• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      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
0
DinkerGiggles

Tips For Switching A Household Of 6 To Gluten-Free

Rate this topic

Recommended Posts

For our overall health (and possible gluten issues) I want to switch our household to a gluten free lifestyle. Do you have tips on how to do this on a limited budget?

We have four boys (not even teenagers and oh my they eat!) and we go through a lot of bread and pasta items. Obviously with it being winter fresh fruits and veggies are more expensive so that is why we've been eating more of the starch items. I know from experience that the gluten-free items have a different taste.

How do I satisfy all the palates of our home and make sure we are staying within a budget and gluten-free? Do you have any sample shopping lists you can share of things you buy on a regular basis. Besides glutenfreegirl.com what are some other websites that show how to cook/bake/eat gluten-free?

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I have been serving my family a lot of potatoes since I went gluten free..that would be a great starch to replace all the bread and pasta... trying to replace alot of your favorites with gluten free options like crackers and bread can be expensive so I have been cooking with a lot of whole foods (meats, vegetables, potatoes, rice..) and keeping it simple. I can make potatoes so many ways that it has seemed to keep everyone happy and its budget friendly. Another small move we have made is to buy potato chips that are gluten free on their own like Utz or corn tortilla chips because they are just regularly price - not high priced because it was specially made gluten free. And instead of buying cheerios we have switched to chex.. just some small changes.

Hope thats helpful and welcome! :D

Share this post


Link to post
Share on other sites

Thank you! It does help. My husband is so set in his ways though that he may be my biggest road block than the grocery store. He doesn't understand the amount of pain I'm in.

Share this post


Link to post
Share on other sites

Thank you! It does help. My husband is so set in his ways though that he may be my biggest road block than the grocery store. He doesn't understand the amount of pain I'm in.

Be sure to let him see it!!! Don't hold anything back ...well, maybe one thing :rolleyes::D

Share this post


Link to post
Share on other sites

Our family is going through this right now. There are 3 health food stores in our town, and we are able to find everything we need. I've been gluten-free, milk & dairy free, and no egg whites, yeast, maltodextrin or msg since 2000. What I've found is to S-T-R-E-T-C-H whatever you're making in any way you can. Adding bits of water to things like mustard, salad dressing, ketchup, sauces, etc. helps. Eating fruits and vegetables used to be the solution, but today broccoli is $2.99 a lb., asparagus is $4.99 a lb., and even spinach is $1.79 a bunch, which is amazing, so we've got to be more creative than ever.

Since those 3 health food stores are within walking distance from my home, I keep track of which products are the cheapest where, and still it's a real challenge. Mushrooms are healthy but somewhat expensive, so I stretch them by sauteeing them with garlic, green onions and scallions, water chestnuts, peeled cucumbers, celery, red bell peppers, green chiles, or sometimes whatever is the cheapest. Yesterday, big red bell peppers were 3 for $1.00, which I also thought was amazing, in the opposite way. Rice is pretty inexpensive, and adding green onions, cheaper green vegetables, zucchini, corn, etc. to it works well. I bought vegetable broth once for $4.00 but now I make my own by boiling any vegetables I have in a large pan of water, and adding Kitchen Bouguet, which is a soup extender that my mother taught me about years ago. It's so much cheaper and gives a good beef flavor (I am vegan, so don't eat meat).

There is only one cheese that I can use, and it's Vegan Gourmet Mozarella, at $4.49 a package. The yeast-free bread is $7.49. Soy hot dogs cost $2.99 so that's reasonable, and they're good on corn tortillas. Hey, that's how I stretch some things, is to roll them in a slightly sauteed corn tortilla or a cold piece of romaine lettuce instead of a gluten-free bread, which doesn't agree with me because of the potato flours they so often use. Reading labels to avoid casein & whey in cheese and other products is essential, along with whatever intolerances you have. Sure wish I had a magnifying glass at all times though, because some of the print is so small. I do a lot of cooking at home, and that seems to help. I'm very leery of eating out because you never know what is going on.

Soy Delicious ice cream is great, and I also cut up corn tortillas and make my own corn chips. I add spaghetti sauce or pizza sauce to crushed nuts and use that as a dip with the chips. Walden Farms makes a broad array of salad dressings, pancake syrups, jams, toppings, etc. with no carbs, no calories, no protein. Check them out if you have a chance. Also, Mexican markets and Asian markets sometimes have much cheaper produce because they sell in volume. Seaweed wraps are about $2.99 a package and taste great with vegetables inside. La Choy makes gluten-free soy sauce.

