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<?xml version="1.0"?><rss version="2.0"><channel><title><![CDATA[Celiac.com Disease & Gluten-Free Diet Support Since 1995 - Articles]]></title><link>https://www.celiac.com/rss/7-celiaccom-disease-gluten-free-diet-support-since-1995-articles.xml/</link><description>Celiac.com Articles</description><language>en</language><item><title>The Hidden Challenges of Gluten-Free Dining: What Dylan Dreyer's Airport Experience Reveals for People with Celiac Disease and Gluten Sensitivity</title><link>https://www.celiac.com/celiac-disease/the-hidden-challenges-of-gluten-free-dining-what-dylan-dreyers-airport-experience-reveals-for-people-with-celiac-disease-and-gluten-sensitivity-r6828/</link><description>Celiac.com 04/04/2025 - Dylan Dreyer, the well-known meteorologist and Today show personality, recently shared a frustrating experience that struck a chord with many people living with celiac disease or gluten sensitivity. While dining at an airport restaurant with her family, Dreyer discovered that the "gluten-free" pizza option on the menu was not actually safe for her 8-year-old son, Calvin, who has celiac disease. The issue? The gluten-free pizza crust was cooked in the same oven as regular pizzas, leading to cross-contamination. Dreyer’s public service announcement (PSA) on Instagram highlighted a widespread problem that affects millions of people worldwide. For those with celiac disease or gluten sensitivity, dining out—especially in high-stress environments like airports—can be a minefield of misinformation and risk. This article delves into the implications of Dreyer’s experience, the challenges faced by individuals with gluten-related disorders, and what needs to change to create safer dining experiences for everyone. Understanding Celiac Disease and Gluten Sensitivity What Is Celiac Disease? Celiac disease is an autoimmune disorder in which the ingestion of gluten—a protein found in wheat, barley, and rye—triggers an immune response that damages the small intestine. This damage can lead to a range of symptoms, including digestive issues, malnutrition, fatigue, and even long-term complications like osteoporosis or neurological disorders. For people with celiac disease, avoiding gluten is not a lifestyle choice but a medical necessity. What Is Non-Celiac Gluten Sensitivity? Non-celiac gluten sensitivity (NCGS) is a condition in which individuals experience symptoms similar to those of celiac disease—such as bloating, headaches, and fatigue—without the autoimmune response or intestinal damage. While the exact mechanisms of NCGS are still being studied, the need for a gluten-free diet is equally critical for those affected. The Importance of Strict Gluten-Free Practices For individuals with celiac disease or severe gluten sensitivity, even trace amounts of gluten can cause adverse reactions. This means that gluten-free food must be prepared in a dedicated environment, using separate utensils, cookware, and cooking surfaces to avoid cross-contamination. Unfortunately, as Dreyer’s experience illustrates, many restaurants fail to meet these standards. The Problem with "Gluten-Free" Labeling Misleading Menus and False Promises One of the most significant challenges for people with gluten-related disorders is the inconsistency in how "gluten-free" options are presented. In Dreyer’s case, the airport restaurant advertised a gluten-free pizza crust but failed to mention that it would be cooked in the same oven as regular pizzas. This oversight rendered the option unsafe for her son. This issue is not unique to airports. Many restaurants and food establishments use the term "gluten-free" loosely, often without understanding the strict protocols required to ensure safety. For individuals with celiac disease, this can lead to a false sense of security and, ultimately, a harmful dining experience. The Risks of Cross-Contamination Cross-contamination occurs when gluten-free food comes into contact with gluten-containing ingredients or surfaces. Common sources of cross-contamination include shared fryers, toasters, cutting boards, and cooking utensils. In Dreyer’s situation, the shared pizza oven was the culprit. For people with celiac disease, even a small amount of gluten—equivalent to a few crumbs—can trigger symptoms and cause intestinal damage. This makes cross-contamination a serious concern that cannot be overlooked. The Broader Implications for Travelers with Gluten-Related Disorders Airports as a Dining Desert Airports are notoriously challenging for individuals with dietary restrictions. The fast-paced, high-volume nature of airport dining often leads to shortcuts in food preparation and a lack of attention to detail. For travelers with celiac disease or gluten sensitivity, finding safe and reliable meal options can feel like an impossible task. Dreyer’s experience underscores the need for airports to prioritize inclusivity in their dining offerings. This includes not only providing gluten-free options but also ensuring that these options are prepared safely and free from cross-contamination. The Emotional Toll of Unsafe Dining Beyond the physical risks, the constant vigilance required to avoid gluten can take a significant emotional toll. For parents like Dreyer, the stress of ensuring their child’s safety is compounded by the frustration of encountering misleading or inadequate options. The comments on Dreyer’s Instagram post reflect this sentiment, with many individuals expressing their exhaustion and frustration. One user wrote, "We just have to keep educating (but it’s exhausting)," highlighting the ongoing battle for awareness and understanding. What Needs to Change Education and Training for Food Service Staff One of the most critical steps in addressing this issue is improving education and training for food service staff. Many restaurant employees may not fully understand the severity of celiac disease or the importance of avoiding cross-contamination. By providing comprehensive training, restaurants can ensure that their gluten-free offerings are truly safe for those who need them. Clear and Accurate Labeling Restaurants and food establishments must be transparent about their gluten-free practices. This includes clearly stating whether gluten-free items are prepared in a dedicated environment or if there is a risk of cross-contamination. Menus should provide detailed information to help customers make informed decisions. Advocacy and Awareness Public figures like Dylan Dreyer play a crucial role in raising awareness about the challenges faced by individuals with gluten-related disorders. By sharing their experiences, they can amplify the voices of those who often feel overlooked and push for meaningful change. As one commenter on Dreyer’s post noted, "If there were more people with your voice range, things could change for those with celiac disease." Advocacy efforts can lead to increased demand for safe dining options and, ultimately, better standards across the food industry. Conclusion: A Call for Inclusivity and Safety Dylan Dreyer’s airport dining experience serves as a powerful reminder of the challenges faced by individuals with celiac disease and gluten sensitivity. For these individuals, dining out is not just a matter of preference but a complex and often stressful endeavor that requires constant vigilance. The food industry—especially high-traffic environments like airports—must do better to accommodate the needs of this community. This includes providing truly safe gluten-free options, educating staff, and being transparent about food preparation practices. By addressing these issues, we can create a more inclusive dining experience for everyone, ensuring that individuals with gluten-related disorders can enjoy meals without fear or frustration. As Dreyer aptly put it, "Do better." It’s a call to action that resonates far beyond airport restaurants, challenging us all to prioritize safety, understanding, and inclusivity in every aspect of food service. Read more at: instagram.com and parade.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_02/dylan_dreyer_pizza_restaurant.webp.84db23ae3359d3a25c5da3e6b5e8778f.webp" length="51012" type="image/webp"/><pubDate>Fri, 04 Apr 2025 13:34:02 +0000</pubDate></item><item><title>Little Northern Bakehouse: Gluten-Free Unicorn Toast</title><link>https://www.celiac.com/celiac-disease/little-northern-bakehouse-gluten-free-unicorn-toast-r4700/</link><description>Celiac.com 04/01/2025 - Creamy. Crunchy. Mythical? More like magical! Everyone can enjoy this Easy Plant-based Gluten-free Unicorn Toast without sacrificing fun or flavor! With echoes of cheesecake and fanciful pops of color, this tasty toast is a lighthearted treat that serves up the joy of the real thing to kids of all ages! A blank canvas for creativity, this simple snack invites you to play with your food and eat with your eyes! Set the measuring spoons aside and decorate your gluten-free unicorn toast the way that makes your inner child squeal with delight! (The more sprinkles, the better!) Whether you’re entertaining friends, hosting a tea party for your kids and their stuffed best friends, or just need an excuse to bring some color to a grey and dreary Sunday afternoon—this sweet and simple snack is sure to delight! The Joy of The Real Thing When we say everyone can enjoy this deliciously decorated toast, we mean everyone! Our recipe starts with a hearty slice of gluten-free sprouted grain bread, generously spread with colorful plant-based cream cheese, and sprinkled with—well, sprinkles of course! But don’t worry. Just like all our recipes, we went the extra mile to keep things gluten-free and allergy-friendly. That’s why we used vegan, gluten-free, organic sprinkles in our version, and made sure to only use plant-based food coloring as well. But these allergy-friendly recipe swaps are just the beginning! Scroll down to sign up for our newsletter to invite gluten-free and allergy-friendly ideas and inspiration into your inbox. And follow Little Northern Bakehouse on your favorite socials to find more like this in your daily feed (we’re on Instagram, Facebook, and Pinterest). Find Little Northern Bakehouse near you.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_04/LNB_Blog-Header_UnicornToast_APR2025.webp.75ecaf66439dcc7f6477ccfde231296e.webp" length="18242" type="image/webp"/><pubDate>Tue, 01 Apr 2025 17:30:00 +0000</pubDate></item><item><title>The Holidaily Story: Brewing a Gluten-Free Revolution</title><link>https://www.celiac.com/celiac-disease/the-holidaily-story-brewing-a-gluten-free-revolution-r6860/</link><description>Celiac.com 04/01/2025 - For beer lovers with celiac disease or gluten sensitivities, finding a safe and delicious brew has often been a challenge. Enter Holidaily Brewing Company, a trailblazer in the world of certified gluten-free beer. Founded in Golden, Colorado, Holidaily is redefining the beer experience for those avoiding gluten, including celiac and highly intolerant consumers, proving that gluten-free beer can be both safe and great tasting. Karen Hertz, the visionary behind Holidaily, turned her personal health challenges into a mission to revolutionize the beer industry. As a two-time cancer survivor, Karen adopted a gluten-free diet as part of her recovery. Frustrated by the lack of high-quality gluten-free beer options, she combined her expertise in the beer industry with her passion for innovation. Karen’s journey led to the creation of Holidaily Brewing Co., a company dedicated to crafting exceptional gluten-free beers that everyone can enjoy. Holidaily stands out as one of the only certified gluten-free breweries and the ONLY certified women-owned brewery in the United States. Their process is meticulous and innovative, ensuring that not a single gluten-containing ingredient enters their facility. Using locally sourced, malted gluten-free grains like millet and buckwheat, Holidaily brews and packages all their beers on-site. Each batch undergoes rigorous testing and certification to guarantee safety and quality, making Holidaily a trusted name for gluten-free beer enthusiasts. Holidaily has earned widespread recognition for its commitment to quality and innovation. Recently, Forbes named Holidaily one of the top women-owned breweries changing the craft beer industry. Additionally, in 2024 alone, the brewery was honored with a gold medal at the Great American Beer Festival and included in the U.S. Chamber of Commerce’s Top 100 Small Businesses list. These accolades underscore Holidaily’s impact on the craft beer world and its dedication to inclusivity. Since its inception in 2016, Holidaily Brewing Co. has grown from a local gem to a nationally celebrated brand. Their flagship beer, Favorite Blonde Ale, is the top-selling gluten-free craft beer in the country. With distribution across 10 states—Colorado, Arizona, Texas, California, Washington, Oregon, Idaho, Kansas, Missouri, and Wyoming—and shipping to all states that allow alcohol delivery, Holidaily is bringing gluten-free beer to the masses. The brewery also partners with major retailers like Safeway, Kroger, Target, Whole Foods and Sprouts, and is the official beer sponsor of the Celiac Cruise, where passengers enjoy exclusive access to Holidaily's gluten-free brews. These efforts reflect the company's leadership in creating safe, enjoyable beer experiences for the gluten-free community no matter where they are. Ready to raise a glass to gluten-free excellence? Explore Holidaily Brewing Company’s wide range of beers and discover your new favorite brew. Whether you’re gluten-free by necessity or choice, Holidaily offers a beer experience that’s inclusive, innovative, and undeniably delicious. 100% Gluten-Free. 100% Great Beer. Visit Holidaily Brewing to learn more and find their great-tasting beers near you.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/Holidaily_Karen_Billboard.webp.84a9bffd674d6516e10ac317cf5a0911.webp" length="37608" type="image/webp"/><pubDate>Tue, 01 Apr 2025 14:37:00 +0000</pubDate></item><item><title>Gluten-Free at Taco Bell: A Celiac's Guide to the Menu (+Video)</title><link>https://www.celiac.com/celiac-disease/gluten-free-at-taco-bell-a-celiacs-guide-to-the-menu-video-r6832/</link><description>Celiac.com 04/01/2025 - For those with celiac disease or gluten sensitivity, dining out can be challenging, especially at fast-food chains where cross-contact risks are high. Taco Bell, known for its budget-friendly Mexican-inspired menu, does offer some gluten-free options—but understanding what is truly safe to eat requires careful consideration of ingredients and preparation methods. This guide breaks down Taco Bell’s gluten-free offerings, their allergen policies, and the precautions necessary for those with celiac disease. Taco Bell’s Allergen and Gluten Policy Taco Bell provides an allergen and ingredient guide on its website to help customers identify potential sources of gluten. While they do not claim to have a certified gluten-free menu, they do highlight certain menu items that do not contain gluten ingredients. However, they explicitly state that due to shared kitchen spaces and cooking equipment, cross-contact with gluten-containing ingredients is possible. For those with celiac disease, this means extra caution is needed. While some ingredients may be free of gluten, the risk of gluten exposure through shared surfaces and fryers is significant. If you have celiac disease or a high sensitivity to gluten, it is essential to communicate your dietary needs clearly when ordering and to be aware of the potential risks. Gluten-Free Menu Options at Taco Bell 1. Power Menu Bowls (Customize for Safety) Taco Bell’s Power Menu Bowls can be a good gluten-free option when ordered with care. These bowls typically include: Grilled chicken or steak Lettuce Cheese Tomatoes Avocado ranch sauce (contains gluten; must be removed) Guacamole Reduced-fat sour cream Rice and black beans To make this a safer choice, remove any sauces that contain gluten and verify that the chicken or steak is prepared separately from gluten-containing ingredients. Asking staff to change gloves when preparing your order can also reduce the risk of cross-contact. 