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Hey, i have been diagnosed with celiac disease recently (like 4 days ago), did a tTG-IGA test and got a result superior to 250 U/ml so yhea i don't really know how to react to this, i'm from EU and a lot of our alimentation is arround wheat and all but i guess i have no choice But the real probleme is that i need to take deep breath / yawn to fully breath. It's not like i can't breath at all but it really feel like i'm not breathing enough, i saw some topics talking about it but it doesn't seem to appear in the symptom list (when i search about it i only find 4-5 forums talking about it). I tried to go to the ER and they did a lung scan with some blood test but no anemia (my first thought when the symptoms appeared) and no problem in my lungs either, everyone just chalked it up to anxiety or stress but I since started to go gluten free (only been 3 days) and i'd like to know if this happened to any of you too and how much time did it take for this breathing problem to disappear ? i wonder if this breathing problem is really because of celiac disease or another issue with me i'm very sorry if my english is bad or incoherent english isn't my first language.
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Good evening. I have recently lost 28 lbs in weight over a four month period. My hair is brittle and falling out. Had bloods apparently all within range. Had endoscopy and colonoscopy. Both clear. Small bowel capsule noticed some veins and cysts that could possibly be causing my bleeding. My stools are semi formed and not pleasant. This has been going on for a short while. I am always being diagnosed with anxiety. I also had been diagnosed with a mass on my chest which seems to be a thymic cyst! Also during an MRI I have been diagnosed with kidney cysts, liver cysts and ovarian cyst… lots of cysts going on. What can you do next in relation to excluding Celiac ?
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Celiac.com 05/22/2024 - A breakthrough in gluten-free technology promises to revolutionize the world of baked goods for individuals with celiac disease. An Edinburgh-based startup has unveiled a pioneering enzyme technology that could transform gluten-free products, such as bread, to taste and feel like the real thing. Lead scientist Austin Burroughs, along with co-founders Ioannis Stasinopolous and Niki Christopoulou, are at the forefront of this innovation. Their research focuses on degrading gliadin, the protein in gluten responsible for triggering reactions in those with celiac disease, while preserving the harmless components that contribute to the taste and texture of traditional wheat-based goods. Prozymi Biolabs, the biotechnology firm behind this groundbreaking technology, is testing the enzyme on various baked goods, aiming to create gluten-safe alternatives without compromising on sensory experience. By deactivating gliadin, the products remain safe for consumption by individuals with gluten intolerance. The implications of this discovery extend beyond baked goods, with potential applications in pharmaceuticals, beverages, and even pet food. Moreover, the use of locally sourced ingredients could significantly reduce the carbon footprint associated with gluten-free substitutes. The startup's efforts have garnered recognition and support, receiving funding from the Scottish EDGE Awards and Innovate UK bio-based manufacturing Launchpad competition. Dr. Stasinopoulos expressed excitement about the technology's potential impact, citing the opportunity to explore gluten-safe beer and high-quality supplements for celiacs. With tailored support from the Biotech Innovators program and collaborations with industry experts, Prozymi Biolabs is poised to lead the way in creating healthier and more sustainable food options for individuals with celiac disease. This advancement not only addresses the challenges of existing gluten-free products but also underscores the adaptability of enzyme technology across various sectors, paving the way for a healthier and more inclusive bioeconomy. Read more at news.stv.tv
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Celiac.com 05/04/2024 - Congratulations on taking the proactive step to undergo a celiac disease blood panel and/or endoscopy! While receiving positive celiac results can initially be overwhelming, it's essential to recognize that you've now embarked on a journey towards better health and well-being. Understanding your diagnosis is the first crucial step in managing celiac disease effectively, and with the right knowledge and support, you can navigate this path with confidence and optimism. Understanding Your Celiac Disease Diagnosis Being diagnosed with celiac disease can be a significant moment, often filled with a range of emotions including surprise, confusion, and sometimes even panic. It's important to understand that celiac disease is a manageable condition, and with the right approach, everything can indeed get better soon. Embracing the Gluten-Free Lifestyle One of the most significant steps you can take after a celiac disease diagnosis is to embrace a gluten-free lifestyle. While it may seem daunting at first, there are now countless resources, support groups, gluten-free products and recipes available to make this transition smoother. Remember, most people with celiac disease report feeling significantly better once they adopt a strict gluten-free diet, and many of the health risks associated with the disease will disappear after going on the diet. Seeking Support and Resources Finally, don't hesitate to seek support and utilize available resources. Joining celiac disease support groups, both online and offline, can provide valuable insights, tips, and emotional support from others who have walked a similar path. Additionally, working