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    Jefferson Adams
    Celiac.com 06/25/2018 - The latest studies show that celiac disease now affects 1.2% of the population. That’s millions, even tens of millions of people with celiac disease worldwide. The vast majority of these people remain undiagnosed. Many of these people have no clear symptoms. Moreover, even when they do have symptoms, very often those symptoms are atypical, vague, and hard to pin on celiac disease.
    Here are three ways that you can help your healthcare professionals spot celiac disease, and help to keep celiacs gluten-free: 
    1) Your regular doctor can help spot celiac disease, even if the symptoms are vague and atypical.
    Does your doctor know that anemia is one of the most common features of celiac disease? How about neuropathy, another common feature in celiac disease? Do they know that most people diagnosed with celiac disease these days have either no symptoms, or present atypical symptoms that can make diagnosis that much harder? Do they know that a simple blood test or two can provide strong evidence for celiac disease?
    People who are newly diagnosed with celiac disease are often deficient in calcium, fiber, folate, iron, magnesium, niacin, riboflavin, vitamin B12, vitamin D, and zinc. Deficiencies in copper and vitamin B6 are less common, but still possible. Also, celiac disease is a strong suspect in many patients with unexplained nutritional anemia. Being aware of these vague, confusing symptoms of celiac disease can help people get bette advice, and hopefully speed up a diagnosis.
    2) Your dentist can help spot celiac disease
    Does your dentist realize that dental enamel defects could point to celiac disease? Studies show that dental enamel defects can be a strong indicator of adult celiac disease, even in the absence of physical symptoms. By pointing out dental enamel defects that indicate celiac disease, dentists can play an important role in diagnosing celiac disease.
    3) Your pharmacist can help keep you gluten-free
    Does your pharmacist know which medicines and drugs are gluten-free, and which might contain traces of gluten? Pharmacists can be powerful advocates for patients with celiac disease. They can check ingredients on prescription medications, educate patients to help them make safer choices, and even speak with drug manufacturers on patients’ behalf.
    Pharmacists can also help with information on the ingredients used to manufacture various vitamins and supplements that might contain wheat.
    Understanding the many vague, confusing symptoms of celiac disease, and the ways in which various types of health professionals can help, is a powerful tool for helping to diagnose celiac disease, and for managing it in the future. If you are suffering from one or more of these symptoms, and suspect celiac disease, be sure to gather as much information as you can, and to check in with your health professionals as quickly as possible.

    Jefferson Adams
    Celiac.com 06/23/2018 - If you’re looking for a great gluten-free Mexican-style favorite that is sure to be a big hit at dinner or at your next potluck, try these green chili enchiladas with roasted cauliflower. The recipe calls for chicken, but they are just as delicious when made vegetarian using just the roasted cauliflower. Either way, these enchiladas will disappear fast. Roasted cauliflower gives these green chili chicken enchiladas a deep, smokey flavor that diners are sure to love.
    2 cans gluten-free green chili enchilada sauce (I use Hatch brand) 1 small head cauliflower, roasted and chopped 6 ounces chicken meat, browned ½ cup cotija cheese, crumbled ½ cup queso fresco, diced 1 medium onion, diced ⅓ cup green onions, minced ¼ cup radishes, sliced 1 tablespoon cooking oil 1 cup chopped cabbage, for serving ½ cup sliced cherry or grape tomatoes, for serving ¼ cup cilantro, chopped 1 dozen fresh corn tortillas  ⅔ cup oil, for softening tortillas 1 large avocado, cut into small chunks Note: For a tasty vegetarian version, just omit the chicken, double the roasted cauliflower, and prepare according to directions.
    Heat 1 tablespoon oil in a cast iron or ovenproof pan until hot.
    Add chicken and brown lightly on both sides. 
    Remove chicken to paper towels to cool.
    Cut cauliflower into small pieces and place in the oiled pan.
    Roast in oven at 350F until browned on both sides.
    Remove from the oven when tender. 
    Allow roasted cauliflower to cool.
    Chop cauliflower, or break into small pieces and set aside.
    Chop cooled chicken and set aside.
    Heat 1 inch of cooking oil in a small frying pan.
    When oil is hot, use a spatula to submerge a tortilla in the oil and leave only long enough to soften, about 10 seconds or so. 
    Remove soft tortilla to a paper towel and repeat with remaining tortillas.
    Pour enough enchilada sauce to coat the bottom of a large casserole pan.
    Dunk a tortilla into the sauce and cover both sides. Add more sauce as needed.
    Fill each tortilla with bits of chicken, cauliflower, onion, and queso fresco, and roll into shape.
    When pan is full of rolled enchiladas, top with remaining sauce.
    Cook at 350F until sauce bubbles.
    Remove and top with fresh cotija cheese and scallions.
    Serve with rice, beans, and cabbage, and garnish with avocado, cilantro, and sliced grape tomatoes.


