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

Celiac.com 05/16/2022 - A Russian artist with celiac disease is facing up to ten years in prison for “sharing misinformation about the special military operation in Ukraine.” Artist and a political activist Sasha Skochilenko was arrested and jailed this month for swapping price tags with anti-war stickers in a St. Petersburg supermarket. In an act of solidarity, aimed at raising awareness of Skochilchenko's plight, Russian artist Ksenia Sorokina, who won the prestigious theater award Zolotaya Maska (Golden Mask) for best costume design, donated her prize to Skochilenko. Because Skochilenko has celiac disease, eating the food she is served in the temporary detainment center could be dangerous. Sorokina’s friend and fellow Zolotaya Maska laureate, theater director Yevgeniya Berkovich, shared Ksenia’s words on Facebook. “It is shameful to rejoice while other artists are in jail,” Berkovich quoted Ksenia. Jail food is often not gluten-free, and can be dangerous for people with celiac disease. The Telegram channel Free Sasha Skochilenko has reported that she has suffered at least one seizure after a meal. The Moscow Times reports Sorokina's concerns about rising government actions against artists. “When an artist gets jailed for an art action, I simply can't ignore it,” Sorokina said. “I do hope that my support will help Sasha Skochilenko, and I am sure that her family will take the best care of the prize.” Read more in The Moscow Times

Celiac.com 05/14/2022 - Few things say spring and summer like fresh peas and fresh mint. The two come together in this simple, delicious soup that is perfect for spring. Ingredients: 5 cups fresh peas – divided (you can cheat and use frozen) 1 tablespoon Olive Oil 1 tablespoon butter 1 medium red onion – finely chopped 1 clove garlic – minced 1 cup packed mint leaves – roughly chopped 3½ cups vegetable or chicken stock – divided 1 tablespoons Kosher salt 1 teaspoon cracked black pepper ¼ cup grated Parmigiano Reggiano Garnish with a swirl of crème fraîche, extra virgin olive oil, micro-greens, and marinated red bell pepper. Directions: In a large saucepan, gently heat the oil and butter. Add the chopped onion and cook over low to medium-low heat for 10 minutes or until the onion is soft but not brown. Stir often to make sure the onion does not burn. Next, add the minced garlic and cook for another 3 minutes. Add around 4 cups of the peas, the chopped mint leaves, and 2¾ cups of the stock. Bring to a boil, then cover the saucepan and reduce the heat to maintain a light boil for 10 minutes. Carefully, use a food processor, blender, or an immersion blender to blend cooked soup into a thick purée. Return the purée to the pan and add the salt, pepper, and remaining whole peas and stock. Cook 5 minutes or so, until the newly added peas are cooked. Taste, and adjust seasoning as desired. Pour the warm soup into a soup bowl. Top with a few drops of good olive oil, crème fraîche, extra Parmesan and some micro-greens.

Celiac.com 05/13/2022 - It all began when Dr. Malawer called. “Good news,” he said! “We found out what’s causing your symptoms. The tests confirmed you have celiac disease” (Gastroenterologists, he explained, rarely find definitive causes for their patients’ intestinal complaints; hence his excitement). “What this means is that you’ll have to be on a strict gluten-free diet for the rest of your life—no wheat, no rye, no barley, no oats. And no cheating—you have to stick with the diet 100 percent! But let me warn you that once get the gluten out of your system and start absorbing your food you may gain weight. I had one patient who gained 50 pounds in three months!” Dr. Malawer was elated. I was depressed. Give up bread—for the rest of my life? It seemed a sentence too cruel for someone whose favorite food, second only to fruit, was the staff of life! Tearing into a long loaf of French bread fresh from Marvelous Market and slathering it with butter was one of my favorite pastimes. I could eat the whole thing in one sitting. And what about the six-grain loaves and the Jewish ryes (with seeds, please) from Breads Unlimited where I shopped every Saturday morning? And oh my God, bagels! Big fat garlic bagels, onion bagels, cinnamon bagels, poppy seed bagels right out of the oven from Whatsa Bagel, and the flatbread bagels smothered with onions and poppy seed called bialys—never again? This was seriously depressing. Dr. Malawer had suspected celiac disease (also known as gluten intolerance) and ordered a biopsy of my small intestine and blood tests when, in taking my family history, he learned that I had a third cousin with the disease and that when I was very young I had heard my parents mention the possibility of celiac disease when discussing the cause of my many food allergies with my pediatrician. My symptoms had begun at least ten years prior to my diagnosis. I had frequent bouts of abdominal distress, gas, and diarrhea, which I could not associate with anything in my diet. I frequently talked with my internist about this, and for about a year I kept a daily journal on the state of my abdomen and what I had done or eaten, but no pattern emerged. Over that time period several sigmoidoscopies were performed and they repeatedly tested me for parasites and giardia—all test results were negative. The only thing we could figure out was lactose intolerance. When I went on a lactose-free diet or used lactose pills my distress lessened, but the diarrhea continued. My doctor finally told me that if I had another bout of diarrhea he would refer me to a gastroenterologist. That is how I became a patient of Dr. Malawer’s. While trying to absorb the news about my diagnosis of celiac disease and its implications, I asked Dr. Malawer if there were any organizations that could help me with the dietary and life style changes that I’d need to make. His receptionist directed me to the Washington Area Celiac Sprue Support Group (WACSSG), which meets bimonthly and puts out a highly informative newsletter about all aspects of the disease that includes gluten-free recipes and listings of gluten-free products available in local supermarkets or by mail. To my surprise, WACSSG’s membership of adults, children, and families of celiacs was more than 100 when I joined about 12 years ago, at a time when the disease was thought to be relatively rare. Membership has been increasing with heightened awareness of the true prevalence of the disease in the United States—about 1 in 133 Americans and 1 in 22 family members of diagnosed celiacs, according to a recent epidemiologic study. The first meeting of WACSSG I attended featured a speaker from the FDA (Food and Drug Administration) on hidden glutens found in the “fillers” of prescription and over the counter drugs. Fillers are the non-therapeutic ingredients used as binders. She urged us to contact the manufacturer of each drug we were taking to find out what substances they used as fillers. Certain fillers wer

