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

Celiac.com 04/29/2022 - This past Thanksgiving I continued a family tradition that started nearly 30 years ago. I baked a pancake that goes by many different names but we call it a Puffed Apple Pancake. This pancake is not your usual pancake! It is baked in the oven until golden brown, puffing up with large mountains that create perfect little valleys for holding special toppings, and it is utterly delicious. We usually fill those valleys with chopped apples that have been sautéed in butter and tossed with a little cinnamon and sugar. For many years, we were content to Puffed Apple Pancakes: A Family Tradition at Our House By Carol Fenster, Ph.D. simply dust powdered sugar on the top, but my daughter-in-law recently introduced us to the joy of adding a dollop of freshly whipped cream. How divine! I started baking this special, puffed pancake for my son when he was a toddler. It became one of our special treats as he was growing up, something I baked for him on holidays or when I wanted to make an “out of the ordinary” breakfast. Sometimes we topped it with fresh strawberries or blueberries instead of apples, but we always come back to our favorite—cinnamon-scented apples that fill our house with an enticing aroma. This past Thanksgiving, I baked several of these pancakes so that my whole family could enjoy this treat. We were especially interested to see what my two-year-old grandson thought. Supremely unaware of the importance of this ritual (you see, I bake this pancake every time my son comes for a visit), my grandson gave it a two-year-old’s version of a “thumbs up”— he asked for seconds! I bet there are foods that your family enjoys at special occasions—or for no special reason—simply because they hold fond memories and make everyone happy. These special foods—like my Puffed Pancake— are our way of bonding together, showing our family we love them, and instituting feelings of security and certainty in our lives. Ask your family what dishes they view as special or ones that they want you to continue serving because it makes them happy. You might be surprised! Carol Fenster’s Puffed Apple Pancakes This treat tastes best made with real butter. Any type of apples will work, but I prefer the flavor and texture of Gala, Granny Smith, or Fuji. Leave the skins on the apples for a more colorful dish, plus more fiber and nutrients. Ingredients: Pancake: 3 large eggs 1⁄4 cup gluten-free flour blend 1⁄4 teaspoon salt 1/3 cup milk 1 tablespoon soft butter or margarine, melted Margarine or shortening for greasing pans Filling: 2 large apples, thinly sliced 1 tablespoon butter or margarine 1 tablespoon sugar 1⁄4 teaspoon cinnamon Toppings: Powdered sugar Whipped cream Directions: Pancakes 1. Preheat oven to 450F. Generously grease 9 or 10-inch cast-iron (or oven-proof ) skillet (or, use two small oven-proof dishes approximately 4 inches in diameter). 2. In blender, beat eggs until thick and fluffy. Gradually add flour, salt, and milk until well blended. Beat in melted butter or margarine. 3. Pour into greased pans. Bake 10-15 minutes until puffed and nicely browned. After removing from oven, immediately fill valleys of pancake with sautéed apples. Cut into 4 pieces. Dust with powdered sugar and add a dollop of whipped cream. Serve immediately. Makes four small servings or two large ones. Filling 1. While the pancake is baking, sauté the apples in butter or margarine until soft. Toss with sugar and cinnamon. Additional Tips 1. Choose a pan or skillet with sides that slope out at the top, rather than straight up and down. This allows the pancake to rise more quickly and therefore, higher and more beautiful. 2. Cast-iron skillets are great for this recipe; either one large 9 or 10-inch pan or two 4-inch pans will work. But you can also use stainless steel or any skillet or pan that is oven-proof. 3. Be sure to generously grease the pan to make sure your beautiful pancake slides easily onto a plate. 4. Be prepared to eat the pancake right a

