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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 04/03/2015 - Want to make one of the easiest, cheapest, tastiest dinners in the world? Try this brilliant pesto sauce.
    The high price of pine nuts sent me scrambling for a pesto recipe that wouldn’t break the bank. This recipe delivers an easy, rustic, yet delicious take on an Italian classic.
    Ingredients:
    ½ pound gluten-free pasta of choice (I use Schar) assorted fresh vegetables, sliced and steamed 1½ cups fresh basil leaves 6 cloves garlic, finely chopped 1 cup extra virgin olive oil sea salt and black pepper to taste ½ tablespoon butter, as desired 4 ounces grated Romano cheese, as desired Directions:
    Roughly chop basil, and put into a small bowl.
    Add garlic and stir in olive oil with a fork.
    Season with salt and pepper, to taste.
    Allow pest...
    Jefferson Adams
    Tour an Historic Tuscan Chestnut Flour Mill and Eat Gluten-free Pasta
    Celiac.com 05/11/2018 - Nestled in the foothills of Tuscany just a few miles north of Lucca, the Italian village of Fabbriche di Vallico is home to a famous chestnut mill that still produces chestnut flour. One of a very few in existence, and one of just two left in the region, the town’s mill is the only one to produce exclusively gluten-free flour. 
    In fact, this quiet village about forty miles northwest of Florence has been making gluten-free chestnut flour since 1721. These days the town is known for for its hotels, such as the Renaissance Tuscany II Ciocco Resort & Spa that overlooks the Lucca valley. 
    The hotel offers tours to the traditional Fabbriche di Vallico mill, which produces exclusively gluten-free flour, where guests can learn about the ancient tradition of ...
    Jefferson Adams
    Gluten-Free Spaghetti with No-Cook Pasta Sauce
    Celiac.com 07/14/2018 - If you’re looking for a simple, nutritious and exciting alternative to standard spaghetti and tomato sauce, look no further than this delicious version that blends ripe plum tomatoes, garlic, olive oil, basil, and firm sliced ricotta to deliver a tasty, memorable dish.
    Ingredients:
    12 ounces gluten-free spaghetti 5 or 6 ripe plum tomatoes ¼ cup extra virgin olive oil 2 cloves garlic, crushed ¾ teaspoons crushed red pepper ¼ cup chopped fresh basil 2 tablespoons chopped fresh parsley Kosher salt and black pepper ⅓ cup pecorino Romano cheese, grated ½ cup firm ricotta, shaved with peeler Directions:
    Finely chop all but one of the tomatoes; transfer to large bowl with olive oi...
    Connie Sarros
    The Italian Cuisine
    Celiac.com 12/12/2020 - Italia—the land of superb food.  When you think of Italian food, chances are that the first thing that comes to mind is pasta.  Do you know that rice and corn pasta can be every bit as luscious as wheat pasta when cooked properly?  (The secret is not to overcook it.) So indulge in the scents and tastes of Italy’s best known delicacy.
    Rice is a popular ingredient in Italy, especially risotto.  Risotto is made with medium-grain Arborio, Vialone or Carnaroli rice.  Cooked, the rounded grains are firm and creamy due to their high starch content.  To make risotto, cook the rice briefly in butter or olive oil until evenly coated and the rice starts to turn translucent, then add broth, one ladle at a time.  One popular dish is Risotto a la Milanese, made with chick...

  • Recent Activity

    1. trents
      - trents replied to DayaInTheSun's topic in Coping with Celiac Disease
      9

      Being a burden to family/friends

      Matthew 18:21-35
    2. CatS
      - CatS replied to DayaInTheSun's topic in Coping with Celiac Disease
      9

      Being a burden to family/friends

      I understand your frustration about socializing while having celiac disease. I also have allergies to nuts, dairy, all forms of gluten including oats, strawberries and MSG. I get anxiety while grocery shopping and really take my time to read all labels. I always carry a magnifying glass with me wherever I go to read labels. Many products are labelled Gluten...
    3. Kwinkle
      - Kwinkle replied to trents's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Update on Gaviscon

      Thank you, Trents- are there any safe alternatives?
    4. Scott Adams
      - Scott Adams replied to RDB7918393's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Delayed reaction

      I agree with @trents, it's not typical for gluten exposure to cause symptoms as delayed as a week or two after ingestion. In most cases, reactions to gluten occur within hours to a few days, depending on individual sensitivity and how much gluten was consumed. The delayed symptoms you describe—stomach cramping in the mornings and flaky stool—might suggest tha...
    5. Scott Adams
      - Scott Adams replied to ElisaAllergiesgluten's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Polly-O all cheese products are gluten free?

      Good to know, here is their website: https://polly-o.com/
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