Celiac.com 07/21/2018 - These easy-to-make tortilla wraps make a great addition to your lunchtime menu. Simply grab your favorite gluten-free tortillas, a bit of cream cheese, some charred fresh sweet corn, creamy avocado and ripe summer tomato. Add a bit of sliced roast beef and some mayonnaise and hot sauce, and you’re in business. And it's all ready in about half an hour. If you cook the corn the night before, they can be ready in just a few minutes.
12 ounces thinly sliced cooked beef, sliced
6 burrito-sized gluten-free tortillas
1 ripe medium avocado, diced
1 large tomato, diced
½ medium red onion, thinly sliced
¼ cup mayonnaise
2 ears sweet corn, husks and silk removed
1 teaspoon olive oil
¾ cup soft cream cheese spread
1-2 teaspoons gluten-free hot sauce of choice
Sprouted pea greens, as desired
fresh salsa, as desired
Heat grill to medium-hot.
Brush corn with olive oil.
In a small dish, blend mayonnaise and hot sauce. Adjust mixture, and add fresh salsa, as desired.
Grill corn for 8 to 12 minutes, turning as it browns and lowering heat as needed until corn is tender and charred in some places.
Cool slightly; cut kernels from cobs.
Spread 2 tablespoons cream cheese on one side of each tortilla to within ½-inch of edge; arrange beef slices to cover.
Spread beef with mayonnaise hot sauce mixture as desired.
Place a bit of grilled corn kernels, avocado, tomato and red onion in a 3-inch strip along one edge of each tortilla.
Fold ends and roll into a burrito shape, and serve. I like to add sweet, crunchy pea greens for some extra crunch and nutrition.
Celiac.com 07/20/2018 - During my Vipassana retreat, I wasn’t left with much to eat during breakfast, at least in terms of gluten free options. Even with gluten free bread, the toasters weren’t separated to prevent cross contamination. All of my other options were full of sugar (cereals, fruits), which I try to avoid, especially for breakfast. I had to come up with something that did not have sugar, was tasty, salty, and gave me some form of protein. After about four days of mixing and matching, I was finally able to come up with the strangest concoction, that may not look the prettiest, but sure tastes delicious. Actually, if you squint your eyes just enough, it tastes like buttery popcorn. I now can’t stop eating it as a snack at home, and would like to share it with others who are looking for a yummy nutritious snack.
4 Rice cakes
⅓ cup of Olive oil
½ cup Nutritional Yeast
⅓ cup of Sunflower Seeds
Intriguing list, right?...
Directions (1.5 Servings):
Crunch up the rice into small bite size pieces.
Throw a liberal amount of nutritional yeast onto the pieces, until you see more yellow than white.
Add salt to taste. For my POTS brothers and sisters, throw it on (we need an excess amount of salt to maintain a healthy BP).
Add olive oil
Liberally sprinkle sunflower seeds. This is what adds the protein and crunch, so the more, the tastier.
Buen Provecho, y Buen Camino!
Celiac.com 07/19/2018 - Maintaining a gluten-free diet can be an on-going challenge, especially when you factor in all the hidden or obscure gluten that can trip you up. In many cases, foods that are naturally gluten-free end up contain added gluten. Sometimes this can slip by us, and that when the suffering begins. To avoid suffering needlessly, be sure to keep a sharp eye on labels, and beware of added or hidden gluten, even in food labeled gluten-free. Use Celiac.com's SAFE Gluten-Free Food List and UNSAFE Gluten-free Food List as a guide.
Also, beware of these common mistakes that can ruin your gluten-free diet. Watch out for:
Watch out for naturally gluten-free foods like rice and soy, that use gluten-based ingredients in processing. For example, many rice and soy beverages are made using barley enzymes, which can cause immune reactions in people with celiac disease.
Be careful of bad advice from food store employees, who may be misinformed themselves. For example, many folks mistakenly believe that wheat-based grains like spelt or kamut are safe for celiacs. Be careful when taking advice.
Beware of cross-contamination between food store bins selling raw flours and grains, often via the food scoops.
Be careful to avoid wheat-bread crumbs in butter, jams, toaster, counter surface, etc.
Watch out for hidden gluten in prescription drugs. Ask your pharmacist for help about anything you’re not sure about, or suspect might contain unwanted gluten.
Watch out for hidden gluten in lotions, conditioners, shampoos, deodorants, creams and cosmetics, (primarily for those with dermatitis herpetaformis).
Be mindful of stamps, envelopes or other gummed labels, as these can often contain wheat paste. Use a sponge to moisten such surfaces.
Be careful about hidden gluten in toothpaste and mouthwash.
Be careful about common cereal ingredients, such as malt flavoring, or other non-gluten-free ingredient.