Celiac.com 04/28/2022 - Some studies have indicated that celiac disease patients may not fully respond to hepatitis B virus (HBV) vaccination, and may therefore be at greater risk of developing HBV infection. However, the data are far from conclusive. Also, there's not been much study on the risk of HBV infection in celiac disease patients. To get a clearer picture of the issue, a team of researchers recently set out to assess the response to hepatitis B virus (HBV) vaccination and the risk of HBV infection in celiac disease patients. The research team included Nawras Habash; Rok Seon Choung; Robert M Jacobson; Joseph A. Murray; and Imad Absah. They are variously affiliated with the Division of Pediatric Gastroenterology and Hepatology; the Division of Community Pediatric and Adolescent Medicine, Division of Pediatric Infectious Diseases; the Division of Gastroenterology and Hepatology, Mayo Clinic, Rochester, MN. For their cross-sectional study, the team used data from the National Health and Nutrition Examination Survey (NHANES) database, from 2009–2014, to assess the rate of HBV vaccination, immune response, and HBV infection risk in patients with and without celiac disease. The team calculated the rate of HBV infection via retrospective analysis of two groups of patients. The first visited the Mayo Clinic from 1998–2021, while the second was a stable longitudinally observed cohort, the Rochester Epidemiology Project (REP), from 2010–2020. Based on the NHANES data, the rate of HBV infection in the United States was 0.33%. Of 93 patients with celiac disease, 46 (49%) were vaccinated for HBV and of the remaining 19,422 without celiac disease, 10,228 (53%) were vaccinated. Twenty-two (48%) vaccinated patients with celiac disease had HBV immunity, while 4,405 (43.07%) of vaccinated patients without celiac disease had HBV immunity, which was not significantly different. NHANES data showed no cases of HBV infection in celiac patients. During the study period, the team found just over 3,500 patients with celiac disease who were seen at Mayo Clinic, and nearly four thousand patients with celiac disease in the REP database. Of those patients with celiac disease, only four (0.11%) at Mayo Clinic and nine (0.23%) of the REP patients had HBV infection. These data show that the rate of HBV vaccination and immunity was similar for individuals with and without celiac disease. Overall, they showed no greater risk of HBV infection for celiac disease patients. Based on these results, HBV screening and HBV revaccination to increase immunity is not required for people with celiac disease. Read more in the Journal of Pediatric Gastroenterology and Nutrition: March 2022 - Volume 74 - Issue 3 - p 328-332

Celiac.com 04/27/2022 - We get a lot of questions from celiac community members wondering if certain products are gluten-free. One question we see a lot is about beers. Specifically, is Corona gluten-free and safe for people with celiac disease? The short answer is NO, Corona is not gluten-free, and is not recommended for people with celiac disease. The longer answer is that Corona contains the following ingredients: water, barley malt, rice, yeast and hops. Because Corona contains barley malt, it is not gluten-free, and so not recommended for people with celiac disease. In fact, Corona appears on our List of Non-Gluten-Free Mexican Beers. Here's a more expansive List of Non-Gluten-Free Beers. If you're looking for a gluten-free beer, then try one of the many Gluten-Free and Gluten-Removed Beers that are considered safe for people with celiac disease.

Celiac.com 04/26/2022 - Celiac disease research, diagnosis, support and treatment just got a big shot in the arm with the launch of Stanford's new Center for Pediatric Inflammatory Bowel Disease (IBD) and Celiac Disease. Made possible by a $70 million gift from an anonymous donor, the center aims to make a major contribution to improving the lives of young patients who suffer from inflammatory bowel and celiac disease. Because many kids with IBD and celiac disease need comprehensive and dedicated care to get the best results, the new center will unite expert clinicians, researchers, IBD and celiac disease nurses, dietitians, psychologists, and social workers, to offer world-class clinical care for kids with IBD and celiac disease. In addition, the center will provide treatment for Crohn’s disease, ulcerative colitis, indeterminate colitis and very-early-onset IBD. To meet the wide-ranging care needs of children across the spectrum of IBD and celiac disease severity, the center will work closely with top pediatric specialists in a number of areas, including advanced endoscopy, surgery, pain management, mental health, nutrition and integrative medicine at Stanford. Researchers and clinicians will work with Stanford Medicine scientists in microbiome science, human immunology, genetics, epithelial biology, biomedical engineering and data science to explore the origins of IBD and celiac disease in children, improve drugs, and help develop new treatments. One advantage of this approach is that the "collaboration with expert clinical immunologists and geneticists enables us to provide advanced diagnostic and treatment options to children with IBD and celiac disease disorders that do not respond to standard treatment,” said Center director, Dr. Michael J. Rosen. Dr. Rosen describes the center as the “...nation’s destination center for innovation in pediatric IBD and celiac disease care, as well as a major research hub for these conditions,” adding that the center's joint services "will give children from birth to age 22 the best chance to live full and productive lives,” Dr. Rosen said. In addition to being a pediatric gastroenterologist at Stanford Children’s Health, Dr. Rosen is also the Stanford University Endowed Professor for Pediatric IBD & Celiac Disease. Experts in the center will also work to speed up knowledge of these chronic diseases, collect and share data, and synchronize approaches to improve diagnosis and treatment. This collaborative approach can help the center to "personalize treatment, curate biospecimens and patient-reported outcomes data for the world’s investigators and develop clear guidance on which drugs are safest and most effective for each child,” adds Dr. Rosen. For more information, check the website for the Center for Pediatric IBD and Celiac Disease Read more at Stanford.edu

