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Celiac.com 11/24/2017 - Do you have an emergency survival kit at home should disaster strike? Does that include drinking water and gluten-free provisions for at least a few days? The fallout from the latest string of disasters still looms over parts of America; over Houston, Florida and neighboring states devastated by Hurricanes and by resulting floods; and over northern California communities devastated by wildfires. That got us thinking about emergency kits. Gluten-Free-free emergency kits, to be precise. What's in Your Emergency Gluten-Free Food Kit? This list is by no means authoritative or final. In fact, we are inviting you to share any favorites or ideas you may have for your own emergency kit. Your Gluten-free Emergency Kit should include the following: Water: You'll need a minimum of 3 days worth of drinking water for ever person. This includes water for cooking and other non-drinking uses. When it comes to water, it never hurts to have more than you need, so consider stocking even more than a 3 day supply. Food: When assembling a survival kit, you want to put together a kit that will feed each family member family 2 cups of prepared meals 3 times a day. Canned foods like black beans are essential. Any of the following food items are good to have in your kit: Rice, Quinoa and Other Gluten-free Grains: Organic grains like rice and quinoa make great additions to an emergency kit. Be sure to soak your grains before you cook them. If you're on a grain-free diet, quinoa works well, if you can tolerate it. Dried Potatoes: Dried potato flakes can be used to make mashed potatoes. Pasta: Gluten-free pasta are good additions to any emergency kit. Gluten-free Crackers or other snacks: Gluten-free crackers can be part of a no-cook meal, especially when combined with canned tuna or other fish. Canned Pasta Sauces: If you're stocking gluten-free pasta, then be sure to stock your favorite pasta sauce. Pomí makes a boxed pasta sauce that packs easily for emergency storage. There are a number of canned pasta sauces on the market, so stock whatever you like. Canned and Dried Meats: Jerky, Spam, Dried Salami, and Canned Tuna or other Fish make excellent additions to any emergency kit. Homemade jerky can be kept in an air-tight container for about a year. It's a great source of protein, and a great no-cook snack with options like beef, bison, pork, turkey and salmon. Spices and Gluten-free Bouillon cubes or packets: Since you may be making things like rice, or quinoa, or other things that may need some spices to lively them up, spices are a smart addition to your emergency kit. Make sure yours are gluten-free. Keep your kit in a cool, dry place that can be reached in an emergency. Consider building your kit around a printed menu that can be prepared with the items you have stocked. Remember, since gas and electric may not be functioning in an emergency, you may not have full cooking facilities, so plan meals that you can make with minimal preparation and fuss. Want someone to make your emergency kit for you? Check out https://www.emergencykits.com/emergency-food/gluten-free.

Celiac.com 11/23/2017 - Many theories have been fielded about autism. Some research careers have been made by investigating autism, while other careers have been seriously damaged when that research threatened some sacred cows of allopathic medicine. Yet despite all of this active research exploring the world of autism, we continue to experience exponential increases in rates at which autism is diagnosed. And debate continues unabated regarding the causes and appropriate treatments. Part of this increasing trend is, doubtless, because we have gotten better at recognizing the various manifestations of this debilitating condition. However, the evidence indicates that there is a dramatic increase in the absolute incidence of autism. Although frightening, this trend may offer some insight into several of the factors that contribute to this condition. That is the crux of my argument here. Since most prior theories have been tested in isolation, as is the norm in medical investigations, measurement of changes induced by individual contributing factors may either be so mild as to escape notice, or may not have been sufficient to induce symptom mitigation. Similarly, if preconceived notions shape resistance to some of these hypotheses, we may miss the most salient characteristics of autism. I have therefore chosen to combine several findings to form a testable hypothesis. I'll let posterity and the reader be the judges of whether this speculation is worthy of further investigation. We begin with Dr. Kalle Reichelt, who sought to understand autism and other psychiatric illnesses through the prism suggested by Dr. Curtis Dohan's work investigating schizophrenic patients. While Dohan et al reported positive results among schizophrenics from a gluten free, dairy free diet, Reichelt and his colleagues identified unique peptides in the urinary excretions from patients on the autistic spectrum and explored their possible connections with gluten and dairy proteins(1). A leaky gut appeared to be a precondition for autism. In 1996, D'Eufemia and others reported increased intestinal permeability in almost half of their autistic patients, using synthetic sugars that can be measured in the urine (2). Gardner has reported disturbed gastrointestinal function in autism. Reichelt and Knivsberg have also published reports of improved social interaction and communication among some children with autism following institution of a gluten-free, casein-free diet (4). However, their