Study Finds No Connection Between Autism, Celiac Disease

Kids learn to handle celiac disease

One theory about autism is that it may start in the gut, because some children with the disorder also suffer from gastrointestinal problems . Many are put on strict gluten-free diets in the hopes that avoiding wheat proteins will improve their behavior. “Studies have not really shown that this works, but it is a common belief,” said Dr. Daniel Coury, chief of developmental- behavioral pediatrics at Nationwide Children’s Hospital in Columbus, Ohio. The new study, which was published online Sept. 25 in the journal JAMA Psychiatry, offers the most definitive proof yet that many autistic kids don’t benefit from restrictive, wheat-free diets. The study comes from Sweden, a country that keeps careful records on the health of its citizens. Sweden also has rates of celiac disease that are about twice as high as in the United States, said study author Dr. Joseph Murray, a celiac disease specialist at the Mayo Clinic in Rochester, Minn. Researchers pulled the health records on almost 290,000 people who’d had intestinal biopsies. Intestinal biopsies are tests where doctors take a tissue sample of the small intestine and examine it under the microscope to look for signs of damage. Intestinal biopsies are considered to be the most reliable way to check for celiac disease. Based on the biopsy results, about 27,000 of those people had full-blown celiac disease.

official site http://medicalxpress.com/news/2013-09-autism-celiac-disease.html

Katrina Nordyke will address this topic as she defends her thesis at Umea University on November 15. Celiac disease is a chronic disease attributable to genetic susceptibility which causes damage to the small intestine by the intake of gluten in the diet. It is estimated that between 1 and 3 percent of the population have the disease, but the number of unreported cases is high and most sufferers go undiagnosed. Sweden has higher rates of coeliac disease than the rest of the western world. The benefits of screening for celiac disease in the general population is controversial and the consequences of being diagnosed when screening has been unclear. Sweden has had an epidemic of celiac disease. Therefore, researchers at Umea University conducted the population-based research project ETICS, Exploring the Iceberg of Celiacs in Sweden, to investigate issues arising with celiac disease and screening for the disease. All sixth graders in five regions in Sweden were invited to participate in the study during 2005/2006 and 2009/2010. In her thesis, Katrina Nordyke examines the experiences and results of screening to detect celiac disease in these children. She notes that the results are ambiguous. “Most kids can handle the concerns of the screening examination and thoughts about the disease may present. However, there was no consensus that the detection of disease and treatment results in an increased health-related quality of life.”, says Katrina Nordyke. The children involved in ETICS wrote short stories where they described their screening experience before they received their screening results. The stories show that some children experienced the fear and anxiety, but as a whole they managed the screening well. The kids also filled out surveys about their health-related quality of life at the time of the screening and one year after diagnosis. Finally, those who received a celiac diagnosis from the screening wrote new stories one and five years after diagnosis.

look here http://www.news-medical.net/news/20131116/Research-paper-highlights-experiences-results-of-celiac-disease-screening-in-young-children.aspx

Research paper highlights experiences, results of celiac disease screening in young children

Afterward, students were given permission to, well, consume their work. As the kids dug in, Eli, 11, was the odd man out. He has celiac disease, so those foods were not safe for him. He had to sit there and watch, said his mother, Alison Waldman of Arlington, Va. Eli came home that day and was just devastated. Stories like Elis are common among children with celiac disease. The disorder, which affects about one in 100 American adults and children, is defined by an immune reaction to gluten, a protein found in bread, pasta, pizza crust, cookies, crackers and many other foods containing wheat, barley or rye. Gluten, which often serves as a binder, is even present in many ice creams, sauces and salad dressings, as well as in some lip balm and vitamins. The immune reaction causes an inflammation in the small intestine, which can lead to a host of problems: abdominal pain, small intestine damage, muscle cramps, fatigue, weight loss and stunted growth. Left untreated, celiac disease may also trigger nervous system diseases and reproductive problems. Childrens National Medical Center follows about 200 children with celiac disease and saw 40 to 50 new cases last year, said John Snyder, chief of gastroenterology, hepatology and nutrition there. There is no medication for celiac disease. The treatment is lifelong avoidance of all foods that contain gluten, which can be hard enough for adults; for children with birthday celebrations, school functions, sleepovers and play dates, the regimen poses inordinate challenges. Oftentimes, kids who are diagnosed with celiac disease feel that they are the only ones out there, said Aaron Rakow, a clinical psychologist and director of psychological services in the gastrointestinal division at the medical center. That feeling of isolation is a major risk, both in terms of leading to feelings of depression and to anxiety disorders. Addressing such risks was an impetus behind the hospitals launch this spring of a celiac disease support group for elementary-school children. A teen group will be organized later this year.