closely with healthcare professionals, such as registered dietitians specializing in celiac disease, can help you navigate dietary challenges and ensure optimal management of your condition. Embracing Hope and Optimism Embarking on a gluten-free lifestyle after a celiac disease diagnosis is a pivotal step towards reclaiming your health and well-being. While the journey may have its challenges, staying committed to a strict gluten-free diet can lead to significant improvements in your symptoms over time. It's important to note that the time frame for symptom improvement can vary widely from person to person. Some individuals may experience relief from certain symptoms, such as digestive issues, within a few weeks of starting a gluten-free diet. Others may take several months to notice substantial improvements, especially for symptoms like fatigue, skin rashes, or neurological issues. Consistency and diligence in adhering to a gluten-free diet are key factors in how quickly you may experience symptom relief. Avoiding even small traces of gluten is crucial, as exposure can trigger immune responses and prolong symptom persistence. Many people celiac disease have nutrient deficiencies that require supplementation, so be sure to talk to your doctor about getting screened for any, and make sure any supplements you take are gluten-free. Correcting any nutrient deficiencies can help speed up your recovery. In addition to dietary changes, incorporating healthy lifestyle habits such as regular exercise, stress management, and adequate sleep can also contribute to overall well-being and symptom alleviation. Remember, every individual's journey with celiac disease is unique, and it's essential to work closely with healthcare professionals, such as dietitians and gastroenterologists, to monitor your progress, address any concerns, and make necessary adjustments to optimize your health outcomes. With patience, perseverance, and the right support system, many individuals with celiac disease find that their symptoms improve significantly. While a celiac disease diagnosis may initially feel overwhelming, it's crucial to approach it with hope and optimism. With the right knowledge, support, and lifestyle adjustments, you can manage celiac disease effectively and look forward to a healthier, happier future. Don't panic – everything will indeed get better soon!
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Hello everyone!! I am a 23yo female college student who’s been experiencing a plethora of symptoms, and am trying to narrow down the cause. Being a new wife and working towards a degree in higher ed I am so tired of feeling unwell all of the time especially and having constant stomach upset. I do have a family history of Celiacs so my neurologist ran a celiacs panel which I had never had done previously. I have an appointment to go over results but I do have questions about how to interpret these labs and if anyone has similar results to me that do in fact have celiacs! The Gliadin Ab lga did result back very high when compared to the reference range and would love to know your opinions and experiences. here are my lab results: Gliadin Ab IgA (Range: 0.0 - 14.9 U/mL): my result was 25 IgA: (no range provided): my result was Sufficient TISSUE TRANSGLUTAM: (range 0.0 - 14.9 U/mL): My result <0.5 I appreciate you all and look forward to your input!
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New Developments in Celiac Disease Treatment
Jefferson Adams posted an article in Diagnosis, Testing & Treatment
Celiac.com 12/13/2023 - Celiac disease is a common autoimmune disease affecting more than 1% of the population. In celiac disease, the ingestion of gluten, a protein found in wheat, barley, and rye, triggers an immune response targeting the small bowel. In susceptible individuals, this immune reaction leads to both gastrointestinal and systemic symptoms. Unlike some other autoimmune diseases, the specific immunogenic antigens responsible for the immune response in celiac disease have been identified and extensively characterized. Consequently, a gluten-free diet has long been established as an effective treatment. This is not an easy task, partly due to a lack of awareness of the gluten content in foods, and the extensive incorporation of gluten into many processed foods. Furthermore, a gluten-free diet can impose a sense of limitation, and can be associated with decreased quality of life, in some celiac disease patients. This contributes to gluten contamination in the diets of four out of five celiacs trying to follow a gluten-free diet. Furthermore, one in three adult celiac patients will report persistent symptoms, while two in three will not achieve full histological recovery when on a gluten-free diet. In recent years, extensive research has fueled a quest for a pharmacological treatment for celiac disease, the development of which represents a sort of a Holy Grail for many researchers and patients. A new review presents a concise description of the current rationale and main clinical trials related to celiac disease drug therapy. The review is the work of by Professor Mariana Verdelho Machado, with the Gastroenterology Department, Hospital de Vila Franca de Xira, Nª 2, Vila Franca de Xira, Portugal; and the Clínica Universitária de Gastrenterologia, Faculdade de Medicina, Universidade de Lisboa, Avenida Prof. Egas Moniz, Lisbon, Portugal. Estimates suggest that over 1% of the global population, roughly 80 million people, is affected by celiac disease. The classical presentation involves symptoms of malabsorption, such as diarrhea, weight loss, and nutritional deficits. However, a significant portion of patients either remains asymptomatic or experiences non-specific and extra-intestinal symptoms. Despite the challenges posed by the strict dietary regimen, achieving