Celiac Disease

Official Website of Celiac-Disease.com

You are here: Home / 2008 / Archives for November 2008

Archives for November 2008

Recipe: Gluten-Free Goulash

Last Updated on by the Celiac-Disease.com Staff 1 Comment

Looking for a nice gluten-free pasta recipe? There are a number of great gluten-free pastas out there, but I was looking for a great gluten-free goulash. Here is a recipe I’ve been using for the past couple months and I think our readers will enjoy (including those without celiac disease!).

Gluten-Free Goulash Recipe

Goulash Ingredients:

  • 2 pounds lean ground beef
  • 2 large yellow onions (chopped)
  • 3 garlic cloves, (chopped)
  • 3 cups water
  • 2 cans (15 oz) tomato sauce
  • 2 cans (15 oz) diced tomatoes
  • 3 tbsp. gluten-free soy sauce
  • 2 tbsp. Italian seasoning (or mix Oregano, Basil, Sage)
  • 3 bay leaves
  • 1 tblsp. seasoned salt
  • 2 cups uncooked gluten-free pasta (elbow pasta is recommended)

Goulash Directions:

  1. In a deep pot, cook the ground beef on medium-high until no longer pink (breaking it up as it cooks). Spoon out the fat as it pools. Add the onion and garlic to the beef, and cook until the onions are translucent (about 10 minutes)
  2. Stir in the water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt. Heat till boiling, then reduce to simmer for 20 minutes, stirring occasionally
  3. Stir the elbow pasta into the beef mixture. Cover and simmer on low for 25 more minutes, stirring occasionally to prevent pasta from sticking
  4. Remove from heat, fish out and discard the bay leaves. Stir it up good to distribute flavors and return lid to pot. Let sit about 30 minutes before serving.
  5. Devour and Enjoy!

Recipe: Gluten-Free Pumpkin Pie Cake

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

With tomorrow being Thanksgiving, the National Foundation for Celiacs recently shared this great gluten-free Thanksgiving recipe for a pumpkin pie cake. Enjoy!

Gluten-Free Pumpkin Pie Cake Recipe

  • 1 box yellow or white cake mix  (minus 1 cup)
  • 1 stick butter, melted
  • 1 egg, beaten
  • Set aside one cup of cake mix.  Mix together cake mix (minus 1 cup), butter, and egg. Press into a 9″x13″ greased pan.
  • 1 large can of pumpkin
  • 3 eggs, beaten
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2/3 cup evaporated milk
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • In a large pan combine pumpkin, 3 eggs, brown sugar, white sugar, milk, cinnamon, cloves, nutmeg and ginger. Spread over cake mixture.
  • 1 cup cake mix
  • 1/2 cup sugar
  • 1/2 cup chopped nuts
  • 1/2 stick butter
  • Mix and sprinkle over top of the mix.

Bake at 350 degrees for 45 to 60 minutes.

Baking Tips:

  • Do not over-mix gluten-free cake mix. (Gluten-free mixes will “gum” up)
  • Make sure that greased pan utilizes an oil or spray that does not contain gluten or flour (Baker’s Joy contains flour).
  • Do not use the fan in your oven to bake.
  • If the top of the cake bakes more quickly and browns, place a foil sheet over the top until the rest is completely baked.
  • Testing of a gluten-free cake is the same as with a “regular” cake.  Insert a toothpick into the center and remove it.  If the toothpick is clean, the cake is baked.

Children with Celiac Disease FAQ

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Celiac is an autoimmune disease that can develop at any point in life, from a newborn child to a senior adult. If there is a history of the disease within the family, there are greater risks for others to develop the disease as well. For a child who has been diagnosed with celiac disease, it can be devastating, as it entirely alters what he can eat, making him different from his peers.

What is the Cause of Celiac Disease?

While it is not exactly known what causes Celiac Disease, it is known that it affects the villi located in the small intestines. The villi are tiny finger-like projections that absorb gluten and other proteins for the body to use, including those from wheat, rye, barley, and other grains. If the disease is left untreated, the body’s ability to absorb gluten correctly is altered, thus making it dangerous for a child to eat anything containing gluten.