investigations reveal that the diet must be consistent, strict, and long-lasting to allow the gradual dissipation of the psychoactive peptides from these foods. Others have reported that this dissipation process can take up to 12 months (5). It is important to note that, while the work indicating that the symptoms of autism can often be mitigated by the strict, long-term avoidance of gluten and dairy, none of these investigators claimed that this diet can cure autism or even eliminates all of its symptoms. The diet simply helped children improve to the point where they could function better in school and society by mitigating their most severe and limiting symptoms (4). Many of these researchers postulate that improved integrity of the intestinal barrier and reduced ingestion of psychoactive peptides in the diet are a likely root of these improvements. Against this backdrop of widespread recognition of gastrointestinal dysfunction, excessive intestinal permeability, and symptom mitigation through dietary restriction in many autistic children, Dr. Andrew Wakefield, along with 12 other researchers, published their discovery of a pattern of intestinal inflammation and compromised barrier function in 11 of 12 subjects with pervasive developmental disorders, including 9 children with autism. Based on histories provided by parents, health visitors, and general practitioners, a pattern of behavioral/autistic symptom onset was seen within 14 days of combined vaccination for measles, mumps, and rubella. The average time to symptom onset was about 6 days. In the same report, Wakefield et al state "We did not prove an association between measles, mumps, and rubella vaccine and the syndrome described." Later on the same page, they state "If there is a causal link between measles, mumps, and rubella vaccine and this syndrome, a rising incidence might be anticipated after the introduction of this vaccine in the UK, in 1988." [my emphasis] Wakefield et al identify several reports connecting vaccine-strain measles virus with Crohn's disease and autoimmune hepatitis. They also hearken to earlier work that implicates inflamed or dysfunctional intestines in the behavior changes seen in some children. They point to other factors that suggest a genetic predisposition may also be a precondition of developing autism, along with markers of vitamin B12 deficiency (which many readers will recognize as a common finding in celiac disease and non-celiac gluten sensitivity). Clearly this group was not attacking the MMR vaccine or its importance to public health. Nonetheless, in the same issue of The Lancet, no less than six letters, written by a combined total of 21 authors, attacked Wakefield et al because of the impact that their findings might have on public health. Over the ensuing months and years, Wakefield's methods were criticized and denigrated. One of the more emotional attacks alleged academic fraud on Wakefield's part (7). He has been vilified in the public and professional media as a brigand. Yet he and his research group were careful to avoid making any claims beyond having found a form of bowel disease (lymphoid hyperplasia) in 9 of their subjects, and non-specific colitis in 11 of their subjects, along with reporting the close temporal association of onset of behavioral symptoms and MMR vaccines as reported by parents, health visitors, and general practitioners. They would have been remiss had they failed to report this association. Further, there were 12 other researchers who put their names to this research. Surely we cannot suspect that all 13 of these professionals would risk their careers to perpetrate a fraud! Meanwhile, as these attacks were ginning up, a research group at the University of Maryland reported that, in genetically susceptible individuals, a protein they dubbed "zonulin" can, when gluten is ingested, induce changes to intestinal permeability (8, 9). Does the gluten free, dairy free diet reduce excessive intestinal permeability? We know it does in people with celiac disease (8), but what impact would or could it have on children with the lymphoid hyperplasia and/or non-specific colitis identified by Wakefield et al? And does reduced zonulin production due to restriction of these foods explain the benefit experienced by many children with autism? Perhaps these questions are also relevant to another area of autism research reflected by identification of specific strains of clostridium infection in autism, first postulated by Bolte (10). Dr. S. Finegold and his colleagues demonstrated that 8 of 10 children with late onset autism showed transient reductions of symptoms of autism in response to oral vancomycin which returned when vancomycin was withdrawn (11). This is an antibiotic that is usually used in cases of antibiotic-resistant infections. Because this group identified an unusually large number and variety of strains of clostridium in their autistic subjects, as compared with controls, and because many clostridium variants excrete neurotoxic substances, their use of vancomycin was given to target clostridium. However, elements of Finegold's work and Wakefield's work may be taken to suggest some overlap. For instance, could the added clostridium load in autistic children contribute to the intestinal inflammation and permeability seen in Wakefield's report? Or could the MMR vaccinations produce conditions that are more hospitable to antibiotic resistant, neurotoxic strains of clostridia? Or could symptoms induced by MMR lead to administration of antibiotics that provide favorable conditions in the gut for proliferation of clostridium? To further complicate this