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

Celiac.com 01/25/2023 - Studies that have tried to measure the effects of a gluten-free diet on the clinical, biochemical and psychological condition of youths with both type 1 diabetes and celiac disease have delivered mixed results. A team of researchers recently set out to evaluate the impact of gluten-free diet on growth, metabolic control and quality of life in children and adolescents with type 1 diabetes and celiac disease. The research team included Enza Mozzillo, Roberto Franceschi, Francesca Di Candia, Francesco Maria Rosanio, Letizia Leonardi, Ludovica Fedi, Valentina Rosà, Vittoria Cauvin, Adriana Franzese, and M. Loredana Marcovecchio. They are variously affiliated with theDepartment of Translational Medical Science, Section of Pediatrics, Regional Center of Pediatric Diabetes, Federico II University of Naples, Naples, Italy; the Department of Pediatrics, S. Chiara Hospital in Trento, Italy; the Pediatric Diabetology Unit, Pediatric Department, S. Chiara General Hospital inTrento, Italy; and the Department of Paediatrics, University of Cambridge and Cambridge University Hospitals NHS Foundation Trust, Cambridge, UK. The team first performed a systematic search of studies published in the last 15 years. They used PICOS framework to inform the selection process, and assessed evidence using the GRADE system. Their systematic review included only studies of moderate-high evidence quality level and reporting data on objectively assessed adherence to a gluten-free diet. Their findings highlight pre-adult adherence to a gluten-free diet in youth with type 1 diabetes and celiac disease leads to regular growth, stable BMI, without any negative effect on HbA1c and insulin requirements. Their main finding was that patients who followed a gluten-free diet experienced regular growth without any adverse increase in BMI. Moreover, the gluten-free diet does not negatively affect HbA1c and insulin, but is associated with higher post-meal glucose levels. Evidence from several studies indicate that a gluten-free diet is associated with better lipid profile and major quality of life and the psychological condition of juveniles with both type 1 diabetes and celiac disease. This study offers strong evidence that a gluten-free diet offers major benefits to juveniles with both type 1 diabetes and celiac disease. Read more at Diabetes Research and Clinical Practice.

Celiac.com 01/24/2023 - As with many studies sponsored by well-intended disease support groups, a recent qualitative study claims to link negative media portrayals of celiac disease with negative impacts upon people with celiac disease. However, the study, though well-meaning, is deeply flawed, and its conclusions are suspect. The study sets out to answer an important question: Is negative media coverage about celiac disease having a negative effect on people with celiac disease and gluten-intolerance? The problem lies in the methods used to gather information, the questions asked or not asked, and the conclusions drawn from that information. Researchers Satvik R. Verma and Manpreet Bains set out to describe and analyze the nature of the media coverage of celiac disease. They are affiliated with theTrauma and Orthopaedics, Kingston Hospital in London, and the Faculty of Medicine & Health Sciences, University of Nottingham in Nottingham, GBR. To begin, they commissioned a document analysis of local and national UK newspaper articles over three weeks, from May 2nd to May 22nd, 2016, ensuring coverage of articles from Coeliac Awareness Week. The team used Kantar Media of London to collect articles that used celiac disease-related language, and analyze them using a combination of thematic and content analysis techniques. They then used "an inductive approach" to code articles into themes, and to present frequency data. They included a total of four hundred eighty-eight articles in the analysis, with 233 in week one, 117 in week two, and 138 articles in week three. Articles exhibited one of six overarching themes: events around Awareness Week and food content noted as gluten-free (gluten-free); raising awareness; encouraging people to seek help; and other health implications and perceptions of celiac disease and the gluten-free diet, of which a significant proportion consisted of articles by Coeliac UK. They found both positive and negative articles. They noted that the number of negative newspaper articles rose sharply during Coeliac Awareness Week, with instances of negative articles rising in week one, and even more sharply in week three. From this information, they concluded that "mixed messaging" negatively impacted the potential and current patients with celiac disease, especially in relation to gluten-free diet adherence and diagnosis rates. The problem is that they don't have any actual data. They are simply saying that they found some negative articles and then concluded that those negative articles "negatively impacted the potential and current patients with celiac disease, especially in relation to gluten-free diet adherence and diagnosis rates." The conclusion sounds serious: Namely, that negative articles about celiac disease and gluten-intolerance are having negative effects upon people with celiac disease. Data Don't Support the Conclusion Based on what? Because they don't offer any data, even anecdotal, about the effects of these articles on people with celiac disease, they don't even seem to have a good correlation argument, let alone a causation argument. It's possible that this is true, but they need a great deal more data to prove their case. Right now, they're stuck with saying: we found a bunch of negative articles on celiac disease, and we THINK those are having a negative effect on people with celiac disease. But they offer no solid evidence to support that conclusion. They call this a qualitative study, but try to slip in a quantitative conclusion. That is, if they want to say that a certain number of people are affected in a certain way by negative celiac articles, then they need to do a better job of quantifying the effect. How many people are affected by negative celiac coverage? How are they affected? What's the damage? Without better methodology, and better data, this study simply fails to provide any clear picture of the supposed damage done to people with celiac disease, or even the exact nature of the "negative" coverage. Studies like this may sound important, and my even seem to show something, but they are deceptive. By simply assuming their conclusion, the study does no one any favors. Why Does it Matter? The study simply fails to prove that "negative" articles during Celiac Awareness Week translate into actual harm to people with celiac disease and gluten-intolerance, and even though this conclusion may seem self evident, a properly done study would not jump to this conclusion. To be meaningful, the study needs to do more to both describe the "negative" articles, and to clearly document their affect on people with celiac disease and gluten-intolerance. And it must, at some point, link the two with solid quantitative, not qualitative data. Read more at Cureus 14(12): e32444.

