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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>Gluten-Free Pasta Primavera: A Fresh and Safe Italian Dish for Celiac and Gluten-Sensitive Individuals</title><link>https://www.celiac.com/celiac-disease/gluten-free-pasta-primavera-a-fresh-and-safe-italian-dish-for-celiac-and-gluten-sensitive-individuals-r6844/</link><description>Celiac.com 04/16/2025 - For those with celiac disease or gluten sensitivity, enjoying Italian cuisine can often feel like a challenge due to the prevalence of wheat-based pasta and other gluten-containing ingredients. However, gluten-free pasta has revolutionized the way people with dietary restrictions can savor classic Italian dishes. One such dish is Gluten-Free Pasta Primavera, a vibrant and flavorful meal that combines fresh seasonal vegetables with gluten-free pasta. This article explores how to make this delicious dish, its nutritional benefits, and what it means for individuals avoiding gluten. What is Pasta Primavera? Pasta Primavera is a classic Italian-American dish that celebrates the freshness of spring and summer vegetables. The name "Primavera" means "spring" in Italian, and the dish typically features a medley of colorful vegetables tossed with pasta and a light sauce. Traditionally, it’s made with wheat-based pasta, but by using gluten-free pasta, this dish becomes accessible to those with celiac disease or gluten sensitivity. Why Gluten-Free Pasta Primavera is Perfect for Celiac and Gluten-Sensitive Individuals 1. Safe and Delicious Alternative Gluten-free pasta, made from ingredients like rice, corn, quinoa, or legumes, provides a safe and tasty alternative to traditional wheat pasta. It allows individuals with celiac disease or gluten sensitivity to enjoy a beloved Italian dish without worrying about adverse health effects. 2. Nutrient-Rich Ingredients Pasta Primavera is packed with fresh vegetables, which are naturally gluten-free and rich in vitamins, minerals, and antioxidants. This makes the dish not only safe but also highly nutritious. 3. Customizable and Versatile The recipe is highly adaptable, allowing you to use whatever seasonal vegetables you have on hand. This flexibility ensures that the dish can be enjoyed year-round and tailored to individual tastes. Gluten-Free Pasta Primavera Recipe: Ingredients Gluten-Free Pasta: 12 ounces (choose from rice, corn, quinoa, or chickpea pasta). Seasonal Vegetables: 2 cups (zucchini, bell peppers, cherry tomatoes, broccoli, asparagus, or spinach). Olive Oil: 3 tablespoons. Garlic: 3 cloves, minced. Fresh Herbs: ¼ cup (basil, parsley, or oregano). Parmesan Cheese: ½ cup, grated (ensure it’s gluten-free). Salt and Pepper: To taste. Optional: Red pepper flakes for a spicy kick. Instructions Step 1: Cook the Gluten-Free Pasta Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to the package instructions. Be careful not to overcook, as gluten-free pasta can become mushy. Drain the pasta and set aside, reserving a small amount of pasta water to help with the sauce. Step 2: Prepare the Vegetables Wash and chop the vegetables into bite-sized pieces. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the vegetables to the skillet and cook until tender-crisp, about 5-7 minutes. Season with salt and pepper. Step 3: Combine Pasta and Vegetables Add the cooked pasta to the skillet with the vegetables. Drizzle with the remaining olive oil and toss to combine. If the mixture seems dry, add a splash of the reserved pasta water. Stir in the fresh herbs and optional red pepper flakes. Step 4: Serve and Garnish Divide the pasta into serving bowls. Top with grated Parmesan cheese and additional fresh herbs for garnish. Serve immediately and enjoy! Nutritional Benefits of Gluten-Free Pasta Primavera 1. Rich in Vitamins and Minerals The variety of vegetables in this dish provides essential nutrients like vitamin C, vitamin A, potassium, and folate. These nutrients support immune function, eye health, and overall well-being. 2. High in Fiber Gluten-free pasta made from whole grains or legumes, combined with fiber-rich vegetables, promotes healthy digestion and helps maintain stable blood sugar levels. 3. Low in Saturated Fat The light olive oil-based sauce keeps the dish low in saturated fat, making it a heart-healthy option. 4. Gluten-Free and Safe By using certified gluten-free ingredients, this dish eliminates the risk of gluten exposure, making it safe for individuals with celiac disease or gluten sensitivity. Tips for Avoiding Cross-Contamination 1. Use Certified Gluten-Free Ingredients Ensure that all ingredients, including pasta, Parmesan cheese, and any packaged items, are certified gluten-free. 2. Clean Cooking Surfaces and Utensils Thoroughly clean all cooking surfaces, pots, and utensils to avoid cross-contamination with gluten-containing foods. 3. Check Labels Carefully Some sauces, seasonings, or pre-packaged vegetables may contain hidden gluten. Always read labels to confirm they are safe. Conclusion Gluten-Free Pasta Primavera is a celebration of fresh ingredients, bold flavors, and the joy of Italian cooking. For individuals with celiac disease or gluten sensitivity, this dish offers a safe and delicious way to enjoy a classic favorite. By using gluten-free pasta and seasonal vegetables, you can create a meal that is not only nutritious but also inclusive and satisfying. Whether you’re cooking for yourself or sharing with loved ones, Gluten-Free Pasta Primavera is a reminder that a gluten-free lifestyle doesn’t mean sacrificing flavor or tradition. With a little creativity and attention to detail, you can enjoy the best of Italian cuisine while staying true to your dietary needs. Buon appetito!</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/Pasta_primavera_CC--Stacy_Spensley.webp.75840c1119bd26709ed5da8b7c544386.webp" length="21712" type="image/webp"/><pubDate>Wed, 16 Apr 2025 13:32:02 +0000</pubDate></item><item><title>Gluten-Free Options at Starbucks: A Guide for Celiac and Gluten-Sensitive Customers (+Video)</title><link>https://www.celiac.com/celiac-disease/gluten-free-options-at-starbucks-a-guide-for-celiac-and-gluten-sensitive-customers-video-r6843/</link><description><![CDATA[Celiac.com 04/15/2025 - For individuals with celiac disease or gluten sensitivity, navigating food and drink options at popular chains like Starbucks can be challenging. While Starbucks is known for its wide variety of beverages and snacks, not all items are safe for those avoiding gluten. This article provides a comprehensive guide to gluten-free options at Starbucks, including drinks, packaged snacks, seasonal offerings, and important considerations about cross-contamination. Understanding Gluten-Free Needs at Starbucks Celiac disease is an autoimmune disorder triggered by gluten, a protein found in wheat, barley, and rye. Even small amounts of gluten can cause symptoms and damage the intestines for those with celiac disease. Gluten sensitivity, while not an autoimmune condition, can also cause discomfort and health issues when gluten is consumed. Starbucks has made efforts to accommodate gluten-free diets, but it’s important to note that the chain is not a dedicated gluten-free facility. Cross-contamination is a potential risk, especially for those with celiac disease. Always communicate your dietary needs to the barista and ask about preparation methods to ensure your safety. Gluten-Free Drinks at Starbucks The good news is that many Starbucks beverages are naturally gluten-free. Here’s a breakdown of safe options: 1. Coffee and Espresso Drinks Most plain coffee and espresso-based drinks are gluten-free, as long as they don’t include added ingredients that contain gluten. Examples include: Caffe Latte (made with espresso and steamed milk). Cappuccino (espresso with steamed milk and foam). Americano (espresso diluted with hot water). Cold Brew Coffee (slow-steeped coffee served cold). 2. Teas Starbucks offers a variety of gluten-free tea options: Hot Teas: Classic options like Emperor’s Cloud & Mist, Jade Citrus Mint, and Mint Majesty are gluten-free. Iced Teas: Unsweetened iced teas, such as black tea, green tea, and passion tango tea, are safe choices. 3. Frappuccinos While some Frappuccino bases contain gluten, you can customize your drink to make it gluten-free. Opt for a coffee-based Frappuccino without cookie crumbles or other gluten-containing add-ons. 4. Alternative Milks Starbucks offers several milk alternatives, including almond milk, oat milk, coconut milk, and soy milk. While these are gluten-free, it’s important to note that oat milk may pose a risk for those with celiac disease due to potential cross-contamination during processing. Gluten-Free Food Options at Starbucks Starbucks has expanded its gluten-free food offerings in recent years, though the selection is still limited. Here are some safe choices: 1. Packaged Snacks Starbucks offers a variety of pre-packaged snacks that are certified gluten-free. These include: Hippeas Organic Chickpea Puffs (available in flavors like vegan white cheddar and sriracha sunshine). Justin’s Nut Butter Packets (perfect for pairing with fruit or gluten-free crackers). Kind Bars (many varieties, such as almond and coconut, are gluten-free). 2. Bakery Items While most baked goods at Starbucks contain gluten, some locations offer gluten-free options like: Gluten-Free Marshmallow Dream Bar (a sweet treat made with marshmallows, crispy rice, and chocolate). 3. Protein Boxes Some Starbucks protein boxes are gluten-free or can be modified to exclude gluten-containing items. For example: Egg & Cheese Protein Box (contains hard-boiled eggs, cheese, and fruit). Cheese & Fruit Box (includes a selection of cheeses, grapes, and gluten-free crackers). Seasonal Gluten-Free Offerings Starbucks frequently introduces seasonal drinks and snacks, some of which may be gluten-free. However, it’s essential to check ingredients and preparation methods, as formulations can change. Examples of past gluten-free seasonal options include: Pumpkin Spice Latte (without whipped cream or toppings that may contain gluten). Peppermint Mocha (customized to exclude gluten-containing ingredients). Always ask your barista for the most up-to-date information on seasonal offerings and their gluten-free status. Cross-Contamination Concerns One of the biggest challenges for individuals with celiac disease or gluten sensitivity is the risk of cross-contamination. At Starbucks, shared equipment and preparation areas can lead to unintentional gluten exposure. Here are some tips to minimize risks: Communicate Clearly: Inform your barista about your gluten-free needs and ask about preparation methods. Avoid Bulk Ingredients: Items like whipped cream, syrups, and toppings may be stored in shared containers, increasing the risk of cross-contamination. Choose Packaged Items: Pre-packaged snacks are less likely to be contaminated than items prepared in-store. What This Means for People with Celiac Disease or Gluten Sensitivity For those with celiac disease or gluten sensitivity, Starbucks can still be a convenient option with careful planning. By sticking to naturally gluten-free drinks, certified packaged snacks, and clear communication with staff, you can enjoy a safe and satisfying experience. However, it’s crucial to remain vigilant about cross-contamination and stay informed about ingredient changes, especially with seasonal offerings. If you’re highly sensitive to gluten, consider bringing your own snacks or visiting dedicated gluten-free establishments for added peace of mind. Conclusion Starbucks offers a variety of gluten-free drinks and snacks, making it a viable option for individuals with celiac disease or gluten sensitivity. While the selection is limited, careful choices and clear communication can help you enjoy your visit without compromising your health. Always prioritize safety by asking questions and staying informed about potential risks. With these tips, you can confidently navigate Starbucks’ menu and find options that work for your dietary needs. Watch the video version of this article:]]></description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/starbucks3_CC--Miki_Yoshihito.webp.9cc9d3f69a6fcb02cd1a3b4733eae8d9.webp" length="24712" type="image/webp"/><pubDate>Tue, 15 Apr 2025 13:35:02 +0000</pubDate></item><item><title>Understanding Persistent Anemia in Celiac Disease Despite a Gluten-Free Diet</title><link>https://www.celiac.com/celiac-disease/understanding-persistent-anemia-in-celiac-disease-despite-a-gluten-free-diet-r6842/</link><description>Celiac.com 04/14/2025 - Celiac disease is an autoimmune disorder triggered by gluten, a protein found in wheat, barley, and rye. The primary treatment for celiac disease is a strict gluten-free diet, which helps heal the damaged small intestine and alleviates symptoms. However, some patients continue to experience health issues, such as anemia, even after adopting a gluten-free diet. This study explores why anemia persists in some individuals with celiac disease and how the timing of diagnosis and dietary adherence play a role. The Link Between Celiac Disease and Anemia Anemia, particularly iron deficiency anemia, is a common symptom of celiac disease. This occurs because the damaged small intestine cannot properly absorb nutrients, including iron, folate, and vitamin B12, which are essential for producing healthy red blood cells. While a gluten-free diet often resolves these issues, some patients continue to struggle with anemia despite following the diet for years. This study aimed to: Determine the prevalence of anemia in patients with celiac disease at the time of diagnosis. Evaluate whether anemia improves after starting a gluten-free diet. Identify factors that contribute to persistent anemia in these patients. How the Study Was Conducted Researchers analyzed medical records of 311 patients with celiac disease, including 184 adults and 127 children, from the University Hospital of L’Aquila in Italy. Data were collected at three time points: At diagnosis (T0). After 3 to 5 years on a gluten-free diet (T1). After 8 to 10 years on a gluten-free diet (T2). The study focused on hemoglobin levels, iron, folate, and vitamin B12 levels, as well as other factors like age, gender, and the severity of intestinal damage at diagnosis. Patients with conditions that could independently cause anemia, such as chronic kidney disease or inflammatory bowel disease, were excluded from the study. Key Findings 1. Anemia at Diagnosis At the time of diagnosis, 24% of adults and 5.6% of children with celiac disease had anemia. Adult women were more likely to be anemic, likely due to factors like menstruation. In children, anemia was more common in younger patients, possibly because they had more severe intestinal damage at diagnosis, leading to greater nutrient malabsorption. 2. Anemia After Starting a Gluten-Free Diet After 3 to 5 years on a gluten-free diet, there was no significant improvement in anemia rates for either adults or children. However, after 8 to 10 years, a notable reduction in anemia was observed in adults, with the prevalence dropping from 24% to 17.8%. In children, the prevalence of anemia remained low at 4.4%. 3. Factors Contributing to Persistent Anemia The study identified several factors that may explain why some patients continue to experience anemia despite following a gluten-free diet: Delayed Diagnosis: Adults often experience a longer delay in receiving a celiac disease diagnosis compared to children. This prolonged exposure to gluten can cause more severe intestinal damage, making it harder to fully recover. Ultrastructural Damage: Even after the visible healing of the intestinal lining, microscopic damage to the cells responsible for nutrient absorption may persist. This could impair the body’s ability to absorb iron and other nutrients effectively. Dietary Adherence: While all patients in the study were advised to follow a gluten-free diet, the researchers did not have detailed data on how strictly each patient adhered to the diet. Why These Findings Matter for People with Celiac Disease This study highlights the importance of early diagnosis and strict adherence to a gluten-free diet for individuals with celiac disease. The longer the delay in diagnosis, the greater the risk of persistent health issues like anemia. For adults, who often face longer diagnostic delays, this can mean a slower recovery and a higher likelihood of ongoing symptoms. The findings also underscore the need for ongoing monitoring and support for patients with celiac disease. Even after starting a gluten-free diet, some individuals may require additional interventions, such as iron supplements or further medical evaluation, to address persistent anemia. Limitations of the Study While the study provides valuable insights, it has some limitations: The retrospective design means that some data, such as dietary adherence and additional health conditions, were not consistently available. The study population was limited to patients from a single hospital in Italy, so the results may not apply to all populations. The researchers did not have detailed information on the types of iron supplements or other treatments patients may have used. Conclusion This study reveals that anemia is a persistent issue for some individuals with celiac disease, even after years on a gluten-free diet. Early diagnosis and strict dietary adherence are crucial for improving outcomes, but additional factors, such as microscopic intestinal damage, may also play a role. For those living with celiac disease, these findings emphasize the importance of regular follow-up care and open communication with healthcare providers. By addressing persistent anemia and other ongoing symptoms, patients can work toward better long-term health and quality of life. Read more at: bmcgastroenterol.biomedcentral.