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

Celiac.com 05/13/2023 - Norman Cousins, a noted littérateur, Editor of Saturday Review, and a member of the faculty of the University of California, Los Angeles suffered much pain from spondylitis (inflammation of the vertebrae). Concerned by this, he wondered if there might be a connection between his emotional state and his painful spondylitis. If so, he reasoned positive emotions might be helpful. Guided by this reasoning he concocted the following therapeutic scheme for himself: He ceased consuming anti-pain medicines; He rented a private room at a local hostelry; and He stocked that room with a large supply of amusing movies featuring the Marx Brothers plus numerous reels of Candid Camera. Additionally, he induced his attendants to read to him from humorous publications he had accumulated. Within some eight days after beginning this peculiar, self-imposed program, his pain began to subside, and clinically he improved rapidly and progressively. Indeed, in short order he felt well enough to resume his professional activity. Despite Cousins’ clinical improvement, the medical profession at large viewed his unusual therapy negatively. Fortunately, soon thereafter scientific data began to appear that supported his unique approach: Doctors and others, working at Loma Linda University, California, reported experimental evidence that laughter: Stimulates the immune system as evidenced by an increase in the number and activity of “Killer” and “T” cells, both of which act against invading organisms; Steps up the production of new immune cells as well as gamma interferon (an immune booster); and Lowers the level or cortisol, a hormone that suppresses the immune system. Stanford University reported that 20 seconds of robust laughter affects heart action to a degree equivalent to that resultant from three minutes of hard rowing. They also estimated that laughing heartily 100 times a day elicited the same physical benefits as may derive from riding a stationary bicycle for 15 minutes. More recently, a collaborative study presented at the Annual Meeting of the Society of Neurosciences disclosed that immediately after watching a chosen video, vigor increased 37%, depression and anger both dropped 98%, fatigue fell 87%, confusion reduced 75% and tension lessened 61%. The researchers concluded from these observations that the anticipation of a humorous event alone may have positive benefits. Appearing in the foregoing report titled "Did You Know?" was the comment: "It takes ten minutes of rowing to double your heart rate, but only ten seconds of belly laughter to attain similar ventilating and heart strengthening results!" It therefore would seem entirely reasonable to conclude that, particularly in our everyday stresses, laughter is good medicine! Reference: Practical Gastroenterology August 2002

Celiac.com 05/12/2023 - Introducing a vibrant and delectable dish that will transport your taste buds straight to the heart of Asia. Pork Lettuce Wraps, also known as Larb, are a common dish in Southeast Asia. Thailand, Laos, and Vietnam also has versions of lettuce wraps. Bursting with bold flavors and fresh ingredients, this recipe brings together the perfect harmony of savory ground pork, aromatic herbs, zesty lime, and a hint of heat. Wrapped in crisp lettuce leaves, these tantalizing bites offer a delightful balance of textures and a tantalizing mix of fragrant spices. Whether you're seeking a crowd-pleasing appetizer, a light lunch, or a flavorful dinner option, this recipe is sure to impress with its vibrant colors, mouthwatering aromas, and unforgettable taste. So, get ready to embark on a culinary adventure as we dive into the world of Asian cuisine and learn how to create this irresistible easy pork lettuce wraps. Ingredients: 2 tablespoons gochujang (Korean red chili paste) 1 tablespoons soy sauce 1 tablespoons fresh lime juice 1/2 tablespoons packed brown sugar 1 teaspoons toasted sesame oil 1 tablespoons olive oil Kosher salt and pepper 1 lb. ground pork tenderloin, trimmed (chicken can be substituted) Gem or baby romaine lettuce leaves Cooked rice; sliced radishes, cucumber, scallions and chiles; and fresh cilantro and mint leaves, for serving Directions: Heat oven to 400°F. In small bowl, combine gochujang, soy sauce, lime juice, sugar, and sesame oil. Heat oil in large oven-safe skillet on medium-high. Season pork with ½ teaspoon each salt and pepper and cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Set aside half of gochujang mixture. Brush pork with remaining gochujang mixture and roast until internal temp reaches 145°F, 12 to 15 minutes. Transfer pork to cutting board. Using clean pastry brush, brush with remaining gochujang mixture and let rest 5 minutes before slicing. Serve with lettuce, rice, radishes, cucumber, scallions, chiles, cilantro, and mint.

