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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

    Jefferson Adams
    Celiac.com 09/23/2011 - In what looks to be a response to a surge in the demand for gluten-free dining experiences, hotel chains such as Fairmont Hotels & Resorts, Omni Hotels & Resorts and Ritz-Carlton Hotels are adjusting their menus and their kitchens to properly accommodate gluten-free guests.
    Recent projections by industry tracker, Packaged Facts, suggest that gluten-free products will top $5 billion worldwide by 2015. Many savvy hoteliers see that trend to be influencing consumer expectation, and are attempting to position themselves for the future.
    Smart hoteliers and restaurateurs will also embrace the fact that reaping the benefits of the burgeoning demand for gluten-free eating means more than just serving gluten-free food. It means providing a complete,...
    Jefferson Adams
    Celiac.com 10/06/2014 - Anyone who has ever had difficulty ordering gluten-free food at a restaurant can likely appreciate the scene that recently played out at a San Francisco restaurant called SO.
    After back-to-back problems with “rude customers,” employees of the eatery staged a walkout. The next morning, the management posted a sign that not only made their feelings clear about the situation, but let no doubt about they position on MSG, organic food, and gluten-free food.
    The sign read:
    We are CLOSED  
    Because of You  
     
    (Customers)  
    SO…  
    *YES we use MSG!  
     
    SO…  
     
    *We don’t believe in organic food  
     
    AND…don’t give a  
     
    s$#&a...
    Jefferson Adams
    UK Man Sues Restaurant, Claims Gluten Caused 'Permanent Injuries'
    Celiac.com 07/11/2017 - A UK man has filed a lawsuit against a local bar and grill after becoming sick on a gyro salad that servers led him to believe was gluten-free.
    The Webster Groves resident, Phillip "Gus" Wagner alleges that servers at Michael's Bar & Grill in Manchester, provided inaccurate information about the dish, and that he suffered an adverse reaction to the gluten in the dish that left him with "severe and permanent injuries."
    His lawyer, Christine Anderson of Faerber and Anderson, specifies that Mr. Wagner was injured in one or more of the following respects to wit: injuries to the cardiovascular system, gastrointestinal tract, internal organs, respiratory system and body as a whole; that he sustained an aggravation of a pre-existing condition; that said injuries...
    Jefferson Adams
    New Study Says One in Three 'Gluten-Free' Restaurant Foods Contain Gluten
    Celiac.com 10/15/2018 - If you’re on a gluten-free diet for medical reasons, then you’re probably already cautious about eating out. A new study tells us exactly why people with celiac disease and other gluten-sensitive conditions have reason to be very careful about eating out.
    According to the latest research, one in three foods sold as "gluten-free" in U.S. restaurants actually contain trace levels of gluten.
    This is partly due to the fact that the gluten-free diet has become popular with many non-celiacs and others who have no medical need for the diet. That has led many restaurants to offer gluten-free foods to their customers, says study author Dr. Benjamin Lebwohl, of Columbia University's Celiac Disease Center. 
    But, if this research is any indication, too...
    Jefferson Adams
    Gluten in Soup at Grand Canyon's El Tovar Hotel Injured L.A. Man, Lawsuit Claims
    Celiac.com 04/23/2019 - A bowl of French Onion soup at Grand Canyon's El Tovar Lodge contained hidden gluten that left a Los Angeles artist with a "permanent" injury, claims a recently filed lawsuit.
    As a result of an adverse reaction to the soup, Todd Serlin is suing Grand Canyon's concessionaire, Xanterra, for more than $100,000, according to the suit, now in federal court.
    The federal complaint states that Serlin and his partner, Mark Bauer, had booked a room at the historic El Tovar on December 27, 2016, and dined in the hotel's restaurant overlooking the South Rim of Grand Canyon.
    Serlin has celiac disease, and is "extremely careful" not to eat anything with gluten. The autoimmune condition causes problems in the small intestine when gluten, a molecule in wheat...

  • Recent Activity

    1. RMJ
      - RMJ replied to cvernon's topic in Gluten-Free Foods, Products, Shopping & Medications
      14

      Global Food Gluten Free Certification

      That is strange. Other pages talk about testing. The one thing I like about GFCO is that the handbook for their certification process is available on their website. I may not agree with the whole process, especially the reduced testing, but at least I can see what the process is. I wish the other certifying organizations would publish their processes...
    2. RMJ
      - RMJ replied to Jsingh's topic in Gluten-Free Foods, Products, Shopping & Medications
      14

      Contaminated cooking oils

      GFCO does not require testing of each lot, so the “periodic laboratory analyses” fits their requirements. They say testing is done by certified bodies. I’m not sure what that means for an Italian company. The GFCO requirement is less than 10 ppm. Other gluten-free certifying companies may use other limits.
    3. cvernon
      - cvernon replied to cvernon's topic in Gluten-Free Foods, Products, Shopping & Medications
      14

      Global Food Gluten Free Certification

      Thanks for the info on Nuts.com! Looks like they are certified by GFFP which has a 5ppm limit, which is awesome. I was looking on the GFFP website ( https://glutenfreefoodprogram.com/gluten-free-certification-manufacturing/ ) as I was curious about what their certification requirements are, and stumbled on an odd statement. On a page where they're explaining...
    4. Jsingh
      - Jsingh replied to cvernon's topic in Gluten-Free Foods, Products, Shopping & Medications
      14

      Global Food Gluten Free Certification

      I second Nuts.com. Theirs seems to be good. My daughter can have their certified items without any problem. I don't even know how to process this!!
    5. Jsingh
      - Jsingh replied to Jsingh's topic in Gluten-Free Foods, Products, Shopping & Medications
      14

      Contaminated cooking oils

      I have written to them about sharing details of the lab that does testing for them. That way I can at least know the contamination threshold the lab tests for. For I had written to GFCO in regards to another brand that GFCO told me they do not have the info on the testing threshold for contamination on individual brands. They let the companies set that for...
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