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/iron_CC--Ian_Sane.webp.fb608b253e7e023113f5d1f6ddd89726.webp" length="23900" type="image/webp"/><pubDate>Mon, 14 Apr 2025 13:33:02 +0000</pubDate></item><item><title>Gluten in Fentanyl—A Tongue-in-Cheek Look at a Hypothetical Crisis</title><link>https://www.celiac.com/celiac-disease/gluten-in-fentanyl%E2%80%94a-tongue-in-cheek-look-at-a-hypothetical-crisis-r6834/</link><description>Celiac.com 04/12/2025 - In a satirical twist that highlights the absurdity of hidden gluten concerns, a fictional advocacy group called Action on Gluten has "warned" the public about gluten contamination in fentanyl, a potent synthetic opioid. While the idea of gluten in fentanyl is clearly far-fetched, the satire underscores the very real dangers of fentanyl itself and the lengths to which people go to avoid gluten in their daily lives. The "Danger" of Gluten in Fentanyl The fictional article claims that gluten, a protein found in wheat, rye, and barley, has been detected in fentanyl circulating on the streets of Portland. According to the satire, this has led to bloating, sluggishness, and other gluten-related symptoms among fentanyl users. The piece humorously suggests that dealers should provide "gluten-free" fentanyl to ensure a "healthier" experience for opioid-dependent communities. Of course, the real danger of fentanyl lies in its potency and the risk of overdose, not in gluten contamination. Fentanyl is responsible for tens of thousands of deaths annually in the United States alone, making it one of the most dangerous substances in the illicit drug market. The satire cleverly uses the gluten angle to draw attention to the absurdity of prioritizing minor concerns over life-threatening issues. A Playful Take on Gluten Sensitivity The article pokes fun at the growing awareness of gluten sensitivity and celiac disease, conditions that require strict avoidance of gluten. It humorously suggests that fentanyl users are now demanding "certified gluten-free" products, mirroring the gluten-free movement in the food industry. While gluten sensitivity is a legitimate health concern for many, the idea of applying it to illicit drugs is clearly exaggerated for comedic effect. The Real Message: Fentanyl's Deadly Risks Beneath the satire lies a serious message: fentanyl is an extremely dangerous substance that poses a significant public health risk. The fictional focus on gluten distracts from the real issue—the opioid crisis and the need for harm reduction, education, and access to treatment. By juxtaposing the triviality of gluten concerns with the lethality of fentanyl, the satire highlights the importance of addressing the opioid epidemic with urgency and seriousness. Conclusion: A Satirical Wake-Up Call While the idea of gluten in fentanyl is purely fictional and meant to entertain, it serves as a reminder to focus on the real dangers in our world. Fentanyl's risks far outweigh any hypothetical gluten contamination, and the satire cleverly uses humor to underscore this point. Let’s take the opioid crisis seriously and leave the gluten-free fentanyl to the realm of satire. Read more at: thatoregonlife.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/opioid_summit_CC--maryland_gov.webp.129139be15bf8cb24428d02d0f00cc47.webp" length="20436" type="image/webp"/><pubDate>Sat, 12 Apr 2025 15:36:01 +0000</pubDate></item><item><title>NutHouse! Granola Company is Nuts about Nuts!</title><link>https://www.celiac.com/celiac-disease/nuthouse-granola-company-is-nuts-about-nuts-r6760/</link><description>Celiac.com 04/11/2025 - Huge amounts of whole nuts are the basis of our entire company! We are probably just like you- we feel ripped off when we pay a premium price for granola that’s pretty much just a back of toasted oats. We want substance. We want nutrition. We want value! That’s why, at NutHouse! Granola Company, we stack every one of our recipes with 25-35% (by weight) whole nutritious nuts and coconut! No other brand that we know of offers the amount of real, tangible, delicious substance that NutHouse! Granola Company does. These are not just any old bits of nuts, either. They are whole, California grower-direct almond kernels, walnut halves, and mammoth pecans. The coconut is a special, thick cut organic chip sourced specifically from Sri-Lanka. With the pure, thick, real fruit purees, syrups and essential oils used to coat every organic oat with true flavor, there is no mistaking that these natural, timeless recipes set the standard for granola. Certified Gluten-Free, Non-GMO, and Kosher. Vegan and No-Soy Recipes. Rustic, clean, and mindful of sugar content. Apple Cranberry, Blueberry Crumble, Harvest Orange, Original Recipe, and Summer Strawberry- Don’t wait! Try them all! FREE SHIPPING through 05/31/25 with code: CELIAC</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_04/nuthouse_granola_article_page_03.webp.6529eeeb478bb2a8cfc7b569a4437e2b.webp" length="90904" type="image/webp"/><pubDate>Fri, 11 Apr 2025 20:00:00 +0000</pubDate></item><item><title>The Environmental Triggers of Celiac Disease: Are We Missing Something? (+Video)</title><link>https://www.celiac.com/celiac-disease/the-environmental-triggers-of-celiac-disease-are-we-missing-something-video-r6837/</link><description>Celiac.com 04/10/2025 - Celiac disease is widely recognized as an autoimmune condition triggered by gluten consumption in genetically predisposed individuals. However, emerging research suggests that gluten alone may not fully explain why some people develop celiac disease while others with similar genetic markers do not. Scientists are now investigating environmental factors that could contribute to the onset of the disease. Understanding these factors is crucial for better prevention and early intervention strategies. The Potential Link Between Long-Term Proton Pump Inhibitor Use and Celiac Disease Proton pump inhibitors (PPIs) are commonly prescribed for acid reflux and other gastrointestinal disorders. However, studies have suggested that prolonged PPI use may increase the risk of developing celiac disease. PPIs alter the stomach's acidic environment, which can lead to incomplete digestion of gluten proteins and changes in gut microbiota. This may increase intestinal permeability, making it easier for gluten peptides to trigger an autoimmune response in genetically susceptible individuals. While more research is needed, this potential connection highlights the importance of using PPIs cautiously and only when medically necessary. Early Dietary Fiber Intake and Its Role in Celiac Disease Development Dietary fiber plays a significant role in gut health by promoting beneficial bacteria and regulating immune function. Some studies suggest that children who consume insufficient fiber early in life may be at higher risk of developing celiac disease. Fiber helps maintain intestinal barrier integrity, which may reduce the likelihood of abnormal immune responses to gluten. Ensuring adequate fiber intake from an early age might be a protective factor against autoimmune conditions, including celiac disease. Childhood Antibiotic Use: A Disruptor of Gut Microbiota? Antibiotic exposure in childhood is another potential environmental factor linked to celiac disease. Antibiotics can significantly alter gut microbiota, disrupting the balance of beneficial bacteria and leading to increased intestinal permeability. Research indicates that repeated antibiotic use in early childhood may contribute to immune system dysregulation, making individuals more susceptible to autoimmune diseases like celiac disease. While antibiotics are sometimes necessary, their overuse should be avoided, and efforts to restore gut health through probiotics and a balanced diet may help mitigate potential risks. Gluten Consumption and Cytokine Levels Influence Celiac Disease Development in At-Risk Children Children who carry genetic markers for celiac disease do not always develop the condition. One emerging theory suggests that gluten consumption in these individuals interacts with cytokines—immune system signaling molecules—that influence disease progression. Studies have found that elevated levels of inflammatory cytokines in response to gluten exposure may contribute to the activation of celiac disease. Understanding these immune responses could help develop personalized dietary strategies for children at risk of developing celiac disease. Highly Fluorinated Chemicals Can Raise Celiac Disease and Diabetes Risk in Children Per- and polyfluoroalkyl substances (PFAS), commonly found in nonstick cookware, food packaging, and industrial waste, have been linked to immune system disruption. Research suggests that PFAS exposure is associated with an increased risk of autoimmune diseases, including celiac disease and type 1 diabetes, particularly in children. These chemicals may interfere with gut barrier function and immune regulation, making individuals more susceptible to autoimmune conditions. Reducing exposure to PFAS by choosing safer household products and avoiding contaminated water sources may help mitigate this risk. Persistent Chemical Exposure and Higher Celiac Disease Rates Beyond PFAS, other persistent environmental chemicals—such as pesticides, heavy metals, and endocrine-disrupting compounds—have been linked to autoimmune diseases. Studies have shown that children and adults with higher levels of these chemicals in their bodies tend to have a higher prevalence of celiac disease. The mechanisms behind this correlation remain under investigation, but it is suspected that these toxins may contribute to immune dysregulation and increased intestinal permeability. Minimizing exposure to environmental toxins through organic food choices, filtered water, and chemical-free personal care products may be beneficial for those at risk. Intestinal Viruses and Celiac Disease: The Role of Rota- and Reovirus in Early Childhood Viral infections in early childhood, particularly rotavirus and reovirus, have been implicated in the development of celiac disease. These viruses can trigger an immune response that alters how the body processes gluten, potentially leading to a loss of tolerance. Studies have shown that children who experience frequent viral infections are at a greater risk of developing celiac disease later in life. This finding supports the importance of preventing and managing viral infections in early childhood through proper hygiene, vaccination, and a strong focus on overall immune health. Late Introduction of Gluten to Infants: Does Timing Matter? The timing of gluten introduction to infants has been debated for years. Earlier guidelines suggested delaying gluten introduction to reduce celiac disease risk, but more recent studies indicate that introducing small amounts of gluten between four and six months of age may be protective. Delayed introduction, particularly beyond six months, has been associated with a higher likelihood of developing celiac disease. These findings highlight the importance of following updated infant feeding recommendations and consulting healthcare professionals on best practices for introducing gluten. What This Means for People with Celiac Disease or Gluten Sensitivity The research on environmental triggers for celiac disease underscores the complexity of the condition. While genetic predisposition remains a primary factor, environmental influences such as medication use, diet, chemical exposure, and viral infections may contribute to disease onset. For individuals with celiac disease or gluten sensitivity, these findings emphasize the importance of: Maintaining a healthy gut microbiome through a balanced diet rich in fiber and probiotics Using antibiotics and PPIs only when necessary Reducing exposure to environmental toxins, including PFAS and other persistent chemicals Managing viral infections through proper hygiene and vaccinations Introducing gluten to infants at an appropriate age to support immune tolerance As research continues to uncover new insights into the environmental factors contributing to celiac disease, individuals at risk can take proactive steps to minimize potential triggers. Understanding these factors may also lead to more effective prevention strategies and, ultimately, better outcomes for those living with celiac disease. Conclusion Celiac disease is a complex autoimmune disorder influenced by both genetic and environmental factors. While gluten is the known trigger, other environmental exposures may play a crucial role in disease development. By exploring these potential contributors, researchers hope to develop more targeted prevention and intervention strategies. For those with celiac disease or gluten sensitivity, staying informed about emerging research and making lifestyle adjustments to reduce environmental risks may be key to long-term health and well-being. Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/trigger_CC--eVRydayVR.webp.235c055d44717f79cd9fa96c2c20bad4.webp" length="21498" type="image/webp"/><pubDate>Thu, 10 Apr 2025 13:37:02 +0000</pubDate></item><item><title>How Celiac Disease Impacts Bone Health: What You Need to Know</title><link>https://www.celiac.com/celiac-disease/how-celiac-disease-impacts-bone-health-what-you-need-to-know-r6838/</link><description>Celiac.com 04/09/2025 - Celiac disease is an autoimmune condition that primarily affects the small intestine, causing damage to the intestinal lining when gluten is consumed. However, its effects extend far beyond digestive distress. One of the lesser-known but significant complications of celiac disease is its impact on bone health. Individuals with celiac disease are at an increased risk for osteoporosis, osteopenia, and fractures due to nutrient malabsorption and chronic inflammation. Understanding this connection is essential for prevention and management. The Link Between Celiac Disease and Bone Health Bone health is largely dependent on adequate levels of calcium, vitamin D, and other essential nutrients, which are absorbed in the small intestine. Since celiac disease damages the intestinal villi, nutrient absorption is impaired, leading to deficiencies that can weaken bones over time. Additionally, chronic inflammation associated with celiac disease can contribute to bone loss by disrupting bone remodeling processes. Nutrient Malabsorption and Bone Weakness Individuals with untreated celiac disease often suffer from malabsorption of key nutrients that are vital for bone health: Calcium: Essential for bone strength, calcium absorption is significantly reduced in individuals with celiac disease due to intestinal damage. Vitamin D: This vitamin is crucial for calcium absorption, but those with celiac disease frequently have low vitamin D levels, further exacerbating bone loss. Magnesium: Important for bone formation, magnesium deficiency can contribute to weak and brittle bones. Vitamin K: Plays a role in bone metabolism and formation, and deficiencies may increase the risk of fractures. Increased Risk of Osteoporosis and Osteopenia Osteoporosis in Celiac Disease Patients Osteoporosis is a condition characterized by decreased bone density and an increased risk of fractures. Studies show that people with untreated celiac disease have a higher prevalence of osteoporosis than the general population. The reasons include: Chronic malabsorption of bone-building nutrients. Elevated levels of inflammatory cytokines, which interfere with bone formation and increase bone resorption. Hormonal imbalances (such as reduced estrogen in women with celiac disease) that further accelerate bone loss. Osteopenia: The Early Warning Sign Osteopenia, a condition of lower-than-normal bone density, often precedes osteoporosis. Many individuals with celiac disease develop osteopenia before even receiving a celiac diagnosis. If left unaddressed, osteopenia can progress to osteoporosis, making early detection and management crucial. Fracture Risk in Celiac Disease Patients Because of weakened bones, individuals with celiac disease are at a heightened risk of fractures, particularly in the spine, hips, and wrists. Research has found that even those with mild celiac symptoms may experience an increased risk of fractures due to compromised bone integrity. Diagnosing and Monitoring Bone Health in Celiac Patients Bone Density Testing To assess bone health, doctors may recommend a dual-energy X-ray absorptiometry (DEXA) scan, which measures bone mineral density. This test is particularly recommended for: Adults diagnosed with celiac disease, especially if they have been undiagnosed for an extended period. Postmenopausal women and older adults with celiac disease. Individuals with a history of fractures or symptoms of osteoporosis. Blood Tests for Nutrient Deficiencies Monitoring levels of calcium, vitamin D, magnesium, and other essential nutrients is crucial for preventing and managing bone loss. Regular blood tests can help ensure that deficiencies are promptly addressed. How a Gluten-Free Diet Helps Restore Bone Health The primary treatment for celiac disease is a strict gluten-free diet. Over time, this diet allows the small intestine to heal and improves nutrient absorption, which can help restore bone density. However, improvements in bone health may take months or even years, depending on the severity of prior damage. Nutritional Strategies for Stronger Bones To strengthen bones and reduce the risk of fractures, individuals with celiac disease should focus on: Consuming calcium-rich foods such as dairy products (if tolerated), leafy greens, almonds, and fortified non-dairy milk. Taking vitamin D supplements if levels are low, especially in regions with limited sun exposure. Incorporating magnesium and vitamin K-rich foods like nuts, seeds, and green vegetables. Engaging in weight-bearing exercises like walking, jogging, and strength training to improve bone density. Avoiding excessive alcohol and caffeine consumption, which can negatively affect bone health. Conclusion Bone health is a critical but often overlooked aspect of celiac disease. Due to chronic inflammation and nutrient malabsorption, individuals with untreated celiac disease are at an increased risk for osteopenia, osteoporosis, and fractures. Early diagnosis, a strict gluten-free diet, regular monitoring, and targeted nutritional strategies can help mitigate these risks and support long-term bone health. If you have celiac disease, it’s important to work closely with your healthcare provider to ensure that your bones remain strong and resilient for years to come.