A Gluten Free Life Online

Dr. Alessio Fasano, Director of the Center for Celiac Research, presents a special seminar on the history of celiac disease at the University of Maryland titled: Celiac Disease and the Gluten Free Diet: From the Banana Diet to No Diet? This seminar was presented in recognition of the special relationship between the University Of Maryland School Of Medicine Americas oldest public medical school and the University of Salerno the worlds first medical school. Dr. Fasano, one of the worlds leader in celiac disease research presents a look back at the history of celiac disease and how is has evolved from being considered rare in the US to one of the most common disease in the US. The University of Maryland Center for Celiac Researchs landmark study in 2002 established the prevalence of CD in the US to be 1 in 133 persons. The CFCR has been the leader in developing new diagnosis tests and treatment options among numerous other research breakthroughs.

Question by Fisher: Tax deductions for gluten free food for people with celiac disease?
My wife and 3 children have celiac disease. Can we claim a deduction for having to buy gluten free food? We have not kept receipts. Is there an estimated deduction for this?

Best answer:

Answer by v b
No receipts, no deduction.

From publication 502:

You can include the cost of special food in medical expenses only if:

The food does not satisfy normal nutritional needs,

The food alleviates or treats an illness, and

The need for the food is substantiated by a physician.

The amount you can include in medical expenses is limited to the amount by which the cost of the special food exceeds the cost of a normal diet.

What do you think? Answer below!

Why A Gluten-Free Diet Is Important In Combating Celiac Disease?

Celiac disease is a serious medical condition that’s treatable.  Celiac disease is the inability to digest gluten,  which is found in bread, pasta, cookies, pizza crust and many other foods containing wheat, barley, or rye. It can lead to anemia, thyroid disease, osteoporosis, and cancer in extreme cases. Five percent of the population presently has the disease, and one in a hundred don’t know they have it. Symptoms of the disease are stomach and digestive problems.

Several tests can be done to determine whether you have celiac disease. They include blood tests or having samples of your intestinal tissue taken. Like other food allergies, it is a long process to observe, test, and diagnosis, since not every patient displays symptoms. Individuals with Celiac disease can live normal lives by following a specific food diet regimen. Keep in mind – starting the gluten-free diet before being tested for celiac disease makes an accurate diagnosis difficult.

Once diagnosed with Celiac your doctor will suggest a gluten-free diet. This requires that food containing gluten not be consumed. Starches like rice, potato, and tapioca are commonly used to make celiac safe baked goods and pastas.  Even though certain products do not contain gluten, they may have been contaminated by gluten from machinery used to process this food. This is why it is imperative to look for certified gluten free food products.

When it comes to gluten free products there are many places to go to and plenty of decisions to make. http://www.a1glutenfree.com has tried to make life easier for you by providing a large variety of wholesome and good tasting certified gluten-free products at very reasonable prices. We have researched the market, tasted distributor’s products, and provided you, our customers, with a great variety of fine products.

http://www.a1glutenfree.com offers breads, cakes, cookies, pastas, and cereals that are certified gluten free and can help in preventing this disease. Our products are nutritious and delicious and come from some of the best gluten-free bakeries. We offer good quality, excellent service, easy delivery, and  great value for  your money. Please visit our website to begin enjoying a healthy gluten-free diet.

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Celiac disease affects 1 in 100. But Global diagnosis is related to a country?s wealth. See the results of gluten free demand in GFP Matrix analysis

In this article gluten free research shows:

The definition of Tier 1 (very low) and Tier 3 (very high) gluten markets Outliers to the standard trend called hyper and hypo markets A linear relationship is shown between raw searches and Adjusted Celiac Searches A logarithmic relation is shown between a countries adjusted searches and the wealth of the country (per person).

This research draws together all previous GFP Matrix research and articles on the GFP website and is based on analysis of Google search results for gluten products made in December 2008. The analysis compares communities in the Americas, Europe and Asia. Communities are defined as specific language segments within a country. Most countries have the bulk of their market defined by their incumbent language searches and English language searches.