Celiac.com 05/11/2023 - Because of the critical role gluten plays in providing structure, texture, water-holding and other attributes to bread and baked goods, formulating delicious and appealing gluten-free foods can be challenging. But new ingredients and technologies and product improvements are helping bakers deliver even tastier gluten-free items. Ingredients that play a major role in the overall qualities of gluten-free bread, include: Gums Gums like xanthan, guar or even carrageenan can help hold onto moisture and some hydrocolloids have gelling properties, which can assist with gas retention. Starches With gluten-free products, starch retrogradation is always a concern, so including ingredients that can slow this process is often helpful. For example, modified tapioca and corn starches can help keep the texture of gluten-free baked goods soft. Tapioca starch is typically softer than corn starch. For a softer product, formulators can use higher rates of tapioca; for a firmer product, they might add more corn starch. Alternative Gluten-Free Protein Sources Chickpea flour can be used as a source of protein, dietary fiber and several different vitamins and minerals not found in whole-wheat fiber. Many alternative and ancient grains are also well suited to support the plant-based and gluten-free markets. Other ingredients that offer major advantages in formulating gluten-free bread include: Coffee Flour Scientists are looking to make environmentally friendly gluten-free flour from high fiber waste from coffee production. Coffee cherries are the fat, pulpy coating around the famous coffee bean. When coffee is harvested, the cherry is removed and discarded before the beans are processed and roasted. But the coffee cherry pulp happens to be free of wheat, rye or barley proteins, it happens to have high levels of natural gluten that makes it ideal for baking. Cricket Flour Insects offer one of the most concentrated and efficient forms of protein on the planet, and they are a common food in many parts of the world. A San Francisco Bay Area company, called Bitty Foods, thinks high-protein gluten-free flour made out of crickets can change the future of gluten-free foods. The company is making flour from slow-roasted crickets that are then milled and combined with tapioca and cassava to make a high-protein flour that is gluten-free. Cockroaches Cheaper and more nutritious than standard flour. Gluten-free flour made from cockroaches could change the way bread is made? Two scientists from the Federal University of Rio Grande in Brazil have developed gluten-free flour made from ground cockroaches that contains 40 percent more protein than normal wheat flour. Excited yet? Grossed out? Green Banana Flour Banana flour not only produces light, fluffy baked goods with a good nutrition profile, it is also easy to use. When substituting banana flour for wheat flour in a recipe, simply use about 30% less banana flour. Wet-Milled Rice Glour Hiroshima University researchers claim to have perfected the science behind a new bread-baking recipe. Developed by Japan's National Agriculture and Food Research Organization, NARO, the method uses wet-milled rice-flour to produce gluten-free bread with a similar consistency and volume to traditional wheat-flour loaves. Mango Flour A Philippine company produces gluten-free mango flour enriched with egg whites and other "healthy" alternatives. The resulting gluten-free mango flour is good for making many types of muffins, bread, energy bars, and sandwiches. Plant Proteins Coeliac UK is collaborating with Innovate UK to foster the creation of three novel plant-based proteins, aimed at assisting manufacturers in producing enhanced gluten-free bread. Nandi Proteins is spearheading the development of protein concentrates that possess the potential to enhance the quality of gluten-free bread on a commercial scale. The project will concentrate its efforts on three ingredients presently undervalued within the food industry: broad beans, residual components of rapeseed, and hull-less oats. Psyllium Fiber A study found that adding around 17% psyllium husk to gluten-free bread resulted in similar structure, appearance, texture, and acceptability to wheat bread, with delayed staling during storage for up to 72 hours. The researchers suggest that this technique could lead to the production of better-tasting, softer, and longer-lasting gluten-free bread. Wine Flour Wine flour? Yes, it's a thing. As in flour made from wine grapes. The mashed post-crush grapes is used to make top wines are indeed being milled into a unique gluten-free flour that has some great baking properties. Gluten-Free Flour Changing Rapidly Gluten-free formulations are constantly changing as new ingredients become available, in addition to the ingredients listed above, other ingredients, such as pea protein and soluble corn fiber are helping to deliver better glute-free food, and better nutritional profiles. But replacing gluten is usually a matter of making numerous ingredient adjustments, and finding a combination of ingredients that work in harmony to provide the best solution. For effective gluten-free formulation, it's often best for manufacturers to look at how any given ingredient can contribute to the overall product. Stay tuned for developments on gluten-free breads made with these and other types of gluten-free flour.

Celiac.com 05/10/2023 - Panzanella is an Italian dish that is basically an herb and mixed green salad with toasted bread mixed in. But, don't be fooled by its seemingly simple ingredients—panzanella bursts with a symphony of flavors that will awaken your taste buds and leave a lasting impression on your guests. Each bite offers a refreshing medley of textures, combining the crispness of the greens, the crunchiness of the bread, and the juiciness of ripe tomatoes. As you savor the exquisite balance of tangy balsamic vinegar, fragrant basil, and aromatic garlic, you'll find yourself transported to a sun-soaked Italian garden, where every ingredient sings in harmony. Ingredients: ½ small loaf gluten-free bread, preferably stale sourdough (but about 12 ounces of any good, toasted bread will do) 4 tablespoons olive oil, divided 2 tablespoons white wine vinegar 2 teaspoons Dijon mustard Kosher salt and pepper 2 scallions, white and light green parts finely chopped, dark green parts thinly sliced (diced red onions can also be used) 2 Persian cucumbers, smashed, halved lengthwise and then sliced 1 cup of dice ripe tomatoes ½ cups fresh or frozen peas (thawed if frozen) 2 cups mixed fresh herbs (such as parsley, basil, mint, dill) 5 ounces mixed greens Directions: Heat oven to 400°F. Cut crusts off gluten-free bread and tear bread into large pieces. On rimmed baking sheet, toss bread with 1 tablespoon oil and roast until golden brown, about 10 minutes. Meanwhile, in a large bowl, whisk together vinegar, mustard, remaining 3 tablespoons oil and ½ teaspoon each salt and pepper; stir in chopped scallions. Add cucumber and tomatoes and toss to coat, then toss with toasted bread. Add peas, herbs and greens and toss gently to combine. Add the toasted bread to the top of the salad, or top each bowl individually. Note: It's also okay to simply make the salad and serve the toasted bread on the side, with butter if you like.

