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Celiac Disease & Gluten-Free Diet Blogs

  • kareng's Blog
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  • An Unmistakeable Journey
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  • The Patient Celiac
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  • Trials and Tribulations
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  • Research on South African Celiac Tours
  • lindylynn's Blog
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  • Melissa.77's Blog
  • Keating's Not-so-Glutenfree life
  • AmandasMommy's Blog
  • Coeliac, or just plain unlucky?
  • bandanamama's Blog
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  • Ellenor Whitty's Blog
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  • Scott's Celiac Blog
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  • Silly Yak 08's Blog
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  • Searchin for a Primary Care Dr. In Redlands That is Knowledgeable about Celiac disease
  • num1habsfan's Blog
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  • Celiac-Positive
  • Jason's Mommy's Blog
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  • Chele's Blog
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  • What I've Learned
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  • Michael Fowler's Blog
  • Living in Japan with Ceoliac Disease
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  • MJ
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  • Joe pilk
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  • My Blog
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  • GlutenFreeLexi's Blog
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  • HONG KONG GLUTEN, WHEAT FREE PRODUCTS
  • Guth 101's Blog
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  • Gail Marie's Blog
  • Healthy Food Healthy You
  • SydneyT1D - Diabetic and Celiac YouTuber!
  • GFGF's Blog
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  • SMAS: www.celiac.com
  • gardener1's Blog
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  • JordanBattenSymons' Blog
  • JillianC
  • Sugar's Blog
  • Blanche22's Blog
  • Jason's Blog
  • Gluten-Free Sisters :)
  • Eab12's Celiac Blog
  • ohiodad's Blog
  • Newly Self Diagnosed?
  • misscorpiothing's Blog
  • anshika_0204's Blog
  • Petroguy
  • abqrock's Blog
  • WhoKnew?'s Blog
  • Soap Opera Central
  • nurcan's Blog
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  • Daughter_of_TheLight's Blog
  • nopastanopizza's Blog
  • w8in4dave's Blog
  • Mr J's Blog
  • Rachel Keating's Blog
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  • krisb's Blog
  • deetee's Blog
  • CAC's Blog
  • EmilyLinn7's Blog
  • Teri Kiefer's Blog
  • happyasabeewithceliac's Blog
  • quietmorning01's Blog
  • jaimekochan's Blog
  • Cheryl
  • Seosamh's Blog
  • donna mae's Blog
  • Colleen's blog
  • DawnJ's Blog
  • Gluten Challenge
  • twins2's Blog
  • just trying to feel better's Blog
  • Celiac Teen
  • MNBelle blog
  • Gabe351's Blog
  • moosemalibu's Blog
  • Coeliac Disease or Coeliac Sprue or Non Tropical Sprue
  • karalto's Blog
  • deacon11's Blog
  • Nyxie's Blog
  • Swpocket's Blog
  • threeringfilly's Blog
  • Madison Papers: Living Gluten-Free in a Gluten-Full World
  • babinsky's Blog
  • prettycat's Blog
  • Celiac Diagnosis at Age 24 months in 1939
  • Sandy R's Blog
  • mary m's Blog
  • Jkrupp's Blog
  • Oreo1964's Blog
  • keyboard
  • Louisa's Blog
  • Guts & Brains
  • Gluten Free Betty
  • Jesse'sGirl's Blog
  • NewMom's Blog
  • Connie C.'s Blog
  • garden girl's Blog
  • april anne's Blog
  • 4xmom's Blog
  • benalexander60's Blog
  • missmyrtle's Blog
  • Jersey Shore wheat no more's Blog
  • swezzan's Blog
  • aheartsj's Blog
  • MeltheBrit's Blog
  • glutenfreecosmeticcounter
  • Reasons Why Tummy tuck is considered best to remove unwanted belly fat?
  • alfgarrie's Blog
  • SmidginMama's Blog
  • lws' Blog
  • KMBC2014's Blog
  • Musings and Lessons Learned
  • txwildflower65's Blog
  • Uncertain
  • jess4736's Blog
  • deedo's Blog
  • persistent~Tami's Blog
  • Posterboy's Blog
  • jferguson
  • tiffjake's Blog
  • KCG91's Blog
  • Yolo's Herbs & Other Healing Strategies
  • scrockwell's Blog
  • Sandra45's Blog
  • Theresa Marie's Blog
  • Skylark's Blog
  • JessicaB's Blog
  • Anna'sMommy's Blog
  • Skylark's Oops
  • Jehovah witnesses
  • Celiac in Seattle's Blog
  • March On
  • honeybeez's Blog
  • The Liberated Kitchen, redux
  • onceandagain's Blog
  • JoyfulM's Blog
  • keepingmybabysafe's Blog
  • To beer, with love...
  • nana b's Blog
  • kookooto's Blog
  • SunnyJ's Blog
  • Mia'smommy's Blog
  • Amanda's Blog
  • jldurrani's Blog
  • Why choosing Medical bracelets for women online is the true possible?
  • Carriefaith's Blog
  • acook's Blog
  • REAGS' Blog
  • gfreegirl0125's Blog
  • Gluten Free Recipes - Blog
  • avlocken's Blog
  • Thiamine Thiamine Thiamine
  • wilbragirl's Blog
  • Gluten and Maize-Free (gluten-free-MF)
  • Elimination Diet Challenge
  • DJ 14150
  • mnsny's Blog
  • Linda03's Blog
  • GFinDC's Blog
  • Kim UPST NY's Blog
  • cmc's Blog
  • blog comppergastta1986
  • JesikaBeth's Blog
  • Melissa
  • G-Free's Blog
  • miloandotis' Blog
  • Confessions of a Celiac
  • Know the significance of clean engine oil
  • bobhayes1's Blog
  • Robinbird's Blog
  • skurtz's Blog
  • Olivia's Blog
  • Jazzdncr222's Blog
  • Lemonade's Blog
  • k8k's Blog
  • celiaccoach&triathlete's Blog
  • Gluten Free Goodies
  • cherbourgbakes.blogspot.com
  • snow dogs' Blog
  • Rikki Tikki's Blog
  • lthurman1979's Blog
  • Sprue that :)'s Blog
  • twinkletoes' Blog
  • Ranking the best gluten free pizzas
  • Gluten Free Product
  • Wildcat Golfer's Blog
  • Becci's Blog
  • sillyker0nian's Blog
  • txplowgirl's Blog
  • Gluten Free Bread Blog
  • babygoose78's Blog
  • G-freegal12's Blog
  • kelcat's Blog
  • Heavy duty 0verhead crane
  • beckyk's Blog
  • pchick's Blog
  • NOT-IN-2gluten's Blog
  • PeachPie's Blog
  • Johny
  • Breezy32600's Blog
  • Edgymama's Gluten Free Journey
  • Geoff
  • audra's Blog
  • mfrklr's Blog
  • 2 chicks
  • I Need Help With Bread
  • the strong one has returned!
  • sabrina_B_Celiac's Blog
  • Gluten Free Pioneer's Blog
  • Theanine.
  • The Search of Hay
  • Vanessa
  • racecar16's Blog
  • JCH13's Blog
  • b&kmom's Blog
  • Gluten Free Foodies
  • NanaRobin's Blog
  • mdrumr8030's Blog
  • Sharon LaCouture's Blog
  • Zinc, Magnesium, and Selenium
  • sao155's Blog
  • Tabasco's Blog
  • Amanda Smith
  • mmc's Blog
  • xphile1121's Blog
  • golden exch
  • kerrih's Blog
  • jleb's Blog
  • RUGR8FUL's Blog
  • Brynja's Grain Free Kitchen
  • schneides123's Blog
  • Greenville, SC Gluten-Free Blog
  • ramiaha's Blog
  • Kathy P's Blogs
  • rock on!'s Blog
  • Carri Ninja's Blog
  • jerseygirl221's Blog
  • Pkhaselton's Blog
  • Hyperceliac Blog
  • abbiekir's Blog
  • Lasister's Thoughts
  • bashalove's Blog
  • Steph1's Blog
  • Etboces
  • Rantings of Tiffany
  • GlutenWrangler's Blog
  • kalie's Blog
  • Mommy Of A Gluten Free Child
  • ready2go's Blog
  • Maureen
  • Floridian's Blog
  • Bobbie41972's Blog
  • Everyday Victories
  • Intolerance issue? Helpppp!
  • Feisty
  • In the Beginning...
  • Cheri46's Blog
  • Acne after going gluten free
  • sissSTL's Blog
  • Elizabeth19's Blog
  • LindseyR's Blog
  • sue wiesbrook's Blog
  • I'm Hungry's Blog
  • badcasper's Blog
  • M L Graham's Blog
  • Wolicki's Blog
  • katiesalmons' Blog
  • CBC and celiac
  • Kaycee's Blog
  • wheatisbad's Blog
  • beamishmom's Blog
  • Celiac Ninja's Blog
  • scarlett54's Blog
  • GloriaZ's Blog
  • Holly F's Blog
  • Jackie's Blog
  • lbradley's Blog
  • TheSandWitch's Blog
  • Ginger Sturm's Blog
  • The Struggle is Real
  • whataboutmary's Blog
  • JABBER's Blog
  • morningstar38's Blog
  • Musings of a Celiac
  • Celiacchef's Blog
  • healthygirl's Blog
  • allybaby's Blog
  • MGrinter's Blog
  • LookingforAnswers15's Blog
  • Lis
  • Alilbratty's Blog
  • 3sisters' Blog
  • MGrinter's Blog
  • Amanda
  • felise's Blog
  • rochesterlynn's Blog
  • mle_ii's Blog
  • GlamourGetaways' Blog
  • greendog's Blog
  • Tabz's Blog
  • Smiller's Blog
  • my vent
  • newby to celiac?'s Blog
  • siren's Blog
  • myraljo's Blog
  • Relieved and confused
  • carb bingeing
  • scottish's Blog
  • maggiemay832's Blog
  • Cristina Barbara
  • ~~~AnnaBelle~~~'s Blog
  • nikky's Blog
  • Suzy-Q's Blog
  • mfarrell's Blog
  • Kat-Kat's Blog
  • Kelcie's Blog
  • cyoshimit's Blog
  • pasqualeb's Blog
  • My girlfriend has celiacs and she refuses to see a doctor
  • Ki-Ki29's Blog
  • mailmanrol's Blog
  • Sal Gal
  • WildBillCODY's Blog
  • Ann Messenger
  • aprilz's Blog
  • the gluten-free guy
  • gluten-free-wifey's Blog
  • Lynda MEADOWS's Blog
  • mellajane's Blog
  • Jaded's Celiac adventures in a non-celiac world.
  • booboobelly18's Blog
  • Dope show
  • Classic Celiac Blog
  • Keishalei's Blog
  • Bada
  • Sherry's blurbs
  • addict697's Blog
  • MIchael530btr's Blog
  • Shawn C
  • antono's Blog
  • Undiagnosed
  • little_d's Blog
  • Gluten, dairy, pineapple
  • The Fat (Celiac) Lady Sings
  • Periomike
  • Sue Mc's Blog
  • BloatusMaximus' Blog
  • It's just one cookie!
  • Kimmy
  • jacobsmom44's Blog
  • mjhere's Blog
  • tlipasek's Blog
  • You're Prescribing Me WHAT!?!
  • Kimmy
  • nybbles's Blog
  • Karla T.'s Blog
  • Young and dealing with celiacs
  • Celiac.com Podcast Edition
  • LCcrisp's Blog
  • ghfphd's allergy blog
  • https://www.bendglutenfree.com/
  • Costume's and GF Life
  • mjhere69's Blog
  • dedeadge's Blog
  • CeliacChoplin
  • Ravenworks' Blog
  • ahubbard83's Blog
  • celiac<3'sme!'s Blog
  • William Parsons
  • Gluten Free Breeze (formerly Brendygirl) Blog
  • Ivanna44's Blog
  • Daily Life and Compromising
  • Vonnie Mostat
  • Aly'smom's Blog
  • ar8's Blog
  • farid's Blog
  • Sandra Lee's Blog
  • Demertitis hepaformis no Celac
  • Vonnie Mostat, R.N.
  • beetle's Blog
  • Sandra Lee's Blog
  • carlyng4's Blog
  • totalallergyman's Blog
  • Kim
  • Vhips
  • twinsmom's Blog
  • Newbyliz's Blog
  • collgwg's Blog
  • Living in the Gluten Free World
  • lisajs38's Blog
  • Mary07's Blog
  • Treg immune celsl, short chain fatty acids, gut bacteria etc.
