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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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  • Related Articles

    Scott Adams
    Safe Gluten-Free Food List (Safe Ingredients)
    Celiac.com's safe food and ingredient list has been compiled and maintained for nearly 25 years. We keep the list updated with any additions or changes. Feel free to comment below if you believe something should be added to it.
    A
    Acacia Gum
    Acesulfame K
    Acesulfame Potassium
    Acetanisole
    Acetophenone
    Acorn Quercus
    Adipic Acid
    Adzuki Bean
    Acacia Gum
    Agar
    Agave
    Ajinomoto (msg)
    Albumen
    Alcohol (Distilled Spirits)
    Alfalfa
    Algae
    Algin
    Alginic Acid
    Alginate
    Alkalized Cocoa
    Allicin
    Almond Nut
    Alpha-amylase
    Alpha-lactalbumin
    Aluminum
    Amaranth
    Ambergris
    Ammonium Hydroxide
    Ammonium Phosphate
    Ammonium Sulphate
    Amylose
    Amylopectin
    Annatto...


    Scott Adams
    Forbidden Gluten Food List (Unsafe Ingredients)
    This is a list of unsafe and forbidden ingredients for those who have celiac disease. We keep it up to date, and feel free to use the comment field below to suggest any changes or additions.
    A
    Abyssinian Hard (Wheat triticum durum)
    Atta Flour
    Autolyzed yeast (msg)
    Autolyzed Yeast Extract (msg)
    B
    Barley Grass (can contain seeds)
    Barley Hordeum vulgare
    Barley Malt
    Beer (most contain barley or wheat)
    Bleached Flour
    Bran (wheat, rye or barley bran)
    Bread Flour
    Brewer's Yeast
    Brown Flour
    Bulgur (Bulgar Wheat/Nuts)
    Bulgur Wheat
    C
    Cereal Binding
    Chilton
    Club Wheat (Triticum aestivum subspecies compactum)
    Common Wheat (Triticum aestivum)
    Cookie Crumbs
    Cookie Dough
    ...


    Jefferson Adams
    Soups make wonderful lunches and double as light dinners. They’re also a great way to introduce almost any meal. This recipe calls for the soup to be partially blended which creates a creamy texture while still maintaining a rustic quality.
    You could easily blend the entire pot with a hand-held blender or in batches depending on the size of your blender or food processor. Whatever your preference, never bring your soup to a boil; nothing ruins the flavor quicker. Whether served warm in the winter or chilled in the summertime, make it a point to stock up on corn to try this is an always-tasty, go-to chowder.
    Ingredients:
    3-4 large ears of corn
    5 cups milk
    2 large Russet potatoes, diced
    1 medium onions, diced
    3 celery stalks, diced
    5 slices bacon, chopped
    1 ½ ...


    Dr. Tom O'Bryan
    How Much Gluten is Safe in Sensitive Individuals?
    Celiac.com 11/02/2018 - In sensitive individuals, some foods can cause allergic or other immune system reactions.  These reactions can be as mild as a little fatigue (many physicians believe the #1 symptom of allergies is fatigue), a mild headache, some congestion, or a ‘fuzzy brain’.  Or, the reaction can be as severe as immobilizing migraines, asthmatic attacks and even life-threatening anaphylactic shock.
    Many of us have felt these types of reactions to foods.  And if I tell the truth, I am guilty of many times in the past wondering, “how far can I push this?  How much of this food (which isn’t good for me) can I eat without getting sick?”
    Researchers are now telling us, and studies are being published that gives answers to these questions.  It seems to depend on the level o...


  • Recent Activity

    1. - Scott Adams replied to RDLiberty's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Rice, corn, and other gluten-free grains.

    2. - Scott Adams replied to Sicilygirl's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Enegy level extremely low

    3. - Lotte18 replied to Matt13's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      20

      Can food allergies like milk and soy flatten villi?


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