Celiac.com 04/26/2022 - Even though we are both “always vegan and gluten-free” we still aim to please your entire family. We have spent years fine tuning our recipes so that they taste and feel like decadent desserts. The whole party WILL enjoy the items YOU MUST eat. But they will WANT to! We have curated fun items for each holiday and especially birthdays. Everyone has one of those and deserves to celebrate with everyone else, eating the same fun delicious slices of cake. We ship items like packs of donuts, Mother Day cakesicle boxes, Valentine’s Day date-night kits, gingerbread house kits, pies for Thanksgiving and of course beautifully decorated birthday cakes! Each season it is our pride and joy to create new fun things to eat! And recreate the favorites you all have come to long for each year. Join our Mailing list to stay up to date on item release dates. Or if you prefer Instagram, feast your eyes on hundreds of our treats over the years with daily posts. We really care that you get to enjoy yourself in life without causing harm to your body or the planet. Visit our site for more info.

Celiac.com 04/25/2022 - Even with numerous advances in celiac disease awareness and testing outreach, the path to diagnosis remains difficult for many patients, and misdiagnosis is still not uncommon. In general, celiac disease remains an under-diagnosed condition. A team of researchers recently set out to investigate possible biochemical abnormalities associated with celiac disease antibody positivity in a primary health care setting and thereby identify predictors that could potentially reduce diagnostic delay and under-diagnosis of celiac disease. The research team included Line Lund Kårhus, Margit Kriegbaum, Mia Klinten Grand, Bent Struer Lind, Line Tang Møllehave, Jüri J. Rumessen, Christen Lykkegaard Andersen and Allan Linneberg. For their observational cohort study, the team included measurements of celiac disease antibodies in the Copenhagen Primary Care Laboratory (CopLab) database from 2000 to 2015. They defined celiac disease antibody positivity as tissue transglutaminase antibody IgA or IgG ≥ 7 kU/L and/or deamidated gliadin peptide antibody IgG  at or above 10 kU/L. The study excluded those with a prior celiac diagnosis. The team looked at variations in results between patients with positive and negative celiac disease antibody tests for biochemical tests conducted six months before and one month after the patient's celiac disease antibody test. The team found 76,265 records of celiac disease antibodies during 2000–2015. Of the 57,061 individuals who met the inclusion criteria, 706 antibody-positive and 56,355 antibody-negative. In people with a positive celiac disease antibody test, the team found lower ferritin, hemoglobin, cobalamin and folic acid levels and higher levels of transferrin, ALAT (alanine transaminase), and alkaline phosphate. Moreover, they showed more measurements below the sex-specific reference intervals for hemoglobin, mean corpuscular volume (MCV), mean corpuscular hemoglobin concentration (MCHC), ferritin, cobalamin and folic acid among individuals with a positive celiac disease antibody test. This study found a number of biochemical abnormalities tied to celiac disease antibody positivity in patients referred for celiac disease antibody testing. The pattern of abnormalities indicate that micronutrient deficiencies are common among people who are celiac disease antibody-positive, and confirm malabsorption as a sign of celiac disease. The team's findings show the potential of reducing diagnostic delay and under-diagnosis of celiac disease. Read more in Nature.com The researchers are variously affiliated with the Center for Clinical Research and Prevention, Copenhagen University Hospital – Bispebjerg and Frederiksberg, Frederiksberg, Copenhagen, Denmark; the Department of Clinical Medicine, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark; the Copenhagen Primary Care Laboratory (CopLab) Database, Research Unit for General Practice and Section of General Practice, Department of Public Health, University of Copenhagen, Copenhagen, Denmark; the Department of Clinical Biochemistry, Copenhagen University Hospital Hvidovre, Hvidovre, Denmark; the Center for Clinical Research and Prevention, Copenhagen University Hospital – Bispebjerg and Frederiksberg, Frederiksberg, Copenhagen, Denmark; the Department of Gastroenterology, Copenhagen University Hospital - Herlev and Gentofte, Copenhagen, Denmark; and the Department of Hematology, Rigshospitalet, Copenhagen, Denmark.

