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Celiac Disease & Gluten-free Diet Information Since 1995 - Celiac.com - Articles -
Bakery Accused of Selling Dunkin' Donuts as Homemade Vegan, Gluten-Free Treats
2024/03/27
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Celiac.com 03/27/2024 - For people living with celiac disease, finding safe and delicious gluten-free treats can be a challenging task. However, recent allegations against a bakery in Long Island, New York, have raised serious concerns about the authenticity and safety of gluten-free products.
Cindysnacks, a vegan market in Huntington, Long Island, took to Instagram to accuse The Savory Fig, a Patchogue-based bakery, of attempting to pass off Dunkin' Donuts products as homemade vegan and gluten-free doughnuts. According to reports, the Division of Food Safety and Inspection department of New York and Suffolk County Department of Health are investigating the accusations.
The controversy arose when John Stengel, co-owner of Cindysnacks, discovered that doughnuts delivered by The Savory Fig bore an uncanny resemblance to Dunkin' Donuts products. The doughnuts were garnished with sprinkles that resembled the iconic "D" shaped sprinkles found on Dunkin' Donuts treats. Concerned about the authenticity and safety of the doughnuts, Stengel ordered an at-home gluten test, which returned a "high positive" result for gluten.
Stengel's allegations have sparked outrage among individuals with celiac disease and food allergies, who rely on gluten-free products for their health and well-being. Many have shared their experiences living with celiac disease and expressed their concerns about the potential risks associated with consuming mislabeled products.
In response to the allegations, The Savory Fig has shut down its Instagram page, and its Facebook page has been inundated with negative comments and ratings.
Cindysnacks has Contacted the Authorities to Ensure the Safety and Proper Labeling of Food Products.
The incident serves as a reminder of the importance of transparency and integrity in the food industry, especially when it comes to catering to individuals with dietary restrictions. For those with celiac disease, it highlights the need for vigilance when purchasing gluten-free products and the importance of verifying the authenticity of food items. In a similar past case, Paul Selig was sentenced to 11 years in prison after pulling a similar stunt.
As investigations into the matter continue, individuals with celiac disease are urged to exercise caution and seek out reputable sources for gluten-free products. By staying informed and advocating for their dietary needs, individuals with celiac disease can protect their health and well-being in an increasingly complex food landscape.
Stay tuned for more on this and related stories.
Read more at nyeater.com and Today.com
Asparagus Leek and Lemon Soup with Mint (Gluten-Free)
2024/03/26
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Celiac.com 03/26/2024 - Indulge in the vibrant flavors of spring, with this delightful soup of Asparagus, leek with lemon, and a dash of Mint. This recipe seamlessly marries the earthy essence of asparagus, the mild sweetness of leeks, the refreshing zest of lemon, and the bright zing of mint, to create a light and flavorful soup that's perfect for any occasion.
Enhanced with aromatic fresh mint and seasoned to perfection, each spoonful offers a symphony of flavors that will tantalize your taste buds. Whether you're looking for a comforting meal on a chilly evening, or a refreshing starter for a springtime gathering, this soup is sure to impress.
Ingredients:
1½ pounds fresh asparagus, trimmed
1 tablespoon olive oil
1 leek (white parts), finely chopped
1 tablespoon chopped fresh mint
sea salt and freshly ground black pepper to taste
2 cups chicken stock, or more if needed
1 teaspoon lemon zest
1 hard-boiled egg, chopped (optional)
Directions
Cut tips from 6 asparagus spears, about 1½ inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks.
Heat olive oil in a soup pot over medium heat; cook and stir leek in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper.
Cook until asparagus are slightly tender, about 3 minutes.
Pour chicken stock into asparagus mixture; bring to a boil.
Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.
Blend soup using a hand blender or a food processor until smooth.
Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes.
Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.
Gluten-Free Pork Rib Roast
2024/03/22
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Celiac.com 03/22/2024 - A good pork roast is a tender, juicy culinary delight. This pork rib roast recipe is easy to make, and sure to please. Give it a try for your next special dinner. You won't be disappointed.
Ingredients:
1 center-cut, 4-rib pork roast, about 3 pounds
2 teaspoons gluten-free Cajun seasoning
1 teaspoon dry mustard
½ teaspoon dried thyme
Kosher salt
4 minced garlic cloves, divided
3 tablespoons olive oil, divided
2 tablespoons unsalted butter
2 pounds fingerling potatoes
1 large onion, cut into 6 to 8 wedges
2 large carrots, sliced, optional
Freshly ground black pepper, to taste
½ cup dry white wine, or chicken broth
Directions:
Gather the ingredients.
Position a rack in the center of the oven and heat to 350F.
Carefully, without spilling any raw meat juices on the kitchen counter, wash the roast and pat dry with paper towels.
In a small bowl, mix together the Cajun seasoning, dry mustard, thyme, ½ teaspoon salt, half of the minced garlic, and 1 tablespoon oil. Rub the roast all over with the mixture.
In a large skillet over medium heat, sear the roast in the remaining 2 tablespoons oil until golden brown, about 3 minutes on each side. Searing it will keep the juices inside of the meat and yield a roast that is moist inside and crispy outside. Remove the roast to a plate.
In the same skillet, melt the butter. Add the potatoes, the remaining minced garlic, onion wedges, and carrots, if using. Cook until the vegetables begin to brown and soften, about 5 minutes.
Arrange the vegetables on the bottom of a roasting pan deep enough to hold the meat and vegetables. Sprinkle generously with salt and pepper. Place the roast on the vegetables, bone-side facing down.
Pour the wine or chicken broth over the vegetables in the pan.
Roast, uncovered, until potatoes are tender and the roast registers at least 145 F on a meat thermometer, about 1 hour and 20 minutes.
Let the roast rest for 10 to 15 minutes before slicing.
Cut between the ribs into separate chops and serve with the roasted vegetables.
Navigating Non-Celiac Enteropathy: Understanding Olmesartan-Induced Enteropathy
2024/03/21
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Celiac.com 03/21/2024 - For people with celiac disease, managing symptoms and maintaining a gluten-free lifestyle are essential for overall health. However, recent research has uncovered another potential cause of enteropathy that presents a diagnostic challenge for both patients and healthcare providers: olmesartan-induced enteropathy.
Olmesartan, an angiotensin II receptor antagonist commonly prescribed for hypertension, has been linked to enteropathy in rare cases, and another brand name for it is Benicar. This side effect, while uncommon, can manifest as chronic diarrhea, weight loss, and signs of malabsorption, mirroring the symptoms of celiac disease. A team of researchers set out to study the diagnostic challenges related to non-celiac enteropathy, specifically focusing on olmesartan-induced enteropathy. Here's what they found.
The research team included Doukas S G, Doukas P G, and Velpari S. They are variously affiliated with the Department of Medicine, Saint Peter's University Hospital in New Brunswick, NJ, USA; the Department of Forensic Sciences and Laboratory of Toxicology, University of Crete, Medical School in Heraklion, GRC; and the department of Gastroenterology and Hepatology, Rutgers Robert Wood Johnson Medical School/Saint Peter's University Hospital in New Brunswick, USA.
Their recent study focused on a 73-year-old woman who presented to the emergency department with watery diarrhea, weight loss, and electrolyte imbalances. Despite extensive testing, including celiac disease panels and imaging studies, the cause of her symptoms remained elusive until duodenal biopsies revealed moderate to severe villi blunting and intraepithelial lymphocytosis—a hallmark of olmesartan-induced enteropathy.
History of Taking Olmesartan
The patient's history of olmesartan use prompted the discontinuation of the medication, leading to a remarkable improvement in her symptoms and duodenal biopsy results within one month.
This case underscores the importance of considering medication history and ruling out other potential causes of enteropathy in patients with symptoms suggestive of malabsorption. Olmesartan-induced enteropathy can mimic celiac disease both clinically and histopathologically, often leading to unnecessary diagnostic investigations and delays in appropriate treatment.
Greater awareness of medication-related diarrheal syndromes, such as olmesartan-induced enteropathy, is crucial for prompt diagnosis and management. Healthcare providers should be vigilant in recognizing the potential link between olmesartan use and enteropathy, as simple discontinuation of the medication can lead to significant clinical improvement.
For people with celiac disease and other gastrointestinal conditions, understanding the potential causes of enteropathy beyond gluten exposure is essential for effectively managing symptoms, and optimizing health outcomes. By staying informed and working closely with healthcare providers, patients can navigate the complexities of non-celiac enteropathy, and advocate for their well-being.
Read more at Cureus 16(2): e54373. doi:10.7759/cureus.54373
Carnival Cruise Line Introduces Dedicated Gluten-Free Dining Options
2024/03/20
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Celiac.com 03/20/2024 - For travelers with celiac disease or gluten sensitivities, dining out can often feel like navigating uncharted waters. Carnival Cruise Line has heard the call for smoother sailing and responded with the introduction of a 'Featured Gluten Free' menu, available every evening in the Main Dining Room. This new menu streamlines the dining experience, offering a selection of appetizers, entrees, and desserts that are guaranteed to be gluten-free.
Previously, gluten-free options were scattered throughout Carnival's menu, making it challenging for guests to identify suitable choices. The dedicated gluten-free menu marks a significant improvement, providing clarity and peace of mind for those with dietary restrictions. From classic favorites like spaghetti carbonara to Carnival's signature melting chocolate cake, guests can indulge in a diverse array of gluten-free delights without compromising on taste or quality.
