Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Help Celiac.com:
    eNewsletter
    Donate

Search the Community

Showing results for tags 'celiac disease'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Celiac Disease & Gluten-Free Diet Forums

  • Diagnosis & Recovery, Related Disorders & Research
    • Coping with Celiac Disease
    • Celiac Disease Pre-Diagnosis, Testing & Symptoms
    • Post Diagnosis, Recovery & Treatment of Celiac Disease
    • Related Issues & Disorders
    • Dermatitis Herpetiformis
  • Gluten-Free Lifestyle
    • Gluten-Free Foods, Products, Shopping & Medications
    • Gluten-Free Recipes & Cooking Tips
    • Gluten-Free Restaurants
    • Traveling with Celiac Disease
    • Sports and Fitness
  • Support & Help
    • Introduce Yourself / Share Stuff
    • Parents, Friends and Loved Ones of Celiacs
    • Meet Up Room
    • Doctors
    • Publications & Publicity
  • When A Gluten-Free Diet Just Isn't Enough
    • Food Intolerance & Leaky Gut
    • Super Sensitive People
  • Forum Technical Assistance
    • Board/Forum Technical Help
  • Calendar of Events
  • DFW/Central Texas Celiacs's Events
  • DFW/Central Texas Celiacs's Groups/Organizations in the DFW area
  • Gluten-Free Crew of South Carolina's Introductions 👋

Celiac Disease & Gluten-Free Diet Blogs

  • kareng's Blog
  • The Autoimmune Fix
  • brhea308's Blog
  • Katie Ross' Blog
  • StephieRN's Blog
  • Chew This Up
  • nusr33n's Blog
  • BelievinMiracles' Blog
  • Kerbear's Blog
  • Dermatitis herpetiformis
  • Luna's Blog
  • amy29's Blog
  • redredwine's Blog
  • Laurie is a "sleestak"
  • Oli's Blog
  • amy29's Blog
  • GlutenFreeInSC's Blog
  • mntwins26's Blog
  • An Unmistakeable Journey
  • Svastha's Blog
  • My tummy used to hurt....
  • caseyazfox's Blog
  • Brae14 first blog
  • Sandi's Blog
  • haley12mom's Blog
  • 1desperateladysaved's Blog
  • tredart's Blog
  • Thesmophoria
  • Ali Demeritte's Blog
  • RestorationFarm's Blog
  • Help
  • nurse diesel's Blog
  • AutumnRZ's Blog
  • iang's Blog
  • Dee4275
  • BERNESES' Blog
  • Eeyore's Blog
  • rachelb86's Blog
  • Babsie
  • gf4life's Blog
  • Clossy's Blog
  • cathybee's Blog
  • What do I eat now?
  • Feelinggoodatlast's Blog
  • jenn30's Blog
  • Nancy's Celiac Adventure Blog
  • Husband_of_Celiac's Blog
  • jparyz's Blog
  • The Patient Celiac
  • Ann1231's Blog
  • poskers' Blog
  • lharris' Blog
  • Nomi's Blog
  • zipy's Blog
  • lex17's Blog
  • jennyg's Blog
  • Nomi's Blog
  • carolannjane's Blog
  • Kerry's GF Life
  • cartierclare's Blog
  • Nomi's Blog
  • gancan's Blog
  • skbird's Blog
  • freeoglutevil's Blog
  • Ronnie310's Blog
  • aaascr's Blog
  • Danesmommy's Blog
  • Colleen Markley
  • Susantg3's Blog
  • mjonesunc Dapsone Side-Effect Blog
  • cernacki's Blog
  • Colleeney's Blog
  • christicrete's Blog
  • DonnaW's Blog
  • Krystyn's Blog
  • Mosaics' Blog
  • Meemsy's Blog
  • Krystyn41's Blog
  • Trials and Tribulations
  • CeLiAc CeLeBrItY
  • Cee Cee's Blog
  • bunnyrobinson's Blog
  • ATC_BS_MS' Blog
  • learning2cope's Blog
  • Research on South African Celiac Tours
  • lindylynn's Blog
  • Celiaction's Blog
  • shelly184's Blog
  • Melissa.77's Blog
  • Keating's Not-so-Glutenfree life
  • AmandasMommy's Blog
  • Coeliac, or just plain unlucky?
  • bandanamama's Blog
  • megirae's Blog
  • Spunky's Blog
  • debnak's Blog
  • armetta's Blog
  • Ellenor Whitty's Blog
  • Mama Me Gluten Free
  • Ohmyword's Blog
  • KayJay's Blog
  • Karrera's Blog
  • Bear with me's Blog
  • nataliecooksgf's Blog
  • Blog
  • Scott's Celiac Blog
  • fitgirlie's Blog
  • Wall3424's Blog
  • Tabz's Blog
  • marshlakemom's Blog
  • Gluten Freedom
  • Angie Baker
  • Kimberly's Blog
  • Tiffanyt's Blog
  • Techmom's Blog
  • Elizaeloise's Gluten-Free Adventures
  • marie1122's Blog
  • Jonesy's Blog
  • Julie anne's Blog
  • mitchellbarbara's Blog
  • Molly's Blog
  • javore's Blog
  • micheleg7's Blog
  • K-rizzle's Blog
  • jab1980's Blog
  • Shelby
  • Reinhard1's Blog
  • Silly Yak 08's Blog
  • kristie51270's Blog
  • NotMollyRingwald's Blog
  • Searchin for a Primary Care Dr. In Redlands That is Knowledgeable about Celiac disease
  • num1habsfan's Blog
  • Adare's Blog
  • Ms. A's Blog
  • Celiac-Positive
  • Jason's Mommy's Blog
  • HeathEdm's Blog
  • CB1039's Blog
  • Mlisa's Blog
  • Lauren Johnson's Celiac Blog
  • I love my plant Cactus <3
  • Chele's Blog
  • lexusca's Blog
  • Blues Boulevard
  • Is Heat enough??
  • corprew's Blog
  • Inspiration
  • Cindy Neshe's Blog
  • JonJonQ's Blog
  • Jema's Blog
  • What I've Learned
  • Da Rant Sheet
  • Michael Fowler's Blog
  • Living in Japan with Ceoliac Disease
  • mkmaren's Blog
  • MJ
  • kcmcc's Blog
  • x1x_Stargirl_x1x's Blog
  • AuntT's Blog
  • Joe pilk
  • melly's Blog
  • amh04's Blog
  • malfnutstudent's Blog
  • Lexi's Blog
  • vivian929's Blog
  • dazed's Blog
  • nikkilea's Blog
  • Gail Marie's Blog
  • Lov2BeMe's Blog
  • dani's Blog
  • adiftime's Blog
  • bugs' Blog
  • ltsoukalas' Blog
  • 2babyangels' Blog
  • seeshell's Blog
  • My Blog
  • snash7805's Blog
  • GlutenFreeLexi's Blog
  • drewsant's Blog
  • SadAndSick's Blog
  • HONG KONG GLUTEN, WHEAT FREE PRODUCTS
  • Guth 101's Blog
  • YoAdrianne66's Blog
  • Gail Marie's Blog
  • Healthy Food Healthy You
  • SydneyT1D - Diabetic and Celiac YouTuber!
  • GFGF's Blog
  • Paramount's Blog
  • Naezer's Blog
  • Jcoursey's Blog
  • SMAS: www.celiac.com
  • gardener1's Blog
  • Naezer's Blog
  • 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
  • Cindy's Blog
  • Daughter_of_TheLight's Blog
  • nopastanopizza's Blog
  • w8in4dave's Blog
  • Mr J's Blog
  • Rachel Keating's Blog
  • paige_ann246's Blog
  • 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
  • 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
  • Having a Bad Day at the Doctor's Office
  • Everlasting Hope
  • Eating Gluten-Free at a Japanese Restaurant / Hibachi Grill
  • winniepooh's Blog
  • Lpa's Blog
  • Layla's Blog
  • Some Set-backs While on the Gluten-Free Diet
  • Keeping track...
  • ChristinaEve's Blog
  • A Celiac's Journal
  • Dining out Gluten Free
  • JerryK's Blog
  • Almendra's Blog
  • The Start
  • boho*mama's Blog
  • blueb's Blog
  • Cassy's Blog
  • Meliexox's Blog
  • Andrewx12's Blog
  • Cassy's Blog
  • Mrs. Alaska has Celiac Disease & Makes Gluten-free Living her Platform
  • little_c's Blog
  • GlutenFreeRaleigh's Blog
  • My struggles with the devil (celiac disease)
  • Meat Glue Secret - Why Celiacs Need to Beware of this Possibly Non-Gluten-free Ingredient
  • Gluten Free News
  • 1desperateladysaved's Blog
  • Anquish Over Gluten Free Easter
  • ANABANANA's Blog
  • Ceoliac Disease and Bladder problems
  • Hannahbutterfly's Blog
  • Gluten-Free Labeling and the FDA: We Are Watching (and so is Monty)
  • Jen's Thoughts
  • Be Careful!
  • Sunshine*'s Blog
  • num1habsfan's Blog
  • sophie5's Blog
  • How it all started...AKA...In the beginning
  • Blackwolf's Blog
  • charles76's Blog
  • Where do you want to eat Rich?
  • Joel_in_Phoenix's Blog
  • Evey's Blog
  • MissCandiquik's Blog
  • Beachmama's Blog
  • Frito-Lay to Begin Labeling Gluten-Free Products
  • megg811's Blog
  • The Gluten Free Fad
  • You Are Not A Celiac
  • mayleigh's Blog
  • lwb's Blog
  • Thank You for the Opportunity to Blog about Celiac Disease
  • IM85's Blog
  • Ramblings of the Pink Zella
  • My Story (Gettng Diagnosed with Celiac Disease)
  • Relentlessly Evolving
  • Autoimmune_what?!14's Blog
  • The Story of My Diagnosis
  • Hi from NZ and a couple of queries
  • Autoimmune_what?!14's Blog
  • Why am I Still in Pain and Why Can't They Find Anything?
  • treely's Blog
  • Brutonic's Blog
  • Gluten is stupid!
  • celiacmomof4's Blog
  • Trust Your Gut!
  • To be diagnosed or not to be diagnosed? That is the question.
  • amandasmommy2's Blog
  • The Educational, Dietary and Social Experiences of College Students with Celiac Disease
  • Celiac, Leaky Gut, and Interstitial Cystitis
  • It's the Most Gluten-Free Time of the Year - Sing Along, Folks!
  • Diagnosed 6 years, Dedicated NOW
  • wheeleezdryver's Blog
  • Gluten Intolerance Doesn't Exist?!
  • wheeleezdryver's Blog
  • Lady Sky's Blog
  • Let's Talk About It

