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Castany M, Nguyen H, Pospisil M, Fric P, Tlaskalova-Hogenova H Natural killer cell activity in coeliac disease: effect of in vitro treatment on effector lymphocytes and/or target lymphoblastoid, myeloid and epithelial cell lines with gliadin Folia Microbiol, 1995 (Praha) 40; 6: 615-620. In this study researchers tested the levels of natural killer cell activation in normal people and compared the results with treated celiacs, and found no significant difference. However, after exposing the celiacs blood to gliadin for thirty minutes the researchers found a reduced activation of natural killer cells, which is the bodys first line of defense against malignancy. These results provide further support to the theory that gluten is a carcinogen to celiacs.
This recipe comes to us from Dave Ross. Gluten-Free Flour Blend Ingredients: 25% Asian white rice flour; 25% Asian sweet rice flour; 25% tapioca starch; and 25% potato starch. I use no Xanthan gum in these recipes. I buy a 12 oz. bag of each at an Asian store and mix them into a glass container for general use. Gluten-Free Cake Ingredients: ¾ cup or 1 and ½ sticks butter melted ¾ cup cocoa powder 2 ¼ cup sugar 5 eggs 2 teaspoons vanilla 1 ½ cup gluten-free flour blend (above) 2 teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1/3 of an 8 oz. block cream cheese warmed in microwave 1/3 cup milk Preheat oven to 350° F Gluten-Free Cake Directions: Grease and cocoa 9” by 13” pan. Flour it with cocoa instead of flour. In mixer with whip mix melted butter with cocoa till smooth. Blend in sugar. Beat in eggs one at a time. Add vanilla, salt, flour, cream cheese, baking soda and powder and mix until smooth. Blend in the milk, stopping to scrape the sides and mix a little more to be sure everything is well blended. Pour into baking pan and tilt pan to even out the batter. I use a glass dish and bake for 45 minutes until a toothpick comes out clean. Remove from oven and set pan on a cooling rack. Leave in pan to cut and serve.