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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>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. Watch the original video here, and 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 13:30:01 +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>Little Northern Bakehouse: Gluten-free Tips + Tricks for Allergy-friendly Recipe Swaps</title><link>https://www.celiac.com/celiac-disease/little-northern-bakehouse-gluten-free-tips-tricks-for-allergy-friendly-recipe-swaps-r4700/</link><description><![CDATA[Celiac.com 03/01/2025 - Navigating the world as a gluten-free eater is no small challenge. But when life hands you a side of food allergies, too, every meal can feel like you’re playing a game in hard mode. That’s why we’re here to help you master the art of the gluten-free, allergy-friendly recipe swap! Whether you (or your loved one) are allergic to eggs, dairy, soy, sesame, peanuts, or tree nuts, Little Northern Bakehouse has more than just a safe and delicious gluten-free bread you can trust. We make sure our collection of gluten-free, plant-based recipes includes dairy-, egg-, soy-, sesame-, peanut- and tree nut-free options you and your family will love, too! Scroll through some of our favorite free-from meal ideas to explore gluten-free, allergy-friendly recipe swaps and substitutions that let you experience the joy of the real thing every day. Egg-free: Egg(less) Salad Sandwich A lot of gluten-free baked goods use egg to make up for the structure and texture gluten gives to conventional options. But not Little Northern Bakehouse—our gluten-free breads, buns, bagels, and pizza crusts are egg-free! And so is our Gluten-free Egg(less) Salad Sandwich recipe! Made with only six ingredients (including the salt and pepper!) this egg-free sandwich filling has all the flavor and creaminess of the original—and a satisfying portion of protein, too. Double or triple the batch of this tofu-based recipe for a week of egg-free make-ahead lunches. Try our gluten-free egg(less) salad sandwich recipe for lunch! Dairy-free: Plant-based Mozzarella Sticks Whether you’re allergic to dairy, lactose intolerant, or plant-based by choice, there are more (and better!) dairy-free milk, cheese, and butter alternatives in stores and on menus than ever—and that’s worth celebrating! But sometimes it’s nice to get back to old school whole food swaps that put an allergy-friendly twist on a retro recipe. And our Plant-Based Mozzarella Sticks are a perfect way to get that party started! Instead of processed dairy-free cheese, our crispy gluten-free breading hugs tender hearts of palm. Baked (or air fried) instead of deep fried, all this dunkable dairy-free snack needs is a side of your favorite marinara! Welcome friends with this dairy-free allergy-friendly appetizer! Soy-free: Vegan Gluten-free Seitan From burgers and hot dogs to bacon and deli slices, plant-based meat alternatives are piling up—unless you’re gluten-free. Why? Because so many vegan meats are made with wheat, they’re off the table for gluten-free eaters. But if needing gluten-free options doesn’t trim that list enough, finding plant-based meat substitutes that are gluten-free and soy-free cuts it down to next to nothing. Which might explain why our Vegan Gluten-free Seitan is one of the most popular recipes on the Little Northern Bakehouse site! Our versatile gluten-free seitan has a sliceable, chewy, meaty texture that makes it a stellar soy-free swap in everything from sandwiches to stir fries. And because you control the ingredients, our gluten-free seitan is as allergy-friendly as meat substitutes come. (It’s nut-free, too). Get our soy-free, gluten-free seitan recipe—and 3 sandwiches to use it in—here! Sesame-free: No Sesame Homemade Vegan Furikake If you’re allergic to this small seed, it can feel like there’s sesame in almost everything these days. That’s why our gluten-free baked goods aren’t just peanut- and tree nut-free, but sesame-free too. And why Little Northern Bakehouse Gluten-Free Everything Bagels are topped with whole fonio and flax seeds instead of the usual sesame-containing blend! We go out of our way to include sesame-free swaps in the recipes on our website. But while we love how easy it is to trade tahini for sunflower seed butter in a hummus, spread, or sauce, some swaps take a little more creativity. Especially for tasty toppers like furikake, where traditional recipes are sesame-based. Our No Sesame Homemade Vegan Furikake opens the door to complex, savory, salty, umami flavor and satisfying crunch. Gluten-free, plant-based, and allergy-friendly, our versatile version is as delightful on a steaming bowl of rice as it is sprinkled on avocado toast. Try our sesame-free take on this classic Japanese seasoning recipe! Peanut-free: Gluten-free Allergy-friendly Fluffernutter Sandwich For people with peanut allergies, the classic PB & J on puffy white bread won’t come with the childhood nostalgia it does for those without. But that doesn’t mean you can’t make new memories as you unleash your inner child’s glee on a sweet tooth-satisfying retro treat! Grab a couple slices of our gluten-free White Wide Slice bread, pile on the plant-based marshmallow fluff, slather nut-free butter from edge to edge, top with ripe banana, and indulge in our Gluten-free, Allergy-friendly Fluffernutter Sandwich. Get the peanut-free recipe for this sticky, sometimes food classic! (Does your peanut allergy also exclude soy and other peas or legumes often found in nut-free butters? Trade toasted soybean butter for your favorite thick and creamy seed butter!) Tree nut-free: Baked Mac & Cheese If you’re allergic to tree nuts and also dairy-free, your list of cheesy swaps is far more limited than the average plant-based eater. Why? Because countless plant-based cheeses and cheese-inspired vegan recipes depend on soaked cashews or other tree nuts to create a creamy base. But not our gluten-free plant-based Baked Mac & Cheese recipe! Our no-cashew vegan cheese sauce gets its creaminess from a secret ingredient—roasted eggplant! Carrot purée, nutritional yeast, your favorite nut-free plant-based cheddar style shreds, and nut-free non-dairy milk round out this kid-proof sauce. So, you’ve got a scrumptiously inclusive recipe to welcome gluten-free mac and cheese comfort back to almost any table! Get the recipe for our nut-free, gluten-free twist on classic mac and cheese! (Also allergic to coconut? We love Daiya and other nut-free, gluten-free, plant-based cheeses, but finding one without coconut is trickier. GO VEGGIE Plant-based Cheddar Flavor Shreds are made without coconut and available in the US. Know of a coconut-free, nut-free, gluten-free plant-based cheddar option available in Canada? Drop us a line and we’ll add it here!) Learn more about food allergies—and how we keep the top allergens out of our breads—in our Five Food Allergen Facts article. Or discover better-for-you tips and meal ideas in our How to Eat Healthy When You’re Gluten-free and Have Allergies blog post. 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_03/LNB_Blog-Header_RecipeSwaps_MAR2025.webp.f06c7a1104c30f7532864503221347ae.webp" length="45304" type="image/webp"/><pubDate>Sun, 02 Mar 2025 00:59:00 +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><item><title>Bringing Christmas Joy to Children with Celiac Disease in War-Torn Ukraine</title><link>https://www.celiac.com/celiac-disease/bringing-christmas-joy-to-children-with-celiac-disease-in-war-torn-ukraine-r6808/</link><description>Celiac.com 02/25/2025 - Amidst the ongoing conflict in Ukraine, a heartwarming initiative brought joy and relief to children suffering from celiac disease. Thanks to the unwavering support of the AOECS Emergency Fund and the dedication of the Ukrainian Coeliac Society, 700 gluten-free Christmas gifts were distributed to children across Ukraine, including those living near the front lines. This initiative highlights the challenges faced by individuals with celiac disease in war-torn regions while showcasing the power of international solidarity. For families struggling with food insecurity and limited access to gluten-free products, this effort provided not only material relief but also a sense of hope and inclusion during the holiday season. Delivering Hope: 700 Gluten-Free Christmas Gifts With generous donations from individuals and organizations worldwide, the Ukrainian Coeliac Society was able to purchase and distribute 700 Christmas gift packages. These gifts, filled with gluten-free sweets and treats, reached children in areas such as Dnipropetrovsk, Donetsk, Kirovohrad, and Chernihiv—regions heavily affected by conflict. Volunteers played a critical role in ensuring the safe delivery of these gifts, navigating challenging conditions to bring joy to children who have faced immense hardship. The act of giving transcended material aid, offering emotional and psychological comfort to families enduring the turmoil of war. A Message of Gratitude from the Ukrainian Coeliac Society Olga Naumova, a representative of the Ukrainian Coeliac Society, expressed her deep appreciation for the global support: "At Christmas and New Year, everyone expects magic. And our children are no exception. This year's magic was created for them by caring international coeliac disease societies within AOECS, thanks to which our children received presents. We sincerely thank everyone who helps to support the Ukrainian Coeliac Disease Society in this difficult time! Your contribution is invaluable, and we see how your efforts make a difference. Friends, together we are stronger!" The initiative would not have been possible without the assistance of food industry partners such as Skopa Food, Bezglutex, and Dr. Schär, who generously contributed gluten-free products to the cause. The AOECS Emergency Fund: A Lifeline for Those in Need The Association of European Coeliac Societies (AOECS) established its Emergency Fund to provide urgent support to celiac communities in distress. By channeling international donations, the fund helps ensure that individuals with celiac disease have access to the food and medical resources they need during times of crisis. The Ukrainian crisis has severely disrupted supply chains, making it increasingly difficult for those with celiac disease to find safe food options. Large cities still offer some availability of gluten-free products, but many displaced individuals now reside in smaller towns and villages where such resources are scarce. For this reason, ongoing food shipments and emergency aid are vital. The Ongoing Challenges for Ukrainian Coeliacs While the Christmas initiative was a success, the broader situation for people with celiac disease in Ukraine remains dire. The war has exacerbated existing difficulties, leaving many families struggling to maintain a strict gluten-free diet amid food shortages and logistical disruptions. Key Challenges Faced by Ukrainian Celiacs: Limited Access to Gluten-Free Foods: With supply chains disrupted, obtaining gluten-free staples has become increasingly difficult, particularly in smaller towns and rural areas. Displacement and Food Insecurity: Many individuals have been forced to flee their homes, leaving behind access to trusted gluten-free brands and medical care. High Costs of Specialized Foods: Even when available, gluten-free products are often significantly more expensive, making them inaccessible to many families already facing economic hardship due to the war. How You Can Help The AOECS Emergency Fund continues to seek donations to provide ongoing relief to those with celiac disease in Ukraine. Every contribution helps ensure that families have access to safe food and medical support during these challenging times. If you would like to support this cause, consider donating to the AOECS Emergency Fund. Your generosity can help sustain these vital efforts and provide hope to those in need. Donate Today To make a donation or learn more about the AOECS Emergency Fund, visit their official website. Together, we can make a difference and ensure that children with celiac disease receive the care and support they deserve, no matter where they are. Conclusion The distribution of gluten-free Christmas gifts to children in Ukraine is a powerful reminder of the impact of community support and international solidarity. In times of crisis, even small acts of kindness can bring immense comfort and joy. As the war continues to affect countless lives, it is crucial to sustain these efforts and advocate for the well-being of individuals with celiac disease who face unique challenges in accessing safe food. By coming together, we can help build a future where no child with celiac disease has to worry about their next meal, even in the most difficult circumstances. Read more at: mynewsdesk.