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Your search term(s) "Celiac Disease" returned 38 results.

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Good for You Grains: GF [Gluten Free] Diet Should Include Whole Grains. Gluten-Free Living. p. 16-18, 20-21. Spring 2007.

This article reminds readers that whole grain foods do not exclusively mean whole wheat, so even people following a gluten-free diet can and should incorporate whole grain foods into their healthy diet. The author cautions that the majority of commercially-available gluten-free breads, cereals and pastas are made using refined flour and starch, and they are not usually enriched with vitamins the way products made from refined wheat flour are enriched. The author then defines whole grains and offers strategies for incorporating more gluten-free whole grains into one's diet. Gluten-free whole grains include amaranth; brown rice; buckwheat; corn; millet; Montina Indian ricegrass; oats; quinoa; sorghum; teff; and wild rice. Sidebars explain the recommendations about serving sizes and amounts, as well as ways to understand food labels regarding whole grains. Another section offers tips for storing whole grains to maximize shelf life. The article concludes with a group of five recipes that utilize whole grains: Marvelous Morning Muesli, Not Your Ordinary Tuna, Teff Brownies, Oat So Good Cookies, and Puffed Amaranth Candy. 1 figure.

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Great American Sandwich. Gluten-Free Living. 18-19. Summer 2007.

This article from a magazine for people following a gluten-free diet describes a variety of sandwiches that can be used as part of a healthy, tasty diet. The author notes that, besides the bread, most gluten-free sandwiches are not much different than those made on gluten-containing bread. The sandwiches described include peanut butter and jelly, cold cuts, tuna salad, chicken salad, egg salad, and BLT––bacon, lettuce and tomato. The article reviews condiments, noting that most mayonnaise, mustard, and ketchup products are gluten-free. A final section considers whether to toast gluten-free bread and the use of alternatives such as corn tortillas.

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Having Their Say: Celiacs, Food Makers Weigh In on “Gluten Free” Gluten-Free Living. p 12, 32, 37. Fall 2007.

This article helps readers understand the current process of the Food and Drug Administration (FDA) as it develops guidelines for gluten-free labeling. The author reports on three major areas of contention: how much gluten should be allowed in foods labeled gluten-free; should there be two tiers of labeling, one gluten-free and one low gluten; and can foods that are naturally gluten-free be allowed to use the gluten-free label. The article describes some of the comments from individuals with celiac disease, specialty gluten-free food companies, mainstream food manufacturers, and representatives of grocery chains who all weighed in on these items. The FDA set its threshold for gluten at 20 parts per million because that is the lowest level for which it could find accurate testing. More studies need to be done on exactly how safe this threshold is before a final definition can be issued. The author considers cross-contamination issues, particularly with oats, during food processing. A decision from the FDA is due in August 2008.

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How I Eat Without Wheat. Bloomington, IL: Author House. 2007. 24 p.

This colorful children’s book depicts the story of a little boy who was happy and healthy but then started to have digestive troubles, even losing weight and failing to thrive. The story follows him through diagnosis of celiac disease and learning to find gluten-free foods that will not make him ill. The author emphasizes the importance of incorporating gluten-free foods, including breads and pasta, into a child’s diet. The story also briefly addresses what to do when a friend or classmate offers a food that has gluten in it. The story is illustrated with full-color line drawings of the little boy and his family and their activities. The book is designed for toddlers and very young children who have diets that restrict them from eating gluten and wheat.

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Kids and Gluten-Free Diet. Practical Gastroenterology. 31(2): 49-65. February 2007.

This article helps nutritionists and gastroenterologists counsel families who need to follow a gluten-free diet for a child with celiac disease. The authors review some of the unique challenges for children and their families. Prior to diagnosis, the child may have been quite ill, experiencing poor growth and developmental delay. Upon accurate diagnosis and treatment, children usually improve quickly. However, despite rapid improvement of symptoms, compliance with the diet may be less than optimal, putting the child once again at risk for the complications of the disease. The authors focus on the strategies of frequent follow-up and monitoring, along with the use of educational resources and support groups, as ways to aid families in maintaining the gluten-free diet. Specific suggestions are provided for empowering children, adding snacks and treats, making good school lunches, and coping with a gluten-free diet on a college campus. The authors conclude by reiterating the importance of ongoing education and support in order to maintain a gluten-free diet. 11 tables. 12 references.

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Labels Have You Scratching Your Head? Advisory Statements Can Cause Confusion. Gluten-Free Living. 8-9, 26. Summer 2007.