Dedicated Gluten-Free and Vegan Menus
Carnival's commitment to dietary inclusivity extends beyond the introduction of the gluten-free menu. Recent initiatives, such as the rollout of vegan menus and the adoption of Menu Mate software, demonstrate the cruise line's dedication to accommodating the diverse needs of its passengers. By focusing on dietary accommodations, Carnival ensures that all guests can enjoy a memorable dining experience, regardless of their dietary restrictions.
As Carnival Cruise Line charts a course towards a more inclusive future, other cruise lines are sure to take notice. By setting the standard for dietary accommodations, Carnival is paving the way for greater inclusivity within the cruise industry. With plans to expand the accessibility of the gluten-free menu through digital platforms, Carnival is poised to lead the charge towards a more inclusive and worry-free dining experience for all passengers.
So, hoist the anchor and prepare to set sail on a culinary adventure like no other. With Carnival Cruise Line's dedicated gluten-free menu, smooth sailing and delectable dining await all passengers, ensuring that every voyage is a journey to remember.
Read more at bnnbreaking.com
Gluten-Free Tinga de Pollo (Slow Cook Mexican-Style Chicken Tinga)
2024/03/19
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Celiac.com 03/19/2024 - Tinga de Pollo is a slow-cooked Mexican chicken dish that is highly versatile. Serve it on its own, with rice, beans, and tortillas, or use it in tacos, enchiladas, burritos, tostadas, and more. Any way you serve it, this gluten-free chicken Tinga will delivery big flavor and make for many happy eaters.
Ingredients
1½ pounds Roma tomatoes, about 5
1 medium yellow onion, sliced into half moons
4 dried chipotle peppers, stem and seeds removed
1 large clove garlic, finely chopped
2 bay leaves
2 tablespoons neutral cooking oil
1½ pounds boneless, skinless chicken thighs
1 splash distilled white vinegar
Salt, to taste
Directions:
Gather the ingredients. Set the oven to broil.
Place the sliced onions in a cast-iron skillet and put the whole Roma tomatoes on top.
Place under the broiler close to the flame.
Turn them occasionally, so that the tomatoes get lightly charred on all sides.
Remove from the oven and place the tomatoes and onions into a large bowl.
Add the chipotles, chopped garlic, and bay leaves. Toss to combine.
Put the skillet you used for the tomatoes on the stove over a high flame. Add the oil.
When hot but not smoking, add the chicken thighs. If necessary, cook the chicken in batches to avoid overcrowding the pan.
To brown well, keep the meat in a single layer and leave undisturbed for a couple of minutes before turning.
When the chicken is browned (but not cooked through), add it to a slow cooker.
Scrape all the pan juices into the pot as well. Add the tomato, onion, garlic, chipotles, and bay leaves on top.
Put the lid on the slow cooker and cook on the low setting for about 6 hours.
Stir the contents of the crockpot and remove the bay leaves. All the ingredients will be quite soft.
As you stir, the chicken will shred. You may have to exert a little effort breaking up the tomatoes.
Season the stew with a splash of vinegar and salt to taste. Serve immediately, with assorted condiments, such as cilantro, limes, radishes, etc., as desired.
Store and Freeze Chicken Tinga
This chicken Tinga can be stored in the refrigerator for up to a week, reheating as desired. It can also be frozen for up to three months.
How Common is Celiac Disease in People with Systemic Lupus?
2024/03/18
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Celiac.com 03/18/2024 - A recent study aimed to uncover the prevalence of celiac disease among individuals with systemic lupus erythematosus, shedding light on potential connections between the two conditions.
Researchers conducted a thorough investigation, reviewing 14 studies that met their inclusion criteria. They analyzed data from over 1200 patients with systemic lupus erythematosus to determine the prevalence of biopsy-verified celiac disease and serological markers indicative of celiac disease.
The research team included Adonis Sotoodeh, Madeleine Nguyen Hoang, Karin Hellgren, and Anders Forss. They are variously affiliated with the Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden; the Gastroenterology Unit, Department of Gastroenterology, Dermatovenereology and Rheumatology, Karolinska University Hospital, Stockholm, Sweden; and the Department of Medicine, Solna, Division of Clinical Epidemiology, Karolinska Institutet, Stockholm, Sweden.
Serological Markers for Celiac Disease in Those with Systemic Lupus Erythematosus was 3.7%
Surprisingly, the study found that the prevalence of biopsy-verified celiac disease in patients with systemic lupus erythematosus was comparable to that of the general population, at 0.7%. However, the prevalence of serological markers for celiac disease was slightly higher, at 3.7%.
Despite these findings, the researchers did not identify any significant associations between the prevalence of celiac disease in individuals with systemic lupus erythematosus and various study characteristics or demographics.
Based on these results, the researchers concluded that routine screening for celiac disease may not be necessary for all patients with systemic lupus erythematosus. However, they suggested that individual screening could be considered in cases where there is clinical suspicion or additional risk factors for celiac disease.
While further research is needed to fully understand the connection between these two conditions, this study provides important guidance for healthcare professionals in managing patients with systemic lupus erythematosus, who may also be at risk for celiac disease.
Read more in Lupus Science & Medicine at the BMJ
Is Cottage Cheese Gluten-Free?
2024/03/16
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Celiac.com 03/16/2024 - Cottage cheese, a beloved dairy product enjoyed by many, is often hailed for its creamy texture and versatility in various culinary creations. We've written about brands of gluten-free cottage cheese, but for those following a gluten-free diet due to celiac disease or gluten sensitivity, the question of whether cottage cheese is safe to consume often arises. To answer this question definitively, we must delve into the production process of cottage cheese and examine its ingredients.
Cottage cheese is traditionally made by curdling milk with an acidic substance, such as lemon juice or vinegar, and then draining the whey to form curds. These curds are then washed and mixed with cream or milk to achieve the desired consistency. The result is a soft, lumpy cheese with a mild flavor, prized for its high protein content and versatility in both sweet and savory dishes.
Typically, the ingredients in cottage cheese include milk, cream, salt, and sometimes additional flavorings or stabilizers. However, some commercially produced cottage cheese products may include flavorings, seasonings, or additives that could potentially contain gluten. These additives might be used for various purposes, such as enhancing flavor, extending shelf life, or adjusting texture. Therefore, it's essential for individuals following a gluten-free diet to carefully read the ingredient labels on cottage cheese products to ensure they do not contain any gluten-containing additives.
Common Ingredients Used in Commercial Cottage Cheeses
Cultured Pasteurized Skim Milk: The primary ingredient in cottage cheese, milk provides the base for the cheese and contributes to its creamy texture and flavor.
Cream: Cream is often added to cottage cheese to enhance its richness and creaminess, resulting in a smoother texture and milder flavor.
Salt: Salt is used to season cottage cheese, adding flavor and helping to preserve the cheese by inhibiting the growth of harmful bacteria.
Cultures: Cultures, such as Lactobacillus bulgaricus and Streptococcus thermophilus, are added to the milk to initiate the fermentation process, which transforms the milk into cheese and contributes to its tangy flavor and texture.
Enzymes: Enzymes, such as rennet, are used to coagulate the milk and form curds during the cheese-making process, resulting in the formation of the characteristic curds and whey of cottage cheese.
Guar Gum: Stabilizers help to improve the texture, consistency, and shelf life of foods by preventing ingredients from separating or settling. In cottage cheese, guar gum and xanthan gum are often added to provide a smoother and creamier texture, as well as to prevent whey separation.
Xanthan Gum: Stabilizers help to improve the texture, consistency, and shelf life of foods by preventing ingredients from separating or settling. In cottage cheese, guar gum and xanthan gum are often added to provide a smoother and creamier texture, as well as to prevent whey separation.
Carrageenan: Extracted from certain species of red seaweed and is used as a thickening and stabilizing agent in cottage cheese. It helps to maintain the desired texture and consistency of the product, as well as to prevent whey separation.
Locust Bean Gum: Locust bean gum, also known as carob gum, is derived from the seeds of the carob tree. It is used as a thickening and stabilizing agent in cottage cheese to help improve texture and prevent separation.
Citric Acid: Citric acid is often added to cottage cheese as an acidity regulator and flavor enhancer. It helps to achieve the desired level of acidity in the cheese, which contributes to its tangy flavor. Additionally, citric acid can help to preserve the freshness of the cheese by inhibiting the growth of spoilage bacteria.
Potassium Sorbate: Some commercial cottage cheeses may contain preservatives, such as potassium sorbate or sodium benzoate, to extend their shelf life and maintain freshness.
Natural Flavors: Natural flavors are used in cottage cheese to enhance its taste and aroma. These flavors are derived from natural sources such as fruits, vegetables, or spices, and are added to impart specific flavor profiles to the cheese. Natural flavors can vary widely and may include ingredients like herbs, spices, or fruit extracts, depending on the desired flavor profile of the cottage cheese.
Annatto: Annatto is a natural food coloring derived from the seeds of the achiote tree. It is commonly used in cottage cheese to impart a yellow or orange color to the cheese, giving it a more visually appealing appearance. Annatto is preferred over synthetic food dyes as it is a natural and plant-based coloring agent.
Vitamin A Palmitate: Vitamin A palmitate is a form of vitamin A that is often added to cottage cheese as a nutrient fortifier. Vitamin A is essential for maintaining healthy vision, immune function, and skin health. By fortifying cottage cheese with vitamin A palmitate, manufacturers can enhance the nutritional value of the cheese and provide consumers with an additional source of this important vitamin.