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_02/ukraine_CC--Don_Komarechka.webp.cbde5cc906b4ddbadefef687e4c45a2b.webp" length="16928" type="image/webp"/><pubDate>Tue, 25 Feb 2025 14:36:47 +0000</pubDate></item><item><title>Gluten-Free Gumbo: A Taste of Southern Comfort</title><link>https://www.celiac.com/celiac-disease/gluten-free-gumbo-a-taste-of-southern-comfort-r6792/</link><description>Celiac.com 02/22/2025 - Gumbo is a hallmark of Louisiana cuisine, blending French, African, and Spanish culinary influences into a dish that embodies cultural fusion. Traditionally, gumbo is a hearty stew featuring a dark roux, a medley of proteins like sausage, chicken, or seafood, and the "holy trinity" of Creole cooking—onion, celery, and bell pepper. However, for those who need to avoid gluten, traditional roux made with wheat flour poses a challenge. This gluten-free version preserves the depth of flavor and rich texture of the original dish while substituting gluten-free ingredients for an inclusive twist on a Southern classic. Crafting gumbo from scratch can feel like a celebration, especially when shared with family and friends. Its roots trace back to the 18th century, where it became a staple dish due to its ability to stretch ingredients to feed a crowd. With this gluten-free adaptation, everyone can partake in the joy and tradition of gumbo without compromising dietary needs. Gluten-Free Gumbo Recipe Ingredients For the Roux: ½ cup gluten-free all-purpose flour ½ cup avocado oil or vegetable oil For the Gumbo: 1 pound smoked gluten-free sausage (e.g., Andouille or kielbasa), sliced 1 pound boneless, skinless chicken thighs, cubed 1 medium onion, diced 1 green bell pepper, diced 2 celery stalks, diced 3 garlic cloves, minced 6 cups gluten-free chicken broth 1 (14-ounce) can diced tomatoes (optional) 1 cup frozen okra, sliced 2 teaspoons Cajun seasoning (ensure it is gluten-free) 1 teaspoon smoked paprika ½ teaspoon dried thyme ½ teaspoon ground black pepper 1 bay leaf 1 pound raw shrimp, peeled and deveined 2 green onions, thinly sliced 1 tablespoon fresh parsley, chopped For Serving: Cooked white or brown rice Instructions Step 1: Make the Gluten-Free Roux Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Gradually whisk in the gluten-free flour, ensuring there are no lumps. Continue stirring constantly, cooking the roux until it becomes a deep caramel or milk chocolate color. This can take 10–15 minutes—do not rush this step as it builds the flavor foundation of your gumbo. Step 2: Sauté the Aromatics Add the diced onion, bell pepper, celery, and garlic to the roux. Stir well, allowing the vegetables to soften and absorb the rich flavors of the roux (about 5 minutes). Step 3: Add Protein and Spices Stir in the sausage and chicken, cooking until the chicken begins to brown. Sprinkle in the Cajun seasoning, smoked paprika, thyme, and black pepper, ensuring the proteins and vegetables are evenly coated. Step 4: Build the Broth Gradually pour in the chicken broth while stirring to avoid lumps. Add the diced tomatoes (if using), okra, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30–40 minutes, stirring occasionally. Step 5: Add Shrimp and Finish In the last 5–7 minutes of cooking, add the shrimp to the pot. Stir until the shrimp turn pink and are fully cooked. Remove the bay leaf and taste the gumbo, adjusting seasoning as needed. Step 6: Serve Ladle the gumbo over cooked rice in bowls. Garnish with green onions and parsley for a fresh finish. Why This Recipe is Great for Celiacs This gluten-free gumbo delivers the full-bodied flavors of the original dish without sacrificing texture or authenticity. The gluten-free roux ensures that those with celiac disease or gluten sensitivity can enjoy this beloved Southern comfort food. The recipe is versatile, allowing substitutions based on dietary preferences or ingredient availability, making it accessible for a wide range of palates. Whether you're a gumbo enthusiast or trying it for the first time, this recipe captures the spirit of Louisiana's rich culinary heritage in a way everyone can savor.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_01/gumbo_CC--jeffreyw.webp.3b8d7e59025abe3021e5c5595abf91ac.webp" length="44270" type="image/webp"/><pubDate>Sat, 22 Feb 2025 16:30:02 +0000</pubDate></item><item><title>Hidden Sources of Gluten in Everyday Medications and Supplements</title><link>https://www.celiac.com/celiac-disease/hidden-sources-of-gluten-in-everyday-medications-and-supplements-r6796/</link><description>Celiac.com 02/20/2025 - Gluten-free living is essential for individuals with celiac disease or non-celiac gluten sensitivity. While most people focus on avoiding gluten in food, another significant source of gluten exposure often goes unnoticed: medications and supplements. This guide explores the hidden risks of gluten in these products and provides practical advice for navigating them safely. Why Gluten in Medications and Supplements Matters For individuals with celiac disease or gluten sensitivity, even trace amounts of gluten can trigger a range of symptoms, from digestive distress to neurological complications. The stakes are high, as accidental exposure can lead to intestinal damage and other long-term health issues. Medications and supplements may not immediately come to mind as a source of gluten, but they often contain excipients (inactive ingredients) derived from wheat, barley, or rye. These ingredients serve various purposes, such as acting as fillers, binders, or coatings, but they can pose serious risks for those who must avoid gluten entirely. How Gluten Makes Its Way Into Medications Many medications and supplements contain inactive ingredients that may be derived from gluten-containing grains. Here are some common culprits: 1. Fillers and Binders Fillers and binders are used to bulk up pills and hold their ingredients together. Common fillers include: Starch: Often derived from corn, potato, tapioca, or wheat. If labeled as "starch," it may be difficult to determine its origin without further inquiry. Dextrin: A compound that can be derived from wheat or other sources. Dextrin is often used as a stabilizer in both tablets and liquid medications. 2. Coatings and Glazes Some pills and capsules are coated to make them easier to swallow or to provide a time-release mechanism. Gluten-derived ingredients, such as modified food starch, may be used in these coatings. 3. Flavorings Medications, especially chewable or liquid forms, may contain flavorings to improve taste. These flavorings can sometimes include malt extract or other gluten-containing additives. 4. Cross-Contamination Even if a medication does not intentionally include gluten, cross-contamination during manufacturing is a potential risk. Facilities that process gluten-containing products alongside gluten-free ones may inadvertently introduce trace amounts of gluten. How to Identify Gluten in Medications and Supplements Identifying gluten in medications and supplements can be challenging because labeling laws for these products are not as stringent as for food. However, there are steps you can take to ensure your safety: 1. Read the Label Carefully While the U.S. Food and Drug Administration (FDA) requires food products to declare allergens, medications and supplements are not held to the same standard. Look for terms like "wheat," "barley," or "rye," as well as ambiguous ingredients such as "starch," "dextrin," or "malt." 2. Check the Manufacturer’s Website or Contact Them Most pharmaceutical and supplement companies have customer service lines or websites that provide ingredient information. Reach out to confirm whether their products are gluten-free. 3. Use Reliable Databases and Apps You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: https://dailymed.nlm.nih.gov/dailymed/ To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. 4. Consult Your Pharmacist Pharmacists can be invaluable allies in identifying gluten-free medications. Be proactive in discussing your needs, and ask them to investigate questionable ingredients on your behalf. Specific Risk Areas for Gluten in Supplements Supplements, including vitamins, minerals, and herbal products, can also contain hidden gluten. Below are some key areas to watch: 1. Multivitamins Multivitamins often include fillers and coatings that may contain gluten. Opt for certified gluten-free options whenever possible. 2. Protein Powders Some protein powders use malt extract or wheat-based thickeners. Always check the ingredient list and look for gluten-free certification. 3. Probiotics Probiotics are often encapsulated using starches or other fillers. Verify the source of these ingredients before purchasing. 4. Herbal Supplements Herbal products, particularly those in tablet or capsule form, may include gluten-derived binders. Check with the manufacturer for clarity. Practical Tips for Staying Safe Navigating the hidden risks of gluten in medications and supplements requires vigilance. Here are some practical tips to help you avoid accidental exposure: 1. Seek Out Certified Gluten-Free Products Whenever possible, choose medications and supplements that are labeled as gluten-free. Certification by a trusted third party adds an extra layer of confidence. 2. Maintain a Medication and Supplement Log Keep a detailed record of all medications and supplements you use, including the manufacturer’s contact information. This can help you quickly identify potential risks. 3. Advocate for Yourself Do not hesitate to ask questions and demand clear answers. Whether you are speaking with your doctor, pharmacist, or a supplement manufacturer, ensure they understand your need to avoid gluten. 4. Stay Informed About Gluten-Free Guidelines Regulations and product formulations can change over time. Stay up to date by following reputable organizations and resources dedicated to gluten-free living. What This Means for People with Celiac Disease or Gluten Sensitivity For individuals managing celiac disease or gluten sensitivity, avoiding gluten is not just a lifestyle choice—it is a medical necessity. Hidden gluten in medications and supplements presents a unique challenge, but with awareness and proactive measures, it is possible to minimize this risk. This issue highlights the need for greater transparency in labeling and manufacturing practices. Advocacy from the gluten-free community has already led to progress in food labeling, and similar efforts could improve safety standards for medications and supplements. By understanding where gluten may be hiding and taking steps to verify the safety of the products you use, you can better protect your health and well-being. Empowered with this knowledge, people with celiac disease and gluten sensitivity can navigate these hidden dangers with confidence, ensuring they remain safe and symptom-free.