Celiac.com 05/12/2022 - Recent studies suggest that KIR+CD8+ T cells could offer a path to controlling autoimmune diseases, such as “long COVID,” which emerge after viral infections. Ly49+CD8+ T cells are a subset of CD8+ T cells that have shown immunoregulatory activity in mice. These cells can suppress myelin oligodendrocyte glycoprotein (MOG)–specific pathogenic CD4+ T cells through their cytolytic activity and thereby ameliorate experimental autoimmune encephalomyelitis (EAE). However, whether a similar CD8+ regulatory T cell subset exists in humans and whether its suppressive activity extends beyond autoimmune diseases to play a more general role in peripheral tolerance remains to be determined. A team of researchers recently shared some relevant findings regarding CD8+ T cells in humans. The research team included Jing Li; Maxim Zaslavsky; Yapeng Su; Jing Guo; Michael J Sikora; Vincent van Unen; Asbjørn Christophersen; Shin-Heng Chiou; Liang Chen; Jiefu Li; Xuhuai Ji; Julie Wilhelmy; Alana M McSween; Brad A Palanski; Venkata Vamsee Aditya Mallajosyula; Nathan A Bracey; Gopal Krishna R Dhondalay; Kartik Bhamidipati; Joy Pai; Lucas B Kipp; Jeffrey E Dunn; Stephen L Hauser; Jorge R Oksenberg; Ansuman T Satpathy; William H Robinson; Cornelia L Dekker; Lars M Steinmetz; Chaitan Khosla; Paul J Utz; Ludvig M Sollid; Yueh-Hsiu Chien; James R Heath; Nielsen Q Fernandez-Becker; Kari C Nadeau; Naresha Saligrama; and Mark M Davis. A recent report by Li et al., notes the existence of a similar CD8+ T cell subset in humans, which possess killer cell immunoglobulin-like receptors (KIRs). This function in humans mirrors that in the mouse Ly49 family. These cells are able to suppress self-reactive CD4+ T cells, and are more plentiful in patients with autoimmune conditions, such as celiac disease, multiple sclerosis, and lupus, as well as in patients infected with influenza virus or severe acute respiratory syndrome coronavirus 2. When researchers injected viruses into mice selectively deficient in Ly49+CD8+ T cells, the mice showed normal antiviral immune responses, but they later developed symptoms of autoimmune disease. The team found that CD8+ T cells express inhibitory killer cell immunoglobulin-like receptors (KIRs), making them the human equivalent of Ly49+CD8+ regulatory T cells in mice. These CD8+ T cells are abundant in the blood and inflamed tissues of patients with several different autoimmune diseases. Moreover, these CD8+ T cells easily eliminated pathogenic gliadin-specific CD4+ T cells from the leukocytes of celiac disease patients in vitro. Because of this, KIR+CD8+ T cells could offer a path to controlling autoimmune diseases, such as “long COVID,” which emerge after viral infections. Tellingly, in COVID-19 patients, the team also found elevated levels of KIR+CD8+ T cells, but not CD4+ regulatory T cells, which corresponded to disease severity, and levels of vasculitis. Selective destruction of Ly49+CD8+ T cells in virus-infected mice reversed their infections, and restored their autoimmunity. These results suggest that in humans, as in mice, these regulatory CD8+ T cells act uniquely to suppress pathogenic T cells in autoimmune and infectious diseases. Read more in Science. 2022 Apr 15;376(6590):eabi9591. Also: PubMed. The researchers are variously affiliated with the Institute of Immunity, Transplantation and Infection, Stanford University School of Medicine, Stanford, CA, USA; the Program in Computer Science, Stanford University, Stanford, CA, USA; the Institute for Systems Biology, Seattle, WA, USA; the Department of Microbiology and Immunology, Stanford University School of Medicine, Stanford, CA, USA; the Department of Genetics, Stanford University School of Medicine, Stanford, CA, USA; the KG Jebsen Coeliac Disease Research Centre, University of Oslo, Oslo, Norway; the Institute of Clinical Medicine, University of Oslo, Oslo, Norway; the Department of Immunology, University of Oslo, Oslo, Norway; The Howard Hughes