  • questions
  • A Blog by Yvonne (Vonnie) Mostat, RN
  • ROBIN
  • covsooze's Blog
  • HeartMagic's Blog
  • electromobileplace's Blog
  • Adventures of a Gluten Free Mom
  • Fiona S
  • bluff wallace's Blog
  • sweetbroadway's Blog
  • happybingf's Blog
  • Carla
  • jaru24's Blog
  • AngelaMH's Blog
  • collgwg's Blog
  • blueangel68's Blog
  • SimplyGF Blog
  • Jim L Christie
  • Debbie65's Blog
  • Alcohol, jaundice, and celiac
  • kmh6leh's Blog
  • Gluten Free Mastery
  • james
  • danandbetty1's Blog
  • Feline's Blog
  • Linda Atkinson
  • Auntie Lur: The Blog of a Young Girl
  • KathyNapoleone's Blog
  • Gluten Free and Specialty Diet Recipes
  • Why are people ignoring Celiac Disease, and not understanding how serious it actually is?
  • miasuziegirl's Blog
  • KikiUSA's Blog
  • Amyy's Blog
  • Pete Dixon
  • abigail's Blog
  • CHA's Blog
  • Eczema or Celiac Mom?'s Blog
  • Thoughts
  • International Conference on Gastroenterology
  • Deedle's Blog
  • krackers' Blog
  • cliniclfortin's Blog
  • Mike Menkes' Blog
  • Juanita's Blog
  • BARB OTTUM
  • holman's Blog
  • It's EVERYWHERE!
  • life's Blog
  • writer ann's Blog
  • Ally7's Blog
  • Gluten Busters: Gluten-Free Product Alerts by Celiac.com
  • K Espinoza
  • klc's Blog
  • Pizza&beer's Blog
  • CDiseaseMom's Blog
  • sidinator's Blog
  • Dr Rodney Ford's Blog
  • How and where is it safe to buy cryptocurrency?
  • lucedith's Blog
  • Random Thoughts
  • Kate
  • twin#1's Blog
  • myadrienne's Blog
  • Nampa-Boise Idaho
  • Ursa Major's Blog
  • bakingbarb's Blog
  • Does Celiac Cause Sensitivites To Rx's?
  • delana6303's Blog
  • psychologygrl25's Blog
  • Alcohol and Celiac Disease
  • How do we get it???
  • cooliactic_BOOM's Blog
  • GREAT GF eating in Toronto
  • Gluten-free Food Recommendations!
  • YAY! READ THIS!!
  • BROW-FREE DIET BLOG
  • carib168's Blog
  • A Healing Kitchen
  • Shawn s
  • AZ Gal's Blog
  • mom1's Blog
  • The Beginning - The Diagnosis
  • PeweeValleyKY's Blog
  • solange's Blog
  • Cate K's Blog
  • Layered Vegetable Baked Pasta (gluten-free Vegetarian Lasagna)
  • Gluten Free Teen by Ava
  • mtdawber's Blog
  • sweeet_pea's Blog
  • DCE's Blog
  • Infertility and Celiac Disease
  • What to do in the Mekong Delta in 1 Day?
  • glutenfreenew's Blog
  • Living in the Garden of Eden
  • toddzgrrl02's Blog
  • redface's Blog
  • Gluten Free High Protein
  • Ari
  • Great Harvest Chattanooga's Blog
  • CeliBelli's Blog
  • Aboluk's Blog
  • redface's Blog
  • Being in Control of Your Gluten-Free Diet on a Cruise Ship
  • jayshunee's Blog
  • lilactorgirl's Blog
  • Yummy or Yucky Gluten-Free Foods
  • Electra's Blog
  • Cocerned husband's Blog
  • lilactorgirl's Blog
  • A Little History - My Celiac Disease Diagnosis
  • How to line my stomach
  • sewfunky's Blog
  • Oscar's Blog
  • Chey's Blog
  • The Fun of Gluten-free Breastfeeding
  • Dawnie's Blog
  • Sneaky gluten free goodness!
  • Chicago cubs shirts- A perfect way of showing love towards the baseball team!
  • Granny Garbonzo's Blog
  • GFzinks09's Blog
  • How do I get the Celiac.com podcast on my mp3 player?
  • quantumsugar's Blog
  • Littlebit's Blog
  • Kimberly's Blog
  • Dayz's Blog
  • Swimming Breadcrumbs and Other Issues
  • Helen Burdass
  • celiacsupportnancy's Blog
  • Life of an Aggie Celiac
  • kyleandjra.jacobson's Blog
  • Hey! I'm Not "Allergic" to Wheat!
  • FoOdFaNaTic's Blog
  • Wendy Cohan, RN's Gluten-Free and Dairy-Free Cooking Classes
  • Lora Derry
  • Dr. Joel Goldman's Blog
  • The Ultimate Irony
  • Lora Derry
  • ACK514's Blog
  • katinagj's Blog
  • What Goes On, Goes In (Gluten in Skin Care Products)
  • What’s new in hydraulic fittings?
  • cannona3's Blog
  • citykatmm's Blog
  • Adventures in Gluten-Free Toddling
  • tahenderson67's Blog
  • The Dinner Party Drama—Two Guidelines to Assure a Pleasant Gluten-Free Experience
  • What’s new in hydraulic fittings?
  • sparkybear's Blog
  • justbikeit77's Blog
  • To "App" or Not to "App": The Use of Gluten Free Product List Computer Applications
  • Onangwatgo
  • Raine's Blog
  • lalla's Blog
  • To die for Cookie Crumb Gluten-Free Pie Crust
  • DeeTee33's Blog
  • http://glutenfreegroove.com/blog/
  • David2055's Blog
  • Gluten-Free at the Fancy Food Show in San Francisco
  • Kup wysokiej jakości paszporty, prawa jazdy, dowody osobiste
  • Janie's Blog
  • Managing Hives & Gluten Allergies
  • User Is it safe to use GB WhatsApp pro in 2024?
  • Bogaert's Blog
  • Janie's Blog
  • RaeD's Blog
  • Dizzying Disclaimers!
  • Dream Catcher's Blog
  • PinkZebra's Blog
  • Hibachi Food and Hidden Gluten Hazards (How to Celebrate Gluten-Free)
  • jktenner's Blog
  • OhSoTired's Blog
  • PinkZebra's Blog
  • gluten-free Lover's Blog
  • Gluen Free Health Australia
  • Melissamb21's Blog
  • Andy C's Blog
  • halabackgirl9129's Blog
  • Liam Edwards' Blog
  • Celiac Disease in Africa?
  • Suz's Blog
  • Gluten-Free Fast Food
  • mis_chiff's Blog
  • gatakat's Blog
  • macocha's Blog
  • Newly Diagnosed Celiacs Needed for Study in Chicago
  • Poor Baby's Blog
  • the loonie celiac's Blog
  • jenlex's Blog
  • Sex Drive/Testosterone can be Depleted by Certain Foods
  • samantha79's Blog
  • 21 Months into the Gluten-free Diet
  • WashingtonLady's Blog-a-log
  • James S. Reid's Blog
  • Living with a Gluten-Free Husband
  • runner girl's Blog
  • kp3972's Blog
  • ellie_lynn's Blog
  • trayne91's Blog
  • Gluten-free Lipstick!
  • Nonna2's Blog
  • Schar Chocolate Hazelnut Bar (Gluten-Free)
  • pnltbox27's Blog
  • Live2BWell's Blog
  • melissajohnson's Blog
  • nvsmom's Blog
  • Diagnosed with Celiac Disease and Still Sick
  • snowcoveredheart's Blog
  • Gluten Free Nurse
  • Gluten-Free Frustration!
  • Melody A's Blog
  • novelgutfeeling's Blog
  • Trouble Eating Out Gluten-Free...Good or Bad?!
  • dilsmom's Blog
  • theceliachusband's Blog
  • amanda2610's Blog
  • Pancreas and Celiac Disease Link?
  • epiphany's Blog
  • Patty55's Blog
  • The Latest Gluten-Free Food Recalls
  • kenzie's blog
  • CVRupp's Blog
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  1. Celiac.com 04/05/2023 - Over the past few years, the gluten-free food market has grown significantly. However, it is important to question whether these products are actually contributing to balanced diets. A recent study aimed to investigate the nutritional composition of various gluten-free products produced nine years apart. The study also compared the nutritional compositions of 104 gluten-free products currently marketed in Spain with their gluten-containing counterparts. The Researchers The study team included Claudia Mármol-Soler, Silvia Matias, Jonatan Miranda, Idoia Larretxi, María del Pilar Fernández-Gil, María Ángeles Bustamante, Itziar Churruca, Olaia Martínez, and Edurne Simón. They are variously affiliated with the Gluten Analysis Laboratory, Department of Pharmacy and Food Science, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain; the GLUTEN3S Research Group, Department of Nutrition and Food Science, University of the Basque Country, 01006 Vitoria-Gasteiz, Spain, the Bioaraba, Nutrición y Seguridad Alimentaria, 01006 Vitoria-Gasteiz, Spain; and the Centro Integral de Atención a Mayores San Prudencio, 01006 Vitoria-Gasteiz, Spain. The Methods Three descriptive and comparative studies were done on gluten-free products. The first study compared the nutritional information panel (NIP) of 104 gluten-free products from 11 specific brands in 2013 against the same products currently available in 2022. The second study made a nutritional comparison between 104 currently available gluten-free products and their analogs with gluten. Both studies recorded NIP data and analyzed nutrient composition. The third study aimed to highlight the impact on nutritional value of a possible gluten-free product inclusion in a celiac diet by comparing a diet that includes gluten-free products and the same diet with gluten foodstuffs. The Findings Their research showed nutritional differences between gluten-free products produced in 2013 and 2022, particularly in the areas of cookies, breakfast cereals, doughs/puff pastries/pizzas, and breads. Additionally, the pasta group had significant decreases in energy, protein, simple carbohydrates, saturated lipids, dietary fiber, and salt. When comparing gluten-free and similar gluten-containing products in 2022, the major differences were found in protein and salt. This indicates that gluten-free products lead to a diet lower in protein and higher in salt and carbohydrates. Although there have been some improvements in the formulation of gluten-free products, the macronutrient profile still varies greatly, and gluten-free products cannot be considered nutritionally equivalent, let alone superior, to their gluten-containing counterparts. Basically, in many cases, the nutritional value of gluten-free products has gone down over the years. Because of this, celiacs need to update our knowledge, and learn more about the nutritional composition of the foods we eat, especially gluten-free products. This will help us to make better choices, and and to better manage our condition. As always, stay informed, choose carefully, and trust your gut. Read more in Foods 2022.
