Jump to content

Search the Community

Showing results for tags 'quick'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Celiac Disease & Gluten-Free Diet Forums

  • Diagnosis & Recovery, Related Disorders & Research
    • Calendar of Events
    • Celiac Disease Pre-Diagnosis, Testing & Symptoms
    • Post Diagnosis, Recovery & Treatment of Celiac Disease
    • Related Disorders & Celiac Research
    • Dermatitis Herpetiformis
    • Gluten Sensitivity and Behavior
  • Support & Help
    • Coping with Celiac Disease
    • Publications & Publicity
    • Parents' Corner
    • Gab/Chat Room
    • Doctors Treating Celiac Disease
    • Teenagers & Young Adults Only
    • Pregnancy
    • Friends and Loved Ones of Celiacs
    • Meeting Room
    • Celiac Disease & Sleep
    • Celiac Support Groups
  • Gluten-Free Lifestyle
    • Gluten-Free Foods, Products, Shopping & Medications
    • Gluten-Free Recipes & Cooking Tips
    • Gluten-Free Restaurants
    • Ingredients & Food Labeling Issues
    • Traveling with Celiac Disease
    • Weight Issues & Celiac Disease
    • International Room (Outside USA)
    • Sports and Fitness
  • When A Gluten-Free Diet Just Isn't Enough
    • Food Intolerance & Leaky Gut
    • Super Sensitive People
    • Alternative Diets
  • Forum Technical Assistance
    • Board/Forum Technical Help
  • DFW/Central Texas Celiacs's Events
  • DFW/Central Texas Celiacs's Groups/Organizations in the DFW area

Celiac Disease & Gluten-Free Diet Blogs

There are no results to display.

There are no results to display.

Categories

  • Celiac.com Sponsors
  • Celiac Disease
  • Safe Gluten-Free Food List / Unsafe Foods & Ingredients
  • Gluten-Free Food & Product Reviews
  • Gluten-Free Recipes
    • Recipes by Continent / Country
    • Biscuits, Rolls & Buns (Gluten-Free Recipes)
    • Noodles & Dumplings (Gluten-Free Recipes)
    • Dessert Recipes: Gluten-Free Pastries, Cakes, Cookies, etc.
    • Bread Recipes (Gluten-Free)
    • Flour Mixes (Gluten-Free)
    • Kids Recipes (Gluten-Free)
    • Snacks & Appetizers (Gluten-Free Recipes)
    • Muffins (Gluten-Free Recipes)
    • Pancakes (Gluten-Free Recipes)
    • Pizzas & Pizza Crusts (Gluten-Free Recipes)
    • Soups, Sauces, Dressings & Chowders (Gluten-Free Recipes)
    • Cooking Tips
    • Scones (Gluten-Free Recipes)
    • Waffles (Gluten-Free Recipes)
  • Celiac Disease Diagnosis, Testing & Treatment
  • Celiac Disease & Gluten Intolerance Research
  • Miscellaneous Information on Celiac Disease
    • Additional Celiac Disease Concerns
    • Celiac Disease Research Projects, Fundraising, Epidemiology, Etc.
    • Conferences, Publicity, Pregnancy, Church, Bread Machines, Distillation & Beer
    • Gluten-Free Diet, Celiac Disease & Codex Alimentarius Wheat Starch
    • Gluten-Free Food Ingredient Labeling Regulations
    • Celiac.com Podcast Edition
  • Journal of Gluten Sensitivity
  • Celiac Disease & Related Diseases and Disorders
  • Origins of Celiac Disease
  • Gluten-Free Grains and Flours
  • Oats and Celiac Disease: Are They Gluten-Free?
  • Frequently Asked Questions
  • Celiac Disease Support Groups
  • Celiac Disease Doctor Listing
  • Kids and Celiac Disease
  • Gluten-Free Travel
  • Gluten-Free Cooking
  • Gluten-Free
  • Allergy vs. Intolerance
  • Tax Deductions for Gluten-Free Food
  • Gluten-Free Newsletters & Magazines
  • Gluten-Free & Celiac Disease Links
  • History of Celiac.com

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


Website URL


ICQ


Yahoo


Jabber


Skype


Interests


Location


First Name


Last Name


City


State


Country


How did you hear about us?