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_01/pills_CC--Ragesoss.webp.6cdae1577b83f9ee530f96b6d8bb5fde.webp" length="14374" type="image/webp"/><pubDate>Thu, 20 Feb 2025 14:36:00 +0000</pubDate></item><item><title>The Ultimate Guide to Gluten-Free Condiments: What You Need to Know (+Video)</title><link>https://www.celiac.com/celiac-disease/the-ultimate-guide-to-gluten-free-condiments-what-you-need-to-know-video-r6788/</link><description><![CDATA[Celiac.com 02/19/2025 - Navigating the world of condiments can be tricky for people with celiac disease or gluten sensitivity. While many condiments appear gluten-free, hidden ingredients like wheat, barley, or malt can sneak into their formulations, putting individuals with gluten intolerance at risk. This guide will help you understand which condiments are safe, which ones to avoid, and provide a list of reliable gluten-free brands for each category. Armed with this information, you can confidently enjoy your meals without worrying about hidden gluten. Ketchup: A Safe Staple, but Check the Label Ketchup is a popular condiment that is generally safe for those avoiding gluten. Its basic ingredients—tomatoes, vinegar, sugar, and spices—are naturally gluten-free. However, some brands may use malt vinegar or thickeners containing gluten, so checking the label is essential. Safe Gluten-Free Ketchup Brands Heinz Tomato Ketchup (certified gluten-free) French's Tomato Ketchup Annie’s Organic Ketchup Organicville Ketchup Walden Farms Ketchup Brands to Avoid Any ketchup containing malt vinegar or unspecified "natural flavors" Mustard: Simple Ingredients, Hidden Risks Most mustard varieties, including yellow and Dijon, are gluten-free. However, flavored mustards or those containing malt vinegar can be problematic. Safe Gluten-Free Brands French’s Yellow Mustard Grey Poupon Dijon Mustard (naturally gluten-free) Annie’s Organic Mustard Brands to Avoid Mustards with beer or malt vinegar as ingredients Mayonnaise: Watch for Additives Mayonnaise is another condiment that is typically gluten-free, as it is made from eggs, oil, and an acid like lemon juice or vinegar. However, flavored mayonnaise or those with added thickeners may include gluten. Safe Gluten-Free Mayonnaise Brands Best Foods Mayonnaise are made without gluten ingredients, including: Best Foods Real Mayonnaise Extra Creamy Mayonnaise Avocado Oil Mayonnaise Dressing Best Foods Light Mayonnaise Best Foods Mayonnaise Dressing with Olive Oil Best Foods Canola Cholesterol Free Mayonnaise Dressing Best Foods Low Fat Mayonnaise Dressing Best Foods Vegan Dressing & Spread Blue Marble makes Woodstock Farms Organic mayonnaise, which is gluten-free and certified kosher. Blue Plate mayonnaise is made with oil, vinegar and egg yolks. Chosen Foods Mayonnaise is made with pure avocado oil, cage-free eggs, organic vinegar and just a pinch of salt. Duke's Mayo is gluten-free and certified kosher. Earth Balance mayonnaise is made without gluten ingredients, and is vegan, dairy-free, lactose-free, egg-free, soy-free, and non-GMO. Goya Mayonnaise is made without gluten ingredients. Hain Pure Foods Safflower Mayonnaise is made without gluten ingredients. Hellman's mayonnaise products do not contain any gluten ingredients, including: Real Mayonnaise Extra Creamy Mayonnaise Light Mayonnaise Mayonnaise Dressing with Olive Oil Organic Spicy Chipotle Mayonnaise Canola Cholesterol Free Mayonnaise Dressing Low Fat Mayonnaise Dressing Homestyle Mayonnaise Relish Sandwich Spread Avocado Oil Mayonnaise Dressing Vegan Dressing & Spread Kraft Mayonnaise is made without gluten ingredients, including: J.L. Kraft Chipotle Aioli with Chipotle Peppers J.L. Kraft Garlic Aioli with Roasted Garlic Kraft Real Mayo Mayonnaise Kraft Real Mayo Creamy & Smooth Mayonnaise Kraft Mayo with Olive Oil Reduced Fat Mayonnaise Kraft Homestyle Mayo Rich & Creamy Real Mayonnaise Kraft Mayo with Olive Oil Reduced Fat Mayonnaise Kraft Mayo with Avocado Oil Reduced Fat Mayonnaise Kraft Mayonnesa with Lime Juice Kraft Mayo Real Mayonnaise with No Artificial Flavors Kraft Light Mayo ½ the Fat & Calories of Regular Mayonnaise Kraft Extra Heavy Mayonnaise McCormick Mayonesa is a traditional mayonnaise, but with the tangy twist of lime juice. Miracle Whip contains no gluten ingredients. Sir Kensington Mayonnaise is made with high-quality sunflower oil, citrus and free-range eggs. Spectrum Organic Mayonnaise is made without gluten ingredients. Stonewall Kitchen's Mayonnaise products are made without gluten. Brands to Avoid Any mayonnaise with added "modified food starch" not specified as gluten-free Steak Sauce: A Common Hidden Gluten Source Steak sauces often contain hidden gluten from sources like soy sauce, malt vinegar, or hydrolyzed wheat protein. These ingredients make it important to choose steak sauce carefully. Safe Gluten-Free Steak Sauce Brands A-1 Sauce, is not labeled gluten-free, it is very likely gluten-free, and safe for people with celiac disease. A-1 is made by Kraft Foods, which openly discloses any gluten containing ingredients on their labels. Dale's Steak Seasoning is gluten-free, and comes in two varieties: original (red label) and reduced sodium (green label). Ingredients include: gluten-free soy sauce, sugar, spices, and monosodium glutamate (so steer clear of this product if you're sensitive to MSG). Lea & Perrins Original Worcestershire Sauce, made by the Kraft Heinz Company, is labeled "gluten-free" by the company in the United States. A version sold in the United Kingdom and Canada contains malt vinegar, and is not gluten-free, so beware of that fact, and check labels. As Worcestershire sauce doesn't contain tomatoes, it's technically not a steak sauce, but don't let that stop you. Paleochef Steak Sauce is gluten-free and made with no additives, preservatives, or refined sugars. It is sweetened with honey and golden raisins. It contains olive oil, balsamic vinegar and red wine vinegar. Primal Kitchen Steak sauce is both certified gluten-free and is also sugar-free, for those who avoid sugar as well. Rufus Teague Steak Sauce comes in two varieties: original, with the green wrapper, and spicy, with the orange wrapper. Both are non-GMO, kosher, and certified gluten-free. Ingredients include vinegar, raisin paste, tomato paste, gluten-free tamari, anchovies, and spices. Brands to Avoid Steak sauces with malt vinegar or unspecified soy sauce as an ingredient Barbecue Sauce: Sweet, Smoky, and Sometimes Risky Barbecue sauce often contains gluten in the form of malt, soy sauce, or thickeners. Additionally, some recipes include beer, making label-reading critical. Safe Gluten-Free BBQ Sauce Brands Sweet Baby Ray’s Barbecue Sauce (check individual flavors) Stubbs Original Bar-B-Q Sauce Annie’s Organic BBQ Sauce Brands to Avoid Barbecue sauces with malt or beer Hot Sauce: A Spicy but Usually Safe Choice Most hot sauces are naturally gluten-free, as they are typically made with simple ingredients like chili peppers, vinegar, and salt. However, flavored or specialty hot sauces may introduce gluten-containing additives. Safe Gluten-Free Brands Frank’s RedHot Original Tabasco Sauce (all varieties) Cholula Hot Sauce Brands to Avoid Hot sauces with gluten-containing thickeners or malt vinegar Fish and Soy Sauces: Hidden Gluten Traps Soy sauce and fish sauce are among the most common condiments containing hidden gluten. Traditional soy sauce often uses wheat in its fermentation process, and some fish sauces include additives that may not be gluten-free. Safe Gluten-Free Soy Sauce Brands San-J Tamari Soy Sauce (gluten-free certified) Coconut Secret Coconut Aminos (soy-free alternative) Red Boat Fish Sauce (gluten-free certified) Brands to Avoid Traditional soy sauces not explicitly labeled as gluten-free Fish sauces with unspecified "natural flavors" Worcestershire and Maggi Sauces: Proceed with Caution Worcestershire sauce is often gluten-free, but this can vary by brand and region due to the use of malt vinegar. Maggi sauces, on the other hand, frequently contain wheat-derived ingredients. Safe Gluten-Free Worcestershire Brands Lea & Perrins Worcestershire Sauce (U.S. version) Fody Foods Worcestershire Sauce Brands to Avoid Maggi sauces not labeled as gluten-free Worcestershire sauces with malt vinegar Conclusion: Why This Matters for People with Celiac Disease For individuals with celiac disease or gluten sensitivity, condiments are more than just a flavor enhancer—they can be a hidden source of exposure to gluten. Understanding which brands and types of condiments are safe can make a significant difference in maintaining a strict gluten-free diet and avoiding adverse reactions. This guide highlights the importance of vigilance when selecting condiments, as even a small amount of gluten can be harmful for those with gluten-related conditions. By choosing trusted gluten-free brands and carefully reading labels, you can enjoy your meals with confidence and peace of mind. Watch the video version of this article:]]></description><enclosure url="https://www.celiac.com/uploads/monthly_2025_01/French_fries_and_ketchup_CC--E4024.webp.e2a8cbd85d2aa2fc03d7d484366194d7.webp" length="23238" type="image/webp"/><pubDate>Wed, 19 Feb 2025 14:36:00 +0000</pubDate></item><item><title>Gluten-Free Ramen: A Comforting Bowl of Japanese Tradition</title><link>https://www.celiac.com/celiac-disease/gluten-free-ramen-a-comforting-bowl-of-japanese-tradition-r6758/</link><description>Celiac.com 02/18/2025 - Ramen is more than just a meal in Japan; it’s a beloved comfort food that carries a rich history. Originating from Chinese immigrants in Japan during the early 20th century, ramen has evolved into its own iconic dish, with various regional styles and unique flavors. Traditionally, ramen is made with wheat noodles, but for those with gluten sensitivities, there's no need to miss out on this warm, flavorful dish. Gluten-free ramen provides the same hearty experience, with a delicious homemade broth and toppings that can be easily customized. This gluten-free ramen recipe swaps traditional wheat noodles for gluten-free ramen noodles, while still preserving the deep, savory umami flavors in the broth. The broth, made with a rich combination of miso, soy, and ginger, provides a perfect base for tender chicken, mushrooms, and a soft-boiled egg. It’s a satisfying, nourishing dish that you can enjoy any time you need a comforting meal. Gluten-Free Ramen Recipe Ingredients: For the Broth: 4 cups chicken broth (make sure it's gluten-free) 2 tablespoons gluten-free soy sauce or tamari 1 tablespoon miso paste (check for gluten-free labeling) 1 teaspoon rice vinegar 1-inch piece of fresh ginger, sliced 2 garlic cloves, smashed 1 tablespoon sesame oil For the Noodles: 2 servings gluten-free ramen noodles (or other gluten-free noodles of your choice) For the Toppings: 1 boneless, skinless chicken breast or thigh, cooked and sliced 2 boiled eggs (soft or hard, depending on your preference) ½ cup sliced mushrooms (shiitake, button, or a mix) 2 green onions, sliced A handful of spinach or Bok choy (optional) 1 tablespoon sesame seeds (optional) Nori strips (optional) Instructions: Prepare the Broth: In a medium pot, heat the sesame oil over medium heat. Add the sliced ginger and smashed garlic, sautéing for about 2 minutes until fragrant. Pour in the chicken broth, gluten-free soy sauce or tamari, and miso paste. Stir well to combine, and bring the broth to a simmer. Let it cook for about 15 minutes to allow the flavors to meld together. If you want a smoother broth, you can strain out the ginger and garlic pieces before serving. Cook the Noodles: While the broth simmers, cook the gluten-free ramen noodles according to the package instructions. Be sure to stir occasionally to prevent sticking, as gluten-free noodles can sometimes clump together more easily. Once cooked, drain and set aside. Prepare the Toppings: While the noodles and broth are cooking, slice the cooked chicken breast or thigh into thin pieces. If you haven’t already, boil the eggs to your liking—soft-boiled eggs with a runny yolk are a classic topping for ramen. Slice the mushrooms and sauté them in a small pan with a bit of oil for about 5 minutes, until tender. Assemble the Ramen: To serve, divide the cooked noodles into bowls. Ladle the hot broth over the noodles, making sure to cover them well. Arrange the sliced chicken, boiled egg halves, sautéed mushrooms, and spinach or Bok choy on top of the noodles. You can also add a few sesame seeds or a strip of nori for extra flavor and presentation. Serve and Enjoy: Garnish with green onions, and if you like, add a drizzle of extra gluten-free soy sauce. Serve hot and enjoy the comforting flavors of this homemade gluten-free ramen! Serving Suggestions: This gluten-free ramen makes a wonderful meal on its own, but you can also serve it with a side of edamame or a light salad for extra vegetables. For those who prefer a richer flavor, a dollop of chili paste or a dash of sriracha can bring some heat to the bowl. With its deep umami broth, hearty toppings, and gluten-free noodles, this ramen is a satisfying dish that brings the taste of Japan right to your kitchen.