Researchers Find Differences in Celiac Disease, Gluten Sensitivity

Molecular-level differences change immune response



Researchers at the University of Maryland say they have proven that gluten sensitivity is different from celiac disease.

According to a research published online in BMC Medicine, scientific evidence shows a difference at the molecular level and in the response elicited from the immune system; however, it also shows that both are part of a spectrum of gluten-related disorders.

Dr. Alessio Fasano, professor of pediatrics, medicine and physiology at the University of Maryland School of Medicine and director of the Center for Celiac Research, said that the differences were seen in intestinal complications and genes that regulate immune response in the digestive tract.

“Identifying and isolating specific ‘biomarkers’ in the immune response of people with gluten sensitivity could lead to diagnostic tools for the condition,” says Dr. Fasano, who also directs the University of Maryland School of Medicine Mucosal Biology Research Center.

Color Coordinated...

All featured work by linda lundgren

ron van der ende

ron van der ende focuses on creating wall-mounted bas-reliefs
constructed from salvaged wood. he utilizes all of the reclaimed wood's original colors -
not painting it himself - and textures to create his three-dimensional compositions of
photo realistic mosaics. van der ende collects old planks and doors to develop his sculptures,
many of which mimick various iconic forms of transportation. his work was recently presented
by seattle gallery ambach & rice at the armory show 2011.


'still life', 2010
bas-relief in salvaged wood
180 x 102 x 12 cm


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Study shows celiac disease can develop later in life

Celiac disease, an autoimmune illness affecting about one in 133 Americans, is showing an increasing presence among the elderly, says a study released today.

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Recipe: Bread

Makes: 1 loaf (15 slices/1 per serving)

Alexander Crispin

The portfolio of Alexander Crispin. -interesting visual.


source

Gluten-free baking: Two new cookbooks offer recipes and tips for people with celiac disease - latimes.com

Amelia E. Pohl, of Boca Raton, says baking is in her genes.

Her grandfather was a pastry chef at Ferrara Bakery and Cafe in New York City's Little Italy. When he came home from work, she would cuddle on his lap.

"I would sniff his clothes," Pohl says. "He always smelled like powdered sugar and I loved the smell."

A lifelong baker and cook, she baked whatever she wanted until 10 years ago, when her husband, Joseph, was diagnosed with celiac disease. Symptoms can range from abdominal pain, bloating and gas to osteoporosis, vitamin deficiencies and weight loss. While it can't be cured, following a gluten-free diet erases the symptoms for the estimated 3 million Americans who have celiac disease. Gluten is a protein found in wheat.

Gluten-free baking: Two new cookbooks offer recipes and tips for people with celiac disease - latimes.com

Notice:

From now all of you will be seeing post written by Glutenine instead of just T.

Better Decisions About Food

Christopher Elliott who writes “The Navigator” travel column for The Washington Post and serves as National Geographic Traveler magazine's reader advocate, remembers life as a stress eater.
“I’ve been there,” Elliott said. “Enough so that I’ve had to pack the pants that are a little baggy because two weeks into a business trip I’d fit snuggly into those pants.”

He put on a lot of “sympathy weight” when his wife, Kari was pregnant with their first of three children. “I was drinking a lot because I was stressed out about having a baby,”Elliott said . That meant having a half bottle of wine and half pint of ice cream each night. It led to weighing 230-pounds. It took Elliott, 34 years-old  and 6'1 at the time, a full year to drop 55 pounds to reach his ideal weight of 175-pounds. He did it by running five times a week, working up to five miles a day and more importantly, he said, by changing his eating routine.

Elliott, 42, now adheres to a strict eating regiment to maintain his weight. That becomes particularly difficult when traveling for business.“I’ve actually been mocked at meals,” said Elliott, who writes a syndicated travel column for Tribune media services. “I want to be polite, and maybe this comes across as being smug, but the people who are making fun of me for not eating dessert definitely look like they haven’t ever missed a meal.”

Even though there are double standards for men and women, Elliott said, “Men can’t get away with being fat like they used to. There’s nothing endearing about having a beer gut.”


Read More: here

Celiac Disease Not a Risk Factor for Colorectal Cancer

Celiac disease has long been linked to an increased risk of gastrointestinal problems including lymphoma and small bowel malignancy. Despite the connections to other GI problems, there has not been a conclusive link between celiac disease and colorectal cancer, the most common form of GI cancer in the world today.
A team of doctors recently investigated the connection in a medical study they published in Alimentary Pharmacology & Therapeutics. The research team included B. Lebwohl, E. Stavsky, A. I. Neugut, and P. H. R. Green.

http://www.thirdage.com/news/celiac-disease-not-risk-factor-colorectal-cancer_2-28-2011

Food Inspire Part 4

New Treatment for celiac disease

Feb. 9, 2011 -- Blocking an inflammatory protein called interleukin-15 (IL-15) may help treat the symptoms of celiac disease and prevent the development of celiac disease in certain at-risk people, according to new research in mice published in Nature. http://www.webmd.com/digestive-disorders/celiac-disease/news/20110208/new-treatment-for-celiac-disease