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      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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jess_gf

The What's For Dinner Tonight Chat

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Peanut butter and honey on a rice cake with steamed carrots.

I fell asleep on the couch on accident (so didn't plan it) and forgot to lay some meat out. I did remember to run the dishwasher though.

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Peanut butter and honey on a rice cake with steamed carrots.

I fell asleep on the couch on accident (so didn't plan it) and forgot to lay some meat out. I did remember to run the dishwasher though.

That would just be a little snack for me - my stomach seems to be a bottomless hole! :lol:

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If i eat too much my GERD acts up bad, if i eat too little it does the same. I've found some balance at least. I will admit i've eaten very little today. I've been slowly trying to increase what i eat, but yeah.... its been hard.

I might munch on something else, but i doubt it.

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Pot roast with butternut squash, baby greens with homemade ranch dressing, and cold fried apples.

Yes, I make pot roast about once a week. I have a condition. :ph34r:

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I had pot roast tonight too. I had a roast (not pot roast though :( ) two nights ago. If it is a condition I have it pretty bad. I hope there is no cure and I am okay with it worsening over time. I had a baked potato and carrots with mine. Slathered that tater with fresh butter from raw milk. Slathered everything else in copious amounts of gravy.

Following this with a fat old slice of chocolate cake with chocolate mint icing in a bit. No nuts, beans, regular dairy, whole eggs? No problem!

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I'll try to make a chinese beef thingy with chopped beef, onions, gluten-free soy sauce (for realz), black pepper, garlic and carrots.

Grain free diet is working very well insofar, and I still got to eat tons of yummy stuff, and I go throughout the day with my stomach flat as a ruler. The constipation has not yet resolved completely, but I will wait and see.

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Corn Gnocchi with White Wine and Shallot Sauce

Raw Cucumber with Lemon Shallot Vinaigrette

Kiwi

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Beef meatballs with gravy, sweet potaoes, broccoli and beets and pickles.

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i'm planning on adding cabbage and carrots to it (i do eat other veggies btw, broccoli, squash, califlower, ect, but i adore this combo and its kinda cheap eats).

I'm proud of myself. By 3:30 i had the meat cut up, browned, and the stalk going. Yay! So i'll be able to eat dinner at a decent time.

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Lemony garlic & thyme baked chicken thighs

Roasted butternut squash

Sauteed chard

Grapes and walnuts

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Garlic butter chicken, cheesy rice and peas for dinner tonight.

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Leftovers. Because pot roast and gravy never gets old. I also need something quick and easy, tonight is my cheese making class, so excited!

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I'm drinking raw milk because it isn't contaminated with iodine. Other than that I am dairy free. I already know how to make my own butter thanks to being a farm girl but I'm cheese free until I learn to make some. Lucky me the store I buy my milk at is having a cheese making class tonight. I'm such a cheese addict. I've always suspected I have a dairy issue because it makes me gassy, but this raw milk doesn't. Raw milk also contains lactase, which processed milk doesn't. So I guess there is my answer, I am lactose intolerant. I suppose I'll have to stick with raw milk for life. Oh woe is me. :lol:

I'm clarifying my statement. I don't mean to say all raw milk or anything like that. I simply mean the raw milk that I am able to buy isn't contaminated with iodine. I don't want someone to wander along, read this and think gee, raw milk is iodine free and go buy some that isn't. It simply isn't true of all raw milk.

Edited by Adalaide

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I'm wondering, Addy, where in the milk-producing process is iodine added?

Iodine is not an issue for me so I never had to research it, am now very

curious. :D

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A betadine wash is generally used to clean the cows. It doesn't hurt anything to just leave it on them, and so that is what happens. The diary I use washes the cows twice to get it off of them. I was shocked that this was something I didn't know before having grown up in a close knit farming community in PA. Of course, many there simply have very small farms and sell raw milk also so maybe they don't do it.

Chicken salads tonight. I'm thinking I may make my husband grab me a can of pumpkin on his way home and we'll make some pumpkin milkshakes. Not exactly first measurable snow fare, but its what I planned without checking weather reports.

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Moar beef -- I swear it's the last time -- with tomato sauce and boiled white potatoes. Also the last dish with potatoes of the week.

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A green salad with strawberries to start and spare ribs with sauteed zucchini and garlic, Steamed potatoes for the others in the house.

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Testing my tyramine limits a little at a time. So tonight, chili! Perfect snowy weather dinner. Crossing my fingers for beans.