I suggest taking several large boxes and filling them with everything gluten-free and milk & dairy free you can find in your cupboards first. Then purchase whatever is missing to round out a couple of weeks of eating, or at least one week, because success is all in the planning. When you have the foods there you will be more and more likely to stick to the diet and really enjoy eating. Write out all the foods you like that are gluten free and milk and dairy free, then plan your breakfasts, lunches and dinners. Put the foods where they're convenient to reach. Limit your utensils and pans to as few as possible. Cook as many foods at once as you can, cross-referencing the ingredients for use in more than one dish. Sample as you go along. Eat every couple of hours. Drink lots of water. Play music as you're cooking. Talk to your family and get them involved. Keep a routine schedule of preparing, serving and eating. Ask for feedback. Try new foods. Check as often as possible to see what the prices are. Good luck!

Share this post


Link to post
Share on other sites
Ads by Google:


It's just the two of us and we still have regular bread in the house. My husband is 63 years old and doesn't eat a lot of bread but when he wants a sandwich or toast he will not eat gluten free. There are a few other things he won't give up either. I don't mind *much* because he's very careful not to cross contaminate but there have a few times I'd love to take his biscuit from him!! :wub:

Share this post


Link to post
Share on other sites

I also cook for a family of 6 and we have made the transition to being totally gluten-free over the past few years. I am the only Celiac in my family but kept getting sick from cross contamination from sharing a kitchen.

We have drastically decreased our amount of gluten-free processed foods as well and that has helped a ton.

We eat whatever we can that is in season (right now in the upper Midwest, lots of squash!!) Also, potatoes, meats (lots of chicken), vegetables, fruits, rice. Lots of eggs, omelettes, etc. My kids love Chebe rolls. Most Mexican and Indian dishes can easily (and cheaply) be made gluten-free. We also eat a ton more fish than we used to. My kiddos actually like Tilapia and I've found a ton to do with it on Pinterest. There are tons and tons of cheap and easy gluten-free recipes for families on there as well.

It will get easier with time...

  • Upvote 1

Share this post


Link to post
Share on other sites

A few more things I forgot: sweet potato fries and chips!

  • Upvote 2

Share this post


Link to post
Share on other sites

Dunno where you're from but in atlantic canada root vegetables and cabbage are super cheap in winter. Potatoes, turnip, parsnips, onions, squash, carrots, green or purple cabbage, local apples. Always buy the veggies that are on sale. If you have time you can shop daily or near daily and use the reduced price produce at your local store, since it usually has to be eaten that day. But sometimes it doesn't, depending on the store. Check it every time you shop.

Oranges can get cheap this time of year. Bananas too. Been finding blueberries at a good price too, oddly enough.

If I were on a really tight budget for food I'd stick with leftovers for lunches, not sandwiches, as the bread is twice the price. Can also save on cooking time too.

Share this post


Link to post
Share on other sites

I'm from San Diego County, California, and I, too, shop each day, but today broccoli was $1.49 a pound, and lettuce was $1.69 each. Since I can only eat fruits and vegetables, I have an orange juice with fresh pineapple smoothie each day, using one whole pineapple & one can of frozen orange juice. That's $5.00 for one person, right there. Mushrooms are $3.00 or more per pound, and I agree with you, by looking around you will discover cheaper prices the more aware you become. Today I found an extra large jar of minced garlic at $4.99, which would have much costlier elsewhere. What a challenge this is, but what a wonderful way to live, because this morning, since strictly adhering to this diet, I laughed and thought, "I feel as though I could do gymnastics today!" And I'm 68. I'm still stretching every food in every way I can. Good luck and best wishes.

Share this post


Link to post
Share on other sites


Ads by Google:


Cut out all of the empty treats and only buy what is nourishing. Make everything from scratch. Have everyone available help with meal prep. I freeze produce in the summer for our winter use. I also pressure can. Buy in bulk after being really sure it won't be cross contaminated.

Diana

Share this post


Link to post
Share on other sites

I guess we're lucky in that we didn't eat a lot of bread before daughter was diagnosed. So she didn't miss it all that much. I really only came up with two kinds of gluten-free bread I could bake that tasted good. One was Foccacia. You can use it for sandwiches, pizza, even leave off the savory toppings then sprinkle with cinnamon and sugar, add nuts, and if you want, drizzle it with icing. The other is zucchini bread and that recipe is in the recipe section on this website (not on the forum itself). I used to send that for my daughter's lunch quite often.