Celiac.com 01/23/2023 - Celiac disease is an auto-immune condition in which eating gluten damages the intestinal lining of the gut. Currently, the only proven celiac treatment is a gluten-free diet. However, perfect gluten-free compliance is hard to sustain, and accidental gluten exposure is common. Studies show that even the most diligent patients likely get exposed to small doses of gluten on a regular basis. Because of this, there is substantial interest in developing new drugs and therapies to treat celiac disease, usually in tandem with an existing gluten-free diet. A team of researchers recently set out to review existing and upcoming clinical trial programs for pharmacologic agents for celiac disease. The research team included Michael Klonarakis; Christopher N. Andrews; Maitreyi Raman; Remo Panaccione; and Christopher Ma. They are variously affiliated with theDepartment of Medicine, University of Calgary, Calgary, Alberta, Canada; the Division of Gastroenterology & Hepatology, University of Calgary, Calgary, Alberta, Canada; the Alberta Collaboration of Excellence for Nutrition in Digestive Diseases, Calgary, Alberta, Canada; and the Department of Community Health Sciences, University of Calgary, Calgary, Alberta, Canada. Their team conducted a narrative review by searching MEDLINE, Embase, the Cochrane CENTRAL Library and clinicaltrials.gov. They then summarized the pathophysiology of celiac disease and the specific steps that could be favorably influenced by pharmacologic treatment, and then assessed the evidence in favor of current and future drug targets, including trials of peptidases, gluten sequestrants, tight junction regulators, anti-transglutaminase 2 therapies, immune tolerizing agents, advanced biologics and small molecules, and microbiome-targeted strategies. Finally, they highlighted the variables key to conducting successful celiac disease trials, including finding suitable study groups, evaluating results in the context of a gluten challenge, and interpreting celiac-specific clinical and histologic outcomes. After balancing these factors and accurately appraising the evidence, the team described potential celiac disease pharmacotherapies of the future. From their assessment, the team concludes that celiac disease sufferers need pharmacologic options, either to complement a gluten-free diet in the case of gluten exposure, or for treating refractory disease. With numerous drugs currently in development, the team expects approvals for the first generation of celiac drug treatments within the next 5 years. Color me skeptical, but the idea that new and effective treatments for celiac disease are only 5 years away is one we've heard for at least 15+ years now. The failures are legion. However, any major step forward will give people with celiac disease much to look forward to, so here's hoping. Stay tuned for more on this and related stories. Read more in Alimentary Pharmacology & Therapeutics

Celiac.com 11/16/2022 - We know gyro meat is the delicious foundation of a great gyro, but is gyro meat gluten-free and safe for people with celiac disease? We get a lot of questions about which food products and ingredients are gluten-free. Sometimes, we can solve the question with a quick referral to our Safe and Unsafe ingredient lists. Other times, the questions can be trickier. Lately we've seen a lot of questions about gyro meat. Specifically, is gyro meat gluten-free and safe for people with celiac disease? Gyro meat, pronounced YEE – row, is delicious spiced cone-of-meat that is cooked traditionally on a vertical rotisserie, and then sliced to put in pita bread. Known as doner kebab in Turkey and gyros in Greece, gyro meat is the foundation of a delicious pita-based sandwich, that is popular worldwide. Putting aside the fact that gyro meat is usually served on a non-gluten-free pita, here's the lowdown. What makes it unique is the way it is traditionally prepared. Gyro meats are either done as thinly sliced fresh meats on a vertical rotisserie, or they are finely ground, mixed with spices, and then either baked as a meat loaf, or chilled before grilling on a vertical rotisserie. Gyro meat is usually a mix of lamb, and sometimes includes chicken and beef, along with herbs and spices. So, if you ditch the pita, is gyro meat gluten-free? The answer is that it depends. Sometimes yes, often no. Many home made gyro meat recipes, including this one from Alton Brown, are gluten-free. Many traditionally prepared gyro meats are also gluten-free. The real question is about the gyro meat you find in shops, restaurants, or the frozen section of your local store. Many pre-made commercial gyro meats are made with wheat ingredients, usually breadcrumbs, such as this version by Midmar, available at Amazon.com. Midmar Gyro Meat ingredients: Halal Beef, Halal Lamb, Water, Soy Protein Concentrate, Breadcrumbs (Bleached Wheat Flour, Sugar, Salt, Partially Hydrogenated Soybean and Cottonseed Oil, Yeast) Salt, Monosodium Glutamate, Dehydrated Onions, Spices and Flavorings. If gyro meat is made with wheat flour, or if the spices used should contain gluten, then it is not gluten-free and not safe for children or adults with celiac disease. So, the long answer is that if your gyros are traditionally made, they may very likely be gluten-free. It's always important to check ingredients and to verify that you are eating gluten-free gyro meat. Be sure to check ingredients, or ask your cook. If you're not sure, it's best to avoid gyro meat.