issue, Dr. Stephanie Seneff has identified vitamin D deficiency, and popular use of statin drugs, in combination with reduced dietary consumption of cholesterol and fats as possible factors in autism. She implicates these deficiencies as arising either in utero or in infancy and she specifically cites work demonstrating that cholesterol, fats, and vitamin D are important components of healthy immune function (14). Putting it all together The hypothesis embodied herein asserts that at some stage the autistic child has: some predisposition to autism; a multi-dimensionally compromised immune system; been exposed to multiple and uncommon strains of clostridium which lead to the colonization of the gut by these antibiotic-resistant bacteria; are suffering from some degree of vitamin D deficiency and are eating a diet that is deficient in fats and cholesterol. Further, as the child develops one or more of the symptoms or sequelae of clostridium colonization or other infection, antibiotics are administered to provide relief from these or other symptoms of infection, sometimes including chronic ear infections. Thus, the competing gut bacteria that might otherwise keep these strains of clostridia in check are wiped out, permitting broader proliferation of multiple strains of clostridia. Similarly, the MMR vaccine, which, by design, engages and taxes the immune system. In the immune system's weakened state resulting from vaccination and dietary opioids (13), increased numbers of unusual strains of clostridium, abnormal gut biome, cholesterol deficiency, vitamin D deficiency, and perhaps, other nutrient deficiencies, also reduces systemic surveillance for, and antibody combat with, the clostridia and/or remnants of MMR vaccine. The neurotoxic excreta from clostridia and MMR are released into the intestinal lumen and by zonulin's action to widen the junctions between epithelial cells, these toxins are thus given access to the bloodstream. By the same pathway, opioids, other psychoactive peptides from gluten and dairy, along with other undigested and partly digested proteins, which may be harmful, also reach the bloodstream. From there, they travel to the BBB where zonulin again opens gaps in this barrier and allows the clostridium-derived toxins, opioids, and other impurities access to the brain where they alter blood-flow patterns, damage neurological tissues, and perhaps do other damage that has not yet been recognized. Ultimately, this damage and dynamics lead to impeded social performance, intellectual performance, and sometimes, induce startlingly abnormal behaviors. Although this picture appears bleak, and much of it simply reflects the several dietary miscues of the last and our current century, there are corrective steps that can sometimes improve these children's lives. Vitamin D, vitamin B12, and other supplements can be administered to address deficiencies. Because of the associated gut problems, sub-lingual vitamins, and exposure to sunlight without sun screen may both be good starting points. A strict, long-term gluten free, dairy free diet should also be on the menu, even if the whole family has to follow it to ensure that the autistic child does not rebel due to feeling deprived. High levels of cholesterol, saturated and mono-unsaturated fats should also comprise a large part of the diet. One or more courses of vancomycin may also be worth trying. In isolation, the benefits of antibiotics alone will likely be short-lived, as reported by Finegold, but in combination with these other strategies, may extend the benefits of this drug. New developments in antibiotics research may lead to isolation of protective substances from hens' egg shells that may provide more appropriate antibiotic relief and therefore benefit these children even more (15). Most of the research, to date, has focused on one of these factors in isolation. However, if an immune system is compromised by any or all of cholesterol deficiency, vitamin D deficiency, vitamin B12 deficiency, dietary shortages of cholesterol and fats, lingering, chronic sequelae of MMR vaccination, opioids from gluten and/or dairy, and an unusual and wide variety of clostridia, then it seems unreasonable to expect to reverse this condition through implementing only one of the interventions suggested by the above. Each and all of these other components should be addressed when attempting to remediate autism. In the context of these dietary and lifestyle changes, appropriate antibiotics may lead to more permanent improvements for the autistic child. This would be the greatest gift that a physician, parent, or caretaker could give to these children. One may hope. References: Reichelt KL, Hole K, Hamberger A, Saelid G, Edminson PD, Braestrup CB, Lingjaerde O, Ledaal P, Orbeck H. Biologically active peptide-containing fractions in schizophrenia and childhood autism. Adv Biochem Psychopharmacol. 1981;28:627-43. D'Eufemia P, Celli M, Finocchiaro R, Pacifico L, Viozzi L, Zaccagnini M, Cardi E, Giardini O. Abnormal intestinal permeability in children with autism. Acta Paediatr. 1996 Sep;85(9):1076-9. Gardner MLG (1994) in Physiology of the gastrointestinal tract (Johnson LR : edit) Rave Press, NY pp 1795-1820 Knivsberg AM, Reichelt KL, Høien T, Nødland M. A randomised, controlled study of dietary intervention in autistic syndromes. Nutr Neurosci. 2002 Sep;5(4):251-61. Paul, K., Henker, J., Todt, A., Eysold, R. (1985) Zoeliaki- Kranken Kindern in Abhaengigkeit von der Ernaehrung Seitschrift der Klinische Medizin 40; 707-709. as reported in Reichelt K (1990). The Effect of Gluten-Free Diet on Urinary Peptide Excretion and Clinical State in Schizophrenia. Journal of Orthomolecular Medicine. 