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/osteoperosis_CC--Wellcome_Collection.webp.18811a17e93f0438ba2d17bd61a260c4.webp" length="92636" type="image/webp"/><pubDate>Wed, 09 Apr 2025 13:37:02 +0000</pubDate></item><item><title>Increased Autoimmune and Celiac Disease Risk in Women with Primary Ovarian Insufficiency</title><link>https://www.celiac.com/celiac-disease/increased-autoimmune-and-celiac-disease-risk-in-women-with-primary-ovarian-insufficiency-r6809/</link><description>Celiac.com 04/08/2025 - Primary ovarian insufficiency is a condition where the ovaries stop functioning properly before the age of 40, often leading to infertility and hormone imbalances. Autoimmune diseases, where the body's immune system mistakenly attacks its own tissues, have been found to be common in women with this condition. Researchers aimed to investigate whether women with primary ovarian insufficiency and their family members had a higher likelihood of developing autoimmune diseases, including celiac disease. Study Approach and Data Collection This study analyzed electronic health records from two major healthcare systems in Utah, covering data from 1995 to 2022. Researchers identified 610 women diagnosed with primary ovarian insufficiency and reviewed their medical charts for accuracy. Using genealogy databases, they also identified first-, second-, and third-degree relatives of these women. The presence of autoimmune diseases was determined by reviewing medical records, and the risk levels were compared to the general population. Key Findings: High Prevalence of Autoimmune Diseases in Women with Primary Ovarian Insufficiency The study revealed that 25% of women with primary ovarian insufficiency had at least one autoimmune disease. Several autoimmune conditions were significantly more common in these women compared to the general population: Celiac disease – 7.5 times more likely Autoimmune hypothyroidism – 6.9 times more likely Adrenal insufficiency – 4.7 times more likely Type 1 diabetes – 4.1 times more likely Rheumatoid arthritis – 5.7 times more likely Psoriasis – 3.9 times more likely Systemic lupus erythematosus – 4.4 times more likely Vitiligo – 15.3 times more likely Despite the strong connection between primary ovarian insufficiency and autoimmune diseases, the study did not find an increased risk of these conditions among the family members of affected women. This suggests that factors beyond genetics, such as hormonal or environmental triggers, may contribute to the development of autoimmune diseases in women with primary ovarian insufficiency. Endocrine Autoimmune Diseases and Their Impact Many of the autoimmune diseases observed in women with primary ovarian insufficiency are linked to endocrine system dysfunction. Thyroid disease, particularly hypothyroidism, was the most common autoimmune condition in these women, affecting nearly 20% of them. This aligns with previous research linking ovarian and thyroid function. Adrenal insufficiency, another hormonal disorder, was also significantly increased. This condition, which affects the body's ability to produce essential hormones, often occurs alongside other autoimmune conditions. Type 1 diabetes, which results from an immune attack on insulin-producing cells, was also more common in women with primary ovarian insufficiency. Researchers noted that many of these women also had thyroid disorders, a combination that has been linked to autoimmune syndromes affecting multiple glands. Non-Endocrine Autoimmune Diseases: The Connection to Celiac Disease Beyond hormonal disorders, women with primary ovarian insufficiency were also at increased risk for several non-endocrine autoimmune diseases, including rheumatoid arthritis, lupus, vitiligo, psoriasis, and celiac disease. The link between celiac disease and primary ovarian insufficiency is particularly notable. Celiac disease is an autoimmune disorder in which the ingestion of gluten triggers damage to the small intestine. The study found that women with primary ovarian insufficiency were 7.5 times more likely to have celiac disease than the general population. This connection suggests that women with ovarian insufficiency should be screened for celiac disease, especially if they experience symptoms such as digestive issues, nutrient deficiencies, or unexplained infertility. Why Family Members Were Not at Increased Risk While women with primary ovarian insufficiency were more likely to have autoimmune diseases, their relatives did not share this increased risk. This finding indicates that genetics alone may not be the primary driver of autoimmune disease in these women. Instead, environmental exposures, hormonal changes, or immune system dysregulation could play a key role. Researchers also suggested that differences in sex hormone levels, particularly estrogen and androgen, might influence autoimmune disease development, as these hormones are known to impact immune function. What This Means for People with Celiac Disease For individuals with celiac disease, this study highlights an important association between autoimmune conditions and reproductive health. Women diagnosed with celiac disease, especially those experiencing irregular periods or early menopause, should discuss ovarian function with their doctors. Similarly, women diagnosed with primary ovarian insufficiency should consider screening for celiac disease and other autoimmune conditions. The study also underscores the importance of early diagnosis and intervention. Since autoimmune diseases often cluster together, recognizing and managing one condition can help prevent complications from others. Women with primary ovarian insufficiency may benefit from regular screenings for autoimmune diseases, including celiac disease, thyroid disorders, and adrenal insufficiency. Conclusion: A Call for Greater Awareness and Screening This research reinforces the strong connection between primary ovarian insufficiency and autoimmune diseases, including celiac disease. While the exact mechanisms remain unclear, the findings suggest that women with ovarian insufficiency should be monitored for autoimmune conditions. Increased awareness and proactive screening can help manage these diseases earlier, improving overall health and quality of life for affected individuals. For those with celiac disease, this study is a reminder of the wider impact autoimmune diseases can have on the body, particularly on reproductive health. Understanding these connections can lead to better medical care, earlier diagnoses, and more effective management strategies for those living with celiac disease and other autoimmune conditions. Read more at: academic.oup.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_02/women_CC--Adam_Jones.webp.bd409dae51967b45cf8f548282b16f7d.webp" length="52710" type="image/webp"/><pubDate>Tue, 08 Apr 2025 13:30:01 +0000</pubDate></item><item><title>Celiac.com Video News: April 2025</title><link>https://www.celiac.com/celiac-disease/celiaccom-video-news-april-2025-r6875/</link><description>Celiac.com April 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 - April, 2025: Novel Enzyme Therapies Could Lead to Gluten Digestion in Celiac Disease: Study Examines the Higher Cost and Lower Nutrition of Replacement Gluten-Free Foods: Gluten-Free at Taco Bell: A Celiac's Guide to the Menu:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_04/taco_bell_video_CC--JeepersMedia.jpg.b5e58d9fe008dcd527f7dfbbb75e70a7.jpg" length="29238" type="image/jpeg"/><pubDate>Tue, 08 Apr 2025 01:02:00 +0000</pubDate></item><item><title>Novel Enzyme Therapies Could Lead to Gluten Digestion in Celiac Disease (+Video)</title><link>https://www.celiac.com/celiac-disease/novel-enzyme-therapies-could-lead-to-gluten-digestion-in-celiac-disease-video-r6835/</link><description>Celiac.com 04/07/2025 - A recent review explores the potential of enzyme therapies to help individuals with celiac disease manage gluten exposure. The study focuses on the challenges of developing effective enzyme treatments and highlights the importance of exopeptidases, a type of enzyme that could play a key role in breaking down gluten peptides. The Problem with Gluten and Celiac Disease Celiac disease is an autoimmune condition triggered by gluten, a protein found in wheat, barley, and rye. When people with celiac disease consume gluten, their immune system attacks the small intestine, causing inflammation and damage. Gluten is particularly hard to digest because it contains high levels of proline and glutamine, two amino acids that resist breakdown by typical digestive enzymes. Even small amounts of gluten can cause symptoms like stomach pain, bloating, and fatigue, and long-term exposure can lead to serious complications. While a strict gluten-free diet is the primary treatment, accidental gluten exposure is common, especially when dining out or traveling. This has led researchers to explore enzyme therapies that can break down gluten before it triggers an immune response. Current Enzyme Therapies and Their Limitations Most existing enzyme therapies focus on endopeptidases, enzymes that break proteins into smaller pieces. These enzymes target proline and glutamine residues in gluten, but they have significant limitations: Poor Mixing in the Stomach: Endopeptidases often don’t mix well with food in the stomach, reducing their effectiveness. Incomplete Digestion: While endopeptidases break gluten into smaller peptides, they don’t fully digest it into harmless, absorbable fragments. Vulnerability to Stomach Acid: Many enzymes are unstable in the acidic environment of the stomach, limiting their activity. These challenges have made it difficult to translate promising lab results into effective treatments for patients. The Potential of Exopeptidases The study highlights exopeptidases as a promising alternative or complement to endopeptidases. Unlike endopeptidases, which cut proteins into smaller pieces, exopeptidases systematically trim peptides from one end to the other, breaking them down into absorbable fragments. This makes exopeptidases particularly effective at digesting proline-rich peptides like those found in gluten. However, exopeptidases also have limitations: Narrow Substrate Range: Each exopeptidase can only cleave specific amino acids, so a single enzyme isn’t enough to fully digest gluten. Need for Combinations: To be effective, exopeptidases must be used in combinations that mimic the natural diversity of enzymes in the small intestine. The study suggests that combining exopeptidases with other enzymes could create a more comprehensive solution for gluten digestion. Challenges in Enzyme Therapy Design Developing effective enzyme therapies requires addressing several key challenges: Targeting the Small Intestine: The small intestine is the primary site of gluten digestion, so enzymes must be designed to work effectively there. Stability Across the Digestive Tract: Enzymes need to remain active in both the acidic stomach and the alkaline small intestine. Real-World Conditions: Enzyme therapies must be tested under realistic conditions, such as with typical meals, to ensure they work as intended. The study emphasizes the importance of considering digestive physiology and drug delivery methods when designing enzyme therapies. Future Directions and Applications The study outlines several potential applications for enzyme therapies: Accidental Gluten Exposure: Enzyme therapies could serve as a “rescue” treatment for individuals who accidentally consume gluten, reducing symptoms and preventing immune reactions. Support for Refractory Celiac Disease: Patients with severe or nonresponsive celiac disease, who may have lost key digestive enzymes due to intestinal damage, could benefit from enzyme supplementation. Broader Digestive Support: Exopeptidases could also help digest other hard-to-break proteins, such as caseins and collagens, which are linked to gastrointestinal distress. Future research should focus on developing enzyme combinations that work synergistically and are stable throughout the digestive tract. Advances in computational enzymology and drug delivery systems could accelerate progress in this area. Why This Study Matters for People with Celiac Disease For individuals with celiac disease, accidental gluten exposure is a constant concern. Even with a strict gluten-free diet, trace amounts of gluten can cause symptoms and long-term damage. Enzyme therapies, particularly those involving exopeptidases, offer hope for reducing the risks associated with accidental gluten ingestion. By breaking down gluten into harmless fragments, these therapies could provide an additional layer of protection, making it easier for people with celiac disease to navigate social situations, travel, and dine out without fear. While more research is needed, the study highlights the potential of enzyme therapies to improve quality of life for those living with celiac disease. Conclusion This review underscores the challenges and opportunities in developing enzyme therapies for celiac disease. While current treatments have limitations, the study suggests that exopeptidases, especially when used in combination with other enzymes, could offer a more effective solution. By focusing on the small intestine and leveraging natural digestive processes, researchers may be able to create therapies that neutralize gluten before it triggers an immune response. For people with celiac disease, this research represents a promising step toward greater freedom and peace of mind in managing their condition. As science advances, enzyme therapies could become a vital tool in the fight against gluten-related harm. Read more at: onlinelibrary.wiley.com Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/novel_enzyme_study.webp.eda1ce08978bf137ce4dbf9980f367ca.webp" length="24026" type="image/webp"/><pubDate>Mon, 07 Apr 2025 13:37:02 +0000</pubDate></item><item><title>Navigating Universal Orlando Resort with Celiac Disease</title><link>https://www.celiac.com/celiac-disease/navigating-universal-orlando-resort-with-celiac-disease-r6868/</link><description><![CDATA[Celiac.com 04/04/2025 - Universal Orlando Resort is a dream destination for many, offering thrilling rides, iconic attractions, and unforgettable experiences. But for those with celiac disease, enjoying a day at the parks requires extra planning and awareness. Eating gluten free at a theme park can feel like a daunting task, but with the right information and preparation, it's possible to navigate Universal Orlando safely and confidently. This article's purpose is to help celiac guests stay safe while experiencing all the magic that Universal Orlando has to offer. We'll walk through every step of a Universal Orlando visit to ensure guests can focus on the fun without worrying about gluten exposure. Whether visiting with family or enjoying a solo adventure, this comprehensive guide will help guests with celiac disease plan and navigate the trip with ease. DISCLAIMER: No restaurant will ever guarantee a completely safe dining experience for an individual with celiac disease, and that is true of all dining establishments at Universal Orlando Resort. Cross contact is always a possibility, however remote. Each guest must measure their own risk so they feel safe. What is Universal Orlando Resort? Universal Orlando Resort is one of the world's most exciting vacation destinations, offering immersive theme park experiences that bring blockbuster films, legendary characters, and thrilling adventures to life. Universal Studios Florida opened in 1990 and has grown into a thriving resort ever since. Universal Orlando now boasts four parks: Universal Studios Florida theme park, Islands of Adventure theme park, Volcano Bay water park, and Universal EPIC Universe theme park (opening May 22, 2025). The resort also famously houses The Wizarding World of Harry Potter across all three theme parks, opened in 2010, 2014, and 2025. Situated in Orlando, Florida—one of the most visited tourist destinations in the world—Universal Orlando has grown into a premier global resort, drawing millions of guests annually. Beyond its four parks, the resort features a vibrant entertainment district, Universal CityWalk, and an expanding portfolio of on-site hotels that cater to all styles and budgets. The parks, the on-site hotels, and CityWalk Orlando each offer a wide variety of dining experiences, and they're more celiac friendly than one might think. As a powerhouse competitor to Walt Disney World, Universal Orlando continues to redefine theme park innovation. Whether a film buff, thrill-seeker, or fantasy fan, Universal Orlando delivers an unforgettable experience that places guests at the heart of the action. Overview of Dietary Accommodations at Universal Orlando Resort Universal Orlando Resort offers some of the best dietary accommodations outside of dedicated gluten free restaurants. While no entirely gluten free establishments exist within the resort, its status as a global travel destination attracts top-tier chefs from around the world, all of whom undergo extensive training in allergen protocols, including celiac safety. A resort-wide dietary accommodations policy ensures that all restaurants adhere to strict allergen safety procedures. These protocols apply universally, whether at Universal Orlando-owned establishments like The Leaky Cauldron in The Wizarding World of Harry Potter, global chains such as Margaritaville at CityWalk, or locally operated third-party restaurants like BICE Italian at Portofino Bay Hotel. Many grab-and-go locations also offer certified gluten free prepackaged snacks. While some restaurants provide more gluten free options than others, all maintain celiac safety protocols designed to prevent cross contact and ensure a safe dining experience. However, certain locations should be avoided due to the inherent risk of gluten exposure. These include (but are not limited to) Cinnabon, The Frying Dutchman (featuring only battered and fried foods), Lard Lad Donuts (known for the iconic Simpsons pink donut), and Voodoo Doughnut. Multiple Starbucks locations are scattered throughout the resort, and celiac guests should approach them with the same level of caution as any Starbucks outside Universal Orlando. Guests of Universal Orlando with celiac disease must always exercise individual judgment at each dining establishment. Planning Your Trip It's