i was reading this http://www.journalgazette.net/article/20131008/FEAT/310089991/1011/FEAT

Celiac Disease Causes Intestinal Damage Linked To Increased Risk Of Lymphoma

6, issue of Annals of Internal Medicine : In this study, researchers identified patients with celiac disease who underwent a follow-up biopsy between 6 months and 5 years after their initial diagnosis; the median duration between celiac disease diagnosis and follow-up biopsy was 1.3 years. The patients were then followed for an average of 8.9 years after their follow-up biopsy. Of 7,625 patients with celiac disease, 4,317 (57 percent) had healed on the follow-up biopsy, while the remaining 3,308 patients (43 percent) had persistent villous atrophy. The investigators found that overall, patients with celiac disease had an annual lymphoma risk of 67.9 per 100,000, a 2.81-fold increase compared with the general population risk of 24.2 per 100,000. Those with persistent villous atrophy had a larger annual risk: 102.4 per 100,000, compared with those with healed intestines, whose risk was 31.5 per 100,000. According to the authors, these findings support the end-point of mucosal healing as a goal for patients with celiac disease so as to reduce lymphoma risk. Biopsy of small intestine showing normal villi. (Photo: Govind Bhagat, MBBS, professor of pathology and cell biology, CUMC) “When a patient with celiac disease is initially diagnosed, intestinal biopsy shows flattening of villi, the long, fingerlike projections that normally absorb nutrients and fluid,” the University said in a news release . Those who have the disease experience symptom such as diarrhea, weight loss, and iron-deficiency anemia, result from damaged villi. Some physicians will have their patients undergo a follow-up biopsy to intestinal healing. Researchers stated in a the news release they known for years that patients with celiac disease have an increased risk of lymphoma, but the intestinal healing and its timing affect that risk. There has not be confirmed link between healing on intestinal biopsy and clinical risk factors until now. “Our study shows that celiac patients with persistent villous atrophy-as seen on follow-up biopsy-have an increased risk of lymphoma, while those with healed intestines have a risk that is significantly lower, approaching that of the general population,” said study first author Benjamin Lebwohl, MD, MS, assistant professor of medicine, member of the Celiac Disease Center, and assistant professor of epidemiology at the Mailman School of Public Health, at CUMC, and a gastroenterologist at NewYork-Presbyterian/Columbia.

look at these guys http://www.hngn.com/articles/9467/20130806/celiac-disease-causes-intestinal-damage-linked-increased-risk-lymphoma.htm

Gluten sensitivity causes celiac disease

Olmesartan is in the class of angiotensin receptor blockers, which work by opening up constricted blood vessels, and these have the effect of reducing blood flow to the kidneys. GFR is a measure of kidney function. So a medicine like olmesartan or any of the ARBs or ACE inhibitors will very often drop GFR. A lower GFR means a higher creatinine level, since creatinine is removed from the blood by the kidneys. Since a higher creatinine means worse kidney function independent of the medication effect, its natural for patients to worry that the kidneys are being damaged . However, it usually isnt necessary to stop the medication. The lower GFR actually protects the kidneys from the effect of high blood pressure. Unless the GFR goes down by 30 percent (or creatinine goes up by 30 percent), we generally dont stop it. It sounds like the medication is working well for you. Vioxx is not related to these medicines at all. Dr. Keith Roach is a physician at Weill Cornell Medical College and New York Presbyterian Hospital.Readers may email questions to ToYourGoodHealth@med.cornell.edu or request an order form of available health newsletters at P.O.

online http://www.stltoday.com/lifestyles/health-med-fit/health/to-your-good-health/gluten-sensitivity-causes-celiac-disease/article_aa8740e9-50f7-591a-97f0-a3c8d37d32fb.html

Celiac disease causes gastrointestinal problems for up to 3 million in the U.S.

Women have a higher incidence of autoimmune diseases across the board, says Benkov. And having one autoimmune disorder can put you at a higher risk of having others like thyroid disorder, diabetes and autoimmune liver disease. There is some evidence that early exposure to cereals can increase the risk of celiac disease, while breast-feeding may prevent or delay it. Signs and symptoms: Patients with celiac disease fall into two types: classical and atypical. Thirty years ago we were only diagnosing patients who showed the classical presentation: diarrhea and failure of growth, says Benkov. These patients also might experience a lot of gas or a bloated abdomen, crankiness and apathy or lack of energy, he said. In the atypical presentation, older children usually dont experience GI symptoms, but they stop growing on a normal growth curve. Over the past decades, doctors have come to recognize that there are dozens of possible symptoms that can develop in patients with atypical celiac disease. The range of irregular symptoms includes liver inflammation, arthritis, seizure disorders, bone fractures, skin rashes, anemia and lactose intolerance, says Benkov. At this point, 90% of the cases we see are atypical. Some patients have no discernible symptoms at all. YUM! GLUTEN-FREE COOKIE RECIPE FOR CELIAC KIDS Traditional treatment: The diagnosis is often the hardest part of treating celiac disease, because the symptoms can be so deceptive.