Celiac.com 02/24/2023 - Milk and milk products contain a natural sugar called lactose (see table below). People who are lactose intolerant or, more precisely, who are lactose maldigesters, lack enough of the enzyme lactase needed to completely digest the lactose into its simple sugars, glucose and galactose. Lactase is produced in the villi of the small intestine. Symptoms of lactose intolerance may include some or all of the following: cramping, bloating, nausea, headache and diarrhea. Symptoms can occur 15-30 minutes after digestion of lactose or as long as several hours later. Lactose Intolerance and Celiac Disease Many people with celiac disease, especially those who are newly diagnosed, may also develop secondary lactose intolerance. This is a temporary condition in which the level of lactase has fallen as a result of injury to the gastrointestinal tract. Once on a gluten-free diet, the villi begin to heal and the level of lactase increases back to normal levels. This process may take several weeks to months. For some, a temporary lactose-free diet may also be necessary, in addition to a life-long gluten-free diet, to control symptoms. There are a variety of products specially developed to help in the management of lactose intolerance: Lactose-Reduced Milk and Ice Cream. The lactase enzyme has been added to regular milk and 99% of the naturally occurring lactose has been converted to simple, easily digested sugars. This milk tastes slightly sweeter than regular milk, but has the same nutritional value. Ice cream made with lactose-reduced milk is also available. Lactase Enzyme Drops. These contain the lactase enzyme that can be added to liquid dairy products making them more easily digestible. Approximately 70-99% of the lactose is broken down based on the number of drops used. Lactase Enzyme Tablet and Caplets. They are available in regular strength, extra-strength and ultra-strength and should be taken just before a meal or snack that contains lactose. Non-Dairy Beverages. There are a variety of soy, rice, nut or potato-based beverages that can be substituted for regular milk. Be aware that some products may contain barley malt extract/fl avoring so read labels carefully. Choose gluten-free beverages that are enriched with calcium and vitamin D. Table 1 * Lactose Content of Selected Dairy Foods Food Serving Size Lactose (grams per serving) Milk (whole, 2%, 1%, skim) 1 cup (250 mL) 11 Lactose Reduced Milk 1 cup (250 mL) 0.1 Cheddar Cheese 1 oz. (30g) 1 Cottage Cheese (creamed) 1 cup (250 mL) 6 Ice Cream 1 cup (250 mL) 12 Ice Milk 1cup (250 mL) 18 Sour Cream ½ cup (125 mL) 4 Yogurt (low fat) ½ cup (125 mL) 2.5** *From the Gluten-Free Diet: A Comprehensive Resource Guide by Shelley Case, RD, Case Nutrition Consulting **The lactose in yogurt is digested by the lactase enzymes in the active cultures. However, lactase activity in yogurt may vary from brand to brand. Yogurts that have cultures added after pasteurization have more lactase activity. Look for brand that contains “live” or “active” cultures.

Celiac.com 02/22/2023 - When people with celiac disease consume wheat or gluten, they typically suffer damage to the lining of the small intestine, along with associated symptoms of the damage, including nutritional deficiencies. Most women with celiac disease follow a gluten-free diet. But, we still don't know very much about the potential long-term impact of a gluten-free diet on the nutritional, body composition, and other factors in women with celiac disease. To better understand the issue, a team of researchers took a closer look at this issue. The team studied a group of just over fifty adult Saudi females with celiac disease, all of whom had followed a gluten-free diet for more than one year. The study included a complete analysis of anthropometric data, levels of vitamins B12 and D, and a complete blood count. Even though it's a small study, the results are concerning. That's because all of the patients were deficient in micro and macro-nutrients, including vitamin D, folate, calcium, and iron. Moreover, nearly half of the patients had reduced total body fat, while nearly two out of three had decreased levels of visceral fat. We already know that most adult celiacs suffer from micronutrient deficiencies. We also have a good idea of which deficiencies are the most common. The team's findings echo those of earlier studies, which have shown that gluten-free foods often have poorer nutritional quality than similar non-gluten-free foods. This means that people with celiac disease who follow a gluten-free diet may be at risk for poor nutrition or malnutrition. To ensure proper nutrition for people with celiac disease, especially women, it's important to remain extra vigilant about getting food with enough nutrition, fiber, and other essential nutrients to promote good health. This may include working with a dietitian or nutritionist to create a well-balanced meal plan, and supplementing with vitamins and minerals, as needed. Women with celiac disease who are following a gluten-free diet, and those who care for them, should take this study seriously, share it with your doctor or nutritionist, and take steps to make sure they remain healthy. Read more in Nutrients

Celiac.com 02/21/2023 - We get numerous questions about the gluten-free status of drugs and medications, including in our forum. Lately we've been seeing a bunch of questions about Paxlovid. Mainly, is Paxlovid gluten-free and safe for people with celiac disease? Produced in the U.S. by Pfizer, Paxlovid is the name brand for nirmatrelvir tablets co-packaged with ritonavir tablets. Paxlovid is a drug that has been granted Emergency Use Authorisation (EUA) by the FDA for the treatment of mild-to-moderate COVID-19 in adults and children, who have had a positive SARS-CoV-2 viral test, and face a high risk for progression to severe COVID-19, including hospitalization or death. Is Paxlovid gluten-free and safe for people with celiac disease? The short answer is that Paxlovid is not labeled as gluten-free, and Pfizer cannot guarantee that it is gluten-free. However, Paxlovid contains no gluten ingredients, and is naturally gluten-free. The fact that it must be manufactured in an FDA approved lab should greatly reduce any risk of cross-contamination during the manufacturing process. In addition to the active ingredients, Nirmatrelvir UNII:7R9A5P7H32), and Ritonavir (UNII: O3J8G9O825)... Paxlovid's Inactive Ingredients Include: Microcrystalline Cellulose (UNII: Op1r32d61u) Lactose Monohydrate (UNII: Ewq57q8i5x) Croscarmellose Sodium (UNII: M28ol1hh48) Silicon Dioxide (UNII: Etj7z6xbu4) Sodium Stearyl Fumarate (UNII: 7cv7wjk4ui) Hypromellose 2910 (10000 Mpa.S) (UNII: 0ho1h52958) Titanium Dioxide (UNII: 15fix9v2jp) Polyethylene Glycol, Unspecified (UNII: 3wjq0sdw1a) Ferric Oxide Red (UNII: 1k09f3g675) Copovidone K25-31 (UNII: D9c330md8b) Anhydrous Dibasic Calcium Phosphate (UNII: L11k75p92j) Sorbitan Monolaurate (UNII: 6w9ps8b71j) Silicon Dioxide (UNII: Etj7z6xbu4) Sodium Stearyl Fumarate (UNII: 7cv7wjk4ui) Hypromellose, Unspecified (UNII: 3nxw29v3wo) Titanium Dioxide (UNII: 15fix9v2jp) Polyethylene Glycol 400 (UNII: B697894sgq) Hydroxypropyl Cellulose (1600000 Wamw) (UNII: Rfw2et671p) Talc (UNII: 7sev7j4r1u) Polyethylene Glycol 3350 (UNII: G2m7p15e5p) Polysorbate 80 (UNII: 6ozp39zg8h) If you have celiac disease or gluten intolerance, be sure to check with your doctor or pharmacist before taking Paxlovid, but it is unlikely to contain any gluten ingredients. Side Effects of Paxlovid Stop taking Paxlovid and call a health care provider right away if they experience any of the following signs of an allergic reaction: Hives Trouble swallowing or breathing Swelling of the mouth, lips, or face Throat tightness Hoarseness Skin rash Other possible side effects include: Altered or impaired sense of taste Diarrhea Elevated blood pressure Muscle aches Abdominal pain Nausea Feeling generally unwell For more information, try Dailymed.nlm.nih.gov Read more at YaleMedicine.org Join our forum discussion.

