Interview with Personal Gluten free Chef Trish Bales

Imagine specially prepared menus that not only taste fabulous but also suit your dietary needs as well. All gluten-free and stress-free, at your own home. We interviewed Trish Bales, a Personal Chef in Austin, Texas who specializes in gluten-free and healthy cooking for her clients. Passionate about food and eating healthy, Trish is also a food writer and the owner of Chez Vous Personal Chef Services. Read more

Anti-transglutaminase antibodies – a marker for celiac disease – can be temporarily elevated in non-celiac children due to infection

A new study conducted by Italian researchers reveals that anti-transglutaminase antibodies can be produced temporarily as the outcome of an infectious disease, independently of gluten ingestion.

Celiac disease is a permanent intolerance to gluten in genetically predisposed individuals. For these patients, gluten cause an inflammation in the small intestine leading to tissue damage, hence requiring the complete and permanent elimination of gluten from the diet. The diagnosis of celiac disease is based on a combination of clinical, histological and serologic data. Among the latter, anti-transglutaminase antibodies are currently considered one of the most specific serologic markers for the diagnosis of the disease.

Now a new study suggests that anti-transglutaminase antibodies can be also temporarily elevated in non-celiac children as the outcome of an infectious process.

The researchers collected serum samples from 222 children with infectious diseases to test for the presence of anti-transglutaminase or anti-endomysium antibodies, two standard serologic markers of celiac disease. Those children who tested positive for one or both of these antibodies were then tested for the genetic markers for celiac disease (HLA DQ2 and DQ8, believed to be necessary for celiac disease to develop) and for antibodies to the following infectious pathogens: Epstein–Barr virus, rotavirus, adenovirus, echovirus and Coxsackievirus. The researchers also analysed the results of anti-transglutaminase tests in 1276 healthy children.

Nine of the 222 infected children (4%) tested positive to anti-transglutaminase. Of these, only one was positive for the genetic markers of celiac disease. For the remaining 8 children, levels of anti-transglutaminase and viral antibodies returned to normal after one year, despite a gluten-containing diet. The prevalence of the elevated levels of anti-transglutaminase antibodies among the infected children was also significantly higher than in the healthy children analyzed (8 positives out of 222 infected children as compared to 11 positives out of 1276 healthy children).

The study also found that the anti-transglutaminase antibodies triggered by the infection in non-celiac children had the same biological properties as the anti-transglutaminase antibodies observed in celiacs, namely, had the same potential for damage.

The researchers conclude the study by suggesting that elevated levels of anti-transglutaminase are not exclusive to celiac disease, but can represent an immunological phenomenon depending on yet-to-be identified triggers (in the case of the study, a viral infection) – a finding health professionals should be aware of when determining whether a patient is likely to have celiac disease or not.

Source:

Ferrara F, Quaglia S, Caputo I, Esposito C, Lepretti M, Pastore S, Giorgi R, Martelossi S, Dal Molin G, Di Toro N, Ventura A, Not T. 2009. Anti-transglutaminase antibodies in non-coeliac children suffering from infectious diseases. Clin Exp Immunol. Nov 12. [Epub ahead of print]

Why celiacs develop osteoporosis

People with celiac disease may be more susceptible to osteoporosis because their own immune system attacks their bone tissue, a new study suggests.

Source: BBC News | Health

Osteoporosis is a known risk of celiac disease and has been explained by a failure to absorb calcium or vitamin D. But a study in the New England Journal of Medicine suggests celiac patients produce antibodies which attack a key protein that maintains bone health.

They could easily be treated with drugs to prevent bone loss, researchers say.

It also explains why osteoporosis in those with the digestive disorder may not respond to calcium and vitamin D.

Celiac disease is caused by a reaction to gluten, a protein found in wheat, barley, rye and oats which damage the small finger-like villi that line the small intestine and play a key role in digestion. When damaged and inflamed, the villi are unable to absorb food properly, causing diarrhoea and malnutrition.

It affects one in 100 people, and of these a significant proportion may go on to develop osteoporosis – a disease of bone that leads to an increased risk of painful and disabling fractures.

Protein clue

Scientists at the University of Edinburgh say it may be a protein called osteoprotegerin which holds the key to the link between celiac disease and osteoporosis.

In 20% of the celiac patients tested, antibodies were produced which stopped this protein – crucial for maintaining bone strength – from working effectively.

Lead researcher Professor Stuart Ralston from the Institute of Genetics and Molecular Medicine, said: “This is a very exciting step forward. Not only have we discovered a new reason to explain why osteoporosis occurs in celiac disease, but we have also found that it responds very well to drugs that prevent bone tissue removal.

“Testing for these antibodies could make a real and important difference to the lives of people with celiac disease by alerting us to the risk of osteoporosis and helping us find the correct treatment for them.”

Sarah Sleet, head of Coeliac UK said: “Osteoporosis is a damaging complication of celiac disease and our traditional understanding of its cause has left some people with the condition with little hope that their symptoms and quality of life will improve.

“This new breakthrough in understanding and treatment will give renewed hope to our members struggling with their condition.”

Dr Claire Bowring, medical policy officer with the National Osteoporosis Society said: “We already know that celiac disease is a risk factor for osteoporosis and that early diagnosis and treatment of celiac disease gives the best chance of improving bone density.

“A better understanding of the relationship between celiac disease and osteoporosis will enable clinicians to manage both conditions more effectively.

“Although this research is at an early stage it is certainly interesting and we look forward to more extensive work to identify how prevalent this antibody is in people with celiac disease.”

Cow’s milk allergy in children

Cow’s milk (protein) allergy is one of the most common food allergies in children in their first years of life, with diverse manifestations such as urticaria, wheeze, vomiting, skin problems and gastrointestinal symptoms. It affects 2-3% of children in their first your of life, usually with symptoms beginning within the first month of life, or within a week after introduction of cow’s milk formula.