Celiac.com 11/14/2022 - Some studies have linked coronary artery disease with celiac disease, but hard evidence is scant. To date, there has been no solid medical literature on common risk factors linking celiac disease and coronary artery disease. Risk factors for coronary artery disease include hypertension, hyperlipidemia, type 2 diabetes, obesity, and tobacco use. However, common risk factors connecting celiac disease and coronary artery disease are poorly documented. A team of researchers recently set out with three goals. First, to assess potential demographic differences between celiac patients with coronary artery disease and without coronary artery disease. Secondly, to examine the risk factors of coronary artery disease in celiac patients. Lastly, to compare celiac-coronary artery disease patients and matched non-celiac coronary artery disease to see if there are more coronary artery disease risks for people with celiac disease. The research team included Maryam B. Haider, Paul Naylor, Avijit Das, Syed M. Haider, and Murray N. Ehrinpreis. They are variously affiliated with the Department of Gastroenterology Gastroenterology at Wayne State University in Detroit, MI; the DMC/Wayne State University - Sinai Grace Hospital in Detroit, MI; the Wayne State University School of Medicine in Detroit, MI; and Binghamton University in Binghamton, NY. For their nationwide retrospective case-control study, the team used the National Inpatient Sample (NIS) database to identify patients admitted between 2016 and 2018 with a principal or secondary diagnosis of celiac disease. They then assessed sociodemographic and clinical risk factors for coronary artery disease in celiacs, and compared the celiac-coronary artery disease patients with the matched non-celiac coronary artery disease group. Of nearly 24,000 hospitalizations with celiac disease from 2016 to 2018, nearly 20%, were found to have coronary artery disease. Established coronary artery disease risk factors for celiac patients included hypertension, hyperlipidemia, type 2 diabetes, and a family history of coronary artery disease. Interestingly, tobacco use is not a coronary artery disease risk factor in celiac patients. Odds of coronary artery disease were 55% less likely for female celiac patients, compared to male patients. The odds of coronary artery disease were 20% greater in patients with essential hypertension, double in patients with type 2 diabetes, and five times higher in celiac patients with hyperlipidemia. Patients with coronary artery disease had higher rates of iron deficiency anemia, which were nearly 10% for celiac-coronary artery disease patients, compared with just under 8.3% for non-coronary artery disease celiac patients, and just over 7.3% for people with non-celiac coronary artery disease. The team's findings confirm that, as with non-celiac individuals, males and individuals of Caucasian race with celiac disease face a higher risk of coronary artery disease. They also confirmed that celiac-coronary artery disease patients have a higher rates of hyperlipidemia than non-celiac coronary artery disease patients, while celiacs with type 1 diabetes have an early diagnosis of coronary artery disease, compared to celiacs with type 2 diabetes. Lastly, they found that iron deficiency anemia is an important risk factor for coronary artery disease in those with celiac disease. Teasing out the common links and risk factors for celiac disease and coronary artery disease is important work, and this study helps to advance that cause. Clearly further, and larger, study will be helpful in our ongoing journey to understand the puzzle that makes up the links celiac, coronary artery disease, and other diseases. Read more in Cureus 14(6): e26151

Celiac.com 11/12/2022 - It is the issue that unites every family affected by celiac disease: The need for clear and understandable food labeling in the United States. At a time when so few celiacs receive a diagnosis, those that do often fend for themselves when learning the gluten-free diet. Mistakes are made, and the person with celiac disease can face debilitating symptoms and health problems later in life. After years of working to raise awareness, the celiac disease community felt the floodgates open when the U.S. celiac disease prevalence study was published in the Archives of Internal Medicine. Since February, there has been a significant amount of news coverage on celiac disease, including a segment on the Today Show, articles in the nation’s most prominent newspapers and news segments on local television stations across the country. A key group of advocates has come together to build on this momentum, specifically by calling on Congress to enact legislation that would significantly improve food labeling for consumers affected by celiac disease and food allergies. The American Celiac Task Force is comprised of research institutions, support organizations and industry representatives (14 organizations in all) that have been working since March to develop and implement a comprehensive strategy on food labeling. The Task Force is lead by highly experienced advocates who have a track record of success on Capitol Hill and are personally affected by celiac disease. The primary objective of the Task Force is to influence the development of legislation that addresses the most important issues of the celiac community in a manner that is likely to be approved at the committee level and in both houses of Congress, and then signed into law. While many celiacs have noticed that companies such as Kraft have voluntarily begun to identify the eight major food allergens in their foods (dozens of companies have voluntarily done the same), this arrangement has been at the initiative of the manufacturer, and many food companies are not doing so. The American Celiac Task Force has decided to join forces with the food allergy community to work towards a comprehensive bill that will require companies to label the eight major food allergens in their foods. Wheat is one of those allergens, and it is the ingredient that causes the most headaches and heartaches for the celiac community (rye is almost never labeled as anything but, and barley, when not labeled barley is most often listed as malt). This approach is most ideal because it has already received some industry support (evidenced by voluntary labeling) and it is not a piecemeal approach to labeling, unlike legislation that calls for labeling only the sources of spices and natural flavors. The American Celiac Task Force strategy would effectively encompass that and far more. The reality of enacting food labeling legislation for celiacs is that a label stating "gluten-free" will not be acceptable to lawmakers and the industry (think of the last time you called a company and they said "we cannot guarantee that this product is gluten-free"). Eliminating the fear of lawsuits is the key to developing—and passing—food labeling laws. While we would all wish it to be the case, it is not possible to legislate away all of the work that a celiac has to do in order to go grocery shopping. You can imagine, however, what a tremendous burden would be lifted if you could read a statement that says “this product contains wheat.” Many celiacs and their families are experiencing this now when they purchase a Kraft product, for instance. What you imagine today could become real in the near future, but not without your help. Join the efforts of the American Celiac Task Force and speak with one voice to educate and influence members of Congress. You can find out how by going to www.celiaccenter.org/taskforce.asp and registering to receive regular updates. You can go to www.capwiz.com/celiac to send your member of Congress a letter urging them to support better food labeling laws. Most importantly, if you receive publications, mailings or are a member of an organization on the American Celiac Task Force (such as the University of Chicago Celiac Disease Program) you can be assured that you will be hearing more about the American Celiac Task Force and what you can do to help this tremendous effort. Each organization is working to educate its own constituency directly, in addition to a public effort to urge families to join this effort. Make sure you do your part.