Categories

  • Celiac.com Sponsors
  • Celiac Disease Basics
  • Safe & Unsafe Foods & Ingredients
  • Product Reviews
  • Gluten-Free Recipes
    • Recipes by Continent or Country
    • Biscuits, Buns, Rolls, Scones & Waffles (Gluten-Free Recipes)
    • Dessert Recipes: Pastries, Cakes, Cookies (Gluten-Free)
    • Bread Recipes (Gluten-Free)
    • Flour Mixes (Gluten-Free)
    • Kids Recipes (Gluten-Free)
    • Snacks & Appetizers (Gluten-Free Recipes)
    • Muffins (Gluten-Free Recipes)
    • Pancakes (Gluten-Free Recipes)
    • Pizzas & Pizza Crusts (Gluten-Free Recipes)
    • Soups, Sauces, Dressings & Chowders (Gluten-Free Recipes)
    • Cooking Tips
  • Diagnosis, Testing & Treatment
  • Latest Research
  • Miscellaneous Articles
    • Additional Concerns
    • Research Projects, Fundraising, Epidemiology, Etc.
    • Conferences, Publicity, Pregnancy, Church, Bread Machines, Distillation & Beer
    • Product Labeling Regulations
    • Codex Alimentarius Wheat Starch
    • Celiac.com Podcast Edition
    • Tax Deductions
  • Origins of Celiac Disease
  • Journal of Gluten Sensitivity
    • Spring 2024 Issue
    • Winter 2024 Issue
    • Autumn 2023 Issue
    • Summer 2023 Issue
    • Spring 2023 Issue
    • Winter 2023 Issue
    • Autumn 2022 Issue
    • Summer 2022 Issue
    • Spring 2022 Issue
    • Winter 2022 Issue
    • Autumn 2021 Issue
    • Summer 2021 Issue
    • Spring 2021 Issue
    • Winter 2021 Issue
    • Autumn 2020 Issue
    • Summer 2020 Issue
    • Spring 2020 Issue
    • Winter 2020 Issue
    • Autumn 2019 Issue
    • Summer 2019 Issue
    • Spring 2019 Issue
    • Winter 2019 Issue
    • Autumn 2018 Issue
    • Summer 2018 Issue
    • Spring 2018 Issue
    • Winter 2018 Issue
    • Autumn 2017 Issue
    • Summer 2017 Issue
    • Spring 2017 Issue
    • Winter 2017 Issue
    • Autumn 2016 Issue
    • Summer 2016 Issue
    • Spring 2016 Issue
    • Winter 2016 Issue
    • Autumn 2015 Issue
    • Summer 2015 Issue
    • Spring 2015 Issue
    • Winter 2015 Issue
    • Autumn 2014 Issue
    • Summer 2014 Issue
    • Spring 2014 Issue
    • Winter 2014 Issue
    • Autumn 2013 Issue
    • Summer 2013 Issue
    • Spring 2013 Issue
    • Winter 2013 Issue
    • Autumn 2012 Issue
    • Summer 2012 Issue
    • Spring 2012 Issue
    • Winter 2012 Issue
    • Autumn 2011 Issue
    • Summer 2011 Issue
    • Spring 2011 Issue
    • Winter 2011 Issue
    • Autumn 2010 Issue
    • Summer 2010 Issue
    • Spring 2010 Issue
    • Winter 2010 Issue
    • Autumn 2009 Issue
    • Summer 2009 Issue
    • Spring 2009 Issue
    • Winter 2009 Issue
    • Autumn 2008 Issue
    • Summer 2008 Issue
    • Spring 2008 Issue
    • Winter 2008 Issue
    • Autumn 2007 Issue
    • Summer 2007 Issue
    • Spring 2007 Issue
    • Winter 2007 Issue
    • Autumn 2006 Issue
    • Summer 2006 Issue
    • Spring 2006 Issue
    • Winter 2006 Issue
    • Autumn 2005 Issue
    • Summer 2005 Issue
    • Spring 2005 Issue
    • Winter 2005 Issue
    • Autumn 2004 Issue
    • Summer 2004 Issue
    • Spring 2004 Issue
    • Winter 2004 Issue
    • Autumn 2003 Issue
    • Summer 2003 Issue
    • Spring 2003 Issue
    • Winter 2003 Issue
    • Autumn 2002 Issue
    • Summer 2002 Issue
  • Related Diseases and Disorders
    • Other Diseases and Disorders Associated with Celiac Disease
    • Anemia and Celiac Disease
    • Arthritis and Celiac Disease
    • Ataxia, Nerve Disease, Neuropathy, Brain Damage and Celiac Disease
    • Autism and Celiac Disease
    • Bacterial Overgrowth, Candida Albicans and Celiac Disease
    • Cancer, Lymphoma and Celiac Disease
    • Casein / Cows Milk Intolerance and Celiac Disease
    • Cognitive Impairment and Celiac Disease
    • Crohn's Disease and Celiac Disease
    • Depression and Celiac Disease
    • Dermatitis Herpetiformis: Skin Condition Associated with Celiac Disease
    • Diabetes and Celiac Disease
    • Dyspepsia, Acid Reflux and Celiac Disease
    • Epilepsy and Celiac Disease
    • Fertility, Pregnancy, Miscarriage and Celiac Disease
    • Fibromyalgia and Celiac Disease
    • Growth Hormone Deficiency and Celiac Disease
    • Heart Failure and Celiac Disease
    • Infertility, Impotency and Celiac Disease
    • Inflammatory Bowel Disease and Celiac Disease
    • Intestinal Permeability and Celiac Disease
    • Irritable Bowel Syndrome and Celiac Disease
    • Kidney Disease and Celiac Disease
    • Liver Disease and Celiac Disease
    • Migraine Headaches and Celiac Disease
    • Multiple Sclerosis and Celiac Disease
    • Obesity, Overweight & Celiac Disease
    • Osteoporosis, Osteomalacia, Bone Density and Celiac Disease
    • Psoriasis and Celiac Disease
    • Refractory Celiac Disease & Collagenous Sprue
    • Schizophrenia / Mental Problems and Celiac Disease
    • Skin Problems and Celiac Disease
    • Thyroid & Pancreatic Disorders and Celiac Disease
  • Gluten-Free Grains and Flours
  • Oats: Are They Gluten-Free?
  • Frequently Asked Questions About Celiac Disease
  • Support Groups
    • Outside the USA: International Celiac Support Groups
  • Doctor Listing
  • Kids and Celiac Disease
  • Gluten-Free Travel
  • Gluten-Free Cooking
  • Gluten-Free Foods & Beverages
  • Allergy vs. Intolerance

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


Website URL


ICQ


Yahoo


Jabber


Skype


Interests


Location

  1. Celiac.com 08/30/2023 - We get a lot of questions from celiac community members wondering if certain products are gluten-free. One question we see a lot is about meat products. Specifically, is pepperoni gluten-free and safe for people with celiac disease? Traditionally prepared pepperoni consists of beef, pork, spices, and curing agents. These ingredients, on their own, are usually naturally gluten-free. So, Pepperoni is usually naturally gluten-free. However, some brands may use preservatives and grains, and some may have a risk of cross-contamination with wheat during the manufacturing process. Look for gluten-free labels and ingredients There are a number of top brands of pepperoni that are labeled gluten-free and are safe for people with celiac disease. When buying pepperoni, if you have celiac disease, it's good to look for products that have been labeled gluten-free, or certified gluten-free. In truth, though, if pepperoni is made in the USA without gluten ingredients, and does not have a wheat allergen warning, then it is likely safe. To be sure, it doesn't hurt to stick to brands that are labeled gluten-free, or are known by consumers to be safe. Brands of Pepperoni Labeled or Certified Gluten-Free, or Naturally Gluten-Free Without an Allergen Warning for Wheat: Armour Armour Pepperoni Boar's Head Boar's Head offers a wide variety of gluten-free deli meats, including pepperoni: Boar's Head Traditional Pepperoni - natural casing Boar's Head Pepperoni Dietz & Watson Dietz & Watson Legacy Sliced Pepperoni Dietz & Watson Pepperoni Twin Pack HEB HEB Sliced Pepperoni Hormel Hormel Pepperoni There are likely many other brands of pepperoni that are gluten-free and safe. If we missed a favorite of yours, then be sure to share it in the comments below. As always, read labels carefully and avoid any gluten ingredients.
  2. Celiac.com 08/25/2023 - We get a lot of questions from celiac community members wondering if certain products are gluten-free. One question we see a lot is about meat products. Specifically, is pastrami gluten-free and safe for people with celiac disease? Traditionally prepared pastrami consists of beef, spices, and curing agents. These ingredients, on their own, are usually gluten-free. However, cross-contamination can occur during the manufacturing process, which may introduce gluten into the final product. The main risk of gluten contamination comes from spices and seasonings. Some spice blends and seasonings may contain gluten. Also, some marinades and glazes used to make pastrami may contain gluten. Beware of any gluten ingredients in pastrami. Pastrami with Gluten-Free Labels There are a number of top brands of pastrami that are labeled gluten-free and are safe for people with celiac disease. When buying pastrami, if you have celiac disease, it's good to look for products that have been labeled gluten-free, or certified gluten-free. Brands of pastrami that are labeled gluten-free, or certified gluten-free include: A&H A&H Pastrami, Beef Aaron's Aaron's Best Smoked Beef Pastrami Aaron's Best Smoked Turkey Pastrami Bar-M Bar-M Pastrami, Beef, Sliced Boar's Head Boar's Head offers a wide variety of gluten-free deli meats, including pastrami: Boar's Head 1st Cut Pastrami Brisket Boar's Head Cap-Off Top Round Pastrami Boar's Head Pastrami Boar's Head Pastrami Seasoned Turkey Breast Buddig Buddig Original Pastrami Dietz & Watson Dietz & Watson Navel Pastrami Dietz & Watson Spiced Beef Pastrami Empire Empire Kosher Turkey Pastrami First Street First Street Navel Pastrami, Sliced New York Style First Street Premium Sliced Pastrami Jack's Gourmet Jack's Gourmet 1st Cut Pastrami (Kosher) Jennie-O Jennie-O 95% Fat Free Turkey Pastrami Meal Mart Meal Mart Beef 100% Premium Dry Rub Pastrami Wellshire Farms Wellshire Farms Cooked Pastrami

  3. Celiac.com Sponsor (A8):
    Celiac.com Sponsor (A8):



    Celiac.com Sponsor (A8-M):