visit site http://www.nydailynews.com/life-style/health/celiac-disease-gastrointestinal-problems-3-million-u-s-article-1.1082531

Antioxidants Can Help Treat Children With Celiac Disease: Research

People with celiac disease suffer severe and potentially dangerous digestive reactions to gluten, the major protein found in wheat and many other grains. “It is generally accepted that the activation of the immune system by gluten peptides is responsible for pathogenesis and progression of celiac disease,” the researchers wrote. “In the last decade the results of several investigations showed that gluten corrupts the … antioxidant balance in intestinal mucosa, probably by an overproduction of free radicals.” To further investigate this connection between celiac disease, free radicals and antioxidants, the researchers performed intestinal biopsies on 39 children with either active or silent celiac disease and on 19 healthy controls of equivalent age. The researchers found that children with both forms of celiac disease had significantly lower levels of the antioxidant known as glutathione, while markers of antioxidant activity were significantly higher. The “master” antioxidant The low observed levels of glutathione are particularly significant, because this chemical is often referred to as a “master” antioxidant, responsible for donating electrons to other antioxidants to increase their free-radical-fighting abilities. The findings of Clinical Biochemistry suggest that in patients with celiac disease , gluten may induce a flood of free radicals in the intestines. This flood is so overwhelming that it completely strips the body’s reserves of glutathione, thereby crippling the effectiveness of all the body’s other antioxidants and leading to increased oxidative damage and stress in the digestive system. This suggests that a diet high in antioxidants could help reduce the severity of celiac symptoms, the researchers said. “Oxidative stress is an important factor in the pathogenesis of celiac disease,” they wrote. “The antioxidant capacity of celiac patients is significantly reduced, mostly by a depletion of glutathione. Natural antioxidants and appropriate dietary supplements could be important complements to the classic therapy of celiac disease .” The research does not suggest that a higher antioxidant intake would enable people with celiac disease to eat gluten, merely that it would reduce the symptoms of the disease. Boost your superfood intake All people can improve their health by boosting their intake of antioxidant-rich foods. Studies have shown that berries and fruits are among the foods highest in antioxidants, particularly goji berries, acai berries, pomegranates, blueberries, blackberries, cranberries, raspberries, strawberries, cherries, and apples. In general, the more deep red or purple the color, the higher the antioxidant content. Dried fruits are also high in antioxidants, with raisins and prunes ranking nearly as high as acai berries.

my sources http://www.naturalnews.com/040220_celiac_disease_antioxidants_treatment.html

Celiac Disease And Gluten Intolerance: Diagnosis And Treatment

Celiac Disease: Symptoms & Treatment

A small intestine biopsy (performed during an endoscopy) may also be necessary. Diagnosis can also be obtained through a biopsy of the distinctive, itchy rash associated with celiac disease, which can appear on the face, torso and limbs. TREATMENT FOR CELIAC DISEASE Once diagnosed, people with celiac disease need to remove all gluten from their diet permanently. Additional blood tests can be performed periodically after going gluten-free in order to monitor the success of the dietary changes. TREATMENT FOR GLUTEN INTOLERANCE For those who do not test positive for celiac disease but show symptoms of gluten intolerance (after eating gluten), an elimination diet may be in order. Suffers can try eliminating all gluten from their diet while keeping a daily journal of symptoms. If symptoms subside, then a gluten-free diet can be adopted permanently. If symptoms continue, patients should consult with a physician another medical condition or food allergy may be to blame. GLUTEN-FREE SHOPPING Gluten-free food and shopping lists are widely available on the internet and through major celiac disease organizations, such as the American Celiac Disease Alliance or Celiac Sprue Association . Many gluten-free foods are also available for purchase through websites, such as GlutenFree Mall . Gluten-free recipes The opinions expressed in this article are of the author and the author alone.

i loved this http://www.sheknows.com/health-and-wellness/articles/803171/celiac-disease-and-gluten-intolerance-diagnosis-and-treatment