mucosal healing through a gluten-free diet is crucial, particularly given the increased mortality observed in some cohorts of celiac patients. Challenges with the Gluten-Free Diet The gluten-free diet is currently the only proven effective treatment for celiac disease. However, its implementation presents various challenges. Adherence rates to a strict gluten-free diet fluctuate widely, ranging from 42% to 91%. Moreover, even among those who claim adherence, up to 80% might inadvertently consume gluten due to contamination or non-compliance. Additionally, achieving mucosal healing, a critical aspect of managing celiac disease, appears to occur in less than half of adults following a gluten-free diet. Rationale for Drug Development In the past decade, there has been a concerted effort to explore pharmacological treatments for celiac disease. The endeavor is particularly challenging as a well-established, non-pharmacological therapy— the gluten-free diet—already exists. For a new drug to be a viable alternative, it must demonstrate efficacy, lack significant adverse effects, be simple to administer (preferably orally), and be cost-effective. Pharmacological Treatments in Focus Efforts in drug development for celiac disease have focused on three main scenarios: maintenance therapy, rescue therapy after acute gluten exposure, and mitigation of chronic inadvertent gluten exposure. Larazotide: One drug in clinical research is larazotide, designed to stabilize enterocyte tight junctions, thereby reducing intestinal permeability. While phase 2 studies showed promising results in decreasing symptoms and serological markers, a phase 3 trial in 2022 was suspended after an interim analysis revealed no meaningful effects. Latiglutenase: Another promising drug is latiglutenase, a mix of glutenases. Phase 2 studies demonstrated its efficacy in preventing mucosal degradation and symptom development resulting from gluten contamination. Latiglutenase is considered a strong candidate for becoming a standard adjunctive therapy in celiac disease treatment. IL-15 Pathway Inhibition: For patients unresponsive to a gluten-free diet or those with refractory celiac disease (RCD), research has focused on the IL-15 pathway. While blocking IL-15 with PRN15 showed disappointing results, tofacitinib, a pan-JAK inhibitor acting on the IL-15 receptor signaling pathway, appears promising. Immune Tolerance Induction: Inducing immune tolerance to gluten is an appealing strategy to avoid systemic immune suppression. Strategies like therapeutic vaccines and hookworm infestation, despite initial disappointment, have not been entirely ruled out. Future Prospects and Considerations The ongoing research prompts questions about the role these emerging drugs might play in treating extra-intestinal manifestations associated with celiac disease, such as neuropsychiatric and autoimmune conditions. While these drugs offer hope, they must surpass the effectiveness and safety of the existing dietary therapy, a high bar given the complexity of celiac disease and the challenges posed by gluten exposure. The researchers conclude that celiac disease patients need effective and practical treatment options beyond the stringent gluten-free diet. They also note that ongoing developments in pharmacological treatments bring hope for improved management, especially for patients facing challenges with dietary adherence and inadvertent gluten exposure. However, the complexity of celiac disease demands a meticulous approach to drug development, ensuring not only efficacy and ease of use, but also safety and accessibility. As research progresses, the landscape of celiac disease management may witness transformative changes, offering a brighter outlook for those living with this autoimmune condition. Read more in the Int. J. Mol. Sci. 2023, 24(2), 945.- 3 comments
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I have autoimmune disorders and was tested for gluten sensitivity. No symptoms. But Dr. Came back and said I have Celiac disease. Family always playing Drs.. Said the tests show I am moderately positive. So don't worry. And well I don't understand test results??? Anti Gliadin Ab, IgA. 0-19 units >150^ Tissue Transglutaminase. 0- 3 U/mL. 18^ Can someone help me understand. So I can explain this to my family. Thank you Hanna246
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Celiac.com 05/22/2023 - Gluten-free products have become more than just a lifeline for individuals allergic to gluten. They have emerged as a popular choice for a broader spectrum of consumers seeking specific lifestyle changes. One company that has witnessed this shift firsthand is Abe's Vegan Muffins, based in West Nyack, N.Y. Their gluten-free offerings have become intertwined with the plant-based trend and the paleo lifestyle market, reflecting the evolving demands of health-conscious individuals. As a result, Abe's Vegan Muffins anticipates significant growth in the gluten-free sector, potentially necessitating an expansion of their gluten-free product line. Known for its vegan treats, Abe's Vegan Muffins has successfully incorporated gluten-free options into its repertoire. Their gluten-free coffee cake and double chocolate muffins, made with brown rice flour, have emerged as best sellers. Kalyna DeAngelo, the social media and marketing coordinator at Abe's Vegan Muffins, acknowledges the impact of health and wellness on the bakery industry. For many people, gluten has been linked to various health conditions, prompting an increasing number of individuals to make the switch to gluten-free alternatives. What was once an exception has become the norm. As bakers delve deeper into the gluten-free realm, a wider array of exceptional gluten-free products is readily available. Dawn Foods, headquartered in Jackson, Mich., is another