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Jefferson Adams

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About Jefferson Adams

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  1. Celiac.com 06/17/2019 - A federal appeals court reinstated a lawsuit filed by a boy with celiac disease against a Colonial Williamsburg restaurant. The court ruled that a jury should decide whether the restaurant violated the Americans with Disabilities Act when they barred a boy from bringing his gluten-free meal into the Shields Tavern. The lawsuit lists the boy's name as J.D. Because J.D. has celiac disease and follows a strict gluten-free diet, he couldn't eat with his classmates on their May 11, 2017, field trip. The staff at the Shields Tavern told J.D. that they could make a gluten-free meal for him, but they could not allow him to eat his own food in the tavern, which is owned and operated by the Colonial Williamsburg Foundation. J.D. had had problems before with gluten-free restaurant meals that were not, in fact, gluten-free. Since he hadn't eaten at Shields Tavern before, he declined their offer to make him a gluten-free meal. Because of Shields Tavern rules against outside food, J.D. was forced to eat a homemade meal apart from his friends and teachers. J.D. may have facts on his side. A recent study shows that most gluten-free restaurant food contains gluten. J.D.'s father chose to sue the foundation, arguing it violated the ADA, the Rehabilitation Act and the Virginians with Disabilities Act. The initial lawsuit was dismissed before trial by U.S. District Judge Rebecca Beach Smith, who held that J.D. did not show that he suffered discrimination because of his disability. In a 2-1 ruling that reinstated J.D.'s lawsuit, Judge Albert Diaz, writing for the majority, noted that Shields Tavern has high gluten-free meal standards that may be okay for most people with celiac disease, and a jury might decide they are good enough. But, added Diaz, “The district court incorrectly overlooked the testimony that J.D. repeatedly became sick after eating purportedly gluten-free meals prepared by commercial kitchens. Until a jury resolves the disputes surrounding the nature and extent of J.D.’s disability, we cannot determine if the accommodation Shields Tavern offered, as good as it may be, fully accounted for his disability.” Read more at Richmond.com
  2. Celiac.com 06/15/2019 - This fresh, nutritious summertime spinach salad harnesses the power of avocado, feta, red onion, toasted sunflower and pumpkin seeds. Paired with grilled chicken breast and drizzled with a delicious balsamic vinaigrette, it's a light, refreshing salad that makes a complete meal. Ingredients: 2 full chicken breasts, or four halves, skinned and boned 5 ounces organic spinach 8 ounces (about 2 cups) strawberries, cleaned, hulled, and halved 1 large avocado, sliced ½ small red onion, thinly sliced ½ cup feta cheese, crumbled ⅓ cup toasted sunflower seeds ¼ cup toasted pumpkin seeds Balsamic vinaigrette: 3 tablespoon balsamic vinegar 3 tablespoons olive oil 1 garlic clove, minced ½ teaspoon dijon mustard ½ tablespoon honey Freshly ground salt and pepper, to taste Directions: Season chicken breasts with salt and pepper and grill on medium high heat until cooked through. Remove from heat and set aside to cool. In a mason jar or small bowl, add all of the dressing ingredients. Shake or mix well to combine. Taste and add additional salt/pepper, if necessary. Allow to stand up to an hour before using. Place sunflower and pumpkin seeds in a pan and toast over medium heat, tossing regularly for about 2-5 minutes until seeds are slightly golden brown. Remove from heat and place in a bowl to cool. Place chicken on a cutting board, and cut into 1-inch long bite-sized pieces. Add spinach to a large bowl, layer on the chicken, strawberries, avocado slices, red onion, and feta. Top with toasted sunflower and pumpkin seeds, and a dash of salt and pepper as desired, and serve.