  2. Celiac.com 03/07/2024 - A recent study of mice has shed light on the potential effects of chronic oral exposure to silicon dioxide (fg-SiO2), a common food additive, on food sensitivities and immune responses. This research is particularly relevant to individuals with celiac disease and other food sensitivities. Silicon dioxide, a versatile additive, plays a vital role in maintaining the quality and integrity of numerous dry and powdered food products. It can be found in ingredients of more than 2,600 processed foods worldwide, from savory soups to aromatic spices, and even infant formula. Its presence ensures that food items remain free-flowing and devoid of unsightly lumps, and it isn't always included on ingredient lists. The study, led by a team of researchers, aimed to understand how exposure to silicon dioxide, in the form of food-grade silicon dioxide (fg-SiO2), might influence the immune system's response to food antigens. Using mouse models, the researchers investigated the effects of silicon dioxide on oral tolerance (OT) induction and gluten immunopathology. The research team included Bruno Lamas, Natalia Martins Breyner,, Yann Malaisé, Mark Wulczynski, Heather J. Galipeau, Eric Gaultier, Christel Cartier, Elena F. Verdu, and Eric Houdeau. They are variously affiliated with the Toxalim (Research Centre in Food Toxicology), Team Endocrinology and Toxicology of Intestinal Barrier, INRAE/ENVT/Paul Sabatier University, Toulouse, France; and the Farncombe Family Digestive Health Research Institute, Department of Medicine, McMaster University, Hamilton, Ontario, Canada. Their findings revealed that exposure to silicon dioxide led to changes in immune cell function and cytokine production in the intestines. Specifically, cells from the mesenteric lymph nodes (MLNs) showed decreased proliferation and reduced secretion of key regulatory cytokines involved in OT, such as interleukin 10 (IL-10) and transforming growth factor beta (TGF-β). Furthermore, mice exposed to silicon dioxide exhibited signs of intestinal inflammation, including increased levels of fecal lipocalin-2 (Lcn-2) and interferon gamma (IFN-γ). This inflammation was associated with a breakdown of oral tolerance and alterations in immune cell populations in the intestines. Chronic Oral Exposure to Silicon Dioxide May Worsen Food Sensitivities In a mouse model of gluten-induced immunopathology, chronic exposure to silicon dioxide exacerbated intestinal damage and inflammation. These effects were observed through changes in villus-to-crypt ratio and increased infiltration of inflammatory T cells. Overall, the study suggests that chronic oral exposure to silicon dioxide may disrupt oral tolerance induction and worsen food sensitivities, particularly in individuals predisposed to conditions like celiac disease. While the study was conducted in mice, its findings underscore the need for further research to explore the potential link between silicon dioxide exposure and food sensitivities in humans. In conclusion, people with celiac disease and other food sensitivities may benefit from understanding the potential impact of food additives like silicon dioxide on their immune responses. Further investigation into this area could provide valuable insights into strategies for managing and mitigating food sensitivities in affected individuals. Read more at Environmental Health Perspectives Journal

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  4. Celiac.com 02/13/2024 - For those living with celiac disease, the gluten-free lifestyle isn't just a choice; it's a medical necessity. However, a recent analysis by Coeliac UK has shed light on a concerning trend — the soaring cost of gluten-free alternatives is leaving many celiac sufferers in a difficult position, risking their health due to financial constraints. According to the analysis, gluten-free versions of everyday staples can be up to six times more expensive than their gluten-containing counterparts. The economic strain is pushing 27% of people with celiac disease to buy food that might contain gluten, as revealed in a Coeliac UK survey. Shockingly, 4% admitted to purchasing food that definitely contained gluten, despite the health risks. The financial challenge is evident across various staples. The cheapest available gluten-containing loaf of bread costs just 5.6p per 100g, while its gluten-free alternative is priced at 35.5p per 100g. Gluten-free pasta is twice as expensive as regular pasta, and plain flour and cereals come with a doubled or even more price tag. The impact of these costs is deeply worrying, with individuals compromising their health due to financial constraints. Symptoms of consuming gluten for those with celiac disease range from short-term discomforts like diarrhea, stomach cramps, and constipation to potential long-term complications such as osteoporosis, iron deficiency, and vitamin B12 deficiency. Tristan Humphreys, head of advocacy at Coeliac UK, expressed concern over the findings, emphasizing that any barrier to adhering to a gluten-free diet is a serious concern. Celiac disease, an autoimmune condition triggered by gluten consumption, can lead to severe consequences if dietary restrictions are not followed. Risks include damage to the lining of the gut, nutrient absorption issues, and potential long-term complications like infertility and, in rare cases, bowel cancer. Historically, gluten-free staples were available on prescription in the NHS, recognizing the additional costs for those with celiac disease. However, in England, non-bread and non-flour products were removed from the prescribable products list in 2017, leading to a reduction in areas offering gluten-free prescriptions. The financial challenge is further exacerbated by the lack of financial support for people with this lifelong autoimmune condition where prescriptions have been withdrawn. Approximately 55% of people in England live in areas where gluten-free prescriptions are routinely available, leaving the rest facing a postcode lottery. The government acknowledges the challenges households face with rising costs and pledges to engage with supermarkets for the best ways to support consumers. However, the financial strain on those with celiac disease remains a significant concern, prompting calls for increased accessibility to gluten-free prescriptions and support for a community that views a gluten-free diet not as a luxury but as a dietary necessity for health. Read more at inews.co.uk
  5. Celiac.com 01/10/2024 - For those with celiac disease, the commitment to a gluten-free lifestyle isn't just a choice; it's a vital necessity. However, a recent incident on a KLM flight has spotlighted the potential pitfalls of airline travel for those with dietary restrictions. On a flight from San Francisco to Amsterdam, Lauren Riethoff, a 32-year-old Dutch woman with celiac disease, faced a distressing ordeal when she was served a gluten-containing wrap despite having pre-ordered gluten-free meals. The consequences were severe — intense vomiting, abdominal pain, and sweating, culminating in her being stretchered off the plane upon arrival. Celiac disease, an autoimmune condition triggered by gluten, affects more than 1 in 100 people. For those with the condition, the repercussions of gluten consumption are not just discomfort; they can be severe health reactions. Lauren's plea for support from KLM post-incident was met with what she describes as a distant response. Instead of empathy, she received a €30 voucher, leaving her disheartened and seeking acknowledgment rather than financial compensation. KLM, in response, expressed deep regret for Lauren's distress, but highlighted the challenge of definitively establishing a direct link between her reaction and the in-flight meal. The airline emphasized its commitment to passenger safety and explained that, despite strict protocols, it cannot guarantee the complete absence of gluten in special meals for gluten intolerance. Lauren's call for a more robust review of processes and an assurance of preventive measures is a critical one. The incident serves as a poignant reminder that the potential severity of allergic reactions, especially in the confined space of an aircraft, necessitates unwavering diligence. As KLM pledges to conduct a thorough investigation and assures Lauren of ongoing communication, the incident sparks a broader conversation about the complexities of accommodating dietary restrictions in the aviation industry. For individuals like Lauren, the gluten-free journey extends far beyond daily choices — it becomes a matter of navigating a world where even the skies can pose unexpected challenges. Read more at aviation24.be
  6. Celiac.com 10/09/2023 - Eleanor McGinn, a resident of a retirement community in Maryland, has filed a lawsuit alleging that the facility, Broadmead, repeatedly served her food containing gluten despite knowing about her celiac disease. The lawsuit, filed in Maryland District Court, claims that Broadmead violated the Americans with Disabilities Act by discriminating against McGinn based on her disability. The claim also includes allegations of breach of contract, negligence in food preparation, and negligent misrepresentation. These claims stem from McGinn's reliance on Broadmead's assurances that she would receive gluten-free food and the facility's promotion of a gluten-free dietary program. Before moving to Broadmead in 2017, McGinn had met with the facility's dining director to discuss the severity of her celiac disease. She was assured that the kitchen staff understood the condition, and that Broadmead's gluten-free options were both abundant and safe. However, within the first six months of her stay, McGinn fell ill six times due to gluten exposure. The lawsuit contends that this repeated gluten exposure has had a compounding toxic effect on McGinn, leading to increasingly severe gluten reactions over time. As a result, her condition now substantially limits her major life activities, including eating and the major functions of her immune, digestive, bowel, and neurological systems. Additionally, the complaint alleges that McGinn was socially isolated, because she often had to wait for her gluten-free food while others had already finished eating. Eventually, she says she stopped going to the dining hall altogether. Andrew Rozynski, counsel for McGinn, hopes that this lawsuit will raise awareness about the needs of individuals with celiac disease. He emphasizes the importance of communities honoring their commitments to provide gluten-free options, as advertised. Celiac disease is considered a disability under the Americans with Disabilities Act because individuals with the condition have varying needs at different times in their lives, according to the Celiac Disease Foundation. This case is not the first of its kind; in 2019, the U.S. Court of Appeals for the 4th Circuit ruled against a restaurant in Colonial Williamsburg that refused to let a child with a severe gluten allergy eat his own food. In that case, the court found that either the restaurant or the child could prevail in a potential lawsuit, ultimately vacating the district court's judgment. In 2020, a University of Maryland student sued the university for violating the Americans with Disabilities Act by serving her gluten-containing food, and the case was settled out of court. Stay tuned for more on this and related stories. Read more at thedailyrecord.com
  7. Celiac.com 09/19/2023 - Disney has long been celebrated for their wide range of park dining options catering to gluten-free guests. However, recent reports suggest a decline in gluten-free offerings, leaving some Disney fans concerned, especially those with conditions like celiac disease, who need to eat a gluten-free diet. For individuals with celiac disease and gluten sensitivity, finding safe dining options can be challenging, but Disney has had a history of commitment to accommodating these dietary needs. They have not only offered gluten-free menu items but have also provided gluten-free versions of popular dishes like Mickey-shaped waffles. This dedication has made Disney a go-to destination for families with members who require gluten-free diets. However, recent feedback in Disney Dining, from guests visiting Disneyland Park and Disney California Adventure Park, has raised concerns about the diminishing availability of gluten-free options. One recent guest with celiac disease expressed disappointment in the reduced gluten-free choices and increased difficulty in ordering through the Disney app. They reported that some locations had no gluten-free options at all, leaving them with limited choices for meals. The guest's feedback has sparked a discussion among Disney enthusiasts, with some expressing similar concerns about the decline in gluten-free offerings. While opinions vary, this criticism potentially tarnishes Disney's reputation for accommodating dietary restrictions. Disney's response to this feedback will be closely watched by fans and the public. Maintaining a reputation for catering to diverse dietary needs, including gluten-free diets, has been a point of pride for the company. Addressing these concerns promptly and effectively is essential for ensuring that Disney remains an inclusive and welcoming destination for all visitors, regardless of their dietary requirements. What do you think? Have you been to a Disney park lately? How was your experience with gluten-free food access and options? Share your story below. Read more in Disney Dining.

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  9. Celiac.com 08/28/2023 - Living with celiac disease comes with its unique set of challenges, and one of the most intricate aspects is managing your dietary needs in social situations. Whether it's dining out at a restaurant, attending parties, or simply joining friends or colleagues for a meal, navigating celiac disease in these scenarios requires a blend of awareness, communication, and preparedness. In this article, we will delve into practical strategies that individuals with celiac disease can employ to effectively manage their dietary requirements while still enjoying the social aspects of eating with others. The Etiquette of Bringing and Serving Gluten-Free Food In many social gatherings, it's not uncommon for attendees to contribute dishes to the meal. For individuals with celiac disease, bringing and serving gluten-free food is not only a way to ensure their dietary safety, but also an opportunity to educate and engage others in understanding their needs. Here are some etiquette considerations to keep in mind: Communicate Ahead of Time: If you're attending an event where you know food will be served, consider reaching out to the host in advance to discuss your dietary requirements. This gives them a chance to accommodate your needs and helps avoid awkward situations. Bring a Dish to Share: Prepare a delicious gluten-free dish that you can bring to the gathering. Not only will this ensure you have safe options to eat, but it also introduces others to the idea that gluten-free cooking can be good, and it can spark positive conversations about the gluten-free diet and celiac disease. Label Clearly: If you're contributing a gluten-free dish, label it clearly to prevent cross-contamination. Use a bold marker or tape to clearly indicate that the dish is gluten-free, and include a separate serving utensil that is also labelled. Identify Danger: If you are at a gathering that offers different foods on a shared table, be sure to look over everything closely before eating anything. Could the potato chips have cookie crumbs on them? Notice how things are laid out, how people are taking food from the various dishes, and avoid anything that might be contaminated. Does every dish have its own serving utensil? If you are at a BBQ, hopefully you can speak with the cook and be sure that your burger wasn't cooked where he might be heating up wheat buns. Pay attention to the details, and if things look sketchy, sometimes it's best to avoid eating at all (but hopefully you brought a safe dish or backup snack). How to Not Embarrass Others When Declining Unsafe Food Politely declining food that doesn't meet your dietary needs can sometimes be a delicate task, especially when you don't want to offend the host or others. Here are strategies to handle this situation with grace: Express Gratitude: Start by thanking the host for their thoughtful gesture in offering you food. Emphasize your appreciation for their effort while gently mentioning your dietary restrictions. Educate Politely: Politely explain that you have celiac disease, which means you can't consume foods containing gluten. You might mention that even small amounts of gluten can cause health issues for you. Suggest Alternatives: If possible, suggest alternatives that would be safe for you to eat. This not only showcases your positive approach but also eases the host's concern about accommodating your needs. The Best Strategies for Dining at Restaurants Safely Dining out at restaurants requires an extra level of vigilance to ensure your meal is truly gluten-free. Here are effective strategies to consider: Research Ahead: Before choosing a restaurant, research their gluten-free options online or call ahead to inquire about their practices for avoiding cross-contamination. If you've been invited to a restaurant by others, find their online menu to see if they have gluten-free offerings, or call the restaurant directly during non-busy hours to see if they offer safe dishes. Be Specific with Servers: When you arrive at the restaurant, communicate your dietary needs to the server clearly and confidently. Ask about menu items, ingredients, and preparation methods. Emphasize Cross-Contamination: Stress the importance of avoiding cross-contamination to the server. Ask if they can take extra precautions, such as using separate utensils and cooking surfaces. If they offer gluten-free pasta, be sure that it is cooked in a separate pot from regular pastas. Avoid Risky Dishes: Opt for naturally gluten-free dishes or items that require minimal modifications. Steer clear of foods that are more likely to be contaminated, such as fried items or dishes with complex sauces. Other Considerations for Social Situations Carry Gluten-Free Snacks: Keep a stash of gluten-free snacks in your bag or car. This ensures you have a safe option in case the available food is not suitable for you. Educate Friends and Family: Take the time to educate your close friends and family about celiac disease. This creates a support network that understands your needs and can advocate for you in social situations. Develop Go-To Dishes: Master a few gluten-free recipes that you can confidently prepare and bring to gatherings. This guarantees you have a delicious option and encourages others to enjoy gluten-free food. Likewise, understand how different dishes are prepared so you can ask the right questions when eating in a restaurant or someone else's home. Navigating celiac disease in social situations requires a blend of proactive planning, effective communication, and an understanding of your own needs. By employing the strategies outlined in this article, you can confidently participate in social gatherings, enjoy meals at restaurants, and foster an environment of awareness and inclusion. Remember, your health and well-being are of paramount importance, and with the right approach, you can savor every social occasion while staying true to your dietary requirements.