Be extra careful when considering packaged mixes and sauces, including soy sauce, fish sauce, catsup, mustard, mayonnaise, etc., as many of these can contain wheat or wheat by-product in their manufacture. Be especially careful about gravy mixes, packets & canned soups.
Even some brands of rice paper can contain gluten, so be careful.
Lastly, watch out for foods like ice cream and yogurt, which are often gluten-free, but can also often contain added ingredients that can make them unsuitable for anyone on a gluten-free diet.
Eating Out? If you eat out, consider that many restaurants use a shared grill or shared cooking oil for regular and gluten-free foods, so be careful. Also, watch for flour in otherwise gluten-free spices, as per above. Ask questions, and stay vigilant.
Celiac.com 07/18/2018 - Despite many studies on immune development in children, there still isn’t much good data on how a mother’s diet during pregnancy and infancy influences a child’s immune development. A team of researchers recently set out to assess whether changes in maternal or infant diet might influence the risk of allergies or autoimmune disease.
The team included Vanessa Garcia-Larsen, Despo Ierodiakonou, Katharine Jarrold, Sergio Cunha, Jennifer Chivinge, Zoe Robinson, Natalie Geoghegan, Alisha Ruparelia, Pooja Devani, Marialena Trivella, Jo Leonardi-Bee, and Robert J. Boyle.
They are variously associated with the Department of Undiagnosed Celiac Disease More Common in Women and Girls International Health, Johns Hopkins School of Public Health, Baltimore, Maryland, United States of America; the Respiratory Epidemiology, Occupational Medicine and Public Health, National Heart and Lung Institute, Imperial College London, London, United Kingdom; the Section of Paediatrics, Department of Medicine, Imperial College London, London, United Kingdom; the Centre for Statistics in Medicine, University of Oxford, Oxford, United Kingdom; the Division of Epidemiology and Public Health, University of Nottingham, Nottingham, United Kingdom; the Centre of Evidence Based Dermatology, University of Nottingham, Nottingham, United Kingdom; and Stanford University in the USA.
Team members searched MEDLINE, Excerpta Medica dataBASE (EMBASE), Web of Science, Central Register of Controlled Trials (CENTRAL), and Literatura Latino Americana em Ciências da Saúde (LILACS) for observational studies conducted between January 1946 and July 2013, and interventional studies conducted through December 2017, that evaluated the relationship between diet during pregnancy, lactation, or the first year of life, and future risk of allergic or autoimmune disease.
They then selected studies, extracted data, and assessed bias risk. They evaluated data using the Grading of Recommendations Assessment, Development and Evaluation (GRADE). They found 260 original studies, covering 964,143 participants, of milk feeding, including 1 intervention trial of breastfeeding promotion, and 173 original studies, covering 542,672 participants, of other maternal or infant dietary exposures, including 80 trials of 26 maternal, 32 infant, or 22 combined interventions.
They found a high bias risk in nearly half of the more than 250 milk feeding studies and in about one-quarter of studies of other dietary exposures. Evidence from 19 intervention trials suggests that oral supplementation with probiotics during late pregnancy and lactation may reduce risk of eczema. 44 cases per 1,000; 95% CI 20–64), and 6 trials, suggest that fish oil supplementation during pregnancy and lactation may reduce risk of allergic sensitization to egg. GRADE certainty of these findings was moderate.
The team found less evidence, and low GRADE certainty, for claims that breastfeeding reduces eczema risk during infancy, that longer exclusive breastfeeding is associated with reduced type 1 diabetes mellitus, and that probiotics reduce risk of infants developing allergies to cow’s milk.
They found no evidence that dietary exposure to other factors, including prebiotic supplements, maternal allergenic food avoidance, and vitamin, mineral, fruit, and vegetable intake, influence risk of allergic or autoimmune disease.
Overall, the team’s findings support a connection between the mother’s diet and risk of immune-mediated diseases in the child. Maternal probiotic and fish oil supplementation may reduce risk of eczema and allergic sensitization to food, respectively.
Stay tuned for more on diet during pregnancy and its role in celiac disease.
PLoS Med. 2018 Feb; 15(2): e1002507. doi: 10.1371/journal.pmed.1002507
Celiac.com 07/17/2018 - What can fat soluble vitamin levels in newly diagnosed children tell us about celiac disease? A team of researchers recently assessed fat soluble vitamin levels in children diagnosed with newly celiac disease to determine whether vitamin levels needed to be assessed routinely in these patients during diagnosis.
The researchers evaluated the symptoms of celiac patients in a newly diagnosed pediatric group and evaluated their fat soluble vitamin levels and intestinal biopsies, and then compared their vitamin levels with those of a healthy control group.