always a good idea for travelers with celiac disease to do as much preplanning as possible. Search for tips online: Many celiac guests share their celiac safe experiences from Universal Orlando in trip reviews and travel blogs. Research menus but don't rely on them too heavily: Most menus for dining venues at Universal Orlando are online. Take time to peruse menus of interest, but also note that many times the menus may not mark every gluten free option. Many restaurants will make special accommodations outside the menu offerings. Some restaurant menus don't denote any gluten free options, but chefs will even go so far as to create a new dish for celiac guests. Guests should always ask about the menu item they want. Pack snacks from home: In case celiac guests don't feel comfortable in even the safest restaurants, all guests are allowed to carry snacks from home for medical reasons anywhere in the resort. Contact the resort directly: Go straight to the source and email food.allergy@universalorlando.com with any questions prior to arrival at Universal Orlando. Eating Safely at Table Service Restaurants The table service dining experience at Universal Orlando follows the same protocols as reputable restaurants outside the resort, and celiac guests should take the same precautions they would anywhere else. Informing the server of celiac requirements is essential upon arrival. Servers use food allergy worksheets that are passed along to all staff involved in meal preparation, including chefs and bartenders. Celiac guests should always ask to speak directly with a chef or kitchen manager. Every table service restaurant at the resort is accommodating in this regard. Highly trained chefs provide detailed explanations of safe preparation methods, including the use of new gloves, separate cookware, utensils, fryers, and designated preparation areas. Staff will also bring out prepackaged items (for example, gluten free pasta or tortilla chips) and walk through ingredients with celiac guests. At well-run establishments, either a chef, a manager, or both will check in multiple times throughout the meal to ensure everything is handled properly. While staff members receive thorough training on gluten free protocols and celiac safety, procedures can vary at each restaurant. Guests should always confirm specific precautions taken in each kitchen and on each repeat visit. If a restaurant staff gets frustrated about being quizzed on celiac safe protocol, that is a sign for a celiac guest to get up and leave that restaurant immediately. Eating Safely at Counter and Window Service Restaurants Quick service restaurants may raise concerns for celiac guests, but many follow the same safety protocols as table service establishments. Celiac guests should inform staff of their dietary needs immediately upon arrival so they can take proper precautions. A chef will come to the counter to discuss food preparation and safety measures. Once an allergen order is placed, the chef will personally oversee its preparation to ensure it is handled safely. Eating Safely at Mobile Ordering Restaurants Many restaurants at Universal Orlando have transitioned from traditional counter service to mobile ordering, a change that may cause concern for celiac guests. However, strict procedures remain in place to accommodate dietary restrictions at these locations. Mobile orders can be placed through the Universal Orlando app, which is available for download from app stores. Restaurants offering mobile ordering feature interactive menus where items can be added to an order, including an option to flag allergy concerns. Once an order is submitted with an allergy notice, a restaurant team member will visit the table to discuss available options and safe preparation methods, following a process similar to table service dining. Drinking Safely at Universal Orlando Universal Orlando offers plenty of options for guests looking to enjoy a gluten free alcoholic beverage. Many restaurants throughout the theme parks, CityWalk Orlando, and the on-site hotels feature full bar service, with bartenders who are trained in celiac safety and knowledgeable about crafting gluten free drinks. Additionally, several venues offer pre-packaged gluten free options like High Noon, ensuring a safe and enjoyable adult beverage experience for those with celiac disease. Safe Dining at the Parks Restaurants inside the parks comprise a mix of table service, counter service, window service, kiosks or carts, and mobile ordering. Food from kiosks or carts should be avoided unless it is prepackaged and certified gluten free. An exception to this is Butterbeer, which is considered safe. (See more on Butterbeer below.) Some park bakeries offer prepackaged items, though most are produced on shared equipment with wheat and should be avoided. Guests should always check ingredients and warnings on the labels of prepackaged food. A lot of restaurants have nice gluten free options. All restaurants have celiac safety protocols. Several excellent options include: Finnegan's Bar and Grill: This lively Irish pub offers a spacious dining room, making it an excellent spot to cool off and unwind in the air conditioning. Among its standout dishes is one of the best gluten free burgers at Universal Orlando. The menu features classic gluten free options, including salads and steaks, and the well-trained staff ensures a safe and accommodating dining experience. Mythos: Mythos is renowned for its exceptional dietary accommodations, making it a standout dining option at Universal Orlando. The menu features a gluten free bread appetizer and several gluten free dessert options, ensuring a satisfying experience for celiac guests. Beyond the food, the restaurant's elegantly themed dining room and scenic patio offer breathtaking views of the park, adding to its appeal. Green Eggs & Ham Cafe: Green Eggs & Ham Cafe, located in the Seuss Landing area of Islands of Adventure, offers a strong selection of gluten free options. Of the six menu items, four are gluten free, including the popular pizza tots and the green eggs and ham tots. As a window service location, guests should inform the cashier of their celiac status immediately, which will prompt a chef to come to the window to discuss safe preparation. While ordering a celiac safe meal may result in a longer wait time, the extra care in preparation makes it a worthwhile choice. Today Cafe: The Today Cafe sits at the front of Universal Studios Florida and is well-known in gluten free circles to have good and safe options. Celiac guests should not eat anything prepackaged because it is all prepared on shared equipment with wheat. But many of the fresh items can be prepared safely. Safe Dining at the Hotels Most on-site hotels offer a mix of table service, grab-and-go, and poolside restaurants. Many of these dining establishments are operated by third-party vendors rather than Universal Orlando itself, meaning that food safety protocols can vary. It is always important for individuals with celiac disease to follow safe dining procedures to ensure a gluten free meal. Ask questions about every step of preparation and communicate your needs clearly. Each hotel includes at least one table service restaurant with well-trained staff and a grab-and-go location that typically offers prepackaged gluten free options. For on-site hotel restaurants with buffet-style service, chefs will prepare meals separately in the kitchen under standard safety conditions to accommodate guests with celiac disease. Celiac guests should avoid eating from the buffet itself due to the high risk of cross contact. Budget hotels do not offer room service but provide a pizza delivery option, which carries similar risks to national chains like Domino's and should not be considered safe. In contrast, Signature Collection hotels offer room service that follows the same safety protocols as their table service restaurants. When placing an order by phone, guests should request the staff member responsible for allergy protocols to ensure proper handling. Excellent on-site hotel safe dining options include (but are not limited to): Trattoria del Porto (Portofino Bay Hotel): Portofino Bay Hotel is known for being particularly accommodating to guests with celiac disease, despite its Italian-themed dining venues. Trattoria del Porto, the hotel's main all-day table service restaurant, offers breakfast, lunch, and dinner with strong gluten free options. Breakfast is served as a buffet, but kitchen staff prepare meals separately for celiac guests to prevent cross contact. Gluten free pancakes are featured on the breakfast menu, and a dedicated fryer is used for French fries throughout the day. Trattoria del Porto follows the same high allergen safety standards as Universal Orlando's top allergen-friendly restaurants, with staff readily available to address any questions about food preparation and protocols. The Kitchen (Hard Rock Hotel): The Kitchen, the Hard Rock Hotel Orlando's primary all day dining venue, specializes in classic American fare. The menu highlights gluten free options, though celiac guests should always confirm with the staff to ensure proper preparation and safety measures are followed. Amatista Cookhouse (Sapphire Falls Resort): Sapphire Falls Resort is known for its strong commitment to allergen-friendly dining, and Amatista Cookhouse exemplifies this standard. As the hotel's main all day table service restaurant, it features one of the most informative menus on the property, clearly marking multiple allergens. Amatista Cookhouse follows the same rigorous allergy protocols as Universal Orlando's top allergen-friendly restaurants, with staff readily available to address any questions from celiac guests. Beyond its accommodations for dietary restrictions, the restaurant is also praised for its flavorful and well-prepared dishes. Safe Dining at CityWalk Orlando Most, if not all, the restaurants at CityWalk Orlando are run by third parties, and many of them are chains. There are places that celiacs should obviously avoid, like Voodoo Doughnut and Cinnabon. But there are many places with outstanding safety protocols and gluten free options. Excellent CityWalk safe dining options include (but are not limited to): Antojitos Authentic Mexican Food: Antojitos, a lively table service Mexican restaurant, features a spacious dining area, a vibrant bar, and frequent live music. The menu highlights numerous gluten free options, and the chef personally discusses meal choices with celiac guests and checks in throughout the visit. Antojitos usually uses a separate fryer for chips, though this can vary, so it is important to double check. The queso, tableside guacamole, and salsa are all gluten free. Several main dishes are also gluten free, including tacos, enchiladas, and fajitas. The restaurant also offers a selection of excellent gluten free cocktails, making it a standout option for individuals with celiac disease. Hot Dog Hall of Fame: Hot Dog Hall of Fame, a window service restaurant at CityWalk, specializes in hot dogs and fries. The location typically offers a separate fryer for fries, though celiac guests should always confirm. Gluten free buns are available and highly praised for their quality. The open kitchen, visible through a front-facing window, allows guests to observe the food preparation process, providing an added level of reassurance for celiac guests. Margaritaville: Margaritaville Orlando, the renowned table service restaurant founded by Jimmy Buffett, offers a vibrant dining experience with a variety of gluten free options clearly marked on the menu. In addition to the items listed, several other dishes, like the Volcano Nachos, can be safely prepared for guests with celiac disease upon request. The restaurant's patio provides a perfect retreat from the heat, offering a relaxing atmosphere to enjoy a gluten free cocktail while people watching as CityWalk guests come and go. Menchie's Frozen Yogurt: Menchie's Frozen Yogurt offers a variety of gluten free options, consistent with other locations in the popular frozen yogurt chain. As with any frozen yogurt venue, guests with celiac disease should exercise caution to ensure safe selections and avoid cross contact. Gluten Free at the Wizarding World of Harry Potter The good news? Butterbeer is gluten free. It's probably the most exciting thing about Universal Orlando, especially for Harry Potter fans. There are multiple varieties of butterbeer, and the hot, cold, frozen, ice cream, and potted cream varieties are all gluten free. The bad news? There is a replica of Honeydukes candy shop at the Wizarding World and nothing there is celiac safe. All candies are labeled as produced on shared equipment with wheat. The other good news? The Leaky Cauldron and the Three Broomsticks, the main restaurants in the Wizarding World, have excellent safety protocols and very good gluten free options. These restaurants use the mobile ordering process detailed earlier in this article. Other Important Safety Guidelines at Universal Orlando Even when not dining, there are important precautions guests should take to stay gluten free at Universal Orlando. While celiac guests carefully choose gluten free meals, tens of thousands of other guests visit the parks daily without the same considerations. Beyond the typical germs found in shared spaces—such as queues, ride seats, rails, and benches—there is also a risk of cross contact. The previous guest may have eaten a cheeseburger (without a gluten free bun) just before their ride, leaving gluten behind on a lap bar or other safety restraint. Celiac guests should carry wipes in a park bag and thoroughly clean their hands after exiting a ride. Guests should also avoid touching their mouth, face, or food until hands have been properly washed or sanitized. Final Tips for a Safe & Fun Universal Orlando Trip While navigating Universal Orlando with celiac disease requires some extra preparation, it doesn't mean celiac guests can't have a fantastic time. Here are a few final tips to help ensure a visit is as safe and enjoyable as possible: Communicate early and often: Immediately inform staff about celiac needs upon arrival at restaurants or quick service locations. Letting them know upfront will help prevent any cross contact issues and ensure a safely prepared meal. Walk through each step of safe preparation and clarify your needs on each visit. Always double check with chefs or managers if unsure about anything on the menu. Download the Universal Orlando app: The Universal Orlando app is a great tool for checking restaurant menus, wait times, and other helpful details on the go. Many restaurants list allergen information, which can make meal planning much easier while at the resort. Carry snacks from home: While Universal Orlando offers a range of gluten free options, it's always a good idea to carry a few gluten free snacks to keep energy up throughout the day. This can be especially useful between meals or when finding a safe option might be difficult due to crowds or availability. Eat at restaurants during off-peak times: As with any restaurant, visiting Universal Orlando restaurants during non-peak hours gives staff more time to carefully prepare celiac safe meals. Stay hydrated and rested: Universal Orlando is a large resort with long days of walking and excitement. Be sure to drink plenty of water and take breaks as needed. Stress and fatigue can affect overall well-being, so rest when needed and keep energy levels high to fully enjoy the experience. Don't be afraid to get up and leave: Celiac guests report largely excellent experiences at Universal Orlando, but individuals with celiac disease should not hesitate to leave a restaurant if they feel uncomfortable with the safety protocols (or lack thereof). Keep a positive attitude and have fun: Above all, remember that Universal Orlando is meant to be a fun experience. While it's important to take precautions for one's health, don't let the fear of potential challenges take away from the adventure. With preparation and awareness, guests with celiac disease can focus on enjoying the rides, attractions, and magical moments. By following these tips, celiac guests will be able to experience all that Universal Orlando has to offer while staying safe and gluten free. With a little planning and a lot of fun, a celiac-friendly trip to the parks will be a memorable one. Conclusion A visit to Universal Orlando is an exciting and memorable experience, and it's completely possible to enjoy all the magic while managing celiac disease. By planning ahead, knowing where to find safe meals, and communicating with staff about celiac safety needs, guests with celiac disease can experience the resort without the stress of worrying about gluten. Remember that Universal Orlando takes food allergies seriously and offers a variety of safe dining options, so don't hesitate to ask questions and take the necessary precautions. With the right preparation, guests will be able to focus on the fun, create lasting memories, and experience all the excitement this world-class resort has to offer. Read more about safe gluten free dining at Universal Orlando at universalunlocked.com.]]