company witnessing the transformation of gluten-free from a passing fad to an enduring dietary preference. Consumers today seek a diverse range of lifestyle choices and diets, according to Melissa Trimmer, a certified executive pastry chef, culinary innovation operations and menu consultant at Dawn Foods Global. Kalyna and Melissa look for products in these categories to cater to a broader range of dietary needs without compromising on taste or texture. Gluten-free baked goods and mixes must now excel in flavor and performance, matching the quality of their non-gluten-free counterparts. Dawn Foods has stepped up to the challenge by offering a gluten-free line that includes crème cakes and high-ratio cakes in chocolate and vanilla. These products can be seamlessly substituted into various cake recipes, ensuring gluten-free options that are not just "good for gluten-free," but also irresistibly delicious and high quality. Gluten-free White and Dark Devil's Food cake bases are among Dawn Foods' top-selling gluten-free supermarket products, highlighting the company's success in the cake category. Moreover, Dawn Foods provides an extensive range of gluten-free selections worldwide, encompassing cake, crème cake, brownie, cookie, and cake bases. As the correlation between gluten-free diets and other health trends becomes increasingly apparent, companies like Abe's Vegan Muffins and Dawn Foods are at the forefront of meeting evolving consumer demands. The gluten-free landscape is no longer a niche market, but a thriving sector offering tantalizing options that cater to a variety of dietary preferences, without compromising on taste, texture, or quality. With the ongoing advancement in product formulation, and a deeper understanding of gluten-free ingredients, the future looks to hold some exciting possibilities for the gluten-free baking. Stay tuned for more about developments in gluten-free food, and related stories. Read more at Supermarketperimeter.com
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Celiac.com 05/11/2023 - Because of the critical role gluten plays in providing structure, texture, water-holding and other attributes to bread and baked goods, formulating delicious and appealing gluten-free foods can be challenging. But new ingredients and technologies and product improvements are helping bakers deliver even tastier gluten-free items. Ingredients that play a major role in the overall qualities of gluten-free bread, include: Gums Gums like xanthan, guar or even carrageenan can help hold onto moisture and some hydrocolloids have gelling properties, which can assist with gas retention. Starches With gluten-free products, starch retrogradation is always a concern, so including ingredients that can slow this process is often helpful. For example, modified tapioca and corn starches can help keep the texture of gluten-free baked goods soft. Tapioca starch is typically softer than corn starch. For a softer product, formulators can use higher rates of tapioca; for a firmer product, they might add more corn starch. Alternative Gluten-Free Protein Sources Chickpea flour can be used as a source of protein, dietary fiber and several different vitamins and minerals not found in whole-wheat fiber. Many alternative and ancient grains are also well suited to support the plant-based and gluten-free markets. Other ingredients that offer major advantages in formulating gluten-free bread include: Coffee Flour Scientists are looking to make environmentally friendly gluten-free flour from high fiber waste from coffee production. Coffee cherries are the fat, pulpy coating around the famous coffee bean. When coffee is harvested, the cherry is removed and discarded before the beans are processed and roasted. But the coffee cherry pulp happens to be free of wheat, rye or barley proteins, it happens to have high levels of natural gluten that makes it ideal for baking. Cricket Flour Insects offer one of the most concentrated and efficient forms of protein on the planet, and they are a common food in many parts of the world. A San Francisco Bay Area company, called Bitty Foods, thinks high-protein gluten-free flour made out of crickets can change the future of gluten-free foods. The company is making flour from slow-roasted crickets that are then milled and combined with tapioca and cassava to make a high-protein flour that is gluten-free. Cockroaches Cheaper and more nutritious than standard flour. Gluten-free flour made from cockroaches could change the way bread is made? Two scientists from the Federal University of Rio Grande in Brazil have developed gluten-free flour made from ground cockroaches that contains 40 percent more protein than normal wheat flour. Excited yet? Grossed out? Green Banana Flour Banana flour not only produces light, fluffy baked goods with a good nutrition profile, it is also easy to use. When substituting banana flour for wheat flour in a recipe, simply use about 30% less banana flour. Wet-Milled Rice Glour Hiroshima University researchers claim to have perfected the science behind a new bread-baking recipe. Developed by Japan's National Agriculture and Food Research Organization, NARO, the method uses wet-milled rice-flour to produce gluten-free bread with a similar consistency and volume to traditional wheat-flour loaves. Mango Flour A Philippine company produces gluten-free mango flour enriched with egg whites and other "healthy" alternatives. The resulting gluten-free mango flour is good for making many types of muffins, bread, energy bars, and sandwiches. Plant Proteins Coeliac UK is collaborating with Innovate UK to foster the creation of three novel plant-based proteins, aimed at assisting manufacturers in producing enhanced gluten-free bread. Nandi Proteins is spearheading the development of protein concentrates that possess the potential