Celiac.com 02/18/2023 - Chomp, chomp, chomp, chomp....GULP. Slurp, slurp, slurp, slurp....BELCH—this is the sound of "Fido" eating his scientifically formulated, well-balanced dog food. Most people know that you get what you pay for in a pet food and that the higher grade foods come from certain recognizable manufacturers and can only be found at specialty pet supply outlets. But, is that axiom true? Does purchasing the most expensive food guarantee that your pet will be receiving the best in nutrition that the industry has to offer? Chomp, chomp, chomp, chomp....GULP. Slurp, slurp, slurp, slurp....BELCH—this is the sound of "Fido" eating his scientifically formulated, well-balanced dog food. Most people know that you get what you pay for in a pet food and that the higher grade foods come from certain recognizable manufacturers and can only be found at specialty pet supply outlets. But, is that axiom true? Does purchasing the most expensive food guarantee that your pet will be receiving the best in nutrition that the industry has to offer? The wake-up call comes when one realizes that once the meat source is removed from the food, the remaining ingredients are mostly unnatural for the pet. If we exclude the beef, poultry, fish, and lamb, the remaining calorie sources are mostly wheat, barley, corn, rice, and oats, all of which are man-raised crops that the dog and cat would never consume in the wild. I love to inquire of my clients "How would your pet get rice—swim to Viet Nam?" But what is the problem with these complex carbohydrates being in the diet? Humans consume these with every meal and they are doing just fine, aren't they? Ahhhh—are we? If we were, those reading this would likely be reading something else right now, wouldn't they? The problem is that the grains listed above have some universal problems among humans and pets alike, as do a couple of other foods that eclipse even the grains with regard to health issues. To digress for just a moment, I am a recovered celiac. For over forty years, I suffered like most other celiacs from a myriad of symptoms, including allergies, heart burn and intestinal problems, depression/ chronic fatigue, memory and balance difficulties, joint pain, and even fibromyalgia. I was taking at least four drugs twice daily; caffeine addicted, and was quite frankly not having any fun anymore. I am now two and a half years gluten AND casein-free, off all drugs, symptom-free, and feeling better than I did when I was twelve. This miraculous recovery got my attention as a patient and as a doctor. How could this be? How could I be suffering from what millions of people and pets were experiencing but get well in such a short period of time? How could all of these conditions be linked together? The readers of Celiac.com and its publications have read many a testimony like this. Many have experienced similar responses while others are still wondering when wellness is going to happen to them. Those in the latter category have been trying to faithfully adhere to the gluten-free regime but are frustrated by the fact that they are making such huge sacrifices with less than optimal responses. Well, "Fido" is about to teach us all something. The fact is that the celiac is a "who's who" of what is wrong with human beings but the conditions that we suffer from are not limited to those who walk upright. When I read the list of conditions that we as gluten intolerants experience, my first thought was that "This is me—this describes me to a T." My second thought was "...but this describes everything that is wrong with everyone, including their dogs and cats." And it does! Suddenly, medicine through the eyes of celiac disease (and other similar food intolerances) made sense. I tell everyone that it was like someone had finally put the right program into a stalled computer and it began operating at lightning speed. All of the idiopathic conditions that are so poorly understood in medicine became "open season" for this medical headhunter. Soon the answers did come—one after another. I launched into two years of intensive research while applying the newly unveiled principles to my patients as well as myself. Miracles started happening around me. Allergies abated, intestinal problems cleared up, older pets became less painful and more active, and yes, even their epilepsy stopped. "Wait a second! Epileptic seizures stopped?", you may be asking. Yes, 100% of my epileptics have stopped having seizures, just like many celiac children that were placed on gluten-free diets have responded. I got the idea from the celiac literature. How that occurs is totally explainable but beyond the scope of this article. In a nutshell, after all of my research into so many of the medical problems and conditions that plague pets and mankind, I concluded that the center of our health universe lies in that "J-shaped" stretch of intestine known as your duodenum. Most celiacs are aware of the pathophysiology of their condition and are familiar with the terms malabsorption and "leaky gut syndrome". But, many just don't understand all of the fine details. There are three food ingredients that adhere to the villi of the duodenum and induce the change that is characteristic of celiac disease known as villous atrophy. These three substances are gluten (from the grains), casein (from cow milk products), and soy protein. What is it that links these substances together? For one, they are all used as adhesives. Yes, gluten, casein, soy and even corn are all used in industry as adhesives, some even being waterproof. Put "gluten", "casein", "soy protein adhesive" or "corn adhesive" in the search engine of any computer and read the responses. Wow! As it turns out, the foods that are the "stickiest" are the ones that cause the most problems. For instance, casein and gluten are used for the most powerful adhesives. Therefore, it should be not be a shock that they are the number one and number two childhood food allergens according to the FDA. Number four is soy. Number three is egg (This is the first secondary allergen brought about by the damage done to the gut by the first two). Now, imagine these proteins leaving the stomach of a human or their pet. I have always used the illustration of three slices of pizza leaving our stomach. But, for the sake of this article, I will use a wheat, barley, or soy-based pet food to drive the point home. Now that you have an idea of where we are headed, you can imagine the stomach is filled with "glue"-containing food. This "glue" leaves the stomach after it has been worked on as much as possible by that organ. This, I believe, is the origin of most heartburn. As simple-stomached animals, our pets and we are not designed to eat grasses like the ruminants do and all of the grains are in that grass family. By adding extra acid, our stomach is doing its best to break down the "glue". Unfortunately it's just inadequate (Yes, my two years of acid reflux abated after just one week of being gluten-free, which should be no surprise). So, it is this remaining sticky substance that adheres to the villi of the duodenum, which are so vital for the absorption of nutrients. This coating reduces the amount of those essential ingredients absorbed. What are those nutrients? The vital substances are calcium, iron, iodine, all B complex, vitamin C, most water-soluble vitamins, and most of our trace minerals such as zinc, boron, manganese, magnesium, etc. In other words, just about everything that is important other than our proteins, fats, and calories are absorbed by the duodenum. How well can this organ function when it is coated with "glue"? The important thing to realize here is that this happens to everyone and every pet that eats these foods. That bears repeating. This happens to everyone and every simple-stomach creature that eats these foods. We have simply focused on the "worst-of-the-worst"—the celiacs, casein intolerants, and soy intolerants—in which an immune response is mounted against the glue leading to severe villous atrophy. This immune assault also generates the warning antibodies that we call "allergies" to tell you that this process is taking place, otherwise, it would be a "stealth operation" that goes on undetected for years and years until the bottom falls out. Yes, this is all too familiar of a scenario, isn't it? It happens in pets all of the time, I'm afraid. So, the ultimate question is whether pets suffer from celiac disease? My answer now is that it doesn't really matter. In the pet, every bite of the average commercial food has "glue" in it, whether it is of wheat, barley, soy, corn, or rice origin. Yes, there are better glues" than others and they are in line with what we see as the principle allergens in the pet, just as one would expect. Wheat and soy are the worst (now that dairy has been eliminated from pet foods) while oats and rice are the best—they happen to be the least sticky. Corn is in the middle. This is exactly what veterinarians see as the main sources of food allergies in the pet, a problem of huge importance in dogs and cats. Now people can understand why lamb and rice foods have become so popular. It does all make sense. But celiac disease has occurred in the dog. It has been definitively identified in one breed, which is almost extinct now.... the Irish setter. This hapless breed was effectively sent the way of the buffalo when the industry added wheat, the number one dog and cat food allergen, to pet foods about 15 years ago. Thanks to the wheat-glut in this country, corn-based diets were quickly replaced with wheat and the subsequent decline in our pet's health began. Veterinarians found themselves wondering why the immune system of the dog and cat were having such problems, ranging from worsening allergies to a rapid rise in immune-mediated diseases. The answer was right before us. You don't add the number one dog and cat food allergen to the diet without having some major repercussions. The veterinary profession was just as shortsighted as the medical profession is today about the ramifications of consuming the top food allergens as the bulk of the diet. Around 60-70% of the American diet is comprised of cow milk products and wheat alone, with 40-50% being the number one food allergen—dairy products. There is a price to pay for this sort of ignorance and it is heavier than most realize. The main cost is the disruption of duodenal function. Once the essential nutrients have been malabsorbed for a long enough time, Pandora's Box is opened. This may occur very early in life or very late, partly governed by the degree of immune-mediated component. The "worst of the worst" will experience severe problems by the time they are adolescents while the more resilient will not be affected until late in life. But, as I tell my clients, I believe that with the top three foods...wheat, dairy and soy...it is a matter of when they cause problems, not if. The "glue" will eventually affect everyone and every pet with its nutrient-blocking qualities. Suddenly, conditions such as hip dysplasia, elbow and shoulder problems, intervertebral disc syndrome, cruciate ligament ruptures, and even heart valve failure all have better explanations. All of these problems are caused by failing cartilage and connective tissue, both of which are structured similarly and made up of calcium and collagen. Collagen is the building block of most of your skeletal support structures. The principle component of collagen is vitamin C. Therefore, when it is understood that calcium and vitamin C are absorbed by the duodenum, then it is easily seen that inadequate amounts of these in the diet or failure of their absorption will compromise the integrity of these structures—all of them. Now, imagine that a German shepherd puppy begins eating a wheat, barley, corn, or soy-based diet from the moment it is weaned. If inadequate levels of calcium and vitamin C are absorbed, what are the chances that its hips, elbows, spine, and other cartilaginous structures are going to form properly? I would say "not good". Most people familiar with dogs know that this breed has a reputation for horrible hip dysplasia. But, they also have serious allergies and other immune-related disorders. These, we can see now, are all likely to be interrelated. I used to be concerned that the veterinary profession had somehow missed the incidence of celiac disease in breeds other than the Irish setter. But, now that I understand the effects of the "glue" on the absorptive ability of the duodenal villi, I believe this possible oversight to be much less important. I believe the same to be true for humans. The "glues" affect all that consume them. Certainly, the "worst of the worst"— the celiacs, casein intolerants, and soy intolerants—have the most to be concerned about. But with these troubled foods, for all that consume them, it is a matter of when they will create a problem, not if.

