Monthly Archives: June 2012

Study Finds Infant Vaccinations Not to Blame for Celiac Disease

People often comment that it seems like there’s more celiac disease out there today than there was 10 or 20 or 50 years ago — that it isn’t just better awareness, but that it seems like there are actually more cases to be diagnosed. And, regardless of whether I agree, disagree, or demur, inevitably, their next comment is more of a question: why do you think that is?

To be perfectly frank, I have no idea. But thanks to a new study out of Sweden, we know at least one thing is not to blame: vaccines.

The Swedish study was prompted in large part by a celiac “epidemic” between 1984 and 1996; according to Reuters, there was a four-fold increase in the normal rate of celiac disease in younger children during this time. No one is sure why the epidemic started, or why it ended, but some people theorized that vaccines could play a role. After all, they do involve the immune system — just like celiac disease does.
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Gluten-Free Pasta Made With Bananas

By Laura (The Gluten Free Traveller)

Photo from glutenfreepdx.wordpress.com

Could pasta made from green bananas be the next big thing for celiacs and others folks who need to keep to a strict gluten-free diet? There are a bunch of Brazilian researchers out there who hope that it may just be.

Food researchers from a University in Brazil have created a pasta which is made with a flour milled from green bananas.  Seriously? Pasta made from fruit you may be thinking to yourself. I thought it sounded pretty crazy too, but was intrigued to find out more.

In taste tests between whole wheat pasta and the green banana pasta a group of 75 tasters was used, 25 with celiac disease and 50 without. Both the celiac and non-celiac groups chose the banana pasta over the whole wheat in terms of both taste and texture.

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Building Bacteria for Better Health

By Bridget

Even before it was confirmed that I had a gluten intolerance, my doctor urged me to incorporate a regimen of probiotics into my daily diet regimen in order to rebuild my digestive system. It was clear that something was wrong, and by introducing the building bacteria pills into my diet I would help my body get back on a healthful living track. The probiotics basically promote digestive health, particularly after damages have been done.

Anyone suffering from Celiac’s disease or a gluten intolerance is unable to properly digest glutenin and gliadin, the two proteins that make up gluten. The gliadin, which gives wheat doughs their smooth, gliding consistency, is only partially digested in the small intestine, resulting in inflammation and damage to the tissue as it tries to work through our systems. This results in significant disruption to the resident bacteria that help our bodies maintain regularity, creating structural changes to the cells that make up our small intestinal tissues. The damage can actually destroy the villi, or tiny protrusions, lining the small intestine that are responsible for the absorption of nutrients from food into our bodies.

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Triumph Dining Tries Asian Box’s Tasty Gluten-Free Fare

By our newest blogger Laura (http://glutenfreetraveller.com/)

Last week some of the Triumph Dining crew headed out for lunch. As I’m Celiac and even the tinniest amount of gluten could make me horribly sick for days, the hunt was on for somewhere that not only does gluten-free options but where cross contamination wouldn’t be a risk. Some restaurants with shared kitchens do a much better job than others of working to keep Celiacs safe, but you can’t beat a 100% gluten-free facility!

After some research we decided on Asian Box, a relaxed restaurant whose mission is to make delicious food which stays true to the ingredients and style of authentic Asian street food. As an avid gluten-free traveller my favorite way to soak in the culture of a new place is to sample the street food so I was very excited to try this place!

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British Airways Attendent Wins Gluten-Free Lawsuit

Who does't love airplane food?

I’m not quite sure what to make of today’s post, to be honest, but I thought the story was worth sharing.

According to Britain’s Daily Mail, a flight attendent for British Airways, one Mr. Frank Duckworth, has recently won a lawsuit he brought against his employer. The flight attendent had been employed by the airline for more than 20 years, and in the fall of 2010 he ate a mushroom risotto while working a flight from London to Las Vegas. The risotto aggravated his celiac disease and his diabetes, the lawsuit claimed, and Mr. Duckworth had to spend several days in the hospital before being well enough to fly back to Britain.