Found 17 results

  1. Like barbecue, greens can be a touchy subject. Sweet? Tart? Savory? Ham? Bacon? Some people prefer mustard greens, others prefer collards. I'm one of those who prefer a mix of the two. Maybe that's equally sacrilegious, I don't know. But, in the interest of harmony, here's an easy recipe for an easy, delicious mix of mustard and collard greens. Ingredients: l pound of bacon 6 cups mustard greens 6 cups collard greens 1 cup chicken broth 1 tablespoon olive oil 1 tablespoon distilled white vinegar 1 teaspoon of sugar ½ teaspoon pepper few dashes of red pepper hot sauce, such as Crystal or Trappey's salt and pepper to taste Directions: Rinse greens several times to remove all grit. Remove and discard thickest parts of stems. Chop greens coarsely. Brown bacon in a cast iron pot. Once bacon is brown, place on paper towels to drain. In the same pot, heat 2-3 teaspoons of bacon grease and olive oil to medium-high. Add the greens, chicken broth, sugar, pepper, hot sauce and vinegar. Put a tight fitting lid on the pot. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally. Serve immediately. Season individually with salt and pepper, hot sauce, or more sugar or vinegar, to taste.
  2. I'm a college kid new to the gluten free diet and need some recommendations on good baking kits. I used to just buy brownie and cookie mix but its hard for me to find a good quick fix for parties etc.
  3. Using a pre-made baking mix can often be hit or miss. Truly making them your own comes with the personal ingredients you add. Thick coconut shavings give these cookies phenomenal texture. The cranberries add a nice layer of sweetness that to try and have just one—even two—of these simple indulgences is near impossible. Ingredients: 3 cups gluten-free baking mix (for these, I like Pamela’s brand) 2 cups sugar 1 cup melted butter 2 tablespoons orange zest 1 ½ teaspoon vanilla extract (check for gluten-free) 1 ½ cups dried cranberries 1 cup unsweetened coconut flakes 2 teaspoons cinnamon 1 egg Pinch of salt Directions: In a medium bowl, combine sugar, butter, orange zest, vanilla and egg. Slowly add sugar and butter mixture to a larger bowl with baking mix, cinnamon and salt. Gently stir until well-combined. Fold in cranberries and coconut flakes. Cover and refrigerate dough for 1 hour. Preheat over to 350° F and grease or line 2 baking sheets. Roll firmed dough into about 30 1-2-inch balls and align on sheet. Bake for 10-12 minutes. Let cool before serving.
  4. Celiac.com 08/26/2014 - Entertaining for a celebration? Try this quick gluten-free dip to go with veggies, gluten-free bread or gluten-free crackers! To make the quick gluten-free veggie dip you need: 1 large bell pepper, any color 1 cup frozen spinach, thawed and drained well 1 tablespoon fresh sweet red onion, chopped super fine ½ cup sour cream 1 cup cottage cheese, small curd Red pepper flakes or cayenne pepper, to taste 1 teaspoon lemon juice Pinch of salt and pepper, to taste Kale, baby greens or mint and a platter Your favorite dipping selections Directions: Wash Bell pepper, slice ¼ off top. Clean out seeds and rinse. Set aside. Next in a blender add the spinach, red onion, sour cream and blend just until smooth. Pour into a bowl. Mix in cottage cheese and lemon juice. Season the mixture with red pepper flakes or cayenne, then the salt and pepper. Put the dip into the bell pepper. Place kale, baby greens or mint on platter. Put the bell pepper filled with dip in the center. Arrange dipping selections around bell pepper. Serve immediately and enjoy!
  5. Celiac.com 07/29/2014 - Try this delicious marinade with Cilantro and Lime at home with Mahi Mahi, Salmon or your favorite meat! This marinade even taste good on roasted fresh veggies. To make the marinade you need: ½ Cup Lime Juice ¼ Cup Cilantro Fresh (plus some for garnish optional) 2-3 Garlic Cloves Chopped 3-5 Tbs. Olive Oil Sea Salt and White Pepper Fish or Meat Directions: In a bowl combine the lime juice, cilantro, garlic, oil, sea salt and pepper. Brush over your selected fish or meat and let sit 15-30 minutes in refrigerator. Preheat your oven, broiler or grill and cook your marinated fish or meat until done. Serve with fresh chopped cilantro over the top and enjoy!