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  • Who's Online   16 Members, 2 Anonymous, 1,194 Guests (See full list)

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    Jefferson Adams
    Celiac.com 05/23/2018 - Yes, we at Celiac.com realize that rye bread is not gluten-free, and is not suitable for consumption by people with celiac disease!  That is also true of rye bread that is low in FODMAPs.
    FODMAPs are Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. FODMAPS are molecules found in food, and can be poorly absorbed by some people. Poor FODMAP absorption can cause celiac-like symptoms in some people. FODMAPs have recently emerged as possible culprits in both celiac disease and in irritable bowel syndrome.
    In an effort to determine what, if any, irritable bowel symptoms may triggered by FODMAPs, a team of researchers recently set out to compare the effects of regular vs low-FODMAP rye bread on irritable bowel syndrome (IBS) symptoms and to study gastrointestinal conditions with SmartPill.
    A team of researchers compared low-FODMAP rye bread with regular rye bread in patients irritable bowel syndrome, to see if rye bread low FODMAPs would reduce hydrogen excretion, lower intraluminal pressure, raise colonic pH, improve transit times, and reduce IBS symptoms compared to regular rye bread. The research team included Laura Pirkola, Reijo Laatikainen, Jussi Loponen, Sanna-Maria Hongisto, Markku Hillilä, Anu Nuora, Baoru Yang, Kaisa M Linderborg, and Riitta Freese.
    They are variously affiliated with the Clinic of Gastroenterology; the Division of Nutrition, Department of Food and Environmental Sciences; the Medical Faculty, Pharmacology, Medical Nutrition Physiology, University of Helsinki in Helsinki, Finland; the University of Helsinki and Helsinki University, Hospital Jorvi in Espoo, Finland; with the Food Chemistry and Food Development, Department of Biochemistry, University of Turku inTurku, Finland; and with the Fazer Group/ Fazer Bakeries Ltd in Vantaa, Finland.
    The team wanted to see if rye bread low in FODMAPs would cause reduced hydrogen excretion, lower intraluminal pressure, higher colonic pH, improved transit times, and fewer IBS symptoms than regular rye bread. 
    To do so, they conducted a randomized, double-blind, controlled cross-over meal study. For that study, seven female IBS patients ate study breads at three consecutive meals during one day. The diet was similar for both study periods except for the FODMAP content of the bread consumed during the study day.
    The team used SmartPill, an indigestible motility capsule, to measure intraluminal pH, transit time, and pressure. Their data showed that low-FODMAP rye bread reduced colonic fermentation compared with regular rye bread. They found no differences in pH, pressure, or transit times between the breads. They also found no difference between the two in terms of conditions in the gastrointestinal tract.
    They did note that the gastric residence of SmartPill was slower than expected. SmartPill left the stomach in less than 5 h only once in 14 measurements, and therefore did not follow on par with the rye bread bolus.
    There's been a great deal of interest in FODMAPs and their potential connection to celiac disease and gluten-intolerance. Stay tuned for more information on the role of FODMAPs in celiac disease and/or irritable bowel syndrome.
    Source:
    World J Gastroenterol. 2018 Mar 21; 24(11): 1259–1268.doi:  10.3748/wjg.v24.i11.1259

    Jefferson Adams
    Celiac.com 05/22/2018 - Proteins are the building blocks of life. If scientists can figure out how to create and grow new proteins, they can create new treatments and cures to a multitude of medical, biological and even environmental conditions.
    For a couple of decades now, scientists have been searching for a biological Rosetta stone that would allow them to engineer proteins with precision, but the problem has remained dauntingly complex.  Researchers had a pretty good understanding of the very simple way that the linear chemical code carried by strands of DNA translates into strings of amino acids in proteins. 
    But, one of the main problems in protein engineering has to do with the way proteins fold into their various three-dimensional structures. Until recently, no one has been able to decipher the rules that will predict how proteins fold into those three-dimensional structures.  So even if researchers were somehow able to design a protein with the right shape for a given job, they wouldn’t know how to go about making it from protein’s building blocks, the amino acids.
    But now, scientists like William DeGrado, a chemist at the University of California, San Francisco, and David Baker, director for the Institute for Protein Design at the University of Washington, say that designing proteins will become at least as important as manipulating DNA has been in the past couple of decades.
    After making slow, but incremental progress over the years, scientists have improved their ability to decipher the complex language of protein shapes. Among other things, they’ve gained a better understanding of how then the laws of physics cause the proteins to snap into folded origami-like structures based on the ways amino acids are attracted or repelled by others many places down the chain.
    It is this new ability to decipher the complex language of protein shapes that has fueled their progress. UCSF’s DeGrado is using these new breakthroughs to search for new medicines that will be more stable, both on the shelf and in the body. He is also looking for new ways to treat Alzheimer’s disease and similar neurological conditions, which result when brain proteins fold incorrectly and create toxic deposits.
    Meanwhile, Baker’s is working on a single vaccine that would protect against all strains of the influenza virus, along with a method for breaking down the gluten proteins in wheat, which could help to generate new treatments for people with celiac disease. 
    With new computing power, look for progress on the understanding, design, and construction of brain proteins. As understanding, design and construction improve, look for brain proteins to play a major role in disease research and treatment. This is all great news for people looking to improve our understanding and treatment of celiac disease.
    Source:
    Bloomberg.com