In the USA, Wheat Must be Disclosed on the Ingredient Label
According to labeling regulations, wheat must be clearly disclosed on the ingredient label of food products if it is used as an ingredient. Additionally, if there is any risk of cross-contamination with wheat during the manufacturing process, manufacturers are required to include this information on the label as well. This is crucial for individuals with celiac disease or gluten sensitivities to make informed choices about which products are safe for consumption. Therefore, when purchasing cottage cheese or any other food product, it's essential to carefully check the ingredient label for any mention of wheat or potential cross-contamination.
Most commercially produced cottage cheese brands are naturally gluten-free since they typically contain only milk, salt, and bacterial cultures. However, it's essential to double-check the ingredient list to ensure that no gluten-containing additives or flavorings have been included.
Six Cottage Cheese Brands Labelled Gluten-Free, or Naturally Gluten-Free:
Daisy Brand: Known for its pure and simple ingredients, Daisy Brand offers gluten-free cottage cheese varieties. Visit their website for more information.
Horizon Organic: Horizon Organic produces a range of organic dairy products, including gluten-free cottage cheese.
Organic Valley: Organic Valley offers organic cottage cheese made from gluten-free ingredients.
Good Culture: Good Culture specializes in organic cottage cheese with simple ingredients and no added gums or stabilizers.
Nancy's: Nancy's offers organic and probiotic-rich cottage cheese made from gluten-free ingredients.
Knudsen: Knudsen also offers gluten-free cottage cheese options.
In conclusion, cottage cheese is a versatile and nutritious dairy product that can be enjoyed by many, including those with gluten sensitivities or celiac disease. While most commercially produced cottage cheese brands are naturally gluten-free, it's essential to check labels for any gluten-containing ingredients and look for explicit gluten-free labeling when available. By understanding how cottage cheese is made and being mindful of potential sources of gluten, individuals can confidently incorporate this delicious dairy product into their gluten-free diet. Remember to always consult with healthcare professionals or registered dietitians for personalized dietary advice and recommendations. Enjoy your gluten-free cottage cheese with peace of mind and savor its creamy goodness in your favorite dishes and recipes!
Savory Gluten-Free White Chicken Chili Delight
2024/03/15
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Celiac.com 03/15/2024 - For anyone craving a rich, creamy, and gluten-free alternative to traditional tomato-based chili, this simple yet delicious white chicken chili recipe is a guaranteed crowd pleaser. Get ready for rave reviews, second helpings, and clean plates galore!
Ingredients:
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, cut into ½-inch cubes
1 onion, finely chopped
2 cloves garlic, minced
2 (15.5 ounce) cans great Northern beans, rinsed and drained
1 (14.5 ounce) can chicken broth
2 (4 ounce) cans chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 cup sour cream
½ cup heavy whipping cream
Directions:
Begin by heating olive oil in a large saucepan over medium heat.
Add the cubed chicken, chopped onion, and minced garlic to the saucepan. Cook and stir until the chicken is thoroughly cooked and no longer pink in the center, typically around 10 to 15 minutes.
Stir in the rinsed and drained great Northern beans, chicken broth, chopped green chiles, salt, ground cumin, dried oregano, black pepper, and cayenne pepper. Bring the mixture to a gentle boil.
Once boiling, reduce the heat and allow the chili to simmer uncovered for approximately 30 minutes, allowing the flavors to meld and the chili to thicken to your desired consistency.
After simmering, remove the chili from the heat. Gradually stir in the sour cream and heavy whipping cream until fully incorporated, creating a lusciously creamy texture.
Serve the white chicken chili hot, garnished with your favorite toppings if desired, and savor the delightful flavors.
Enjoy this comforting and satisfying dish with family and friends!
Trichobezoar Reveals Undiagnosed Celiac Disease in Young Woman: A Rare Case Study
2024/03/13
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Celiac.com 03/13/2024 - Trichobezoar may sound like a term from a medical textbook, but for some individuals, it's a real and challenging condition. Imagine a solid mass forming in your stomach, composed of hair and food debris. This unusual condition, known as trichobezoar, is exceptionally rare, particularly in children. However, a recent case study has shed light on a unique connection between trichobezoar and celiac disease, emphasizing the importance of understanding these conditions and their treatment.
A team of researchers present an unusual case involving the discovery of gastric trichobezoar in a 15-year-old girl who had undiagnosed celiac disease. The condition manifested after she experienced abdominal pain and pallor.
Trichobezoar typically occurs in less than 1% of children, with most cases observed in young girls with psychiatric disorders. The condition arises from a compulsion to pull out hair (trichotillomania) and ingest it (trichophagia), leading to the accumulation of hair within the stomach lining. While trichobezoar is often associated with psychiatric conditions, its link to celiac disease is less common but noteworthy.
In a recent case study, a 15-year-old girl presented with symptoms of trichobezoar, including abdominal pain, vomiting, and unexplained weight loss. Upon examination, doctors discovered a firm mass in her abdomen, along with signs of hair loss on her scalp. What made this case unique was the subsequent diagnosis of celiac disease, a condition characterized by an adverse reaction to gluten.
Celiac disease is a chronic autoimmune disorder triggered by the ingestion of gluten, a protein found in wheat, barley, and rye. While the association between trichobezoar and celiac disease is unusual, researchers suggest two possible explanations. Firstly, deficiencies in iron and folic acid, common in individuals with celiac disease, may lead to behavioral disorders such as trichophagia. Secondly, celiac disease itself may directly contribute to the development of trichobezoar.
Treatment for trichobezoar typically involves surgical removal of the mass, followed by psychological support to prevent recurrence. In cases associated with celiac disease, adopting a gluten-free diet is essential to manage symptoms and promote healing. This comprehensive approach addresses both the physical and psychological aspects of the condition, offering patients a chance at improved health and well-being.
While trichobezoar and celiac disease are relatively rare on their own, their coexistence presents a unique challenge for patients and healthcare providers alike. By raising awareness of this uncommon association and emphasizing the importance of early detection and treatment, we can better support individuals living with these conditions. As medical research continues to advance, we hope to gain further insights into the complex relationship between trichobezoar, celiac disease, and other related disorders, ultimately improving outcomes for those affected.
Read more at cureus.com
The research team included Hassnae Tkak, Amal Hamami, Aziza Elouali, Nadir Miry, Amal Bennani, Houssain Benhaddou, Abdeladim Babakhouya, and Maria Rkain. They are variously affiliated with the Department of Pediatrics, University Hospital Mohamed V, Faculty of Medecine and Pharmacy, University Mohamed first, Oujda, MAR; the Department of Pediatrics, Mohammed VI University Hospital, Oujda, MAR; the Faculty of medicine and pharmacy of Oujda, Mohammed I University of Oujda, Morocco; Oujda, MAR; the Pathology department, Mohammed VI University Hospital; Oujda, MAR; the Histopathology department, Faculty of Medicine and Pharmacy, Oujda, MAR; the Department of Pediatric Surgery, Mohammed VI University Hospital, Oujda, MAR; the Service de Pédiatrie, CHU Mohammed VI, Oujda, Maroc. , Faculté de médecine et de pharmacie d'Oujda, Université Mohammed I d'Oujda, Maroc., CHU Mohammed Vi Oujda Morocco, Oujda, MAR; the Department of Pediatrics, Mohammed VI university hospital, Oujda, Morocco., Faculty of medicine and pharmacy of Oujda, Mohammed I University of Oujda, Morocco, Oujda, MAR; and the Pediatric Gastroenterology, CHU Mohammed Vi Oujda Morocco, Oujda, MAR.
Oven-Braised Country Style Gluten-Free Pork Ribs With Apple Cider
2024/03/12
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Celiac.com 03/12/2024 - Slow braising in apple cider at low temperature turns these country-style bone-in pork ribs into sweet, tender and delicious things of beauty. Be ready for the meat to slide right off the bone, and be ready for plenty of clean plates and smiles.
Ingredients:
3½ to 4 pounds bone-in country-style pork ribs, or about 2 to 2½ pounds boneless
Kosher salt, to taste
Freshly ground black pepper, to taste
3 tablespoons extra-virgin olive oil, divided
1 large onion, coarsely chopped or sliced
1 large carrot, diced
2 stalks celery, chopped
3 to 4 cloves garlic, minced
¾ cup apple cider
¼ cup cider vinegar
1 cup chicken broth
2 tablespoons tomato paste
2 bay leaves
½ teaspoon dried thyme
Directions:
Gather all ingredients.
Heat the oven to 300F (150 C/Gas 2).
Sprinkle the pork ribs with kosher salt and freshly ground black pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the ribs, in batches if necessary, and sear on all sides. Remove to a plate and set aside.
Add the remaining 1 tablespoon of olive oil to the pan. Add the onion, carrot, and celery. Cook, stirring until onion is translucent and lightly browned. Add the minced garlic and continue cooking for 1 to 2 minutes longer.
Add the ribs back to the pan. In a bowl, combine the cider, vinegar, chicken broth, and tomato paste; blend well. Add the bay leaves and thyme; pour over the ribs. Cover the Dutch oven and bake for 3 hours, or until very tender.
Skim the fat from the juices and remove bay leaves. Taste and add salt and pepper, if needed. If desired, thicken the juices (see note below).
Serve the ribs with the vegetables and juices, along with boiled or mashed potatoes.
Note: To thicken the juices, combine 1 tablespoon of corn starch with 2 tablespoons of cold water, stirring until smooth. Bring the skimmed juices to a simmer on the stovetop; stir in the corn starch mixture and cook, stirring, until thickened.
Exploring a Non-Biopsy Approach for Diagnosing Celiac Disease in Symptomatic Adults
2024/03/11
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Celiac.com 03/11/2024 - Celiac disease, a condition triggered by gluten sensitivity in genetically susceptible individuals, affects approximately 1% of the global population. Traditionally, diagnosing celiac disease involves a stepwise process, beginning with blood tests to detect antibodies against tissue transglutaminase (tTG), followed by an invasive duodenal biopsy to confirm the diagnosis. However, this biopsy procedure poses risks and discomfort to patients.
