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

Celiac.com 05/03/2021 - If you made a list of the things that usually have gluten in them that I miss the most, flour tortillas would be near the top of it. I've had a hard time adjusting to quesadillas and burritos made without them...at least this was my thinking until I discovered Toufayan Bakeries' amazing line of Gluten-Free Tortilla Wraps! Toufayan Bakeries has been around a long time, since 1926 in fact, long enough to have learned how to do things right. Their wonderful line of gluten-free but flour-like tortillas is proof of this, and they taste every bit as good, if not better, than their gluten-full counterparts. Their GFCO certified line of tortillas includes the following vegan varieties: Original, Savory Tomato, Spinach, and Smart Grain. Their Original gluten-free tortillas are exactly what you'd expect in a flour tortilla. With each variety, a quick 20 second zap in the microwave makes them feel just like you were handing a regular flour tortilla, and they won't break or tear when you are making a burrito, or when you're eating it. Their Original variety of wrap really does taste just like the plain white tortillas that I miss so much. Their Spinach variety gluten-free wraps are light green due to the real vegetable puree and extracts that they contain, and I used them to make sandwich wraps that were delightful. None of the wraps I made had a single tear, and they felt soft and didn't crack or break while eating them. Surprisingly, my favorite variety turned out to be their Smart Grain wrap, which contains assorted grains and seeds like millet, quinoa, chia, teff, and amaranth. This variety is also soy-free and non-GMO, and one wrap contains 7% of your daily recommended fiber. I was impressed by how great they tasted, and how well they held together. So if you've missed flour tortillas as much as I have, then be sure to look for Toufayan Bakeries' incredible line of Gluten-Free Tortilla Wraps. You can also use them to create delicious Gluten-Free chips! Visit their site for more info.

Celiac.com's safe food and ingredient list has been compiled and maintained for nearly 25 years. We keep the list updated with any additions or changes. Feel free to comment below if you believe something should be added to it. A Acacia Gum Acesulfame K Acesulfame Potassium Acetanisole Acetophenone Acorn Quercus Adipic Acid Adzuki Bean Acacia Gum Agar Agave Ajinomoto (msg) Albumen Alcohol (Distilled Spirits) Alfalfa Algae Algin Alginic Acid Alginate Alkalized Cocoa Allicin Almond Nut Alpha-amylase Alpha-lactalbumin Aluminum Amaranth Ambergris Ammonium Hydroxide Ammonium Phosphate Ammonium Sulphate Amylose Amylopectin Annatto Annatto Color Apple Cider Vinegar Arabic Gum Arrowroot Artichokes Artificial Butter Flavor Artificial Flavoring Artificial Flavors Artocarpus Altilis (breadfruit) Ascorbic Acid Aspartame (can cause IBS symptoms) Aspartic Acid Aspic Astragalus Gummifer Atadwe (tigernut) Autolyzed yeast (msg) Autolyzed Yeast Extract (msg) Avena Sativia (Oats3) Avena Sativia Extract (from Oats3) Avidin Azodicarbonamide B Bajra (pearl millet) Bajra flour (pearl millet flour) Baking Soda Balsamic Vinegar Beeswax Beans Bean, Adzuki Bean, Hyacinth Bean, Lentil Bean, Mung Bean Romano (Chickpea) Bean Tepary Benzoic acid Besan (Chickpea) Beta Glucan (from Oats) Betaine Beta Carotene BHA BHT Bicarbonate of Soda Biotin Blue Cheese Breadfruit (artocarpus altilis) Brown Sugar Buckwheat Butter (check additives) Butylated Hydroxyanisole Butyl Compounds C Calcium Acetate Calcium Carbonate Calcium Caseinate Calcium Chloride Calcium Disodium Calcium Glutamate (E 623) - msg Calcium Hydroxide Calcium Lactate Calcium Laurate Calcium Pantothenate Calcium Phosphate Calcium Propionate Calcium Silicate Calcium Sorbate Calcium Stearoyl Lactylate Calcium Stearate Calcium Sulfate Calrose Camphor Cane Sugar Cane Vinegar Canola (Rapeseed) Canola Oil (Rapeseed Oil) Caprylic Acid Carbonated Water Carboxymethyl Cellulose Caramel Color Caramel Flavoring Carmine Carnauba Wax Carob Bean Carob Bean Gum Carob Flour Carrageenan (E 407) - msg Carrageenan Chondrus Crispus Casein Cassava Manihot Esculenta Castor Oil Catalase Cellulose1 Cellulose Ether Cellulose Gum Cetyl Alcohol Cetyl Stearyl Alcohol Champagne Vinegar Channa (Chickpea) Chana Flour (Chickpea Flour) Cheeses - (most, but check ingredients) Chestnuts Chickpea Chlorella Chocolate Liquor Choline Chloride Chromium Citrate Chufa (tigernut) Chymosin Citric Acid Citrus Red No. 2 Cochineal Cocoa Cocoa Butter Coconut Coconut Vinegar Collagen Colloidal Silicon Dioxide Confectioner's Glaze Copernicia Cerifera Copper Sulphate Corn Corn Gluten Corn Masa Flour Corn Meal Corn Flour Corn Starch Corn Sugar Corn Sugar Vinegar Corn Syrup Corn Syrup Solids Corn Swetener Corn Vinegar Corn Zein Cortisone Cotton Seed Cotton Seed Oil Cowitch Cowpea Cream of Tartar Croscarmellose Sodium Crospovidone Curds Cyanocobalamin Cyperus esculentus (tigernut) Cysteine, L D Dal (Lentils) D-Alpha-tocopherol Dasheen Flour (Taro) Dates D-Calcium Pantothenate Delactosed Whey Demineralized Whey Desamidocollagen Dextran Dextrin Dextrimaltose Dextrose Diglycerides Dioctyl Sodium Dioctyl Sodium Solfosuccinate Dipotassium Phosphate Disodium Guanylate Disodium Inosinate Disodium Phosphate Distilled Alcohols Distilled Vinegar Distilled White Vinegar Docusate Sodium Dutch Processed Cocoa E Earth Almond (tigernut) EDTA (Ethylenediaminetetraacetic Acid) Eggs Egg Yolks Elastin Erythritol Ester Gum Ethyl Alcohol Ethylenediaminetetraacetic Acid Ethyl Maltol Ethyl Vanillin Expeller Pressed Canola Oil F FD&C Blue No. 1 Dye FD&C Blue No. 1 Lake FD&C Blue No. 2 Dye FD&C Blue No. 2 Lake FD&C Green No. 3 Dye FD&C Green No. 3 Lake FD&C Red No. 3 Dye FD&C Red No. 40 Dye FD&C Red No. 40 Lake FD&C Yellow No. 5 Dye FD&C Yellow No. 6 Dye FD&C Yellow No. 6 Lake Ferric Orthophosphate Ferrous Gluconate Ferrous Fumerate Ferrous Lactate Ferrous Sulfate Fish (fresh) Flaked Rice Flax Folacin Folate Flavoring Flavoring Extrac