Celiac.com 05/11/2022 - If you're looking for a simple, easy dessert recipe that is guaranteed to add a dash of elegance to any meal, then these pear poached in red wine, sugar and spice are just the thing. Served with some fresh vanilla ice cream, they never fail to please. Ingredients 4 pears (I like D'Anjou, but Bartlett, or any firm, shapely pear will do) 2 cups water 3 cloves 1 cinnamon stick 1 cup sugar 1 ¼ cups red wine 2 pieces of star anise 2 cardamom berries, crushed Directions Peel the pears, keeping the stem on. Pour the wine, sugar, and water in a saucepan over a low heat until it boils. Add the cinnamon, star anise, cloves, and cardamom. After a couple of minutes, add the pears. Bring the saucepan to a simmer and cook for 10-15 minutes, rotating the pears half way. Transfer the pears to a plate, then continue to cook the liquid on low heat until a syrup builds. Serve the pears in a shallow bowl, drizzled with wine syrup and paired with a scoop of vanilla ice cream.

Celiac.com 05/10/2022 - We get a lot of questions about which alcoholic beverages are gluten-free and safe for people with celiac disease. Even with our numerous articles on alcohol, and even with the news that the US Food and Drug Administration (FDA) has ruled that distilled foods and spirits made from gluten-containing grains can be labelled as ‘gluten-free,’ we still get a large number off questions about which brands of liquor are gluten-free and safe for people with celiac disease. Well, the answer is: most of them. That's right, as long as no gluten ingredients are added after distillation, nearly every brand of distilled liquor is gluten-free, and safe for people with celiac disease. Here's the rundown. Gluten-Free Distilled Liquor Distillation removes gluten proteins from the final product, and since September of 2020,the FDA rules allow all distilled alcohols to be labelled "gluten-free" no matter their source ingredients. Moreover, the American Dietetic Association (ADA) has long regarded all distilled spirits as gluten-free, provided no gluten is added to the final product of any distilled alcohol. ADA guidelines indicate that all 100% distilled spirits are safe, including those distilled from grains, such as whiskey, bourbon and gin. Is Gin Gluten-Free? Yes. Most gins are made with gluten-containing cereal grains, but all of them are gluten-free, as long as they do not add gluten after distillation. Still, many people with celiac disease choose to avoid beverages made from grain ingredients, while many others drink them with no adverse effects. Brands of Gluten-Free Gin Cold River Gin—distilled from potatoes Brands of Standard Gin Aviation American Gin Beefeater Bombay Bombay Sapphire Boodles British Gin Booth's Gin Gordon's Leopolds Gin New Amsterdam Gin Seagram's Tanqueray Is Rum Gluten-Free? Yes, rum is gluten-free. Distilled from sugar cane, rum is gluten-free and safe for celiacs. Beware of pre-made drink mixes, such as those intended for piña coladas — many of these contain gluten ingredients as flavoring. Brands of Gluten-Free Rum: Appleton Estate Jamaica Rum Bacardi—only Gold, Superior, 151, and flavored Bayou Rum Bundaberg Rum Captain Morgan Rum Cruzan Rum Malibu Rum Montanya Distillers Mount Gay Rum Meyer's Rum Gluten-Free Sake Fermented with rice and Koji enzymes. The Koji enzymes are grown on Miso, which is usually made with barley. The two-product separation from barley, and the manufacturing process should make it safe for celiacs. Is Tequila Gluten-Free? Yes, tequila is gluten-free. Distilled from the agave cactus, all tequilas are gluten-free and safe for celiacs, and if you want to avoid any that may contain added alcohol derived from gluten grains, just look for "100% Pure Agave" on the bottle. Brands of Gluten-free Tequila 1519 Tequila 1800 Tequila Cabo Wabo Casamigos Cazadores Chimayo Don Julio El Jimador Herradura Hornitos Jose Cuervo Patrón Sauza Is Vodka Gluten-Free? As long as no gluten is added after distillation, vodkas distilled from potatoes, gluten-free grains or other gluten-free ingredients, contain no gluten ingredients and can be labeled as gluten-free. Brands of Naturally Gluten-Free Vodka Broken Shed Vodka Corn Vodka—Deep Eddy, Nikolai, Rain, Tito's, UV Grape Vodka—Bombora, Cooranbong Potato Vodka—Boyd & Blair, Cirrus, Chase, Chopin, Cold River Vodka, Cracovia, Grand Teton, Karlsson's, Luksusowa, Monopolowa, Schramm Organic, Zodiac Rice Vodka—Kissui Sugar Cane—Downunder, DOT AU Many vodkas are made with gluten-containing cereal grains. As long as no gluten is added after distillation, the final distilled product does not contain gluten, and can now be advertised and labeled as gluten-free. Many people with celiac disease choose to avoid these beverages, while many others drink them with no adverse effects. Gluten-free vodkas distilled from cereal grains: Barley Vodka—Finlandia Grain Vodka—Absolwent, Blavod, Bowman's, Fleischmann's, Orloff, Polonaise, SKYY, Smirnoff, Stolichna