</description><enclosure url="https://www.celiac.com/uploads/monthly_2024_12/Chicken_Ramen_CC--Guilhem_Vellut.webp.5972dc96cb0fe27f8371ea3e73d5b6a8.webp" length="22684" type="image/webp"/><pubDate>Tue, 18 Feb 2025 14:31:02 +0000</pubDate></item><item><title>Simplifying Diagnosis of Celiac Disease in Children: A Study on Serology Tests (+Video)</title><link>https://www.celiac.com/celiac-disease/simplifying-diagnosis-of-celiac-disease-in-children-a-study-on-serology-tests-video-r6786/</link><description>Celiac.com 02/17/2025 - Celiac disease, a chronic autoimmune disorder triggered by gluten, has traditionally been diagnosed through intestinal biopsies. However, new approaches aim to simplify this process, especially for children, by relying more on blood tests to confirm the diagnosis. This study examines whether a repeated blood test for a specific antibody can replace a second, more complex confirmatory test, making the diagnostic process easier and less invasive for children. The Current Diagnostic Process Under the no-biopsy approach introduced by European guidelines in 2012, children with a suspected diagnosis of celiac disease can forgo an intestinal biopsy if they meet certain criteria. These include having very high levels of immunoglobulin A anti-tissue transglutaminase-2 antibodies in their blood, confirmed by a second test for anti-endomysial antibodies. While this method reduces the need for biopsies, it still requires two separate tests, which can be time-consuming and stressful for families. Purpose of the Study The researchers wanted to determine if the second test, which detects anti-endomysial antibodies, is truly necessary. They investigated whether repeating the initial test for anti-tissue transglutaminase antibodies could be just as effective in confirming the diagnosis. By eliminating the need for the second test, the diagnostic process could become simpler and more accessible. Methodology The study analyzed data from 933 children who were suspected of having celiac disease based on their initial blood test results. Each child’s first test showed antibody levels more than 10 times the upper limit of normal, which is considered a strong indicator of celiac disease. A second confirmatory test for anti-endomysial antibodies was performed within two months of the first test. The researchers compared the results of the two tests to assess their alignment and reliability. Key Findings High Agreement Between Tests: All children in the study who had high levels of anti-tissue transglutaminase antibodies also tested positive for anti-endomysial antibodies in the confirmatory test. Consistency Across Samples: Almost all confirmatory tests showed very high levels of anti-endomysial antibodies, further supporting the initial test results. Potential for Simplification: Given the high level of agreement, the study suggests that repeating the initial anti-tissue transglutaminase test could replace the anti-endomysial antibody test as the confirmatory step. Implications for Diagnosis The study’s findings have significant implications for the diagnosis of celiac disease in children. By relying on repeated testing of anti-tissue transglutaminase antibodies, healthcare providers can streamline the diagnostic process, reduce costs, and eliminate the need for more complex tests. This approach is especially beneficial for families seeking a faster and less invasive confirmation of the diagnosis. Meaning for Families and Children with Celiac Disease For families navigating the challenges of a celiac disease diagnosis, this study provides a pathway to quicker and more straightforward answers. Reducing the need for biopsies and multiple tests not only minimizes the physical burden on children but also alleviates emotional stress for parents. Early and accurate diagnosis enables children to start a gluten-free diet sooner, preventing further complications and improving their quality of life. Conclusion This research highlights the potential to simplify the diagnostic process for celiac disease by replacing the second confirmatory test with a repeat of the initial antibody test. By doing so, healthcare providers can maintain diagnostic accuracy while making the process more accessible and less invasive for children and their families. For those living with celiac disease, this advancement represents a meaningful step toward easier, faster diagnoses and improved management of the condition. Read more at: pubmed.ncbi.nlm.nih.gov Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_01/children_CC--vastateparksstaff.webp.413cb12affacd99faaf40f86d98ab797.webp" length="121176" type="image/webp"/><pubDate>Mon, 17 Feb 2025 14:37:02 +0000</pubDate></item><item><title>Gluten-Free Spanish Paella</title><link>https://www.celiac.com/celiac-disease/gluten-free-spanish-paella-r6789/</link><description>Celiac.com 02/15/2025 - Paella, a traditional Spanish dish that originated in the Valencia region, is one of Spain's most iconic culinary creations. Its roots date back to the 15th and 16th centuries, when farmers and laborers would cook rice with whatever ingredients they had on hand, including vegetables, beans, and occasionally meat or seafood. Traditionally prepared in a wide, shallow pan called a "paellera," paella has evolved into many variations, often featuring seafood, chicken, or rabbit as the star protein. Despite its historical and regional specificity, paella has become a beloved dish worldwide, celebrated for its vibrant flavors and versatility. For those with celiac disease or gluten sensitivity, enjoying a flavorful paella requires careful attention to the ingredients, as some versions may include broths or spices that contain hidden gluten. This gluten-free recipe ensures that you can savor the authentic taste of paella without compromising your dietary needs. Packed with fresh vegetables, tender proteins, and fragrant saffron-infused rice, this dish is a true celebration of Spanish cuisine. Gluten-Free Spanish Paella Recipe Servings: 4-6 Preparation Time: 20 minutes Cooking Time: 40 minutes Ingredients For the Base: 2 tablespoons olive oil 1 medium onion, finely chopped 4 garlic cloves, minced 1 red bell pepper, diced 1 green bell pepper, diced 1 medium tomato, grated (or 1/2 cup crushed tomatoes) 1 teaspoon smoked paprika ½ teaspoon sweet paprika ½ teaspoon ground turmeric (optional, for color enhancement) For the Rice: 1 ½ cups short-grain rice (like Bomba or Arborio) 3 cups gluten-free chicken or vegetable broth (check for gluten-free certification) ¼ teaspoon saffron threads, soaked in 2 tablespoons warm water Salt and pepper to taste For the Proteins and Add-ins: 1 cup cooked and peeled shrimp 1 cup mussels or clams, cleaned (optional) 1 cup diced chicken thighs or breast ½ cup frozen peas ½ cup chopped green beans ½ lemon, sliced into wedges for serving Instructions Prepare the Base: Heat the olive oil in a large paella pan or a wide, shallow skillet over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant. Stir in the red and green bell peppers and cook until softened. Add the grated tomato, smoked paprika, sweet paprika, and turmeric, stirring to combine. Cook for 5 minutes until the mixture thickens slightly and the flavors meld. Toast the Rice: Add the rice to the pan, stirring to coat it in the flavorful base. Cook for 2-3 minutes, allowing the rice to absorb the spices and develop a slight toast. Add the Broth and Saffron: Pour in the gluten-free chicken or vegetable broth and the saffron-infused water. Stir to distribute the saffron evenly. Season with salt and pepper. Spread the rice mixture evenly across the pan, ensuring it is in a single, even layer. Cook the Rice: Bring the broth to a boil, then reduce the heat to low. Allow the rice to simmer gently without stirring for 15 minutes. Add the green beans and peas during the last 5 minutes of cooking. Add the Proteins: Gently place the shrimp, mussels or clams, and chicken on top of the partially cooked rice. Cover the pan with foil or a lid and cook for an additional 10 minutes, or until the seafood is cooked, the chicken is tender, and the rice has absorbed the liquid. Create the Socarrat: Increase the heat to medium-high for 1-2 minutes to create the "socarrat," the crispy, caramelized layer of rice at the bottom of the pan. Be careful not to burn it. Serve and Garnish: Remove the pan from the heat and let it rest for 5 minutes. Garnish with lemon wedges and additional parsley if desired. Serve directly from the pan for a traditional presentation. Tips for Success: Use gluten-free certified broth and ensure all spices and proteins are free from gluten contamination. Do not stir the rice once the liquid is added; this helps achieve the perfect texture and the signature socarrat. Customize the proteins and vegetables to your taste or dietary preferences. This gluten-free paella recipe demonstrates that even a dish steeped in tradition can be adapted for dietary needs without losing its authentic charm. By carefully selecting gluten-free ingredients, those with celiac disease or gluten sensitivity can enjoy a flavorful, hearty meal that connects them to the rich culinary heritage of Spain. It serves as a reminder that delicious, gluten-free versions of iconic dishes are well within reach.