Celiac.com 05/01/2020 - If you're looking for a tasty, easy, nutritious gluten-free meal that will help you move away from the ordinary, this stir-fried broccoli chicken is just the recipe for you. Ingredients: 2 cups cubed cooked chicken 2 tablespoons rice vinegar 2 tablespoons mirin (sweet rice wine) 2 tablespoons chili garlic sauce 1 tablespoon cornstarch 1 tablespoon reduced-sodium & gluten-free soy sauce 2 teaspoons gluten-free fish sauce or additional gluten-free soy sauce ½ cup chicken broth, divided 2 cups white rice 2 teaspoons sesame oil 4 cups fresh broccoli florets 2 green onions, sliced Directions: Cook rice according to directions. In a small bowl, mix the first six ingredients and ¼ cup chicken broth until smooth. Heat oil in a large skillet over medium-high heat. Add broccoli, and cook, stirring for two minutes. Add remaining broth, and cook 1-2 minutes or until broccoli is crisp, but tender. Stir in sauce mixture and add to pan. Bring to a boil, and cook, stirring for another 1-2 minutes or until sauce thickens. Stir in chicken and green onions, until heated. Serve with rice.

Celiac.com 05/01/2021 - Dr. Praeger’s Sensible Foods® was founded in 1994 with the mission to bring healthy and delicious frozen food to everyone. It’s not every day that two heart surgeons get into the food business, but that’s exactly what our dads did. Motivated by what they saw in their practice, they set out on a mission to encourage sensible eating. They knew ingredients had to be nutritious and simple, that everything had to be delicious, and that their products needed to be simple to prepare. While the world has changed since our little family business first got started, our focus remains true to our dads’ vision and we work every day to make them proud. Dr. Praeger’s offers delicious Veggie Burgers, Pure Plant Protein Items, Veggie Cakes, Littles, Hash Browns, Veggie Puffs, ready to heat Bowls, and Seafood items that are both nutritious and convenient to make at home in minutes on all budgets. Our product portfolio caters to various lifestyles such as Non-GMO Project Verification, Gluten-Free, Soy Free, Kosher, and Vegan! Visit our site for more info.