></description><enclosure url="https://www.celiac.com/uploads/monthly_2025_04/entrance_universal_studios_florida.webp.1a961cb8047dd12746e619fddebc968b.webp" length="38772" type="image/webp"/><pubDate>Sat, 05 Apr 2025 15:37:00 +0000</pubDate></item><item><title>The Hidden Challenges of Gluten-Free Dining: What Dylan Dreyer's Airport Experience Reveals for People with Celiac Disease and Gluten Sensitivity</title><link>https://www.celiac.com/celiac-disease/the-hidden-challenges-of-gluten-free-dining-what-dylan-dreyers-airport-experience-reveals-for-people-with-celiac-disease-and-gluten-sensitivity-r6828/</link><description>Celiac.com 04/04/2025 - Dylan Dreyer, the well-known meteorologist and Today show personality, recently shared a frustrating experience that struck a chord with many people living with celiac disease or gluten sensitivity. While dining at an airport restaurant with her family, Dreyer discovered that the "gluten-free" pizza option on the menu was not actually safe for her 8-year-old son, Calvin, who has celiac disease. The issue? The gluten-free pizza crust was cooked in the same oven as regular pizzas, leading to cross-contamination. Dreyer’s public service announcement (PSA) on Instagram highlighted a widespread problem that affects millions of people worldwide. For those with celiac disease or gluten sensitivity, dining out—especially in high-stress environments like airports—can be a minefield of misinformation and risk. This article delves into the implications of Dreyer’s experience, the challenges faced by individuals with gluten-related disorders, and what needs to change to create safer dining experiences for everyone. Understanding Celiac Disease and Gluten Sensitivity What Is Celiac Disease? Celiac disease is an autoimmune disorder in which the ingestion of gluten—a protein found in wheat, barley, and rye—triggers an immune response that damages the small intestine. This damage can lead to a range of symptoms, including digestive issues, malnutrition, fatigue, and even long-term complications like osteoporosis or neurological disorders. For people with celiac disease, avoiding gluten is not a lifestyle choice but a medical necessity. What Is Non-Celiac Gluten Sensitivity? Non-celiac gluten sensitivity (NCGS) is a condition in which individuals experience symptoms similar to those of celiac disease—such as bloating, headaches, and fatigue—without the autoimmune response or intestinal damage. While the exact mechanisms of NCGS are still being studied, the need for a gluten-free diet is equally critical for those affected. The Importance of Strict Gluten-Free Practices For individuals with celiac disease or severe gluten sensitivity, even trace amounts of gluten can cause adverse reactions. This means that gluten-free food must be prepared in a dedicated environment, using separate utensils, cookware, and cooking surfaces to avoid cross-contamination. Unfortunately, as Dreyer’s experience illustrates, many restaurants fail to meet these standards. The Problem with "Gluten-Free" Labeling Misleading Menus and False Promises One of the most significant challenges for people with gluten-related disorders is the inconsistency in how "gluten-free" options are presented. In Dreyer’s case, the airport restaurant advertised a gluten-free pizza crust but failed to mention that it would be cooked in the same oven as regular pizzas. This oversight rendered the option unsafe for her son. This issue is not unique to airports. Many restaurants and food establishments use the term "gluten-free" loosely, often without understanding the strict protocols required to ensure safety. For individuals with celiac disease, this can lead to a false sense of security and, ultimately, a harmful dining experience. The Risks of Cross-Contamination Cross-contamination occurs when gluten-free food comes into contact with gluten-containing ingredients or surfaces. Common sources of cross-contamination include shared fryers, toasters, cutting boards, and cooking utensils. In Dreyer’s situation, the shared pizza oven was the culprit. For people with celiac disease, even a small amount of gluten—equivalent to a few crumbs—can trigger symptoms and cause intestinal damage. This makes cross-contamination a serious concern that cannot be overlooked. The Broader Implications for Travelers with Gluten-Related Disorders Airports as a Dining Desert Airports are notoriously challenging for individuals with dietary restrictions. The fast-paced, high-volume nature of airport dining often leads to shortcuts in food preparation and a lack of attention to detail. For travelers with celiac disease or gluten sensitivity, finding safe and reliable meal options can feel like an impossible task. Dreyer’s experience underscores the need for airports to prioritize inclusivity in their dining offerings. This includes not only providing gluten-free options but also ensuring that these options are prepared safely and free from cross-contamination. The Emotional Toll of Unsafe Dining Beyond the physical risks, the constant vigilance required to avoid gluten can take a significant emotional toll. For parents like Dreyer, the stress of ensuring their child’s safety is compounded by the frustration of encountering misleading or inadequate options. The comments on Dreyer’s Instagram post reflect this sentiment, with many individuals expressing their exhaustion and frustration. One user wrote, "We just have to keep educating (but it’s exhausting)," highlighting the ongoing battle for awareness and understanding. What Needs to Change Education and Training for Food Service Staff One of the most critical steps in addressing this issue is improving education and training for food service staff. Many restaurant employees may not fully understand the severity of celiac disease or the importance of avoiding cross-contamination. By providing comprehensive training, restaurants can ensure that their gluten-free offerings are truly safe for those who need them. Clear and Accurate Labeling Restaurants and food establishments must be transparent about their gluten-free practices. This includes clearly stating whether gluten-free items are prepared in a dedicated environment or if there is a risk of cross-contamination. Menus should provide detailed information to help customers make informed decisions. Advocacy and Awareness Public figures like Dylan Dreyer play a crucial role in raising awareness about the challenges faced by individuals with gluten-related disorders. By sharing their experiences, they can amplify the voices of those who often feel overlooked and push for meaningful change. As one commenter on Dreyer’s post noted, "If there were more people with your voice range, things could change for those with celiac disease." Advocacy efforts can lead to increased demand for safe dining options and, ultimately, better standards across the food industry. Conclusion: A Call for Inclusivity and Safety Dylan Dreyer’s airport dining experience serves as a powerful reminder of the challenges faced by individuals with celiac disease and gluten sensitivity. For these individuals, dining out is not just a matter of preference but a complex and often stressful endeavor that requires constant vigilance. The food industry—especially high-traffic environments like airports—must do better to accommodate the needs of this community. This includes providing truly safe gluten-free options, educating staff, and being transparent about food preparation practices. By addressing these issues, we can create a more inclusive dining experience for everyone, ensuring that individuals with gluten-related disorders can enjoy meals without fear or frustration. As Dreyer aptly put it, "Do better." It’s a call to action that resonates far beyond airport restaurants, challenging us all to prioritize safety, understanding, and inclusivity in every aspect of food service. Read more at: instagram.com and parade.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_02/dylan_dreyer_pizza_restaurant.webp.84db23ae3359d3a25c5da3e6b5e8778f.webp" length="51012" type="image/webp"/><pubDate>Fri, 04 Apr 2025 13:34:02 +0000</pubDate></item><item><title>Study Examines the Higher Cost and Lower Nutrition of Replacement Gluten-Free Foods (+Video)</title><link>https://www.celiac.com/celiac-disease/study-examines-the-higher-cost-and-lower-nutrition-of-replacement-gluten-free-foods-video-r6826/</link><description>Celiac.com 04/03/2025 - The popularity of gluten-free diets has surged in recent years, often driven by health-conscious consumers who believe that avoiding gluten leads to better health outcomes. While a gluten-free diet is essential for individuals with celiac disease, wheat allergies, or non-celiac wheat sensitivity, many people who do not have these conditions are also eliminating gluten from their diets. However, this growing trend comes with nutritional and financial trade-offs that are not always well understood. Comparing Gluten-Free and Gluten-Containing Products A study examining 39 gluten-free products and their gluten-containing counterparts found significant differences in nutritional content and cost. On average, gluten-free products contained less protein while having higher amounts of sugar and calories. These findings challenge the common perception that gluten-free foods are inherently healthier. Additionally, gluten-free products are generally more expensive than their gluten-containing counterparts. The price difference can create financial strain for individuals who need to follow a gluten-free diet for medical reasons. This discrepancy in cost and nutrition highlights a critical need for improved product formulation and consumer awareness. Nutritional Challenges of a Gluten-Free Diet Gluten-free products often lack essential nutrients, including dietary fiber and protein. Many manufacturers attempt to compensate for these deficiencies by adding supplements. However, incorporating dietary fiber during the production process can sometimes interfere with protein digestion, reducing the overall nutritional value of the product. Another concern is the higher sugar content in gluten-free products. Increased sugar consumption has been linked to various health issues, including weight gain, diabetes, and metabolic disorders. Studies suggest that individuals on a long-term gluten-free diet may experience increased body mass index and potential nutritional deficiencies due to the composition of gluten-free foods. One essential nutrient that gluten-free products frequently lack is arabinoxylan, a type of non-starch polysaccharide found in wheat, rye, and barley. Arabinoxylan is known for its health benefits, including promoting beneficial gut bacteria, improving digestion, and regulating blood sugar levels. The absence of this nutrient in many gluten-free foods could have unintended health consequences. Limited Nutritional Improvements in Gluten-Free Products Despite these challenges, some gluten-free products, such as seeded breads, have been formulated to contain significantly higher fiber content than their gluten-containing counterparts. This improvement is largely due to the use of ingredients like pseudo-cereals (such as quinoa and amaranth) and hydrocolloids, which help improve the texture and nutritional quality of gluten-free baked goods. However, these nutritional improvements are not uniform across all gluten-free products. Regional variations exist, with gluten-free products in certain countries, such as Spain, often having lower fiber content than those in the United States. These inconsistencies suggest that more work is needed to ensure that gluten-free foods are nutritionally adequate across different markets. The Economic Burden of Gluten-Free Diets The growing market for gluten-free products reflects increasing consumer demand, with the global gluten-free industry valued at over $7 billion in 2024. In the United States alone, gluten-free product sales are expected to exceed $5.9 billion. However, the percentage of individuals who require a gluten-free diet for medical reasons remains relatively small. Only about 1% of the population has celiac disease, 6% experience non-celiac wheat sensitivity, and even fewer have wheat allergies. Meanwhile, nearly 25% of Americans consume gluten-free products, often for non-medical reasons. Since gluten-free foods are generally more expensive to produce due to ingredient sourcing and manufacturing constraints, many consumers end up paying a premium for these products without gaining significant health benefits. For those with medical conditions requiring a gluten-free diet, this cost burden can make maintaining proper nutrition more challenging. The Future of Gluten-Free Food Development To address these issues, investment in research and development is crucial for creating more nutritionally balanced gluten-free products. Researchers are exploring ways to enhance the nutrient profiles of these foods while ensuring they remain affordable. One promising avenue is conducting human feeding trials to determine the best formulations for gluten-free products. These trials would help ensure that gluten-free foods provide the necessary nutrients without adverse health effects. Government collaborations and financial incentives could also help make gluten-free products more cost-competitive. By subsidizing the production of gluten-free ingredients and supporting local sourcing, the overall cost of gluten-free foods could be reduced, benefiting consumers who require these products for medical reasons. Raising Public Awareness Educating the public about the realities of gluten-free diets is essential. Many people adopt a gluten-free lifestyle under the false assumption that it is inherently healthier, even though research suggests otherwise. Public health initiatives should focus on helping consumers make informed decisions about their dietary choices. For individuals who do not medically require a gluten-free diet, it is important to weigh the nutritional drawbacks and financial costs before eliminating gluten from their meals. For those who do need to follow a strict gluten-free diet, increased awareness can drive demand for better and more affordable gluten-free options. The Impact on Individuals with Celiac Disease For people with celiac disease, wheat allergies, or gluten sensitivity, a gluten-free diet is not a choice but a necessity. However, the study highlights significant challenges, including the lower nutritional value and higher cost of gluten-free products. While some gluten-free products are improving in terms of fiber content, the overall market still lacks affordable, nutritionally complete options. This research underscores the need for continued improvements in gluten-free food production, pricing, and public education. Those with celiac disease and other gluten-related disorders should be aware of the nutritional gaps in many gluten-free products and work with dietitians to ensure they are meeting their dietary needs. Meanwhile, for the broader public, this study serves as a reminder that going gluten-free without medical necessity may not be the healthiest or most cost-effective choice. Read more at: link.springer.com Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_02/catering_CC--lissa_franke.webp.ecadc65be5c8a50ba03768a59b902944.webp" length="21650" type="image/webp"/><pubDate>Thu, 03 Apr 2025 13:31:02 +0000</pubDate></item><item><title>Little Northern Bakehouse: Gluten-Free Unicorn Toast</title><link>https://www.celiac.com/celiac-disease/little-northern-bakehouse-gluten-free-unicorn-toast-r4700/</link><description>Celiac.com 04/01/2025 - Creamy. Crunchy. Mythical? More like magical! Everyone can enjoy this Easy Plant-based Gluten-free Unicorn Toast without sacrificing fun or flavor! With echoes of cheesecake and fanciful pops of color, this tasty toast is a lighthearted treat that serves up the joy of the real thing to kids of all ages! A blank canvas for creativity, this simple snack invites you to play with your food and eat with your eyes! Set the measuring spoons aside and decorate your gluten-free unicorn toast the way that makes your inner child squeal with delight! (The more sprinkles, the better!) Whether you’re entertaining friends, hosting a tea party for your kids and their stuffed best friends, or just need an excuse to bring some color to a grey and dreary Sunday afternoon—this sweet and simple snack is sure to delight! The Joy of The Real Thing When we say everyone can enjoy this deliciously decorated toast, we mean everyone! Our recipe starts with a hearty slice of gluten-free sprouted grain bread, generously spread with colorful plant-based cream cheese, and sprinkled with—well, sprinkles of course! But don’t worry. Just like all our recipes, we went the extra mile to keep things gluten-free and allergy-friendly. That’s why we used vegan, gluten-free, organic sprinkles in our version, and made sure to only use plant-based food coloring as well. But these allergy-friendly recipe swaps are just the beginning! Scroll down to sign up for our newsletter to invite gluten-free and allergy-friendly ideas and inspiration into your inbox. And follow Little Northern Bakehouse on your favorite socials to find more like this in your daily feed (we’re on Instagram, Facebook, and Pinterest). Find Little Northern Bakehouse near you.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_04/LNB_Blog-Header_UnicornToast_APR2025.webp.75ecaf66439dcc7f6477ccfde231296e.webp" length="18242" type="image/webp"/><pubDate>Tue, 01 Apr 2025 17:30:00 +0000</pubDate></item><item><title>The Holidaily Story: Brewing a Gluten-Free Revolution</title><link>https://www.celiac.com/celiac-disease/the-holidaily-story-brewing-a-gluten-free-revolution-r6860/</link><description>Celiac.com 04/01/2025 - For beer lovers with celiac disease or gluten sensitivities, finding a safe and delicious brew has often been a challenge. Enter Holidaily Brewing Company, a trailblazer in the world of certified gluten-free beer. Founded in Golden, Colorado, Holidaily is redefining the beer experience for those avoiding gluten, including celiac and highly intolerant consumers, proving that gluten-free beer can be both safe and great tasting. Karen Hertz, the visionary behind Holidaily, turned her personal health challenges into a mission to revolutionize the beer industry. As a two-time cancer survivor, Karen adopted a gluten-free diet as part of her recovery. Frustrated by the lack of high-quality gluten-free beer options, she combined her expertise in the beer industry with her passion for innovation. Karen’s journey led to the creation of Holidaily Brewing Co., a company dedicated to crafting exceptional gluten-free beers that everyone can enjoy. Holidaily stands out as one of the only certified gluten-free breweries and the ONLY certified women-owned brewery in the United States. Their process is meticulous and innovative, ensuring that not a single gluten-containing ingredient enters their facility. Using locally sourced, malted gluten-free grains like millet and buckwheat, Holidaily brews and packages all their beers on-site. Each batch undergoes rigorous testing and certification to guarantee safety and quality, making Holidaily a trusted name for gluten-free beer enthusiasts. Holidaily has earned widespread recognition for its commitment to quality and innovation. Recently, Forbes named Holidaily one of the top women-owned breweries changing the craft beer industry. Additionally, in 2024 alone, the brewery was honored with a gold medal at the Great American Beer Festival and included in the U.S. Chamber of Commerce’s Top 100 Small Businesses list. These accolades underscore Holidaily’s impact on the craft beer world and its dedication to inclusivity. Since its inception in 2016, Holidaily Brewing Co. has grown from a local gem to a nationally celebrated brand. Their flagship beer, Favorite Blonde Ale, is the top-selling gluten-free craft beer in the country. With distribution across 10 states—Colorado, Arizona, Texas, California, Washington, Oregon, Idaho, Kansas, Missouri, and Wyoming—and shipping to all states that allow alcohol delivery, Holidaily is bringing gluten-free beer to the masses. The brewery also partners with major retailers like Safeway, Kroger, Target, Whole Foods and Sprouts, and is the official beer sponsor of the Celiac Cruise, where passengers enjoy exclusive access to Holidaily's gluten-free brews. These efforts reflect the company's leadership in creating safe, enjoyable beer experiences for the gluten-free community no matter where they are. Ready to raise a glass to gluten-free excellence? Explore Holidaily Brewing Company’s wide range of beers and discover your new favorite brew. Whether you’re gluten-free by necessity or choice, Holidaily offers a beer experience that’s inclusive, innovative, and undeniably delicious. 