to enhance the quality of gluten-free bread on a commercial scale. The project will concentrate its efforts on three ingredients presently undervalued within the food industry: broad beans, residual components of rapeseed, and hull-less oats. Psyllium Fiber A study found that adding around 17% psyllium husk to gluten-free bread resulted in similar structure, appearance, texture, and acceptability to wheat bread, with delayed staling during storage for up to 72 hours. The researchers suggest that this technique could lead to the production of better-tasting, softer, and longer-lasting gluten-free bread. Wine Flour Wine flour? Yes, it's a thing. As in flour made from wine grapes. The mashed post-crush grapes is used to make top wines are indeed being milled into a unique gluten-free flour that has some great baking properties. Gluten-Free Flour Changing Rapidly Gluten-free formulations are constantly changing as new ingredients become available, in addition to the ingredients listed above, other ingredients, such as pea protein and soluble corn fiber are helping to deliver better glute-free food, and better nutritional profiles. But replacing gluten is usually a matter of making numerous ingredient adjustments, and finding a combination of ingredients that work in harmony to provide the best solution. For effective gluten-free formulation, it's often best for manufacturers to look at how any given ingredient can contribute to the overall product. Stay tuned for developments on gluten-free breads made with these and other types of gluten-free flour.
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I have had problems with eating for a while. Initially, I was convinced I was just lactose intolerant. Many of the things causing me issues had dairy i.e. pasta, pizza, cake, etc. Therefore, I tried getting nondairy alternatives. It was not until this past winter that my sister suggested a gluten insensitivity. I immediately counted it out until I looked at the symptoms. Anemia, ulcers, fatigue, depression, bloating, etc. Therefore, I got tested. For years my bruises were denoted as a result of being vegetarian, not getting enough iron, or just straight up hormones. Throughout the entire process there was a great deal of skepticism on if anything was wrong with me. I finally tested positive about a month ago. I have gone almost twenty years of my life eating gluten. Therefore, this has been a tough transition. Being vegetarian made this difficult as well. My roommates are not the best at cleaning and no matter how hard I try to read labels, make all my food, and clean off pans and counters, I still continue to get symptoms. Worse, my symptoms are becoming more unbearable. Because I am new to being diagnosed, I was unsure if anyone had tips and tricks on how to get started and how to work past the frustration when getting glutened. This whole process has been so frustrating. Although my mood improves with a gluten free diet, that depression and guilt still haunts me every time I eat something cross contaminated.
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Hi all. I’m a newb on this board and I have to admit, I’m nervous to be here. I’m getting my first round of blood work done tomorrow and I don’t know if I’d rather NOT have celiacs, or if I’d rather have it. I’ve tested negative for *everything* else, so I’m hopefully to finally get answers to all of these health mysteries. So, what can I expect? After I get my lab work back (hopefully that’s fairly fast) I have a biopsy done? How exactly does that go down? Is it like a colonoscopy? After that, is that everything and they can official know if it is or is not celiac disease? If it does come back that I do indeed have celiac disease, how hard is it to make the lifestyle changes? What struggles have you faced? Are there issues that go beyond diet? Give it to me straight! 🙂 K
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01/18/2022 - Pretty much every gluten-free beer drinker wants the same thing: a really good beer that just happens to be gluten-free. That may soon become a common thing, if new research has anything to say about the matter. Compared with traditionally brewed beers, gluten-free beers often have an inferior taste and body because they are produced using syrups and sugars introduced during the mashing process. Imparting flavor on gluten-free beers is challenging in the absence of barley malt, which contains key enzymes used to make traditional beers. Producing gluten-free beer from gluten-free malts is challenging because gluten-free malts have lower enzyme activities, points out researcher Darrell Cockburn, assistant professor of food science in the College of Agricultural Sciences. A new mashing process could help to change that. Cockburn and colleagues at Penn State University, including Ryan Elias, professor and associate head of food science, and Helene Hopfer, Rasmussen Career Development Professor in Food Science, have developed a modified brewing procedure using gluten-free malts and lower temperatures to retain enzyme activity, and produce high fermentable sugar concentrations. The process, called the "ExGM Decoction Mashing Procedure" uses malts from gluten-free grains to produce high-quality beers. The process will help brewers using gluten-free grains such as teff, sorghum, rice, millet, corn and buckwheat to produce better-tasting gluten-free beers. By showing that gluten-free grains can produce quality beers, the researchers hope that brewers will use their process to craft higher-quality gluten-free products. Could a simple adjustment to the malting process and temperature lead to major improvements in gluten-free beer quality? It's an exciting prospect. Stay tuned for more on this and related stories. Read more at PSU.edu
