“Let food be thy medicine, and medicine be thy food”… Hippocrates has never been more accurate with this statement when it comes to celiac disease and non-celiac wheat sensitivity. Many people today (doctors included) feel that enough information is available online to learn how to follow the gluten-free diet; in fact, only 15% of patients […]
What a vacation!! Wish I could say it’s nice to be back…but…well it kinda sucks to be back. Not just because vacation is over, but because coming back from vacation as a celiac makes me feel like I need another vacation…from the abundance of food, drink and fun I had from the first vacation. Got […]
Martinsburg Journal Charles Town bakery leaves the dough, forgets the glutenMartinsburg Journal(Photo by Jennifer R. Young) Patti Faulkner holds a tray of freshly baked, gluten-free cookies at her shop “Patti Cakes” in Charles Town. CHARLES TOWN — Gluten is found in most average bagels, breads, cookies, muffins and pies among other foods. (c) gluten – […]
New York Times
Pretty Southern, Serving Gluten-Free Comfort Foods, to Open in Greenpoint
New York Times
He has also been a private chef for professional basketball players and racecar drivers, and said that many of them wanted tempting food like fried chicken and biscuits to be gluten-free. That’s what has inspired his new casual venture into Southern fare.
Scott Kirk, Special to the Reporter-News 9:02 p.m. CST December 19, 2016
.(Photo: Adam Berry, Getty Images)
From what we often hear about gluten, one might get the impression that it is some sort of toxin. Most people, however, have no problem with eating gluten, which is present in many foods, according to health professionals.
Gluten is “a mixture of proteins that are found in wheat, barley and rye,” said John Park, a dietitian at Hendrick Medical Center. “(Gluten is) in bread, pasta, cakes, crackers, soups and salad dressing. Anything with malt, really. Beer has gluten, from brewer’s yeast.”
Gluten does pose a serious problem for people with celiac disease, a genetic autoimmune disorder in which the ingestion of gluten leads to damage in the small intestine, according to the Celiac Disease Foundation. An estimated 3 million people in the United States have celiac disease, according to the U.S. Food and Drug Administration.
Avoiding gluten takes effort. Although some grocery stores have sections designated to gluten-free foods and some restaurants offer gluten-free entrées, people with celiac disease often have to do a lot of research before they buy or order.
“You have to read the labels very carefully,” Park said.
Although celiac disease is incurable, it can be managed with a strict gluten-free diet, according to the Mayo Clinic.
“You have to be very, very strict in treating celiac disease,” Park said. “From what I’ve read, you treat it with about the same strictness as you would cancer or Alzheimer’s disease.”
Symptoms of celiac disease vary widely. Park said there are more than 200 different symptoms, including digestive problems (abdominal pain and bloating, diarrhea, pale stools and weight loss); severe skin rash; muscle cramps; joint and bone pain;, seizures; mouth ulcers; and, for women, missed menstrual periods.
Left untreated, celiac disease can cause bigger problems.
“The body senses a foreign invader,” said Park, describing what happens when a person with celiac disease consumes glutens. “It can cause damage to the small intestine and cause vitamin and nutrient deficiencies and causes weight loss.”
There is a difference between gluten sensitivity and celiac disease. Non-celiac gluten sensitivity involves people who can’t tolerate gluten and experience symptoms similar to celiac disease, according to the organization Beyond Celiac. The condition, however, doesn’t cause the intestinal damage associated with celiac disease.
Both conditions are genetic, Park said, and neither can be cured.
“The only treatment is a strict adherence to a gluten-free diet,” he said.
Park said there has been an increase in the number of cases of celiac disease, but that has more to do with advances in diagnosis than with more people getting the disease.
“It’s becoming a lot quicker to diagnose,” he said. “Basically, it’s a blood test.”
To find out whether a patient has an elevated level of antibodies, a tissue sample is taken from the small intestine, Park said.
“We’re becoming more aware of (celiac disease),” he said. “More people who would have gone undiagnosed are diagnosed. I don’t know if that translates to more people having it.”
Many people are opting for a gluten-free diet even without having a medical need to do so. Whether that can improve one’s health depends on how you look at it.
If you don’t have celiac disease or if you aren’t gluten-sensitive, cutting out gluten isn’t any healthier than consuming it, Park said.
If going on a gluten-free diet causes you to eat healthier, however, you’ll see benefits, he said.
“If you cut down on processed foods and eat more fruits and vegetables, you feel healthier and you might think it’s because of the gluten,” he said. We all know that eating more fruits and vegetables is better for you. As dietitians, we have to look at a person’s entire diet.”
A healthy diet should include more fruits and vegetable and fewer processed foods.
“Exactly,” Park said. “That’s our No. 1 thing. Have a rainbow of those fruits and vegetables. That’s the thing.”