  6. The key to gluten-free cooking is simple: take a little bit of homework on your part, a dash of extra effort, and dump in a whole lot of creativity - voila! You're a gluten-free gourmet! But some of the greatest culinary challenges are for those meals-on-the-run, which seem to be the most common kind sometimes. Kids with Celiac Disease has extensive menu suggestions for all meals and snacks, but the following is a short excerpt of on-the-go snack ideas: Chips There are many flavors of gluten-free chips available at grocery stores! string cheese Taquitos, quesadillas, tacos, tamales (made with corn tortillas - they travel well) Nachos Corn Nuts Raisins and other dried fruit Chex mix There is a gluten-free cereal available at many grocery stores or health food markets thats just like Chex--make the mix as you would Chex mix. Popcorn Cheese cubes with toothpicks in them and rice crackers Fruit rolls Lettuce wrapped around ham, cheese, turkey, or roast beef Rice cakes (check with the manufacturer; not all are gluten-free) Hard-boiled eggs or deviled eggs Applesauce Apples dipped in caramel or peanut butter (if youre sending apples in a lunchbox, remember to pour lemon juice over the slices; that will keep them from turning brown) Individually packaged pudding Jello Yogurt Fruit cups (individually packaged cups are great for lunchboxes) Fruit snacks (like Farleys brand) High-protein bars (e.g., Tigers Milk, GeniSoy) Nuts Marshmallows Trail mix Combine peanuts, M&Ms, dried fruit, chocolate chips, and other trail mix items for a great on-the-go snack. - Beware of commercial trail mixes--they often roll their date pieces in oat flour. The occasional candy bar or other junk food treat (see the next chapter for information on safe junk food)
  7. In my house, the chilly appearance of fall means stews, soups and chilies simmering on the stove. Fall is when I love making dishes that not only help to warm the house, but also fill it with delicious aromas that tease my nose until dinner time. Chili is one of my favorite things to make in fall. Below is a recipe for a rich, delicious chili that will delight your nose as it cooks, and delight yourself, friends and family when it's time to eat. It is easy to make, keeps well in the fridge or freezer, and makes a great main dish, or a great side for a game day or the family visit pot-luck. Ingredients: 2 pounds extra-lean ground beef 1 teaspoon butter 1 large white onion, chopped 2 garlic cloves, chopped 1 can (4.5 ounces) mild green chili peppers, chopped 1 habanero pepper, halved and seeded (optional) 2 (15 ounce) cans red kidney beans, drained 1 (15 ounce) can pinto beans, drained 1 (15 ounce) can tomato sauce 1 (28-ounce) can crushed tomatoes 1 tablespoon chili powder 1 teaspoon ground cumin ½ teaspoon ground oregano 2 teaspoons salt ½ teaspoon garlic powder 3-4 drops of of hot red pepper sauce, to taste (Louisiana Brand or other gluten-free brand) Note: If you use fresh, dry beans, be sure to clean them and soak them overnight before cooking. Directions: In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside. Melt butter in a skillet over medium heat. Sauté the onions and garlic about 3-5 minutes, until onions are clear, adding green chills and habanero during last 2 minutes. Remove the onions, garlic and peppers from the heat and add them to the pot with the ground beef, and set the heat to medium. Add habanero halves. Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 2-3 hours, stirring occasionally. When it's done, remove the habanero pieces and discard. Serve chili with buttered gluten-free cornbread or other favorite gluten-free bread.
