Celiac.com Disease & Gluten-Free Diet Support Since 1995 - Articles

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.

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

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!

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.

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.

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. 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.

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.

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

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

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

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.

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.

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. Visit Our Site To Find Out More

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.

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