To assist analysis, gluten related search terms were divided into seven groups as shown below. Only the top 50 search terms were used for detailed statistical analysis, but in most cases, these fifty terms represent 95% of all terms.

Gluten Group Composition:

Generic GF Product: This group of search terms all involve the word gluten and are generic in nature, such a gluten, gluten free, gluten free products, gluten free meals. Gluten Diet: These are terms that are related to the specifics of gluten free diets such as: gluten free diets, celiac diet. Gluten Free recipe: Terms such as gluten free recipes, gluten recipe, gluten free baking, wheat free baking Celiac related: These are terms related to information on the disease such as: celiac, celiac disease, gluten intolerance, gluten allergies Wheat free: Terms such as: wheat free, wheat gluten, wheat allergy GF Locations: gluten free stores, gluten free shopping, gluten free restaurant Specific GF Foods: gluten free bread, gluten free pizza, gluten free cakes, gluten free muffins

Another main concept in this research was the development of a term called ‘Adjusted Celiac searches’. This value is based on raw gluten search term volumes and ‘adjusted’ (increased) to account for internet usage in a country as well as the probable total search engine gluten queries (using specific country Google Market share as the basis). This adjusted value thus estimates the total gluten searches as if 100% of a country had internet access and all search engine results were used. This intermediate value is then divided by 100 to gain a monthly ‘adjusted celiac search’ value. This assumes that the average celiac rate is approximately 1 in 100 people (diagnosed and undiagnosed). This hypothetical value thus estimates the average number of times that a celiac searched for gluten free products in a community per month – assuming that all celiac’s search. Note that the main difference in English spelling in all countries is whether they use celiac (UK derived) or celiac (USA).

While it was found that a communities number of raw searches per population can act as a rough guide to its level of development, there are several exceptions. It was found that at the very low (Tier 3) and high raw searches positions (Tier 1), a pattern emerged in how the search groups are proportioned. See below:

TIER 1 characteristics

The primary classification of this group is high raw search results (searches / population). The group comprises: Australia (0.0218), US (0.0123); Canada English (0.0175); UK (0.0135); Singapore English (0.02730). Singapore’s standout result is partly due to the countries very high economic success (GDP per person) and its very high usage of telecommunications (see Asia GFP Matrix article).

At the high ‘raw search’ end of the spectrum, (AND high adjusted celiac searches) it was found that there are a high proportion of ‘generic gluten searches’ compared to other groups. It was also found that the majority of these searches were for CORE generic terms such as: gluten, gluten free, gluten free food, gluten free products etc

And of these generic searches, usually two terms comprise 90% or more of the total group’s searches. There are also usually more than ten generic terms in the top 50 search terms. While several tier 3 communities also have the top two terms being a high proportion of the group, the group usually comprises only five or less terms.

The second highest group is usually the celiac group. Like the generic group these terms are often CORE terms such as: celiac, celiac disease, gluten intolerance etc.

The specific food group on average has a low proportion of seven percent of the top 50 searches.

It is speculated that the reason for the top two groups comprise 70% TO 80% of top 50 searches are that in the generic group, these communities are in high internet penetration and have high economic wealth countries where high demand has created a high supply of gluten websites. The gluten specific websites act like gluten malls with internal search functions that people use to find the gluten info they are after. Whereas in less developed countries these large sites may not exist and people have learned to use unique and three or four word search terms to find what they want right from the search engine stage.

The high proportion of celiac group searches are most likely by newly diagnosed people and older diagnosed attempting to find if new medical breakthroughs have occurred in the disease. Again CORE terms usually dominate this group because there are enough large all encompassing celiac devoted sites that provide the answers people are seeking.

What foods to TIER 1 communities search for? The table below shows that bread (1.6); is almost always the first and/ or second searched for term. Then on average the next three most popular specific food items are cake (2.5), dairy (3.5) and pizza (3.8).

TIER 3

The primary classification of this group is very low raw search results per population. The group comprise communities such as: US Spanish (0.0011); Mexico Spanish (0.0004); Brazil Portuguese (0.006); China Simplified (0.009); India Hindi ( (0.0004); Indonesia Indo ( 0.0008).