  8. This recipe comes to us from M. Haggerty. Ingredients: 1 egg ½ cup sugar 1 tablespoon oil 3/8 cup buttermilk 1 ¾ cup all purpose gluten-free flour 1 ¾ teaspoons xanthan gum 1 teaspoon gluten-free baking powder ½ teaspoon baking soda ¼ teaspoon salt ¼ teaspoon nutmeg ¼ teaspoon cinnamon Directions: Beat egg and add sugar and oil and buttermilk, then mix together and add dry ingredients. Fry in a skillet at 370-380F: Drop by teaspoons as donut holes, about 6 at a time so as to maintain the temperature. While still warm shake them in a paper bag with sugar/cinnamon.
  9. I'm a sucker for traditional guacamole. But, believe it or not, I know a number of people who don't like onions, and a few who don't like tomatoes, so making traditional guacamole is out of the question for them. If you know anyone who likes avocados, but shies away from traditional guacamole, try this. This simple and quick recipe makes a great dip to serve with tortilla chips, and has won over even my pickiest friends. Ingredients: 1-1½ ounces of Cotija cheese 1 or 2 ripe Avocados 1 lemon or lime wedge 1 or 2 sprigs of cilantro, optional 6-8 ounces of good tortilla chips Directions: Slice and dice avocados and place into a bowl. Squeeze lemon or lime juice over avocados. This will help to keep them from turning brown in the unlikely event that the bowl does not get emptied quickly. Crumble cotija cheese and gently fold together with the avocados. Garnish with cilantro sprigs. If you like cilantro, then consider chopping some up and placing it in a bowl next to the avocado/cotija mixture. Add more or less avocado or cheese to suit your taste. Serve alongside a bowl of chips and your favorite salsa.
  10. I recently began using crushed Rice Chex as a gluten-free coating for frying foods. Happy with the results, so far, I've began to tackle all of my old favorites, including catfish. Now, in my decidedly un-Southern opinion, catfish is best when first soaked in brine, then marinated in buttermilk. Some folks like an egg wash, some don't. However, when I want catfish, but don't have time to soak and marinate and cook my favored recipe, then I turn to what I call a quick, or a 'dry' recipe. So called, because there's no dunking the catfish in any egg or buttermilk. Just add seasoning and cornmeal coating and cook. This simple method makes preparation and clean-up a breeze. The recipe here makes about four servings, but it is easy to scale up or down. It also works well with just about any type of fish. Ingredients: 2 pounds catfish fillets, skinned 2 tablespoons crab boil seasoning, like Old Bay 1 teaspoon salt 1 teaspoon pepper ½ teaspoon cayenne pepper ¼ teaspoon paprika ¼ teaspoon garlic powder 2 cups Rice Chex, finely crushed 1 cup self-rising cornmeal 1½ quarts vegetable oil, for frying Directions: Place Rice Chex in a sturdy plastic bag, and crush with a rolling pin or heavy pan until powdery. Fill a Dutch oven or a deep frying pot with oil, and heat to 350 degrees F. Sprinkle both sides of each catfish with salt, pepper and crab boil seasoning. In a separate bowl, combine crushed Rice Chex, spices, and cornmeal. Coat the catfish in the mixture and place in hot oil. Using slotted spoon or heat-resistant spatula, gently lower pieces one at a time into hot oil. Cooking just a few pieces at a time, fry until golden brown, about 5 minutes. Fish will float when done. Drain on paper towels. Tip: For crispy fillets, make sure not to overcrowd the pan. Adding too many fillets at a time will drop the oil temperature, causing the breading to absorb oil, and leaving your fillets soggy.