The word “celiac,” sometimes spelled “coeliac” or “cliac” is derived from the Greek koiliakos, abdomen. In the past few years, awareness of the genetic disorder has increased and many food companies and restaurants now offer menus that cater to those with celiac disease. Who is at risk? Studies show that men and women of any age and race can be affected by celiac disease, but is more prevalent in those of Northern European descent. Because the disease is genetically based, it is more common in those who have a first-degree relative (parent, child or sibling) or second-degree relative (grandparent, uncle, aunt, cousin, niece, nephew or half-sibling) with celiac disease. There are two main genes related to celiac disease. Ninety-five percent of people with celiac disease will have the HLA-DQ2 gene, and the other 5 percent have the HLA-DQ8 gene. Genetic testing is often used to calculate the risk for celiac disease. However, having the gene means that you are simply at risk for developing disease and is not a conclusive diagnosis. Positive genetic tests should be followed up with celiac blood panels and possibly biopsies, depending on the result of the blood panels. If the genetic tests return with negative results, the patient can essentially rule out celiac disease. When a person with celiac disease consumes gluten, the immune system overreacts and targets the bodys small intestine. The villi hair-like structures in the small intestine suffer shortening and flattening. This occurs in the lamina propria and crypt regions of the intestine when the patient eats specific food-grain antigens, or toxic amino acid sequences. These toxic amino acid sequences are found in wheat, rye, and barley. Research shows that some celiac sufferers can tolerate oats, while others cannot.

recommended you read http://www.livescience.com/40278-celiac-disease.html

The Celiac Dilemma: Getting Enough Fiber Without Wheat

Here are a few ways to ensure youre getting enough fiber in your diet, whether youve been living with celiac disease your entire life or just for a few weeks. Bulk Up Your Food There are plenty of fiber-rich foods that do not contain gluten. For example, fruits and vegetables are a great, all-natural source of fiber. You can add them to soups and sauces for a flavorful kick that will also provide a few extra grams of fiber. Skip the croutons on your salad most contain gluten anyway and sub in raisins for a sweet, filling treat. Flaxseed and chia seeds are two superfoods that are naturally gluten free and contain a hefty dose of fiber. Stir them into smoothies, sprinkle on your breakfast cereal, or shake them over yogurt to give it a bit of a crunch. With several grams of fiber per serving, nuts are also a great addition to just about any main or side dish. Kidney beans or chickpeas can be stirred into soups to increase the fiber count. Use Supplements Adding a supplement to your diet can be an excellent way to make up for the fiber youre losing by not eating wheat. Youll want to find natural supplements that mimic the way fiber found in food breaks down in your gut. One smart option is a prebiotic, such as Prebiotin a plant fiber that also provides good bacteria to the colon , further aiding in digestion. Make Adjustments Its possible to increase the fiber content in your diet by making simple substitutions. Perhaps you have always eaten white rice, which is easier on your sensitive stomach than brown. Well, nows the time to give fiber-rich brown rice another try. Since your celiac diagnosis has probably cleared up most of your GI issues, you should be able to eat brown rice now without issue.

try these guys out http://www.celiac.com/articles/23504/1/The-Celiac-Dilemma-Getting-Enough-Fiber-Without-Wheat/Page1.html

Beyoncé’s Album Release Dessert: Chocolate Vegan Cupcakes

How to Eat Gluten Free: Dessert

Maybe a more descriptive caption next time? Luckily, we recognized the signature Italian buttercream icing of Swirlz Cupcakes in Chicago, the city where the pop star will perform tonight. The mini cakespumpkin maple, chocolate peppermint, vanilla on chocolate, double chocolate and two chocolate peanut butterdid come from Swirlz, confirms co-owner Pam Rose. The bakery didnt know they were packing cupcakes for Beyonce until the star posted the photo; her Chicago hotel placed the order without any name-dropping,Rose tells PEOPLE. It made everyones day at the store when the staff found out, she says, adding that one of her employees is going to tonights concert. Shes going to hold up a big sign: I packed your order at Swirlz Cupcakes. Besides fitting into Beyonces 22-day vegan diet , the cupcakes are also gluten-free. Maybe theyll inspire her and husband Jay-Zs next clean-eating regime? Are you inspired to bake a batch of vegan, gluten-free cupcakes of your own? If so, Rose and business partner Brandon Mayberry suggest swapping out traditional butter and milk for Earth Balance products, like vegan butter and soymilk. The company is one of the best sources theyve found for their bakery treats. For gluten-free cupcakes, no single G-free flour will take the place of all-purpose flour, so play around with a combinationRose and Mayberry use sweet rice, brown rice and tapioca flours. The flours must be mixed thoroughly in order to get the cupcake to rise: It helps if you blend your flour combination in a food processor, Rose says. We noticed the six-cupcake order doesnt jive with Beyonces fixation on the number four , but we wont question it.