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_01/paella_CC--Charles_Haynes.webp.9bf2082c07cd3f8e3033c96b5ecc602c.webp" length="39098" type="image/webp"/><pubDate>Sat, 15 Feb 2025 16:39:01 +0000</pubDate></item><item><title>Low-Gluten Communion Hosts: A Solution for Catholics with Celiac Disease</title><link>https://www.celiac.com/celiac-disease/low-gluten-communion-hosts-a-solution-for-catholics-with-celiac-disease-r6806/</link><description>Celiac.com 02/14/2025 - For Catholics with celiac disease or gluten sensitivity, participating in the Eucharist presents a significant challenge. Traditional Communion hosts are made from wheat flour and contain gluten, which can trigger severe autoimmune reactions in individuals with celiac disease. While the Church permits Communion under the form of wine alone when necessary, many parishes have sought an alternative in the form of low-gluten hosts to allow all Catholics to fully participate in the sacrament. Church Guidelines on Eucharistic Bread The Catholic Church has strict guidelines on the materials that can be used for the Eucharist. According to Canon Law, the bread used for the sacrament must be made solely from wheat and water. Fully gluten-free hosts, made from alternative grains such as rice or corn, are not considered valid matter for the sacrament. However, the Church has recognized that hosts containing very small amounts of gluten—just enough to maintain the structure of bread—are permissible. This clarification was first issued in 1994 by Cardinal Joseph Ratzinger, later Pope Benedict XVI, who stated that low-gluten hosts are valid for Communion as long as they contain a sufficient amount of gluten to be considered true bread and do not include any non-wheat substances. This ruling opened the door for Catholic communities to explore ways to produce hosts that meet both the needs of celiac patients and the Church’s sacramental requirements. How Low-Gluten Hosts Are Made The Benedictine Sisters of Perpetual Adoration in Clyde, Missouri, were pioneers in developing low-gluten Communion hosts. Their process involves using wheat starches that have undergone special milling to remove most of the gluten while retaining enough to meet the Church’s requirements. Unlike traditional hosts, which are made from wheat flour, the low-gluten version requires a different approach. The wheat starch creates a more gelatinous, sticky batter, making the mixing process more challenging. The baking process itself is similar to that of regular hosts, using special irons to produce thin, round wafers. The sisters dedicated over a decade to perfecting their formula, experimenting with different techniques until they found a viable solution. Interestingly, one breakthrough moment occurred when a small leftover portion of batter was accidentally placed on a waffle iron, leading to the discovery of a new, suitable texture for low-gluten hosts. This moment of inspiration eventually led to the production of a host that was both compliant with Church doctrine and safe for most individuals with gluten intolerance. Are Low-Gluten Hosts Safe for People with Celiac Disease? The low-gluten hosts produced by the Benedictine Sisters have been extensively tested for their gluten content. Laboratory analysis confirmed that they contain only 0.001% gluten, a level deemed safe for most people with celiac disease. Additionally, individuals with celiac disease were invited to consume the hosts and report any adverse reactions. The results were overwhelmingly positive, with most participants experiencing no ill effects. However, celiac disease varies in severity among individuals. Some people are highly sensitive to even the smallest traces of gluten, while others can tolerate tiny amounts without triggering symptoms. For this reason, Catholics with celiac disease are encouraged to consult their healthcare providers and, if necessary, discuss alternatives with their parish priests, such as receiving only the consecrated wine. Historical Context: Gluten Sensitivity and the Church The need for low-gluten hosts is a relatively modern concern. Historically, gluten intolerance was not widely recognized or diagnosed. In past centuries, individuals with celiac disease may have suffered from unexplained digestive problems without understanding the cause. With advancements in medical science, awareness of gluten-related disorders has grown, prompting the Church to address this issue so that all Catholics can fully participate in the Eucharist. Although low-gluten hosts were not produced before modern times, the Church has always sought ways to accommodate the faithful while maintaining the integrity of the sacrament. The introduction of low-gluten hosts is a reflection of this commitment, balancing theological tradition with contemporary medical knowledge. What This Means for Catholics with Celiac Disease The availability of low-gluten hosts is a significant development for Catholics with celiac disease. It allows them to receive the Body of Christ in a way that is safe for their health while remaining in accordance with Church teachings. For many, this provides a sense of inclusion and spiritual fulfillment that might otherwise be difficult to achieve. That said, there are still challenges. Not all parishes stock low-gluten hosts, and some individuals may find that even the minimal gluten content is too much for their condition. In such cases, receiving only the consecrated wine remains an option, as the Church recognizes the full presence of Christ in both species of the Eucharist. Conclusion The development of low-gluten hosts represents a thoughtful and faith-driven response to the needs of Catholics with celiac disease and gluten sensitivity. Thanks to the efforts of religious communities like the Benedictine Sisters of Perpetual Adoration, more individuals can fully participate in the sacrament of the Eucharist without compromising their health. While challenges remain, the availability of this option demonstrates the Church’s dedication to ensuring that all members of the faithful can share in the spiritual nourishment of Holy Communion. Read more at: catholicnewsagency.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_02/Eucharist_CC--Glemmen1.webp.b320fa028b8b6c87a52b26745afdd206.webp" length="24434" type="image/webp"/><pubDate>Fri, 14 Feb 2025 14:30:02 +0000</pubDate></item><item><title>Safe Gluten-Free Spices and Brands: A Celiac Disease Guide</title><link>https://www.celiac.com/celiac-disease/safe-gluten-free-spices-and-brands-a-celiac-disease-guide-r6784/</link><description>Celiac.com 02/13/2025 - For those with celiac disease or gluten sensitivity, vigilance is key to avoiding gluten and staying healthy. While many people focus on avoiding obvious gluten sources like bread, pasta, or baked goods, hidden gluten in less conspicuous places, such as spices, can be a concern. This article delves into the risks of gluten contamination in spices, highlights safe gluten-free spice brands, and explores emerging research on potential cross-reactivity. Understanding Gluten Contamination in Spices Spices themselves, derived from plants, are naturally gluten-free. However, the manufacturing and packaging processes can introduce gluten contamination. For example, wheat flour or starch may be added as an anti-caking agent to keep spices flowing freely. Additionally, spices can be processed on shared equipment with gluten-containing products, leading to cross-contamination. This contamination is especially problematic for people with celiac disease, where even trace amounts of gluten can trigger an immune response that damages the small intestine. Symptoms may range from gastrointestinal distress to long-term complications such as nutrient deficiencies and autoimmune conditions. Similarly, those with non-celiac gluten sensitivity can experience discomfort and inflammation from exposure to small amounts of gluten. How to Spot Gluten-Contaminated Spices To ensure the spices in your pantry are truly gluten-free, consider the following: Read Labels Carefully: Look for "wheat," "barley," "rye," or "malt" on the ingredient list. Terms like "modified food starch" can also be a red flag unless specified as derived from a gluten-free source. Look for Certification: Brands that carry a "Certified Gluten-Free" label have undergone rigorous testing to ensure their products meet strict gluten-free standards, typically less than 20 parts per million (ppm) of gluten. Avoid Bulk Bins: Spices sold in bulk bins may have been exposed to gluten-containing products through shared scoops or bins. Choose Single-Ingredient Spices: Blended spices, such as taco seasoning or curry powder, are more likely to include fillers or anti-caking agents that may contain gluten. Safe Gluten-Free Spice Brands Thankfully, many spice companies have recognized the importance of offering gluten-free options. Here are some trusted brands: McCormick: One of the most widely available brands, McCormick clearly labels its spices as gluten-free and maintains strict manufacturing processes to prevent cross-contamination. Their single-ingredient spices are a reliable choice. Simply Organic: This brand offers certified gluten-free spices, ensuring safety for those with gluten sensitivities. Additionally, their products are organic and sustainably sourced. Spicely Organics: All Spicely Organics spices are certified gluten-free, making them a fantastic choice for the celiac community. They also avoid using fillers or artificial ingredients. Badia Spices: Known for affordability and availability, many Badia products are labeled gluten-free. However, it’s still wise to double-check each product. Penzeys Spices: While not all Penzeys products are gluten-free, the company provides clear labeling and offers a range of gluten-free options. Potential Cross-Reactivity in Spices A controversial topic in celiac research is the concept of cross-reactivity. Cross-reactivity occurs when the immune system confuses proteins in gluten-free foods with gluten, triggering an immune response. Some preliminary studies suggest that certain spices might act as cross-reactors in sensitive individuals, though this remains an area of active research. Spices Mentioned in Cross-Reactivity Studies Mustard: Mustard seeds and mustard powder have been implicated in some anecdotal reports of cross-reactivity. However, scientific evidence remains limited. Coriander: Another spice occasionally mentioned in cross-reactivity discussions, though findings are inconclusive. Paprika: Some studies have explored paprika as a potential irritant, but more research is needed to determine whether it plays a role in cross-reactivity. It’s important to emphasize that these findings are not definitive, and most individuals with celiac disease tolerate these spices without issue. If you suspect a reaction, consider consulting with a dietitian or allergist to explore potential triggers and determine whether eliminating specific spices might help. Practical Tips for Safeguarding Your Diet Stick to Certified Products: Whenever possible, choose spices with gluten-free certification to minimize risk. Store Spices Safely: Keep gluten-free spices separate from gluten-containing products in your kitchen to prevent cross-contamination. Be Cautious with Blends: If you’re unsure about a spice blend, opt for making your own at home using individual, gluten-free spices. Monitor Reactions: If you experience symptoms after eating a meal prepared with certain spices, consider eliminating them temporarily and reintroducing them one at a time to identify potential culprits. What This Means for People with Celiac Disease or Gluten Sensitivity For individuals with celiac disease or gluten sensitivity, understanding the potential risks of gluten contamination in spices is crucial. While spices can be a flavorful addition to your diet, vigilance is necessary to avoid accidental gluten exposure. By choosing certified gluten-free products and being mindful of cross-contamination, you can confidently enjoy the rich variety spices bring to your meals. As research continues to explore the potential for cross-reactivity, it’s essential to rely on evidence-based findings rather than anecdotal claims. In the meantime, staying informed and proactive will help you navigate your gluten-free journey with confidence. Incorporating spices into your gluten-free lifestyle doesn’t have to be complicated. With a little extra care and the right products, you can savor the world of flavors without compromising your health.