Celiac.com 05/09/2022 - Data from gene expression, lipidomic and growth impairment indicate that celiac disease begins long before the body starts to have an immune response to gluten. The influence of gluten intake in the first years of life as a potential risk factor for celiac disease is currently debated among researchers. A team of researchers recently set out to estimate the risk of developing celiac disease based on the amount of gluten intake and the serum inflammatory profile in genetically predisposed infants. The research team included Auricchio Renata, Calabrese Ilaria, Galatola Martina, Cielo Donatella, Carbone Fortunata, Mancuso Marianna, Matarese Giuseppe, Troncone Riccardo, Auricchio Salvatore & Greco Luigi They are variously affiliated with the Department of Translational Medical Science, University Federico II, Via S. Pansini 5, 80131, Naples, Italy; the European Laboratory for Food Induced Diseases, University Federico II, Via S. Pansini 5, 80131, Naples, Italy; the Department of Clinical Medicine and Surgery, University Federico II, Naples, Italy; the Laboratory of Immunology, Institute for Experimental Endocrinology and Oncology, National Research Council (IEOS-CNR), Naples, Italy; the Neuroimmunology Unit, IRCCS Fondazione Santa Lucia, Rome, Italy; and the the Department of Molecular Medicine and Medical Biotechnology, University Federico II, Naples, Italy. The team evaluated an Italian cohort of children at risk for celiac disease, and enrolled twenty-seven children who developed celiac disease, along with fifty-six control subjects, matched by sex and age. The team also conducted a dietary interview at 9, 12, 18, 24 and 36 month intervals. They assessed serum levels of cytokines INFγ, IL1β, IL2, IL4, IL6, IL10 IL12p70, IL17, and TNFα, at four and thirty-six months. They found that infants who went on to develop celiac disease by six years of age showed increased serum cytokine levels at four months of age before gluten introduction. Elevated cytokines included INFγ, IL1β, IL2, IL6, IL10, IL12p70 and TNFα. Children who later developed celiac disease consumed substantially more gluten in their second year of life than the controls. For those children, gluten intake in the second year of life was strongly correlated with serum cytokines INFγ, IL2, IL4, IL12p70, IL17 at thirty-six months. The dietary pattern of infants who developed celiac disease was marked by high consumption of biscuits and fruit juices and low intake of milk products, legumes, vegetables and fruits, which may invite questions about pre-celiac gut microbiota health in these subjects. The researchers found that genetically predisposed infants who developed celiac disease showed a unique serum cytokine profile at 4 months before gluten consumption. In these children, gluten intake was strongly correlated with an inflammatory profile in serum cytokines at thirty-six months. This is one of the first studies to demonstrate such a clear relationship between cytokine profiles and infant gluten intake in advance of the development of celiac disease. Further study could help to develop preventative screening that Read more in Scientific Reports volume 12, Article number: 5396 (2022)

Celiac.com 05/07/2022 - Many members of our gluten-free community in the UK will be happy to know that Nestlé GoFree Corn Flakes are now available at markets across the UK. Nestlé GoFree Corn Flakes are gluten free, and made with five vitamins, and carefully selected ingredients. Nestlé GoFree Corn Flakes are also available in Honey Flakes, and Rice Pops. Check your local store shelves. Hopefully they will soon roll out gluten-free corn flakes here in the USA, as well as in other countries. We'll keep you updated when that happens. If you have tried these, let us know how they are by posting a comment below. Varieties of gluten-free Nestlé GoFree Corn Flakes include: Nestlé GoFree Corn Flakes Nestlé GoFree Honey Corn Flakes Nestlé GoFree Rice Pops For more information, check the Nestlé website.