Celiac.com 04/30/2021 - According to Dangerous Grains by Dr. Ron Hoggan and James Braly, M.D., intolerances to foods other than gluten are the most common reason that people continue to have health problems after they've gone on a gluten-free diet.  Yet, from the hundreds of emails I've gotten from people on the celiac email list, and from online forums, I've found that many people don't investigate other food intolerances, even though they suffer from health problems that likely could be cured by eliminating problem foods. I was sick for five months solid in the summer of 2004, after I'd adopted a gluten-free diet.  I would get up in the morning feeling half well; I'd get my shopping done first thing in the morning. Then I'd go home and lapse into a semi-stuporous state.  I would sit in a chair for the rest of the day, my mind slogging slowly through a swamp.  I thought at the time it was hayfever from my 53 inhalant allergies, but I was taking six different allergy medicines, to no avail.  I later found that I actually had intolerances to about 90% of the foods I'd been eating.  What had really been happening, it seemed, was that I felt somewhat better after fasting overnight.  Then I would eat something an allergen for breakfast. I'd get my shopping done then I'd start to feel sick from my breakfast. My inhalant allergies were actually only a small part of the problem.  After going on an exotic foods diet, I became much healthier. In the summer of 2005, I went running every day and my mind was much clearer.  My 53 inhaled allergies no longer bothered me as much. This is typical for people with multiple food intolerances.  They can be hidden just like gluten intolerance.  If you're like me, your body probably didn't like gluten long before you were aware of it.  It's not like a peanut allergy.  If you were allergic to peanuts, you'd probably know it.  Your body isn't able to suppress that allergic reaction.  But if you're gluten intolerant, you can eat gluten every day and never know what's making you so sick.  Your body hides its reaction, so you don't notice feeling worse after eating gluten.  Wheat might even have been one of your favorite foods. After you stop eating gluten, your body no longer has to work so hard to suppress food intolerance reactions.  So if you have other food intolerances, after a few months or so you may start to feel obviously worse after eating those foods. This is an excellent reason for sticking strictly to a gluten-free diet - it will help you find any other food intolerances you may have, and thus speed your recovery.  If you don't do a careful elimination diet, you may be in for a long, agonizing process of eliminating the foods you're intolerant to, one by one, feeling sick perhaps for years after starting a gluten-free diet. Food intolerance can cause many other problems.  Joint pain and stiffness is a common symptom. Just before I found out about my gluten intolerance, both my elbows and knees were hurting, and the tendons in my forearm and hand hurt so much I couldn't lift a cast iron pan with one hand.  After I eliminated the many foods I'm intolerant to, in addition to gluten, I was able to run without pain.  I've also noticed that my old joint injuries often stiffen after food challenges.  Joint inflammation and stiffening are thought to accelerate joint destruction in osteoarthritis, the wear-and-tear arthritis that many people suffer from as they get older. Many diseases are partly caused by chronic inflammation.  Inflammation contributes to the onset and progression of tumors, and is involved in atherosclerosis.  Hidden food intolerances can cause chronic inflammation and irritation in many areas of the body, so finding your food intolerances could help with any problem that involves irritation or inflammation. I think that when food intolerances are hidden, the body compensates somewhat for their pro-inflammatory effects, because my C-reactive protein and sedimentation rate, measur

Celiac.com 04/29/2021 - We get a lot of questions from celiac community members wondering if certain products are gluten-free. We recently answered a question about Chobani yogurt, which offers numerous gluten-free options. But that answer has brought other questions about what other yogurt brands are gluten-free? Since yogurt is just milk cultured with friendly bacteria. Since milk is naturally gluten-free, and the yogurt cultures are gluten-free, most yogurt, including Chobani, will be naturally gluten-free. So, any yogurt that has not had gluten added to it is very likely naturally gluten-free, whether or not it is labeled and certified. The good news is that numerous major yogurt brands offer gluten-free products, many of which, like Chobani, are certified gluten-free. Top brands of gluten-free yogurt include: Brown Cow Farm Yogurt Brown Cow Farm yogurts are certified gluten-free, including: Brown Cow So Smooth Yogurt Blueberry Lemon Strawberry Vanilla Brown Cow Cream Top Yogurt Apricot Mango Blueberry Cherry Vanilla Chocolate Coffee Maple Peach Plain Raspberry Strawberry Vanilla Cabot Gluten free Cabot Greek yogurt flavors include: Lowfat plain greek Lowfat strawberry greek Lowfat vanilla bean greek Plain greek Plain nonfat Triple cream chocolate mousse Triple cream cupcake Triple cream orange ginger Triple cream red velvet Triple cream salted caramel Triple cream vanilla bean greek Triple cream vanilla chai Chobani Chobani Greek Yogurt varieties, with the exception of our CHOBANI “FLIP” variety and CHOBANI SIMPLY 100 Crunch are naturally gluten-free. Here's our list of gluten-free Chobani yogurt flavors. Dannon Yogurt Gluten-Free Dannon yogurt products and flavors include: Dannon Whole Milk Yogurt Blueberry Cherry Mixed Berry Peach Raspberry Strawberry Strawberry Banana Vanilla Dannon Fruit on the Bottom Blueberry Cherry Mixed Berry Peach Raspberry Strawberry Strawberry Banana Dannon Classics Coffee Vanilla Strawberry Strawberry Banana Dannon All-Natural Plain Lowfat Plain Nonfat Plain Dannon Creamy Strawberry Strawberry Banana Fage Classic Total Yogurt The following Fage products are listed as being gluten-free: Fage Total 0% Fage Total 2% Fage Total Classic & Split Cups with Fruit or Honey Fage Total 2% Classic & Split Cups with Fruit or Honey Fage Total 0% Classic & Split Cups with Fruit or Honey Mountain High All Mountain High yogurt products are gluten-free: Original Whole Milk Yoghurt Plain Original Whole Milk Yoghurt Vanilla Original Whole Milk Yoghurt Strawberry Low Fat Yoghurt Plain Low Fat Yoghurt Vanilla Fat Free Yoghurt Plain Fat Free Yoghurt Vanilla Nancy’s According to the company website, "all of Nancy’s Cultured Dairy and Soy Products are gluten-free," including: Natural Yogurt Oatmilk Non-Dairy Yogurt Organic Yogurt Organic Probiotic Greek Yogurt Organic 100% Grass-Fed Yogurt Noops Noops makes oat milk based puddings that are similar to yogurt, and are gluten free. Noops gluten-free flavors include: Sticky bun French toast Cocoa Mocha Oikos The Oikos website states that: "Oikos Nonfat Greek Yogurt, Oikos Traditional Greek Yogurt, Oikos Triple Zero and Oikos Drinks are gluten-free. Oikos Crunch and Oikos Protein Crunch are NOT gluten-free" Redwood Hill Farm Per Redwood, “Redwood Hill Farm dairy products do not contain any gluten. At our certified organic creamery, we do not produce any products that contain gluten. Yogurt, kefir and cheese are naturally low glycemic foods.” Siggi’s All Siggi's yogurt products are certified gluten-free by the Gluten-Free Certification Organization (GFCO). Siggi's nonfat, whole milk and Triple cream flavors include: Black Cherry Blueberry Chocolate Coconut Honey Key Lime Lemon Mixed Berries Plain Raspberry Spiced Apple Strawberry Strawberry & Rhubarb Vanilla Vanilla & Cinnamon Stonyfield Organic All Stoneyfield Organic yogurts, smoothies, and soy yogurts, except the YoTot flavors made with cereal, are certified gluten-free. Straus Organic Family Creamery