2. Crunchy Tacos (Corn Shells) Taco Bell’s Crunchy Tacos use corn shells, which do not contain gluten ingredients. The standard crunchy taco includes: Seasoned beef Lettuce Cheese You can also order crunchy tacos with chicken or steak for variety. The key concern here is cross-contact, as taco shells may be stored or handled in areas with flour tortillas. If you are highly sensitive, asking about preparation methods at your specific location is crucial. Also note that Nacho Cheese Doritos Locos Tacos are NOT gluten-free, so avoid them. 3. Black Beans and Rice A simple and filling gluten-free side, Taco Bell’s Black Beans and Rice contains no gluten ingredients and is typically prepared separately from gluten-containing menu items. However, always verify with staff if any modifications are needed to reduce cross-contact risks. 4. Black Beans If you prefer to skip the rice, a side of Black Beans is another safe option. They can be a great protein boost and pair well with other gluten-free choices. 5. Sauces and Dressings Many Taco Bell sauces are gluten-free, including: Hot Sauce Mild Sauce Fire Sauce Diablo Sauce However, some creamy dressings, like the Avocado Ranch, contain gluten and should be avoided. Items to Avoid – Contain Gluten or Likely Contamination Taco Bell’s Hash Browns do not contain gluten ingredients, but they are fried in shared oil with gluten-containing foods at most locations. This makes them unsafe for those with celiac disease due to the high risk of cross-contact. Chips and Nacho Cheese Sauce (Cross-Contact Risk). Taco Bell’s tortilla chips are made from corn but are often fried in shared fryers with gluten-containing foods. This poses a high cross-contact risk, making them unsafe for individuals with celiac disease. Nacho Cheese Doritos Locos Tacos. How to Order Safely at Taco Bell If you choose to eat at Taco Bell with celiac disease or gluten sensitivity, follow these steps to minimize risk: Ask Questions – Confirm with staff how menu items are prepared and if separate utensils or gloves can be used. Request Modifications – Remove gluten-containing sauces or toppings, and ask for food to be prepared in a clean area. Avoid Shared Fryers – Any item cooked in a fryer used for gluten-containing foods is unsafe. Watch for Cross-Contact – Even gluten-free ingredients can be contaminated if handled near flour tortillas or other gluten sources. Is Taco Bell Safe for People with Celiac Disease? While Taco Bell does offer some items that do not contain gluten ingredients, they do not have a certified gluten-free menu, and cross-contact is a major risk. This means Taco Bell is not a completely safe option for those with celiac disease. However, those with mild gluten sensitivity may find select items tolerable if proper precautions are taken. Conclusion Navigating Taco Bell’s menu as someone with celiac disease requires diligence and careful ordering. While some menu items, such as Power Bowls (with modifications), Crunchy Tacos, and Black Beans and Rice, do not contain gluten ingredients, cross-contact is a significant concern. If you are highly sensitive to gluten, it may be best to avoid Taco Bell altogether or proceed with extreme caution. Always check Taco Bell’s latest allergen information and communicate your needs clearly when ordering to make the safest choices possible. Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/taco_bell_video_CC--JeepersMedia.jpg.483e9a084eda0bbc998cd350f9843d8f.jpg" length="29238" type="image/jpeg"/><pubDate>Tue, 01 Apr 2025 13:36:00 +0000</pubDate></item><item><title>Celiac Disease and Cryptogenic Cirrhosis: A Hidden Connection</title><link>https://www.celiac.com/celiac-disease/celiac-disease-and-cryptogenic-cirrhosis-a-hidden-connection-r6820/</link><description>Celiac.com 03/29/2025 - Celiac disease is an autoimmune condition that primarily affects the small intestine but can also have widespread effects on other organs, including the liver. Some individuals develop liver damage without a clear underlying cause, a condition known as cryptogenic cirrhosis. A recent study published in The American Journal of Gastroenterology explores the link between celiac disease and cryptogenic cirrhosis, investigating how common celiac disease is in these patients and whether a gluten-free diet can improve liver function. Study Overview The researchers screened 300 individuals with chronic liver disease that had no known cause. After further evaluation, 232 patients were confirmed to have cryptogenic cirrhosis. These patients underwent blood tests to check for antibodies associated with celiac disease, as well as small intestine biopsies to confirm the diagnosis. Out of the 232 patients: 11 were diagnosed with celiac disease based on biopsy results 5 had elevated celiac disease-related antibodies but did not show enough intestinal damage to be definitively diagnosed 216 had no signs of celiac disease For comparison, the study also included a control group of 44 patients with cryptogenic cirrhosis who did not have celiac disease. Key Findings Prevalence of Celiac Disease in Cryptogenic Cirrhosis The study found that about 4.7% of the cryptogenic cirrhosis patients had biopsy-confirmed celiac disease, while 6.9% had positive blood tests indicating possible celiac disease. This suggests that celiac disease might be an overlooked cause of liver disease in some individuals. Liver Health and the Gluten-Free Diet To evaluate the impact of diet, researchers tracked two groups for one year: Patients with celiac disease who adopted a gluten-free diet Patients with cryptogenic cirrhosis without celiac disease who followed standard medical care The results showed that patients with celiac disease who removed gluten from their diet experienced significant liver function improvement. Key measurements of liver health, including the Model for End-Stage Liver Disease score and Child-Pugh score, improved in the gluten-free diet group. In contrast, the patients who did not have celiac disease and followed standard care showed worsening liver function over time. Additionally, individuals with celiac disease who adhered to a gluten-free diet had fewer complications related to liver disease. The death rate was similar between groups, suggesting that while a gluten-free diet did not reduce overall mortality in the short term, it significantly improved quality of life and liver function. Why This Study Matters Uncovering Hidden Celiac Disease in Liver Patients For individuals with unexplained liver disease, this study highlights the importance of testing for celiac disease. Many doctors may not immediately consider celiac disease when diagnosing liver issues, but this research suggests that it could be a contributing factor in a notable percentage of cases. A Gluten-Free Diet Can Be a Game Changer One of the most promising takeaways from this study is that treating celiac disease with a strict gluten-free diet can lead to real improvements in liver health. Unlike many liver diseases that have limited treatment options, this study suggests that dietary changes alone can make a significant difference for some patients. Implications for People with Celiac Disease For individuals who already have a celiac disease diagnosis, this study serves as a reminder that liver health should not be overlooked. If someone with celiac disease is experiencing abnormal liver test results or signs of liver damage, it may be worth discussing cryptogenic cirrhosis with a healthcare provider. Final Thoughts This study sheds light on an important but underrecognized connection between celiac disease and liver health. It suggests that celiac disease testing should be considered for individuals with unexplained liver disease, as identifying and managing celiac disease through a gluten-free diet can lead to meaningful health improvements. For those living with celiac disease, it reinforces the importance of dietary adherence—not just for digestive health but for overall well-being, including liver function. Read more at: journals.lww.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_02/causation_CC--nyal.webp.dcbfb158de70438f582a439039c9fd14.webp" length="42518" type="image/webp"/><pubDate>Sat, 29 Mar 2025 15:35:01 +0000</pubDate></item><item><title>Improving Gluten-Free and Allergen-Safe Dining on College Campuses</title><link>https://www.celiac.com/celiac-disease/improving-gluten-free-and-allergen-safe-dining-on-college-campuses-r6824/</link><description>Celiac.com 03/28/2025 - For students with celiac disease, gluten sensitivity, or severe food allergies, navigating campus dining can be a daily challenge. While many universities have made strides in providing safer food options, gaps still exist in ensuring that students with dietary restrictions have access to nutritious, satisfying meals. Georgetown University’s recent launch of the Stress Less Zone, a designated gluten-free and nut-free dining station, highlights both progress and ongoing challenges in allergen-safe campus dining. The Purpose of the Stress Less Zone The Stress Less Zone was introduced as part of Georgetown University’s efforts to create a safer dining environment for students who need to avoid gluten, peanuts, and tree nuts. This station offers a pantry stocked with pre-packaged breakfast foods, cereals, and granola bars, providing an alternative for students who require allergen-free options. A university spokesperson emphasized that the initiative aims to foster awareness about the importance of accommodating students with food sensitivities. However, while the intention is positive, the execution has left some students feeling underwhelmed. Challenges of the New Allergen Station Despite its goal of inclusivity, some students with dietary restrictions have expressed disappointment with the Stress Less Zone’s offerings. Ruby Addie, a student with celiac disease, noted the station lacks variety and hot meal options. She pointed out that while a gluten-free toaster is available, there are few substantial items to toast. Other students, like Una Mekić, echoed this sentiment, stating that the limited selection does not justify purchasing a campus meal plan. A significant issue highlighted by students is the risk of cross-contamination. Even with designated allergen-safe areas, dining halls often struggle to fully prevent exposure to gluten and other allergens. Shared utensils, crumbs, and improper food handling can still pose risks, making it difficult for students with celiac disease to dine safely. Cross-Contamination and Campus Dining Risks For students with celiac disease, even trace amounts of gluten can cause severe health reactions. Many students have reported falling ill due to cross-contamination at dining halls. Without strict food preparation protocols, separate cooking equipment, and well-trained staff, the risk of accidental exposure remains high. The Georgetown dining hall’s current approach involves digital allergen labels and an allergen-free station, but it does not guarantee complete safety from cross-contact. While the university acknowledges these limitations, students argue that more comprehensive measures, such as dedicated gluten-free kitchens or chef-prepared allergen-safe meals, are necessary to create a truly safe dining experience. The Need for Expanded Allergen-Free Options The Stress Less Zone represents a step toward addressing the needs of students with dietary restrictions, but it falls short of providing a full solution. Many students believe the university should expand its allergen-free options by including hot meals, more substantial gluten-free offerings, and better substitutes for common allergens. Offering diverse, nutritious options would not only benefit students with medical dietary needs but also contribute to a more inclusive dining experience for the broader student body. Expanding allergen-free choices can help normalize dietary accommodations and ensure that all students have access to meals that meet their health requirements. How Universities Can Improve Allergen-Safe Dining Colleges and universities nationwide can learn from the implementation of the Stress Less Zone and take additional steps to enhance allergen-safe dining. Some potential improvements include: Dedicated Gluten-Free and Allergen-Free Kitchens: Having separate preparation areas can significantly reduce cross-contamination risks. Trained Staff and Strict Protocols: Ensuring food service employees are thoroughly trained in allergen safety can help minimize errors. Hot Gluten-Free and Allergy-Friendly Meals: Expanding beyond pre-packaged options to include hot meals would greatly improve the dining experience for affected students. Student Involvement in Menu Planning: Consulting students with dietary restrictions can help universities design better menus and ensure their needs are met. Clearer Allergen Labeling and Transparency: Digital screens and ingredient lists are helpful, but ensuring absolute clarity in food preparation and labeling is essential. Conclusion Georgetown University’s Stress Less Zone is a promising initiative aimed at making dining more accessible for students with gluten and nut allergies. However, the current implementation highlights the continued need for universities to expand and refine their allergen-safe dining options. Providing safe, nutritious, and varied meals should be a priority, ensuring that all students—regardless of dietary restrictions—can enjoy a fulfilling dining experience on campus. By listening to students, implementing stricter safety measures, and expanding food choices, universities can take meaningful steps toward truly inclusive dining. Read more at: thehoya.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_02/Georgetown_University_CC--Ingfbruno.webp.96c3ca17e1c3b16187d8817bb295b766.webp" length="75692" type="image/webp"/><pubDate>Fri, 28 Mar 2025 13:38:02 +0000</pubDate></item><item><title>The Impact of Anxiety and Depression on Celiac Disease Management</title><link>https://www.celiac.com/celiac-disease/the-impact-of-anxiety-and-depression-on-celiac-disease-management-r6821/</link><description>Celiac.com 03/27/2025 - Celiac disease is an autoimmune condition in which consuming gluten triggers an immune response that damages the small intestine. While the primary treatment is a strict gluten-free diet, many individuals with celiac disease continue to experience symptoms, even after eliminating gluten. In recent years, research has suggested that mental health conditions such as anxiety and depression may play a role in how well individuals manage their disease. A new study published in Journal of the Canadian Association of Gastroenterology examines how anxiety and depression affect adherence to a gluten-free diet, symptom severity, and overall quality of life in individuals diagnosed with celiac disease. Understanding the Study The study involved 673 adults diagnosed with celiac disease who attended a specialized celiac clinic over a four-year period. Each participant completed several assessments that measured their adherence to a gluten-free diet, quality of life, severity of symptoms, and mental health status. Anxiety and depression were identified using a standardized questionnaire, with individuals scoring above a certain threshold classified as experiencing these conditions. The goal was to determine the prevalence of anxiety and depression in individuals with celiac disease and evaluate how these mental health challenges impact dietary adherence, symptom severity, and overall well-being. Key Findings High Rates of Anxiety and Depression The study found that mental health issues were common among individuals with celiac disease: 37% of participants had anxiety 16% had depression These findings suggest that a significant portion of people with celiac disease struggle with emotional well-being, which may, in turn, affect their ability to manage their condition effectively. Impact on Gluten-Free Diet Adherence One of the most important findings was that individuals with anxiety or depression were less likely to adhere to a strict gluten-free diet. The study showed that: Those with anxiety were 30% less likely to follow the diet correctly. Those with depression were 50% less likely to maintain good dietary adherence. This suggests that emotional distress may make it harder for individuals to consistently avoid gluten, which can lead to ongoing symptoms and further health complications. More Severe Symptoms and Health Complications Participants who experienced anxiety and depression also reported worse physical symptoms related to celiac disease. They were more likely to suffer from: Abdominal pain Digestive discomfort Fatigue Brain fog In addition to these symptoms, individuals with anxiety and depression tended to experience weight fluctuations, though this trend was not statistically significant. Lower Quality of Life Quality of life was significantly lower in individuals who experienced mental health challenges. The study found that anxiety and depression were strong predictors of reduced life satisfaction, indicating that managing both physical and mental health is essential for improving overall well-being in people with celiac disease. Why This Study Matters Mental Health and Celiac Disease Management This research highlights that mental health is a crucial factor in managing celiac disease effectively. Individuals with untreated anxiety or depression may find it more difficult to follow a gluten-free diet, leading to persistent symptoms and increased health risks. Recognizing and addressing these mental health conditions can be an essential part of improving health outcomes for people with celiac disease. The Need for Psychological Support Given the strong connection between mental health and celiac disease management, healthcare providers should consider screening for anxiety and depression in individuals diagnosed with celiac disease. Providing access to mental health resources, such as therapy or counseling, could help patients cope with the emotional challenges of living with a chronic illness. Empowering Patients to Improve Their Well-Being For individuals with celiac disease, this study serves as a reminder that managing mental health is just as important as avoiding gluten. Seeking support from healthcare professionals, support groups, or mental health specialists can make a significant difference in improving dietary adherence, symptom management, and overall quality of life. Conclusion This study demonstrates that anxiety and depression are common in individuals with celiac disease and have a significant impact on their ability to maintain a gluten-free diet, control symptoms, and experience a good quality of life. By addressing mental health alongside dietary management, individuals with celiac disease may improve their overall health and well-being. Healthcare providers and patients alike should prioritize mental health as a key component of celiac disease care to achieve the best possible outcomes. Read more at: academic.oup.