As can be seen from the table, the average generic search proportion for the tier 4 communities was 32% (compared to tier 1, 58%). While compared to Tier 1 communities, the average proportion of the specific foods group was three times as high at 22%.

Of the specific foods, on average the highest average ranked tier four foods were: cake (1.3), pizza (2.0), cookies (2.3), flour (2.7), bread (3.3), corn (3.5), oatmeal (3.6)

Tier 2

These communities are developing gluten free markets. Their raw searches lie somewhere between tier 1 and tier 3 communities. In graph plots of raw or adjusted celiac searches versus GDP or other similar metrics these communities form the bridge between tier 1 and tier 3 communities.

While some tier 2 or tier 3 communities may appear to have high generic searches, often a high proportion of these are for non-core terms such as: gluten free breakfast, gluten free snacks, gf desserts, gf gifts. etc

Hypo markets

These are markets that exist in highly developed countries (like tier 1 communities) have very low raw gluten searches (like tier 3 communities) and very high proportions of generic gluten searches (like tier 1) markets.

Three classic examples of tier 2 communities are the incumbent language searches in: Germany, France & Spain.

It can be seen that the average raw search value is 0.0016, the average % of Core generic terms is 81% (much higher than the average tier 1 communities) and specific foods is 6% – very close to tier 1.

Typically the specific foods searched for are similar to tier 1 communities. For example the top three foods searched for by French speaking people in France were: gluten free Flour, oatmeal and rye flour.

Assuming that European communities have a typical proportion of celiac’s per population, the low raw searches are an anomaly. These communities have a high internet penetration and relatively high Google market share so the low share is likely to be caused by low diagnosis within the communities. These areas still have a relatively high level of wheat and gluten consumption via breads and pastas so either there is something else in their diet keeping celiac disease at bay, or they find their gluten products some other way.

Hyper Markets

These are ‘over performing’ markets.

On raw searches per population they appear like tier 3 communities, that is they have very low search values, however when adjusted for Internet penetration and Google share, they have over performing high values for ‘celiac searches’ per month.

Typically, unlike hypo markets, they are developing communities with relatively low GDP per person values. Prime examples of hyper markets are Russia English Speaking, China Traditional and Indonesia English speaking

The average raw search values are low size at 0.0035 but these convert to a very high celiac search value of 5.4. This means that these large population countries have relatively low searches, also have low internet penetration. When values are adjusted for internet penetration and Google market share they have some of the highest ‘per celiac’ searches of any communities.

Hyper markets also tend to have a lower proportion of generic searches than tier 1 and even tier 3 and the specific food searches proportion lies between that of tier 1 and tier 3.

These hyper communities are also often characterised by being smaller English speaking communities within larger non English lower economic wealth countries. It is likely that these enclaves have a higher than normal proportion of people who have access to enhanced health care (to be diagnosed in the first place) and that their relative wealth makes their gluten free tastes more exotic/ luxurious than even tier 1 communities. For example the top Russian English specific foods in order of search size are: pizza; gluten free beer; gluten free cakes; gluten free muffins.

Similarly Indonesian English speaking searches searched in order of size for: gluten free pizza, gluten free pasta; gluten free muffins then flour.

GLOBAL CONCLUSIONS

The raw search versus ‘adjusted celiac search’ plots shows a linear relationship between the two parameters. While this may be expected, this graph reveals Russia China and Indonesia as anomalies to this trend. As discussed previously, the things these places have in common are that they all have very large populations, are developing countries and have low internet penetration.

The reasons for these outliers are discussed in hyper markets section above however one of the most useful things is to see how so many developed and developing communities are clustered at the undeveloped market end of this graph. While Australia, US and Singapore markets are not anywhere near fully developed as yet (still a large undiagnosed amount of people – much less than the 1 in 100 forecast), it shows that there is a very large room for development in these markets also. As being a celiac is a disease and has severe medical consequences for its sufferers, it is amazing that very developed countries such as France, Germany and Italy should have such lowly developed gluten demand.