  11. Celiac.com 03/01/2012 - Currently, the best way to assess whether patients with celiac disease are actually maintaining a strict gluten-free diet is to have trained experts conduct a dietary interview. These interviews can vary in complexity, depending on the nature and number of the questions, and on the amount of medical expertise required to score the responses. A team of researchers has developed a way to score gluten-free dietary adherence based on answers to four quick and easy questions that can be assessed by non-expert personnel. The researchers recently set out to test the reliability of their questionnaire in a new group of patients. The research team includes F. Biagi, P.I. Bianchi, A. Marchese, L. Trotta, C. Vattiato, D. Balduzzi, G. Brusco, A. Andrealli, F. Cisarò, M. Astegiano, S. Pellegrino, G. Magazzù, C. Klersy, and G.R. Corazza. They are affiliated with the Coeliac Centre/First Department of Internal Medicine of the Fondazione IRCCS Policlinico San Matteo at the University of Pavia in Pavia, Italy. The scoring for the quiz is set up to verify adherence to a gluten-free diet. The questionnaire has a five-level score. From March 2008 to January 2011, the team surveyed 141 celiac disease patients who were undergoing re-evaluation. Each patient was following on a gluten-free diet. The team then compared survey scores with levels of both villous atrophy and endomysial antibodies (EMA). Patients with persistence of either villous atrophy (Fisher's exact, P < 0·001; test for trend, P < 0·001) or positive EMA (Fisher's exact, P = 0·001; test for trend, P = 0·018) showed the lowest scores, which indicates poor compliance with a gluten-free diet. Given that the celiac patients have been well instructed on what a gluten-free diet means and on how to follow it, our questionnaire is a reliable and simple method to verify compliance to a gluten-free diet. The team did not share in the study abstract the exact questions included in the survey, so stay tuned to find out the exact questions the team is testing. Source: Br J Nutr. 2012 Feb 10:1-5.
  12. Sweet and spicy join hands and dance in this no-fuss marinade that goes great on a variety of meat. This recipe yields 2 cups and lasts about 5 days in the refrigerator. Typically, the longer you marinate, the deeper the flavor, but even 30 minutes is enough for this sauce develop a unique tang. The colors and fragrance make for a nice presentation if using a finishing sauce. Ingredients: 1 12-ounce jar peach preserves, or your own 1 cup sweet red chili sauce, Thai Kitchen brand is gluten-free 2 teaspoons fresh lime juice 1 tablespoon fresh chopped mint Preparation: Combine preserves, chili sauce and lime juice in a medium bowl. Stir in chopped mint. Use a marinade for chicken or pork tenderloin, doubles as a sauce for grilled salmon or smoked sausage.
  13. This is a regular in my house. This meal is very easy to prepare, and no baking is required. This is what I make when I am in a hurry and need something filling and healthy. I make this meal once a week and live on the leftovers for a couple days after. I never get sick of eating this meal, because there is infinite room for variation. Depending on what I'm in the mood for, I use different veggies, different gravy, and different mashed potatoes, (garlic mashed potatoes are a good variation). The variations are endless, and if you want to add some extra protein, add baked tofu or chicken (for non-vegan's) to the meal. Preparation time: 20 minutes. Cooking time: 20-30 minutes Ingredients: Fresh organic veggies of your choice. This time I used the following: 2 carrots ½ head broccoli ½ head cauliflower 2 cups bloomsdale spinach 1 clove garlic, minced 1-2 tablespoons gluten-free tamari sauce 2-3 tablespoons grapeseed oil himalayan salt instant mashed potatoes (gluten-free) instant gravy (gluten-free) Other veggie options I like to use: asparagus sweet potatoes bok choy zucchini fresh ginger Note: You can make your own mashed potatoes and gravy, but that adds time to your meal preparation and this no longer becomes a quick meal. If you want to make your own mashed potatoes and gravy, be sure to give yourself an extra hour to prepare your meal. You will likely want to prepare the mashed potatoes before cooking the veggies.To Make: I start by preparing my veggies. I peel all