a cool way to improve http://greatideas.people.com/2013/12/13/beyonce-vegan-gluten-free-cupcakes-instagram-swirlz/

Additionally, because Ive noticed feeling sluggish and tired myself after consuming particularly carb-heavy meals, Ive grown interested in carving some gluten out of my diet just for trial and healths sake. With that said, lets move onto the main event: dessert! At first thought it seems desserts are off limits for the gluten-free eater: no cake, no cookies, no muffins basically no anything that contains flour. But thanks to the innovation and creativity of several gluten-free cooks and professional chefs, there are now countless options when it comes to enjoying gluten-free desserts. One of the main reasons this is possible is gluten-free flours, such as chickpea flour, almond meal and a new gluten-free all purpose flour from the famed French Laundry called Cup 4 Cup . With gluten-free products like these readily available in most markets and health food stores, it seems desserts are no longer limited to ice cream and plain old fruit although there is a place and time for those, too. The following is a round-up of our favorite gluten-free desserts from around the Web, including an instant chocolate mousse and raspberry scones from the famed Babycakes Bakery in New York City. Strawberry Orange Sorbet from Delicious Shots A delicious mix of fresh strawberries and oranges make this dish quick before summer expires! Babycakes Double Chocolate Chip Cookies A fudge-like, decadent cookie from Babycakes Bakery thats 100 percent delicious and 100 percent gluten-free; Ooh-la-la. Instant Chocolate Mousse from Cafe Fernando Be sure to snag some high quality chocolate thats sans gluten, and then whip up this quick and simple dessert to the delight of all your friends. Babycakes Raspberry Scones – Nothing says morning like a cup of coffee and a scone. Deny your breakfast cravings no longer with this decadent yet healthy scone studded with fresh raspberries delicious breakfast indeed. Healthy Almond Banana Meal Muffins from Honest Fare Moist, fluffy gluten-free muffins bursting with almond and fresh banana flavor. I cant wait to make a dozen, or two. And that concludes our How to Eat Gluten Free series. We hope you feel inspired, empowered and excited about your gluten-free diet thanks to the now 20 scrumptious and healthy recipes you have on hand.

going here http://www.dietsinreview.com/diet_column/08/how-to-eat-gluten-free-desserts/

Gluten- & Dairy-Free Desserts

Pies, cakes, cookies and even ice cream can all be made gluten-free and dairy-free with a few modifications. Baking Mixes Purchase gluten-free baking mixes or pre-blended gluten-free flour combinations from any national baking company to streamline the baking process. Often, the only ingredient necessary to add to these mixtures is water or milk, in which case almond milk, soy milk or another dairy-free milk can be used. Gluten-free flours such as quinoa, rice, tapioca, nut or millet flours can be blended to form a gluten-free baking mix that is OK to substitute in many conventional dessert recipes, and they simplify the baking process considerably. Pies Make a pie crust in the traditional way with just a few substitutions to cater it to gluten-free and dairy-free individuals. Use a gluten-free flour blend instead of wheat flour, and add vegetable shortening or a non-dairy butter product as the fat in the dough. After cutting in the fat, add water until the dough moistens and holds together in a ball. Roll it out, and bake it as usual. “Living Without” magazine recommends taking advantage of fresh cherries during the summer to make a free-form pie. Fill the crust with cherries (or any fresh fruit) seasoned with cinnamon and lemon juice and sprinkled with tapioca flour and sugar. You Might Also Like How to Convert Cookie Recipes… Cakes Substitute a gluten-free flour mixture for traditional wheat flour in almost any cake recipe to make a suitable replacement. You can also seek out gluten-free and dairy-free recipes, such as those for flour-free chocolate cake. If dairy-free individuals also can’t eat eggs, use an egg replacement product or ground flax seed mixed with water to set the cake properly. When you’re preparing a flour-free chocolate cake or any chocolate dessert, read the ingredients on the chocolate package carefully to make sure that the variety of chocolate you use is completely dairy-free and gluten-free.

here are the findings http://www.livestrong.com/article/87089-gluten-dairy-desserts/