    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

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    • I am really glad you found something to help your child. It is hard to see them not feeling well.  For me, what helped keep me regular was taking a magnesium supplement, just 250 mgs a day at dinner time helps me.  When I run out, if I didn't buy more yet, I feel the difference within a few days.   I was wondering to try magnesium citrate, wasn't sure what the difference was between that and plain magnesium supplements. I am bummed because the magnesium I liked the best was in a liquid gel cap, but it has soy lecithin in it, so not sure if it bothers me.  Soy lecithin seems to be that iffy ingredient so I probably won't know if it bothers me until my stomach heals. Then I will try it sometime again to see.  
    • Has anyone had trouble with any prescriptions they take that you then found out had gluten in them, or corn or soy products (or any other ingredient) that bothers you?   Just when I was working on lifting my mood up (after starting to feel overwhelmed with all this), I now am realizing I could be having problems with some prescriptions I have been taking.  I need to stay positive and not sink into frustration, but wow ,this is getting hard.  It seems every time I think I am getting there, it's another step backwards. I am on four prescriptions and so far only one has been said to have no gluten, soy, or corn in it.  One has pregelatinized starch, which I guess is made from corn.  The other two have corn ingredients.  One that has no gluten though will not claim to be gluten-free, they will only say they have no wheat, rye, barley, or oats in it, but will not give an actual gluten-free claim. But it has two corn ingredients anyway, corn starch and polysorbate 80. The other RX's would say no gluten, no soy, etc (but some have corn).   Has anyone had issues like this?  I was taking some of these many months ago when my stomach actually was starting to get back to normal and starting to feel better (when I first stopped eating gluten, took a few months but I was starting to feel better).  Slowly it started having issues again (although not as severe as when I was eating gluten). I then started a new RX, and I felt it made my stomach worse, told my dr, but she just seemed to think it "should not" bother me.  I wonder if that one is the culprit?  In other words, could the other 3 I am on not be enough of the corn ingredients to have been bothering me?  I am wondering if it's possible to have small traces of some corn ingredients (or whatever ingredients bother you, no counting gluten) without it bothering you?  Has anyone noticed a prescription they are on that does have an ingredient that tends to bother them (other than gluten), but in such a small pill, it does not seem to be enough to bother you?  I suppose it could be different for different people.  I am ready to start an elimination diet, but it feels like I still won't be able to know what bothers me or not until I am off any RX's that bother me.  This could take some time and research though.  I doubt I can just immediately stop all the RX's suddenly since some are for blood pressure.  Has anyone been through this?  I take my RX's every night at dinner so it would make sense that for a while now (especially since starting the newest RX) I feel like I am constantly having issues every night.  So far a pharmacist said that sometimes they can find different versions of a pill that won't contain the ingredients that bother you, but it does not sound like a guarantee, of course, and takes them some time to look into.  I guess I might have to start with that.  The newest pill though, the one I did suspect was causing me some stomach problems, I'll call my dr tomorrow (they are not in today) and see if I can stop taking that one.  Hopefully so, asap, and then continue to look into the other RX's.   I am trying to feel like once I get this straightened out it will get easier, but the pharmacist also said that companies can change their ingredients all the time, and even they sometimes change manufacturers they use.  I was just curious how many people deal with this, and does it get easier? Does your dr work with you and are understanding or do they get an attitude?  Because it almost feels to me like sometimes they get frustrated. And that just is aggravating. They think it's frustrating for them? It's no picnic for us either. They are quick to tell you what foods not to eat, but when it comes to a prescription they act like, oh, it shouldn't bother you.  I wish it were that easy.  I would think they would know better though??     
    • Good doctor   I had a similar experience but opposite.  My lab tests were negative (we figure now that I was too sick to eat much at the time) and my biopsy they were not able to get in far enough they said... so with symptoms and the appearance of my small intestine along with genetic testing I was diagnosed with Celiac.    Gluten free for almost 8 yrs now and doing much much better. 
    • Was it a different lab?  A lot of labs just stop "counting" at 100.  Mine just said ">100".     She probably has symptoms, you just don't realize they are from Celiac.
    • Second daughter got blood test with outrageously high Transglutaminase igA 734 and she is not symptomatic.    Anyone know what the average range is for those with celiac disease?    Our other daugher was 99 and symptomatic.  Wondering if this is a lab error.   Don't think this is physiologically possible.   Thanks.  Mayumi
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