Celiac.com 04/23/2022 - For those who know and love them, naturally gluten-free spring onions are prized for their subtle, delicious flavor. Grilled spring onions go great with Mexican food, steak, chicken, or ribs. Whether you like a couple on side, or a whole bunch to yourself, grilled spring onions are a fresh, nutritious way to experience the glorious, savory flavors of spring. Ingredients: 1 bunch spring or green onions Olive oil, or vegetable oil Fine sea salt, to taste Freshly ground black pepper, to taste Lemon wedges, optional Directions: Heat a gas or charcoal grill to medium-high. Trim off and discard any wilted parts at the top of the onions. Carefully cut away the roots at the bottom of the onion, making sure the bulb stays together and the onions stay in one piece. Generously brush the spring onions with olive oil or vegetable oil. Put the spring onions on the hot grill and cook them about 5-7minutes on one side, until grill marks appear. Then turn the onions once, and continue cooking until the onions feel fork tender all the way through, about 15 minutes total cooking time. Sprinkle the grilled spring onions with salt and freshly ground black pepper to taste. Spritz the onions with fresh lemon juice or serve the lemon wedges on the side so everyone can dress their own plate.

Celiac.com 04/22/2022 - This pie is not only gluten-free, it comes together in a jiffy, and actually makes its own crust while it bakes. Just mix in a blender, bake and serve warm. Ingredients: 2 cups milk ½ cup GF baking flour ¼ cup butter ¾ cup white sugar 4 eggs 1½ teaspoons vanilla extract 1 cup flaked coconut ½ teaspoon of oil (to coat the pie plate) Directions: Heat oven to 350F (175C). Grease a 9 inch pie plate. Combine milk, sugar, GF baking flour, eggs, butter, and vanilla in blender container. Cover, and blend on low speed for 3 minutes. Pour into an oiled pie plate. Let stand about 5 minutes. Sprinkle with coconut. Bake for 40 minutes. Serve warm.