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Celiac.com 08/31/2021 - Girl Scout cookie season doesn't begin until January, but that hasn't stopped Girl Scouts of the USA from teasing us with an announcement of their newest cookie flavor, a chocolate sea salt caramel cookie called Adventurefuls. Girl Scouts touts the cookie as an "...indulgent brownie-inspired cookie with caramel-flavored crème and a hint of sea salt..." Adventurefuls are made by both of the Girl Scout’s official baking companies, ABC Bakers and Little Brownie Bakers, so they will be available across the country beginning in January 2022. Sadly, Adventurefuls are not listed as gluten-free, but there are a number of gluten-free options on the Girl Scout list. Believe it or not, there are slight differences between the cookies, according to the nutritional information for the Little Brownie Bakers version lists two Adventurefuls cookies at 24 grams, with 120 calories, while two ABC Bakers cookies weigh 25 grams and contain 130 calories. ABC Bakers contain 2 grams more sugar, but less sodium at 55 milligrams, compared with 80 milligrams for the Little Brownie Bakers version. Food & Wine magazine got an early peak at the cookie, and described them as “a bit of a cookie mashup: the texture of Thin Mints meets the filled format of Tagalongs and the striped, gooeyness of Samoas — yet different enough to stand on its own.” Other favorites returning for the 2022 cookie season are Thin Mints, Caramel deLites/Samoas, Tagalongs/Peanut Butter Patties, Trefoils/Shortbread, and Do-Si-Dos/Peanut Butter Sandwiches. Availability of other cookie flavors varies by region, depending on whether the cookies are from Little Brownie Bakers or ABC Bakers. Girl Scouts Offer the Following Gluten-Free Cookies: Toffee-tastic Caramel Chocolate Chip The cookie-selling season begins January 2022, and runs though April. Times and dates may vary by area. As always, a portion of every box of Girl Scout cookies sold helps fund local activities and troops. Sign up at Girlscoutcookies.org to get notified when Girl Scout Cookies are on sale in your area. Then, mark your calendars!
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FDA Approves New Test for Celiac Disease
Jefferson Adams posted an article in Diagnosis, Testing & Treatment
Celiac.com 07/18/2019 - Autoimmune conditions cause the body to attack its own healthy cells. There are nearly one-hundred known autoimmune conditions, including lupus, celiac disease, and rheumatoid arthritis. Diagnosing autoimmune conditions can sometimes be difficult, so any progress toward faster, cheaper, or more reliable testing methods could play a significant role in improving diagnosis and reducing time to treatment. Approval by the FDA is key to making such tests available commercially. A New York startup company, Aesku.NY, has received FDA approval for tests to detect two of those autoimmune diseases, with tests for other diseases expected to follow. The approved tests for celiac disease, and the connective tissue disorder, lupus, would still require patients who screen positive to receive further testing for a specific diagnosis. However, the tests are designed to be cost effective, and efficient, potentially increasing the availability of a reliable screening method for diseases that are best caught and treated early. "In many autoimmune diseases, if you don't have a good test, it takes many years to pinpoint a diagnosis," says company founder Dr. Vijay Kumar. "Again, coming back to celiac disease, it used to be 3-5 years before a diagnosis is made," he added, "[t]hink about how many physicians, clinicians, laboratories, the patient might have gone through." Aesku.NY tests are produced domestically, in Buffalo New York. Stay tuned for more news on developments in celiac disease diagnostics, and related topics. Listen to WBFO's Mike Desmond- 4 comments
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Hi all, This is my first post here. I'm a college student and I have to eat most meals on the go, I'm also a nanny and have no choice but to cook and eat in a mixed kitchen for work. I also live in a home with HEAVY gluten eaters. It is not financially viable at this point in my life for me to buy my own pots and pans, utensils, etc. I have two main parts to my problem: 1. It is so overwhelming to be gluten free when I eat most of my meals on a college campus where they don't pay any mind to if the food is being cross contaminated. I try to bring lunch and snacks, but I am out for 15-18 hours a day and forget or get hungry and need to buy additional food while I'm out. What are some meal prep tips y'all can give me? How can I ensure these meals stay gluten free when I'm stuck living in a home with a mixed kitchen? I don't have a dishwasher, so even washing the dishes makes me nervous. I'm trying to learn how to cook but my anxiety over gluten is at the point where I don't even want to be around the kitchen. 2. I've been gluten free for a year now, since my diagnosis with both celiac and hashimoto's disease. I'm VERY sensitive to cross contamination. I work at this so hard, I'm hyper vigilant, I annoy restaurant employees asking them to change utensils and wipe surfaces and change gloves, I annoy everyone in my home about cleaning up between prep, I obsessively read labels. I feel like being gluten free is a full time job, and I STILL get severely glutened regularly. It has happened twice just this week, and I get so sick every time. What else am I supposed to do? How much hidden gluten is there? On this one, I really could just use some support and maybe quick tips on how to keep this from feeling so difficult. Thank you so much in advance. This whole thing is so difficult. I'm young and want to be able to enjoy meals out with friends, cook for the kids I watch, eat on campus, enjoy my life, and just to not be sick half the time.
