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      Frequently Asked Questions About Celiac Disease   09/30/2015

      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 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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Hidden Onion And Turnip Borscht

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One of the best things about the GAPS diet is what it has done for our picky kids. We once had one sugar-crazed kid who wouldn't eat meat and one meat-crazed kid who wouldn't eat vegetables. While things are still far from perfect, at least our vegetarian is eating meat and our carnivore is eating more vegetables. They will now eat nearly any vegetable.

Except for turnips and onions. Which I totally understand! Onions are slimy and turnips are squishy. What's the best way to get around these textures? Puree! But we don't want puree all the time. Sometimes we want chunks, too. My genius idea? Puree the stuff the kids don't like, then add the veggies and meat they do like! I felt so smart.

Additionally, the turnips and onions thicken up the broth, making this more like a stew. It's pretty awesome. Make sure you peel the whole outer layer - it's bitter - off of the turnips. You can see it's a bit more opaque than the rest of the turnip.

[b]Borscht[/b] serves 8
4 pints beef or lamb stock
4 cloves garlic, minced
2 medium onions, coarsely chopped
3 lbs turnips, peeled and coarsely chopped
3 lbs beets, peeled and coarsely chopped
3 lbs carrots, peeled and coarsely chopped
2 lbs ground beef or lamb, beef or lamb stew meat, or leftover beef or lamb roast

[*]Bring stock to a boil and add garlic, onions, and turnips.
[*]Reduce to a simmer. Simmer 20 minutes until turnips are tender.
[*]Using your stick blender, puree in the pot. Careful not to splash yourself! If you don't have a stick blender, you can use a regular blender and work in batches.
[*]Bring puree to boil and add beets and carrots.
[*]If using ground beef, form 1" meatballs and drop into soup. If using stew meat or leftover roast, cut into bite size chunks and drop into soup.
[*]Reduce to a simmer. Simmer 20 minutes until beets are tender.
[*]Serve with sour cream or yogurt, [url="http://theliberatedkitchenpdx.com/basics/sauerkraut/"]homemade sauerkraut[/url], and fresh dill.
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