Celiac.com 05/06/2022 - To the newly diagnosed celiac patient, beginning a gluten free diet is often overwhelming, confusing, and sometimes, depressing. Initially it may be a relief to finally have a diagnosis. All seems easy and uncomplicated when sitting in the comfort of the doctor’s office. A visit to the store and the purchase of a few things that may be safe to eat is the time when most of us come face-to-face with the fact that life as we knew it is over. If you are lucky and do some homework, you find that gluten is hidden in almost everything. Gluten is the protein in wheat, rye, barley and oats. Or is it? Conflicting information regarding gluten abounds. Some authorities believe oats are safe for the celiac patient, and gluten is frequently being listed as including only wheat, rye, and barley. Too many people—especially the newly diagnosed—receive conflicting information. They aren’t even sure what gluten is, and then they have to contend with the added misinformation about oats. It is a difficult situation—that sometimes gets even worse. For instance, we are continually amazed by the number of people that think that a “little” gluten is okay. Unfortunately, too many doctors and dieticians tell their patients that as long as their symptoms are gone they can safely have gluten occasionally. This is just plain wrong. It goes far beyond the oats debate in the literature, and it is of concern to those of us who have maintained a gluten free diet with zero symptoms and clean blood tests for many years. But what about eating oats? According to Hogberg, et al., oats “can be accepted and tolerated by the majority of children with CD” (1) . This conclusion is based upon their finding that those subjects who consumed oats showed intestinal and serological recovery after one year of the diet. The indicators used to measure this recovery were blood tests and biopsies. The same group also reports that while 20% of the test subjects dropped out of the study, all subjects who stayed with the study showed no adverse effects from including oats in their diets. But what about the 20% who dropped out? How carefully were the symptoms of any of the subjects in this study monitored? Because these subjects were newly diagnosed, there was no basis for comparison with their previous experience and/or symptoms on a gluten-free diet. In counterpoint to the Hogberg group’s findings, a very different story is told by the research conducted by Peraaho et al. They looked at the impact of oats on the quality of life along with gastrointestinal signs and symptoms. They compared these findings to similar examinations of a control group of celiac patients who were eating a gluten-free diet that did not include oats (2) . While the quality of life did not differ between these groups, those eating oats experienced significantly more frequent diarrhea. They also experienced more severe constipation, and a small but significant increase in intraepithelial lymphocytes was revealed in their biopsies. The Peraaho group did report, in congruence with the Hogberg et al. findings, that the villous architecture did not differ between groups, and antibody levels did not increase among those eating oats. Both studies are very revealing. They show us that symptoms can sometimes be more revealing than test results, and that the serological and endoscobic evidence, without counting intraepithelial lymphocytes (IELs) can only provide a crude measurement of disease. While the Marsh system for evaluating biopsies for celiac disease requires counting IELs, and is widely accepted, too many pathologists and gastroenterologists continue to rely on the villous morphology alone when they rule out celiac disease. Peraaho et al. identified two important weaknesses in research that suggests oats are safe for celiac patients. First, the intestinal biopsy will miss a number of cases of celiac disease if IELs are not counted, so oats advocates should include IEL counts. Second, ma