Celiac.com Celiac Disease & Gluten-free Diet Forum

5. Encouraging open and on-going communication among adults about food intolerance issues and doing so discretely and in the appropriate forum. TRAINING: All staff members coming in contact with X should be trained regarding: What is celiac disease?, treatment of disease, importance of not giving any food and keeping a safe environment, and allowing student unrestricted access to the bathroom. CLASSROOM MANAGEMENT (including classrooms for specials) X should be allowed bathroom privileges without restriction. She will follow typical protocol of bathroom requests when it is not an emergency. Teacher will communicate with parents about upcoming projects which may require alternative foods or materials. X must be careful with use of the following materials for classroom projects or completely avoid their use: play dough, paper mache, cereals and other gluten containing food, pasta, flour, paste, envelopes and stamp adhesives. Hands and surfaces must be completely washed after the use of these materials. Parents will provide a list of alternative materials if the class plans to use any of these materials. Parents and teacher will work together to monitor classroom events that include the use of food. Alternative food treats for students birthdays will be left at school in the teachers care. Parents will provide teacher a list of safe, gluten free candy to use for rewards, activities, etc. X should be allowed access to soap and water to wash hands after touching gluten, before lunch/treat opportunities and after time on the playground (hand sanitizer and/or hand wipes are not acceptable options in removing gluten).

my explanation http://www.celiac.com/gluten-free/topic/105496-504-plan/

Down Syndrome: Celiac Disease Prevalent in Children With Down Syndrome

Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet. In 1998 I created The Gluten-Free Mall , Your Special Diet Superstore! which was also another Internet firstit was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site. Ads by Google: Am J Med Gen 2001;98:70-74. Celiac.com 02/15/2001 – Dr. Susan L. Neuhausen and associates at the University of Utah School of Medicine in Salt Lake City studied 97 Caucasian children with Down Syndrome, ages 2 to 18 years. Their results, which were published in the January issue of the American Journal of Medical Genetics, show that 10 of the children tested positive for celiac disease (IgA anti- Endomysial antibody ). This is a rate that is about 25 times the general population. According to the results of genetic testing on these children, their genetic predisposition is the same as in the general population, which leads the researchers to believe that a gene on chromosome 21 may be involved in the pathogenesis of celiac disease.. The only symptom exhibited by the children was bloating. Six of the children who were found to have celiac disease are now on a gluten-free diet and have experienced significant improvement of their symptoms. Conclusion: Children with Down Syndrome should be screened for celiac disease because there is a 10% incidence of the autoimmune disorder in this population. Screening for and treating celiac disease can improve the quality of life for children with Down Syndrome.

visite site http://www.celiac.com/articles/95/1/Down-Syndrome-Celiac-Disease-Prevalent-in-Children-With-Down-Syndrome/Page1.html

Gluten-free Mac And Cheese Recipe

Cauliflower. The cruciferous vegetable is the perfect vehicle for a cheesy, creamy sauce made from cheese, coconut milk, butter, and coconut flour. While the resulting dish is gluten-free and under 400 calories, note that it’s high in saturated fat, so enjoy this comforting dish in moderation. Read on for the recipe. From Wheat Belly Cookbook , by William Davis Gluten-Free No-Mac and Cheese 1 can (13.6 ounces) light coconut milk 1/2 teaspoon dry mustard 2 cups shredded extra-sharp cheddar cheese 1 large head cauliflower, broken into florets and cut into bite-size pieces 1/4 cup grated parmesan cheese 2 tablespoons ground flaxseeds Directions In a medium saucepan over medium-high heat, melt three tablespoons butter. Cook the onion, stirring for five minutes or until lightly browned. Add the garlic and cook for one minute. Stir in the coconut flour and cook, stirring constantly for three minutes or until lightly browned. Stir in the coconut milk, mustard, and salt. Bring to a boil, stirring constantly. Remove from heat and stir in the cheddar and cauliflower until blended. Pour into the baking dish. In a small bowl, combine the parmesan, flaxseeds, and the remaining two tablespoons butter. Sprinkle over the casserole. Bake for 30 minutes or until bubbling and lightly browned.

prev stuff http://www.fitsugar.com/Gluten-Free-Mac-Cheese-Recipe-30839819

Gluten-free Thanksgiving recipes

Stir in the basil, oregano, salt, pepper and cayenne. In a 2-cup measure, stir together chicken broth and rice flour blend. Push potatoes to one side of skillet. Over medium heat, quickly whisk in the broth mixture until bubbly. Stir the potato mixture into the sauce. Cook and stir for 1-2 minutes, or until thickened. Spoon the potato mixture into the baking dish. Knead the dough until it is softened and no longer crumbly. Flatten it into a round. Place the dough between 2 sheets of cooking parchment or waxed paper. Roll it into a 10-inch circle. Cut the dough into 6-8 circles, using a 2-1/2-inch biscuit cutter. Place the circles of dough evenly over the sweet potato mixture. Sprinkle the dough with Parmesan cheese. Bake 12-18 minutes, or until pastry is dry and begins to brown. 3 Stewed green beans with crumb topping Green beans get even better when a generous amount of cheesy crumb topping soaks in the herb-infused tomato juices.

view it http://www.sheknows.com/food-and-recipes/articles/1023935/gluten-free-thanksgiving-recipes

Gluten-free: The Low-carb Of This Decade?