Celiac.com 04/28/2021 - Dermatitis herpetiformis is an external skin manifestation of gluten sensitivity. In people with dermatitis herpetiformis, an autoimmune response targets transglutaminase 3 (TG3) in the skin. Transglutaminase 2 (TG2) is a celiac disease autoantigen marked by the presence of enteropathy, while TG6 is the autoantigen that plays a role in neurological manifestations of gluten sensitivity. Researchers don't fully understand the interplay between B cell responses to these three transglutaminases in developing the clinical spectrum of disease manifestations. They also do not fully understand the individual or combined diagnostic and predictive value of the respective autoantibodies. To get a better idea of those values, a team of researchers recently assessed rates of TG6 antibodies in a group of patients with dermatitis herpetiformis. The research team included Marios Hadjivassiliou, Timo Reunala, Kaisa Hervonen, Pascale Aeschlimann, and Daniel Aeschlimann. They are variously affiliated with the Academic Department of Neurosciences, Sheffield Teaching Hospitals NHS Trust and University of Sheffield in Sheffield, UK; the Department of Dermatology, Tampere University Hospital in Tampere, Finland; the Celiac Disease Research Center, Tampere University and Faculty of Medicine and Health Technology in Tampere, Finland; and the Matrix Biology and Tissue Repair Research Unit, College of Biomedical and Life Sciences, School of Dentistry, Cardiff University in Cardiff, UK. The team looked at rates of TG6 antibodies in a group of 33 patients with dermatitis herpetiformis. Thirteen of the 33 patients (39%) were positive for TG6, 11 for IgA, three for IgG, and one for both. This was substantially higher than the 14% rate seen classic celiac disease cases in a Finnish population. Sixty percent of dermatitis herpetiformis patients with no enteropathy, ten patients in all, were TG6 positive, compared with 17% percent of those showing overt enteropathy, twelve in all (Marsh IIIB). Gluten-Free Diet Improves TG6 Antibody Levels After one year on a gluten-free diet, repeat testing showed that seven patients were TG6 negative, while 85% (11 of 13) showed reduced titers for TG6 antibodies. Four patients seroconverted and tested positive for TG6 antibodies at one year, due to the ongoing exposure to gluten. The team reports another patient who presented with encephalopathy leading to the diagnosis of celiac disease, who was intermittently adhering to a gluten-free diet. At baseline serological testing, the patient was positive for antibodies to all 3 transglutaminases. Eleven years later, he developed dermatitis herpetiformis, and eventually developed ataxia and peripheral neuropathy. Even though TG3 and TG6 autoantibodies are associated to certain disease expressions, TG2, TG3, and TG6 autoantibodies can be present across the spectrum of GRD patients, and may develop years before extra-intestinal symptoms appear. This supports the idea that gluten-dependent adaptive immunity is a necessary, but not sufficient condition for the development of organ-specific damage. TG6 antibodies seem to develop more frequently in patients with gluten intolerance, but, either there was no development of the molecular state driving the tissue damage in the gut, or more likely perhaps, a greater resistance to developing the phenotype in the first place. Read the full report in Nutrients 2020, 12(9), 2884