Agree on the potatoes. You can use them a variety of ways. Daughter is on the South Beach diet now so can't eat these things but... I would make mashed potatoes and then top them with a meat gravy. Either hamburger with lots of chopped onions and celery, or chicken, usually with canned chicken (can get coupons for that) or turkey gravy, again usually using canned turkey. I often get the canned meats at Costco. To make the gravy, brown your beef or add your cooked chicken or turkey to a large skillet. You can even use leftovers for this. Then add some sweet rice flour. You can get this for cheap in the Asian section if your store has such a section. I never really measure this but probably something like 1 T. for 4 servings. Cook it through for a minute then slowly add enough broth to make a gravy. Make sure that your broth is gluten-free. I often add parsley and some black pepper to the gravy.

You can make a Shepards/Cottage pie by starting with a base of cooked meat and gravy with vegetables. Cook all of these prior. Or you can used canned or frozen veg. Top with mashed potatoes and heat through in the oven until potatoes are beginning to brown. It helps to put a little butter or margarine on top. From there you can add a little cheese to the top or even mix some cheese into your mashed potatoes.

We loved Tater Tot Casserole but most cream soups are not gluten-free. So I made this using gravy or tomato sauce with a dab of ketchup added. The tomato stuff is better for ground beef than chicken or turkey, IMO. Add some green beans or corn to your meat.

Soups and stews are filling this time of year. I start with carrots, celery, onions and of course potatoes. Add whatever meat you have and then some tomato sauce or broth. Can thicken a bit if you want by whizzing a bit of it with an immersion blender then adding back in or by adding a small amount of instant mashed potato flakes.

Meatloaf and mashed potatoes is a favorite in our house. Of course you'll need something to add as a filler. I use gluten-free oats which are expensive but you only need a little. You can also use leftover gluten-free bread crumbs, crushed gluten-free Chex cereal or crushed gluten-free crackers. We love these with mashed potatoes.

A stuffed baked potato is another favorite meal.

Daughter loves sweet potatoes and they're easy to do in the microwave. I just serve with salt and butter.

Rice is another cheap and filling add on to a meal. You can use brown or white. You can add it to soup, make porcupine meatballs, use it for Spanish rice, add peas and Parmesan cheese, cheese and broccoli or some other veggie.

Beans are really cheap and filling. They provide both protein and carbs and they are what I eat almost daily. Dried beans are especially cheap. I can often find them for around a dollar or slightly more for a pound. A pound should be enough for a meal and you might even have leftovers. These days because they are usually so fresh in the stores they cook a lot more quickly than they used to. I use the quick soak method. Wash and pick over the beans. Add water to about 2" above the beans that are in a large pot. Bring to a boil. Boil for 2 minutes. Turn off the heat. Cover and let sit for an hour. Then change out the water. Add the same amount of water. Bring to a boil, turn down heat to low, cover and cook until tender. This can take as little as 45 minutes, depending on what kind you cook. The smaller the bean, the quicker they cook. I find that I have to shave some time off of what it says on the package or they'll get mushy. Add tomatoes, salt or whatever other seasonings after they cook.

You can get gluten-free pasta. My husband is Italian and he didn't even notice a difference. It does cost a little more than regular pasta so we tend to eat more rice than we do pasta. But daughter prefers the pasta. One way to lessen the amount you use is to put it in a soup with lots of beans and other veggies. I find that if they see the pasta it is satisfying to them.

Popcorn makes the best snack! And it's super cheap if you pan pop it. One of my daughter's favorite lunches to take to school was a bag of leftover popcorn, an apple or some applesauce, baby carrots or carrot sticks and a piece of cheese. Easy, simple, and cheap!

Eggs are also a cheap source of protein. You can hard boil them, devil them, scramble them with a variety of things, even potatoes!

Share this post


Link to post
Share on other sites

No way! What brand of soy hot dogs are gluten free????!!! (I'm really excited) :)

LightLife Smart Dogs--7 grams of protein

Share this post


Link to post
Share on other sites

Welda, I just checked and they are not gluten free...made with wheat...

My Lightlife Smart Dogs show the following ingredients:  water, soy protein isolate, soybean oil, evaporated cane syrup, pea protein isolate, tapioca starch, salt, potassium chloride, Baker's Yeast Estract, carageenan, dried garlic, natural flavor (from plant sources), natural smoke flavor, xanthan gum, fermented rice flour, guar gum, oleoresin, paprika (color).  Contains: SOY

Share this post


Link to post
Share on other sites

My Lightlife Smart Dogs show the following ingredients: water, soy protein isolate, soybean oil, evaporated cane syrup, pea protein isolate, tapioca starch, salt, potassium chloride, Baker's Yeast Estract, carageenan, dried garlic, natural flavor (from plant sources), natural smoke flavor, xanthan gum, fermented rice flour, guar gum, oleoresin, paprika (color). Contains: SOY

Looks like the Jumbo have a different set of ingredients & that must be what Welda gets.

