Now, of course, eating gluten is not as immediately dangerous for most celiacs as sugar is for diabetics, but the basic analogy holds. That’s because many people with celiac disease suffer horrible symptoms when they accidentally eat gluten, including extreme intestinal pain, bloating, diarrhea, and other problems. Some people experience more extreme reactions that leave them in emergency rooms. As part of a story on the “joke” segment, KTVI interviewed celiac sufferer Dana Smith, who found the punchline to be less than funny. “It’s absolutely dangerous, somebody could get very sick,” said Smith. KTVI also interviewed at least one doctor, Dr. Reuben Aymerich of SSM St. Clare Hospital, who pointed out that, while celiac disease is “not like diabetes where you can reduce the amount of sugar intake and make up for it later, it’s thought you need to be 100 percent compliant if you can.” For her part, Smith sought to use the incident as a teaching moment. She alerted the folks at Z1077 and tried to point out how serious being gluten-free is for many people. Mary Michaels, owner of Gluten Free at Last Bakery in Maryville, Illinois, says it’s time people became more respectful. “I wouldn’t make fun of you if you had diabetes or a heart condition it’s kind of like that,” Michals said. We will likely never know if the radio station caller was telling the truth, or just putting listeners on. The Z1077 morning team did post a follow-up comment, which stated that they take celiac disease seriously, and that they did not intend to offend anyone. One host said his mom has celiac disease. It’s good to see a positive response from the radio station. Their prank was short-sighted, and the caller deserved to be called out on her poor behavior. Hopefully, they have learned their lesson and will avoid such foolishness in the future. Let us know your thoughts below.
  27. Good article glad the researchers are pulling and analyzing this data, as many of us intuitively knew the connection to inflammation and other AI's. Lastly, imho if the autistic child doesn't test gold standard for celiac, I hope a gluten elimination diet will be trailed. In general a food elimination trial is a good idea to rule in/ rule out any food causative inflammation issues which many not be a cure, but manage symptoms.
  28. Pieology does not recommend our gluten-free pizzas for guests with celiac disease. Guests with gluten sensitivities should also exercise caution and ... View the full article
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  • Recent Articles

    Jean Duane
    Surmounting Social Situations : Sabotage and Scrutiny Surrounding the Gluten-Free Diet
    Celiac.com 10/17/2018 - In the interviews I conducted last year, the Celiac.com viewers shared with me some disturbing stories about how others either sabotaged their gluten-free diet or how their gluten-free requirements are continually scrutinized and doubted. Here are a few examples:
    A co-worker at my office ate a gluten-containing burrito and thought it would be funny to cross-contaminate my work space.  With his gluten-coated hands, he touched my phone, desk, pencils, pens, etc. while I was not at my desk.  I came back and was contaminated.  I had to take several days off of work from being so sick. The waiter at a restaurant where I was eating dinner asked me if I was really “a celiac” or if I was avoiding gluten as a “fad dieter.” He told me the food was gluten-free when he served it, only to come up to me after I ate the dinner and admit there was “a little” gluten in it. My cleaning people were eating Lorna Doones (gluten-containing cookies) while cleaning my gluten-free kitchen, cross-contaminating literally everything in it. When I noticed I exclaimed, “I am allergic to gluten, please put your cookies in this plastic bag and wash your hands.”  They chided, “You have insulted our food.  We are hungry and we will eat anything we want to, when we want to.” At a family dinner, Aunt Suzie insisted that I try her special holiday fruit bread. In front of everyone around the table, she brushed off my protests and insisted that I over exaggerated my food sensitivities saying, “a little bit wouldn’t hurt you.”   These are but a few of an exhaustive list of situations that we regularly contend with. What can possibly be the rationale for any of this conduct?  I’m providing some recent headlines that may impact the attitudes of those we interact with and would like to hear what you think influence this behavior (see questions below). 