  10. Celiac.com 08/21/2023 - Researchers from the University of Kentucky's Martin-Gatton College of Agriculture, Food, and Environment have developed a new and highly effective method for detecting and measuring wheat flour contamination in gluten-free food. Their improved testing methods could significantly improve gluten-free food safety. Gluten-free diets are crucial for individuals with coeliac disease and other conditions that require avoiding gluten. In the UK, approximately 10% of consumers opt for gluten-free products. However, ensuring the absence of gluten in these foods is challenging due to possible cross-contamination in the supply chain. Fourier-transform Infrared Spectroscopy and Machine Learning to Detect Wheat The research team focused on detecting wheat (gluten) flour contamination in gluten-free cornbread using Fourier-transform infrared (FTIR) spectroscopy and machine learning. FTIR employs infrared light absorption to identify a sample's organic and inorganic compounds. Akinbode Adedeji, the principal investigator and an associate professor in biosystems and agricultural engineering, highlighted the prevalence of allergen contamination in the food industry and the need for a rapid method to identify gluten contamination, especially given the sensitivity of individuals with gluten intolerance. To develop the method, the team prepared 13 different cornbread samples with varying levels of wheat flour contamination using corn flour and wheat flour. They analyzed the samples using FTIR with a 'special diamond accessory.' Before using machine learning, they pre-processed the spectra to reduce noise in the raw data and isolate key spectral features, simplifying the machine learning process. A Game-changer for Gluten-Free Food Safety This new testing method could be a game-changer for gluten-free food safety, as it offers manufacturers a reliable and efficient way to ensure their products are truly gluten-free, and safe for individuals with gluten-related conditions. By implementing this technique, the food industry can improve the accuracy of gluten-free labeling and increase consumer confidence in gluten-free products. Read more at foodmanufacturer.co.uk
  11. Celiac.com 06/23/2023 - We've run our share of stories on the occasional horrors of gluten-free travel. In the most recent episode Chloë Chapdelaine, a popular TikTok star, experienced a distressing incident on a 15-hour flight from Dubai to Los Angeles. As she suffers from celiac disease, she carefully selected gluten-free meal options before boarding the Emirates aircraft. However, she was informed halfway through eating a plain croissant that it was a regular one that contained gluten, which she had avoided for nine years. This revelation caused her to become emotional, and she tearfully documented her experience in a viral TikTok video from the plane's bathroom. Chapdelaine believes that celiac disease is not always taken as seriously as other food allergies, and she feels that people with food allergies or sensitivities deserve to be treated with respect and understanding. The video garnered over 1.4 million views and included footage of the croissant that caused the incident. The Canadian TikToker, who is highly sensitive to gluten, immediately felt the effects of consuming it. She took measures to expel the substance from her system by inducing vomiting, spending about an hour in the bathroom. Severe Celiac Disease Symptoms Despite her efforts, she experienced symptoms such as stomach cramps, diarrhea, nausea, and itching skin. Chapdelaine stated that it will take her approximately two weeks to recover from the mental repercussions caused by this incident, including brain fog and depression. She has filed a formal complaint with Emirates, although she acknowledged that the flight attendants were understanding of her situation. This incident highlights the challenges faced by individuals with celiac disease and the need for greater awareness and understanding of food allergies and sensitivities. Have any stories to share about the good, the bad and the ugly of gluten-free air travel? Share them in the comments below Read more in nypost.com
  12. Good afternoon, This is my first time posting here so I apologize if this has been discussed prior. I’ve been diagnosed with celiac disease for a few years now and every so often I’ll get a cramping feeling under my right rib cage. Wanted to see if this is a common sign of cross contamination? the second item is that this week I’ve had very dark stools and think this may be due to eating a pasta salad that had very dark balsamic vinaigrette included? I’ll notice the stool color change even with drinking a purple Gatorade and feel as though the lining of my bowels have been stripped from all the years of gluten abuse. Does anyone else have these symptoms? any info would be greatly appreciated!
  13. Celiac.com 05/19/2023 - Living with celiac disease can be a challenge, and one of the biggest hurdles is the cost of gluten-free foods. Gluten-free products are notoriously expensive to begin with, and with grocery prices soaring in recent times, it's becoming increasingly difficult for those with celiac disease to keep up with the costs. Celiac disease is an autoimmune disorder that affects approximately one percent of the Canadian population. It is triggered by gluten, a protein found in wheat, rye, and barley grains, which can cause inflammation of the gut lining and various symptoms such as diarrhea, constipation, vomiting, bloating, tiredness, and headaches. For those with celiac disease, eating even a small amount of gluten can lead to long-term complications such as nutrient deficiencies, a higher risk of viral infections and pneumonia, increased risk of broken bones, and a higher risk of bowel cancer. That's why it's essential for people with celiac disease to stick to a gluten-free diet, which is medically indicated and not a personal choice. However, gluten-free products are often priced at double or triple the price of their regular gluten-containing equivalents. The recent pandemic has caused the prices of gluten-free food to rise even more. According to Celiac Canada, gluten-free products can cost between 150 and 500 per cent more than their regular gluten-containing equivalents. For many Canadians who have celiac disease, this has been a significant financial burden. A survey conducted by Celiac Canada showed that 93 per cent of respondents felt the cost of gluten-free food was more expensive than before the pandemic. Over a third of those respondents had to adjust their finances to buy the groceries they need, and one per cent had to turn to food banks. In a recent survey conducted by Celiac Canada, almost 93 percent of 7,400 Canadians, who must eat gluten-free because of their disorder, said they feel the cost of gluten-free food was more expensive than before the pandemic. Of those respondents, more than a third said they have had to adjust their finances to be able to buy the groceries they need, and one percent have had to turn to food banks. The Canadian government has announced a one-time grocery rebate for "low- and modest-income Canadians" to provide relief for Canadians as prices soar. However, Celiac Canada is calling for an increased rebate specifically for people with celiac disease in that income bracket. The association is asking for a celiac rebate of up to $230 per adult and $122.50 per child, with an extra $122.50 for people who are single. It's also worth noting that people with celiac disease can claim "the incremental costs associated with buying gluten-free food products as a medical expense" with the Canada Revenue Agency. However, doing so is an onerous task with little payout at the end, and the system is "just unworkable for the average Canadian," according to Melissa Secord, executive director of Celiac Canada. Living with celiac disease is already expensive, and the skyrocketing cost of gluten-free products only adds to the burden. In the short-term, there may be no relief in sight. However, it's important to stay informed about available resources and seek support from organizations like Celiac Canada. With ongoing advocacy and support, we can work towards making gluten-free living more accessible and affordable for all. Learn more at CTVNews.ca
  14. 01/05/2022 - Gluten-free shoppers in numerous countries have struggled to keep their favorite products on the table, and even successful shopping has meant higher prices over the past six months, according to new research. Nearly ninety percent of almost two-thousand gluten-free shoppers surveyed by Coeliac UK reported fewer gluten-free foods available in the past six months. Even more of those respondents reported price increases on on the majority of gluten-free products. There are several reasons for this, including stockpiling, inflation, labor shortages, and supply chain disruptions. Helen North, director of fundraising and commercial services for Coeliac UK, called on supermarket chains “to ensure they keep prioritizing product ranges and aisle space for what is a sustainably growing market”. Citing labor costs as a major driver of rising prices, Nurture Brands MD Adam Draper said, “The whole supply chain and manufacturing process require much greater supervision, and this means it is generally more expensive. So, where labor costs are increasing, allergen-free products suffer a higher degree of inflation.” Indeed, analysis by The Grocer earlier this year found prices for free-from ambient bakery, for instance, rose nearly five percent per kilo in the year ending 18 April, with average prices for branded products up nearly 6 percent, according to Kantar. Meanwhile, Brits spent nearly an extra £500 million in the free-from aisle over the past year, as they stockpiled staples such as pasta, according to data by Kantar. Just one small are where gluten-free brands are facing commodity pressure is in the form of rising prices for rice flour, which climbed sharply due to supply difficulties this year, according to Mintec. With higher prices and greater scarcity on the horizon, many grocers and celiac advocates are asking people without celiac disease to please hold off buying gluten-free products so that people with celiac disease can get the food they need to treat their medical condition. Have you experienced higher prices and/or scarcities when shopping for gluten-free products? Share your experience below. Read more in The Grocer
  15. Celiac.com 04/24/2023 - In 2016 New Mexico prison inmate Jennifer Harris Hopkins died while in state custody at the New Mexico Women’s Correctional Facility in Grants, New Mexico, allegedly after being denied proper medical care for her celiac disease condition, an autoimmune disorder that requires a lifelong gluten-free diet. Staff at the prison allegedly ignored or disregarded her pleas for help, where Ms. Hopkins was serving a four-year prison sentence for motor vehicle theft. Wrongful Death Lawsuit - "A Number of Concerning Symptoms" According to a wrongful death lawsuit filed by her estate, Ms. Hopkins exhibited "a number of concerning symptoms" shortly after being taken into custody, and was even taken to Cibola General Hospital for emergency medical treatment, but was discharged on the same day. Ms. Hopkins filed a formal request for medication to treat her disease about a week later, and filed an additional request to medical staff later that month, reporting symptoms such as nausea, diarrhea, anal bleeding, vomiting, double vision, and "intense pain" in her stomach. However, a nurse who saw her in April allegedly dismissed her claim of having celiac disease. Ms Hopkins’ health reportedly deteriorated over the next few months, and her abdominal area swelled to the size of a woman who was "30 to 40 weeks pregnant." In July, she filed a formal grievance with the state Corrections Department, pleading for help and writing, "I am malnutritioned and vitamin deficient. The items above can kill me. HELP ME!" She was taken to Cibola General Hospital again for emergency medical care, but was discharged back to the women's prison after three days where the attending physician entered in his medical report “it is possible that this lady does suffer from celiac disease and that she might be better served by the attention of a gastroenterologist in the future.” However, Harris Hopkins’ condition reportedly continued to decline, and she lost at least 34 pounds while in custody. On September 7, 2016, her condition became critical, but she was allegedly not taken to the hospital, and was instead transferred to the Central New Mexico Correctional Facility in Los Lunas. Her condition was reportedly dire by the time she arrived there, and correctional staff finally took her to the University of New Mexico Hospital to get proper medical care. However, Ms. Hopkins ultimately died on September 16, 2016. The wrongful death lawsuit filed by Ms. Hopkins’ estate alleged that the New Mexico Corrections Department and others, including Corizon Health, Inc., Centurion Correctional Healthcare of New Mexico, LLC, and Cibola General Hospital Corp., failed to provide her with the care she needed. The state of New Mexico settled the lawsuit for $200,000, but denied liability. A spokeswoman for the Corrections Department stated that the situation began under the administration of former Gov. Susana Martinez. Inadequate Medical Care in US Prisons The case highlights the ongoing issue of inadequate medical care in US prisons and jails, particularly for inmates with chronic conditions. According to a 2020 report by the National Commission on Correctional Health Care, people in prisons and jails are more likely to have chronic health conditions than the general population, and often do not receive adequate care. The report also found that “many jails and prisons fail to have the necessary infrastructure, staffing and policies to effectively manage chronic illness, leading to worse health outcomes, higher health care costs and more deaths in custody.” Read more at santafenewmexican.com
