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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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tarnalberry

Teriyaki Sauce Recipe

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I've not had a lot of luck finding gluten-free teriyaki sauce in the grocery store (though admit I haven't tried very hard, and didn't care about ordering online), but wanted some with my salmon tonight (mmm... copper river salmon is in!), so I fudged a few internet recipes together, and got something that was pretty tasty:

Teriaki Sauce

Serves Oodles

Ingredients

-----------

1/3 cup soy sauce

1/3 cup pineapple juice

1/4 cup mirin (japanese sweet rice wine)

3 tablespoons sugar

1/4 tsp ground ginger (or 1 tsp fresh grated ginger)

Directions

----------

1. Combine all ingredients in a non-reactive pot on medium heat.

2. Briskly simmer, while wisking, for five minutes or until reduced as much as you want.

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it just means to use a stainless steel pan, not an aluminum pan that could react to the acidity of the pineapple juice. annodized aluminum is supposed to be ok, but I've damaged one of my calphalon pans that way...

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Reactive pans are the ones that will discolor your foods, or give them a metalic flavor, especially when you are using acids like wine, vinegar or citrus to cook with. Reactive pans include, aluminum, cast iron and non-coated copper.

Annodized aluminum is okay, but don't use metal utensils when you cook with them (even if the manufacturer says it's okay), and copper pans that have a stainless steel coating on the inside are fine as well. All teflon coated pans are non-reactive, as long as you don't scratch the teflon coating.

Hope this is a little helpful.

FYI - aluminimum (not the annodized aluminum) has been linked to alzheimers, but they haven't clarified whether or not using aluminum to cook with is a factor.

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