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A step-by-step guide for travelling gluten-free, dairy-free, allergen-free on a cruise

Imagine a heavenly destiny like the Caribbean or Bermuda; or an exotic place like Tierra del Fuego or Alaska. Or a trip to know the South American or the Mediterranean coast on board of a floating hotel, with all the services, amenities and luxury that a cruise can offer. In this number of the magazine we’ve gathered tips and suggestions for great and safe cruise holidays for those with food restrictions.

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Gluten-free, dairy-free carrot cake

This is a delicious recipe from our friend Debora Pusebon, from the blog Without Gluten and Lactose.

 

Ingredients

2 carrots (grated)
1 cup corn oil
3 eggs
2 cups sugar
1 cup soy flour
1 cup rice flour
1 tea spoon salt
2 (full) spoons baking powder
Margarine and rice flour to grease the mold

Topping

4-5 spoons soy milk
4 spoons cocoa powder
1-2 spoons sugar
1 spoon margarine

Preparation
Mix the carrot with the oil, eggs and sugar in a blender until obtaining a homogeneous batter. Then in a medium bowl combine the batter with the soy and rice flour, the salt and baking powder. Fill the molds (coated with margarine and rice flour) with the batter and bake in a preheated 400 oF (200 oC) oven for approximately 35 minutes.

Topping
In a saucepan over a medium heat melt the margarine together with the soy milk, cocoa powder and sugar. Mix well until obtaining and homogeneous mixture. Pour over the hot cake and enjoy!

Chocolate cake: gluten-free, dairy-free!

This is a naturally flourless and dairy-free recipe of chocolate cake from Corina Della Villa!

Ingredients

350 g dark chocolate
3/4 cup sugar
1/2 cup margarine
4 eggs
1 spoon hot water de água quente
1 fullspoon potato starch

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Preparation

Pre-heat the oven. In a bowl suspended over a saucepan of simmering water (bain marie), melt the dark chocolate, the margarine and water until obtaining a homogeneous and shiny mixture. Beat the egg yolks with the sugar, and when fluffy add the molten chocolate mixture. Sprinkle the potato starch with the help of a sieve over the batter. Beat the egg whites in a separate bow, and when firm gently mix the beaten egg whites with the batter.

Bake in a mold with a loose bottom, greased with a bit of margarine and some potato starch sprinkled over it. Bake for approximately 40-50min, until the center of the cake is still wet, but the surface is already crusty. Before taking the cake out of the oven, leave the over door slightly opened, so the cake can cool down slowly. As the cake has no baking powder, it will reduce slightly in size while cooling down. You can add the topping of your choice!

Gluten free, lactose free, nut free and soy free Cuscus recipe from Brazil!

This is a typical recipe from Sao Paulo, Brazil: Cuscus Paulista. It’s an exotic yet very quick and easy to prepare dish that naturally doesn’t contain any gluten, milk, nuts and soy (you can also remove the eggs if needed!). Delicious!

 

Ingredients

Olive oil, Onion, Garlic
3 Tomatoes (peeled)
Parsley, Sugar (1 spoon), Salt
Peas,  Black olives, 1 boiled egg
Corn flour
Sardines (opcional)

 

Preparation

Heat olive oil in a pan on medium heat and add the chopped onion and garlic. Stir for about 2-3 minutes until they are softened, and then add the chopped tomatoes , sugar and salt to prepare the tomato sauce. Bring to a low simmer, reduce the heat to low, cover and cook for about 15 minutes (do not leave it too dry). Add the olives, parsley, peas and minced sardines (or tuna), stirring and cooking for about 5 minutes more. Then add the corn flour slowly (keep stirring) until you get the consistency shown in the picture.

Rub some olive oil into a flan-like mold, then decorate it with tomato slices / slices of the boiled egg. Pour the Cuscus onto it, pressing it against the bottom to remove air spaces. Leave it to cool for 5 minutes, invert the cuscus onto a small plate and serve.
Picture: http://pt.petitchef.com/

Cholesterol profile of celiacs and the effect of the gluten free diet

The observation of lower total cholesterol in untreated celiacs (namely, those not following the gluten free diet) than in the general population has been found in a number of recent studies, but the effects of treatment with a gluten free diet on total cholesterol levels had not been investigated.Now a group of scientists from the United Kingdom has investigated precisely that: whether the adoption of the gluten free diet would have an effect on the cholesterol profile of recently diagnosed celiacs. To this end, they studied 100 recently diagnosed adult celiacs (mean age: 51 years old), measured their cholesterol profile at diagnosis and again following 12 months treatment with a gluten-free diet.

Their results show that, at diagnosis, the untreated celiacs had indeed lower mean total cholesterol in comparison to the general population, with men having 21% lower and women 9% lower mean levels. Their investigation also showed that there was no change in mean total cholesterol following treatment with the diet. Moreover, there was a small but significant increase in the mean HDL-cholesterol (the so-called ‘good’ cholesterol).

The authors concluded by suggesting that the gluten free diet has no adverse effects on cholesterol levels. It’s always important to note, however, that evaluation by a nutritionist is essential, and that the results found for a specific country may not be generalized for other countries with different eating habits and culture.

Source: Lewis NR, Sanders DS, Logan RF, Fleming KM, Hubbard RB, West J. Cholesterol profile in people with newly diagnosed coeliac disease: a comparison with the general population and changes following treatment. Br J Nutr. 2009102(4):509-13.

Travelling by plane with dietary restrictions

Many commercial airliners offer gluten free, low lactose and allergen free meals, as well as a wide range of medical, religious and cultural in-flight meal options. Read more

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