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_02/mental_CC--kevin_dooley.webp.c948a756d6fbb5318afc5bf38379c72e.webp" length="12316" type="image/webp"/><pubDate>Thu, 27 Mar 2025 13:37:02 +0000</pubDate></item><item><title>Gluten-Free Miso Soup</title><link>https://www.celiac.com/celiac-disease/gluten-free-miso-soup-r6780/</link><description>Celiac.com 03/26/2025 - Miso soup has been a cornerstone of Japanese cuisine for centuries, traditionally served as a comforting side dish in homes and restaurants alike. Its origins date back to the Heian period (794–1185), when fermented soybean paste (miso) became a staple ingredient in Japanese cooking. Over time, the soup evolved into a versatile dish enjoyed at any time of day, praised for its warm, umami-rich flavors and health benefits. Traditionally, miso soup is made with dashi—a broth that often contains bonito flakes (a fish product) and seaweed. However, this gluten-free version swaps conventional dashi for a plant-based, gluten-free alternative to accommodate dietary needs without sacrificing authenticity. This recipe blends the delicate flavors of gluten-free miso paste, tender tofu, nutrient-packed seaweed, and the bright crunch of fresh green onions. It's an easy-to-make dish that brings traditional Japanese flavors to your kitchen while ensuring it's safe and satisfying for those avoiding gluten. Whether you’re a seasoned miso soup lover or trying it for the first time, this recipe is a wholesome way to savor its history and flavor. Gluten-Free Miso Soup Recipe Ingredients: 4 cups water 2 teaspoons gluten-free vegetable bouillon powder (or gluten-free dashi alternative) 3 tablespoons gluten-free miso paste (white or yellow miso) ½ cup silken or firm tofu, diced into small cubes 1 sheet of nori seaweed, cut into small squares or thin strips 2 tablespoons sliced green onions Optional: ½ teaspoon sesame oil for added flavor Instructions: Prepare the Base Broth In a medium saucepan, bring the water to a gentle boil. Stir in the gluten-free vegetable bouillon powder or dashi alternative until fully dissolved. Reduce the heat to low to keep the broth warm but not boiling. Incorporate the Miso Paste In a small bowl, scoop out a ladleful of the warm broth. Add the miso paste to the bowl and whisk until smooth. This step ensures the miso paste integrates evenly without clumping. Pour the miso mixture back into the pot and stir gently. Do not allow the soup to boil, as high heat can destroy the probiotics in miso. Add the Tofu and Seaweed Gently stir in the tofu cubes and seaweed pieces. Allow the soup to simmer on low heat for 3–5 minutes, letting the flavors meld together and the seaweed soften. Finish with Green Onions Just before serving, sprinkle the sliced green onions into the soup. For an optional nutty depth, add a drizzle of sesame oil. Serve and Enjoy Ladle the soup into bowls and serve warm. Pair it with gluten-free sushi rolls, a simple salad, or enjoy it as a light starter or snack on its own. Tips and Variations Protein Boost: Add cooked shrimp or chicken for extra protein (ensure these are gluten-free). Vegetable Twist: Toss in thinly sliced mushrooms, baby spinach, or shredded carrots for added nutrients. Storage: Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop, avoiding boiling. Enjoy this gluten-free miso soup as a warm, nourishing dish that’s easy to prepare yet rich in history and flavor.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_01/miso_CC--avlxyz.webp.e07ea96a17ea37865e60f8e961932254.webp" length="16182" type="image/webp"/><pubDate>Wed, 26 Mar 2025 13:34:02 +0000</pubDate></item><item><title>Innovations in Gluten-Free Baking Lead to Science-Backed Tips for Better Texture and Taste (+Video)</title><link>https://www.celiac.com/celiac-disease/innovations-in-gluten-free-baking-lead-to-science-backed-tips-for-better-texture-and-taste-video-r6822/</link><description>Celiac.com 03/25/2025 - For those with celiac disease or gluten sensitivity, finding delicious and satisfying gluten-free baked goods can be a challenge. Traditional baking relies on gluten to provide structure, elasticity, and a pleasing texture. Without it, baked goods can turn out dense, crumbly, or dry. However, advancements in gluten-free baking science have made it possible to create treats that rival their wheat-based counterparts. This article explores innovative techniques, ingredients, and research-backed strategies to improve the texture and taste of gluten-free baked goods. Understanding the Role of Gluten in Baking Gluten, a protein found in wheat, barley, and rye, is essential for creating elasticity and structure in baked goods. When mixed with liquid and kneaded, gluten forms a network that traps air, allowing dough to rise and maintain a light, chewy texture. The challenge in gluten-free baking is to replicate this structure using alternative ingredients. Essential Ingredients for Better Gluten-Free Baking 1. Alternative Flours with Better Structure Traditional wheat flour is replaced with a combination of gluten-free flours to achieve the right balance of flavor and texture. Some of the best-performing gluten-free flours include: Almond Flour: Adds moisture and a rich, nutty flavor. Coconut Flour: Highly absorbent, it requires extra liquid but contributes to a soft texture. Rice Flour: Provides a neutral base but can be gritty if not finely milled. Sorghum Flour: Mimics wheat flour’s texture and adds a mild sweetness. Oat Flour: Enhances softness and adds fiber (ensure it is certified gluten-free). 2. Binders to Replace Gluten’s Elasticity Without gluten, baked goods need other ingredients to provide structure and prevent crumbling. Some effective binders include: Xanthan Gum: A common gluten substitute that adds elasticity and stability. Guar Gum: Works similarly to xanthan gum but is derived from legumes. Psyllium Husk Powder: Provides fiber and mimics the chewiness of gluten. Chia Seeds or Flaxseeds: When mixed with water, they create a gel-like texture that enhances structure. Techniques to Improve Gluten-Free Baking Results 1. Hydration is Key Gluten-free flours tend to absorb more liquid than wheat flour, making it essential to increase moisture content. Adding extra eggs, milk, yogurt, or applesauce can help prevent dryness. 2. Mixing and Resting the Dough Unlike traditional wheat dough, which benefits from extensive kneading, gluten-free dough should be mixed gently to prevent toughness. Additionally, allowing the batter or dough to rest for 20-30 minutes before baking helps hydrate the flours, reducing grittiness and improving texture. 3. Using the Right Leavening Agents Since gluten-free doughs lack the elasticity to trap air effectively, using the right leavening agents can improve rise and fluffiness. Key options include: Baking Powder and Baking Soda: Help introduce air bubbles for a lighter texture. Egg Whites: Whipping egg whites separately before folding them into the batter can add structure. Carbonated Water or Sparkling Water: Can increase lightness in cakes and muffins. 4. Experimenting with Oven Temperature and Baking Time Gluten-free baked goods often require lower baking temperatures and longer cooking times to ensure even baking without excessive browning. Using an oven thermometer to verify accuracy is recommended. The Science Behind Gluten-Free Texture Improvement 1. Starch Combinations for Improved Texture Combining different starches can help mimic gluten’s properties. Some effective combinations include: Tapioca Starch and Potato Starch: Help create elasticity and a chewy texture. Cornstarch and Arrowroot: Contribute to a lighter, crispier crust. 2. Fat Content Enhancements Fats play a critical role in gluten-free baking by adding richness and improving mouthfeel. Using a mix of butter, coconut oil, or avocado oil can create a softer crumb while preventing dryness. 3. Pre-Fermentation for Better Flavor Letting gluten-free doughs ferment slightly before baking can enhance flavor complexity. This technique is especially useful for gluten-free bread, where allowing the yeast to develop fully can improve taste and texture. Innovative Gluten-Free Baking Trends 1. High-Protein Gluten-Free Baked Goods Many new recipes incorporate protein-rich ingredients such as chickpea flour, whey protein, or pea protein to improve structure and nutritional value. 2. Sourdough Fermentation for Gluten-Free Bread Sourdough techniques, traditionally used with wheat, are now being adapted for gluten-free grains. The natural fermentation process enhances flavor and texture while making nutrients more bioavailable. 3. Artificial Intelligence in Recipe Development Some companies and home bakers are using AI-driven software to optimize gluten-free recipes by analyzing ingredient interactions and predicting the best combinations for texture and taste. What This Means for People with Celiac Disease or Gluten Sensitivity 1. More Accessible and Enjoyable Gluten-Free Baking With advancements in ingredients and techniques, gluten-free baking is becoming more accessible, allowing individuals to enjoy a wider variety of baked goods without compromising taste or texture. 2. Improved Nutritional Value Modern gluten-free baking incorporates nutrient-dense ingredients, reducing reliance on processed starches and increasing fiber, protein, and healthy fat content. 3. Greater Confidence in Homemade Baking Understanding the science behind gluten-free baking empowers individuals to create their own delicious, high-quality baked goods at home, reducing dependence on expensive store-bought alternatives. Conclusion Gluten-free baking has come a long way, thanks to scientific advancements and innovative techniques. By carefully selecting ingredients, using proper hydration methods, and experimenting with different flours and binders, individuals with celiac disease or gluten sensitivity can enjoy high-quality, delicious baked goods. Whether through better structure, enhanced flavor, or improved nutritional profiles, the future of gluten-free baking is brighter than ever. Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_02/baking_CC--COD_Newsroom.webp.ecba2245889bf4861b19b63725c97a9e.webp" length="20646" type="image/webp"/><pubDate>Tue, 25 Mar 2025 13:36:02 +0000</pubDate></item><item><title>Is Chipotle Gluten-Free? A Celiac's Guide to Safe Dining</title><link>https://www.celiac.com/celiac-disease/is-chipotle-gluten-free-a-celiacs-guide-to-safe-dining-r6825/</link><description>Celiac.com 03/22/2025 - For people with celiac disease or gluten sensitivity, dining out can feel like navigating a minefield. Cross-contamination, hidden gluten, and unclear allergen policies can make even the simplest meal a source of stress. Fortunately, Chipotle Mexican Grill has become a popular destination for gluten-free diners, thanks to its customizable menu and transparent ingredient lists. But is Chipotle truly safe for those with celiac disease? In this guide, we’ll break down Chipotle’s gluten-free options, allergen practices, and how to order safely. What Makes Chipotle a Popular Choice for Gluten-Free Diners? Chipotle has earned a reputation as a go-to spot for gluten-free fast food. Unlike many fast-food chains, Chipotle emphasizes fresh, whole ingredients and allows customers to build their meals from scratch. This level of customization is a game-changer for people with dietary restrictions, including those who need to avoid gluten. For celiacs, the ability to see each ingredient before it’s added to their meal is a huge advantage. Chipotle also provides a detailed allergen menu online, making it easier to identify which items are gluten-free. However, while Chipotle offers many gluten-free options, there are still risks of cross-contamination that diners need to be aware of. Gluten-Free Options at Chipotle: What’s Safe to Eat? Chipotle’s menu is surprisingly accommodating for gluten-free diners. Here’s a breakdown of the gluten-free options available: 1. Bowls and Salads Base: Start with a base of cilantro-lime white rice, brown rice, or lettuce for a salad. Protein: All protein options (chicken, steak, barbacoa, carnitas, sofritas, and chorizo) are gluten-free. Beans: Both black beans and pinto beans are safe. Toppings: Most toppings, including fajita vegetables, salsas, guacamole, and cheese, are gluten-free. Avoid: The only topping to avoid is the flour tortilla (obviously) and the vinaigrette dressing, which contains gluten. 2. Tacos Tortillas: Opt for corn tortillas, which are gluten-free, instead of flour tortillas. Fillings: Use the same gluten-free proteins, beans, and toppings as you would in a bowl. 3. Chips and Sides Chips: Chipotle’s corn chips are gluten-free and fried in dedicated fryers, reducing the risk of cross-contamination. Guacamole: Pair your chips with gluten-free guacamole for a safe and delicious snack. 4. Drinks Most beverages, including fountain drinks and bottled options, are gluten-free. Just avoid any beer or malt-based drinks. What About Cross-Contamination at Chipotle? While Chipotle offers many gluten-free options, cross-contamination is still a concern for people with celiac disease. Here’s what you need to know: 1. Shared Equipment Chipotle’s kitchen setup involves shared equipment, such as spoons and serving utensils, which can lead to cross-contact with gluten-containing ingredients (like flour tortillas). 2. Gluten-Free Protocols Chipotle does not have a dedicated gluten-free prep area, but they do train staff to change gloves and use clean utensils upon request. If you have celiac disease, it’s essential to communicate your needs clearly to the staff. 