Recent research has explored the feasibility of diagnosing celiac disease without the need for a biopsy, relying solely on serological markers. A team of scientists conducted a retrospective analysis of medical records from biopsy-diagnosed celiac disease patients. They specifically examined the correlation between the severity of intestinal damage, as assessed by Marsh grading, and levels of anti-tTGA antibodies in the blood.
The research team included Parul Punia, Kiran Bala, Mansi Verma, Ankita Nandi, Parveen Mahlotra, Sunita Singh, Seema Garg, Aparna Parmar, and Devender Kumar. They are variously affiliated with the departments of Microbiology, Pandit Bhagwat Dayal Sharma Post Graduate Institute of Medical Sciences, Rohtak, IND; Microbiology, PGIMS, Rohtak, IND; Gastroenterology, PGIMS, Rohtak, IND; and Microbiology, bps khanpur gmch, Sonepat, IND.
Severity of Marsh Lesions Corresponds to Anti-tTGA Antibody Levels
Their study included 94 symptomatic celiac disease patients with available anti-tTGA antibody reports. Among these patients, those with more severe intestinal damage, categorized as Marsh grade 3 lesions, consistently exhibited higher levels of anti-tTGA antibodies. Remarkably, serum antibody levels exceeding ten times the upper limit of normal (ULN) were strongly associated with Marsh grade 3 lesions.
These findings suggest that in symptomatic adults with celiac disease, the severity of intestinal damage may be accurately predicted using blood tests alone, without the need for invasive biopsies. Specifically, anti-tTGA antibody levels exceeding ten times the ULN could serve as a reliable indicator of Marsh grade 3 lesions.
Adopting a non-biopsy approach to diagnose celiac disease could offer several benefits, including reduced patient discomfort, avoidance of procedural risks, and potentially faster diagnosis and initiation of treatment. However, further research and validation studies are warranted to confirm the reliability and effectiveness of this approach across diverse patient populations.
In conclusion, the non-biopsy approach for diagnosing celiac disease represents a promising avenue for improving patient care, and diagnostic efficiency, in people with celiac disease.
Read more at Cureus.com
Winter Warmth: Gluten-Free Apple Crisp Delight
2024/03/10
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Celiac.com 03/09/2024 - As the chill of winter sets in and orchards are blanketed in frost, there's no better time to cozy up with a freshly baked dessert. And what better way to make the most of the winter apple harvest than with a delectable gluten-free apple crisp? Infused with the comforting spices of cinnamon, nutmeg, and the sweetness of tender apples, this timeless dessert promises to warm both the palate and the heart. Whether you're gathering with loved ones for a festive occasion or simply seeking solace on a chilly evening, this gluten-free apple crisp recipe is guaranteed to bring joy and satisfaction.
Benefits of Gluten-Free Baking
In recent years, gluten-free baking has become increasingly popular, driven by the growing awareness of celiac disease and gluten sensitivities. For those who must avoid gluten, whether due to medical necessity or personal preference, finding satisfying and delicious alternatives to traditional baked goods can be a challenge. Fortunately, gluten-free baking offers a wide range of benefits, from providing access to safe and enjoyable treats to promoting experimentation with new and flavorful ingredients.
One of the key benefits of gluten-free baking is the opportunity to explore alternative flours and ingredients that offer unique textures and flavors. Instead of relying solely on wheat flour, which contains gluten, gluten-free recipes often incorporate a variety of alternative flours such as almond flour, coconut flour, and gluten-free oats. These alternative flours not only provide a gluten-free option for individuals with dietary restrictions but also add depth of flavor and nutritional value to baked goods.
Additionally, gluten-free baking encourages creativity and experimentation in the kitchen. By exploring different combinations of flours, sweeteners, and flavorings, home bakers can discover new and exciting ways to create delicious treats that everyone can enjoy. Whether it's swapping out traditional wheat flour for almond flour in a cake recipe or using gluten-free oats to make a hearty breakfast cookie, the possibilities are endless when it comes to gluten-free baking.
Overall, gluten-free baking offers a wealth of benefits for individuals seeking to enjoy delicious baked goods while avoiding gluten. With the right ingredients and techniques, gluten-free baking can be both satisfying and rewarding, allowing home bakers to indulge in their favorite treats without compromising on taste or texture.
Selecting the Perfect Apples
When it comes to making gluten-free apple crisp, selecting the perfect apples is key to achieving the best flavor and texture. While there are many varieties of apples available, not all are well-suited for baking. For apple crisp, it's important to choose apples that hold their shape well when cooked and offer a balance of sweetness and tartness.
One of the most popular apple varieties for baking is Granny Smith, known for its tart flavor and firm texture. Granny Smith apples hold up well during baking and provide a nice contrast to the sweet crumble topping. Other excellent baking apples include Honeycrisp, Braeburn, and Jonathan, each offering its own unique flavor profile and texture.
When selecting apples for gluten-free apple crisp, it's also important to consider how the apples will be prepared and cooked. Some recipes call for peeling and slicing the apples, while others leave the peel on for added texture and flavor. Additionally, the size and thickness of the apple slices can impact the overall texture of the dessert, with thicker slices resulting in a firmer filling and thinner slices yielding a softer texture.
Overall, the key to selecting the perfect apples for gluten-free apple crisp is to choose varieties that are firm, flavorful, and well-suited for baking. By taking the time to select high-quality apples, home bakers can ensure that their apple crisp turns out deliciously flavorful and perfectly textured.
Creating the Gluten-Free Crumble Topping
Once you've selected the perfect apples for your gluten-free apple crisp, it's time to prepare the delicious crumble topping that will take your dessert to the next level. This gluten-free crumble topping is made with a combination of almond flour, gluten-free oats, brown sugar, butter, and warm spices like cinnamon and nutmeg. Together, these ingredients create a rich and flavorful topping that pairs perfectly with the sweet and tart apple filling.
To begin, gather your ingredients and preheat your oven to 350°F (175°C). In a large mixing bowl, combine the almond flour, gluten-free oats, brown sugar, cinnamon, nutmeg, and a pinch of salt. Stir the dry ingredients together until well combined, then add the cold butter.
Using your hands or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Be careful not to overmix, as you want the butter to remain cold for a flaky and crumbly texture. Once the crumble topping is ready, set it aside while you prepare the apple filling.
Preparing the Apple Filling
To prepare the apple filling for your gluten-free apple crisp, start by peeling, coring, and slicing your apples. Depending on your preference, you can slice the apples thinly for a softer filling or leave them slightly thicker for a firmer texture. Place the sliced apples in a large mixing bowl and toss them with lemon juice, cinnamon, nutmeg, and a touch of brown sugar. These simple ingredients enhance the natural sweetness and flavor of the apples, creating a deliciously spiced filling that pairs perfectly with the crumble topping.
Once the apples are coated in the spice mixture, transfer them to a baking dish and spread them out evenly. Then, sprinkle the gluten-free crumble topping over the apples, covering them completely. The crumble topping will add a delightful crunch and buttery flavor to the dessert, making it irresistible to anyone who tries it.
Assembling and Baking the Apple Crisp
With your apple filling and crumble topping prepared, it's time to assemble your gluten-free apple crisp and bake it to golden perfection. Place the baking dish in the preheated oven and bake the crisp for 40 to 45 minutes, or until the topping is golden brown and the apples are tender.
Once the apple crisp is done baking, remove it from the oven and let it cool slightly before serving. For an extra special treat, serve the warm apple crisp with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of warm, tender apples and crunchy crumble topping is sure to delight your taste buds and leave you craving more.
Gluten-Free Apple Crisp Recipe
Ingredients:
1 cup almond flour
1 cup gluten-free oats
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Pinch of salt
½ cup cold butter, cubed
6 cups peeled, cored, and sliced apples
1 tablespoon lemon juice
Instructions:
Preheat your oven to 350°F (175°C) and grease a baking dish.
In a large mixing bowl, combine almond flour, gluten-free oats, brown sugar, cinnamon, nutmeg, and salt.
Add cold butter to the dry ingredients and use your hands or a pastry cutter to work the butter into the mixture until it resembles coarse crumbs. Set aside.
In another bowl, toss sliced apples with lemon juice to prevent browning.
Arrange the apple slices evenly in the greased baking dish.
Sprinkle the crumble topping mixture over the apples, covering them completely.
Bake in the preheated oven for 40 to 45 minutes, or until the topping is golden brown and the apples are tender.
Remove from the oven and let it cool slightly before serving.
Serve warm with vanilla ice cream or whipped cream for an extra indulgence.
Enjoy your delicious Gluten-Free Apple Crisp!
Conclusion
In conclusion, gluten-free apple crisp is a delicious and satisfying dessert that celebrates the flavors of fall and the bounty of the apple harvest. With its tender apple filling, crunchy crumble topping, and warm spices, this gluten-free treat is perfect for sharing with friends and family or enjoying on a cozy autumn evening. By following this simple recipe and using high-quality ingredients, you can create a gluten-free apple crisp that is sure to impress even the most discerning palates. So go ahead, indulge in the flavors of fall with this irresistible gluten-free dessert.
Easy Homemade Gluten-Free Beef Stew
2024/03/08
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Celiac.com 03/08/2024 - Another gluten-free beef stew recipe? Oh heck yes! We love a good gluten-free beef stew recipe, almost as much as we love making beef stew at home. We'll try pretty much any version we can and compare notes. The easier the better. This version is easy to make, and comes together in a couple hours. It's simple, hearty and delicious.