The problem is that many children will go without diagnosis and treatment of celiac disease because it is usually passed off as a stomach virus or some other intestinal disorder. It is not until the disease has progressed that a child is correctly diagnosed.

What are the Signs and Symptoms of Celiac Disease?

There are many signs and symptoms of celiac disease. It is important to know that the disease can affect each person differently. This is one of the causes of delayed diagnosis. Investigate having your child checked for celiac if he displays one or more of the following signs and symptoms:

  • Constipation or diarrhea
  • Abdominal pain
  • Loss of appetite
  • Nausea and/or vomiting
  • Weight loss
  • Feeling tired
  • Skin rash

Even if symptoms appear to come and go, meaning your child feels terrible one day and better the next day, do not ignore what he is feeling. Because celiac is a chronic disease, this will happen but does not make the disease any less serious.

What are the Effects of Celiac Disease?

There are many conditions that are often associated with celiac disease. Some of these include:

  • Anemia
  • Thyroid disease
  • Lactose intolerance
  • Infertility
  • Systemic lupus
  • Malnutrition
  • Type 1 diabetes
  • Other neurological disorders

This means that if a child has celiac disease, he is more susceptible to contracting one or more of the above conditions as well. This is mainly due to the fact that the body is not receiving the proper nutrition it needs to function, and because of the damage to the small intestines. That is why it is important to get a diagnosis made as quickly as possible.

How Do Doctors Test for Celiac Disease?

There are four main blood tests used to diagnose celiac disease. The four together are called the “Celiac Blood Panel.” These include:

  • EMA (Immunoglobulin A anti-endomysium antibodies)
  • AGA (IgA anti-gliadin antibodies)
  • AGG (IgG anti-gliadin antibodies)
  • tTGA (IgA anti-tissue transglutaminase)

If one or more of these tests come back positive for malabsorption, a biopsy may be ordered to further confirm the disease. A biopsy entails taking small pieces of tissue from the villi to look for damage. All of this helps a physician make a correct diagnosis of the disease.

Other tests may be ordered in addition to the above, including stool testing, vitamin D levels, and others. These will be ordered based on the signs and symptoms presented.

What is the Treatment for Celiac Disease?

A child that suffers from celiac disease must follow a gluten-free diet for the rest of his life. This is the only way for the villi to heal and stay healed. A gluten-free diet means you must avoid all foods, drinks, and medications that contain any wheat, rye, barley, or oats. Food labels must be read very carefully so to avoid any types of these grains. Wheat and barley are especially abundant in our diet, thus making this a difficult diet to keep. However, with planning and education, it can be done.

There are vitamins and minerals that can also be prescribed to help with the nutritional deficiencies that are often present with the disease. Many times, it is difficult to get a child to take these supplements. There are several forms of these available, such as in liquid form, that can be added to certain foods.

A child with this disease is very likely to feel angry for having this disease and not being able to eat as all the other kids. If there is depression involved, please seek counseling as well. There are also several online support groups that can provide tips for managing the disease.

There is no way to prevent developing this disease. The only issue is to have it diagnosed quickly so that the change in diet can begin immediately. A child will need plenty of support, especially in the initial stage of diagnosis.

Note: This article is not intended to be medical advice. Always contact your child’s pediatrician for proper diagnosis, treatment, and care of your child.

Celebrities with Celiac Disease

Last Updated on by the Celiac-Disease.com Staff

Ever wonder which celebrities have Celiac Disease? I found myself wondering this recently and so naturally I decided to look into it a little further. I was initially surprised to find that there are several well known celebrities with celiac disease, but there is possibly an even larger number of celebrities who have been linked to the gluten-free diet.  This is likely due to the common misconception that the gluten-free diet makes for a great weight loss plan.

I have created a list based upon my findings below and will attempt to keep this post updated as I come across new people to add to the list.