Celiac.com 04/21/2022 - Bakery On Main, a leader in manufacturing gluten-free granola, oatmeal, and granola bars, unveils two new items to their award winning line up, Protein Instant Oatmeal and 3 Grams Net Carbs Granola. In recognition of the growing consumer desire for keto-certified gluten-free granola that doesn’t contain sugar alcohols, Bakery On Main created 3 Grams Net Carbs granola in three exciting flavors including Raspberry, Maple Vanilla, and Cinnamon. Their new grain free granola is made from a unique blend of coconut, assorted nuts, and seeds while only containing 3g net carbs. Other notable features of this product include no artificial sweeteners, added sugars1, or sugar alcohols. This innovative new line boasts many certifications which include NON-GMO Project Verified, Certified Gluten-free, OU Kosher, and Keto Certified. “People are craving a flavorful gluten-free granola that fits with their special dietary needs,” said Lisa Laskarzewski, Interim President, VP of Marketing & Innovation. “We wanted to make our consumer’s lives easier with the creation of a product that they can grab off the shelf and instantly know that it is keto-friendly, gluten-free, and will taste amazing.” Summary of Key Features of 3 Grams Net Carbs Granola: The perfect size. Available in 8oz stand up resealable bags for easy storage or on the go snacking. Naturally flavored. Bakery On Main’s 3 Grams Net Carb granola is available in three popular variations: Cinnamon, Raspberry, and Maple Vanilla Healthy and affordable. With no artificial sweeteners, added sugars1, or sugar alcohols, this granola is easily affordable for the costumers. Supported by certifications. Backed with certifications you can trust. Bakery On Main’s 3 Grams Net Carb Granola is NON-GMO Project Verified, Certified Gluten-free, OU Kosher, and Keto Certified. Debuting alongside their granola is Bakery On Main’s new plant-based Protein Instant Oatmeal launching in two exciting flavors including Blueberry and Maple & Brown Sugar. Made with certified gluten-free oats, this instant oatmeal gets an extra boost with the addition of 10g of protein and 27g of whole grains per serving while also being a good source of fiber. It stands out from the crowd with important certifications like Certified Gluten-free, NON-GMO Project Verified, and OU Kosher. “Consumers are looking for ways to incorporate more protein into their diets. Our newest protein oatmeal meets this demand with 10g of protein, “Mrs. Laskarzewski states. “Our customers are in love with the bakeshop flavors already in market, and we are certain that the addition of these delicious protein items to the product line will be a big success.” Summary of Key Features of Protein Instant Oatmeal Boost of protein and wholesome grains. Enjoy a satisfying bowl of oatmeal that is packed with 10g of plant-based protein and 27g of whole grains per serving. Deliciously flavored. Bakery On Main’s Protein Instant Oatmeal is available in two naturally flavored variations: Blueberry Maple Brown Sugar. Creditability by certifications. Not only is Bakery On Main’s Protein Instant Oatmeal gluten-free, but also is USDA Organic, NON-GMO Project verified, vegan, and OU Kosher. Protein for everyone. Bakery On Main is dedicated to making sure everyone can enjoy great tasting food clean food. Available in a 9.5oz, pack of six packets. Visit their site for more info. About Bakery On Main At Bakery On Main, we believe there is a better way to fuel our bodies and care for our health.  From our humble beginning in 2003, in the bakery of a natural foods market until today, we have one thing in mind: to craft the most healthful and delicious gluten-free food on earth, period.  Bakery On Main provides celiac-safe whole grains and superfoods that deliver the energy and nutrition needed for a healthy, happy lifestyle. 1Contains 1g of naturally occurring sugar. Not a low-calorie food.