  4. Celiac.com 03/18/2024 - A recent study aimed to uncover the prevalence of celiac disease among individuals with systemic lupus erythematosus, shedding light on potential connections between the two conditions. Researchers conducted a thorough investigation, reviewing 14 studies that met their inclusion criteria. They analyzed data from over 1200 patients with systemic lupus erythematosus to determine the prevalence of biopsy-verified celiac disease and serological markers indicative of celiac disease. The research team included Adonis Sotoodeh, Madeleine Nguyen Hoang, Karin Hellgren, and Anders Forss. They are variously affiliated with the Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden; the Gastroenterology Unit, Department of Gastroenterology, Dermatovenereology and Rheumatology, Karolinska University Hospital, Stockholm, Sweden; and the Department of Medicine, Solna, Division of Clinical Epidemiology, Karolinska Institutet, Stockholm, Sweden. Serological Markers for Celiac Disease in Those with Systemic Lupus Erythematosus was 3.7% Surprisingly, the study found that the prevalence of biopsy-verified celiac disease in patients with systemic lupus erythematosus was comparable to that of the general population, at 0.7%. However, the prevalence of serological markers for celiac disease was slightly higher, at 3.7%. Despite these findings, the researchers did not identify any significant associations between the prevalence of celiac disease in individuals with systemic lupus erythematosus and various study characteristics or demographics. Based on these results, the researchers concluded that routine screening for celiac disease may not be necessary for all patients with systemic lupus erythematosus. However, they suggested that individual screening could be considered in cases where there is clinical suspicion or additional risk factors for celiac disease. While further research is needed to fully understand the connection between these two conditions, this study provides important guidance for healthcare professionals in managing patients with systemic lupus erythematosus, who may also be at risk for celiac disease. Read more in Lupus Science & Medicine at the BMJ
  5. Celiac.com 08/20/2020 - I am afraid that the following article might not make me very popular—if I had any popularity remaining after my last one! If you saw “The Paleo Template” here on these pages, you’ll recall that its ideas rest upon the theory that humans are healthiest when eating the types and classes of foods we’ve been consuming for the overwhelming majority of the roughly two and one half million years we’ve been on this earth. It wasn’t until very, very recently, in the grand scheme, that we’ve been consuming the products of agriculture: wheat; dairy; beans; and any foods that required more than the bare minimum of processing to make them edible. To greater or lesser degrees consuming these new foods isn’t good for us. As paleo nutritionist Ray Audette put it in his book Neanderthin (St. Martin’s Press, 2000), historically we’ve only consumed those items we could get if we were “naked with a sharp stick”: meat; certain vegetables; low glycemic; high fiber fruits; and certain nuts: hunter gatherer foods. Modern diseases are reactions to those foods that have only recently been added to our diets, gluten-containing foods being the most immediately obvious to this publication’s readership. Well, here’s one modern food that may deserve the same level of scrutiny as gluten-containing grains, even given its worship by what appears to be a totality of today’s nutritionists: our beloved chocolate. Now wait a minute. What kind of sadist would want to find fault with this giver of pleasure and apparent health panacea? Well, before we go there, let’s step back a moment to the naked with a sharp stick idea. Would chocolate, cocoa, cacao—or anything remotely similar—have been consumed by our paleo ancestors? No. Even in its purest commercial forms, it does require quite a deal of processing before it is edible: drying, fermenting, roasting, powdering, etc. Raw cacao proponents would disagree with this and, even though it is a tiny, tiny fraction of the market, there are raw, unpeeled, whole beans available for purchase. But let me get to a more important point. Chocolate, cocoa, cacao, in any form, was apparently discovered by native South Americans around 3000 years ago and didn’t make its way into the European diet until the 16th century, with widespread usage delayed until the Industrial Age a little more than 100 years ago. So if you’re a native of the tropical rainforests of South America, you’ve had a very short period of time for adaptation. If you don’t fit that description, you’ve had effectively zero time to adapt to this food. So what if it’s new? The so what is this: new foods—gluten-containing grains included—are almost always the cause of modern disease and as such deserve a closer look because of their novelty. Maybe chocolate’s ok to eat, maybe not. As mentioned above, it’s not “maybe” in current nutritional culture. Chocolate is lauded as the perfect health food. A simple search on Medscape.com yields more than 380 studies touting its benefits: they say it reduces blood pressure, decreases risk for pregnancy-induced hypertension, improves vasodilation, reduces platelet adhesion, reduces cholesterol, improves post-exercise workout recovery, improves insulin sensitivity, protects smokers’ hearts, improves endothelial function, even helps with diarrhea. And to top it off, it’s apparently a wonderful aphrodisiac. Turn on your television or radio, open a newspaper or log onto an Internet site and you’re sure to see a thousand more benefits claimed. We want this stuff to be good for us. Before we go on, I want to take another step back, change the subject entirely again, and talk about depression. Wikipedia defines it as “a mental disorder characterized by a pervasive low mood and loss of interest or pleasure in usual activities.” Ron Hoggan points out in his excellent article “Food Allergies and Depression,” that this condition is a “very common symptom of celiac disease,” and by extension gluten intolerance. Why did I suddenly change the subject to depression? Here’s why: a new study out of Australia (Gordon Parker, Isabella Parker, Heather Brotchie, Mood state effects of chocolate, Journal of Affective Disorders 92, 2006, 149-159) shows that chocolate may actually cause and/or deepen depression. The study shows a link between a worsening of depressive symptoms and chocolate consumption for those “emotional eaters” who are attempting to self-medicate. As the authors put it in the conclusion of the study: "When taken in response to a dysphoric state as an 'emotional eating' strategy it may provide some transient ”comforting” role but it is more likely to prolong rather than abort the dysphoric mood. It is not, as some would claim, an antidepressant." Now we already know that celiacs and the gluten intolerant are very prone to depression. We now know that chocolate may deepen depression. But, since there’s not a whole lot of data out there linking mood, chocolate, and gluten intolerance, I decided to do a personal experiment. Of course, the data is anecdotal, but I think informative and revealing. I regularly eat a diet free of gluten, diary, legumes, and artificial fats and had been very faithful to the regimen for a few months. For the purpose of the experiment I consumed one bar of Green & Blacks 70% Cocoa Content Dark. I quickly felt contentment, even mild euphoria. I was able to concentrate for quite a long time and actually did quite a bit of research for this article. But that evening I experienced a shallow, dream-filled sleep before awaking in a fog early the next morning. I had some gas, bloating, and was itchy with what I’ll call proto-hives. Within a few hours I had gained almost a pound of water weight and felt as if I had a hangover, mild depression. And, boy, was I irritable! I also noted mild shakes and muscular tension and some knots. Again, one guy = anecdotal evidence. But this doesn’t sound at all like a food that’s good for you! As a fellow gluten intolerant, I’d like to challenge you to the same experiment. Pick up a copy of a book I recommended in my last article, Loren Cordain’s The Paleo Diet (Wiley, 2002), and follow its dietary regimen for three weeks to eliminate from your system whatever non-paleo foods you might have floating around in your body. Then try a bar of quality dark chocolate and send me an email to tell me how it made you feel. Truth is, my reaction surprised me. But should it have? Chocolate is composed of foreign substances only very recently introduced into the human diet and apparently causes an immune system reaction similar to that caused by gluten. And, like the psychoactive effects felt when one ingests gluten, the initial euphoria and increased attentiveness caused by chocolate wears off relatively quickly and, for me at least (and I suspect for quite a few of the gluten intolerant) serious after effects remain. Maybe this isn’t the miracle food it’s purported to be.
  6. Celiac.com 03/13/2024 - Trichobezoar may sound like a term from a medical textbook, but for some individuals, it's a real and challenging condition. Imagine a solid mass forming in your stomach, composed of hair and food debris. This unusual condition, known as trichobezoar, is exceptionally rare, particularly in children. However, a recent case study has shed light on a unique connection between trichobezoar and celiac disease, emphasizing the importance of understanding these conditions and their treatment. A team of researchers present an unusual case involving the discovery of gastric trichobezoar in a 15-year-old girl who had undiagnosed celiac disease. The condition manifested after she experienced abdominal pain and pallor. Trichobezoar typically occurs in less than 1% of children, with most cases observed in young girls with psychiatric disorders. The condition arises from a compulsion to pull out hair (trichotillomania) and ingest it (trichophagia), leading to the accumulation of hair within the stomach lining. While trichobezoar is often associated with psychiatric conditions, its link to celiac disease is less common but noteworthy. In a recent case study, a 15-year-old girl presented with symptoms of trichobezoar, including abdominal pain, vomiting, and unexplained weight loss. Upon examination, doctors discovered a firm mass in her abdomen, along with signs of hair loss on her scalp. What made this case unique was the subsequent diagnosis of celiac disease, a condition characterized by an adverse reaction to gluten. Celiac disease is a chronic autoimmune disorder triggered by the ingestion of gluten, a protein found in wheat, barley, and rye. While the association between trichobezoar and celiac disease is unusual, researchers suggest two possible explanations. Firstly, deficiencies in iron and folic acid, common in individuals with celiac disease, may lead to behavioral disorders such as trichophagia. Secondly, celiac disease itself may directly contribute to the development of trichobezoar. Treatment for trichobezoar typically involves surgical removal of the mass, followed by psychological support to prevent recurrence. In cases associated with celiac disease, adopting a gluten-free diet is essential to manage symptoms and promote healing. This comprehensive approach addresses both the physical and psychological aspects of the condition, offering patients a chance at improved health and well-being. While trichobezoar and celiac disease are relatively rare on their own, their coexistence presents a unique challenge for patients and healthcare providers alike. By raising awareness of this uncommon association and emphasizing the importance of early detection and treatment, we can better support individuals living with these conditions. As medical research continues to advance, we hope to gain further insights into the complex relationship between trichobezoar, celiac disease, and other related disorders, ultimately improving outcomes for those affected. Read more at cureus.com The research team included Hassnae Tkak, Amal Hamami, Aziza Elouali, Nadir Miry, Amal Bennani, Houssain Benhaddou, Abdeladim Babakhouya, and Maria Rkain. They are variously affiliated with the Department of Pediatrics, University Hospital Mohamed V, Faculty of Medecine and Pharmacy, University Mohamed first, Oujda, MAR; the Department of Pediatrics, Mohammed VI University Hospital, Oujda, MAR; the Faculty of medicine and pharmacy of Oujda, Mohammed I University of Oujda, Morocco; Oujda, MAR; the Pathology department, Mohammed VI University Hospital; Oujda, MAR; the Histopathology department, Faculty of Medicine and Pharmacy, Oujda, MAR; the Department of Pediatric Surgery, Mohammed VI University Hospital, Oujda, MAR; the Service de Pédiatrie, CHU Mohammed VI, Oujda, Maroc. , Faculté de médecine et de pharmacie d'Oujda, Université Mohammed I d'Oujda, Maroc., CHU Mohammed Vi Oujda Morocco, Oujda, MAR; the Department of Pediatrics, Mohammed VI university hospital, Oujda, Morocco., Faculty of medicine and pharmacy of Oujda, Mohammed I University of Oujda, Morocco, Oujda, MAR; and the Pediatric Gastroenterology, CHU Mohammed Vi Oujda Morocco, Oujda, MAR.
  7. Celiac.com 02/28/2024 - We get a lot of questions about what celiac disease trials and studies are going on, but there are so many, it can be hard to keep track. One easy source is the Mayo Clinic, which is at the forefront of a number of research trials, and studies to better understand, and treat celiac disease. Currently, there are more than a dozen exciting clinical trials underway, each focusing on different aspects of the celiac disease. One study aims to assess the effect of gluten on gut barrier function by using a novel gut permeability test developed by Mayo Clinic researchers. Another trial is evaluating the safety and tolerability of a potential new treatment, KAN-101, for celiac disease patients. Additionally, researchers are investigating the effectiveness and safety of numerous compounds for relieving symptoms in adult celiac disease patients. These trials represent important steps forward in advancing our understanding of celiac disease and developing new therapies to improve the lives of those affected by this condition. Celiac disease trials and studies currently underway at the Mayo Clinic facilities include: Gut Permeability Assessment in Celiac and Gluten Sensitive Children Rochester, MN This study will assess the effect of gluten on gut barrier function. Investigators at the Mayo Clinic have developed a new gut permeability test using rhamnose (sugar & water solution), and are hoping to prove its effectiveness in a clinical setting. A Study to Assess the Safety and Tolerability of Single and Multiple Doses of KAN-101 in Celiac Disease Patients Rochester, MN The purpose of this study is to assess the safety and tolerable of single and multiple doses of KAN-101 in patients with Celiac disease. A Study to Evaluate the Effectiveness and Safety of Larazotide Acetate for the Relief of celiac disease Symptoms Rochester, MN The purpose of this study is to assess the effectiveness and safety of larazotide acetate versus placebo for the relief of persistent symptoms in adult celiac disease patients. Study of the Safety, Tolerability, Pharmacokinetics and Biomarker of DONQ52 in Celiac Disease Patients Rochester, MN The purpose of this study is to evaluate the safety and tolerability of single and multiple doses of DONQ52 in celiac disease patients and to evaluate the safety and tolerability of DONQ52 in celiac disease patients in the presence of gluten after multiple doses of DONQ52. Furthermore, to characterize the DONQ52 PK profile following single and multiple subcutaneous (SC) dose(s) in celiac disease patients and to investigate the immunogenicity of DONQ52. A Study of the Response to and Changes in Intestinal Permeability 4 hours after a Gluten Challenge in Subjects with Celiac Disease and Non Celiac Gluten Sensitivity Rochester, MN The purpose of this study is to identify mediators—innate immune system and intestinal permeability—of acute onset gastrointestinal symptoms after gluten ingestion in subjects with celiac disease and non-celiac gluten sensitivity. Gut Permeability in Environmental Enteropathy Rochester, MN The goal of this project, to develop a simple and sensitive test of small bowel permeability, will improve the scientific and public health understanding of environmental enteropathy and guide development of preventative and treatment modalities such as clean water and sanitation. Mucosal Interactions in Celiac Disease Rochester, MN To obtain biopsies and blood from subjects not previously known to have celiac disease who are undergoing duodenal biopsies for clinical indications. The subjects will have no prior diagnosis of celiac disease and are eating a gluten-containing diet. The biopsies will be treated “in vitro” with enzymatic digests of gluten derived from bread made from different species of wheat, the auto-antigen tTg, cytokines, or other proteins. A Study to Evaluate the Safety, Effectiveness, and Tolerability of Latiglutenase to Treat Patients with Well-Controlled Celiac Disease Rochester, MN The purpose of this study is to demonstrate a positive correlation of histologic protection (biological signature) and symptom protection (clinical outcome) for latiglutenase treatment versus placebo in Celiac Disease (celiac disease) patients undergoing a deliberate gluten challenge. A Study of the Safety, Pharmacodynamics, Effectiveness, and PK of TIMP-GLIA in Subjects with Celiac Disease Rochester, MN The purpose of this study is to evaluate participants for immune responses and histological changes in the small bowel following 2 doses of TIMP-GLIA or placebo and a 14-day oral gluten challenge. Dose-Ranging Study of the Efficacy and Safety of TAK-101 for Prevention of Gluten-Specific T Cell Activation in Participants With Celiac Disease on a Gluten-Free Diet Rochester, MN The purpose of this study is to compare the number of baseline interferon-gamma (IFN-γ) spot forming units (SFUs) to the number of IFN-γ SFUs after a 6-day oral gluten challenge among HLA DQ2–positive subjects treated with TAK-101 versus placebo. A Study of Simvastatin Metabolism as a Test for Celiac Disease Activity Rochester, MN The purpose of the study is to assess the connection between simvastatin metabolism by an enzyme that varies based on the state of the small intestine in treated celiac disease. Antibody Treatment for Advanced Celiac Disease Rochester, MN Celiac disease is a condition where the immune system attacks the cells of the small intestine. The intestine becomes inflamed and cannot digest food properly. The disease most often causes a reaction to foods that contain gluten. Most people can treat celiac disease with a gluten-free diet. However, some people have digestion problems even on a gluten-free diet. Researchers want to try a new antibody therapy for celiac disease. The treatment may block the immune reaction that causes the disease. They will test this antibody in people who have celiac disease that has not responded to a gluten-free diet. Prospective, Randomized, Double-Blind, Placebo-Controlled, Crossover Study in Symptomatic Celiac Disease Patients Rochester, MN This is a phase 2b, multi-center, prospective, randomized, double-blind, placebo-controlled, crossover study in symptomatic celiac disease patients attempting a gluten free diet (GFD) for at least one year prior to screening. A Study of TAK-062 in Treatment of Active Celiac Disease in Participants Attempting a Gluten-Free Diet Rochester, MN; Scottsdale/Phoenix, AZ The purpose of this study is to see how TAK-062 works to reduce celiac-related symptoms and improve small intestinal damage due to gluten exposure, in participants with celiac disease (celiac disease) attempting to maintain a gluten-free diet (GFD) in treated participants versus placebo controls. A Study of the Safety, Effectiveness and Tolerability of Nexvax-2 in Patients with Celiac Disease (celiac disease) Rochester, MN The purpose of this study is to evaluate the human leukocyte antigen (HLA)-DQ 2.5+ in adults with celiac disease (celiac disease). Evaluation of the Efficacy and Safety of ALV003 in Symptomatic in Celiac Disease Patients Scottsdale/Phoenix, AZ; Jacksonville, FL; Rochester, MN To determine the effects of 12 weeks administration of different dose levels of ALV003 on the mucosal lining of the small intestine and symptoms in celiac disease patients. Minimal Risk Registry of Endoscopic Image and Pathology Correlation for Fujiflim Jacksonville, FL; Rochester, MN The purpose of this study is to see if advanced endoscopic imaging may be helpful to accurately distinguish pathological tissue from normal tissue and guide therapy of endoscopically identified pathology. Functional Gastrointestinal Disease, Celiac Disease, and Non-celiac Gluten Sensitivity in an Olmsted County Cohort Rochester, MN The aim of this study is to the number of individuals following a gluten-free diet and possible reasons including symptoms of non-celiac gluten sensitivity and functional gastrointestinal diseases (FGIDs). lso assess Diagnoses and lab values associated with celiac disease, NCGS, and FGIDs will also be assessed, as well as past GI survey data and medical record data available through the Rochester Epidemiology Project. Stay tuned for updates on the progress of these and other related studies! Read more at Mayo.edu