Ingredients:
3 tablespoons vegetable oil
2 pounds cubed beef stew meat
4 cubes gluten-free beef bouillon, crumbled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
½ teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water
Directions:
Heat oil in a large pot or Dutch oven over medium-high heat; add beef and cook until well browned.
Dissolve gluten-free bouillon in 4 cups water and pour into the pot; stir in rosemary, parsley, and pepper.
Bring to a boil; reduce heat to low, cover, and simmer for 1 hour.
Stir in potatoes, carrots, celery, and onion.
Dissolve cornstarch in 2 teaspoons of cold water; stir into stew.
Cover and simmer until beef is tender, about 1 hour.
Silicon Dioxide (Food additive E551) May Trigger Intestinal Damage and Inflammation in People with Celiac Disease or Gluten Sensitivity
2024/03/07
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Celiac.com 03/07/2024 - A recent study of mice has shed light on the potential effects of chronic oral exposure to silicon dioxide (fg-SiO2), a common food additive, on food sensitivities and immune responses. This research is particularly relevant to individuals with celiac disease and other food sensitivities.
Silicon dioxide, a versatile additive, plays a vital role in maintaining the quality and integrity of numerous dry and powdered food products. It can be found in ingredients of more than 2,600 processed foods worldwide, from savory soups to aromatic spices, and even infant formula. Its presence ensures that food items remain free-flowing and devoid of unsightly lumps, and it isn't always included on ingredient lists.
The study, led by a team of researchers, aimed to understand how exposure to silicon dioxide, in the form of food-grade silicon dioxide (fg-SiO2), might influence the immune system's response to food antigens. Using mouse models, the researchers investigated the effects of silicon dioxide on oral tolerance (OT) induction and gluten immunopathology.
The research team included Bruno Lamas, Natalia Martins Breyner,, Yann Malaisé, Mark Wulczynski, Heather J. Galipeau, Eric Gaultier, Christel Cartier, Elena F. Verdu, and Eric Houdeau. They are variously affiliated with the Toxalim (Research Centre in Food Toxicology), Team Endocrinology and Toxicology of Intestinal Barrier, INRAE/ENVT/Paul Sabatier University, Toulouse, France; and the Farncombe Family Digestive Health Research Institute, Department of Medicine, McMaster University, Hamilton, Ontario, Canada.
Their findings revealed that exposure to silicon dioxide led to changes in immune cell function and cytokine production in the intestines. Specifically, cells from the mesenteric lymph nodes (MLNs) showed decreased proliferation and reduced secretion of key regulatory cytokines involved in OT, such as interleukin 10 (IL-10) and transforming growth factor beta (TGF-β).
Furthermore, mice exposed to silicon dioxide exhibited signs of intestinal inflammation, including increased levels of fecal lipocalin-2 (Lcn-2) and interferon gamma (IFN-γ). This inflammation was associated with a breakdown of oral tolerance and alterations in immune cell populations in the intestines.
Chronic Oral Exposure to Silicon Dioxide May Worsen Food Sensitivities
In a mouse model of gluten-induced immunopathology, chronic exposure to silicon dioxide exacerbated intestinal damage and inflammation. These effects were observed through changes in villus-to-crypt ratio and increased infiltration of inflammatory T cells.
Overall, the study suggests that chronic oral exposure to silicon dioxide may disrupt oral tolerance induction and worsen food sensitivities, particularly in individuals predisposed to conditions like celiac disease. While the study was conducted in mice, its findings underscore the need for further research to explore the potential link between silicon dioxide exposure and food sensitivities in humans.
In conclusion, people with celiac disease and other food sensitivities may benefit from understanding the potential impact of food additives like silicon dioxide on their immune responses. Further investigation into this area could provide valuable insights into strategies for managing and mitigating food sensitivities in affected individuals.
Read more at Environmental Health Perspectives Journal
Little Caesars Tests New Gluten-Free Pizzas
2024/03/06
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Celiac.com 03/06/2024 - Exciting news for our gluten-free community! Little Caesars is now testing a new Gluten-Free Pizza at select locations in the Denver, Colorado area. While this option is currently available for a limited time, it's a promising step towards inclusivity in the world of pizza.
So, what can you expect from Little Caesars' Gluten-Free Pizza? Let's dive in.
The Gluten-Free Pizza is offered in a convenient rectangular shape, perfectly portioned for one person. It's cut into four slices, resembling half the size of Little Caesars' signature Deep Dish Pizza. The crust of the Gluten-Free Pizza is thicker, with a delightful crispy edge that's caramelized and cheesy – a treat for your taste buds.
For those who love classic flavors, you can choose between Pepperoni or Cheese toppings for your Gluten-Free Pizza, priced at $8.99. But if you're feeling adventurous, you also have the option to customize your pizza with your favorite toppings.
Now, it's essential to address an important aspect of gluten-free dining – cross-contamination. While Little Caesars has introduced this Gluten-Free Pizza option, they acknowledge the risk of cross-contamination in a typical pizza environment.
Flour particles can linger in the air, potentially contaminating gluten-free products. Due to this risk, Little Caesars does not recommend their Gluten-Free Pizza for customers with celiac disease.
While it's disappointing that individuals with celiac disease may not be able to enjoy this new offering, it's still a positive step towards catering to diverse dietary needs. For those with gluten sensitivity or those simply looking to reduce their gluten intake, Little Caesars' Gluten-Free Pizza could be a delicious option.
As the demand for gluten-free options continues to grow, we hope to see more efforts from restaurants and food chains to provide safe and enjoyable dining experiences for everyone. In the meantime, let's celebrate this small victory and savor every bite of our Gluten-Free Pizza from Little Caesars.
Read more at brandeating.com
Chugai's DONQ52 Shows Promise in Non-Clinical Research for Celiac Disease Treatment
2024/03/04
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Celiac.com 03/04/2024 - Chugai Pharmaceutical Co., Ltd. has announced significant strides in the development of a potential treatment for celiac disease with their novel multi-specific antibody, DONQ52. The company recently announced that the non-clinical research results on DONQ52 have been published in Nature Communications, a prestigious multidisciplinary scientific journal. This milestone represents a significant step forward in the quest to find effective therapies for celiac disease, a condition currently without approved treatment options.
DONQ52, discovered by Chugai, has shown promise in selectively inhibiting the immune response to gluten, a key component in the pathology of celiac disease. Through advanced antibody engineering technologies, DONQ52 was designed to target and neutralize multiple gluten peptides in complex with HLA-DQ2.5, a genetic marker strongly associated with celiac disease.
The research findings published in Nature Communications outline the potential of DONQ52 to effectively inhibit gluten-dependent T-cell activation, a crucial step in the immune response cascade that leads to intestinal damage in celiac disease. Notably, DONQ52 demonstrated broad and selective recognition of over 25 distinct pathogenic gluten peptides, indicating its versatility and potential as a therapeutic agent.
The Goal is to Develop a Therapy that can Provide Relief to Individuals Living with Celiac Disease
Dr. Osamu Okuda, President and CEO of Chugai, expressed optimism about the future of DONQ52 in celiac disease treatment. He highlighted the ongoing Phase I clinical study, which aims to assess the safety and efficacy of DONQ52 in patients with celiac disease. The ultimate goal is to develop a therapy that can provide relief to individuals living with celiac disease, addressing an unmet medical need in the field.
“We are very pleased to announce that that the results of basic research on a multi-specific antibody DONQ52 discovered by our company have been published in Nature Communications. Although technical hurdles have prevented practical use to date, our non-clinical study shows that specific and broad inhibition of HLA-T cell interactions is a useful therapeutical approach for celiac disease,” said Dr. Okuda.
As the Phase I study progresses, Chugai remains committed to advancing the development of DONQ52 and leveraging their expertise in antibody engineering to explore new possibilities in celiac disease therapy. With continued research and innovation, DONQ52 has the potential to offer hope and improved quality of life for those affected by celiac disease.
Stay tune for more on this and related stories.
Read more at chugai-pharm.co.jp
Savor the Flavor: Gluten-Free Cajun Gumbo
2024/03/02
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Celiac.com 03/02/2024 - This soulful dish, bursting with bold flavors and rich textures, is sure to tantalize your taste buds and transport you to the heart of Louisiana with every savory spoonful. Whether you're a seasoned gumbo aficionado or a newcomer to the delights of Cajun cooking, this recipe promises to deliver a truly unforgettable dining experience.
Gumbo, a beloved staple of Creole and Cajun cuisine, traces its roots back to the melting pot of cultures that define Louisiana's culinary landscape. Influenced by French, African, Native American, and Spanish culinary traditions, gumbo embodies the spirit of diversity and innovation that characterizes Cajun and Creole cooking. Originally crafted as a hearty stew using locally available ingredients, gumbo has evolved over the centuries into a beloved comfort food cherished by food lovers around the world.
Ingredients:
1/2 cup gluten-free all-purpose flour
1/2 cup vegetable oil or gluten-free roux
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1 pound andouille sausage, sliced
1 pound chicken thighs, diced
6 cups gluten-free chicken broth
1 can (14.5 ounces) diced tomatoes
1 tablespoon Worcestershire sauce (gluten-free)
2 teaspoons Cajun seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and pepper to taste
1 pound shrimp, peeled and deveined
2 cups cooked white rice
Chopped green onions, for garnish
Instructions:
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the gluten-free all-purpose flour to create a roux, stirring constantly until the mixture turns golden brown, about 10-15 minutes.