Celiac.com 04/21/2022 - If you work, there is little time in the morning to dawdle in the kitchen to prepare a homemade bag lunch. If you have celiac children, the problem is compounded because many children are picky eaters. But with a little pre-planning and unlimited ingenuity, there are always viable alternatives. First, if you have children, ‘set the stage’ at the onset of the school year by taking these steps (as they apply to your situation): Speak to the dietician or the person in charge of the kitchen at the school. Have a copy of the gluten-free diet requirements with you. Bring a note from your doctor stating that your child cannot eat foods that may contain or be contaminated with gluten. If your child has been diagnosed with celiac disease, and if the school is receiving funding through the National School Lunch Program, it must provide a gluten-free lunch to your child Read the USDA’s Guidelines for the National School Lunch Program and print anything you think may help. Write down the site’s address and provide it to your school district’s food services coordinator and school’s cafeteria manager. Ask for permission for your child to warm his/her lunch in the school microwave. Ask if you may bring items to keep in the school cafeteria freezer, marked expressly for your child—items such as condiments, bread, pizza slices, cupcakes, ice cream cups, etc. Teach your child about the diet restrictions—children can comprehend much more than you think! Ingrain in your child the importance of never trading foods with friends. So What’s For Lunch??? Lunch variation is limited only by your initiative and imagination. For The Microwave If you or your child has a microwave available to you at lunchtime, make your own ‘lunchables’ from dinner leftovers. There are divided, plastic, lidded containers that are ideal for this purpose. To prevent spoilage, freeze your ‘lunchable’ container so you take a frozen package with you in the morning; by noon, it will be thawed and ready to heat. Other foods conducive to being warmed in a microwave include pizza, lasagna, eggplant parmigiana, crustless quiche, and twice-baked potatoes. If you are making mashed potatoes for dinner, bake the potatoes (instead of boiling them); remove most of the inside to make the mashed potatoes, leaving the skins intact. Then make your own potato skins topped with cheddar cheese, sliced green onions and crumbled bacon. Potato skins make a ‘fun’ lunch for both kids and adults. Other ‘fun’ microwavable lunches are ‘Hot Pockets’ made from Chebe bread or a hot dog topped with American cheese and wrapped in a corn tortilla (wrap in waxed paper to heat in the microwave). Gluten-free tamales, Quesadillas and Chinese stir-fry add variety to your lunch and warm easily in the microwave. Pack in a Thermos A thermos isn’t just for soup anymore. Perhaps you’ve been brave enough to spoon chili or stew into a thermos. Now think outside the box…be daring! Pack a gluten-free bun and spoon sloppy Joe mix into the insulated container. Or fill the thermos with boiling water and add corn on the cob, or 1 or 2 hot dogs. A thermos is great for taco meat (spoon on top of a salad at lunch time), pork and beans or hot dog slices and beans, or sausage in barbecue sauce. Rice dishes and gluten-free pasta entrees hold well in a thermos, everything from Spanish rice and beans, to pasta marinara, to fettuccini alfredo, to macaroni and cheese. Cold Lunches To keep foods from spoiling, add an ice pack to the lunchbox. The variety of cold lunches is endless. For entrees, take baked or fried chicken or chicken wings, cold poached salmon spread with mayonnaise, shrimp with gluten-free cocktail sauce, cold sliced steak, sushi, or a tomato stuffed with tuna fish. If you prefer sandwiches made on gluten-free bread, break the routine of deli lunchmeats with meatloaf, egg salad, or Rueben sandwiches. If you don’t want the bread—no problem—wrap lunchmeat around a piece of string cheese; if you are

Celiac.com 04/20/2022 - 9 Meters Biopharma, Inc. (NASDAQ:NMTR), a clinical-stage company pioneering novel treatments for people with rare or debilitating digestive diseases, and Celiac.com, a news, information, and support website for those on a gluten-free diet due to celiac disease or gluten sensitivity announced today a collaboration to further support clinical trial enrollment in 9 Meters' Phase 3 study known as CeDLara, for the drug candidate larazotide for celiac disease. 9 Meters' CeDLara study is a Phase 3 randomized, double-blind, placebo-controlled study to evaluate the safety and efficacy of 9 Meters' larazotide for adult patients with at least a six-month history of celiac disease who continue to experience gastrointestinal symptoms despite maintaining a gluten-free diet. An interim analysis to confirm study sample size assumptions is anticipated to be completed in early June. Additional details on the trial can be found at this Web site. “Celiac.com has been closely following the development of larazotide and is excited to partner with 9 Meters to help recruit participants for its Phase 3 study. We hope that the results of this study will soon lead to the first FDA-approved prescription treatment for those with celiac disease and close the gap for those still struggling to recover from their celiac disease diagnosis,” said Scott Adams, CEO of Celiac.com. “It is also our hope that Celiac.com's community will gain a treatment option that is currently unavailable, as a large percentage of people with celiac disease face ongoing symptoms even after they go on a gluten-free diet.” Patrick Griffin, M.D., FACP and Chief Medical Officer of 9 Meters added, “We are very appreciative of the collaboration with Celiac.com and the assistance in reaching individuals with celiac disease who may be candidates for inclusion in our Phase 3 clinical study. We look forward to completing this important trial in hopes of providing a treatment option for those with celiac disease who continue to experience symptoms despite maintaining a gluten-free diet.” Celiac disease is an autoimmune gastrointestinal disease characterized by an inflammatory response to dietary gluten, causing abdominal pain and gas that are often severe and life-altering. Adherence to a gluten-free diet is currently the only therapeutic option for people living with celiac disease, and it is insufficient for asymptomatic living in many cases due to unintentional consumption of trace amounts of gluten found in many foods and cosmetic products. Larazotide, 9 Meters’ oral, gut-restricted tight-junction regulator is the only Phase 3 therapeutic in development for celiac disease. Larazotide is designed to mitigate the life-altering symptoms by preventing gluten breakdown from leaving the intestine and causing an inflammatory response when small amounts of gluten are consumed. 9 Meters aims to introduce larazotide as an adjunctive therapy in tandem with a gluten-free diet in adults with celiac disease to restore tight junctions between intestinal cells, mitigate gliadin "leakage," and thus minimize symptoms. For more info visit this Web site. About 9 Meters Biopharma 9 Meters Biopharma, Inc., is a clinical-stage company pioneering novel treatments for people with rare digestive diseases, GI conditions with unmet needs and debilitating disorders in which the biology of the gut is a contributing factor. 9 Meters is advancing vurolenatide, a proprietary Phase 2 long-acting GLP-1 agonist, for short bowel syndrome (SBS); larazotide, a Phase 3 tight junction regulator in non-responsive celiac disease; and several near clinical-stage assets. For more information please visit www.9meters.com or follow 9 Meters on Twitter and LinkedIn. About Celiac.com Since 1995 Celiac.com has provided news, information, and support for those on a gluten-free diet due to celiac disease or gluten sensitivity. Celiac.com does not sell any products and is 100% advertiser supported. The information on