Celiac.com 02/17/2023 - We get a lot of questions from celiac community members wondering if certain products are gluten-free. Lately, we've seen a lot of questions about face wash. Even after our article on brands of face wash that are gluten-free and safe, and another about Mary Kay Face Wash, the questions continue to roll in. Lately we've seen a number of people wondering: Is Cetaphil gluten-free and safe for people with celiac disease? Face wash is one of those products that is usually formulated to be gluten-free. So, unless gluten ingredients are added during processing, most all face wash is likely to be gluten-free, and safe for people with celiac disease. However, many brands don't bother to specifically label their face wash as gluten-free. Others do. Some face wash contains gluten, though many are naturally gluten-free, and safe for people with celiac disease. That said, it's best to read labels, avoid gluten ingredients, and to choose a gluten-free brand if in doubt. Cetaphil is a known and popular brand of gentle face wash trusted by many people and dermatologists. Cetaphil Contains No Gluten Ingredients According to the Cetaphil website: A glance at the Cetaphil label shows that it contains: Water, Glycerin, Cocamidopropyl Betaine, Disodium Laureth Sulfosuccinate, Sodium Cocoamphoacetate, Panthenol, Niacinamide, Pantolactone, Acrylates/C10-30 Alkyl Acrylate Crosspolymer, Sodium Benzoate, Masking Fragrance, Sodium Chloride, Citric Acid. Cetaphil Does NOT Contain Any of the Following Cosmetic Ingredients that Could Include Gluten: Cyclodextrin, Dextrin Dextrin Palmitate Hydrolyzed Malt Extract Hydrolyzed Oat Flour Hydrolyzed Vegetable Protein Hydrolyzed wheat Flour Hydrolyzed Wheat Gluten Hydrolyzed Wheat Starch Secale Cereale ((Rye) Seed Flour Tocopherol Acetate (if made from wheat) Tritidcum Vulgare (Wheat Germ Extract) Triticum Vulgare (Wheat) Germ Extract Triticum Vulgare (Wheat Gluten) Triticum Wheat Amino Acids Wheat Germ Glycerides Wheat Germanidopropalkonium Chloride Wheat Protein WheatgermamidopropylI Ethydimonium Ethosulfate Yeast Extract Cetaphil is likely gluten-safe, but it's best to follow the label and, "if you are a celiac disease patient, you may want to consult your healthcare provider before using Cetaphil." In the mean time, here's a list of top brands of gluten-free face wash.