Once in Britain, he saw a doctor appointed by British Airways, and was declared unfit to fly (but able to work on the ground). The past 18 months have been a back and forth of overturned rulings, during which Mr. Duckworth only recently been granted the right to resume flying. Hence, the lawsuit, in which he was awarded £8500 (appx $13,200) ‘in respect of injury to feelings’ and in lost wages. Click to continue reading »

Canadian Government Funds Gluten-Free Safety Study

According to Food Navigator, the Canadian government has given the Canadian Celiac Association nearly a quarter of a million dollars (Canadian, at essentially 1:1 with USD) to help increase the safety of gluten-free foods in Canada.

The Canadian Celiac Association estimates the number of Canadians with celiac disease to be approximately three million (out of a population of appx 34 million). The funds will go to develop controls that will increase food safety and consumer confidence in Canadian gluten-free items. According to the release, the CCA will work with ExcelGrains Canada, part of the Canada Grains Council, as well as the Packaging Association of Canada and the Canadian Health Food Association. Click to continue reading »

Examining the Effects of Celiac Disease: Parents vs. Their Kids

By Zach

In an age where diseases and illness run as rampant as kids on a playground, parents do their fair share of worrying about and protecting their kids against all the harmful things out there in an effort to maintain a good quality of life for them. It is common for most childhood diseases to impact mental, physical and social development, but identifying the degree of suffering to which a disease effects a child is very important for both child and parent.

Just recently celiac.com published an article about a case study that tested celiac kids’ perception of their own health-related quality of life (HRQoL) in comparison to their parents perception of their kids’ HRQoL. The results are pretty insightful so here are some of the highlights:

The experiment involved 160 kids – 55 of which were boys and 106 of which were girls – and took place during a span of four weeks. The kids were separated into 3 age groups (8-11, 12-15 and 16-18) and answered a questionnaire about their mental, physical and social well being over the four-week period.

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How Your Mouth Can Detect Gluten

By Bridget

 Sensitivity to gluten is almost always equated to the gastrointestinal issues it causes. While more and more research is indicating mood and other cognitive problems associated with the protein, tummy troubles seem to be one of the only physical ailments. But if your gluten intolerance is anything like mine, you know that dental problems are also associated with undiagnosed issues with gluten.

Dentists can now be added to the list of doctors recognizing gluten sensitivity, as dental enamel defects are among the symptoms of gluten intolerance. Although not all problems with dental enamel signal Celiac’s disease, it is fairly common (especially among children). According to the National Institutes of Health, dental enamel defects could even be the only presenting symptom of the disease.

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Meatless, Vegan, Gluten-free and Tastes Like Chicken? We’re Not Egging You On!

By Zach

A recent culinary invention called Beyond Meat™ has just been introduced into the alternative meat market and is now available at Northern Californian Whole Food stores. If you’re interested in joining the 12% of American households that eat alternative meats (or are just intrigues by the topic) than you should check this out. It’s undetermined as to when this product will be more readily accessible, but until then let’s get down to brass tacks.

What is Beyond Meat?

Beyond Meat is a meatless chicken substitute simply comprised of soy and pea proteins, gluten-free flours and fiber. Beyond Meat does not have saturated or trans fats, cholesterol, gluten, dairy or GMOs (genetically modified organisms). Taken straight from Beyond Meat’s F.A.Q. page they describe their product as: “The first-ever plant protein that looks, feels, tastes, and acts like meat.”

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Untreated Celiac Disease Impacts Intestinal Bacteria

To borrow the title of an old post on Wired’s website, Gut Bacteria Affect Almost Everything You Do (for more, also check out this graphic of your personal biome). Accordingly a new study out of the Universidad de León deserves some notice.

The study, to be published in Biochimie, examined the fecal bacteria of 32 people: 10 with untreated celiac disease and 11 each with treated celiac disease (read: on a gluten-free diet) and with no celiac disease. According to the abstract, the intention was to, “evaluate the differences in the intestinal microbiota between adults with CD and healthy individuals.” Click to continue reading »