5(4): 223-239. Wakefield AJ, Murch SH, Anthony A, Linnell J, Casson DM, Malik M, Berelowitz M, Dhillon AP, Thomson MA, Harvey P, Valentine A, Davies SE, Walker-Smith JA. Ileal-lymphoid-nodular hyperplasia, non-specific colitis, and pervasive developmental disorder in children. Lancet. 2004 Mar 6;363(9411):750. Flaherty DK. The vaccine-autism connection: a public health crisis caused by unethical medical practices and fraudulent science. Ann Pharmacother. 2011 Oct;45(10):1302-4. Epub 2011 Sep 13. Fasano A, Not T, Wang W, Uzzau S, Berti I, Tommasini A, Goldblum SE. Zonulin, a newly discovered modulator of intestinal permeability, and its expression in coeliac disease. Lancet. 2000 Apr 29;355(9214):1518-9. Clemente MG, De Virgiliis S, Kang JS, Macatagney R, Musu MP, Di Pierro MR, Drago S, Congia M, Fasano A. Early effects of gliadin on enterocyte intracellular signalling involved in intestinal barrier function. Gut. 2003 Feb;52(2):218-23. Bolte ER. Autism and Clostridium tetani. Med Hypotheses. 1998 Aug;51(2):133-44. Finegold SM, Molitoris D, Song Y, Liu C, Vaisanen ML, Bolte E, McTeague M, Sandler R, Wexler H, Marlowe EM, Collins MD, Lawson PA, Summanen P, Baysallar M, Tomzynski TJ, Read E, Johnson E, Rolfe R, Nasir P, Shah H, Haake DA, Manning P, Kaul A. Gastrointestinal microflora studies in late-onset autism. Clin Infect Dis. 2002 Sep 1;35(Suppl 1):S6-S16. http://stephanie-on-health.blogspot.ca/2008/11/sunscreen-and-low-fat-diet-recipe-for.html Hoggan R. Considering wheat, rye, and barley proteins as aids to carcinogens. Med Hypotheses. 1997 Sep;49(3):285-8 Seneff S, Davidson R, Mascitelli L. Might cholesterol sulfate deficiency contribute to the development of autistic spectrum disorder? Med Hypotheses. 2012 Feb;78(2):213-7. Epub 2011 Nov 17. Wellman-Labadie O, Lakshminarayanan R, Hinckeemail MT Antimicrobial properties of avian eggshell-specific C-type lectin-like proteins. FEBS Letters Volume 582, Issue 5 , Pages 699-704, 5 March 2008 Additional Resources: https://www.autismparentingmagazine.com/best-supplements-vitamins-autism/

Celiac.com 10/27/2017 - It has long been understood that two autoimmune diseases, celiac disease and type 1 diabetes are related. They share common genes and the incidence of celiac disease is higher among type 1 diabetics. There have been some anecdotal reports regarding children diagnosed with type 1 diabetes who were put on a gluten-free diet soon after their diagnosis and for a period of two years or more didn't require any insulin. The thought was that the gluten-free diet effectively halted the progression of the diabetes, at least for the duration of the study. Studies of mice have shown that despite utilizing a genetic strain of mice that were strongly in-bred to increase the risk of type 1 diabetes, 2/3 of them did not do so when a drug was administered to prevent leaky gut. This study was performed by Dr. Alessio Fasano at the University of Maryland Celiac Research Center. Dr. Fasano is one of the world's acclaimed researchers in the area of celiac disease and gluten sensitivity. Leaky gut is associated with the initiation and continuation of autoimmune disease and Dr. Fasano's work with these genetically predisposed mice shed a great deal of light on the power of an undamaged gut lining to effectively forestall development of a genetic condition, in this case type 1 diabetes. A recent study out of Immunology, dated August 22, 2012, is titled "Dietary gluten alters the balance of proinflammatory and anti-inflammatory cytokines in T cells of BALB/c mice". The title is a mouthful but here is what the researchers out of Denmark found: Their initial premise was based on the idea, as I mentioned above, that dietary modifications, specifically a gluten-free diet, could reduce the risk of developing type 1 diabetes. The question they posed was, "How did this occur?" They discovered that wheat gluten induced the production of pro-inflammatory chemicals called cytokines that would damage the intestinal lining and immune tissues of the small intestine. More importantly, a gluten-free diet didn't just neutralize the negative effects just mentioned, but it actually caused the production of anti-inflammatory chemicals that would provide protection for the immune system and gut. So, while gluten is a known bad guy, a gluten-free diet doesn't just take the negative away, it actually induces a positive, healing response. Clinically we frequently see this with patients. As soon as we meet a patient with any history of autoimmune disease, we quickly test them for celiac disease and gluten sensitivity via lab tests and a 30 day elimination diet. If we discover any negative immune reaction to gluten, we begin a strict gluten-free diet. Happily, we often see stabilization, if not reversal, of their autoimmune disease. We support the gluten-free diet with our other protocols for normalizing gut permeability (healing a leaky gut) and strengthening the immune system. Taken together this program yields excellent results. If you know anyone suffering from an autoimmune disease, please show them this article. Gluten could be a component in furthering their disease and a gluten-free diet could be a positive influence in their journey to improved health. I hope this was helpful. Please feel free to contact me should you have any questions. And if your health is not at the level you would like, I can also offer you a free health analysis. Call us at 408-761-3900. Our destination clinic treats patients from across the country and internationally and we would be delighted to help you. To your good health.