  8. Celiac.com Sponsor (A8):
    Celiac.com Sponsor (A8):



    Celiac.com Sponsor (A8-M):



  9. Celiac.com 03/04/2024 - Chugai Pharmaceutical Co., Ltd. has announced significant strides in the development of a potential treatment for celiac disease with their novel multi-specific antibody, DONQ52. The company recently announced that the non-clinical research results on DONQ52 have been published in Nature Communications, a prestigious multidisciplinary scientific journal. This milestone represents a significant step forward in the quest to find effective therapies for celiac disease, a condition currently without approved treatment options. DONQ52, discovered by Chugai, has shown promise in selectively inhibiting the immune response to gluten, a key component in the pathology of celiac disease. Through advanced antibody engineering technologies, DONQ52 was designed to target and neutralize multiple gluten peptides in complex with HLA-DQ2.5, a genetic marker strongly associated with celiac disease. The research findings published in Nature Communications outline the potential of DONQ52 to effectively inhibit gluten-dependent T-cell activation, a crucial step in the immune response cascade that leads to intestinal damage in celiac disease. Notably, DONQ52 demonstrated broad and selective recognition of over 25 distinct pathogenic gluten peptides, indicating its versatility and potential as a therapeutic agent. The Goal is to Develop a Therapy that can Provide Relief to Individuals Living with Celiac Disease Dr. Osamu Okuda, President and CEO of Chugai, expressed optimism about the future of DONQ52 in celiac disease treatment. He highlighted the ongoing Phase I clinical study, which aims to assess the safety and efficacy of DONQ52 in patients with celiac disease. The ultimate goal is to develop a therapy that can provide relief to individuals living with celiac disease, addressing an unmet medical need in the field. “We are very pleased to announce that that the results of basic research on a multi-specific antibody DONQ52 discovered by our company have been published in Nature Communications. Although technical hurdles have prevented practical use to date, our non-clinical study shows that specific and broad inhibition of HLA-T cell interactions is a useful therapeutical approach for celiac disease,” said Dr. Okuda. As the Phase I study progresses, Chugai remains committed to advancing the development of DONQ52 and leveraging their expertise in antibody engineering to explore new possibilities in celiac disease therapy. With continued research and innovation, DONQ52 has the potential to offer hope and improved quality of life for those affected by celiac disease. Stay tune for more on this and related stories. Read more at chugai-pharm.co.jp
  10. 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
  11. Celiac.com 02/27/2024 - For people with celiac disease, finding gluten-free alternatives to traditional wheat flour has been a challenge. That is until now. Enter Bread Free, a Spanish biotech start-up breaking barriers with its groundbreaking creation: gluten-free wheat flour. But how does it work, and what does it mean for those of us who need to avoid gluten? Let's dig in. A Game-Changer for Those with Celiac Disease Bread Free has pioneered the development of gluten-free wheat flour, making them the first company to achieve this feat. Traditionally, wheat flour is off-limits for those with celiac disease due to its gluten content. However, Bread Free's innovative approach removes the gluten while preserving the flour's essential qualities. Benefits of Bread Free Flour Juan Garrido, co-founder of Bread Free, explains that their product maintains all the organoleptic properties of conventional wheat flour. Translation? It looks, feels, and tastes like the real deal. This is fantastic news for individuals with celiac disease who miss the taste and texture of wheat-based products. Why It Matters Celiac disease is a serious autoimmune condition triggered by the consumption of gluten, a protein found in wheat, barley, and rye. Symptoms can range from mild discomfort to severe digestive issues and nutrient deficiencies. With approximately 0.7% of the EU population affected by celiac disease, finding safe and affordable gluten-free options is crucial. Addressing Price Concerns One of the main challenges for individuals with celiac disease is the high cost of gluten-free products. Shortages of ingredients like rice flour have further strained prices in recent years. However, Bread Free's manufacturing process, similar to that of ordinary wheat flour, helps mitigate these price pressures without compromising quality or nutrition. Translation: The price should be reasonable. Nutritional Quality Despite concerns about the nutritional quality of gluten-free products, Bread Free flour maintains the nutritional benefits of wheat. This means individuals can still enjoy the dietary advantages of wheat flour while adhering to a gluten-free diet. Is It Safe for Celiacs? The company touts the product as gluten-free. If the final product is under 20ppm gluten, then it's likely safe for people with celiac disease. Utilizing Artificial Intelligence and Biotechnology to Remove Gluten, Not Genetic Modification Bread Free utilizes biotechnology, not genetic modification, to remove gluten from their flour. By leveraging artificial intelligence (AI), they optimize their production process to ensure product safety and efficiency. The result? A gluten-free wheat flour that meets food regulations and exceeds expectations. Looking Ahead Bread Free plans to launch its product first in Spain and then expand throughout Europe. This exciting development promises to revolutionize the gluten-free market and provide new options for individuals with celiac disease. Bread Free's gluten-free wheat flour offers hope and opportunity for those living with celiac disease. With its ability to deliver the taste, texture, and nutrition of traditional wheat flour without the harmful effects of gluten, it represents a significant step forward in gluten-free innovation. Stay tuned for more updates as Bread Free makes its mark on the world of gluten-free baking!
  12. Celiac.com 02/24/2024 - A recent poll conducted by Celiac.com shed light on various aspects of celiac disease knowledge and experiences among respondents. However, one finding stands out starkly: 18% of respondents admitted to cheating on their gluten-free diet. This revelation underscores the critical importance of emphasizing the necessity of strict dietary compliance for individuals with celiac disease. Cheating on a gluten-free diet can have serious consequences, ranging from uncomfortable symptoms to long-term health complications such as intestinal damage, malnutrition, and an increased risk of other autoimmune conditions. In this article, we explore the implications of this poll result and why maintaining a gluten-free diet is paramount for the health and well-being of individuals living with celiac disease. Question 1: Celiac disease is an autoimmune disorder. Celiac.com's poll revealed that 100% of respondents correctly identified this statement as true. This is an essential fact about celiac disease. When individuals with celiac disease consume gluten, their immune system mistakenly attacks the lining of the small intestine, leading to various symptoms and potential long-term complications. The autoimmune nature of the condition underscores the seriousness of adhering to a strict gluten-free diet to manage symptoms and prevent further damage. Question 2: Celiac disease is primarily a genetic condition. While 58% of respondents recognized this statement as true, it's crucial to emphasize that genetics play a significant role in celiac disease. Having certain genetic markers, such as the HLA-DQ2 and HLA-DQ8 genes, increases the likelihood of developing the condition. However, genetics alone do not determine who will develop celiac disease, as environmental factors also play a role. Question 3: Cross-contamination with gluten can trigger symptoms in individuals with celiac disease. Nearly all respondents (98%) correctly identified this statement as true. Cross-contamination occurs when gluten-free foods come into contact with gluten-containing products or surfaces, leading to the inadvertent ingestion of gluten. Even trace amounts of gluten can provoke symptoms in individuals with celiac disease, highlighting the importance of strict dietary adherence and careful food preparation practices. Question 4: What is the name of the protein in wheat that triggers the immune response in celiac disease? The majority of respondents (76%) correctly selected gliadin as the protein in wheat responsible for triggering the immune response in celiac disease. Understanding the specific components of gluten, such as gliadin, is crucial for individuals with celiac disease to effectively identify and avoid gluten-containing foods. Question 5: Celiac disease is more common in people of European descent. A significant majority of respondents (68%) correctly identified this statement as true. While celiac disease can affect individuals of any ethnicity, it is more prevalent among those of European descent. This highlights the importance of considering genetic predisposition when assessing the risk of celiac disease in different populations. Question 6: Dermatitis herpetiformis is a skin manifestation associated with celiac disease. A vast majority of respondents (92%) correctly recognized this statement as true. Dermatitis herpetiformis is a chronic, blistering skin rash that is strongly associated with celiac disease. It is caused by the same immune response to gluten that damages the intestinal lining in individuals with celiac disease. Question 7: What percentage of people with celiac disease may go undiagnosed? 28% of respondents correctly identified 50% as the percentage of people with celiac disease who may go undiagnosed. This statistic sheds light on a concerning reality within the celiac disease community. Despite increased awareness and diagnostic tools, a significant portion of individuals with celiac disease remain undiagnosed. There are several factors contributing to this high rate of underdiagnosis. Firstly, the symptoms of celiac disease can vary widely and overlap with those of other gastrointestinal disorders, making it challenging for healthcare providers to recognize the condition. Additionally, some individuals with celiac disease may experience mild or atypical symptoms, leading them to dismiss their symptoms or attribute them to other causes. Cultural and societal factors may also play a role, as misconceptions about celiac disease and gluten sensitivity persist, leading to delays in seeking medical attention or reluctance to undergo testing. Furthermore, lack of access to healthcare, particularly in underserved communities, can further exacerbate the problem of underdiagnosis. Addressing these barriers to diagnosis and increasing awareness among both healthcare providers and the general public are crucial steps in improving the identification and management of celiac disease. Question 8: Medications can sometimes contain gluten as an inactive ingredient. An overwhelming majority of respondents (96%) correctly identified this statement as true. It's essential for individuals with celiac disease to carefully check the ingredients of medications, as gluten can sometimes be present in inactive ingredients or as a coating on tablets. Question 9: The terms "wheat-free" and "gluten-free" are interchangeable. While 91% of respondents correctly identified this statement as false, it's worth emphasizing the important distinction between "wheat-free" and "gluten-free." While a wheat-free diet excludes wheat and its derivatives, a gluten-free diet eliminates all sources of gluten, including wheat, barley, and rye. Question 10: Which nutrient deficiency is commonly associated with untreated celiac disease? A significant majority of respondents (70%) correctly selected vitamin D deficiency as a common nutritional consequence of untreated celiac disease. Malabsorption of nutrients due to damage to the intestinal lining can lead to deficiencies in various vitamins and minerals, highlighting the importance of proper nutritional management in individuals with celiac disease. Question 11: Celiac disease can affect the neurological system, leading to issues such as gluten ataxia. An overwhelming majority of respondents (96%) correctly identified this statement as true. Neurological manifestations of celiac disease, such as gluten ataxia, underscore the systemic nature of the condition and the potential for diverse symptoms beyond gastrointestinal issues. Question 12: What is the most reliable treatment for celiac disease? An overwhelming majority of respondents (98%) correctly selected a gluten-free diet as the most reliable treatment for celiac disease. Strict adherence to a gluten-free diet is essential for managing symptoms, promoting intestinal healing, and preventing long-term complications associated with celiac disease. Question 13: Celiac disease has been linked to an increased risk of osteoporosis. A vast majority of respondents (90%) correctly identified this statement as true. Malabsorption of calcium and vitamin D, along with chronic inflammation associated with celiac disease, can contribute to decreased bone density and an increased risk of osteoporosis. Question 14: Quinoa is a grain that contains gluten. 86% of respondents correctly identified this statement as false. Quinoa is a gluten-free grain that can be safely consumed by individuals with celiac disease as part of a gluten-free diet. Question 15: What is the medical term for the biopsy procedure used to diagnose celiac disease? The majority of respondents (79%) correctly selected endoscopy as the medical term for the biopsy procedure used to diagnose celiac disease. During an endoscopy, a small tissue sample is taken from the small intestine to assess for characteristic changes associated with celiac disease. Question 16: Do you cheat on your gluten-free diet? This question delves into a significant issue within the celiac disease community: adherence to a gluten-free diet. While 82% of respondents reported not cheating on their gluten-free diet, 18% admitted to doing so. This highlights the challenges that individuals with celiac disease may face in maintaining strict dietary compliance and underscores the need for ongoing education, support, and access to gluten-free resources to help individuals effectively manage their condition and prevent potential health complications. Additionally, it's worth noting the significant advancements in gluten-free food options in recent years. With the increasing awareness of celiac disease and gluten sensitivity, there has been a proliferation of gluten-free products available in grocery stores and online retailers. Moreover, many whole foods are naturally gluten-free, including fruits, vegetables, meats, fish, dairy, and gluten-free grains like quinoa and rice. Restaurants have also responded to the demand for gluten-free options, with many establishments now offering dedicated gluten-free menus or clearly labeling gluten-free choices on their regular menus. With such wide availability of gluten-free alternatives, individuals with celiac disease have more options than ever to enjoy delicious and safe meals without the need to compromise their dietary restrictions. This accessibility underscores the importance of making informed choices and prioritizing health by adhering to a strict gluten-free diet. In 2002 Celiac.com ran a similar poll question where ~42% of people reported cheating regularly on their gluten-free diets, so in comparison to 22 years ago there has been a significant decrease in the number of people who cheat on their gluten-free diets. In conclusion, Celiac.com's latest poll provides valuable insights into the knowledge, experiences, and challenges faced by individuals living with celiac disease. From understanding the autoimmune nature of the condition to recognizing the importance of dietary adherence and vigilance in avoiding gluten, these findings underscore the multifaceted nature of managing celiac disease and the ongoing need for education, support, and advocacy within the celiac disease community.
