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Celiac Disease & Gluten-Free Diet Forums

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Celiac Disease & Gluten-Free Diet Blogs

  • kareng's Blog
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  • Laurie is a "sleestak"
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  • GlutenFreeInSC's Blog
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  • An Unmistakeable Journey
  • Svastha's Blog
  • My tummy used to hurt....
  • caseyazfox's Blog
  • Brae14 first blog
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  • What do I eat now?
  • Feelinggoodatlast's Blog
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  • Nancy's Celiac Adventure Blog
  • Husband_of_Celiac's Blog
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  • The Patient Celiac
  • Ann1231's Blog
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  • Colleen Markley
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  • Meemsy's Blog
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  • 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
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  • marshlakemom's Blog
  • Gluten Freedom
  • Angie Baker
  • Kimberly's Blog
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  • Techmom's Blog
  • Elizaeloise's Gluten-Free Adventures
  • marie1122's Blog
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  • Julie anne's Blog
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  • Molly's Blog
  • javore's Blog
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  • K-rizzle's Blog
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  • 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
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  • dazed's Blog
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  • Gail Marie's Blog
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  • bugs' Blog
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  • 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
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  • 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
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  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

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  4. Celiac.com 04/05/2023 - Over the past few years, the gluten-free food market has grown significantly. However, it is important to question whether these products are actually contributing to balanced diets. A recent study aimed to investigate the nutritional composition of various gluten-free products produced nine years apart. The study also compared the nutritional compositions of 104 gluten-free products currently marketed in Spain with their gluten-containing counterparts. The Researchers The study team included Claudia Mármol-Soler, Silvia Matias, Jonatan Miranda, Idoia Larretxi, María del Pilar Fernández-Gil, María Ángeles Bustamante, Itziar Churruca, Olaia Martínez, and Edurne Simón. They are variously affiliated with the Gluten Analysis Laboratory, Department of Pharmacy and Food Science, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain; the GLUTEN3S Research Group, Department of Nutrition and Food Science, University of the Basque Country, 01006 Vitoria-Gasteiz, Spain, the Bioaraba, Nutrición y Seguridad Alimentaria, 01006 Vitoria-Gasteiz, Spain; and the Centro Integral de Atención a Mayores San Prudencio, 01006 Vitoria-Gasteiz, Spain. The Methods Three descriptive and comparative studies were done on gluten-free products. The first study compared the nutritional information panel (NIP) of 104 gluten-free products from 11 specific brands in 2013 against the same products currently available in 2022. The second study made a nutritional comparison between 104 currently available gluten-free products and their analogs with gluten. Both studies recorded NIP data and analyzed nutrient composition. The third study aimed to highlight the impact on nutritional value of a possible gluten-free product inclusion in a celiac diet by comparing a diet that includes gluten-free products and the same diet with gluten foodstuffs. The Findings Their research showed nutritional differences between gluten-free products produced in 2013 and 2022, particularly in the areas of cookies, breakfast cereals, doughs/puff pastries/pizzas, and breads. Additionally, the pasta group had significant decreases in energy, protein, simple carbohydrates, saturated lipids, dietary fiber, and salt. When comparing gluten-free and similar gluten-containing products in 2022, the major differences were found in protein and salt. This indicates that gluten-free products lead to a diet lower in protein and higher in salt and carbohydrates. Although there have been some improvements in the formulation of gluten-free products, the macronutrient profile still varies greatly, and gluten-free products cannot be considered nutritionally equivalent, let alone superior, to their gluten-containing counterparts. Basically, in many cases, the nutritional value of gluten-free products has gone down over the years. Because of this, celiacs need to update our knowledge, and learn more about the nutritional composition of the foods we eat, especially gluten-free products. This will help us to make better choices, and and to better manage our condition. As always, stay informed, choose carefully, and trust your gut. Read more in Foods 2022.