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_01/spices_CC--pdbreen.webp.18658de4f62b877cee450c01a4cd2ee7.webp" length="111258" type="image/webp"/><pubDate>Thu, 13 Feb 2025 14:38:02 +0000</pubDate></item><item><title>Church of England Refuses Call for Gluten-Free Wafers and Non-Alcoholic Wine</title><link>https://www.celiac.com/celiac-disease/church-of-england-refuses-call-for-gluten-free-wafers-and-non-alcoholic-wine-r6815/</link><description>Celiac.com 02/12/2025 - The Church of England’s recent decision to uphold its traditional guidelines on holy communion has sparked discussions about inclusivity, particularly for those with celiac disease, gluten sensitivity, and alcohol intolerance. While the Church maintains that individuals unable to consume standard communion elements can still fully participate in the sacrament, this ruling has raised concerns among some clergy and worshippers who feel excluded from full participation in the ritual. This article explores the implications of the decision, its historical and theological context, and what it means for those who follow a gluten-free or alcohol-free lifestyle. The Church’s Stance on Communion Elements Holy communion, also known as the Eucharist, is a central sacrament in Christian worship, commemorating the Last Supper of Jesus Christ. According to the Church of England’s official guidelines, communion bread must be made from wheat flour, and the wine must be fermented grape juice. This position aligns with long-standing Church doctrine, emphasizing the use of traditional elements. Recently, clergy and congregants raised concerns about accessibility, particularly for individuals who cannot consume gluten or alcohol due to medical conditions. Some proposed allowing gluten-free wafers and non-alcoholic wine to be used in the Eucharist. However, church leaders ruled against the request, stating that: The use of completely gluten-free wafers would contradict canon law, as non-wheat alternatives do not qualify as “bread.” Non-alcoholic wine is not permissible because fermentation is an essential process in creating wine, and removing alcohol nullifies this transformation. Those unable to consume standard communion elements can still receive the sacrament spiritually or by partaking in one element alone (either the bread or the wine). The Impact on Individuals with Celiac Disease and Gluten Sensitivity For individuals with celiac disease, even trace amounts of gluten can cause severe health complications. While the Church of England does allow “low-gluten” wafers—containing small amounts of gluten—these may still pose a risk for those with high sensitivity. Some individuals with celiac disease or gluten intolerance may feel uneasy about participating in communion under these conditions. The Church’s ruling means that worshippers with gluten intolerance face three choices: Receive a low-gluten wafer, if tolerated. Take communion in one kind, meaning they only receive the wine. Receive a blessing instead of communion as a form of spiritual participation. While the Church emphasizes that taking communion in one form is still valid, some worshippers feel this does not offer the same full experience as receiving both elements. For those who view the Eucharist as a deeply personal and communal act, these limitations may be difficult to accept. The Challenge for Alcohol-Intolerant Worshippers The decision to prohibit non-alcoholic wine also affects those who struggle with alcohol consumption, including individuals recovering from addiction, those with medical conditions that prevent alcohol intake, and those who abstain for personal or religious reasons. The Church maintains that these individuals can participate in communion by receiving only the bread or by engaging in the ritual through spiritual means. While non-alcoholic wine has been permitted in some Christian denominations, the Church of England holds firm that the fermentation process is integral to the theological significance of communion wine. This position remains a point of contention for those advocating for greater accessibility in worship. Theological and Historical Context The Church of England’s stance is rooted in historical tradition and theological interpretation. Canon law specifies that the bread used in communion must contain wheat flour, reflecting the ingredients believed to have been used in biblical times. Similarly, fermented wine has been a staple of Eucharistic celebrations for centuries, symbolizing the blood of Christ. While the Church has adapted some practices in response to modern concerns—such as allowing individual communion cups during the COVID-19 pandemic—leaders argue that the core elements of communion should remain unchanged. This adherence to tradition ensures consistency across the Church, but it also raises questions about how institutions can balance doctrine with inclusivity. Alternatives and Future Considerations While the Church of England has upheld its traditional stance, other Christian denominations have embraced alternative communion practices. Some churches offer fully gluten-free wafers and non-alcoholic wine, accommodating a wider range of dietary needs. These practices highlight the potential for greater flexibility within religious institutions while still maintaining the integrity of the sacrament. For worshippers affected by the ruling, possible alternatives include: Seeking churches that offer gluten-free or alcohol-free options, particularly in denominations that have modified communion practices. Engaging in spiritual communion, where individuals unable to consume the elements participate through prayer and reflection. Encouraging further discussion within the Church, advocating for additional accommodations that align with both doctrine and inclusivity. What This Means for the Gluten-Free and Alcohol-Free Community The Church of England’s decision to maintain its traditional Eucharistic elements underscores the tension between theological tradition and modern dietary needs. For individuals with celiac disease, gluten sensitivity, or alcohol intolerance, this ruling presents significant challenges in fully participating in holy communion. While the Church assures believers that receiving in one kind is sufficient, some worshippers feel excluded from the full experience of the sacrament. As discussions on inclusivity in religious practices continue, this ruling serves as a reminder of the ongoing need for dialogue between tradition and accessibility. Whether through theological debate, advocacy, or alternative approaches, the conversation surrounding gluten-free and alcohol-free communion remains an important issue for many faith communities. Read more at: theguardian.com and coeliac.org.uk</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_02/Church_of_England_CC--Steve_Houldsworth.webp.af1732c21c387de2af4e3d17049263cc.webp" length="59744" type="image/webp"/><pubDate>Wed, 12 Feb 2025 14:32:01 +0000</pubDate></item><item><title>The Ultimate Guide to Dining Out Gluten-Free: Tips and Restaurant Picks (+Video)</title><link>https://www.celiac.com/celiac-disease/the-ultimate-guide-to-dining-out-gluten-free-tips-and-restaurant-picks-video-r6782/</link><description>Celiac.com 02/11/2025 - For those with celiac disease or gluten sensitivity, dining out can be both an exciting and nerve-wracking experience. The prospect of enjoying a meal outside your home is often tempered by the fear of accidental gluten exposure, which can trigger severe health reactions. Fortunately, with greater awareness and a growing demand for gluten-free options, many restaurants are now better equipped to cater to those with dietary restrictions. This guide provides essential tips for safe and enjoyable gluten-free dining and highlights restaurants that prioritize gluten-free guests. Understanding the Gluten-Free Dining Challenge Dining out gluten-free is more than avoiding wheat-based bread or pasta. For individuals with celiac disease, even trace amounts of gluten can cause harmful immune responses. This means that cross-contact, hidden gluten in sauces or dressings, and miscommunication with restaurant staff pose significant risks. However, the landscape is improving. Many restaurants are becoming more informed about the needs of gluten-free diners, offering dedicated menus or training staff on the importance of avoiding cross-contamination. Understanding how to navigate these options empowers diners to make informed choices while still enjoying a meal out. Essential Tips for Safe Gluten-Free Dining 1. Do Your Homework Beforehand Before heading out, research the restaurant. Look for establishments that explicitly state they cater to gluten-free diets. Online reviews, allergen menus, or direct calls to the restaurant can help you determine whether it's a good fit. Apps and websites like Find Me Gluten-Free or Gluten-Free Passport can also provide valuable insights. 2. Communicate Clearly Once at the restaurant, inform your server about your gluten-free needs. Emphasize whether this is due to a medical condition like celiac disease or a preference. Using phrases like “strictly gluten-free” can stress the importance of avoiding cross-contamination. 3. Ask Detailed Questions Ask about the preparation methods of specific dishes. Some critical questions include: Is gluten-free bread toasted in the same toaster as regular bread? Are gluten-free items fried in shared oil with gluten-containing foods? Does the restaurant use separate utensils and surfaces for gluten-free items? 4. Stick to Naturally Gluten-Free Options While gluten-free substitutes like pasta or bread are tempting, sticking to naturally gluten-free items can reduce the risk of cross-contamination. Grilled proteins, fresh salads (without croutons or hidden dressings), and steamed vegetables are often safer choices. 5. Be Cautious with Sauces and Dressings Gluten can lurk in soy sauce, gravies, marinades, and salad dressings. Opt for simple seasonings like olive oil and lemon or ensure the restaurant uses certified gluten-free alternatives. 6. Advocate for Yourself It’s okay to politely advocate for your needs. If the restaurant seems uncertain about accommodating you, it’s better to err on the side of caution and dine elsewhere. Restaurant Picks for Gluten-Free Dining 1. Fast-Casual Chains Many fast-casual restaurants have made strides in offering gluten-free options, thanks to their customizable menus. Chains like Chipotle and MOD Pizza cater to gluten-free diners with specific preparation practices, such as separate bowls and cutting tools. 2. Gluten-Free Dedicated Establishments For ultimate peace of mind, seek out entirely gluten-free restaurants or bakeries. These establishments eliminate the risk of cross-contact, offering gluten-free diners a stress-free experience. Examples include Wildwood Bakehouse in Austin, Texas, or Gluten-Free Gloriously in New Jersey. 3. Steakhouses and Seafood Restaurants Steakhouses and seafood restaurants often offer naturally gluten-free dishes like grilled steak, fresh seafood, and steamed vegetables. Many chains, such as Outback Steakhouse, provide gluten-free menus and training for staff to ensure safety. 4. Ethnic Cuisine Certain cuisines are naturally more accommodating to gluten-free diets. Of course be sure to speak to the staff before ordering to make sure that they don's use gluten ingredients. For example: Thai: Most Thai curries and rice dishes are gluten-free (watch out for soy sauce). Vietnamese: Most foods are rice-based, including Pho noodles and other dishes. Indian: Many Indian dishes, such as tandoori meats and lentil-based dals, are gluten-free. Avoid naan bread and confirm ingredients in sauces. Mexican: Corn tortillas and tamales are often gluten-free, but check for shared preparation areas. 