Celiac Disease

Discussing the latest advances in celiac disease

February 27th, 2015 · Leave a Comment

Celiac Disease and Gastroenteritis

By Margaret Shepard

Celiac disease (CD) is a chronic inflammatory condition that results in immune-mediated damage to the mucosal lining of the small intestine. It occurs in genetically predisposed people who consume gliadin — a protein in gluten-containing foods such as wheat, rye and barley — and usually responds to a gluten-free diet.

A recent study co-authored by Joseph A. Murray, M.D., of Mayo Clinic in Rochester, Minn., found a strong association between celiac disease and gastroenteritis and other bacterial intestinal infections.

"The study suggests that adults who have gastroenteritis are more likely to be diagnosed with celiac disease within a couple of years," he says. "Gastroenteritis may be the match that lights the fuse of gluten intolerance."

Read more in the Digestive Diseases Update.

For more information about celiac disease, visit mayoclinic.org/celiacdisease.

Dr. Murray is a gastroenterologist at Mayo Clinic specializing in care of patients with celiac disease.

Content originally posted in the Digestive Diseases Update.

Tags: celiac disease, Gastroenteritis, Joseph Murray

February 20th, 2015 · Leave a Comment

Gluten-Free Recipe: Berries Marinated in Balsamic Vinegar

By Margaret Shepard

Fresh fruit is a refreshing way to enjoy dessert. For a variation of this recipe, use a wider variety of berries, such as huckleberries, gooseberries and blackberries. Garnish the bowl of berries with a fresh mint leaf.

Ingredients
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/2 cup sliced strawberries
1/2 cup blueberries
1/2 cup raspberries
2 shortbread biscuits
Directions
In a small bowl, whisk together the balsamic vinegar, brown sugar and vanilla.

In another bowl, add the strawberries, blueberries and raspberries. Pour the balsamic vinegar mixture over the berries. Let the fruit marinate for 10 to 15 minutes. Drain the marinade. Refrigerate or serve immediately.

To serve, divide the berries into 2 serving dishes. Place the shortbread biscuit on the side of the bowl.

Recipe originally posted on mayoclinic.org.

For more information about celiac disease, visit mayoclinic.org/celiacdisease.

Tags: celiac disease, Gluten Free, gluten free recipe, healthy living

February 13th, 2015 · Leave a Comment

Gene Testing and Celiac Disease

By Margaret Shepard

Celiac disease (CD) is an immune-based reaction to gluten — a protein in wheat, rye and barley — that results in damage to the small intestine mucosa. It occurs in genetically predisposed children and adults and usually responds to a gluten-free diet.

Imad Absah, M.D., comments on the publication of two influential studies in the New England Journal of Medicine in 2014. "Those two very good trials found that the age at which gluten is introduced into a child's diet has little or no association with the risk of CD," he explains.

Read more in the Digestive Diseases Update.

For more information about celiac disease, visit mayoclinic.org/celiacdisease.

Dr. Absah is a pediatric gastroenterologist at Mayo Clinic.

Content originally posted on mayoclinic.org.

Tags: celiac disease, gene testing, Imad Absah, pediatric

February 6th, 2015 · Leave a Comment

Gluten-Free Recipe: Balsamic Roast Chicken

By Margaret Shepard

Wondering what to make for dinner tonight? Try this recipe for balsamic roast chicken! Balsamic vinegar has a dark color and rich flavor. Combined with a hint of brown sugar, this vinegar makes a sauce that's much healthier than traditional high-fat gravy.

Ingredients
1 whole chicken, about 4 pounds
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
1 garlic clove
1 tablespoon olive oil
1/8 teaspoon freshly ground black pepper
8 sprigs fresh rosemary
1/2 cup balsamic vinegar
1 teaspoon brown sugar
Directions
Preheat the oven to 350 F.

In a small bowl, mince together the rosemary and garlic. Loosen the chicken skin from the flesh, and rub the flesh with olive oil and then the herb mixture. Sprinkle with black pepper. Put 2 rosemary sprigs into the cavity of the chicken. Truss the chicken.

Place the chicken into a roasting pan and roast for 20 to 25 minutes per pound, about 1 hour and 20 minutes. Whole chicken should cook to a minimum internal temperature of 165 F. Baste frequently with pan juices. When browned and juices run clear, transfer the chicken to a serving platter.

In a small saucepan, combine the balsamic vinegar and brown sugar. Heat until warmed and brown sugar dissolves, but don't boil.

Carve the chicken and remove the skin. Top the pieces with the vinegar mixture. Garnish with the remaining rosemary sprigs and serve immediately.

Recipe originally posted on mayoclinic.org.

For more information about celiac disease, visit mayoclinic.org/celiacdisease.

Tags: Friday recipe, Gluten Free, Gluten Free Diet, healthy living

January 30th, 2015 · Leave a Comment

Celiac Disease Research

By Margaret Shepard

Are you interested in learning how the latest research might impact your care? Hear from Mayo Clinic doctors on how celiac disease research impacts patient care by watching the Celiac Disease YouTube playlist.

For more information about celiac disease, visit mayoclinic.org/celiacdisease.

Tags: celiac disease, Research

January 23rd, 2015 · Leave a Comment

Gluten-Free Recipe: Grilled Chicken Salad with Olives and Oranges

By Margaret Shepard

Cooking gluten-free takes a little planning, but it's not as daunting as it might seem. This garlic-rubbed grilled chicken is a perfect complement to the tangy dressing on this salad.

Ingredients
For the dressing

1/2 cup red wine vinegar
4 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped red onion
1 tablespoon finely chopped celery
Cracked black pepper, to taste
4 boneless, skinless chicken breasts, each 4 ounces
2 garlic cloves
8 cups leaf lettuce, washed and dried
16 large ripe (black) olives
2 navel oranges, peeled and sliced
Directions
To make the dressing, in a small bowl combine the vinegar, garlic, olive oil, onion, celery and pepper. Stir to mix evenly. Cover and refrigerate until needed.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Rub the chicken breasts with garlic, then discard the cloves. Grill or broil the chicken until browned and just cooked through, about 5 minutes each side. Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips.

Arrange 2 cups lettuce, 4 olives and 1/4 of the sliced oranges onto 4 plates. Top with 1/4 of the chicken strips and drizzle with dressing. Serve immediately.

For more information about celiac disease, visit mayoclinic.org/celiacdisease.

Recipe originally posted on mayoclinic.org.

Tags: Gluten Free, gluten free recipe, healthy living

January 16th, 2015 · Leave a Comment

Gluten-Free Diet and Traveling

By Margaret Shepard

Are you planning on taking a winter vacation? Joseph Murray, M.D., and Jacalyn See discuss tips to help people with celiac disease maintain a gluten-free diet while traveling.

For more information about celiac disease, visit mayoclinic.org/celiacdisease.

Dr. Murray is a gastroenterologist and celiac disease expert at Mayo Clinic.

Jacalyn See is a clinical dietician at Mayo Clinic.

Tags: celiac disease, Gluten Free Diet, Jacalyn See, Joseph Murray, tips, traveling

January 9th, 2015 · Leave a Comment

Managing Celiac Disease

By Margaret Shepard

1 out of 100 Americans has a condition called celiac disease, which is an intolerance to wheat, barley and rye. Its symptoms can be subtle, but if you don't stick to a gluten-free diet you could be damaging your body and not even know it. Learn more about managing celiac disease in this report from the Mayo Clinic News Network.

For more information about celiac disease, visit mayoclinic.org/celiacdisease.

Tags: celiac disease, Gluten Free Diet

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