  5. Celiac.com 03/15/2024 - For anyone craving a rich, creamy, and gluten-free alternative to traditional tomato-based chili, this simple yet delicious white chicken chili recipe is a guaranteed crowd pleaser. Get ready for rave reviews, second helpings, and clean plates galore! Ingredients: 1 tablespoon olive oil 1 pound skinless, boneless chicken breast halves, cut into ½-inch cubes 1 onion, finely chopped 2 cloves garlic, minced 2 (15.5 ounce) cans great Northern beans, rinsed and drained 1 (14.5 ounce) can chicken broth 2 (4 ounce) cans chopped green chiles 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon dried oregano ½ teaspoon ground black pepper ¼ teaspoon cayenne pepper 1 cup sour cream ½ cup heavy whipping cream Directions: Begin by heating olive oil in a large saucepan over medium heat. Add the cubed chicken, chopped onion, and minced garlic to the saucepan. Cook and stir until the chicken is thoroughly cooked and no longer pink in the center, typically around 10 to 15 minutes. Stir in the rinsed and drained great Northern beans, chicken broth, chopped green chiles, salt, ground cumin, dried oregano, black pepper, and cayenne pepper. Bring the mixture to a gentle boil. Once boiling, reduce the heat and allow the chili to simmer uncovered for approximately 30 minutes, allowing the flavors to meld and the chili to thicken to your desired consistency. After simmering, remove the chili from the heat. Gradually stir in the sour cream and heavy whipping cream until fully incorporated, creating a lusciously creamy texture. Serve the white chicken chili hot, garnished with your favorite toppings if desired, and savor the delightful flavors. Enjoy this comforting and satisfying dish with family and friends!
  6. Hello everyone, I was diagnosed with celiac disease at the end of September 2023 and immediately started the gluten-free diet. Ever since I was a little girl, I've often been ill, and throughout my childhood I was underweight and severely deficient in iron and vitamin D in particular. In my pre-adolescence, I began to have difficulty standing, running etc., and after more than a year of tests and X-rays, no diagnosis could be made. Fortunately, in adolescence it went away on its own. The doctors never really understood why I was so often ill as a child. I changed doctors and treatments several times, but nothing helped. Around the age of 14, I started to lose a lot of my hair, and by the age of 18 I had severe alopecia. Several years later I had an event in my life that deeply affected me and I suffered a great deal of stress for a long time, since when I've also started to lose my eyebrows. After a major eyebrow loss this summer, I decided to do something about all this and understand what is going on with me. After a lot of research, I realized that I might have celiac disease. I was diagnosed with the disease in September and my gastroenterologist has put me on a strict diet which I follow to the letter (I eat almost no processed foods and those I do eat rarely I check for contamination). However, I don't feel that my symptoms are improving. True, I no longer have a constant gut ache or dizziness, but apart from that, my acne is still present and has even worsened, my hair and eyebrows don't seem to be improving (I still loss lots of them) and I'm constantly tired. I have a diet where I eat very little dairy, lots of protein and fruits, vegetables, oilseeds, etc.. I'm 6 months into a gluten-free diet, how long did it take you to see your skin, hair and fatigue improve for those who also had these symptoms in particular? Thank you very much
  7. Celiac.com 03/12/2024 - Slow braising in apple cider at low temperature turns these country-style bone-in pork ribs into sweet, tender and delicious things of beauty. Be ready for the meat to slide right off the bone, and be ready for plenty of clean plates and smiles. Ingredients: 3½ to 4 pounds bone-in country-style pork ribs, or about 2 to 2½ pounds boneless Kosher salt, to taste Freshly ground black pepper, to taste 3 tablespoons extra-virgin olive oil, divided 1 large onion, coarsely chopped or sliced 1 large carrot, diced 2 stalks celery, chopped 3 to 4 cloves garlic, minced ¾ cup apple cider ¼ cup cider vinegar 1 cup chicken broth 2 tablespoons tomato paste 2 bay leaves ½ teaspoon dried thyme Directions: Gather all ingredients. Heat the oven to 300F (150 C/Gas 2). Sprinkle the pork ribs with kosher salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the ribs, in batches if necessary, and sear on all sides. Remove to a plate and set aside. Add the remaining 1 tablespoon of olive oil to the pan. Add the onion, carrot, and celery. Cook, stirring until onion is translucent and lightly browned. Add the minced garlic and continue cooking for 1 to 2 minutes longer. Add the ribs back to the pan. In a bowl, combine the cider, vinegar, chicken broth, and tomato paste; blend well. Add the bay leaves and thyme; pour over the ribs. Cover the Dutch oven and bake for 3 hours, or until very tender. Skim the fat from the juices and remove bay leaves. Taste and add salt and pepper, if needed. If desired, thicken the juices (see note below). Serve the ribs with the vegetables and juices, along with boiled or mashed potatoes. Note: To thicken the juices, combine 1 tablespoon of corn starch with 2 tablespoons of cold water, stirring until smooth. Bring the skimmed juices to a simmer on the stovetop; stir in the corn starch mixture and cook, stirring, until thickened.