Celebrities with Celiac Disease

  • Zooey Deschanel (Actress)
  • Keith Olbermann (“Countdown with Keith Olbermann”)
  • Elizabeth Hasselback (“The View”)
  • Heidi Collins (CNN anchor)
  • Jane Swift (Mass. Lieutenant Governor)
  • Katherine, Duchess of Kent
  • Susie Essman (“Curb Your Enthusiasm”)
  • Rich Gannon’s (NFL Quarterback) daughter, Danielle
  • Joe C (Kid Rock’s Friend and Rapper) – Now Deceased
  • Mickey Redmon (former pro hockey player, does hockey commentary for Fox Sports Detroit)
  • Sarah Vowell
  • Jennifer Esposito
  • Thom Hartmann (Air America Radio)
  • Amy Yoder Begley (Competed in Beijing Olympics as a runner)
  • Cedric Benson (NFL running back for the Cincinnati Bengals – formerly Chicago Bears, Texas Longhorns)
  • Joe Stanton (Cartoonist who draws Batman, Green Lantern, Archie & Scooby-Do)
  • Steve from WGN Radio

Celebrities on the gluten-free Diet

  • Drew Brees (NFL Quarterback – Gluten Intolerant but does not have celiac disease)
  • Michelle Wie (Professional Golfer)
  • Meredith Viera
  • Gwyneth Paltrow
  • Bill Clinton
  • Victoria Beckham (Posh Spice)
  • Sarah Vowell (Comedian, Spokesperson, and voice of Violet from the movie Incredibles)
  • Terence Stamp (actor in Star Wars Episode 1)
  • Lady Antonia Frasier (noted author of historical novels)
  • Amanda Donohoe (actress LA Law)
  • Dannii Minogue (pop star/actress/model )
  • Dr. Phil’s wife (Robin)
  • Goldie Hawn (actress)
  • Juliette Lewis (actress)

Know of any celebrities we are missing? Let us know in the comments below!

Information About Gluten Sensitive Enteropathy (GSE)

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Somewhere in the ballpark of two million U.S. citizens have been diagnosed with Celiac Disease (or gluten-sensitive enteropathy, GSE), which is not an allergic condition, but an auto-immune response to the gluten protein found in wheat, rye, and barley, which are not labeled “gluten-free” on the grocery store shelves.

This results due to the absence of proper immunity to Gluten (2.18 million, based on a total population of 290,356,0285; or 1 out of 133 people, according to “A Summary of Celiac Disease and Gluten Intolerance,”). Moreover, an assortment of these allergic conditions indeed exists, though avoidance of gluten in all its forms has so far been the only practical treatment available.

Additionally, 30% of U.S. citizens carry the gene that is linked to celiac disease. Therefore, 30% of the population is at risk for developing Celiac Disease. Gluten is merely a common name for the proteins Gliadin and Glutenin, which comprise those found in barley, rye, and wheat. Along with starch, these are what make up these grass-related grains.

The abundance of gluten is quite astonishing, too. Four-firths of the protein composition in the wheat seed is that of gluten, which serves as an abundant source of organic protein around the world. Gluten is merely a name for proteins gliadin and glutenin. In addition, health food authorities and chemists alike obtain gluten to build the synthetic additives currently available and for purposes of research in order to create a far broader variety.

Rice and maize proteins, however, differ from wheat gluten. Though the proteins may be considered glutens, these proteins are deficient of all gliadin; the gliadin found in wheat gives reason to why wheat has such resiliency and adaptability. Accordingly, specific allergies will differ as a consequence.

Since the U.S. Food and Drug Administration (FDA) does not require standardized labels for foods in which gluten occurs naturally, the only caution for those who carry these allergies is avoidance; again, a lifetime gluten-free diet is the only treatment discovered thus far. So those allergic must rely upon the companies which disperse the gluten-free labels.

In mid-town Sacramento, CA, a gluten-free Specialty Store has opened on J street in Sacramento. This is just west of the 99 North / 80 East overpass. This store, the first-ever gluten-free Market in Northern California, opened on the weekend of July 12th & 13th, 2008.

Realize that, aside from those with Celiac Disease, many other sub-groups exist that benefit from a gluten-free diet; there are people who are allergic to gluten; some which are intolerant to gluten (statistically, 1 out of every 10 individuals in the United States); along with people with a sensitivity to gluten.  Many medical and psychological support groups advocate for gluten-free diets for those with Autism, Aspergers, Chronic Fatigue, Rheumatoid Arthritis, Inflammatory Disorders, and many gastric issues.