Celiac.com 02/16/2023 - Migraine headaches are a common problem for many people with celiac disease. However, the connection between headaches and celiac disease is not well understood. A study conducted in 2021 compared 1,000 celiac subjects registered at a celiac center with a control group, based on International Classification of Headache Disorders, third edition criteria and their gastrointestinal symptoms. The study also compared celiac subjects with migraine and non-migrainous headache in terms of their gastrointestinal symptoms and accompanying conditions. Here's a bit of what they found. More Migraines for Celiacs, Especially Women Researchers comparing rates of headaches, including migraines, among celiac patients and a healthy control group showed that celiac subjects experienced higher rates of headaches than control subjects, with the greatest rates of migraines found in celiac women. Additionally, celiacs had higher rates of migraine than control subjects, especially in women. In fact, four out of five women with celiac disease suffered from migraines, and without aura nearly three-quarters of the time. The most common gut symptoms in celiacs who suffered from headaches were abdominal pain, diarrhea, and constipation, which were all more common in celiacs with migraines. Lower Rates of Type 1 Diabetes Notably, celiacs with migraines experienced lower rates of type 1 diabetes mellitus than celiac subjects with non-migrainous headaches. Multivariate logistic regression analysis showed that being female and having celiac disease were independent predictors of headaches, whereas patients over 60 years old saw some protective effects. Other recent research has also shed light on gut health and its connection to celiac disease and migraines. Gut-Brain Axis A number of mechanisms proposed to explain the connection focus on the gut-brain axis, including the interplay of chronic inflammation with certain mediators, the control of the intestinal immune environment of the microbiota, and a malfunction of the autonomic nervous system. The gut-brain axis is a known pathway that can influence neurological illnesses such as migraines. Some data suggests that gut microbiota can influence the brain-gut axis, and may impact nociceptive behavior, and, in turn, brain function. The composition of the gut microbiome, which also plays a significant role in the gut-brain axis, is thought to be one of the main processes connected to migraine, potentially via neurotransmitters, hormones, and inflammatory chemicals originating from the microbiome. However, more research is needed to fully understand the specific aspects of this connection. These findings suggest that celiac disease and migraines may be connected, and that celiac patients are at a higher risk for headaches, especially migraines. Researchers are now recommending that celiac screening be considered for patients with migraines and simultaneous GI symptoms. The findings also highlight the importance of understanding the relationship between celiac disease and migraines, and how it relates to gut health. It also reveals the need for further research to understand the mechanisms behind this connection. Read more at: PLoS One Cureus.com The Journal of Headache and Pain