5. Pizza and Pasta Restaurants With the rise of gluten-free diets, many pizza and pasta restaurants now offer gluten-free crusts and noodles. Look for places that use dedicated gluten-free preparation areas, such as California Pizza Kitchen or Mellow Mushroom. Navigating Common Dining Scenarios Group Dining When dining with friends or colleagues, suggest restaurants with known gluten-free options. If unsure, eat beforehand and enjoy a small snack or drink with the group. Traveling Traveling often complicates dining. Research gluten-free-friendly restaurants near your destination, pack gluten-free snacks, and use mobile apps to locate safe options on the go. Special Occasions Celebratory meals often involve prix fixe menus or buffets, which can be challenging for gluten-free diners. Call ahead to discuss your dietary needs or request a custom meal. Why This Matters for People with Celiac Disease Dining out gluten-free is not just about convenience; it’s about health and inclusion. For those with celiac disease, gluten exposure can lead to severe symptoms like abdominal pain, fatigue, and nutrient malabsorption. Beyond physical health, dining out is an essential social activity, and feeling excluded due to dietary needs can take an emotional toll. By being proactive, communicating clearly, and choosing restaurants wisely, individuals with celiac disease or gluten sensitivity can enjoy dining out safely. The increasing availability of gluten-free options is a testament to greater awareness and accommodation, making it easier than ever to savor meals with confidence and peace of mind. Conclusion Dining out gluten-free doesn’t have to be daunting. Armed with knowledge, preparation, and a growing list of gluten-free-friendly restaurants, you can enjoy the freedom of eating out without compromising your health. With awareness continuing to rise in the food industry, the future looks bright for gluten-free diners, making it possible to indulge in the joys of dining out while staying safe. Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_01/dining_out_CC--ronsaunders47.webp.a08615b01b2c353f19172f3faf5856e7.webp" length="70980" type="image/webp"/><pubDate>Tue, 11 Feb 2025 14:35:00 +0000</pubDate></item><item><title>Your Guide to a Safe Gluten-Free Valentine's Day</title><link>https://www.celiac.com/celiac-disease/your-guide-to-a-safe-gluten-free-valentines-day-r6814/</link><description>Celiac.com 02/08/2025 - Valentine’s Day is a time to celebrate love, whether that means a romantic evening with a partner, a cozy night at home, or a gathering with friends. For those with celiac disease or gluten sensitivity, this holiday can come with extra challenges when it comes to food. However, with the right planning, you can enjoy a delicious, gluten-free Valentine’s Day without worry. Whether you’re staying in and cooking a special meal or planning to dine out, this guide will help you navigate the holiday while keeping gluten off the menu. A Romantic Gluten-Free Night at Home Cooking at home allows you to have complete control over ingredients, making it the safest and often the most enjoyable option for a gluten-free Valentine’s Day. With a bit of preparation, you can create a memorable and indulgent meal that rivals any restaurant experience. Planning Your Menu When crafting a gluten-free Valentine’s Day dinner, focus on naturally gluten-free ingredients and simple substitutions for classic dishes. Here are some ideas: Appetizer: A fresh caprese salad with tomatoes, basil, mozzarella, and balsamic glaze. Main Course: Garlic butter steak with roasted vegetables or a creamy risotto made with gluten-free broth. Dessert: A rich, flourless chocolate cake (recipe below). Gluten-Free Flourless Chocolate Cake Recipe This decadent flourless chocolate cake is the perfect sweet ending to your Valentine’s Day meal. It’s naturally gluten-free, incredibly rich, and simple to make. Ingredients: 1 cup semisweet or dark chocolate chips ½ cup unsalted butter ¾ cup granulated sugar ¼ teaspoon salt 1 teaspoon pure vanilla extract 3 large eggs ½ cup unsweetened cocoa powder Instructions: Preheat your oven to 375°F and grease an 8-inch round cake pan. Line the bottom with parchment paper. In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second increments, stirring until smooth. Stir in the sugar, salt, and vanilla extract. Add the eggs one at a time, mixing well after each addition. Sift in the cocoa powder and mix until fully combined. Pour the batter into the prepared cake pan and smooth the top. Bake for 20-25 minutes, or until the center is set. Let the cake cool completely before serving. Dust with powdered sugar or top with fresh berries for an extra touch. This cake is fudgy, rich, and pairs perfectly with a scoop of gluten-free vanilla ice cream. Dining Out on Valentine’s Day: How to Stay Gluten-Free For those who prefer to celebrate with a night out, navigating restaurant menus while staying gluten-free can be a challenge. However, with a little planning and the right approach, you can still enjoy a delicious and worry-free meal. Choosing a Gluten-Free Friendly Restaurant When selecting a restaurant, consider the following: Call Ahead: Contact the restaurant in advance to ask about their gluten-free options and cross-contamination policies. Check Reviews: Look for reviews from others with celiac disease or gluten sensitivity to ensure the restaurant takes dietary restrictions seriously. Stick to Naturally Gluten-Free Foods: Opt for dishes that don’t require substitutions, such as grilled meats, seafood, and vegetable-based sides. Communicating Your Needs When ordering, be clear with your server about your dietary restrictions. Here are some key questions to ask: Do you have a dedicated gluten-free menu or preparation area? How do you prevent cross-contamination in the kitchen? Are sauces, marinades, and dressings gluten-free? Can you accommodate special requests to ensure my meal is safe? A good restaurant will take your needs seriously and be willing to accommodate you. Final Thoughts: Enjoy a Stress-Free, Gluten-Free Valentine’s Day Whether you’re staying in for a romantic homemade meal or dining out at a trusted restaurant, Valentine’s Day can be just as delicious and special without gluten. By planning ahead, choosing safe ingredients, and communicating your dietary needs, you can focus on enjoying the holiday with your loved ones. With a little effort, a gluten-free Valentine’s Day can be just as indulgent and romantic as any other celebration.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_02/romantic_CC--Giuseppe_Milo.webp.4be299f80f56e49a64661e23be326ee2.webp" length="85252" type="image/webp"/><pubDate>Sat, 08 Feb 2025 16:32:02 +0000</pubDate></item><item><title>Celiac.com Video News: February 2025</title><link>https://www.celiac.com/celiac-disease/celiaccom-video-news-february-2025-r6812/</link><description>Celiac.com February 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 - February, 2025: Unlocking Gluten Tolerance: The Potential of Modified Gliadin in Managing Celiac Disease: Exploring a New Artificial Intelligence Approach to Histological Analysis for Celiac Disease: The Ultimate Guide to Gluten-Free Condiments - What You Need to Know: Simplifying Diagnosis of Celiac Disease in Children: A Study on Serology Tests: The Ultimate Guide to Dining Out Gluten-Free: Tips and Restaurant Picks: Shifts in Pediatric Celiac Disease Presentation Over Two Decades: Exploring Innovations in Gluten-Free Baking: Quinoa Sponge Cakes with Enhanced Texture and Digestibility : Understanding Bone Health in Celiac Disease: A Study on Bone Mineral Density and Body Composition:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_02/video_news_202502.webp.7abe68f45b0b82f102a148c204a48195.webp" length="39364" type="image/webp"/><pubDate>Thu, 06 Feb 2025 22:07:00 +0000</pubDate></item><item><title>How to Stay Gluten-Free While Attending or Throwing a Super Bowl Party</title><link>https://www.celiac.com/celiac-disease/how-to-stay-gluten-free-while-attending-or-throwing-a-super-bowl-party-r6811/</link><description>Celiac.com 02/06/2025 - Super Bowl parties are filled with delicious snacks, fun drinks, and an exciting atmosphere, but for those with celiac disease or gluten sensitivity, these gatherings can be tricky to navigate. From hidden gluten in dips to cross-contamination risks, maintaining a gluten-free diet requires careful planning. Whether you are a guest or the host, here is a guide to ensuring a safe and enjoyable Super Bowl party while staying gluten-free. Attending a Super Bowl Party: How to Stay Safe Communicate with the Host Before attending a Super Bowl party, reach out to the host and ask about the food being served. Many people are unaware of the complexities of a gluten-free diet, so it helps to politely explain your dietary needs. If the host is open to making gluten-free options, suggest easy swaps like using gluten-free chips or crackers. Bring Your Own Food To eliminate uncertainty, consider bringing your own gluten-free dishes. Not only does this guarantee you have something safe to eat, but it also allows you to share delicious gluten-free alternatives with other guests. Popular choices include homemade guacamole with gluten-free tortilla chips, a veggie platter with gluten-free hummus, or a protein-rich dip like buffalo chicken dip with gluten-free crackers. Watch for Hidden Gluten Many party foods contain hidden gluten, including: Dips made with soy sauce, wheat-based thickeners, or malt vinegar. Flavored potato chips or tortilla chips with seasoning that contains gluten. Meatballs or wings coated in bread crumbs or fried in shared oil. Sauces and dressings with wheat-based additives. Beer, which contains barley and is not gluten-free. Checking labels or asking about ingredients can help prevent accidental exposure to gluten. Avoid Cross-Contamination Even if a dish is naturally gluten-free, cross-contamination is a major risk. Serving utensils that have touched gluten-containing foods, shared fryers, or even double-dipping can introduce gluten into safe foods. When in doubt, stick to food you brought or foods that are confirmed to be completely gluten-free. Throwing a Gluten-Free Super Bowl Party Plan a Naturally Gluten-Free Menu Designing a gluten-free menu ensures that all guests, regardless of dietary restrictions, can enjoy delicious food. Some naturally gluten-free Super Bowl favorites include: Grilled meats and veggies – Chicken wings, ribs, or skewers with gluten-free marinades. Nachos – Layer gluten-free tortilla chips with cheese, salsa, jalapeños, and meat. Chili – A hearty, naturally gluten-free option when made with gluten-free ingredients. Guacamole, salsa, and queso – Pair with gluten-free tortilla chips or fresh veggies. Deviled eggs – A classic, protein-rich snack with no gluten worries. Provide Gluten-Free Alternatives Many traditional Super Bowl snacks can be made gluten-free with simple substitutions. Some easy swaps include: Gluten-free pizza – Use gluten-free crusts or make individual-sized pizzas on gluten-free bread. Gluten-free buns – Offer gluten-free buns for burgers or hot dogs. Gluten-free wings – Bake or air fry wings without breading and use gluten-free sauces. Gluten-free beer and drinks – Stock gluten-free beer or provide cider, wine, and mixed drinks. Label Foods Clearly If hosting guests with dietary restrictions, label gluten-free dishes to avoid confusion. Keeping gluten-free food separate from gluten-containing options minimizes the risk of cross-contamination. Prevent Cross-Contamination If serving both gluten and gluten-free foods, take precautions to prevent cross-contact: Use separate serving utensils for gluten-free dishes. Keep gluten-free food on a separate table or section of the counter. Avoid shared fryers or grills that have cooked gluten-containing foods. Have gluten-free guests serve themselves first to reduce the risk of contamination. Drinks and Beverages: What’s Safe? Gluten-Free Alcoholic Options While beer is a staple at many Super Bowl parties, traditional beers contain gluten. Luckily, there are plenty of gluten-free alternatives: Gluten-free beer – Many brands now offer gluten-free versions made from rice, sorghum, or millet. Hard cider – Most ciders are naturally gluten-free. Wine – Red, white, and sparkling wines are typically safe. Distilled spirits – Most pure distilled liquors (vodka, rum, tequila, and whiskey) are gluten-free, but flavored varieties may contain gluten, so always check labels. Non-Alcoholic Beverages For those who prefer non-alcoholic drinks, options like soda, flavored water, iced tea, and gluten-free energy drinks are great choices. Just be mindful of certain flavored beverages or drink mixes that may contain hidden gluten. Enjoying the Game Without Stress A Super Bowl party should be about fun, food, and football—not worrying about gluten exposure. By planning ahead, communicating with hosts, and making smart food choices, you can fully enjoy the game without the stress of getting sick. Whether you are attending as a guest or hosting your own gathering, following these gluten-free strategies ensures a delicious and safe Super Bowl experience for everyone involved. With a little effort and preparation, staying gluten-free at a Super Bowl party can be simple and enjoyable. Touchdown!