  13. Celiac.com 12/08/2018 - Recently CNN published an article entitled “Will a Gluten Free Diet Improve Your Health?” Honestly there were a lot of plus-points to this article. But unfortunately the negatives could very well outweigh them if you’re considering, or are new to, the gluten-free diet. Let’s review the positives and negatives as they appear in the article: 1. Dr Leffler from Harvard Medical School was quoted as saying that: “Gluten is fairly indigestible in all people.” “There’s probably some kind of gluten intolerance in all of us.” Bravo! I was very excited to read this remark. Although I often promote this information, I haven’t heard it from others aside from Dr. Fasano. The fact that humans can’t properly digest gluten is an important truth that should be better known and more widely taught. 2. Experts now believe that celiac disease represents just one extreme of a broad spectrum of gluten intolerance that includes millions of people. It can sometimes be interesting when unnamed “experts” are quoted, but in this case I agree. I’ve often written about my belief that celiac disease to gluten sensitivity is likely one spectrum. The fact that those with gluten sensitivity don’t undergo the outright destruction of the small intestine as in the case of celiac disease, in no way puts gluten sensitivity in a less serious category. It’s a “different” reaction but no less serious. 3. They go on to state that people with celiac disease and gluten sensitivity usually have stomach aches, gas, and diarrhea -- as do people with IBS. “Usually” is not the case and it would give someone without digestive complaints a false sense that they do not have gluten intolerance. In fact, according to research, for every person with celiac disease who experiences digestive symptoms, there are eight without digestive complaints. This is why, all too often, people continue to live with migraines, depression, infertility, skin problems, obesity and autoimmune disease that is gluten related but the gluten connection remains undiagnosed because they have no digestive complaints. Let’s not kid ourselves. We’re only diagnosing, at best, seven percent of the celiacs in our country. In our medically advanced society, missing over ninety percent of those suffering with the most common lifelong disorder in the US and Europe, is beyond pitiful. Unfortunately, it is statements such as the above, limiting our focus to digestive complaints that are partly to blame for our poor rate of diagnosis. 4. Gluten sensitivity, on the other hand, is a gray area that “lacks any defining medical tests,” Leffler says. People who fall into this group exhibit the classic symptoms of celiac disease yet have no detectable intestinal damage, and test negative for certain key antibodies (though in some cases they may have elevated levels of others). The issue here might be “medical tests” and Dr. Leffler may not know about the gluten sensitivity tests that are available. However, they are available and they have recently taken a nice jump in sensitivity due to a new lab in the US (Cyrex Labs – again, I have no affiliation with this lab). I also take umbrage to the reference to the lab tests as almost an afterthought in parentheses. The truth lies within those parentheses – gluten sensitive individuals do show elevation of key antibodies that are different than those seen in celiac disease. Does that make those elevations somehow less important? Of course not! They are just different. 5. “A recent study by Fasano and his colleagues offers some clues about what gluten sensitivity is, and how it differs from celiac disease. Although they show no signs of erosion or other damage, the study found, the intestines of gluten-sensitive patients contain proteins that contribute to a harmful immune response, one that resembles -- but is distinct from -- the process underlying celiac disease. “ This is a very good point. First, Dr Fasano is spending his time researching gluten sensitivity. This is not something we would have seen several years ago. His latest research showed that the immune system DOES create a harmful immune response in the intestines of those suffering from gluten sensitivity. Is it the same response as that seen in celiacs? No. But we didn’t expect that it would be. We know that small intestinal erosion doesn’t happen in the gluten sensitive patient. What’s earth shattering about this research finding is that it completely validates what I and other clinicians like me have been saying for several years – gluten sensitivity is the adverse effect of the body’s immune system having a deleterious reaction to gluten. This research proves that point. 6. “Recommendations for people with gluten sensitivity aren’t as clear-cut. Unlike celiac disease, gluten sensitivity hasn’t been linked to intestine damage and long-term health problems, so some experts say that people on the less severe end of the spectrum should feel comfortable eating as much gluten as they can handle without feeling sick.” Ah, so easy to write, so hard to take back or explain. This is a dangerous couple of sentences. Let’s dissect: They join “intestine damage” with “long-term health problems” as if it were impossible to have a long-term health problem without intestinal damage. Nothing could be further from the truth! I have many, many patients with gluten sensitivity, and therefore none of the intestinal destruction seen with celiac disease, who would beg to differ as regards long-term health problems being associated with gluten sensitivity, not just celiac disease. These patients have seen their serious long-term health problems resolve as a result of eliminating gluten from their diet. And they did not have celiac disease. Is schizophrenia a health problem? What about migraines? How about eczema? Is infertility a health problem when you’re trying to get pregnant? What about depression? I could go on and on. And it’s not just my opinion or my patients’ opinions. This is very well substantiated by research. You cannot “feel” damage and inflammation to certain organs of your body. In fact, autoimmune disease markers can be present for well over a decade before the first symptoms show themselves. Should we wait? Is that smart? Let’s continue: In the last sentence of point #6 above, we come across those unnamed “experts” I was referring to earlier. I would really like to know names on this one. Perhaps they were misquoted, or misunderstood. The truth of the matter is that gluten is not called the “great masquerader” because it creates overt symptoms all the time, quite the contrary. That is why one never is quite sure what symptoms will improve until one actually embarks on a gluten-free diet. In fact it was this realization that caused us to write the book “The Gluten Effect” two years ago. There was little appreciation at that time of all the effects that gluten could create in the non-celiac individual, which is why we were compelled to share our experiences. 7. “Some people can be exquisitely sensitive and have to be as strict as people with celiac disease, while others can eat a pizza,” Fasano says. [he was referring to gluten sensitivity] You might imagine that a newly diagnosed individual might very well read this sentence and be keeping their fingers crossed that they might be one of the lucky ones who could eat the pizza. I am a huge fan of Dr. Fasano’s and to give this quote the benefit of the doubt I’m going to give you my interpretation. I have patients who have gone out and eaten pizza and “felt fine”. In fact they seemed to feel so “fine” that they did it again. Did they ultimately end up fine? No, they did not. They found themselves days, weeks or months later quite ill, not only with old symptoms returning but often with new ones as well. What, then, could Dr. Fasano have meant by his comment? I believe that he was trying to make a point about the difference between a celiac and a person with gluten sensitivity. A celiac could have a miniscule amount of a crouton drop into their salad and be very ill almost immediately, while a person with gluten sensitivity would not necessarily have such an acute reaction. But to take that to mean that it is in some way “fine” or healthy for them to eat gluten is definitely not the case and I don’t believe that’s what Dr. Fasano meant. 8. “If you suspect your body can’t tolerate gluten, the first thing you should do is get tested for celiac disease. If the test comes back negative, try a gluten-free diet for a week to see if you feel better, Leffler says.” The cells in the intestine take about a month to turn over and renew themselves. A week on a gluten-free diet is not sufficient, in the main, to determine whether one has a problem. A month of absolutely no gluten is a more appropriate standard. With that said, some people do feel better almost immediately but I wouldn’t want to miss those who take several weeks to feel the change by not pointing out the 30 day recommendation. 9. Finally, ending on an up note: “People with gluten sensitivity who don’t respond this way [meaning feeling ill immediately] aren’t necessarily in the clear, however. Experts like Marlisa Brown, a registered dietitian and author worry that gluten could have long-term negative consequences that just haven’t been identified yet.” As we’ve been discussing many of the consequences are known and they are serious. But I do agree with her that just because you don’t feel sick right away is no reason to eat gluten when you are sensitive to it. I hope this helps clarify this recent article and gives you and those you care about the support you need to continue your gluten-free lifestyle. It is worth it, I promise! References: www.CyrexLabs.com www.Enterolab.com Alimentary Pharmacology & Therapeutics. 2009 Jun 15;29(12):1299-308. Epub 2009 Mar 3.
  14. Hey there! Before I get into the details, I just wanted to start off by saying how grateful I am to have come across this website. It is so comforting to know that there’s a community of people out there who understand the difficulties of celiac disease first hand. So thank you all for sharing your experiences. Below I’ve listed three main issues I’ve started seeing and I am seeking some advice. For context: I’ve been following an 100% gluten free diet for about 6 months now, but just started noticing these symptoms within the last couple of weeks or so. I’m not sure if anyone else has experienced these problems too but just thought it wouldn’t hurt to reach out. LACK OF APPETITE: Has anyone else experienced a lack of appetite after following a strict gluten free diet? I’ve personally always had a great relationship with food and eating regularly. But ever since following a gluten free diet, I haven’t been eating much, or anything at all for that matter. Sometimes I won’t even realize that I haven’t eaten anything by dinner time. I genuinely don’t feel hungry. Can others relate? Any tips? INSOMNIA: It just these last couple of weeks where I have been experiencing the worst insomnia. I can’t sleep at all anymore. I’m lucky if I fall asleep around 2-3 o’clock. It’s been so incredibly frustrating for me to deal with. I just feel so lost with this. I’ve tried googling and to my understanding, no gluten in my diet makes it harder to get tired? Idk. Feel free to correct me on that one. I’ve tried sleeping pills but I really want to avoid relying on them if possible. I have a vitamin b-12 deficiency, and have read that others have found that taking b-12 before bed has improved sleep. Im willing to try anything at this point, so I’ll see if it works. Haha as I’m writing this at 2:30 am. NAUSEA: I’ve noticed as I’m lying down to sleep I feel slightly nauseous. I just have to sit up which makes it harder to sleep. Disclaimer, i haven’t actually thrown up yet. It’s weird, it doesn’t reach or get to that point really, but I’ll still feel nauseous. Mainly at night but sometimes during the day. Has anyone else experienced this? If you have any advice please share.
  15. Celiac.com 02/03/2018 - People with celiac disease need to avoid consuming products that contain gluten, including those made with wheat, rye and barley. So, what about Annatto color? You may know annatto color as one of those common ingredients in food. Annatto color is used to color yellow or orange cheese. To make matters more confusing, annatto color still appears on some old, outdated lists as not gluten-free, and unsafe. Many of these listings of supposedly problematic ingredients were based "solely on guesses and suspicions." As such, they commonly promoted incorrect or incomplete information. Annatto color is derived from the seeds of the Achiote, also known as the Lipstick tree (Bixa orellana), it is often used in cheese, but also in many other orange-colored foods. Achiote seeds do not contain gluten. Annatto color is gluten-free and generally safe for people with celiac disease on a gluten-free diet. Some people with celiac disease do claim sensitivity to annatto color, but they are likely not reacting to gluten. Annatto color appears on Celiac.com's list of safe and gluten-free foods. Here's a helpful bit by a member Celiac.com's gluten-free forum, named Richard: "Annatto is gluten-free. Without question. I suspect your info came from CSA/USA, which for years put out bad information about ingredients based solely on guesses and suspicions." For years, some celiac organizations warned members that annatto might cause gluten-like reactions. They cited concerns about the "processing of the seed into a colorant that causes concern as it appears to use alcohol in the process. There is also suspicion that caramel color may be included in the annatto colorant. Anecdotal evidence has some celiacs reacting to foods with annatto color in them but this may be a non-celiac reaction to the annatto itself." So, the shorthand is that annatto coloring is gluten-free and generally safe for people with celiac disease. Folks who cannot tolerate annatto coloring are not reacting to gluten, but to something else.