Add the diced onion, bell pepper, celery, and minced garlic to the roux, and cook until the vegetables are softened, about 5-7 minutes.
Stir in the sliced andouille sausage and diced chicken thighs, and cook until the meat is browned, about 5 minutes.
Pour in the gluten-free chicken broth, diced tomatoes, Worcestershire sauce, Cajun seasoning, dried thyme, dried oregano, and bay leaf. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let simmer, uncovered, for 30 minutes, stirring occasionally.
Add the peeled and deveined shrimp to the pot, and cook until the shrimp are pink and opaque, about 5 minutes.
Serve the gluten-free Cajun gumbo hot over cooked white rice, garnished with chopped green onions.
Enjoy the warm and comforting flavors of gluten-free Cajun gumbo, a culinary masterpiece that celebrates the rich heritage and vibrant flavors of Louisiana's Cajun culture. With each spoonful, savor the harmonious blend of savory meats, aromatic spices, and tender vegetables that make this dish a true Southern classic. Whether enjoyed as a hearty meal on a chilly evening or served up for a festive gathering with friends and family, gluten-free Cajun gumbo is sure to delight and satisfy even the most discerning palates.
"Can I Eat Here?": Revolutionizing Restaurant Discovery for the Celiac & GF Community
2024/03/01
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Celiac.com 03/01/2024 - Imagine you and a friend are trying to decide on a place to meet up for dinner. But with celiac, this is a high-stakes decision – the last gambit you took on a restaurant left you sick for days, and you've had enough of the same two places you always eat at.
Truth is, gluten-free (GF) food is not necessarily hard to come by – many restaurants today offer accommodating choices or are flexible with their menu items.
However, finding them has never been easy.
Many user-submitted reviews are either out-of-date or even contradictory, and even if you go the extra mile and contact the restaurant, the staff member on the other end of the line may not be fully aware of all the relevant dietary considerations.
But even if potential diners do get the all-clear, there's no actual way to verify the information they receive is legitimate. As a result, those with celiac or gluten sensitivity are left to take any dietary information they discover with a grain of salt.
Reaching Your Destination: Atly's Gluten-Free Eats Map
Atly, the user-generated social mapping platform revolutionizing location-based knowledge sharing, has created a new Gluten-Free Eats map entirely dedicated to helping celiac individuals find suitable restaurants seamlessly and quickly.
Developed in conjunction with dieticians and nutritionists and with feedback from those within the celiac and GF community, the map provides a uniquely high level of detail, imparting a degree of confidence that other platforms are simply unable to deliver.
To truly accommodate celiac eaters, the map categorizes restaurants based on their respective friendliness levels – those that are 100% GF verified, celiac friendly, or those that are accommodating and serve GF dishes in non-GF kitchen settings, allowing users to make well-informed decisions.
Unlike other discovery platforms, Atly goes the extra mile to contact restaurant owners and staff to understand just how safe the food and kitchen stations are for patrons with celiac or gluten sensitivity – information which is routinely updated and reverified.
For restaurants that fall into the "gray area," the map provides users with an essential list of cuisine-tailored questions that celiac and GF customers need to remember to ask their waiters. At sushi restaurants, for example, Atly's GF platform reminds users to request soy sauce that does not contain malt vinegar.
Limitations of Current Digital Platforms
Despite its popularity, Google Maps leaves much to be desired – especially for those with celiac disease. While it can offer users quick general overviews and concise reviews of places that may be gluten-free, it does so without any substantiated verification process.
And even the apps and websites facilitated by and tailored to gluten-free communities have their own shortcomings. On top of delivering a clunky user experience, these platforms suffer from stagnant user-generated information. What's more, they tend to focus on 100% gluten-free locations as opposed to non-GF restaurants that are accommodating.
Because of these limitations, many are relegated to painstakingly filtering through the vast "gray area" of dining options – that is, the restaurants that accommodate GF needs but aren't wholly dedicated to GF cuisine or aren't necessarily branded as GF or celiac-friendly.
Celiac and GF consumers deserve a thorough and easy-to-use tool that enables them to find a restaurant quickly, offering confidence to anyone following a GF lifestyle.
All You Can Eat
Those suffering from celiac or gluten allergy have to be diligent, and insufficient solutions complicate that task every time they want to dine out. It should be just as easy for a GF person to find a restaurant as it is for someone who isn't. Likewise, they should feel just as relaxed and confident at a restaurant as someone without celiac.
Fortunately, Atly's new Gluten-Free Eats map transforms uncertainty into an all-you-can-eat buffet. By fostering up-to-date restaurant information, verification processes, and tiered safety rankings, individuals with celiac are not limited to the same old GF-only options.
Going out no longer needs to involve endless Google searches, anxiety-filled dining experiences, or the risk of falling ill. It can be the enjoyable experience it was meant to be.
Atly's Gluten-Free Eats map is currently available to early-bird subscribers for $6.99 per month. For more information about the map and to start exploring, click here.
Maskal Teff: Nutritious Gluten-Free Ancient Grain, Produced in a Teff-Only Facility
2024/03/01
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Celiac.com 03/01/2024 - Teff, an ancient grain hailing from Eastern Africa, holds a cherished place as a dietary cornerstone in many nations across the region. Remarkably petite, teff grains are akin to poppy seeds in size, yet boast an unparalleled nutritional profile that belies their diminutive stature. Packing a punch at approximately 10% protein content, teff also serves as a rich source of iron, calcium, and fiber, making it a nutritional powerhouse. Its subtly nutty flavor further enhances its appeal, making teff a sought-after ingredient in culinary circles worldwide.
Since the 1980s, Maskal Teff has been at the forefront of teff cultivation in the United States. Working in close collaboration with farmers in the intermountain west, Maskal Teff meticulously processes its harvest in a dedicated teff-only facility nestled in Boise, Idaho. With a stringent commitment to quality, every batch of teff undergoes rigorous gluten testing to ensure its purity. By establishing direct relationships with farmers, Maskal Teff effectively mitigates the risk of contamination at the farm level, guaranteeing the integrity of its products.
Maskal Teff offers two distinct varieties: brown and ivory, each boasting comparable nutritional profiles while showcasing nuanced flavor profiles. The ivory variant exudes a subtle milky essence, lending a touch of delicacy to dishes, while the brown variety delights with its nutty undertones reminiscent of chocolate.
In the kitchen, teff flour emerges as a versatile ingredient, seamlessly integrating into gluten-free flour blends or standing alone to impart its unique character to denser baked goods such as pancakes, waffles, cookies, or brownies. Beyond baking, teff grains can be transformed into a sumptuous hot cereal akin to oatmeal, offering a comforting breakfast option. With a treasure trove of culinary possibilities, the Maskal Teff website serves as a culinary compass, offering over 100 tantalizing recipes spanning various cuisines and culinary styles, showcasing the diverse applications of teff in culinary creations.
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Our Ultimate Gluten-Free Potato Soup
2024/02/29
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Celiac.com 02/29/2024 - This thick, creamy gluten-free potato soup is savory, delicious, and the epitome of hearty. This is not a soup for calorie counters. This is a soup for people who want a little extra something to help keep them going. It makes a great lunch on a cool winter afternoon, or a full meal at the end of a long cold workday. It takes a bit of effort, but the proof is in the flavor.
Ingredients:
1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
¼ cup potato starch, or corn starch
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and freshly ground black pepper to taste
Directions:
Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but ¼ cup of the bacon grease.
Cook celery and onion in the reserved bacon drippings until onion is soft and translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes.
Add cubed potatoes, and toss to coat. Sauté for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender, 15 to 20 minutes.
Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro.
Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine.
Transfer about ⅓ to ½ of the soup to a blender and purée. Return to the Dutch oven.
Adjust seasonings to taste, and serve warm, with your favorite gluten-free bread.
Current Clinical Celiac Disease Trials at the Mayo Clinic
2024/02/28
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Celiac.com 02/28/2024 - We get a lot of questions about what celiac disease trials and studies are going on, but there are so many, it can be hard to keep track. One easy source is the Mayo Clinic, which is at the forefront of a number of research trials, and studies to better understand, and treat celiac disease. Currently, there are more than a dozen exciting clinical trials underway, each focusing on different aspects of the celiac disease.
One study aims to assess the effect of gluten on gut barrier function by using a novel gut permeability test developed by Mayo Clinic researchers. Another trial is evaluating the safety and tolerability of a potential new treatment, KAN-101, for celiac disease patients.
Additionally, researchers are investigating the effectiveness and safety of numerous compounds for relieving symptoms in adult celiac disease patients.
These trials represent important steps forward in advancing our understanding of celiac disease and developing new therapies to improve the lives of those affected by this condition.
Celiac disease trials and studies currently underway at the Mayo Clinic facilities include:
Gut Permeability Assessment in Celiac and Gluten Sensitive Children
Rochester, MN
This study will assess the effect of gluten on gut barrier function. Investigators at the Mayo Clinic have developed a new gut permeability test using rhamnose (sugar & water solution), and are hoping to prove its effectiveness in a clinical setting.
A Study to Assess the Safety and Tolerability of Single and Multiple Doses of KAN-101 in Celiac Disease Patients
Rochester, MN
The purpose of this study is to assess the safety and tolerable of single and multiple doses of KAN-101 in patients with Celiac disease.
A Study to Evaluate the Effectiveness and Safety of Larazotide Acetate for the Relief of celiac disease Symptoms
Rochester, MN
The purpose of this study is to assess the effectiveness and safety of larazotide acetate versus placebo for the relief of persistent symptoms in adult celiac disease patients.