Celiac.com 11/11/2022 - You are either diagnosed with celiac disease, are gluten sensitive, or perhaps you have latent or silent celiac disease, which may mean that you seem to have few or even no health problems at all, yet you sill are a celiac. Latent and silent celiac disease seem to occur more often in adults, but they can also affect children as well. Did you know that there are several types of celiac disease, and experts don't always agree on how to deal with each type? Researchers Now Recognize Several Types of Celiac Disease: Classic Celiac Disease This version manifests with the classical GI symptoms of abdominal pain, diarrhea, nausea, and possible vomiting, which can also cause dehydration, dizziness, and lead to vitamin and mineral deficiencies. This type of celiac disease is usually the easiest form to diagnose. People in this category will end up having positive blood antibody and endoscopy (biopsy) test results for celiac disease, and all doctors should recommend that they go on a gluten-free diet for life. Atypical Celiac Disease People with atypical celiac disease generally do not have GI symptoms, but they may have other health issues, for example autoimmune thyroid problems, unexplained skin rashes, undefined bleeding, and/or nerve damage like ataxia. Those with this form of celiac disease can often go undiagnosed for years, and many have to go from doctor to doctor before they finally get the proper tests done and get diagnosed. Those in this category will end up having positive blood antibody and endoscopy (biopsy) test results for celiac disease, and all doctors should recommend that they go on a gluten-free diet for life. Asymptomatic Celiac Disease or Silent Celiac Disease This category is also a form of atypical celiac disease, and it is categorized by those who have little or no symptoms, but it can still affect different parts of their body. Since celiac disease, in any form is a skin, gut, and brain/nerve disease, it can often be difficult to diagnose silent or asymptomatic celiac disease, and it is often found by accident while running other medical tests. Some may have abnormal liver tests, or low iron and/or B12 or other nutrient levels, and even though they may not have any symptoms they will still have various levels of villous atrophy of the small intestines. Many in this group are sent to numerous specialists, and end up having many medical tests done before discovering that they have celiac disease. Those in this group will end up having positive blood antibody and endoscopy (biopsy) test results for celiac disease, and all doctors should recommend that they go on a gluten-free diet for life. Silent or asymptomatic celiac disease tends to be the most difficult form of celiac disease to diagnose, and many in this category are totally surprised at the time of their diagnosis, and can often be skeptical about needing to go on a gluten-free diet. A minority of doctors may even tell silent celiac disease patients that a gluten-free diet is optional, however, all patients in this group should go gluten-free. Potential Celiac Disease or Latent Celiac Disease People in either of these groups may have positive blood tests for celiac disease yet a negative biopsy. Some experts believe that this may be an early stage of celiac disease, before the villi are damaged. Some doctors tell patients in this group that they do not need to be on a gluten-free diet, however, anyone who has abnormally high celiac disease antibody levels likely falls into the “non-celiac gluten sensitivity” (NCGS) category, and many experts agree that this could represent a pre-celiac disease stage, and if so it would be best to avoid uncomfortable symptoms and other possible related health issues, so people in this group should also consider going on a gluten-free diet for life. I used to feel very sorry for the atypical and silent celiac disease folks, but I stopped feeling so sorry for them because they usually don't have dermatitis herpetiformis, which I have, and my dermatitis herpetiformis symptoms can be horrible. While the some people in the asymptomatic or silent category may not want to go gluten-free, even though they should, I knew within twenty-four hours that I had been "bitten" with gluten because my dermatitis herpetiformis sores would itch and drive me crazy, but at least I knew I had ingested gluten. Whenever this happens I'm in for a tough itchy time for a ten day period, and need to use Dapsone for the itch and Atarax to help eliminate me continually scratching my scalp, arms and thighs. A big warning to those with potential celiac disease and latent celiac disease: If you continue ingesting gluten, one day you may be surprised that you have graduated to the classic form of celiac disease and end up with malabsorption issues and a host of related health issues, perhaps even dermatitis herpetiformis. Again, many experts agree that patients in these groups should remain gluten-free, which may help some to escape getting full blown celiac disease, while allowing others to avoid the many issues that can be associated with non-celiac gluten sensitivity.