Even more remarkable is the implications of the plot for ‘Adjusted celiac values V GDP per person’ resulting in a strong logarithmic trend. Ignoring the effects of outlier hypermarkets such as Russia, China and Indonesia, it can be seen that most countries lie on a steadily decreasing arc as the celiac search values increase.

This clearly demonstrates that for the majority of countries analysed that wealth (GDP per person) is a clear indicator of gluten free demand and/ or celiac diagnosis. While India and Mexico might also appear slightly off the log trend, it should be noted that these countries have very low internet penetration and so the adjustment factors to convert tier raw values into celiac search values are much more sensitive to small changes in media estimations of internet and Google share.

The relationships also suggests that particularly for countries with at least moderate internet penetration, that knowing their GDP per person value may allow an estimate of their gluten free market development and/ or diagnosis level. 

Tips for Gluten Free Kitchen – Avoid Cross-Contamination of Celiac Disease

If you love to cook, you probably spend most of your time in the kitchen experimenting with different recipes that your family will surely take pleasure in. Of course, you always want to grant their favorite dish that’s why you make it a point that when you go shopping for your kitchen needs, you never forget to buy the ingredients for your next wonderful dish. But when one of your family members acquires celiac disease, things change from your normal meal preparation to the kitchen atmosphere. Here are the most excellent tips for gluten free kitchen that you can apply, so the celiac patient from your family can immediately adapt to a gluten-free diet.

When your family is just new to the fundamentals of the gluten free diet, the tips for gluten free kitchen should be appropriately understood and executed by each family member. Your loved one with celiac disease, wheat allergy or gluten intolerance should be aware of preeminent information about the gluten free diet, which is only achievable when every member of the family fully demonstrates their support that is very essential for the immediate familiarity of the celiac patient to his new diet and eating pattern.

There can be higher risks of cross-contamination if the tips for gluten free kitchen will not be properly accomplished especially if the affected person is a child. To steer clear of this quandary, it would be constructive if you stick attention-grabbing and startling tags in the jars or parcels that contain the gluten-free snacks and foods, which your child can effortlessly reach and consume once he or she feel the urge of eating or becomes hungry. It will also be helpful if you provide separate food cabinets for peanut butter, jelly, margarine and coco jam with appropriate tags for the celiac patient and for other members of the family.

It is recommended for your kitchen to make available different colanders, cooking utensils, eating utensils and cooking pans to appropriately separate the kitchen wares for preparing gluten free meals. Aside from this, another tip for gluten free kitchen requires you to have two separate chopping or cutting boards, oven toasters, and colanders.  This is to prevent your celiac family member to unintentionally ingest gluten, like when bread crumbs of gluten containing bread are left in the oven toaster and accidentally stick to the gluten free bread that can be eaten by your loved one with celiac disease.

Each of your family members should perform their roles so you can achieve a gluten-free kitchen accordingly. Give specific roles to your loved ones. You can also post a reminder of the do’s and don’ts in the kitchen that will enable everyone to stick to your gluten-free kitchen policies.

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Coming in 2010, the first documentary about living with Celiac Disease. 1 out of 100 Americans have Celiac, yet hardly anyone knows about it.
Video Rating: 5 / 5

Let’s Eat Out! – The 7-Time Award Winning Book Series by Kim Koeller and Robert La France Lets Eat Out with Celiac / Coeliac and Food Allergies! is a first-of-its-kind how-to book designed to address these considerations by providing an in-depth understanding about eating out and traveling with special dietary requirements for reader audiences such as: 1. Individuals managing celiac / coeliac disease, food allergies and other special diets 2. Family, friends, schoolmates and business colleagues supporting those living gluten & allergen-free lifestyles 3. Industry professionals from restaurants, food service and hospitality serving individuals on special diets 4. Healthcare practitioners advising and counseling individuals impacted by dietary considerations The book facilitates safe eating experiences by empowering individuals and businesses alike with detailed knowledge about common food allergens such as corn, dairy, eggs, fish, gluten, peanuts, shellfish, soy, tree nuts and wheat. Focused on ingredients, food preparation techniques, hidden allergens, cross-contamination and travel, this book can be used as a daily resource, a reference guide, an educational tool and/or a training manual depending upon your specific perspective. This award-winning book series provides easy-to-use resources that are succinct and flexible to meet the various readers needs. The scope of the book is the result of years of extensive global market research, consultations, analysis and personal …
Video Rating: 0 / 5