Study of the Safety, Tolerability, Pharmacokinetics and Biomarker of DONQ52 in Celiac Disease Patients
Rochester, MN
The purpose of this study is to evaluate the safety and tolerability of single and multiple doses of DONQ52 in celiac disease patients and to evaluate the safety and tolerability of DONQ52 in celiac disease patients in the presence of gluten after multiple doses of DONQ52.
Furthermore, to characterize the DONQ52 PK profile following single and multiple subcutaneous (SC) dose(s) in celiac disease patients and to investigate the immunogenicity of DONQ52.
A Study of the Response to and Changes in Intestinal Permeability 4 hours after a Gluten Challenge in Subjects with Celiac Disease and Non Celiac Gluten Sensitivity
Rochester, MN
The purpose of this study is to identify mediators—innate immune system and intestinal permeability—of acute onset gastrointestinal symptoms after gluten ingestion in subjects with celiac disease and non-celiac gluten sensitivity.
Gut Permeability in Environmental Enteropathy
Rochester, MN
The goal of this project, to develop a simple and sensitive test of small bowel permeability, will improve the scientific and public health understanding of environmental enteropathy and guide development of preventative and treatment modalities such as clean water and sanitation.
Mucosal Interactions in Celiac Disease
Rochester, MN
To obtain biopsies and blood from subjects not previously known to have celiac disease who are undergoing duodenal biopsies for clinical indications. The subjects will have no prior diagnosis of celiac disease and are eating a gluten-containing diet. The biopsies will be treated “in vitro” with enzymatic digests of gluten derived from bread made from different species of wheat, the auto-antigen tTg, cytokines, or other proteins.
A Study to Evaluate the Safety, Effectiveness, and Tolerability of Latiglutenase to Treat Patients with Well-Controlled Celiac Disease
Rochester, MN
The purpose of this study is to demonstrate a positive correlation of histologic protection (biological signature) and symptom protection (clinical outcome) for latiglutenase treatment versus placebo in Celiac Disease (celiac disease) patients undergoing a deliberate gluten challenge.
A Study of the Safety, Pharmacodynamics, Effectiveness, and PK of TIMP-GLIA in Subjects with Celiac Disease
Rochester, MN
The purpose of this study is to evaluate participants for immune responses and histological changes in the small bowel following 2 doses of TIMP-GLIA or placebo and a 14-day oral gluten challenge.
Dose-Ranging Study of the Efficacy and Safety of TAK-101 for Prevention of Gluten-Specific T Cell Activation in Participants With Celiac Disease on a Gluten-Free Diet
Rochester, MN
The purpose of this study is to compare the number of baseline interferon-gamma (IFN-γ) spot forming units (SFUs) to the number of IFN-γ SFUs after a 6-day oral gluten challenge among HLA DQ2–positive subjects treated with TAK-101 versus placebo.
A Study of Simvastatin Metabolism as a Test for Celiac Disease Activity
Rochester, MN
The purpose of the study is to assess the connection between simvastatin metabolism by an enzyme that varies based on the state of the small intestine in treated celiac disease.
Antibody Treatment for Advanced Celiac Disease
Rochester, MN
Celiac disease is a condition where the immune system attacks the cells of the small intestine. The intestine becomes inflamed and cannot digest food properly. The disease most often causes a reaction to foods that contain gluten. Most people can treat celiac disease with a gluten-free diet. However, some people have digestion problems even on a gluten-free diet. Researchers want to try a new antibody therapy for celiac disease. The treatment may block the immune reaction that causes the disease. They will test this antibody in people who have celiac disease that has not responded to a gluten-free diet.
Prospective, Randomized, Double-Blind, Placebo-Controlled, Crossover Study in Symptomatic Celiac Disease Patients
Rochester, MN
This is a phase 2b, multi-center, prospective, randomized, double-blind, placebo-controlled, crossover study in symptomatic celiac disease patients attempting a gluten free diet (GFD) for at least one year prior to screening.
A Study of TAK-062 in Treatment of Active Celiac Disease in Participants Attempting a Gluten-Free Diet
Rochester, MN; Scottsdale/Phoenix, AZ
The purpose of this study is to see how TAK-062 works to reduce celiac-related symptoms and improve small intestinal damage due to gluten exposure, in participants with celiac disease (celiac disease) attempting to maintain a gluten-free diet (GFD) in treated participants versus placebo controls.
A Study of the Safety, Effectiveness and Tolerability of Nexvax-2 in Patients with Celiac Disease (celiac disease)
Rochester, MN
The purpose of this study is to evaluate the human leukocyte antigen (HLA)-DQ 2.5+ in adults with celiac disease (celiac disease).
Evaluation of the Efficacy and Safety of ALV003 in Symptomatic in Celiac Disease Patients
Scottsdale/Phoenix, AZ; Jacksonville, FL; Rochester, MN
To determine the effects of 12 weeks administration of different dose levels of ALV003 on the mucosal lining of the small intestine and symptoms in celiac disease patients.
Minimal Risk Registry of Endoscopic Image and Pathology Correlation for Fujiflim
Jacksonville, FL; Rochester, MN
The purpose of this study is to see if advanced endoscopic imaging may be helpful to accurately distinguish pathological tissue from normal tissue and guide therapy of endoscopically identified pathology.
Functional Gastrointestinal Disease, Celiac Disease, and Non-celiac Gluten Sensitivity in an Olmsted County Cohort
Rochester, MN
The aim of this study is to the number of individuals following a gluten-free diet and possible reasons including symptoms of non-celiac gluten sensitivity and functional gastrointestinal diseases (FGIDs). lso assess Diagnoses and lab values associated with celiac disease, NCGS, and FGIDs will also be assessed, as well as past GI survey data and medical record data available through the Rochester Epidemiology Project.
Stay tuned for updates on the progress of these and other related studies!
Read more at Mayo.edu
Is Gluten-Free Wheat Flour a Game Changer for Celiacs?
2024/02/27
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Celiac.com 02/27/2024 - For people with celiac disease, finding gluten-free alternatives to traditional wheat flour has been a challenge. That is until now. Enter Bread Free, a Spanish biotech start-up breaking barriers with its groundbreaking creation: gluten-free wheat flour. But how does it work, and what does it mean for those of us who need to avoid gluten? Let's dig in.
A Game-Changer for Those with Celiac Disease
Bread Free has pioneered the development of gluten-free wheat flour, making them the first company to achieve this feat. Traditionally, wheat flour is off-limits for those with celiac disease due to its gluten content. However, Bread Free's innovative approach removes the gluten while preserving the flour's essential qualities.
Benefits of Bread Free Flour
Juan Garrido, co-founder of Bread Free, explains that their product maintains all the organoleptic properties of conventional wheat flour. Translation? It looks, feels, and tastes like the real deal. This is fantastic news for individuals with celiac disease who miss the taste and texture of wheat-based products.
Why It Matters
Celiac disease is a serious autoimmune condition triggered by the consumption of gluten, a protein found in wheat, barley, and rye. Symptoms can range from mild discomfort to severe digestive issues and nutrient deficiencies. With approximately 0.7% of the EU population affected by celiac disease, finding safe and affordable gluten-free options is crucial.
Addressing Price Concerns
One of the main challenges for individuals with celiac disease is the high cost of gluten-free products. Shortages of ingredients like rice flour have further strained prices in recent years. However, Bread Free's manufacturing process, similar to that of ordinary wheat flour, helps mitigate these price pressures without compromising quality or nutrition. Translation: The price should be reasonable.
Nutritional Quality
Despite concerns about the nutritional quality of gluten-free products, Bread Free flour maintains the nutritional benefits of wheat. This means individuals can still enjoy the dietary advantages of wheat flour while adhering to a gluten-free diet.
Is It Safe for Celiacs?
The company touts the product as gluten-free. If the final product is under 20ppm gluten, then it's likely safe for people with celiac disease.
Utilizing Artificial Intelligence and Biotechnology to Remove Gluten, Not Genetic Modification
Bread Free utilizes biotechnology, not genetic modification, to remove gluten from their flour. By leveraging artificial intelligence (AI), they optimize their production process to ensure product safety and efficiency. The result? A gluten-free wheat flour that meets food regulations and exceeds expectations.
Looking Ahead
Bread Free plans to launch its product first in Spain and then expand throughout Europe. This exciting development promises to revolutionize the gluten-free market and provide new options for individuals with celiac disease.
Bread Free's gluten-free wheat flour offers hope and opportunity for those living with celiac disease. With its ability to deliver the taste, texture, and nutrition of traditional wheat flour without the harmful effects of gluten, it represents a significant step forward in gluten-free innovation.
Stay tuned for more updates as Bread Free makes its mark on the world of gluten-free baking!
New Study Shows Link Between Celiac Disease and Microscopic Colitis in Female Population
2024/02/26
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Celiac.com 02/26/2024 - A recent study, conducted by researchers Bodil Roth and Bodil Ohlsson, sheds light on the association between celiac disease and microscopic colitis, providing valuable insights into the clinical course, and subtypes of the disease in a female population.
Microscopic colitis is characterized by chronic inflammation of the colon, and has long been linked to autoimmune conditions, smoking, and certain medications. Their study aimed to investigate this connection, considering various subtypes of microscopic colitis and their clinical presentations.
The research, which involved 240 women aged 73 years or older diagnosed with microscopic colitis, revealed intriguing findings. Out of the 158 women who agreed to participate, half experienced the simultaneous onset of microscopic colitis and celiac disease. Notably, celiac disease was most prevalent in patients with lymphocytic colitis, with a significantly higher incidence compared to other subtypes of microscopic colitis.