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The air is cooling here in Oklahoma and all I dream about are warm, comfort foods. Does that happen to anyone else? Literally, when fall arrives, I could spend my days between the kitchen and the outdoors, it’s just so beautiful.
That’s exactly what happened this past weekend; I decided that we were going to have a helping of Creamy Chicken Noodles served with homemade mashed potatoes.
The tricky part though being that it needed to be gluten-free. Now, this may make the traditional Creamy Chicken Noodles recipe a bit more time consuming because being gluten-free you will need to make your own egg noodles, but it’s completely worth it.
It turns out so delicious and these noodles are great to use in a variety of meals including my Gluten Free Chicken & Noodle Soup.
My not gluten-free eaters even loved this meal, that’s always a bonus in our home. The thing to remember is that you may need to add a bit of gluten-free all-purpose flour to help thicken this depending on the cream soup that you use.
I decided to use a canned Gluten-Free Cream of Mushroom Soup, it tends to be a bit more runny than a gluten-filled version, so I added about a 1/4 cup of gluten-free all-purpose flour to help thicken it up a bit. It turned out beautifully and tasted scrumptious!
I love to mix our Creamy Chicken Noodles with mashed potatoes; it’s almost like eating mashed potatoes and gravy. This is definitely a traditional country meal and one that my husband grew up on.
I’m positive his grandma likely made her own egg noodles too. I have to say, although it takes a bit longer doing homemade egg noodles, but it’s just such a calming process. I’m sure that may make me a bit crazy but something about making my own noodles just puts me in a good mood.
Now, it’s time to cozy up by the fire and enjoy a plate of Creamy Chicken Noodles, we all know you’ve been craving them!
For the Noodles:
1 cup all-purpose gluten free flour, plus more for rolling dough
1/2 teaspoon salt
1 cup cooked shredded chicken
2 cans gluten free cream of mushroom soup
4 tablespoons unsalted butter
1/4 cup all-purpose gluten free flour, optional
To Make the Noodles:
- Combine the flour and salt in a large bowl, then make a well in the center and add in the eggs.
- Using a fork combine the eggs into the flour mixture until slightly sticky.
- Roll out the dough on a floured surface, adding in more flour if necessary and knead for about 5 minutes, forming into a ball.
- Cover the dough ball with plastic wrap and place this in the fridge for at least 15 minutes, but up to 24 hours.
- Remove the dough from the fridge and roll out until about 1/4″ thick, then cut them to the width you prefer.
- Continue to add more flour if needed to avoid sticking and cut them. Place each noodle on a plate or in a pan.
- Let them sit uncovered for 1 hour until they have dried out.
To make the Creamy Chicken:
- Once the noodles are done, add the noodles, chicken, cream of mushroom soup, and butter to a large stockpot or French oven.
- Cover and let them warm up to a low boil.
- At this point, if the soup you used is more of a runny consistency, carefully whisk in the flour to thicken it, and then let this boil for 20-25 minutes.
- Serve as is, or over mashed potatoes.
Salisbury Post Dr. Magryta: Gluten, part 1Salisbury PostHave you ever wondered what the deal is with the gluten free craze? Everywhere you go now you see ads and labels for gluten free this and gluten free that. I am sure that the gluten free Twinkie will soon follow only to be fried at a southern […]
Ann Byrne, For the Poughkeepsie Journal 12:02 p.m. EST December 16, 2016
Ann Byrne, blogger(Photo: Lee Ferris)
The holiday season is in full swing and here comes myriad office parties, family gatherings and social functions to take you to the end of 2016. When you raise your glass and toast this holiday, you need to be sure that what you’re sipping is gluten-free.
For as long as I’ve been living this gluten-free life, newly diagnosed friends will ask with a tremble in their voice, “Can I still drink alcohol?” The answer is a mixed bag, so grab a cup of whatever you have, and stay with me.
Wine. When GF started going mainstream, wine was questioned due to wheat casing for sealing. You can breathe; it’s not a problem, and wine is fine. We live in the valley of wineries, so visit local vineyards and wine shops that offer tastings and light snacks. Make sure you bring along your favorite GF crackers.
Hard cider. This is the wild child of good old apple cider. Consisting of mainly fermented apples, hard cider is naturally GF unless the company indicates it uses a gluten-based yeast in its fermenting process. Angry Orchard (2241 Albany Post Road, Walden) is a local cider house that presses and produces an entirely gluten-free hard cider from its very own orchard. Visit Angry Orchard or find it in stores throughout the Hudson Valley.
Beer. Unfortunately, beer traditionally contains wheat and barley, making it forbidden on a GF diet. There is a trend toward microbrews that can leave a die-hard beer lover longing. If you have to live GF and miss beer, take a trip to Half-Time (2290 Route 9, Poughkeepsie). This giant beverage store boasts a wide variety of GF choices to satisfy any beer aficionado. Choose from pale ales, ambers and lagers.