Celiac.com 04/20/2022 - The US Food and Drug Administration (FDA) is directing healthcare facilities and providers to transition to fully disposable duodenoscopes, and those with disposable components. The FDA made the announcement after an analysis of post-market surveillance studies supported the agency's concerns about the difficulty of fully cleaning fixed endcap duodenoscopes. Among other things, the agency noted that older reusable duodenoscope models had contamination rates as high as 6%, compared with just .5% for disposable models. The agency notes that disposable duodenoscopes and components reduce patient contamination risk "by half or more as compared to reusable, or fixed endcaps." The contamination concerns, coupled with the increasing availability of disposable duodenoscopes led the agency to update its April 2020 recommendations on the subject. Duodenoscopes are used in more than half a million medical procedures annually in the United States, and play an important part in evaluating and treating diseases and problems of the pancreas and bile ducts. While duodenoscope manufacturers no longer sell fixed endcap models in the United States, numerous healthcare facilities still use them. To decrease infections, the FDA now recommends that all fixed endcap models be replaced. The agency notes that some companies have programs in place to upgrade their old models with a disposable component at no cost. The FDA has approved two fully disposable duodenoscope models, along with five that use disposable components. Only four of the disposable components are currently available in the U.S. FDA-approved fully disposable duodenoscopes include: Ambu Innovation GmbH, Duodenoscope model aScope Duodeno Boston Scientific Corporation, EXALT Model D Single-Use Duodenoscope FDA-approved disposable duodenoscope components include: Fujifilm Corporation, Duodenoscope model ED-580XT Olympus Medical Systems, Evis Exera III Duodenovideoscope Olympus TJF-Q190V Pentax Medical, Duodenoscope model ED34-i10T2 Pentax Medical, Duodenoscope model ED32-i10 Read more at Medscape.com