Analysis of blood samples also revealed the presence of anti-transglutaminase antibodies, a marker for celiac disease, in some participants with one episode of microscopic colitis. Moreover, corticosteroid use was more common in patients with collagenous colitis and refractory microscopic colitis, highlighting the diverse clinical manifestations of the disease.
The study also explored the impact of smoking habits on the prevalence of microscopic colitis and associated symptoms. Past smokers showed a higher prevalence of one-episode microscopic colitis, while current smoking was associated with an increased likelihood of experiencing irritable bowel syndrome (IBS)-like symptoms.
Significant Association Found Between Celiac Disease and Lymphocytic Colitis
Upon adjusting for smoking habits, the researchers found a significant association between celiac disease and lymphocytic colitis, suggesting a potential link between these conditions. However, further research is needed to elucidate the nature of this relationship and whether lymphocytic colitis in conjunction with celiac disease should be classified as a distinct entity or a variant of celiac disease.
These findings underscore the complex interplay between autoimmune conditions and gastrointestinal disorders, emphasizing the importance of comprehensive clinical evaluation and tailored management approaches. As researchers continue to unravel the intricacies of these diseases, advancements in diagnosis and treatment hold promise for improving the lives of individuals affected by celiac disease and microscopic colitis.
Read more in BMC Gastroenterology volume 24, Article number: 70 (2024)
Insights from Celiac.com's Latest Poll #2: 18% of People with Celiac Disease Cheat on their Gluten-Free Diets
2024/02/24
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Celiac.com 02/24/2024 - A recent poll conducted by Celiac.com shed light on various aspects of celiac disease knowledge and experiences among respondents. However, one finding stands out starkly: 18% of respondents admitted to cheating on their gluten-free diet. This revelation underscores the critical importance of emphasizing the necessity of strict dietary compliance for individuals with celiac disease. Cheating on a gluten-free diet can have serious consequences, ranging from uncomfortable symptoms to long-term health complications such as intestinal damage, malnutrition, and an increased risk of other autoimmune conditions. In this article, we explore the implications of this poll result and why maintaining a gluten-free diet is paramount for the health and well-being of individuals living with celiac disease.
Question 1: Celiac disease is an autoimmune disorder.
Celiac.com's poll revealed that 100% of respondents correctly identified this statement as true. This is an essential fact about celiac disease. When individuals with celiac disease consume gluten, their immune system mistakenly attacks the lining of the small intestine, leading to various symptoms and potential long-term complications. The autoimmune nature of the condition underscores the seriousness of adhering to a strict gluten-free diet to manage symptoms and prevent further damage.
Question 2: Celiac disease is primarily a genetic condition.
While 58% of respondents recognized this statement as true, it's crucial to emphasize that genetics play a significant role in celiac disease. Having certain genetic markers, such as the HLA-DQ2 and HLA-DQ8 genes, increases the likelihood of developing the condition. However, genetics alone do not determine who will develop celiac disease, as environmental factors also play a role.
Question 3: Cross-contamination with gluten can trigger symptoms in individuals with celiac disease.
Nearly all respondents (98%) correctly identified this statement as true. Cross-contamination occurs when gluten-free foods come into contact with gluten-containing products or surfaces, leading to the inadvertent ingestion of gluten. Even trace amounts of gluten can provoke symptoms in individuals with celiac disease, highlighting the importance of strict dietary adherence and careful food preparation practices.
Question 4: What is the name of the protein in wheat that triggers the immune response in celiac disease?
The majority of respondents (76%) correctly selected gliadin as the protein in wheat responsible for triggering the immune response in celiac disease. Understanding the specific components of gluten, such as gliadin, is crucial for individuals with celiac disease to effectively identify and avoid gluten-containing foods.
Question 5: Celiac disease is more common in people of European descent.
A significant majority of respondents (68%) correctly identified this statement as true. While celiac disease can affect individuals of any ethnicity, it is more prevalent among those of European descent. This highlights the importance of considering genetic predisposition when assessing the risk of celiac disease in different populations.
Question 6: Dermatitis herpetiformis is a skin manifestation associated with celiac disease.
A vast majority of respondents (92%) correctly recognized this statement as true. Dermatitis herpetiformis is a chronic, blistering skin rash that is strongly associated with celiac disease. It is caused by the same immune response to gluten that damages the intestinal lining in individuals with celiac disease.
Question 7: What percentage of people with celiac disease may go undiagnosed?
28% of respondents correctly identified 50% as the percentage of people with celiac disease who may go undiagnosed. This statistic sheds light on a concerning reality within the celiac disease community. Despite increased awareness and diagnostic tools, a significant portion of individuals with celiac disease remain undiagnosed. There are several factors contributing to this high rate of underdiagnosis. Firstly, the symptoms of celiac disease can vary widely and overlap with those of other gastrointestinal disorders, making it challenging for healthcare providers to recognize the condition. Additionally, some individuals with celiac disease may experience mild or atypical symptoms, leading them to dismiss their symptoms or attribute them to other causes. Cultural and societal factors may also play a role, as misconceptions about celiac disease and gluten sensitivity persist, leading to delays in seeking medical attention or reluctance to undergo testing. Furthermore, lack of access to healthcare, particularly in underserved communities, can further exacerbate the problem of underdiagnosis. Addressing these barriers to diagnosis and increasing awareness among both healthcare providers and the general public are crucial steps in improving the identification and management of celiac disease.
Question 8: Medications can sometimes contain gluten as an inactive ingredient.
An overwhelming majority of respondents (96%) correctly identified this statement as true. It's essential for individuals with celiac disease to carefully check the ingredients of medications, as gluten can sometimes be present in inactive ingredients or as a coating on tablets.
Question 9: The terms "wheat-free" and "gluten-free" are interchangeable.
While 91% of respondents correctly identified this statement as false, it's worth emphasizing the important distinction between "wheat-free" and "gluten-free." While a wheat-free diet excludes wheat and its derivatives, a gluten-free diet eliminates all sources of gluten, including wheat, barley, and rye.
Question 10: Which nutrient deficiency is commonly associated with untreated celiac disease?
A significant majority of respondents (70%) correctly selected vitamin D deficiency as a common nutritional consequence of untreated celiac disease. Malabsorption of nutrients due to damage to the intestinal lining can lead to deficiencies in various vitamins and minerals, highlighting the importance of proper nutritional management in individuals with celiac disease.
Question 11: Celiac disease can affect the neurological system, leading to issues such as gluten ataxia.
An overwhelming majority of respondents (96%) correctly identified this statement as true. Neurological manifestations of celiac disease, such as gluten ataxia, underscore the systemic nature of the condition and the potential for diverse symptoms beyond gastrointestinal issues.
Question 12: What is the most reliable treatment for celiac disease?
An overwhelming majority of respondents (98%) correctly selected a gluten-free diet as the most reliable treatment for celiac disease. Strict adherence to a gluten-free diet is essential for managing symptoms, promoting intestinal healing, and preventing long-term complications associated with celiac disease.
Question 13: Celiac disease has been linked to an increased risk of osteoporosis.
A vast majority of respondents (90%) correctly identified this statement as true. Malabsorption of calcium and vitamin D, along with chronic inflammation associated with celiac disease, can contribute to decreased bone density and an increased risk of osteoporosis.
Question 14: Quinoa is a grain that contains gluten.
86% of respondents correctly identified this statement as false. Quinoa is a gluten-free grain that can be safely consumed by individuals with celiac disease as part of a gluten-free diet.
Question 15: What is the medical term for the biopsy procedure used to diagnose celiac disease?
The majority of respondents (79%) correctly selected endoscopy as the medical term for the biopsy procedure used to diagnose celiac disease. During an endoscopy, a small tissue sample is taken from the small intestine to assess for characteristic changes associated with celiac disease.
Question 16: Do you cheat on your gluten-free diet?
This question delves into a significant issue within the celiac disease community: adherence to a gluten-free diet. While 82% of respondents reported not cheating on their gluten-free diet, 18% admitted to doing so. This highlights the challenges that individuals with celiac disease may face in maintaining strict dietary compliance and underscores the need for ongoing education, support, and access to gluten-free resources to help individuals effectively manage their condition and prevent potential health complications.
Additionally, it's worth noting the significant advancements in gluten-free food options in recent years. With the increasing awareness of celiac disease and gluten sensitivity, there has been a proliferation of gluten-free products available in grocery stores and online retailers. Moreover, many whole foods are naturally gluten-free, including fruits, vegetables, meats, fish, dairy, and gluten-free grains like quinoa and rice. Restaurants have also responded to the demand for gluten-free options, with many establishments now offering dedicated gluten-free menus or clearly labeling gluten-free choices on their regular menus. With such wide availability of gluten-free alternatives, individuals with celiac disease have more options than ever to enjoy delicious and safe meals without the need to compromise their dietary restrictions. This accessibility underscores the importance of making informed choices and prioritizing health by adhering to a strict gluten-free diet.
In 2002 Celiac.com ran a similar poll question where ~42% of people reported cheating regularly on their gluten-free diets, so in comparison to 22 years ago there has been a significant decrease in the number of people who cheat on their gluten-free diets.
In conclusion, Celiac.com's latest poll provides valuable insights into the knowledge, experiences, and challenges faced by individuals living with celiac disease. From understanding the autoimmune nature of the condition to recognizing the importance of dietary adherence and vigilance in avoiding gluten, these findings underscore the multifaceted nature of managing celiac disease and the ongoing need for education, support, and advocacy within the celiac disease community.
Celiac.com Disease & Gluten-Free Diet Support Since 1995 - Articles
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