100% Gluten-Free. 100% Great Beer. Visit Holidaily Brewing to learn more and find their great-tasting beers near you.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/Holidaily_Karen_Billboard.webp.84a9bffd674d6516e10ac317cf5a0911.webp" length="37608" type="image/webp"/><pubDate>Tue, 01 Apr 2025 14:37:00 +0000</pubDate></item><item><title>Gluten-Free at Taco Bell: A Celiac's Guide to the Menu (+Video)</title><link>https://www.celiac.com/celiac-disease/gluten-free-at-taco-bell-a-celiacs-guide-to-the-menu-video-r6832/</link><description>Celiac.com 04/01/2025 - For those with celiac disease or gluten sensitivity, dining out can be challenging, especially at fast-food chains where cross-contact risks are high. Taco Bell, known for its budget-friendly Mexican-inspired menu, does offer some gluten-free options—but understanding what is truly safe to eat requires careful consideration of ingredients and preparation methods. This guide breaks down Taco Bell’s gluten-free offerings, their allergen policies, and the precautions necessary for those with celiac disease. Taco Bell’s Allergen and Gluten Policy Taco Bell provides an allergen and ingredient guide on its website to help customers identify potential sources of gluten. While they do not claim to have a certified gluten-free menu, they do highlight certain menu items that do not contain gluten ingredients. However, they explicitly state that due to shared kitchen spaces and cooking equipment, cross-contact with gluten-containing ingredients is possible. For those with celiac disease, this means extra caution is needed. While some ingredients may be free of gluten, the risk of gluten exposure through shared surfaces and fryers is significant. If you have celiac disease or a high sensitivity to gluten, it is essential to communicate your dietary needs clearly when ordering and to be aware of the potential risks. Gluten-Free Menu Options at Taco Bell 1. Power Menu Bowls (Customize for Safety) Taco Bell’s Power Menu Bowls can be a good gluten-free option when ordered with care. These bowls typically include: Grilled chicken or steak Lettuce Cheese Tomatoes Avocado ranch sauce (contains gluten; must be removed) Guacamole Reduced-fat sour cream Rice and black beans To make this a safer choice, remove any sauces that contain gluten and verify that the chicken or steak is prepared separately from gluten-containing ingredients. Asking staff to change gloves when preparing your order can also reduce the risk of cross-contact. 2. Crunchy Tacos (Corn Shells) Taco Bell’s Crunchy Tacos use corn shells, which do not contain gluten ingredients. The standard crunchy taco includes: Seasoned beef (contains oats, for those who avoid them) Lettuce Cheese You can also order crunchy tacos with chicken or steak for variety. The key concern here is cross-contact, as taco shells may be stored or handled in areas with flour tortillas. If you are highly sensitive, asking about preparation methods at your specific location is crucial. Also note that Nacho Cheese Doritos Locos Tacos are NOT gluten-free, so avoid them. 3. Black Beans and Rice A simple and filling gluten-free side, Taco Bell’s Black Beans and Rice contains no gluten ingredients and is typically prepared separately from gluten-containing menu items. However, always verify with staff if any modifications are needed to reduce cross-contact risks. 4. Black Beans If you prefer to skip the rice, a side of Black Beans is another safe option. They can be a great protein boost and pair well with other gluten-free choices. 5. Sauces and Dressings Many Taco Bell sauces are gluten-free, including: Hot Sauce Mild Sauce Fire Sauce Diablo Sauce However, some creamy dressings, like the Avocado Ranch, contain gluten and should be avoided. Items to Avoid – Contain Gluten or Likely Contamination Taco Bell’s Hash Browns do not contain gluten ingredients, but they are fried in shared oil with gluten-containing foods at most locations. This makes them unsafe for those with celiac disease due to the high risk of cross-contact. Chips and Nacho Cheese Sauce (Cross-Contact Risk). Taco Bell’s tortilla chips are made from corn but are often fried in shared fryers with gluten-containing foods. This poses a high cross-contact risk, making them unsafe for individuals with celiac disease. Nacho Cheese Doritos Locos Tacos. How to Order Safely at Taco Bell If you choose to eat at Taco Bell with celiac disease or gluten sensitivity, follow these steps to minimize risk: Ask Questions – Confirm with staff how menu items are prepared and if separate utensils or gloves can be used. Request Modifications – Remove gluten-containing sauces or toppings, and ask for food to be prepared in a clean area. Avoid Shared Fryers – Any item cooked in a fryer used for gluten-containing foods is unsafe. Watch for Cross-Contact – Even gluten-free ingredients can be contaminated if handled near flour tortillas or other gluten sources. Is Taco Bell Safe for People with Celiac Disease? While Taco Bell does offer some items that do not contain gluten ingredients, they do not have a certified gluten-free menu, and cross-contact is a major risk. This means Taco Bell is not a completely safe option for those with celiac disease. However, those with mild gluten sensitivity may find select items tolerable if proper precautions are taken. Conclusion Navigating Taco Bell’s menu as someone with celiac disease requires diligence and careful ordering. While some menu items, such as Power Bowls (with modifications), Crunchy Tacos (contain oats), and Black Beans and Rice, do not contain gluten ingredients, cross-contact is a significant concern. If you are highly sensitive to gluten, it may be best to avoid Taco Bell altogether or proceed with extreme caution. Always check Taco Bell’s latest allergen information and communicate your needs clearly when ordering to make the safest choices possible. Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_04/taco_bell_video_CC--JeepersMedia.webp.2c58da8468a9e0aa15491fdac9cce483.webp" length="27000" type="image/webp"/><pubDate>Tue, 01 Apr 2025 13:36:00 +0000</pubDate></item><item><title>Study Examines Modern vs. Ancient Wheat Proteins and Their Impact on Celiac Disease and Gluten Sensitivity (+Video)</title><link>https://www.celiac.com/celiac-disease/study-examines-modern-vs-ancient-wheat-proteins-and-their-impact-on-celiac-disease-and-gluten-sensitivity-video-r6829/</link><description>Celiac.com 03/31/2025 - Wheat is a staple food for many people around the world, but for some, it can cause serious health issues. Conditions like celiac disease, non-celiac wheat sensitivity, and baker’s asthma are often triggered by proteins in wheat called amylase/trypsin inhibitors (ATIs). These proteins can cause inflammation and other adverse reactions in sensitive individuals. A recent study compared the ATI content and activity in older wheat varieties (landraces) and modern wheat varieties to determine if breeding practices have changed the protein composition of wheat. The findings have important implications for people with wheat-related disorders. What Are Amylase/Trypsin Inhibitors (ATIs)? The Role of ATIs in Wheat ATIs are a group of proteins found in wheat that play a role in the plant’s defense system. They inhibit enzymes like amylase and trypsin, which are involved in digestion. While these proteins are harmless to most people, they can trigger immune responses in individuals with conditions like celiac disease or non-celiac wheat sensitivity. For these individuals, consuming wheat can lead to symptoms such as bloating, fatigue, and digestive issues. Why Study ATIs in Wheat? Over the years, there has been speculation that modern wheat breeding practices might have increased the levels of ATIs, making wheat less tolerable for people with sensitivities. Some have suggested that older wheat varieties (landraces) might be safer because they were not subjected to the same breeding techniques. This study aimed to test these claims by comparing the ATI content and activity in landraces and modern wheat varieties. Key Findings of the Study No Significant Differences in ATI Content The study analyzed 14 landraces (ancient wheat varieties) and six modern wheat varieties over three consecutive years. Researchers measured the total ATI content and the proportion of ATIs relative to crude protein. The results showed no significant differences between landraces and modern varieties. Both groups had similar levels of ATIs, with landraces averaging 7.1% ATI content and modern varieties averaging 7.5%. Similar Inhibitory Activity The study also measured the inhibitory activity of ATIs against an enzyme called α-amylase, which is found in human saliva. Again, there were no significant differences between landraces and modern varieties. Both groups showed similar levels of inhibitory activity, indicating that the biological effects of ATIs have not changed significantly over time. Individual ATI Components The researchers examined the distribution of individual ATIs within the total ATI content. They found that the composition of ATIs was very similar in both landraces and modern varieties. For example, a protein called 0.19 made up about 31% of the total ATI content in both groups. Other ATIs, such as CM3 and CM17, also showed similar distributions. Environmental Factors Play a Role One interesting finding was that the harvest year had a greater impact on ATI content than the type of wheat. In 2022, both landraces and modern varieties had higher ATI levels compared to 2021 and 2023. This suggests that environmental conditions, such as weather or soil quality, may influence ATI content more than genetic factors. What This Means for People with Celiac Disease and Gluten Sensitivity No Evidence That Modern Wheat Is Worse The study found no evidence to support the claim that modern wheat varieties have higher levels of ATIs or are more likely to trigger adverse reactions. Both landraces and modern varieties had similar ATI content and activity, meaning that switching to older wheat varieties is unlikely to provide relief for people with wheat-related disorders. The Importance of Avoiding Cross-Contamination For individuals with celiac disease or severe gluten sensitivity, the key takeaway is that all wheat—whether old or new—contains ATIs that can cause problems. This underscores the importance of avoiding cross-contamination and ensuring that gluten-free foods are prepared in dedicated environments. Potential for Future Research While the study did not find significant differences between landraces and modern varieties, it did identify a few individual varieties with lower ATI content or activity. These varieties could be promising candidates for future breeding programs aimed at developing wheat that is safer for people with sensitivities. Conclusion: A Step Toward Better Understanding This study provides valuable insights into the composition of wheat and its impact on people with wheat-related disorders. By showing that ATI content and activity have not changed significantly over time, the research challenges the notion that modern wheat is inherently worse for health. For individuals with celiac disease or non-celiac wheat sensitivity, the findings emphasize the need for continued vigilance in managing their diets and avoiding cross-contamination. Ultimately, this study highlights the importance of ongoing research to better understand the complex relationship between wheat proteins and human health. By identifying wheat varieties with lower ATI content, scientists may one day develop safer options for those who struggle with wheat-related disorders. Until then, the focus remains on education, awareness, and ensuring that food preparation practices meet the needs of sensitive individuals. Read more at: nature.com Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_02/wheat_CC--knowles_gallery.webp.a37fae3c623854d3c4a07a7c6047393f.webp" length="77762" type="image/webp"/><pubDate>Mon, 31 Mar 2025 13:37:02 +0000</pubDate></item><item><title>Celiac Disease and Cryptogenic Cirrhosis: A Hidden Connection</title><link>https://www.celiac.com/celiac-disease/celiac-disease-and-cryptogenic-cirrhosis-a-hidden-connection-r6820/</link><description>Celiac.com 03/29/2025 - Celiac disease is an autoimmune condition that primarily affects the small intestine but can also have widespread effects on other organs, including the liver. Some individuals develop liver damage without a clear underlying cause, a condition known as cryptogenic cirrhosis. A recent study published in The American Journal of Gastroenterology explores the link between celiac disease and cryptogenic cirrhosis, investigating how common celiac disease is in these patients and whether a gluten-free diet can improve liver function. Study Overview The researchers screened 300 individuals with chronic liver disease that had no known cause. After further evaluation, 232 patients were confirmed to have cryptogenic cirrhosis. These patients underwent blood tests to check for antibodies associated with celiac disease, as well as small intestine biopsies to confirm the diagnosis. Out of the 232 patients: 11 were diagnosed with celiac disease based on biopsy results 5 had elevated celiac disease-related antibodies but did not show enough intestinal damage to be definitively diagnosed 216 had no signs of celiac disease For comparison, the study also included a control group of 44 patients with cryptogenic cirrhosis who did not have celiac disease. Key Findings Prevalence of Celiac Disease in Cryptogenic Cirrhosis The study found that about 4.7% of the cryptogenic cirrhosis patients had biopsy-confirmed celiac disease, while 6.9% had positive blood tests indicating possible celiac disease. This suggests that celiac disease might be an overlooked cause of liver disease in some individuals. Liver Health and the Gluten-Free Diet To evaluate the impact of diet, researchers tracked two groups for one year: Patients with celiac disease who adopted a gluten-free diet Patients with cryptogenic cirrhosis without celiac disease who followed standard medical care The results showed that patients with celiac disease who removed gluten from their diet experienced significant liver function improvement. Key measurements of liver health, including the Model for End-Stage Liver Disease score and Child-Pugh score, improved in the gluten-free diet group. In contrast, the patients who did not have celiac disease and followed standard care showed worsening liver function over time. Additionally, individuals with celiac disease who adhered to a gluten-free diet had fewer complications related to liver disease. The death rate was similar between groups, suggesting that while a gluten-free diet did not reduce overall mortality in the short term, it significantly improved quality of life and liver function. Why This Study Matters Uncovering Hidden Celiac Disease in Liver Patients For individuals with unexplained liver disease, this study highlights the importance of testing for celiac disease. Many doctors may not immediately consider celiac disease when diagnosing liver issues, but this research suggests that it could be a contributing factor in a notable percentage of cases. A Gluten-Free Diet Can Be a Game Changer One of the most promising takeaways from this study is that treating celiac disease with a strict gluten-free diet can lead to real improvements in liver health. Unlike many liver diseases that have limited treatment options, this study suggests that dietary changes alone can make a significant difference for some patients. Implications for People with Celiac Disease For individuals who already have a celiac disease diagnosis, this study serves as a reminder that liver health should not be overlooked. If someone with celiac disease is experiencing abnormal liver test results or signs of liver damage, it may be worth discussing cryptogenic cirrhosis with a healthcare provider. Final Thoughts This study sheds light on an important but underrecognized connection between celiac disease and liver health. It suggests that celiac disease testing should be considered for individuals with unexplained liver disease, as identifying and managing celiac disease through a gluten-free diet can lead to meaningful health improvements. For those living with celiac disease, it reinforces the importance of dietary adherence—not just for digestive health but for overall well-being, including liver function. Read more at: journals.lww.