Celiac.com 04/19/2022 - We get a lot of questions from people wondering which brands of over the counter drugs are gluten-free and safe for people with celiac disease. We recently answered questions about whether products like Excedrin, Advil PM and Tylenol are gluten-free--they are. We even recently wrote about Target Bayer Low Dose Aspirin--it's not labeled gluten-free. Still, we continue to see questions about plain old aspirin and low-dose aspirin. Specifically, what brands of low dose aspirin gluten-free and safe for people with celiac disease or gluten intolerance? The answer is not a simple one. Most brands of aspirin and low-dose aspirin are made without gluten-ingredients, and are considered gluten-free. However, there's a difference between products considered to be gluten-free and those certified or labeled gluten-free. For those who want to make sure their brands of aspirin and low-dose aspirin are labeled gluten-free, look for a clear gluten-free label. Also, as with any products, formulations may change, so check labels and ingredients, and choose carefully. The following brands label their aspirin and low dose aspirin as gluten-free. These brands are safe for people with celiac disease. The following aspirin and low-dose aspirin brands state on the label or website that they are gluten-free, or do not contain gluten: St. Joseph's For anyone who wants to be sure that they are getting aspirin that is labeled gluten-free, then look for brands, like St. Joseph's Low Dose Aspirin, that are labeled gluten-free. Amazon Basic Care Aspirin Amazon Basic Care Aspirin 81 mg Pain Reliever (NSAID) Chewable Tablets, Low Dose Aspirin, Orange Flavor GenCare GenCare - Aspirin Pain Reliever (NSAID) 81 mg (500 Coated Tablets) Adult Low Dos Safrel Aspirin 81 mg Adult Low Dose Strength Pain Reliever The following aspirin and low-dose aspirin brands are made without gluten ingredients: Bayer Low Dose Aspirin Bayer Low Dose Aspirin contains no gluten ingredients, and shows no allergen warning. Rite Aid Rite Aid Adult Low Dose Aspirin 81 mg, Chewable Tablets Pain Reliever Here's a list of gluten-free drugs.

Celiac.com 04/18/2022 - Several observational studies have indicated that celiac disease patients do not have higher susceptibility of COVID-19 and the risk of severe COVID-19. However, the the conclusions of such studies can be distorted by reverse causation and confounding, especially for newly-emerged diseases, such as COVID-19. A team of researchers recently set out to further clarify the picture using both observational and Mendelian Randomization analysis. The research team included Jiuling Li, Aowen Tian, Dandan Yang, Miaoran Zhang, Lanlan Chen, Jianping Wen, and Peng Chen. For their observational study, the team used data from the UK Biobank cohort. They conducted both univariate and multivariate logistic regression analysis to identify the risk factors for both COVID-19 susceptibility and severe COVID-19. They also conducted a two-sample Mendelian Randomization analysis to delineate causality between celiac disease and COVID-19 susceptibility and severe COVID-19. The good news is that the team's UK Biobank data revealed that celiac disease patients had a slightly lower overall susceptibility to COVID-19, and that celiac patients did not have higher rates of severe COVID-19. Meanwhile, the Mendelian Randomization study showed that celiac patients had lower susceptibility to both COVID-19 and fewer cases of severe COVID-19, although the lower COVID-19 susceptibility is seen in only in the UK Biobank cohort. These results indicate that people with celiac disease do not face higher risk of getting COVID-19, or of developing severe COVID, than the non-celiac population, and they likely do not need to take any extra COVID-19 precautions. Read more in Clin Transl Gastroenterology The researchers in this study are variously affiliated with the Department of Pathology, College of Basic Medical Sciences, Jilin University in Changchun, Jilin, China; the Experimental Center of Pathogenobiology, Immunology, Cytobiology and Genetics, College of Basic Medical Sciences, Jilin University in Changchun, Jilin, China; the Clinical Medicine of Jilin University in Changchun, Jilin, China; and the Department of Genetics, College of Basic Medical Sciences, Jilin University in Changchun, Jilin, China.

Celiac.com 04/16/2022 - We get a lot of questions from celiac community members wondering if certain products are gluten-free. One question we see a lot is about beers. Specifically, is Tecate gluten-free and safe for people with celiac disease? The short answer is NO, Tecate is not gluten-free, and is not recommended for people with celiac disease. The longer answer is that Tecate contains the following ingredients: water, barley malt, rice, yeast and hops. Because Tecate contains barley malt, it is not gluten-free, and so not recommended for people with celiac disease. In fact, Tecate appears on our List of Non-Gluten-Free Mexican Beers. Here's a more expansive List of Non-Gluten-Free Beers If you're looking for a gluten-free beer, then try one of the many gluten-free or gluten-removed beers on the market. Along with a List of Gluten-Free and Gluten-Removed Beers that are considered safe for people with celiac disease.