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Question by Dianne A: How rigorous do I have to be in avoiding gluten for celiac disease?
I have a provisional diagnosis of celiac disease, but have been symptom free – except for some absorption issues. So now I have to live gluten-free. But I’m the mom, chief clerk and bottle washer. How careful do I have to be when I make regular food for my family? Can I still bake their light, fluffy and tender birthday cakes using cake flour? Sandwiches on regular bread for them? Since I don’t have symptoms, isn’t it going to be impossible to tell how much is too much?

Best answer:

Answer by Anama
Symptoms or not, the damage is still being done to your body. You MUST be as careful as you can when you have a “mixed” household.(meaning gluten and non-gluten eaters)
This means separate cooking pots, cooking utensils, separate toaster, dish washing sponges, etc. Set up a area in the kitchen that is gluten free.Do NOT allow anything to get into that area. You have to realize that the amount of gluten to trigger a reaction is just slightly more than 20 parts per MILLION, so we are talking less than a crumb to set off the reaction.
If you use those flours in your ‘normal’ baking, then you need to set up the area ahead of time so you can contain the flour dust poof (it can travel up to 3 feet.) I have heard of people having reactions from inhaling the dust and then swallowing it, so be very careful to keep your face out of the way and wash your hands, face, arms, etc. well after using unsafe flours, just to be on the safe side. Most of my friends with celiac mix all of that stuff up outside and then bring it in the house to cook only. Most eating of gluten is outdoors where it can not cross contaminate the kitchen. I have a friend who had an oven installed in the garage for her husband to prepare and cook his artisan breads in.He does not bring those flours into the house as it simply isn’t worth the risk.
Personally, I just went 100% gluten free in my kitchen except for packaged breads that we keep in the dining room (on a server in there) and the crumbs are kept clean using disposable towels. That way no crumbs end up in drawers or on the wrong dish sponge, etc. On nicer days sandwiches with gluten bread are made and eaten outside. I find that it is best to have one safe haven in a world full of gluten out there!

Remember, the more strict you are with your diet, the less likely you are to cause the autoimmune reaction, and the less chance of cancer you have at a later time. Go as gluten free as you can, you owe it to yourself and your family to be here as long as you can!
Sorry, but gluten free is hard work, but well worth it!

Also, once you get that diagnosis of celiac, your children, siblings and parents will need to get tested (and continue to get tested throughout life because it can trigger at any time) as this is a genetic based autoimmune disease.
Please go to celiac.com to get more information on setting up a safe gluten free area for you and to download the unsafe ingredient list. The gluten free mall has some great gluten free shopping guides that are real lifelines.
Good luck, hope you get your diagnosis soon, happy healing!

p.s. really good gf sites are out there! Try Katrina’s Kitchen, gluten free girl, gluten frieda, celiac.com lots of great everyday easy things to make so going gf for your whole family won’t be that bad! Enjoy your new, healthy lifestyle!

Add your own answer in the comments!

Seminar on Living with Celiac Disease’ in B’ville
A free Celiac Disease informational seminar will be presented at 7 p.m. Tuesday Oct. 26 at Community Wesleyan Church in Baldwinsville. Jill Hayes, a registered dietitian with
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Hain Celestial to Present at Canaccord Genuity Healthy Living Conference
The Hain Celestial Group, Inc. , a leading natural and organic products company providing consumers with A Healthy Way of Lifeâ¢, today announced that the Company is scheduled to participate in the Canaccord Genuity Healthy Living Conference on Wednesday, October 13, 2010.
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