  3. Celiac.com 06/12/2019 - A team of researchers recently sat out to assess a new technology for reducing wheat flour toxicity for celiac disease patients using the in situ formation of gluten-chitosan interlocked self-assembled supramolecular architecture. The research team included Miguel Ribeiro, Stefania Picascia, Larbi Rhazi, Carmen Gianfrani, Jose Maria Carrillo, Marta Rodriguez-Quijano, Gérard Branlard, and Fernando M. Nunesa. The team found that an interlocked supramolecular architecture forms between gluten and chitosan, which makes for the formation of favorable dough. Rheological properties of dough depend on the protein to chitosan ratio. Dough with a 1.9:1 protein to chitosan ratio showed the best rheological properties. To better understand the architecture of this new molecular structure, and its effects on dough qualities, the research team assessed the small and large deformation rheological properties, along with the macromolecular aspects of gluten-chitosan polymers. A drop in gluten proteins levels, followed by spontaneous oxidation in the presence of the chitosan template, ranging from 7.5:1 to 1.3:1 protein to chitosan, changed the structure of the wheat flour proteins in the polymeric fraction from homogeneous spherical molecules to polymer molecules with random-coil conformation. The polymeric fraction increased with decreasing protein to chitosan weight ratio, and yielded the best results at 1.9 parts protein to 1 part chitosan. At this ratio, the dough kept its ability to form a network when wet and being kneaded. It also showed a higher elasticity and viscousity compared to the control flour and the other study flours. Lastly, it presented a significantly higher resistance to extension, didn't inhibit the fermentation process, and retained the original dough ball shape. The fact that it's possible to create wheat flour with reduced toxicity that also behaves like bread made with standard wheat flour is a major step forward. According to reports, the bread looks, tastes and feels like traditional bread. There's a way to go, but this early success bodes well for later improvement. If such products can be formulated under 20 ppm gluten, the result could mean high quality gluten-free or gluten-safe breads. That would be a huge development for people with celiac disease. Clearly, many bridges must be crossed to get there, but this will be welcome and interesting news for many people with celiac disease and gluten intolerance. Read more in Food Hydrocolloids Volume 90, May 2019, Pages 266-275 The researchers are variously affiliated with CQ-VR, Chemistry Research Centre, Food and Wine Chemistry Lab, Chemistry Department, University of Trás-os-Montes and Alto Douro, 5000-801, Vila Real, Portugal; Institute of Protein Biochemistry-CNR, Via Pietro Castellino, 111, 80131, Naples, Italy; UniLaSalle, Unité de recherche "Transformations & Agro-Ressources", 19 rue Pierre Waguet – BP 30313 - F- 60026, Beauvais Cedex, France; the Unit of Genetics, Department of Biotechnology - Plant Biology, UPM, Ciudad Universitaria, 28040, Madrid, Spain; and the Institut National de la Recherche Agronomique GDEC/UBP, UMR 1095, 63100, Clermont-Ferrand, France.
  4. Celiac.com 06/11/2019 - A potentially major breakthrough in celiac disease treatment owes at least part of its success to a simple drive-in hamburger from Seattle's beloved and legendary Dick's Drive-In. If you have celiac disease, and haven't heard of PvP Biologics, you likely will. PvP originated in 2011 as an award winning student biology project at the University of Washington Institute for Protein Design, a lab that has created several successful startups. PvP's enzyme-driven product, KumaMax, is designed to break down gliadin, the part of gluten that triggers an autoimmune reaction in people with celiac disease and gluten sensitivity. Like most similar enzyme therapies, KumaMax is not designed to be a cure for celiac disease, but to help prevent adverse reactions from accidental gluten contamination. KumaMax is designed to break down gluten in the stomach, and to help prevent a gluten reaction. Celiac.com covered part of the PvP story in 2017 in our article "Takeda Taps PvP Biologics to Develop Celiac Disease Therapy." That story covered PvP's deal with Japanese drug giant Takeda, which gave the startup $35 million to complete a phase 1 clinical trial, at which point Takeda has the option to purchase the startup. Apparently, when it was time for PvP Biologics to test KumaMax, the research team needed to make sure their enzyme would work in the stomach, and work only against gluten proteins, not against meat or dairy proteins. The team wanted a meal that would allow them to test the gluten-neutralizing properties of their drug in conditions that mimicked the human stomach. For that meal, the team turned to Dick's Drive-In, purveyors of fine burgers. “We got a hamburger and a vanilla milkshake from the Dick’s Drive-In in Wallingford,” said Ingrid Pultz, co-founder and chief scientific officer of PvP. “If we were going to get a hamburger, it might as well be from Dick’s. It’s a Seattle institution.” Team members labeled the food as lab equipment. They then blended and acidified the mixture, to mimic the stomach environment, and added the KumaMax enzyme. The enzyme worked well enough to become PvP's lead molecule, and to earn the support of Takeda. So there you have it. KumaMax, the breakthrough gluten dissolving enzyme that may offer celiacs some protection against accidental gluten ingestion has its roots in a simple hamburger and milkshake from Seattle institution, Dick's Drive-In. Read more at Geekwire.com