  16. Celiac.com 02/19/2024 - A recent study presented at the 2023 annual meeting of the American College of Gastroenterology has raised concerns about the increasing incidence of enteropathy-associated T-cell lymphoma (EATL) – a rare and aggressive form of T-cell, non-Hodgkin lymphoma. This alarming trend has prompted researchers to explore the possible connection between EATL and celiac disease, shedding light on the risks faced by individuals with this autoimmune condition. Lead investigator Dr. Isabel Hujoel, Clinic Director of the Celiac Disease Center at UW Medical Center, Seattle, highlighted the strong association between EATL and celiac disease. While EATL is rare, most cases are observed in patients with celiac disease, suggesting a potential link between the two conditions. The study, utilizing data from the Surveillance, Epidemiology, and End Results (SEER) program database, identified 463 cases of EATL between 2000 and 2020, with an age-adjusted incidence rate of 0.014 per 100,000 people. Alarmingly, the incidence of EATL increased by 2.58% annually over this 20-year period. Despite advancements in medical treatment, the prognosis for EATL remains poor, with a median survival of approximately six months. Findings from the study revealed that most cases were treated with a combination of surgery and chemotherapy. However, survival outcomes did not improve over the study period, underscoring the urgent need for more effective treatment strategies. Dr. Sophia Dar, a gastroenterology fellow at Southern Illinois University School of Medicine, emphasized the importance of early detection and treatment. While chemotherapy showed promising results, the overall mortality rate remained high, highlighting the challenges in managing this aggressive cancer. Researchers emphasized the need for further investigation into the factors contributing to the high mortality rate associated with EATL. Understanding these factors could pave the way for more efficient treatment plans and improved outcomes for patients. Debra Silberg, MD, PhD, Chief Scientific Officer of the nonprofit Beyond Celiac, emphasized the rarity of EATL and the need for targeted screening. Screening for EATL should be considered in cases of refractory celiac disease or when there is suspicion of complications related to celiac disease. The rise in cases of EATL serves as a sobering reminder of the potential complications associated with celiac disease. Heightened awareness, early detection, and improved treatment options are crucial in addressing this rare but deadly cancer among individuals with celiac disease. Read more at gastroendonews.com
  17. Celiac.com 02/17/2024 - In the quest for healthier alternatives to sugar, artificial sweeteners have become a ubiquitous presence in our food and beverages. Marketed as low-calorie or sugar-free options, these sweeteners promise to satisfy our cravings without the guilt. However, for individuals with celiac disease, navigating the world of artificial sweeteners can be fraught with challenges. While these sugar substitutes may seem like a boon for those following a gluten-free diet, they can often trigger gastrointestinal issues and exacerbate symptoms associated with celiac disease. In this article, we'll delve into the hidden complexities of artificial sweeteners and explore their impact on digestive health, shedding light on why individuals with celiac disease should approach them with caution. While sugar alcohols are generally considered gluten-free, it's essential to verify the gluten status of any product you consume, as some products may contain trace amounts of gluten due to manufacturing processes or cross-contamination. Fortunately, many manufacturers produce gluten-free versions of products that contain artificial sweeteners, clearly labeling them as such for consumers' convenience. Individuals with celiac disease or gluten sensitivity should carefully read ingredient labels and choose products that are naturally gluten-free and don't have wheat listed as an allergen, or products that have been certified gluten-free by reputable organizations to minimize the risk of gluten exposure. By staying informed and vigilant, individuals can enjoy artificial sweeteners as part of a gluten-free diet without compromising their digestive health, but it's important to understand that some can cause gastrointestinal discomfort. Advantame Advantame, a high-intensity artificial sweetener approved by the FDA in 2014, is chemically similar to aspartame but is much sweeter. While advantame is considered safe for consumption by regulatory agencies, its potential impact on digestive health in individuals with celiac disease is not well understood. Some individuals with celiac disease report experiencing gastrointestinal symptoms such as bloating, gas, and diarrhea after consuming products containing advantame. However, more research is needed to elucidate the specific effects of advantame on digestive health in individuals with celiac disease and gluten sensitivity. Acesulfame Potassium (Ace-K) Acesulfame potassium, often referred to as Ace-K, is a calorie-free artificial sweetener commonly used in a variety of sugar-free and low-calorie products. While Ace-K is generally recognized as safe for consumption by regulatory agencies, its potential impact on digestive health, particularly in individuals with celiac disease, is not well understood. Some individuals with celiac disease report experiencing gastrointestinal symptoms such as bloating, gas, and diarrhea after consuming products containing Ace-K. However, further research is needed to determine the specific effects of Ace-K on digestive health in individuals with celiac disease and gluten sensitivity. Aspartame Aspartame, a popular artificial sweetener found in diet sodas, sugar-free gum, and various other products, has been a subject of controversy regarding its potential effects on gastrointestinal health. While the FDA and other regulatory bodies have deemed aspartame safe for consumption, some individuals with celiac disease report experiencing digestive discomfort after consuming products containing this sweetener. Although research on the specific impact of aspartame on celiac disease is limited, anecdotal evidence suggests that it may exacerbate symptoms such as bloating, gas, and diarrhea in susceptible individuals. Therefore, those with celiac disease may choose to exercise caution and limit their intake of products containing aspartame to avoid potential digestive disturbances. Cyclamate Cyclamate, another artificial sweetener, was banned in the United States in 1969 due to concerns about its potential carcinogenicity. While cyclamate is no longer used as a sweetener in the US, it is still permitted in many other countries and is found in a variety of food and beverage products worldwide. Some individuals with celiac disease report experiencing gastrointestinal symptoms after consuming products containing cyclamate, although scientific evidence linking cyclamate to digestive issues in celiac disease is limited. Nonetheless, individuals with celiac disease may choose to avoid products containing cyclamate to minimize the risk of potential discomfort. Erythritol Erythritol is a sugar alcohol commonly found in fruits and fermented foods. It's known for its sweet taste, similar to sugar, but with fewer calories and a lower glycemic index. While erythritol is generally well-tolerated, consuming large amounts may lead to gastrointestinal issues such as bloating, gas, and diarrhea, especially in individuals with digestive sensitivities like celiac disease. Hydrogenated Starch Hydrolysates (HSH) HSH is a group of sugar alcohols produced by hydrogenating corn syrup. They are commonly used as sweeteners in sugar-free candies and chewing gum. Like other sugar alcohols, HSH may cause gastrointestinal issues such as bloating and diarrhea, particularly in individuals with digestive sensitivities like celiac disease. Monitoring HSH intake can help minimize digestive discomfort in susceptible individuals. Isomalt Isomalt is a sugar alcohol derived from sugar beets and commonly used as a sweetener in sugar-free candies and diabetic-friendly foods. While it's low in calories, excessive consumption of isomalt can cause gastrointestinal symptoms like bloating and diarrhea. People with celiac disease may experience heightened sensitivity to isomalt, necessitating moderation in its consumption. Lactitol Derived from lactose, lactitol is used as a sugar substitute in sugar-free products and as a laxative. While it's generally well-tolerated, some individuals may experience gastrointestinal side effects such as bloating and diarrhea after consuming lactitol. Individuals with celiac disease should monitor their lactitol intake to avoid exacerbating digestive discomfort. Maltitol Maltitol is a sugar alcohol with about half the calories of sugar. It's commonly used as a sweetener in sugar-free candies and baked goods. Like other sugar alcohols, maltitol may cause gastrointestinal issues such as bloating and diarrhea, particularly in sensitive individuals. People with celiac disease should be cautious when consuming maltitol-containing products to avoid exacerbating digestive symptoms. Mannitol Found naturally in seaweed and mushrooms, mannitol is used as a sweetener in sugar-free products and as a coating for medications. While it's generally considered safe, consuming large amounts of mannitol may lead to gastrointestinal discomfort, including bloating and diarrhea. Individuals with celiac disease should be mindful of mannitol intake to prevent digestive issues. Neotame Neotame, a relatively newer artificial sweetener approved by the FDA in 2002, is chemically similar to aspartame but is significantly sweeter. While neotame is considered safe for consumption by regulatory agencies, its potential impact on digestive health, particularly in individuals with celiac disease, remains a topic of interest and debate. Some individuals with celiac disease report experiencing gastrointestinal symptoms such as bloating, gas, and diarrhea after consuming products containing neotame. However, more research is needed to determine the specific effects of neotame on digestive health in individuals with celiac disease and gluten sensitivity. Saccharin Saccharin, the oldest artificial sweetener on the market, has been used in various foods and beverages for over a century. Despite its long history of use, saccharin remains a subject of debate regarding its potential impact on digestive health. While saccharin itself is gluten-free and generally recognized as safe for consumption, some individuals with celiac disease report experiencing gastrointestinal symptoms after consuming products containing this sweetener. Although scientific evidence linking saccharin to digestive issues in celiac disease is limited, individuals with gluten sensitivity may choose to exercise caution and limit their intake of saccharin-containing products to avoid potential discomfort. Sorbitol Sorbitol is another sugar alcohol naturally present in fruits and vegetables. It's frequently used as a sweetener in sugar-free candies and gums. Like erythritol, sorbitol can cause gastrointestinal discomfort, including bloating and diarrhea, particularly when consumed in excess. Individuals with celiac disease may be more susceptible to these effects due to underlying digestive issues. Stevia Stevia, a natural sweetener derived from the leaves of the Stevia rebaudiana plant, has gained popularity as a healthier alternative to sugar and artificial sweeteners. While stevia is generally considered safe for consumption and is naturally gluten-free, some individuals with celiac disease may still experience gastrointestinal symptoms after consuming products containing stevia. Although rare, allergic reactions to stevia have been reported, which may manifest as digestive discomfort in susceptible individuals. Therefore, individuals with celiac disease should be mindful of their intake of stevia-containing products and monitor their digestive response accordingly. Sucralose Sucralose, marketed under the brand name Splenda, is another widely used artificial sweetener found in a variety of sugar-free and low-calorie products. While sucralose itself is considered gluten-free and safe for most people, individuals with celiac disease may still experience gastrointestinal issues when consuming foods or beverages containing this sweetener. Some studies suggest that sucralose may alter gut microbiota composition and disrupt the balance of beneficial bacteria in the digestive system, potentially leading to digestive discomfort. Therefore, individuals with celiac disease should be mindful of their intake of sucralose-containing products and monitor their digestive response accordingly. Xylitol Derived from various fruits and vegetables, xylitol is a popular sugar substitute found in chewing gum, candies, and oral care products. While it's considered safe for most people, some individuals may experience gastrointestinal symptoms like bloating and diarrhea after consuming xylitol-containing products. For those with celiac disease, monitoring xylitol intake can help mitigate potential digestive discomfort. Conclusion While sugar alcohols offer a tempting alternative to traditional sugar for those with celiac disease or gluten sensitivity, it's crucial to approach them with caution to prevent exacerbation of digestive symptoms. While they can be a useful tool for managing blood sugar levels and reducing calorie intake, their potential to cause gastrointestinal discomfort cannot be overlooked. Individuals should be mindful of their tolerance levels and consumption patterns, opting for products labeled gluten-free and certified by reputable organizations whenever possible. By making informed choices and listening to their bodies, individuals can strike a balance between enjoying the benefits of artificial sweeteners and maintaining their digestive well-being on a gluten-free diet.
  18. Celiac.com 02/26/2024 - A recent study, conducted by researchers Bodil Roth and Bodil Ohlsson, sheds light on the association between celiac disease and microscopic colitis, providing valuable insights into the clinical course, and subtypes of the disease in a female population. Microscopic colitis is characterized by chronic inflammation of the colon, and has long been linked to autoimmune conditions, smoking, and certain medications. Their study aimed to investigate this connection, considering various subtypes of microscopic colitis and their clinical presentations. The research, which involved 240 women aged 73 years or older diagnosed with microscopic colitis, revealed intriguing findings. Out of the 158 women who agreed to participate, half experienced the simultaneous onset of microscopic colitis and celiac disease. Notably, celiac disease was most prevalent in patients with lymphocytic colitis, with a significantly higher incidence compared to other subtypes of microscopic colitis. Analysis of blood samples also revealed the presence of anti-transglutaminase antibodies, a marker for celiac disease, in some participants with one episode of microscopic colitis. Moreover, corticosteroid use was more common in patients with collagenous colitis and refractory microscopic colitis, highlighting the diverse clinical manifestations of the disease. The study also explored the impact of smoking habits on the prevalence of microscopic colitis and associated symptoms. Past smokers showed a higher prevalence of one-episode microscopic colitis, while current smoking was associated with an increased likelihood of experiencing irritable bowel syndrome (IBS)-like symptoms. Significant Association Found Between Celiac Disease and Lymphocytic Colitis Upon adjusting for smoking habits, the researchers found a significant association between celiac disease and lymphocytic colitis, suggesting a potential link between these conditions. However, further research is needed to elucidate the nature of this relationship and whether lymphocytic colitis in conjunction with celiac disease should be classified as a distinct entity or a variant of celiac disease. These findings underscore the complex interplay between autoimmune conditions and gastrointestinal disorders, emphasizing the importance of comprehensive clinical evaluation and tailored management approaches. As researchers continue to unravel the intricacies of these diseases, advancements in diagnosis and treatment hold promise for improving the lives of individuals affected by celiac disease and microscopic colitis. Read more in BMC Gastroenterology volume 24, Article number: 70 (2024)