Celiac.com 04/27/2021 - If you're looking for a perfect way to harvest the fresh in-season flavors of spring and still enjoy the hearty comfort food demanded by the still chilly nights, then this mushroom and leek risotto is the way to go. Ingredients: 4 cups chicken broth, divided 3 tablespoons olive oil, divided ¾ pound Portobello mushrooms, thinly sliced ¾ pound white mushrooms, thinly sliced 1 leek white and light green parts only (washed well and sliced thinly) 1 cup Arborio rice ⅓ cup dry white wine 3 tablespoons finely chopped chives 4 tablespoons butter ⅓ cup freshly grated Romano cheese sea salt and freshly ground black pepper to taste Pinch chili flakes Directions: In a saucepan, warm the broth over low heat. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms with their liquid, and set aside. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, and stir well to coat with oil, about 2 minutes. When the rice becomes pale and gold in color, add wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Add salt and pepper to taste. Serve hot.

Celiac.com 04/26/2021 - Doctors are still figuring the best way to tell celiac disease from non-celiac wheat or gluten sensitivity. A team of researchers recently assessed some key differences between celiac disease and non-celiac wheat or gluten sensitivity. The research team included A. Rej, I. Aziz, and D.S. Sanders. They are variously affiliated with the Academic Unit of Gastroenterology, Royal Hallamshire Hospital, Sheffield Teaching Hospital NHS Foundation Trust, Sheffield, UK; and the Department of Infection, Immunity and Cardiovascular Disease, Academic Unit of Gastroenterology, University of Sheffield, Sheffield, UK Celiac disease and non-celiac wheat or gluten sensitivity (NCWS/NCGS) are both common gluten‐related disorders, with similar presentations. Because both conditions can present with gastrointestinal and extra-intestinal manifestations, it can be difficult for doctors to tell them apart. Around 7% of individuals self‐reporting symptoms in relation to gluten ingestion have celiac disease. That's a significant number. For this reason, it is important that patients undergo a thorough workup to assess for the diagnosis, including celiac serology, as well as the exclusion of classic wheat allergy. Celiac disease is diagnosed by assessing serology and histology, but there are no clear biomarkers for the diagnosis of NCGS. Complicated celiac cases should be referred to a specialist, since even with recent developments in noninvasive celiac screening, histological assessment via duodenal biopsy remains the gold standard. Both conditions are treated with a gluten‐free diet, but the length and strictness of the gluten-free diet regime needed to properly treat NCGS is unclear. Following a GFD can be challenging for both celiacs and NCWS/NCGS sufferers, alike. While wheat/gluten is a known trigger for symptom generation in NCGS, it is unclear which components of wheat trigger symptoms in this group, and additional research required to understand the development of the condition. Their paper on the subject, titled "Coeliac disease and non-coeliac wheat or gluten sensitivity," offers a detailed and comprehensive discussion of the two conditions. Read the full paper at the Journal of Internal Medicine (PAYWALL)

Celiac.com 04/24/2021 - We get a lot of questions from celiac community members wondering if certain products are gluten-free. We recently wrote about how Claritin is gluten-free and safe for people with celiac disease. That answer brought more questions about generic equivalents, such as Is Costco or Kirkland Generic Claritin. Is Costco or Kirkland Generic Claritin Gluten-Free? Costco's generic version of Claritin is Kirkland Signature AllerClear. While Kirkland Signature AllerClear is not labeled as gluten-free, there are no allergens listed on the label. According to Costco, their generic Claritin equivalent, Kirkland Signature brand AllerClear has the same active ingredients as Claritin. We previously established that name-brand Claritin products are gluten-free. Claritin active ingredients include: Loratadine 5 mg, an antihistamine Inactive ingredients include: Water, Sodium Benzoate, Glycerin, Edetate Disodium, Maltitol, Sodium Phosphate, Monobasic, Phosphoric Acid, Sorbitol, Sucralose Costco is famous for sourcing their Kirkland brands products from major manufacturers. Costco Generic Claritin/Kirkland Signature AllerClear active ingredients include: Loratadine 10 mg, an antihistamine. So, the Costco version is twice as strong, but otherwise the same. The difference lies in inactive ingredients. Costco's Inactive ingredients include: Lactose monohydrate, magnesium stearate, povidone, pregelitanized starch. Again, there are no known allergens listed among the Costco ingredients. Remember, any gluten-containing ingredients must be listed. And the starch is gluten-free, by definition. While not labeled as gluten-free, the Costco Claritin equivalent is unlikely to contain gluten, and thus likely safe for people with celiac disease. As always, read labels, choose carefully, and listen to your gut.