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_02/causation_CC--nyal.webp.dcbfb158de70438f582a439039c9fd14.webp" length="42518" type="image/webp"/><pubDate>Sat, 29 Mar 2025 15:35:01 +0000</pubDate></item><item><title>Improving Gluten-Free and Allergen-Safe Dining on College Campuses</title><link>https://www.celiac.com/celiac-disease/improving-gluten-free-and-allergen-safe-dining-on-college-campuses-r6824/</link><description>Celiac.com 03/28/2025 - For students with celiac disease, gluten sensitivity, or severe food allergies, navigating campus dining can be a daily challenge. While many universities have made strides in providing safer food options, gaps still exist in ensuring that students with dietary restrictions have access to nutritious, satisfying meals. Georgetown University’s recent launch of the Stress Less Zone, a designated gluten-free and nut-free dining station, highlights both progress and ongoing challenges in allergen-safe campus dining. The Purpose of the Stress Less Zone The Stress Less Zone was introduced as part of Georgetown University’s efforts to create a safer dining environment for students who need to avoid gluten, peanuts, and tree nuts. This station offers a pantry stocked with pre-packaged breakfast foods, cereals, and granola bars, providing an alternative for students who require allergen-free options. A university spokesperson emphasized that the initiative aims to foster awareness about the importance of accommodating students with food sensitivities. However, while the intention is positive, the execution has left some students feeling underwhelmed. Challenges of the New Allergen Station Despite its goal of inclusivity, some students with dietary restrictions have expressed disappointment with the Stress Less Zone’s offerings. Ruby Addie, a student with celiac disease, noted the station lacks variety and hot meal options. She pointed out that while a gluten-free toaster is available, there are few substantial items to toast. Other students, like Una Mekić, echoed this sentiment, stating that the limited selection does not justify purchasing a campus meal plan. A significant issue highlighted by students is the risk of cross-contamination. Even with designated allergen-safe areas, dining halls often struggle to fully prevent exposure to gluten and other allergens. Shared utensils, crumbs, and improper food handling can still pose risks, making it difficult for students with celiac disease to dine safely. Cross-Contamination and Campus Dining Risks For students with celiac disease, even trace amounts of gluten can cause severe health reactions. Many students have reported falling ill due to cross-contamination at dining halls. Without strict food preparation protocols, separate cooking equipment, and well-trained staff, the risk of accidental exposure remains high. The Georgetown dining hall’s current approach involves digital allergen labels and an allergen-free station, but it does not guarantee complete safety from cross-contact. While the university acknowledges these limitations, students argue that more comprehensive measures, such as dedicated gluten-free kitchens or chef-prepared allergen-safe meals, are necessary to create a truly safe dining experience. The Need for Expanded Allergen-Free Options The Stress Less Zone represents a step toward addressing the needs of students with dietary restrictions, but it falls short of providing a full solution. Many students believe the university should expand its allergen-free options by including hot meals, more substantial gluten-free offerings, and better substitutes for common allergens. Offering diverse, nutritious options would not only benefit students with medical dietary needs but also contribute to a more inclusive dining experience for the broader student body. Expanding allergen-free choices can help normalize dietary accommodations and ensure that all students have access to meals that meet their health requirements. How Universities Can Improve Allergen-Safe Dining Colleges and universities nationwide can learn from the implementation of the Stress Less Zone and take additional steps to enhance allergen-safe dining. Some potential improvements include: Dedicated Gluten-Free and Allergen-Free Kitchens: Having separate preparation areas can significantly reduce cross-contamination risks. Trained Staff and Strict Protocols: Ensuring food service employees are thoroughly trained in allergen safety can help minimize errors. Hot Gluten-Free and Allergy-Friendly Meals: Expanding beyond pre-packaged options to include hot meals would greatly improve the dining experience for affected students. Student Involvement in Menu Planning: Consulting students with dietary restrictions can help universities design better menus and ensure their needs are met. Clearer Allergen Labeling and Transparency: Digital screens and ingredient lists are helpful, but ensuring absolute clarity in food preparation and labeling is essential. Conclusion Georgetown University’s Stress Less Zone is a promising initiative aimed at making dining more accessible for students with gluten and nut allergies. However, the current implementation highlights the continued need for universities to expand and refine their allergen-safe dining options. Providing safe, nutritious, and varied meals should be a priority, ensuring that all students—regardless of dietary restrictions—can enjoy a fulfilling dining experience on campus. By listening to students, implementing stricter safety measures, and expanding food choices, universities can take meaningful steps toward truly inclusive dining. Read more at: thehoya.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_02/Georgetown_University_CC--Ingfbruno.webp.96c3ca17e1c3b16187d8817bb295b766.webp" length="75692" type="image/webp"/><pubDate>Fri, 28 Mar 2025 13:38:02 +0000</pubDate></item><item><title>The Impact of Anxiety and Depression on Celiac Disease Management</title><link>https://www.celiac.com/celiac-disease/the-impact-of-anxiety-and-depression-on-celiac-disease-management-r6821/</link><description>Celiac.com 03/27/2025 - Celiac disease is an autoimmune condition in which consuming gluten triggers an immune response that damages the small intestine. While the primary treatment is a strict gluten-free diet, many individuals with celiac disease continue to experience symptoms, even after eliminating gluten. In recent years, research has suggested that mental health conditions such as anxiety and depression may play a role in how well individuals manage their disease. A new study published in Journal of the Canadian Association of Gastroenterology examines how anxiety and depression affect adherence to a gluten-free diet, symptom severity, and overall quality of life in individuals diagnosed with celiac disease. Understanding the Study The study involved 673 adults diagnosed with celiac disease who attended a specialized celiac clinic over a four-year period. Each participant completed several assessments that measured their adherence to a gluten-free diet, quality of life, severity of symptoms, and mental health status. Anxiety and depression were identified using a standardized questionnaire, with individuals scoring above a certain threshold classified as experiencing these conditions. The goal was to determine the prevalence of anxiety and depression in individuals with celiac disease and evaluate how these mental health challenges impact dietary adherence, symptom severity, and overall well-being. Key Findings High Rates of Anxiety and Depression The study found that mental health issues were common among individuals with celiac disease: 37% of participants had anxiety 16% had depression These findings suggest that a significant portion of people with celiac disease struggle with emotional well-being, which may, in turn, affect their ability to manage their condition effectively. Impact on Gluten-Free Diet Adherence One of the most important findings was that individuals with anxiety or depression were less likely to adhere to a strict gluten-free diet. The study showed that: Those with anxiety were 30% less likely to follow the diet correctly. Those with depression were 50% less likely to maintain good dietary adherence. This suggests that emotional distress may make it harder for individuals to consistently avoid gluten, which can lead to ongoing symptoms and further health complications. More Severe Symptoms and Health Complications Participants who experienced anxiety and depression also reported worse physical symptoms related to celiac disease. They were more likely to suffer from: Abdominal pain Digestive discomfort Fatigue Brain fog In addition to these symptoms, individuals with anxiety and depression tended to experience weight fluctuations, though this trend was not statistically significant. Lower Quality of Life Quality of life was significantly lower in individuals who experienced mental health challenges. The study found that anxiety and depression were strong predictors of reduced life satisfaction, indicating that managing both physical and mental health is essential for improving overall well-being in people with celiac disease. Why This Study Matters Mental Health and Celiac Disease Management This research highlights that mental health is a crucial factor in managing celiac disease effectively. Individuals with untreated anxiety or depression may find it more difficult to follow a gluten-free diet, leading to persistent symptoms and increased health risks. Recognizing and addressing these mental health conditions can be an essential part of improving health outcomes for people with celiac disease. The Need for Psychological Support Given the strong connection between mental health and celiac disease management, healthcare providers should consider screening for anxiety and depression in individuals diagnosed with celiac disease. Providing access to mental health resources, such as therapy or counseling, could help patients cope with the emotional challenges of living with a chronic illness. Empowering Patients to Improve Their Well-Being For individuals with celiac disease, this study serves as a reminder that managing mental health is just as important as avoiding gluten. Seeking support from healthcare professionals, support groups, or mental health specialists can make a significant difference in improving dietary adherence, symptom management, and overall quality of life. Conclusion This study demonstrates that anxiety and depression are common in individuals with celiac disease and have a significant impact on their ability to maintain a gluten-free diet, control symptoms, and experience a good quality of life. By addressing mental health alongside dietary management, individuals with celiac disease may improve their overall health and well-being. Healthcare providers and patients alike should prioritize mental health as a key component of celiac disease care to achieve the best possible outcomes. Read more at: academic.oup.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_02/mental_CC--kevin_dooley.webp.c948a756d6fbb5318afc5bf38379c72e.webp" length="12316" type="image/webp"/><pubDate>Thu, 27 Mar 2025 13:37:02 +0000</pubDate></item><item><title>Gluten-Free Miso Soup</title><link>https://www.celiac.com/celiac-disease/gluten-free-miso-soup-r6780/</link><description>Celiac.com 03/26/2025 - Miso soup has been a cornerstone of Japanese cuisine for centuries, traditionally served as a comforting side dish in homes and restaurants alike. Its origins date back to the Heian period (794–1185), when fermented soybean paste (miso) became a staple ingredient in Japanese cooking. Over time, the soup evolved into a versatile dish enjoyed at any time of day, praised for its warm, umami-rich flavors and health benefits. Traditionally, miso soup is made with dashi—a broth that often contains bonito flakes (a fish product) and seaweed. However, this gluten-free version swaps conventional dashi for a plant-based, gluten-free alternative to accommodate dietary needs without sacrificing authenticity. This recipe blends the delicate flavors of gluten-free miso paste, tender tofu, nutrient-packed seaweed, and the bright crunch of fresh green onions. It's an easy-to-make dish that brings traditional Japanese flavors to your kitchen while ensuring it's safe and satisfying for those avoiding gluten. Whether you’re a seasoned miso soup lover or trying it for the first time, this recipe is a wholesome way to savor its history and flavor. Gluten-Free Miso Soup Recipe Ingredients: 4 cups water 2 teaspoons gluten-free vegetable bouillon powder (or gluten-free dashi alternative) 3 tablespoons gluten-free miso paste (white or yellow miso) ½ cup silken or firm tofu, diced into small cubes 1 sheet of nori seaweed, cut into small squares or thin strips 2 tablespoons sliced green onions Optional: ½ teaspoon sesame oil for added flavor Instructions: Prepare the Base Broth In a medium saucepan, bring the water to a gentle boil. Stir in the gluten-free vegetable bouillon powder or dashi alternative until fully dissolved. Reduce the heat to low to keep the broth warm but not boiling. Incorporate the Miso Paste In a small bowl, scoop out a ladleful of the warm broth. Add the miso paste to the bowl and whisk until smooth. This step ensures the miso paste integrates evenly without clumping. Pour the miso mixture back into the pot and stir gently. Do not allow the soup to boil, as high heat can destroy the probiotics in miso. Add the Tofu and Seaweed Gently stir in the tofu cubes and seaweed pieces. Allow the soup to simmer on low heat for 3–5 minutes, letting the flavors meld together and the seaweed soften. Finish with Green Onions Just before serving, sprinkle the sliced green onions into the soup. For an optional nutty depth, add a drizzle of sesame oil. Serve and Enjoy Ladle the soup into bowls and serve warm. Pair it with gluten-free sushi rolls, a simple salad, or enjoy it as a light starter or snack on its own. Tips and Variations Protein Boost: Add cooked shrimp or chicken for extra protein (ensure these are gluten-free). Vegetable Twist: Toss in thinly sliced mushrooms, baby spinach, or shredded carrots for added nutrients. Storage: Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop, avoiding boiling. Enjoy this gluten-free miso soup as a warm, nourishing dish that’s easy to prepare yet rich in history and flavor.</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_01/miso_CC--avlxyz.webp.e07ea96a17ea37865e60f8e961932254.webp" length="16182" type="image/webp"/><pubDate>Wed, 26 Mar 2025 13:34:02 +0000</pubDate></item><item><title>Innovations in Gluten-Free Baking Lead to Science-Backed Tips for Better Texture and Taste (+Video)</title><link>https://www.celiac.com/celiac-disease/innovations-in-gluten-free-baking-lead-to-science-backed-tips-for-better-texture-and-taste-video-r6822/</link><description>Celiac.com 03/25/2025 - For those with celiac disease or gluten sensitivity, finding delicious and satisfying gluten-free baked goods can be a challenge. Traditional baking relies on gluten to provide structure, elasticity, and a pleasing texture. Without it, baked goods can turn out dense, crumbly, or dry. However, advancements in gluten-free baking science have made it possible to create treats that rival their wheat-based counterparts. This article explores innovative techniques, ingredients, and research-backed strategies to improve the texture and taste of gluten-free baked goods. Understanding the Role of Gluten in Baking Gluten, a protein found in wheat, barley, and rye, is essential for creating elasticity and structure in baked goods. When mixed with liquid and kneaded, gluten forms a network that traps air, allowing dough to rise and maintain a light, chewy texture. The challenge in gluten-free baking is to replicate this structure using alternative ingredients. Essential Ingredients for Better Gluten-Free Baking 1. Alternative Flours with Better Structure Traditional wheat flour is replaced with a combination of gluten-free flours to achieve the right balance of flavor and texture. Some of the best-performing gluten-free flours include: Almond Flour: Adds moisture and a rich, nutty flavor. Coconut Flour: Highly absorbent, it requires extra liquid but contributes to a soft texture. Rice Flour: Provides a neutral base but can be gritty if not finely milled. Sorghum Flour: Mimics wheat flour’s texture and adds a mild sweetness. Oat Flour: Enhances softness and adds fiber (ensure it is certified gluten-free). 2. Binders to Replace Gluten’s Elasticity Without gluten, baked goods need other ingredients to provide structure and prevent crumbling. Some effective binders include: Xanthan Gum: A common gluten substitute that adds elasticity and stability. Guar Gum: Works similarly to xanthan gum but is derived from legumes. Psyllium Husk Powder: Provides fiber and mimics the chewiness of gluten. Chia Seeds or Flaxseeds: When mixed with water, they create a gel-like texture that enhances structure. Techniques to Improve Gluten-Free Baking Results 1. Hydration is Key Gluten-free flours tend to absorb more liquid than wheat flour, making it essential to increase moisture content. Adding extra eggs, milk, yogurt, or applesauce can help prevent dryness. 2. Mixing and Resting the Dough Unlike traditional wheat dough, which benefits from extensive kneading, gluten-free dough should be mixed gently to prevent toughness. Additionally, allowing the batter or dough to rest for 20-30 minutes before baking helps hydrate the flours, reducing grittiness and improving texture. 3. Using the Right Leavening Agents Since gluten-free doughs lack the elasticity to trap air effectively, using the right leavening agents can improve rise and fluffiness. Key options include: Baking Powder and Baking Soda: Help introduce air bubbles for a lighter texture. Egg Whites: Whipping egg whites separately before folding them into the batter can add structure. Carbonated Water or Sparkling Water: Can increase lightness in cakes and muffins. 4. Experimenting with Oven Temperature and Baking Time Gluten-free baked goods often require lower baking temperatures and longer cooking times to ensure even baking without excessive browning. Using an oven thermometer to verify accuracy is recommended. The Science Behind Gluten-Free Texture Improvement 1. Starch Combinations for Improved Texture Combining different starches can help mimic gluten’s properties. Some effective combinations include: Tapioca Starch and Potato Starch: Help create elasticity and a chewy texture. Cornstarch and Arrowroot: Contribute to a lighter, crispier crust. 