Celiac.com 11/10/2022 - Along with soups, stews and casseroles, skillet meals are among the great one pot dishes. This kielbasa skillet recipe is a happy marriage of potatoes, Polish sausage, onions, spinach, bacon and spices. It’s an easy, sure-fire way to a hearty and nutritious dinner. Ingredients: 1 pound red potatoes (3-4 medium), cut into 1-inch pieces 3 tablespoons water 2 tablespoons brown sugar 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1½ teaspoons minced fresh thyme or ½ teaspoon dried thyme ¼ teaspoon pepper 1 tablespoon olive oil ½ cup chopped onion ¾ pound smoked gluten-free kielbasa or Polish sausage, cut into ¼-inch slices 4 cups fresh baby spinach 5 bacon strips, cooked and crumbled Directions: Place potatoes and water in a microwave-safe dish. Microwave, covered, on high until potatoes are tender, 3-4 minutes; drain. Meanwhile, mix brown sugar, vinegar, mustard, thyme and pepper. In a large skillet, heat oil over medium-high heat, sauté onion and kielbasa until onion is tender. Add potatoes; cook and stir until lightly browned, 3-5 minutes. Stir in brown sugar mixture; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally. Stir in spinach until wilted. Stir in bacon.

Celiac.com 11/07/2022 - We get a lot of questions about which breakfast cereals are gluten-free. We've done more than a few articles on this topic of gluten-free cereals, including a list of Cheerios and nearly one hundred gluten-free breakfast cereals. Still the questions keep coming. One question we get a lot is about Raisin Bran. Specifically, is raisin bran gluten-free and safe for people with celiac disease? The answer is that most Raisin Bran cereals are not gluten-free. Well, there are many different brands of bran cereals with raisins, but Kellogg's is the most popular. Is Kellogg's Raisin Bran gluten-free? No, Kellogg's Raisin Bran is made with wheat bran, which contains gluten and is not safe to eat on a gluten-free diet. Kellogg's Raisin Bran appears on our list of cereals that are NOT gluten-free. Most other brand variations of Raisin Bran are NOT gluten-free, either, including Post Raisin Bran, and General Mills' Raisin Nut Bran. For a gluten-free cereal, Nature's Path Organic Cereal makes Mesa Sunrise with Raisins. It's the closest product we know that compares to Raisin Bran. Do you have a favorite brand of gluten-free Raisin Bran, or something like it, that we might have missed? Share it below in the comments.

Celiac.com 11/08/2022 - We get a lot of questions about gluten-free beer. We especially get a lot of questions about where to buy them. Here's a list of top gluten-free beers and where to buy them. Though some of these beers are associated with local brew pubs, the list covers commercially available retail gluten-free beers. For brew pubs, or specialty breweries, check your local listings. Many of these gluten-free breweries ship their beers directly to customers. Also, there are a number of online liquor sources that can help you locate gluten-free beer purveyors near you. Search the local availability of any gluten-free beers on our list This list is not even remotely complete. These are just a few favorites for your enjoyment. Find a more comprehensive list of Gluten-Free and Gluten-Removed Beers, and find hundreds of other gluten-free beers in our article on Oktoberfest Gluten-free Beers. You can also order gluten-free beers online at: Gotoliquorstore.com. Let us know if you have some favorites we've missed! List of Gluten-Free Beers and Where to Find Them Anheuser-Busch Redbridge Gluten-Free Sorghum Beer This gluten-free lager brewed by Anheuser-Busch is the most accessible gluten free beer in the United States, due to its wide distribution network. Hopped with imported Hallertau and domestic Cascade hops, this sorghum beer has characteristics of the popular macro brews, but the company calls it a lager. Target is offering Redbridge Bard's Bard's is a gluten-free classic and much loved favorite. Find Bard's near you. Damm Daura Damm is a famous and award-winning gluten-removed beer from Spain. Daura Damm Lager Laura Märzen Double Malted Find Daura Damm near you or buy Daura Damm at Target. Ghostfish Maker of numerous award-winning gluten-free beers, Seattle's Ghostfish brewery is a brew pub, tap room that serves great gluten-free beers and food. They also happen to distribute their beers to select cities, and ship their beers nationwide. Find Ghostfish beers near you. Ghostfish Shrouded Summit Witbier "Brewed with millet, buckwheat, and rice, this ale rivals the taste of any Belgian wheat beer." Availablity: WA, OR, ID, NH, CO Grapefruit IPA Watchstander Stout Vanishing Point Pale Ale Shrouded Summit Witbier Peak Buster Imperial IPA Meteor Shower Blonde Ale Gosefish Kai Dog Red IPA Kai Dog Amber Killer Ale IPA Hull Breaker Imperial Porter It Came From The Haze Hazy IPA Lunar Harvest Pumpkin Ale Kick Step IPA 2018 Fresh Hop IPAs Citra Fresh Hop IPA Black Is Beautiful Imperial Stout Glutenberg Glutenberg Blonde Ale Award-winning gluten-free Glutenberg is available in 41 U.S. states. "What began with a blonde ale has developed into a gluten-free paradise of well-crafted ales." Green's One of the first, and still one of the best, gluten-free brewers. From crisp, light lagers to rich, dark ales, Green's offers nearly a dozen premium gluten-free beers. Find Green's near you. Be careful! Green's makes some beers that are gluten-reduced. Holidaily Brewing Co. Holidaily is impressing beer drinkers, winning awards, and growing quickly in distribution. Omission Omission Lager "This is a crisp, refreshing, reduced-gluten lager that discloses the gluten content of every batch." New Planet New Planet, crafted in Boulder, Colorado, was created when the founder discovered he had Celiac Disease and went on a personal quest to drink delicious beer. Sprecher Sprecher Shakparo African-Style Ale Made with millet and sorghum, Sprecher's African-style, gluten free Shakparo Ale is an unfiltered, light, crisp ale with a cider or fruit profile and a dry follow through. Stone Brewing Stone Brewing Delicious IPA - "A citrusy, hop-heavy IPA, this reduced-gluten beer really is delicious." Two Brothers Two Brothers Prairie Path Golden Ale has a complex malt character paired with Saaz and Golding hops - "This is the gluten-reduced ale that you’ll want to invite to dinner."