  19. Celiac.com 02/23/2024 - Wondering if Hawaiian BBQ is gluten-free and safe for people with celiac disease? The short takeaway is that the gluten-free status of your Hawaiian BBQ very much depends on where you plan on eating. Some do a better job than others. Either way, your options can be limited. Communication is key. Some Hawaiian BBQ places offer gluten-free meat options, typically the grilled chicken breast and/or the Kalua pork. For side dish stick with rice or fresh side salad. Many of the sauces are NOT gluten-free. It's always best to check with the individual establishment where you hope to dine. What is Hawaiian BBQ? Hawaiian BBQ is a unique style of barbecue that originated in Hawaii and combines elements of traditional Hawaiian cooking with influences from other cultures, such as Japan, China, Korea, and the Philippines. Hawaiian BBQ is basically broken down into marinated meats, side dishes and rice. The hallmark of Hawaiian BBQ is the use of a traditional grill called a “huli huli” that allows the meat to be cooked evenly on all sides while retaining its juices and tenderness. The meats commonly used in Hawaiian BBQ include pork, chicken, and beef, which are marinated in a special blend of soy sauce (which usually contains gluten!), ginger, garlic, and other seasonings that give it its distinctive flavor. In addition to the meats, Hawaiian BBQ often incorporates fresh fruits such as pineapple and coconut, as well as traditional side dishes like rice, macaroni salad, and taro. This unique combination of flavors and ingredients sets Hawaiian BBQ apart from other styles of barbecue, and has earned it a devoted following around the world. What makes Hawaiian BBQ different from other BBQ? Hawaiian BBQ stands out from other styles of barbecue due to its unique fusion of flavors and ingredients that are influenced by a variety of cultures, including traditional Hawaiian, Japanese, Chinese, Korean, and Filipino. This results in a diverse range of dishes that are unlike anything you’ve ever tasted before. What are some common side dishes served with Hawaiian BBQ? Some common side dishes served with Hawaiian BBQ include rice, macaroni salad, and taro, as well as fresh fruits such as pineapple and coconut. These side dishes complement the meats perfectly and add a refreshing and satisfying element to your meal. Obviously macaroni salad is not traditionally gluten-free, while steamed white rice is usually fine. Hawaiian BBQ Sauces Here's where things get a bit tricky. While the grilled meats and basic sides are generally safe, many Hawaiian BBQ sauces may not be gluten-free. Gluten can lurk in soy sauce and other flavor-enhancing additives. It's crucial to inquire about the ingredients in the sauces or, if uncertain, avoid them altogether. For a safer experience, consider requesting your meat without sauce and, instead, explore gluten-free condiment options if available. Communication is Key When dining out with celiac disease, communication with restaurant staff becomes paramount. Calling ahead is never a bad idea. Don't hesitate to ask questions about ingredients, preparation methods, and the potential for cross-contamination. A knowledgeable and accommodating staff can significantly enhance your dining experience and ensure your safety. Some Hawaiian BBQ establishments are attuned to the gluten-free needs of their patrons. Look for those that explicitly label gluten-free options on their menu, or inquire whether they can modify dishes to accommodate dietary restrictions. Restaurants with a clear commitment to gluten-free practices can be more reliable choices for individuals with celiac disease.
  20. Celiac.com 02/14/2024 - Rising celiac disease rates pose a significant health challenge, yet the environmental triggers behind the rise remain elusive. Among the various potential factors, iron deficiency has emerged as a potential contributor to the development of celiac disease. A recent study, employing Mendelian randomization (MR), sought to investigate the intricate relationship between iron status and the prevalence of celiac disease. Understanding Mendelian Randomization Mendelian randomization (MR) is a powerful method that explores potential causal relationships between an exposure and an outcome. In this case, the researchers delved into the connection between genetic variants associated with iron status and the presence of celiac disease. Research Design The study adopted a two-sample MR approach, utilizing single nucleotide polymorphisms (SNPs) linked to iron status. These SNPs were derived from a meta-analysis of three genome-wide association studies (GWAS). The association between these SNPs and celiac disease was then assessed using GWAS summary statistics from the UK Biobank, which included data from 336,638 white British individuals, 1855 of whom had celiac disease. Key Findings - Higher Iron Status Inversely Related to Risk of Celiac Disease The team identified four SNPs strongly associated with systemic iron status. Notably, these were not linked to known risk factors for celiac disease. The harmonized analysis revealed a compelling association: higher iron status was inversely related to the risk of celiac disease. The odds ratio per one standard deviation increase in serum iron was 0.65, with a 95% confidence interval of 0.47 to 0.91. Crucially, leave-one-out analyses consistently supported these findings, and no single SNP disproportionately influenced the association. Importantly, all three assumptions of MR appeared plausible, strengthening the credibility of the study's conclusions. Conclusion and Implications The study's groundbreaking discovery that genetically lower iron levels are associated with an increased risk of celiac disease holds significant implications for prevention strategies. By shedding light on the potential role of iron status in the development of celiac disease, this research opens avenues for targeted interventions and preventive measures. As the scientific community continues to unravel the complex factors contributing to celiac disease, studies like these pave the way for a deeper understanding of the condition and, ultimately, more effective strategies for its prevention and management. This research not only adds valuable insights to the celiac disease puzzle but also underscores the potential impact of addressing iron status in the broader context of preventive healthcare. Read more in BMJ Open Gastroenterology
  21. Celiac.com 02/22/2024 - For people with celiac disease, every morsel that passes their lips can be a potential source of concern. The vigilant scrutiny of food labels is a ritual, and questions about the gluten-free status of various foods abound. One common query is whether shredded cheese is gluten-free and safe for those with celiac disease. We get more than a few question about cheese. We've done articles about how most cheese is gluten-free, and safe for people with celiac disease. We've even done an article specifically addressing gluten-free shredded cheese. Still, the questions keep coming. Most recently, we've seen more people asking: Is shredded cheese gluten-free? The Basics: Cheese and Gluten In essence, cheese is a dairy product crafted from milk, cultures, and often rennet to solidify it. The good news for those with celiac disease is that most cheeses are inherently gluten-free, making them a welcome addition to a gluten-free diet. Trusted resources like celiac.com include cheese on their list of safe foods and ingredients. Unless gluten-containing ingredients are intentionally introduced during or after the cheese-making process, it's generally considered safe for individuals with celiac disease. This includes the intriguing world of moldy cheeses such as Blue, Gorgonzola, and Roquefort. Shredded Cheese: A Deeper Dive Shredded cheese, a convenient and popular form of this dairy delight, is typically just cheese that has been shredded and bagged. Most shredded cheeses maintain their natural gluten-free status, although it's not always explicitly stated on the packaging. Anti-Caking Agents It's essential to be aware that some shredded cheeses use anti-caking agents to prevent clumping and sticking. These agents can include substances like corn or potato starch. Here are examples of common anti-caking agents: Anti-Caking Blend (Potato Starch, Tapioca Starch) Potato Starch (to Prevent Caking) Powdered Cellulose (to Prevent Caking) Crucial Checks and Balances While the majority of shredded cheeses are gluten-free, the mantra "always check the label" rings true. Carefully scrutinize the ingredients to ensure that no wheat or gluten elements have been introduced during processing. Manufacturers often provide comprehensive information on packaging, but it's the responsibility of those with celiac disease to be discerning consumers. In conclusion, the shredded cheese you sprinkle on your favorite dishes is likely to be gluten-free and safe for individuals with celiac disease. The key lies in being an informed consumer. Read labels diligently, familiarize yourself with common anti-caking agents, and embrace the vast world of naturally gluten-free cheeses. With these precautions, you can savor the goodness of cheese without worry, adding a dash of delight to your gluten-free journey.
  22. Celiac.com 02/21/2024 - We get a lot of questions about the gluten-free status of numerous products and ingredients. Recently, one of the most common product questions we've seen is: Is modified food starch gluten-free and safe for people with celiac disease? The short answer, at least in the United States, is yes! Modified Food Starch and Celiac Disease For people with celiac disease, navigating food labels can feel like deciphering a complex code. One common ingredient that often raises questions is modified food starch. Let's delve into the intricacies of modified food starch to understand whether it is gluten-free and safe for those with celiac disease. Understanding Modified Food Starch Modified food starch is a widely used food additive with various applications in the food industry. It is derived from a variety of sources, including corn, potatoes, wheat, and tapioca. The modification process involves altering the starch's physical or chemical structure to enhance its functionality in food products. Modified Food Starch can go by many names, including: Modified Food Starch Modified Starch Food Starch Food Starch Modified Starch Is Modified Food Starch Gluten-Free? The primary concern for people with celiac disease is whether modified food starch contains gluten. The good news is that, in the U.S., most modified food starch is generally made from corn, potato, tapioca, or waxy maize. By federal law, the single word "starch" as an ingredient means cornstarch. In the U.S. all modified food starch not made with wheat, and labeled as such, is gluten-free. If modified food starch is derived from wheat, the Food and Drug Administration (FDA) mandates that it must be explicitly labeled as "wheat starch." So modified food starch containing gluten must be clearly labeled. This transparency allows people with celiac disease to easily identify and avoid products containing wheat-derived modified food starch. As a result, most modified food starches found in grocery stores are considered gluten-free and safe for individuals with celiac disease. Modified food starch appears on celiac.com's List of Safe Gluten-Free Foods. So don't worry if you see "modified food starch" as an ingredient. As long as there is no wheat or gluten warning, the product should be safe for people with celiac disease. Read Labels To ensure that modified food starch is gluten-free, it's crucial to become a vigilant label reader. Check the ingredient list on packaged foods, and if the source of modified food starch is not clear, reach out to the manufacturer for clarification. With the increasing awareness of gluten-related disorders, many manufacturers are responsive to consumer inquiries, and provide detailed information about their products. Certified Gluten-Free For an extra layer of assurance, look for products with gluten-free certifications. These certifications indicate that the product has undergone testing to meet specific gluten-free standards. However, it's important to note that not all gluten-free products carry certifications, so relying on a combination of label reading and certifications can be an effective strategy. The Takeaway on Modified Food Starch In general, modified food starch is often gluten-free, especially when derived from common gluten-free sources like corn or potatoes. However, due diligence in reading labels and, if necessary, contacting manufacturers is crucial. As always, when in doubt, it's best to consult with healthcare professionals or registered dietitians specializing in gluten-related disorders for personalized advice.
  23. Celiac.com 07/31/2020 - In the U.S., nearly all modified food starch is gluten-free and safe for people with celiac disease. Modified food starch (except for that labeled as made with wheat) is on Celiac.com's list of Safe Gluten-Free Ingredients. Modified food starch is made by treating starch with enzymes, chemicals, or processing techniques to change the structure, and make it useful as an emulsifier, thickener, or an anti-caking agent in food manufacturing. Modified Food Starch can go by many names, including: Modified Food Starch Modified Starch Food Starch Food Starch Modified Starch In the U.S., most modified food starch is generally made from corn, potato, tapioca, or waxy maize. By federal law, the single word "starch" as an ingredient means cornstarch. In the U.S. all modified food starch not made with wheat, and labeled as such, is gluten-free. Wheat is sometimes used to make modified food starch. By law, if wheat is used as the source, it must be declared on the label as "modified wheat starch" or "modified food starch (wheat)." Any food starch labeled as wheat starch is not gluten-free, and unsafe for people with celiac disease. This is why it's important to read the allergen label. So, in the U.S., products labeled modified food starch, modified starch, food starch, food starch modified, and starch are all gluten-free and safe for people with celiac disease. Anything made with wheat must be labeled and is not-gluten-free and unsafe for celiacs.