    Recently, the New York Times published an article entitled, “The Myth of Big, Bad Gluten.”  The title alone casts doubt on the severity of gluten exposure for those with CD (Myth, 2015)   In his political campaign, Senator Ted Cruz stated that if elected President, he would not provide gluten-free meals to the military, in order to direct spending toward combat fortification (Wellness, 2/18/16).  Business Insider.com called Tom Brady’s gluten, dairy free diet “insane” (Brady, 2017). Michael Pollen is quoted as saying that the gluten-free diet was “social contagion.” Further, he says, “There are a lot of people that hear from their friends, ‘I got off gluten and I sleep better, the sex is better, and I’m happier,’ and then they try it and they feel better too.  [It’s] the power of suggestion” (Pollan, 2014). Jimmy Kimmel said, “Some people can’t eat gluten for medical reasons… that I get. It annoys me, but that I get,” and proceeded to interview people following a gluten-free diet, asking them “what is gluten.” Most interviewed did not know what gluten is. (ABC News, 2018). Do headlines like this enable others to malign those of us making our dietary needs known?  Do these esteemed people talking about gluten cast doubt on what we need to survive? 
    Humans are highly influenced by others when it comes to social eating behavior. Higgs (2015) asserts that people follow “eating norms” (p. 39) in order to be liked. Roth, et al. (2000) found that people consumed similar amounts of food when eating together.  Batista and Lima (2013) discovered that people consumed more nutritious food when eating with strangers than when eating with familiar associates. These studies indicate that we are hypersensitive of what others think about what we eat. One can surmise that celebrity quips could also influence food-related behaviors. 
    Part of solving a social problem is identifying the root cause of it, so please weigh in by answering the following questions:  
    How do you handle scrutiny or sabotage of others toward your dietary requirements? Please speculate on what cultural, religious or media influences you suppose contribute to a rationalization for the sabotage and/or scrutiny from others when we state we are observing a gluten-free diet? Are people emulating something they heard in church, seen on TV, or read online?    We welcome your answers below.
    References:
    ABC. (2018). Retrived from https://abcnews.go.com/Health/video/jimmy-kimmel-asks-what-is-gluten-23655461  Batista, M. T., Lima. M. L. (2013). Who’s eating what with me? Indirect social influence on ambivalent food consumption. Psicologia: Reflexano e Critica, 26(1), 113-121.  Brady. (2017). Retrieved from https://www.businessinsider.com/tom-brady-gisele-bundchen-have-an-insane-diet-2017-2  Higgs, S. (2015). Social norms and their influence on eating behaviors. Appetite 86, 38-44. Myth. (2015). Retrieved from https://www.nytimes.com/2015/07/05/opinion/sunday/the-myth-of-big-bad-gluten.html  Pollan, M. (2014). Retrieved from https://www.huffingtonpost.com/2014/05/14/michael-pollan-gluten-free_n_5319357.html  Roth, D. A., Herman, C. P., Polivy, J., & Pliner, P. (2000). Self-presentational conflict in social eating situations: A normative perspective. Appetite, 26, 165-171. Wellness. (2016). Retrieved from  https://www.huffingtonpost.com/entry/ted-cruz-gluten-free-military-political-corectness_us_56c606c3e4b08ffac127f09f

    Jefferson Adams
    Woman Calls Radio Show to Admit Lying About Gluten-Free Baked Goods
    Celiac.com 10/16/2018 - Apparently, local St. Louis radio station Z1077 hosts a show called “Dirty Little Secret.” Recently, a woman caller to the show drew ire from listeners after she claimed that she worked at a local bakery, and that she routinely lied to customers about the gluten-free status of baked goods.
    The woman said she often told customers that there was no gluten in baked goods that were not gluten-free, according to local tv station KTVI.
    Apparently the woman thought this was funny. However, for people who cannot eat gluten because they have celiac disease, telling people that food is gluten-free when it is not is about as funny as telling a diabetic that food is sugar-free when it is not. Now, of course, eating gluten is not as immediately dangerous for most celiacs as sugar is for diabetics, but the basic analogy holds.
    That’s because many people with celiac disease suffer horrible symptoms when they accidentally eat gluten, including extreme intestinal pain, bloating, diarrhea, and other problems. Some people experience more extreme reactions that leave them in emergency rooms.