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  9. Celiac.com 03/09/2024 - As the chill of winter sets in and orchards are blanketed in frost, there's no better time to cozy up with a freshly baked dessert. And what better way to make the most of the winter apple harvest than with a delectable gluten-free apple crisp? Infused with the comforting spices of cinnamon, nutmeg, and the sweetness of tender apples, this timeless dessert promises to warm both the palate and the heart. Whether you're gathering with loved ones for a festive occasion or simply seeking solace on a chilly evening, this gluten-free apple crisp recipe is guaranteed to bring joy and satisfaction. Benefits of Gluten-Free Baking In recent years, gluten-free baking has become increasingly popular, driven by the growing awareness of celiac disease and gluten sensitivities. For those who must avoid gluten, whether due to medical necessity or personal preference, finding satisfying and delicious alternatives to traditional baked goods can be a challenge. Fortunately, gluten-free baking offers a wide range of benefits, from providing access to safe and enjoyable treats to promoting experimentation with new and flavorful ingredients. One of the key benefits of gluten-free baking is the opportunity to explore alternative flours and ingredients that offer unique textures and flavors. Instead of relying solely on wheat flour, which contains gluten, gluten-free recipes often incorporate a variety of alternative flours such as almond flour, coconut flour, and gluten-free oats. These alternative flours not only provide a gluten-free option for individuals with dietary restrictions but also add depth of flavor and nutritional value to baked goods. Additionally, gluten-free baking encourages creativity and experimentation in the kitchen. By exploring different combinations of flours, sweeteners, and flavorings, home bakers can discover new and exciting ways to create delicious treats that everyone can enjoy. Whether it's swapping out traditional wheat flour for almond flour in a cake recipe or using gluten-free oats to make a hearty breakfast cookie, the possibilities are endless when it comes to gluten-free baking. Overall, gluten-free baking offers a wealth of benefits for individuals seeking to enjoy delicious baked goods while avoiding gluten. With the right ingredients and techniques, gluten-free baking can be both satisfying and rewarding, allowing home bakers to indulge in their favorite treats without compromising on taste or texture. Selecting the Perfect Apples When it comes to making gluten-free apple crisp, selecting the perfect apples is key to achieving the best flavor and texture. While there are many varieties of apples available, not all are well-suited for baking. For apple crisp, it's important to choose apples that hold their shape well when cooked and offer a balance of sweetness and tartness. One of the most popular apple varieties for baking is Granny Smith, known for its tart flavor and firm texture. Granny Smith apples hold up well during baking and provide a nice contrast to the sweet crumble topping. Other excellent baking apples include Honeycrisp, Braeburn, and Jonathan, each offering its own unique flavor profile and texture. When selecting apples for gluten-free apple crisp, it's also important to consider how the apples will be prepared and cooked. Some recipes call for peeling and slicing the apples, while others leave the peel on for added texture and flavor. Additionally, the size and thickness of the apple slices can impact the overall texture of the dessert, with thicker slices resulting in a firmer filling and thinner slices yielding a softer texture. Overall, the key to selecting the perfect apples for gluten-free apple crisp is to choose varieties that are firm, flavorful, and well-suited for baking. By taking the time to select high-quality apples, home bakers can ensure that their apple crisp turns out deliciously flavorful and perfectly textured. Creating the Gluten-Free Crumble Topping Once you've selected the perfect apples for your gluten-free apple crisp, it's time to prepare the delicious crumble topping