This article from a magazine for people following a gluten-free diet provides information on food labeling. The Food Allergy and Consumer Protection Act (FALCPA) does not address the use of advisory statements, which are designed to give consumers more information about the possibility that a food could be cross-contaminated by an allergen during processing. The author focuses on these advisory statements and explains what some of them may mean. Topics include proposed food labeling regulations, consumer confidence levels, safety issues, restricting food choices, and shopping tips. One sidebar lists six strategies to use to reduce confusion about food labels.

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Management Of Dialysis Patients With Celiac Disease. Practical Gastroenterology. 31(6): 70-72, 77-82. June 2007.

This article addresses the management of patients with celiac disease who are on dialysis for kidney disease. Celiac disease is characterized by inflammation of the small intestine and, in some patients, malabsorption after the ingestion of gluten. Celiac disease is managed by lifelong adherence to a gluten-free diet, primarily the avoidance of wheat and some other grains. Kidney disease is manifested by fluid and electrolyte imbalances, which also involves lifelong dietary restrictions. The author reviews the dietary guidelines for each of these diseases and offers strategies for successfully combining them in patients with both diseases. Topics include malnutrition, potassium, fluid and sodium, renal bone osteodystrophy, phosphorus, and common medications of dialysis patients. The author concludes by noting that, with careful instruction, patients can become very adept at combining the restrictions of both of these diets. 4 tables. 9 references.

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More Bottles of Gluten-Free Beer on the Wall. Gluten-Free Living. p. 22-24. Spring 2007.

This article describes the increasing interest in creating and distributing gluten-free beer. The author tells the story of one microbrewery that got interested in creating a gluten-free beer and the many hurdles that early breweries had to overcome. For example, the Federal Government originally required at least 25 percent barley in anything called beer; this has subsequently been changed for gluten-free beer—made without any barley. For the past few years, there were three small gluten-free brewers in the United States: Bards Tale, Lakefront Brewery, and Ramapo Valley Brewery. All three companies are increasing production to keep up with the demand. And Anheuser-Busch has recently entered the gluten-free market, a competitor whose participation may actually prove a boon to the other brewers' businesses. One sidebar summarizes the products available, including the brand names, distribution, price, ingredients, and strengths.

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Nutritional Deficiencies in Celiac Disease. Gastroenterology Clinics of North America. 36(1): 93-108. 2007.

Celiac disease is characterized by small bowel enteropathy, triggered in genetically susceptible individuals by the ingestion of gluten, a term that encompasses proteins of wheat, rye, and barley. This article, from a special issue of Gastroenterology Clinics of North America that covers nutrition in gastrointestinal illness, discusses nutritional deficiencies in patients with celiac disease. Although damage to the intestine heals with removal of gluten from the diet, the gluten intolerance is permanent and the damage will recur if the person eats gluten. The damage caused by eating gluten causes a wide variety of consequences, including maldigestion and malabsorption and resulting in the characteristic features of malnutrition. The authors examine recent advances in the understanding of the spectrum of celiac disease, illustrate the impact of celiac disease on nutrition, and describe approaches to the management of the disease. The authors note that adherence to a gluten-free diet, required for adequate disease control, requires dedicated, well-motivated patients who are provided with adequate personalized instruction by an expert dietitian, as well as family and community support. 2 tables. 100 references.

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Que Usted Debe Saber Sobre la Enfermedad Celiaca [What You Need to Know About Celiac Disease]. Bethesda, MD: National Digestive Diseases Information Clearinghouse. 2007. 14 p.

Celiac disease is a condition in which a person cannot eat gluten, a protein found in wheat, rye, and barley. This Spanish-language brochure explains celiac disease, its causes, and how it can be managed. Written in nontechnical language, the brochure covers a definition of celiac disease, how serious the disease can be, the symptoms of celiac disease, diagnostic tests that might be done to confirm the condition or determine the cause of the problem, and treatment options. Celiac disease harms the small intestine, and people with untreated celiac disease cannot get the nutrients they need. Celiac disease is diagnosed through blood tests and a biopsy of the small intestine. Treatment is a gluten-free diet, which must be followed for the person‘s lifetime. Readers are encouraged to work closely with a dietitian to learn about and create a healthful, tasty meal plan. The booklet includes a summary of the information provided, a glossary of terms with pronunciation guide, a list of resources where readers can get more information, a list of acknowledgements, and a description of the Celiac Disease Awareness Campaign (www.celiac.nih.gov). A final section briefly describes the goals and work of the National Digestive Diseases Information Clearinghouse (NDDIC). The brochure is illustrated with line drawings designed to clarify the concepts discussed in the text. One chart summarizes allowed foods, foods to avoid, and processed foods that may contain wheat, barley, or rye. The brochure is also available in English. 1 table. 3 figures.

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