    As part of a story on the “joke” segment, KTVI interviewed celiac sufferer Dana Smith, who found the punchline to be less than funny. “It’s absolutely dangerous, somebody could get very sick,” said Smith. 
    KTVI also interviewed at least one doctor, Dr. Reuben Aymerich of SSM St. Clare Hospital, who pointed out that, while celiac disease is “not like diabetes where you can reduce the amount of sugar intake and make up for it later, it’s thought you need to be 100 percent compliant if you can.”
    For her part, Smith sought to use the incident as a teaching moment. She alerted the folks at Z1077 and tried to point out how serious being gluten-free is for many people. Mary Michaels, owner of Gluten Free at Last Bakery in Maryville, Illinois, says it’s time people became more respectful.
    “I wouldn’t make fun of you if you had diabetes or a heart condition it’s kind of like that,” Michals said.
    We will likely never know if the radio station caller was telling the truth, or just putting listeners on. The Z1077 morning team did post a follow-up comment, which stated that they take celiac disease seriously, and that they did not intend to offend anyone. One host said his mom has celiac disease.
    It’s good to see a positive response from the radio station. Their prank was short-sighted, and the caller deserved to be called out on her poor behavior. Hopefully, they have learned their lesson and will avoid such foolishness in the future. Let us know your thoughts below.

    Jefferson Adams
    New Study Says One in Three 'Gluten-Free' Restaurant Foods Contain Gluten
    Celiac.com 10/15/2018 - If you’re on a gluten-free diet for medical reasons, then you’re probably already cautious about eating out. A new study tells us exactly why people with celiac disease and other gluten-sensitive conditions have reason to be very careful about eating out.
    According to the latest research, one in three foods sold as "gluten-free" in U.S. restaurants actually contain trace levels of gluten.
    This is partly due to the fact that the gluten-free diet has become popular with many non-celiacs and others who have no medical need for the diet. That has led many restaurants to offer gluten-free foods to their customers, says study author Dr. Benjamin Lebwohl, of Columbia University's Celiac Disease Center. 
    But, if this research is any indication, too many restaurants don’t do a good job with gluten-free. For the study, more than 800 investigators set out to assess the true gluten content of dishes listed as "gluten-free" on menus. Armed with portable gluten sensors, they tested for gluten levels that met or exceeded 20 parts per million, the standard cutoff for any gluten-free claim.
    Based on more than 5,600 gluten tests over 18 months, the investigators determined that 27 percent of gluten-free breakfast meals actually contained gluten. At dinner time, this figure hit 34 percent. The rise could reflect a steady increase in gluten contamination risk as the day unfolds, the researchers said.
    Off course, the risk is not all equal. Some restaurants are riskier than others. Unsurprisingly, the biggest culprit seems to be restaurants that offer gluten-free pastas and pizzas. Nearly half of the pizza and pasta dishes from those establishments contained gluten, according to the study.
    Why is that? Well, as most folks with celiac disease know all too well,  kitchens aren’t really set up to segregate gluten, and "sharing an oven with gluten-containing pizza is a prime setting for cross-contamination," says Lebwohl. Also, too many restaurants use the same water to cook gluten-free pasta as they do for regular pasta, which contaminates the gluten-free pasta and defeats the purpose.
    Moreover, although the U.S. Food and Drug Administration regulates gluten-free labels on packaged food products, there is currently no federal oversight of gluten-free claims in restaurants. 
    The results of the study will be presented today at a meeting of the American College of Gastroenterology, in Philadelphia. Research presented at meetings is usually considered preliminary until published in a peer-reviewed medical journal.
    In the absence of federal enforcement at the restaurant level, the burden for making sure food is gluten-free falls to the person doing the ordering. So, gluten-free eaters beware!
    These results are probably not surprising to many of you. Do you have celiac disease? Do you eat in restaurants? Do you avoid restaurants? Do you have special tactics?  Feel free to share your thoughts below.
    Read more at UPI.com

    Carol Fenster, Ph.D.