Celiac.com 09/27/2017 - Patients who have clinical, genetic and histological signs of celiac disease, but no serological markers, present a challenge when it comes to making a diagnosis. If the patient doesn't have elevated antibodies, what signs do doctors look for? What's the best way to evaluate the patient's natural history and response to a gluten-free diet? A team of researchers recently set out to outline a specific profile, and to evaluate the natural history and response to a gluten-free diet of patients with seronegative celiac disease. The research team included Maria Pina Dore; Giovanni Mario Pes; Ivana Dettori; Vincenzo Villanacci; Alessandra Manca and Giuseppe Realdi. They are variously affiliated with the Internal Medicine Section, Department of Clinical and Experimental Medicine, University of Sassari, Sassari, Italy, with the Baylor College of Medicine, Michael E. DeBakey VAMC, Houston, TX, USA, the Pathology Section, Department of Molecular and Translational Medicine, Spedali Civili and University of Brescia, Brescia, Italy, and with the Pathology Section, Department of Clinical and Experimental Medicine, University of Sassari in Sassari, Italy. Patients with duodenal mucosa damage Marsh I, II and III stages, HLA DQ2/DQ8 haplotype and clinical features suggestive of celiac disease, but with negative celiac serology, were defined as seronegative celiac patients. The team excluded other common causes of duodenal mucosa damage. They the compared HLA–DR and DQ genotype/haplotype between all Marsh stages of patients with seronegative and seropositive celiac disease. They then assessed clinical features, lab tests and histological findings after a gluten-free diet and a gluten re-challenge. The group provided the team with a long follow-up period to gather data. The researchers enrolled a total of 48 patients who fulfilled diagnostic criteria over a 4-year period. Patients with seronegative and seropositive celiac disease showed similar clinical phenotype and HLA−DR and DQ frequencies. However, Marsh I stage was seen in 42% of seronegative patients (42% vs 22%; p<0.05). After a 1-year gluten-free diet trial, clinical symptoms, histological features and laboratory testing improved in 40 patients and worsened in those who underwent a 6-months gluten challenge. Five patients with seronegative celiac disease (25%) experienced the occurrence of autoimmune diseases during an average follow-up of about 11 years. Patients with seronegative celiac disease did not show any specific profile, but they did see benefits from a gluten-free diet similar to seropositive patients. In the absence of more sensitive serological markers, diagnosing seronegative celiac disease remains an often confusing and challenging process of excluding various other possibilities. Source: BMJ Open Gastro. 2017;4(1):e000159

Celiac.com 09/22/2017 - I run into many parents who are in quite a quandary about instituting a gluten-free diet for their child. A typical scenario is that one of the parents is gluten intolerant and is highly suspicious that their child is as well. Due to the child being 'relatively healthy' the non-gluten intolerant spouse suggests that the child be able to 'live a little' and enjoy the cake and pizza that is so prevalent during children's parties and sporting events. In my opinion, there is no question about whether a gluten-free diet should be implemented, after confirmation that gluten intolerance exists that is. I know that gluten intolerance vastly increases your risk of developing diseases that can affect almost any system and/or organ in the human body. The evidence shows that it vastly increases your risk for autoimmune disease. I also know that it can be rather silent in a younger body, but if a positive test exists, then it IS doing damage, regardless of whether it is felt or not. To add a little more strength to my argument is the result of a recent study published by the Journal of Human Nutrition and Dietetics wherein researchers aimed to evaluate the influence of celiac disease on the social aspects of life in those living in the U.S. Not surprisingly celiac disease did have a negative impact on the quality of life in social settings, specifically in the area of travel and dining out. However, and this is where I find that most people make their mistake with their children, the researchers found that 'those diagnosed in childhood and maintained on the diet experienced a reduced impact on their quality of life as an adult'. So it turns out that you aren't doing any favors to your at-risk child by putting off the implementation of a gluten-free diet. You're not only creating negative impacts health-wise, as mentioned above, but by delaying a gluten-free diet you are also condemning them to the perception of a lower quality of life. If you think about it, if gluten-free is pretty much all you've ever known, you would be less likely to miss it. You haven't built up the memories of gluten-containing cakes and pizzas and pancakes. Please do not put off testing your child because you think you're doing him or her a favor by putting it off. The truth is quite the contrary. Waiting could allow an autoimmune or other illness to develop that could have been avoided. There is absolutely NO benefit to one's health to continue eating gluten when one is gluten intolerant, and it turns out that there is no benefit psychologically either. Have you run into this argument from friends or family? Have you put off diagnosing a child because you were made to feel guilty? Please write to me and let me know your experiences and thoughts. To your good health. Reference: Journal of Human Nutrition and Dietetics. 2012 Feb 25. Living with coeliac disease: survey results from the USA. Volume 25, Issue 3, pages 233–238, June 2012