3. Online Ordering Tip To minimize cross-contamination, consider ordering online or through the Chipotle app. You can add a note specifying that you have to be 100% gluten-free, which will hopefully prompt the staff to take extra precautions. How to Order Gluten-Free at Chipotle: A Step-by-Step Guide To ensure a safe dining experience at Chipotle, follow these steps: Start with a Bowl or Salad: Avoid flour tortillas altogether by choosing a bowl or salad as your base. Choose Gluten-Free Ingredients: Stick to the gluten-free options listed above. Ask for Fresh Ingredients: Request that the staff use fresh ingredients from the back (if available) to reduce the risk of cross-contamination. Communicate Your Needs: Politely inform the staff that you have a gluten allergy or celiac disease, and ask them to change their gloves and use clean utensils. Double-Check Your Order: Before digging in, review your meal to ensure no gluten-containing ingredients were accidentally added. What This Means for People with Celiac Disease or Gluten Sensitivity For people with celiac disease or gluten sensitivity, Chipotle can be a safe and satisfying dining option—if you take the right precautions. The restaurant’s emphasis on fresh, customizable ingredients makes it easier to avoid gluten, but the risk of cross-contamination means you’ll need to be vigilant. Here’s what this means for you: Chipotle is a Reliable Option: With so many gluten-free choices, Chipotle is a great choice for gluten-free fast food. Communication is Key: Always communicate your dietary needs to the staff to minimize the risk of cross-contamination. Stay Informed: Check Chipotle’s allergen menu regularly, as ingredients and preparation methods can change. Final Thoughts: Is Chipotle Safe for Celiacs? Chipotle is one of the most celiac-friendly fast food chains out there, but it’s not 100% risk-free. By sticking to gluten-free ingredients, communicating your needs, and being mindful of cross-contamination, you can enjoy a delicious and safe meal at Chipotle. Whether you’re craving a burrito bowl, tacos, or just a side of chips and guac, Chipotle offers plenty of options for gluten-free diners. So, the next time you’re searching for “gluten-free Chipotle” or “celiac-safe fast food,” you can feel confident knowing that Chipotle has your back—just remember to order wisely! By following this guide, you can enjoy Chipotle’s flavorful offerings without compromising your health. Happy dining!</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_02/chipolte_CC--mark_morgan.webp.d5eb78eecf89d2819c6d4786e0cfe601.webp" length="888694" type="image/webp"/><pubDate>Sat, 22 Mar 2025 15:33:02 +0000</pubDate></item><item><title>NutHouse! Granola Co. — Real Flavor from Real Fruit</title><link>https://www.celiac.com/celiac-disease/nuthouse-granola-co-%E2%80%94-real-flavor-from-real-fruit-r6760/</link><description>Celiac.com 03/21/2025 - Artificial, powdery flavor and afterthoughts of berry bits just don’t cut it for artisan granola maker NutHouse! Granola Company. This brand takes a different and more pure approach. And you’ll recognize it instantly when you try it. NutHouse! Granola Company develops each of its gluten-free fruit granolas with the goal of bold, ripe, true fruit flavors as the goal. To achieve this, each recipe must be unique. Many companies use the same core recipe for all their flavors and simply add some different fruits pieces at the end and call them different flavors. Not NutHouse! Granola Company! NutHouse! Granola Company uses pure, real fruit purees, syrups and essential oils to coat every whole California nut and organic oat with thick, natural flavor. There is no mistaking what flavor of these natural, timeless recipes. Chef-selected spice pairings bring extra depth to the slow-roasted recipes, too- Cardamom accents the blueberry puree to remind you of a baked blueberry-filled pastry (hence, “Blueberry Crumble”). Fennel seed, with its licorice-y flavor, balances the pungent orange essential oil in the Harvest Orange recipe. A playful touch of curry powder very lightly spices up the pure apple syrup and sweet-tart cranberries in the Apple Cranberry granola. The Summer Strawberry uses sesame and pumpkin seeds instead of spices. But it’s the pure strawberry puree that does all the heavy lifting and carries across true, ripe summer berry flavor. So good! Shop Now with Flat-Rate Shipping! NutHouse! Granola Co. makes it easy to stock up with $5 flat-rate shipping on orders over $45. Don’t miss the chance to try granola crafted with care and certified for your peace of mind. Discover why NutHouse! Granola Co. is a favorite among gluten-free foodies. Shop today and savor the difference of truly handcrafted, Certified Gluten-Free granola. Try Something Different. Try NutHouse! Granola Co.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/Piggyback_Strawberry.webp.5ab5ac75a5e2e8a479cddf2fb7702802.webp" length="45998" type="image/webp"/><pubDate>Fri, 21 Mar 2025 18:30:00 +0000</pubDate></item><item><title>Australian Plantago: A Game-Changer for Gluten-Free Breads</title><link>https://www.celiac.com/celiac-disease/australian-plantago-a-game-changer-for-gluten-free-breads-r6819/</link><description>Celiac.com 03/21/2025 - For individuals with celiac disease or gluten sensitivity, finding high-quality gluten-free bread can be a constant challenge. Traditional gluten-free products often fall short in terms of texture, taste, and nutritional value. However, a groundbreaking discovery by researchers at the University of Adelaide may soon change the game. Seeds from two native Australian species of Plantago—P. cunninghamii and P. turrifera—have been identified as potential replacements for psyllium husk in gluten-free bread formulations. These seeds produce a unique type of mucilage that improves the elasticity, texture, and overall quality of gluten-free bread. What Makes Gluten-Free Bread So Challenging? Gluten, a protein found in wheat, barley, and rye, is responsible for the elasticity and structure of traditional bread. It traps air during fermentation, giving bread its characteristic fluffy texture. For individuals with celiac disease, an autoimmune disorder triggered by gluten, or those with non-celiac gluten sensitivity, consuming gluten can lead to severe health issues. As a result, gluten-free breads rely on alternative ingredients to mimic the properties of gluten. However, many gluten-free breads suffer from a dense, crumbly texture and lack the springiness and volume of traditional bread. Common additives like hydroxypropylmethylcellulose (HPMC) or xanthan gum are often used to improve texture, but these ingredients are perceived as artificial and may deter health-conscious consumers. Psyllium husk, derived from Plantago ovata, is a popular natural alternative, but its production generates significant waste. This is where Australian Plantago species come into play. The Science Behind Plantago Mucilage Mucilage is a gel-like substance produced by certain seeds when they come into contact with water. It is rich in dietary fiber and has unique properties that make it an excellent natural additive for gluten-free baking. The research team, led by Dr. James Cowley at the University of Adelaide, discovered that the mucilage from P. cunninghamii and P. turrifera has distinct chemical properties that enhance the elasticity of gluten-free dough. Interestingly, these native Australian species produce mucilage that is chemically different from that of P. ovata, the source of commercial psyllium husk. Despite having lower mucilage content, P. cunninghamii and P. turrifera outperformed P. ovata in creating bread with better texture, volume, and appearance. Dr. Cowley explains that the key lies in the chemistry of the mucilage, not just its quantity. The unique composition of the mucilage from these species forms more elastic networks in the dough, preventing it from collapsing during fermentation. This results in bread that is softer, springier, and more visually appealing—qualities highly valued by consumers. Benefits for People with Celiac Disease or Gluten Sensitivity For individuals with celiac disease or gluten sensitivity, the discovery of Plantago as a natural additive offers several significant benefits: 1. Improved Texture and Taste One of the most common complaints about gluten-free bread is its unappealing texture. The use of Plantago mucilage addresses this issue by creating dough that is more elastic and resistant to collapse. This leads to bread that is fluffier, softer, and closer in texture to traditional gluten-containing bread. 2. Clean-Label Products Many gluten-free breads rely on synthetic additives like HPMC, which can be off-putting to consumers seeking natural, minimally processed foods. Plantago seeds offer a clean-label alternative, as they can be listed simply as "vegetable fiber" on ingredient labels. This aligns with the growing demand for healthier, more natural food options. 3. Nutritional Value Plantago seeds are rich in dietary fiber, which is beneficial for digestive health. Additionally, the whole-seed flour retains the inner seed parts, which are high in nutrients. This makes Plantago-based bread not only better in texture but also more nutritious compared to products made with purified psyllium husk. 4. Sustainability The production of commercial psyllium husk generates significant waste, as the mucilage is extracted through a grinding process. Using whole-seed Plantago flour is a more sustainable option, as it utilizes the entire seed and reduces waste. The Future of Gluten-Free Bread The research conducted by Dr. Cowley and his team represents a significant step forward in the development of high-quality gluten-free bread. While there is still work to be done to fully replicate the properties of gluten-containing bread, the use of Plantago mucilage brings us closer to that goal. 1. New Product Development Food manufacturers may soon incorporate Plantago flour into their gluten-free bread formulations. This could lead to a new generation of products that are not only better in texture and taste but also more appealing to health-conscious consumers. 2. Broader Applications The unique properties of Plantago mucilage may extend beyond bread. It could be used in other gluten-free baked goods, such as muffins, cakes, and pastries, to improve their texture and quality. 3. Increased Accessibility As demand for gluten-free products continues to rise, the availability of Plantago-based ingredients could make high-quality gluten-free bread more accessible to consumers worldwide. Challenges and Considerations While the potential of Plantago is exciting, there are some challenges to consider: 1. Cultivation and Supply Scaling up the cultivation of P. cunninghamii and P. turrifera to meet commercial demand may take time. Researchers and farmers will need to work together to ensure a sustainable and reliable supply of these seeds. 2. Consumer Acceptance Introducing a new ingredient to the market always carries the risk of consumer skepticism. Clear communication about the benefits of Plantago and its natural origins will be key to gaining consumer trust. 3. Cost The cost of producing Plantago-based ingredients may initially be higher than that of traditional additives. However, as production scales up, costs are likely to decrease, making it a viable option for manufacturers. Conclusion The discovery of Australian Plantago species as a natural additive for gluten-free bread is a promising development for individuals with celiac disease or gluten sensitivity. By improving the texture, taste, and nutritional value of gluten-free bread, Plantago has the potential to transform the gluten-free market. For consumers, this means access to better-quality products that align with their health and dietary needs. For manufacturers, it offers an opportunity to create clean-label, sustainable, and innovative gluten-free foods. As research continues, the dream of gluten-free bread that rivals its gluten-containing counterpart may soon become a reality. For now, the humble Plantago seed stands as a beacon of hope for those navigating the challenges of a gluten-free lifestyle. Read more at: newswise.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_02/plantago_CC--Macleay_Grass_Man.webp.99b59ff09b6ac7f26fde715b6a9978aa.webp" length="35044" type="image/webp"/><pubDate>Fri, 21 Mar 2025 13:39:02 +0000</pubDate></item><item><title>Celiac.com Video News: March 2025</title><link>https://www.celiac.com/celiac-disease/celiaccom-video-news-march-2025-r6853/</link><description>Celiac.com March 2025 - Explore expert insights, research updates, and practical tips on celiac disease, gluten-free living, and emerging treatments in our video library. Stay informed and empowered with the latest developments to manage celiac disease effectively. Follow our videos and stay up to date on our video content, which is designed to help you navigate a gluten-free lifestyle with confidence. Whether you’re newly diagnosed or seeking advanced strategies for managing celiac disease, our videos provide valuable resources tailored to your needs. All Celiac.com Videos - March, 2025: Celiac Disease in Children: Early Signs Parents Should Not Ignore: The Future of Celiac Disease Treatment: mRNA Vaccines at Penn's Institute for RNA Innovation: Gluten-Free at Chick-fil-A: What You Can Eat and What to Avoid: The Potential Link Between Long-Term Proton Pump Inhibitor Use and Celiac Disease: Using Machine Learning to Improve Early Detection of Celiac Disease: Is McDonald's Gluten-Free? A Complete Guide to Safe Menu Options: The Role of Genetics in Celiac Disease: What Family Members Should Know: Food-Related Quality of Life in Children with Chronic Gastrointestinal Disorders: Comparing Inflammatory Bowel Disease and Celiac Disease:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/mcdonalds_video_news_01.webp.5483fc2339c01934cf42e407000b6446.webp" length="35422" type="image/webp"/><pubDate>Thu, 20 Mar 2025 18:50:08 +0000</pubDate></item><item><title>Gluten-Free Sushi Rolls</title><link>https://www.celiac.com/celiac-disease/gluten-free-sushi-rolls-r6781/</link><description>Celiac.com 03/18/2025 - Sushi, originating from Japan, is a culinary art that has captivated food lovers worldwide. Traditionally, sushi consists of vinegared rice paired with fresh fish, vegetables, or other ingredients, all meticulously crafted into bite-sized perfection. The history of sushi dates back to ancient times, where it began as a method of preserving fish through fermentation. Over the centuries, this humble preservation technique evolved into the refined delicacy we know today. For those following a gluten-free diet, enjoying sushi may seem daunting due to hidden gluten in soy sauce or marinades. However, with a few simple modifications, you can create sushi rolls that honor tradition while accommodating dietary needs. These gluten-free sushi rolls capture the essence of authentic sushi, offering a perfect balance of flavors and textures. Using gluten-free soy sauce and carefully selected ingredients, this recipe ensures a safe and enjoyable experience for those with gluten sensitivities. Whether you're a sushi enthusiast or a first-timer, this recipe invites you to explore the art of sushi-making in your own kitchen. Gluten-Free Sushi Rolls Recipe Ingredients For the Sushi Rice: 2 cups sushi rice 2 ½ cups water 3 tablespoons rice vinegar 2 tablespoons sugar 1 teaspoon salt For the Fillings: Fresh fish, such as tuna or salmon (sashimi-grade, thinly sliced) Fresh vegetables, such as cucumber, avocado, or julienned carrots Cooked shrimp or crab (optional) For Assembly: 6-8 sheets of gluten-free nori (seaweed) Gluten-free soy sauce or tamari, for serving Pickled ginger (check for gluten-free labeling) Wasabi (optional, ensure gluten-free) Instructions 1. Prepare the Sushi Rice Rinse the sushi rice in cold water until the water runs clear to remove excess starch. Combine the rinsed rice and water in a rice cooker or pot. Cook until tender. If using a pot, bring the water to a boil, reduce the heat, cover, and simmer for 15 minutes. Allow the rice to rest for 10 minutes. In a small saucepan, heat the rice vinegar, sugar, and salt over low heat, stirring until dissolved. Do not boil. Transfer the cooked rice to a large bowl, gently folding in the vinegar mixture with a wooden spoon. Let the rice cool to room temperature, covering it with a damp towel to prevent drying. 2. Prepare the Fillings Slice the fresh fish into thin strips. Ensure all vegetables are julienned or sliced into manageable pieces for rolling. Arrange your ingredients, ensuring they’re within easy reach for assembly. 3. Assemble the Sushi Rolls Place a sheet of nori on a bamboo sushi mat or clean, flat surface, shiny side down. Wet your hands with water to prevent sticking, then spread a thin layer of sushi rice over the nori, leaving about 1 inch of space at the top edge. Arrange your chosen fillings horizontally across the center of the rice. Using the bamboo mat, carefully roll the nori tightly around the fillings, starting from the bottom edge. Press gently but firmly to seal the roll. Repeat with the remaining ingredients. 