  16. Celiac.com 10/13/2021 - Los Angeles is enormous. It's also home to a thriving food and eating culture that checks just about every box imaginable. As such, a full guide to eating will be an endlessly updating and refreshing journey. This guide should provide enough good tips, though, to get you a little further down that gluten-free road. Our guide includes lists of 100% gluten-free establishments, other eateries that feature a gluten-free menu, and some stores and markets where you can buy gluten-free food. Because LA is so huge, and there is so much going on, it's certain we've just begun to scratch the surface with this guide. If we've missed a great spot you know about, please share it below, and we'll be sure to add it to the list! Gluten Free Restaurants in Los Angeles The restaurants in this section are either 100% gluten free, or else they offer a gluten-free menu. Still, always double check to make sure the restaurant can get you what you need. Azla Ethiopian Azla Ethiopian offers tasty, 100% gluten free and vegan Ethiopian. Their injera, the teff flatbread, is also 100% gluten-free. Bulletproof Cafe Bulletproof Cafe offers delicious food that is completely free of sugar, gluten, grains, and dairy (except for butter & ghee). Bulletproof offers high-quality food, and easily handles most dietary restrictions. Califlower Pizza Califlower Pizza offers 100% gluten free pizza place for pick-up or delivery. Crust is made with cauliflower, chia seed, and a gluten free flour blend as a base. Their pizzas are gluten free, soy free, and nut free. Honey Hi Honey Hi is a 100% gluten free restaurant in Echo Park “serving food that promotes personal, public & planetary well-being.” Kyes Kyes offers healthy gluten-free and wheat-free wraps from its Santa Monica location. The Kyes menu marks items as gluten-free and wheat-free. The wheat-free items contain ingredients that might have cross-contamination, so anyone with celiac disease will do best to stick with gluten-free items. Moon Bowls Moon Bowls offers “Korean-inspired” bowls that are 100% gluten free for pick-up or delivery. Moon Bowls makes everything from scratch, including sauces. Pikunico Pikunico offers a Gluten Free Menu, Dedicated Fryer, Fried Chicken, and more. Powerplant Superfood Cafe All food at the Powerplant Superfood Cafe is 100% gluten free and vegan, yes, even the double decker pesto burger. Rice MB Rice in Manhattan Beach offers 100% gluten-free sushi. That’s right! Everything is 100% gluten-free, including sauces, ramen, and even the tempura! You're welcome. Sweetfin Sweetfin is a 100% gluten free poke chain, with numerous locations across LA. Think of it as gluten-free sushi in a bowl. Wild Living Foods Wild Living Foods serves 100% gluten-free, plant-based food, with everything cooked below 118 degrees to keep the nutrients and enzymes intact. Gluten-Free Bakeries in LA Breakaway Breakaway offers gluten-free everything. From cookies to bagels, all of their products are made in a dedicated gluten free kitchen and are free of: dairy, casein, peanuts, soy, nuts, and gums. Ecco Un Poco Ecco un Poco offers a great spin on authentic Italian gelato shops. And everything at Ecco un Poco is gluten free. The cones, the cookies, the gelato. Everything. Knock yourself out. West 3rd street close to the Grove and Melrose Place. Erin Mckenna’s Bakery Erin Mckenna’s has two dedicated gluten-free bakery locations in L.A. – one in Larchmont Village, and one on Montana Ave near Santa Monica. All Mckenna's products are vegan, and free from gluten, refined sugar, dairy, and egg. Mckenna's uses gluten-free oats in some products, but not in its donuts or biscuits. Fatamorgana Gelato Fatamorgana offers another great gluten-free spin on the traditional Roman gelato shop. Cones and gelato are all gluten free, all natural ingredients, and myriad flavors. Just off South Beverly Drive in Beverly Hills, and in Studio City. Fonuts Fonuts offers 100% gluten free donuts and only gluten-free donuts from shops at West 3rd Street near the Grove and Melrose Place, and another in Studio City. Note: Fonuts donuts are made with almond flour, so beware anyone with almond allergy or sensitivity. Karma Baker Karma Baker is a bakery in Westlake Village that offers delicious, moist, gluten-free cakes, rolls, cupcakes and donuts. Note: Some of Karma Baker's products, including the donuts, use gluten free oat flour. Ask about any oat ingredients, if you have an oat sensitivity. Kirari West Bakery Kirari West is a gluten-free bakery that started in Japan using rice flour instead of wheat. In 2014, they opened their first U.S. location in Redondo Beach. Twice Baked Baking Company Don't let the strip mall fool you. Twice Baked in Long Beach offers incredible gluten-free products, from breads and pizza crusts to our favorites, the bear claws and apple turnovers. Wow Bakes (Delivery or Pickup Only) Wow Bakes is a one person operation, run by a woman named Sharon, who bakes delicious sourdough goods herself in Santa Monica. Wow Bakes offers properly boiled gluten-free bagels that are firm outside and chewy inside like a bagel is supposed to be. They also make a mean gluten-free pop-tart. Wow Bakes ships delicious bread and bagels across the country. Some products are made with oat ingredients, but not bagels, pizza crust, or pop tarts. LA Gluten-Free Grocery Guide Bobs Market bobsmkt.com (424) 322-7797 1650 Ocean Park Blvd Santa Monica, CA 90405 Grocery Stores, Caterers, Food Delivery Service Eddie & Peter Super Market Eddie and Peter Supermarket offers great deals on seasonal produce, excellent service, and plenty that is naturally gluten-free. (323) 667-0311 4920 Santa Monica Blvd Los Angeles, CA 90029 Erewhon Markets Since 1968, Erewhon Natural Foods Market has offered organically grown produce, groceries and macrobiotic staples. (323) 937-0777 7660 Beverly Blvd Los Angeles, CA 90036 Natural Sunshine Natural Sunshine offers health foods, supplements, and more. 357 S Broadway, Los Angeles, CA Sara's Market Sarah's Market is a much loved, well-stocked East LA business for many decades. (323) 268-6809 3455 City Terrace Dr Los Angeles, CA 90063 Sprout's Farmers Market Sprout's offers fresh seasonal produce, high quality meats and seafood, plus loads of fresh fruits and vegetables, barrels of wholesome grains, nuts and sweets, along with a full-service deli. (310) 500-1192 1751 Westwood Blvd Los Angeles, CA 90024 Super King Markets There are multiple Super King Market locations in the LA area. (323) 225-0044 2716 N San Fernando Rd Los Angeles, CA 90065 The Original Los Angeles Farmers Market The Farmers Market of Los Angeles is the original, and some argue, the best. Take a stroll past myriad stands offering seasonal fresh fruits and vegetables, and plenty of gluten-free things to eat. (323) 933-9211 6333 W 3rd St Los Angeles, CA 90036 Grocery Stores, Fruit & Vegetable Markets, Supermarkets & Super Stores Trader Joe's Trader Joe's offers tons of gluten-free options and has 11 Los Angeles locations. Whole Foods Market There are numerous Whole Foods Markets around Los Angeles. They offer numerous gluten-free items, and offer delivery via Amazon Prime. (323) 964-6800 6350 W 3rd St Los Angeles, CA 90036
  17. Celiac.com 01/17/2023 - Supply chain shortages and rising prices have hit everyone, but people with dietary restrictions are getting hit extra hard, with extra high prices associated with a shortage of specialty health food products and ingredients. Higher prices for basic ingredients means higher prices for products that use those ingredients. Jennifer Kinkade, the owner of Dedicated gluten free bakery and coffee shop in Tucson, Arizona, says that she's seeing the highest prices ever for specialty ingredients, especially for gluten-free flour ingredients and starches. For example, Kinkade says her price has tripled for ingredients like tapioca starch. “The flours are one of the hardest things right now...gluten free [was] always expensive, but I think it’s even more expensive now,” she said. The supply chain shortages are caused, in part, by labor shortages in the wake of Covid-19. Labor shortages mean farmers must now carefully choose which crops to grow, which they can easily harvest and get to market in the face of labor challenges. The overall effect of the shortage has meant scarcity of products and ingredients, higher prices, and even changes to product ingredients that mean they are no longer gluten-free. In many cases, companies can't get the gluten-free ingredients necessary to make their products. In some cases, that means they're using non-gluten-free ingredients, so some products are no longer gluten-free and safe for people with celiac disease. The short takeaway is that things won't likely improve until the labor shortage improves. Until then, high prices and scarcity of gluten-free products will likely be the norm. Have you experienced scarcity of gluten-free products, sky-high prices, or a change in gluten-free status of a product? Share your story in the comments below. See more at kold.com
  18. Celiac.com 12/21/2022 - In many places in the world, access to gluten-free foods is not a sure thing. The challenges for people with celiac disease who live in Nigeria are similar to those who live in many areas: finding good quality, reliable products. Being able to buy locally sourced products made with local ingredients might also be a nice benefit. An upstart African chef is looking to change that. Using Cassava Root, Plantain and Fonio Flours to Make Pasta Finding reliable, good quality gluten-free products in many places, can be challenging, including in Lagos, Nigeria, where Renee Chuks, a trained chef, started experimenting with making pasta from cassava during the coronavirus pandemic. Cassava is a a root vegetable rich in minerals and Vitamin C, and plentiful in Nigeria. As part of her journey to create a viable gluten-free pasta product, she said, "We looked inward to like, what kind of products we have that we eat every day. Cassava is one of our major, major products...so we figured let's start with that," Chuks told reporters She ended up perfecting a hand-made pasta that also uses plantain and fonio, a small grain crop grown in West Africa, which she infuses with local herbs and vegetables, giving some of her pasta a green or pinkish tint. Launching "Aldente Africa" Chuks now sells her products via her company, Aldente Africa, which is among the first companies to make gluten-free pasta in Nigeria, she says. Her Aldente products feature upscale packaging and retail at US$2-$5 per package, which targets a fairly affluent local consumer for the time being. As the global market and the local appetites for gluten-free food continue to grow, look for local entrepreneurs like Renee Chuks to bring their passion, creativity and knowledge to new products for local markets. Read more at Reuters.com