    Almost Homemade: Using Ready-Made Cereals and Crackers in Home Cooking
    Celiac.com 10/13/2018 - Two important principles sort of collided in my brain the other day.  One was the recent recommendation to increase our intake of whole grains based on the new food pyramid from the USDA.  The other was our interest in time-saving prepared foods to make dishes that are at least partially homemade.
    About the same time these two ideas were melding in my brain, I realized how many wonderful new gluten-free cereals and crackers are now on the market.  I wondered if we could boost our whole grain intake by using ready-made gluten-free cereals or crackers in home cooking.  While not all of the cereals and crackers are truly “whole” grain, most are only partially refined and still quite nutritious.
    So, here’s my idea: One of my favorite desserts is a fruit crisp.  You can make it any time of the year, using fruits in season (in my case, fruits that have sat on the kitchen counter past their prime, yet are still edible).  In the fall it might be apples.  Winter is perfect for pears.  I like stone fruits during summer, such as peaches, plums, or cherries.  Or, if you’re really desperate just open a can of whatever fruit appeals to you.
    Revving Up Your Home Cooking with Ready-Made Cereals 
    Here’s where the new cereals come in.  Prepare the fruit filling according to any fruit crisp recipe or use the recipe I provide here.  For the topping, I like to toss Nutty Rice or the new Nutty Flax cereal from Enjoy Life Foods with maple syrup (or honey, brown rice syrup, or agave nectar).  Add ground cinnamon to taste and then sprinkle it over the prepared fruit.  Spray with cooking spray and bake at 350°F until the fruit is done and the topping is browned. 
    Sometimes to speed things up, I microwave the covered fruit filling for 5-10 minutes on high, then uncover it, add the topping, and bake at 350°F for 15-20 minutes or until the fruit is soft and the topping is crisp and nicely browned.  I particularly like the Nutty Flax cereal because it uses both flax and sorghum for a nutritious combination.  Add extra spices such as 1/8 teaspoon each of nutmeg, allspice, or cloves for even more flavor.  
    I also like to use the granola from Enjoy Life Foods as the topping for these fruit crisps. It’s already sweetened and flavored, available in Cinnamon Crunch, Very Berry Crunch, and Cranapple Crunch.  All it needs is a little oil.  Of course, if you prefer, you can toss it with a little extra cinnamon plus some maple syrup (or honey, brown rice syrup, or agave nectar) to heighten the sweetness.  Add extra spices such as 1/8 teaspoon each of nutmeg, allspice, or cloves for even more flavor.  Sprinkle over filling and spray with cooking spray.
    You can also add about ½ cup of this granola to your favorite bran muffins, cookies, or quick breads.  The granola supplies a nice crunch and additional flavor and nutrients.  Depending on your recipe, you may need to add more liquid to compensate for the cereal.  
    Quinoa cereals by Altiplano Gold are packaged in individual serving packets, making them especially easy to incorporate into our baking.  They come in three flavors––Organic Oaxacan Chocolate, Spiced Apple Raisin, and Chai Almond––and just need boiled water to make a hot cereal.  Quinoa is a powerhouse of nutrients so I like to use the cereals in additional ways as well.
    Using the same concept for the fruit crisp above, I just sprinkle the Spiced Apple Raisin or Chai Almond dry cereal on the prepared fruit filling.  Since the cereal is already sweetened and flavored, it only needs a little cooking spray.  Bake at 350°F for 15-20 minutes.  If your fruit needs additional cooking time (such as apples) try the microwave method I discuss above.
    You can add ½ cup of the Chocolate flavor to a batch of chocolate brownies or chocolate cookies for added fiber and nutrients.  Depending on the recipe, you may need to add a little extra liquid to compensate for the cereal which counts as a dry ingredient. 
    Creative Uses of Crackers in Home Cooking
    New crackers by the whimsical name of Mary’s Gone Crackers are chock-full of fiber and nutrients.  They come in Original and Caraway flavors and are a nutritious treat by themselves.  I also take them with me on trips because they travel so well. 