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I was speaking with someone, and thinking this could be very helpful for newly diagnosed people. Especially if it's for your child. To figure out what is OK in your kitchen, how to read labels at the supermarket, how to eat at restaurants, kid's parties, schools, travel, etc. I hope the poll works - curious to see what people think. Thanks!!
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Celiac.com 03/24/2017 - Does it meet the FDA standard for a gluten-free product? Is it safe for people with celiac disease? Starbucks' new Gluten-Free Breakfast Sandwich looks yummy. But, why does Starbucks' website feature a disclaimer saying the company cannot guarantee the absence of allergens, including wheat? The sandwich itself is pretty standard fare, consisting of two slices of cherrywood-smoked Canadian bacon, an egg patty and reduced-fat white cheddar on a gluten-free roll. The company website uses boldface type to tout the "gluten-free"-ness of the new offering, noting that the sandwich uses a "gluten-free roll," is "prepared in a certified gluten-free environment," and sealed "in its own oven-safe parchment bag to avoid any cross-contamination." Sounds good, so far, perhaps even safe for celiacs. But then there's this little disclaimer at the bottom of the page saying that Starbucks "cannot guarantee that any of our products are free from allergens (including dairy, eggs, soy, tree nuts, wheat and others) as we use shared equipment to store, prepare and serve them." Wheat? This product may contain wheat? Wheat contains gluten. Things that contain wheat are not gluten-free, and usually cannot be labeled as such. So, what's the deal? Is the sandwich gluten-free or not? Is this a bit like when Pizza Hut offered a gluten-free pizza crust, but wouldn't guarantee a gluten-free pizza? How much wiggle room is built into Starbucks' disclaimer? The questions are basic ones. Is the product gluten-free? Is it safe for people with celiac disease, or not? If it is, then Starbucks has been unclear in declaring the suitability of their product for people with celiac disease. If not, then Starbucks has been equally unclear in declaring the unsuitability of their product for people with celiac disease. Also, if the company can't guarantee a gluten-free product, and won't recommend it for people with celiac disease, then who is this product for? The Starbucks website features lots of talk about the "gluten-free," aspects of the product, and the serving process, but there is no language stating that the sandwich, as served is "under 20ppm" gluten, which is the FDA standard for advertising package goods as "gluten-free." There is no claim that the product is safe for people with celiac disease. The Starbucks Gluten-free Breakfast Sandwich sounds very much like something that many people in the celiac disease community might welcome…IF it's actually gluten-free. Let's hope it is. Let's hope this was just a mix-up by Starbucks, perhaps the result of an over-zealous legal department. Otherwise, it would seem that, without more clarity, people with celiac disease could be confused or mislead by the claims, and maybe influenced by the ubiquitousness of Starbucks and their promotional campaign into trying something that might harm them. Celiac.com is reaching out to Starbucks for comment. We look forward to sharing their reply. Until it becomes clear that this product is actually gluten-free, and suitable for everyone, Celiac.com urges celiac sufferers to use caution, and to follow the story here for more updates. Source: Starbucks.com
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Hi, I am a 24 year old male , with no family history of Celiac. I have low testosterone. they did a Biopsy today and during the scope the Doctor said I have Gastritis in upper stomach. My lab are as follows: Immunoglobulin A, Qn, Serum 132 90-386 (mg/dL) F Deamidated Gliadin Abs, IgA 3 0-19 (units) - Negative 0 - 19 - Weak Positive 20 - 30 - Moderate to Strong Positive >30 F Deamidated Gliadin Abs, IgG 2 0-19 (units) - Negative 0 - 19 - Weak Positive 20 - 30 - Moderate to Strong Positive >30 F t-Transglutaminase (tTG) IgG 21 H 0-5 (U/mL) - Negative 0 - 5 - Weak Positive 6 - 9 - Positive >9 F Endomysial Antibody IgA Negative Negative F t-Transglutaminase (tTG) IgA <2 0-3 (U/mL) - Negative 0 - 3 - Weak Positive 4 - 10 - Positive >10 I am wondering the probability that I have celiac?