Celiac.com 11/07/2022 - A team of researchers recently set out to investigate why certain at-risk individuals develop celiac disease. They especially wanted to look at the risk levels early on that might influence levels of celiac disease later on in childhood. The research team included Michael Boechler MD; Apryl Susi MS; Elizabeth Hisle-Gorman MSW PhD; Philip L. Rogers; and Cade M. Nylund MD. They are variously affiliated with the Department of Pediatrics, Walter Reed National Military Medical Center, Bethesda, MD, and the Department of Pediatrics, Uniformed Services University of the Health Sciences, Bethesda, MD. For their retrospective cohort study, the team used the Military Healthcare System (MHS) database, the team found children born between October 1, 2001- September 30, 2013. The team examined the connections between patients who received either proton pump inhibitors (PPI), histamine-2 receptor antagonist (H2RA), or antibiotic prescriptions in the first six months of life, and who also had a celiac disease diagnosis in early childhood. They then searched outpatient prescription records for antibiotic, PPI, and H2RA prescriptions in the first 6 months of life. They used ICD-9 codes to identify children who made outpatient visits for celiac disease, and Cox proportional hazards regression to calculate the hazard ratio (HR) for the development of celiac disease based on medication exposure. Nearly one-million children met inclusion criteria, from which the researchers uncovered just over 1,700 cases of celiac disease. Average follow-up time for patients in this group was about 4.5 years. The data show that PPI’s, H2RA’s, and antibiotics were all associated with an increased hazard of celiac disease. Children who receive antibiotics, PPI’s and H2RA’s in the first 6 months of life face an increased risk for developing celiac disease. The data reinforce the notion that controllable factors, such as the use of drugs to treat conditions in infancy, could help to lower the childhood risk of celiac disease for many people worldwide. Read more in The Journal of Pediatrics

Celiac.com 11/05/2022 - Although the foods we eat are most often considered to be composed of small molecules of fat, carbohydrate and protein, we of course actually take in very complex mixtures of long chains (called polymers) that only have the potential of becoming simple nutrients (or monomers) such as fatty acids, glucose, and amino acids that are eventually assimilated from the intestine into the body. Of the nutrient foods, proteins have special importance, because they contain many amino acids components, including the essential amino acids that humans are incapable of manufacturing from more simple building blocks. Humans ingest 25 to 70 grams of protein daily, and this provides the amino acid building blocks that are required for the manufacture of important body proteins such as the common muscle protein (myoglobin), and the multiple enzymes that serve as crucial facilitators for maintaining numerous important bodily functions. Although it is common for us to consider the amino acids components of protein, we tend to skip over the idea that proteins contain 100 to 3,000 or more amino acid units tightly attached in a head-to-tail sequence and that proteins need to be processed to simpler products by efficient breaking of the links, so called peptide bonds, between adjacent amino acids. This involves the action of proteases secreted into the stomach (pepsin), from the pancreas (trypsin, chymotrypsin, elastase and others), and the final digestion on the surface of the small intestine by the attached peptidases. As a meal enters the stomach reservoir, it encounters the acidic environment produced by secretion of hydrochloric acid, making conditions ideal for the action of stomach pepsin to initiate the breaking of peptide bonds at the interior of the protein to shorten the long peptide chain. After 30 to 60 minutes, the partially digested protein fragments exit from the stomach and join the more neutral environment of the upper small intestine (so called because it is a tube with a smaller diameter than the stomach above it or the colon below; but, actually, it is more than 20 feet long, and it provides the environment for the complete digestion and absorption of nutrients and vitamins). In addition to being a long tube, the small intestinal area is greatly increased by folds and finger-like projections of Villi and small microvilli stacked upon each of the millions of surface cells of the small intestine. Indeed, the 20 feet of intestine with its diameter of only 2 inches or so, has the surface area 600 times that of a flat pipe, equaling that of a tennis court. The first portion of the small intestine is the duodenum into which the stomach empties, where digestive enzymes and particularly the proteases are secreted from their storage sites in the pancreas into the duodenal space to mix with buffers that neutralize stomach acid and create the proper environment for the enzyme action on the protein fragments that have arrived from the stomach. The duodenum provides an ideal environment for the polymer foods to be broken down to smaller products. The vast majority (90-95 %) of proteins and other nutrients that we eat are rapidly processed to much smaller products that can then undergo final digestion on the surface of the small intestine as they are propelled by migrating waves of contraction (called peristalsis) down the length of the upper small intestine (the jejunum) with completion of the digestive-absorptive process in the lower small intestine (the ileum). In the case of most dietary protein, smaller