my peel-able vegetables including carrots and zucchini and potatoes. Peeled vegetables are easier to digest, they cook faster and it eliminates possible cross contaminates from getting into my meal. I chop my veggies into bite sized pieces. For faster cooking time, cut smaller pieces. On med./high heat, I add the grapeseed oil to my wok. When the oil gets hot and starts to bubble, I add garlic and saute' for about a minute. Then I add my chopped veggies and begin sauteing. After about 3 minutes, I add soy sauce while I stir with my plastic spatula. Cover the wok and turn the heat down to medium low and continue to cook while covered. While the veggies are cooking, I begin boiling water for the mashed potatoes. Complete the mashed potatoes according to the directions on the package. Continue to stir and check the veggies periodically. Once the mashed potatoes are done, put a lid on them and set them aside. Now make the gravy according to the package directions. Continue to stir and check the veggies periodically-removing them from heat when tender. Once the veggies, mashed potatoes and gravy are done, put 2 or 3 heaping spoonfuls of veggies at the bottom of a bowl or plate. Add 2 or 3 heaping spoonfuls of mashed potatoes to the top of the veggies, and cover it all with butter substitute (I use coconut oil) and gravy. Note: To avoid overcooking, I save thebok choy and spinach for the last 5 minutes of cooking. Note: for a reduced fat diet, steam theveggies instead.
  14. This is the real Italian way, mostly vegetables. The pasta and beans are more of an Americanization in our Minestrone. Serves: 2-4 Ingredients:1 cup of your favorite organic Italian red sauce 2 cups purified Water with 2 Tblsps. Braggs Aminos or organic Chicken Soup stock ½ cup fresh or frozen organic String Beans ¼ cup organic Onion, chopped 1 medium organic Carrot, sliced 2 large leaves of organic Swiss Chard, cut in small pieces 1 stalk organic Celery, sliced ½ medium organic Zucchini, quartered and sliced ½ tsp. organic Fennel Seed, crushed 1 tsp. organic Oregano 1 tsp. organic Thyme 1 tsp. organic Basil ¼ cup organic extra virgin, cold-pressed Olive Oil Directions: Bring Water or Soup Stock to a boil. While doing that, slice vegetables and add, starting with Onion, String Beans and Carrot, then add Celery and Swiss chard, then Zucchini. (Success Secret: To save time, slice and toss in the pot the harder vegetables first, especially the ones that take longer to cook.) Cook just until vegetables are tender, remove from stove, then add the olive oil. Variations: Add ¼ cup quinoa right at the beginning before boiling stock – it should be done by the time all vegetables are added and cooked. Add ½ cup cooked garbanzo beans (lower in starch than other beans)
  15. This is a fun, lively gluten-free recipe suitable for family or friends, or even entertaining a crowd. It's especially nice to make in the early to mid summer when fresh green beans are in season. Put Thai jasmine rice or Basmati rice onto cook in rice cooker or stove top. Panang Curry Paste Ingredients: 1/3 cup dried red chilis (California chilis are fine), soaked until soft, seeds removed 1 teaspoon salt 2 teaspoons diced fresh ginger 1 teaspoon toasted cumin seeds 2 tablespoons each diced garlic & shallots 1 tablespoon roasted peanuts (or almonds) 1 teaspoon shrimp paste or dried shrimp (Mojave brand – contains sulfites) 2 tablespoons cashew-macadamia nut butter, almond butter or peanut butter 1 teaspoon grated lime peel 1 tablespoon dark agave syrup or dark brown sugar ¼ cup chopped fresh cilantro 2 Tablespoons chopped lemon grass (optional) Place all ingredients in food processor and pulse to combine, then run for a few minutes until a fine paste forms. Let paste rest at room temperature for all flavors to combine, while assembling remaining ingredients. Pangang Curry Ingredients: 1 tablespoon canola or peanut oil + 1 teaspoon sesame oil 2 cups sliced chicken tenders or