  19. Celiac.com 11/17/2022 - Welcome to Celiac.com's biggest and most comprehensive gluten-free Thanksgiving holiday guide yet! This year, in addition to dozens of new recipes for great gluten-free desserts, and more than a dozen gluten-free holiday cocktails and eggnogs, our Gluten-Free Thanksgiving for 2022 also includes tips for planning and dining in a non-gluten-free home, along with: New Recipes for Gluten-free Appetizers A Dozen New Recipes for Great Gluten-Free Desserts New Recipes for Gluten-free Side Dishes New Recipes for Gluten-free Main Dishes New Tips on Dining at a Non-Gluten-Free Home A List of Nearly Sixty GFCO Certified Thanksgiving Foods Here are the seven steps to a perfect gluten-free Thanksgiving: Step One - Buy a Gluten-Free Holiday Turkey Step Two - Make Great Gluten-free Stuffing Step Three - Make Great Gluten-Free Appetizers Step Four - Make the Best Gluten-free Holiday Gravy Step Five - Make Great Gluten-Free Mashed Potatoes and Side Dishes Step Six - Serve Great Gluten-free Pumpkin Pie or Other Holiday Desserts Step Seven - Serve Great Gluten-Free Holiday Cocktails, Coffee Drinks, Eggnogs & More Step One - Know Which Holiday Turkey is Gluten-Free Always make sure you buy a 100% gluten-free turkey for your holiday dinner. Don't assume your turkey is gluten-free. Numerous brands use gluten when processing their turkeys, so be sure to read the label, and to make sure there is no hidden gluten in any of the ingredients. Be especially cautious of any seasoning or gravy packets that come with otherwise gluten-free turkeys. If you’re not sure, check the ingredients and use our Gluten-Free Ingredient Lists to help you shop. If you’re wondering which brands of turkey are gluten-free, here’s a helpful list of gluten-free turkey brands. There are probably many other gluten-free brands, but be sure to check with your local store and read labels to be sure. Step Two - Here are Nine of Our Best Recipes for Great Gluten-free Stuffing Brown and Wild Rice Savory Mushroom Stuffing Best Gluten-free Holiday Stuffing Recipe Gluten-free Bread Stuffing with Herbs Whole Foods Market Classic Gluten-free Stuffing Food Network Classic Gluten-free Stuffing Step Three - Serve Great Gluten-free Appetizers Bacon Wrapped Dates with Goat Cheese Baked Brie with Cranberry Raspberry Sauce Baked Brie with Fig Jam Prosciutto Wrapped Pears with Manchego Roasted Red Pepper Dip Step Four - Serve Our Best Gluten-free Holiday Gravy This recipe makes a rich, savory gravy that will have all your holiday guests smiling! Makes enough gravy to serve about eight to ten people. Ingredients: 1 pound turkey giblets and neck 1½ quarts gluten-free chicken stock (low sodium is fine) 2 carrots, chopped 1 stalk celery, chopped 2 cups water 1½ cups pan drippings from roasted turkey 4 tablespoons of corn starch (approximate) Note: One tablespoon corn starch (¼-ounce) thickens one cup of liquid 2 tablespoons tomato paste 2 tablespoons cranberry sauce Salt and ground black pepper to taste Directions: While the turkey is roasting, place the turkey giblets and neck into a large saucepan with the carrots, celery, water, and chicken stock. Bring to a boil over medium heat, skim off any foam that rises to the top, reduce heat to low, and simmer the stock for 3 hours. Skim off the fat, strain the stock, and set aside. There should be about 4 cups of stock. Take carrots and celery and press through a strainer. Spoon strained carrots and celery into the stock and stir. Skim off and discard all but ¼ cup of the fat from the drippings in the roasting pan, and place the roasting pan over medium heat. Whisk in the corn starch, then heat and stir the corn starch mixture until it becomes pale golden brown, about 5 minutes. To avoid lumps, mix the starch with an equal amount of cold liquid until it forms a paste, then whisk it into the liquid you're trying to thicken. Once the thickener is added, cook it briefly to remove any starchy flavor. Don't overcook. Whisk in the stock and tomato paste; bring to a boil, simmer for 5 minutes, then whisk in the cranberry sauce. Simmer for 10 more minutes. Season to taste with salt and black pepper. Step Five - Make Great Gluten-Free Mashed Potatoes and Side Dishes Make these roasted garlic and chive mashed potatoes, and/or make easy, tasty gluten-free side dishes using Celiac.com's extensive listing of gluten-free recipes. Roasted Garlic Chive Mashed Potatoes Ingredients: 5 large russet potatoes (about 4½ pounds), peeled and cut into chunks 1 head of garlic (8-10 cloves), roasted 1 cup fresh cream, warmed ¾ cup (1½ sticks) butter, room temperature 1 teaspoon finely chopped fresh thyme 1 tablespoon finely chopped chives Salt and freshly ground black pepper Directions: Use a knife to cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Drizzle lightly with olive oil, and wrap in foil. Place in oven at 400 degrees F, and roast for about 30 minutes, until cloves are soft. While garlic is roasting, wash and peel potatoes and cut into 6 chunks each. Add 1 teaspoon of salt to a large pot of water, add potatoes and boil until the potatoes are soft (about 25-30 minutes). When garlic is soft, remove from oven and allow to cool slightly. Once cool, place garlic on a plate and use a wooden spoon to squeeze roasted garlic out of the clove. When potatoes are done, strain them into a colander and let stand for 5 minutes to allow them to steam dry over the pot they were cooked in. Mash the potatoes. Stir in the cream, butter, roasted garlic, thyme and chives, and season to taste with salt and pepper. Serve immediately. More Gluten-Free Side Dishes If you're looking for some tasteofhome.com has fifty recipes for great gluten-free side dishes for Thanksgiving. Here are five of our favorite gluten-free side dishes: Roasted Brussels Sprouts with Pears Ingredients: 1-½ pounds Brussels sprouts, halved 3 tablespoons olive oil 1 teaspoon kosher salt ½ teaspoon pepper 1 large pear, cut into ½-inch-thick slices ½ cup chopped walnuts 3/4 cup balsamic vinegar 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed Directions: Heat oven to 400°. Place Brussels sprouts in a 15x10x1-in. baking pan; toss with oil, salt and pepper. Roast 20 minutes, stirring halfway through. Add pear and walnuts to pan. Roast until Brussels sprouts are lightly charred and tender, 15-20 minutes. Meanwhile, in a small saucepan, bring vinegar to a boil. Reduce heat; simmer, uncovered, until syrupy, 8-10 minutes. In a large bowl, combine Brussels sprouts mixture, balsamic syrup and rosemary; toss to combine. Gluten-Free Biscuits Basic gluten-free biscuits are fantastic with brunch, dinner or even a bowl of soup for an easy lunch. This recipe is perfect for tweaking—stir in your favorite ingredients like shredded cheddar and garlic powder, Swiss and chives, or Parmesan and Italian seasoning. Ingredients: 2-¼ cups gluten-free all-purpose baking flour 2-½ teaspoons baking powder 2 teaspoons sugar ½ teaspoon baking soda ½ teaspoon salt ½ cup cold butter, cubed 1 cup buttermilk Directions: Preheat oven to 425°. In a large bowl, whisk the first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 3/4-in. thickness; cut with a floured 2-½-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm. How do you make buttermilk? To make a cup of buttermilk, place 1 tablespoon of white vinegar or lemon juice in a measuring cup and add enough milk to measure 1 cup. Stir; let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk. Cider Baked Squash Ingredients: 2 medium acorn squash, cut into 1-inch slices, seeds removed ½ cup apple cider or juice ¼ cup packed brown sugar ½ teaspoon salt ⅛ teaspoon ground cinnamon ⅛ teaspoon ground mace Directions: Heat oven to 325° Arrange squash in a 15x10x1-in. baking pan. Pour cider over squash. Combine the brown sugar, salt, cinnamon and mace; sprinkle over squash. Cover with foil. Bake until squash is tender, 40-45 minutes. Winter Fruit Salad Ingredients: ⅓ cup pomegranate juice ¼ cup sugar 1 teaspoon grated tangerine zest 4 tangerines, peeled and sectioned 2 medium kiwifruit, peeled, halved and sliced 1 medium apple, cut into ½-inch slices 1 large ripe banana, sliced 1 large pear, cut into ½-inch slices 1-½ cups cubed fresh pineapple ½ cup pomegranate seeds Directions: In a small saucepan, combine pomegranate juice and sugar. Bring to a boil; cook until liquid is reduced by half. Stir in tangerine zest; cool to room temperature. In a large bowl, combine the remaining ingredients. Drizzle pomegranate mixture over fruit. Serve immediately with a slotted spoon. Brown Sugar Apple Glazed Carrots Ingredients: 2 pounds medium carrots, cut into 1-inch pieces ½ cup unsweetened apple juice ½ cup packed brown sugar ¼ cup butter, cubed ¼ teaspoon salt ¼ cup chopped pecans or walnuts, toasted, optional Directions: In a 3-qt. slow cooker, combine carrots and apple juice. Cook, covered, on high until carrots are tender, 3-4 hours. Remove carrots from slow cooker; discard juices. Return carrots to slow cooker. Stir in brown sugar, butter and salt. Cook, covered, on high until carrots are glazed, 15-20 minutes longer. If desired, sprinkle with pecans. Step Six - Serve One of Our Most Loved Gluten-free Holiday Dessert Recipes Scroll down and follow the Pumpkin Pie recipe below, or follow the links to some of our best loved gluten-free desserts and baked goods (Note: King Arthur Gluten-Free Multi-Purpose Flour will work well in place of regular wheat flour most of these recipes, so feel free to substitute as you like): Gluten-Free Dessert Breads Banana Nut Bread #3 Gingerbread Gingerbread #2 Holiday Pumpkin Bread Orange Walnut Bread Gluten-Free Holiday Cookies Decadent Gluten-Free Triple Chocolate Chunk Cookies Frosted Pumpkin Bars Lebkuchen Molasses Spice Cookies Quick Cranberry Coconut Cookies Pumpkin Chocolate Chip Cookies Snickerdoodles Soft Sugar Cookies Sugar & Spice Madeleines Gluten-Free Pies, Pastries & Desserts Apple Crisp Apple Crisp #2 Danish Pumpkin Pie Tasty Apple Crisp Three Ingredient Gluten-Free Pie Crust Traditional Apple Pie Gluten-Free Cheesecakes Pumpkin Cheesecake with Almond Meal Crust Pumpkin Cheesecake with Butter Pecan Crust Gluten-Free Candy Candied Orange Peels Thanksgiving Gluten-free Pumpkin Pie Prepare winning gluten-free desserts, such as Celiac.com’s Best Ever Gluten-free Pumpkin Pie Recipe (Adapted from Libby's Original Pumpkin Pie Recipe) Ingredients: ¾ cup granulated sugar 1 teaspoon ground cinnamon ½ teaspoon salt ½ teaspoon ground ginger ¼ teaspoon ground cloves 2 large eggs 1 can (15 oz.) Libby's 100% Pure Pumpkin (Yes, it's gluten-free!) 1 can (12 fl. oz.) Evaporated Milk 1 unbaked 9-inch (4-cup volume) deep-dish pie shell Whipped cream (optional) Directions: MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. POUR into gluten-free pie shell. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. For more great gluten-free sides, desserts, and more, be sure to consult Celiac.com’s Gluten-free Recipes list. Step Seven - Serve Great Gluten-Free Booze, Wine and Beer Thanksgiving and Holiday Cocktails and Drinks News that the FDA has declared that all distilled alcohols are gluten-free has many people with celiac disease lifting a glass of their favorite tipple. To celebrate, we've added a number of new recipes to our list of gluten-free holiday drinks. Six Great Eggnog Recipes Rum, Brandy, and Bourbon, oh my! Here are six great gluten-free eggnog recipes to properly kick off the festivities. Holiday Cocktails with Bailey's Irish Cream Kahlúa Cocktails Six Great Rum Cocktails for the Holidays Serve booze freely, as all distilled spirits are now considered gluten-free but the FDA and the TTB, unless any gluten-ingredients are added afterward. To serve gluten-free beer, consult our Oktoberfest Beer Guide! Gluten-free vs. Gluten-removed Beers, and wine is gluten-free. Tips for Planning Ahead Plan your menu at least a couple weeks in advance. Shop early for shelf-stable ingredients, and any gluten-free options. Get your vegetables and other fresh items several days in advance. Simplify the cooking by doing prep work days in advance. Chop vegetables, cut up bread for stuffing, portion out ingredients into individual containers with labels. Make and prepare as much in advance as possible. Many things, such as cranberry sauces can be made days in advance. Pies and other desserts can be baked a a couple of days ahead. Feeling anxious about eating Thanksgiving or holiday dinner as a gluten-free guest at someone else’s home? Tips for Dining at a Non-Gluten-Free Home Remember, it's all about your safety, so assert yourself, and communicate clearly. Call your host well in advance to let them know about your dietary needs. Offer to help with the planning and the food prep work. Offer to bring gluten-free side dishes and desserts with plenty to share for other guests. Most dinner hosts are happy to accommodate guests with special food needs. Preparing early, and communicating with your hosts, will help ease any concerns about eating gluten-free. Bring Gluten-Free labels or table cards so safe food can be easily recognized. Bring or borrow separate serving utensils to prevent cross-contamination.