peptides (2-6 amino acids in chain-length) and free amino acids are handed over to the intestine for final processing and assimilation into the body. Ordinarily, there is a great excess of the pancreatic enzymes, and the slowest process of nutrient assimilation is the intestinal surface digestion and absorption of the final small products. Incomplete Processing of Gluten: A Problem in Celiac Sprue Despite the great capacity of the human digestive-absorptive machinery, the efficient assimilation of dietary protein depends upon which of the bonds linking the amino acids can be attacked and readily broken. The ease with which these bonds are broken by proteases and peptidases depends particularly on the particular amino acids that are present on either side of the bond. Proteins that contain many proline amino acid units are resistant to digestion by the pepsin and the pancreatic proteases. This results in an incomplete breakdown of some proline-rich proteins such as segments of the gliadin in wheat. Indeed, the digestion of gliadin peptides yields larger peptides as final products, often 20 to 30 or more amino acid chain length; these may be further processed hardly at all by any of the proteases from human stomach, pancreas or by peptidases at the intestinal surface. Such large oligopeptides simply remain harmlessly in the intestinal lumen in most individuals and are subsequently processed by the bacteria normally present in the colon. However, in Celiac Sprue, the intact gliadin oligopeptides interact with the small intestine to initiate the cascade of events leading to tremendous loss of villi and the intestinal surface area with consequent loss of the normal intestinal digestive-absorptive capacity. Can the Toxic Gluten be Detoxified? The Celiac Sprue Research Foundation (CSRF) is conducting research into the processes of protein and gliadin digestion, with the view toward discovering ways to further digest the resistant gliadin peptides so that they are no longer damaging to the Celiac intestine. In an initial approach, CSRF is in the process of designing a trial of a supplemental peptidase that will break down those high-proline, poorly digested gliadin peptides that are formed during the normal digestive processes in the stomach and pancreas. The CSRF will be asking those in remission with Celiac Sprue to join in a study involving the ingestion of an intact gluten supplement as compared to gluten that has been exposed to a special added peptidase that is expected to further digest the gliadin peptides to render them nontoxic. Those with Celiac Sprue in remission will consume the regular gluten supplement for one two-week period and the peptidase-treated gluten for a another two-week period. The response of symptoms and special Celiac antibody and intestinal absorption tests will be done in a "controlled" way so that neither the investigators nor the Celiac volunteers will be aware of the particular preparation they were taking over each two-week period. We suspect that the peptidase-supplemented gluten will be rendered non-toxic and that no negative effect on symptoms or special Celiac tests will occur. If this "gluten detoxification" proves to be successful, the stage will be set for a full-fledged effort to validate the potential of supplemental peptidase therapy in Celiac Sprue.

Celiac.com 11/22/2021 - The year 2003 was one filled with considerable accomplishments for the Celiac Sprue Research Foundation. In January the Foundation opened its research laboratory in Sunnyvale, California with the primary goal of developing a pill that may make it safe for celiacs to eat gluten. Under the scientific direction of Gary Gray, M.D., researchers Qing Li, Ph.D., Thomas Marti, Ph.D. and Gail Pyle, M.D. have begun evaluating whether certain enzymes called prolyl endopeptidases (PEPs) can counter the toxic effects of gluten. This is a highly complex undertaking involving a combination of scientific creativity, hard work, careful planning and collaboration. As a result of the extraordinary efforts of these scientists, the Foundation is currently engaged in a pivotal clinical trial in adult celiac volunteers to test whether a PEP can detoxify gluten in foods eaten by celiacs. If the trial is successful, further studies into the safety and efficacy of a PEP pill can be expected in 2004 and beyond. Regardless of the outcome this work, the Foundation expresses its heartfelt thanks to the many members of celiac support groups who have aided this work. Special thanks are given to the volunteers who have participated directly in clinical studies sponsored by the Foundation. In addition to an enzyme pill, the Foundation has taken steps to initiate two other drug development projects aimed at suppressing the tendency of the immune system in a celiac patient’s gut to respond adversely to gluten. These include inhibition of tissue transglutaminase, a key enzyme involved in celiac sprue pathogenesis; and inhibition of HLA-DQ2 mediated presentation of antigenic gluten peptides to disease-specific T cells. On the latter, Dr. Marti has received an exploratory grant from the NIH that will, we hope, allow him to identify a suitable drug candidate in collaboration with researchers at the University of Oslo and at Stanford University. Over the past year the Foundation has spent nearly $700,000 for research, enzyme production and clinical trials. The Foundation’s projected R&D budget for 2004 is more than twice this amount. Although some of these costs are expected be defrayed through grants and contracts from the U.S. government, the pharmaceutical industry and other non-profit organizations, the Foundation’s dependence on donations from the celiac community, family and friends continues to be crucial if it is to meet its goals for the next year. The Foundation hopes you will look favorably on its accomplishments in 2003 and consider investing in its work at year’s end to assure that progress continues to be made in this vital endeavor. The Foundation thanks you for your support and look forward to continued advancement toward our shared goal of developing a safe and convenient therapy that will allow those with Celiac Sprue to take in a regular diet. 