Last year, Americans spent $2.64 billion on foods and beverages without gluten, up from $210 million in 2001, according to Packaged Facts, a Rockville, Md.-based market research firm . The number of food and beverage packages with gluten-free package claims or tags rose from fewer than 1,000 at the end of 2006 to 2,600 by 2010. The target market for sufferers of three types of gluten-related disorders is significant. An estimated 3 million Americans have celiac disease, a life-threatening immune disorder triggered by the consumption of a protein found in wheat, rye and barley. Celiac disease is considered genetic, but can strike at any time of life when genetic and environmental influences intersect. Only about 200,000 Americans have been diagnosed. Another 300,000 to 600,000 Americans have wheat allergies, which could kill them if they inadvertently ingested wheat products that swell their airways shut. The biggest of these potential pools lies with those plagued by an emerging, but not fully delineated “gluten sensitivity” which Dr. Alessio Fasano, director of the Center for Celiac Research at the University of Maryland in Baltimore , in a study published in March, estimated could be as many as 20 million people. Among that group is Maria Monteverde-Jackson, 40, of Arlington, Va. Only six weeks ago, she gave up gluten after becoming increasingly frustrated by doctors’ inability to pinpoint the source of the stomach pain, tingling in her hands, headaches, brain fog and “a general unwell feeling” she’d had since December. Because she had a 3-year-old niece with celiac disease, she considered the possibility that celiac might be “somewhere in our DNA” and underwent blood tests and biopsies of her small intestine, which all proved negative for celiac. After that, she said, “I felt like I needed to take control and do something to see if I couldn’t make myself feel better.” She had a consultation with Fasano and was diagnosed with gluten sensitivity.

you can try here http://abcnews.go.com/Health/Diet/gluten-free-diet/story?id=13482695

Gluten-free diet works for many reasons

One such reason is non-Celiac gluten sensitivity, or NCGS. Though NCGS is not as severe as Celiac disease, research has suggested that a gluten-free diet can relieve NCGS symptoms, which include abdominal pain and headaches. Allergies are another reason some people may opt for a gluten-free diet. Unlike Celiac disease or NCGS, both of which are digestive system responses to gluten, wheat allergy is an immune-system response and, like other allergies, can be outgrown. But until a wheat allergy is outgrown, its best to avoid foods, including those with gluten that might trigger an allergic reaction. While a gluten-free diet is a necessity for people with Celiac disease, NCGS or wheat allergies, it may provide little health benefit to those without such conditions. But that doesnt mean the popularity of the gluten-free diet is about to wane. Those without a pre-existing medical condition who are considering a gluten-free diet anyway should know a few things about this diet before making such a drastic change. Gluten-free is not easy Unlike eliminating sugary soft drinks or cutting back on fried foods, going cold turkey on gluten can be very difficult. Many people who adopt a gluten-free diet find it extremely challenging, as gluten proteins can be found in additives, making something as seemingly simple as reading labels a lot trickier than it looks. Though labels may not list gluten among a products ingredients, men and women must be aware of all additives that contain gluten proteins in order to avoid gluten entirely. Certain foods and drinks must be avoided Though people considering a gluten-free diet are aware that such a diet requires some sacrifices, they may not know which foods and beverages they will need to avoid until they have instituted the diet. For example, a gluten-free diet excludes any beverages that contain barley, meaning beer cannot be part of a gluten-free diet. Though many gluten-free beers are now on the market, beer aficionados may find such alternatives cannot compare to the real thing. Rye and wheat products also must be avoided, and these include products whose labels list bulgur, durum flour, farina, graham flour, kamut, semolina, and spelt among their ingredients. Though there are now many gluten-free foods on the market, unless labels say gluten-free, the following are a handful of products that should be avoided: Breads Soy sauce Soups Many doctors also recommend men and women on a gluten-free diet avoid oats, as they can easily be contaminated with wheat during the growing and processing stages of production.