These are the regular dogs

http://www.lightlife.com/Vegan-Food-Vegetarian-Diet/Veggie-Hot-Dogs

Water, soy protein isolate, vital wheat gluten, evaporated cane syrup, salt, potassium chloride, yeast extract, soy sauce (water, soybeans, salt, wheat), carrageenan, dried garlic, natural smoke flavor, natural flavor (from plant sources), xanthan gum, fermented rice flour, guar gum, oleoresin paprika (color).

Contains: Soy, wheat.

Share this post


Link to post
Share on other sites

Looks like the Jumbo have a different set of ingredients & that must be what Welda gets.

These are the regular dogs

http://www.lightlife.com/Vegan-Food-Vegetarian-Diet/Veggie-Hot-Dogs

Water, soy protein isolate, vital wheat gluten, evaporated cane syrup, salt, potassium chloride, yeast extract, soy sauce (water, soybeans, salt, wheat), carrageenan, dried garlic, natural smoke flavor, natural flavor (from plant sources), xanthan gum, fermented rice flour, guar gum, oleoresin paprika (color).

Contains: Soy, wheat.

No, I also get the regular, and I thought maybe it was the Jumbo that had the wheat.  I live in Escondido, CA, and get them at Trader Joe's.  I live 30 miles north of Escondido.  Hope you all can find the ones with soy--they are great!

Share this post


Link to post
Share on other sites


Ads by Google:


Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Who's Online   11 Members, 0 Anonymous, 1,409 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 04/25/2018 - A team of Yale University researchers discovered that bacteria in the small intestine can travel to other organs and trigger an autoimmune response. In this case, they looked at Enterococcus gallinarum, which can travel beyond the gut to the spleen, lymph nodes, and liver. The research could be helpful for treating type 1 diabetes, lupus, and celiac disease.
    In autoimmune diseases, such as type 1 diabetes, lupus, and celiac disease, the body’s immune system mistakenly attacks healthy cells and tissues. Autoimmune disease affects nearly 24 million people in the United States. 
    In their study, a team of Yale University researchers discovered that bacteria in the small intestine can travel to other organs and trigger an autoimmune response. In this case, they looked at Enterococcus gallinarum, which can travel beyond the gut to the spleen, lymph nodes, and liver. They found that E. gallinarum triggered an autoimmune response in the mice when it traveled beyond the gut.
    They also found that the response can be countered by using antibiotics or vaccines to suppress the autoimmune reaction and prevent the bacterium from growing. The researchers were able to duplicate this mechanism using cultured human liver cells, and they also found the bacteria E. gallinarum in the livers of people with autoimmune disease.
    The team found that administering an antibiotic or vaccine to target E. gallinarum suppressed the autoimmune reaction in the mice and prevented the bacterium from growing. "When we blocked the pathway leading to inflammation," says senior study author Martin Kriegel, "we could reverse the effect of this bug on autoimmunity."
    Team research team plans to further investigate the biological mechanisms that are associated with E. gallinarum, along with the potential implications for systemic lupus and autoimmune liver disease.
    This study indicates that gut bacteria may be the key to treating chronic autoimmune conditions such as systemic lupus and autoimmune liver disease. Numerous autoimmune conditions have been linked to gut bacteria.
    Read the full study in Science.