    One creative way to use these crackers and appease your sweet tooth is to dip the whole Original-flavor cracker halfway into melted chocolate.  Ideally, let the chocolate-dipped crackers cool on waxed paper (if you can wait that long) or else just pop them into your mouth as you dip them.  You can also place a few crackers on a microwave-safe plate, top each with a few gluten-free chocolate chips and microwave on low power until the chips soften.  Let them cool slightly so the chocolate doesn’t burn your mouth.  These crackers also work great with dips and spreads. 
    Aside from dipping in chocolate, these crackers have additional uses in baking.  For example, finely crush the Original or Caraway flavor crackers in your food processor and use them as the base for a crumb crust for a quiche or savory tart.  The Original flavor would also work great as a replacement for the pretzels typically used for the crust in a margarita pie.  Just follow your crumb crust recipe and substitute the ground crackers for the crackers or pretzels. 
    The crackers have very little sugar, but the Original flavor will work as a crumb crust for a sweet dessert as well.  Again, just follow your favorite recipe which will probably call for melted butter or margarine plus sugar.  Press the mixture into a pie plate and bake at 350°F for 10 minutes to set the crust.  Fill it with a no-bake pudding, custard, or fresh fruit.
    The crushed crackers can also be added to breads and muffins for a fiber and nutrient boost.  Depending on how much you add (I recommend starting with ½ cup) you may need to add more liquid to the recipe.  
    I’ve just given you some quick ideas for ways to get more grains into your diet and streamline your cooking at the same time.  Here is an easy version of the Apple Crisp I discuss in this article.  I bet you can think of some other opportunities to make our gluten-free diet even healthier with wholesome cereals and crackers. 
    Carol Fenster’s Amazing Apple Crisp
    You may use pears or peaches in place of the apples in this easy home-style dessert. If you prefer more topping, you can double the topping ingredients. This dish is only moderately sweet; you may use additional amounts of sweetener if you wish. Cereals by Enjoy Life Foods and Altiplano Gold work especially well in this recipe. The nutrient content of this dish will vary depending on the type of fruit and cereals used.
    Filling ingredients:
    3 cups sliced apples (Gala, Granny Smith, or your choice) 2 Tablespoons juice (apple, orange)   2 Tablespoons maple syrup  (or more to taste) ½ teaspoon cornstarch  1 teaspoon vanilla extract ¼ teaspoon ground cinnamon ¼ teaspoon salt Topping ingredients:
    ¼ cup ready-made cereal ¼ cup gluten-free flour blend of choice ¼ cup finely chopped nuts 2 Tablespoons maple syrup  (or more to taste) 2 Tablespoons soft butter or margarine 1 teaspoon vanilla extract ¼ teaspoon ground cinnamon ¼ teaspoon salt Directions:
    1.  Preheat oven to 375F.  Toss all filling ingredients in 8 x 8-inch greased pan. 
    2. In small bowl, combine topping ingredients. Sprinkle over apple mixture. Cover with foil; bake 25 minutes. Uncover; bake another 15 minutes or until topping is crisp. Top with vanilla ice cream or whipped cream, if desired.  Serves 6.

    Jefferson Adams
    Nestlé Debuts Gluten-Free Snack Bar Line Called
    Celiac.com 10/12/2018 - Snack giant Nestlé has announced the debut of a new line of gluten-free snack bars called "Yes!"
    The bars are made with combinations of fruits, vegetables, and nuts, and will contain no artificial sweeteners, flavors, colors or preservatives. Some bars do contain added sugar, but those made with fruits and vegetables do not. 
    The bars come in five flavors: Delicious Beetroot & Apple; Lively Lemon, Quinoa & Chilli; Tempting Sea Salt Dark Choc & Almond; Sumptuous Cranberry & Dark Choc; Delightful Coffee; and Dark Choc & Cherry.
    Yes! bars will be available in UK and Ireland. All Yes! bars are suitable for vegetarians, while the fruit and vegetable versions are vegan-friendly.
    No word yet on whether Nestlé plans to bring Yes! bars to the U.S. any time soon. 

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