try these guys http://www.thevillagenews.com/story/74958/

Julieann Moore’s Gluten-free Versions Of Desserts

Line a baking sheet with parchment. Mix together brown rice flour, tapioca flour, quinoa flour, xanthan gum and baking soda in a bowl; set aside. Cream butter, sugar and salt in the bowl of an electric mixer with the paddle attachment, until light and fluffy, about 1 minute. Scrape down the bowl. Add the egg, egg yolk, sour cream and vanilla, and mix until fully incorporated. Scrape down the bowl. Add the flour mixture, and mix until well combined. Stir in the chocolate chips and nuts, if using. Chill dough for 30 minutes to make it easier to handle. Form heaping tablespoons of dough into balls; space about 2 inches apart on the prepared baking sheet. Gently press the tops down to help the cookies spread evenly. Bake for approximately 8 minutes, then rotate the baking sheet and bake another 3-5 minutes more. These cookies tend to be light in color when fully baked. Let cool a few minutes on the baking sheet, then remove to a wire rack to cool completely.

look at here now http://www.sfgate.com/food/article/Julieann-Moore-s-gluten-free-versions-of-desserts-2369588.php

Gluten Free Desserts

Put the apple slices into a large bowl and sprinkle the sugar over the top. Add the tapioca starch, cinnamon, five-spice, ginger and salt and toss together to evenly coat the apple slices. Pour into a 9 by 13-inch baking pan, dot the top with pieces of the butter and set aside. To make the topping, combine the flours, tapioca starch, brown sugar, cinnamon, salt, five-spice and ginger in a mixing bowl. In a stand mixer with a paddle attachment, mix in the butter until it is uniformly incorporated into the flour mixture. Stir in the oats and pecans. Crumble the oat topping evenly over the apples. Bake until the topping is golden brown and set and the apples are warm and bubbly, 55 to 60 minutes. You can prepare everything ahead of time. Refrigerate the apple filling and keep the topping frozen until ready to assemble and bake. Dont refrigerate the unbaked topping overnight since the millet flour will interact with the butter and taste and smell cheesy when its baked.

websites http://www.gilmermirror.com/view/full_story/23628441/article-Gluten-Free-Desserts

Ratio Bakeshop offers gluten-free handcrafted desserts

Flores does accept custom and advanced orders and he hopes to open a physical location where he can conduct tastings and interact with clients. For now, his gluten-free creations are sold at Savi Urban Market in Inman Park, Inman Perk Coffee Shop , Metro Fresh , and Honey Bubble . I haven’t had the opportunity to try any of their gluten-free goodies, but the Carrot Cardamom Cake and the Ratio Bars are calling my name. Their extensive gluten-free menu includes: Triple Chocolate Cake $38 – Layers of moist Devils Food Cake suspended by layers of milk chocolate buttercream, garnished with chocolate streusel (2 layer 9″ cake) Carrot Cardamom Cake 38 – Moist carrot cake spiced with freshly ground cardamom between layers of rich cream cheese frosting (2 layer 9 cake). Additional layer +2 Flour-less Chocolate Truffle Torte $34 – This is chocolate raised to a new level. Velvety and intense. Chocolate Peanut Butter Dream Cake $38 – Dark chocolate cake, creamy peanut butter frosting, candied peanuts (2 layer-9″ cake). Additional Layer +2 Pumpkin White Chocolate Cheesecake $34 – Roasted spiced pumpkin and creamy white chocolate on a brown sugar, graham cracker crust Peanut Butter Brown Sugar Cheesecake $34 -Velvety peanut butter cheesecake topped with dark chocolate ganache on a cocoa graham cracker crust (9″ cheesecake) Apple Strudel Cheesecake $34 – Fresh Fall apples, cinnamon spice, buttery caramel and crunch strudel on a ginger snap graham cracker crust Chocolate Fudge Brownies $26 – We took our favorite brownie recipe and made it gluten free! (10 per order) Add Pecans +2 Chocolate Chip Peanut Butter Cookies $24 – Creamy peanut butter on the inside with a crispy outside, covered with candied peanuts (12 each) French Macaroon $18 a doz. (flavors vary) Ratio Bars $26 – Butter shortbread base, milk chocolate-caramel ganache, puffed rice and peanut butter covered with a white chocolate glaze. (10 per order) Triple Chocolate Cupcakes $32 – Devils Food Cake filled with chocolate ganache and topped with milk chocolate buttercream, garnished with chocolate streusel (12 per order) Carrot Cardamom Cupcake $32 – Moist carrot cake spiced with freshly ground cardamom between layers of rich cream cheese frosting (12 per order) Chocolate Peanut Butter Cupcakes $32 – Dark chocolate cake, creamy peanut butter frosting, candied peanuts (12 per order) Toffee $16 per lb. – Fresh butter toffee covered with dark chocolate and almonds Old Fashioned Fudge $20 per lb. – This is a recipe I adapted from my father; this chocolaty confection was always a true treat around the house growing up.

on front page http://www.examiner.com/article/ratio-bakeshop-offers-gluten-free-handcrafted-desserts