2. Fat Content Enhancements Fats play a critical role in gluten-free baking by adding richness and improving mouthfeel. Using a mix of butter, coconut oil, or avocado oil can create a softer crumb while preventing dryness. 3. Pre-Fermentation for Better Flavor Letting gluten-free doughs ferment slightly before baking can enhance flavor complexity. This technique is especially useful for gluten-free bread, where allowing the yeast to develop fully can improve taste and texture. Innovative Gluten-Free Baking Trends 1. High-Protein Gluten-Free Baked Goods Many new recipes incorporate protein-rich ingredients such as chickpea flour, whey protein, or pea protein to improve structure and nutritional value. 2. Sourdough Fermentation for Gluten-Free Bread Sourdough techniques, traditionally used with wheat, are now being adapted for gluten-free grains. The natural fermentation process enhances flavor and texture while making nutrients more bioavailable. 3. Artificial Intelligence in Recipe Development Some companies and home bakers are using AI-driven software to optimize gluten-free recipes by analyzing ingredient interactions and predicting the best combinations for texture and taste. What This Means for People with Celiac Disease or Gluten Sensitivity 1. More Accessible and Enjoyable Gluten-Free Baking With advancements in ingredients and techniques, gluten-free baking is becoming more accessible, allowing individuals to enjoy a wider variety of baked goods without compromising taste or texture. 2. Improved Nutritional Value Modern gluten-free baking incorporates nutrient-dense ingredients, reducing reliance on processed starches and increasing fiber, protein, and healthy fat content. 3. Greater Confidence in Homemade Baking Understanding the science behind gluten-free baking empowers individuals to create their own delicious, high-quality baked goods at home, reducing dependence on expensive store-bought alternatives. Conclusion Gluten-free baking has come a long way, thanks to scientific advancements and innovative techniques. By carefully selecting ingredients, using proper hydration methods, and experimenting with different flours and binders, individuals with celiac disease or gluten sensitivity can enjoy high-quality, delicious baked goods. Whether through better structure, enhanced flavor, or improved nutritional profiles, the future of gluten-free baking is brighter than ever. Watch the video version of this article:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_02/baking_CC--COD_Newsroom.webp.ecba2245889bf4861b19b63725c97a9e.webp" length="20646" type="image/webp"/><pubDate>Tue, 25 Mar 2025 13:36:02 +0000</pubDate></item><item><title>Is Chipotle Gluten-Free? A Celiac's Guide to Safe Dining</title><link>https://www.celiac.com/celiac-disease/is-chipotle-gluten-free-a-celiacs-guide-to-safe-dining-r6825/</link><description>Celiac.com 03/22/2025 - For people with celiac disease or gluten sensitivity, dining out can feel like navigating a minefield. Cross-contamination, hidden gluten, and unclear allergen policies can make even the simplest meal a source of stress. Fortunately, Chipotle Mexican Grill has become a popular destination for gluten-free diners, thanks to its customizable menu and transparent ingredient lists. But is Chipotle truly safe for those with celiac disease? In this guide, we’ll break down Chipotle’s gluten-free options, allergen practices, and how to order safely. What Makes Chipotle a Popular Choice for Gluten-Free Diners? Chipotle has earned a reputation as a go-to spot for gluten-free fast food. Unlike many fast-food chains, Chipotle emphasizes fresh, whole ingredients and allows customers to build their meals from scratch. This level of customization is a game-changer for people with dietary restrictions, including those who need to avoid gluten. For celiacs, the ability to see each ingredient before it’s added to their meal is a huge advantage. Chipotle also provides a detailed allergen menu online, making it easier to identify which items are gluten-free. However, while Chipotle offers many gluten-free options, there are still risks of cross-contamination that diners need to be aware of. Gluten-Free Options at Chipotle: What’s Safe to Eat? Chipotle’s menu is surprisingly accommodating for gluten-free diners. Here’s a breakdown of the gluten-free options available: 1. Bowls and Salads Base: Start with a base of cilantro-lime white rice, brown rice, or lettuce for a salad. Protein: All protein options (chicken, steak, barbacoa, carnitas, sofritas, and chorizo) are gluten-free. Beans: Both black beans and pinto beans are safe. Toppings: Most toppings, including fajita vegetables, salsas, guacamole, and cheese, are gluten-free. Avoid: The only topping to avoid is the flour tortilla (obviously) and the vinaigrette dressing, which contains gluten. 2. Tacos Tortillas: Opt for corn tortillas, which are gluten-free, instead of flour tortillas. Fillings: Use the same gluten-free proteins, beans, and toppings as you would in a bowl. 3. Chips and Sides Chips: Chipotle’s corn chips are gluten-free and fried in dedicated fryers, reducing the risk of cross-contamination. Guacamole: Pair your chips with gluten-free guacamole for a safe and delicious snack. 4. Drinks Most beverages, including fountain drinks and bottled options, are gluten-free. Just avoid any beer or malt-based drinks. What About Cross-Contamination at Chipotle? While Chipotle offers many gluten-free options, cross-contamination is still a concern for people with celiac disease. Here’s what you need to know: 1. Shared Equipment Chipotle’s kitchen setup involves shared equipment, such as spoons and serving utensils, which can lead to cross-contact with gluten-containing ingredients (like flour tortillas). 2. Gluten-Free Protocols Chipotle does not have a dedicated gluten-free prep area, but they do train staff to change gloves and use clean utensils upon request. If you have celiac disease, it’s essential to communicate your needs clearly to the staff. 3. Online Ordering Tip To minimize cross-contamination, consider ordering online or through the Chipotle app. You can add a note specifying that you have to be 100% gluten-free, which will hopefully prompt the staff to take extra precautions. How to Order Gluten-Free at Chipotle: A Step-by-Step Guide To ensure a safe dining experience at Chipotle, follow these steps: Start with a Bowl or Salad: Avoid flour tortillas altogether by choosing a bowl or salad as your base. Choose Gluten-Free Ingredients: Stick to the gluten-free options listed above. Ask for Fresh Ingredients: Request that the staff use fresh ingredients from the back (if available) to reduce the risk of cross-contamination. Communicate Your Needs: Politely inform the staff that you have a gluten allergy or celiac disease, and ask them to change their gloves and use clean utensils. Double-Check Your Order: Before digging in, review your meal to ensure no gluten-containing ingredients were accidentally added. What This Means for People with Celiac Disease or Gluten Sensitivity For people with celiac disease or gluten sensitivity, Chipotle can be a safe and satisfying dining option—if you take the right precautions. The restaurant’s emphasis on fresh, customizable ingredients makes it easier to avoid gluten, but the risk of cross-contamination means you’ll need to be vigilant. Here’s what this means for you: Chipotle is a Reliable Option: With so many gluten-free choices, Chipotle is a great choice for gluten-free fast food. Communication is Key: Always communicate your dietary needs to the staff to minimize the risk of cross-contamination. Stay Informed: Check Chipotle’s allergen menu regularly, as ingredients and preparation methods can change. Final Thoughts: Is Chipotle Safe for Celiacs? Chipotle is one of the most celiac-friendly fast food chains out there, but it’s not 100% risk-free. By sticking to gluten-free ingredients, communicating your needs, and being mindful of cross-contamination, you can enjoy a delicious and safe meal at Chipotle. Whether you’re craving a burrito bowl, tacos, or just a side of chips and guac, Chipotle offers plenty of options for gluten-free diners. So, the next time you’re searching for “gluten-free Chipotle” or “celiac-safe fast food,” you can feel confident knowing that Chipotle has your back—just remember to order wisely! By following this guide, you can enjoy Chipotle’s flavorful offerings without compromising your health. Happy dining!</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_02/chipolte_CC--mark_morgan.webp.d5eb78eecf89d2819c6d4786e0cfe601.webp" length="888694" type="image/webp"/><pubDate>Sat, 22 Mar 2025 15:33:02 +0000</pubDate></item><item><title>Australian Plantago: A Game-Changer for Gluten-Free Breads</title><link>https://www.celiac.com/celiac-disease/australian-plantago-a-game-changer-for-gluten-free-breads-r6819/</link><description>Celiac.com 03/21/2025 - For individuals with celiac disease or gluten sensitivity, finding high-quality gluten-free bread can be a constant challenge. Traditional gluten-free products often fall short in terms of texture, taste, and nutritional value. However, a groundbreaking discovery by researchers at the University of Adelaide may soon change the game. Seeds from two native Australian species of Plantago—P. cunninghamii and P. turrifera—have been identified as potential replacements for psyllium husk in gluten-free bread formulations. These seeds produce a unique type of mucilage that improves the elasticity, texture, and overall quality of gluten-free bread. What Makes Gluten-Free Bread So Challenging? Gluten, a protein found in wheat, barley, and rye, is responsible for the elasticity and structure of traditional bread. It traps air during fermentation, giving bread its characteristic fluffy texture. For individuals with celiac disease, an autoimmune disorder triggered by gluten, or those with non-celiac gluten sensitivity, consuming gluten can lead to severe health issues. As a result, gluten-free breads rely on alternative ingredients to mimic the properties of gluten. However, many gluten-free breads suffer from a dense, crumbly texture and lack the springiness and volume of traditional bread. Common additives like hydroxypropylmethylcellulose (HPMC) or xanthan gum are often used to improve texture, but these ingredients are perceived as artificial and may deter health-conscious consumers. Psyllium husk, derived from Plantago ovata, is a popular natural alternative, but its production generates significant waste. This is where Australian Plantago species come into play. The Science Behind Plantago Mucilage Mucilage is a gel-like substance produced by certain seeds when they come into contact with water. It is rich in dietary fiber and has unique properties that make it an excellent natural additive for gluten-free baking. The research team, led by Dr. James Cowley at the University of Adelaide, discovered that the mucilage from P. cunninghamii and P. turrifera has distinct chemical properties that enhance the elasticity of gluten-free dough. Interestingly, these native Australian species produce mucilage that is chemically different from that of P. ovata, the source of commercial psyllium husk. Despite having lower mucilage content, P. cunninghamii and P. turrifera outperformed P. ovata in creating bread with better texture, volume, and appearance. Dr. Cowley explains that the key lies in the chemistry of the mucilage, not just its quantity. The unique composition of the mucilage from these species forms more elastic networks in the dough, preventing it from collapsing during fermentation. This results in bread that is softer, springier, and more visually appealing—qualities highly valued by consumers. Benefits for People with Celiac Disease or Gluten Sensitivity For individuals with celiac disease or gluten sensitivity, the discovery of Plantago as a natural additive offers several significant benefits: 1. Improved Texture and Taste One of the most common complaints about gluten-free bread is its unappealing texture. The use of Plantago mucilage addresses this issue by creating dough that is more elastic and resistant to collapse. This leads to bread that is fluffier, softer, and closer in texture to traditional gluten-containing bread. 2. Clean-Label Products Many gluten-free breads rely on synthetic additives like HPMC, which can be off-putting to consumers seeking natural, minimally processed foods. Plantago seeds offer a clean-label alternative, as they can be listed simply as "vegetable fiber" on ingredient labels. This aligns with the growing demand for healthier, more natural food options. 3. Nutritional Value Plantago seeds are rich in dietary fiber, which is beneficial for digestive health. Additionally, the whole-seed flour retains the inner seed parts, which are high in nutrients. This makes Plantago-based bread not only better in texture but also more nutritious compared to products made with purified psyllium husk. 4. Sustainability The production of commercial psyllium husk generates significant waste, as the mucilage is extracted through a grinding process. Using whole-seed Plantago flour is a more sustainable option, as it utilizes the entire seed and reduces waste. The Future of Gluten-Free Bread The research conducted by Dr. Cowley and his team represents a significant step forward in the development of high-quality gluten-free bread. While there is still work to be done to fully replicate the properties of gluten-containing bread, the use of Plantago mucilage brings us closer to that goal. 1. New Product Development Food manufacturers may soon incorporate Plantago flour into their gluten-free bread formulations. This could lead to a new generation of products that are not only better in texture and taste but also more appealing to health-conscious consumers. 2. Broader Applications The unique properties of Plantago mucilage may extend beyond bread. It could be used in other gluten-free baked goods, such as muffins, cakes, and pastries, to improve their texture and quality. 3. Increased Accessibility As demand for gluten-free products continues to rise, the availability of Plantago-based ingredients could make high-quality gluten-free bread more accessible to consumers worldwide. Challenges and Considerations While the potential of Plantago is exciting, there are some challenges to consider: 1. Cultivation and Supply Scaling up the cultivation of P. cunninghamii and P. turrifera to meet commercial demand may take time. Researchers and farmers will need to work together to ensure a sustainable and reliable supply of these seeds. 2. Consumer Acceptance Introducing a new ingredient to the market always carries the risk of consumer skepticism. Clear communication about the benefits of Plantago and its natural origins will be key to gaining consumer trust. 3. Cost The cost of producing Plantago-based ingredients may initially be higher than that of traditional additives. However, as production scales up, costs are likely to decrease, making it a viable option for manufacturers. Conclusion The discovery of Australian Plantago species as a natural additive for gluten-free bread is a promising development for individuals with celiac disease or gluten sensitivity. By improving the texture, taste, and nutritional value of gluten-free bread, Plantago has the potential to transform the gluten-free market. For consumers, this means access to better-quality products that align with their health and dietary needs. For manufacturers, it offers an opportunity to create clean-label, sustainable, and innovative gluten-free foods. As research continues, the dream of gluten-free bread that rivals its gluten-containing counterpart may soon become a reality. For now, the humble Plantago seed stands as a beacon of hope for those navigating the challenges of a gluten-free lifestyle. Read more at: newswise.com</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_02/plantago_CC--Macleay_Grass_Man.webp.99b59ff09b6ac7f26fde715b6a9978aa.webp" length="35044" type="image/webp"/><pubDate>Fri, 21 Mar 2025 13:39:02 +0000</pubDate></item><item><title>Celiac.com Video News: March 2025</title><link>https://www.celiac.com/celiac-disease/celiaccom-video-news-march-2025-r6853/</link><description>Celiac.com March 2025 - Explore expert insights, research updates, and practical tips on celiac disease, gluten-free living, and emerging treatments in our video library. Stay informed and empowered with the latest developments to manage celiac disease effectively. Follow our videos and stay up to date on our video content, which is designed to help you navigate a gluten-free lifestyle with confidence. Whether you’re newly diagnosed or seeking advanced strategies for managing celiac disease, our videos provide valuable resources tailored to your needs. All Celiac.com Videos - March, 2025: Study Examines Modern vs. Ancient Wheat Proteins and Their Impact on Celiac Disease and Gluten Sensitivity: Innovations in Gluten-Free Baking Lead to Science-Backed Tips for Better Texture and Taste: Study on Early Dietary Fiber Intake and Celiac Disease Risk: Celiac Disease in Children: Early Signs Parents Should Not Ignore: The Future of Celiac Disease Treatment: mRNA Vaccines at Penn's Institute for RNA Innovation: Gluten-Free at Chick-fil-A: What You Can Eat and What to Avoid: The Potential Link Between Long-Term Proton Pump Inhibitor Use and Celiac Disease: Using Machine Learning to Improve Early Detection of Celiac Disease: Is McDonald's Gluten-Free? A Complete Guide to Safe Menu Options: The Role of Genetics in Celiac Disease: What Family Members Should Know: Food-Related Quality of Life in Children with Chronic Gastrointestinal Disorders: Comparing Inflammatory Bowel Disease and Celiac Disease:</description><enclosure url="https://www.celiac.com/uploads/monthly_2025_03/mcdonalds_video_news_01.webp.5483fc2339c01934cf42e407000b6446.webp" length="35422" type="image/webp"/><pubDate>Thu, 20 Mar 2025 18:50:00 +0000</pubDate></item></channel></rss> If you would like to create a banner that links to this page (i.e. this validation result), do the following:
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