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 11/03/2022 - Fair warning, this article talks freely about poop, poop storage, and poop replacement. Basically, this article is all about poop, and the role it might plays in your future good health, so if that's an issue, now is a good time to tune out, or in if you want to learn more. The crucial role of the gut microbiome in maintaining human health is just beginning to be understood. Many different cultures, and more than a few scientists, talk of a gut/brain connection. And healthy poop plays a major role in a healthy gut. We know that patients with C-diff and other gut maladies can benefit from fecal transplants from people with healthy guts. It's done via a medical procedure called fecal microbiota transplantation, or FMT. Some research shows FMT may help treat inflammatory bowel diseases, such as Crohn’s or ulcerative colitis. Studies in animals indicate that FMT may help treat obesity, lengthen lifespan, and reverse some effects of aging, such as age-related decline in brain function. Other clinical trials are assessing its potential for treating cancer. Now scientists are taking a serious look at the idea that banking fecal samples when we're young, and implanting them in our colons later in life, might help reverse damage, and restore gut health. The science behind this is not robust at the moment. It is mainly anecdotal and relies, in part, on extrapolating benefits from existing fecal transplants and extending those to regular people as a way to treat potential conditions later in life. Even so, a number of researchers are taking the lead and encouraging existing stool banks to permit regular folks to bank their poop now, so they can use it in the future when there is more science done to support the concept. That means the researchers feel strongly that future research, data and clinical experience will back them up and confirm their bet. Believe it or not, poop banks are already a thing. Just like sperm banks or blood banks, or any number of other banks for health-related specimens, stool banks exist for treating some of the conditions we've mentioned. So, the whole process of banking poop, would be pretty simple. You would head to your local stool bank. You would then provide a sample, which the bank would screen for diseases, wash, process, and deposit into long-term storage. Then, later in life, your doctors could access the sample for implantation to treat inflammatory bowel disease, heart disease, or type 2 diabetes, or even to restore your gut after medical treatment that wipes out your microbiome, like antibiotics or chemotherapy. In such cases, doctors could use medical procedure called fecal microbiota transplantation, or FMT, to implant your banked stool to revitalize your gut microbiome to its earlier, healthier state, Scott Weiss, MD, Harvard Medical School professor and a co-author of a recent paper on stool banking, told reporters. However, Weiss adds, it is best to use healthy samples, so ideally banking stool between the ages of 18 and 35, or before any serious medical condition impacting the gut. Although samples provided by people who are still healthy, even into their 50s, could still be helpful later. Certainly, a world in which we can treat major diseases with a simple transplant from our personal stool banks is an intriguing and attractive one. Just how much benefit can be gained from FMT remains to be seen, but results like these are encouraging. Stay tuned for more on this and related stories. Read more on this topic at WebMD.com

Celiac.com 11/02/2022 - Jambalaya is a tasty southern stew made with hearty brown rice, shrimp, sausage, tomatoes, peppers and onions. This gluten-free version of Chef John's Jambalaya may look simple, but when it's done well, it's what they call stick to your ribs cooking that keeps you coming back for more. Bake up some gluten-free corn bread, and enjoy! Ingredients: 2 tablespoons butter 8 ounces gluten-free andouille or kielbasa sausage, cut into ¼ slices (I use kielbasa) 2 tablespoons ground paprika 1 tablespoon ground cumin ½ teaspoon cayenne pepper ½ cup diced tomatoes 2 stalks celery, sliced 1/4 inch thick 1 large green bell pepper, diced 4 green onions, thinly sliced 1 teaspoon salt 1 bay leaf 1 cup uncooked brown rice 3 cups chicken stock 1 pound large shrimp, peeled and deveined salt and ground black pepper to taste Directions: Place butter and sausage in a large stockpot over medium heat; cook and stir until sausage begins to brown, 5 to 6 minutes. Stir in paprika, cumin, and cayenne; cook for 1 minute. Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into the sausage mixture. Add brown rice and stir to combine. Stir in chicken stock, bring it to a simmer, then turn heat to low. Cover and cook until rice is just tender, about 45 minutes. Stir in shrimp, replace lid and cook until shrimp are cooked through, about 5 minutes. Season with salt and black pepper. Garnish with sliced green onions. Cook's Note: Cooking time given is for short-grain brown rice. Other types of rice may cook faster or slower, so judge accordingly.