Celiac.com 09/06/2017 - Gluten-free food is now so mainstream that its lack of gluten is no longer a highlight, but is now just another of the many ways manufacturers signal a healthy product. Gluten-free has gone from specialty niche to mainstream, says David Sprinkle, research director of the market research firm Packaged Facts. "Where once upon a time a package might have had a singular fat-free or no-sugar-added label, it is now common to see packages that carry a host of tags such as certified organic, non-GMO, gluten-free, no antibiotics ever, no artificial preservatives, cage-free and more," says Sprinkle. Gluten-free tag is now just one of many "free-from" tags that help to lure consumers. That sentiment is shared by Kara Nielsen, sales and engagement manager at U.S.A., for Dutch company Innova Market Insights. Nielson says that Innova's data from "both global product launches and consumer surveys show that gluten-free is not going away, but rather found a place in the mainstream." So a market once dedicated to people with medical issues has now become a market for consumers who see avoiding gluten as a lifestyle choice. As that has happened, gluten-free has become part of that mix instead of being a focal point. This has in turn driven an evolution towards more healthy ingredients, and healthier overall profiles for many gluten-free foods. "The gluten-free trend is evolving in bakery products to feature more high-fiber and high-protein ancient grains and seeds, including buckwheat, teff and chia seeds, as well as gluten-free oats," Ms. Nielsen said. For consumers who have celiac disease or gluten intolerance, this can require more diligence in their shopping. They can't necessarily trust a gluten-free label without proper scrutiny. There are more than a few tricky labels out there. Some products that appear to be gluten-free may not meet FDA standards. The upside is a flood of new gluten-free products that are not only safe for people with celiac disease, but markedly healthier than gluten-free products of the past. Source: foodbusinessnews.net

Celiac.com 07/29/2017 - "So what did you eat over there?" I had only been back for a few days from a year-long deployment overseas and it seemed to me my friends and family were all fascinated that I went to war on a gluten free (gluten-free) diet. They all knew I was gluten-free. I had been strictly adhering to the diet for well over a decade, and many of them had worried about my health in addition to my safety and well-being. In truth, it had been overwhelming at times. The military complex was not set up to cater to food allergies (or auto-immune responses) and I frequently had to order food to maintain a gluten-free existence. Besides the extra cost, the logistics of getting gluten-free food into Afghanistan were mind boggling. Yet, I was often seen around Kandahar with a gluten-free roll in my cargo pocket, trying my best not to crush it to pieces with the barrel of my loaded M16. As a Captain in the United States Army I had the resources to make this happen. I would demand meetings with dining facility mangers, and would pay out of pocket the high shipping cost of getting gluten-free food to Kandahar (a process that took so long the food often arrived moldy or destroyed). I would contact home and was sent additional gluten-free foods from family, friends, and co-workers. My diet, which became primarily salad and packaged gluten-free food, turned out to be sustainable over the course of the deployment. Of course, it was not without its struggles, and in retrospect a lot of the hardship could have been avoided if the military would recognize a need to cater to special diets, in the same way it does for Kosher or Vegetarian meals. So why doesn't the military provide a gluten-free alternative? In my opinion it is because no one is asking for it. While overseas I attempted to find other gluten-free dieters, and celiacs, to reach out to them and document their struggles. I found over fifteen others simply by asking around Kandahar. Yet, even if I could prove that hundreds of people needed a gluten-free diet, it would be fruitless since many of them are too afraid of a discharge to bring up the dietary requirement. Part of this fear is unfounded since celiac disease is not specifically listed in AR 40-501 (The Standards of Medical Fitness); but, part of it is founded since "Nutritional Deficiencies" are listed and can be cause for rejection from service. Not wanting to risk their careers, these soldiers simply sacrifice their health. This risk that the military may ban celiacs is simply acceptance of the quiet suffering of these service members. It is naïve to think otherwise. Should a hot shot superior read my story, throw me out and ban other celiacs (which, albeit unlikely, is possible) all they would be doing is sending a message to others with special diets to keep their mouths shut (pun intended). A more logical approach would be to take simple steps such as listing allergens from the 2004 Food Allergen Labeling and Protection Act on dining facility food. This would go a long way toward improving the lives and health of service members worldwide. Yet, if no one complains then the Army can easily determine it does not need to change. While a few of us may make waves from time to time it may very well take a literal act of congress before a gluten-free- MRE (Meal Ready to Eat) or gluten-free foods are a viable option for service members. Since my memoir, Gluten Free in Afghanistan, was published. many service members have contacted me to share their experiences. Only one has said she was discharged due to celiac disease. Most are still serving after being diagnosed by the Army. Many of them reported similar experiences to my own; which is being sent to a Medical Evaluation Board (MEB), being asked if we could figure out what to eat at the dining facility, and (after answering yes) being sent on our way to rejoin the ranks. In this light, being able to serve is certainly a possibility and one that has been done many times; but, if you are considering military service or know a celiac who is, understanding what you are getting into should be a far greater concern than whether you can or cannot get into the service. If you are not in the service, you may want to consider writing your Senators or Congressman to encourage including gluten-free options for our brave men and women overseas (much in the same way the military offers both Kosher and Vegetarian alternatives). While I have returned from my tour and am once again comfortably eating gluten-free, many of our service members will continue to serve abroad for years to come and could use a gluten-free source of food. As for my year long deployment, I chronicled my gluten-free adventure for three main reasons. First, my overall mission was to increase awareness and promote acceptance of the gluten-free diet and lifestyle. Second, to provide an inspirational guide to all of those who feel they have struggled with their special diet, gluten-free or otherwise. And, finally, to draw attention to our service members who need these accommodations to thrive. Being at war and on a gluten free diet is a distinct hardship, and if you know what you are getting into you understand there's no easy meal.