that will take your dessert to the next level. This gluten-free crumble topping is made with a combination of almond flour, gluten-free oats, brown sugar, butter, and warm spices like cinnamon and nutmeg. Together, these ingredients create a rich and flavorful topping that pairs perfectly with the sweet and tart apple filling. To begin, gather your ingredients and preheat your oven to 350°F (175°C). In a large mixing bowl, combine the almond flour, gluten-free oats, brown sugar, cinnamon, nutmeg, and a pinch of salt. Stir the dry ingredients together until well combined, then add the cold butter. Using your hands or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Be careful not to overmix, as you want the butter to remain cold for a flaky and crumbly texture. Once the crumble topping is ready, set it aside while you prepare the apple filling. Preparing the Apple Filling To prepare the apple filling for your gluten-free apple crisp, start by peeling, coring, and slicing your apples. Depending on your preference, you can slice the apples thinly for a softer filling or leave them slightly thicker for a firmer texture. Place the sliced apples in a large mixing bowl and toss them with lemon juice, cinnamon, nutmeg, and a touch of brown sugar. These simple ingredients enhance the natural sweetness and flavor of the apples, creating a deliciously spiced filling that pairs perfectly with the crumble topping. Once the apples are coated in the spice mixture, transfer them to a baking dish and spread them out evenly. Then, sprinkle the gluten-free crumble topping over the apples, covering them completely. The crumble topping will add a delightful crunch and buttery flavor to the dessert, making it irresistible to anyone who tries it. Assembling and Baking the Apple Crisp With your apple filling and crumble topping prepared, it's time to assemble your gluten-free apple crisp and bake it to golden perfection. Place the baking dish in the preheated oven and bake the crisp for 40 to 45 minutes, or until the topping is golden brown and the apples are tender. Once the apple crisp is done baking, remove it from the oven and let it cool slightly before serving. For an extra special treat, serve the warm apple crisp with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of warm, tender apples and crunchy crumble topping is sure to delight your taste buds and leave you craving more. Conclusion In conclusion, gluten-free apple crisp is a delicious and satisfying dessert that celebrates the flavors of fall and the bounty of the apple harvest. With its tender apple filling, crunchy crumble topping, and warm spices, this gluten-free treat is perfect for sharing with friends and family or enjoying on a cozy autumn evening. By following this simple recipe and using high-quality ingredients, you can create a gluten-free apple crisp that is sure to impress even the most discerning palates. So go ahead, indulge in the flavors of fall with this irresistible gluten-free dessert.
  10. Celiac.com 03/08/2024 - Another gluten-free beef stew recipe? Oh heck yes! We love a good gluten-free beef stew recipe, almost as much as we love making beef stew at home. We'll try pretty much any version we can and compare notes. The easier the better. This version is easy to make, and comes together in a couple hours. It's simple, hearty and delicious. Ingredients: 3 tablespoons vegetable oil 2 pounds cubed beef stew meat 4 cubes gluten-free beef bouillon, crumbled 4 cups water 1 teaspoon dried rosemary 1 teaspoon dried parsley ½ teaspoon ground black pepper 3 large potatoes, peeled and cubed 4 carrots, cut into 1 inch pieces 4 stalks celery, cut into 1 inch pieces 1 large onion, chopped 2 teaspoons cornstarch 2 teaspoons cold water Directions: Heat oil in a large pot or Dutch oven over medium-high heat; add beef and cook until well browned. Dissolve gluten-free bouillon in 4 cups water and pour into the pot; stir in rosemary, parsley, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 1 hour. Stir in potatoes, carrots, celery, and onion. Dissolve cornstarch in 2 teaspoons of cold water; stir into stew. Cover and simmer until beef is tender, about 1 hour.