Distilled alcohol. According to the Celiac Disease Foundation, distilled alcohol, like gin, bourbon, vodka and scotch, do not contain harmful gluten peptides even if it is made from gluten-containing grains. The gluten peptide is too large to carry over in the distilling process, leaving the liquid gluten-free. That said, many distilled products use gluten containing grains, and if you have celiac disease, you should consider talking to your gastrointestinal doctor before consuming.
For those who do imbibe, I highly suggest you get yourself down to Dennings Point Distillery (10 North Chestnut St., Beacon). They offer tastings and cocktails created from their handcrafted classic spirits using only the highest quality grains from New York state farms. Meet your friends for some Coconut Eggnog, have a seat, and rest your poor holiday shopping feet.
Contact Ann Byrne at email@example.com.
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Wheat, one of the most widely consumed grains in the world, contains gluten, a mixture of proteins that can be toxic for people with coeliac disease. Credit: Wikipedia
Wheat, one of the most widely consumed grains in the world, contains gluten, a mixture of proteins that can be toxic for people with coeliac disease. A new study that analysed the toxic components of these proteins in various varieties of wheat makes the first step forward towards developing wheat-based products that are safe for coeliacs.
Bread, biscuits, pasta and patisserie products in general are the main foods made using wheat, and they are not recommended for coeliacs. Patients who consumed a mixture of proteins containing this grain—gluten—experience an immune response in their bodies.
Coeliac disease, one of the most common autoimmune diseases, causes atrophy in the villus of the intestinal mucosa, which leads not only to poor nutrient absorption but also malnutrition, diarrhoea, stunted growth, anaemia and fatigue. Currently, the only treatment is a strict gluten-free diet for life.
In recent years research that seeks to understand the relationship between the proteins of wheat gluten and the reaction it produces in coeliacs has been promoted. One of the hypotheses, with no clear scientific basis, was that modern wheat production practices that aim to improve the viscoelasticity of bread dough had contributed to increasing the prevalence of coeliac disease since the late 20th century.
However, a new study published in the journal Food Chemistry demonstrates that even the oldest varieties of wheat, which have not been subject to alteration, can present toxicity through some components of gluten, called epitopes, that are responsible for the autoimmune response in coeliac patients.
In search of the elements that make gluten toxic
The scientists analysed various kinds of wheat from several countries, all produced in the same agronomic year (2013-2014) at the Experimental Station at the Agronomic, Food and Biosystems School of Madrid, in order to assess what relationship there was between various kinds of wheat and their toxicity.
For this purpose, they focused on some of the proteins in gluten, gliadins. The other proteins in gluten, glutenins, are the main causes of the strength of the mass of flour and what lend it its viscoelasticity. This characteristic, which has a clear genetic component, makes some varieties of wheat more suitable for producing bread, while others are used for patisserie products.
As Marta Rodríguez-Quijano, a researcher at the Technical University of Madrid and one of the writers behind the study, tells SINC: “Out of the proteins in gluten, gliadins have the greatest clinical effect against the innate and adaptive immune responses that lead to coeliac disease.” However, there are various kinds of gliadins in every variety of wheat.
The scientists assessed the presence of T-lymphocytes – a type of cell in the immune system – related to coeliac disease in the various kinds of wheat thanks to an antibody capable of recognising toxic epitopes or antigenic determinants.
“The results show that the different varieties of wheat produce considerably different immune responses depending on the T-cells analysed. Some varieties of this grain, such as the French ‘Pernel’ T. aestivum ssp. vulgareL., have low toxic epitope content,” explains Rodríguez-Quijano.
Towards safe products for coeliacs
The research reveals the potential of production practices to develop wheat products that are safe for coeliacs. “Genetic diversity makes it difficult to obtain a variety of wheat with no toxicity while maintaining the viscoelastic properties of gluten. For this reason, learning about the different varieties would enable production techniques to be developed to achieve this,” the expert says.
The project is a first step towards these technologies based, for example, on selective modification of the glutamine residue present in the toxic components. In coeliac disease, identifying the quantity and distribution of toxic epitopes is the key.
“We hope this study enables products to be developed that are safe for coeliacs with detoxification processes that combat the poor nutritional and technological characteristics of gluten-free products and thereby contribute to improving patients’ quality of life,” concludes Rodríguez-Quijano.
More information: Miguel Ribeiro et al. New insights into wheat toxicity: Breeding did not seem to contribute to a prevalence of potential celiac disease’s immunostimulatory epitopes, Food Chemistry (2016). DOI: 10.1016/j.foodchem.2016.06.043
Journal reference: Food Chemistry
Provided by: Plataforma SINC
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