Celiac.com 02/15/2023 - We get a lot of questions about which products and brands are gluten-free. We especially get a lot of questions about salad dressings and condiments. In this case, mayonnaise. Specifically, is Kraft Mayonnaise gluten-free and safe for people with celiac disease? The short answer is yes, it is naturally gluten-free. Nearly all brands of mayonnaise are made without gluten ingredients, and are naturally gluten-free. Some brands label their mayonnaise as gluten-free, other do not. Kraft Mayonnaise does not label their mayonnaise as gluten-free, but it is made without gluten ingredients and contains no wheat or gluten allergens. For people who are seeking mayonnaise that is specifically labeled gluten-free, then check out our list of top brands of gluten-free mayonnaise. A search for mayonnaise on the Kraft Foods website shows numerous products. None of the products are made with gluten ingredients. As always, check labels, avoid gluten ingredients, and choose carefully. All Kraft Mayonnaise is made without gluten ingredients, including: J.L. Kraft Chipotle Aioli with Chipotle Peppers J.L. Kraft Garlic Aioli with Roasted Garlic Kraft Real Mayo Mayonnaise Kraft Real Mayo Creamy & Smooth Mayonnaise Kraft Mayo with Olive Oil Reduced Fat Mayonnaise Kraft Homestyle Mayo Rich & Creamy Real Mayonnaise Kraft Mayo with Olive Oil Reduced Fat Mayonnaise Kraft Mayo with Avocado Oil Reduced Fat Mayonnaise Kraft Mayonesa with Lime Juice Kraft Mayo Real Mayonnaise with No Artificial Flavors Kraft Light Mayo ½ the Fat & Calories of Regular Mayonnaise Kraft Extra Heavy Mayonnaise

Celiac.com 02/14/2023 - Even after numerous articles on gluten-free alcohol and spirits, we still get a lot of questions about gluten-free alcohol products. Lately we've seen a number of questions about Smirnoff Ice. Specifically, is Smirnoff Ice gluten-free and safe for people with celiac disease? The short answer is mostly no. Here's the rundown. Smirnoff Ice is a Popular Brand of Light Alcoholic Beverages Made by Smirnoff In the United States, Smirnoff Ice and virtually all of the Smirnoff Ice type drinks and wine coolers contain barley malt. As it is a malt beverage, Smirnoff Ice is NOT gluten-free. In other countries, Smirnoff Ice is vodka-based and does not contain malt, and if so it is gluten-free. So, the answer is that it depends on what country you're in. In the United States, Smirnoff Ice is NOT gluten-free, or safe for people with celiac disease. As always, the best practice is to read labels, avoid gluten ingredients, and trust your gut. Smirnoff does make a gluten-removed Smirnoff Spiked Sparkling Seltzer in: Cranberry Lime Berry Lemonade Raspberry Rosé White Peach Rosé Pink Apple Rosé Strawberry Rosé Piña Colada

Celiac.com 02/13/2023 - Because earlier studies have been small, or relied on sources with limited socio-demographic and lifestyle data, there's conflicting information associating celiac disease with a higher risk of cardiovascular disease. Prior studies examining the ties between celiac disease and cardiovascular disease have often omitted traditional cardiovascular risk factors, such as blood pressure or serum total cholesterol, despite research showing healthier cardiovascular profiles in people with celiac disease. A team of researchers recently set out to investigate whether people with celiac disease are at increased risk of cardiovascular disease, including ischaemic heart disease, myocardial infarction, and stroke. The research team included Megan Conroy, Naomi Allen, Ben Lacey, Elizabeth Soilleux and Thomas Littlejohns. They are variously affiliated with theNuffield Department of Population Health, University of Oxford, Oxford, UK; the UK Biobank, Stockport, UK; and the Department of Pathology, University of Cambridge, Cambridge, UK. For their prospective analysis of a large group study, they turned to the UK Biobank database. From between 2006 and 2010, they pulled data on nearly 470,000 adults, just under 2,100 of whom had celiac disease. Participants were aged 40-69 years from England, Scotland, and Wales, and without cardiovascular disease at baseline. The team focused on the relative risk of cardiovascular disease, ischaemic heart disease, myocardial infarction, and stroke in people with celiac disease compared with people who do not have celiac disease, and used Cox proportional hazard models to determine risk levels. Over an average follow-up of about 12.5 years, the team found nearly 41,000 cardiovascular disease events, with about 220 events in celiac patients. Celiacs were less likely to smoke or have traditional cardiovascular risk factors, such as systolic blood pressure, total cholesterol, high body mass index. Even so, they had a higher rate of cardiovascular disease, than their non-celiac peers. Participants with celiac disease had an incidence rate of 9.0 cardiovascular disease cases per 1,000 person years compared with 7.4 per 1,000 person years in non-celiacs. The team connected celiac disease to an increased risk of cardiovascular disease, even adjusted for lifestyle factors. The connection was stronger after further adjusting for other cardiovascular risk factors. The team found similar connections between ischaemic heart disease and myocardial infarction, but noted fewer stroke events, and saw no evidence of a connection between celiac disease and risk of stroke. People with celiac disease had a fewer traditional cardiovascular risk factors, but still had a higher risk of developing cardiovascular disease than non-celiacs. Based on these findings, cardiovascular risk scores used in clinical practice may not adequately account for a the higher risk among celiacs. Ideally, this study will help people with celiac disease and their clinicians to improve their awareness regarding the higher cardiovascular risks, and to take relevant precautionary action. Still, more research is needed to improve our understanding of these connections. Read more at BMJ Medicine