  11. Celiac.com 03/06/2024 - Exciting news for our gluten-free community! Little Caesars is now testing a new Gluten-Free Pizza at select locations in the Denver, Colorado area. While this option is currently available for a limited time, it's a promising step towards inclusivity in the world of pizza. So, what can you expect from Little Caesars' Gluten-Free Pizza? Let's dive in. The Gluten-Free Pizza is offered in a convenient rectangular shape, perfectly portioned for one person. It's cut into four slices, resembling half the size of Little Caesars' signature Deep Dish Pizza. The crust of the Gluten-Free Pizza is thicker, with a delightful crispy edge that's caramelized and cheesy – a treat for your taste buds. For those who love classic flavors, you can choose between Pepperoni or Cheese toppings for your Gluten-Free Pizza, priced at $8.99. But if you're feeling adventurous, you also have the option to customize your pizza with your favorite toppings. Now, it's essential to address an important aspect of gluten-free dining – cross-contamination. While Little Caesars has introduced this Gluten-Free Pizza option, they acknowledge the risk of cross-contamination in a typical pizza environment. Flour particles can linger in the air, potentially contaminating gluten-free products. Due to this risk, Little Caesars does not recommend their Gluten-Free Pizza for customers with celiac disease. While it's disappointing that individuals with celiac disease may not be able to enjoy this new offering, it's still a positive step towards catering to diverse dietary needs. For those with gluten sensitivity or those simply looking to reduce their gluten intake, Little Caesars' Gluten-Free Pizza could be a delicious option. As the demand for gluten-free options continues to grow, we hope to see more efforts from restaurants and food chains to provide safe and enjoyable dining experiences for everyone. In the meantime, let's celebrate this small victory and savor every bite of our Gluten-Free Pizza from Little Caesars. Read more at brandeating.com
  12. 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!
  13. 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.
  14. 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.
  15. Celiac.com 03/02/2024 - This soulful dish, bursting with bold flavors and rich textures, is sure to tantalize your taste buds and transport you to the heart of Louisiana with every savory spoonful. Whether you're a seasoned gumbo aficionado or a newcomer to the delights of Cajun cooking, this recipe promises to deliver a truly unforgettable dining experience. Gumbo, a beloved staple of Creole and Cajun cuisine, traces its roots back to the melting pot of cultures that define Louisiana's culinary landscape. Influenced by French, African, Native American, and Spanish culinary traditions, gumbo embodies the spirit of diversity and innovation that characterizes Cajun and Creole cooking. Originally crafted as a hearty stew using locally available ingredients, gumbo has evolved over the centuries into a beloved comfort food cherished by food lovers around the world. Ingredients: 1/2 cup gluten-free all-purpose flour 1/2 cup vegetable oil or gluten-free roux 1 large onion, diced 1 green bell pepper, diced 2 celery stalks, diced 3 cloves garlic, minced 1 pound andouille sausage, sliced 1 pound chicken thighs, diced 6 cups gluten-free chicken broth 1 can (14.5 ounces) diced tomatoes 1 tablespoon Worcestershire sauce (gluten-free) 2 teaspoons Cajun seasoning 1 teaspoon dried thyme 1 teaspoon dried oregano 1 bay leaf Salt and pepper to taste 1 pound shrimp, peeled and deveined 2 cups cooked white rice Chopped green onions, for garnish Instructions: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the gluten-free all-purpose flour to create a roux, stirring constantly until the mixture turns golden brown, about 10-15 minutes. Add the diced onion, bell pepper, celery, and minced garlic to the roux, and cook until the vegetables are softened, about 5-7 minutes. Stir in the sliced andouille sausage and diced chicken thighs, and cook until the meat is browned, about 5 minutes. Pour in the gluten-free chicken broth, diced tomatoes, Worcestershire sauce, Cajun seasoning, dried thyme, dried oregano, and bay leaf. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let simmer, uncovered, for 30 minutes, stirring occasionally. Add the peeled and deveined shrimp to the pot, and cook until the shrimp are pink and opaque, about 5 minutes. Serve the gluten-free Cajun gumbo hot over cooked white rice, garnished with chopped green onions. Enjoy the warm and comforting flavors of gluten-free Cajun gumbo, a culinary masterpiece that celebrates the rich heritage and vibrant flavors of Louisiana's Cajun culture. With each spoonful, savor the harmonious blend of savory meats, aromatic spices, and tender vegetables that make this dish a true Southern classic. Whether enjoyed as a hearty meal on a chilly evening or served up for a festive gathering with friends and family, gluten-free Cajun gumbo is sure to delight and satisfy even the most discerning palates.