  5. Celiac.com 06/10/2019 - Gluten-free wheat is surely an oxymoron, right? How can wheat be gluten-free? Well, researchers are currently creating wheat strains that exclude the proteins that trigger immune reactions in people with celiac disease and gluten-sensitivity. The result could be the first wheat that is safe for people with celiac disease. The omega-1,2 gliadins are a group of wheat gluten proteins that contain immunodominant epitopes for celiac disease and also have been associated with food allergies. The research team recently sat out to reduce the toxicity of gliadin proteins in wheat. To reduce the levels of these proteins in the flour, the team used an RNA interference plasmid, which targeted a 141 bp region at the 5′ end of an omega-1,2 gliadin gene, to genetically transform a strain of bread wheat known as Triticum aestivum cv. Butte 86. They used quantitative two-dimensional gel electrophoresis and tandem mass spectrometry to conduct a detailed analysis of flour proteins from two transgenic lines. In the first line, the omega-1,2 gliadins were missing from an otherwise normal proteome. In the second line, the team saw significant changes in the proteome, with nearly all gliadins and low molecular weight glutenin subunits (LMW-GS) missing. The second line showed a rise in high molecular weight glutenin subunits (HMW-GS), with the largest increase seen in those with molecular weights slightly below the non-transgenic, possibly due to post-translational processing. The team also saw a rise in non-gluten proteins such as triticins, purinins, globulins, serpins, and alpha-amylase/protease inhibitors. When tested with serum IgG and IgA antibodies from a group of celiac patients, both flour types showed reduced reactivity. Now, there's a big difference between 'reduced reactivity' and 'no reactivity,' but it's a solid step in the right direction. The line without omega-1,2 gliadins showed improved mixing time and tolerance, while the line missing most gluten proteins showed inferior mixing properties. The data suggest that biotechnology approaches may be used to create wheat lines with reduced immunogenic potential in the context of gluten sensitivity without compromising end-use quality. The data say it's possible to create wheat lines with reduced gluten toxicity that are safe for people with gluten sensitivity. Such lines could give rise to celiac safe gluten-free or gluten-safe flours with excellent baking properties. Of course, such line would have to be tested on people with celiac disease. However, if celiac-safe lines can be developed, the landscape could change quickly for gluten-free bread and baked goods. Read more in Frontiers in Plant Science, 09 May 2019 The research team included Susan B. Altenbach, Han-Chang Chang, Xuechen B. Yu, Bradford W. Seabourn, Peter H. Green and Armin Alaedini. They are variously affiliated with the Western Regional Research Center, United States Department of Agriculture-Agricultural Research Service, Albany, CA, United States; the Department of Medicine, Columbia University, New York, NY, United States; the Institute of Human Nutrition, Columbia University, New York, NY, United States; the Hard Winter Wheat Quality Laboratory, Center for Grain and Animal Health Research, United States Department of Agriculture-Agricultural Research Service, Manhattan, KS, United States; the Celiac Disease Center, Columbia University, New York, NY, United States; and the Department of Medicine, New York Medical College, Valhalla, NY, United States.
  6. Celiac.com 06/08/2019 - Are you looking to turn some gluten-free cooking corner? Are you looking to absolutely crush it for your next special dining occasion? Then I encourage you to consider the tartiflette, an undeniably French contribution to sumptuous eating. In the tartiflette, potatoes, bacon, onions, more potatoes, maybe some garlic, and some delicious soft cheese come together to deliver culinary perfection. The result is a cheesy, baconey, potatoey, oniony gluten-free delight that is sure to have people gasping in delight and asking how you did it. This recipe comes via the excellent Chef John over at FoodWishes. Commentor Vladimir Nachbaur says the secret to the dish is "scrubbing the dish with garlic before laying the potatoes in it. In fact I believe garlic is usually a big part of this dish and I usually add finely diced garlic to the onions, but maybe that's just my take on it!" I'm keen to try it, and definitely ready to add a dash of garlic for luck. For an excellent video presentation, try Chef John's YouTube channel. The ingredients for Chef John's about 8 portions: butter for greasing casserole dish 3 pounds russet potatoes, cooked with skins on, in salted water 12 ounces thick-cut bacon, cut into 1/2-inch pieces 2 large onions, sliced thin salt, freshly ground black pepper, and cayenne to taste 1⁄2 cup drinkable white wine 3/4 cup crème fraiche 1 pound Reblochon cheese, or something similar like Dancing Fern Directions: Cook at 375 Fahrenheit for 45 minutes, or until potatoes are very tender.