</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_02/Super_Bowl_Party--USAG_Humphreys.webp.ab9cd3b922f1f244bbdd1ba7668839fc.webp" length="40602" type="image/webp"/><pubDate>Thu, 06 Feb 2025 20:07:02 +0000</pubDate></item><item><title>How to Navigate Gluten-Free Dining at Popular Restaurant Chains</title><link>https://www.celiac.com/celiac-disease/how-to-navigate-gluten-free-dining-at-popular-restaurant-chains-r6777/</link><description>Celiac.com 02/06/2025 - Dining out with celiac disease or gluten sensitivity can be a challenge, but it doesn’t have to be overwhelming. With more restaurants recognizing the importance of offering gluten-free options, people with dietary restrictions have more choices than ever. However, ensuring your meal is truly safe from cross-contamination and hidden gluten requires careful planning and communication. Here’s a comprehensive guide to gluten-free dining at popular restaurant chains, along with tips to make your experience as safe and enjoyable as possible. The Growing Demand for Gluten-Free Options Over the past decade, the demand for gluten-free meals has grown exponentially. While this demand is partly driven by individuals with celiac disease, gluten intolerance, or wheat allergies, others adopt a gluten-free diet for perceived health benefits. In response, many restaurant chains have introduced gluten-free menus or marked certain items as gluten-free on their standard menus. While this is a step in the right direction, gluten-free diners must remain vigilant. Cross-contamination, improper food handling, and unclear labeling can turn a seemingly safe meal into a health hazard. Being informed about each restaurant's policies and practices is key. Popular Restaurant Chains with Gluten-Free Options Here are some well-known restaurant chains that cater to gluten-free diners: 1. Chipotle Mexican Grill Chipotle stands out for its naturally gluten-free menu. Almost all menu items, except the flour tortillas, are gluten-free. This includes their burrito bowls, salads, and corn tortillas. Tips: Ask the server to change gloves and use fresh utensils to prevent cross-contact. Request toppings from the back if you’re concerned about shared serving spoons. 2. Chick-fil-A Known for its chicken sandwiches, Chick-fil-A also offers gluten-free options, including their grilled chicken nuggets and waffle potato fries. They even have a certified gluten-free bun available upon request. Tips: Always confirm that your food is prepared separately to avoid cross-contamination. Double-check sauces, as some may contain hidden gluten. 3. Olive Garden Italian dining might seem off-limits for gluten-free diners, but Olive Garden provides gluten-free pasta and a selection of gluten-free menu items. Tips: Ensure the pasta is cooked in separate water from regular pasta. Inform your server about the severity of your gluten sensitivity to ensure proper precautions are taken. 4. Outback Steakhouse Outback Steakhouse has a dedicated gluten-free menu featuring options like grilled steaks, seafood, and a flourless chocolate cake for dessert. Tips: Confirm that your sides, such as fries, are not cooked in shared fryers. Speak with the manager to ensure your meal is prepared in a gluten-free environment. 5. Red Robin Red Robin is a burger lover’s dream, offering gluten-free buns and fries cooked in dedicated fryers at select locations. They also provide allergen-friendly customization options. Tips: Ask for your burger to be prepared on a clean grill surface. Verify that your fries come from a dedicated fryer. 6. P.F. Chang’s P.F. Chang’s boasts an extensive gluten-free menu that includes fried rice, Mongolian beef, and other Asian-inspired dishes. Their gluten-free options are prepared with separate utensils to minimize cross-contact. Tips: Confirm that your dish is marked gluten-free on the ticket to the kitchen. Ask about gluten-free soy sauce, as not all soy sauces are safe. 7. Domino’s Pizza Domino’s offers a gluten-free crust made from rice flour, but it is prepared in kitchens that handle wheat, meaning it may not be suitable for those with celiac disease. Tips: Consider Domino’s gluten-free crust only if your sensitivity to gluten is mild. Always read disclaimers about cross-contamination before ordering. 8. Panera Bread Panera Bread offers several gluten-conscious items, including soups and salads. While they don’t guarantee a completely gluten-free environment, they provide detailed allergen information. Tips: Avoid items like croutons and bread bowls. Inform the staff of your dietary needs so they can take precautions. 9. Bonefish Grill Bonefish Grill offers a wide variety of gluten-free options, including grilled fish, steak, and sides like mashed potatoes and steamed vegetables. Tips: Ask about seasoning blends to ensure they don’t contain hidden gluten. Request your food to be grilled on a clean surface. 10. Shake Shack Shake Shack provides gluten-free buns and fries that are cooked in dedicated fryers at many locations. Their shakes and custards are also typically gluten-free. Tips: Confirm whether the fryer is shared or dedicated to gluten-free items at your location. Ask for your burger to be assembled with fresh gloves. Essential Tips for Safe Gluten-Free Dining Even when dining at restaurants with gluten-free options, taking additional precautions can make the difference between an enjoyable meal and a health scare: Research Ahead of Time Before heading to a restaurant, check their website for allergen menus or gluten-free offerings. Reading reviews from other gluten-free diners can also provide insight into their safety practices. Communicate Clearly When you arrive, inform your server about your gluten intolerance or celiac disease. Be specific about the importance of avoiding cross-contamination. Ask Detailed Questions Inquire about food preparation methods, shared fryers, and the possibility of cross-contact in the kitchen. Don’t hesitate to ask for modifications if necessary. Be Wary of Sauces and Dressings Many sauces, gravies, and dressings contain hidden gluten. Ask for ingredient lists or opt for simple alternatives like olive oil and vinegar. Avoid Buffets Buffet-style dining often involves shared utensils and high cross-contact risk. It’s best to avoid this dining setup altogether. Trust Your Instincts If something feels off or the staff doesn’t seem knowledgeable about gluten-free practices, don’t take risks. Politely decline and choose another restaurant. Why This Matters for People with Gluten Sensitivity or Celiac Disease For individuals with celiac disease, even trace amounts of gluten can cause severe reactions, including gastrointestinal distress, nutrient malabsorption, and long-term health complications. Similarly, those with gluten sensitivity may experience symptoms like fatigue, brain fog, or abdominal pain if exposed to gluten. Having access to gluten-free dining options provides not only a sense of inclusion but also the opportunity to enjoy meals without anxiety. By knowing which chains are reliable and taking proactive steps to communicate your needs, you can safely dine out while managing your condition. Conclusion Navigating gluten-free dining at popular restaurant chains is more manageable than ever, thanks to increased awareness and better menu options. However, it’s crucial to remain informed and advocate for your dietary needs to ensure a safe and pleasant experience. With the right preparation and communication, dining out can be a worry-free part of your lifestyle, allowing you to enjoy good food and great company without compromising your health.</description><enclosure url="https://www.celiac.com/uploads/monthly_2024_12/chipolte_CC--JeepersMedia.webp.a11ae10b198de2c5d198e81c241f802b.webp" length="24452" type="image/webp"/><pubDate>Thu, 06 Feb 2025 14:34:00 +0000</pubDate></item><item><title>Gluten-Free Za’alook (Moroccan Eggplant and Tomato Salad)</title><link>https://www.celiac.com/celiac-disease/gluten-free-za%E2%80%99alook-moroccan-eggplant-and-tomato-salad-r6721/</link><description>Celiac.com 02/04/2025 - Za'alook is a traditional Moroccan salad made with eggplant and tomatoes, seasoned with aromatic spices. It’s a popular mezze served both warm and cold and pairs beautifully with other Moroccan dishes. Historically, za’alook originated from a fusion of Arabic, Berber, and Mediterranean influences that have shaped Moroccan cuisine over centuries. While typically served as an accompaniment to bread or tagines, this gluten-free version makes it accessible to those avoiding gluten while retaining the salad’s authentic flavors and textures. With its smoky eggplant, tangy tomatoes, and a perfect blend of Moroccan spices, this za’alook recipe is both healthy and deeply satisfying. Gluten-Free Za’alook Recipe Ingredients: 2 medium eggplants, peeled and cubed 2 large tomatoes, finely chopped 3 tbsp olive oil 3 cloves garlic, minced 1 tsp ground cumin 1 tsp smoked paprika ½ tsp ground coriander Salt and pepper, to taste ¼ cup fresh parsley, chopped ¼ cup fresh cilantro, chopped Juice of half a lemon Optional: ¼ tsp cayenne pepper for extra heat Instructions: Prepare the Eggplant: Preheat your oven to 400°F (200°C). Toss cubed eggplant with a bit of olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes, or until golden and tender. Cook the Base: In a large skillet, heat the olive oil over medium heat. Add the garlic, cooking until fragrant (about 1 minute). Stir in tomatoes, cumin, paprika, coriander, and cayenne if using, then cook for 10-12 minutes until the tomatoes soften and release their juices. Combine Ingredients: Add the roasted eggplant to the skillet, using a fork or spoon to gently mash the mixture. Cook together for 5-7 minutes, stirring frequently, until the flavors meld. Add Fresh Herbs: Remove from heat and stir in parsley, cilantro, and lemon juice. Adjust salt and pepper to taste. Serve and Enjoy: Serve warm or at room temperature, garnished with additional fresh herbs if desired. Za’alook pairs well with gluten-free bread or as a side to grilled meats or fish. This gluten-free za’alook is a celebration of Moroccan flavors, perfect for anyone looking to enjoy the heart of Moroccan cuisine without gluten.</description><enclosure url="https://www.celiac.com/uploads/monthly_2024_10/Zaalook_CC--Maggie_McCain.webp.5cb4f1a15e20365a5de4751291f7c012.webp" length="47216" type="image/webp"/><pubDate>Tue, 04 Feb 2025 14:38:01 +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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