Celiac.com 04/23/2021 - The above phrase may seem to be an obvious statement. However, I believe if many of us with gluten sensitivities look closely at our lives, we will find that we are apt to ascribe most of our physical abnormalities to gluten. Not consuming gluten makes such a huge difference in one’s physical well being that many of us come to believe that gluten must be responsible for just about everything when we feel “bad.” Seeking information on life without gluten, I regularly read a number of celiac disease support forums on the Internet. It is not uncommon to see posts about all kinds of symptoms such as tingling, headaches, anxiety, stomach cramps, limb weakness, and skin problems (which may or may not be dermatitis herpetiformis). The authors of these posts are almost always seeking others with celiac disease who have experienced similar problems. These questions are posed out of a personal sense that eating gluten is associated with the bothersome, even worrisome, physical symptom in question. Indeed, the connections may be very real! But once an individual hears of another person who has similar problems, they rest easy—assured that symptoms have been only a “gluten” effect. Recent events in my own health have caused me to clearly see that one can, indeed, experience symptoms connected to gluten ingestion that are certainly real, but the symptoms can also be harbingers of an underlying disease that has nothing at all to do with celiac. In other words, a disease separate from celiac may be present, and exposure to gluten may worsen the symptoms of that disease. Conversely, not eating gluten may lessen the symptoms, but will not cure the disease. Eat no gluten, the symptoms go away … but the disease remains, almost insidiously in silence. If you have a persistent medical problem—even if it improves with eating gluten free—my advice is to GO TO YOUR DOCTOR and MAKE SURE to have full diagnostic tests. Do not leave your diagnosis to just asking others on a celiac support forum if they’ve experienced anything similar. For some years, I had a cascade of neurological symptoms. They seemed to be small seizures, problems with my eyes, weakness in my hands, and electrical-shock type of pains down my back. When I stopped eating gluten, these symptoms either went away completely or diminished to rare appearances. I actually did go see a neurologist, but—at the time I saw him—I’d been eating gluten free for about 2 years, and most of my neurological symptoms had abated. I also told him that if I did accidentally ingest gluten, some of the symptoms would return. In an effort to not break our household bank by sending me for an MRI, the doctor agreed that whatever it was seemed to be associated with the gluten. He was not worried, so neither was I. We agreed I’d continue to avoid gluten, and...no MRI was done. Until three years later, when I ended up unconscious on the bathroom floor from a grand mal seizure, and temporarily paralyzed on my left side. I was rushed to the hospital with everyone thinking I’d had a stroke. However, they immediately performed a CT scan and there it was. I had a large, flat pancake-shaped meningioma tumor in the region of my frontal lobe. Within a week, I was in surgery for a craniotomy and it has now been removed, along with the brain tissue that was attached. This is a situation where eating gluten free actually ended up masking a significant medical problem that I had. I cannot say why eating GF might have made things better. I do know that a large part of my reaction to gluten is inflammation in my joints—so why not inflammation around the tumor as well, increasing the possibility of neurological problems? Such conjecture really matters little at this point. I should have had an MRI years ago, to make sure there was nothing amiss—even though so many of my symptoms had improved after eating gluten free. In fact, I was doing such a great job of being my own doctor about this, that my neurologi

Celiac.com 04/22/2021 - For those dealing with damaged skin, EpiLynx by Dr. Liia has a great solution—their Vitamin C Serum contains not just vitamin C, but also aloe vera, chamomile flower extract and hyaluronic acid, and this combination, it turns out, is great as an anti-oxidant that will rejuvenate your damaged skin, and protect it from aging. Like all of their products, their Vitamin C Serum is formulated to be gluten-free, allergen-free, and vegan. This Vitamin C Serum will also protect your skin from the sun's UV exposure, and is designed to use daily after washing your face to create a “hydrating” base. Vitamin C helps to promote collagen production in your skin, and this can help to thicken the dermis and diminish wrinkles, which will give your skin a more youthful appearance. The combination of chamomile flower extract with aloe vera and vitamin C creates strong antioxidant, anti-inflammatory, and antiseptic properties that will help prevent sun damage and diminish age spots, and the aloe vera base won't leave a greasy film on skin. Vitamin C Serum will help to eradicate skin blemishes, diminish age lines, and increase skin elasticity. EpiLynx by Dr. Liia offers a wide range of high-end gluten-free cosmetics, face creams, lotions, and makeup, and has quickly become the leader in this important area. EpiLynx by Dr. Liia also offers a steep discount on this product when you create a subscription for it on their site, which will allow it to be sent to you on a regular basis so you won't ever run out. Visit their site for more info.

