Overview of Celiac Disease

What is celiac disease? Celiac disease is an inherited autoimmune disorder that affects the digestive process of the small intestine. The small intestine is connected to the stomach; the first parts of the small intestine— the duodenum and the jejunum—are where celiac disease is commonly found.

When a person who has celiac disease consumes gluten—a protein found in wheat, rye, and barley—the individual’s immune system responds by attacking the small intestine, inhibiting the absorption of important nutrients into the body. Specifically, the tiny fingerlike protrusions called villi on the lining of the small intestine are lost. Normally, nutrients from food are absorbed into the bloodstream through these villi. Celiac disease can be associated with other autoimmune disorders and, if undiagnosed and untreated, can lead to osteoporosis, infertility, neurological conditions, and, in rare cases, cancer. 

Is celiac disease a rare condition? 

No. Celiac disease affects at least 1% of Americans, or nearly 3 million people in the United States. By comparison, Alzheimer’s disease affects approximately 2 million people. It is possible to be diagnosed with celiac disease at any age.

Why is it difficult to find a doctor who knows about celiac disease? 

Most physicians learned during medical school that celiac disease is so rare they would likely never see a patient with symptoms in their entire medical career. Lectures on celiac disease in medical schools, even today, are few and far between. When your doctor was in medical school, he or she may have heard a 20 to 30 minute celiac disease lecture during 4 years of classes. Medical textbooks still contain outdated information. Additionally, celiac disease often presents with seemingly unrelated symptoms, such as fatigue, joint pain, anemia, and infertility, making diagnosis that much more difficult. The University of Chicago Celiac Disease Center is working hard to properly educate doctors about celiac disease so that those at risk for the disease are screened immediately.

The University of Chicago
Celiac Disease Center
From Care to Cure

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

Courtesy of Crunchmaster
 

Prep Time: 10 minutes
Cook Time: 30 minutes
Makes 6 servings

Ingredients:

• 1 can garbanzo beans, cooked
• 1 red pepper, large (or 2 small)
• 3 Tbsp. tahini
• 1/2 lemon (or 3 Tbsp. lemon juice)
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. garlic, minced
• 1/2 tsp. ground cumin
• Pinch of paprika
• Sea salt, to taste

Directions:

1. First, preheat oven to 450ºF. Then, place your red pepper (whole) on a tin foil-lined baking sheet.
2. Roast for 15 minutes, before flipping sides. Roast for another 15 minutes. At this point, there should be black spots all over the red pepper. If there isn't, roast longer.
3. Once the red pepper has blackened, transfer into a sandwich bag and seal. Let sit for about 15 minutes. This will create steam and make it easier to remove the skin. Peel the red bell pepper. Remove any seeds from the insides and slice into large chunks.
4. In a small food processor, place roasted red peppers and the rest of your ingredients. Pulse until smooth.
5. Serve with Crunchmaster Popped Edamame Chips and raw vegetables.

Gluten Free Open House

GLUTEN FREE OPEN HOUSE

TUESDAY, April 21st

 5:30PM -7:30PM 

Kruse Center

 207 N. Lawrence Gibson City

 Visit displays from these local businesses; 

The Country Cupboard 

Younique 

Healing Begins Now 

County Market Nutrition Makes Sense  

Central Lean

 Doug’s Compounding Pharmacy 

 Gibson City Meat & Deli 

 Monical’s Pizza

 Skinner Health Improvement Center

 Salon Expressions 

Mary Kay 

 Wright Family Products 

 doTERRA Essential Oils

 Bootin Gluten Bakery 

Gluten Free Samples/ Information from over 20 companies. 

Pick up information on following a Gluten Free Diet.

 Celiac Disease & Gluten Sensitivity information will be available.  

Join the Gluten Free Support Group. Register for Giveaways & Drawings

For additional information contact;

 Benjie Pardick ~ 217-784-2221

 benjie_pardick@gibsonhospital.org 

Amy Watterson

 217-784-8000

 kruseagencyamy@hotmail.com

 Margery Ruch, RD, LDN,

217-784-2631

 margery_ruch@gibsonhospital.org

Cucumber Dill Dip

Ingredients: 1 ½ cups Greek yogurt 1 large cucumber, grated ¼ cup finely chopped onion 1 tablespoon dried dill weed Salt & pepper Sliced vegetables (peppers, carrots, celery, etc.) Blue Diamond Baked Nut Chips (try Sea Salt or Sour Cream & Chive) Directions: 1.   Combine all ingredients and mix well. Salt and pepper to taste, then mix again. 2.   Refrigerate for at least 2 hours before serving. 3.   Serve with slice vegetables and Blue Diamond Baked Nut Chips. Also goes nicely with grilled salmon or chicken. Copied from Blue Diamond Recipe Box

Rustic Irish Potato and Cabbage Soup

Rustic Irish Potato and Cabbage Soup

Traditional Irish recipes include smoky bacon, and often cream, in a soup like this. 

To slice it up this recipe includes some spicy buffalo sausage and toss in a gluten-free lager instead. 

But if you're a bacon and cream lover, by all means- add some uncured apple-smoked bacon

 and organic  cream.

Ingredients:

2 tablespoons olive oil

1 large onion, peeled and cut into chunks

4 cloves garlic, chopped

1 1-pound head of green cabbage, cored and sliced thin

4 medium gold or white potatoes, peeled and cut into cubes

2 large carrots, peeled and chopped

4 sausages or brats (we used spicy buffalo sausage)

4 cups light gluten-free broth

1 cup of gluten-free lager or ale- optional

1/2 teaspoon caraway seeds- crush them if you like

2 tablespoons chopped fresh parsley

Sea salt and fresh ground pepper, to taste

1 tablespoon apple cider vinegar

1 pinch raw sugar

Instructions:

Heat the olive oil in a large soup pot over medium-high heat and add the onion; stir for five minutes or so. 

Add the garlic and cabbage and stir together; cook until the cabbage has wilted. Add the potatoes, 

carrots and sausages. Stir. Season with caraway, parsley, sea salt and fresh ground pepper.

Pour in the broth and gluten-free beer; stir together. Cover and bring to a high simmer; then lower the heat

 a bit and simmer until the vegetables are fork tender- about 45 minutes.

At this point I like to add a touch of cider vinegar and a pinch of raw sugar to liven things up. 

As always, taste the soup and season to keep your own palate happy.

Serve piping hot.

Serves 4.