  16. Celiac.com 03/01/2024 - Imagine you and a friend are trying to decide on a place to meet up for dinner. But with celiac, this is a high-stakes decision – the last gambit you took on a restaurant left you sick for days, and you've had enough of the same two places you always eat at. Truth is, gluten-free (GF) food is not necessarily hard to come by – many restaurants today offer accommodating choices or are flexible with their menu items. However, finding them has never been easy. Many user-submitted reviews are either out-of-date or even contradictory, and even if you go the extra mile and contact the restaurant, the staff member on the other end of the line may not be fully aware of all the relevant dietary considerations. But even if potential diners do get the all-clear, there's no actual way to verify the information they receive is legitimate. As a result, those with celiac or gluten sensitivity are left to take any dietary information they discover with a grain of salt. Reaching Your Destination: Atly's Gluten-Free Eats Map Atly, the user-generated social mapping platform revolutionizing location-based knowledge sharing, has created a new Gluten-Free Eats map entirely dedicated to helping celiac individuals find suitable restaurants seamlessly and quickly. Developed in conjunction with dieticians and nutritionists and with feedback from those within the celiac and GF community, the map provides a uniquely high level of detail, imparting a degree of confidence that other platforms are simply unable to deliver. To truly accommodate celiac eaters, the map categorizes restaurants based on their respective friendliness levels – those that are 100% GF verified, celiac friendly, or those that are accommodating and serve GF dishes in non-GF kitchen settings, allowing users to make well-informed decisions. Unlike other discovery platforms, Atly goes the extra mile to contact restaurant owners and staff to understand just how safe the food and kitchen stations are for patrons with celiac or gluten sensitivity – information which is routinely updated and reverified. For restaurants that fall into the "gray area," the map provides users with an essential list of cuisine-tailored questions that celiac and GF customers need to remember to ask their waiters. At sushi restaurants, for example, Atly's GF platform reminds users to request soy sauce that does not contain malt vinegar. Limitations of Current Digital Platforms Despite its popularity, Google Maps leaves much to be desired – especially for those with celiac disease. While it can offer users quick general overviews and concise reviews of places that may be gluten-free, it does so without any substantiated verification process. And even the apps and websites facilitated by and tailored to gluten-free communities have their own shortcomings. On top of delivering a clunky user experience, these platforms suffer from stagnant user-generated information. What's more, they tend to focus on 100% gluten-free locations as opposed to non-GF restaurants that are accommodating. Because of these limitations, many are relegated to painstakingly filtering through the vast "gray area" of dining options – that is, the restaurants that accommodate GF needs but aren't wholly dedicated to GF cuisine or aren't necessarily branded as GF or celiac-friendly. Celiac and GF consumers deserve a thorough and easy-to-use tool that enables them to find a restaurant quickly, offering confidence to anyone following a GF lifestyle. All You Can Eat Those suffering from celiac or gluten allergy have to be diligent, and insufficient solutions complicate that task every time they want to dine out. It should be just as easy for a GF person to find a restaurant as it is for someone who isn't. Likewise, they should feel just as relaxed and confident at a restaurant as someone without celiac. Fortunately, Atly's new Gluten-Free Eats map transforms uncertainty into an all-you-can-eat buffet. By fostering up-to-date restaurant information, verification processes, and tiered safety rankings, individuals with celiac are not limited to the same old GF-only options. Going out no longer needs to involve endless Google searches, anxiety-filled dining experiences, or the risk of falling ill. It can be the enjoyable experience it was meant to be. Atly's Gluten-Free Eats map is currently available to early-bird subscribers for $6.99 per month. For more information about the map and to start exploring, click here.
