celiac patients might opt for eggs, cheese and
yogurt for protein. “Greek yogurt is espe-
cially high in protein,” says Simpson. “Dairy-
free vegans must rely on legumes, tofu,
soybeans and gluten-free vegetarian options,
and work hard to get enough iron,” she adds
“They might need B12 supplements.”
Shopping and food preparation can be
time consuming. “If you’re venturing into
processed foods or pasta, or cooking two
types of food for family
members, it’s tough,” says
Albertelli. “Grilling chicken
or making something fresh
is much easier.”
Quinoa (pronounced
keen-wha), a 100 percent
whole grain, is certified gluten-free and
growing in popularity, even in the non-glu-
ten-free community. Chuck Watson, a
Costco member and president of Earthly
Delights, which sells juices and grains, says
that quinoa is a complete source of protein,
low on the glycemic index and high in
amino acids. “Quinoa is easy. Put it in a rice
Following up for life
Follow-up care for celiac patients
includes bone mineral density tests, neurological assessments, repeat antibody blood
tests, follow-up biopsies
and continued nutritional
support, says Green.
“Celiac patients also need
to be monitored for other
autoimmune conditions,”
he adds. Family members
should be screened for antibodies. “About 10
percent of celiacs will have another family
member who is affected,” says Green. Genetic
tests for the celiac gene can help identify family members who are at risk and rule out
those who aren’t. But there are many more
medical questions to probe. Research has not
yet identified a definitive cause for the rise in
celiac disease. Celiac disease is genetic, but
there might be something else in the environment, or within the gene itself. “We need
an increase in research, and raising more
awareness,” says Green. C
ONLINE RESOURCES
www.celiacdiseasecenter.org
www.mayoclinic.com/health/
celiac-disease/DS00319
www.rockli.com
cooker and it’s virtually foolproof,” he says.
Quinoa can be a healthy (and delicious)
replacement for rice or couscous. The protein content makes it more filling, and it is
easy to digest.
The Costco Connection
In addition to finding fresh produce and
meats, Costco members with celiac disease or gluten allergies will find a variety of
gluten-free products at Costco, as well as
recipe and diet books for gluten-free foods.
Jacqueline M. Duda is a Washington, D.C.–
based freelance health writer.
Gluten-free recipes
Submitted by Suzanne Simpson
1/2 cup gluten-free oats
1/2 cup gluten-free oat flour
3/4 cup brown sugar
3/4 teaspoon cinnamon
1/3 cup margarine or butter (cold; cut into
1/2-inch pieces/cubes)
4 cups peeled, diced apples
Preheat oven to 375 degrees F. Mix oats, oat
flour, brown sugar, cinnamon, and margarine.
Use a fork to mix well into a crumbly mixture for
the topping. Place diced apples in a greased 8-
or 9-inch-square baking dish. Cover apples with
gluten-free oat mixture and bake for approximately one hour until crispy. Serves 4 to 6,
depending on serving size.
WAREHOUSE ONLY
Apple Crisp
Quinoa Tabbouleh Salad
COURTESY OF EARTHLY DELIGHTS
Submitted by Chuck Watson
1 cup cooked quinoa (follow cooking instructions
on package)
3 tomatoes, chopped and diced
1/4 cup fresh parsley, minced
1/4 cup fresh mint, minced
1 medium cucumber, peeled and diced
IRIDIO PHOTOGRAPHY STUDIO
3 cloves of garlic, minced
1 small red onion, diced
3 to 4 tablespoons olive oil
Salt and pepper to taste
Combine ingredients in a small- to medium-size
bowl and toss gently. Refrigerate for at least
one hour, tossing occasionally ( 2 to 3 times) to
recombine ingredients. Serve chilled. Serves 4.