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Celiac.com 09/11/2017 - The FDA has granted clearance for Immco Diagnostics' ELISA for celiac disease, and for Roche's Benchtop Analyzer. What does that mean? Immco's test is conducted as a solid phase immunoassay and is intended for the qualitative or semiquantitative detection of IgA or IgG antigliadin antibodies in human blood, and thus to aid in diagnosing patients with celiac disease or dermatitis herpetiformis in conjunction with other laboratory and clinical findings. In other important diagnostic news, a benchtop analyzer from Roche Diagnostics and an immunoassay system from Shenzhen New Industries Biomedical was among the instruments and tests cleared by the US Food and Drug Administration in July, according to the agency. The FDA granted 510(k) clearance to Roche's Cobas b 101 instrument platform, as well as the Cobas HbA1c test. The fully automated and self-contained Cobas b 101 uses a single-use reagent disc to measure HbA1c from capillary and/or venous whole-blood samples, according to a document filed with the FDA. The Cobas HbA1c is an in vitro diagnostic test for detecting the presence of glycate hemoglobin, which develops when hemoglobin joins with glucose in the blood, becoming 'glycated'. By measuring glycated hemoglobin (HbA1c), clinicians are able to get an overall picture of what our average blood sugar levels have been over a period of weeks/months. For people with diabetes this is important as the higher the HbA1c, the greater the risk of developing diabetes-related complications. The HbA1c assay is designed for use with the Cobas b 101 platform, which is not a portable home test, but is intended for a clinical laboratory or point-of-care setting. Other instruments receiving FDA clearance in July include a new flow cytometer from Becton Dickinson; an expanded version of Bruker's MALDI Biotyper; and expanded indications for BioMérieux's Vitek MS MALDI-TOF Mass Spectrometery System. The FDA recently cleared the Maglumi 2000 automated immunoassay analyzer from Shenzhen New Industries Biomedical, which uses chemiluminescent technology for running IVD tests on clinical serum samples. The firm's Maglumi 2000 TSH assay for the quantitative determination of thyroid-stimulating hormone in human serum also received 510(k) clearance. The assay is for diagnosing thyroid disorders. These are just a few of many new tests and analysis devices that are changing the way doctors diagnose and manage celiac disease, diabetes, and other diseases. Look for tests like this to have a profound influence on the way diseases are diagnosed and managed in the future. Read more: 360dx.com
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Celiac.com 08/12/2017 - The latest research report from HTF Market Intelligence Consulting is titled "Global Celiac Disease Drugs Market 2017-2021." The report offers detailed information and analysis of the competitive market landscape, forecast and strategies. The report covers geographic analysis that includes regions like Americas, APAC, EMEA, along with important players, including F. Hoffmann-La Roche, Johnson & Johnson, Merck, and Pfizer. It provides information, market insights, future trends and growth prospects for forecast period of 2017-2021. The report presents a detailed picture of the market by way of study, synthesis, and summation of data from multiple sources, and research analysts project the global market for celiac disease drugs to grow at a CAGR of 24.22% during the period through 2021. The primary treatment for celiac disease is still a completely gluten-free diet. There are a small number of anti-inflammatory and immunosuppressant drugs and nutritional supplements that are used as off-label, secondary treatments in celiac disease, but as yet, no drugs approved for primary treatment of celiac disease. Development of such treatments for celiac disease offers huge potential for profit to any company who can get a drug approved for the commercial market. The growth projections attempt to reflect the data behind a fast growing global market. Request a sample report at: htfmarketreport.com
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Celiac.com 04/28/2017 - The global market for new drugs to treat celiac disease is set to surge strongly by 2021, according to the latest market report from Persistence Market Research. The company's Celiac Drugs Market report offers in-depth analysis of overall market trends, macro-economic indicators, and governing factors, along with the projected strength of individual market segments. The report also offers geographical breakdowns of the various market factors and the specific market segments they influence. Key factors influencing global market growth of celiac drugs include increased healthcare expenditures, changing lifestyles, growing healthcare awareness, and an increase in incentive by various governments and government associations. However, complex regulatory frameworks govern drug approval in most countries, and could limit or slow the global market growth for celiac drugs. That global celiac drug market is currently dominated by North America, in part due to rising celiac diagnosis, coupled with limited treatment options. In the next five years, the Asia-Pacific region will emerge as a major market for celiac drugs, with China and India seeing the bulk of the growth. Key forces driving the celiac drug market in developing countries include the large pool of patients, increasing awareness about the disease, and rising government funding in the region. Rapid innovation of drugs to effectively treat celiac disease presents tremendous opportunity for the global drug market. The major companies developing celiac drugs for the global market are Alvine Pharmaceuticals, Inc., Alba Therapeutics Corporation, ImmusanT, and the Institute for Protein Design. These are among numerous companies looking to develop, perfect market drugs treatments for celiac disease over the next few years. View more of the report at: PersistenceMarketResearch.com
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