The research team included Yavuz Tokgöz, Semiha Terlemez and Aslıhan Karul. They are variously affiliated with the Department of Pediatric Gastroenterology, Hepatology and Nutrition, the Department of Pediatrics, and the Department of Biochemistry at Adnan Menderes University Medical Faculty in Aydın, Turkey.
The team evaluated 27 female, 25 male celiac patients, and an evenly divided group of 50 healthy control subjects. Patients averaged 9 years, and weighed 16.2 kg. The most common symptom in celiac patients was growth retardation, which was seen in 61.5%, with abdominal pain next at 51.9%, and diarrhea, seen in 11.5%. Histological examination showed nearly half of the patients at grade Marsh 3B.
Vitamin A and vitamin D levels for celiac patients were significantly lower than the control group. Vitamin A and vitamin D deficiencies were significantly more common compared to healthy subjects. Nearly all of the celiac patients showed vitamin D insufficiency, while nearly 62% showed vitamin D deficiency. Nearly 33% of celiac patients showed vitamin A deficiency.
The team saw no deficiencies in vitamin E or vitamin K1 among celiac patients. In the healthy control group, vitamin D deficiency was seen in 2 (4%) patients, vitamin D insufficiency was determined in 9 (18%) patients. The team found normal levels of all other vitamins in the healthy group.
Children with newly diagnosed celiac disease showed significantly reduced levels of vitamin D and A. The team recommends screening of vitamin A and D levels during diagnosis of these patients.
Please don't let him go completely gluten-free until all celiac testing is done. The testing consists of blood antibodies and then an endoscopy to check for damage to the small intestine. If he eats just 1/2 slice of wheat bread day it should keep the antibodies active enough to show up on the tests. You should take him to a gastroenterologist for further testing. In the meantime he may feel better if he stops eating dairy and sugary foods and carbs.
You may have celiac disease. If you do, it is important not to go completely gluten-free until all the celiac testing is done. The celiac testing measures antibodies in your blood stream. So you need to keep eating at least some small amount of gluten so the antibodies measurements are accurate. Ask for the full celiac disease antibodies test panel. If one of the antibody tests is positive, the next step is to schedule an endoscopy of the upper small intestine. They take biopsy samples of the small intestine lining during the endoscopy. If those biopsies show damage consistent with celiac disease then you should get a diagnosis.
For now it may help if you eliminate all dairy from your diet, and also sugar and carby foods. Pepto Bismol and aspirin can help with pain. Peppermint Altoids can help get gas out of the stomach which may be causing pain.
Welcome to the forum!
I have no idea if canker sores are something that can be hereditary...but at this point anything is possible 😀. I too have gotten them all my life but I mostly attributed that to what I was eating. When I started getting them it was years before I ever knew what celiac was or that I had it. I know that they can be caused by several factors including stress/vitamin deficiencies but when I was little...and even now, I ate a lot of high acidic fruits and veggies as well as a lot spicy foods which are both known to also be a contributing factor. I've only had my celiac diagnosis for a few days and haven't been gluten free long enough to know if celiac was the only cause of my canker sores or it was a combination of the high acidic foods, my vitamin deficiencies and the celiac. I do know that I when I slow down on the high acidic and spicy foods for a while, the sores tend to heal up quickly.
My 15 yr old son recently came to me and said he didn't have any emotions and felt disconnected. I thought this was due to summer boredom, teenage hormones and sitting on his phone too much! A couple of days later he was a mess and crying which is not like him. He asked to talk to a therapist and I found an awesome one that day! She suggested that I also have my son's blood tested since I have hypothyroidism, an unspecified autoimmune disease and low vitamin D. The pediatrician tested his thyroid, drug/alcohol, testosterone and asked if I wanted him to test my son's antibodies. I assumed that was an ANA test, but wasn't really sure what he was talking about.
The pediatrician called with the results and said everything was normal with the exception of his tTg levels. They were elevated @ 99 and he believed my son has celiac's disease even though he doesn't have any digestive issues. He said that depression and ADD (which he has) are also symptoms. He suggested that he go gluten-free for 6 weeks and we retest to see if the tTg level goes down. He explained if it went down, that would mean he has celiac. If it doesn't go down he could have another type of autoimmune disorder but could explain further.
I am going to get a second opinion and further info from a specialist. Since my son doesn't have GI issues, would I still go to a GI dr?
Fatigue can be related to low B12. Joint and muscle pain can be related to low vit D. Being low in both vitamins is common with celiac. There are also other sensitivities that cause gastric problems... dairy, and corn are common... but these also can go along with celiac. Get tested by a doctor. Keep eating gluten until after you get test results and find out a diagnosis. See if you can figure out what foods are triggering your diarrhea so you can tell the doctor. Good luck!