Celiac.com 05/05/2022 - Phở, for those in the know, is the delicious broth-based soup, made from beef, oxtail or chicken, that is the national dish of Vietnam. We've done an article about how most types of Pho are gluten-free, as long as you remember to use only gluten-free condiments. Phở is almost always served with a variety of condiments, including bean sprouts, cilantro, Thai basil, mint sprigs, scallions, and saw-tooth leaves, bird's eye chilis, sliced jalapeño peppers, hoisin sauce (make sure it's gluten-free), Sriracha (Rooster) Sauce, and lime wedges. Definitely avoid egg noodles in your phở. Yes, Sriracha (Rooster) Sauce. Our articles on Phở restaurants in San Francisco and the Bay Area and Best Phở in Los Angeles have been very popular. With that in mind, here's a list of some solid pho restaurants in the Las Vegas area. There are so many good pho restaurants in the Las Vegas, that it's hard to count them all, let alone list them here. If we missed a favorite pho spot of yours, or if you know of a good one, please share it in the comments below and we'll be sure to add it to our list. NOTE: Restaurants can change owners, employees, recipes, etc., without notice, so it's always important to call ahead or ask about the gluten-free status of anything you order, including their Pho. If you're looking for great Phở in Las Vegas, here's a great list of places to start: District One Kitchen & Bar 3400 S Jones Blvd Ste 8 Las Vegas, NV 89146 (702) 413-6868 District One takes its name from the center of the twelve neighborhood districts in Ho Chi Minh City (Saigon). The District One menu includes pho oxtail, pho tai nam with rib-eye steak, pho bo vien with beef balls, pho ga with chicken, and pho tom with shrimp. The must-try dish, however, is pho served with a 1.5-pound Maine lobster, rice noodles, and lobster broth. Lemongrass 3730 S Las Vegas Blvd Las Vegas, NV 89158 (702) 590-8670 https://www.aria.com/en/restaurants/lemongrass.html Lemongrass serves Thai and Vietnamese specialties in sleek surroundings, complete with a surprisingly extensive wine list. Opt for the beef pho, which comes out nice and hot with plenty of topping options. Orchid Vietnamese Restaurant 4266 W Spring Mountain Rd B-106 Las Vegas, NV 89102 (702) 268-8159 https://www.orchidvietnameserestaurant.com/ Orchid has a big menu that encompasses way more than just pho: start your meal with banh xeo or summer rolls, then take your pick of vegan, beef or chicken pho. Pho4Real 4145 S Grand Canyon Dr Ste 102 Las Vegas, NV 89147 (702) 463-2125 Started by two Vietnamese sisters, Pho4Real in the Southwest is home to pho with brisket, flank steak, meatballs, tendon, and other red meat options plus a seafood variety with squid and shrimp. Diners can also order braised Vietnamese five-spice fried chicken, pad Thai, and chili garlic tofu. Pho 90 4355 W Spring Mountain Rd #101A Las Vegas, NV 89102 (702) 248-0698 http://pho90.ml/ This casual Chinatown pho destination offers classic varieties of the beef noodle soup including versions with rare steak and tripe, beef balls, and well-done flank. Diners can also savor chow fun, vermicelli, bahn mi, and smoothies. Pho Aimie 8390 S Rainbow Blvd Las Vegas, NV 89139 (702) 776-7017 Formerly known as Pho Annie, this Vietnamese restaurant offers two Las Vegas locations including one on Rainbow Boulevard and a second on West Ann Road. Diners will find an extensive range of pho choices including rare steak and brisket, vegetable with fried tofu, barbecue pork, and beef with carrot. The menu also features vermicelli with egg rolls, udon with crab meat, and stir-fried chicken with lemongrass. Pho Bosa Restaurant 3711 S Valley View Blvd Las Vegas, NV 89102 (702) 418-1931 http://phobosakitchen.com/WaXMZ/ Pho Bosa is known for its smoked oxtail pho and pho bo bien with beef broth. Closed Wednesday. Pho Bistro 4130 S Sandhill Rd Las Vegas, NV 89121 (702) 463-5944 This east side pho spot serves pho with filet mignon, shrimp, chicken, ve

Celiac.com 05/04/2022 - Cornstarch cookies are some of the easiest gluten-free cookies you'll ever bake. Made with just butter milk, sugar and cornstarch, cornstarch cookies contain no gluten, eggs, or flour. These cookies are tender, buttery, light, and fluffy. They're common in Brazil, where people make all kinds of variations. Best part is that they are delicious, so enjoy! Ingredients: 2¼ cups cornstarch ½ cup grams butter 1 cup sweetened condensed milk ½ cup sugar Directions: Heat oven to 325-degrees F. Sift the cornstarch into a bowl. It's best to sift it twice. Beat the butter, sugar and condensed milk together in a bowl until well blended, about 2 minutes. Add the cornstarch to the wet ingredients. Stir until there are no lumps. Knead the dough until it is very soft. Make dough balls and put them onto a baking sheet. Sprinkle a fork with cornstarch and press the balls to flatten. Bake about 13 to 15 minutes, or until the bottom is golden when you lift it. Remove and cool.