  20. Celiac.com 11/12/2022 - It is the issue that unites every family affected by celiac disease: The need for clear and understandable food labeling in the United States. At a time when so few celiacs receive a diagnosis, those that do often fend for themselves when learning the gluten-free diet. Mistakes are made, and the person with celiac disease can face debilitating symptoms and health problems later in life. After years of working to raise awareness, the celiac disease community felt the floodgates open when the U.S. celiac disease prevalence study was published in the Archives of Internal Medicine. Since February, there has been a significant amount of news coverage on celiac disease, including a segment on the Today Show, articles in the nation’s most prominent newspapers and news segments on local television stations across the country. A key group of advocates has come together to build on this momentum, specifically by calling on Congress to enact legislation that would significantly improve food labeling for consumers affected by celiac disease and food allergies. The American Celiac Task Force is comprised of research institutions, support organizations and industry representatives (14 organizations in all) that have been working since March to develop and implement a comprehensive strategy on food labeling. The Task Force is lead by highly experienced advocates who have a track record of success on Capitol Hill and are personally affected by celiac disease. The primary objective of the Task Force is to influence the development of legislation that addresses the most important issues of the celiac community in a manner that is likely to be approved at the committee level and in both houses of Congress, and then signed into law. While many celiacs have noticed that companies such as Kraft have voluntarily begun to identify the eight major food allergens in their foods (dozens of companies have voluntarily done the same), this arrangement has been at the initiative of the manufacturer, and many food companies are not doing so. The American Celiac Task Force has decided to join forces with the food allergy community to work towards a comprehensive bill that will require companies to label the eight major food allergens in their foods. Wheat is one of those allergens, and it is the ingredient that causes the most headaches and heartaches for the celiac community (rye is almost never labeled as anything but, and barley, when not labeled barley is most often listed as malt). This approach is most ideal because it has already received some industry support (evidenced by voluntary labeling) and it is not a piecemeal approach to labeling, unlike legislation that calls for labeling only the sources of spices and natural flavors. The American Celiac Task Force strategy would effectively encompass that and far more. The reality of enacting food labeling legislation for celiacs is that a label stating "gluten-free" will not be acceptable to lawmakers and the industry (think of the last time you called a company and they said "we cannot guarantee that this product is gluten-free"). Eliminating the fear of lawsuits is the key to developing—and passing—food labeling laws. While we would all wish it to be the case, it is not possible to legislate away all of the work that a celiac has to do in order to go grocery shopping. You can imagine, however, what a tremendous burden would be lifted if you could read a statement that says “this product contains wheat.” Many celiacs and their families are experiencing this now when they purchase a Kraft product, for instance. What you imagine today could become real in the near future, but not without your help. Join the efforts of the American Celiac Task Force and speak with one voice to educate and influence members of Congress. You can find out how by going to www.celiaccenter.org/taskforce.asp and registering to receive regular updates. You can go to www.capwiz.com/celiac to send your member of Congress a letter urging them to support better food labeling laws. Most importantly, if you receive publications, mailings or are a member of an organization on the American Celiac Task Force (such as the University of Chicago Celiac Disease Program) you can be assured that you will be hearing more about the American Celiac Task Force and what you can do to help this tremendous effort. Each organization is working to educate its own constituency directly, in addition to a public effort to urge families to join this effort. Make sure you do your part.
  21. Celiac.com 08/20/2022 - It is not much of a reach to suspect additional food sensitivities in the context of celiac disease or gluten sensitivity. After all, celiac disease causes increased intestinal permeability(1) otherwise known as “leaky gut.” Since large, undigested gluten proteins can sometimes pass into the bloodstream, other food proteins are also likely to reach the circulation. The immune system reacts against such foreign proteins in an attempt to protect us. The presence of non-self proteins causes an immune system reaction just as if they were infectious microbes. And herein lies one answer to some, perhaps many, cases of incomplete recovery and refractory sprue. These conditions may sometimes be relatively easy to correct through the detection and avoidance of additional food sensitivities. Adult-diagnosed celiac patients have usually experienced many years of a leaky gut, with or without symptoms and ill health. Admittedly, these signs and symptoms can result from a variety of causes including nutritional deficiencies due to malabsorption, abnormal immune responses, damage to the protective mucosa of the intestinal wall resulting in a leaky gut, additional autoimmune conditions, and opportunistic infections. It sometimes seems that celiac disease just rolls out the red carpet for a host of additional ailments. Increased intestinal permeability, resulting in additional food allergies, is just one of the many contributors to this witches’ brew of additional ills that arise in untreated celiac disease and may continue despite careful avoidance of gluten. Considerable evidence has long pointed toward additional food allergies. Unfortunately, this information has largely been ignored. But recent developments in serological testing are now making it feasible, economical, and convenient, to identify and correct such food allergies. One article appeared almost thirty years ago in the peer reviewed literature reporting complete resolution of what was previously diagnosed as refractory sprue following removal of additional allergenic foods from the diet(2) . Another such publication documented the progress of one celiac patient who was thought to have refractory sprue. This individual recovered with the additional dietary exclusion of egg, chicken, and tuna(3) . This patient became very ill before the possibility of immune reactions to other dietary proteins was considered. More recent reports of the success of elemental diets in reversing refractory sprue further support this perspective(4) . Another group has indicated that 36% to 48% of celiac patients demonstrate antibody reactions to milk proteins(5) . Although there are some reports that the frequency of such sensitivities reduce with treatment time on a gluten-free diet(6,7), they also report a higher initial frequency of reactions to milk proteins. I have not heard of any new evidence suggesting that the injury to the intestinal mucosa caused by gluten can now be distinguished from similar injuries caused by milk protein allergies. Thus, any of a variety of food allergies might be contributing to such damage to the mucosa. The peer-reviewed reports cited above, along with the many posts to the Celiac Listserv indicating that additional food sensitivities are a factor in individual cases of celiac disease, suggest the need for vigilance among celiac patients, particularly those who are experiencing incomplete recovery on a strict gluten-free diet. Before leaping to the use of steroids, further antibody testing seems prudent. There are a number of commercial laboratories in the United States and at least one in the United Kingdom that offer IgG testing for delayed-type allergies to common foods. Although such tests are not perfect, they can provide valuable information for those who have not experienced a full recovery on a gluten-free diet, or some individuals who have been diagnosed with refractory sprue. The therapeutic use of systemic steroids can produce some very dangerous side effects. IgG blood testing and dietary exclusion of identified allergens, on the other hand, involves a simple, convenient test followed by the kind of dietary inconvenience that most of us are already well versed in. If possible, ELISA or similar testing ought to be done prior to beginning steroids, as such drugs may be unnecessary, or they may compromise the accuracy of the blood test. Sources: Pizzuti D, Bortolami M, Mazzon E, Buda A, Guariso G, D'Odorico A, Chiarelli S, D'Inca R, De Lazzari F, Martines D. Transcriptional downregulation of tight junction protein ZO-1 in active coeliac disease is reversed after a gluten-free diet. Dig Liver Dis. 2004 May;36(5):337-41. Baker AL, et al. Refractory sprue: recovery after removal of non-gluten dietary proteins. Ann Intern Med. 1978 Oct;89(4):505-8. Volta U, et al. Antibodies to dietary antigens in coeliac disease. Scand J Gastroenterol. 1986 Oct;21(8):935-40. Mandal A, Mayberry J. Elemental diet in the treatment of refractory coeliac disease. Eur J Gastroenterol Hepatol. 2001 Jan;13(1):79-80. Kemeny DM, Urbanek R, Amlot PL, Ciclitira PJ, Richards D, Lessof MH.Sub-class of IgG in allergic disease. I. IgG sub-class antibodies in immediate and non-immediate food allergy. Clin Allergy. 1986 Nov;16(6):571-81. Paranos S, et al. Lack of cross-reactivity between casein and gliadin in sera from coeliac disease patients. Int Arch Allergy Immunol. 1998 Oct;117(2):152-4. Scott H, et al. Immune response patterns in coeliac disease. Serum antibodies to dietary antigens measured by an enzyme linked immunosorbent assay (ELISA). Clin Exp Immunol. 1984 Jul;57(1):25-32.
  22. Celiac.com 06/09/2022 - We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about pet products, especially pet food. Specifically, is cat food gluten-free and safe for your cat's diet? Just like people, cats can be sensitive to ingredients in their food, including gluten, and other known allergens. As with food products for people, most mainstream cat foods are not gluten-free. Many commercial cat foods contain grains, and or fillers that include gluten ingredients. Some pet owners like to make sure they are getting cat food that is free of gluten or other known allergens. To do this, it's important to read labels and look for cat foods that are specifically labeled as gluten-free. To make that job a bit easier, here's a list of top brands of gluten-free cat foods.
  23. Celiac.com 06/08/2022 - Just like people, cats can be sensitive to ingredients in their cat food, including gluten, and other known allergens. Some pet owners like to make sure they are getting cat food that is free of gluten or other known allergens. For anyone looking for gluten-free cat food, they will find that you have many options to choose from. To help you get started in your search, consider some of these top-rated brands of gluten-free and grain-free cat foods. The following cat foods are naturally gluten-free, and contain no added gluten: American Journey American Journey makes a number of grain-free and gluten-free foods for cats, including: Landmark Chicken Recipe in Broth Grain-Free Canned Cat Food Landmark Chicken & Turkey Recipe in Broth Landmark Chicken Recipe in Broth Landmark Chicken & Vegetables Recipe in Broth Landmark Poultry & Tuna in Broth Landmark Mackerel & Tuna Recipe in Broth Landmark Salmon Recipe in Broth Grain-Free Canned Cat Food Landmark Seafood & Chicken Recipe in Broth Blue Buffalo Freedom Grain-Free Blue Buffalo Freedom makes a number of grain-free products. Check individual products and labels for details. Five dry food options and five wet food grain-free options, include: Basics line of Limited Ingredient Diets Wilderness line of protein-rich products Freedom line of grain-free pet foods Castor & Pollux Castor & Pollux Organix Grain-Free Organic cats foods include: PRISTINE Grain Free Wild-Caught Salmon Recipe PRISTINE Grain Free Free-Range Chicken Recipe Pate PRISTINE Grain Free Wild-Caught Salmon Recipe Pate PRISTINE Grain Free Wild-Caught Tuna Recipe Pate PRISTINE Grain Free Free-Range Chicken Recipe Morsels in Gravy PRISTINE Grain Free Cage-Free Duck Recipe Morsels in Gravy PRISTINE Grain Free Free-Range Turkey Recipe Morsels in Gravy PRISTINE Grain Free Wild-Caught Salmon Recipe Morsels in Gravy PRISTINE Grain Free Wild-Caught Tuna Recipe Morsels in Gravy PRISTINE Grain Free Wild-Caught Whitefish Recipe Morsels in Gravy Halo Grain-Free Cat Food Halo offers a wide variety of grain-free cat foods, including: Halo Vigor Grain-Free Halo Spot’s Stew Instinct Instinct makes a wide variety of wet and dry grain-free foos for cats, including: Healthy Cravings Chicken Wet Cat Food Topper Healthy Cravings Duck Wet Cat Food Topper Healthy Cravings Rabbit Wet Cat Food Topper Healthy Cravings Salmon Wet Cat Food Topper Healthy Cravings Tuna Wet Cat Food Topper Healthy Cravings Variety Pack Wet Cat Food Topper Limited Ingredient Diet Rabbit Dry Cat Food Limited Ingredient Diet Rabbit Wet Cat Food Limited Ingredient Diet Rabbit Wet Cat Food Topper Limited Ingredient Diet Salmon Dry Cat Food Limited Ingredient Diet Turkey Dry Cat Food Limited Ingredient Diet Turkey Wet Cat Food Original Chicken Dry Cat Food Original Chicken Wet Cat Food Original Duck Dry Cat Food Original Duck Wet Cat Food Original Kitten Chicken Dry Cat Food Original Kitten Chicken Wet Cat Food Original Lamb Wet Cat Food Original Minced Cups Chicken Wet Cat Food Original Minced Cups Rabbit Wet Cat Food Original Minced Cups Salmon Wet Cat Food Original Minced Cups Tuna Wet Cat Food Original Rabbit Dry Cat Food Original Rabbit Wet Cat Food Original Salmon Dry Cat Food Original Salmon Wet Cat Food Original Variety Pack Wet Cat Food Original Venison Wet Cat Food Raw Boost Chicken Dry Cat Food Raw Boost Duck Dry Cat Food Raw Boost Healthy Weight Chicken Dry Cat Food Raw Boost Indoor Health Chicken Dry Cat Food Raw Boost Indoor Health Rabbit Dry Cat Food