4. Slice and Serve Use a sharp knife dipped in water to cut the rolls into bite-sized pieces. Wipe the knife clean between cuts for a neat finish. Serve with gluten-free soy sauce, pickled ginger, and wasabi on the side. Tips for Perfect Gluten-Free Sushi Rolls Ensure all ingredients, including soy sauce and pickled ginger, are labeled gluten-free to avoid contamination. For a vegan option, omit fish and seafood and load your rolls with fresh vegetables like bell peppers, spinach, and asparagus. Experiment with different fillings and dipping sauces to customize your rolls to your taste. These gluten-free sushi rolls bring the joys of sushi-making to your table, blending traditional techniques with dietary inclusivity. Perfect for gatherings or solo indulgence, they’re a delicious way to explore Japanese cuisine while ensuring everyone can partake in the experience.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_01/sushi_CC--avlxyz.webp.2cf56aaefe02283c44674ba7c7033288.webp" length="22148" type="image/webp"/><pubDate>Tue, 18 Mar 2025 13:36:01 +0000</pubDate></item><item><title>The Future of Celiac Disease Treatment: mRNA Vaccines at Penn's Institute for RNA Innovation (+Video)</title><link>https://www.celiac.com/celiac-disease/the-future-of-celiac-disease-treatment-mrna-vaccines-at-penns-institute-for-rna-innovation-video-r6816/</link><description>Celiac.com 03/17/2025 - For millions of people with celiac disease, consuming gluten can trigger severe digestive distress, long-term intestinal damage, and an increased risk of serious health conditions. The only current treatment is a strict gluten-free diet, which can be challenging and stressful to maintain. However, scientists at Penn’s Institute for RNA Innovation are exploring a groundbreaking approach using messenger RNA (mRNA) technology to develop a vaccine that could revolutionize the management of celiac disease. This research aims to retrain the immune system to tolerate gluten, potentially offering new hope for those affected by this autoimmune condition. Understanding Celiac Disease Celiac disease is an autoimmune disorder where the ingestion of gluten—a protein found in wheat, barley, and rye—triggers an immune response that damages the small intestine. This immune attack destroys the villi, small finger-like projections in the intestines responsible for nutrient absorption. Over time, this damage can lead to malnutrition, digestive issues, and a higher risk of conditions such as osteoporosis, infertility, and certain cancers. While some individuals experience immediate and severe gastrointestinal distress after consuming gluten, others may have more subtle symptoms, including fatigue, joint pain, or skin conditions. The only current treatment is complete avoidance of gluten, which can be difficult due to cross-contamination risks and unclear food labeling. The Role of mRNA in Celiac Disease Research mRNA technology gained prominence during the COVID-19 pandemic, leading to the development of vaccines that effectively trained the immune system to recognize and combat the SARS-CoV-2 virus. Now, researchers at Penn are applying this same technology in an entirely different way—to prevent or treat autoimmune diseases like celiac disease. Unlike traditional vaccines, which stimulate an immune response to fight off infections, an mRNA-based celiac vaccine would work differently. Instead of triggering immunity, it would aim to teach the immune system to recognize gluten as harmless, preventing the damaging inflammatory response that leads to intestinal damage. This concept, known as a "tolerizing vaccine," could help celiac patients safely consume gluten without experiencing symptoms or long-term health risks. How the Vaccine Would Work Scientists believe that celiac disease results from a misdirected immune response against gluten proteins. The mRNA vaccine would introduce genetic instructions into the body that help immune cells recognize gluten as a non-threat. This process could reprogram the immune system, reducing or eliminating the autoimmune attack on the intestines. Key aspects of the research include: Identifying specific gluten components that trigger the immune response in celiac patients. Developing mRNA sequences that can instruct immune cells to tolerate these components. Testing the safety and effectiveness of the vaccine through preclinical and clinical trials. The Penn team, led by Nobel Prize-winning researcher Dr. Drew Weissman and Dr. Jilian Melamed, is exploring multiple avenues, including whether mRNA could also protect or repair damaged intestinal villi. Potential Benefits of an mRNA Vaccine for Celiac Disease If successful, this vaccine could significantly improve the quality of life for those with celiac disease by: Reducing the risk of accidental gluten exposure, which currently causes distress and long-term damage. Allowing more dietary freedom without the constant worry of cross-contamination. Preventing complications such as malabsorption, osteoporosis, and an increased risk of gastrointestinal cancers. Providing an alternative to the gluten-free diet, which can be expensive and socially isolating. Challenges and Considerations While the research is promising, several hurdles must be overcome before an mRNA vaccine for celiac disease becomes widely available. These challenges include: Ensuring the vaccine safely and effectively prevents the autoimmune response without unintended side effects. Determining the duration of immunity and whether booster doses would be required. Navigating the regulatory approval process, including extensive clinical trials to confirm safety and efficacy. Addressing potential concerns from patients who may be hesitant about new medical technologies. Additionally, while mRNA vaccines have proven highly effective against infectious diseases, their application in treating autoimmune conditions is still in the early stages. Researchers will need to refine the approach to ensure that it works consistently across diverse patient populations. What This Means for People with Celiac Disease For individuals with celiac disease, the prospect of a vaccine that allows them to safely consume gluten without immune system attacks is groundbreaking. The potential for a tolerizing vaccine could change how celiac disease is managed, providing relief from the constant vigilance required to avoid gluten exposure. In the meantime, advocacy efforts continue to push for improved food labeling laws and greater awareness of celiac disease. Eleven-year-old Jax Bari, who has celiac disease, has filed a petition with the U.S. Food and Drug Administration (FDA) to require all packaged foods to clearly label gluten-containing ingredients. Such measures would help those with celiac disease navigate their dietary restrictions more safely while waiting for medical advancements like the mRNA vaccine to become a reality. Conclusion The research at Penn’s Institute for RNA Innovation represents a major step forward in the search for a treatment beyond the gluten-free diet. By leveraging mRNA technology, scientists hope to reprogram the immune system to tolerate gluten, potentially offering millions of people with celiac disease a new way to manage their condition. While much work remains, the progress being made provides hope that one day, individuals with celiac disease may be able to enjoy food without fear. Until then, continued awareness, advocacy, and research will remain critical in improving the lives of those affected by this autoimmune disorder. Read more at: pennmedicine.org Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_02/Penn_Medicine_CC--Andrew_nyr.webp.f43b9f3e58bbc1b49279504678b6156d.webp" length="54058" type="image/webp"/><pubDate>Mon, 17 Mar 2025 13:33:00 +0000</pubDate></item><item><title>Gluten-Free at Chick-fil-A: What You Can Eat and What to Avoid (+Video)</title><link>https://www.celiac.com/celiac-disease/gluten-free-at-chick-fil-a-what-you-can-eat-and-what-to-avoid-video-r6839/</link><description><![CDATA[Celiac.com 03/15/2025 - For individuals with celiac disease or gluten sensitivity, dining out can be a challenge. Cross-contamination, hidden gluten sources, and unclear ingredient lists make it difficult to trust restaurant meals. However, Chick-fil-A is a popular fast-food chain that offers a variety of menu options labeled as gluten-free, making it a potential choice for those avoiding gluten. While Chick-fil-A has made efforts to accommodate gluten-sensitive customers, it is essential to understand their allergen protocols, potential risks, and the best choices for a safe, gluten-free experience. Understanding Chick-fil-A's Allergen Protocols Chick-fil-A provides an allergen menu and transparency about potential cross-contact risks. Their official website states that while they offer gluten-free menu items, they do not operate gluten-free kitchens. This means that while certain foods do not contain gluten ingredients, they may be exposed to gluten through shared preparation areas, cooking surfaces, or utensils. For customers with celiac disease, this is a critical consideration. Even small amounts of gluten can trigger an autoimmune response, so it is important to communicate your dietary needs clearly when ordering. Chick-fil-A employees can take precautions, such as changing gloves and using clean utensils, upon request. Gluten-Free Menu Items at Chick-fil-A While Chick-fil-A does not have an entirely gluten-free menu, they do offer several options that do not contain gluten ingredients. Here are some of the top choices: 1. Grilled Nuggets Chick-fil-A’s grilled nuggets are one of the safest protein options for gluten-sensitive diners. Unlike their breaded nuggets, which contain wheat, the grilled nuggets are marinated in a gluten-free seasoning and cooked separately from breaded items. They are a popular choice for those looking for a high-protein, gluten-free meal. 2. Gluten-Free Bun for Sandwiches Chick-fil-A offers a certified gluten-free bun as an alternative to their standard sandwich buns. This bun is individually packaged to prevent cross-contact and can be paired with grilled chicken for a gluten-free sandwich. However, customers should assemble their sandwich themselves to further reduce the risk of cross-contamination. 3. Waffle Potato Fries One of the most beloved Chick-fil-A menu items, waffle fries, are gluten-free. They are cooked in separate fryers using canola oil, minimizing the risk of cross-contact. However, it’s always good to double-check with your local Chick-fil-A to ensure their kitchen practices remain consistent. 4. Side Items Several side options at Chick-fil-A are gluten-free, including: Fruit Cup – A fresh and naturally gluten-free side option. Kale Crunch Side – Made with kale, cabbage, and a roasted nut blend, this side is a safe, gluten-free alternative to fries. Applesauce (Kid’s Meal Option) – A simple, gluten-free choice for children. 5. Sauces and Dressings Many of Chick-fil-A’s signature sauces and dressings are gluten-free, including: Chick-fil-A Sauce Barbecue Sauce Honey Mustard Sauce Polynesian Sauce Garden Herb Ranch Dressing Zesty Apple Cider Vinaigrette Avocado Lime Ranch Dressing These sauces can be used safely with grilled nuggets or as a dipping option for fries. What to Avoid at Chick-fil-A While Chick-fil-A does offer gluten-free choices, there are many menu items that contain gluten and should be avoided by those with celiac disease or gluten sensitivity. Some of the main items to steer clear of include: 1. Breaded Chicken Items All fried chicken products at Chick-fil-A, including classic chicken sandwiches, nuggets, and tenders, contain wheat and should be avoided. 2. Biscuits and Breakfast Items Breakfast sandwiches, biscuits, and Chick-n-Minis contain gluten and are not safe for those with celiac disease. 3. Mac & Cheese While delicious, Chick-fil-A’s mac & cheese contains wheat and is not gluten-free. 4. Some Beverages and Desserts While most of Chick-fil-A’s drinks are gluten-free, some seasonal milkshakes and desserts may contain gluten ingredients. Always check the ingredient list or ask an employee to verify. Tips for Ordering Gluten-Free at Chick-fil-A To make your Chick-fil-A experience as safe as possible, keep these tips in mind: Inform the Staff – Let the cashier or manager know you have celiac disease or gluten sensitivity so they can take extra precautions. Request Fresh Preparation – Ask for your food to be prepared with clean utensils and fresh gloves to minimize cross-contact. Check for Consistency – Chick-fil-A locations may vary slightly in their preparation methods, so always confirm with your local restaurant. Assemble Your Own Sandwich – If ordering a sandwich with a gluten-free bun, request that the bun remain packaged until served. Avoid High-Risk Items – Stick to grilled chicken, waffle fries, and safe sides to reduce the likelihood of cross-contamination. Final Thoughts: Is Chick-fil-A a Safe Choice for Celiac Disease? Chick-fil-A provides a range of gluten-free options that can work for individuals with celiac disease or gluten sensitivity. However, due to the risk of cross-contact in a shared kitchen, it may not be entirely safe for those highly sensitive to gluten. While items like grilled nuggets, waffle fries, and gluten-free buns offer alternatives, it is crucial to communicate with staff and take precautions when ordering. Ultimately, whether Chick-fil-A is a viable option depends on individual tolerance levels and the precautions taken by each location. If in doubt, consider reaching out to your local Chick-fil-A before visiting to confirm their food preparation protocols. By staying informed and vigilant, gluten-sensitive customers can enjoy a meal at Chick-fil-A with greater confidence. Watch the video version of this article:]]></description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/chick-fil-a_CC--video_news.webp.222ede7d1b40ff7f621267f537cb21e6.webp" length="30432" type="image/webp"/><pubDate>Sat, 15 Mar 2025 15:33:00 +0000</pubDate></item><item><title>Daura Damm Beer: A Masterpiece of Crafted to Remove Gluten Brewing</title><link>https://www.celiac.com/celiac-disease/daura-damm-beer-a-masterpiece-of-crafted-to-remove-gluten-brewing-r6840/</link><description>Celiac.com 03/12/2025 - When I first discovered Daura Damm, I felt like I had stumbled upon a hidden treasure in the world of beer. As someone who has always appreciated the art of brewing, I was thrilled to find a beer that not only respects tradition but also embraces modern science to create something truly unique. Daura Damm is not just a beer—it’s a testament to innovation, craftsmanship, and the pursuit of flavor. Having spent time in Germany during my college years, I developed a deep appreciation for the rich, complex flavors of traditional beer. But after my diagnosis with celiac disease, I thought those days were behind me. I experimented with gluten-free beers made from sorghum and rice, but they never quite captured the essence of what I loved about beer. That’s why Daura Damm feels like a revelation. It’s a beer crafted to remove gluten, yet it retains the soul of a traditional brew. Let me take you on a journey through the science, the flavors, and the passion behind Daura Damm. The Science Behind Crafted to Remove Gluten Beer What sets Daura Damm apart is its innovative approach to brewing. Unlike many gluten-free beers that rely on alternative grains like sorghum or rice, Daura Damm is made with barley malt—the same ingredient used in traditional beer. This is a game-changer because barley malt is what gives beer its rich, malty flavor and depth. But how does Daura Damm achieve its reduced gluten content? The answer lies in a process called enzymatic hydrolyzation. Here’s how it works: Breaking Down Gluten: Gluten is a protein found in barley, and it’s what gives traditional beer its structure. During the brewing process, Daura Damm uses enzymes to break the gluten protein chain into smaller fragments. This process reduces the gluten content significantly. Rigorous Testing: Every batch of Daura Damm is tested using the R5 Competitive ELISA test, which is the gold standard for gluten detection. The result? A beer with a gluten content of well below 20 parts per million (ppm). This scientific approach ensures that Daura Damm retains the authentic flavor of traditional beer while offering a reduced gluten option. It’s a