Celiac.com 05/03/2022 - We get more than a few questions about food items and condiments. Lately, we've seen some questions about sriracha. Specifically, is Sriracha Rooster Sauce gluten-free, and safe for people with celiac disease? The answer is that Sriracha Rooster Sauce, while not labeled gluten-free, is naturally gluten-free, and regarded as safe for people with celiac disease. Moreover, most other brands of sriracha sauce are naturally gluten-free, but be sure to always read the ingredient label and look for any allergen warnings. Other brands, you say? Yes, that's because the Rooster is just the original. Generically, sriracha is typically a spicy sauce made from chiles and balanced with sugar, garlic, vinegar, and other spices. As this sauce gained popularity, many different companies have made their own versions of sriracha, including Tabasco, and Lee Kum Kee. When most Americans think of sriracha, they think of Rooster brand sriracha, that comes in the familiar green-tipped plastic bottle with a rooster logo. This is the original Sriracha sauce, and was created by Huy Fong Foods. This bottler is now so so recognizable that sriracha is also sometimes just called “rooster sauce,” hence the question. Huy Fong Huy Fong Sriracha Rooster Sauce is made without gluten ingredients in a dedicated factory, and is considered gluten-free and safe for people with celiac disease. Ingredients include: Chili, Sugar, Salt, Garlic, Distilled vinegar, Potassium sorbate, Sodium bisulfite as preservatives, and Xanthan gum. Lee Kum Kee Lee Kum Kee Sriracha Sauce is labeled gluten-free, and vegan. Tabasco Tabasco Premium Sriracha Sauce is certified gluten-free, kosher, halal, preservative free, non-GMI, and kosher. Do you have a favorite brand of sriracha that we've missed? Share it in the comments below.

Celiac.com 05/02/2022 - Denver Metro breweries have teamed up to brew a gluten-free beer in honor of Celiac Awareness Month, which occurs in May each year. This month is growing in popularity, and is centered around advocacy of Celiac Disease, affecting around 3 million individuals in the U.S. Participating breweries include Holidaily Brewing Company, Timnath Beerwerks, Two22 Brew, Broken Compass Brewing, Uhl’s Brewing Company, Black Forest Brewing Company, and Goat Patch Brewing Company. The breweries convened at Holidaily Brewing Company’s dedicated gluten-free facility to brew a Mexican Lager, which was brewed with local, certified gluten-free millet as well as malted yellow and blue corn, and a touch of noble hops. Mexidaily Mexican Lager is the perfect way to kick off warm weather, with a touch of corn-like sweetness in the body and a refreshing, crisp finish. This project is near and dear to participating breweries, as the number of those with Celiac Disease continues to be on the rise in the U.S., and thus the increase of customers looking for gluten-free options. “All of these breweries know someone with Celiac Disease and were excited about the idea of bringing awareness to this disease,” said Garrett Maldonado, Sales Representative for Holidaily Brewing Company. “It’s cool to show that just because you are gluten-free, doesn’t mean that you need to compromise on the craft beer experience typified by Colorado.” “Celiac Awareness Month is important to us because it affects many people in our community,” said Karen Hertz, founder of Holidaily Brewing. “Our beer is made with 100% gluten-free ingredients so even the most gluten-sensitive consumers can enjoy a delicious craft beer.” Mexidaily Mexican Lager will be released on draft at all participating brewery taprooms on Cinco de Mayo, May 5th, 2022. Visit our site for more info.

Celiac.com 05/13/2022 - In my early 30’s, while pregnant with my twin girls, I was diagnosed with melanoma. A year later with twin babies alive and BUSY, I was diagnosed with thyroid cancer and an autoimmune thyroid disease. After surgery and radiation treatments for all of the above, my doctors recommended I adopt a gluten-free diet to help with inflammation and aid me in my recovery. After battling and ultimately beating cancer, I decided to focus on health, happiness and a commitment to celebrate life every single day. At the time that doctors suggested I remove gluten from my diet, beer was a part of my social life and a huge part of the Colorado outdoor lifestyle. Unfortunately, no more gluten meant no more beer. I was nearly a decade into working in the male-dominated beer industry; I worked for one of the largest breweries in the world, Molson Coors. Outside of work, beer was woven into the Colorado lifestyle I enjoyed living, from tailgate parties to sporting events, to skiing, and more. I discovered for most foods and beverages, I could find a replacement or just eliminate that food without feeling like I was missing out. Beer, however, had very few options and the quality of those that did exist didn’t compare to the booming, traditional craft beer quality happening around me in Colorado. I began thinking that there had to be others out there that just wanted to have a beer but were required to follow a similar diet as me. So I made it my mission to create world-class gluten-free beer, but it didn’t happen overnight. Extensive research and testing on ingredient options ensued. I googled “Gluten-free grains” and came across a woman named Twila Soles, owner of Grouse Malt House, the only gluten-free malting company in the U.S. at the time. This was fate - she happened to be just 50 miles down the road from my front door and I got to support another woman owned business. The grain I source from Twila doesn’t come without its own challenges. Brewers have been brewing with barley and wheat for hundreds of years in the US. I was taking on an entirely new challenge with little previous experience to research or learn from. I learned to homebrew and ran multiple tests to identify the most effective brewing process. I also created customized brewing equipment to work with these unique, gluten-free grains. Fast forward to today, and Holidaily Brewing Company is the largest gluten-free brewery in the country (of the over 8,000 breweries in the US, there are currently 17 dedicated gluten-free breweries). Of the 17 dedicated gluten-free breweries, we are the only certified woman-owned. We have grown over 1000% since 2016. Holidaily now employs 42 people. We have received a number of accolades in both brewing and business. In recent years, we have won medals at the Great American Beerfest and US Beer Open, been named a Top 10 Woman-owned Brewery in the world, and have been featured in national publications such as Popsugar, Food & Wine Magazine, Men’s Journal, and Gluten-free Living Magazine. My advice to anyone going through extremely difficult times with their health or really any life challenges that feel insurmountable, get back to basics to start. Take it a day at a time. If you are tired, sleep, if you are hungry eat, if you can get fresh air, do it. Give yourself grace and allow the people you love and the people who love you to help. To all people I would always suggest that we look for the best in every single day. There is always something to be thankful for. Surviving cancer, in a way, eliminates fears we all have and for me it ultimately reinforced that I need to make the most of every day I am given. That’s the entire message of our brand “Holidaily” make every day a holiday! --KKaren Hertz, Founder of Holidaily Brewing Company Visit our site for more info.