Raw Boost Mixers Chicken Freeze-Dried Cat Food Topper Raw Boost Mixers Digestive Health Freeze-Dried Cat Food Topper Raw Boost Mixers Rabbit Freeze-Dried Cat Food Topper Raw Boost Mixers Skin & Coat Health Freeze-Dried Cat Food Topper Raw Boost Salmon Dry Cat Food Raw Frozen Chicken Bites Cat Food Raw Frozen Kitten Chicken Bites Cat Food Raw Longevity Adult 20% Freeze-Dried Raw Meal Blend Chicken Cat Food Raw Longevity Adult 20% Freeze-Dried Raw Meal Blend Rabbit Cat Food Raw Longevity Adult 7+ Frozen Beef Bites Cat Food Raw Longevity Adult Ages 7+ 20% Freeze-Dried Raw Meal Blend Beef Cat Food Raw Longevity Adult Ages 7+ Freeze-Dried Beef Bites Cat Food Raw Longevity Adult Freeze-Dried Beef/Cod Bites Cat Food Raw Longevity Adult Freeze-Dried Chicken Bites Cat Food Raw Longevity Adult Freeze-Dried Rabbit Bites Cat Food Raw Longevity Adult Frozen Beef/Cod Bites Cat Food Raw Longevity Adult Frozen Chicken Bites Cat Food Raw Longevity Adult Frozen Rabbit Bites Cat Food Raw Longevity Kitten 20% Freeze-Dried Raw Meal Blend Chicken Cat Food Raw Longevity Kitten Freeze-Dried Chicken Bites Cat Food Raw Longevity Kitten Frozen Chicken Bites Cat Food Raw Meals Freeze-Dried Chicken Cat Food Raw Meals Freeze-Dried Kitten Chicken Cat Food Ultimate Protein Chicken Dry Cat Food Ultimate Protein Chicken Wet Cat Food Ultimate Protein Chicken Wet Cat Food Topper Ultimate Protein Duck Dry Cat Food Ultimate Protein Duck Wet Cat Food Topper Ultimate Protein Rabbit Wet Cat Food Nature’s Logic Nature's Logic makes a number of cat foods that contain no wheat, corn, rice, soy, potato or chemically synthesized vitamins, minerals, or trace nutrients, including: Nature’s Logic Feline Beef Feast Nature’s Logic Feline Chicken Feast Nature’s Logic Feline Duck & Salmon Recipe Nature’s Logic Feline Rabbit Feast Nature’s Logic Feline Sardine Feast Nature’s Logic Feline Turkey Feast NomNomNow Fresh Food Delivery NomNomNow makes grain-free food for cats, including: Chicken Cuisine Fish Feast Nutro Grain-Free Cat Food Nutro Grain-Free offers two dry cat foods, Salmon & Potato, Duck & Potato, along with a variety of grain-free wet cat foods. Smalls for Smalls Smalls creates human grade recipes specially formulated based on a profile for you cat, and food is delivered to your doorstep. Solid Gold Gluten-free cat food from Solid Gold includes: Solid Gold Fit as a Fiddle Weight Control Taste of the Wild Gluten-free cat food from Taste of the Wild includes: Taste of the Wild Canyon River Wellness Complete Health Gluten-free cat food from Wellness Complete Health includes: Wellness Complete Health Pate Chicken Ziwi Peak Gluten-free cat food from Ziwi Peak includes: Ziwi Peak Beef Recipe Canned Cat Food Ziwi Peak Lamb Canned Cat Food Ziwi Peak Lamb Canned Cat Food Ziwi Peak Mackerel and Lamb Canned Cat Food Ziwi Peak Mackerel Canned Cat Food Ziwi Peak Rabbit and Lamb Canned Cat Food Ziwi Peak Venison Canned Cat Food Ziwi Peak Lamb Dried Cat Food Ziwi Peak Mackerel and Lamb Dried Cat Food Ziwi Peak Venison Dried Cat Food Ziwi Peak East Cape Ziwi Peak Hauraki Plains Ziwi Peak Otago Valley
  24. Celiac.com 09/14/2018 - Celiac.com was all set to do a story on the latest peer-reviewed data on the Nima gluten testing device, when along comes Gluten-Free Watchdog with another of their famous non-recommendations. Gluten-Free Watchdog says they cannot recommend the Nima gluten test kit because of alleged flaws. But what does the science say? The latest Nima article and Gluten-Free Watchdog’s complaint both focus on the science, so let’s start there. Nima makes two different food sensors: one detects gluten, the other detects peanuts. Each sensor comprises a small, handheld electronic device and a cartridge. To test food, consumers place a pea sized amount into the cartridge, place the cartridge inside the sensor, and run the device. They then receive a smiley face or wheat symbol with "gluten found," depending on whether or not the Nima device detected the allergen. Nima reported their original data in a peer-reviewed scientific journal. Among the conclusions: “Compared with reference R5, Nima antibodies (13F6 and 14G11) had 35- and 6.6-fold higher gliadin affinities, respectively. Nima demonstrated device performance using a comprehensive list of foods, assessing detection sensitivity, reproducibility, and cross-reactivity. Nima presented a 99.0% true positive rate, with a 95% confidence interval of 97.8%–100%.” Gluten Free Watchdog says that: “Based on third party testing data, the Nima Sensor fails to detect gluten at the 20 ppm level over 20 percent of the time. It isn’t until a sample contains a level of gluten at the 40 ppm level, that a gluten found result is received close to 100% of the time.” Gluten Free Watchdog suggests that this is a problem, because: “At a level of gluten in a sample from less than 2 ppm up to a level of gluten between 30 ppm and 40 ppm, the result displayed on the Nima Sensor may be either smiley face or gluten found. If a sample is tested with a Nima Sensor and the result is a smiley face, there is no practical way for a consumer to know if the level of gluten in the sample is less than or more than 20 ppm. If a sample is tested with a Nima Sensor and the result is gluten found, there is no practical way for a consumer to know if the level of gluten in the sample is less than or more than 20 ppm. As a result, the data point received from the Nima Sensor for gluten presents major interpretation problems.” Gluten Free Watchdog charges that Nima uses “NOT the scientifically validated Ridascreen Gliadin R5 ELISA Mendez Method from R-Biopharm used by Gluten Free Watchdog.” The fact is that R5 Elisa remains the industry standard for most testing applications. Gluten Free Watchdog closes its warning with a word from their independent expert: According to Adrian Rogers, Senior Research Scientist at Romer Labs, “It could be argued that the device is not fit for purpose as the company states that there is a clear differentiation between safe and unsafe products based on a 20 ppm level which the validation data does not corroborate.” It’s worth noting that for all his accomplishments, Rogers is neither a doctor, nor a PhD. Rogers' LinkdIn page lists his education as: Bsc (Hons), Microbiology, University of Wales, Aberystwyth. A Bachelor of Science degree may not necessarily make an expert in this subject, yet he is presented as one. Rogers also seems to have a potential conflict of interest that was omitted in Thompson’s press release. Directly from Rogers’ LinkdIn site: “Romer Labs®, Inc. developed an immunochromatographic lateral flow assay for the qualitative detection of gluten in raw ingredients, processed foods, finished food products, and environmental surfaces, using the G12 antibody developed by Belén Morón. The G12 antibody targets a 33-mer peptide which is resistant to enzymatic digestion and heat denaturation, as well as being the fragment of the gliadin protein to which celiac disease sufferers react, making it a reliable analytical marker.” The company Rogers works for, Romer Labs, makes its own gluten testing kits. It seems a bit disingenuous for Gluten Free Watchdog to use a spokesperson from a potentially competing company to try to counteract a peer-reviewed scientific publication for a device which is made by a potential competitor. Nima’s Scientific Advisory Board includes some of the most highly respected celiac disease researchers and scientists in the world. They include: Peter HR Green, MD Phyllis and Ivan Seidenberg Professor of Medicine. Director, Celiac Disease Center at Columbia University; Jody Puglisi, PhD Stanford University Professor of Structural Biology; Lucille Beseler, MS, RDN, LDN, CDE, FAND Family Nutrition Center of South Florida; Benjamin Lebwohl, MD, MS Director of Clinical Research Celiac Disease Center at Columbia University; John Garber, MD Gastroenterology, Mass General; and Thanai Pongdee, MD Consultant, Division of Allergic Diseases, Mayo Clinic. Nima says that Gluten Free Watchdog’s view of their recently published validation is incomplete and misleading. Nima wrote: “All the studies show Nima is highly sensitive across a range of both low and high levels of gluten." "The Nima third party data accurately reported gluten found at 20 ppm and above between 93.3% for food as prepared (a food item that is spiked with an intended quantity of gluten) and 97.2% for food as quantified by an ELISA lab kit (used to determine the exact ppm of gluten in the food)." "The Nima peer reviewed study published in the Food Chemistry Journal reported gluten found at 20 ppm and above at 96.9% accuracy." The statement that: “'Nima will fail to detect gluten at 20 ppm 20% of the time' is almost entirely driven by 1 specific food out of 13 tested. That sample, when quantified, was actually below 20 ppm." "In real life, people get glutened at many different ppm levels, not just 20 ppm. Nima has been shown to detect gluten at levels below, at and above 20 ppm across a variety of foods in a number of studies.” Reading the peer reviewed data provided by Nima, and reading Gluten Free Watchdog’s complaints, it becomes clear that Gluten Free Watchdog’s complaints sound serious and authoritative, but ring a bit hollow. Consider the Following Analogy Imagine a gluten-sniffing dog that performed as well as Nima in scientific trials; same performance, same exact data. You can give this dog a sniff, or a small bite of food, and he can signal you if the food’s got gluten in it with 97% accuracy at 20ppm or below. Nearly 100% accuracy at 40ppm or above (as stated by Gluten Free Watchdog). People would think that the dog was not only cute and fluffy, but wonderfully helpful and everyone would love it, and everyone with celiac disease would want one. And it would be a great big gushing warm and fuzzy feel-good story. Pretty much no one would be arguing that the dog was potentially dangerous, or somehow unfit for people with celiac disease. Such dogs would also be far more expensive to own and maintain than the Nima device. Apparently such dogs can cost upwards of $16,000, not including the cost of food, vet bills, etc. So, what’s the accuracy rate of a gluten-sniffing dog, anyway? From Mercola.com: Willow, a German shorthaired pointer, is another gluten-sniffing dog, in this case living in Michigan. Her owner, Dawn Scheu, says she can detect gluten with 95 percent to 98 percent accuracy. She worked with a trainer (the same one who trained Zeus) to teach her own dog to detect gluten, with excellent results. Gluten-sniffing dogs may detect gluten in amounts as small as .0025 parts per million with 95 percent to 98 percent accuracy. So, will Gluten Free Watchdog be warning against gluten-sniffing dogs anytime soon? Somehow, because Nima is a mechanical device made by a company, it's not so warm and fuzzy, not so feel-good. Maybe Nima needs to shape their device like a cute little doggy, or a Pez candy dispenser? But the data remains, as does the fact, whatever its drawbacks, anything that detects gluten like Nima does, as well as it does, is potentially very helpful for celiac disease in numerous situations. And it is extremely unlikely to do them any harm. Nima seems very much committed to transparency, scientific excellence, and continual product improvement. These are noble goals and generally a win for people with celiac disease. Think of it, just ten years ago, a portable gluten-sensor with the kind of accuracy Nima is reliably achieving would have been the stuff of fantasy. Yet here it is. More accurate than any gluten-sniffing dog, and for a couple hundred bucks. People with celiac disease are living in a very different world than just a few years ago. Nima did not have to publish its data, but it chose to do so, and in a reputable, peer-reviewed scientific journal. Nima conducted its research using solid scientific standards, and reported those results publicly. They explained their methodology and results, they acknowledged product limitations and expressed a commitment to improvement. How is this remotely controversial? The celiac disease community is fortunate to have companies committed to investing time and money into products and devices that help to improve the lives of people with celiac disease. We feel strongly that the perfect should not be the enemy of the good. Devices like the Nima gluten sensor can be helpful for numerous people with celiac disease. Disclosure: Nima is a paid advertiser on Celiac.com. Celiac.com's advertisers do not influence our editorial content. Read Nima’s full report on test data at: Food Chemistry.com Read Gluten Free Watchdog’s Statement on the Nima device at: Glutenfreewatchdog.org Read Nima’s Reply to Gluten Free Watchdog at: Nimasensor.com
  25. Celiac.com 05/16/2022 - A Russian artist with celiac disease is facing up to ten years in prison for “sharing misinformation about the special military operation in Ukraine.” Artist and a political activist Sasha Skochilenko was arrested and jailed this month for swapping price tags with anti-war stickers in a St. Petersburg supermarket. In an act of solidarity, aimed at raising awareness of Skochilchenko's plight, Russian artist Ksenia Sorokina, who won the prestigious theater award Zolotaya Maska (Golden Mask) for best costume design, donated her prize to Skochilenko. Because Skochilenko has celiac disease, eating the food she is served in the temporary detainment center could be dangerous. Sorokina’s friend and fellow Zolotaya Maska laureate, theater director Yevgeniya Berkovich, shared Ksenia’s words on Facebook. “It is shameful to rejoice while other artists are in jail,” Berkovich quoted Ksenia. Jail food is often not gluten-free, and can be dangerous for people with celiac disease. The Telegram channel Free Sasha Skochilenko has reported that she has suffered at least one seizure after a meal. The Moscow Times reports Sorokina's concerns about rising government actions against artists. “When an artist gets jailed for an art action, I simply can't ignore it,” Sorokina said. “I do hope that my support will help Sasha Skochilenko, and I am sure that her family will take the best care of the prize.” Read more in The Moscow Times
  26. I am looking for a pre workout safe for celiacs! I have been looking but so many are made in a facility with wheat. Any recommendations of a brand and flavor you enjoy? Thank you in advance!
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