Celiac.com 02/11/2023 - The Celiac Sprue Research Foundation has opened its research laboratory in Sunnyvale, California at the dawn of the new year. Foundation Scientific Director, Gary M. Gray, M.D., is working closely with founder Chaitan Khosla, Ph.D., in establishing the Foundation’s drug development programs and priorities. Dr. Gray also supervises two Research Associates, Qing Li, Ph.D., and Thomas Marti, Ph.D., and Clinical Associate, Gail G. Pyle, M.D. Blair W. Stewart is Vice President and General Counsel of the Foundation. Dr. Li received her Ph.D. in Biophysical Chemistry from Stanford University in 2002 after studying at Nanjing University and North Carolina State University. She has authored papers in protein chemistry and structural biology. Dr. Marti received his Ph.D. in Organic Chemistry from the Swiss Technical Institute (ETH) in Zurich, and performed postdoctoral research at Stanford University between 1998 and 2000. From 2000 through 2002 he worked as a management consultant at McKinsey & Co. in their Zurich offices. A Celiac herself, Dr. Pyle received her M.D. from Stanford School of Medicine. The mother of two young children, she is a Board Certified Internist, and practiced Primary Care Internal Medicine in the Stanford area for several years before joining the Foundation. Promoting the development of a safe and effective therapeutic alternative to a lifelong gluten-free diet is the number one goal of the Celiac Sprue Research Foundation. Toward this end the Foundation’s current efforts are predominantly focused on laying the groundwork for a proof-of-principle clinical trial that will test whether dietary gluten can be detoxified via treatment with a prolyl endopeptidase enzyme. This work builds on recent studies by Drs. Gray, Khosla and their collaborators from Stanford University and the University of Oslo, published last year (Science, 297, 2275-2279, 2002). A key prerequisite for this trial is the production of a recombinant enzyme, produced in bacteria. To do so Drs. Li, Marti, and Khosla recently installed two fermentors at the Foundation’s laboratory. These fermentors, on loan from Kosan Biosciences, Inc., a Hayward, California-based biotechnology company, will enable CSRF to produce intermediate amounts of the enzyme for research using advanced recombinant biotechnology methods. Later this year, production of the enzyme will be scaled up to the larger quantities needed for the proof-of-principle clinical trial. The bacteria are grown in the fermentor in a water-based environment that requires careful control of such variables as temperature, oxygen level, and nutrients. Drs. Li, Marti, and Khosla worked long into the night setting up and calibrating pumps, instruments, air and water supplies and an automatic control system. Actual fermentation began in early March and samples of the active enzyme have been produced in the Foundation laboratory. Dr. Marti has also installed a state-of-art High Performance Liquid Chromatography system, which is being used to develop a reproducible large-scale procedure for preparing enzyme-treated gluten for clinical trials. The scientific protocols for production and testing of the enzyme are being designed for reproducibility from batch to batch and to allow scaling up production to the larger batches of material needed for the clinical trial. In parallel with these laboratory efforts, Drs. Gray and Pyle are developing the protocols and consent forms for the clinical trial, and making arrangements with a local clinic for performing this trial. Resources permitting, the trial will be completed by the end of the year. If successful, it will provide a firm basis for initiating further clinical studies on whether an orally administered enzyme pill can effectively counter the toxic effects of dietary gluten in a Celiac Sprue patient. To ramp up its enzyme therapy project and also initiate a second drug development project, the Celiac Sprue Research Foundation is recruiting additional Ph.D. level scientists with strong backgrounds in the life sciences. Of particular interest are outstanding immunologists, cell biologists, molecular biologists and chemists, who are interested in a career opportunity at the interface between academia and industry that allows them to gain a unique perspective on preclinical and clinical To ramp up its enzyme therapy project and also initiate a second drug development project, the Celiac Sprue Research Foundation is recruiting additional Ph.D. level scientists with strong backgrounds in the life sciences. Of particular interest are outstanding immunologists, cell biologists, molecular biologists and chemists, who are interested in a career opportunity at the interface between academia and industry that allows them to gain a unique perspective on preclinical and clinical aspects of drug development. The Celiac Sprue Research Foundation is a public charity that relies upon donations from individuals to support its activities. As an Internal Revenue Code Section 501(c)(3) non-profit organization, your donations are tax deductible to the extent permitted by law.

Celiac.com 02/08/2023 - Arthritis is a common problem for many people with celiac disease. And patients with celiac disease get rheumatoid arthritis twice as much as non-celiacs. However, the connection between arthritis and celiac disease is not well understood. A number of studies have found connections between celiac disease and arthritis. The connections are still not well understood, but here are some of the main findings. Celiac Disease and Juvenile Idiopathic Arthritis A recent study shows that JIA is nearly three times more common among children with celiac disease than in the general population. Other studies support this finding. We also know that celiac disease can occur in JIA patients with no celiac symptoms. Celiac Disease and Rheumatoid Arthritis In adults with celiac disease, rheumatoid arthritis strikes nearly 9 per 10,000 person-years and about 5 per 10,000 person-years in matched factors over a follow-up of about nine years. Rheumatoid arthritis occurs nearly twice as often among adults with celiac disease. It's important for individuals with celiac disease to be aware of the possibility of developing rheumatoid arthritis and to inform their doctor if they have any joint symptoms. High rates of Celiac Disease Antibodies in Adult Rheumatology Patients We know that studies have shown high rates of celiac antibodies in adult rheumatology patients. A recent study showed celiac antibodies in 3% of adult rheumatology patients, which provides support for celiac screening in people with rheumatological issues might be good practice. Because of the extra risk, it is important for clinicians to watch closely for signs of arthritis in celiac patients with joint symptoms, as early arthritis detection and treatment leads to much better outcomes. Look for researchers to learn more about the connections between arthritis and celiac disease going forward. Stay tuned for more on this and other important stories about celiac disease. Read more on celiac disease and arthritis Could an Old Arthritis Drug Treat Celiac Disease and Allow Celiacs to Eat Gluten Again? Celiac Disease More Common in Patients With Juvenile Idiopathic Arthritis Celiac Disease Possible in Juvenile Idiopathic Arthritis Patients with no Celiac Symptoms