Celiac.com 07/22/2017 - In 1978 Virginia Slims' magazine advertising spouted "You've Come A Long Way Baby". Well, in 2011 "WE" celiac/DH people can express those same words when talking about how far we have travelled since I was diagnosed as a brittle celiac/DH person 16 years ago. If the people with peanut allergies can become well known, so can celiac people! DID YOU KNOW: That 16 years ago gluten free foods were difficult to find, and upon finding the small frost-bitten white-gummy loaf of bread, which was even more expensive than it is today, one had to scrape it off the roof of your mouth with your tongue and chew! I also remember trying to make a gluten free loaf of bread in our bread maker and having it turn out smaller than when it went in. My husband had to get it out of the container with a screw driver! Now we buy a bread mix which is gluten free, good, and when sliced thin tastes like the real thing! You are the consumer. You have a right to ask questions. Don't go back to a restaurant or store that has "claimed" to have gluten free food or baking if you have suffered with an outbreak of dermatitis herpetiformis or abdominal pain after eating their food. I find that, with dermatitis herpetiformis, I know within the first 24 hours if I have ingested gluten. I was unaware, as a new celiac, that "Wheat Free" and "Gluten Free" do not mean the same thing. I now watch for the logo on boxes; the picture of wheat with a line crossing it out, meaning there is definitely no gluten in that product. I wanted to have my very first '"DID YOU KNOW" Column to be centered around my favorite subject - food! I am hoping that readers will feel free to write to me at the 'Journal of Gluten Sensitivity' and offer your suggestions with regard to products you have come across in your search for "yummy" gluten free foods. I would also welcome hearing about restaurants and chain grocery stores that you want to recommend to fellow celiac people. Networking is the best way to glean information. I also appreciate being corrected. When you provide me with information we all benefit. I want to hear from you, care of the magazine, about titles you would like to see covered. I have files on "The FDA'S Labeling Proposal", " current statistics", "cross-contamination" and web sites that won't grab you and suck you under}. I also have files on "dermatitis herpetiformis - helpful information I learned the hard way", " information about connective tissue disease", "dental care", "myths and facts"," current news/current events"," vitamins and minerals for the celiac", "other diseases that can affect the person with celiac disease", and my favorite, "names of gluten free products that taste like the real thing". They are out there. { And I don't get a kick-back" on products I tell you are too good to pass up!} DID YOU KNOW? That Domino's Pizza were not the first Pizza Chain to advertise that they have a gluten free pizza crust? As far back as March 12, 2008, according to the Pizza Pizza www.pizzapizza.ca web site, they were the first Canadian pizza chain that advertised that their 50 Greater Toronto area restaurant locations offered a gluten free crust and numerous gluten free toppings as a pilot project. Big problem! As of November 6, 2012 they opened their 13th location in Montreal. Too far away for dine-in, and too far for their take-out service! Domino's Pizza's based in Ann Arbor, Michigan, indicated it was the first national delivery chain to provide the choice of gluten free crusts with its pizzas. According to the PMQ Pizza Magazine, Pizza Hut, part of Yum! Brands (YUM) was the largest pizza seller in the U.S., followed by Domino's and Papa John's (PZA) at number three. All told, the magazine says pizza in 2010 was a 35 billion business in the 50 states. BUT, "Did You Know" that Domino's indicate that "Gluten avoiders should be aware that the crust will be prepared in the same kitchen as the regular gluten-containing crusts, so some risk of gluten exposure will remain." Even so, the NFCA said it was happy to have Domino's "on board". As of Friday, May 12, 2012 Domino's pizza was still waiting for the U.S. Food and Drug Administration to resolve the issue of safe threshold levels of gluten for food labeling. "Happy Joe's Pizza", chain-store pizza restaurants have a small size gluten-free pizza crust that is very good according to my U.S. relatives who are also gluten intolerant. The ACDA (American Celiac Disease Alliance) firmly believes that the standard adopted by the FDA must be substantiated by evidence-based research, with limits established through double-blind, randomized trials. Research conducted in 2007 supports setting the gluten-free standard at the proposed level. There are few studies assessing toxicity and safety of gluten exposure and none published thus far which demonstrate safe levels for individuals with celiac disease. [ACDA comments on FDA's labeling proposal.] Does this make sense to you? We should be aware if the crust will be prepared in the same kitchen as the regular gluten-containing crusts, so some risk of gluten exposure will remain. This reminds me of ordering a Caesar salad, minus the croutons, in a well-known restaurant chain. After considerable questioning I found out that the waiter just took the croutons out of the Caesar salad! I am extremely sensitive to just a few crumbs of gluten. What is the use of our family buying two toasters to avoid cross-contamination only to have a waiter scoop out the croutons before serving me? "Oats serve as a prime example in support of the FDA position in the U.S.A." {ACDA comments on the FDA's labeling proposal}. "Oats does not contain the gliadin protein and should be safe for celiac consumers. However, grain standards for the United States allow a set percentage of foreign grains to be present in packages of single name grains. By definition, then, oats may contain up to 25 percent of wild oats and other grains for which standards have been established under the United States Grain Standards Act. Research has shown, and the FDA acknowledges, that regular oats pose a risk to celiac consumers due to cross-contamination." I was blown away when I read on the American Celiac Disease Alliance site that given the manner in which grain crops are rotated in the U.S., it is likely that similar contamination issues will arise with regard to other inherently gluten free grains. In fact, a recent study found that among 22 samples of inherently gluten-free grains, seeds and flour, seven (22%) exceeded the proposed FDA standard of Additionally, the FDA itself has found that "qualifying language is confusing to consumers". {You can say that again!