perfect blend of tradition and innovation. Daura Damm Lager: A Classic Reimagined Let’s talk about the Daura Damm Lager, because this beer is a masterpiece. Tasting Notes Appearance: The beer pours a beautiful golden color with amber hues and a slight greenish tint. It’s clean, sparkling, and inviting. Aroma: The first whiff is a burst of fresh spices, with hints of malt and hops. It’s aromatic but not overpowering. Flavor: The taste is crisp and refreshing, with a perfect balance of malt sweetness and hop bitterness. The finish is clean, leaving you wanting another sip. Mouthfeel: The bubbles are delicate and lively, creating a smooth, creamy texture. The head is long-lasting, adding to the overall experience. Why I Love It What I adore about the Daura Damm Lager is that it doesn’t feel like a compromise. It stands tall alongside any traditional lager, and I’d wager that most people wouldn’t even notice it’s crafted to remove gluten. It’s the kind of beer you can enjoy on a sunny afternoon, at a barbecue, or paired with a hearty meal. Daura Damm IPA: Bold and Unapologetic For those who prefer a bolder flavor profile, the Daura Damm IPA is a must-try. Tasting Notes Appearance: This IPA is pale and light in color, with a slight haze that hints at its hoppy character. Aroma: The aroma is intense, with notes of fresh citrus, ripe fruit, and a touch of pine. It’s a hop lover’s dream. Flavor: The first sip hits you with a burst of bitterness, balanced by the sweetness of pale malts. The citrus and fruit notes come through beautifully, creating a complex and satisfying flavor. Mouthfeel: The beer is medium-bodied with a crisp finish, making it incredibly drinkable despite its boldness. Why I Love It The Daura Damm IPA is a testament to the versatility of crafted to remove gluten beer. It’s bold, hoppy, and unapologetically flavorful. I love pairing it with spicy foods or strong cheeses—it holds its own against intense flavors. Why Daura Damm Stands Out Uncompromising Quality Daura Damm is made with 100% natural ingredients, including barley malt, rice, and hops. The barley is sourced from local Mediterranean farmers, and the yeast strain has been used for generations. This commitment to quality is evident in every sip. A Global Sensation Since its launch in 2006, Daura Damm has become a global success, available in over 50 countries. It’s won numerous awards, and it’s easy to see why. This is a beer that doesn’t just cater to a niche market—it appeals to anyone who loves great beer. Perfect for Any Occasion Whether you’re hosting a dinner party, enjoying a quiet evening at home, or celebrating a special occasion, Daura Damm fits right in. Its versatility and exceptional flavor make it a standout choice. Final Thoughts: A Beer Worth Celebrating Daura Damm is more than just a beer—it’s a celebration of craftsmanship, innovation, and inclusivity. It’s proof that you don’t have to compromise on flavor to enjoy a crafted to remove gluten option. For me, Daura Damm is a reminder of why I fell in love with beer in the first place. It’s about the artistry, the science, and the joy of sharing a great brew with friends and family. Whether you’re a fan of classic lagers or bold IPAs, Daura Damm has something for everyone. So, the next time you’re looking for a beer that’s crafted with care and precision, reach for Daura Damm. Raise a glass to great taste, great beer, and the endless possibilities of innovation. Cheers! Visit their site for more info. Also, follow Daura on Instagram. Note: Consult with your healthcare provider if you have concerns about consuming crafted to remove gluten products, as individual sensitivities may vary.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/daura_product_review_03.webp.540ec30cb7e7242a2fb743f305b36911.webp" length="104062" type="image/webp"/><pubDate>Wed, 12 Mar 2025 15:36:00 +0000</pubDate></item><item><title>Hard Rock Cafe Customer Feels Mocked Over Celiac Disease</title><link>https://www.celiac.com/celiac-disease/hard-rock-cafe-customer-feels-mocked-over-celiac-disease-r6807/</link><description>Celiac.com 03/12/2025 - A Hard Rock Cafe customer has claimed a server made fun of him for having celiac disease after he refused to pay for a meal containing gluten. TikTok user @youngparislive captured part of his uncomfortable interaction with the staff at the Hollywood, Florida location, sharing it with his followers. 'Sever made fun of me for having 'fake' celiac disease,' he wrote on the video, in which he seems to act out in a remarkably rude manner to the server. In the video he says: 'I'll end up in the hospital if I eat bread'. The server and the man could be seen arguing, with the server making a comment on the TikTok user's decision to order a beer and eat fries. However, he insists he didn't order the fries, which leads to a heated conversation between the woman and the customer. 'Are you celiac?' the TikTok user asks the server. 'I'm not,' the server responds, as she's clearing the space. The irate man replied: 'Okay, cool, I'm celiac, and you just threw a jab at me.' The conversation grows steadily more tense, with the server telling the customer she finds it 'funny' he would still eat fries, which are cooked in the same fryer as products containing gluten. 'I don't eat fries, I didn't ask for the fries, moron,' he replies scathingly. The server then called her manager over the help sort out the uncomfortable situation. In the comments, the man said the he received a refund and a food comp for the trouble caused. The customer also noted that there are different degrees of severity, and he can tolerate some beers. Some comments noted that while fries are technically gluten-free, because they're potato, in fast food restaurants they are often prepared in situations where cross contamination can occur. In the caption, he wrote: 'Celiac disease sucks but so do people who don't take it seriously.' Celiac disease is a serious autoimmune disease that occurs in genetically predisposed people, hindering the ingestion of gluten which leads to damage in the small intestine. He seems to ignore the fact that the server said that her friend has celiac disease, and rightfully points out that the French fries are not safe for him, nor is the beer that he ordered. It is estimated to affect 1 in 100 people worldwide, but only about 30 percent are properly diagnosed. Celiac disease can develop at any age after people start consuming gluten. Left untreated, celiac disease can lead to additional serious health problems. The main lesson that could be learned from the customer's approach is that it might make more sense to be less confrontational with the staff at restaurants, because his aggressive approach to the staff was clearly not helpful in this situation. Likewise, it's possible that the server could have handled the situation differently, and not made certain assumptions about the customer's gluten-free diet requirements. Celiac.com urges those with celiac disease who decide to eat in a restaurant to make a positive connection with the server before ordering to discuss their needs in detail. If a mistake happens, be polite and take time to explain why you need to send the food back. If necessary, politely ask for the manager and ask for a refund. Restaurants in most states are not required to serve us, so it is important to be kind, even if you are frustrated, in order to help any fellow celiacs who might follow in your footsteps. Read more at: dailymail.co.uk</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_02/hard_rock_server.webp.e76786cff7cd708efa196c85f8beb500.webp" length="24454" type="image/webp"/><pubDate>Wed, 12 Mar 2025 13:30:00 +0000</pubDate></item><item><title>Gluten-Free Matcha Mochi</title><link>https://www.celiac.com/celiac-disease/gluten-free-matcha-mochi-r6787/</link><description>Celiac.com 03/11/2025 - Mochi is a beloved traditional Japanese treat with a history stretching back over a thousand years. Originally prepared for ceremonial purposes, mochi has since become a year-round favorite and a staple of Japanese cuisine. Its chewy, satisfying texture, derived from glutinous rice flour, has captivated people worldwide. The addition of matcha, a finely ground green tea powder, elevates the flavor with its earthy, slightly bitter notes and vibrant green color. Matcha, with its origins in Japanese tea ceremonies, pairs wonderfully with the subtly sweet and sticky nature of mochi. This gluten-free recipe for matcha mochi is perfect for those seeking a simple yet indulgent treat. With a short list of ingredients and a quick preparation process, you can create a dessert that is as delightful to look at as it is to eat. Enjoy it on its own, paired with tea, or as a base for more elaborate creations. Ingredients 1 cup glutinous rice flour (also known as sweet rice flour) ¾ cup water ¼ cup granulated sugar 1 tablespoon matcha powder (adjust to taste) ¼ cup cornstarch or potato starch (for dusting) Instructions 1. Prepare the Steamer Fill a steamer with water and bring it to a boil. Place a heatproof dish or bowl that fits inside the steamer and lightly grease it with neutral oil to prevent sticking. 2. Mix the Ingredients In a mixing bowl, whisk together the glutinous rice flour, matcha powder, and sugar until evenly combined. Slowly add the water while stirring continuously to form a smooth, lump-free batter. 3. Steam the Mochi Pour the batter into the prepared dish and place it in the steamer. Cover the steamer with a lid wrapped in a clean kitchen towel to prevent condensation from dripping onto the mochi. Steam for 12–15 minutes, or until the mixture is thick and translucent. 4. Knead the Mochi Carefully transfer the steamed mochi onto a surface dusted with cornstarch or potato starch. Be cautious—it will be hot! Dust your hands with starch to prevent sticking and knead the mochi for a minute or two to achieve a smooth consistency. 5. Shape the Mochi Divide the mochi into small portions, rolling each into a ball or shaping it into disks, depending on your preference. Dust lightly with starch to keep the pieces from sticking together. Serving Suggestions Enjoy your matcha mochi fresh, as its texture is best on the day it’s made. Pair it with a cup of green tea or coffee for a delightful contrast in flavors. If you want to add a twist, fill the mochi with red bean paste, nut butter, or chocolate for a surprise center. This gluten-free matcha mochi is a simple way to enjoy a classic Japanese treat while embracing modern dietary needs. Its combination of chewy texture and vibrant matcha flavor makes it a snack to remember.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_01/Matcha_flavored_mochi_CC--Fumikas_Sagisavas.webp.96fea84a7d908a09f9c60197c5eb5879.webp" length="88046" type="image/webp"/><pubDate>Tue, 11 Mar 2025 13:38:02 +0000</pubDate></item><item><title>Is McDonald's Gluten-Free? A Complete Guide to Safe Menu Options (+Video)</title><link>https://www.celiac.com/celiac-disease/is-mcdonalds-gluten-free-a-complete-guide-to-safe-menu-options-video-r6831/</link><description>Celiac.com 03/07/2025 - For individuals with celiac disease or gluten sensitivity, dining out can be a daunting experience. Fast food restaurants, in particular, pose unique challenges due to the high risk of cross-contamination and limited gluten-free options. McDonald’s, one of the most popular fast-food chains globally, is often a topic of discussion in the gluten-free community. While McDonald’s does not offer a dedicated gluten-free menu, there are some menu items that can be adapted to fit a gluten-free diet—with caution. This article explores which McDonald’s items are naturally gluten-free, the risks of cross-contamination, and tips for ordering safely. Understanding Gluten-Free Needs What Is Gluten and Why Avoid It? Gluten is a protein found in wheat, barley, rye, and their derivatives. For people with celiac disease, consuming gluten triggers an autoimmune response that damages the small intestine, leading to symptoms like bloating, diarrhea, fatigue, and nutrient deficiencies. Non-celiac gluten sensitivity can also cause similar symptoms, though without the intestinal damage. Strict adherence to a gluten-free diet is essential for managing these conditions. The Challenge of Eating Out Eating out can be particularly challenging for those on a gluten-free diet. Cross-contamination, which occurs when gluten-free foods come into contact with gluten-containing ingredients or surfaces, is a significant concern. Even trace amounts of gluten can cause adverse reactions in sensitive individuals. Fast food restaurants, with their shared cooking equipment and high-volume operations, are especially risky. McDonald’s Gluten-Free Options Naturally Gluten-Free Items While McDonald’s does not have a dedicated gluten-free menu, some items are naturally gluten-free or can be modified to exclude gluten-containing ingredients. Here are a few options: 1) Burgers (Without Buns) McDonald’s beef patties are gluten-free, but the buns contain wheat. You can order a burger without the bun and request it to be served in a lettuce wrap or on a bed of greens. Be sure to specify that the patty should be cooked separately to avoid cross-contamination. 2) Grilled Chicken (Without Bun, Sauces, or Marinades) Some locations may have gluten-free preparation, but always confirm ingredients and handling procedures. 3) Soft Serve Ice Cream in a cup All McDonald’s have soft serve ice cream, and if you avoid the cone and have it served in a cup with a spoon, it is naturally gluten-free. 4) Eggs McDonald’s scrambled eggs are gluten-free, but they are often cooked on shared grills, increasing the risk of cross-contamination. 5) Beverages Most McDonald’s beverages, including coffee, tea, and soft drinks, are gluten-free. However, be cautious with flavored drinks or add-ins, as some may contain gluten. French Fries and Hash Browns (Beware, in the USA they contain hydrolyzed wheat) McDonald’s hashbrowns and fries are made from potatoes, vegetable oil, and salt, but in the USA they also contain a beef flavoring that includes hydrolyzed wheat as an ingredient. McDonald’s does not claim that their fries are gluten-free, and they should be avoided by sensitive individuals with celiac disease or gluten sensitivity, however, many people with celiac disease have reported eating them without issues, and tests done on their French fries by the University of Nebraska did not find any detectable gluten. If you decide to eat them be sure to verify that their hashbrowns and French fries are cooked in dedicated fryers, which is standard practice at nearly all McDonald's. Cross-Contamination Risks at McDonald’s Handling and Preparation Even if an item is naturally gluten-free, it can become contaminated during handling and preparation. For instance, employees may use the same gloves or utensils for gluten-free and gluten-containing items, or gluten-free orders may be prepared on surfaces that have come into contact with gluten. Limited Gluten-Free Awareness While some McDonald’s locations may be more accommodating to gluten-free requests, the level of awareness and training among staff can vary. This inconsistency makes it difficult to guarantee a truly gluten-free meal. Tips for Ordering Safely at McDonald’s Communicate Clearly When ordering, clearly communicate your dietary needs to the staff. Explain that you have celiac disease or gluten sensitivity and emphasize the importance of avoiding cross-contamination. Ask Questions Don’t hesitate to ask questions about ingredients and preparation methods. Request that your food be prepared separately, using clean utensils and surfaces. Choose Simpler Options Opt for simpler menu items that are less likely to be contaminated. For example, a plain burger patty or a side of apple slices may be safer choices than more complex items. Check Local Menus McDonald’s menus can vary by location, so it’s a good idea to check the ingredients and allergen information for your specific region. The McDonald’s website and app often provide detailed allergen guides. Be Prepared for Limited Options While McDonald’s offers a few gluten-free options, the choices are limited, and the risk of cross-contamination is high. If you’re highly sensitive to gluten, it may be best to avoid McDonald’s altogether or bring your own gluten-free snacks. What This Means for People with Celiac Disease and Gluten Sensitivity A Limited but Possible Option For individuals with celiac disease or gluten sensitivity, McDonald’s can be a convenient option in a pinch, but it requires careful ordering and an understanding of the risks. While there are a few gluten-free items on the menu, the risk of cross-contamination makes it a less-than-ideal choice for those who need to strictly avoid gluten. The Importance of Advocacy The limited gluten-free options at McDonald’s highlight the need for greater awareness and accommodation of gluten-free diets in the fast-food industry. By advocating for better training and more gluten-free options, the gluten-free community can help drive positive change. Alternatives to McDonald’s If you’re looking for safer gluten-free options, consider fast-food chains that offer dedicated gluten-free menus or have stricter protocols for avoiding cross-contamination. Some examples include Chipotle, Chick-fil-A, and In-N-Out Burger, which are known for being more accommodating to gluten-free diners. Conclusion: Proceed with Caution While McDonald’s does offer a few gluten-free options, the risk of cross-contamination makes it a challenging choice for people with celiac disease or gluten sensitivity. By understanding the risks, communicating clearly with staff, and making informed choices, you can minimize the chances of exposure to gluten. However, for those who are highly sensitive, it may be best to explore other dining options that prioritize gluten-free safety. Ultimately, the fast-food industry has a long way to go in meeting the needs of the gluten-free community. Until then, awareness, advocacy, and careful decision-making are key to navigating the gluten-free landscape at McDonald’s and beyond. Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/mcdonalds_video_news_01.webp.c881f8aca47a449f2d0b3e17328f9225.webp" length="35422" type="image/webp"/><pubDate>Fri, 07 Mar 2025 16:35:00 +0000</pubDate></item><item><title>New Study Reveals High Risk of Digestive Cancers in Patients with Celiac Disease</title><link>https://www.celiac.com/celiac-disease/new-study-reveals-high-risk-of-digestive-cancers-in-patients-with-celiac-disease-r6800/</link><description>Celiac.com 03/06/2025 - Celiac disease, a chronic autoimmune condition triggered by gluten ingestion, is widely recognized for its impact on the digestive system. Beyond its more common symptoms, the disease has been linked to an elevated risk of certain cancers, particularly those of the digestive tract. This summary reviews a large French cohort study that investigated cancer risks and related inflammatory conditions in patients with celiac disease over a nine-year period. Study Design and Population The study analyzed data from the French PMSI (Programme de Médicalisation des Systèmes d’Information) database, covering hospitalizations from 2011 to 2019. Researchers included 27,114 patients diagnosed with celiac disease and matched them with an equal number of individuals without the disease. Participants were monitored over nine years, with demographic and medical information meticulously recorded. This approach allowed for a robust comparison of cancer and comorbidity risks between the two groups. Key Findings on Cancer Risks The study confirmed that individuals with celiac disease face a significantly heightened risk for several types of cancers. Below are the most notable findings: 1. Increased Risk of Lymphomas Enteropathy-associated T-cell lymphoma (EATL): This rare but severe type of lymphoma was exclusively observed in the celiac group, underscoring its strong association with the disease. Non-Hodgkin lymphoma: The odds ratio (OR) for this cancer was 4.08, indicating more than a fourfold increased risk compared to the control group. 2. Elevated Risks of Digestive Cancers Small bowel cancer: This cancer exhibited the highest risk, with an OR of 13.95, making it the most strongly associated digestive cancer in celiac patients. Pancreatic cancer: Patients with celiac disease had an OR of 2.41, reflecting a significant increase in risk. Esophageal cancer: The risk was elevated with an OR of 1.72. Colonic cancer: This cancer showed an OR of 1.69, confirming an increased but moderate risk. Gastric cancer: Patients had an OR of 1.52, indicating a slightly higher risk. 3. No Significant Associations No increased risk was found for rectal cancer, hepatocellular carcinoma, or melanoma. Interestingly, celiac patients had a lower risk of breast cancer, with an OR of 0.76. Inflammatory Diseases and Their Role in Cancer Risks The study also examined the relationship between celiac disease and inflammatory conditions that may predispose patients to cancer. Key findings include: 1. Pernicious Anemia and Gastric Cancer Celiac patients were over 11 times more likely to develop pernicious anemia (OR: 11.28), a condition strongly linked to gastric cancer. In those with both conditions, the odds of developing gastric cancer increased dramatically (OR: 9.01). 2. Chronic Pancreatitis and Pancreatic Cancer Nonalcoholic chronic pancreatitis was more common in the celiac group (OR: 1.67) and significantly raised the risk of pancreatic cancer (OR: 5.90) in affected patients. 3. Colonic Cancer and Microscopic Colitis While Crohn’s disease and ulcerative colitis did not increase colonic cancer risk in celiac patients, microscopic colitis—another inflammatory condition—was associated with a higher risk (OR: 1.84). Other Comorbidities in Celiac Patients As expected, the study found higher incidences of autoimmune and metabolic conditions in the celiac group, which serve as internal validation for the results. These include: Type 1 diabetes (OR: 2.80) Thyroiditis (OR: 5.04) Rheumatoid arthritis (OR: 1.41) Osteoporosis (OR: 2.16) Implications for Clinical Practice The findings of this study have several important implications: 1. Need for Vigilance and Screening The high risks of small bowel, pancreatic, and gastric cancers emphasize the importance of regular screening and follow-up in celiac patients. For example, gastric biopsies may be warranted at the time of celiac diagnosis to detect early signs of malignancy. 2. Management of Inflammatory Conditions Addressing associated inflammatory diseases, such as pernicious anemia and chronic pancreatitis, could mitigate cancer risks. Similarly, identifying and managing microscopic colitis may help reduce the risk of colonic cancer. 3. Role of a Gluten-Free Diet While a strict gluten-free diet has been shown to reduce the risk of intestinal lymphomas, its effect on other cancers remains less clear. Continued dietary adherence and regular medical evaluations are essential. Conclusion This large-scale French cohort study provides compelling evidence of elevated cancer risks in celiac disease patients, particularly for lymphomas and digestive tract cancers. Additionally, it highlights the role of comorbid inflammatory conditions in driving these risks. For individuals with celiac disease, these findings underscore the importance of proactive medical care, including regular screenings and diligent management of associated conditions. By doing so, patients and healthcare providers can work together to reduce long-term health complications and improve overall outcomes. Read more at: cghjournal.org</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_01/chemo_CC--Emiliano.webp.03f0cc207256af6cf08fc5ac05496f2e.webp" length="18686" type="image/webp"/><pubDate>Thu, 06 Mar 2025 14:31:02 +0000</pubDate></item><item><title>Gluten-Free Tamago Sushi: A Sweet and Savory Delight</title><link>https://www.celiac.com/celiac-disease/gluten-free-tamago-sushi-a-sweet-and-savory-delight-r6768/</link><description>Celiac.com 03/04/2025 - Tamago sushi, or “egg sushi,” is a beloved staple in Japanese cuisine, often enjoyed as a satisfying finish to a sushi meal. Its name, “tamago,” simply means egg, and it refers to a sweet, layered omelet that is both tender and slightly caramelized. Traditionally served atop vinegared sushi rice and secured with a thin strip of nori (seaweed), tamago sushi offers a unique combination of sweetness, umami, and fluffy texture. Historically, tamago has been a test of skill for sushi chefs, as achieving the perfect balance of flavors and consistency requires precision and practice. For gluten-free diners, adapting tamago sushi involves careful attention to ingredients, particularly in the soy sauce used in the glaze. By substituting gluten-free soy sauce or tamari, this recipe ensures the dish remains true to its authentic flavors while being accessible to everyone. Whether you’re recreating a sushi bar experience at home or simply looking for a unique way to enjoy eggs, this gluten-free tamago sushi recipe is a must-try. Gluten-Free Tamago Sushi Recipe Ingredients (Makes 8-10 pieces): For the Tamago (Sweet Omelet): 4 large eggs 1 tablespoon gluten-free tamari or soy sauce 1 tablespoon mirin (sweet rice wine) 1 tablespoon sugar 1/4 teaspoon salt For the Sushi Rice: 2 cups cooked sushi rice 2 tablespoons rice vinegar 1 tablespoon sugar 1/2 teaspoon salt Additional Ingredients: 1 sheet nori (seaweed), cut into thin strips Gluten-free soy sauce or tamari for brushing Instructions: Prepare the Sushi Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. While the rice is still warm, gently fold the vinegar mixture into the rice with a spatula. Cover with a damp cloth and set aside to cool. Make the Tamago: In a medium bowl, whisk eggs with tamari, mirin, sugar, and salt until well combined. Heat a rectangular tamagoyaki pan or a small nonstick skillet over medium-low heat. Lightly oil the pan. Pour a thin layer of egg mixture into the pan and let it set partially. Roll the set egg to one side using a spatula or chopsticks. Add another thin layer of egg mixture to the pan, lifting the rolled egg to allow the liquid to flow underneath. Once set, roll the egg again, incorporating the new layer. Repeat the process until all the egg mixture is used, forming a thick, layered omelet. Transfer to a cutting board and let cool before slicing into even rectangular pieces. Assemble the Tamago Sushi: Wet your hands with water and shape small portions of sushi rice into compact rectangles. Place a slice of tamago on top of each rice rectangle. Secure the tamago to the rice by wrapping a strip of nori around the middle. Brush with Soy Sauce: Lightly brush the tamago with gluten-free soy sauce or tamari for added flavor and shine. Serve and Enjoy: Arrange the tamago sushi on a platter and serve with pickled ginger, wasabi, and gluten-free soy sauce for dipping. Tips for Success: Use a Tamagoyaki Pan: A rectangular pan makes it easier to achieve the classic layered shape, but a small round skillet works too. Egg Texture: Cook the egg on low heat to prevent browning and keep the texture tender. Nori Adhesion: Slightly dampen the ends of the nori strips to help them stick when wrapping. This gluten-free tamago sushi recipe brings the joy of Japanese cuisine to your table with a sweet and savory twist. It’s perfect as a main feature in a gluten-free sushi night or as a standalone snack. Celebrate the art of sushi with this flavorful and allergy-friendly dish!</description><enclosure url="https://www.celiac.com/uploads/monthly_2024_12/tamago_CC--Nakano.webp.4afc47fd02094a8cf4e5252b97063ccc.webp" length="20910" type="image/webp"/><pubDate>Tue, 04 Mar 2025 14:37:02 +0000</pubDate></item><item><title>The Connection Between Celiac Disease and Skin Conditions: What You Need to Know</title><link>https://www.celiac.com/celiac-disease/the-connection-between-celiac-disease-and-skin-conditions-what-you-need-to-know-r6797/</link><description>Celiac.com 02/28/2025 - Celiac disease, an autoimmune disorder triggered by the ingestion of gluten, is commonly associated with digestive issues such as bloating, diarrhea, and abdominal pain. However, its effects extend far beyond the gastrointestinal system. For many people with celiac disease or gluten sensitivity, the condition can manifest through a range of skin-related symptoms and disorders. Understanding the link between celiac disease and skin conditions is crucial for effective diagnosis and treatment. This article will explore the key skin conditions associated with celiac disease, how gluten impacts skin health, and what people with celiac disease or gluten sensitivity can do to manage these issues. Dermatitis Herpetiformis: The Skin's Gluten Alarm One of the most well-known skin conditions directly linked to celiac disease is dermatitis herpetiformis. Often referred to as "the skin manifestation of celiac disease," this condition is characterized by intensely itchy, blistering skin rashes. What Causes Dermatitis Herpetiformis? When someone with celiac disease consumes gluten, their immune system reacts by producing antibodies. These antibodies can mistakenly target the skin, leading to the formation of itchy, red bumps and blisters. These rashes often appear symmetrically on areas like the elbows, knees, buttocks, and scalp. Why Is Dermatitis Herpetiformis Significant? Dermatitis herpetiformis is a strong indicator of celiac disease, even if the individual does not experience typical digestive symptoms. In fact, some people with dermatitis herpetiformis may have "silent" celiac disease, where the condition affects their body without causing noticeable gastrointestinal distress. How Is It Treated? The most effective treatment for dermatitis herpetiformis is adopting a strict gluten-free diet. Additionally, medications like dapsone can provide short-term relief from itching and inflammation while the diet takes effect. Psoriasis and Its Gluten Connection Psoriasis, an autoimmune condition that causes the rapid buildup of skin cells leading to scaling and inflammation, is another skin disorder that may have ties to celiac disease. The Immune System Overlap Both psoriasis and celiac disease involve an overactive immune system. Research suggests that people with celiac disease may have a higher likelihood of developing psoriasis due to shared genetic and immunological pathways. The Role of Gluten in Psoriasis Flares For some individuals with psoriasis, gluten can exacerbate symptoms. Although not everyone with psoriasis has gluten sensitivity, removing gluten from the diet has been shown to improve skin health in those who test positive for gluten-related antibodies. Managing Psoriasis with Celiac Disease If you have both celiac disease and psoriasis, adhering to a gluten-free diet may help reduce inflammation and improve skin symptoms. Working with a healthcare provider to identify additional triggers, such as stress or certain foods, is also essential. Eczema and Gluten Sensitivity Eczema, or atopic dermatitis, is a chronic skin condition that causes dry, itchy, and inflamed patches of skin. While eczema is not directly caused by celiac disease, there is evidence to suggest a potential connection for some individuals. How Gluten May Aggravate Eczema In people with celiac disease or gluten sensitivity, consuming gluten can trigger systemic inflammation, which may worsen eczema symptoms. Additionally, nutrient deficiencies commonly associated with celiac disease, such as low levels of zinc and essential fatty acids, can impair skin barrier function and contribute to eczema flare-ups. Dietary Changes for Eczema Relief Eliminating gluten and ensuring adequate nutrition can play a significant role in managing eczema. Many individuals report improvements in their skin after adopting a gluten-free diet, though results may vary depending on other contributing factors like allergies or environmental triggers. Gluten and General Skin Sensitivity Beyond specific conditions like dermatitis herpetiformis, psoriasis, and eczema, gluten consumption may contribute to broader skin sensitivity and irritation in people with celiac disease or gluten intolerance. Common Symptoms of Gluten-Related Skin Issues Persistent itching or rashes without a clear cause Dry or flaky skin despite using moisturizers Increased susceptibility to skin infections or delayed wound healing These symptoms often arise due to immune system activation or nutrient deficiencies resulting from celiac disease. The Importance of Nutrient Absorption for Skin Health One of the less obvious ways celiac disease impacts the skin is through malabsorption of essential nutrients. The small intestine plays a vital role in absorbing vitamins and minerals, but damage caused by gluten in people with celiac disease can disrupt this process. Key Nutrients for Skin Health Vitamin A: Essential for skin repair and reducing inflammation. Vitamin E: Protects skin cells from oxidative damage. Zinc: Supports wound healing and immune function. Omega-3 Fatty Acids: Help maintain skin hydration and reduce redness. Addressing nutrient deficiencies through supplements or a nutrient-rich gluten-free diet can significantly improve skin health in individuals with celiac disease. Diagnosing and Treating Skin Conditions in Celiac Disease If you suspect that your skin issues are related to gluten or celiac disease, consulting a healthcare provider is crucial. Proper diagnosis often involves a combination of blood tests, skin biopsies, and, in the case of dermatitis herpetiformis, direct immunofluorescence testing. Steps for Effective Treatment Adopt a Gluten-Free Diet: This is the cornerstone of managing both celiac disease and its related skin conditions. Address Nutritional Gaps: Work with a dietitian to ensure your gluten-free diet provides all necessary nutrients for optimal skin health. Topical Treatments: For conditions like eczema or psoriasis, use medicated creams or ointments to manage symptoms. Medications When Needed: In severe cases, medications like dapsone or biologics may be prescribed. What This Means for People with Celiac Disease or Gluten Sensitivity The link between celiac disease and skin conditions underscores the systemic nature of this autoimmune disorder. Recognizing skin issues as potential manifestations of celiac disease can lead to earlier diagnosis and more comprehensive management. For those already diagnosed with celiac disease, understanding the connection to skin health emphasizes the importance of strict adherence to a gluten-free diet. Not only can this dietary change alleviate digestive symptoms, but it can also improve skin conditions, enhance overall quality of life, and reduce the risk of long-term complications. By paying attention to their skin and seeking appropriate care, individuals with celiac disease or gluten sensitivity can take control of their health and achieve relief from both visible and hidden symptoms of gluten-related damage. Conclusion The relationship between celiac disease and skin conditions highlights the far-reaching impact of gluten on the body. From dermatitis herpetiformis to broader skin sensitivities, these issues can serve as important clues in diagnosing and managing celiac disease. By adopting a gluten-free diet and addressing associated nutrient deficiencies, individuals can take significant steps toward healthier skin and a better quality of life. For anyone experiencing unexplained skin issues, especially when combined with gastrointestinal symptoms, exploring the possibility of celiac disease or gluten sensitivity may provide much-needed answers and relief.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_01/Psoriasis_CC--Wikimedia_Commons.webp.1fdc386a2d59dc87eb4665a18db16a04.webp" length="30164" type="image/webp"/><pubDate>Fri, 28 Feb 2025 14:36:01 +0000</pubDate></item><item><title>Can Gluten-Free Diets Improve Mental Health? Exploring the Gut-Brain Connection in Celiac Disease</title><link>https://www.celiac.com/celiac-disease/can-gluten-free-diets-improve-mental-health-exploring-the-gut-brain-connection-in-celiac-disease-r6798/</link><description>Celiac.com 02/27/2025 - For people with celiac disease, maintaining a gluten-free diet is essential to managing physical symptoms like gastrointestinal distress, nutrient malabsorption, and chronic inflammation. However, a growing body of research suggests that the benefits of a gluten-free diet may extend beyond physical health to include significant improvements in mental well-being. Conditions such as anxiety, depression, and brain fog are commonly reported among individuals with celiac disease and gluten sensitivity, raising questions about the connection between gluten and mental health. This article delves into the science behind the gut-brain connection, explores how gluten affects mental health in people with celiac disease, and discusses how adopting a gluten-free diet may contribute to improved emotional and cognitive well-being. The Gut-Brain Connection: Understanding the Link The gut and brain are intricately connected through the gut-brain axis, a bi-directional communication network involving the nervous system, immune system, and gut microbiota. This connection means that what happens in the gut can directly influence brain function, and vice versa. Gut Health and Mental Health The Role of the Microbiome: The gut is home to trillions of microorganisms, collectively known as the microbiome. These microorganisms produce neurotransmitters such as serotonin and dopamine, which play critical roles in regulating mood and cognitive function. Inflammation and the Brain: Chronic inflammation in the gut can trigger systemic inflammation, including in the brain. This inflammation is thought to contribute to conditions like anxiety, depression, and cognitive decline. Leaky Gut Syndrome: In people with celiac disease, gluten consumption can lead to increased intestinal permeability, often referred to as "leaky gut." This allows harmful substances to enter the bloodstream, potentially affecting the brain and triggering neurological symptoms. Gluten and Mental Health: What the Research Shows Anxiety and Depression Anxiety and depression are among the most commonly reported mental health challenges in individuals with celiac disease and gluten sensitivity. Studies have found that: People with celiac disease are significantly more likely to experience anxiety and depression compared to the general population. Gluten exposure in sensitive individuals can exacerbate these symptoms, potentially due to inflammatory responses and disruptions in neurotransmitter production. A gluten-free diet has been shown to reduce symptoms of anxiety and depression in many individuals with celiac disease. While the exact mechanisms remain under investigation, improved gut health and reduced inflammation are believed to play key roles. Brain Fog Brain fog, characterized by difficulty concentrating, memory problems, and mental fatigue, is another common complaint among people with celiac disease. This symptom often improves on a gluten-free diet, suggesting a link between gluten consumption and cognitive function. Possible explanations for gluten-related brain fog include: Inflammation caused by immune responses to gluten. Reduced blood flow to certain areas of the brain. Nutrient deficiencies, such as iron or B vitamins, resulting from celiac-related malabsorption. Neurological Conditions Beyond anxiety, depression, and brain fog, gluten consumption has been linked to neurological conditions such as migraines, peripheral neuropathy, and even ataxia (a condition affecting coordination and balance). A gluten-free diet has been shown to alleviate or improve symptoms in many of these cases, highlighting the profound impact gluten can have on the nervous system. How a Gluten-Free Diet May Improve Mental Health Reduced Inflammation One of the most significant benefits of a gluten-free diet for individuals with celiac disease is the reduction in systemic inflammation. By eliminating gluten, the immune system's overreaction subsides, decreasing inflammation in both the gut and the brain. This can lead to improvements in mood, cognitive function, and overall mental clarity. Improved Nutrient Absorption Celiac disease often damages the lining of the small intestine, impairing the absorption of essential nutrients like iron, magnesium, and B vitamins. Deficiencies in these nutrients can contribute to mental health issues: Iron: Low iron levels are associated with fatigue and poor concentration. Vitamin B12: Deficiencies in B12 can lead to neurological symptoms, including depression and memory problems. Magnesium: This mineral plays a crucial role in regulating stress and anxiety. Adopting a gluten-free diet allows the intestine to heal, improving nutrient absorption and supporting better mental health. Stabilized Blood Sugar Levels Gluten-containing foods, particularly those high in refined carbohydrates, can cause spikes and crashes in blood sugar levels. These fluctuations may contribute to mood swings, irritability, and fatigue. A gluten-free diet often includes whole, minimally processed foods, which can help stabilize blood sugar and improve emotional well-being. Considerations and Challenges of a Gluten-Free Diet While the potential mental health benefits of a gluten-free diet are promising, it’s important to approach this lifestyle change thoughtfully. Challenges of Adopting a Gluten-Free Diet Social and Emotional Impact: Adhering to a gluten-free diet can be socially isolating and emotionally challenging, particularly when dining out or attending social events. Risk of Nutritional Imbalances: Some gluten-free products are low in fiber and other essential nutrients, potentially leading to new health challenges if not carefully managed. The Importance of Professional Guidance Working with a healthcare provider, such as a dietitian or nutritionist, can help ensure that a gluten-free diet is both nutritionally adequate and effective in managing symptoms. Regular check-ins can also address any mental health concerns that persist despite dietary changes. What This Means for People with Celiac Disease or Gluten Sensitivity The connection between gluten, gut health, and mental health highlights the far-reaching impact of celiac disease and gluten sensitivity. For individuals experiencing anxiety, depression, or brain fog, exploring the role of gluten in their diet may provide valuable insights and opportunities for improvement. Key Takeaways The gut-brain connection underscores the importance of gut health in maintaining mental well-being. Gluten can exacerbate mental health symptoms in individuals with celiac disease or gluten sensitivity. A gluten-free diet has the potential to reduce inflammation, improve nutrient absorption, and stabilize mood and cognitive function. Addressing mental health challenges requires a holistic approach, including dietary changes, professional support, and self-care practices. By embracing a gluten-free lifestyle, individuals with celiac disease can not only improve their physical health but also enhance their emotional and cognitive well-being. While more research is needed to fully understand the mechanisms at play, the existing evidence offers hope for those seeking relief from the mental health challenges associated with gluten consumption.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_01/salvation_CC--nosha.webp.45f83800180f53a6752bdb6c674ec095.webp" length="27308" type="image/webp"/><pubDate>Thu, 27 Feb 2025 14:31:02 +0000</pubDate></item><item><title>Unlocking Gluten Tolerance: The Potential of Modified Gliadin in Managing Celiac Disease (+Video)</title><link>https://www.celiac.com/celiac-disease/unlocking-gluten-tolerance-the-potential-of-modified-gliadin-in-managing-celiac-disease-video-r6793/</link><description>Celiac.com 02/26/2025 - Celiac disease, an autoimmune disorder triggered by gluten consumption, affects millions worldwide. Gluten proteins, particularly gliadin, are central to the inflammation and intestinal damage associated with the condition. Recent research explores innovative methods to make gluten safer, including transamidation—a chemical modification that alters gluten’s structure to reduce its toxic effects. This study investigates the impact of transamidated gliadin on celiac-related gluten sensitivity, analyzing its effects on cellular models, animal models, and intestinal health. The findings offer promising insights into developing functional gluten-based foods that may benefit individuals with celiac disease or gluten sensitivity. The Role of Gliadin in Celiac Disease Gliadin, a protein found in wheat, initiates the immune response in individuals with celiac disease. When consumed, gliadin fragments trigger inflammation, damaging the small intestine lining and leading to nutrient malabsorption. For people with celiac disease, even small amounts of gliadin can result in severe symptoms. Eliminating gluten entirely is the only current solution, but this can be challenging due to its widespread presence in foods. What is Transamidation? Transamidation is a process that modifies the protein structure of gliadin by introducing cross-links under specific conditions. This alters its interaction with the immune system, reducing its ability to trigger harmful responses. By modifying gliadin, researchers aim to create a less toxic version of gluten that could expand dietary options for those with gluten sensitivity or celiac disease. Key Findings of the Study 1. Cellular Level Analysis The study used Caco-2 cells, which mimic the human intestinal lining, to evaluate the toxicity of transamidated gliadin. Results showed that transamidated gliadin caused significantly less intestinal damage compared to unmodified gliadin. Furthermore, the pro-inflammatory response was notably reduced, indicating that the modified protein was less likely to activate harmful immune pathways. 2. Animal Model Insights In animal experiments using a BALB/c mouse model, transamidated gliadin resulted in lower levels of inflammation compared to unmodified gliadin. The balance between immune responses (Th1/Th2) improved, suggesting a decrease in the severity of the immune reaction. Additionally, the intestinal microbiome of the mice consuming transamidated gliadin showed signs of improved balance, indicating better overall gut health. 3. Reduced Toxicity and Improved Tolerance The study demonstrated that transamidated gliadin significantly reduced toxicity while maintaining key functional properties of gluten. This modification opens the door for its use in creating functional foods that could retain the texture and structure of traditional gluten-based products without triggering celiac-related immune responses. Implications for Gut Health and Microbiome Balance One of the most intriguing findings was the improvement in the intestinal microbiome among the animals consuming transamidated gliadin. A balanced microbiome is essential for overall health and plays a role in managing inflammation and supporting immune function. By promoting a healthier gut environment, transamidated gliadin may have additional benefits beyond reducing gluten toxicity. Potential Applications in Functional Foods The development of functional foods using transamidated gliadin could revolutionize gluten-free diets. Many gluten-free products currently rely on alternative flours and binding agents that lack the texture and nutritional profile of wheat-based products. Modified gliadin could be used to create gluten-tolerant foods that mimic traditional wheat-based items in taste, texture, and versatility. This innovation would not only enhance dietary options but also improve the nutritional balance of gluten-free diets. Why This Study Matters for Celiac Disease For individuals with celiac disease, this research represents a significant step toward expanding dietary possibilities. The strict avoidance of gluten is often socially isolating, nutritionally limiting, and challenging to maintain. By reducing gliadin toxicity, transamidation offers the potential for safer, more inclusive food options. This approach also highlights the importance of ongoing research into ways to mitigate gluten-related health impacts, potentially reducing the burden of celiac disease on individuals and their families. Conclusion The study on transamidated gliadin offers compelling evidence that modifying gluten can reduce its toxicity and immune-triggering effects. While further research is needed to confirm these findings in human trials, the results suggest a promising pathway toward safer gluten-based foods. For those managing celiac disease or gluten sensitivity, this could mean access to a broader range of dietary choices, improving both quality of life and overall nutrition. The potential for creating functional foods that retain the desirable properties of gluten while minimizing harm marks a hopeful development in the quest to unlock gluten tolerance. Read more at: pubs.acs.org Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_01/unlocked_CC--allenhimself.webp.3eaa13d02a64ab7a4b053b97e69877f5.webp" length="8576" type="image/webp"/><pubDate>Wed, 26 Feb 2025 14:35:00 +0000</pubDate></item></channel></rss> If you would like to create a banner that links to this page (i.e. this validation result), do the following:
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