Celiac.com 04/22/2021 - This version of Dutch Eggs is basically an eggs Benedict served over salmon, instead of English Muffins. One of my favorite ways to enjoy springtime asparagus is broiled with soft-boiled eggs on top. This recipe features broiled asparagus alongside the eggs and salmon. Top it off with some tangy Hollandaise, and you're ready for your first spring brunch home run. The recipe below makes four servings. Ingredients: 4 slices quality fresh salmon (about 4 ounces each) 1 pound asparagus, tough ends trimmed 2 tablespoons olive oil kosher salt and black pepper 8 large eggs ¼ cup Parmesan (1 ounce) Directions: Heat broiler. And start boiling water in a saucepan large enough to hold the 8 eggs and leave an inch at the top. Add salt and pepper to the salmon filets, and set aside. Place asparagus on a baking sheet. Drizzle with the oil and season with ½ teaspoon each salt and pepper. Leave enough room for the salmon fillets, or make sure you have another pan ready for the broiler. Broil the asparagus, tossing once, until tender, 4 to 8 minutes total. Use a timer. At the 4 minute mark, add the salmon to the broiling pan. The salmon will be done when fat starts to seep from the seams. Don't overcook it. Meanwhile, carefully lower the eggs into boiling water water. Reduce heat and gently simmer for 6 minutes. Use your timer. When egg time is up, remove egg pan from heat, and let cool water run into the pan for a few minutes. When eggs are cool to the touch, peel under running water. On plates, divide the asparagus among the salmon, sprinkle on the Parmesan, and top with the eggs. Drizzle with Hollandaise sauce, as desired. Serve immediately. Nothing completes Dutch Eggs like a delicious creamy, lemony Hollandaise sauce. Gluten-Free Hollandaise Sauce Ingredients: 3 egg yolks 2 tablespoons fresh lemon juice, more as desired 4 tablespoons unsalted butter, chilled ¾ cup unsalted butter, melted 1 teaspoon ground white pepper salt to taste Directions: Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice. Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste. Drizzle over eggs, and asparagus for a tasty brunch.

Celiac.com 04/21/2021 - Anyone with celiac knows that carrying a good gluten-free snack or energy bar can be a lifesaver. Our recent article pointing out that Clif Bar products are not gluten-free, drew out more questions about which energy bars are gluten-free? Here are a dozen top brands of energy bars that are gluten-free, and safe for people with celiac disease: Bumble Bar Organic Energy Bar Bumble Bar organic energy bars are certified organic, gluten-free, and dairy-free, and are made from simple, delicious ingredients like brown rice syrup, flaxseed, vanilla, and cinnamon. Gluten-free Bumble Bars are available in: Amazing Almond Chai Almond Chocolate Crisp Chocolate Mint Chocolate Peanut Butter Lushus Lemon Original Peanut The Gluten-Free Bar All of The Gluten-Free Bar products are gluten-free, including: Gluten-Free Bites Banana Nut GRAIN FREE Bites Blueberry Almond GRAIN FREE Bites Blueberry Almond GRAIN FREE Bites Chocolate Cherry Almond GFB Bites Coconut Cashew Crunch GFB Bites Dark Chocolate Almond GFB Bites Dark Chocolate Coconut GFB Bites Dark Chocolate Hazelnut GRAIN FREE Bites Dark Chocolate Hazelnut GRAIN FREE Bites Dark Chocolate Peanut Butter GFB Bites PB + J GFB Bites Peanut Butter GFB Bites Gluten-Free Bars Chocolate Peanut Butter Bars Coconut Cashew Bars Cranberry Toasted Almond Bars Dark Chocolate Almond Bars Dark Chocolate Coconut Bars Oatmeal Raisin Bars Peanut Butter Bars GoMacro GoMacro is a great option for people with dietary restrictions. All GoMacro Macro Bars are gluten-free. GoMacro MacroBar Banana + Almond Butter Blueberry + Cashew Butter Cashew Caramel Coconut + Almond Butter + Chocolate Chips Dark Chocolate + Almonds Double Chocolate + Peanut Butter Chips Maple Sea Salt Mocha Chocolate Chip Oatmeal Chocolate Chip Peanut Butter Peanut Butter Chocolate Chip Sunflower Butter + Chocolate Gomacro Gluten-Free snack Bars Cherries + Berries Granola + Coconut Gomacro Gluten-Free Organic Kids Bars Chocolate Chip Cookie Dough Gomacro Gluten-Free Snack Bars Minis Coconut + Almond Butter + Chocolate Chips Mini Double Chocolate + Peanut Butter Chips Mini Maple Sea Salt Mini Oatmeal Chocolate Chip Mini Peanut Butter Chocolate Chip Mini Sunflower Butter + Chocolate Mini KIND Energy Bars All flavors of KIND Energy Bars are gluten-free and safe for people with celiac disease. Chocolate Chunk Dark Chocolate Nuts & Sea Salt Dark Chocolate Peanut Butter Peanut Butter KIND Protein Bars Almond Butter Dark Chocolate Caramel Nut Crunchy Peanut Butter Dark Chocolate Nut KIND Nut Bars Dark Chocolate Nuts & Sea Salt Caramel Almond Pumpkin Spice Caramel Almond & Sea Salt Milk Chocolate Almond Larabar Larabar is a delicious gluten-free blend of unsweetened fruits, nuts, and spices, in numerous flavors, including: Almond Butter Chocolate Chip Almond Cookie Apple Pie Banana Bread Banana Chocolate Chip Blueberry Muffin Carrot Cake Cashew Cookie Cherry Pie Chocolate Chip Brownie Chocolate Chip Cookie Dough Chocolate Hazelnut Swirl Cinnamon Raisin Cookie Cinnamon Roll Cocoa Coconut Chew Coconut Chocolate Chip Coconut Cream Pie Gingerbread Key Lime Pie Lemon Bar Mint Chip Brownie Peanut Butter & Jelly Peanut Butter Banana Peanut Butter Chocolate Chip Peanut Butter Cookie Pecan Pie Pineapple Upside Down Cake Pumpkin Pie Snickerdoodle Strawberry Chocolate Chip Nii Bar Nii Bar makes vegan bars packed with nutrition and made with simple ingredients, including walnuts, hemp seeds, sunflower seeds, and quinoa. All Nii Bar products are gluten-free, including: Almond Chocolate Coffee “AWAKE” Berry Cashew Peanut Butter Cacao Coconut Cherry Coconut Oatmega Oatmega Bars are gluten-free, soy-free. Oatmega Bars are made from pasture-raised whey, and contain sustainably-sourced fish oil and 14 g protein. Oatmega gluten-free bar flavors include: Chocolate brownie Chocolate coconut Chocolate mint Chocolate peanut Cinnamon bun Vanilla almond White chocolate raspberry Orgain Organic Protein Bar Orgain Organic Protein Bars are glu