    Jefferson Adams
    Celiac.com 05/21/2018 - Just a year ago, Starbucks debuted their Canadian bacon, egg and cheddar cheese gluten-free sandwich. During that year, the company basked in praise from customers with celiac disease and gluten-sensitivity for their commitment to delivering a safe gluten-free alternative to it’s standard breakfast offerings.
    But that commitment came to an ignoble end recently as Starbucks admitted that their gluten-free sandwich was plagued by  “low sales,” and was simply not sustainable from a company perspective. The sandwich may not have sold well, but it was much-loved by those who came to rely on it.
    With the end of that sandwich came the complaints. Customers on social media were anything but quiet, as seen in numerous posts, tweets and comments pointing out the callous and tone-deaf nature of the announcement which took place in the middle of national Celiac Disease Awareness Month. More than a few posts threatened to dump Starbucks altogether.
    A few of the choice tweets include the following:  
    “If I’m going to get coffee and can’t eat anything might as well be DD. #celiac so your eggbites won’t work for me,” tweeted @NotPerryMason. “They’re discontinuing my @Starbucks gluten-free sandwich which is super sad, but will save me money because I won’t have a reason to go to Starbucks and drop $50 a week,” tweeted @nwillard229. Starbucks is not giving up on gluten-free entirely, though. The company will still offer several items for customers who prefer gluten-free foods, including Sous Vide Egg Bites, a Marshmallow Dream Bar and Siggi’s yogurt.
    Stay tuned to learn more about Starbucks gluten-free foods going forward.

    Jefferson Adams
    Celiac.com 05/19/2018 - Looking for a nutritious, delicious meal that is both satisfying and gluten-free? This tasty quinoa salad is just the thing for you. Easy to make and easy to transport to work. This salad of quinoa and vegetables gets a rich depth from chicken broth, and a delicious tang from red wine vinegar. Just pop it in a container, seal and take it to work or school. Make the quinoa a day or two ahead as needed. Add or subtract veggies as you like.
    Ingredients:
    1 cup red quinoa, rinsed well ½ cup water ½ cup chicken broth 2 radishes, thinly sliced 1 small bunch fresh pea sprouts 1 small Persian cucumber, diced 1 small avocado, ripe, sliced into chunks Cherry or grape tomatoes Fresh sunflower seeds 2 tablespoons red wine vinegar  Kosher salt, freshly ground pepper Directions:
    Simmer quinoa in water and chicken broth until tender.
    Dish into bowls.
    Top with veggies, salt and pepper, and sunflower seeds. 
    Splash with red wine vinegar and enjoy!

    Jefferson Adams
    Celiac.com 05/18/2018 - Across the country, colleges and universities are rethinking the way they provide food services for students with food allergies and food intolerance. In some cases, that means major renovations. In other cases, it means creating completely new dining and food halls. To document both their commitment and execution of gluten-free and allergen-free dining, these new food halls are frequently turning to auditing and accreditation firms, such as Kitchens with Confidence.
    The latest major player to make the leap to allergen-free dining is Syracuse University. The university’s Food Services recently earned an official gluten-free certification from Kitchens with Confidence for four of the University’s dining centers, with the fifth soon to follow.
    To earn the gluten-free certification from Kitchens with Confidence, food services must pass a 41 point audit process that includes 200 control check points. The food service must also agree to get any new food item approved in advance, and to submit to monthly testing of prep surfaces, to furnish quarterly reports, and to provide information on any staffing changes, recalls or incident reports. Kitchens with Confidence representatives also conduct annual inspections of each dining center.
    Syracuse students and guests eating at Ernie Davis, Shaw, Graham and Sadler dining centers can now choose safe, reliable gluten-free food from a certified gluten-free food center. The fifth dining center, Brockway, is currently undergoing renovations scheduled for completion by fall, when Brockway will also receive its certification.
    Syracuse Food Services has offered a gluten-free foods in its dining centers for years. According to Jamie Cyr, director of Auxiliary Services, the university believes that the independent Gluten-Free Certification from Kitchens with Confidence will help ease the anxiety for parents and students.”
    Syracuse is understandably proud of their accomplishment. According to Mark Tewksbury, director of residence dining operations, “campus dining centers serve 11,000 meals per day and our food is made fresh daily. Making sure that it is nutritious, delicious and safe for all students is a top priority.”
    Look for more colleges and universities to follow in the footsteps of Syracuse and others that have made safe, reliable food available for their students with food allergies or sensitivities.
    Read more.

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      I have multiple other restrictions on my diet, and manage my other AI diseases with a almost keto, paleo based diet but without much meat as I CAN NOT digest it do to pancreas issues. It is mostly a nut/seed based fat diet, with vegan protein powders, leafy greens, and egg whites with other foods in there on rotation. I do resistance, weight training, yoga, and constantly pace/pedal on a bike. I found my intakes of certain nutrients are rather odd and I have to make sure to eat certain foods constantly to maintain iron and vitamins A, K while always supplementing magnesium, zinc, vitamin C,  and B-vitamins. Took years to find my regime.
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    • Did anyone find out an answer to this?
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