    Tammy Rhodes
    Celiac.com 04/24/2018 - Did you know in 2017 alone, the United States had OVER TENS OF THOUSANDS of people evacuate their homes due to natural disasters such as fires, floods, hurricanes, tornadoes and tsunamis? Most evacuation sites are not equipped to feed your family the safe gluten free foods that are required to stay healthy.  Are you prepared in case of an emergency? Do you have your Gluten Free Emergency Food Bag ready to grab and go?  
    I have already lived through two natural disasters. Neither of which I ever want to experience again, but they taught me a very valuable lesson, which is why I created a Gluten Free Emergency Food Bag (see link below). Here’s my story. If you’ve ever lived in or visited the Los Angeles area, you’re probably familiar with the Santa Ana winds and how bitter sweet they are. Sweet for cleaning the air and leaving the skies a brilliant crystal blue, and bitter for the power outages and potential brush fires that might ensue.  It was one of those bitter nights where the Santa Ana winds were howling, and we had subsequently lost our power. We had to drive over an hour just to find a restaurant so we could eat dinner. I remember vividly seeing the glow of a brush fire on the upper hillside of the San Gabriel Mountains, a good distance from our neighborhood. I really didn’t think much of it, given that it seemed so far from where we lived, and I was hungry! After we ate, we headed back home to a very dark house and called it a night. 
    That’s where the story takes a dangerous turn….about 3:15am. I awoke to the TV blaring loudly, along with the lights shining brightly. Our power was back on! I proceeded to walk throughout the house turning everything off at exactly the same time our neighbor, who was told to evacuate our street, saw me through our window, assuming I knew that our hillside was ablaze with flames. Flames that were shooting 50 feet into the air. I went back to bed and fell fast asleep. The fire department was assured we had left because our house was dark and quiet again. Two hours had passed.  I suddenly awoke to screams coming from a family member yelling, “fire, fire, fire”! Flames were shooting straight up into the sky, just blocks from our house. We lived on a private drive with only one way in and one way out.  The entrance to our street was full of smoke and the fire fighters were doing their best to save our neighbors homes. We literally had enough time to grab our dogs, pile into the car, and speed to safety. As we were coming down our street, fire trucks passed us with sirens blaring, and I wondered if I would ever see my house and our possessions ever again. Where do we go? Who do we turn to? Are shelters a safe option? 
    When our daughter was almost three years old, we left the West Coast and relocated to Northern Illinois. A place where severe weather is a common occurrence. Since the age of two, I noticed that my daughter appeared gaunt, had an incredibly distended belly, along with gas, stomach pain, low weight, slow growth, unusual looking stool, and a dislike for pizza, hotdog buns, crackers, Toast, etc. The phone call from our doctor overwhelmed me.  She was diagnosed with Celiac Disease. I broke down into tears sobbing. What am I going to feed my child? Gluten is everywhere.
    After being scoped at Children's Hospital of Chicago, and my daughters Celiac Disease officially confirmed, I worried about her getting all the nutrients her under nourished body so desperately needed. I already knew she had a peanut allergy from blood tests, but just assumed she would be safe with other nuts. I was so horribly wrong. After feeding her a small bite of a pistachio, which she immediately spit out, nuts would become her enemy. Her anaphylactic reaction came within minutes of taking a bite of that pistachio. She was complaining of horrible stomach cramps when the vomiting set in. She then went limp and starting welting. We called 911.
    Now we never leave home without our Epipens and our gluten free food supplies. We analyze every food label. We are hyper vigilant about cross contamination. We are constantly looking for welts and praying for no stomach pain. We are always prepared and on guard. It's just what we do now. Anything to protect our child, our love...like so many other parents out there have to do every moment of ever day!  
    Then, my second brush with a natural disaster happened, without any notice, leaving us once again scrambling to find a safe place to shelter. It was a warm and muggy summer morning, and my husband was away on a business trip leaving my young daughter and me to enjoy our summer day. Our Severe Weather Alert Radio was going off, again, as I continued getting our daughter ready for gymnastics.  Having gotten used to the (what seemed to be daily) “Severe Thunderstorm warning,” I didn’t pay much attention to it. I continued downstairs with my daughter and our dog, when I caught a glimpse out the window of an incredibly black looking cloud. By the time I got downstairs, I saw the cover to our grill literally shoot straight up into the air. Because we didn’t have a fenced in yard, I quickly ran outside and chased the cover, when subsequently, I saw my neighbor’s lawn furniture blow pass me. I quickly realized I made a big mistake going outside. As I ran back inside, I heard debris hitting the front of our home.  Our dog was the first one to the basement door! As we sat huddled in the dark corner of our basement, I was once again thinking where are we going to go if our house is destroyed. I was not prepared, and I should have been. I should have learned my lesson the first time. Once the storm passed, we quickly realized we were without power and most of our trees were destroyed. We were lucky that our house had minimal damage, but that wasn’t true for most of the area surrounding us.  We were without power for five days. We lost most of our food - our gluten free food.
    That is when I knew we had to be prepared. No more winging it. We couldn’t take a chance like that ever again. We were “lucky” one too many times. We were very fortunate that we did not lose our home to the Los Angeles wildfire, and only had minimal damage from the severe storm which hit our home in Illinois.
      
