September 2010

Medscape released an article today regarding a new version of anti-gliadin testing. The article is FDA Clears First Fully Automated Gliadin Tests with Deamidated Peptides for Celiac Disease by Yael Waknine. The new generation of tests are much more specific in identifying antibodies directly to gliadin, the alcohol-soluble fraction of gluten.The tests are  EliA GliadinDP IgA and EliA GliadinDP IgG and are for use with other laboratory and clinical findings in the early diagnosis of celiac disease. The company, Phadia, has developed the machinery on which this antibody can be tested. The turn-around time is much quicker and the tests are so specific, they may negate the need for endoscopy with biopsy in the more straight-forward cases.

 This is an amazing advance in the diagnosis and treatment of celiac disease. If you would like to read more on this article, please go to

As I write this post tonight, I am having an “ignorant” moment where I feel a bit inadequate for not being aware of a potentially large area of contamination. I was happily reading a recipe for G-F chocolate honey cake when the author mentioned marzipan having wheat-based glucose syrup. I thought  this was ridiculous, glucose is sugar plain and simple. Yet, it intrigued me enough to research the topic. So, here is what I found out. There are two derivatives of glucose syrup, wheat and corn. In the US, it is much less likely that glucose syrup is derived from wheat. However, overseas and down-under, it is much more likely that it will be a wheat-based product.

Glucose syrup can be found in many items, such as lollipops and many sugar based candies. I read one statistic that stated that 95% of all the candies in Australia have wheat-based glucose syrup. Holy cow,  we even have to read the labels on lollipops, which, up until now, I have not done assuming them to be safe. During the course of my research, I also came upon another depressing fact. Mentos, those fabulously minty candies, are made from wheat-based glucose syrup. Now, it is maintained by the companies using wheat-based glucose syrup, that the amount of gluten in these products are less than 20 parts per million and should do no damage to our villi.   I am not willing to take the chance with my health or the health of my children with celiac disease. Are you??