Celiac.com 11/13/2018 - Ubiquitin is highly conserved across eukaryotes and is essential for normal eukaryotic cell function. The bacterium Bacteroides fragilis is part of the standard human gut microbiome, and the only bacterium known to encode a homologue of eukaryotic ubiquitin.
The B. fragilis gene sequence points to a previous horizontal gene transfer from a eukaryotic source. The sequence encodes a protein (BfUbb) with 63% identity to human ubiquitin, which is exported from the bacterial cell.
Is molecular mi...
Celiac.com 11/12/2018 - Here’s an uplifting celiac story. Now, this happened a while back, but it's all just coming to light in the way that so many warm and fuzzy family stories do. It starts like this: Once upon a time, a simple check for celiac disease opened the door to parenthood for couple.
Just over ten years ago, AnnMarie Bradley from Celbridge, Co Kildare, thought she’d never become a mother. After two devastating miscarriages over a decade, Bradley, who is 47 years old, and her husband Christopher (48) we...
Celiac.com 11/10/2018 - If you’re looking for a great dinner hit, here’s a recipe for a tasty, beef tenderloin. Just grab a cast-iron skillet, brown the tenderloin, toss it in the oven to roast, then use the hot pan to cook the mushrooms.
2 pounds beef tenderloin, trimmed and tied
1 pound brown mushrooms, trimmed and sliced ¼-inch thick
1 teaspoon cooking oil
2 tablespoons unsalted butter, divided
2 tablespoons extra-virgin olive oil
⅓ cup finely chopped shallo...
Celiac.com 11/09/2018 - Adjusting to the obvious guidelines of a gluten-free diet is challenging and often overwhelming. You soon learn that what is gluten-free today may not be gluten-free tomorrow—mainly because companies can change their recipes, suppliers, or production methods. As if that weren’t bad enough, you begin to realize that gluten is ‘hidden’ in foods. How is one to keep up to date with all of this?
Don’t despair, as there are many avenues of help available to you. Thanks in large part to Andrea Lav...
Celiac.com 11/08/2018 - With the popularity and sales growth of gluten-free and other "free from" product categories outpacing their traditional counterparts, more major food manufacturers are moving to provide products for those customers.
In the food and beverage sector "free from" products are growing faster than their standard counterparts, according Nielsen data. Antibiotic-free products enjoyed growth rates of nearly 20 per cent last year, followed by soy-free with 19 per cent, and hormone and antibiotic-free a...
How long have you been gluten free?
This product appears to be gluten free (I am in the US). But if you are new to the diet and are celiac, the fiber might be too harsh for your system until you have healed. Consider sticking to non-processed foods like eating a simple bowl of rice, a stew or soup. Yes, you can eat soup for breakfast! Do not eat out for a while.
Expand your diet once you feel better.
Here is reliable information about this subject:
It is normally highly refined in the US leaving basically no proteins behind to cause allergic reactions and it is normally derived from soy. It is safe if you are not consuming it. I personally find it in germie gels. Although it is not likely to be ingested by me and the fact that I am not going to follow up with the manufacturer, I opt ...
Hey all! I apologize if this topic has been covered before, but I want to get an answer, once and for all, about tocopherols.
tocopherols are really the only ingredient in lists of ingredients that I seem to have confusion about. If products say “wheat germ” then I obviously don’t use them. But if tocopherols are listed in the ingredients I get so frustrated because I never know where they come from and if they are safe. So, I’ve spent hours of my time emailing and cal...