Celiac.com 04/20/2021 - Non-celiac gluten sensitivity (NCGS) is marked by intestinal and extraintestinal symptoms triggered by gluten-containing foods, but with no celiac disease or wheat allergy. There are currently no known biomarkers to diagnose non-celiac gluten sensitivity, and the gold standard double-blind placebo-controlled gluten challenge is clinically impractical. A team of researchers recently set out to investigate the role of serum zonulin as a diagnostic biomarker of NCGS and to develop a diagnostic algorithm. The research team included Maria Raffaella Barbaro, Cesare Cremon, Antonio Maria Morselli-Labate, Antonio Di Sabatino, Paolo Giuffrida, Gino Roberto Corazza, Michele Di Stefano, Giacomo Caio, Giovanni Latella, Carolina Ciacci, Daniele Fuschi, Marianna Mastroroberto, Lara Bellacosa, Vincenzo Stanghellini, Umberto Volta, and Giovanni Barbara. They are variously affiliated with the Department of Medical and Surgical Sciences, University of Bologna, Bologna, Italy, the First Department of Internal Medicine, San Matteo Hospital Foundation, University of Pavia, Italy; the Department of Clinical Medicine Public Health Life Sciences and Environment, University of L'Aquila, Italy; the Department of Medicine, Surgery, and Dentistry Scuola Medica Salernitana, University of Salerno, Salerno, Italy, and the Department of Medical and Surgical Sciences, University of Bologna, Italy. For their multi-center study, the team enrolled 86 patients with either self-reported or double-blind confirmed non-celiac gluten sensitivity, 59 patients with diarrhea-predominant IBS (IBS-D), 15 patients with celiac disease, and 25 asymptomatic control subjects. The team assessed Zonulin serum levels, and calculated the associated diagnostic power. They recorded any clinical and symptomatic data. They also assessed the effect of diet on zonulin levels in a subgroup of patients with non-celiac gluten sensitivity. Compared with asymptomatic control subjects, the non-celiac gluten sensitivity patients, regardless of diagnosis modality, and celiac patients showed substantially increased levels of zonulin, as did both non-celiac gluten sensitivity and celiac patients, compared with IBS-D patients. Self-reported non-celiac gluten sensitivity showed increased zonulin levels compared with double-blind confirmed and not-confirmed non-celiac gluten sensitivity. There's been a lot of talk about gluten-free diets benefiting non-celiac gluten sensitivity patients, but this study found that six-month wheat avoidance significantly reduced zonulin levels only in non-celiac gluten sensitivity patients with positive HLA-DQ2/8. Wheat withdrawal was associated with reduced zonulin levels only in non-celiac gluten sensitivity with the HLA genotype. Zonulin levels were 81% accurate in distinguishing non-celiac gluten sensitivity from IBS-D. By excluding celiac disease, a diagnostic algorithm combining zonulin levels, symptoms and gender increased that accuracy to 89%. Certainly finding a reliable new biomarker for non-celiac gluten sensitivity would be a big deal. This study shows that zonulin can be an accurate diagnostic biomarker for non-celiac gluten sensitivity. When combined with demographic and clinical data, Zonulin levels can differentiate non-celiac gluten sensitivity from IBS-D with high accuracy. Expect more investigation into the use of zonulin levels as an accurate diagnostic biomarker for non-celiac gluten sensitivity. If it pans out, expect to see it developed for clinical practice, though that may take some time. Source: Gut, 2020 Nov;69(11):1966-1974.