    In 2017 alone, FEMA (Federal Emergency Management Agency) had 137 natural disasters declared within the United States. According to FEMA, around 50% of the United States population isn’t prepared for a natural disaster. These disasters can happen anywhere, anytime and some without notice. It’s hard enough being a parent, let alone being a parent of a gluten free family member. Now, add a natural disaster on top of that. Are you prepared?
    You can find my Gluten Free Emergency Food Bags and other useful products at www.allergynavigator.com.  

    Jefferson Adams
    Celiac.com 04/23/2018 - A team of researchers recently set out to learn whether celiac disease patients commonly suffer cognitive impairment at the time they are diagnosed, and to compare their cognitive performance with non-celiac subjects with similar chronic symptoms and to a group of healthy control subjects.
    The research team included G Longarini, P Richly, MP Temprano, AF Costa, H Vázquez, ML Moreno, S Niveloni, P López, E Smecuol, R Mazure, A González, E Mauriño, and JC Bai. They are variously associated with the Small Bowel Section, Department of Medicine, Dr. C. Bonorino Udaondo Gastroenterology Hospital; Neurocience Cognitive and Traslational Institute (INECO), Favaloro Fundation, CONICET, Buenos Aires; the Brain Health Center (CESAL), Quilmes, Argentina; the Research Council, MSAL, CABA; and with the Research Institute, School of Medicine, Universidad del Salvador.
    The team enrolled fifty adults with symptoms and indications of celiac disease in a prospective cohort without regard to the final diagnosis.  At baseline, all individuals underwent cognitive functional and psychological evaluation. The team then compared celiac disease patients with subjects without celiac disease, and with healthy controls matched by sex, age, and education.
    Celiac disease patients had similar cognitive performance and anxiety, but no significant differences in depression scores compared with disease controls.
    A total of thirty-three subjects were diagnosed with celiac disease. Compared with the 26 healthy control subjects, the 17 celiac disease subjects, and the 17 disease control subjects, who mostly had irritable bowel syndrome, showed impaired cognitive performance (P=0.02 and P=0.04, respectively), functional impairment (P<0.01), and higher depression (P<0.01). 
    From their data, the team noted that any abnormal cognitive functions they saw in adults with newly diagnosed celiac disease did not seem not to be a result of the disease itself. 
    Their results indicate that cognitive dysfunction in celiac patients could be related to long-term symptoms from chronic disease, in general.
    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
    Due to personal health reasons and restrictions, I find that I need to retire. My husband and I can no longer travel the country speaking at conferences and to support groups (which we dearly loved to do) nor can I commit to writing more books, articles, or menus. Consequently, I will no longer be contributing articles to the Journal of Gluten Sensitivity. 
    My following books will still be available at Amazon.com:
    Gluten-free Cooking for Dummies Student's Vegetarian Cookbook for Dummies Wheat-free Gluten-free Dessert Cookbook Wheat-free Gluten-free Reduced Calorie Cookbook Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version) My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.

    Jefferson Adams
    Celiac.com 04/20/2018 - A digital media company and a label data company are teaming up to help major manufacturers target, reach and convert their desired shoppers based on dietary needs, such as gluten-free diet. The deal could bring synergy in emerging markets such as the gluten-free and allergen-free markets, which represent major growth sectors in the global food industry. 
    Under the deal, personalized digital media company Catalina will be joining forces with Label Insight. Catalina uses consumer purchases data to target shoppers on a personal base, while Label Insight works with major companies like Kellogg, Betty Crocker, and Pepsi to provide insight on food label data to government, retailers, manufacturers and app developers.
    "Brands with very specific product benefits, gluten-free for example, require precise targeting to efficiently reach and convert their desired shoppers,” says Todd Morris, President of Catalina's Go-to-Market organization, adding that “Catalina offers the only purchase-based targeting solution with this capability.” 
    Label Insight’s clients include food and beverage giants such as Unilever, Ben & Jerry's, Lipton and Hellman’s. Label Insight technology has helped the Food and Drug Administration (FDA) build the sector’s very first scientifically accurate database of food ingredients, health attributes and claims.
    Morris says the joint partnership will allow Catalina to “enhance our dataset and further increase our ability to target shoppers who are currently buying - or have shown intent to buy - in these emerging categories,” including gluten-free, allergen-free, and other free-from foods.
    The deal will likely make for easier, more precise targeting of goods to consumers, and thus provide benefits for manufacturers and retailers looking to better serve their retail food customers, especially in specialty areas like gluten-free and allergen-free foods.
    Source:
    fdfworld.com