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  • All Things Celiac Webinars Visit the All Things Celiac page to: Register for the April 15th webinar, Gluten-Free Farm to Table: Delicious, Nutritious, and Affordable Options for Whole Food View past webinars including: Get the Facts on COVID-19 Vaccines and Celiac Disease More Than Celiac Disease: Managing Multiple Autoimmune Conditions A New Perspective: The Psychology of Dealing with a Chronic Disease How Good Nutrition Feeds Our Bodies and Minds and more! Save the Date for upcoming webinars View the Q&A from past webinars: Get the Facts on COVID-19 Vaccines and Celiac Disease How Good Nutrition Feeds Our Bodies and Minds
  • Q: I have heard there is gluten in corn, is this true? Answer Corn is naturally gluten free. The protein in corn is sometimes referred to as “corn gluten” but it is not harmful to those with celiac disease. However, I recommend to always read labels carefully, and to always make sure your corn-based flours such as corn flour, cornmeal, masa and cornstarch are labeled gluten free as they could have had cross-contact with gluten-containing grains during processing. Plain fresh corn and frozen corn should be fine. Note: This information is provided by NCA and Katarina Mollo MEd, RDN, LDN, NCA's
  • Q: Is it ok to eat gluten-free pizza from a restaurant that bakes it in the same oven with regular pizza? Answer It is not safe to eat pizza that has been baked in the oven together with regular pizza if you have celiac disease. Unfortunately, restaurants seem to vary widely in the precautions they take to prep and serve gluten-free pizza. Pizza is a high-risk item for gluten exposure, a recent study on gluten-free labeled restaurant food found that 53% of samples of pizza had detectable levels of gluten (1). Pizza can be very tricky because it involves a
  • Q: How quickly after ingesting gluten can a reaction occur? I've always had the quick watery stool elimination reaction - however now I am very aware that it starts with pain in the lower left side of my abdomen followed my lots of belching, gas, bloating, cramping and even a hot sensation in my mouth. Are these celiac reactions? Answer Reaction time varies from individual to individual, as well the type of reaction. Some have a reaction within 2-3 hours with severe vomiting and/or diarrhea. Researchers have found that cytokine levels rise quickly after exposure in some individuals resulting in
  • Some containers of Signature Cafe Chicken Noodle Soup with White Meat Chicken are labeled "gluten-free" but contain wheat. A Public Health Alert has been issued. These products are not recalled because they have already been sold but they may be in your refrigerator. The alert is for 24-oz. plastic containers with best by dates of Apr. 27, May 2, May 8, and May 16. Affected soups were sold in AL, AZ, CA, HI, ID, MT, NV, NM, OR, UT, WA & WY. For more information click here. You may also contact with questions or concerns. Kame Hong Kong Express
  • Do you have unanswered general nutrition questions about the gluten-free diet and lifestyle? Our dietitians are happy to answer your general nutrition questions about celiac disease. Please submit questions that are applicable to a general gluten-free audience. We regret that personal clinical questions (medical history, labs, supplements, etc.) cannot be addressed. Time allowing, every effort will be made to answer all submitted questions.  Click Here to Ask a Question This month's answered questions: How quickly after ingesting gluten can a reaction occur? Is it OK to eat gluten-free pizza from a restaurant? Is there gluten in corn?
  • Representatives Tim Ryan (D-OH) and Steve Stivers (R-OH) introduced the Gluten in Medicine Disclosure Act. Find your representative and reach out to them to encourage them to support the Gluten in Medicine Disclosure Act. This study tested gluten-free french fries cooked in shared fryers with wheat and concluded that 25% of the french fry orders would not be considered gluten free. The recommendation to not eat foods cooked in a shared fryer remains. Read the latest edition of Impact, the newsletter from the University of Chicago Celiac Disease Center. This edition features an article on mouse models and how they