Celiac.com 05/02/2022 - Patients with chronic illnesses often suffer from sexual function. Many patients with chronic gastrointestinal and liver disorders also suffer from sexual dysfunction, but little study has been done on celiac patients, even though celiac disease is a highly common gastroenterological disorder that can cause multiple nutrient deficiencies. A team of researchers recently set out to investigate the sexual function incidence and the risk factors for sexual dysfunction in both male and female celiac disease patients. For their cross-sectional observational study, the team anonymously included two hundred and eighty-four patients, with 170 females, and 114 males. The team evaluated female sexual function through the Female Sexual Function Index questionnaire. They used the International Index of Erectile Function-5 questionnaire to assess male sexual function. They also recorded clinical-demographic information for both groups. To figure out overall rates and assessment of sexual dysfunction in this group of celiac disease patients. They then compared differences in the patient-reported outcomes among the different subgroups, looking for clinical-demographic predictors of sexual dysfunction. Half of the women's group had a total score compatible with sexual dysfunction: nearly half showed low desire, half showed inability to obtain orgasm, nearly eighty percent showed arousal disorder, two-thirds reported lubrication disorder, and a whopping 94.70%, showed sexual discomfort during intercourse. Meanwhile, more than sixty percent of the men's group showed scores marking erectile function, with seven percent of those showing mild erectile dysfunction, more than twenty percent mild to moderate erectile dysfunction, and just under three percent showing severe erectile dysfunction. In both male and female patient groups, sexual dysfunction was also associated with altered body mass index. Most celiac disease patients suffer from sexual dysfunction. Early age at the time of diagnosis was a major predictor of sexual dysfunction in male celiac patients. That is, the younger the patient at celiac diagnosis, the greater the likelihood that the patient will later suffer sexual dysfunction. Because of this the research team recommends assessment of sexual function as part of initial celiac disease patient assessment, to ensure prompt diagnosis and treatment for any dysfunction. Read more in Andrology The research team included Lorenzo Romano, Raffaele Pellegrino, Carmine Sciorio, Biagio Barone, Antonietta Gerarda Gravina, Antonio Santonastaso, Caterina Mucherino, Silvia Astretto, Luigi Napolitano, Achille Aveta,Savio Domenico Pandolfo, Davide Loizzo, Francesco Del Giudice, Matteo Ferro, Ciro Imbimbo, Marco Romano, and Felice Crocetto. They are variously affiliated with the Department of Neurosciences, Reproductive Sciences and Odontostomatology, University of Naples “Federico II”, Naples, Italy; the Hepato-Gastroenterology Unit, Department of Precision Medicine, University of Campania “Luigi Vanvitelli”, Naples, Italy; the Urology Unit, ASST “Alessandro Manzoni” Hospital, Lecco, Italy; the Gastroenterology Unit, “Sant'Anna and San Sebastiano” Hospital, Caserta, Italy; the Division of Urology, Department of Surgery, VCU Health, Richmond, Virginia, USA; the Urology, Andrology and Kidney Transplantation Unit, Department of Emergency and Organ Transplantation, University of Bari “Aldo Moro”, Bari, Italy; the Department of Maternal-Infant and Urological Sciences, Policlinico “Umberto I” Hospital, University of Rome “La Sapienza”, Rome, Italy; and the Department of Urology, Stanford Medical Center, Stanford, California, USA.