  7. Celiac.com 06/06/2019 - One question we hear regularly is: Are Cheetos Gluten-Free? And what about other top brands of puffed, cheese flavored snacks? Well, Chester Cheetah can purr proudly, because America's best-selling brand of puffed cheese flavored snacks are in fact gluten-free. What other brands of cheesy puffed snacks are gluten-free? Gluten-Free Cheetos and Cheese Flavored Snacks Gluten-Free Cheetos and Cheese flavored puffed snacks include: Annie's Organic Cheddar Cheesy Puffs--Organic, gluten-free and made with 8 grams of baked whole grains. Biena Chickpea Puffs--Made with chickpeas, and lentils, Biena Chickpea Puffs boast seven grams of plant protein, and come in Aged White Cheddar, Blazin’ Hot, and Vegan Ranch flavors. Cheetos Baked Crunchy Cheese Flavored Snacks Cheetos Curls Winter White Cheddar Cheese Flavored Snacks Cheetos Crunchy Cheddar Jalapeño Cheese Flavored Snacks Cheetos Crunchy Cheese Flavored Snacks Cheetos Crunchy Flamin' Hot Cheese Flavored Snacks Cheetos Crunchy Flamin' Hot Chipotle Ranch Cheese Flavored Snacks Cheetos Crunchy Flamin' Hot Limón Cheese Flavored Snacks Cheetos Crunchy XXtra Flamin' Hot Flavored Cheese Flavored Snacks Cheetos Fantastix! Chili Cheese Flavored Corn and Potato Snacks Cheetos Fantastix! Flamin’ Hot Flavored Corn and Potato Snacks Cheetos Paws Cheese Flavored Snacks Cheetos Puffs Cheese Flavored Snacks Cheetos Puffs Flamin' Hot Cheese Flavored Snacks Cheetos Puffs Simply White Cheddar Cheese Flavored Snacks Cheetos Puffs Simply White Cheddar Jalapeno Cheese Flavored Snacks Cheetos Reduced Fat Puffs Cheese Flavored Snacks Cheetos Reduced Fat Puffs Flamin' Hot Cheese Flavored Snacks Chester's Bacon Cheddar Flavored Fries Chester's Flamin' Hot Flavored Fries Chester's Flamin' Hot Flavored Popcorn Earth Balance Gluten Free Vegan Aged White Cheddar Puffs Hippeas Chickpea Puffs I Heart Keenwah Aged Cheddar Quinoa Puffs--Aged Cheddar Quinoa Puffs are made from ancient grains, real cheese flavor, spices, and paprika for irresistible taste and crunch. Each serving has 5 grams of protein, just 120 calories, and is certified Gluten-Free. Lesser Evil Paleo Puffs "No Cheese" Cheesiness--Naturally gluten- and grain-free and totally vegan. Luke's Organic Organic White Cheddar Cheese Puffs--Made from natural ingredients like organic whole grain corn and rice, a sustainable oil blend, and real cheddar cheese. USDA Certified Organic, non-GMO, and gluten-free Market Pantry Cheddar Cheese Flavored Cheese Puffs Corn Snacks Pea Puffs - Original Snikiddy Organic Mac’n’Cheese Baked Puffs, Grilled Cheese Baked Puffs, and Cheddar Cheese Baked Fries Trader Joe's Trader Giotto's Oven-Baked, Gluten-Free, Low Carb Cheese Bites Utz Cheese Balls Snack Barrel--Made with real cheese! Utz's giant barrel of crunchy cheese treats is gluten-free snack without partially hydrogenated fats. Vegan Rob's Dairy-Free Cheddar Puffs are gluten-free, non-GMO, and kosher. Gluten-safe Barbara's Bakery Original Cheese Puffs--Made with only all-natural ingredients, including real aged cheddar and blue cheeses, non-GMO corn meal, expeller-pressed oils, sea salt, and rich buttermilk. Absolutely no artificial ingredients, and just one gram of sugar per serving. We list Barbara's as gluten-safe because Barbara's allergen statement reads: Contains Milk. Manufactured in a facility that also processes sesame seeds, wheat, peanuts, almond, cashew, filbert, hazelnut, macadamia nut, pecan, pine nut, pistachio, walnut, and coconut. Have a good cheese puff story? What are your favorite gluten-free puffed cheese snacks snacks?
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