} "This approach eliminates the need for consumers to differentiate among products that are inherently gluten-free foods and those which are not. It will also eliminate the use of other statements on products such as 'made with gluten-free ingredients,' which can be misleading. Finally, it will, in our view, simplify the education process for patients and the public at large." (ACDA comments on FDA labeling proposal) Cross-Contamination will be attacked in a later column. The ACDA implored the FDA to consider the following: "It takes an individual, on average, six years of being ill, of bouncing from doctor to doctor before being properly diagnosed with celiac disease. Gluten-free foods do not undergo years of safety testing before going on the market like medications. Each and every day, celiac consumers are placed at risk when trying to determine if the foods intended to maintain their health are safe. They have only the clarity and accuracy of the labeling on which to rely. It is a heavy burden, but one that will be eased dramatically with the completion of this rule making." An excellent web site entitled 'The Celiac Scene, Guides for the Gluten Free' has a seemingly limitless number of chain restaurants throughout Canada and the United States that have a gluten free menu. Some of their gluten free menus are small, but growing. The site even has maps that are updated regularly. You can press on the MAP Icon to find out where to locate the celiac endorsed restaurants and chains throughout North America. I was really happy to find the "Celiac Scene" web site! It is owned, operated and maintained by people with celiac disease themselves. Still, it states: "Consider them a guide, not a guarantee." This seems reasonable given the number of restaurant chains that are listed and the recalls that happen regularly. In December 2011 there was a recall of the Metro Grocers' irresistible gluten free Honey-Nut O's cereal and Apple Cinnamon O's cereal because of gluten. On a happier note Loblaws and President's choice have produced a new "Recipes to Riches" cookie product. The product labeling indicates that the product is gluten free. To assure this claim, the product has been made under strict processing conditions. Every precaution has been taken to ensure that no gluten containing ingredients are included and all possible cross contamination is eliminated. Another great boxed mix is King Arthur Scones and cookie Mix, available in the United States and Canada. Follow the directions and they will be gone the first day! King Arthur also has a box flour, sold in the U.S.A. and Canada. You can substitute this flour in your regular recipes, use smaller pans, reduce your cooking time and you won't be digging them out of your muffin tins! DID YOU KNOW? That Betty Crocker now has a gluten free Bisquick? You can make pancakes, waffles, pizza base, meat pie topping, scones, and I even tried some muffins! Fast-food restaurants began to offer gluten-free foods as part of their regular menus as early as 2006. Each restaurant offers gluten free food based on their own criteria as there is no universal standard. {"What Fast Foods Are Gluten Free? Ehow.com } NOTE: "based on their own criteria as there is no universal standard". McDonald's provides food-allergy information on its website (see link in Resources) as do many other fast-food restaurants. The In-N-Out chain is the most gluten-free friendly fast-food restaurant, while McDonald's has the least number of choices that are gluten-free. Other fast food restaurants also vary in the number of gluten-free foods they offer. The Olive Garden has a separate menu for the celiac but it is slim pickings. The majority of foods offered at fast-food restaurants that are gluten-free consist of salads, ice cream products and some of the "side" dishes such as those made from potatoes. Keep in mind the "Buyer Beware" rule still applies. French fries are often coated with flour, like the wonderful Costco and McDonald's French fries, some ice creams even contain flour. If you don't ask, they won't tell you! Even gluten free food can vary by fast food restaurant; for example, while french fries at Sonic are gluten-free, those from McDonald's are not. You are the checker. Many of them have a black book or a binder with lists of ingredients for the products they provide. To be safe, check the allergy information first. THE CELIAC SCENE also has a sheet on " How to start a conversation on celiac friendly dining". It is really good, though I cannot imagine myself asking my waiter or server "Did you wash your hands/change gloves/change aprons before or in between preparing regular food?" We should, you know, and we have every right to question our server and the kitchen staff. Remember, gluten is poison to us and we can become very ill ingesting it. Questions like "Could the finished product become contaminated with gluten while waiting to be served?" and "How do servers confirm with the kitchen that the order they are collecting from them is gluten-free?" and "How do servers confirm with the customer that the order they are providing is gluten free?" and "Will my food be prepared in an area separate from the regular flow of the kitchen?" and "How do you ensure that all utensils used in preparing my food are free from traces of gluten?" There are a lot more questions on The Celiac Scene Guide for the Gluten Free, and if I can find it on the world wide web anyone can! DID YOU KNOW?: With regard to Domino's gluten free pizza, Yahoo Finance has a web site where you get the real story. The crust is appropriate for those with MILD gluten sensitivity, "But it is not recommended for people who have celiac disease." The NFCA says that one out of every 133 Americans has celiac disease or about 3 million Americans in all. Another 18 million have a less serious "sensitivity" to gluten, the organization says. Gluten is found in wheat, barley and rye. Celiac disease is a condition in which the immune system responds to gluten intake by damaging the small intestine. That can inhibit the absorption of various nutrients. GLUTEN AVOIDERS should be aware that the crust will be prepared in the same kitchen as the regular gluten-containing crusts, so some risk of gluten exposure will remain, the company said. Even so, the NFCA said it was happy to have Domino's on board. They may be "on board" but according to me they are going to sink if they do not make some rapid changes. I don't want to write any more about Domino's Pizza, and I'm sure you don't want to hear any more about it unless some big changes are made. Next time I'll write about excellent recipe books for the celiac. My cupboard is full! And a reminder from me, those lovely gluten free cakes on the glass covered bakery shelves - I urge you to ask how long they have been there. Some of those cakes, in certain bakeries, have been sitting in that case for a month, and the server is just using a piece of wax coated paper to box up bakery products, while passing them over the celiac baking. How do I know? My husband and I did a little checking during the summer and the lovely little banana sponge bomb was on that bakery shelf for a month.. Ick! Cheers! Until next time.

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