  17. Celiac.com 03/01/2024 - Teff, an ancient grain hailing from Eastern Africa, holds a cherished place as a dietary cornerstone in many nations across the region. Remarkably petite, teff grains are akin to poppy seeds in size, yet boast an unparalleled nutritional profile that belies their diminutive stature. Packing a punch at approximately 10% protein content, teff also serves as a rich source of iron, calcium, and fiber, making it a nutritional powerhouse. Its subtly nutty flavor further enhances its appeal, making teff a sought-after ingredient in culinary circles worldwide. Since the 1980s, Maskal Teff has been at the forefront of teff cultivation in the United States. Working in close collaboration with farmers in the intermountain west, Maskal Teff meticulously processes its harvest in a dedicated teff-only facility nestled in Boise, Idaho. With a stringent commitment to quality, every batch of teff undergoes rigorous gluten testing to ensure its purity. By establishing direct relationships with farmers, Maskal Teff effectively mitigates the risk of contamination at the farm level, guaranteeing the integrity of its products. Maskal Teff offers two distinct varieties: brown and ivory, each boasting comparable nutritional profiles while showcasing nuanced flavor profiles. The ivory variant exudes a subtle milky essence, lending a touch of delicacy to dishes, while the brown variety delights with its nutty undertones reminiscent of chocolate. In the kitchen, teff flour emerges as a versatile ingredient, seamlessly integrating into gluten-free flour blends or standing alone to impart its unique character to denser baked goods such as pancakes, waffles, cookies, or brownies. Beyond baking, teff grains can be transformed into a sumptuous hot cereal akin to oatmeal, offering a comforting breakfast option. With a treasure trove of culinary possibilities, the Maskal Teff website serves as a culinary compass, offering over 100 tantalizing recipes spanning various cuisines and culinary styles, showcasing the diverse applications of teff in culinary creations. Visit Our Site To Find Out More
  18. Celiac.com 02/29/2024 - This thick, creamy gluten-free potato soup is savory, delicious, and the epitome of hearty. This is not a soup for calorie counters. This is a soup for people who want a little extra something to help keep them going. It makes a great lunch on a cool winter afternoon, or a full meal at the end of a long cold workday. It takes a bit of effort, but the proof is in the flavor. Ingredients: 1 pound bacon, chopped 2 stalks celery, diced 1 onion, chopped 3 cloves garlic, minced 8 potatoes, peeled and cubed 4 cups chicken stock, or enough to cover potatoes 3 tablespoons butter ¼ cup potato starch, or corn starch 1 cup heavy cream 1 teaspoon dried tarragon 3 teaspoons chopped fresh cilantro salt and freshly ground black pepper to taste Directions: Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but ¼ cup of the bacon grease. Cook celery and onion in the reserved bacon drippings until onion is soft and translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Sauté for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender, 15 to 20 minutes. Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro. Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine. Transfer about ⅓ to ½ of the soup to a blender and purée. Return to the Dutch oven. Adjust seasonings to taste, and serve warm, with your favorite gluten-free bread.
  19. 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.
  20. 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.
  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 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
  27. Celiac.com 02/09/2024 - In a push for increased inclusivity, a gluten-intolerant student has garnered overwhelming support for her petition urging McDonald's to offer more gluten-free options in its UK branches. Chloe Radzikowski, a 22-year-old trainee paramedic from Leigh, launched the petition, which highlights the disparity in gluten-free offerings between UK and European outlets of the fast-food giant. So far, the petition has gained over 10,000 signatures. Radzikowski, who developed gluten intolerance last year, expressed her shock and frustration at discovering that McDonald's provided more gluten-free choices in its European locations than in the UK. Speaking to BBC Radio Manchester, she emphasized the challenges faced by those with coeliac disease or gluten intolerance, describing the limited food choices and the anxiety associated with potential illness from unintentional gluten consumption. In the UK, McDonald's offers a handful of gluten-free items, including fries, hash browns, fruit bags, carrot sticks, salads, and some desserts. However, the chain explicitly states that, due to the setup of their kitchens, they cannot guarantee the prevention of cross-contamination, and burgers are notably absent from the list of gluten-free options. Radzikowski's advocacy gained momentum after her discovery of a more extensive gluten-free menu in McDonald's Spanish restaurants during a family holiday to Lanzarote. Her petition emphasizes the need for a broader range of gluten-free choices in the UK, aligning with the diverse dietary requirements of individuals with coeliac disease or gluten intolerance. A McDonald's spokesperson responded to the petition, noting that all UK staff undergo allergen awareness training, emphasizing the importance of preparing customized orders with clear allergen labeling. Despite the existing gluten-free offerings, the petition draws attention to the unmet demand for gluten-free burgers and a more comprehensive menu that accommodates a wider spectrum of dietary needs. The petition has attracted notable support, including an endorsement from reality TV star Megan McKenna. As the number of signatures continues to climb, the movement highlights the growing demand for increased gluten-free options in popular fast-food chains, shedding light on the importance of accessible and diverse food choices for individuals with specific dietary requirements. McDonald's now faces increasing pressure to address these concerns and enhance its gluten-free offerings in the UK. Read more at BBC News
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