boneless skinless chicken breast or 2 cups sliced beef (a tender cut for stir-frying) 1 cup sliced button mushrooms 2 cups sliced fresh green beans (optional – ½ red pepper, or 1 carrot sliced) 2 tablespoons fish sauce (Thai Kitchen brand has a good g.f. one) ½ cup coconut milk 1 cup chicken broth (I use Pacific Foods brand, which has a good clean taste) ¼ cup chopped fresh cilantro ½ cup chopped Thai Basil Juice of ½ lime Cooking Directions: Sauté Panang curry paste in oil for at least two minutes to allow flavor of spices to develop. Add chopped chicken and combine with paste, sautéing on medium-high heat until chicken begins to cook, then add green beans and mushrooms, continuing to sauté over medium-high heat until vegetables begin to become tender. Add 1 cup chicken broth and cook a few more minutes, then add fish sauce, lime juice, and herbs. Sauté for a few more minutes. Add coconut milk and reduce heat to low while adjusting seasonings. Serve over rice.
  16. Celiac.com 02/27/2009 - A simple, reliable low-cost home screening test for celiac disease recently made its Canadian debut. According to health officials, about 1% of the population, or one out of every 100 Americans suffers from celiac disease. Currently, that total number of Americans with celiac disease stands somewhere near 3 million. Sadly, upwards of 97% of those affected remain undiagnosed. For people with celiac disease, eating gluten—a protein found in wheat, rye and barley—causes damage to the lining of the small intestine, preventing the uptake of nutrients. Delayed diagnosis can put people at risk for certain types of cancer and many other associated conditions, including infertility. Early diagnosis of celiac disease is actually quite easy and carries many advantages. Still, the average time for a correct diagnosis of celiac disease is 10 years from the first onset of symptoms. That figure is 12 years for Canadians, according to a 2007 survey of the 5000 member Canadian Celiac Association. Checking for celiac disease involves a simple blood test and usually a biopsy to follow up on positive results. Until now, that blood test was available solely through a doctor. Often, believing celiac to be rare, doctors are reluctant to order the blood test without overwhelming evidence. This can be problematical, as most people being diagnosed these days do not have classical symptoms, and are often asymptomatic. Numerous people have been forced to visit multiple doctors before confirming their diagnosis. Recently, the Finnish firm AniBiotech developed a unique, patient-friendly celiac disease test kit that can be used to provide quick, accurate results at home. Marketed in Canada by 2G Pharma, the Biocard™ Celiac Test Kit works by metering gluten antibody levels from a tiny fingertip blood sample, and is the currently the only point-of-care celiac disease test kit approved by Health Canada. The test tells users with a high degree of accuracy that they are either negative, developing celiac disease, or already have celiac disease. In the last two cases, the specially formulated Canadian kit encourages people to consult a physician for confirmation, which usually involves a biopsy of the small bowel. The Biocard™ Celiac Test Kit is currently available in Canada at London Drugs, Rexall Pharma Plus, and other major Canadian retail chains. More information can be found at www.celiachometest.com. The test kit is currently awaiting approval for U.S. distribution.
  17. This recipe comes to us from Diane Wilson. Approximately 10 oz. Ground beef 1 (14-½ oz.) can Del Monte Diced Tomatoes with Green Pepper and Onion 1/8 teaspoon cayenne pepper 1 (14-½ oz.) can Del Monte Sliced New Potatoes, drained Cheese topping Brown meat and then drain. Add tomatoes and cayenne pepper to skillet. Cook 5 to 8 minutes or until slightly thickened, stirring often. Stir in potatoes, heat through. Top with cheese. This dish is spicy and flavorful.
×
×
  • Create New...