  24. Celiac.com 02/16/2024 - In addition to the humanitarian crisis resulting from the Israeli invasion of the Gaza Strip, a separate humanitarian crisis has unfolded among Israeli hostages in Gaza, who have gone without essential medical treatment for over 100 days. The situation has raised serious concerns about the health and well-being of these individuals, many of whom are grappling with chronic illnesses. Reports from Maariv highlight the severity of the conditions, with some individuals suspected to have succumbed to infectious diseases amid the harsh living conditions in the strip. In a significant development, talks between Israel and Qatar have included plans to transfer life-saving medicine to address the health issues faced by the Israeli hostages. This collaborative effort is a response to the urgent need for medical intervention and aims to provide much-needed drugs to those in captivity, including those with inflammatory bowel disease and endocrine disease. The critical medical support includes a range of medications targeting various health conditions prevalent among the hostages. Some of the key medications expected to be transferred include: Celiac Disease and Asthma Several individuals among the hostages, including 21-year-old Amir Shem Tov from Herzliya, suffer from asthma. Shem Tov, who has been using inhalers since childhood, also battles celiac disease, which brings symptoms such as anemia, weakness, and severe stomach pains. Crucial medications for asthma, such as Ventolin inhalers and corticosteroids like Felixotide, are vital for managing acute attacks with oral or intravenous steroids. It's unclear, but very doubtful, that Shem Tov has had access to gluten-free food, which is crucial in treating his celiac disease. Diabetes Diabetes is another significant health concern among hostages in Hamas captivity, requiring medication through pills and insulin injections. Without proper treatment, these patients face elevated blood sugar levels, increasing the risk of heart attacks, blindness, and amputation. The planned medical support includes oral drugs like metformin and insulin injections to regulate blood sugar levels. Additionally, glucose meters for self-monitoring are expected to be provided. Nearsightedness Many hostages are dealing with myopia, exacerbating their vision problems due to poor lighting conditions in captivity. Estimates suggest that glasses will be provided based on the degree of nearsightedness or farsightedness and the specific lens prescription, known as "diopter." Cardiovascular Diseases Hypertension, a prevalent chronic disease, affects some older hostages. Interruption in drug treatment can lead to life-threatening increases in blood pressure. Israel plans to deliver blood pressure medications, including "beta blockers," "calcium blockers," or "angiotensin inhibitors." Additionally, some patients may receive aspirin to reduce the risk of heart attack and stroke, along with cholesterol-lowering drugs from the "statins" group. Inflammatory Bowel Diseases Omer Vankert, a 22-year-old from Gadera, suffers from ulcerative colitis, a type of inflammatory bowel disease. The expected medical support includes the transfer of the Rafcel drug, crucial for preventing serious digestive system disorders such as abdominal pain, fluid loss, bleeding, and anemia. Endocrine Diseases Some hostages with chronic illnesses also face hormonal system disorders, like 42-year-old Hanan Yablonka from Tel Aviv, who has hypothyroidism and Addison's disease. The medications "Altroxin" and corticosteroids are vital to preventing life-threatening dysfunction in the thyroid and adrenal glands. As the international community closely watches these developments, the delivery of these medications is seen as a crucial step in addressing the medical crisis faced by the hostages in Gaza. The collaboration between Israel and Qatar provides hope for improved health outcomes for those in captivity. The humanitarian effort emphasizes the importance of prioritizing the health and well-being of individuals, even in challenging geopolitical situations. Read more in the JPOST
  25. Celiac.com 02/08/2024 - Living with celiac disease often means navigating a complex landscape of symptoms, dietary restrictions, and the quest for an optimal quality of life. Understanding Patterns Behind Persistent Celiac Symptoms Celiac disease is not a one-size-fits-all condition. A subgroup of adults experiences persistent symptoms, both gastrointestinal and extraintestinal, the origins of which are often elusive. A team of researchers recently conducted an observational study to uncover patterns within this diverse symptom landscape and explore their connections to gluten-free diet adherence, mental health, and quality of life. The research team included Cara Dochat, Niloofar Afari, Rose-Marie Satherley, Shayna Coburn & Julia F. McBeth. They are variously affiliated with San Diego State University/University of California San Diego Joint Doctoral Program in Clinical Psychology, San Diego, CA, USA; the VA San Diego Healthcare System, San Diego, CA, USA; the University of California San Diego, La Jolla, CA, USA; the Department of Psychological Interventions, University of Surrey, Guildford, UK; the Children’s National Health System, Washington, DC, USA; the George Washington University School of Medicine & Health Sciences, Washington, DC, USA; and the Celiac Disease Foundation, Woodland Hills, CA, USA. The Study in Focus Their study included 523 U.S. adults with self-reported, biopsy-confirmed celiac disease. Participants voluntarily completed a set of questionnaires addressing various aspects of their condition: Celiac Symptoms Index (CSI): Capturing physical symptoms and subjective health. Celiac Dietary Adherence Test: Assessing adherence to a gluten-free diet. PROMIS-29, SF-36, and Celiac Disease Quality of Life Survey: Exploring psychiatric symptoms and quality of life. Latent profile analysis identified four distinct symptom profiles: Little to No Symptoms (37%): Individuals in this profile reported excellent subjective health and minimal symptoms. Infrequent Symptoms (33%): Experience relatively moderate symptoms with a focus on extraintestinal symptoms. Occasional Symptoms (24%): Moderate symptoms, particularly gastrointestinal, physical pain, and fair to poor subjective health. Frequent to Constant Symptoms (6%): Enduring significant symptoms and fair to poor subjective health. Beyond Symptoms: The Mental Health and Quality of Life Equation Interestingly, profiles did not significantly differ in terms of clinical characteristics, gluten-free diet adherence, or overall quality of life. However, distinctions emerged in mental health dimensions. Profiles 2 and 3 reported moderate symptomology, with Profile 2 leaning toward more extraintestinal symptoms and Profile 3 showing a dominance of gastrointestinal symptoms, physical pain, and lower subjective health. Profile 3, despite its moderate symptom burden, surprisingly reported the lowest psychiatric symptoms and the highest quality of life on standardized measures. Implications and Future Directions The study’s findings underscore the complexity of celiac disease, emphasizing that a one-size-fits-all approach may not be effective. Notably, even lower symptom burden did not always correlate with better mental health and quality of life, suggesting a need for nuanced behavioral interventions. The lack of profile differences in gluten-free diet adherence implies the necessity for additional dietary or medical assessments and interventions. As we navigate the intricate terrain of celiac disease, personalized and comprehensive care emerges as a key consideration, addressing not only symptoms but also the broader aspects of mental health and overall well-being. Read more in BMC Gastroenterology volume 24, Article number: 9 (2024)
  26. Celiac.com 01/19/2017 - When celiac disease was originally described, one of its hallmark presenting signs was extreme underweight. Along with diarrhea, digestive pain and bloating, the severe weight loss was understood to 'always' be present. Fast forward over 100 years and things have changed. Not only are many celiacs overweight, but those with gluten sensitivity are increasingly falling into that category as well. Sadly, too often doctors miss testing for these life-long conditions because of a patient's weight status. Stuck in the historical definition, these doctors have missed the current face of celiac and gluten sensitivity – a person can be any weight, and they frequently have weight to lose. We often speak of the leaky gut, formally known as a condition of increased intestinal permeability, found in the small intestine. This situation is seen most often in those with an intolerance to gluten due to their upregulation of a protein only made by humans, called zonulin. Zonulin was discovered by Dr. Alessio Fasano and his team. The zonulin molecule dictates the opening and closing of the 'gates' of the small intestine. With a surface area of over 3,000 square feet, that involves a lot of gates! While only humans make zonulin, not all humans produce it. Twenty percent do not, 50 percent has a single copy of the gene and 30 percent of the population has both copies of the gene. Those with both copies are in the unenviable position of being two times more likely to die from all causes, and the diseases they do get tend to be more severe. When a lab test was done on rats highly predisposed to develop type 1 diabetes, two thirds of them never developed the disease when they were given a drug that inhibited zonulin. I know you're going to ask, so here's the answer: A drug does not yet exist for humans that performs this function. However, it is being developed, along with a test for zonulin, by Dr Fasano. A study published last Fall in Nutrition Research titled "Potential mechanisms for the emerging link between obesity and increased intestinal permeability” and lead by TF Teixeira, found a link that could well explain the obesity issue so commonly seen. Those with an intolerance to gluten not only tend to have a leaky gut due to the above mentioned zonulin connection, but they also have weakened immune systems due to the constant assault by gluten. The weakened immune system, predominantly housed in the small intestine, is thus less able to defend the body against the normal barrage of bacteria, amoeba, parasites and the like. Why do I call the presence of these organisms 'normal'? Because it is. Now, with that said, it is NOT normal for such organisms to gain a foothold in the intestine and procreate there, but their presence is a normal byproduct of eating food, putting one's fingers in one's mouth, etc. (These are microscopic organisms so don't get too grossed out.) The point is, that a healthy immune system easily kills them; an unhealthy immune system is unable to do its job. The result is a gut full of endotoxins (toxins released from inside bacteria when they disintegrate) or other inhospitable organisms. These bad organisms thereby fight against the good ones. The good bacteria in the gut (called the microbiome) literally have a population that exceeds the number of cells in the human body by 10 times. The genes associated with this population exceeds that of the human body by 100 times. We are talking about a part of the human body, long under-appreciated, that is now being considered influential enough to be considered an 'organ' in its own right. Emerging research reveals that when this organ is overwhelmed by toxins in the gut, its composition changes as far as the balance of certain organisms (probiotics), as does its ability to absorb nutrients and expend energy (burn calories). The result is not only weight gain but increased cholesterol, triglycerides, and insulin resistance – the latter leads to diabetes, heart disease and obesity. Intestinal permeability is also thought to be influenced by a high fat and high fructose diet, plus certain nutritional deficiencies such as zinc. Another study from the Journal of Parenteral and Enteral Nutrition titled "Gut Microbiota, Intestinal Permeability, Obesity-Induced Inflammation and Liver Injury” found much the same data. They found that eating a poor diet (high fat, high fructose) could affect the microbiome in as little as one to two days – the result being heart disease and obesity. So, how do we keep our microbiome happy? Discover if you have a gluten or dairy intolerance. If so, avoid those foods. Avoid excess, bad fats including fast food, trans fats, preprocessed, prepackaged foods, etc. Avoid ALL fructose. I'm not talking about the natural fructose in fruit, of course, but all added fructose, especially high fructose corn sweeteners. If you can, get your gut tested for the presence of any inhospitable organisms that have gotten a foothold in your system. This same test will evaluate the health of your microbiome. Another test that's good, as a verifier that you're on the right track, is one for a leaky gut. We tend to recommend this one once you've been on a reparative program for a while, to confirm that we are accomplishing our goal. Do ingest 9 servings of organic vegetables and fruits each day. These are naturally healing and prebiotic, meaning that they give strength and nourishment to your probiotic population. Ensure that you are not deficient in any major vitamins and minerals such as B's, D, zinc, magnesium, calcium, etc. While it seems like a 'no brainer' to take probiotics, here's a couple of things to keep in mind. a. Use a human strain b. Get a combination of organisms such as acidophilus, bifidus, etc. c. Due to dairy products being such a commonly sensitive food, get probiotics that are free of all dairy. d. Sometimes, if you have an infection in the gut, you may feel worse on probiotics. If this occurs, stop them, of course, but realize that you should look into step 4 above. I'm happy to help you! Don't cheat. I'm sorry, but being 'good' Monday through Friday and going crazy on the weekends just isn't going to cut it if you want to be healthy. And if your health is already compromised somewhat, cheating just isn't worth the dangerous repercussions. That microbiome can change in a day or two when you've been eating a poor diet. Remember that. I hope you found this helpful. It is interesting how much we are discovering about how the health of the gut dictates so much about our general health or tendency towards disease. And it's also quite revealing how much of a culprit gluten can be when trying to optimize the function of the small intestine and its immune system. Please send me your questions or comments. I am here to help! My clinic, HealthNOW Medical Center, is a destination clinic. You don't need to live locally to receive help with your health. You are welcome to call us anytime for a free health analysis – 408-733-0400. References: Nutrition Research. 2012 Sep;32(9):637-47. Potential mechanisms for the emerging link between obesity and increased intestinal permeability.Teixeira TF, Collado MC, Ferreira CL, Bressan J, Peluzio Mdo C. Journal of Parenteral and ENteral Nutrition 2011. Gut Microbiota, Intestinal Permeability, Obesity-Induced Inflammation and Liver Injury. Thomas H. Frazier, MD1; John K. DiBaise, MD, and Craig J. McClain, MD. Volume XX Number X
  27. 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
×
×
  • Create New...